A selection of bread recipes – thanks to Crossing Superspar

Chilli Loaf

350g self-raising flour
5ml salt
30ml finely chopped fresh parsley or coriander
1 can (410g) Indian-style tomatoes, chopped
3 large eggs, beaten
30ml chilli chutney

1. Pre-heat the oven to 180°C. Grease 1 loaf tin.

2. Sift together the flour and salt. Add the parsley or coriander.

3. Add the tomatoes, beaten eggs and chutney and mix well.

4. Spoon the batter into the greased loaf tin and bake for 1 hour, or until done.

5. Turn out and cool on a wire rack.
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Instant Cheese Croissants

500g self-raising flour
3ml salt
150g cheddar cheese, grated
1 tub (250g) smooth cottage cheese
200ml milk
2 large eggs, beaten
1 pkt (40g) grated parmesan cheese

1. Pre-heat the oven to 180°C. Grease a baking tray.

2. Sift together the flour and salt. Add 250ml of the cheddar cheese.

3. Combine the cottage cheese, milk and eggs and add to the dry ingredients. Mix to form a soft, manageable dough.

4. Divide the dough into 3 portions and roll each portion into a circle. Cut each circle into 8 wedges.

5. Starting at the wide side of each wedge, roll up and bend to form a half moon.

6. Arrange the half moons on a greased baking tray and sprinkle with the remaining cheeses.

7. Bake for 20 minutes. These are delicious for breakfast filled with bacon and scrambled egg.
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Rosemary Tomato Bread

340g self-raising flour
5ml salt
30ml finely chopped fresh rosemary
2 cloves garlic, crushed or 10ml chopped garlic
3 large eggs, beaten
1 tub (175g) plain yoghurt
50ml chopped, well-drained sun-dried tomatoes
1 sprig of fresh rosemary for garnishing

1. Preheat oven to 180°C. Grease a loaf tin.

2. Sift together the flour and salt. Add the 30ml of rosemary and mix well.

3. Mix together the garlic, eggs, yoghurt and sun-dried tomatoes and add to the dry ingredients.

4. Mix well, then spoon the batter into the loaf tin. Press the rosemary sprig on the dough.

5. Bake for 50 – 60 minutes, or until done. Turn out and cool on a wire rack.
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Vegetable Bread

1 large or 2 medium onions, finely chopped
2 cloves garlic, crushed
50ml cooking oil
340g self-raising flour
5ml salt
15ml fresh mixed herbs, chopped of 5ml dried
100g cheddar cheese, grated
40g grated parmesan cheese
1 x 410g can whole kernel corn, drained
125ml each grated carrot and courgettes
3 large eggs
1 tub (175g) plain yoghurt

1. Preheat oven to 180°C . Grease a loaf tin.

2. In a heavy-bottomed pan, sauté the onion and garlic in heated oil until the onion is translucent. Set aside.

3. Sift together the flour and salt and add the herbs. Add the cheeses, corn, carrots and courgettes and mix well.

4. Combine the eggs and yoghurt and add, with the onion mixture, to the vegetable mixture. Mix well.

5. Pour the batter into the loaf tin and bake for 1 – 1.25 hours or until a testing skewer comes out clean.

6. Leave to cool for 10 minutes. Turn out and cool on a wire rack.
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Beer Bread with Bacon, Olives and Cheese

125g diced bacon, fried until crisp
500g self-raising flour
5 – 10ml salt
100g cheddar cheese, grated
40g parmesan cheese, grated
15ml fresh, chopped mixed herbs or 5ml dried
100g black olives, pitted
1 fat clove garlic, crushed or 5ml chopped garlic
1 can (330ml) beer
50 – 60ml milk or water (optional)

1. Preheat the oven to 180°C. Grease a 23cm loaf tin.

2. Place all the ingredients, except the milk or water, in a medium mixing bowl. Mix well and add the milk/water if necessary.

3. Spoon the batter into the greased loaf tin and bake for 50 – 60 minutes, or until done.

4. Turn out and cool on a wire rack.
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Garlic Bread

500g self-raising flour
5ml salt
30ml finely chopped fresh parsley, or 10ml dried
1 packet (37g) garlic marinade
500ml buttermilk
1 large egg, beaten
30ml cooking oil
50ml milk

1. Pre-heat the oven to 180°C. Grease a loaf tin.

2. Sift together the flour and salt, then add the parsley and marinade powder. Mix well.

3. Add the buttermilk, beaten egg and oil. Rinse the buttermilk carton with the milk and pour this into the batter. Mix to form a soft dough.

