Bread Recipes
Basic White Bread recipe
information
Preparation time 25 minutes, plus 2 1/2 hours to rise and prove, Cooking time 30 - 40 minutes, Oven temperature 230°C, 450°F, gas 8, Total calories 2615
ingredients
15 g (1/2 oz) dried yeast
1 teaspoon caster sugar
300 ml (1/2 pint) warm water
150 ml (1/4 pint) warm milk
675 g (1 1/2 lb) strong plain white flour
2 teaspoons salt
25 g (1 oz) butter
beaten egg to glaze
kibbled wheat to sprinkle
method
1. Grease a 1 kg (2 lb) loaf tin.
2. Place the yeast, sugar, water and milk in a jug, mixing well. Leave in a warm place until frothy, about 10 minutes.
3. Sift the flour and salt into a bowl. Rub in the butter. Add the yeast liquid and mix to a smooth dough. Turn out on to a lightly floured surface and knead until smooth and elastic, about 10 minutes.
4. Place in an oiled bowl and cover with cling film. Leave to rise in a warm place until doubled in size, 1 - 1 1/2 hours.
5. Turn the dough on to a lightly floured surface, knock back to release all air bubbles and knead again for 5 minutes. Shape the dough to fit the tin.
6. Place in the tin, glaze the loaf with beaten egg and sprinkle with kibbled wheat. Cover with oiled cling film and leave to prove (the second rising) for about 1 hour.
7. Remove the cling film. Bake in a hot oven for 30 - 40 minutes. Cook on a wire rack.
Cook's Tip
Easy blend yeast is widely available. This fine-textured, dried yeast is stirred into the dry flour, then the liquid is mixed in and the bread made as for the main recipe.
Sage and Onion Bread recipe
information
This is a mouth-watering savoury bread that fills the kitchen with an aroma of herbs as it bakes. Serve it warm with soup, or well buttered with cheese or pate and salad, for a simple lunch. Using dried sage will still give good results.
ingredients
The cracked wheat topping gives an appetising crunch to this deliciously flavoured, close-textured loaf.
15 g (1/2 oz) fresh yeast or 7.5 ml (1 1/2 tsp) dried
300 ml (1/2 pint) warm fresh milk
1 large onion, skinned and finely chopped
25 g (1 oz) butter
225 g (8 oz) strong white flour
225 g (8 oz) strong wholemeal flour
5 ml (l tsp) salt
pepper
30 ml (2 tbsp) chopped fresh sage or 5 ml (1 tsp) dried
cracked wheat for sprinkling
method
1. Blend the fresh yeast with the milk. If using dried yeast, sprinkle it into the milk and leave in a warm place for 15 minutes, until frothy.
2. Meanwhile, put the onion and the butter in a small saucepan, cover and cook gently for about 5 minutes, until the onion is soft and transparent but not browned
3. Put the flours, salt, pepper and sage in a large bowl and mix together. Make a well in the centre, then pour in the softened onion and the butter and the yeast liquid. Beat well together until the dough leaves the sides of the bowl clean.
4. Turn on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.
5. Turn the dough on to a floured surface and knead lightly. Divide into two, shape into rounds and place on a large greased baking sheet.
6. Brush with a little milk and sprinkle with cracked wheat. Cover and leave in a warm place for about 30 minutes, until doubled in size. Bake at 230°C (450°F) mark 8 for 15 minutes, then reduce the oven temperature to 200°C (400°F) mark 6 and bake for a further 15 minutes. When cooked the loaves will be well risen and golden brown, and sound hollow if tapped on the bottom. Cool slightly and serve warm, or turn on to a wire rack and leave to cool completely.
Wholemeal Bread recipe
ingredients
Tastes great, helps to prevent heart attack, smells fantasic when cooking, high in fibre which give a feeling of fullness so you eat less
4 cups plain white flour
4 cups wholemeal plain flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons active dry yeast
2 1/2 cups water
1 tablespoon butter or lard
milk
2 tablespoons cracked wheat (optional)
