Bread and scones – for the week! £4.75 (30/6/2013) Recipe - Loaves and buns 1kg white bread flour (strong flour) 1kg wholemeal bread flour (strong flour) 4tspn fine grain cooking salt 6tblspn oil (I use grapeseed oil) 3tblspn yeast (I used dried active yeast and just followed the instructions on the tin/packet) Approximately 1200ml (1.2 litres) warm water; add this so you get soft but not sticky dough Mix all the ingredients to form a soft ball of dough. Knead for approximately 10 minutes on a lightly oiled surface; just wipe some grapeseed oil on your kitchen surface and hands. When the dough is ready you can roll it into a ball and when pressed lightly the surface will spring back. Leave to prove until doubled in size. This will take at least an hour in the bowl covered with a damp clean cloth/tea towel. When proved remove from bowl and knock all the air out; great for stress relief or for allowing kids to use up lots of energy! Shape simply into balls or ovals and place on a baking tray lined with baking parchment/greaseproof paper; no need to have containers. Prove again until doubled in size. You can either do this covered or not. If not covered you will find it difficult to make decorative slashes in the top; not required as they do not add to the flavour of the sandwiches in the lunch box. Cook in a preheated oven at 220C (conventional)/200C (fan) for 30 minutes Recipe – scones This is a Paul Hollywood classic. No point in me pretending otherwise and certainly little point in adjusting the proportions, although you can adjust some of the ingredients as outlined below 450g white bread flour, plus 50g to help with the shaping of the dough 80g unsalted butter (you could use Stork original which would halve the cost of the fat; Mary Berry would argue for no loss in flavour) 80g caster sugar 2 eggs 5tspn baking powder 250ml milk (any type) Rub the fat into all the dry ingredients until the mix resembles fine breadcrumbs Add the eggs and 2/3 the milk. Mix gently with your hands adding additional milk if needed to create a soft wet dough. Tip the dough onto a floured surface and ‘fold’ the dough on itself to create a soft but not sticky ball. Flatten the ball until it is about 2.5cm thick (use your hands/rolling pin). Cut circles of dough; use a plain cutter dipped in some of the spare flour to stop the dough sticking to the cutter. Place on a baking tray lined with baking parchment/greaseproof paper. It is suggested that you should glaze the scones. This can make them look more elegant but does not add to the flavour Cook in a preheated oven at 220C (conventional)/200C (fan) for 15 minutes until golden brown. Cool and then enjoy Recipe – fruit loaf This is not a tea loaf but more a loaf with added fruit and nuts 500g Wholemeal four 2tblspn grapeseed oil 1 ½ tblspn yeast (I used dried active yeast and just followed the instructions on the tin/packet) 50g caster sugar 1 tspn fine grain cooking salt 50g mixed dried fruit 25g chopped nuts (I used walnuts – can be whatever you have/fancy) Approximately 325ml warm water Mix all the ingredients to form a soft ball of dough. Knead for approximately 10 minutes on a lightly oiled surface; just wipe some grapeseed oil on your kitchen surface and hands. When the dough is ready you can roll it into a ball and when pressed lightly the surface will spring back. Leave to prove until doubled in size. This will take at least an hour in the bowl covered with a damp clean cloth/tea towel. When proved remove from bowl and knock all the air out; great for stress relief or for allowing kids to use up lots of energy! Shape simply into a ball/ovals and place on a baking tray lined with baking parchment/greaseproof paper; no need to have containers. Prove again until doubled in size. You can either do this covered or not. Cook in a preheated oven at 220C (conventional)/200C (fan) for 30 minutes
Posted on: Sun, 30 Jun 2013 20:51:14 +0000
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