Follow manufacturer’s instructions for placing all ingredients into bread pan; select bake cycle, and start bread machine.

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Follow manufacturer’s instructions for placing ingredients into bread pan; select bake cycle, and start machine.

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2 cups (225g) all purpose flour
½ tsp baking soda
½ tsp baking powder
1 egg
1 cup (225g) granulated sugar
1 cup (8 fluid ounces) milk
1 cup (6oz) dried fruit (sultanas, currants, raisins – any proportions)
4oz (1 stick) margarine

Instructions:

Pre-heat oven to 170oC, 325oF, Gas 3

Put the milk, sugar, fruit, and margarine in a saucepan and bring to the boil over a gentle heat. Allow to cool for a minute and add the flour, baking powder and baking soda followed by the beaten egg. Mix well. The mixture will be runny.

Pour into a lined 2lb loaf tin and bake for one hour until well risen and evenly brown on top. Do not open the oven until the cake has been in for 45 minutes.

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1 lb 7 oz (600g) strong white flour
11 oz (300g) wholemeal flour
16 fl oz (450ml) warm water
3 tablespoons honey
3 teaspoons dried or fast-acting yeast, or 1 3/4 oz (40g) fresh yeast
2 teaspoons salt
4 oz (100g) butter, cubed

Instructions:

Mix the honey with the warm water in a small bowl or jug. Add the yeast and leave to stand for about 5 minutes, until slightly frothy.

Put the two flours and the salt into a large bowl or into a food mixer, and add the butter, rubbing it in with the tips of your fingers to form a “breadcrumby” mixture. Add most of the water (keep a little back to begin with) and mix to form a dough. If it is too dry, add a little more warm water; if it is too wet and sticky, sprinkle in a little more flour.

Knead by hand on a floured surface for about 10 minutes, or in the food mixer for about 5 minutes, until the dough is smooth and springy. Place in a large oiled boil, cover with cling film and leave somewhere warm for 2-3 hours, during which time it should have doubled in size.

Knock it back by punching it down in the bowl, then knead again for a minute or so. Cover it with a tea towel and allow it to rest where it is for 5 minutes before dividing into two and shaping into round or oval loaves. You could also form 18-20 rolls if you preferred. Slash the loaves across the top (see photo above).

Now preheat the oven to 400F, 200C or Gas Mark 6.

Place your loaves or rolls onto a floured baking tray, sprinkle with a little more flour, and cover with a tea towel. Leave to rise for another 45 minutes or so: the dough has risen enough when it doesn’t spring back when you push your finger into it.

Remove the tea towel and bake the bread for 30-40 minutes. To check whether the loaves are done, tap them on their base: they should sound hollow. Rolls will take 10-15 minutes to cook, depending on size. Leave to cool on a wire rack.

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* 2 eggs, beaten
* 1 cup eggnog
* 2 teaspoons rum flavored extract
* 1 cup sugar
* 1 teaspoon vanilla extract
* 1/2 cup butter, softened
* 2 1/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg

Cooking Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9×5-inch loaf pan, or three 3×5-inch loaf pans.
2. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
3. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan.
4. Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly and store in refrigerator.

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* 2 cups (8 ounces) flour
* 1 tsp. salt
* 1 tsp. cream of tartar
* 1 tsp. baking soda
* 1/2 cup (about 1/8 L) buttermilk
* 1 tablespoon (1/2 ounce) butter
* 1/8 cup (1/2 ounce) sugar
* optional: 1/4 cup dried fruit (1 ounce, traditionally raisins)

Cooking Instructions

1. Sieve the flour, salt, cream of tartar and baking soda.
2. Rub in the butter with your fingertips.
3. Add the sugar and raisins, mix well.
4. Mix in a small amount of buttermilk to form a wet dough – the amount is about 1/2 cup (1/8 of a liter box of buttermilk). You should be able to pick up and handle the dough, but it should also be pretty damp and stretch easily.
5. Dust a countertop with flour and knead the dough a little (the fun part of breadmaking!).
6. Then form the dough into an oval shape a couple of inches high, roll it in flour and place it in a floured baking pan.
7. Flatten it to about 1-1/2 inches height with the backs of your hands in the pan.
8. Bake for 30 minutes at 350 degrees F.
9. Check that the center is cooked with a toothpick before you take it out.
10. Delicious warm or cold!

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Instructions:
1. Preheat oven to 350~.
2. In a food processor, combine garlic, butter, cheese, mayonnaise, lemon juice, Tabasco and Worcestershire until smooth.
3. Add onions, parsley and any available crawfish fat.
4. Pulse until blended.
5. Transfer to bowl.
6. Fold in chopped crawfish tails.
7. Chill 30 minutes.
8. Spread mixture on open-faced bread.
9. Bake for 15 minutes.

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Instructions:
1. Cream sugar, oil, eggs, and vanilla.
2. Sift and add flour, baking powder.
3. Stir in nuts.
4. Put on a baking sheet in strips about 4 to 5″ wide, the length of the baking sheet, and about 3/4″ thick.
5. Leave space between strips.
6. Bake at 350 degrees about 20 minutes until firm, but not brown.
7. Carefully transfer to a cutting board, and cut into 1″ slices.
8. Lay the slices, on their sides, on a cookie sheet.
9. Toast slices in the oven, turning if necessary until brown (about 30 to 35 minutes).
10. Watch carefully.

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INGREDIENTS

* 1 pk (or 1 tablespoon) Active Dry Yeast
* 1/4 cup Warm Water (110 to 115 degrees)
* 1/3 cup Sugar
* 1 tea spoon Ground Cardamom
* 1/4 tea spoon Salt
* 1 Egg
* 1/4 cup Milk
* 1/4 cup Vegetable Oil
* 1 1/2 cup Whole Wheat Flour
* 1 cup All-Purpose Flour
* 1/4 cup Golden Raisins
* 1/4 cup Walnuts, chopped

METHOD

Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.

Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown.

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INGREDIENTS

* 4 fl oz (125ml) olive oil
* 8 fl oz (250ml) luke warm/tepid water
* 1 teaspoon honey
* 1 and half teaspoons of dry yeast
* 1 lb (450g) wholemeal flour
* 1 teaspoon of sea salt
* 2 onions finely chopped
* 10 pitted olives
* 1 tablespoon rosemary

METHOD

1) Place water in a bowl and add honey, stir until dissolved
2) Add the yeast, set aside for 10/15 minutes until foamy
3) Add in 3 tablespoons of olive oil, mix and add salt
4) Sift half of the flour into a bowl
5) Make a well in the center and add the yeast mixture, sift in remaining flour or enough to make a firm dough
6) Turn out onto lightly floured board, knead for 10 min.
7) Knead into a firm dough
Set aside to rise for 2-3 hours, until double in size
9) Add 3 tablespoons of olive oil to a pan, heat
10) Add the onions and fry over low heat until golden, set aside
11) Add the olives to boiling water and blanch for a few seconds
12) Drain olives and pat dry with paper towel, finely chop
13) Add olives and rosemary to onions, and toss together
14) Add to dough and knead for 1/2 min. make into a rounded mound
15) Grease a baking tray with olive oil, flatten dough on the tray
16) Cover lightly with a towel and set aside for 1 hour
17) Preheat oven to (190°C), (375°F),(Gas Mark 5)
18) Bake for 10 minutes, reduce oven to (180°C), (375°F), (Gas Mark 4)
19) Coat with olive oil and bake for 30 minutes until golden

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