Tuesday, June 23, 2009
2 new cookies and 1 good Italian restaurant in Tel Aviv
1. COOKS ILLUSTRATED CHOCOLATE CHIP COOKIES (Jan/Feb 96) עוגיות עם שוקולד - המתכון
For 38 half soft cookies:
2 cups all-purpose flour
½ t baking soda
½ t salt
1½ sticks Butter (melted)
½ c granulated sugar
1 c packed brown sugar
2 t vanilla extract
2 Eggs
1 12oz semi-sweet chocolate chips
H O W:
Combine flour, baking soda, and salt in a small bowl. Mix butter,
granulated sugar, brown sugar, and vanilla in large mixer bowl. Add
eggs, one at a time, beating well after each addition; gradually beat
in flour mixture. Stir in morsels and nuts. Bake on ungreased cookie
sheets for 15-18 min. @ 325°F. Full recipe - Here
2. Cowboy Cookies
2.Cowboy Cookies /Saveur עוגיות הקאובוי של לורה בוש-המתכון 3⁄4 cup flour
3⁄4 tsp. baking powder
3⁄4 tsp. baking soda
3⁄4 tsp. ground cinnamon
1⁄4 tsp. kosher salt
6 tbsp. unsalted butter, softened
6 tbsp. sugar
6 tbsp. light brown sugar
1 egg
3⁄4 tsp. vanilla extract
3⁄4 cup rolled oats
3⁄4 cup semisweet chocolate chips
1⁄2 cup chopped pecans
1⁄2 cup sweetened flaked coconut
H o w :
1. Heat oven to 350°. In a bowl, whisk first 5 ingredients; set aside.
2. In a large bowl, beat butter with a handheld mixer until smooth. Add sugars; beat until fluffy. Add egg and vanilla; beat until smooth. Add flour mixture; beat to form a dough. Stir in oats, chocolate, pecans, and coconut. Form dough into 24 balls; divide between 2 parchment-lined baking sheets. Bake until cooked through, 16–18 minutes. Let cool. Full recipe -Here+ print it- here
---------------
3. Lately, I wrote a review of Radio Rosco a Chef Restaurant in Tel Aviv. It was our second visit there.The food is mostly italian and you can find there great thin pizzas and yummy good desserts ,we love this place .More pics can be found in one of my known Hebrew Food Blog - Here ; please ,feel free and enlarge any pic you want :)
התפרסם היום בבלוג האוכל של חנית ורן
Labels: chocolate, cookies, oatmeal, restaurants, עוגיות, שוקולד, שיבולת שועל
Friday, June 19, 2009
The Best Ever Lemon Meringue Pie פאי לימון נפלא
A fresh lemon traditional pie delicious!
Crust Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
6 tablespoons cold Butter = 90 gr
2 tablespoons cold water
Filling Ingredients:
1 cup sugar =200 gr
1/3 cup cornstarch
1/4 teaspoon salt
1 1/4 cups water
4 Egg yolks, beaten
1/2 cup fresh lemon juice
3 tablespoons Butter =45 gr
2 teaspoons freshly grated lemon zest
Meringue Ingredients:
4 Egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
H O W :
Heat oven to 475°F. Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.
Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Prick bottom and sides of crust with fork. Bake for 8 to 10 minutes or until lightly browned. Cool; set aside.
Reduce oven temperature to 325°F (160C) . Meanwhile, combine sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture comes to a full boil (7 to 9 minutes). Boil 1 minute. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with wire whisk. Gradually stir egg mixture into remaining hot mixture. Continue cooking, stirring constantly, until mixture reaches 160°F. and is thickened (2 to 3 minutes). Whisk in lemon juice, butter and lemon zest. Remove from heat; set aside.
Beat egg whites and cream of tartar in large bowl at high speed until foamy. Continue beating, gradually adding 1/2 cup sugar, until stiff peaks form and mixture is glossy (3 to 4 minutes). Pour hot filling into baked pie shell. Spread meringue over hot filling, completely sealing to edge of crust and mounding slightly in center.
Bake for 25 to 30 minutes or until meringue reaches 160°F. and is lightly browned. Cool at room temperature for 1 to 2 hours. Refrigerate at least 1 hour before serving. Store refrigerated.
! זו המנה האחרונה שנותרה, זה טעים כל כך+%D7%A9%D7%9C+IMG_2249.JPG)
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנוהתפרסם היום בבלוג האוכל של חנית ורן
Labels: cakes, lemon, לימון, עוגות
Tuesday, June 16, 2009
Easy white bread לחם לבן פשוט
Easy white bread/ BBC good food לחם לבן קל הכנה- המתכון בעברית
500g strong white flour , plus extra for dusting
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
300ml water
H O W :
Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size.
