Baking Breads Recipes

Aberdeen Butteries

Traditional Aberdeen butter yeast rolls.

450g (1lb) Plain Flour 
350ml (12floz) Water, tepid 
225g (8oz) Butter 
110g (4oz) Lard 
25g (1oz) Yeast or ½ tbsp Dried Yeast 
1 tbsp Sugar 
Pinch Salt

Pre-heat oven to 190°C: 375°F: Gas 5. 
Sift flour and salt together. 
Mix well, cover, allow to stand in a warm place until doubled in volume. 
Roll the dough on a lightly floured surface, roll out into long strip. 
Place a third of butter and lard mixture into the centre of the pastry strip. 
Fold over from each end like an envelope. 
Roll the dough, repeat the above technique until all butter and lard mixture is used up. 
Cut in rounds place on floured baking sheet, leaving at least 2 inches between each to allow for expansion. 
Cover and allow to stand in a warm place until doubled in volume for around 45 minutes. 
Bake for 20 minutes. 
Makes about 15 rolls.

Cornish Splits

450g (1lb) Plain Flour 
300ml (½ pint) Milk, tepid 
25g (1oz) Butter 
15g (½oz) Fresh Yeast 
1tsp Caster Sugar 
1tsp Salt

Pre-heat oven to 200°C; 400°F: Gas 6 
Cream together the yeast and sugar and add the milk. 
Sieve the flour and salt into a basin. 
Melt the butter and add it, with the milk mixture to the flour. 
Mix into a smooth dough. 
Allow the dough to rise in a warm place for 45 minutes. 
Shape the dough into round balls and place on to a greased baking tin. 
Bake for 15-20 minutes. 
Serve hot or cold with butter, home-made jam and cream.

Crusty White Bread

800g (1¾lb) Strong White Flour 
450ml (¾ pint) Lukewarm Water 
25g (1oz) Fresh Yeast 
15g (½ oz) Lard 
2 tsp Salt

Mix the flour and salt together, rub in the lard. 
Dissolve the sugar in a little of the water and use to mix the yeast into a smooth thin paste, then add to the remaining water. 
Mix together well and then knead for at least 5 minutes, until it becomes a smooth, elastic dough. 
Shape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for two hours to allow it to rise. 
Turn out on to a floured surface and knock out all of the air. 
Knead again until springy and smooth. 
Reshape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for an hour to allow it to rise again. 
Divide the dough in half and place into two well-greased 2lb (900g) loaf tins. 
Cover the tins and place in a warm place for 40 - 45 minutes to allow the dough to rise. 
Preheat oven to 230°C: 450°F: Gas 8 and bake for 40-45 minutes.

Northumberland Felton Spice Loaf

170g (6oz) Dried Fruit (Currants or Sultanas) 
110g Butter 
110g Sugar 
110g Self Raising Flour 
50g (2oz) Candied Peel 
50g (2oz) Ground Almonds 
2 Eggs 
½ tsp Mixed Spice 
Milk

Pre-heat oven to 190°C: 375°F: Gas 5. 
Beat the eggs and add a little at a time whilst continuing to beat. 
Fold in the ground almonds. 
Gradually fold in the sieved the flour and mixed spice to the mixture. 
Stir in the finely chopped candied peel and dried fruit, add enough milk to produce a soft dropping consistency. 
Pour the mixture into a well greased baking tin, smoothing the surface. 
Bake for 30-40 minutes. 
Allow to cool for 5 minutes before removing from the tin, turn out on to a wire rack. 
Serve sliced, plain or lightly buttered.

