BANANA Bread

I have made this recipe many times, and its delicious hot out of the oven. It keeps well and freezes really well. (Stops you eating it all too quickly if frozen)

Ingredients

  • Wet ingredients
  • Mash 4 large bananas in a very large bowl
  • Whisk 2 eggs in a separate bowl – until light, creamy and fluffy
  • Stir in 2 diced bananas
  • Melt 4 tablespoons butter (60g) and stir into banana mix
  • Gently stir in Whisked eggs until well mixed
  • Dry ingredients – mix and SIFT  together well before adding to wet ingredients
  • 1 1/2 cups (232g all purpose flour in UL) flour
  • 1 level teaspoon BAKING SODA (USA) or bicarbonate of soda (UK) – (NOT baking powder)
  • 1/4 teaspoon salt
  • 1 cup dark brown cane sugar (or 160g light muscovado sugar-UK)
  • optional –
    • sliced banana for lining baking dish
    • Chocolate chips
    • raisons soaked in brandy – (add 10minutes baking time)

+ greased dish lined with optional sliced banana

  1. Pre-Heat oven to 350f (177c PR02 in UK), Oven must be at tempperature as soon dry ingredients are folded into the to wet ingredients, to maximise rise.
  2. COMBINE all the wet ingredients as described above.
  3. Add optional chocolate chips or raisons
  4. THEN:-
  5. Mix  all the dry ingredients into separate bowl and Sift if sugar is lumpy
  6. THEN Prepare the oven dish :-
  7. Grease the Pyrex dish (preferred option) or 2 bread tins
  8. line the base/bases with well-spaced slices of 1 banana
  9. THEN
  10. Gently fold the sifted dry ingredients into the wet mix
  11. Then immediately pour the mix (which is quite wet) into the baking dish(es)
  • Bake for 1 hour
  • Test if ready with skewer – its done when it comes out clean
  • *** NOTE  Might need to add 10mins to baking time, if adding chocolate chips or raisons

SERVE with Tea at teatime or with WITH Vanilla ice cream as dessert…

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Anitas Pizza – May 2022

Best one yet!

Makes a large whole meal rectangular pepperoni pizza with all the trimmings

 

FOR THE TOPPINGS

  • Pizza sauce – about 1/2 small jar
  • Grated cheddar, grated parmesan – mixed together
  • Mozzarella – cut into chunks and seasoned with pepper and oregano and topped lightly with olive oil
  • Sliced shallots and sliced sweet peppers –  seasoned with pepper and chilli seeds and oregano, partially cook in microwave until softened
  • Pepperoni – sliced
  • Sundried tomatoes, thinly sliced
  • Sliced olives, capers, jalapenos – drained and dabbed dry

FOR THE DOUGH 

Prepare the wet ingredients and the yeast

Sprinkle 3/4 (5.5-6g) of a 7g sachet of dried yeast to the top of the following mixed together – do not stir and leave for a few minutes until the yeast is activated, then stir

  • 1/3 tablespoon golden caster sugar
  • 1.5 tablespoons olive oil
  • 245g luke warm water

Meanwhile weigh out 375g of flour into a large bowl

  • 100g Whole meal Very strong Flour
  • +
  • 275g White Very strong Flour
  • Add 1/4 teaspoon salt to the flour and stir in

    1) Make a well in the flour and using a fork add the yeast mixture into the center

    2) Work in flour (with salt) with a fork from the edges into the center, then hands,, until a mass of dough is formed

    3) Relax the dough for 5 mins before kneading to absorb the liquids a little more

    4)Tip out onto a clean dry worktop and clean the bowl ready for proving the dough

    5) Knead for 10mins, rest a couple of times to relax gluten,

  • If the dough tears before it gets smooth let it relax for 3 minutes
  • Clean and dry worktop if it feels tacky
  • Using slightly dampened hands continue to knead and repeat cleanups until
  • Until dough is nice and smooth and springy

6) start the Rise,  for 40-60 mins in warmer, covered with cling film,  in medium bowl to allow dough to double in size ( or at room temperature if longer is needed before baking) 

7) at 30 mins since prooving started,  pre-Heat oven 250C with stone for at least 30mins ( gets smoky in there so open oven when hot with care)

8) at 50 mins since proving started, Roll out dough on greaseproof paper –  Stretch and roll out the dough into a rectangle, trying to leave the edges a little thicker, by pinching edges like pastry, to avoid over spill of toppings during baking, leave to rise a bit more while preparing the toppings.

