Any recipes welcome please. want to make them tonight.
Is it better to put oil on the dough before putting it into the tray (saw on food tv)
dantes_auntie,
Apr 20, 6:27am
CAN any1 help me
elliehen,
Apr 20, 7:34am
Is this any help?
dantes_auntie,
Apr 24, 6:02am
Made to loafs both nice
tinyted,
Apr 27, 5:12am
I have been making Annabel Langbein's 'Busy People's Bread'and its fabulous because it is so quick and easy.Ingreds: 2 c boiling water, 4 tsp honey, 2 c cold water, 7 tsp dry yeast granules, 2 3/4 c high grade flour, 2 3/4 c wholemeal flour, 3 tsp salt, 2 c sunflower seeds, 4 tbsp pumpkin seeds. Method: Preheat oven to just 80 C and grease and line two 25x10cm loaf tins with baking paper.In a large bowl mix the boiling water and honey to dissolve.Add the cold water and yeast and put to one side for 10 mins.Whisk the yeast mixture then add white and wholemeal flour, salt and sunflower seeds and mix with a large spoon until evenly combined.(The mix will be a very loose, wet batter). Divide mixture between prepared loaf tins, spread evenly and flatten the top.Sprinkle with pumpkin seeds over the top of each loaf, runa sharp knife through the top of each loaf in at least 3 or 4 places so it rises evenly without splitting.Bake for 20 mins at 80 C and then turn up the oven to 210 C and bake a further 30-40 mins.When cooked loaves should sound hollow when tapped. Turn out of the tins while still hot and leave to cool. Bread stays fresh for several days and toasts well.
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