4. Spoon into the greased loaf tin and bake for 50 – 60 minutes, or until done. Turn out and cool on a wire rack.
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Blue Cheese Bread with Caramelised Onions

2 medium onions, sliced
30ml cooking oil
5ml sugar
500g self-raising flour
5 – 7ml salt
1 large egg, beaten
1 tin (330ml) beer
100ml grated blue cheese
75ml grated cheddar cheese

1. Preheat the oven to 180°C. Grease a 23 cm loaf tin.

2. In a heavy-bottomed pan, sauté the onions in heated oil. Add the sugar and sauté further for about 10 minutes, or until the onions are golden brown.

3. Remove from the heat and set aside.

4. Sift together the flour and salt in a medium mixing bowl. Make a well in the flour and add the beaten egg and beer with half of the sautéed onions, half the blue cheese and all of the cheddar cheese.

5. Mix until a dough forms, and spoon into the greased loaf tin. Cover with the remaining onions and blue cheese.

6. Bake for 50 – 60 minutes or until done. Turn out and cool on a wire rack.
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Cinnamon Nut Buns

600g ready-made bread dough
60ml soft butter
60ml white sugar
175ml brown sugar
250ml fresh cream
100g walnuts or pecan nuts, coarsely chopped
Glazing
250ml icing sugar
30ml milk

1. Preheat the oven to 180°C.

2. Remove the bread dough from the plastic bag and knock it back on a lightly floured work surface. Roll out to form a 30 x 45 cm rectangle.

3. Spread the butter evenly over the dough to within 2 cm of each edge.

4. Mix the white sugar and cinnamon together and sprinkle over the butter. Roll up the dough from one long side, like a Swiss roll. Pinch the ends firmly together.

5. Cut into 25 slices. Mix the brown sugar and 125ml cream and spoon into a greased rectangular baking tray (about 33 x 23 x 5 cm) Top with the walnuts or pecan nuts. Place the slices, cut side down, on the nuts. Leave the dough to rise in a warm place until double it’s size.

6. Pour the remaining cream over and bake for 30 minutes, or until golden brown. Turn out and break into buns.

7. Meanwhile make the glazing by adding the icing sugar, a teaspoonful at a time, to the milk and mix to form a thick glaze that can be drizzled over the buns.

8. To serve, arrange the buns, nut side down, and glaze each bun with the icing glaze.
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Feta and Peppadew Buns

160g bacon, diced
1 onion, chopped
600g ready-made bread dough
3 wheels feta cheese, coarsely crumbled
6 red peppadews, well drained and coarsely chopped
250ml fresh cream
125ml sweet chilli sauce
50g cheddar cheese, grated

1. Pre-heat the oven to 180°C and grease a loaf tin, 2 x 20 cm loose-bottomed tins or a baking tray.

2. In a heavy-based pan fry the bacon until crisp, then remove from the pan. Sauté the onion in the bacon fat until translucent.

3. Remove the bread dough from the plastic bag and make a well in the centre. Spoon the bacon and onion into the well and knead until evenly distributed in the dough.

4. Mix the feta cheese and peppadews and shape into 20 balls. Cut or pinch off 20 dough portions. Shape a dough ball around each cheese ball. Place in your greased tray or tin.

5. Cover with clingwrap or a slightly damp tea towel and leave to rise until double in size.

6. Meanwhile mix cream and sweet chilli sauce and pour over the dough balls.

7. Bake for 20 – 25 minutes, or until the bread sounds hollow when tapped with your knuckles. Remove from the oven and sprinkle with the cheddar cheese.
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Vegetable Focaccia

about 400ml vegetables such as sliced mushrooms, green pepper strips, sliced courgettes and onion rings
50ml olive oil
700g ready-made bread dough
little olive oil fro brushing
parmesan shavings and fresh basil leaves for garnishing if desired

1. Preheat the oven to 200°C.

2. Place the vegetables in a baking tray, drizzle with 50ml olive oil and grill on a preheated oven at 200°C for 45 minutes. Cool completely.

3. Remove the bread dough from the plastic bag and knock back on a lightly floured work surface. Shape the dough to form a flat bread and place on a greased baking tray. Leave to rise in a warm place until doubled in size.

4. Brush the dough with extra olive oil and top with the vegetables. Leave to rest for 20 minutes in a warm place.

5. Bake at 180°C for 40 minutes, or until the bread sounds hollow when tapped with your knuckles. Garnish with parmesan and basil leaves and eat while still hot.

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