baking & roasting

Grissini (Italian bread sticks)Makes approx. 35Ingredients:250 g flour20 g fresh yeast or 1 sachetof dried yeast125 ml lukewarm water1/2 tsp salt20 g margarineTo glaze:75 ml water1/2 tsp saltRoll in:Poppy, caraway or sesame seedsMethod:1. Place the yeast in warm water, stirring until itdissolves. Add to the flour with the salt andmargarine, and knead to a smooth dough.2. Place the dough in the microwave at 80 Watts forapprox. 5 minutes, or in the oven at 50°C forapprox. 15 minutes to rise, until it has doubled insize.3. Punch the dough down, then roll out on a flouredsurface to a 20 cm square about 1 /2 cm thick. Cutinto breadsticks 1 /2 cm wide x 20 cm long. Brusheach stick with salty water.4. Roll one end of each stick in poppy, caraway orsesame seeds, place on the baking tray, and bakeuntil golden.Setting : Fan plus ConventionalTemperature : 170–190°C 180–200°CShelf level: 1 and 3 2Duration : 15–20 minutes 12–15 minutesper tray+ pre-heatingApple and raisin breadServes 12Ingredients:375 g grated apple100 g sugar100 g raisins50 g chopped hazelnuts1/2 tsp cinnamon250 g flour3 level tsp baking powderMethod:1. Mix together the grated apple with the sugar,raisins, hazelnuts and cinnamon, and set aside forapprox. 12 hours.2. Then fold in the flour and baking powder. Transferthe dough into a 32 cm long loaf tin, and bake untilgolden.3. Keep the bread in an airtight container for 2–3 daysbefore serving.Setting: Fan plus ConventionalTemperature: 170–190°C 180–200°CShelf level: 1 1Duration: 45–50 minutes 45–50 minutes100