8
9
1.
Preheat the oven to 220°C
2.
Mix the milk, eggs, oil, sugar, salt and yeast in
a jug or bowl, and leave for 5 minutes.
3.
Put the flour and poppy seeds in the bowl, and
mix on speed MIN, gradually adding the liquid,
then increase the speed to 1 and mix for five
minutes.
4.
Remove the dough to a floured surface, cut
into 8-10 pieces, and roll into shape. Place on
greaseproof baking paper and leave in a warm
place until doubled in size.
5.
Brush with a little egg or milk, and bake for
20-25 minutes until golden brown and hollow
sounding on the bottom.
1.
Place the flour in the bowl, add the softened
butter, and mix on speed MIN. When the butter
and flour start to blend, add the sugar, salt,
currants, peel and baking powder.
2.
Leave it mixing while you beat the eggs and
milk together, and then add the egg/milk
mixture to the bowl. Increase the speed to 1
and mix until all the ingredients are combined.
3.
Put into a greased loaf tin and bake for 30-35
minutes, or until golden brown.
4.
Turn onto a wire rack and allow to cool before
slicing.
INGREDIENTS
570g bakers white bread flour
1 tbsp sunflower oil
1 sachet active dried yeast
(about 2½ tsp)
1½ tsp sugar
300ml milk, warmed slightly
2 tsp salt
2 eggs (room temperature)
75g poppy seeds
INGREDIENTS
500g wholemeal flour
150g currants
150g butter, softened
50g mixed peel
1 tbsp baking powder
2 eggs (medium)
½ tsp salt
2 tbsp milk
150g sugar
Preheat the oven to 180°C.
Soft Poppy Seed Rolls
Makes 8-10
Currant Loaf
Makes a 1kg loaf
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