RUSTIC WHITE BREAD
This recipe makes one loaf or 8 -10 rolls
For 800 g (1
3
/
4
lb) of white bread dough:
500 g (1lb 2oz) strong white bread
flour
•
10ml (2 tsp) Easybake or Fast Action dried yeast
•
5 ml (1 tsp) salt •
2.5 ml (
1
/
2
tsp) sugar
•
10 ml (2 tsp) vegetable oil
•
300 ml (
1
/
2
pt) warm water
(1 part boiling water to 2 parts cold)
•
milk, to glaze
•
poppy seeds, sesame
seeds or coarse oatmeal (optional)
Grease and warm sufficient baking sheets. Fit the
plastic kneader.
Place the flour,
yeast, salt, sugar and oil in the bowl. Mix together for a few seconds then, with the
machine running, add the warm water through the feed tube. Process for about a
further 40 seconds until the dough forms a ball. On a lightly floured surface, knead
by hand until smooth.
If making a loaf, shape into a ball and place on a greased baking tray or use a 900 g
(2 lb) loaf tin. If making rolls, cut the dough into 8 - 10 pieces, knead each piece and
shape into balls. Place on the greased baking sheets, leaving space between the
rolls for them to expand. Loosely cover the shaped dough with oiled polythene.
Leave to rise in a warm place, such as an airing cupboard, for about 1 hour or until
doubled in size. Slash the top of the loaf with a sharp knife. For a crisp crust, brush
with a little milk and scatter with seeds.
Bake in a preheated oven at 220°C/425°F (Fan oven 210°C), Gas mark 7 for 15 - 20
minutes for rolls. For the loaf, bake for 20 minutes and then reduce to 180°C/350°F
(Fan oven 170°C), Gas mark 4 and bake for a further 15 minutes. To test, tap the
base of the bread and it should sound hollow. Remove from the trays and cool on a
wire rack.
Try this:
For Wholemeal Bread use strong wholemeal bread flour, or half strong
wholemeal bread flour and half strong white bread flour, plus increase the warm
water to 325 ml (11 fl oz). For Brown Bread use the same quantities in the recipe
above, but substitute strong brown bread flour for strong white bread flour.
SHORTCRUST PASTRY
For 350 g of pastry
200g (8 oz) plain flour
•
50 g (2 oz) block margarine, straight from the fridge
•
50 g (2 oz) lard, straight from the fridge
•
5 ml (1 tsp) salt
•
about 50 ml
(3 tbsp) cold water
Fit the
plastic kneader.
Put the flour and salt in the bowl. Process for a few
seconds to mix. Cut the fat into pieces and add to the bowl. Process for about 15
seconds until the mixture resembles fine breadcrumbs. Pour the water through the
feeder tube while the processor is running and process for about 10 seconds until
the dough just forms a ball. Remove and knead lightly until smooth. Wrap the pastry
in cling film or foil, and chill for at least 30 minutes before using. Use to make pies,
flans, fruit tarts and jam tarts.
Try this:
If preferred you can use 100 g (4 oz) block margarine instead of
margarine and lard.
Drinks
STRAWBERRY SMOOTHIE
Serves 4
300 g (11 oz) fresh strawberries, hulled
•
600 ml (1 pt) chilled milk
•
20 ml
(4 teaspoon) icing sugar - add more if the strawberries lack sweetness
•
4 scoops vanilla ice-cream
Place all the ingredients in the
liquidiser
and process for 1 minute. Serve
immediately in tall glasses, decorate with one or two whole fresh strawberries
threaded onto a cocktail stick.
Try this:
For a
Banana Smoothie
use 3 ripe bananas, 750 ml (1
1
/
4
pt) chilled milk,
3 scoops vanilla ice cream and 2-3 tablespoons icing sugar, depending on the
ripeness of the bananas. Process for 1 minute.
For a Chocolate Milkshake
use 500 ml (18 fl oz) chilled milk, 2 tablespoons
drinking chocolate and 2 scoops vanilla ice-cream. Process for 1 minute.
SUMMER COCKTAIL
Serves 4-6
1 banana
•
2 slices fresh pineapple
•
10 strawberries or 10 raspberries
•
2 ice cubes
•
1 tbsp caster sugar
•
300 ml (
1
/
2
pt) orange juice
•
2 glasses of
chilled sparkling water
Place all the ingredients in the
liquidiser
, except the sparkling water. Blend for 30
seconds. Add the sparkling water and process for 1 minute.
Serve immediately.
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