How to make Wholemeal Honey Rolls using your breadmachine

 

Sometimes, there is just nothing nicer than eating fresh, still warm, home baked bread rolls, and these ones in particular are fabulous. And if you have a breadmachine, all the hard work is done for you :)

 

What you need:

310ml water

30g chopped butter

1 tsp salt

3 tbsps honey



600g wholemeal flour

2 tsp dried yeast

 

What you need to do:

1. Add the ingredients in the order recommended for your machine (with mine, it's the wet ones first, then the dry on top).

2. Use the dough setting and set the machine going to work it's magic.

3. Once the dough is ready, divide it into 16 equal pieces. Lightly knead each one and shape into rounds.

4. Place onto a lightly greased tray and bake in a preheated oven at 200 degrees for about 12-15 minutes or until golden brown.

 

***If you would like extra fluffy bread, you can cover the rolls after placing them on the tray in cling film or plastic wrap, and leave in a warm place for about an hour, and they will double in size. Baking time is the same. But if you are impatient like me and my family, you can bake them as soon as the dough is made, and they are still super yummy.***

 

 

www.mariesbakehouse.co.uk

 

www.facebook.com/MariesBakehouse



 



How to make Coconut and Cranberry Slices

 

.

These are truly yummy, and VERY easy to make.

 

This recipe uses a very easy, foolproof method of baking. And it's really easy to follow. And you don't need to remember any measurements, because you weigh your eggs, and then use the same amount of butter (or baking margarine), sugar, and self raising flour.

 

For a 8" x 8" tray, I used 6 eggs, which is about 360g give or take, depending on the size and weight of your eggs. It doesn't matter if yours are over or under that weight, as long as you weigh the same amount of sugar, butter/baking margarine, and self raising flour it will still work.

 

So, for this recipe I used:

360g baking margarine

360g caster sugar

6 eggs

2 teaspoons of coconut flavouring

360g self raising flour

60 g dried cranberries

a sprinkling of sweetened coconut.

 

And before I go any further, let me introduce you to the flavouring. I know this is the second time I've recommended a product from Sweet Success, but I'm not on commission honestly!! I added some flavourings to one of my orders to give them a whirl and so far I'm impressed. So here they are:

 

I used the raspberry one in a milk chocolate fudge for Father's Day which went down very well, and the coconut one was used in this recipe. It just gives the flavours you are using an extra 'pop'.


So, back to the recipe.

1. Beat together the baking margarine and the sugar.

2. Add the eggs one at a time and beat into the mixture.

3. Add 2 teaspoons of coconut flavouring and beat.

4. Sieve in the flour and beat into the mixture again. At this stage if the mixture is not dropping consistency (it doesn't 'drop' easily off the spoon) add a splash of milk and beat that in until fully combined.

5. Add 60g cranberries and fold into the mixture.

6. Pour it into the prepared 8" x 8" tin. For this recipe I used my silicone one, which doesn't need lining, but if you are using a tin, I'd line it with greaseproof paper before you add the mixture.

7. Bake at 160 degrees for 20 minutes, then take out of the oven and quickly sprinkle the coconut over the top and return to the oven for a further 10 minutes. Keep your eye on it, it might only need 5 minutes.

8. Let it cool in the tin for about 15 minutes, and then take out to cool fully on a wire rack.

9. Enjoy with a cup of tea!

If you do have a go at baking this, do let me know how you get on :)

www.mariesbakehouse.co.uk

www.facebook.com/MariesBakehouse