French bread / Soft Rolls

1 ¼ -Cups Tepid Water
1-Tablespoons butter or margarine
¾ -Teaspoon salt.
3 ½ -Cups of French Type ‘55’ flour*
2-Teaspoons Yeast
* For soft rolls use Canadian strong white bread flour

Glaze, White from 1 large egg mixed with 1 tablespoon of water.

Pre-heat oven to 190°C for Baguettes, 210°C for Rolls

Place all ingredients into the bread machine pan and set to ‘dough’.
When the cycle has finished divide the dough and shape into the required number of portions. 8 – 10 large rolls or 3 baguettes.

Cover with oiled cling film and leave to prove for about 1hr or until doubled in size.

Rolls
Lightly glaze with the egg mix.
Bake for 10 minutes. Re-glaze and bake for a further 5 – 10 minutes or until golden brown.

Baguettes (with crusty shell)
Use a knife and make 3 diagonal cuts across the top of each baguette.
Lightly glaze with the egg mix.
Create steam in the oven by tipping 1 cup of boiling water into a baking tray at the bottom of the oven. Alternatively spray the oven with a fine mist of water every 5 minutes.
Bake for 10 minutes. Re-glaze and re-steam, bake for a further 10 – 15 minutes of until golden brown.
Cool on a wire rack.

Chorizo & Cheese Focaccia Bread

1-Cup Tepid Water
1-Teaspoon Yeast
4-Tablespoons olive oil
3-Cups of white bread flour
1-Teaspoon salt.

Add the water, yeast & 1 cup of flour to a large bowl.
Stir well
Cover with cling film
Leave in a warm place for 2-3 hours.

35g Sliced wafer thin chorizo
80g Grated mature cheddar cheese
60g Mozzarella cheese
2-Tablespoons olive oil
1-Tablespoon rosemary

Pre-heat oven to 200°C

Flatten the dough to approximately 9” x 12” and place quarter of the chorizo & cheddar over one half of the dough. Fold over and flatten.
Repeat this a further two times evenly incorporating the cheese and chorizo within the dough

Place the dough in a shallow baking tray approx 9” x 12” and cover with oiled cling film
Leave in a warm place to double in height (about 45 min – 1h)

Drizzle the olive oil over the top of the dough.
Dimple the surface of the dough with an oiled finger.
Place in the oven for 8 – 10 minutes.

Rip the mozzarella into small pieces; place this, the rosemary and the remaining chorizo and cheddar on the top of the bread.
Bake for a further 10 minutes or until golden brown

Cool on a wire rack.

Pizza Dough

1-Cup Tepid Water
3-Tablespoons olive oil
1-Teaspoon salt.
3-Cups of Italian ‘OO’ white bread flour
1-Teaspoon Yeast.

Pre-heat oven to 220°C

Place all ingredients into the bread machine pan and set to ‘dough’.

When the cycle has finished divide the dough into the required number of portions. (This will make 3x 12” bases)

Shape and stretch the dough into 12” pizza bases.

Garnish with designed toppings and bake at 220oC for 12 – 15 minutes.
See below for suggestions.

1-Large Tablespoon of butter or margarine.
2-Teaspoons garlic puree.
50g Mozzarella cheese
20g Grated mature cheddar cheese

Mix the butter and the garlic puree and spread over the pizza base.
Rip the mozzarella and place on top of the pizza.
Add the grated cheddar for a rich flavour and golden colour.

Ciabatta

60 ml Tepid Water
1 Medium Pinch of Yeast
125g Ciabatta flour
7g - Salt

200 ml Tepid Water
1-Teaspoon Yeast
300g Ciabatta flour
50ml-Olive oil

Pre-heat oven to 220°C

For the Sponge Starter mix all the ingredients together to form a rough dough. Cover with cling film and leave in a warm place for approximately 16 - 24 hours.

Main Bread
Place the sponge starter and the ingredients for the main dough into the bread machine pan and set to ‘dough’. When the dough has finished transfer it to a floured surface. Press it out flat until it is about 1 – 1.5 cm thick.

Using a sharp knife cut the dough into oblongs (This should make approximately 10 oblongs 6 x 15 cm) Give each one a stretch and place on a baking sheet.

Cover with oiled cling film and leave to prove for about 1hr or until doubled in size.

Bake for 12 – 15 minutes until golden brown.
Cool on a wire rack.

These can either be used for Deli-style rolls or griddled to form the perfect panini.

Classic French bread.

35ml - Cold Water
1¼ g - Sea Salt
75g - French Type ‘55’ flour
1-Pinch Yeast.

140ml -Tepid Water
5g -Teaspoon salt
250g -French Type ‘55’ flour
2-Teaspoons Yeast.
Starter Sponge

Pre-heat oven to 210°C

For the sponge Starter add all the started sponge ingredients to a bowl and mix to form a smooth dough. Cover and leave for 12 – 16 hours.

French Bread Dough
Place all ingredients into the bread machine pan and set to ‘dough’, Mould into 2 baguettes and leave to prove for 2 hours.

Use a knife and make 3 diagonal cuts across the top of each baguette.
For a crispy crust, create steam in the oven by tipping 1 cup of boiling water into a baking tray at the bottom of the oven.

Dust with flour and bake for 20 – 25 minutes.
Cool on a wire rack.

Chelsea Buns.

½ Cup of tepid water
½ Cup of warm Milk
1 Beaten Egg
½ tsp Salt
2 tbsp caster / muscovado sugar
3 ½ cups white bread flour
2 tsp Yeast

75g (3oz) Softened Butter
150g mixed fruit
1 tbsp caster / muscovado sugar
75g (3oz) softened Butter
Milk for brushing

Place all the main ingredients in the bread machine pan and set to ‘dough’. When cycle has finished transfer the dough to a floured surface and knead briefly.
Roll the dough into a rectangle 14 x 9 inches
Brush liberally with butter.
Sprinkle over the mixed fruit and 2 tbsp of sugar.
Roll along the long edge sealing in all the fruit and creating a ‘log’ Stretch the log slightly and use a damp knife to cut it into 16 pieces.
Place each bun cut side up in a well greased 9 x 9 inch baking tray

Cover with oiled cling film and leave to prove for about 1hr or until doubled in size. Brush with Milk and sprinkle over 1tbsp of sugar.

Bake for 15 – 20 minutes or until golden brown.

Cool on the rack before serving warm with butter.

Croissants

1-Cup Tepid Water (250ml)
2-Tablespoons butter or margarine
1-Teaspoon salt.
3-Cups of French Type ‘55’ white bread flour (460g)
2.5-Teaspoons Yeast. (7G)

Butter 250g, 1egg beaten.

Pre-heat oven to 220°C

Place all ingredients into the bread machine pan and set to ‘dough’.
Meanwhile place the cold butter between two sheets of cling film and roll into a rectangle 10” x 12”. Place back in the fridge to re-chill.



When the dough has finished roll it into a rectangle approx 12” x 18”.

Place the butter towards the bottom of the dough and fold following the three steps above.

Roll back to approx 12” x 18”, re-chill in the fridge for 30 minutes.
Fold into 3 once more, roll back to 12” x 18” and re-chill for 30 mins.
Repeat the step above once more, re-chilling again for 30 minutes.

Cut the dough into 8 triangular portions,

Roll into the classic croissant shape

Place in the fridge for a further 30 minutes

Glaze with the beaten egg and bake for 15 – 20 minutes until well risen and golden brown.

Cool on a wire rack.

Soft Platted Loaf

Follow the recipe for French bread / Soft Rolls using good quality strong white bread flour.
Pre-heat oven to 200°C

Divide the dough into 3 equal size portions and roll out into 3 lengths of about 18”.
Platt the portions together and cover with oiled cling film. Leave to prove for about 1hr or until doubled in size.

Lightly glaze with the egg mix.
Bake for 15 - 20 minutes or until golden brown.

Cool on a wire rack.

Spiced Tea Loaf

1 Cup of cooled strong tea (preferably spiced herbal tea)
1 Beaten Egg
½ tsp Salt
2 tbsp Butter
2 tbsp Honey
2 tsp Ground mixed spice
2 cups White bread flour
1 cup Wholemeal bread flour
1 tsp Yeast

3 oz Sultanas
Pre-heat oven to 200°C

Place all the main ingredients in the bread machine pan and set to ‘dough’. When cycle has finished transfer the dough to a floured surface and knead in the sultans.

Roll the dough into a single large oblong and place on a baking tray or into a loaf tin.

Add the eggs one at a time, using a little sieved flour with each egg to stop the mixture from curdling. Beat until smooth.
Fold in most of the sieved flour and the teaspoon of baking powder.

Cover with oiled cling film and leave to prove for about 1hr or until doubled in size.

Bake for 10 – 12 minutes or until golden brown.

Naan Bread

¾ Cup of tepid water
2-Tablespoons sunflower oil
1-Teaspoon honey
4-Tablespoons Plain yoghurt
1-Teaspoon salt.
3-Cups of white bread flour
1-Teaspoon Yeast

Place all the ingredients in the bread machine pan and set to ‘dough’

When the cycle has finished knead the dough briefly and divide into 4 or 6 equal sized pieces. Roll and shape each piece into a teardrop shape measuring about 5mm thick.

Cover with oiled cling film and leave to prove for about 20 minutes.

Place each naan in turn under a hot grill for about 2 – 3 minutes on each side or until golden spots appear.

Serve at once or alternatively create a slit in each naan and add a filling (Cheese, garlic butter or lamb keema). Wrap in tin foil and place in the oven at 180°C for 5 minutes.