Product

Product Bread N Tea
Banana Bread

Ingredients:

• 2 to 3 very ripe bananas, peeled
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups of all-purpose flour

Method:

1. Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
4. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
5. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Baguette 

Ingredients:

• 1 Cup Water
• 2 1/2 cups bread flour
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons bread machine yeast
• 1 egg yolk
• 1 tablespoon water

Method:

1. Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Brioche

Ingredients:

• 1 tablespoon active dry yeast
• 1/3 cup warm water (110 degrees F)
• 3 1/2 cups all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon salt
• 4 eggs
• 1 cup butter, softened
• 1 egg yolk
• 1 teaspoon cold water

Method:

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
5. Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
6. Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
7. Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.

Pretzel

Ingredients:

• 4 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1 1/4 cups warm water (110 degrees F/45 degrees C)
• 5 cups all-purpose flour
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 1 tablespoon vegetable oil
• 1/2 cup baking soda
• 4 cups hot water
• 1/4 cup kosher salt, for topping

Method:

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
4. In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
5. Bake in preheated oven until browned, about 8 minutes.

Bagel

Ingredients:

• 7g sachet fast-action dried yeast
• 500g strong white flour, plus a little extra for shaping
• 2 tbsp light brown sugar
• a little oil, for greasing
• 1 tbsp bicarbonate of soda
• 1 egg white, to glaze
• seeds of your choice for the topping

Method:

1. Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.
2. Tip out onto the work surface and knead together until smooth and elastic – this should take around 10 mins.
3. Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.
4. Divide the dough into 10 portions and form into balls – I like to weigh them to make sure that they’re all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.
5. Leave for around 30 mins or until risen and puffy, then remove the cling film.
6. Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.
7. Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.
8. Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months (see How to freeze, below left).