Latest Recipe:

Feb 17th, 2012:
Bread Cheesecake

Bread



Vienna Bread

Method; Crumble the yeast into a basin and add one teaspoonful each of sugar and flour; cover with lukewarm milk. Then cover the basin and allow to rise in a warm place. Rub the butter into the flour and add the salt, then make a well in the centre and add the yeast together with enough warm milk to make a dough, knead the dough lightly with the hands until it does not stick to the hands; turn the3 smooth side uppermost, cut across and cover, place in a warm area and allow to rise for two hours. Knead lightly and divide into small rolls, plait, twist or use whatever shape you want; place on a grease tin in a warm place and allow to rise for ten minutes. Brush over with a little milk and sugar, then bake in a hot oven until a light brown.

Bread Cheesecake

Method; Roll out the pastry and cut into rounds, line some tins. Place the milk and butter into a saucepan and allow to boil, mix the following in a dish, bread crumbs, sugar and nutmeg followed by brandy, currants and a little grated lemon rind. Pour over the hot milk and mix, beat up the yolks then add the whites which had been whipped to a stiff froth. Place a good teaspoonful of the mixture in each tin and bake for fifteen minutes.