Hello Dear Reader,
I really quite enjoy the cold weather and that feeling of being safe and warm at home. For me, there’s nothing quite like a bit of stove side pottering to while away a couple of happy hours on a Sunday afternoon. If I’m cooking Sunday lunch, then I can pop in a fruit cake. Here’s our favourite gluten free recipe that we can both eat.
8 oz gluten free plain flour
1 tsp of GF baking powder + 1 tsp of Xanthum gum.
5 oz of margarine or soft butter
5 oz soft brown sugar
3 beaten eggs
16oz dried mixed fruit – I use the bag of value mixed fruit from Asda
Mix the lot together!
Pour into a greased lined 7″ cake tin and bake at 150 for 1 – 1.5 hours.
To check that it’s cooked. Use a sharp long knife and insert at an angle, if it comes out clean, it’s cooked.
Leave to cool in the tin.How easy’s that!
Lovely crusty fluffy bread rolls.
I actually use a ciabatta bread recipe. This is difficult without a stand mixer and a dough hook. I know this recipe off by heart and it always works. It creates a light crusty bread with a bubbly texture.
500g of strong plain flour
10g of dried yeast
30ml of olive oil
400ml of blood warm water.
Add the dried mixture to the stand mixer bowl, fit the dough hook, create a well in the middle and add the oil and water. Turn the mixer (I have a K mix) onto level 3 and allow it to mix and kneed for 8 minutes. Bread is dreadful if it’s not kneeded enough.
The dough will still be wet and sticky and will stick to your fingers when you get it out of the bowl. Turn onto a very well floured surface, I just use the kitchen worktop. Ciabatta is traditionally an oblong shape but I find it easier to shape them into bread rolls. I cut the dough into half, half again and again so I have eight lumps of dough and then shape them into rolls.
Now don’t do what I did! I forgot to oil the baking parchment and forgot to oil the top of the rolls, so the dough stuck to the cling film and then the baked rolls stuck to the baking parchment!
Grease the baking tray or parchment and a drizzle of oil on top of each roll and lightly cover with clingfilm. Place somewhere warm and leave to rise/prove for at least two hours. My living room is warm so I left them there.
In the last fifteen minutes, set the oven to 220 degrees C or 200 fan oven. To make the rolls crusty, place a shallow metal dish in the bottom of the oven and boil the kettle. When the bread rolls are twice/three times their original size, remove the cling film and just as you place them in the oven, pour half a cup of hot water into the baking dish. The steam will make the rolls crusty.
They will just need twelve minutes.
I had an entire punnet of cherry tomatoes in the fridge, that were past their best. I sliced them and arranged them on a baking tray and very lightly drizzled some olive oil onto them, sprinkled them with salt and placed them in my top small oven at 80 degrees C for two hours. They are amazing in a sandwich with a really intense sweet tomato taste. I couldn’t throw them out!
I had heaps left so I popped them into a tub, covered them with some olive oil and left them in the fridge for another day. They are a great addition to add, chopped to bread dough along with finely diced rosemary to make rosemary and sun dried tomato bread.
Any other bread makers out there?
Love Froogs xxxx