ZUCCHINI CORN BREAD
BEER DAMPER
SOUTHERN STYLE CHEESE BISCUITS
ROSEMARY IRISH SODA BREAD
Zucchini Corn Bread
This bread goes great with BBQ flavours and best of all you can't tast the zucchini so those "fussy"eaters are getting some veges into them without even realizing it.
Ingredients:
1/2 Cup Olive Oil 1 1/2 Cups Self Raising Flour
2 Large Eggs 2 Tbs Sugar
1/2 Cup Butter Milk 3/4 Tsp Salt
1 Zucchini 3/4 Cup Medium Ground Cornmeal (Polenta)
Method:
1. Add Oil, Eggs & Buttermilk in a large bowl and whisk together.
2. Grate the zucchini and add to the bowl.
3. Add flour, sugar, salt and cornmeal to the bowl and mix until all ingredients are combined.
4. Place in a lined bread tin and bake in preheated oven on 180 degrees C for 55 min
5. Allow to cool and slice
Beer Damper
This bread serves well with dips and appetisers
Ingredients:
2 Cups Self Raising Flour
25g Chopped Chilled Butter
175ml Beer (about half a stubbie)
Method:
1. Cut butter into flour in a large bowl.
2. Add beer and mix with a knife until a dough is formed
3. Knead dough for about 2 min on a floured surface
4. Shape dough and place on line baking tray
5. Bake in preheated oven on 190 degrees C for 30 minutes.
6. Cool and serve
Southern Style Cheese Biscuits
These taste like a light and fluffy version of a savoury scone. These cheese biscuits are a substitute for bread and are fantastic to mop up any gravy or sauces.
Ingredients:
2 Cups Self Raising Flour 1 Tsp Salt
1/2 Cup Chopped Butter 1/2 Cup Grated Cheese
1 Tsp Baking Powder 1 Cup Butter Milk
Method:
1. Add Flour, Baking Powder, Salt and Butter to a chilled bowl and cut butter through with knife or pastry cuttery (or with your fingers) until flour resembles breadcrumbs
2. Add Grated cheese to the mixture and stir through until combined
3. Add Butter Milk and gently stir through being careful not to over stir (dough should be grainy to look at)
4. Scoop out mixture with icecream scoop and place on lined baking tray
5. Bake for 20 min (can bake for 25 if you want them to brown on the top a little) on 180 degrees C.
Rosemary Irish Soda Bread
This aromatic and tasty bread really packs a mouth full of flavour with every bite. Can be eaten on it's own or served as a side dish. This is my mother-in-laws favourite bread so lucky for me it's quick to make.
Ingredient: (makes 2 small loaves)
3 1/2 Cups Plain Flour
1/2 Cup Oats
1 Tbs Sugar
1 Tsp Salt
1 Tbs Chopped Rosemary
2 Tsp Baking Powder
1 Tsp Baking Soda
1 3/4 Cup Buttermilk
1/3 Cup Olive Oil
Method:
1. Mix all dry ingredients (first 7 on the list) together
2. Add Buttermilk & Olive Oil and mix through
3. Lightly knead of a floured surface (only approx 7 turns required)
4. Split into 2 loaves and shape as desired
5. Bake on a lined baking tray in pre-heated oven of 180C (375 F) for 45 min
6. Allow to cool for 30 min before slicing
Beer Damper
This bread serves well with dips and appetisers
Ingredients:
2 Cups Self Raising Flour
25g Chopped Chilled Butter
175ml Beer (about half a stubbie)
Method:
1. Cut butter into flour in a large bowl.
2. Add beer and mix with a knife until a dough is formed
3. Knead dough for about 2 min on a floured surface
4. Shape dough and place on line baking tray
5. Bake in preheated oven on 190 degrees C for 30 minutes.
6. Cool and serve
Southern Style Cheese Biscuits
These taste like a light and fluffy version of a savoury scone. These cheese biscuits are a substitute for bread and are fantastic to mop up any gravy or sauces.
Ingredients:
2 Cups Self Raising Flour 1 Tsp Salt
1/2 Cup Chopped Butter 1/2 Cup Grated Cheese
1 Tsp Baking Powder 1 Cup Butter Milk
Method:
1. Add Flour, Baking Powder, Salt and Butter to a chilled bowl and cut butter through with knife or pastry cuttery (or with your fingers) until flour resembles breadcrumbs
2. Add Grated cheese to the mixture and stir through until combined
3. Add Butter Milk and gently stir through being careful not to over stir (dough should be grainy to look at)
4. Scoop out mixture with icecream scoop and place on lined baking tray
5. Bake for 20 min (can bake for 25 if you want them to brown on the top a little) on 180 degrees C.
Rosemary Irish Soda Bread
This aromatic and tasty bread really packs a mouth full of flavour with every bite. Can be eaten on it's own or served as a side dish. This is my mother-in-laws favourite bread so lucky for me it's quick to make.
Ingredient: (makes 2 small loaves)
3 1/2 Cups Plain Flour
1/2 Cup Oats
1 Tbs Sugar
1 Tsp Salt
1 Tbs Chopped Rosemary
2 Tsp Baking Powder
1 Tsp Baking Soda
1 3/4 Cup Buttermilk
1/3 Cup Olive Oil
Method:
1. Mix all dry ingredients (first 7 on the list) together
2. Add Buttermilk & Olive Oil and mix through
3. Lightly knead of a floured surface (only approx 7 turns required)
4. Split into 2 loaves and shape as desired
5. Bake on a lined baking tray in pre-heated oven of 180C (375 F) for 45 min
6. Allow to cool for 30 min before slicing
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