method
1. Blend the two flours and sift.
2. Add any grist left in sifter to flour.
3. Mix half the flour, the salt and sugar in a warm mixing bowl, stir in yeast.
4. Heat butter or lard with 1 cup water, add remaining water and cool to lukewarm.
5. Add to dry ingredients.
6. Beat 2 minutes on mixer or 300 strokes by hand.
7. Blend in remaining flour and knead to a soft, elastic dough.
8. Allow to double in size, knead, shape and prove a second time.
9. When loaves have risen brush tops with milk and sprinkle on cracked wheat if used.
10. Bake in a moderately hot oven 190-200°C (375-400°F) for 35 to 40 minutes.
Wholemeal bread rolls
1. Divide half the dough into 20 pieces after first proving.
2. Roll each into a ball and place on greased baking trays.
3. Cover and leave in a warm place until doubled in size.
4. Brush with milk and sprinkle with cracked wheat.
5. Bake in a moderately hot oven 190-200°C (375-400°F) for 15 to 20 minutes
Croissants recipe
information
Preparation time 1 hour, plus 2 - 2 1/2 hours to rise and time to chill, Cooking time 10 - 15 minutes, Oven temperature 220°C, 425°F, gas 7, Calories 200 per croissant
ingredients
25 g (1 oz) fresh yeast
3 tablespoons water
200 g (7 oz) butter
2 teaspoons salt
1 1/2 tablespoons sugar
150 ml (1/4 pint) milk
350 g (12 oz) plain flour
beaten egg to glaze
method
1. Cream the yeast with water. Put 25 g (1 oz) of the butter into a bowl with the salt and sugar and pour over the milk. Cool to lukewarm, then add yeast and flour and knead until smooth.
2. Cover and leave to rise until doubled in size. Knead the dough, wrap in an oiled polythene bag and chill thoroughly. Roll out on a floured board into a rectangle 13 x 38 cm/5 x 15 in.
3. Dot a third of the remaining butter over the top two-thirds of dough. Fold in three and roll out, then fold again. Chill for 30 minutes, then repeat twice more.
4. Roll out dough to three 30 cm (12 in) squares. Cut squares into four triangles. Roll up each and form into crescents. Put on a floured baking tray. Prove for 30 minutes. Brush with glaze and bake in a hot oven for 10 - 15 minutes.
Cook's Tip
When rolling fat into dough for croissants, flaky or puff pastry, do not allow the dough to become greasy during rolling. Chill it frequently between rolling. To do this quickly, put it in the freezer for 10 minutes.
Crusty bread rolls recipe
ingredients
15 g (1/2 oz) fresh yeast
250 - 300 ml (9 - 10 fl oz) tepid milk
1 tsp caster sugar
450 g (1 lb) strong plain flour
1 tsp salt
50 g (2 oz) butter
method
1. Blend the yeast with 150 ml (5 fl oz) of the milk and sugar. Sift flour and salt, add butter, and rub into flour.
2. Stir in yeast mixture and sufficient milk to make a fairly soft dough.
3. Turn out onto a floured surface and knead thoroughly for 10 mins until dough is firm, elastic and no longer sticky. Place in a large bowl, cover with a clean tea towel and leave to rise in a warm place until doubled in size (1 - 2 hrs).
4. Turn out onto a lightly floured surface and knead well for 2 - 3 mins. Divide into 12 equal pieces and shape into rolls.
5. Place the rolls on greased baking sheets, spacing them well apart. Cover with tea towel and leave to prove until doubled in size. Cut slits in the top of each roll.
6. Bake for 15 - 20 mins until well risen and golden. 230°C/450°F/gas 8
As a finishing touch, sprinkle rolls with poppy seeds, wheat or bran before baking.
Almond Loaf recipe
information
A deliciously light bread, almond loaf is wonderful with morning coffee or afternoon tea.
ingredients
4 eggs
225 g (8 oz) sugar
few drops pure almond extract
5 g (1 tsp) baking powder
good pinch salt
2.5 g (1/2 tsp) ground cinnamon
100 g (4 oz) flour
15 g (1/2 oz) butter, melted
225 g (8 oz) unsalted, roasted almonds, finely chopped
method
1. Preheat the oven to 175°C (350°F) Gas 4.
2. Beat the eggs in a mixing bowl. Gradually beat in the sugar. Add the almond extract, baking powder, salt and cinnamon.
