Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenBread - Yeast Bread - Teacakes
Famous Authors (View All Authors)
Bread - Yeast Bread -  Teacakes Post by :stingray Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2526

Click below to download : Bread - Yeast Bread - Teacakes (Format : PDF)

Bread - Yeast Bread - Teacakes

450g (1 lb) Strong white bread flour
1 sachet Easy blend dried yeast
50g (2 oz) Caster sugar
1 tsp Salt
25g (1 oz) Butter, cut into small pieces
300ml (10 fl oz) Tepid milk
75g (3 oz) Currants
Honey - for brushing

Grease several baking sheets.

Sieve the flour into a large mixing bowl. Stir in the yeast, sugar and salt. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Add the milk and mix all of the ingredients together to form a soft dough.

Place the dough on a lightly floured surface and knead for about 5 minutes. Place the dough in a greased bowl, cover and leave to rise in a warm place for about 1-11/2 hours until it has doubled in size.

Knead the dough again for a few minutes and knead in the currants. Divide the dough into 12 rounds and place on the baking trays. Cover and leave for a further hour or until springy to the touch.

Bake in a preheated oven at 200 °C / 400 °F / Gas 6 for 20 minutes. Brush the teacakes with honey while still warm.

Leave the teacakes to cool on a wire rack before serving them split in half. Spread with butter and serve.

Serves 12
If you like this book please share to your friends :

Bread - Yeast Bread -  White Bread By Becky Bread - Yeast Bread - White Bread By Becky

Bread - Yeast Bread -  White Bread By Becky
2 c. sweet milk 2 Tbsp. butter 2 Tbsp. sugar 2 1/2 tsp. salt 1 pkg. dry yeast 5 or 6 c. white flour Place milk on stove to heat until just lukewarm. Put butter in warmed milk to melt. Add sugar and salt. Place yeast in warmed milk making sure that the milk is not cooler than warm when tested on wrist. Let yeast stand in milk without stirring for at least 5 minutes. When yeast is dissolved, start adding the flour until mixture is stiff enough to turn out on floured board. Knead in just enough flour to make

Bread - Yeast Bread -  Stout Chocolate-cherry Bread Bread - Yeast Bread - Stout Chocolate-cherry Bread

Bread - Yeast Bread -  Stout Chocolate-cherry Bread
4 1/4 cups bread flour, divided 1 (12 ounce) bottle Guinness Stout 1 package dry yeast (about 2 1/4 teaspoons) 1 tablespoon granulated sugar 1 teaspoon salt 1/2 cup dried tart cherries 4 ounces bittersweet chocolate, coarsely chopped cooking spray 1 teaspoon water 1 large egg white, lightly beaten 1 teaspoon pearl sugar (optional) Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, beer, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or over night. Remove mixture from refrigerator; let stand 1 hour. Add 2 cup flour, 1