Savory Scones and Cinnimon Raisin Twist Bread

Brooklyn goes on his first school camp tomorrow!

I’m feeling quite ill about it since its so close to his slingshot to the eye accident and having only newly started his school.

The teacher and our friends are all being so kind about me being such a pansy about it.

He will have the best time ever!

We had to send baking so it’s been a blessing in disguise to busy myself in the kitchen today.

I made three batches of cheese scones and one absolutely beautiful cinnamon fruit twist specialty bread all with my bread maker doing the hard yards.

I set to making the other batches and oh boy when the bread came out of the oven the kids were trying to tell me it was too nice to be sending to camp!

The savory scone recipe is just the Edmonds one but using your machine for mixing etc

3 cups plain flour

6 tsp baking powder

1/2 tsp salt

pinch of mustard

pinch of cayene or paprika

1 heaping tsp of dried parsley

75g butter

1 to 1 1/2 cups milk

200g grated cheese (1/5 of a 1kg block)

Method:

Preheat the oven to 200’c fanbake.

Put the flour, baking powder, butter chopped into 1cm squares, paprika, mustard, salt into your breadmaker and get it to knead it all up,

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then pause the machine and remove your breadpan and get your hands in there to rub the butter through making it into a breadcrumbs like texture, put the pan back in your breadmaker, add 3/4 of the grated cheese and continue to knead it and add 1 cup of milk…. wait for a bit, then add little by little as you see fit until it looks clumpy, dryish clumpy so it wont’ stick to you while you knead it.

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Remove the pan from the maker again and toss it onto your floured bench

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and knead until there’s no cracks in it, make a circle about 1″ thick and cut into 12, brush with milk all over, sprinkle cheese on top and bake for 10 minutes.

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Cinnamon Raisin Sweetbread Twist:

2 cups plain flour

1/2 tsp salt

2 1/2 tsp bread maker yeast

3/4 cup milk

3 T canola oil

1 cup re-hydrated raisins,
My friend Rachel’s Mum; Jenny taught me to do this, it stops your baking being dried out by the dehydrated fruit sapping the moisture into itself.  All you do is fill the cup of raisins with boiling water and leave on the bench until you need them.

filling: 1/4 c brown sugar, 1 T cinnimon

2 T melted butter to paint it once rolled out

1 egg yolk to glaze it

Method:

This needs to cook for 20 mins hot and fast at 190’c fanbake (so if you’re doing scones while this rises twice you’ll be working smarter with your electricity bill) If you’re not doing any other baking, wait until half way through your second rise to preheat your oven.

Put flour, yeast and warmed milk (30 sec in the microwave) into the bread maker pan and select your dough setting to knead and rise your dough for you.  This takes around an hour so expect to have other stuff to do around the house while you make bread (like make scones or dinner or crafting!) it really is a day long activity.

If you don’t have a breadmaker, sit the yeast in the warm milk then mix in once frothed up and hand knead your dough (100x turns) and cover the bowl with cling wrap and leave in a warm place for around an hour to double in size.

Once your dough has risen, drain out the raisins and add them in, then give the dough a “punch down” (couple of kneads to get the air out) and roll out to a 9″ x 12″ square to cut into three long strips.

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After painting the strips with the melted butter, mix the sugar and spice and sprinkle down each strip, then roll up and pinch each strip to make three sausages.

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Plait them and tuck the ends under then cover with a tea towel to rise one last time

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Placed on a grease poof paper lined tray and cover with a towel and in a warm draft free area to rise for around an hour.  The dishwasher after doing a load while its still hot and humid in there is PERFECT!

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as is the back seat of your car, the hot water cupboard… the glasshouse? lol I’m sure you’ll find somewhere 🙂

Once risen brush it with one egg yolk mixed with 2 tsp of water and bake for 10 mins at 190’c then cover with a tinfoil tent to stop it browning further (shiny side up) and bake the last 10 mins.

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Ice with 1/3 c icing sugar mixed with some milk once its warm to touch.

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