500g Strong wholemeal flour 7g Active Yeast 1 Egg 50g Melted butter 50g Honey 100g Sultanas 1 tbsp Mixed Spice 350ml Warm Milk for the cross 50g Butter 100g Plain Flour 1 Egg Combine all ingredients other than the milk in a large mixing bowl. Then gradually add the milk. You should end with a sticky dough. If the mix is too dry add a little water to the bowl. Knead the dough for 5-10 minutes until is is more stretchy than sticky. And set aside for 3-4 hours until the dough has at least doubled in size. You can use a thick flour and water mix for the cross but I prefer to make a pastry as it is more fun for the children to cut out the strips and stick them on. Rub together the butter and flour until it resembles breadcrumbs. Add a few drops of water at a time until the pastry forms a soft ball. Place in the fridge for at least 30 minutes. Once the dough has risen remove it from the bowl and knock it back by folding the dough over a few times. Split the dough into 12 balls and arrange in a buttered dish. Brush the dough with beaten egg, roll out the pastry and cut into long strips. Lay the pastry across the buns so they cross in the middle of each one. Allow to rise for another 30-60 minutes until the buns have doubled in size. Brush with egg again and bake at 180c for 30-40 minutes. |
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500g Strong Wholemeal Flour 50g Olive Oil 7g Easy Bake Yeast Cold Water This is a very vague recipe for cheap bread. The long rise allows it to develop more flavour and gives a lighter loaf. It takes practice to do with confidence but works out about the price of supermarket value bread and tastes a million times better. It can be used for a few days once baked but if it starts to get a bit stale freeze it and use later to make breadcrumbs or bread pudding. Weigh flour, olive oil and yeast into a large bowl then gradually add water at room temperature until you form a firm but sticky ball. Kneed the dough for 5-10 minutes until it stops sticking to your hand and the surface and sticks together in a smooth ball (keep going it will get there). Place out of reach of children and animals for at least 2 hours and forget about it until your ready. The dough will have doubled in size but depending on how long its been left it may have started to drop again. Form the dough back into a ball and shape as desired. This is a very simple and versatile dough it can be used for loaves, buns and pizza bases. I often make a double batch and get all three in one go. Allow to raise again for 30 minutes to 2 hours. Preheat the oven to around 160c and bake until it sounds hollow when tapped. A batch this size used for one loaf will take about half an hour. Bake a little longer if you want a crustier crust. 250g Porridge Oats 250g Grated Carrot 2 Large Eating Apples 250g Sultanas 1 Tbsp Butter 1 Tbsp Honey 1 Tsp Cinnamon 1 Tsp Nutmeg Switch the oven to 150c. Mix oats and carrot in a large bowl. Finely chop the apples and mix them with the oats. Melt together the honey, butter and spices (I just do it in the microwave). Add the butter mix to the bowl and rub it though the oats with your hands. Squeeze it together in big handfuls and crumble it onto baking trays. Put in the oven for 20-30 minutes until lightly browned. Once cooled mix with sultanas and store in an airtight container. |
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