Ingredients

Method

1. Mix the flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
2. Mix the lukewarm milk and beaten egg together and add to the flour mixture to form a soft dough.
3. Knead the dough on the work surface for 10 minutes, until smooth and elastic. If too sticky, lightly dust with flour. Take care not to add too much, as it will dry out the dough.
4. Form the dough into a ball and place onto a lightly floured surface. Dust a little flour on top. Cover lightly with plastic and allow to rest for 10 minutes.
5. Knock the dough down, roll into a roll and divide into 8 equal pieces, about 90 g balls. Roll each piece into a round ball, rest a few seconds and then roll each ball into a 15 – 20 cm strand.
6. Place onto a greased baking tray so they touch each other. Cover lightly with greased plastic and allow to rise in a warm place until double the size, about 25 – 30 minutes
7. Brush the rolls gently with a little milk and bake in a preheated oven at 180 ̊C / 350 ̊F for 12 – 15 minutes, until golden brown.
8. Remove from the oven and brush with melted butter for a shiny gloss. These make the most delicious rolls for Hot Dogs.

Ingredients

Method

1. Mix the brown bread and cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
2. Dissolve the margarine in the warm milk and add the cold water. Allow this mixture to cool down until lukewarm. Do not add whilst still hot.
3. Add enough milk mixture to the flour mixture to form a soft dough. If the dough is still dry and firm, add a little more water, about 10 – 20 ml.
4. Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 10 minutes.
5. Knock the dough down and divide into 8 equal pieces, about 90 – 100 g. Roll each piece into a round ball and place on a greased baking tray.
6. Cover with a greased plastic and allow to rise in a warm place for 30 – 35 minutes.
7. Brush the top gently with beaten egg and bake in a preheated oven at 200 °C / 400 °F for 15 – 20 minutes.
8. Allow to cool on a cooling rack. Once cooled down completely, cut the top of the roll off and hollow out the roll.
9. Pour your soup of choice into the roll and serve.

Hint

Allow the hollowed-out bread to dry. Liquidise and store in an airtight container. Use as breadcrumbs, when required.

Ingredients

Method

1. Mix all dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
2. Add enough of the lukewarm water and milk mixture to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
4. Knock the dough down, divide into 36 equal pieces and shape into round balls.
5. Place the balls, with spaces between them, onto a greased baking tray. Cover with greased plastic and allow to rise in a warm place, until double the size, about 20 – 30 minutes.
6. Bake in a preheated oven at 200 °C / 400 °F for about 20 – 25 minutes, or until golden brown. Brush with melted margarine for a shiny crust.

Ingredients

Method

1. Mix the cake flour and salt together and add Anchor Instant Yeast and mix.
2. Add the lukewarm water to the flour mixture to form a soft dough and knead the dough until smooth and elastic, for about
   10 minutes.
3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
4. Knock the dough down, divide the dough into 12 equal pieces and roll each piece into a ball. Cover with lightly grease plastic and allow to rest for 10 minutes.
5. Dust the table surface with flour. Place a ball onto the floured surface and dust flour on top. With the side of a hand, press down over the middle of the dough, making sure to press all the way to the table surface.
6. Transfer to a flour free surface to roll the knobs at the ends. Place small fingers about 10 mm on each side of the split loaf and roll forward and backward, pressing lightly to divide the dough and forming the rounded knobs on the end of the roll. Dust well with flour.
7. Place the rolls onto a lightly floured baking tray, cover with greased plastic and rise in a warm place for 15 – 20 minutes.
8. Place an ovenproof dish, with water, into the oven – standing it on the bottom of the oven. Baking whilst steam is circulating in the oven will ensure a soft inside texture and a crispy outer crust.
9. Bake in a preheated oven 200 °C / 400 °F for 15 – 20 minutes until golden brown and crisp

Ingredients

Method

1. Mix all the dry ingredients, as well as the Anchor Instant Yeast together.
2. Add oil and enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
3. Leave the dough in a bowl, cover with plastic and allow to rest for 10 minutes.
4. Knock the dough down, add the olives and knead until evenly mixed. Coat a bowl with oil and place the mixture into the oiled bowl.Cover and leave to rise in a warm place until well sponged, about 15 minutes, for the characteristic Italian bread flavour.
5. Turn the dough out gently onto a well floured surface, press into a large rectangle, about 2,5 cm (1 inch) thick. Sprinkle dough surface generously with flour.
6. Cut dough into even strips and then cut each strip diagonally into equal pieces.
7. Place onto a floured baking tray, cover with greased plastic and allow to rise in a warm place until double in volume, about
   15 – 20 minutes.
8. Bake in a preheated oven at 200 °C / 400 °F for 15 – 20 minutes, or until crisp and golden brown.

Variation

1. Olive Bread: Follow steps 1 to 4 for the above recipe. Gently turn the dough out onto a well floured surface and shape the dough into a large round ball. Place onto a floured baking tray and make cuts across the top with a sharp knife. Sprinkle with flour, cover with plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes. Bake in a preheated oven at 200° C / 400° F for 20 – 25 minutes, or until crisp and golden brown.
2. Sun Dried Tomato Swirl: Soak 100 g (1 packet) sun dried tomatoes in warm water until moistened and chop, reserving a few whole tomatoes for decoration. Follow steps 1 to 4 for the above recipe, replacing the olives with the sun dried tomatoes. Turn the dough out onto a well floured surface, gently roll into a long strand. Roll the strand up into a spiral, sprinkle with a little grated cheese and decorate with the remaining sun dried tomatoes. Place onto a floured baking tray, cover with plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes. Bake in a preheated oven at 200° C / 400° F for 20 – 25 minutes, or until golden brown.

Ingredients

Method

1. Mix the cake flour, salt and sugar together. Rub the margarine
   into the flour with the fingertips.
   Add the Anchor Instant Yeast and mix.
2. Add the lukewarm water to the flour mixture to form
   a soft dough. If the dough is too dry and firm,
   add about 10 – 20 ml extra water. The dough must be
   soft and pliable.
3. Knead the dough well for 10 minutes, until smooth
   and elastic. Place the dough on a lightly floured
   surface, cover with greased plastic and leave to
   rest for 5 minutes.
4. Knock the dough down, divide into 24 equal
   pieces and shape each piece into a round
   ball. Roll each ball into a 25 – 30 cm
   strand, hold left end in the left hand
   and bring right hand over the left end
   making a small loop and leaving a long loose end.
   Feed the loose end in and out of the loop until the two
   ends meet. Place the ends towards the
   baking tray.
5. Place the shaped rolls onto a lightly
   greased baking tray, cover with greased plastic and rise in
   a warm place for about 20 – 25 minutes.
6. Brush with beaten egg or milk and sprinkle with seeds,
   or simply dust lightly with flour.
7. Bake in a preheated oven at 200 °C / 400 °F for
   15 – 20 minutes, or until golden brown.

Ingredients

Method

1. Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
2. Mix water and oil and add to the flour mixture to form a soft dough. Add about 15 – 30 ml of lukewarm water, should the dough be too dry.
3. Knead the dough until smooth and elastic, about 10 minutes.
4. Cover the dough with lightly greased plastic and leave to rest for 5 minutes.
5. Knock the dough down and roll out into a 50 x 10 cm rectangle. Lift the rolled out dough up to shrink back and place onto the surface. Start on the bottom left hand corner of the dough and make a mark, and then every 6 cm until the end. On the top left hand corner – measure 3 cm and make a mark. Thereafter make a mark every 6 cm until the end. (See diagram above for cutting).
6. Line up the bottom markings with the top markings in a zig-zag pattern and cut the dough up and down to each mark.
   You should now have 16 triangles.
7. Brush the triangles with olive oil.
8. Sprinkle each triangle with chouriço sausage pieces and grated cheese.
9. Roll each triangle up into a roll, starting from the wide end of the triangle and rolling
   up to the point of the triangle.
10. Place each roll onto a greased baking tray and cover with lightly
    greased plastic and allow to rise for 15 – 20 minutes.
11. Brush gently and evenly with egg and bake in
    a preheated oven for 180 ˚C / 350 ˚F for
    15 – 20 minutes, until golden brown.