English Muffins

This recipe made about 16 with the egg rings we have but they are quite small. Am planning to try these again once I either get bigger egg rings or get some tuna tins. Taste just like the real thing with a hint of crumpet!

Mix in a big bowl
3/4 cup milk powder
1 1/2 tablespoons butter
1 1/2 tablespoons caster sugar
2 teaspoons salt
1 1/2cups hot water

In a jug mix
1 pinch sugar
2 heaped teaspoons dry yeast
1/2 cup warm water

Let the big bowl cool down then add 3 cups flour one wholemeal and 2 white and the yeast mix. Mix together then let six about 20 minutes.
warm a non stick frypan on medium then fill greased egg rings about 1/2 to 3/4, cook a couple of minutes, turn then do ther side. They puff up nicely. When cool, cut in half, rejoin and freeze. Nice toasted but so good fresh too. Makes the shop bought ones seem really stale. So much cheaper as they are getting expensive to buy.

Nette's Pizza Dough

My good friend Nette and former sister-in-law stayed with us late last year and made us pizza. It was so good and we have made it a few times since. So since we are in baking mood today, this is how its done. Thank you Nette!

In a jug place
1 tablespoon dried yeast
1 teaspoon sugar
1 cup warm water
leave 5 to 10 minutes to thjink about itself

Then in a bowl put

3 cups plain flour
1 teaspoon salt
1 tablespoon olive oil
Whisk all together. You can do this a food processor if you have one. Add the yeast mix and process for a few minutes. This overheats my processor so I knead it by hand for 8 to 10 minutes.
Let it rise in a covered bowl till doubled, then punch down and knead for a couple of minutes. Divide dough into two balls and roll out to fit your pizza tray.

Spread with pizza sauce then grated mozzerella, then toppings of your choice.
Bake in a 250 degree oven 10 minutes or so.
YUM.

Bread

Thought I would try making some bread today as we are out and I can't face going to the shops.

So I thought I would try it the old fashioned way as I don't have a bread maker any more. I got the recipe from Rhonda's Blog at Down to Earth

In a jug I put

1 1/2 tsps dry yeast

1 tablespoon sugar

65 ml of warm water

Set it aside to prove for about 5 to 10 minutes,

In a bowl put

3 3/4 cups flour.

3 tsp gluten flour (I didn't have any so used bread improver)

1 tablespoon butter

1 1/2 teaspoon salt

1 tablespoon milk powder

250 ml warm water

the yeast mix

Mix all together with hands and kned pulling all the dry stuff in. Turn onto the bench and knead for ten minutes. Put the timer on it will feel like forever and you will work up a sweat. Good exercise!

Put the dough ball back in the bowl and cover with a tea towel or glad wrap, pop some where warm to rise. (Here I just put it on the bench - everywhere is warm!)

When it has doubled in size, punch down and knead for two minutes. Shape into a log and put in a loaf tin. Sprinkle withs eeds if you like and cover again and put in the warm spot to rise.

Heat the oven to 220 and when the loaf has risin to the top of the tin, pop in the hot oven for 10 minutes. turn the oven down to 200 and bake a further 15 to 20 minutes.

STAY AWAY FROM THE BREAD!

Once cool, slice, butter, eat. YUM!

Fritters

These are great for using up leftovers and make a great snack for kids or for a lazy tea.

Mix the batter with:
1 1/2 cups self raising flour
1 cup milk
2 eggs
When it is smooth, add whatever you like till the mix is crowded.
Try combinations of:

• leftover cooked meat cut up small
• leftover cooked vegetables
• grated carrot, zucchini, pumpkin etc
• grated cheese of course!
• bacon
• onion, cooked up a bit
• beans or lentils, cooked or baked beans
• corn, either kernels or creamed
• anything else that rocks your boat

Heat some butter and oil in a pan and fry 1/4 cup dollops a few minutes each side till browned. Serve with tomato and/or sweet chilli sauce and salad. Great for lunhes next day too.

Italian Style Country Loaf

I found this recipe in Recipies+ this month and made it last night as a test. Because it doesn't need much kneading I thought it would be good for camping. It turned out well, so will give it a try in the camp oven next!

1 teaspoon dry yeast

1/2 teaspoon sugar (may try 1 tsp next)

3 cups plain bread flour

1 teaspoon salt (I might try a bit more next time)

1 tablespoon vegetable or olive oil

extra flour to knead and to dust

Combine 1/2 cup lukewarm water, yeast and sugar in a cereal bowl. Half fill the sink with warm water, stand bowl in the water for 10 minutes till it goes frothy.

Sift the flour and salt into a large bowl. Make a well and stir in the yeast mix and a cup of lukewarm water. Place the dough in an oiled bowl and cover with plastic wrap. Stand in a sink of warm water for 45 minutes until dough has doubled in size.

Knead dough on a floured surface for 2 - 3 minutes till smooth. It will be quite sticky now so use your fingertips to knead for a further 5 minutes, don't add too much extra flour while kneading though you will need to add a bit.

Place on a greased baking tray, shap into a 30cm loaf. Dust generously with flour and make 6 smaill cuts in the top with a small sharp knife.

Place in a cold oven. Turn oven to 190C or 170C fan forced.

Bake for 45 minutes until crusty and golden brown.

I put mine in a bread tin and it turned out well also. As you can see it didn't last long!