Hunter Organic Growers Society Inc.


	BREAD Basic Bread Muesli Bread Rye Bread Cracked Wheat Bread Pocket Bread (Pita) Cheese Plait Bara Brith Dilly Bread Pumpkin Muffins Pumpkin Fruit Scones Basic Bread INGREDIENTS: 3 cups wholemeal plain flour. 3 cups white plain flour. 2 level tspn dry yeast. 1 tspn salt. 1 heaped tblspn soya flour. 2 tspn sugar. METHOD: Mix 1 cup warm water with the sugar and yeast, and sit somewhere warm for about 15 minutes until bubbly. Mix the flours and salt together, add the yeast mixture. Add extra warm water if necessary until kneadable, mixing to a kneadable dough. Knead for 5 minutes. Place in a greased bowl, cover and place in a warm spot to rise for 1 hour. Punch dough down and knead for 2 minutes. Place bread in tins, again let set in a warm place to rise to the top of the tins - approx. 1 hour. Cook for 40 minutes at 200º C. VARIATIONS: MUESLI BREAD: 1 cup muesli for 1 cup of flour and use powdered milk instead of the soya flour for keeping. RYE BREAD: 2 cups rye flour, 2 cups wholemeal flour, 2 cups white flour. CRACKED WHEAT BREAD: Substitute 1 cup cracked wheat for 1 cup flour and activate yeast with 2 tspn honey. Also use warm milk instead of water. Pocket Bread (Pita) This is good if you want bread in a hurry, as it only needs one rise and a short cooking time. They are best eaten fresh. Allow 1 cup or flour for 2 pita. I use my 50/50 bread recipe, and cut the yeast down according to the amount of flour I decide to use. Make as for normal bread and allow to rise the first time. Divide into the number of pita breads required. Divide dough into this number, and heat electric oven to very hot (I put the dial on full!). Grease a scone tray and flatten out two portions with palm of hand on each tray. Brush with milk and cook 5-6 minutes until light brown and puffy. Repeat as many times as needed. Most people can only manage to eat two! When cooled off a litle, cut open, butter and fill with your favourite fillings. I like a mixture of beaten egg, onion, bacon, capsicum and bean sprouts. You cook this mixture in a saucepan till like firm scrambled eggs, then pile into the pita. For my second one, it's jam and cream! Cheese Plait INGREDIENTS: 2 tspn melted butter. 1 tspn salt. 15 gm yeast. 240 gm grated cheese (amount optional). 1 tspn sugar. 1 cup warm water. 3 cups plain flour. Pepper, poppy seeds. METHOD: Combine melted butter with yeast, sugar and water to activate. When bubbly, add to flour, pepper and salt and cheese, and mix to a firm dough. Knead and leave to rise. When double in size, knead and roll out like a long sausage. Cut into three equal sections lengthwise, but not quite through at one end. Plait, pressing ends together and place in a greased bread tin to rise. Cover the rising bread with a clean tea towel. When risen, brush with milk and sprinkle with poppy seeds. Bake in a moderate oven 20~25 minutes. You can divide this mixture into two, if you want bread sticks. Bara Brith INGREDIENTS: 30 gm yeast. 1 tspn salt. 120 gm butter. 1/4 cup brown sugar. 1 egg. 1/2 tspn mixed spice. Warm milk. 120 gm sultanas. 30 gm mixed peel. 120 gm raisins. 120 gm currants. 4 cups plain flour. METHOD: Activate yeast with warm milk and 2 tspn sugar. Rub butter into flour and salt. Add yeast mixture, plus egg, extra sugar, dried fruit and spice. Mix to a kneadable dough with warm milk. Knead and leave to rise covered 1 1/2 hours. Knead and place in greased bread tin and let rise again. This does not rise as much as bread. Brush with milk and bake in a moderate oven for 1 hour. You usually need to put foil over the top for the last 15 minutes, as it browns quickly. Dilly Bread INGREDIENTS: 2 sachets yeast (I use 60 gm fresh compressed yeast). 1 cup lukewarm water. 500 gm warm cottage cheese (fresh homemade is best). 4 tspn honey. 2 tspn grated onion (organically grown of course). 2 tspn butter. 1 1/2 tspn dill seed (or salad herbs) - double if using fresh. 1 tspn carbonate (or bicarbonate) soda. 4 tspn sea salt. 4-5cups wholemeal flour (freshly ground if possible). 2 eggs. METHOD: Soften yeast in warm water and let stand for a few minutes - if using the fresh compressed yeast. Warm cottage cheese and butter. Blend onion and eggs, then add to cheese. Combine yeast mixture with cottage cheese, honey, onion, butter, dill seed and eggs. Blend well. Add flour, salt and soda to mixture and mix with a wooden spoon in a clock-wise direction for 150 turns (approx.). Knead well until dough is moist but not too sticky. This is the really nice part about bread making. Punch the dough down, fold towards you and turn to the right, push away and fold towards you then turn. Repeat until the dough doesn't spring back. Allow to rise until double in bulk - cover with a tea towel while it is rising (or proving). I put this in the oven with the pilot light on (approx. 1-2 hours) - Punch down, knead and allow to rise again. Divide into 2 large loaves. Allow to rise again in greased pans. I coat the top with egg yolk and sprinkled with sesame seeds and cut the centre of the loaf with a sharp knife or razor blade. This gives the bread a professional look. Bake in a 350ºF (180º C) for 20-30 ninutes. Cool slightly in pans, then turn out onto a rack. Then eat with butter - delicious while hot. Pumpkin Muffins INGREDIENTS: 1 1/2 cup self raising flour. 1/2 tspn salt. 1/4 tspn nutmeg. 1/4 tspn mixed spice. 1/2 cup firmly packed brown sugar. 1/2 cup sultanas. 1 egg. 1/4 cup vegetable oil. 1/2 cup mashed, drained cooked pumpkin. 1/2 cup milk. METHOD: Sift flour, salt, nutmeg and spice into a bowl. Stir in sugar and sultanas. Beat egg, add the oil, pumpkin and milk - blend thoroughly. Add to the dry ingredients and stir until thoroughly mixed. Turn into 12 well greased deep patty tins and bake in a moderately hot oven (400º F or 200º C) for 18-20 minutes or until cooked. Serve fresh as they are, or sliced partly through and spread with butter. Pumpkin Fruit Scones INGREDIENTS: 2 tblspn butter. 2 tblspn sugar. 1/2 cup mashed, well drained cooked pumpkin. 1 egg cup milk. 2 1/2 cups self raising flour. 3 tblspn sultanas. METHOD : Beat together butter and sugar until creamy, mix in the pumpkin. Beat egg, stir in, stir in the milk. Sift the flour and mix in, along with the sultanas, knead on a lightly floured surface. Pat or roll out to a thickness of 2cm (3/4"), cut into rounds with a floured cutter. Arrange on a lightly greased tray, leaving a little space between, brush with milk and bake in a hot oven for 15 minutes or until lightly browned. [ back to Recipe Book ] [ Home ] [ News ] [ Magazine ] [ Hints & Tips ] [ Recipe Book ] [ Join H.O.G.S ] [ Links ] [ Email Me ]