3. Add the flour, melted butter and almonds. Stir until the batter is well blended.
4. Pour the batter into a lightly greased 22 cm (9 in) loaf tin and bake for 40 minutes.
5. Invert the pan over a wire rack and turn the loaf out.
6. Let the almond loaf cool. When it is cool, cut it into quarters.
7. Cut the quarters into 1 cm (1/2 in) slices.
8. Re-form the slices into a loaf shape in the pan and bake at 165°C (125°F) Gas 3 for 10 minutes.
9. Turn off the heat and leave the loaf
Apricot and Walnut Loaf recipe
ingredients
1 cup (110 g) each brown and white strong plain flours
5 g white cooking fat
1 tsp sugar
1 tsp salt
1 tsp dried yeast
2/3 cup (150 ml) 1/4 pt water
5/8 cup (115 g) dried apricots, chopped
50 g broken walnuts
2 tbls (25 g) caster sugar (superfine granulated)
method
1. Dissolve sugar in a cupful of hand hot water (from the amount above) then sprinkle dried yeast on top. Leave until frothy, about 10 minutes.
2. Add, with rest of liquid, to flours, salt, apricots, walnuts and sugar. Mix to a soft scone-like dough.
3. Knead the dough thoroughly on a lightly floured surface.
4. Shape the loaf in order to half-fill a well greased loaf tin or flower pot.
5. Mix with one hand until the mixture is no longer streaky.
6. Two-thirds fill the prepared tin (bottom-lined and greased) and cover with cling film until dough rises to within 1cm of the top of the tins. One hour in a warm place, longer in a cool one
Artichoke and Mushroom Pizza recipe
information
Wholewheat pizza dough is simple to make, but ready-made pizza dough is sold in supermarkets. You will need a shallow round 8in (200mm) cake tin. Preparation time : 25 minutes, standing time : 25 minutes, Cooking time : 20 minutes, Oven : Preheat to 220°C (425°F, gas mark 7), Calories per serving: 420
For the Pizza Base
Mushrooms and artichoke hearts mingle with herbs and soft Italian cheese on a healthy wholewheat pizza base.
8 oz (225 g) wholewheat flour
Salt and freshly ground black pepper
1 tablespoon fresh mixed herbs or 1 teaspoon dried
1 teaspoon sugar
1 teaspoon yeast
h2>For the Topping
8 oz (225 g) fresh mushrooms
6 spring onions
2 cloves garlic
1 oz (25 g) butter
2 tablespoons white wine
3 tablespoons virgin olive oil
1 tablespoon fresh mixed herbs or 1 teaspoon dried
Salt and freshly ground black pepper
14 oz (400 g) tin of artichoke hearts in brine
3 oz (75 g) Mozzarella or Fontina cheese
1 oz (25 g) fresh Parmesan
method
1. Grease the cake tin using a little butter or olive oil. To make the base, combine the flour, 1/2 a teaspoon of salt, a few twists of pepper and half the herbs in a bowl. Measure 6 fl oz (175 ml) of hand-hot water into a jug, then
2. whisk in the sugar and yeast. Leave for 10 minutes until frothy, then stir into the dry ingredients. Mix to a smooth dough with your fingers, kneading if necessary. Press the dough into the cake tin, right up the sides. Cover with a damp cloth and leave for 25 minutes, until risen.
3. Slice the mushrooms thinly. Finely chop the spring onions and garlic. Saute the onions in 1/2 oz (15 g) butter for 1 minute. Reduce the heat, add the wine and cook for 5 minutes. Remove from the pan.
4. Heat 1 tablespoon of the oil with the rest of the butter and saute the fresh mushrooms over a fairly high heat for 3 minutes, until they are soft. Add the garlic to the mushrooms. When the mushrooms begin to release their juices, add the herbs and some seasoning. Add the onion juices and simmer until almost all the liquid has evaporated.
5. Drain the artichokes. Push the dough lightly back up the side of the tin if it has slipped, then spread the onions on the pizza. Grate the soft cheese and sprinkle over the onions.
6. Spread the mushrooms over the cheese and lay the artichoke pieces in a pattern among the mushrooms. Sprinkle with the Parmesan. Dribble the remaining olive oil over the pizza and sprinkle on the remaining fresh herbs. Bake in the Oven for 20 minutes and serve.
