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TORTILLAS

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2 cups plain flour

1/2 tsp salt

1/4 tsp baking powder (for a puffier tortilla, use)

Then incorporate

4 tbsp room-temp butter (or soft coconut oil)

hand-mix until crumbly hand-knead into dough until smooth and doughy

add some hot water and mix and knead until it starts to lose its stickiness

Roll and divide into golf ball-sized balls (slightly over 1 oz.)

place plastic wrap over and let rest for 15-20 minutes

Easy White Bread Recipe Rolls And Loaf

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Ingredients

QtyDesc
500gstrong white bread flour, plus extra for dusting
7gfast yeast ( 1 sachet)
1tspsugar
2tspoil ( I’ve used sunflower and olive).
up to 325 mlLuke warm water

Method

  1. Tip the flour, yeast, sugar, salt and oil into a bowl.
  2. Pour in up to 325ml warm water a little at a time, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated.
  3. Cover and leave for 10 mins.
  4. Lightly oil or flour your work surface and tip the dough onto it.
  5. Knead the dough for at least 10 mins until it becomes tighter and springy – if you have a mixer you can do this with a dough hook for 5 mins.
  6. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
  7. Heat the oven to 230C/210C fan/gas 8.

For Rolls

  1. Put the dough onto a lightly floured surface and roll into a long sausage shape.
  2. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions.
  3. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising.
  4. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
  5. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.)
  6. Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.

For Loaf

  1. Knock back the dough by tipping it back onto a floured surface and pushing the air out.
  2. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin.
  3. Cover with a clean tea towel and leave to prove for 30 mins.
  4. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want.
  5. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base.
  6. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

Pizza Dough

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Ingredients

  • 300g/10½ oz strong white flour, plus extra for dusting
  • 7g instant yeast (one sachet)
  • 1 tsp salt
  • 2 tbsp olive oil
  • 175ml/6fl oz tepid water

Method

To make the pizza base, put the flour in a large bowl (or stand mixer) and sprinkle in the yeast.

Stir thoroughly before adding the salt.

Mix the olive oil with the water, then make a well in the centre of the flour and start pouring it in.

Stir until you have a fairly wet dough, then turn out and knead until it is no longer sticky, but soft and pliable.

Leave to rise for an hour in a large bowl, covered, then knock back and divide into two large or 4 smaller pieces, depending on the size you are able to cook.

When you are ready to cook the pizzas, preheat the oven to its highest setting and either heat baking trays or a pizza stone.

Shape the pizzas into large circles, then dust more baking trays with flour and transfer the pizza bases onto them – this is so you can slide them straight onto the baking tray or pizza stone.

Carrot Cake Oat Pecan Bread

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Ingredients

  • 1 ½ cups all-pupose flour
  • 1 ½ teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 3/4 teaspoon salt
  • 1 cup canola oil or (½ cup canola oil and ½ cup applesauce can be used as well)
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups carrots , shredded
  • 3/4 cups old fashioned rolled oats
  • 3/4 cup chopped pecans , optional
  • 1/2 cup raisins , optional

Instructions

  • Preheat the oven to 170 – 180C. Grease a 9×5 loaf pan and set it aside.
  • In a mixing bowl whisk flour, baking soda, cinnamon, nutmeg, and salt together. Set aside.
  • In a large mixing bowl, combine oil, sugars, eggs, vanilla and mix well.
  • Add the flour mixture to the oil mixture and stir just a few strokes.
  • Fold in the carrots, rolled oats, ½ cup pecans and raisins, (optional) just until everything is combined.
  • Pour the batter into the prepared loaf pan and sprinkle ¼ cup chopped pecans on top. Add foil loosely over the top of the batter the last 15-20 minutes of baking in case the pecans start browning too much. You will be able to smell them if they start too.
  • Bake it in the preheated oven for 60-70 minutes or until a tester comes out clean.
  • Cool completely.

Carrot Cake Oat Pecan Bread

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Mimi’s Carrot Cake Oat Pecan Bread

Made with 100% wholegrain Irish Oats, shredded carrots, roughly chopped pecans, cinnamon, nutmeg and applesauce are just a few key natural ingredients, mixed in with the usual suspects. And… Top of the mornin’ to ya! Mimi’s Carrot Cake Oat Pecan Loaf IS the BOMB! 🙂 Prep Time20 minsCook Time1 hr Course: BreakfastKeyword: breakfast, easy quick bread, healthy, oats, snack Calories: Author: Kim Lange

Ingredients

  • 1 ½ cups all-pupose flour
  • 1 ½ teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 3/4 teaspoon salt
  • 1 cup canola oil or (½ cup canola oil and ½ cup applesauce can be used as well)
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups carrots , shredded
  • 3/4 cups old fashioned rolled oats
  • 3/4 cup chopped pecans , optional
  • 1/2 cup raisins , optional

