21
Sep 2009
- 6 large floury potatoes , such as Maris Piper, King Edward, Desirée (about 1.6kg/3lb 8oz)
- Basil
- 9 Garlic Cloves
- Olive Oil
- Sea Salt
- Black pepper
- Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.
- Shake the potatoes out onto a roasting pan, drizzle with olive oil, ensuring each chip is evenly coated, then season with sea salt, black pepper well, add the basil and cloves of garlic. Spread around the baking tray two if necessary.
- Bake for about 15-20 mins, turning the potatoes at least twice or until golden brown and crisp.
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17
Sep 2009
Ginger Beer Cake
- Prep time: 10 mins
- Cook time:1 hrs 15 mins
- Serves:8
Jewish Princesses Georgie Tarn and Tracey Fine show us a modern take on the traditional Rosh Hashanah treat, honey cake, which is said to ensure a sweet new year
Ingredients
- 260g plain flour
- 170g caster sugar
- 1.5 tsp ground Ginger
- 3/4 tsp Cinnamon
- 170ml ginger beer
- 80ml vegetable oil
- 260ml golden syrup
- 3 Eggs
- 1 tsp Baking powder
- 2 tsp dark brown sugar, for decoration
Method
1. Preheat the oven to 150°C.
2. Beat together all the ingredients, apart from the brown sugar.
3. Pour the mixture into a greased loaf tin.
4. Sprinkle the brown sugar on the top.
5. Bake in the preheated oven for approximately 1 hour and 15 minutes, then cool in the tin for 10 minutes before turning out and serving in slices
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10
Sep 2009
Wright’s Parmesan and Sundried Tomato Melt
- Wright’s Parmesan and Sundried Tomato Bread Mix
- Water 315ml
FILLING:
- Ricotta Cheese 160g
- Sun Dried Tomato Paste 75g
- Sun Dried Tomatoes in Olive Oil 140g
- Topping:
- Olive Oil (reserved from the drained Sun Dried Tomatoes)
- Red Onions (medium size) 2
- Mozzarella Cheese (thinly sliced or grated) 250g
MAKING BY HAND
- Make up the Parmesan and Sun Dried Tomato Bread Mix following instructions 1 and 2 on back of pack.
- Roll out dough on a lightly floured surface to an oblong shape approximately 45cm X 30cm (18″ X 12″) and spread liberally with the filling mixture.
- Sprinkle over the coarsely chopped Sun Dried Tomatoes then roll dough up “Swiss Roll” style from the widest edge.
- Divide the roll into 16 equal slices using a sharp knife and place these cut side up into a large roasting tin (approx 24cm x 33cm / 10″ x 12″) that has been pre-lined with well-greased foil.
- Loosely cover with polythene and allow to prove in a warm place until the slices are well risen and joined together to almost fill the base of the tin.
- Meanwhile , pre-heat the oven to 220°C (425°F) gas mark 7. Peel and coarsely slice the Red Onions lengthways, tossing them in the reserved Olive Oil. Spread on a foil lined baking tray and roast these in the oven for 10-15 minutes until just softened and starting to caramelise.
- Remove polythene covering from the dough and sprinkle over the Onions. Top with thin slices of Mozzarella Cheese and bake in the oven for approximately 20-25 minutes until cheese is bubbling and golden brown.
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10
Sep 2009
- Serves: 12
- Yield: 1 Loaf
- Ready in: 1 hour 10 mins (40 mins Prep - 30 mins Cook)
This golden, crusty loaf has a delicious, moist, close-textured interior. The ingredients are readily available from healthfood shops and the recipe is simplicity itself. Yeast gives a traditional flavour, while bicarbonate of soda and cream of tartar help to make the bread rise.
Recipe provided by:
Readers Digest | Beautiful Baking
Ingredients
- 200g (7 oz) brown rice flour
- 200g (7 oz) potato flour
- 100g (3½ oz) soya flour
- 1 tsp salt
- 1 sachet easy-blend dried yeast, about 7 g
- 1½ tsp honey
- 1 tsp extra virgin olive oil
- 400ml (14 fl oz) hand-hot water
- 1 tsp bicarbonate of soda
- 2 tsp cream of tartar
Preparation method
- Sift the rice, potato and soya flours into a large bowl with the salt. Remove about one-quarter of the mixture and set aside. Stir the yeast into the mixture left in the bowl and make a well in the centre.
- Add the honey and olive oil to the well, together with the hand-hot water. Stir the dry ingredients into the liquid to make a smooth, thick batter.
- Cover the bowl with cling film and leave in a warm place for 30 minutes to allow the yeast to become active. Towards the end of this time, preheat the oven to 200ºC (400ºF, gas mark 6).
