Category: Breads & Baking

These recipes are from the Panasonic SD-yR2550 cookbook. Saves looking them up – here are the ones I want to find in a hurry.

Basic White bread
Menu 1 – 4hrs
Strong White Flour – 400g / 500g / 600g
Butter – 20g / 30g / 40g
sugar – 1tbsp / 1.5 tbsp / 2 tbsp
salt – 1.5 tsp / 1.5tsp / 2tsp
Yeast – 1tsp / 1tsp / 1.25tsp – into the top cup
Water – 280ml / 340ml / 400ml

Basis Brown Wholemeal
Menu7 – 5hrs
Strong wholemeal bread flour – 400g / 500g / 600g
butter – 20g / 30g / 40g
sugar – 1tbsp / 1.5tbsp / 2tbsp
salt – 1.5tsp / 1.5tsp / 2tsp
Yeast – 1tsp / 1tsp / 1.25tsp
Water – 280ml / 350ml / 420ml

Rye & White
Menu12 – 3hr30
Rye flour – 250g
Strong White Bread Flour – 250g
Oil – 2tbsp
Sugar – 2tsp
Salt – 2tsp
Water – 360ml
Yeast – 2tsp

French white
Menu11 5h40
strong white flour – 400g
salt – 1.5tsp
water – 290ml
yeast – 1tsp

Pain de Champagne
Menu11 5h40
strong white flour – 320g
strong wholemeal flour – 80g
salt – 1.25tsp
Cold water (5ºc)- 300ml
yeast – 1tsp

Basic white Dough
Menu18 – 2hr20
Strong White bread flour -500g
butter 30g
Sugar – 1.5tbsp
Salt – 1.5tsp
Water – 310ml
Yeast – 1tsp

Pizza dough
Menu24 – 45 min
strong white bread flour – 450ml
oil – 4tbsp
salt – 2tsp
water – 240ml
yeast – 1tsp

2 wheatabix
1/2 cup sugar
1 cup milk
1 cup dried fruit
1.5 cups flour
1 tsp mixed spice

Cook in a loaf tin for 1hr at 180c

Ingredients
225g/8oz self raising flour
pinch of salt
55g/2oz butter
25g/1oz caster sugar
150ml/5fl oz milk
Method

Mix together the flour and salt and rub in the butter.
Stir in the sugar and then the milk to get a soft dough.
Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.

450g  self-raising flour
2 tsp baking powder
75g  butter
50g  sugar – caster ideally
pinch of salt
 2  eggs
milk – enough to make up 300ml with the eggs

Mix the dry ingredients, and in a jug, the wet. Rub the butter into the dry ingredients – (quickly, don’t let the butter melt)

mix the liquids in to the dry mix to make a sticky dough. Work quickly, and don’t overwork.

Flatten to 1″ and cut into scone like rounds.

glaze with whatever milk/eggs are left in the jug, and bake at 200c until brown.

Cheese scones are a family recipe. mum always made them, and this is the closest I can get…

Ingredients makes 6 scones
225g self raising flour
Pinch salt
1 tsp English mustard powder
handful of finely chopped parsley (optional, makes them green!)
1 tsp baking powder
55g butter
100g cheddar cheese plus some extra for sprinkling on top
1 egg plus enough buttermilk to make up 80-90 ml,  plus extra for glazing

Method
Preheat oven with the baking tray inside to 180.C. In a bowl mix the flour, salt, mustard and baking powder.
Rub the butter into the dry ingredients. Sprinkle the grated cheese into the breadcrumb mixture and fold in Try not to mix too much as the heat from your hands may start to melt the cheese.
Make a well in the centre of the mixture mix in the butter milk to make a soft dough.
Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium cutter and then place on the hot oven tray. Glaze the tops with the extra milk and sprinkle a little cheese on the top of each scone before putting in the oven.
Bake in the oven for 10-15 minutes or until golden brown and cooked through.

 

 

These are a lighter softer scone. Add raisins if desired.

Heat the oven to 200c and line a baking tray before you start.

450g self raising flour
1/4tsp salt
100g cold butter
85g caster sugar
300g buttermilk
a splash of milk + buttermilk to glaze

in a large bowl, cube the butter and rub into the flour, salt & sugar. work quickly so that the butter does not melt. (Cold hands!)

Add the buttermilk, work quickly to form a loose dough. Turn out on to a floured board, press to about 4cm thick, cut into rounds and place on baking tray. Glaze with milk/buttermilk. Cook at 200c until golden.