Trying my hand at bread and flavours. Was lovely.
125g Strong White Bread Flour
125g Strong Wholemeal Flour
1 sachet of yeast
1 teaspoon sugar
2 tablespoon of tomato puree
1 tablespoon of paprika
150ml warm water
2 tablespoon olive oil
Mix sugar and yeast in warm water and leave in a warm place for 10-15 mins to help yeast rise
Sieve all Flour into a bowl and mix in salt and paprika
Make a well in the middle then add in tomato purée, oil and yeast mixture
Fold in well until it forms a dough, remove onto floured surface and knead for approx 5 mins
Put into floured bread tin or tray and place in oven (shelf 2) on proving setting for Approx 1.5/2hrs or until double in size
Brush with milk on top and switch oven onto Bread setting
Place tray with ice cubes on level 5 and bread on level 2 (ice stops the bread from over crusting)
You could add in sundried tomatoes as an extra…..this is tasty also.
Crisp on the outside, lovely and runny on the inside.
1 tsp cocoa powder
1 tsp plain flour
150g plain chocolate – minimum 70% cocoa solids
3 eggs and 3 egg yolks
50g caster sugar
25g self raising flour
4 x ramekins
*Melt chocolate and butter together (best done on Induction hob at power level 1) if not, melt using glass bowl over boiling water method
*Whisk eggs, egg yolks and caster sugar, mix well until it starts to go thick and you can leave a line trail with whisk. (electric whisk is recommended)
*Gently fold in the melted chocolate mixture into above with a metal spoon until just combined
*Sift in the self raising flour and continue folding until fully combined
*Gently grease with butter the bottom and sides of the ramekins and place a circle of greaseproof paper on bottom
*Mix together cocoa powder and plain flour then sift into ramekins all around base and sides. Remove any excess
*Pour mixture into ramekins then cover with cling film and refrigerate for about 1 hour.
*Place ramekins in oven and select fan programme at 200 deg and bake for 11 minutes.
* Serve with your prefered sauce or garnish or your choice.