Bread, butter and more
Man does not live on bread alone so here are some interesting options.
HERE ARE a couple of interesting bread variations that you could enjoy with a hot cup of tea.
Dried figs (chopped): 225 gm
Cold black tea: 175 ml
Soft brown sugar: 100 gm
Butter (for greasing the tin): 1 tbs
Whole-wheat flour (sifted): 225 gm
Baking powder: 4 tsp
Egg (beaten): 1
Place the sugar and tea with figs for an hour in a bowl. Heat the oven to 180 C and grease and line the loaf tin. Mix the remaining ingredients together and fold into the fig mixture. Beat with a wooden spoon until well blended and pour into the tin. Bake for one-and-a-half hours. Cool before cutting.
Yoghurt rye bread
Honey: 10 ml
Fresh yeast: 50 gm
Warm water: 150 ml
Plain whole-wheat flour (sieved): 400 gm
Rye flour: 100 gm
Sea salt: 2 tsp
Natural yoghurt: 150 ml
Single cream: 30 ml
Butter to (grease the tin): 5 ml
Cream the honey and yoghurt until smooth. Add warm water and blend. Leave for 15 to 20 minutes. Mix together the flour and salt in a bowl. Gradually stir in the yeast mixture, the yoghurt and the cream, mixing with a fork to form a stiff dough. Knead the dough for ten minutes, then grease a bowl. Put the dough in it and leave for two hours covered with a cloth. Grease a loaf tin. Knead the dough again and then fit it in the tin. Place the tin in a warm place for 30 minutes, until the dough has doubled in size. Bake in an oven at 180 degree C. Cool it before cutting.
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