Bread Cakes & Biscuits
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Preparation time: 30 minutes + 1 hour resting time
Cooking time: 30 minutes
Challenge: easy- medium
25 g butter or margarine
200 ml milk
200 ml buttermilk
25 g fresh yeast or
2 ½ teaspoons dried yeast
2 teaspoons salt
1 teaspoon mountain pepper leaf
200 g wholemeal flour
300 g white flour
Handmade with fresh yeast:
Heat the milk and butter, until the butter has melted. Mix with buttermilk. Make sure the mix is slightly warm then add the yeast. Add salt and mountain pepper. Mix in the flour, holding back a little. Knead the dough on a flat surface adding more flour if necessary. Knead for 10 minutes. Let the dough rest until double in size, approximately 45 minutes. Punch down the dough and shape the bread. Let it rest 20 minutes.
Brush with milk, sprinkle with flour and score the top of the bread with a knife. Bake for 30 minutes at 200° C (400° F).
This bread is easily made in a bread machine. Follow the manufacturers instruction.
Use dried yeast instead of fresh.
Tips for bread makingKneading:
Kneading the bread dough is a very important part of bread making. The kneading develops the gluten in the flour ensuring a well-structured loaf of bread. It will rise better and give a soft crumb and a crisp crust. You should knead your dough for 5-10 minutes or until it feels elastic and has a smooth surface.
If you tap your finger on the underside of the bread and it sounds hollow - the bread is finished.
There is a big variation in flour. Ideally you should use flour with about 12% protein. It is the protein that forms the gluten. You can add gluten flour to your flour if it is low in protein.
The water content in the flour is variable too. You might have to add more liquid or use less than what is stated in the recipe.
If you use stone ground, whole meal, rye flour etc, the protein level will be lower or nil. Mix it with fine wheat flour or expect much denser bread.
2 tbs dark rum
150 g continental butter
125 g dark brown sugar
60 ml light cream
1 tsp cinnamon powder
1/4 tsp clove powder
60 g semi-sweet chocolate
125 g sugar
500 g flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
3/4 tsp anisata ground
Finely chop raisin and soak in rum for 20 minutes. Mix soft butter with sugar and blend with cream until smooth and creamy. Blend flour, bicarbonate of soda, salt cinnamon, anisata and cloves. Add to creamy butter mix and blend well. Chop chocolate into fine pieces and add to flour mix. Add rum raisins and mix well Form a 5 cm diameter log of the dough between waxed paper and rest in refrigerator for minimum of 2 hours. Cut log into ½ cm slices, place cookies on baking paper lined non-greased tray for 10 minutes at 175°C. Cool on rack and store in airtight container.
Banana and Wattle Seed CakeServes: 12 people
Preparation time: 20 minutes
Cooking time: 1 hour
125 g butter
125 g sugar
1 teaspoon vanilla essence
1 tablespoon Oz Tukka Wattle Seed
4 medium sized bananas
1 teaspoon bicarbonate of soda
125 ml milk
300 g flour
3 teaspoons baking powder
Beat butter and sugar until light and fluffy. Add the eggs beating thoroughly after each egg. Add vanilla essence, wattle seed and bananas. Beat until just combined.
Sift the flour with soda and baking powder. Fold in the flour alternately with milk. Pour the mixture into a cake tin and bake for approximately 1 hour at 180° C (350° F).
Tasmanian Pepper Berry Chocolate Mudcake
350 g dark cooking chocolate
250 g unsalted butter
150 g caster sugar
110 g brown sugar
5 eggs, separated
80 g macadamia nut meal (almond meal can be used)
1 tsp Oz Tukka ground Tasmanian Pepper Berry
Ganache:140 g dark cooking chocolate
125 ml cream
25 g unsalted butter
Fresh whipped cream to serve.
Line and grease a 28 cm cake tin. Heat oven to 170C. Melt chocolate and butter in a heatproof bowl over simmering water. Stir regularly until it has all melted and is smooth. Set the chocolate aside while you beat egg yolk and sugars until thick and creamy. Add the Tasmanian Pepper. Add the warm (but not hot) chocolate mix and mix until combined. Stir in macadamia nut meal. In a separate bowl beat egg white with a pinch of salt until soft peaks form. Add half the egg white to the chocolate mix. Stir gently until combined, and then gently fold in the other half of the egg white. Pour the mixture into the cake tin and bake for 50-60 minutes. Test with a wooden skewer, if it comes out “clean”; take out the cake to cool in the tin.
Ganache:Melt chocolate, cream and butter in a heatproof bowl over simmering water. Stir regularly until it is melted and smooth. Remove from heat and cool until it is spreadable. When the cake is cool, spread the ganache over the top. Serve with whipped cream or ice cream.
1 packet of Macadamia Nut Wattle Seed Muffin Mix
1 cup fresh cream
1 teaspoon Wattle seed
Mix the Macadamia Nut Wattle Seed Muffin Mix according to packet. Line and grease a 16 or 20cm round cake tin. Pour batter in and bake at 200C for 25 minutes. While the cake is cooling, whip the and stir in the wattle seed. When cake has cooled completely, split in half and fill with the whipped wattle seed cream. Decorate the top of the cake to your liking with icing sugar, sugar dusting and/or berries.
Nanna's Lemon Myrtle BiscuitsPreparation time: 20 minutes
Cooking time: 12 minutes
100g macadamia nuts (almonds can be used)
1 teaspoon baking powder
1 tablespoon lemon myrtle
Cream margarine and sugar until light and fluffy. Add nuts, lemon myrtle, baking powder and flour.
Form little balls (teaspoon sized) and press them flat with a fork.
Bake at 200° C until light brown, approximately 12 minutes.