Baking

Got inspired to start a bit of Bread Baking again, thought I’d give this recipe at Attic24 a go with my own twists.

Unsure if it was the long prove or the steam from using a casserole pot but this turned out to be one of the best loaves yet.

• 400g strong white bread flour
• 7g Sachet instant dried bakers yeast
• 1 tsp salt
• 2 tsp Honey
• 300ml Warm water.

Mixed Together dry ingredients, then slowly added water in electric mixer with a dough hook.

Once mixed cover bowl with cling film and leave for 8 hrs.

Preheat oven and casserole dish to 225C for 30min, in mean time shape dough into round loaf and leave to rise for 30 min.

Bake for 30 min with the lid on, then 15 min without.

Leave to cool on a rack for as long as you can wait.

Tasted great with butter and next day toasted with honey.

Customised this recipe to boost the Lemon Flavour and make Gluten Free and give more buttery biscuit base.
http://allrecipes.co.uk/recipe/27373/my-yummy-lemon-cheesecake.aspx

Ingredients
30 Sainsbury’s Gluten Free Digestive biscuits, crushed
1/2 tablespoon light soft brown sugar
70g butter, melted
1 (250g) tub mascarpone cheese
1 (200ml) pot single cream
1 (397g) tin condensed milk
3 Large Sicilian lemons, zested and juiced

Method
Stir together the digestive biscuits, soft brown sugar, and melted butter.
Empty into a 22cm cake tin and press out level.
Leave to chill in the fridge while you make the base.

Mix together the mascarpone cheese, single cream, condensed milk and lemon zest. Slowly add the lemon juice to the mix a small bit at a time.

Pour onto your chilled base, then return to the fridge overnight for it to set.

House to myself on a Saturday so time for a spot of Baking using up some left over olives. Next time would probably add more Olives.

First off an Olive Bread based on this recipe.

Ingredients:
200g strong wholemeal bread flour
300g strong white bread flour
2 tsp of fast acting yeast
1 teaspoon pouring salt
1 teaspoon sugar
1 1/2 tablespoon olive oil
350ml luke warm water
90g chopped mixed fresh olives.
1 tsp dried rosemary

Mix all ingredients except the olives and rosemary in a large bowl.
Knead for 10min until smooth and elastic.
Add Olives and rosemary and knead to mix them evenly distributed through the dough.
Place on Baking tray, cover in cling film, leave in warm place for 1hr or until doubled in size.
Knock back and again leave in warm place for 1hr or until doubled in size.
Dust with flower.

Bake at 200C for 30 min with pan of boiling water at bottom of the oven.

Leave to cool on cooling rack.

Finally graduated from packet mixes to raw ingredients.

Heavy Dough, will try with less oil and more water next time, but tasted fantastic.

250 grams     Very Strong Wholemeal Bread Flour (Allinson)
250 grams     Very Strong White Bread Flour (Allinson)
1.50 tsp     Salt
1.50 tsp     Easy Bake Yeast (Allinson)
2 tbsp     Runny Honey
3 tbsp     Sunflower Oil
250 ml     Warm Water Warm

30 minutes at 200 °C