Classical Music Hub

MY BREAD RECIPE

375 grams strong wholemeal flour
375 grams strong white flour
1 ˝ tsp salt
1 ˝ tsp sugar
450 ml water/milk
4 ˝ tsp olive/vegetable/sunflower/groundnut/rapeseed oil
1 block of fresh yeast (available from Morrisons, 4 blocks for 50p)
This recipe makes a 3lb loaf, best baked in a 4lb loaf tin

Sieve the flour into a bowl
Add salt, and roughly mix it all together with a fork
Add 200 ml boiling water to a jug, make up to 350ml with cold water, then top up to 450 ml with milk
Add oil, break yeast into small chunks, add and stir well.  The oil will float on top of the liquid, but this is not a problem.
Make a well in the flour, and pour in the contents of the jug
Mix together with a fork until it becomes difficult, then mix by hand
Pour a little oil onto a work surface, making sure that you coat your hands in oil, then take the dough out of the bowl, and knead for 6 – 10 minutes – best to use the heels of your hands for this
When the dough is firm, clean the bowl and oil it lightly all over
Form the dough into a ball and add to the bowl
Cover with cling film and leave to rise – it should double in size within an hour
Remove the dough from the bowl and “knock it back” – same as kneading but you only have to knead about six times to get the air out
Put dough back into the bowl, cover with cling film, and leave to rise again until double the size
Oil the loaf tin lightly, then knock back the dough, form into an oblong shape to fit the loaf tin, add to the loaf tin and loosely cover with cling film
When the dough has risen to about half an inch above the top of the loaf tin, bake it on 200C for 35 minutes – the loaf Is done when it sounds hollow when you tap the bottom of it with a fingernail
Turn out onto a cooling rack and cover with a tea towel for 1 ˝ - 2 hours, then wrap in cling film
Cut and spread with butter, then eat!

Thanks Rebbonk, and welcome here to the forum.  Those are good quick recipes.   
I did try similar  that didn't require  too much kneading and turned out well, My sister gave me the recipe. 

I'm gonna try Chocolate cake now.

I'm a dab hand at mug cakes, great if you just want something sweet and quick.

1Tbs sugar or honey
21/2 Tbs plain flour
1/8 Tsp salt
1/4 Tsp bicarb soda
1 Tbs oil
1Tbs milk
1Tsp vanilla essence (optional)
1 tsp butter

Mix together and pour the batter into a microwaveable mug. (Make it large as the batter will expand)
Microwave 45 seconds.
It's cooked when you can insert a skewer into the cake and it comes out clean. If you need extra time do it in 15 second bursts.

Melt a couple of spoons of your favourite jam and pour over. Other toppings are acceptable.

Smile as you indulge.

 Oh Yum, I'll try that with custard.  I nice quick after dinner pudding. 

You are at a regular chef, Rebbonk!

 

Soda bread.

500g plain white flour (You can add in wholemeal if you like)
1tsp bicarb soda
1 tsp salt
350 ml buttermilk (or soured milk or even acidified water)

Mix dry ingredients
Add liquid and quickly mix to a dough.
DO NOT knead!
Form into a round loaf, slash the top with a knife to form 4 quadrants
Pop into a preheated oven at 180C for 30 minutes
Invert and cook for a further 10 minutes

Cool on a wire rack.

Enjoy.

You can also add dried fruit to this recipe, mix in before adding the liquid.

I modified this today by substituting 100g of flour for 50g of semolina and 50g of porridge oats. - Made a nice texture and was very tasty.

Water biscuits (from an old WW2 recipe)


120g plain flour
1 tbsp vegetable oil
Half tsp salt
About 50ml cold water

Combine the flour, oil and salt
Slowly add the water until the mixture comes together and will form a ball
Wrap in clingfilm and chill for 30 mins
Heat an oven to 220˚C
Once the dough is rested and chilled, roll it out on a floured surface to about 2mm thick.
Prick the dough all over with a fork. Use a cookie cutter to cut the dough into biscuits the size you like.
Bake in the oven for 10–15 mins until just turning golden. Cool on a wire rack.