Heat oven to 220C/fan 200C/gas 7. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Full recipe- Here
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן
Labels: bread
Saturday, June 13, 2009
Chocolate caramel slice ממתק שוקולד קרמל
Chocolate caramel slice/Taste.com.au ממתק שוקולד קרמל- בעברית
Ingredients
Base
1 cup plain flour, sifted =140 gr
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
Filling
400g can sweetened condensed milk
2 tablespoons golden syrup
60g butter, melted
Topping
60g copha, chopped - I use butter
125g cooking chocolate, chopped
H O W :
Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan [I use a smaller pan :25x18 cm].
Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden (12 minutes in a small size oven ) . Remove from oven. Cool.
Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.
Source :Super Food Ideas - November 2003, Page 27 -Recipe by Johnston Family
Full recipe - Here
"....Make filling: Combine all ingredients in a saucepan over medium heat.."
".... Cook, whisking, for 8 minutes or until golden.."
Chocolate caramel slice ממתק שוקולד קרמל
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו +התפרסם היום בבלוג האוכל של חנית ורן
Wednesday, June 10, 2009
Touch-of-Grace Biscuits לחמניות חינניות
These Biscuits are east to bake (very easy) wonderful and marvelous. It's my first time baking them, but absolutely not the last time, give them a try .Shirley Corriher's Touch-of-Grace Biscuits /The splendid table לחמניות קטנות נפלאות-המתכון
Preheat oven to 475. Set a rack in center of oven.
Blend together in a bowl:
1 1/2 cups white lily self-rising flour, or 1 cup other brand self-rising flour and 1/2 cup granulated flour , plus 1/2 teaspoon baking powder
1 tablespoon sugar
Between 1/8 and 1/4 teaspoon salt
Work in with finger tips:
3 tablespoons shortening (Crisco, Spry, etc.)
Add and stir with a spoon until just mixed - dough will be wet and gooey:
3/4 cup buttermilk
1/2 cup heavy cream
For shaping and baking:
Spray 8-inch cake pan with non-stick spray. Have 1 cup non-self-rising flour in a pie plate. Spray a medium ice cream scoop or tablespoon with non-stick spray . Scoop up biscuit dough and drop in flour.
Sprinkle with flour and roll in flour. Shake off excess and shape into a tall round. Place in cake pan. Continue process until all dough is used, pressing biscuits snugly next to each other. For wretched excess, you could brush bicuits with melted butter. Bake about 15 to 18 minutes, or until golden brown. Eat hot, turning out the panful of biscuits onto a platter, and gently separating them with a paring knife .Full recipe
Monday, June 08, 2009
Quick radish pickles צנוניות כבושות
"... toss them with 1 tablespoon kosher salt to coat well..."
"..While the radishes are softening, toast the mustard seed and black peppercorns in a small saucepan .."
... Add the vinegar, one-half cup water, the sugar ..
Quick radish pickles/ From the Los Angeles Times ,July 23, 2008 צנוניות כבושות<---מתכון
2 bunches radishes (about 3/4 pound with tops removed)
1 tablespoon plus 1/4 teaspoon kosher salt, divided
1 teaspoon whole mustard seed
1/2 teaspoon whole black peppercorns
3/4 cup rice vinegar
1 tablespoon sugar
H O W :
1. Trim the tops and tails of the radishes and quarter them lengthwise. In a large, nonreactive bowl, toss them with 1 tablespoon kosher salt to coat well. Add water to cover and several ice cubes. Set aside until the radishes have softened slightly but are still crisp, about 2 hours.
2. While the radishes are softening, toast the mustard seed and black peppercorns in a small saucepan over medium-high heat until they are fragrant, about 2 minutes. Add the vinegar, one-half cup water, the sugar and the remaining one-fourth teaspoon salt and simmer 3 to 5 minutes. Remove from the heat and cool until the pickling mixture is just warm to the touch.
3. Rinse the radishes well and pat them dry with a towel. Place them in a small, nonreactive container and pour the warm pickling mixture over them to just cover. Seal tightly and refrigerate at least 1 day to mature.
Full recipe is < here >
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן
Sunday, June 07, 2009
The most easy way to make:Chimichurri צ'ימיצ'ורי
The wikipedia says :
"... Chimichurri is a sauce and marinade for grilled meat originally from Argentina but used in countries as far north as Nicaragua.[1]..."
The Chimichurri sauce is very popular here in Israel, we eat it also as a spead, with cheese, in the daily salad too.
