Sunday, 24 October 2010

Cinnamon and Raisins Bread

500 gr strong white flour
1 bag fast active yeast
1tbsp honey
250 ml mil
1 egg
1/2 tsp salt
1 tsp cinnamon powder
1 tsp ground ginger
1tsp allspice
40gr sugar
50gr butter
90gr raisins

Put all the ingredients in in your bread machine starting with the yeast, the flour and then all the rest.
I used the basic programme with raisins, dark crust.

Friday, 22 October 2010

Frollini ai cereali

140 gr di farina integrale di grano
100 gr di farina di grano
80 gr di farina integrale di farro
60 gr di farina di mais
60 gr di farina di fiocchi di riso (fiocchi di riso tritati col macinacaffè)
60 gr di farina di fiocchi di orzo (fiocchi di orzo tritati col macinacaffè)
2 cucchiaini di malto di riso
250 gr di zucchero di canna
250 gr di burro morbido
2 uova intere
Agente lievitante: 1 bustina di lievito per dolci (carbonato acido di sodio) + mezzo cucchiaino di ammoniaca per dolci sciolto in 3 cucchiai di latte

Sunday, 17 October 2010


500g strong flour
2tsp salt
1tbsp sugar
380g water
1 and 1/2 tsp fast action yeast

Make the pizza dough in the bread machine ( yeast in first, then flour, then all the rest). You should get a fairly sticky soft dough at the end of the process. Line a baking tin ( mine is about 40x30cm) with baking paper and level the dough on it with a bit of flour ( I don't even use a rolling pin as the dough is so soft). Wet a tea towel and put it over the baking tin with the dough in it. let it rest for about an hour. Heat up the oven to about 220 degrees. In cup mix about 1/2 cup of waterwith a 1/4 of a cup of olive oil and pour it on the focaccia after it has more or less doubled in size. Sprinkle some rock salt and herbs etc al over the focaccia. Bake for about half an hour, it doesn't have to be too golden, just keep an eye on it.