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https://drive.google.com/file/d/0B5WnHuJ90rZZNVBxVlZieHlLTTQ/view?usp=sharing

Sunday, April 12, 2015

Orange Glazed Whole Wheat Raisin Bread

ORANGE GLAZED

WHOLE WHEAT RAISIN BREAD

Orange Glazed Whole Wheat Raisin Bread

Ingredients

½ cup warm water (105 to 115F)

½ cup warm milk

1 package rapid active dry yeast (¼ cup warm water)

1 egg (beaten)

3 cups sifted all-purpose flour

1 cup whole wheat flour

¼ cup sugar

¼ teaspoon salt

¼ cup butter

½ cup raisins or golden raisins

1 teaspoon orange peel

2 teaspoons salad oil (To grease bowl prior to rising)

Glaze – Orange

¼ cup icing sugar

¼ teaspoon orange peel

1 – 2 teaspoons of orange juice.

Method

1. Dissolve the yeast in ¼ cup warm water.

2. Combine flours, sugar, salt and butter. Cut in the butter unto it resembles bread crumbs.

3. Add raisins and orange peel.

4. Add milk, water, egg and dissolved yeast. Blend altogether.

5. Knead for 10 – 15 minutes accordingly.

6. Place in a well greased bowl and allow to rise for 1 hour approximately until double in bulk.

7. Punch down dough with fist; turn out onto lightly floured board.

8. Loaf as desired to respective well greased pans. (loaf pans, muffin pans, baking sheets etc.)

9. Allow to rise for approximately 30 minutes or until double in bulk.

10. Preheat oven to 400F.

11. Bake bread for 25 to 30 minutes, or until fully baked and crust is golden-brown.

12. Brush with a little butter.

13. Drizzle or brush with glaze. Combine all ingredients to make glaze.

Orange Whole Wheat Raisin Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe can also be used to make Hot Cross Buns.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZZVBSeWxZcTl1ZjQ/view?usp=sharing

Friday, April 10, 2015

Hot Cross Buns With Mixed Dried Fruit

HOT CROSS BUNS

WITH MIXED DRIED FRUIT AND CANDIED PEEL

Hot Cross Buns

Ingredients

12 oz plain flour

Good pinch salt

1 teaspoon mixed spice

½ oz fresh yeast

1 – 2 oz sugar

¼ pint tepid water, milk and water or milk (200 ml)

1 oz margarine

4 oz mixed dried fruit

2 oz candied peel

1 oz sugar

1 tablespoon water for glaze

Method

1. Sieve the flour, salt and mixed spice together.

2. Add mixed dried fruit and candied peel.

3. Cream yeast with 1 teaspoon of the sugar.

4. Add tepid liquid and a sprinkling of flour. Put into a warm place for about 20 minutes.

5. Rub margarine into the sieved flour mixture with dried fruit and candied peel.

6. Add sugar.

7. Then work in yeast liquid and knead thoroughly.

8. Put into a warm place for about 1 hour, until doubled in size.

9. Form into round buns.

10. The cross should be marked before proving. Do this with the back of a knife or by cutting thin strips of pastry and arranging on the top.

11. Place on warmed, greased baking sheets and prove for 15 minutes.

12. Bake near the top of a very hot oven, 450° F, 230°C, Gas Mark 8, for 10 minutes.

13. If buns are to be eaten straight away dissolve the (1 oz) sugar in the tablespoon of water, and use to glaze the buns. If, as so often happens, they are to be reheated on Good Friday, glaze the buns after reheating.

Hot Cross Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Cookies”. “827” “Hot Cross Buns”

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Handi Foil Pans Lid Fun Colors

Tuesday, April 7, 2015

The Bermuda CookBook - Hot Cross Buns Recipe

THE BERMUDA COOKBOOK – HOT CROSS BUNS RECIPE

Bermuda Cookbooks

Hot Cross Buns

Ingredients

3½ cups flour

½ cup sugar

3 tablespoons melted butter

½ teaspoon salt

1 cup milk (scalded)

1 yeast cake softened in ¼ cup warm milk

1 egg (beaten)

1 teaspoon cinnamon

½ teaspoon allspice

¾ cup raisins

Method

1. Pour scalded milk into a bowl.

2. Add sugar, salt and melted butter.

3. Cool to luke warm.

4. Stir in softened yeast and the well beaten egg.

5. In a large bowl sift flour, cinnamon, and allspice.

6. Add raisins and liquid.

7. Mix well then cover and let rise in a warm place until double in bulk.

8. Punch down and knead on a lightly floured board for a short time.

9. Shape into large biscuits, and place on a well greased baking pan.

10. Allow to rise again.

11. Brush tops of buns with slightly beaten egg white.

12. Bake at 375°F for 20 minutes. Yields 18 buns.

Hot Cross Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Bermuda CookBook by Cecille C. Snaith-Simmons, the chapter on “It’s Easter”, page 14.

https://drive.google.com/file/d/0B5WnHuJ90rZZSWQxYTduNmw2TjQ/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing