Benjamina Ebuehi - A Good Day to Bake: Simple Baking Recipes for Every Mood

Im not someone who needs an excuse to bake. Being able to whip out my mixer and hide away in the kitchen for an afternoon or evening, just to satisfy a sweet craving, is something that my mum still cant get her head around. Setting aside a little time during the week to use my hands to create something that will bring a smile to peoples faces and joy to their bellies is an act I dont take for granted. Going through the ritual of bringing out my measuring scales, pouring out flour, whipping up eggs, stirring the batter and impatiently slicing up warm cake is a beautiful thing that deserves to be enjoyed all year round, no matter the day, season or occasion.

A slice of flourless chocolate cake, a batch of miso cookies or a herb-infused custard tart can brighten up the dreariest of Mondays and a little creativity each day goes a long way. I wrote most of this book during a strange time of lockdowns and the world being flipped on its head. One small joy was seeing how many people picked up baking for the first time or returned to it after some time away. Watching and being a part of people discovering just how therapeutic and comforting baking can be was quite special. Whether it was baking just to pass the time, baking with kids to keep them busy while home schooling, or providing homemade goodies to frontline workers, it was a sweet reminder of the way that food really does bring us together. Id get messages explaining how excited someone was that they were able to nail a new technique for the first time or just enjoying the fact that they could slow down a bit and take pleasure in the act of making a cake. It looked as though we were all willing to enjoy the process that little bit more, regardless of what the outcome would be. More than ever, I find myself appreciating the little things and taking more time to celebrate those small daily wins alongside the big ones, and I love that I can do that through food.

I want this book to help us all remember and hold on to those moments of pause. Every day could do with a bit more slowing down, a little more stirring, kneading, folding and peering into the oven watching bread puff up like magic. More than what the end result looks like, the route to get there can be just as fulfilling. Theres often a moment in most recipes where I have a little pause to take it all in. It could be that split second just before you pour ganache over your chocolate cake, or smoothing the batter in the pan right before it goes in the oven. It could be that fleeting moment where you feel the full weight of your knife as it sinks into your cake for the first slice, or the few seconds you take to admire the sheer volume and silkiness of your meringue. Its those brief but meaningful steps of a recipe that are unwritten but can feel the most rewarding. The moments that make you say, Yes, Im doing this right. And this feels good.

The recipes in this book are approachable, simple in appearance and, above all, full of flavour. Rather than focusing on really intricate and fanciful decoration, Ive tried to celebrate the ingredients by having them front and centre with almost nowhere to hide. The Herbs and Tea chapter makes the most of natures best, with ingredients like hibiscus, mint, matcha, rosemary and tarragon. Stone Fruit and Berries brings together the colourful and juicy offerings of summer. The Vegetable chapter highlights the versatility of root veg in baking, while the Best of Beige is a pure celebration of the comforting nature of beige and brown food. Spice Cupboard shows you just how easy it is to transform a bake with spices such as nutmeg, cardamom or zaatar. And I dont think I could ever write a cookbook without a Chocolate chapter.

Each day comes with its own mood, cravings and needs, and I hope theres a recipe for you to turn to no matter how your day is going. Therell be days where you need a recipe thats more hands-on and requires all of you it might be the rice pudding that asks for your undivided attention while stirring or the custard tart that needs a watchful eye so it doesnt overbake. And therell be days when time is of the essence, but you need something to satisfy now. It can be so easy to get lost and caught up in the rhythms of the week, but let the kitchen however big or small be a space in which you let loose, slow down and are present. Because every day is a good day to bake.

Go into most kitchens and Im pretty sure youll be able to open a cupboard and stumble across a decent selection of teas most likely an English breakfast, an Earl Grey or a herbal offering, if youre lucky. A quick rummage in the refrigerator is likely to uncover a couple of packets of fresh herbs, perhaps looking a little sad, waiting to get used in a dinner that week. Herbs and teas are such staple and loyal members of our kitchens, yet dont always get a look in when it comes to baking.

Both items provide such easy and effective ways to infuse flavour and bring in more delicate, complex notes to custards, cakes, breads and desserts, whether its the liquorice notes of tarragon embedded into blondies, or the bright, floral buds of chamomile that sing when infused into a syrup for chamomile lemon buns. And what beautiful colours they bring! The striking purple of hibiscus and the grassy colour of matcha both bring a bit of nature indoors.

In the way that making a good cup of tea can be quite a ritual soothing and familiar baking with it can provide a similar level of calm. If youve got loose leaf tea, then youll get some of the best aromatic and flavourful infusions, but I often just opt for loose leaf tea bags, which I find a bit more convenient to store.

Sticky buns are the best buns. Theres a quiet joy in unravelling a soft, squishy bun, eating it layer by layer, making it last as long as possible. These delicately fragranced, pillowy rolls are no exception, and you get the added bonus of a sweet sticky bottom as the lemony sugar caramelizes in the pan. I know I say let them cool completely before serving, but I wont blame you if you jump in as soon as theyre cool enough to handle.

150ml (5fl oz/scant cup) milk

4 loose leaf chamomile tea bags

1 tsp vanilla bean paste

300g (10oz/generous 2 cups) strong bread flour, plus extra for dusting

25g (1oz/3 Tbsp) caster (granulated) sugar

tsp fine sea salt

1 tsp fast-action dried yeast

1 egg, beaten

25g (1 Tbsp) unsalted butter, softened, plus extra for greasing

1 Tbsp pearl sugar (optional)

100g (3oz/ cup) caster (granulated) sugar

grated zest of 2 lemons

85g (3oz/ cup plus 2 tsp) unsalted butter, softened

100ml (3fl oz/scant cup) water

100g (3oz/ cup) caster (granulated) sugar

2 chamomile tea bags

Add the milk, tea bags and vanilla to a medium saucepan and bring to a gentle simmer. Once heated through, remove from the heat, cover and let the milk steep and cool for 30 minutes. Strain the milk into a jug (pitcher), squeezing the tea bags, then set aside.

In a large bowl or the bowl of a stand mixer, mix together the flour and sugar. Add in the salt and yeast to separate sides of the bowl, make a well in the centre and pour in the beaten egg and cooled milk. If using a stand mixer fitted with a dough hook, mix for 6 minutes on low speed. If mixing by hand, knead in the bowl for 10 minutes (the dough will be quite sticky at first, but try not to add too much extra flour). Let the dough rest, uncovered, for 5 minutes, then knead for a further 4 minutes until you have a smooth dough. Add the softened butter and knead for a further 5 minutes until you have a shiny, supple dough.