My Homemade Bread
500g Flour (brown, white or a mix of the two)
1.5 tsp Salt
1 tsp Sugar
15 mls Oil (any oil)
7g Easy Yeast
300mls Warm Water
This makes one 2lb loaf, two 1lb loaves, 4 pizza bases or 6-9 bread rolls
Add all the dry ingredients to your bowl, I use my Kenwood mixer bowl with it's dough hook. With the motor running on medium speed I pour in the water and the oil at the same time and then leave to mix for a good 10 minutes.
Finish with a little bit of hand kneading on a floured worktop and then leave to rise in the bowl covered with a clean tea towel in a warm place.
Once doubled in size knock it back (punch it), briefly knead once again and shape the dough into whatever you want ..... loaves, buns, pizza bases etc and leave to rise for the second time in it's greased and floured loaf tin or baking tray.
Once it looks almost doubled in size brush with beaten egg or milk, top with any seeds if you wish to and place in a pre-heated oven for approx 15 minutes for bread rolls and around 20-25 mins for 1lb loaves or 30-40 minutes for a 2lb loaf. Check to see if your bread is cooked by tipping out of the tin when it looks ready and knocking on the bottom ... it should sound hollow.
If you are making pizzas, divide the dough into portions and roll out each quite thinly. Leave to rise while you prepare your toppings. Bake for approximately 10 - 15 minutes or until your toppings look ready.
Roasted Vegetable Soup
Vegetables of your choosing.
In the picture the mix was carrots, celery and onion. I used a teaspoon of Cumin powder, a grind or two of black pepper and a finely chopped clove of garlic for flavouring.
Place washed, chopped vegetables into an ovenproof dish sprinkle with herbs and/or spices of your choice, drizzle with oil, give it all a good stir ... your hands are good for this ... to ensure that everything is nicely coated and then roast in a medium oven for 20 - 30 minutes.
Tip carefully into a large saucepan, generously cover with boiling water add a crushed stock cube or teaspoon of bouillon powder, bring back to the boil and then simmer for 20 - 30 minutes.
Whizz up to the consistency you like, or just leave it chunky, check for seasoning. You will find that the roasting of the vegetables has brought out their flavour so usually you will not need much salt or pepper.
pinch of salt
Soak your almonds in enough salted water to completely cover them, overnight or for at least 8 hours, the longer the better. The next morning (or later that day) drain them and rinse them thoroughly with clean cold water. Do not be tempted to use this water for your milk.
Pour them into a blender with 1 litre of fresh cold water and whizz until all the almonds are completely blitzed. Drain through a muslin bag into a jug, squeezing every last drop of liquid through the bag with your hands.
Decant into a clean bottle and store in the fridge. This will keep for 5 - 7 days.
If you like your Almond Milk to taste sweet you can add some honey, maple syrup or a teaspoon of Cinnamon and give it a second whizz in the blender to mix it all together.
Almond Meal / Flour
Place the squeezed out almond mush on a shallow baking tin and dry in a slightly warm oven for a couple of hours, stirring it all about halfway through drying. When it is totally dry this is Almond Meal, and it can be used in place of Ground Almonds in recipes (adding a couple of drops of Almond Essence to boost the flavour if necessary). Or it can be whizzed up in a Nutribullet or grinder and turned into Almond Flour which can be used in place of speciality flours in your baking.
Store your Meal or Flour in the fridge or freezer to stop it from going rancid.