North umber land Twists

Makes 30-36

450g (1lb) Strong Plain Flour 
150ml (¼ pint) Water, warm 
110g (4oz) Butter, melted 
50g (2oz) Caster Sugar, plus extra for sprinkling 
15g (½oz) Yeast (or equivalent Dried Yeast) 
3 tbsp Sherry

Pre-heat oven to 190°C; 375°F: Gas 5. 
Dissolve the sugar in a little of the water and use to mix the yeast into a smooth thin paste, then add to the remaining water. 
Allow to stand for a few minutes until frothy. 
Sieve the flour and sugar together in a warm bowl, then add the melted butter and yeast liquid, mixing thoroughly. 
Turn out onto a lightly floured surface, knead for at least 5 minutes, until it becomes a smooth, elastic dough. 
Shape into a ball and place in a lightly greased bowl and cover. 
Knock back and knead briefly. 
Roll out, cut into strips approx. 10cm (4 inches) long and 1cm (½ inch) wide. 
Twist each strip a little and place on well greased baking trays. 
Brush with sherry, sprinkle with caster sugar. 
Bake for 20-25 minutes until golden. 
Serve freshly baked and slightly warm.

Welsh Clay Pot Bread

350g (12oz) Strong White Flour 
150ml (¼ pint) Milk, lukewarm 
120ml (4 floz) Water, lukewarm 
110g (4oz) Wholemeal Flour 
15g (½oz) Fresh Yeast (or equivalent Dried Yeast) 
1 Egg, beaten 
4 tbsp Butter, melted 
2 tbsp Onion, grated 
1 tbsp Fresh Chives, chopped 
1 tbsp Fresh Parsley, chopped 
1½ tsp Salt 
1 tsp Sugar 
1 tsp Fresh Sage, chopped 
1 Clove Garlic, crushed 
Fennel or Sesame Seeds (Optional)

Pre-heat oven to 200°C; 400°F: Gas 6.  
Cover bowl and leave in a warm place for 15 minutes or until the mixture is frothy. 
Sieve the white flour, wholemeal flour and salt together into a large bowl and make a well in the centre. 
Make a well in the centre of the flour and pour in the yeast mixture. 
Add the water, butter, onion, herbs and garlic to the mixture. 
Mix together well and then knead for at least 5 minutes, until it becomes a smooth, elastic dough. 
Shape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for 60-75 minutes to allow it to rise. 
Turn out on to a lightly floured surface and knock out all of the air, kneading lightly. 
Divide the mixture into two portions, shape and place in the prepared flower pots. 
Cover with lightly oiled cling film and leave in a warm place for 30-45 minutes, to rise. 
Pre-heat oven to 200°C; 400°F: Gas 6. 
Brush with beaten egg, and sprinkle with seeds (if used). 
Bake for 35-40 minutes or until golden brown. 
Turn out on to a wire rack to cool.

Note: 
Two new and unused 15.25cm (6 inch) terracotta flower pots are needed for this recipe. 
They need to be 'seasoned' before use. 
Wash thoroughly and oil inside and outside. 
Heat in a pre-heated oven at 190°C; 375°F: Gas 5, for 25-30 minutes. 
Repeat the process two or three times.

Sage and Leek Bread

285ml (½ pint) Tepid Milk 
225g (8oz) Strong White Flour 
225g (8oz) Strong Wholemeal Flour 
25g (1oz) Butter 
1 Large Leek 
1 Sachet Dried Yeast 
1 tsp Dried Sage 
1 tsp Sesame Seeds or Sea Salt (Optional) 
1 tsp Salt 
Pepper

Pre-heat oven to 200°C; 400°F: Gas 6. 
Wash, trim and chop the leek. 
Melt the butter in a saucepan add the leek and cook genlty until softened. 
Place the flours, sage, dried yeast, salt and pepper in a large bowl. 
Make a well and add the leek, pour in melted butter and tepid milk. 
Mix together well, until the dough leaves the sides of the bowl cleanly. 
Turn out on to a lightly floured surface. 
Place into a clean bowl. 
Cover and allow to stand a warm place for about 1 hour or until doubled in size. 
Turn out on to a lightly floured surface and knead well again. 
Divide into two. 
Shape into rounds and place on a lightly greased baking sheet. 
Brush with milk and sprinkle with sesame seeds (or sea salt), if used. 
Cover andallow to stand a warm place for about 30-40 minutes or until double in size. 
Bake for about 30 minutes, they should be golden brown and sound hollow when the bottom is tapped. 
Cool on a wire rack.

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