Again, looking for another recipe I've found an old recipe from an unknown magazine .
A short and simple recipe for Chimichurri sauce .This sauce is based on chopped parsley and minced garlic and isn't hot ,only fresh , very green and piquant. to this version fresh Oregano is added. so I went to the near market , buying lot of fresh parsley:
I've chopped everything with a small size mixer and then in a bowl I've added the oil, lemon juice and the spices:
You can eat your Chimichurri right now or keep it for tomorrow :
Here is the Chimichurri recipe : מתכון לצ'ימיצ'ורי בעברית - כאן
1 cup parsley = 1 package
1 TB fresh oregano (or 1/2 TB dry oregano)
2-3 minced garlic cloves
juice from 1 lemon
4TB olive oil
2 TB vegetable oil
1/2 ts salt
1/4 ts sugar
a very small amount of red pepper flakes
4 TB water
How:
Mince the parsley ,oregano and the garlic .
Pout it to a bowl and mix in all other Ingredients. This sauce will keep fresh and good in the refrigerator for few days .
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן
Friday, June 05, 2009
pickled small tomatoes עגבניות כבושות
The hebrew word for these small red tomatoes is Sherry tomatoes.I love these small and sweet tomatoes. A week ago I've found myself at the supermarket buying 2 small baskets full with small tomatoes,the price for 2 (they sell only 2..) was excellent,only 9 shekel .when I went home I was curious and I put the tomatoes on my kitchen weigh-scale :2.400 kg both of the baskets, what a price (1$ = 3.9310 shekel) ! 
The small tomatoes were selected - here are they in the bright green bowl:
Now I have to wash my tomatoes.. in another green and huge bowl .here are my small tomatoes in the soap bath..
Washing them with clean water ..they are shining ..
I've cut an X in every tomato, like this one : (for letting the brine later into them )
Pickled small tomatoes < עגבניות שרי כבושות-מתכון בעברית -< כאן
You need:
Glass jars
water
salt
garlic
stalks and leaves from a celery root
[dill and hot pepper can be added]
How:
Fill the jars with layers of the small tomatoes,garlic,the green leaves and cut up stalks.In another bowl mix the Brine (the salt with the water). make the salt water by adding 1 ts of salt (5-6 gr salt) to every 1 cup (200 ml) of water.mix few cups of water with the salt until the salt is dissolved.poor the salt water into the jars until they cover the tomatoes.seal the jars as usual.
Put the filled jars in the kitchen and wait.. after 4-7 days (or 2-3 days in the summer) the tomatoes will be ready to eat.their color become darker and will have a good smell .now, you have to keep them in your refrigerator ,it's better in small size jars or glass/plastic boxes .These pikled tomatoes can be eaten with every salty food.It's Delicious !!
התפרסם היום בבלוג האוכל של חנית ורן
Monday, June 01, 2009
T is for Tomato Preserves ריבת עגבניות
It was my very first Tomato Preserves tonight. A huge surprise,a great taste and color, look at this Jam and please - don't say anything till you go and prepare it by yourself,a wonderful recipe !(I use small Tomatoes] .
T is for Tomato Preserves ריבת עגבניות
Tomato Preserves /The New York Times -August 22, 2008 [This recipe was created by Ruth P. Casa-Emellos, the director of the New York Times test kitchen] מתכון ריבת העגבניות בעברית- כאן For each pound of cored and peeled tomatoes:
¾ pound sugar
3 cloves
1 stick cinnamon
1 ¼-inch slice peeled ginger
¼ lemon, thinly sliced, seeds discarded.
H O W:
1. Core the tomatoes, then skin them by cutting a shallow X in their rounded end and dipping them in boiling water for 30 seconds. Peel. If the tomatoes are large, slice them in half (I did it)across the middle and remove their seeds. Weigh the tomatoes, then measure the sugar and spices.
2. Layer the tomatoes and sugar in a deep, heavy saucepan (enameled cast iron works best). Cover and let stand overnight (for 6 hours was good) — no need to refrigerate.
3. The next day (later the same day..), tie the spices in cheesecloth. Add the spice bag to the tomatoes along with the sliced lemon. Place over medium heat and bring to a simmer. Cook, stirring often, until the tomatoes have become slightly translucent and the syrup is thick and begins to gel. Don’t boil the syrup, or the tomatoes will fall apart. If the tomatoes finish first, remove them from the pan and reduce the syrup over medium-high heat. (40 minutes of cooking )Remove the spice bag. Meanwhile, sterilize enough jars to accommodate the amount of preserves.