Basic White Loaf recipe
ingredients
275 ml (10 fl oz) 1 1/4 cup water
2 tbsp oil
3 cups (1 lb) 450 g strong white bread flour
1 1/4 tsp salt
1 1/2 tsp caster sugar (superfine granulated)
2 tbsp dried skimmed milk powder or granules
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Pour the water into the breadmaker bucket, then add the oil and half the flour.
2. Sprinkle with the salt, sugar and dried milk.
3. Cover with the remaining flour and mound the yeast into the centre.
4. Fit the bucket into the breadmaker and set to the programme recommended in the manual (usually basic white or No 1).
5. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
6. If liked, brush with the selected glaze.
7. Leave the loaf for at least an hour before cutting and or removing the paddle if necessary
Blini Bread recipe
ingredients
2 1/2 cups (375 g) 13 oz strong white bread flour
2 1/2 cup (87 g) 3 oz buckwheat flour
275 ml (10 fl oz) 1 1/4 cups water
2 tbsp oil
1 1/2 tsp salt
3 tsp caster sugar (superfine granulated)
2 tbsp dried skimmed milk powder or granules
1 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Thoroughly mix together the two flours.
2. Pour the water into the breadmaker bucket, then add the oil and half the mixed flours.
3. Sprinkle with the salt, sugar and dried milk.
4. Cover with the remaining flour mix and mound the yeast into the centre.
5. Fit the bucket into the breadmaker and set to the basic white or No' 1 programme.
6. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
7. If liked, brush with the selected glaze.
8. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary
Brioche Loaf recipe
ingredients
1 3/4 teaspoons Active dry yeast
1 3/4 cups Bread flour
2 tbsp Bread flour
3 tablespoons Sugar
3/4 teaspoon Salt
2 Whole eggs
1 Egg yolk
1/4 cup Water
2 tbsp Water
8 tablespoons Butter, unsalted
method
1. Add all ingredients except the butter in the order suggested by manufacturer and process on the basic bread cycle.
2. Cut the butter into tablespoon-size pices.
3. About 10 minutes before the end of your first kneading cycle, begin adding the butter, 1 tablespoon each minute.
4. Do not rush it. Let the machine continue its process.
5. At the end of the entire cycle, let the brioche cool in the OPENED machine about 20 minutes.
6. This will keep the sides firm while the center stays moist.
7. Good for French Toast
Currant Bread recipe
ingredients
15 g (1 1/2 level tsp) dried yeast
1 tsp (5 ml) sugar
400 ml (3/4 pint) tepid milk
5 cup (1 1/4 lb) 550 g strong plain flour
2 level tsp (10 ml) salt
25 g (1 oz) lard
8 oz (225 g) currants
2 tbsp (30 ml) cut mixed peel
sugar and milk to glaze
method
1. Blend the fresh yeast with most of the milk. For dried yeast, dissolve the sugar in half the milk, sprinkle the yeast over and leave until frothy.
2. Mix the flour and salt, rub in the fat and stir in the fruit and peel.
3. Add the yeast liquid and enough of the remaining milk to give a fairly soft dough. Beat well.
4. Turn the dough on to a floured board and knead until it feels firm and elastic. Leave to rise in a warm place (about 23°C, 75°F) until doubled in size. Knead lightly on a floured board,
5. Divide into 2 pieces, flatten each and roll up like a Swiss roll to fit a greased 450 (1lb) loaf tin.
6. Prove for about 20 minutes, until the dough fills the tins. Bake in the oven at 230°C (450°F) mark 8 for about 15 minutes, reduce the heat to 190°C (375°F) mark 5 and cook for a further 30 - 40 minutes.
7. The top of the currant loaves can be brushed over with a glaze made by dissolving 15 ml (1 level tbsp) sugar in 15ml (1 tbsp) milk, do this directly after taking the bread from the oven
Easter bread (Tsoureki) recipe
ingredients
10 cups (1 kg) flour
1 teacup butter
2 tablespoons grated orange rind
6 eggs
1 1/2 teacups sugar
1/2 teacup milk
2 tablespoons yeast
1/2 teacup lukewarm water
method
1. Dissolve the yeast in the lukewarm water. Add a teacup of flour and beat the mix. Cover the mix with a towel and place it in a warm place to rise. Slightly heat the milk, the sugar, the butter and the orange rind and place them in a bowl.
2. Add the yeast, the eggs, beaten, and the flour, stirring constantly. Make sure the dough is neither too soft nor too tough. Cover this dough with a towel and let it stand in a warm place for about an hour and a half.
3. When the dough has doubled in size, knead it again by hand and shape plaited breads. Brush the breads with 2-3 beaten egg yolks and bake them in a medium oven for about 30-35 minutes.
French Bread recipe
information
This French bread uses ascorbic acid, which makes an especially light loaf as it makes the bread less dense. The acidity is also supposed to make the bread last longer.You can buy ascorbic acid in health food stores sold under the name of "Vitamin C Crystals" or powdered vitamin C.
ingredients
2 tsp dried yeast + 1 tsp sugar (or 15 g fresh yeast)
1 cup (8 fl oz) 250 ml hand hot water
25 mg tablet ascorbic acid
3 1/2 cup (1 lb) 400 g strong white flour
1 tsp salt
method
1. Stir the dried yeast and sugar into the water and leave until yeast has completely dissolved and mixture is frothy about 10 mins in a warm place or blend the fresh yeast with the water. Crush the ascorbic acid tablet and stir into the yeast liquid.
2. Mix the flour and salt in a large mixing bowl. Add the yeast liquid to the flour all at once and mix to a soft dough.
3. Turn onto a lightly floured surface and knead by folding the dough towards you and then pushing down away from you. Give the dough a quarter turn and repeat the procedure, gradually developing a rocking rhythm. Continue kneading until the dough is firm and no longer sticky - this takes about 10 mins.
4. Place dough in a greased polythene bag and leave to rise for 20 mins in a warm place.
5. Divide dough into 2, and gently roll each piece into an oblong approx 41 cm long.
6. Gently roll up the dough swiss-roll fashion and place on a lightly floured baking sheet.
7. Make 5 diagonal slashes 6 cm apart along the length of the loaf.
8. Brush with salt water. Leave the dough uncovered in a warm place for 1 1/2 to 1 3/4 hours.
9. Bake in a hot oven 220°C (425°F) gas mark 7 with a bowl of water at the bottom of the oven.
10. After 15 mins remove the bowl of water and bake until the loaves are very crisp and well-browned (about 15-20 mins).
Honey Drop Scones recipe
ingredients
2 cups (225 g) self-raising flour
2.5 ml (1/2 tsp) Mixed Spice (All Spice / Pumpkin pie spice)
1/4 cup (4 tbsp) 50 g sugar
1 tbsp (15 ml) clear honey
1 egg, beaten
1 1/4 cup (1/2 pint) 300 ml milk
oil for cooking
method
1. Place the flour, mixed spice and sugar in bowl making a well in the centre.
2. Mix the honey and egg together and pour into the centre of the flour mixture.
3. Gradually add the milk, beating well until smooth.
4. Use oil to lightly grease a heavy based frying pan or griddle and heat until moderately hot.
5. Drop 1 tbsp of the mixture into the pan and cook until bubbles appear on the surface and the underneath is golden brown. Turn over, cook the other side for a further 1-2 minutes.
6. Place between a tea towel or kitchen paper and keep warm. Repeat until all the batter is used.
7. Serve warm spread with butter or cream cheese and more honey if desired
Doughnuts recipe
ingredients
2 cups plain flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 cup caster sugar
1 egg
1/2 cup sour milk (see below)
1 tablespoon melted butter
oil for frying
cinnamon sugar for coating
method
1. Sift dry ingredients into a bowl.
2. Beat egg lightly and add with sour milk and melted butter to flour.
3. Mix to a soft dough.
4. Turn onto a floured board and knead lightly.
5. Roll out till about 5 mm (1/4 inch) thick and cut into rings with a floured doughnut cutter or a large and a very small biscuit cutter.
6. Fry 3 or 4 at a time in deep, hot oil, 190° C (375° F), for 3 to 4 minutes, turning them to brown evenly.
7. Drain on absorbent paper and coat with cinnamon sugar (i.e., caster sugar mixed with ground cinnamon).
8. Note: To sour milk, add 2 teaspoons vinegar or lemon juice to 1/2 cup fresh milk.
9. Leave at room temperature for 10 to 15 minutes if milk is icy cold.
Muffins recipe
information
Preparation time 25 minutes, plus 2 hours to rise and prove Cooking time 15 - 25 minutes Calories 205 per muffin
ingredients
15 g (1/2 oz) dried yeast
1/2 teaspoon caster sugar
300 ml (1/2 pint) warm milk
1 egg, beaten
25 g (1 oz) butter, melted
450 g (1 lb) strong plain white flour
1 teaspoon salt
method
1. Flour two baking trays. Whisk together the yeast, sugar and half the milk in a jug. Leave in a warm place until frothy, about 10 minutes.
