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Breadmaking

Plaited Bread

strong flour350g / 12 oz
salt1/2 teaspoon
easy blend yeast1 packet
olive oil4 tablespoons
tepid water250ml
maldon salt1 tablespoon

First, make the dough. Sieve the flour and salt into a large bowl.  Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. Shape the dough into three ropes of the same length and thickness.   The middle one should be in a straight line with the other two coming out at an angle. Lift the left rope over the middle rope so that the left tope becomes the middle. Lift the right over the middle so that the right becomes the middle. Repeat this process until the dough is fully plaited. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C.

Stuffed Herb Rolls

strong flour  350g / 12 oz
salt  1/2 teaspoon
easy blend yeast  1 packet
olive oil  4 tablespoons
tepid water  250ml
maldon salt  1 tablespoon
mixed herbs  1 tablespoon

First, make the dough. Sieve the flour and salt into a large bowl.  Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. Shape the dough into rolls. Stuff with picked herbs. Add eggwash. Leave to rise for 30 minutes. Put in pre-heated oven for 20 mins at 200 deg C

Wholemeal Bloomer

Strong flour175g / 6oz
wholemeal flour175g / 6oz
salt1/2 teaspoon
easy blend yeast1 packet
olive oil4 tablespoons
tepid water250ml
maldon salt1 tablespoon

First, make the dough. Sieve the flours and salt into a large bowl.  Save and add bran to the mix. Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. Shape the dough into a loaf. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C.

Parmesan Baguette

strong flour350g / 12 oz
salt1/2 teaspoon
easy blend yeast1 packet
olive oil4 tablespoons
tepid water250ml
maldon salt1 tablespoon
Fresh parmesan1 oz / 25g

First, make the dough. Sieve the flour and salt into a large bowl.  Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Add the parmesan. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. The dough is now ready to shape. Shape the dough into rolls. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C..  

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Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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