Great Kitchen

INGREDIENTS 250g flour (strong bread, plain or self-raising all fine) 50ml lukewarm water  100ml lukewarm milk 2 tbsp yoghurt  1 tbsp oil (olive or vegetable based fine) 1/2 tsp baking powder (4g) 1/2 tsp bicarbonate of soda (4g) 1/4 tsp sugar 1/4 tsp salt  To serve: 25g softened butter METHOD 1. Dissolve the salt and sugar in the warm water then mix together all of the wet ingredients in a jug.  2. Sift the flour, baking powder and bicarbonate of soda into a bowl, make a well known the centre, and slowly add the liquid ingredients to the dry, stirring with a large spoon as you do. Stir everything together for a couple of minutes with a big spoon until it’s all fully amalgamated.  3. The dough will be quite wet - that’s fine. Cover the bowl with cling film or a tea towel and leave to one side for 2 hours. It won’t rise much but the raising agents will still start to work.  4. After 2 hours, lightly flour your surface. Divide the dough into 4 equal pieces, s...

Quick and Easy French Bread ingredients: 360ml warm water (1 1/2 cups) 1 TBS honey 1 1/2 tsp salt 1 TBS dry yeast 350g to 450g of strong bread flour (3 1/2 to 4 1/2 cups) instructions: Place the water, honey and yeast in a bowl. Let stand for 5 to 10 minutes until it turns frothy and bubbles. Stir it down then add half the flour and the salt. Stir together well, and then start adding the remaining flour, kneading it in until you have a dough that is not sticky and smooth. Shape into a loaf and place onto a baking paper lined baking sheet. Cover with a towel and leave in a warm place to rise for 20 minutes. Preheat the oven to 200*C/400*F/gas mark 6. Cut slashes in top of the loaf and then bake it in the preheated oven for 20 to 25 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom. source :  https://theenglishkitchen.blogspot.com/

My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and it is my most-cherished family recipe. One of my clearest childhood memories is baking the loaves with my mom and then carting them off to every neighborhood potluck and holiday party. Now I bake this pumpkin bread with my own kids and it’s just as wonderful today as it was back then. It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves. This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills! WHAT YOU’LL NEED TO MAKE PUMPKIN BREAD HOW TO MAKE PUMPKIN BREAD Begin by combining the flour, salt, baking powder, baking soda, and spices. I like to add everything in neat little piles in case I lose track of what I’ve added. Whisk well and set aside. Combine the butter and sugar in a large bowl or in the bowl of an electri...