Tag: Savoury

Family Sunday Bread

Makes: 1 Family Sunday Bread Oven: 180 °C / 350 °F
Preparation Time: 2 hours Baking Time: 45 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 1 tsp )
45 ml Brown sugar ( 3 Tbsp )
10 g Anchor Instant Yeast ( 1 packet )
30 ml Olive oil, to grease
5 ml Crushed garlic ( 1 tsp )
10 Cherry tomatoes, cut in half
Handful of mixed seed
45 ml Butter ( 3 Tbsp )
125 ml Melted Grated cheese ( ½ cup )

Method

  1. Combine flour, salt and sugar in a large bowl. Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water and mix the dough until it comes together in a ball.
  3. Grease another bowl with 1 tablespoon of olive oil and place the kneaded dough into the bowl.
  4. Cover with greased plastic and leave in a warm place to rest for 10 minutes.
  5. Knock the dough down and press into a greased rectangular baking dish.
  6. Spread the surface of the dough with the crushed garlic. Make a cut in the middle of the dough, lengthwise, with a sharp knife.
  7. Place the cherry tomatoes around the side on top of the dough and sprinkle with mixed seeds.
  8. Cover with greased plastic and allow to rise in a warm place until double the volume, about 25 – 30 minutes.
  9. Bake in a preheated oven at 180 °C / 350 °F for 45 minutes.
  10. Take out the bread and pour melted butter over it. Sprinkle with grated cheese. Place it back in the oven for
    5 minutes. Once done, remove and serve with your favourite curry or sides.

Savoury Spirals

Makes: 8 Savoury Spirals Oven: 200 °C / 400 °F
Preparation Time: 1 hour 15 minutes Baking Time: 20 – 25 minutes

Ingredients

360 g Cake flour (3 x 250 ml) (3 cups)
5 ml Salt (1 tsp)
5 ml Sugar (1 tsp)
60 g Margarine (4 tbsp)
1 Large egg, beaten
10 g Anchor Instant Yeast (1 packet)
150 ml Lukewarm Water (½ cup + 2tbsp)
Beaten egg to brush

Fillings

100 g Polony, grated (250 ml / 1 cup)
500 ml Cheddar cheese (2 cups)
5 ml Cayenne Pepper (1 tsp)
1 Large egg, beaten

Method

  1. Mix all the dry ingredients together and rub the margarine into the dry ingredients with the fingertips. Add the
    Anchor Instant Yeast and mix.
  2. Add the beaten egg and enough lukewarm water to form a soft dough. 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. Mix the ingredients for the filling together. Set aside.
  5. Roll the dough out into a rectangle, about 5 mm (¼ inch) thick. Spread the filling evenly over the dough and roll the dough up, lengthwise. Using a sharp knife, cut the roll into 8 equal slices.
  6. Place the slices, cut side down, onto a greased baking tray, placing 2 alongside each other but slightly apart.
  7. Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes.
  8. Brush lightly with beaten egg and bake in a preheated oven 200 °C / 400 °F for 20 – 25 minutes until golden brown. Serve warm or cold.

 

Savoury Ring

Makes: 1 Savoury Ring    Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 20 – 25 minutes

Ingredients

360 g Cake flour ( 3 x 250 ml / 3 cups )
5 ml Salt ( 1 tsp )
5 ml Sugar ( 1 tsp )
60 g Margarine
10 g Anchor Instant Yeast ( 1 packet )
150 ml Lukewarm water ( ½ cup + 2 tbsp ) ( ⅓ warm water + ⅔ cold water )
1 Large egg, beaten
Beaten egg, to brush
Flour, to dust

Filling

230 g Cold meat, chopped
100 g Cheddar cheese ( 200 ml ), grated
45 ml Tomato puree ( 3 tbsp )
30 ml Onion, chopped ( 2 tbsp )
60 ml Green and red pepper ( 4 tbsp of each ), chopped Salt and pepper, to taste

Method

  1. Mix flour, salt and sugar together. Rub the margarine into the dry ingredients with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water and beaten egg to the flour mixture to form a soft dough and knead the dough until smooth and elastic.
  3. Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
  4. Line the bottom of a 23 cm-round-cake tin with greaseproof paper and grease the sides.
  5. Mix the ingredients for the filling together and season to taste.
  6. Knock the dough down and roll the dough out into a rectangle, about 5 mm (¼ inch) thick.
  7. Spread the filling evenly over the surface of the dough and roll the dough up into a roll. Pinch the seam closed to seal and turn the seam towards the bottom and to the incer side of the ring.
  8. Place the roll, fold side down, onto a greased baking tray and shape into a ring. Join the ends by opening the one end and placing the other into the opening, then seal well.
  9. Using a scissors, cut the ring from the outside side of the ring towards the
    inner circle – about ¾ way in. Slices are about 2.5 cm (1 inch) apart.
  10. Cover with greased plastic and rise in a
    warm place for 20 – 25 minutes.
  11. Dust the inner edge with flour and
    bake in a preheated oven
    200 °C / 400 °F for
    20 – 25 minutes until
    golden brown.

