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Peanut Butter Shrimp

----- Original Message ----- 
  From: Marsha
  To: phaedrus 
  Sent: Sunday, August 26, 2001 9:15 PM
  Subject: very desperate

  Dear Phaedrus,
	Howdy from Texas!I have been seaching for  a
    recipe call Peanut Butter Shrimp! I have not been very 
    successful in find this recipe.If you know of this recipe
    please send it to me.Thanks for your trouble.

Hi Marsha,

The most popular version of peanut butter shrimp is the prize-winning dish served at Scampi's on South Padre Island. They don't give out that recipe. If there was one available, it would be a "copy-cat" recipe that someone had created by trying to duplicate the flavors in the dish.

I did find the recipe below. It's not exactly the same as Scampi's, but it's a basic recipe to start with. The difference between it and the Scampi's recipe seems to be that Scampi's shrimp contains, in addition to the ingredients below, some ginger and just a hint of jalapeno. I have no idea of the amounts of these two ingredients, you'll have to experiment. Add the ginger in the first step. Start with 1 tsp to 1 tbsp.

Or, if you don't care whether you duplicate Scampi's recipe, just use the recipe below as-is.


  Grilled  Peanut  Butter  Shrimp

   Ingredients : 
   1/4 c. creamy peanut butter
   1/4 c. soy sauce
   1/4 c. sugar
   1/2 tsp. garlic powder (optional)
   2 tbsp. vegetable oil
   1 tbsp. water
   1 1/2 lbs. lg. shrimp, shelled and deveined

   Preparation : 
      In saucepan, combine peanut butter and 2 tbsp. soy sauce, blend
   well.  Stir in remaining soy sauce, sugar, garlic, oil and brush
   shrimp with peanut butter sauce. Grill on covered grill over medium-hot
   heat 5 to 6 minutes or until shrimp turn pink.  Turn once 1/2 way
   through.  Use mesquite chips in grill for great flavor.    

The Peach Cake Paradox

----- Original Message ----- 
  From: Helen 
  To: phaedrus 
  Sent: Sunday, August 26, 2001 11:58 AM
  Subject: cake mix peach cake

  Hi Phaed:

  A short time ago, I saw a  recipe for a peach cake made with a 
  yellow cake mix and a can of peach pie filling.  Would appreciate 
  a copy if you have this recipe.

  Thank you.


Hi Helen,

I'm not sure what recipe you saw. I found several recipes of this type. Below are some that sound pretty tasty.


  Old  Fashioned  Peach  Cake

   Ingredients : 
   1 pkg. yellow cake mix
   1 can peach pie filling
   3 eggs
   1/2 tsp. lemon extract
   1/2 c. chopped nuts--
   1/2 c. sugar
   1/2 c. flour
   1/4 c. butter
   1/2 tsp. lemon extract

   Preparation : 
     Blend at low speed until completely moistened.  Beat 2 minutes at
   medium.  Use 9"x13" pan.  Sprinkle with topping.  Bake at 350
   degrees for 40 to 45 minutes.   
   Peach  Dump  Cake

   Ingredients : 
   1 1/2 cubes butter
   2 c. peach pie filling
   1 box yellow cake mix
   1 (2 oz.) pkg. almonds
   1/2 c. water

   Preparation : 
     In a 9 x 13 pan, pour pie filling with 1/2 cup water.  Spread cake
   mix over peaches.  Melt butter, spread over cake mix.  Spread nuts. 
   Bake at 350 degrees for 45 to 50 minutes.  
   Peach  Cake

   Ingredients : 
   1 box yellow cake mix
   1 can peach pie filling
   3 eggs
   1 tsp. vanilla extract (or lemon), divided
   1/2 c. nuts--
   1/2 c. flour
   1/4 c. margarine
   1/2 c. sugar
   1/2 tsp. vanilla

