LYNNS:
How to make hot cross buns
225ml milk
50g butter, diced, plus extra for serving
2 medium eggs, lightly beaten
500g strong white bread flour, plus extra for dusting
50g caster sugar
1 x 7g sachet fast-action dried yeast
1 tsp cinnamon
½ tsp mixed spice
oil, for greasing
150g seedless raisins (optional – see flavour spins above)
75g mixed peel (optional – see flavour spins above)
For the crosses and glaze:
100g plain flour
2 tbsp shredless orange marmalade, for glazing
Make the dough
Put 225ml milk in a small pan and gently heat until just below boiling point. Stir 50g diced butter into the hot milk until melted. Leave to cool for 5 mins, then stir in 2 beaten eggs. Sift 500g strong white bread flour, 50g caster sugar, 7g (1 sachet) fast-action dried yeast, 1 tsp cinnamon and ½ tsp mixed spice into a mixing bowl with a pinch of salt; stir. Make a well in the centre, then gradually pour in the milk mixture, stirring to form a slightly sticky dough.
Knead
Tip the dough out onto a floured work surface and knead for 10 mins, or until soft and shiny (the dough should spring back when you press your thumb in). Transfer to an oiled bowl and cover with a clean cloth. Set aside to prove in a warm place for 1 hr, or until doubled in size.
Add the fruit
Punch back the dough to knock out any air bubbles. Flatten slightly, then scatter 150g raisins and 75g mixed peel into the centre; bring up the sides to enclose the fruit. Knead, on a floured surface, for 5 mins more. Roll into a ball, flatten slightly, then divide into 12 equal pieces.
Shape the dough
Shape each piece of dough into a smooth ball. Transfer to a baking sheet lined with nonstick baking paper, leaving a 3-5cm gap between each one. Cover with a tea towel and leave to prove for about 20 mins, or until a fingertip leaves a small impression in the dough.
Pipe the crosses
Preheat the oven to gas 6, 200°C, fan 180°C. Mix 100g plain flour with 6 tbsp water to make a thick paste. Spoon into a piping bag fitted with a 5mm round nozzle. Pipe a cross onto each bun, then bake for 20 mins, or until golden with the bases sounding hollow when tapped.
Glaze
Leave the buns to cool a little on the baking tray. Meanwhile, heat 2 tbsp shredless orange marmalade in a small pan to make a runny glaze. Dip a pastry brush in the glaze and brush over the surface of each bun.
Enjoy
Enjoy warm, from the oven or toasted, and spread with butter
How to make dinner rolls/milk bread recipe/bun/soft & chewy
120 ml water
1tsp yeast
2tsp sugar
3/4 tsp salt
4 tbsp milk
mix together
1 large egg
mix in
250g bread flour
mix together
dough wll be very sticky and soft
add 3tbsp butter
knead for 15mins
until very stretchy
proof until double it size
knock back
shape then proof until double in size
eggwash
bake for 15-20mins 175C
FRUIT LOAF
http://theordinarycook.co.uk/2010/11/16/fruit-loaf/
400g strong white bread flour
2 heaped teaspons mixed spice
2 scant teaspoons fine salt
40g dried cranberries
40g dried blueberries
70g mixed dried fruit
1 egg
110g milk
110g water
combine and microwave for 1 min
2 tablespoons marmalade
7g easy action yeast
NB: Make sure you add the marmalade first, then sprinkle yeast on top the then the warm liquid before switching on
For the glaze:
1 tbsp granulated sugar
2 tbsp water
METHOD:
Put all of the ingredients into the bowl and using the dough hook mix on speed 2 for two minutes. Turn it out of the bowl and manhandle into a ball. Place back in the bowl and cover 1 hour to 1 ½ hours until it has doubled in size.
Grease a loaf tin with butter. Gently press the air out of the dough using your fingertips. Lift the dough out of the bowl and shape into a log shape etc by stretching and folding. Be gentle though. Place the dough into the loaf tin and cover again for 20-30 minutes until it has risen by about half its size again.
Place in preheated oven at 220°c, gas mark 7 for about twenty minutes until golden and sounds hollow when turned out and tapped on its base. Take the loaf out of its tin and place on a wire rack.
Just before the end of the cooking time, put the sugar and water for the glaze in a small pan over a gentle heat until the sugar dissolves. Bring to the boil and then remove from the heat. Brush the glaze over the loaf as soon as it comes out of the oven and is sitting on the wire rack.
Allow to cool a little before taking your first slice.
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taken from:Best so far (below)
feed starter once a week, put straight back in fridge
day before needed take out and allow to warm to room temperature.
once used put remaining starter into bowl and add 140g flour and 140g cold water
clean the jar and return starter, put back in fridge
Recipe:
warm oven
13 grams olive oil
1 teaspoons processed salt
3 teaspoons caraway seeds
175g sainsbury very strong flour
75g rye flour
ADD DRIED YEAST AND DRY MIX BEFORE ADDING WET YEAST AND WARM WATER!!!
If starter is slow, sprinkle on top two teaspoons of fast yeast
If starter is medium, sprinkle on top one teaspoon of fast yeast
If starter is fast, do not use fast yeast
NOW ADD 250g STARTER
NOW ADD 85g WARM WATER
mix and knead by hand
1st rise 1 hour
knead well put in dutch oven
2nd Rise is 1 hour
warm oven to 250c,
when bread is put in, reduce heat to 220c
after 20mins remove lid
bake for another 30 mins
open oven door ajar and bake for an extra
5 mins
3rd TRIAL too wet:
warm oven
13 grams olive oil
1 teaspoons processed salt
3 teaspoons caraway seeds
140g sainsbury very strong flour
75g rye flour
345g starter
sprinkle on top a teaspoon of fast yeast
sprinkle on top a teaspoon of fast yeast
sprinkle on top a teaspoon of fast yeast
40g tepid water
mix and knead by hand
1st rise 1 hour
knead well put in dutch oven
2nd Rise is 1 hour
warm oven to 230c, reduce to 200c – 20mins
remove lid
30 mins
open oven door ajar
5 mins
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2nd TRIAL too wet:
warm oven
13 grams olive oil
1 teaspoons processed salt
3 teaspoons caraway seeds
140g sainsbury very strong flour
75g rye flour
345g starter
sprinkle on top a teaspoon of fast yeast
60g tepid water
mix and knead by hand
1st rise 1 hour
knead well put in dutch oven
2nd Rise is 1 hour
warm oven to 230c, reduce to 200c – 20mins
remove lid
30 mins
open oven door ajar
5 mins
NEW TRIAL:
warm oven
13 grams olive oil
1 teaspoons processed salt
3 teaspoons caraway seeds
105g sainsbury very strong flour
75g rye flour
440g starter
sprinkle on top a teaspoon of fast yeast
NO tepid water
mix and knead by hand
1st rise 1 hour
knead well put in dutch oven
2nd Rise is 1 hour
warm oven to 230c, reduce to 200c – 20mins
remove lid
30 mins
open oven door ajar
5 mins
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