    • If dough is too tight to roll, leave for a couple of minutes to relax, then continue to shape out
    • Rest for further 10 to 20 mins until oven ready, and toppings prepared for loading

9) Add the toppings in the following order, LEAVING STONE IN OVEN

    1. Pizza sauce, spooned on thinly, spread with the back of the  spoon – it will begin to dry as the dough starts to cook on the stone, that’s fine, add a little more sauce, but don’t make it really wet
    2. Mozzarella slices – ADD
    3. Sliced sun dried tomatoes – ADD
    4. Capers  – ADD
    5. Pepperoni – ADD
    6. Olives, Jalapeños- ADD
    7. Grated cheese ADD

10) When oven and stone heated, remove stone, drag oven ready Pizza onto stone, and leave on stone for 3 minutes before putting in oven, to get a really crispy base (without burning topping during baking)

11) Bake at 250 for 10mins, remove as soon as crust is golden * it turns dark Very quickly after 10mins

12) Allow to stand for 5 mins before cutting and serving –

 WARNING: HOT CHEESE BURNS MOUTH

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Makes 6 large fat scones.   

  • 8oz SR flour OR (6oz plain SR flour + 2oz Wholemeal SR flour)
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1oz golden caster sugar
  • 2oz softish butter 
  • Blend dry ingrediants in Food processor with blade
  • Mix in 3/4 cup sultanas
  •  
  • 1 large egg – beaten  (at room temp) added to
  • 1/4 pint milk (at room temp)

Variation -was low on plain SR flour, makes12 medium scones: made 24thjune 2021

10.5 oz white SR flour | 5 oz WW SR flour | 5 teaspoon baking powder | 1/2 teaspoon salt | 2 oz caster sugar | 5oz melted butter || 1 cup sultanas || 1/3 milk | 2 eggs  = 18mins @ 215c until nice and golden

basted with egg | added WW SR flour after mixing cos mixture was too wet = great scones

  1. Pre-heat oven to 215C
  2. Add dry ingredients into food processor 
  3. Blend with blade to Make crumbs by adding butter
  4. Transfer crumbs into a bowl, mix in  3/4 cup dry sultanas
  5. Add the milk to the beaten egg.
  6. pour liquid into a well in the mix – reserving some for glazing
  7. mix the wet into the dry with a fork and make a loose ball
  8. turn it out on a well dusted work top if quite wet
  9. Dust the top, and shape gently, To firm up dough a little so scones don’t become too crumbly when baked
  10. Press gently into a large flat patty over 1″ deep
  11. Place onto a cold baking tray using dough scraper if needed
  12. Glaze with fingers, rub in all over top surface
  13. Bake for no more than 11 minutes unless they are LARGE scones, in which case turn 180 in oven at 10mins, and then bake for two more  minutes  (total 12mins) or longer if still a little pale..
  14. Bake until a nice golden colour.

 

 

 

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Basic Bread | Bread Recipes | Jamie Oliver Recipes

A basic bread recipe for bakers at any level, perfect your loaf by practicing the tips, trick and techniques provided with Jamie’s easy bread recipe.

http://www.jamieoliver.com/recipes/bread-recipes/basic-bread-recipe/

Sent from Mail for Windows 10

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Basic pizza dough | Bread recipes | Jamie Oliver recipes

A simple pizza dough recipe, ideal for those who have never made dough before – learn how to make delicious pizza using Jamie’s basic pizza dough recipe.

http://www.jamieoliver.com/recipes/bread-recipes/basic-pizza/

Sent from Mail for Windows 10

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Pennys Bara Brith Recipe

This recipe is from Penny, but was originally from ‘Aunty Nell’

Ingredients

Soak Overnight
3/4 lb mixed fruit
1 cup cold strong tea
1 cup brown sugar

1 egg
1/2 lb self raising flour
mixed peel ( a little)
2oz glace cherries

  1. Soak the first three ingredients overnight
  2. Beat the egg and add it to the overnight mixture
  3. Add the flour, peel and cherries
  4. Bake at 300F for 1.5 – 2 hours
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Ritas Pizza Dough

Makes 2 pizza bases

Ingredients

  • 1 cup warm water
  • 1 packet   dried yeast (or 2 1/4 teaspoons)
  • 1 tablespoon sugar
  • 2 3/4 cups of plain flour
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil (or a little more)
  • Additional tablespoons of  flour for Kneading
  • Corn flour for rolling out
  1. sprinkle the dried yeast into the cup of warm water
  2. sprinkle the sugar on top of the yeast (do not stir)
  3. Leave for about 10 minutes until its bubbled
  4. Then: Add sifted flour and the salt and the Olive oil
  5. Work into the flour and mix by hand
  6. Turn out onto a lightly floured surface
  7. Knead into a dough, adding more flour  (1 tablespoon at a time) as needed to stop dough from sticking to hands
  8. Dough will feel tacky, but continue to Knead by hand until smooth and elastic for about 5 minutes
  9. Make into a smooth ball and place into a floured bowl
  10. Coat with cooking spray  twice
  11. Leave to rise in microwave,  covered with a Tea Towel for about 35 minutes
  12. When doubled in size, punch dough down, cover and leave for another 5 minutes
  13. Divide dough dough in half, roll each half with flour.
  14. Use a pizza paddle coated with corn flour so that it moves easily
  15. crimp edges
  16. Rest for 30 minutes
  17. Top and bake at 475 for about 10-15 minutes

Click here to watch Jamie Oliver making a pizza base

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