It's Bread Week on the Great British Bake Off and the BBC have given us only a tease of what's to come in tonight's episode. The signature challenge will be 'a sweet dough with a twist' - so this week Pastry Chef Martyn Edmonds is sharing his recipe for soft pretzels. Try finishing with rock salt, or cinnamon sugar with a chocolate sauce. Whatever the challenge turns out to be, we're sure you'll love making these at home - share your photos with us on Twitter, Facebook and Instagram. Soft pretzels Ingredients For the pretzels 360ml warm water 1¼tsp dried yeast or 12.5g fresh yeast 2tbsp soft brown sugar 150g strong flour 450g plain flour For the finishing solution 480ml warm water 2tbsp baking soda Melted butter for brushing Method For the pretzels 1. Dissolve the yeast in 360ml of warm water. Then add the salt and sugar. 2. Put both flours into a bowl and make a well in the centre. 3. Pour in the yeast mixture and combine with your hands. 4. Turn out onto a lightly floured surface and knead until the dough comes together. 5. Put into a large, lightly greased mixing bowl and covered with cling film. Leave to prove in a warm place for 1 hour. 6. Preheat your oven to 230C/210C fan oven/gas mark 5 and grease a large baking tray. 7. Add the baking soda to 480ml of warm water. 8. Split the dough into 8 equal pieces and roll each into a sausage shape. 9. Dip each piece of dough into the water and then shape: form a U shape with the dough, then cross the ends. Cross again and fold the top loop down so that it sits on top of the ends. 10. Bake for 10 minutes or until golden brown. 11. Brush liberally with melted butter and sprinkle with salt or sugar. Great British Bake Off: filled Yorkshire pudding recipe

Great British Bake Off: Batter Week recipe

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Great British Bake Off: Batter Week

Yorkshire puddings recipe

It’s the very first Batter Week in the history of The Great British Bake Off and this week’s signature challenge is filled Yorkshire puddings. Pastry Chef Martyn Edmonds is sharing his recipe for Yorkshire puddings.For fillings, we’d recommend roast beef and horseradish sauce, whipped Stichelton cheese and pickled celery or Martyn’s favourite, a Yorkshire waffle: a Yorkshire pudding filled with vanilla ice cream, whipped cream and strawberries. Whatever filling you choose, don’t forget to share your photos with us on Twitter, Facebook and Instagram.

Yorkshire puddings

Ingredients

4 eggs
480ml whole milk
300g plain flour
60ml vegetable oil

Method

1. Preheat the oven to 230C/fan 210C/gas mark 8.
2. In a large bowl, whisk together the eggs and milk until frothy. Whisk in the flour a little at a time until the mix is fully combined and set aside.
3. Distribute the oil equally among 12 muffin cup (this should be a little over a teaspoon per cup – you may need to do this in several batches if you muffin tray is not large enough).
4. Place the tray in the oven for 5-10 minutes, or until the oil is smoking.
5. Carefully remove from the oven and quickly ladle about 60ml of batter into each cup.
6. Bake for 30-35 minutes.
7. Serve immediately. Martyn turns his oven off and leaves the door partially open with the Yorkshires inside to keep them from deflating while waiting for everyone to ask for seconds!

It's Bread Week on the Great British Bake Off and the BBC have given us only a tease of what's to come in tonight's episode. The signature challenge will be 'a sweet dough with a twist' - so this week Pastry Chef Martyn Edmonds is sharing his recipe for soft pretzels. Try finishing with rock salt, or cinnamon sugar with a chocolate sauce. Whatever the challenge turns out to be, we're sure you'll love making these at home - share your photos with us on Twitter, Facebook and Instagram. Soft pretzels Ingredients For the pretzels 360ml warm water 1¼tsp dried yeast or 12.5g fresh yeast 2tbsp soft brown sugar 150g strong flour 450g plain flour For the finishing solution 480ml warm water 2tbsp baking soda Melted butter for brushing Method For the pretzels 1. Dissolve the yeast in 360ml of warm water. Then add the salt and sugar. 2. Put both flours into a bowl and make a well in the centre. 3. Pour in the yeast mixture and combine with your hands. 4. Turn out onto a lightly floured surface and knead until the dough comes together. 5. Put into a large, lightly greased mixing bowl and covered with cling film. Leave to prove in a warm place for 1 hour. 6. Preheat your oven to 230C/210C fan oven/gas mark 5 and grease a large baking tray. 7. Add the baking soda to 480ml of warm water. 8. Split the dough into 8 equal pieces and roll each into a sausage shape. 9. Dip each piece of dough into the water and then shape: form a U shape with the dough, then cross the ends. Cross again and fold the top loop down so that it sits on top of the ends. 10. Bake for 10 minutes or until golden brown. 11. Brush liberally with melted butter and sprinkle with salt or sugar. Great British Bake Off: filled Yorkshire pudding recipe