BREAD

Basic Bread

Muesli Bread

Rye Bread

Cracked Wheat Bread

Pocket Bread (Pita)

Cheese Plait

Bara Brith

Dilly Bread

Pumpkin Muffins

Pumpkin Fruit Scones

Basic Bread

INGREDIENTS:

3 cups wholemeal plain flour.
3 cups white plain flour.
2 level tspn dry yeast.
1 tspn salt.
1 heaped tblspn soya flour.
2 tspn sugar.

METHOD: Mix 1 cup warm water with the sugar and yeast, and sit somewhere warm for about 15 minutes until bubbly. Mix the flours and salt together, add the yeast mixture. Add extra warm water if necessary until kneadable, mixing to a kneadable dough. Knead for 5 minutes. Place in a greased bowl, cover and place in a warm spot to rise for 1 hour. Punch dough down and knead for 2 minutes. Place bread in tins, again let set in a warm place to rise to the top of the tins - approx. 1 hour. Cook for 40 minutes at 200º C.

VARIATIONS:

MUESLI BREAD: 1 cup muesli for 1 cup of flour and use powdered milk instead of the soya flour for keeping.

RYE BREAD: 2 cups rye flour, 2 cups wholemeal flour, 2 cups white flour.

CRACKED WHEAT BREAD: Substitute 1 cup cracked wheat for 1 cup flour and activate yeast with 2 tspn honey. Also use warm milk instead of water.

Pocket Bread (Pita)

This is good if you want bread in a hurry, as it only needs one rise and a short cooking time. They are best eaten fresh. Allow 1 cup or flour for 2 pita. I use my 50/50 bread recipe, and cut the yeast down according to the amount of flour I decide to use. Make as for normal bread and allow to rise the first time. Divide into the number of pita breads required. Divide dough into this number, and heat electric oven to very hot (I put the dial on full!). Grease a scone tray and flatten out two portions with palm of hand on each tray. Brush with milk and cook 5-6 minutes until light brown and puffy. Repeat as many times as needed. Most people can only manage to eat two!

When cooled off a litle, cut open, butter and fill with your favourite fillings. I like a mixture of beaten egg, onion, bacon, capsicum and bean sprouts. You cook this mixture in a saucepan till like firm scrambled eggs, then pile into the pita. For my second one, it's jam and cream!