4. Fill the jars ¾ full with tomatoes and lemons (or save the lemons to eat separately), and cover the tomatoes with syrup. Seal, using your preferred canning method: paraffin or processing.Full recipe
"..cutting a shallow X in their rounded end and dipping them in boiling water for 30 seconds. Peel..."
".. Layer the tomatoes and sugar in a deep, heavy saucepan .."
"... Cover and let stand overnight .."
.. 3 cloves ,1 stick cinnamon .. peeled ginger..
"... Cook, stirring often .."
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנוהתפרסם היום בבלוג האוכל של חנית ורן
Saturday, May 16, 2009
Prunes Ice Cream גלידת שזיפים
3 days ago I was looking for Nira Rousso's Hebrew Cookbook: "Dairy delicacies" .I couldn't find this book ,until yesterday.This Cookbook was standing on one of my Cookbook's shelves.. ; anyway ,I took the book with me when I was on my way to my work day.On page 82 I've found an interesting recipe for a prunes Ice cream.Let's talk first about the first step: How to make the prunes sauce,which is this Ice cream base.This Sauce is delicious as a base to other sweets too.Here is how: use 30 pitted (stoned) prunes , 1 / 2 cup brandy, 1 / 2 cup sherry brandy or Cream de cassis as I use,1/2 cup sugar and 2 / 3 cup water . Cook everything together for 15-20 minutes.cool this sauce for 15 minutes. המתכון המלא לגלידת השזיפים נמצא- כאן 
Step 2: ground the prunes sauce (prunes with the liquids) until you get a smooth paste. My small food processor did it for me . Now , put this paste into a medium size bowl. Add 1 ts. vanilla essence and 1 package of 250 grams soft white cheese 5-9% fat ( maybe Ricotta cheese can replace the Israeli soft and white cheese). Mix only slightly.In a separate bowl whip up 250 ml sweet double cream with 2 TB icing sugar until stiff. Fold the whipped cream into prunes-cheese mixture . Freezer at least one night .
Prunes Ice cream
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן
Thursday, May 14, 2009
Spinach and Feta Squares מאפה תרד וגבינה
I had a green day today.. full with Spinach .. ;This quick salty (without adding salt) green cake like ,is just So good ! ,a soft and delicacy dish for everyone, any time of the day.eat it warm or cold..We love these squares !! and Please enlarge this pic.. don't ask me why ;-)
Spinach and Feta Squares/recipe by By Liz Biro-Star-News Correspondent מאפה תרד וגבינה- בעברית 1 cup finely chopped onion = 1 onion
1 large garlic clove, minced
1 tablespoon butter = 15g
3 eggs
1 cup milk
1 cup flour
2 teaspoons baking powder
1 tablespoon minced fresh thyme or 1 teaspoon dried - I didn't add
4 tablespoons minced fresh basil or 1 tablespoon crumbled dried - I didn't add, but next time I will
½ teaspoon finely grated nutmeg
1 10-ounce package frozen chopped spinach, thawed and squeezed dry - I use 350 gr
1 cup crumbled feta cheese (about 6 ounces) - I use only 150 gr
1 cup grated Monterey Jack cheese with jalapeno (about 4 ounces) - I use 100 gr
Preheat oven to 350 degrees. In a small saucepan cook the onion and garlic in the butter over moderately low heat, stirring occasionally, until they are softened. In a large bowl beat the eggs with the milk until the mixture is well blended, stir in the flour, baking powder, thyme, basil and nutmeg, then fold in the onion mixture, spinach and cheeses.
Spread the mixture in a 9-by-12-inch baking dish, bake it for 30 minutes (35 minutes) or until the top is lightly browned and the mixture pulls away slightly for the sides of the dish.
Let the mixture cool in the dish on a rack for a few minutes and then cut it into bite-size squares for hors d’oeuvres or larger squares for brunch. Serve the squares hot, at room temperature or chilled.
Full recipe is Here
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן
Wednesday, May 13, 2009
Lemon Tart - Tarte Au Citron טארט לימון
I'm a Lemon lover. I always was and always will be .. ! 
Lemon Tart - Tarte Au Citron טיפים- טארט לימון /Bon Appétit May 1999
For crust
1/3 cup almonds (about 2 ounces) - I use 60gr almonds
1 1/4 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces - I use 90 gr
2 tablespoons (or more) ice water - I use 1 TB
For filling
2/3 cup fresh lemon juice
1/2 cup sugar
3 tablespoons crème fraîche or sour cream - I use sour cream
4 large eggs
---
Lemon slices (optional) - Yes ,sure ! :-)
Make crust:
Finely grind almonds in processor. Add flour, sugar and salt and process until blended. Add butter and process until mixture resembles coarse meal. With machine running, add ice water, 1 tablespoonful at a time, and blend until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.
