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R8
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
R9
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Basic white bread
1 cup | 250ml water
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon sugar
2
1
⁄3 cups | 350g bread flour
1 teaspoon bread improver
1 tablespoon milk powder
1¼ teaspoons Tandaco yeast
Extra flour, for kneading
Place the water, oil, and then all the dry
ingredients into a mixing bowl.
Using the dough hooks start to mix the
dough using speed 1 and mix for 1 minute.
Remove the dough and place onto a floured
surface to knead. Knead to a pliable dough.
Insert the dough into a lightly greased bowl,
cover with plastic wrap and place in a
warm position until the dough has doubled
in size.
Remove the dough and knead to de-gas,
reshape and place into a lightly greased
23cm x 12cm loaf pan.
Cover the dough lightly and place the pan
into a warm position until the dough has
doubled in size.
Bake in a moderately hot oven 200ºC for
25-30 minutes.
If the dough is too dry add an extra 1-2
teaspoons water, if too sticky add an extra 1-2
tablespoons of flour.
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BreadTea cakes
Fruity tea cakes
1 cup mixed fruit medley
3
⁄4 cup light brown sugar, firmly packed
2 tablespoons butter
1 cup | 250ml boiling water
2 x 60g eggs
2¼ cups | 337g self-raising flour
1 teaspoon ground cinnamon
½ teaspoon ground mixed spice
Icing sugar, for dusting
Combine the fruit, sugar, butter and water in a
mixing bowl. Select speed 1 and mix well, cool
slightly.
Select speed 3 and gradually add eggs, flour
and spice into fruit mixture. Mix until well
combined.
Spread the mixture into a greased and lightly
floured 20cm loaf pan.
Bake in a moderate oven 180ºC for 45 minutes
or until cooked and golden brown.
Cool in pan for 5 minutes, turn out and cool on
rack.
Dust lightly with icing sugar
Speedy banana loaf
125g butter, melted
½ cup sugar
2 x 60g eggs
2 bananas, peeled and mashed
1 teaspoon vanilla essence
1½ cups | 225g self-raising flour
1 teaspoon grated lemon rind
½ cup | 125ml milk
Select speed 6 and cream butter and sugar in
a mixing bowl until creamy and fluffy.
Add eggs gradually and mashed bananas.
Add alternately the milk, flour and lemon rind.
Reduce to speed 3 and beat for 5 minutes.
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Pour into a lightly greased 23cm loaf pan.
Bake in moderate oven 180ºC for 25-30
minutes or until golden brown.
Cool in pan for 5 minutes, turn out and cool on
rack.
Apple and cinnamon teacake
180g butter
½ cup light brown sugar
2 teaspoons grated lemon rind
4 x 60g eggs
1¼ cups | 187g self-raising flour
1 teaspoon ground cinnamon
½ cup | 125ml milk
Extra butter, for greasing
2 tablespoons sugar
2 teaspoons cinnamon
2 apples, peeled, cored and sliced
Select Speed 10 and cream butter and sugar
in a mixing bowl until light and fluffy, beat in
rind.
Gradually add eggs one at a time, beating well
after each addition.
Fold through flour and cinnamon alternately
with milk.
Lightly grease a 20cm spring-form pan.
Mix sugar and cinnamon together.
Arrange half the apple slices over the base of
the pan, sprinkle with sugar mix.
Pour over half the prepared cake mixture
over the apples then arrange remaining apple
over the top of cake mixture and cover with
remaining cake mixture.
Bake in a moderate oven 180ºC for 60 minutes
or until cooked and golden brown.
Serve sliced teacake warm, with lightly whipped
cream.
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BHM500_V4.indd 8-9 15/11/07 1:02:03 PM