Jazmine's Tortilla Wraps

Well school have sent home some recipes for my daughter to be cooking, as she is being home schooled this year.  The first one she has choose to make is tortilla wraps.

Recipe to come....

Making the bread tortilla dough

Jazmine chopping the salad and filling

Dry frying the wraps to cook them

The finished product, YUMMY!

Banana Loaf

• 100g butter
• 140g light muscovado sugar
• 2 eggs
• 3 large bananas mashed (I used 5 small ones)
• 150ml butter milk (I had none so I used ginger beer)
• 280g plain flour
• 1 tsp bicarbonate soda
• 100g of nuts and raisins (I used a nut, seed and fruit snack pack)

Cream the sugar and butter, then ad the eggs, bananas, butter milk (or beer).
Sieve in the flour, bicarb and add your nuts, seeds, dried fruit then fold in until mixed.

Bake for 1 hour and 15 minutes, then drizzle with icing.

Pizza Dough

• 350g strong white plain flour
• 7g easy blend yeast sachet
• 2 tablespoons olive oil
• 225ml (8 fl oz) blood warm milk (or water)
• teaspoon of sugar or honey
• 1/2 teaspoon of salt

Put the flour and salt in the mixer bowl, put the rest in a jug and mix.  Add the liquid in the jug to the flour in the mixer bowl, use the dough hook and mix for about 10minutes until a ball of dough.

Rest and rise for 1 hour, roll out onto trays.  Prick all over, cover and rest and rise again.  Add toppings!

Garlic Nan Bread

This is about as close as you are going to get to making garlic bread without a tandoori oven.

• 225g strong bread flour.
• 1 teaspoon dried yeast. 
• 1 teaspoon sugar.
• 1/2 teaspoon salt.
• 1 fluid ounce natural yoghurt or yoghurt based dip.
• 4 fluid ounce warm water.
• Oil for brushing. 
• Melted butter with finely chopped garlic in, crushed sea salt any fresh herbs (put in what ever you fancy).

1. Put the sugar, warm water and yoghurt in a bowl and mix until dissolved and leave your yeast to do it's thing.
2. Put everything in the mixer with the dough hook and leave until like a dough, then leave to kneed for 5 minutes.
3. Cover with cling film and a tea towel and leave somewhere warm (but not too warm) for an hour.
4. The put back on the mixer and let it kneed again for about 1 minute.
5. Roll out on to an oiled baking tray and brush on top with your garlic butter topping (or what ever you have chosen).
6. Grill on both sides on a very high heat until just browning the edges.

LOVELY!!!

Grain Rolls

2½ hours | 20 min prep

12 rolls

• 1 & 1/4 cups warm milk
• 2 teaspoons dry yeast or 16.5 grams of fresh yeast
• 1/4 cup sugar
• 1/4 cup butter, softened
• 1 teaspoons salt
• 1 egg
• 3 & 1/2 cups grain flour
• Melted butter and poppy seeds for glazing

Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon-- these rolls are worth the extra effort.

1. Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
2. Add sugar, 1/4 cup melted butter, salt and egg; mix well.
3. Add the grain flour and mix well.
4. Blend at medium-low speed for about 5-10 minutes, scraping down if needed.
5. Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
6. Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough.
7. Remove the dough from the bowl and divide into 12"plops" for burger size rolls or 20 or dinner size rolls; The dough will be very sticky.
8. Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.
9. Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
10. Melt the glazing butter and drizzle over the top of the rolls before baking.
11. Bake at 400°F / 180 for 10-15 minutes or until golden.

These rolls are heaven!

Dinner Rolls

2½ hours | 20 min prep

12 rolls

• 1 & 1/4 cups warm milk
• 2 teaspoons dry yeast or 16.5 grams of fresh yeast
• 1/4 cup sugar
• 1/4 cup butter, softened
• 1 teaspoons salt
• 1 egg
• 3 & 1/2 cups flour
• Melted butter for glazing

Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon-- these rolls are worth the extra effort.

1. Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
2. Add sugar, 1/4 cup melted butter, salt and egg; mix well.
3. Add flour and mix well.
4. Blend at medium-low speed for about 5-10 minutes, scraping down if needed.

1. Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
2. Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.

1. Remove the dough from the bowl and divide into 12"plops" for burger size rolls or 20 or dinner size rolls; The dough will be very sticky.
2. Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.
3. Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
4. Melt the glazing butter and drizzle over the top of the rolls before baking.
5. Bake at 400°F / 180 for 10-15 minutes or until golden.

The finished article!  It was so easy, this is the first bread I have EVER made.  It was kind of creamy tasting and a touch sweet.  But very very nice.  They would be delicious with jam on.