Cheese Bread

Ingredients: 1 tbsp Yeast 2 tsp Salt 30 gms Butter 420 gms Strong flour
250 ml lukewarm Milk 100 gms mature Cheddar, grated

Method:
1. 2. 3. 4. 5. 6. 7. Combine the yeast and Milk. Stir and leave for 15 minutes to dissolve. Melt the butter, let cool, add to the yeast mixture. Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeast mixture. With a wooden spoon, stir from the centre, incorporating flour with each turn, to obtain a rough dough. If the dough seems too dry, add 2-3 tbsp water. Transfer to a floured surface and knead until smooth and elastic. Return to the bowl, cover and leave to rise in a warm place for about 2-3 hours. Grease bread tin. Punch down the dough with your fist. Knead in the cheese, distributing it as evenly as possible. Twist the dough, form into a loaf shape and place in the tin, tucking the ends under. Leave in a dry place until the dough rises. Preheat a oven at 400F/200C. Bake for 15 minutes then lower to 375F/190C and the bottom sounds hollow when tapped.

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Tip: Grate orange, lemon, and grapefruit rinds instead of discarding. Store in an air-tight container in

refrigerator and use to flavor breads and cakes.

White Bread

Ingredients: 2 tsp Salt 2 tbsp Sugar 30 gms Butter 900 gms Strong flour
450 ml lukewarm Milk 65 ml Lukewarm Water 1 tbsp active dried Yeast

Method:
1. 2. 3. Combine the water, yeast abd 1 tbsp of sugar in a measuring jug and let stand for 15 minutes until the mixture is frothy. Pour the liquid into a large bowl. Add the remaining sugar, the butter and salt. Stir in the yeast mixture. Stir in the flour, 140 gms at a time, until a stiff dough is obtained. Alternatively, use a food processor. Transfer the dough to a floured surface. to knead push the dough away from you with the palm of your hand, then fold it towards you, and push it away again. Repeat until the dough is smooth and elastic. Place the dough in large greased bowl, cover with plastic bag, and leave to rise in a warm place until double in volume, 2-3 hours. Punch down the risen dough with your fist and divide in half. Form into a loaf shape and place in the greased tins, seam-side down. Cover and let rice in warm place until almost doubled in volume, about 45 minutes. Preheat a oven at 375F/190C Bake until firm and brown. Turn out and tap the bottom of a loaf; if it sounds hollow the loaf is done. If necessary, return to the oven and bake a few minutes more. Let cool on a rack.

4. 5. 6. 7.

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Tip: Line baking pans with foil so that they're a easy to clean.

Sesame Seed Bread

Ingredients:
200 gms plain flour 300 ml lukewarm Water 200 gms Whole wheat flour 70 gms roasted Sesame seeds 2 tbsp Sesame seeds, for sprinkling 2 tsp Salt 2 tsp dry Yeast Milk, for Glazing

Method:
1. 2. 3. Combine the yeast and 5 tbsp of the water and leave to dissolve. Mix the flours and salt in a large bowl. Make a well in the centre and pour in the yeast and water. With a wooden spoon, stir from the centre, incorporating flour with each turn, to obtain a rough dough. Transfer to a floured surface. To knead, push the dough away from you with the palm of your hand, the fold it towards you and push away again. Repeat until smooth and elastic, then return to the bowl and cover with a plastic bag. Leave in a warm place for about 2 hours. Grease a cake tin. Punch down the dough and knead in the sesame seeds. Make equal sized balls and place in the pan. Cover with a plastic bag and leave in a warm place until risen above the pan. Preheat a oven 425F/220C. Brush the loaf with the milk and sprinkle with the sesame seeds. Lower the heat to 375F/190C and bake until the bottom sounds hollow when tapped.

4. 5.

6.

Tip: Having trouble removing muffins or cakes from their pans? Place a wet towel beneath the hot pan and

they'll usually lift out easily.

Strong Flour Made from hard wheat which contains more high proportion of gluten. Wholemeal Flour It gives a coarser texture and a good wholesome flavor as it contains the complete wheat kernel. Whole Wheat Flour Brown in color, is derived from whole, unbleached wheat berries, from which neither the bran nor the germ has been removed.

Walnut Bread

Ingredients: 2 tsp Salt 1 tbsp Honey 1 tbsp dried Yeast 140 gms Strong flour 175 gms Walnut pieces
525 ml lukewarm Water 1 beaten Egg, for glazing 420 gms Wholemeal flour

Method:
1. 2. 3. 4. 5. 6. 7. 8. 9. Combine the flours and salt in a large bowl. Make a well in the centre and add 250 ml of the water, the honey and the yeast. Set aside until the yeast dissolves and the mixture is frothy. Add the remaining water. With a wooden spoon, stir from the centre, incorporating flour with each turn, to obtain a rough dough. Add more flour if the dough is too sticky and use your hands if the dough becomes too stiff to stir. Transfer to a floured board and knead, adding flour if necessary, until the dough is smooth and elastic. Place in a greased bowl and roll the dough around in the bowl to coat thoroughly on all sides. Cover with a plastic bag and leave in a warm place until doubled in volume. Punch down the dough and knead in the walnut evenly. Grease a baking sheet. Shape into a roound loaf and place on the baking sheet. Press in walnut pieces to decorate the top. Cover loosely with a damp cloth and leave to rise in a damp place for 25-30 minutes. Preheat a oven at 425F/220C With a sharp knife, score the top. Brush with the glaze. Bake for 15 minutes. Lower the heat to 375F/190C and bake until the bottom sounds hollow when tapped, for about 40 minutes. Cool on a rack.

Tip: When filling and frosting a cake, place first layer(s) with bottom side up; place last layer with the top

side up.

Peanut Butter Cookies

Ingredients:
cup White Sugar tsp Baking powder cup Butter, softened 1 cup creamy Peanut butter 2 Eggs 2 cups Flour 2/3 cup Honey

Method:
1. 2. 3. 4. Preheat oven to 350 degrees F. Measure all ingredients into a large bowl. Beat at medium speed until well mixed. Shape dough into one and a half inch balls. Place 3 inches apart on cookie sheets. Dip a fork into flour and press deeply across top of each cookie; repeat in opposite direction. Bake for 15 minutes or until cookies are lightly browned. Cool on wire racks.

Tip: Cool breads completely before freezing and wrap tightly to lessen frost formation

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Spicy Cornflakes Ingredients:

1 tbsp Oil Salt to taste tsp Sugar cup Peanuts 1 tsp Lime juice cup Almonds cup Kishmish 4 cups Cornflakes 1 tsp Cumin seeds cup Cashewnuts tsp Chilli powder tsp Turmeric powder

Heat oil in a large pan. Add cumin seeds and wait till it sizzles.
1. 2. 3. Add kishmish and nuts. Stir well. Lower the heat and Mix in the chilli powder, tumeric powder lime juice, sugar and salt. Immediately add the cornflakes and stir well for 3-4 minutes. Cool completely before storing.

Sabudana Puffs

Ingredients:
Salt to taste 1 tsp Cornflour 1 cup Sabudana Oil for deep frying 1 tsp Cumin seeds 2 green chopped Chillies 1 tsp Ginger-Garlic paste 1 Potato boiled and mashed 1 tbsp chopped Coriander leaves

Method:
1. 2. 3. 4. Wash the sabudana and soak in water for an hour. Mix in all the ingredients mentioned above. Make flat round cutlets. Heat oil in a deep pan. Fry cutlets on medium heat till golden brown. Drain on tissue and serve hot with tomato sauce or chutney.

Colourful Paranthas
Ingredients:
1 tsp Oil Salt to taste 1 flake Garlic cup Rice flour cup Wheat flour 1 tsp Paneer, grated Oil for shallow frying 1 tsp Sooji (Semolina) tsp Turmeric powder 1 tbsp Spinach, chopped 2 Spring Onion stems, chopped 1 tbsp soaked Moong daal (soaked for 2 hours) 2 tbsp minced Carrots, Beans, Peas, Cabbage, etc.

Method:
1. 2. 3. 4. 5. Grind spinach to a paste, adding chillies if desired. Mix all ingredients except oil for shallow frying and cheese. Make a dough of the mixture, roll into small parathas. Heat the griddle and make parathas by shallow frying it. Cook till even browned and golden on both sides.

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Garnish with grated cheese and serve hot with ketchup, chutney or as desired.