Preheat oven to 375°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold dough overhang in, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes. Bake crust until set and light golden, piercing with fork if crust bubbles, about 30 minutes (25 minutes). Cool crust on rack 15 minutes. Maintain oven temperature.
Make filling:
Whisk lemon juice and sugar in medium bowl to blend. Whisk in crème fraîche. Whisk in eggs 1 at a time until well blended. Pour mixture into crust.
Bake tart until filling is set, covering crust edges with foil if browning too quickly, about 35 minutes (30 minutes). Cool tart completely in pan on rack. Refrigerate until cold, about 2 hours. Keep refrigerated.
Garnish tart with lemon slices, if desired. Cut into wedges and serve.
Full recipe - Here Bon Appétit May 1999
Print this recipe - Here Bon Appétit May 1999
Labels: cakes, lemon, לימון, עוגות
Saturday, May 02, 2009
The Papaver and the black Sesame Seed Cake
Sesame Seed Cake עוגת שומשום שחור- מתכון בעברית
Ingredients:
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs, room temperature
2 1/2 tsp. toasted sesame oil
1 tsp. vanilla extract
8 tbsp. butter, room temperature
1 cup sugar - I use only 2/3 cup sugar
1/2 cup buttermilk, room temperature - I use plain yogurt
1/4 cup toasted black sesame seeds - I didn't toasted them
Full recipe for this tasty cake - Here
Pablo Rozenberg - With The Tears you CryChanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן
Tuesday, April 14, 2009
Spring Market in Israel שוק אביבי
התפרסם היום בבלוג האוכל של חנית ורן
Labels: market
Friday, April 10, 2009
Happy Passover פסח שמח
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Tuesday, April 07, 2009
Chocolate Fudge פאדג' שוקולד
400g chocolate, chopped
395 g cans sweetened condensed milk
1 teaspoon vanilla extract
150g unsalted butter, chopped
1½ tablespoons orange-flavoured liqueur
Place the chocolate, condensed milk, vanilla, butter and liqueur in a saucepan over low heat and stir until the chocolate is melted. Increase the heat to medium-high and simmer for 3–4 minutes or until the mixture is smooth and slightly thickened. Carefully pour the mixture into a lightly greased 16cm-square tin(I use a 20cm tin) lined with non-stick baking paper and smooth over with the back of a spoon. Refrigerate for 4-5 hours or until set. Remove from the refrigerator. Using a sharp knife, cut the fudge into 4cm squares (I cut them smaller..) and wrap each piece in non-stick baking paper. Makes 16 or more ...
* You can also use Cointreau, Grand Marnier, triple sec or even an eau de vie to flavour the fudge for adults only. Full recipe - here+ print this recipe - here
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חנית ורןLabels: chocolate
Friday, March 27, 2009
Come with me to the Sea ..
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנוהתפרסם היום בבלוג האוכל של חנית ורן
but the sky was blue...Saturday, March 21, 2009
Milk Bread לחם לבן בסיסי
Milk bread recipe/Delicious Magazine לחם לבן- מתכון בעברית
recipe by Felicity Barnum Bobb
Ingredients
750g strong plain white flour
2 tsp salt
75g butter, cut into small pieces
7g sachet fast-action dried yeast = 2.25 ts
1 tbsp golden caster sugar
300ml milk (+150 ml water)
H o w :
1. Put the flour into a large bowl and add the salt. Add the butter and rub it into the flour with your fingertips until it’s like breadcrumbs. Tip in the yeast and sugar.
2. Pour the milk into a large measuring jug and stir in 150ml water. Microwave on high for 2 minutes until warm. (Or warm in a pan over a medium heat.) Add to the flour and stir with a wooden spoon. Use your hands to mix the dough until it forms a soft dough that leaves the sides of the bowl clean.
3. Sprinkle a work surface with flour, then tip the dough onto it. Stretch and work the dough for 10 minutes until smooth and elastic. Roll the dough into an oblong shape.
4. Preheat the oven to 220°C/fan 200°C/gas 7. Grease a 900g loaf tin and add the dough. Cover with greased cling film and leave to rise in a warm place for about 40 minutes, until the dough is almost at the top. Discard the cling film, dust with some extra flour and bake for 35-40 minutes, until risen and golden brown. Cool in the tin for at least 20 minutes. Full recipe
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו .התפרסם היום בבלוג האוכל של חנית ורן
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