Archive for the 'Bread' Category

March 25th 2007
Hot Cross Buns

Posted under Baking & Bread

Ingredients:
1/2 cup milk
1/2 cup water
30g compressed yeast (fresh) or 14g (2 sachets) instant yeast
4 cups (500g) Bread flour or white flour (if using white flour, add 1/2 tbsp flour improver)
1 level teaspoon mixed spice (or more to taste)
1/2 teaspoon salt
60g butter
1/2 cup caster sugar or brown sugar (best flavour)
1 cup sultanas
2 1/2 level teaspoons chopped mixed peel
1 egg
extra flour for kneading

Method:
1. Have 2 large mixing bowls ready, clean and dry. Grease 1 bowl and set aside. Grease a baking tray.

2. Place milk in a small saucepan and heat to simmering. Pour into a measuring cup. Add cold water to make 1 cup of liquid.

3. Crumble yeast into a small bowl. Add lukewarm milk mixture and stir well. Cover with plastic.

4. Sift flour, spice and salt into the ungreased large mixing bowl. Rub in butter with fingertips. Add sugar, sultanas and peel. Make a well in the centre. Pour in yeast, milk mixture and unbeaten egg. Mix into a soft dough. Empty out onto a well floured surface.

5. Knead the dough lightly and well, using extra flour if necessary. Place the dough in the greased mixing bowl, rounded side of dough up. Cover with plastic wrap or clean dry tea towel. Stand in a warm place, free of draughts, (on top of stove is best) until dough is doubled in bulk. This can take between 3/4 hour to 1 1/2 hours, depending on the temperature. Punch down and knead the dough well.

6. Preheat oven to 200 degrees C (hot). Remove dough mixture from bowl. Divide into 15 even sized portions. Knead each one into a round bun. Arrange on a greased baking tray. Cover with a clean dry tea towel and leave to rise again in a warm place until double in size, approximately 20 to 30 minutes. Mark crosses with the back of a knife or pipe with special cross mixture.

7. Bake in a hot oven for about 25 minutes or until brown on top. Remove from oven, and brush glaze mixture on immediately. Serve buns warm with butter. Also good with honey or marmalade.

Glaze
While buns are cooking, heat I tablespoon sugar, and 1 tablespoon water with a good pinch of gelatine in a small saucepan.
Add a strip of lemon skin and stir to dissolve the sugar.

Special Cross Mixture
Mix 2 level tablespoons of self raising flour with about 2 tablespoons cold water to a smooth paste. Pipe mixture onto buns before baking.

Notes
The recipe originally called for the hot cross buns to be baked at 220 degrees C. I only baked them at 200 degrees C in my oven for 25 mins and they turned out fine, so the recipe above has been modified.

If you’re planning to line the baking tray, I found greaseproof paper worked better than foil (the base of the bread did not burn with greaseproof paper).

Hot Cross Buns

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January 30th 2007
Foolproof Banana Bread

Posted under Baking & Bread

A nice simple recipe :)

3/4 cup butter
2 cups sugar
3 eggs
1 tspn vanilla extract
3/4 cup milk
3 ripe bananas
1/2 tbspn cinnamon
2 1/2 cups SR flour
1/2 tspn salt

  1. Cream butter, sugar, eggs and vanilla in a large bowl.
  2. While mixing with an electric mixer, add dry ingredients a little at a time, then add milk and bananas.
  3. Mix on high speed til the banana lumps are “creamed” and the batter is smooth.
  4. Line a loaf or round pan with baking paper and fill.
  5. Bake at 175 degrees for 30-45 minutes. Cake should be golden brown and a skewer inserted to the bottom of the cake will be clean.

banana-bread.JPG

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January 15th 2007
Polly’s low fat zucchini bread

Posted under Baking & Bread & Cakes and Muffins & Low Fat Diet

2 1/2 cups sugar
3 eggs
3 cups flour
2-3 cups zucchini
1/4 cup oil
3/4 cup applesauce
1 tspn baking soda
1/4 tspn salt
1 tbsn cinnamon
3 tbsn vanilla

1. Mix together all ingredients

2. Pour into 2 loaf pans

3 bake at 180C or 350F for about 45 - 60 minutes

zuchini-bread.jpg

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January 8th 2007
Bells’ Greek Lemon, Dill and Feta Bread

Posted under Bread

3 cups white bread (strong) flour (although i used plain flour and it was still great!)
1 cup semolina
1 tbs instant dried yeast
1 tsp caster sugar
2 tbs olive oil
60g dill, finely chopped
Grated zest of 1 lemon
1 1/3 cups of crumbled feta cheese

1. Combine flour, semolina, yeast, sugar and 1 1/2 tsp salt in a bowl. Make a well in the centre.
2. Pour in 1 cup warm water with olive oil and mix til you have a combined dough.
3. Turn out onto a floured board or bench and sprinkle over dill and lemon zest. Knead for 8-10 mins until the dough is smooth and elastic.
3. Pat the dough into a loaf shape and sprinkle over feta cheese. Fold the dough over several times, then knead for 2 mins or until the feta is incorporated.
4. Grease a large bowl with oil then trasfer the dough (made into a ball shape). Cover with cling wrap and leave to rise in a draught free place for about an hour, or until the dough is doubled in size.

Preheat oven to 200degrees C.

5. Knock back the dough by punching it to deflate it. Turn out onto floured workspace again and divide into two equal balls. Form into two loaf shapes. Place each, seam side down, in loaf tins and bake for 10 mins at 200degrees before turning down the oven and continuing for 20 mins at 180 degrees or until golden and sounds hollow when tapped. Transfer to wire rack to cool.

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