Instructions

  • Preheat the oven to 350˚F. Grease a 9×5 loaf pan and set it aside.
  • In a mixing bowl whisk flour, baking soda, cinnamon, nutmeg, and salt together. Set aside.
  • In a large mixing bowl, combine oil, sugars, eggs, vanilla and mix well.
  • Add the flour mixture to the oil mixture and stir just a few strokes.
  • Fold in the carrots, rolled oats, ½ cup pecans and raisins, (optional) just until everything is combined.
  • Pour the batter into the prepared loaf pan and sprinkle ¼ cup chopped pecans on top. Add foil loosely over the top of the batter the last 15-20 minutes of baking in case the pecans start browning too much. You will be able to smell them if they start too.
  • Bake it in the preheated oven for 60-70 minutes or until a tester comes out clean.
  • Cool completely.

Oat & Bread

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Ingredients

  • 1/4 Ounce(s) package (about 2 1/4 teaspoon) quick rising yeast
  • 3 Cup(s) Bread Flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 2 Tablespoon(s) granulated sugar
  • 1 Teaspoon(s) Salt
  • 1 1/4 Cup(s) milk or water
  • 2 Tablespoon(s) butter or margarine, melted or 1 tablespoon vegetable oil

Key Products


Cooking Instructions

Bring all refrigerated ingredients to room temperature by letting them stand on counter about 30 minutes. Place yeast in bread machine pan according to directions in manual. In medium bowl, combine flour, oats, sugar and salt; mix well. In separate bowl, combine milk and margarine; mix well. Place dry ingredients and milk mixture into bread machine pan according to manual. Select white bread and light crust settings.

Tortia / Flat Bread

Posted By admin On In Bread,Desert,JB,Main,Mexico,Snack,Starter | No Comments
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2 flour

1 1/2 Hot Water ( Tap Hot )

1/2 tsp salt

Mix until dough forms ( Add the water as needed may not need qty above )

Roll out

Pre heat to a med heat heavy flat bottom pan —- Dry no oil.

Place totia on pan for a few mins, flip and a few mins. Done when colour looks right.

JB Scones

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NOTE: Reglo 7 / 425F is 220C

Bran & Oat Loaf

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Machine Made , Oven Cooked Loaf

Posted By JB On In Bread,English / British,JB,Snack,Vegaterian | No Comments
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Method

Use machine on dough mode.

Shape dough into a  ball(ish) shape.

Place on a try.   In our case a pizza / bread stone.  Use lots of flour on stone to stop it sticking.

Use sharp knife to cut a X in the top to allow it to expand without tearing during cooking

Brush the top of it with the beaten egg and sprinkle with the porridge oats.

NOTE : I place a tray of water in the oven / bbq, the steam helps to give a nice crispy crust.

  1. Meanwhile, preheat the oven to 230C/450F/Gas
    1. OR Heat BBQ to high, put apple / hickory chips in smoker.
    2. Cook for as below.
  2. Bake the loaf in the oven for 25-30 minutes, or until cooked through (the loaf is cooked when it is risen and golden and sounds hollow when tapped underneath).

I often make / cook our loaves this way.

JB- Variation on Tiger Bread

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Ingredients

Loaf

  • 500g strong white bread flour, plus extra for kneading
  • 7g sachet fast action yeast
  • 1½ tsp caster sugar
  • 1½ tsp fine sea salt
  • 300-350ml warm water
  • vegetable oil, for the bowl

For the topping

  • 90g rice flour
  • ½ x 7g sachet fast action yeast
  • ¼ tsp salt
  • 1 tsp golden caster sugar
  • ½ tbsp toasted sesame oil
  • 90ml warm water

Method

  • Add the flour into a large mixing bowl. Stir through the yeast, sugar and salt.
  • Make a well in the middle and gradually pour in the water.
  • Swiftly mix together, then turn out onto a lightly floured surface
  • Knead the bread for 8-10 mins or until smooth and elastic.
  • Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
  • Once the dough has risen, tip it onto a worktop and knead it three times.
  • Shape the dough into an oval as best you can.
  • Lightly flour a baking sheet and sit the loaf on it.
  • Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.
  • Heat oven to 200C/180C fan/gas 6.
  • Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins.
  • Gently spread the mixture over the loaf with a palette knife.
  • Place the baking sheet in the centre of the oven and bake for 35 mins.
  • Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size.
  • Leave to cool completely before cutting into slices.

Potato Bread

Posted By JB On In Bread,English / British,Vegaterian | No Comments
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Malted Fruit Loaf

Posted By JB On In Bread,English / British,Vegaterian | No Comments
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Use BRB Setting.

Add fruit @ 3:15