Great Bread

PERFECT BREAD. credit to Mr Lahey
Large bowl, add dry ingredients
4 Cups plain flour
1/4 tea spoon dried yeast
1 .5 teaspoons salt.
mix.
add 2 cups warm water.
Bring together. till no dry ingredients
Cover ( cling film) leave in oven 18 hours. ( 12 – 24)
Put mix on to floured bench fold in half & half again.
Put back in bowl for 2 hours.
Pre heat oven & covered pot ( or pan) 200C ( 220C also good)
Put mix out on to floured bench and then
Drop mix in to HOT pot / pan / pyrex…
Sprinkle generously with salt flakes & any seeds,
put lid on & back in oven at + 200 C (400F)
25 min. lid on 25 min. lid off
Remove from pot - cool – eat.

Actually. Have been working on a cheese cake to die for.

Well Ienka found this one, & the bread to follow.

See tomorrow.

Better

This is A LOT better than yesterday.

& the one we use on board.

Chocolate Gourmandize...

Credit to: Patricia Wells

125g (4oz) 70% Bittersweet cooking chocolate

125g (4oz) unsalted butter

3 large eggs

1-cup sugar

1 tablespoon ground almonds / 35 g. plain flour

Butter and a dusting of flour for the ramekins.

In the top of a double boiler, set a bowl to melt chocolate and butter together.

In a bowl, whisk, eggs and sugar thoroughly and then add the ground almonds &w flour. Just mixing to blend together.

Gradually add the melted chocolate / butter, mixing as you go.

Set aside for one hour to allow the flavors to mellow.

Preheat the oven to 200 C / 400 F.

Pour into the buttered / floured ramekins

Bake in the middle of the oven until the edges are set and the centre is still a bit liquid... 10 minutes

Place the hot ramekins onto saucers and serve immediately with a dollop of cream.

Now I am Choc. Mouse’d out…

Have started on apple pie… just to clean the pallet.

Fondant

Variations

Baked chocolate fondant

Dilute 12g of arrowroot (or cornflour) with a tbsp of water and fold it into the chocolate mousse. Fill small oven proof moulds (buttered and lined with a 1/2 cocoa powder half 1/2 caster sugar mixture) 2/3 of the way up the mould and bake in a preheated oven (170C) for 6-7 minutes. The chocolate fondant should be cooked on the outside and melting in the centre.

MARIE’S Rich Chocolate Mousse

Serves 10.

250 g. bittersweet chocolate 70%

50g. Unsalted butter, cut into pieces

4 large eggs, separated

1 tablespoon Cognac

125g. Castor sugar

Melt chocolate and butter in a Bain Marie, gently stirring occasionally until smooth. Remove from heat.

Beat whites, & 75g. of sugar, in a large bowl, to soft peaks.

Beat yolks in a small bowl, with 50g. of castor sugar, until thick enough to form a ribbon ...2 to 4 minutes.

Whisk yolks into chocolate mixture along with Cognac.

Fold beaten whites into chocolate mixture gently but thoroughly. Transfer to stemmed glasses,

Cooks' Notes:

•The eggs in this recipe are not cooked.

Let stand at room temperature at least 30 minutes before serving.