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Baking day - bread flour

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bread flour yeast salt sugar butter pints flour butter salt eggs milk seasoning hard cheese onion bacon pastry Lemon Curd
Viewed: 8 - Published at: 8 years ago

Ingredients

  • 1 lb bread flour
  • 1 packages dried yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 2 oz butter
  • 1/2 pints warm water
  • 1 lb all-purpose flour
  • 8 oz butter
  • 1/2 tsp salt
  • 3 eggs
  • 1/3 pints milk
  • 1 seasoning
  • 6 oz hard cheese (mature)
  • 1 onion, chopped
  • 1/2 lb bacon or ham
  • 1 left over pastry from quiche
  • 1 tsp jam, lemon curd, mincemeat per tart

Method

  • Put all bread ingredients into a bowl and mix either with your mixer on a low setting with dough hook attachment or by hand
  • Dough should be kneaded for at least 5 minutes in machine or 10 minutes by hand (stretching and folding to activate the gluten)
  • Cover and leave in a warm place for at least an hour
  • Make the pastry for the quiche
  • Put flour and salt in a mixing bowl and rub the butter in to form a breadcrumb appearance
  • Add cold water a tablespoon at a time and bring together in the bowl (I use a butter knife to cut and stir as pastry benefits from lack of touch)
  • Wrap pastry in cling film and put in the fridge for an hour
  • Gently fry the chopped bacon and onions, then leave to cool
  • Turn your mixer back on to knock back the dough or knead again for 5 minutes to squish out the air bubbles.
  • Place in a loaf tin, slash the top and sprinkle with flour.
  • Put back in a warm place for half an hour to rise again
  • When you are ready to start baking preheat the oven to 200 degrees C gas 6
  • Roll out your pastry quite thinly (about 1/8 inch) to fit a 6" loose bottomed tin.
  • Grease tin, place pastry snuggly in base and up the sides then trim the edges
  • Set aside leftover pastry
  • (If you are using a glass or ceramic flan tray you will need to blind bake your pastry for 20 minutes)
  • Place onion/bacon mixture in base
  • Mix together eggs, milk and seasoning and pour into quiche
  • Sprinkle cheese over top (I add a sliced tomato)
  • Now roll out your leftover pastry and cut it rounds to fit a cupcake/muffin tray (shallow is best for tarts)
  • Fill with whatever you like - remember jams etc expand whilst cooking so don't overfill
  • Put bread on top shelf, quiche on middle and tarts on bottom
  • After half an hour remove bread and tarts and move the quiche to top shelf for a further 10 minutes
  • Turn bread out immediately or steam will give you a soggy bottom!
  • To test bread is cooked through, tap the bottom and it should have a hollow sound.
  • Leave on a rack to cool (for as long as you can resist)
  • Remove tarts from tin after 10 minutes, especially if jam has bubbled over, just give time for the jam to harden a little a it will be to fluid at first
  • Remove quiche and cool in tin

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