   Preparation : 
     Mix cake mix, pie filling, eggs, 1/2 teaspoon vanilla extract and
   nuts until moist; then beat with mixer at medium speed for 2
   minutes. Spread in greased and floured cookie sheet.  Make topping: 
   Combine flour, margarine, sugar and 1/2 teaspoon vanilla.  Sprinkle
   on top of cake.  Bake at 350 degrees for 40-45 minutes.  (Maxine
   Patterson's Mom) 
   Peach  Crumb  Cake

   Ingredients : 
   1 (1 lb. 2.5 oz.) pkg. yellow cake mix
   1 (1 lb. 5 oz.) can peach pie filling
   3 eggs
   1/2 tsp. lemon extract
   1/2 c. sugar
   1/2 c. flour
   1/4 c. margarine
   1/2 tsp. lemon extract

   Preparation : 
      Combine in large bowl dry cake mix, pie filling, eggs, 1/2
   teaspoon lemon extract.  Blend at low speed until moistened, about 1
   minute. Beat 2 minutes at medium speed.  Spread in greased and
   floured 13 x 9 x 2 inch pan.  In medium bowl combine sugar, flour,
   softened margarine, and 1/2 teaspoon lemon extract with fork or
   pastry blender.  Mixture will be crumbly.  Sprinkle over batter. 
   Bake 40-45 minutes in preheated 350 degree oven.
   Sour  Cream  Peach  Cake

   Ingredients : 
   1 pkg. yellow cake mix
   1 can (21 oz.) peach pie filling
   1/2 c. sour cream
   2 eggs

   Preparation : 
      Heat oven to 350 degrees.  Mix all ingredients in ungreased 13 x
   9 x 2 inch pan with fork, scraping corners frequently, until
   moistened.  Stir batter vigorously with fork, 1 minute, scrape sides
   with rubber spatula.  Spread batter evenly in pan.  Bake until top
   springs back when touched lightly in center, 40-45 minutes. Cool. 
   Loosen cake from sides; cut and serve directly from pan.  Store any
   remaining cake loosely covered in refrigerator.  Serve with a dab of
   whipped cream or Cool Whip.
   Peach  Coffee  Cake

   Ingredients : 
   1/4 c. oil
   1 yellow cake mix
   1 can peach pie filling
   3 eggs
   1/2 c. sugar
   1/2 c. flour
   1/2 stick oleo
   1/2 c. nuts

   Preparation : 
     Coat 13x9 inch pan with oil.  Mix cake mix, eggs and pie filling. 
   Place into pan.  Mix sugar, flour and oleo.  Crumble and add nuts. 
   Sprinkle on cake.  Bake at 350 degrees for 30 minutes, then for 10
   minutes at 375 degrees.  
   Peach  Cinnamon  Cake

   Ingredients : 
   1 pkg. yellow cake mix
   1 can peach pie filling
   3 eggs
   3 tbsp. sugar
   1 tsp. ground cinnamon

   Preparation : 
     Heat oven to 350 degrees.  Blend together cake mix, pie filling
   and eggs in large mixer bowl.  Beat at medium speed 2 minutes.
   Combine sugar and cinnamon.  Spread half the batter in greased 13 x
   9 inch pan; sprinkle with half the cinnamon, sugar, repeat with
   remaining batter and cinnamon sugar.  Bake 30 to 35 minutes.  Cool. 
   May top with Cool Whip.  

Lime Topping

----- Original Message ----- 
  From: Lime Lover
  To: phaedrus 
  Sent: Saturday, August 25, 2001 2:37 PM
  Subject: Lime topping

  I have been searching for a recipe for a topping for ginger bread cake 
  or spice cake.  This was something my Grammar School used to serve at 
  lunch.  This would have been 23 or 24 years ago longer.  The topping 
  looked almost like some sort of gel.  A spoonful was placed on top of 
  the spice or gingerbread cake.  Can you please help?


  Lime Lover

Hi Lime Lover,

I wasn't able to find a lime topping recipe or a gingerbread or spice cake recipe with lime topping recipe. However, we recall that at our school they served gingerbread cake with lemon topping. I searched on that and hit paydirt. Perhaps your school simply substituted lime peel and lime juice in these same recipes. That's what you can do. Just make the switch, and you should have a tasty lime topping.


  Ginger  Cake  With  Lemon  Sauce

   Ingredients : 
   1 c. sugar
   2 eggs
   2 1/2 c. flour
   1/2 tsp. salt
   1/2 c. shortening
   3/4 c. molasses
   1 tsp. ginger
   Lemon Sauce:
   2 lemons and the grated rind of one
   1 1/4 c. white sugar
   2 1/2 c. water and a little butter
   Pinch of salt

   Preparation : 
      Mix together in order given, then add 1 cup hot water with 1
   teaspoon baking soda added.  Bake at 350 degrees for 30 to 40
   minutes.  Bring lemon juice, rind, sugar, salt, water and butter to
   a boil.  Add a paste made of 1 heaping tablespoon cornstarch, 2 egg
   yolks, and a little water.  Cook with everything until it thickens. 
   Serve warm lemon sauce over cake and top with whipped cream. 
  Ginger  Bread  Cake  With  Lemon  Sauce

   Ingredients : 
   1/2 c. shortening
   1/2 c. sugar
   1 egg
   2 1/2 c. sifted flour
   1 1/2 tsp. baking soda
   1 tsp. cinnamon
   1 tsp. ginger
   1/2 tsp. cloves
   1/2 tsp. salt
   1 c. molasses
   1 c. hot water
  Lemon Sauce:
   3 tbsp. cornstarch
   2/3 c. sugar
   Lemon peel plus 1/3 c. lemon juice
   1 1/2 c. water
   1 tbsp. butter

   Preparation : 
      Melt shortening in 3-4 quart saucepan, over low heat (or melt in
   bowl in microwave).  Remove from heat.  Cool slightly.  Add sugar
   and egg; beat well. Sift dry ingredients.  Combine molasses and
   water.  Add dry and liquid to sugar mixture.  Pour into greased 9 x
   9 inch pan.  Bake at 350 degrees for 50-60 minutes.  Serve with warm
   Lemon Sauce.  Combine sugar and cornstarch in pan.  Add water,
   juice, and peel.  Bring to boil, stirring constantly.  When
   thickened, remove from heat, stir in butter.  Can be reheated.
   Lemon Sauce  With  Angel  Food  Cake

   Ingredients : 
   1/2 c. sugar
   1 1/2 tsp. cornstarch
   1/2 c. water
   1/4 c. Healthy Choice Cholesterol Free Egg Product
   4 c. assorted fruit (such as sliced kiwi, berries, mandarin oranges or grapes)
   3 tbsp. fresh lemon juice
   1 pkg. (10 oz.) angel food cake (cut in 8 slices)

   Preparation : 
     In small saucepan, combine sugar and cornstarch.  Gradually stir
   in water, egg product and lemon juice.  Cook over medium heat,
   stirring constantly until sauce comes to a boil and thickens.  Let
   cool.  Top each cake slice with 1/2 cup fruit, drizzle with lemon
   sauce.  Serves 8.  
    Lemon  Sauce - Angel  Cake

    Mix together and cook until sugar dissolves: 4 tbsp. butter, the
   juice & grated rinds of 2 lemons   Mix to a paste and add to hot
   lemon mixture: 1 1/2 c. cold water   Remove from heat and add 2
   beaten egg yolks.  Put back on heat until it bubbles up.  Cool,
   serve on wedges of angel food cake.  You may want to top it with
   whipped cream.  Store leftover sauce in refrigerator.  Serves 10.
    Cake  With  Lemon  Sauce

   Ingredients : 
   3 eggs
   1 3/4 c. sugar
   1 c. vegetable oil
   1 tsp. vanilla
   2 c. all purpose flour
   1 tsp. baking soda
   1 tsp. cinnamon
   1 tsp. salt
   2 c. peeled apples, cut into 1/2 inch pieces
   1 c. chopped pecans
   1 c. seedless raisins
   Lemon Sauce:
   1 lg. lemon
   2 egg yolks
   1 c. sugar
   2 1/2 tbsp. cornstarch
   1/2 tsp. salt
   1 1/2 c. water
   4 tsp. butter or margarine

   Preparation : 
      Beat eggs and add sugar, oil, and vanilla.  In separate bowl, mix
   flour, soda, cinnamon, and salt.  Add flour mixture to egg mixture
   all at once; blend and stir.  Add apples, nuts, and raisins to
   mixture; blend well.  Pour batter into well greased 11 x 7 x 2 inch
   pan (9 x 13 may be used but decrease baking time by 15-20 minutes). 
   Bake at 375 degrees for 55 minutes or until cakes tests done when
   wooden pick is inserted in center.  Grate peel from lemon and
   measure out 1 1/2 teaspoon rind.  Squeeze lemon and measure 3
   tablespoons juice.  Set aside.  Beat egg yolks lightly; set aside. 
   In separate bowl, blend sugar, cornstarch, and salt.  Measure water
   into saucepan. Gradually stir in sugar mixture.  Cook, stirring
   until mixture boils clear and thickens.  Remove from heat.  Beat
   small amount of hot mixture into egg yolks. Return yolk mixture to
   saucepan.  Cook and stir about 2 minutes.  Remove from heat.  Add
   lemon zest, juice, and butter.  Pour sauce over cake.  Yields 20-24

Swedish Princess Cake

----- Original Message -----
From: Lady
To: phaedrus
Sent: Monday, August 27, 2001 8:20 PM
Subject: Fwd: [1_Bakery_Madness] 

> is this true? Can you find hard to find recipes? I'm looking 4 Swedish
> foods to serve at a wedding reception and also a Swedish wedding cake..
> Can you help?  Also for the weird food like eels or pigs heads
> please..LOL

Hi Lady,

Well, yes. I like finding things for people. Call me crazy....

Since you are looking for Swedish recipes - you don't know exactly which ones - I'm giving you several links to Swedish recipe collections. That way you can pick and choose which ones you want. No baked sheep's heads? Oh well....

The cake is quite a different matter. From a little research I did, there seem to be more than one traditional Swedish Wedding cake. One is a ring cake (or rather, many, many ring cakes put together to form a big cake.) and the other is what is more commonly called a "Princess Cake" with layers of cake, cream, and marzipan. This second one seems to be the more popular. it's the first recipe below. The ring cake is the bottom recipe. I can't truly vouch for either of these recipes, I just came across them on the Internet.

Phaed s.html

Princess Cake

The smooth mantle of marzipan that wraps a princess cake like a gift is
probably what makes most cooks assume it's difficult to make. Nothing could
be further from the delicious truth. This very manageable dessert is
assembled like building blocks. And it has the potential for a wide variety
of flavor shifts. Bake one cake, split it, moisten the layers with a light
syrup (any flavor you like, with or without liqueur), and fill them with a
fluffy cream (good enough for dessert on its own, flavored as you like). The
easiest part looks the hardest: the marzipan wrap (the Swedes like to tint
it pale green). Just roll out the marzipan like a pie crust and fit it onto
the cake like a second skin - with that spandex cling.

Princess Gateau

Prep And Chill Time: With all the ingredients ready to use, about 1 1/2

NOTES: You can assemble the cake up to 2 days ahead. The cake and syrup can
be made 1 day before assembling; cover separately and store at room
temperature. Prepare filling just before you put the cake together.

Makes: 8 to 10 servings

Sponge cake (recipe follows)

Orange syrup (recipe follows)

Cream filling (recipe follows)

2 packages (7 oz. each) marzipan

1. With a long, serrated knife, slice cake in half horizontally Place bottom
half, cut side up, on a wide plate. Moisten evenly with 2/3 of the orange
2. Spoon all the cream filling onto bottom cake half; if it flows over the
sides, set cake in the refrigerator for a few minutes until filling is firm
enough to stay in place, then scrape it back on top.
3. Set remaining cake half, cut side down, on filling, aligning neatly with
bottom half. With a short spatula held upright against cake sides, smooth
filling into crevices between the layers. Cover airtight with a large
inverted bowl and chill at least 1 hour.
4. With a thin skewer, pierce top of cake (but not filling) at 1/2-inch
intervals, then slowly spoon remaining orange syrup over cake, letting it
soak in. Cover cake with bowl again and chill while you roll out marzipan.
5. With your hands, knead marzipan into a single lump, then pat into a 1/4-
to 1/2-inch-thick round, pressing edges to keep them smooth. With a rolling
pin, roll marzipan between 2 sheets of plastic wrap (keep smooth) to make a
neat round 14 to 15 inches wide (lift plastic occasionally to press cracking
edges together, then lay plastic back on top).
6. Pull off top piece of plastic wrap. Supporting marzipan with bottom piece
of plastic wrap, invert it over cake, center, lay it on cake, and peel off
wrap. Gently press marzipan neatly against sides of cake and plate rim
around cake. With a knife or fluted ravioli cutter, trim marzipan flush with
cake base on plate. Remove marzipan scraps and shape into decorations, such
as the ribbon shown below; arrange on cake. Serve cake, or cover with
inverted bowl and chill.

Sponge Cake

Prep And Cook Time: About 35 minutes

Makes: A 9-inch cake; 8 to 10 servings

About 2 tablespoons butter or margarine

1 cup all-purpose flour

1 teaspoon baking powder

1/2 cup low-fat milk

2 large eggs

1 cup sugar

1 teaspoon vanilla

1. Lightly butter a 9-inch round cake pan with removable rim.
2. In a bowl, mix flour and baking powder.
3. In a 1- or 2-cup glass measure in a microwave oven at full power (100%),
or in a 1- to 1 1/2-quart pan over medium heat, warm milk with 2 tablespoons
butter until butter is melted, stirring occasionally, 1 to 2 minutes.
4. In another bowl with a mixer on high speed, whip eggs, sugar, and vanilla
until foamy. Add flour and milk mixtures. Stir to mix, then beat until well
blended. Scrape batter into buttered pan.
5. Bake in a 350 [degrees] oven until cake edge just begins to pull from pan
sides and top springs back when lightly pressed in the center, 20 to 25
minutes. Invert cake onto a rack and turn rounded side up. Let cool 20
minutes. Use, or cover when cool and store at room temperature up to 1 day.

Orange Syrup

Prep And Cook Time: About 25 minutes

Makes: About I cup

In a 1 1/2- to 2-quart pan over high heat, bring to a boil 1 1/4 cups orange
juice, 1/4 cup sugar, 1/4 cup water, 2 tablespoons lemon juice, 1 teaspoon
coriander seed, and 1 teaspoon grated orange peel. Boil until reduced to 3/4
cup, 10 to 15 minutes. Let cool at least 10 minutes. Pour through a fine
strainer into a bowl; discard residue. Add 1/4 cup rum, orange-flavor
liqueur, or more orange juice.

Cream Filling

Prep And Cook Time: About 15 minutes

Makes: About 4 cups

1. In a 1 1/2- to 2-quart pan, combine 1/4 cup sugar, 1 1/2 teaspoons
cornstarch, 1 envelope unflavored gelatin, 1 1/2 cups low-fat milk, and 1
teaspoon grated orange peel.
2. In a small bowl, beat 1 large egg to blend; stir into milk mixture. Whisk
over high heat until mixture boils, 3 to 4 minutes.
3. Immediately nest pan in ice water. Add 2 tablespoons rum, orange-flavor
liqueur, or orange juice and stir often until mixture is cool and holds soft
mounds when spooned, but is not firm, 6 to 8 minutes.
4. In a deep bowl with a mixer on high speed, beat 1 cup whipping cream
until it holds distinct peaks. Fold cooked mixture into cream. Nest bowl in
ice water and stir occasionally until mixture holds soft mounds, 3 to 5

Tint And Shape It

Add food coloring, a few drops at a time, to a lump of the naturally
ivory-color marzipan; knead in your hands or on a board until the color is
evenly distributed. For contoured ribbons, gently bend marzipan strips with
your fingers into desired shapes. For figures, shape small pieces and press

What is marzipan?

Marzipan is a confection made with blanched almonds, ground into a fine
paste, and blended with sugar syrup and, maybe, egg whites. As malleable as
clay, it's often modeled into little animals and vegetables. They're so
cute, you usually don't want to eat them until they're dried out - and then
you won't want to. When fresh, however, marzipan is tasty and easy to

* For smooth, flat pieceS, roll marzipan between sheets of plastic wrap
(keep them smooth). Some cooks use powdered sugar instead of plastic wrap to
prevent sticking, but plastic achieves a cleaner look.

Little squirts

* Handling a pastry bag is easy, provided you tend to a few details. Most
important, keep the flow going in the fight direction by twisting the top of
the bag snugly down to the contents, then squeezing with steady pressure.
This is no problem if you're using both hands, as is typical when decorating
a cake. But when applying decorations to tiny bases, as for these classic
savory cheese appetizers, you need one hand to hold the base down so the
piped mixture detaches from the bag instead of lifting up the base.

The secret is to fold the twisted top down against the side of the bag,
place your palm against it, then, surrounding the bag with your hand, pinch
the base of the twist shut with your thumb and index finger (see photo, near
right). When you're working with one hand, the bag should not be more than
half full; otherwise, the top can pop loose.

Pastry bags vary in convenience. Canvas ones need to be laundered; those
with plasticized finishes can be hand-washed. Inexpensive (40 to 60 cents
each) heavy-duty clear plastic bags are disposable. But with all, you can
change tips midstream. Before filling the bag, insert a screw-based neck
(sold in cookware stores) into the hole, fit the decorative tip over its
narrow end, and secure.
mandelringstarta --18 Rings

18 oz. (500 grams) almond paste
18 oz. (500 grams) powdered sugar
2-3 tablespoons flour
3-4 egg whites
1/4 cup powdered sugar for kneading
1 1/2 cups powdered sugar, sifted
1 egg white
1 teaspoon vinegar
Grease the forms extra well with softened butter, and dust the forms well
with finely ground bread crumbs. Mix almond paste and powdered sugar. Add
egg whites Mix well. Place bowl in hot water and knead dough until it is
lukewarm. Turn out on board sprinkled with 1/4 cup powdered sugar. Let rest
10 minutes.
Knead 2 to 3 minutes. Press dough through cookie press into greased ring
forms. The hole in the cookie press disk should be approximately 1/2" in
diameter, or dough can be rolled out by hand. Bake at 300 F for 20 minutes.
Do not remove rings from forms until cold.

Use decorating nozzel to apply frosting on each ring, and place each ring on
top of one another. The frosting will keep the rings fastened together.

Keep the cake in a sealed box. Place a fresh piece of bread or a peeled
potato in the box for two days before you serve it to make the cake chewy.
The cake can be frozen, and normally becomes chewy when defrosted.

Bloomer Bread

----- Original Message -----
From: lee
To: phaedrus
Sent: Sunday, August 26, 2001 9:17 AM
Subject: help

> a friend of mine is looking for an old recipe called  Bloomer bread.

Hi Lee,

I can only find one type of bloomer bread, and it's not really a type of bread as much as it is a shape of bread. Bloomers are a British style of baking bread that apparently never caught on over here in the states. Just about any bread recipe can be used for a bloomer, since "bloomer" doesn't refer to the ingredients, but to the shape. The white bread recipe below is commonly cooked in the shape of bloomers. So... what's the shape of a bloomer? I looked all over the web and could not find a picture of a bloomer. I think that it's the shape that a round lump of dough about the size of a man's fist would take if it's just put into an open pan rather than into a loaf pan, but I'm not sure. Also, you can buy bloomer bread at:

Geordie Bakers


Country Style White Bread


250g strong bread flour

15g fresh yeast

250ml water
Combine flour, water, yeast and allow to ferment for approximately four hours.


515g sponge
720g strong bread flour
20g salt
450ml water
When the sponge has fermented, combine sponge, flour, salt and water to form
a soft dough. Mix for 12 minutes on slow speed. Form dough into a ball and
place dough in a lightly greased bowl and allow to ferment for 11/2hours. This
will make 2 large 760g loaves. Grease tins (24cmL, 11cmW, 9cmH) and form the
dough into two logs by rolling it using the palm of your hand, pushing out
any air bubbles. Let the dough rest for 5 minutes, then put the dough into
the tins, cover them with cling film and leave them in a warm place (draft
free) to prove to 1cm above the tin.
Bake in a pre-heated oven (220C for 35 minutes).

The dough could also be shaped on a lightly floured bench into 4 vienna
shaped loaves weighing 430g each. Using the palm of your hand and squeezing
any air bubbles out, form the dough into the required shape. Leave them to
prove on calico cloth on trays lightly dusted with semolina. Cover with
cling film, and leave them somewhere warm (away from drafts) until doubled
in size. Just before baking, using a razor blade, make three 1/2cm cuts
diagonally across the top of the loaves at equal intervals.

Pre-heat the oven with 2 baking trays inside to 250C. When the loaves are
fully proved, gently and quickly remove them to the hot baking trays
(lightly dusted with flour), leaving enough space between them for them to
expand. Leave to bake at 250C for the first 10 minutes, and then drop the
temperature to 210C for a further 23 minutes, leaving the oven door slightly
ajar for the last 10 minutes (e.g. wedge a peg in the oven door).

Hot quarry tiles are even better to bake the bloomer loaves on as they
transfer the heat more effectively than the metal trays, and more accurately
replicate the stone floor of a bread oven.

Water sprays (for introducing steam into the oven) can be used to replicate
the steam injection on commercial bread ovens. This helps develop the crust.
Spray oven with plenty of water when the dough is first put into the oven.
Plain White Bread

Prep and cook time: 2 hours +

1kg (2.2lb) strong plain flour
2 tsp salt
25g (1oz) butter
20g (3/4oz) fresh yeast
1 tsp sugar
600ml (1 pint) warm water
To glaze
egg wash: 1 egg beaten with a pinch of salt

Sift the flour and salt into a large bowl. Rub in the butter to resemble
fine breadcrumbs.

Cream the yeast and sugar together with 1 tbsp of the warm water.

Pour the yeast mixture into the centre of the flour with most of the
remaining water. Mix together to form a soft, but not sticky dough, adding
more water as necessary.

Turn the dough onto a lightly floured board and knead for 8-10 minutes or
until smooth and elastic.

Turn the dough into a lighly oiled bowl, cover with oiled cling film. Rise
in a warm place until double in bulk about 45-60 minutes.

Lightly oil a baking sheet. Knock the dough back for 4-5 minutes and shape
the bread into 2 loaves of your choice. Cover and leave to prove, in a warm
place, for 10 minutes.

Glaze the bread with the egg wash and bake at 425F/220C/gas mark 7 for 10
minutes. Lower the oven temperature to 400F/200C/ gas mark 5 and continue
baking the bread for a further 20-25 minutes or until the loaf is golden
brown and sounds hollow when tapped.

Turn the loaves onto a wire rack to cool completely.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus