Tag: flour

Banana Bread

Banana Bread

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]

Ingredients:

1 cup granulated sugar

8 Tablespoons (1 stick) unsalted butter, room temperature

2 large eggs

3 ripe bananas

1 Tablespoon milk

1 teaspoon ground cinnamon

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]

 

Method:

  1.    Preheat oven to 325 F degrees.  Butter a 9x5x3 inch loaf pan.

2.    Cream the sugar and butter in a large mixing bowl until light and fluffy.  Add the eggs one at a time, beating well after each addition.

3.    In a small bowl, mash the bananas with a fork.  Mix in the milk and cinnamon.  In another bowl, mix together the flour, baking powder, baking soda and salt.

4.    Add the banana mixture to the creamed mixture and stir until combined.  Add dry ingredients, mixing just until flour disappears.

5.    Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean.  Set aside to cool on a rack for 15 minutes.  Remove bread from pan, invert onto rack and cool completely before slicing.

[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]

Waffles

Waffles

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]   Ingredients:   6 cups all-purpose flour 3 Tbsp baking powder 1/4 cup plus 2 Tbsp granulated sugar 1 1/2 tsp baking soda 1 1/2 tsp salt 5 1/4 cup milk 1 cup plus…

American Pancakes

American Pancakes

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]   Ingredients: 1  1/4 cup flour 1 Tbsp baking powder 1 Tbsp sugar pinch of salt 1 beaten egg 1 cup milk 2 Tbsp oil [/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]   Method:…

Caramel and Cinnamon Gateau

Caramel and Cinnamon Gateau

Print Pin
0 from 0 votes

Caramel and Cinnamon Gateau

by Tamzin
Course Celebrations, Dessert
Cuisine American
Prep Time 1 hour
Cook Time 25 minutes
cooling before decorating 1 hour
Servings 12
Calories 722kcal

Ingredients

Cake:

  • 8 eggs large
  • 6 oz light brown sugar
  • 3 1/2 oz dark brown sugar
  • 7 oz plain flour
  • 1 oz cornflour
  • 2 tsp cinnamon ground
  • 1 tsp nutmeg freshly grated
  • 1 1/2 oz unsalted butter melted and cooled, plus extra for greasing
  • 3 1/4 oz walnuts roughly chopped

For the Italian Meringue Frosting:

  • 9 oz granulated sugar
  • 5 egg whites large
  • 1 lb unsalted butter
  • 1 quantity salted caramel sauce

For the Salted Caramel Sauce:

  • 5 1/2 oz granulated sugar
  • pinch sea salt
  • 4 fl oz double cream
  • 1/4 oz salted butter softened

Instructions

For the Salted Caramel Sauce:

  • Melt the sugar over a medium heat until it’s dark brown. Remove from the heat and add the salt and half the cream. It will bubble violently, so take care.
  • Once it has settled, add the rest of the cream and the butter. If you spot lumps, put the mixture back on the heat and stir. Pour into a heatproof jar to cool.

For the Cake:

  • Preheat oven to 350 F degrees/180 C. Grease and line three 20 cm-diameter cake tins. In a large bowl, lightly whisk the eggs and sugars together. Put the bowl over a pan of simmering water and whisk until the sugar has dissolved. Take the bowl off the heat and whisk the batter until it forms slowly dissolving ribbons.
  • Mix the flours, cinnamon and nutmeg in a bowl, then sift a third of it over the eggs and gently fold. Repeat twice more, folding until it’s all just combined. Beat a spoonful of this batter into the melted butter, then fold this back into the remaining batter. Bake in the lined tins for 15-20 minutes. Remove from the oven and, when cool, run a knife around the edge of the cakes and tip onto wire racks.

For the Frosting:

  • Put 160 ml water and the sugar into a pan over a medium heat. Using a sugar thermometer, bring it up to 250 F degrees/120 C. Whisk the egg whites until they peak and once the syrup is ready, carefully pour it into the whites, whisking constantly until the meringue has cooled. With the mixer on medium-high, add the butter, a few pieces at a time, beating until combined. Mix in about two-thirds of the caramel sauce.
  • Assemble the cake by putting one sponge layer onto a serving plate. Drizzle it with a little of the caramel, a third of the chopped walnuts and spread over a large dollop of the icing. Repeat with the second layer, then place the final sponge on top. Cover the sides and top of the cake with the rest of the icing. Decorate with the remaining walnuts and the last drizzle of caramel sauce.

Nutrition

Calories: 722kcal | Carbohydrates: 73g | Protein: 9g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 213mg | Sodium: 82mg | Potassium: 159mg | Fiber: 1g | Sugar: 56g | Vitamin A: 1352IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg
Bread Rolls

Bread Rolls

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 2 tsp dried yeast 11 fl oz (325 ml) water 1 lb (500 g) strong white flour 1 ½ tsp salt [/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]   Method: Sprinkle the yeast…

White Bread

White Bread

Print Pin
0 from 0 votes

White bread

Course Appetizer, Snack
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 3 hours
Total Time 4 hours 15 minutes
Servings 20 slices
Calories 1701kcal

Ingredients

  • 1.5 tsp dried yeast
  • 11 fl oz water warm to finer temperature
  • 1 lb strong white flour
  • 1 ½ tsp salt

Instructions

  • In a bowl, sprinkle the yeast into about one third of the water. Leave for 5 minutes; stir to dissolve. In a large bowl Mix the flour and salt together . Make a well in the center and pour in the yeast water.
  • Pour the remaining water into the center of the well. Mix in the flour from the sides of the well. Stir in the reserved water, as needed, to form a firm, moist dough.
  • Turn the dough out onto a lightly floured work surface. Knead until smooth, shiny, and elastic, about 10 minutes.
  • Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled in size, about 1 ½ – 2 hours. Knock back, then leave to rest for 10 minutes.
  • Shape the dough into a long loaf about 35 cm in length. Place the shaped loaf on a floured baking sheet and cover with a tea towel. Prove until doubled in size, about 30-45 minutes. Turn the oven to 425°F/220°C
  • Cut five diagonal slashes, each about ¼ in (5mm) deep, across the top of the loaf. Bake in the preheated oven for 25-30 minutes until golden brown and hollow-surrounding when tapped underneath. Leave the baked bread to cool on a wire rack.

Notes

In the summer or a warm kitchen the bread will rise more quickly.

Nutrition

Calories: 1701kcal | Carbohydrates: 31g | Protein: 63g | Fat: 147g | Saturated Fat: 48g | Cholesterol: 302mg | Sodium: 1011mg | Potassium: 1949mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1275IU | Vitamin C: 50mg | Calcium: 226mg | Iron: 11.5mg
Rosemary Bread (in bread machine)

Rosemary Bread (in bread machine)

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 1 ¾ cups and 1 tablespoon water (finger hot) ¼ cup and 1 teaspoon Olive Oil 2 ½ tsp Salt 5 cups of Bread Flour ⅓ cup Fresh Rosemary 2 ¾ tsp Yeast…