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7
SOFT POPPY SEED ROLLS
Makes 8-10
Ingredients:
1. Preheat the oven to 220°C
2. Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes.
3. Put the our and poppy seeds in the bowl, and mix on speed ‘1’, gradually adding the
liquid, then increase the speed to ‘2’ and mix for ve minutes.
4. Remove the dough to a oured surface, cut into 8-10 pieces, and roll into shape. Place on
greaseproof baking paper and leave in a warm place until doubled in size.
5. Brush with a little egg or milk, and bake for 20-25 minutes until golden brown and hollow
sounding on the bottom.
570g bakers white bread our
1 tbsp sunower oil
1 sachet active dried yeast
(about 2½ tsp)
1½ tsp sugar
300ml milk, warmed slightly
2 tsp salt
2 eggs (room temperature)
75g poppy seeds
CURRANT LOAF
Makes a 1kg loaf
Ingredients:
1. Preheat the oven to 180°C.
2. Place the our in the bowl, add the softened butter, and mix on speed ‘1’. When the butter
and our start to blend, add the sugar, salt, currants, peel and baking powder.
3. Leave it mixing while you beat the eggs and milk together, and then add the egg/
milk mixture to the bowl. Increase the speed to ‘2’ and mix until all the ingredients are
combined.
4. Put into a greased loaf tin and bake for 30-35 minutes, or until golden brown.
5. Turn onto a wire rack and allow to cool before slicing.
500g wholemeal our
150g currants
150g butter, softened
50g mixed peel
1 tbsp baking powder
2 eggs (medium)
½ tsp salt
2 tbsp milk
150g sugar
DOUGH HOOK
DOUGH HOOK
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