October 29, 2016 / Lyn Jones / 0 Comments
makes 1 loaf
3 cups plain flour plus 3 Tablespoons
2 Tab melted butter
1 Tab sugar
1 cup grated cheddar cheese
45gr sachet dried yeast
2 cups All-Bran
1 tsp salt
1/2 tsp dried marjoram
1 tsp dried thyme
1 cup milk
1/2 cup warm water
1.Blend together 3 Tab of flour with butter & flavourings (salt & herbs) over medium heat. Gradually add milk and bring to boil, stirring constantly. Add the cheese, stirring until melted. Cool mixture until lukewarm.
2.Soften yeast & bran in warm water and add to ‘sauce’ mixture. Gradually blend in rest of flour and knead until smooth.
3.Place in a clean bowl, grease the top with margarine and cover with a damp cloth. When it rises to double the size, punch and shape it.
4.Bake in a greased bread tin at moderately hot oven 190 degree C for 35 mins until golden.
October 29, 2016 / Lyn Jones / 0 Comments
6 cups plain flour
1 cup butter
1/2 cup sugar
1/2 grated nutmeg
1 cup currants (clean & dry)
1/2 cup yeast
about 1 pint lukewarm milk
ACID YEAST
1 Tab cream of tartar
2 Tab flour
2 Tab sugar
1 cup lukewarm water
1. MAKE YEAST: Mix ingredients together with water. Bottle and tie down tightly. Ready in 24 hours.
2.Mix flour, sugar & nutmeg together and rub in butter.
3.Add yeast and mix to a fairly stiff dough with lukewarm milk. Knead well & roll out flat.
4.Spread on the currants then fold & knead again until fruit is evenly distributed. Cover well and stand to rise for 8-9 hours.
5.When risen, mould into buns and place tray in warm place to ‘prove’ about 1 hour.
6.Bake in fairly hot oven about 20 minutes. When out, brush with a thick syrup of sugar & water while still hot.
NOTE: Never sprinkle salt onto yeast, but sugar will help it.