Docstoc

Bread

Document Sample
Bread Powered By Docstoc
					Bread
Ingredients

200g strong flour
5ml spoon salt
7g pack fast action dried yeast
5ml spoon sugar
150ml warm water




Equipment
Sieve, mixing bowl, weighing scales, measuring jug, baking tray, pastry brush and
cooling rack.

Method

1. Preheat the oven to 220ºC, gas mark 7.
   Grease a baking tray or loaf tin.



2. Sieve together the flour and salt into a mixing bowl.




3. Stir in the yeast and sugar.




4. Add warm water, mix into a dough.
5. Knead the dough for 10 minutes.




6. Divide the dough into 4 and shape into rolls.




7. Place the rolls on the greased baking tray.




8   Cover the dough and leave to prove for 30 minutes in a
    warm place until it doubles in size.




9. Bake for 10 - 15 minutes until golden brown.




Handy Hints
Why not try adding 25g apple, grated cheese, dried fruit or chopped onion to the flour
mixture?
Decorate your bread with sesame seeds, poppy seeds, grated cheese or diced onion.
Cheese Straws
Ingredients

100g plain white flour
a large pinch of mustard powder
50g margarine
50g mature Cheddar cheese
1x 15ml spoon cold water




Equipment
Baking tray, sieve, mixing bowl, 1x5ml spoon, 1x15ml spoon, flour dredger, rolling pin,
palette knife, grater, pastry brush and cooling rack.

Method

1. Preheat oven to 200ºC, gas mark 6.
2. Lightly grease a baking tray.
3. Sift the flour and mustard powder into a mixing bowl.




4. Add the margarine to the flour.




5. Using your fingertips, rub the margarine into the flour
   until it resembles fine breadcrumbs.



6. Grate the cheese.
7. Stir the cheese into the flour mixture.




8. Using your hands, mix to form a smooth dough, adding
   a little cold water to help bind the mixture together.




9. Knead lightly until smooth.




10. Roll out, on a lightly floured surface, to form an
    rectangle about ½ cm thick.



11. Cut into thin strips about ½ cm x 7cm using a palette
    knife.




12. Place on the baking tray and bake for 12 – 15 minutes
    or until golden brown.



13. Allow to cool before removing from the baking tray
    onto a cooling rack.




 Handy Hints
You may like to brush the cheese sticks with water and sprinkle with sesame seeds or
poppy seeds before baking, but take care, as a few people are allergic to seeds.
Use the rolling pin like a ruler, to help you to cut even strips.
Scones
Ingredients

250g self raising flour
40g margarine
125ml milk




Equipment

Baking tray, sieve, mixing bowl, measuring jug, palette knife, weighing scales, flour
dredger, rolling pin, round scone cutters, pastry brush, oven gloves and cooling rack.

Method

1. Preheat oven to 220ºC, gas mark 7.
2. Grease a baking tray.




3. Sift the flour into a bowl.




4. Rub the margarine into the flour until it resembles fine
   breadcrumbs.



5. Pour in the milk and mix into a soft dough. Save a
   little of the milk.
6. Place the dough on a floured working surface and knead
   lightly.



7   Roll out the dough until 1.5cm thick.




8. Shape into scones using a cutter.




9. Place scones onto the baking tray, brush the top of each
   scone with a little milk and bake for 12 – 15 minutes,
   until golden brown.


10. After baking, place the scones on a cooling rack.




 Handy Hints
To make fruit scones, add 25g sugar and 75g currants or sultanas before the milk.
To make cheese scones, add 75g grated cheese and 1x 5 ml spoon of mustard or mixed
herbs befofe the milk.
Traditionally, fluted scone cutters are used for sweet scones and plain cutters for savoury
scones.
Making Mashed Potato




               Peel the potatoes.                      Cut the potatoes into quaters.




  Place potatoes in cold water and boil until     Carefully drain the water away from the
                    tender.                                       potatoes.




 Add butter, and other optional ingredient, and
              mash until smooth.



© British Nutrition Foundation 2003

				
DOCUMENT INFO
Shared By:
Categories:
Stats:
views:27
posted:3/26/2010
language:English
pages:7