One Dough Fifty Breads

Sunday 27 October 2013

MUESLI BARS

Here is a very easy to make Muesli bar for the lunch box...:)

Ingredients

· 1 x 397 grams can condensed milk

· 300 grams rolled oats (not instant)

· 75 grams shredded coconut

· 100 grams dried sultana

· 125 grams sunflower seeds

Method

1. Preheat the oven to 130°C

2. Warm the condensed milk in a large pan.

3. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber spatula to fold and distribute.

4. Spread the mixture into a 23 x 33 x 4cm tin and press down to even the surface.

5. Bake for 1 hour, and then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely.

Friday 9 August 2013

I love Saturday mornings. It is our “sports” morning. The kids play tennis and I go to the gym. We all meet home again at around 10am. Often we are very hungry at that time and this morning we had a nice healthy brunch.

Homemade juice and rye/grain buns – it can get better than that.

Saturday 3 August 2013

BREAD IN A POT

Have you ever made bread in a pot? It makes the bread moist with a crusty curst.

Yesterday evening just before I went to bed, I quickly mixed 600ml of water, ½ tablespoon of dry east, 1 tablespoon of salt, 1 cup of wheat grain and 800 grams of plain flour in a bowl. Then I covered the bowl with glad wrap and placed it in the fridge.

This morning I heated the cooking pot in the oven at 200°C. I dumped the dough directly from the bowl into the hot pot without kneading the dough and baked it for 30 min. with the lid on and 10 min. without the lid.

Saturday 27 July 2013

SUNDAY AFTERNOON….

We just had a nice lunch with some of our best friends and they just left. We haven’t seen them for a while and it was nice to just take the time and enjoy.

I´m very sorry I haven´t posted any news or weekly baking on facebook (blog) for a while. But I have been very busy selling books and working.

I served this YUMMY coffee cake…..and I can tell you they loved it. (And it is Gluten Free…J )

Saturday 13 July 2013

WEEKLY BAKING – Sunday 14 Jul

I just finished this weekly baking. The kids are back to school this week and will need some stuff for their lunch box. I therefore made Finger and Sausage buns. They are simple to make and by keeping them in the freezer I can every morning easily wrap them and put them directly in the lunch box.

We still have visitors from overseas and I know that we during the week we would prefer not to spend too much time in the kitchen. I have therefore made Muesli and Plain Hot Cross buns we can have for breakfast, morning tea or as an afternoon snack.

I also made 4 Flat Bread we can have with some dip or a nice salad during the week.

Qty.	Week 2
15	Muesli buns
15	Finger buns
15	Sausage buns
15	Plain hot cross buns
2	Flat bread

Saturday 6 July 2013

Your first WEEKLY BAKING

It is still school holidays next week and we have friends from overseas staying with us. I don’t have to make any school lunches but we have planned some day tours for which we will need some snacks and finger food.

I also would like to be able to make an easy brunch or two during the week, while we have time with our friends and kids. I know they would love the smell of fresh homemade bread in the morning, but I know that I don’t feel like getting up early in the morning. I therefore show you in the book "One Dough, Fifty Breads" how you still can get the house smelling of fresh baked bread in the morning without getting up early.

My plan is also to spend as little time in the kitchen as possible and make some dinner bread that can be used with a Boccoli Salad, Pumpkin Soup or maybe Chilli con carne.

Use 3 lots of basic dough	Makes	Bread to bake
Breakfast	2	Loaves of Italian bread
Morning tea	15	Cinnamon scrolls
Lunch	15	Pizza scrolls
Afternoon tea	15	Nutella scrolls
Dinner	1	Pizza loaf