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Hot Cross Loaf

April 4, 2011 By Delia

It’s nearly Easter – and that means eating a lot of Chocolate Eggs, and Hot Cross Buns with a cup of Tea in the afternoon. But why stop with just a single Bun?

This recipe will show you how to make an entire loaf of the bread, which you can easily split into twelve portions if you’d prefer the traditional Buns. Cook for fifteen to eighteen minutes, at 220C for the Buns.

To Serve 16
50g Butter, chilled
500g White Bread Mix
1 tsp Mixed spice
1 tsp Ground Cinnamon
175g Currants
50g Mixed Peel
75g Caster Sugar
1 Large Egg
340ml Milk, plus 4tbsp for brushing
50g Plain Flour
1tsp Sunflower Oil
15g Icing Sugar
40g Granulated Sugar

1. Grease two Bread Loaf tins. Run the Chilled Butter into the Bread Mixture until it begins to resemble breadcrumbs. Stir in the Spices, Currents, Mixed Peel and Caster Sugar.
2. Break the Egg into a jug with enough Milk to bring it up to 350ml. Beat lightly and add to the Bread Mixture.
3. Knead onto a floured surface, then share into the two Loaf Tins, then cover with lightly oiled Clingfilm, placing somewhere warm until doubled in size.
4. Heat the Oven to 220C, then mix the Plain Flour with the Oil, Icing Sugar and three tablespoons of Water. Put into a plastic bag, shake well, then snip off a corner from the bag and pipe into the Cross Shape on top.
5. Bake for twenty minutes in the oven, then reduce the heat to 190C and cook for another fifteen to twenty minutes.
6. Heat the Granulated Sugar with the four tablespoons of Milk, simmer for two or three minutes then brush on the loaves. Remove from the tins and leave to cool.

Photo Courtesy of: Avlxyz

Lemon Drizzle Loaf

March 31, 2011 By Delia

Sweet, sticky, but not sickly, this dish is very popular at a whole host of events – ranging from Saturday and Sunday morning lie-ins, through to Family Parties and Events.

This dish makes enough for ten slices, and it’ll keep for around two or three weeks if stored in an air-tight container, but not too well if kept out of a container.

To Serve 10
175g Self Raising Flour
1tsp Baking Powder
175g Butter
290g Caster Sugar
3 Medium Eggs
2tbsp Semi Skimmed Milk
Rind of 2 Lemons, finely grated
Juice of 2 Lemons, strained

1. Sift the Flour and the Baking Powder into a large mixing bowl, before adding the Butter, 175g of the Caster Sugar, the Eggs, Milk, Lemon Rind and Lemon Juice.
2. Mix well with a wooden spoon, and beat until smooth.
3. Line a two pound loaf tin with baking parchment or with some extra Butter, then spoon the mixture into the tin, and level off at the top.
4. Bake in an oven heated to 180C, for an hour, or until a knife inserted comes out clean, with no mixture sticking to it.
5. Turn out onto a Wire Tray to leave to cool for a bit.
6. Put the Lemon Juice and the rest of the Caster Sugar into a Saucepan, and heat gently until the Sugar has dissolved, stirring frequently. Whilst the Cake is warm, pour the mixture over the top so that it will soak into the cake.

Try using different shape loaf tins to make a different cake, and decorate with some pared Lemon Rind.

Photo Courtesy of: styro

The ‘Delicate’ Sandwich

March 9, 2011 By Delia

Okay, sarcasm isn’t my strongest point. But I’d still give this bit of advice: wear a bib whilst eating this, and being careful with it.

Ideal as a Brunch Sandwich, it’s great as a snack at anytime – especially after a late night!

To serve 4
1 Loaf Sour Dough Bread, cut into 8 thick slices
4tbsp Olive Oil
2 Large Red Onions, peeled and sliced
2tsp Sugar
2tbsp Balsamic Vinegar
8 Good Quality Sausages
8 Baby Plum Tomatoes, halved
1tbsp Water
3 Big Handfuls of Rocket
English Mustard

1. Drizzle a small amount of Olive over each slice of bread, before placing on a Griddle pan and toasting lightly on both sides
2. Heat a teaspoon of Oil in a pan, then add the Onions and allow them to sweat a little. When they start to wilt slightly, add half the Sugar, a small pinch of Salt, twist of Pepper and half of the Balsamic Vinegar, then cook for three to four more minutes.
3. In a fresh pan, start to cook the Sausages in a frying pan with a tablespoon of the Oil. When coloured on all sides, turn the heat down and cook for a further six to eight minutes
4. In the pan of the Onions, add the Tomato Halves, with a little Water, the rest of the Water, Sugar, Balsamic Vinegar and then season to taste. Leave to reduce a little over a medium heat.
5. To assemble, cut the Sausages in half lengthways. Spoon the Tomato and Onion mixture onto half the slices of Bread, place the Sausages on top, followed by a handful of Rocket, drizzle with a small amount of Oil, then the other slice of Bread, which has been covered in Mustard.

Photo Courtesy of: bird gc