Tag: el fresco

Savoury Muffins

Makes: 12 Savoury Muffins   Oven: 180 ˚C / 350 ˚F
Preparation Time: 1 hour 15 minutes    Baking Time: 15 – 20 minutes

Ingredients

125mlCold meat (½ cup), chopped

240 g Cake flour (2 x 250 ml / 2 cups)
3 ml Salt (½ tsp)
5 ml Sugar (1 tsp)
3 ml Prepared mustard (½ tsp)
3 ml Cayenne pepper (½ tsp)
30 ml Onion (2 tbsp), chopped
30 ml Peppadews (2 tbsp), chopped
10 g Anchor Instant Yeast (1 packet)
60 g Margarine (4 tbsp)
125 ml Warm milk (½ cup)
80 ml Cold water (⅓ cup)
2 Large eggs, beaten
100 g Cheddar cheese (200 ml), grated

Method

  1. Mix the cake flour, salt, sugar, mustard, cayenne pepper, cold meat, onion and peppadews together. Add the Anchor
    Instant Yeast     and mix.
  2. Melt the margarine in the warm milk and add the cold water and beaten egg.
  3. Add the liquid to the flour mixture and mix until smooth and free of lumps.
  4. Add the cheese, mix well and cover the bowl with plastic.Rest for 10 – 15 minutes.
  5. Knock down and place spoonfuls of the batter into greased muffin pans.
  6. Cover by elevating the plastic with small bowls and allow dough to rise until just before the brim of the hollow, about 10 – 15 minutes.
  7. Bake in a preheated oven at 180 ˚C / 350 ˚F for 15 – 20 minutes

Hint

The batter can be made and placed in a sealed
container. Refrigerate for up to 2 weeks and used
as required.

Pull-Apart Bread

Makes: 1 Pull-Apart Bread Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes   Baking Time: 25 – 30 minutes

Ingredients

500 g Cake flour (4 x 250 ml / 4 cups)
7 ml Salt (1½ tsp)
5 ml Sugar (1 tsp)
60 g Margarine
10 g Anchor Instant Yeast (1 packet)
310 ml Lukewarm water (1¼ cup)

Sauce

120 g Butter, melted
10 ml Herb and Garlic mix (2 tsp)

Method

  1. Mix the cake flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips.
  2. Add the Anchor Instant Yeast and mix. Add enough lukewarm water to the flour mixture to form a soft dough.
  3. Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 5 minutes..
  4. Mix the melted butter together with the herb and garlic mix.
  5. Knock the dough down and divide into 24 equal pieces. Pat each piece flat, by hand, and shape each roughly into a 9 cm x 12 cm rectangle.
  6. Brush the rectangles with the herb and garlic butter. Fold the dough in half, but don’t press down hard.
  7. Place a greased 1.5 litre bread pan upright on its short side. Start placing the folded pieces of dough into the pan the rest of the herb and garlic butter over the dough pieces, ensuring that the sides are covered with butter.
  8. Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 minutes.
  9. Bake in a preheated oven at 180 °C / 350 °F for 30 – 35 minutes, or until golden brown and baked through.
  10. Remove from the oven, allow to rest in the oven about 5 minutes before turning out. Serve warm.

Scones

Makes: 12 – 24 Scones Oven: 200 °C / 400 °F
Preparation Time: 1 hour 15 minutes   Baking Time: 10 – 15 minutes

Ingredients

420 g Cake Flour (3 x 250ml + ¼ cup) (3 ½ cups)
2 ml Salt (¼ tsp)
60 ml Sugar (4 tbsp) (¼ cup)
80 g Margarine (6 tbsp)
10 g Anchor Instant Yeast (1 packet)
320 ml Buttermilk (1⅓ cups)
30 ml Lukewarm Water (3 tbsp)
Beaten egg or milk, to brush

Method

  1. Mix the flour, salt and sugar together. Cut the margarine into the flour with a knife.
  2. Add the Anchor Instant Yeast to the flour mixture and mix.
  3. Mix the Buttermilk and water together and add to the flour mixture until the dough comes together in a ball. Do not over work the dough. Scone mix must be handled very lightly.
  4. Cover the bowl with plastic and leave to rest in the fridge for 15 minutes.
  5. Sprinkle the work surface with flour. Turn the dough out onto the flour. Press the dough out lightly with your hands, making sure the thickness is about 2 cm high.
  6. Cut the dough into circles with a glass or a dough cutter. (You can make smaller or bigger scones).
  7. Place the scones on a greased baking tray, 3 across and 5 – 6 down, depending on the size of the baking tray.
  8. Cover with a greased plastic and allow to rise in a warm place, for 10 minutes.
  9. Brush the tops with beaten egg or a little milk and bake in a preheated oven at 200 ˚C / 400 ˚F for 10 – 15 minutes.

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