Ingredients:
575g strong white bread flour,1 sachet active dried yeast
(about 2½ tsp), 290ml water 2 tbsp olive oil, 2 tsp sugar 2 tsp
salt, 4 tbsp mixed dried herbs
Direc
�
ons:
Mix the water, oil, sugar, salt, and yeast in a jug or bowl, and
leave for 5 minutes. Put the flour and dried herbs in the bowl,
and mix at speed 1, gradually adding the liquid, then increase
the speed to 2, and mix for 5 minutes. Put the dough in a bowl,
cover and leave in a warm place till doubled in size (20-30
minutes). Put on a floured surface, knead gently to knock out
the air, then shape, put on a baking sheet, and leave in the
warm till doubled in size.
Bake in a preheated oven at 200
°
C/400
°
F/gas 6 for 25 minutes
or till golden brown and hollow-sounding on the bottom.
Recipes
(cont.)
Italian Herb Bread
Co
ff
ee & Brandy Ice Cream
18
Ingredients:
3 eggs 75g caster sugar, 300ml single cream 2 tbsp instant
coffee powder, 300ml double cream 2½ tbsp brandy
Direc
�
ons:
Add the sugar and eggs to the bowl and process at speed 6 till
smooth in texture. In a saucepan, bring the single cream and
coffee just to the boil and stir in the egg and sugar mixture. Put
in a heatproof bowl over a simmering pan of water and cook
gently, stirring well, till thick enough to coat the back of a spoon.
Strain into a bowl and leave to cool. Whip the double cream at
speed 6 till soft peaks form, then fold into the cold egg and
sugar mixture, with the brandy. Pour into a container, cover, and
freeze for 2½-3 hours, till partially frozen. Remove, stir well and
then freeze again, till the desired texture is achieved.
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