Cheese Plait

INGREDIENTS:

2 tspn melted butter.
1 tspn salt.
15 gm yeast.
240 gm grated cheese (amount optional).
1 tspn sugar.
1 cup warm water.
3 cups plain flour.
Pepper, poppy seeds.

METHOD: Combine melted butter with yeast, sugar and water to activate. When bubbly, add to flour, pepper and salt and cheese, and mix to a firm dough. Knead and leave to rise. When double in size, knead and roll out like a long sausage. Cut into three equal sections lengthwise, but not quite through at one end. Plait, pressing ends together and place in a greased bread tin to rise. Cover the rising bread with a clean tea towel. When risen, brush with milk and sprinkle with poppy seeds. Bake in a moderate oven 20~25 minutes. You can divide this mixture into two, if you want bread sticks.

Bara Brith

INGREDIENTS:

30 gm yeast.
1 tspn salt.
120 gm butter.
1/4 cup brown sugar.
1 egg.
1/2 tspn mixed spice.
Warm milk.
120 gm sultanas.
30 gm mixed peel.
120 gm raisins.
120 gm currants.
4 cups plain flour.

METHOD: Activate yeast with warm milk and 2 tspn sugar. Rub butter into flour and salt. Add yeast mixture, plus egg, extra sugar, dried fruit and spice. Mix to a kneadable dough with warm milk. Knead and leave to rise covered 1 1/2 hours. Knead and place in greased bread tin and let rise again. This does not rise as much as bread. Brush with milk and bake in a moderate oven for 1 hour. You usually need to put foil over the top for the last 15 minutes, as it browns quickly.

Dilly Bread

INGREDIENTS:

2 sachets yeast (I use 60 gm fresh compressed yeast).
1 cup lukewarm water.
500 gm warm cottage cheese (fresh homemade is best).
4 tspn honey.
2 tspn grated onion (organically grown of course).
2 tspn butter.
1 1/2 tspn dill seed (or salad herbs) - double if using fresh.
1 tspn carbonate (or bicarbonate) soda.
4 tspn sea salt.
4-5cups wholemeal flour (freshly ground if possible).
2 eggs.

METHOD: Soften yeast in warm water and let stand for a few minutes - if using the fresh compressed yeast. Warm cottage cheese and butter. Blend onion and eggs, then add to cheese. Combine yeast mixture with cottage cheese, honey, onion, butter, dill seed and eggs. Blend well. Add flour, salt and soda to mixture and mix with a wooden spoon in a clock-wise direction for 150 turns (approx.). Knead well until dough is moist but not too sticky. This is the really nice part about bread making. Punch the dough down, fold towards you and turn to the right, push away and fold towards you then turn. Repeat until the dough doesn't spring back. Allow to rise until double in bulk - cover with a tea towel while it is rising (or proving). I put this in the oven with the pilot light on (approx. 1-2 hours) - Punch down, knead and allow to rise again. Divide into 2 large loaves. Allow to rise again in greased pans. I coat the top with egg yolk and sprinkled with sesame seeds and cut the centre of the loaf with a sharp knife or razor blade. This gives the bread a professional look. Bake in a 350ºF (180º C) for 20-30 ninutes. Cool slightly in pans, then turn out onto a rack. Then eat with butter - delicious while hot.

Pumpkin Muffins

INGREDIENTS:

1 1/2 cup self raising flour.
1/2 tspn salt.
1/4 tspn nutmeg.
1/4 tspn mixed spice.
1/2 cup firmly packed brown sugar.
1/2 cup sultanas.
1 egg.
1/4 cup vegetable oil.
1/2 cup mashed, drained cooked pumpkin.
1/2 cup milk.

METHOD: Sift flour, salt, nutmeg and spice into a bowl. Stir in sugar and sultanas. Beat egg, add the oil, pumpkin and milk - blend thoroughly. Add to the dry ingredients and stir until thoroughly mixed. Turn into 12 well greased deep patty tins and bake in a moderately hot oven (400º F or 200º C) for 18-20 minutes or until cooked. Serve fresh as they are, or sliced partly through and spread with butter.

Pumpkin Fruit Scones

INGREDIENTS:

2 tblspn butter.
2 tblspn sugar.
1/2 cup mashed, well drained cooked pumpkin.
1 egg cup milk.
2 1/2 cups self raising flour.
3 tblspn sultanas.

METHOD : Beat together butter and sugar until creamy, mix in the pumpkin. Beat egg, stir in, stir in the milk. Sift the flour and mix in, along with the sultanas, knead on a lightly floured surface. Pat or roll out to a thickness of 2cm (3/4"), cut into rounds with a floured cutter. Arrange on a lightly greased tray, leaving a little space between, brush with milk and bake in a hot oven for 15 minutes or until lightly browned.

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