Recipes etc from Bread Baking

Below are the recipes and some of the tips we talked about today - you'll need to click on 'Older Posts' at the bottom of the page to see all of them.

Testing to see if Bread is 'done'

Bread is done when it sound hollow when tapped, when a skewer comes out virtually clean or - the easiest way to tell - when the inside temperature of the bread has reached 190 - 200 degrees Fahrenheit.

Tablespoon measurements

Also as mentioned today - if you have a recipe using a US tablespoon it means 15ml or 3 teaspoons. An Australian tablespoon is 20 ml or 4 teaspoons.

So if you are using an American recipe make sure you adjust accordingly or you'll end up with very yeasty bread.

According to Wikipedia a UK tablespoon is also 15ml.

Cup measures also vary from country to country. But I haven't found this to be as big a problem because of the quantities involved.

Websites

A couple of the websites we mentioned this morning:

Fruit and vege boxes - http://www.foodconnect.com.au/
Brisbane Welfare Co-op - http://www.bwc.net.au/
Kialla Wheat and other grains - http://www.kiallafoods.com.au/
Recipes - http://www.101cookbooks.com/

Make your own baking powder

2 parts cream of tartar
2 parts arrowroot
1 part bi-carb

Mix well and store in an airtight container.

Use one teaspoon to one cup flour to make self raising flour.

Vege Bread Ring

2-4 cloves garlic
2 cups fresh, very finely chopped veges
1 cup cottage cheese
2 cups grated cheese
2-3 tablespoons fresh herbs
1/2 teaspoon salt
250g tofu - diced as small as possible - optional
1/4 cup sunflower seeds

Roll out one to two loafs worth of bread dough and spread with a mixture of all the above. Roll up into a long log. Bring ends of the log together and pinch closed. Make some slices around the vege ring.

Cover with a damp cloth and rise once - bake in a moderate oven - 20 - 30 minutes.

Whole Wheat Tortillas

· 2 cups whole wheat flour
· 1 tsp baking powder
· 1/2 tsp salt
· 2 T olive oil
· 1/2 cup warm tap water
Combine flour, Baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes. Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy.