6
Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the
flour and poppy seeds in the bowl, and mix at speed 1, gradually adding the liquid, then
increase the speed to 2, and mix for five minutes.
Remove the dough to a floured surface, cut into 8-10 pieces, roll into shape, then put on a
greaseproof baking sheet. Leave in a warm place till doubled in size. Brush with a little egg or
milk, and bake in a preheated oven at 220°C/425°F/gas 7 for 20-25 minutes, till golden brown
and hollow sounding on the base.
Italian herb bread dough hook
(makes a 1kg/2lb loaf)
575g strong white bread flour 1 sachet active dried yeast (about 2½ tsp)
290ml lukewarm water (30°-35°C) 2 tbsp olive oil
2 tsp sugar 2 tsp salt
4 tbsp mixed dried herbs
Mix the water, oil, sugar, salt and yeast in a jug, and leave for 5 minutes. Put the flour and dried
herbs in the bowl. Select speed 1. Gradually add the liquid, then increase speed to 2, and mix for
5 minutes. Put the dough in a bowl, cover and leave in a warm place till doubled in size (20-30
minutes). Put on a floured surface, knead gently to knock out the air, then shape, put on a
baking sheet, and leave in the warm till doubled in size. Bake in a preheated oven at
200°C/400°F/gas 6 for 25 minutes or till golden brown and hollow sounding on the bottom.
chicken & pesto pancake wraps whisk
pancake wraps
100g plain flour 1 large egg
300ml milk ½ tsp salt
oil for frying
filling
6 tbsp pesto (green or red) 2 cooked chicken fillets, shredded
75g Gruyere cheese, grated 50g Parmesan cheese, grated
handful of baby plum tomatoes large handful of fresh basil leaves
Mix the egg and milk in a jug. Sift the flour and salt into the bowl. Select at speed 3. Gradually
add the liquid, then increase speed to 5 or 6, and whisk for a minute or so, till smooth and light.
Drop small amounts of the batter into a hot saucepan coated with a little hot oil. Cook for a
minute on each side or till golden brown. Set aside and keep warm.
Roughly chop the tomatoes, and tear the basil into shreds. Spread each of the pancake wraps
with a little of the pesto, add cooked chicken, chopped tomatoes, and basil. Season with salt
and black pepper, then roll up, and put the wraps in an ovenproof dish and sprinkle with the
two cheeses. Brown under a hot grill till golden and bubbling.
apricot, lemon & rum pancakes whisk
100g plain flour 25g ground almonds
50g dried apricots 300ml milk
1 egg 25g butter (melted)
grated rind of ½ lemon 2-3 tbsp rum
pinch salt oil for frying
Soak the dried apricots overnight in the rum. Mix the egg, milk, lemon rind and melted butter in
a jug. Sift the flour into the bowl, add the ground almonds and salt, and whisk at speed 3,
gradually adding the liquid, then increase the speed to 5 or 6, as everything is incorporated,
then whisk till the batter is smooth. Heat the oil in a frying pan and drop in tablespoons of
batter to make the pancakes. Cook for a minute or so on each side till golden. Put in a stack and
keep warm. Purée the rum and apricots in a blender, put a little purée on each pancake and roll
up. Serve warm with cream or ice cream.
