- I came across recipe whilst doing some research on Yorkshire recipes.
- It is the best white wheat loaf I have ever made!
- Not technically a bread in Poland as it does not have any rye flour.
- Baking it in a tin works well.
- 450g strong bread flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon dried yeast
- 300 ml warm water
- 1 tablespoon of sunflower oil
- Use 4 tablespoons of the water and add the sugar and dried yeast.
- Leave for around 10 – 15 minutes until the mixture is frothy.
- Mix the flour and the salt.
- Add the yeast mixture to the flour.
- Add the rest of the water and the oil.
- Bring it all together into a soft dough ball.
- Knead the mixture for 10 minutes – set a timer.
- Cover the dough and leave to prove for 1 to 2 hours or until it has doubled in size.
- Grease an 18cm in diameter cake tin with a loose bottom.
- Turn the dough out onto a lightly floured board,
- Knead again for around 5 minutes.
- Make a round shape of the dough and place into the greased tin.
- Leave to rise again until it is doubled in size for around 1 to 1 ½ hours.
- Pre-heat the oven to GM6 – 200°C.
- Using a sharp knife score a cross in the top of the loaf.
- Bake the loaf for around 20 minutes until the top is golden brown.
- Leave to cool in the tin for around 20 minutes.
Using melted butter rather than sunflower oil might be an option – Not Tested.
- The idea for this soup came about from a salad with vinaigrette that was left over.
- The vinegar gives the soup a tangy taste and the chilli flakes a little ‘heat’
- 500g tomatoes
- 3-4 Peppers – red, orange or yellow – not green
- 1 -2 tablespoons wine or cider vinegar
- 1 litre of vegetable stock
- ½ – 1 teaspoon chilli flakes
- 1 tablespoon of sunflower oil
- Salt and pepper to taste
- Skin the tomatoes in boiling water.
- Chop the tomatoes into quarters and fry gently in the sunflower oil.
- Cut the peppers into medium sized chunks and add to the tomatoes and stir.
- Add the vegetable stock and the vinegar.
- Add the chilli flakes and simmer gently until the peppers are soft.
- Take the pan off the heat and purée the contents with a stick blender.
- Season to taste.
- Reheat before serving if necessary.
Meakin – Spanish Garden Soup Dish
- I came across this recipe the other day in a Christmas magazine.
- It is different in many ways from other fruit cakes (keks) that I have made in several ways.
- The dried fruits included apricots and dates.
- All the dried fruits were left overnight in apple juice.
- Butter and Sunflower oil were used.
- When baking the tin was covered for some off the time – which resulted in the cake being more steamed than baked.
- Then the lid or foil was removed and the cake was baked for the rest of the time.
- I adjusted a few of the ingredients so that this fruit cake – could be more easily made.
- I halved the original quantities.
- A large circular dish was originally used – I tried a 26x20cm tin.
- Rectangular or square cakes are much easier to slice up than circular ones.
- The result was a very lovely moist fruit cake, which I will be making often.
Note – you start this cake the evening before
- 150g raisins
- 75g dried apricots – chopped
- 40g mixed peel
- 75g glacé cherries – chopped
- 90g dates – chopped
- 125ml apple juice
- 55g butter – softened
- 90g granulated sugar
- 60ml sunflower oil
- 1½ tablespoons of runny honey
- pinch of salt
- ¼ teaspoon baking powder
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly ground nutmeg
- ½ teaspoon ground cinnamon
- 2 eggs
- 100g plain flour
- 45g chopped walnuts – optional
- The evening before baking put all the fruits into a saucepan and add the apple juice.
- Mix well over a low heat until all the fruits are covered.
- Cover the pan and leave this until the next day.
- Pre-heat oven to GM3 – 160°C
- Grease and line base and 2 sides of a 26×20 cm baking tin.
- Cream the butter and sugar together.
- Add the sunflower oil and mix well.
- Add the salt and spices and mix well.
- Add the eggs one at a time and mix well.
- Add the fruit mixture.
- Add the walnuts and stir until everything is evenly mixed.
- Pour the mixture into the tin and smooth the top.
- Cover the tin with aluminium foil.
- Bake for 65 -75 minutes until the top is set.
- Remove the foil and bake for 25 – 30 minutes.
- Leave to cool on a wire rack.
- Cut into squares or rectangles to serve.
Royal Standard – Lynsdale tea plate
Option – not tested
- Use a round pyrex dish with a lid for the first part of the baking.
- Then remove the lid for the final part.