2. Mix the egg with the remaining milk and the butter. Sift the flour and salt into a bowl. Add the yeast and egg mixtures and mix to a soft dough. Turn on to a lightly floured surface and knead until smooth and elastic, about 10 minutes.
3. Place in an oiled bowl, cover with cling film and leave to rise in a warm place until doubled in size, about 1 1/2 hours.
4. Turn out the dough on a lightly floured surface and knead for 2 minutes. Roll and stamp out 10 rounds with a 7.5 cm (3 in) plain cutter, re-rolling as necessary. Place on the floured trays, cover with cling film and leave to prove for 30 minutes.
5. Lightly grease a griddle or heavy frying pan. Cook the muffins a few at a time over a moderate heat for 5-8 minutes each side, until well risen. Leave to cool on a wire rack. Serve split and toasted with butter.
Naan Bread recipe
information
Preparation time 25 minutes, plus 1 1/2 hours to rise, Cooking time 15 minutes, Calories 120 per naan
ingredients
1 1/2 teaspoons dried yeast
150 ml (1/4 pint) warm milk
1 1/2 teaspoons caster sugar
350 g (12 oz) plain flour
1 teaspoon salt
1/2 teaspoon baking powder
150 ml (1/4 pint) natural yogurt
small knob of butter
method
1. Place the yeast, milk and sugar in a jug. Mix well, then leave in a warm place until frothy, about 10 minutes.
2. Sift the flour, salt and baking powder into a bowl. Add the yeast mixture and yogurt and mix well to make a soft dough. Turn out on to a lightly floured surface and knead until smooth and elastic, about 10 minutes.
3. Place in an oiled bowl, cover with cling film and leave to rise in a warm place for 1 1/2 hours.
4. Turn the dough on to a lightly floured surface, knock back to release all air bubbles and knead for 2 - 3 minutes. Divide into 12 equal pieces. Roll into balls, then flatten into large oval shapes.
5. Lightly butter a griddle or large, heavy-based frying pan and heat until very hot. Cook the bread ovals, one or two at a time, until the underside is golden brown and the top begins to bubble.
6. Turn and cook the second side. Repeat with the remaining dough pieces. Serve hot or warm, with Indian or spicy dishes.
Cook's Tip
Naan is an Indian bread which is traditionally baked in a tandoor- a charcoal-fired clay oven. The bread is served with most main dishes or dais to mop up the juices
Pizza Base (Italian Pizza Bread Dough Base) recipe
ingredients
1/2 oz (15 g) fresh yeast or 2 tsp dried
1/3 cup (3 fl oz) 90 ml tepid water
1/2 tsp sugar
1 tbsp olive oil
1 2/3 cup (175 g) plain flour (All purpose)
1 tsp salt
method
1. Combine the fresh yeast with the water and sugar in a bowl.
2. If using dried yeast, sprinkle it over the surface of the water and whisk in until dissolved.
3. Leave the mixture to rest in a warm place for 10-15 minutes until frothy on the surface.
4. Stir in the olive oil.
5. Sift the flour and salt into a large bowl.
6. Make a well in the centre and pour in the yeast liquid, or water and oil.
7. Using either floured hands or a wooden spoon, mix together to form a dough.
8. Turn out on to a floured work surface and knead for about 5 minutes until smooth and elastic.
9. Place in a large greased plastic bag and leave in a warm place for about 1 hour or until doubled in size.
10. Turn out on to a lightly floured work surface and 'knock back' by punching the dough.
11. This releases any air bubbles which would make the pizza uneven.
12. Knead 4 or 5 times. The pizza base bread dough is now ready to use
Spanish Peasant Bread recipe
ingredients
3 lb (1.4 kg) strong plain flour
3 3/4 cups (30 fl oz) 850 ml warm water
3 tbsp milk
1 1/2 oz (40 g) fresh yeast or 1 1/2 tbsp dried
1 1/2 tbsp salt
method
1. Place the flour in a bowl, reserving one handful. Pour 1/4 pint (150 ml) of the water into a small bowl, add the milk and sprinkle in the yeast. Leave fresh yeast for 5 minutes and dried yeast for 15 minutes.
