Banana Cake

This is a second attempt at my banana cake, I did one about 6 months ago but it didn't work out - at all. But this one was delishious, hope you enjoy!

Ingrediants:

140g unsalted softened butter ( and a bit more for greasing the tin.)
140g castar sugar
2 large eggs beaten
140g self-raising flour
1 tsp baking powder
2 very ripe bananas mashed
50g icing sugar

Method:

1. Pre-heat the oven to 180C/160 fan. Grease a loaf tin and line the base and sides with baking parchment.

2. Cream the butter and sugar toghether, until lightand fluffy. Slowly start to add in the eggs, mixing with a little flour so the mixture dosen't split. Fold in the rest of the flour, bicarbonate of soda, and the bananas.

3. Pour into a tin and bake until golden brown, which takes 30-40 minutes. Also it's done when a skewer comes out clean.

Into the tin!

This is a gorgeous recipe for parties, and almost everyone loves banana bread.

Lovely Golden brown!

Good Luck, Beth xxx

Easy White Loaf

We had some lovely beef brisket sandwiches, with salad and homemade white bread. Here is the recipe, hope you enjoy.

Ingredients:

500 g strong white flour
2 tsp salt
7 g fast action yeast or 1 sachet
3 tbsp olive oil
300 ml tepid water

Method: 

1. In a large bowl, place the flour. Then add the yeast and the salt, making sure they are at opposite ends to each other. Make a well in the center of the mix, add the oil ,and the water, into the bowl, and mix well. With a wooden spoon, then your hands. If the dough is a little stiff add a little water, if too wet add a little flour. Mix well and tip the dough onto a lightly floured surface, knead until smooth. Place in a lightly oiled bowl, prove for 1 hour in a warm, dry place. Until doubled in size.

2. Line a baking tray with grease proof paper. Knock back the dough and softly mould into a ball. Place on grease proof paper. Prove for another hour, until it has again, doubled in size.

3. Heat the oven to 220 fan, 200 C. Put a dish of water in the bottom of the oven, for a crusty top of the loaf. Dust loaf with flour and slice a cross into the top of the loaf, bake for 20-25 minutes should sound hollow when tapped on the underside, cool on a wire rack.

Happy Baking, Beth x

Bread Rolls

 

Hi, I made some rolls for burgers and hot dogs to have for dinner tonight, here is the recipe they are delicious! I discovered this recipe from the Good Food website.

Ingredients:

500g strong white bread flour
7g fast action dried yeast
1 1/2 tsp caster sugar
2 tsp salt
300m lukewarm water
3 tbsp oil
extra flour for dusting.

Method:

1. Combine the flour, yeast, sugar and salt together in a large bowl, using a spoon to mix with. Making sure not to let the yeast and salt touch before mixing.

2. Once thoroughly mixed, make a well in the centre of the flour, and then in a jug measure out the water and then add the oil to the water.

Adding the water to the dry mix

3. Pour the wet mix gradually into the flour, whilst mixing into a dough. Once you have a dough transfer it onto your work surface, with a dusting of flour. (Don't add to much flour at this point as it makes the dough too dense.) Knead for around 15 mins until the dough is smooth and elastic.

Mixing into a dough.

4. Place the dough into a lightly oiled bowl, cover with clingfilm in a warm dry place, for an hour to prove.

5. When the hour has finished, knock back the dough for a further 10 minutes, and then roll into a long sausage and quarter, roll two of those balls into sausage shapes for the hot dog buns. Then the other two into balls for the burgers. Place the shaped dough onto a covered baking tray whilst pre- heating the oven to 220C/fan. Prove for 1 hour.

6. Cook the rolls for 10-15 minutes then take out of the oven and place on a cooling rack, covering with a clean tea towel when cooling will absorb the moisture from the heat of the rolls. But make sure to uncover about 15 minutes into cooling time.

These are perfect for burgers or hot dogs.

Happy Baking! Beth x

3 Plait Loaf

Ingredients:

310ml warm / tepid water
2tsp dried yeast
1tsp caster sugar
450g plain flour
30g butter chopped
1tsp salt
1 egg yolk
1 tbs milk

Method:

 1. Combine the water, yeast and sugar in a jug until frothy. Then preheat the oven to 220C.

2. Place the flour in a large bowl and add the butter, rub the butter and flour in your finger tips until it resembles breadcrumbs. Add the salt and combine to the mixture. Then make a well in the center of the mix and pour in the yeast mixture, mixing constantly with a fork. Once the yeast is combined in use your hands to form a dough.

3. Then turn the dough onto a lightly floured surface and knead for at least 15 minutes, until the dough is elastic and smooth to the touch. Place in a large bowl over the oven or in a warm place, until the dough doubles in size. That will be at least an hour.

4. Knock back the dough on a lightly floured surface for 2-3 minutes. Until it returns to it's original size.

5. Line an oven tray with baking paper. Then divide the dough into 3 equal portions and roll into sausages until about 30 cm long and 5 cm wide. Place on the tray and create a plait tucking the ends underneath the loaf.

6. Combine the egg and milk together in a small glass, then with a pastry brush lightly coat the bread with the mixture. bake for 10 minutes at 220C then lower the temperature to 180C for a further 20 minutes until the loaf sounds hollow when tapped on its underside.

Best served warm. Happy Baking ! Beth x

White Homemade Bread

This is great for people who haven't really made bread before. This tastes great and is just brilliant. Paul Hollywood is a master baker and this is his recipe.

Ingredients:

2 sachets of yeast
500 g white bread flour
40 g soft butter
2 tbs salt
300 ml tepid water (body temp)
1/4 cup of milk

Method:

1.  Pre -heat the oven to 220C and put the flour into a large mixing bowl and add the butter. Add the yeast at one side and the salt at the other side of the bowl. Stir to combine.

2. Add half the water and turn with your fingers until all the flour is gone from the bowl, add more water if needed and make into a soft dough, not sticky or soggy.

3. Spread some flour lightly on a work surface and turn out the dough to knead with the backs of your hands, and keep turning the dough and making sure you don't knock to much air out of it.

4. Grease a bread tin and  put the bread into the tin and cover with cling film to prove in a warm place for an hour or until doubled in size. Take out of the tin and knead again. Then put it back in the warm place for a further hour.

5. Sprinkle some flour onto the top of the bread and rub in lightly then score lines across the top of the bread  to create a diamond pattern and put in the oven to bake for about 30 minutes until the loaf has a crusty, crispy ,golden brown top.

6. To check that the bread is cooked tap the base it should sound hollow. Put on a wire cooling rack to cool.