- Mix the bicarbonate of soda and cream of tartar with the reserved flour mixture, then sift it on top of the yeast batter. Stir gently until combined; the mixture will look foamy. Transfer it to a well-greased non-stick 900g (2 lb) loaf tin.
- Bake for 25–30 minutes or until firm, crisp and golden brown. Turn out onto a wire rack to cool. This bread can be kept for up to 2 days and is very good toasted.
Copyright
Copyright by The Readers Digest Association, Inc. 2004
Each slice provides
folate, copper
Some more ideas
For a dark gluten-free loaf, use just 50 g (1¼ oz) soya flour and replace the potato flour with 200 g (7 oz) buckwheat flour. This loaf has a dark crust and dark, moist crumb, with a close texture. * For a delicious corn-flavoured gluten-free loaf, substitute 200 g (7 oz) cornmeal, 200 g (7 oz) cornflour and 100 g (3½ oz) buckwheat flour for the brown rice, potato and soya flours. Use 360 ml (12 fl oz) hand-hot water. This loaf has a paler crust and a level, slightly cracked top. * For a golden gluten-free loaf, substitute 200 g (7 oz) cornmeal or polenta and 200 g (7 oz) ground rice for the brown rice, potato and soya flours. Use 360 ml (12 fl oz) hand-hot water. This loaf has a light-golden, crazed top and a slightly grainy texture.
Plus points
This loaf is suitable not only for gluten-free diets but also for wheat-free ones. * A mixture of 1 part bicarbonate of soda and 2 parts cream of tartar makes a good alternative to commercial baking powder, which may contain traces of gluten.
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08
Sep 2009
I’ve just found this bread mix supplier and recipe on the website, hopefully I get my hands on some flour soon and post a review. Oh, I may need to change the beer used.
Carrs Breadmaker Beer and Barley Bread
Ingredients:
- 350g Carrs Breadmaker Strong White Flour
- 150g barley flour
- 1 tbsp honey
- 1½ tsp salt
- 325ml dark beer (we used Woodlands Midnight Stout)
- 25g butter
- 1 tsp fast action dried yeast
Carrs Breadmaker Beer and Barley Bread
- Follow the manufacturers’ instructions regarding the order of liquid/dry ingredients, and set your machine to the basic/normal setting, large loaf, medium crust.
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08
Sep 2009
Place the warm water, butter, honey, salt, coffee, cocoa, sugar, bread flour, whole wheat flour, and bread machine yeast in the pan of a bread machine in the order listed. Put on regular or basic cycle with light crust.
Steakhouse Wheat Bread Recipe ingredients
- 180 ml warm water
- 15 g butter, softened
- 60 ml honey
- 3 g salt
- 0.8 g instant coffee granules
- 5 g unsweetened cocoa powder
- 10 g white sugar
- 135 g bread flour
- 120 g whole wheat flour
- 5 g bread machine yeast
Category: Bread Mix, Recipie
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06
Sep 2009
Baked my first Wright’s Ciabatta today. I think half a pack is sufficient as it does tend to rise quite a bit. The amroa of the baking Ciabatta is really good and cuts beautifully when cooled.
Recommended smooth flavour bread, the Wright’s Ciabatta has great flavour and texture. If you can make to reasonable size loaves it’ll certainly be worth 75p.
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04
Sep 2009
This is great recipe is available on the Wright’s Flour website Stout and Walnut Bread
- Wright’s Malty Bread Mix 500g
- Stout Beer 315ml
- Walnuts (coarsely chopped) 100g
USING A BREADMAKER
- METHOD (makes 1 loaf)
- Prepare the Malty Bread Mix according to the appropriate quantities of mix to suit your machine.
- Refer to the water levels appropriate to the size of your machine on the back of the pack, using stout beer instead of water.
- Place all ingredients in the pan.
- Select the rapid or normal setting on your bread making machine
- Remove from the machine as soon as the programme has finished and cool on a wire rack.
MAKING BY HAND
- METHOD (makes 1 loaf)
- Prepare the Malty Bread Mix according to the instructions on pack using stout beer instead of water.
- Cover with a lightly oiled plastic sheet and rest for 10 minutes.
- Blend the coarsely chopped walnuts through the dough. Mould into a ball, cover as before and rest for a further 5-10 minutes.
- Mould into shape and place in a well greased large (2lb) loaf tin. Cover with a lightly oiled plastic sheet and prove in a warm place for 35-40 minutes or until doubled in size.
- Remove the plastic sheet and bake in a pre-heated oven 220ºC (425ºF) gas mark 7 for 30 – 35 minutes
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