2. Make a well in the flour. First stir the mixture, and then pour it into the flour - but do not mix it in.
3. Scatter the reserved handful of flour over the top. Leave the flour and yeast in a warm, draught-free place, to stand for one hour.
4. After this time the yeast should be bubbling well. Using your hand, begin to draw the flour into the yeast from the edges of the well.
5. When the centre feels dry, sprinkle in the salt. Gradually add the remaining water, still bringing flour from the edges of the bowl to the centre.
6. When all the water has been added, continue kneading until the dough begins to feel smooth.
7. Turn the dough on to a floured work surface and knead it well for about ten minutes until it feels soft, very workable and not at all sticky.
8. Form it into a round cushion shape, tucking the sides underneath, and return it to the bowl, rounded side up.
9. Cover the bowl with a clean dry cloth and leave it in a warm place for 1 hour for the dough to double in size.
10. Preheat the oven to 400°F (200°C) gas mark 6.
11. Knead the dough again and divide it into two. Form each piece into a round cushion shape as before, folding the sides underneath to obtain a smooth, rounded top.
12. Place the loaves on floured baking sheets and bake them for 40 to 45 minutes, or until they are lightly browned and sound hollow when tapped.
13. Cool them on wire racks.
Spanish Potato Fritters recipe
ingredients
1 lb (450 g) potatoes, boiled and still hot
2 medium eggs, beaten
175 g (6 oz) cheese, grated
2 tbsp plain flour (All purpose)
salt and freshly ground black pepper to taste
Sufficient oil to deep fry
Parsley, chopped for garnish
method
1. Mash potatoes, or pass through a ricer or sieve.
2. Beat in the eggs and cheese, then the flour and seasonings.
3. Shape into small balls with your hands well floured.
4. Deep fry in oil until crisp and golden.
5. Drain well on kitchen paper and serve hot, garnished with chopped parsley
Soft Dinner Rolls recipe
ingredients
1 package dry yeast
1/4 cup warm water
1 1/4 cups warm milk
1 egg, lightly beaten
4 cups (400 g) unbleached flour
1/4 cup sugar
1/4 cup butter, melted
method
1. Dissolve the yeast in the warm water and allow it to proof for 10 minutes. Combine it in a large bowl with the milk, egg and 2 cups of flour. Beat with a wooden spoon until the mixture is smooth, about 3 minutes. Add the sugar and melted butter and beat again until smooth and glossy.
2. Stir in another cup of flour and then add 1/2 cup more of flour. The dough should be getting stiff enough to hold together; if it still is very sticky, add another 1/2 cup of flour. Sprinkle a wooden bread board with flour, turn the dough out onto it and begin kneading gently. Sprinkle on as much flour as needed to make the dough manageable but still soft.
3. When it is smooth and elastic, after about 5 minutes of kneading, put it into a greased bowl and turn so that all sides are coated with oil. Cover with a damp towel and leave to rise in a warm place for about 1 hour, until the dough has doubled in volume.
4. Punch the dough down, place again on bread board and divide in half. Roll each piece into a thick rope and cut each rope into 12 pieces. Gently stretch each piece into a flat strip about 4 to 5 inches long. Tie the dough into a knot, pushing one end up through the middle to make the rose shape and tucking the other end under. Repeat with other strips. Place rolls on a buttered baking sheet or in muffin cups.
5. Cover loosely with damp towels and let rise in a warm place for 30 minutes. Meanwhile, preheat oven to 400 degrees.
6. Bake rolls for 10 to 12 minutes, until tops are golden. Watch carefully, since these burn easily. The rolls can be brushed with melted butter while still hot, if desired
Simple French Bread recipe
ingredients
15 g (1/2 oz) fresh yeast or 10 ml (2 tsp) dried
250 ml (1/2 pint) tepid water
5 ml (1 tsp) caster sugar
350 g (14 oz) plain flour
50 g (2 oz) cornflour
5 ml (1 tsp) salt
oil
1 egg
method
1. Crumble the fresh yeast into a bowl, pour in the tepid water and stir gently until smooth. (For dried yeast, dissolve the sugar in the tepid water then sprinkle the yeast over the surface. Leave to stand in a warm place for about 20 minutes, or until frothy, whisking occasionally.)
2. Sift the flour and cornflour with the salt into a large bowl and stir in the sugar. (If dried yeast is being used the sugar will already be incorporated.) Make a well in the centre of the dry ingredients and pour in the yeast liquid. Using a wooden spoon gradually beat the flour into the well of liquid until a firm dough is formed.
3. Turn the dough out on to a lightly floured surface. Rotate the dough with one hand and with the heel of the other, push and stretch the dough from the centre outwards. Continue kneading this way for about 4 minutes, or until the dough is smooth.
4. Lightly oil a large mixing bowl and put the kneaded dough in it. Cover the bowl with oiled cling film or a damp tea-towel and stand it in a warm, not hot, place for about 1 hour, or until the dough has doubled in size.
5. Halve the dough and knead each piece until just smooth. On a well floured surface roll each piece out to an oblong about 35.5 x 15 cm (14 X 6 inches) leaving the ends rounded off. Carefully roll up the dough from the long side like a Swiss roll. Place the rolls, seam side down, on well floured baking sheets.
6. Using a sharp knife make shallow slashes along the top of the dough at 4 cm (1 1/2 inches) intervals. Beat the egg with a good pinch of salt and brush over the surface of the loaves.
7. Put the loaves in a warm place, uncovered, until trebled in size, 20 - 40 minutes. They should feel springy to the touch.
8. Heat the oven to 220°C (425°F) mark 7 and place a roasting tin of hot water in the base. Bake the loaves for 15 minutes then remove the pan of water. Continue baking the loaves for a further 8 - 10 minutes or until well browned and really crisp. The loaves should sound hollow when tapped. Ease off the baking sheets and cool on wire racks.
Tea Cakes recipe
information
Preparation time 25 minutes, plus 1 1/2 - 2 hours to rise and prove, Cooking time 20 - 22 minutes, Oven temperature 220°C, 425°F, gas 7, Calories 270 per tea cake
ingredients
450 g (1 lb) plain flour
1 teaspoon salt
2 teaspoons sugar
100 g (4 oz) currants
25 g (1 oz) fresh yeast
300 ml (1/2 pint) warm milk
melted butter to brush
method
1. Sift together the flour and salt. Add the sugar and currants. Cream the yeast with a little extra sugar and some of the warm milk.
2. Pour this mixture into a well in the centre of the flour, scatter flour lightly over the yeast and leave in a warm place for 10 minutes.
3. Add the rest of the milk, mix to a light dough and knead well. Cover the bowl with cling film or a cloth and put in a warm place to rise, until doubled in size, about 1 - 1 1/2 hours.
4. Knead again, divide into eight, roll and shape into round tea cakes. Prick each one with a fork. Put on a warmed greased tin, cover with a cloth and stand in a warm place to prove for 30 minutes.
5. Bake in a hot oven for 10 - 12 minutes, brush with melted butter and return to the oven for 10 minutes. Serve each cake split in half, lightly toasted and spread with butter.
Freezer Tip
Fresh yeast can be frozen. Wrap small pieces in cling film, then pack in a polythene bag. Store for up to 6 months.
Toasted Macadamia Bread recipe
ingredients
3 oz (75 g) 3/4 cup macadamia nuts
275 ml (10 fl oz) 1 1/4 cups water
3 tbsp melted butter
3 cups (1 lb) 450 g strong white bread flour
1 1/2 tsp salt
2 tsp caster sugar (superfine granulated)
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Cut the nuts into chunky pieces and brown slowly in a dry frying pan, stirring often to prevent burning.
2. Leave aside until cold.
3. Pour the water into the breadmaker bucket, then add the butter and half the flour.
4. Sprinkle with the salt and sugar.
5. Cover with the remaining flour and mound the yeast into the centre.
6. Fit the bucket into the breadmaker and set to the programme recommended in the manual (either special if the machine has this setting or basic white or No 1).
7. Add the nuts according to the manual's instructions, usually at the beginning or the middle of the second kneading or when the machine bleeps.
8. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
9. If liked, brush with the selected glaze.
10. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary
