Mexican Fry Bread

Ingredients

1. 2 cups all-purpose flour
2. 1/4 teaspoon salt
3. 1 1/2 tablespoons baking powder
4. 4 tablespoons vegetable shortening
5. 2/3 cup water or 2/3 cup milk
6. 1/4 cup oil ( for frying)

Directions

1. Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well.
2. Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes.
3. Roll dough into a ball; place into a plastic bag.
4. Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds.
5. In a cast iron skillet, heat oil to 375 degrees F.
6. Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown.
7. Use a slotted spoon to remove rounds from skillet; drain on paper towel.
8. Fill with prepared fillings as desired.
9.  
10.                                                   
    
    Total Time:   30 mins
    
    Prep Time:   20 mins
    
    Cook Time:   10 mins                                                                                                                                                                                                                                                                Cooks4_6's Note:
    
    This is a Mexican Chef's recipe that is a quick and fabulous alternative for purchased tortillas or shells. Well worth the effort ...
    More
    
    

Ħobż Malti (Maltese Bread)

Ħobż Malti (Maltese Bread)

The stable part of the maltese diet and totally the best bread in the world! Easy to make and very yummy

• 
  

Prep time

• 10 Minutes ( 1 hour proving)

Cook Time

• 1 hour or until Cooked

Servings

• 4

Ingredients

• 3 Cups of Strong flour
• 10g salt
• 10g sugar
• 1 Table Spoon Olive Oil
• 15g yeast
• 3/4 cup of luke warm water
• 1/4 Cup of Milk

maltese bread

Directions

Mix the flour, salt and Olive Oil then yeast.

add the luke warm water, sugar and the milk.

knead the mixture well until the dough is white and elasticated.

Flour baking tray put dough direct on tray in a loaf shape (score if desired) cover with damp cloth, place   in a warm place for about 1 hour.

Once Proven heavily dust with more flour Cook in oven  at 150 oC for 40 Minutes then turn up to 230 oC for last 10 minutes making 50 minutes total.

Bacon, Cheese and Cider Soda Bread.

Bacon, Cheese and Cider Soda Bread.                       

Prep time

• 10 - 15 mins.

Cook Time

• 40 mins.

Servings

• Plenty

Ingredients

• 400g Self raising Flour
• Pinch of salt
• 1 level teaspoon of bicarb soda
• A handfull of Bacon Lardons, fried crisp and drained of excess oil.
• a good sized hanfull of not to big cheese lumps (I used Lancashire)
• A large glug of cider
• 1 290ml tub of buttermilk.

Directions

My first recipe, excuse the vague measurements . Anyone who has made soda bread will work round these. If you have never made it, please it try it. Trust me, your taste buds will love you for ever!
Set Oven to 200 degrees  or 180 degrees  if you have a fan oven.

Mix the dry ingredients in a large bowl. Make a well in the center. Pour in the wet ingredients. Use a folding spatula to quickly mix. The cutting action of a folding spatula, is good for soda bread. Aim for no more than one min  mixing. No kneading, it should NOT look like smooth a loaf of bread. Put in two mounds (rough loaves)on tray, greaseproof paper underneath the loaves.

Bake for 40 minutes, the bottom should give a hollow sound when knocked. It should look golden. Put on a rack to cool. 30 minutes.

This is very nice fresh with butter. It is also  beautiful sliced and fried, next day with breakfast. Toast it for the next few days, topped with cheese or butter.

Homemade Bread Split Tin.

Homemade Bread Split Tin.

Prep time

• 1/2 hours.

Cook Time

• 30 mintues.

Servings

• Makes 1 loaf.

Ingredients

• 500 g Flour,plus extra for dusting
• 7 oz of Dried Yeast
• 1 teaspoon of Salt
• 1 teaspoon of Honey
• 1 teaspoon of virgin cooking oil
• Luke warm water.

Bread Flour Yeast Honey Salt

Directions

1) Lightly grease a 2 Ib (900 g) loaf tin.Sift the flour and Salt together in a bowl using a very fine sieve and then make a well in the centre.Add the dried yeast into the mixture of the flour & Salt.Then add 1 teaspoon of honey and 1 teaspoon of virgin cooking oil.
 2) Gradually add the luke warm water to all the ingredients and with a wooden spoon slowly combine the flour into the other ingredients around the edge of the bowl to form a batter.
 3) Place on a floured surfthace and knead for 20 mintues until smooth and elastic.if you added too much water add more flour so the dough becomes dry.Place in a lightly oiled bowl.Then grab a towel,wet it using warm water and place over the bowl and leave to rise,in a warm place for 1-1/2 hours or until nearly doubled in bulk.
 4) Knock back the dough and turn over on a lightly flour surface.Shape into a rectangle.Roll up lengthways.Tuck the ends under and place seam side downin the tin.Cover and leave to rise for about 20/30 mintues,or until nearly doubled in bulk.
 5) Using a sharp knife,make one deep central slash the length of the bread;dust with flour.Leave for 10/15 mintues.
 6) Meanwhile preheat the oven to 230 C/450 F/ Gas 7.Bake for 15 mintues,then reduce the oven temperature to 200 C/ 400 c / gas 6. Bake for another 20/25 mintues unti golden brown.