Posts tagged ‘Bread’

October 11, 2013

Bread pudding

by therecipebank

Not to be confused with bread and butter pudding, this is a stodgy cake which can be eaten in slices either warm or cold and is LOVED by me and (very surprisingly) by my children!

300g white / wholemeal bread

160g raisins

1 tsp mixed spice

1 tsp cinnamon

350ml milk

1 large egg

70g light muscovado sugar

zest 1/2 lime/lemon

50g butter, melted

1.5 tbsp demerara sugar

Tear the bread in a mixing bowl and add raisins and spice. Stir in milk and completely break up the bread. Mix eggs, dark brown sugar and lime/lemon zest and add to bread mixture. Stir well, then set aside for 15 mins to soak.

Heat oven to 160C . Grease and line the base of a 20cm non-stick square cake tin. Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara. Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

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March 26, 2012

Banana Bread

by therecipebank

This recipe is fab it uses 6-7 bananas which if you have a whole bunch past their best, or like me you put them in the freezer for another day and end up with LOADS!

250g plain flour
1 tsp bicarbonate of soda
pinch salt
115g butter
115g sugar
2 eggs, beaten
6-7 / 500g mashed over-ripe bananas
Preheat the oven to 180 C.
Lightly grease a 23x13cm loaf tin.
In a large bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Add flour, bicarbonate of soda and salt to the banana mixture and stir just enough to get rid of lumps. Pour the mixture into the loaf tin.
Bake in preheated oven for 55 to 65 minutes, until a knife inserted into centre of the loaf comes out clean. Leave to cool in tin for 10 minutes, then turn out onto a wire cooling rack. Best eaten warm!
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March 26, 2012

Liz’s Graham Rolls

by therecipebank

I was very happy to spend a day making bread with some friends recently and this was one of the recipe’s we learned, the rolls are delicious, and the best news is they need no kneading!

500ml Warm Water (not too hot)

100ml Milk

25g Yeast

2tsp salt (I was told to not skimp on the salt as this ensures a good rise)

1tbl honey

80g Graham Flour

650g Bread Flour (Hard) or 500g white+150g brown

Mix water and milk together.

In a large bowl add yeast, salt and honey. Pour over a little milk water and stir with a wooden fork/spoon. Add rest of milk water and then add the flour. Half of the flour first and then blend the rest and give a good mix with a metal spoon to break up flour bubbles. It will still be a bit sticky, sprinkle over 2 tbls flour, cover with a clean tea cloth and set in a warm but not hot area. No drafts. Let it rise for 60 to 90 minutes.

Heat oven to 210 degrees and put baking paper over 2 oven trays

Sprinkle out some flour (you will need quite a bit) on the work area and tip the dough onto it carefully (don’t work the dough). Sprinkle flour over the top and flatten out pushing palms of hands over the dough into a rectangle shape.

Using a dough scraper cut into long stipes about 6 cm wide. Take dough scraper and cut at a diagonal down the strips to make triangular shapes, reversing the diagonal direction with each cut. It doesn’t matter what size they are as long as they are all about the same size so they will cook for the same length of time.

Move the triangle dough shapes onto the oven trays and put directly into the oven to cook. No proving needed.

Cook for 17-20 mins depending on oven and size. Should have a nice brown colour.

Take out, put on a wire rack to cool and I like to cover them with a tea towel to stop the crust going to hard and crispy.

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March 26, 2012

English Crumpets

by therecipebank

Image

1lb / 450 g strong plain flour
½ teaspoon salt
1 teaspoon sugar
7g / 2 teaspoons fast-rising active dry yeast 
1/2 pint / 300 ml warm milk 
1/2 pint / 300 ml warm water 
½ teaspoon bicarbonate of soda
vegetable oil

4 pastry cutters of approx the same size

Put the flour and salt in a large bowl and stir in the sugar and yeast. Pour in the warm milk and water and mix well it should look like a thick batter. Then cover with a tea towel and leave to rise in a warm place for one hour until the texture is light and fluffy.

Stir to knock out the air then add the bicarbonate of soda and mix well. Allow this mixture to stand for 30 minutes or place in the fridge (covered) overnight ready for the morning.

Grease the 4 pastry cutters and a large frying pan, place the pastry cutters in the pan and wait for it to warm up.

Pour a little mixture (1 tablespoon approx) into each ring and leave cooking until lots of small holes have appeared on the top, this should take around 10 minutes.

Flip the ring over, push out the crumpet and cook for 3-4 minutes on the other side.

Serve HOT with butter and jam.

These do take a while to cook but are so worth the effort, better if you have two pans and 8 cutters if you have a big family to feed!

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March 26, 2012

Hot Cross Buns

by therecipebank

ready for eating!

Hot Cross Buns

This is a delicious recipe for hot cross buns, not just for Easter!

I’m not convinced about using milk and icing sugar for the crosses though so will be researching new ways to do this.

 

 

 

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