Savoury Braid

Makes: 1 Savoury Braid    Oven: 180 °C / 350 °F
Preparation Time: 1 hour 40 minutes    Baking Time: 30 – 35 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
260 g Whole-wheat flour ( 2 x 250 ml / 2 cups )
5 ml Salt ( 1 tsp )
5 ml Sugar ( 1 tsp )
1 ml Cayenne pepper ( ¼ tsp )
125 g Margarine
10 g Anchor Instant Yeast ( 1 packet )
100 g Cheddar cheese ( 200 ml ), grated
250 ml Lukewarm water ( 1 cup )
2 Large eggs, beaten
1 Beaten egg, to brush

Method

  1. Mix the cake flour, whole-wheat flour, salt, sugar and cayenne pepper together. Rub the margarine into the dry ingredients with the fingertips.
  2. Add the Anchor Instant Yeast and mix. Add the grated cheese and mix through.
  3. Add the lukewarm water and beaten egg to the flour mixture to form a soft dough and knead the dough until smooth and elastic.
  4. Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
  5. Knock the dough down and roll the dough out into a
    40 cm square.
  6. Mix the filling together and place the savoury filling lengthwise down the centre of the dough. Cut the dough from the filling to the corners of the dough.
  7. Cut the dough on the sides into 10 – 12 slanted strips, down both sides of the filling – using a sharp knife.
  8. Fold the top and the bottom of the dough over the filling so that the ends meet in the middle. Seal together. Start at the bottom and place a strip across the filling to meet at the beginning of a strip on the other side – place slanted.
  9. Then take a strip from the other side and repeat the process.
  10. Continue until all the strips have been braided across the filling – one left, one right over the filling.
  11. Braid from the bottom up and secure the last strip, by tucking it into the bottom of the braid.
  12. Place the braid on a lightly greased baking tray, cover with greased plastic and allow to rise in a warm place for 10 – 15 minutes.
  13. Brush lightly with beaten egg and bake in a preheated oven
    180 °C / 350 °F for 30 – 35 minutes until golden brown.

Cold Meat Roll

Makes: 8 Cold Meat Roll    Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 20 – 25 minutes

Ingredients

200 g Cake flour ( 1 x 250 ml + 160 ml / 1⅔ cups )
130 g Whole-wheat flour ( 1 x 250 ml / 1 cup )
5 ml Salt ( 1 tsp )
5 ml Sugar ( 1 tsp ) Pinch of cayenne pepper
30 g Margarine
10 g Anchor Instant Yeast ( 1 packet )
150 g Lukewarm water ( ½ cup + 2 tbsp ) (One third warm water and two thirds cold water)
1 Large egg, beaten
Beaten egg, to brush
Sesame seed, to sprinkle

Fillings

230 g Cold meat, chopped
100 g Cheddar cheese ( 200 ml ), grated
1 Egg
5 ml Prepared mustard ( 1 tsp )
Salt and pepper, to taste

Method

  1. Mix cake flour, whole-wheat flour, salt, sugar and cayenne pepper together. Rub the margarine into the dry ingredients with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water and beaten egg to the flour mixture to form soft dough and knead the dough until smooth and elastic.
  3. Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
  4. Line the bottom of a 23 cm-round-cake tin with greaseproof paper and grease the sides.
  5. Mix the ingredients for the filling together and season to taste.
  6. Knock the dough down and roll the dough out into 25 x 30 cm shape.
  7. Spread the filling evenly over the surface of the dough and roll the dough up into a roll. Pinch the seam closed to seal and turn the seam towards the bottom. Cut the roll into 8 equal slices and place the slices, cut side down, into the prepared tin. Place 1 slice in the centre and arrange the remaining 7 slices evenly around.
  8. Cover with greased plastic and rise in a warm place for 20 – 25 minutes.
  9. Brush lightly with beaten egg and sprinkle with sesame seeds.
  10. Bake in a preheated oven 200 °C / 400 °F for 20 – 25 minutes until golden brown. Serve warm or cold.

Bacon Potato Pancakes

Makes: 24 Bacon Potato Pancakes   Oil Temperature: 100 °C
Preparation Time: 1 hour    Frying Time: 1 hour

Ingredients

120 g Cake flour ( 1 x 250 ml / 1 cup )
5 ml Salt ( 1 tsp )
Pinch of pepper
10 g Anchor Instant Yeast ( 1 packet )
2 Potatoes peeled and grated
2 Spring onions, finely chopped
125 ml Cheddar cheese, grated ( ½ cup )
4 Bacon rashers, chopped
2 Large eggs, slightly beaten
Oil, to fry

Method

  1. Mix the cake flour, salt and pepper together. Add the Anchor Instant Yeast and mix.
  2. Add the grated potato, spring onion, grated cheese, bacon and beaten egg and mix until a soft batter.
  3. Cover with a lightly greased plastic and allow to rest for 10 minutes.
  4. Knock the batter down and leave to stand, whilst warming the oil.
  5. Heat a little oil in a frying pan and drop spoonfuls of the mixture into the pan. Fry until golden brown, on both sides.
  6. Remove from the oil and drain on paper towel. Serve with apple sauce.

This website uses cookies to improve user experience. By using our website you consent to all cookies in accordance with our Privacy Policy.

Anchor Yeast Ilove2bake Logologo