Bread

Yeast dough in multicooker

Ingredients

600 g (21 oz) wheat flour | 20 g (0.7 oz) sugar | 15 g (0.5 oz) dry yeast | 5 g (0.17 oz) salt | 10 ml vegetable oil | 300 ml water (room temperature)

Apricot and nut _ stuffed Fruit Bread

Apricot-and-nut-stuffed-Fruit-Bread_cIngredients:
* 250 g (8 oz) dried apricots
* 200 g (7 oz) stem ginger, chopped
* 50 g (2 oz) unsalted butter
* 25 g (1 oz) flaked almonds
* 2 fruit loaves

Polenta bread

Polenta-breadIngredients:
* 220 g (7 oz / 1 1/3 cups) coarse ground cornmeal
* 125 g (4 oz/1 cup) plain flour
* 1 heaped teaspoon salt
* 1/4 teaspoon black pepper
* 3 tablespoons olive oil
* 220 ml (7 fl oz/1 cup) hand-hot water

To serve:
* salad

Bread sticks

Bread-sticksIngredients:
* 1 quantity Traditional Pizza Dough, made up to end of step 2
* sesame or poppy seeds, or cracked or kibbled wheat, to sprinkle

To serve:
* slices of prosciutto (Parma ham), if desired

Grape bread

Grape-breadIngredients:
* 1 quantity Deep Pan Pizza Dough, made up to end of step 1
* 30 g (1 oz/5 teaspoons) caster sugar

Filling:
* 375 g (12 oz) red seedless grapes
* 60 g (2 oz / 1/4 cup) caster sugar

To serve:
* extra sugar and pouring cream

Panettone

PanettoneIngredients:
* 30g (1 oz / 6 teaspoons) fresh (compressed) yeast, or 2 tablespoons dried active yeast
* 90 ml (3 fl oz / 1/3 cup) hand-hot water
* 60 g (2 oz / 1/3 cup) sugar
* 4 egg yolks
* few drops vanilla essence
* grated peel of 1 lemon
* 375 g (12 oz/3 cups) strong white flour
* 1/2 teaspoon salt
* 90 g (3 oz / 1/3 cup) butter, softened
* 60 g (2 oz / 1/3 cup) chopped candied peel
* 45 g (1 1/2 oz/2 tablespoons) raisins
* 45 g (1 1/2 oz/2 tablespoons) sultanas
* 60 g (2 oz / 1/4 cup) butter, melted, for brushing

Bread with sesame or poppy seeds

Bread1_cIngredients:
* 1/2 pint (300ml) water
* 2 teaspoons dried yeast
* 2 teaspoons sugar
* 8oz (225g) wholewheat flour
* 8oz (22 5g) strong plain white flour
* 2 teaspoons salt
* 1oz (25g) lard
* a little beaten egg, to glaze
* sesame or poppy seeds

Shepherd's pie _ menus for two

SHEPHERDS-PIEPREPARATION TIME: about 10minutes (excluding potatoes)
COOKING TIME: about 10 minutes
MICROWAVE SETTING: Maximum (Full)


1/2 onion, peeled and finely
chopped
1 tablespoon vegetable oil
1 1/2 tablespoons flour

1/2 beef stock cube,
crumbled
150ml (1/4 pint) boiling
water

225 g (8 oz) minced
cooked beef
salt

freshly ground black
pepper
225 g (8 oz) cooked
mashed potatoes

Easter figgy bread

Easter-figgy-bread_cIngredients:
* 1/2 quantity short-time enriched dough

Filling:
* 125g (4 oz) figs, chopped
* 50g (2 oz) walnuts, chopped
* 50g (2 oz) soft brown sugar
* 15g (1/2 oz) Stork margarine, melted

Glaze:
* 1-2 x15ml spoons (1-2 tablespoons) honey

Cheesy walnut bread

Cheesy-walnut-breadIngredients:
* 350g (12 oz) strong white flour, sieved
* 125g (4 oz) plain wholemeal flour
* 1 x 5ml spoon (1 teaspoon) salt
* 50g (2 oz) Stork margarine
* 3/4 sachet Easy Blend yeast
* 275ml (1/2 pint) warm milk or half warm water, half milk

Filling:
* 25g (1 oz) Stork margarine, melted
* 125g (4 oz) Cheddar cheese, grated
* 25g (1 oz) walnuts, finely chopped
* Milk, to glaze

Short _ time wholemeal bread

Short-time-wholemeal-bread_cIngredients:
* 25g (1 oz) Stork margarine
* 675g (1 1/2 lb) plain wholemeal flour

OR:
* 350g (12 oz) plain wholemeal flour
* 350g (12 oz) strong plain flour
* 1 x 5ml spoon (1 teaspoon) salt
* 1 x 5ml spoon (1 teaspoon) sugar
* 25g (1 oz) fresh yeast, blended with
* 425ml (15 fl oz) warm water (25°C-27°C, 78°F-82°F) and
* 25mg ascorbic acid, crushed
* Beaten egg or milk, to glaze
* Crushed Cornflakes, to sprinkle

Chelsea buns

Chelsea-buns_cIngredients:
* 1 quantity short-time enriched dough

Filling:
* 25g (1 oz) Stork margarine, melted
* 40g (1 1/2 oz) castor sugar, mixed with
* 75g (3 oz) currants and
* 1 x 5ml spoon (1 teaspoon) mixed spice

Glaze:
* 3 x 15ml spoons (3 tablespoons) castor sugar
* 3 x 15ml spoons (3 tablespoons) hot water

Short _ time enriched dough

Short-time-enriched-dough_cIngredients:
* 50g (2 oz) Stork margarine
* 450g (1 lb) strong plain flour, sieved
* 1 x 5ml spoon (1 teaspoon) sugar
* 1 x 5ml spoon (1 teaspoon) salt
* 25g (1 oz) fresh yeast, blended with
* 225ml (8 fl oz) warm milk (25°C-27°C, 78°F-82°F)
* 25mg ascorbic acid, crushed
* 1 egg, size 4, beaten
* Beaten egg, to glaze

Short _ time basic white bread

Short-time-basic-white-bread_cIngredients:
* 25g (1 oz) Stork margarine
* 675g (1 1/2 lb) strong plain flour, sieved
* 2 x 5ml spoons (2 teaspoons) salt
* 1 x 5ml spoon (1 teaspoon) sugar
* 25g (1 oz) fresh yeast, blended with
* 400ml (14 fl oz) warm water (25°C-27°C, 78°F-82°F) and
* 25mg ascorbic acid, crushed
* Beaten egg, or milk to glaze

Basic white bread

Basic-white-bread_cIngredients:
* 15g (1/2 oz) fresh yeast

OR:
* 2 x 5ml spoons (2 teaspoons) dried yeast

* 275ml (1/2 pint) warm water
* 1 x 5ml spoon (1 teaspoon) castor sugar
* 450g (1 lb) strong plain flour, sieved with
* 2 x 5ml spoons (2 teaspoons) salt
* 15g (1/2 oz) Stork margarine
* Beaten egg or milk, to glaze

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