Saturday morning baking

It was an early start for a Saturday.  Swimming lessons for the little one and then back home to do some baking for breakfast.  I am enjoying orange and pecan scones spread with delicious organic lemon curd from Oxenfoorde, and carrot muffins.

Carrot Muffins

175g/6oz margarine at room temperature
75g/3oz soft dark brown sugar
1 egg
15ml/1 tbsp water
275g/10oz grated carrot
150g/5oz plain flour
1 tsp baking powder
1/2 tsp bicarb soda
1 tsp ground cinnamon
1/4 tsp nutmeg
pinch of salt

oven 180C/350F/Gas 4

Cream margarine and sugar, beat in egg and water. Stir in grated carrots then sift over flour, baking powder, bicarb, cinnamon, nutmeg and salt, stir to blend evenly. Spoon batter into prepared muffin tins filling almost to the top. Bake for around 35 minutes. 

I am about to unwrap the lovely Kenwood chef we have purchased for Nick's chosen project of baking, so I expect there is going to be a lot more baking going on in this house and look forward to the lovely smells floating through the rooms. 

Autumn is here

The disappointment of yet another Scottish summer has well and truly passed and the promise of autumnal delights takes its place.  I seem to have 2 little girls feeling a bit under the weather today so we have settled down in the living room with DVD's and lovely candles to create a cosy relaxing atmosphere.  In the oven sit two loaves of Grandma's Split Top wheat bread, sweet smelling and delicious, getting ready for a wholesome snack with some lovely organic honey this afternoon.

Grandma's Split Top Wheat Bread

Makes 2 large loaves

500g/1lb strong wholemeal flour
100g/4oz extra flour, as needed to keep dough from sticking
500g/1lb strong white flour
30ml/2 tbsp honey
20ml/4 tsp sea salt
15ml/1 tbsp dried yeast (not "quick acting")
600ml/1 pint warm water
30ml/2 tbsp vegetable oil

1. In a large bowl, dissolve yeast in warm water with honey.  Let the liquid rest in a warm place for 10 minutes, until it is bubbly and smells yeasty.  If the water is too hot it will kill the yeast, if too cold everything will proceed very slowly.

2.  Mix in salt and slowly add the flour until it comes together in a blob.  The dough should still be soft and slightly sticky to the touch.

3. Sprinkle some flour onto a clean work surface and knead the dough, folding in loose flour so that the dough is elastic but does not stick to your hands or the counter.  Knead with vigour for 10 minutes.

4.  Grease a large bowl with vegetable oil.  Place the dough in the bowl and cover with a damp tea towel or cling film to keep in moisture.  Let the dough rise in a warm place for 1 1/2 hours or until it doubles in size.

5.Press the dough down to release extra gas then cut the dough in half and shape into loaves.  Place in greased baking tins or on baking sheets and let rise again for around 1/2 an hour until it doubles in volume again.

6.  Bake in pre-heated oven at 200C/400F/Gas 6 for 30 to 40 minutes until golden brown.  The bread will give a hollow sound when tapped.

7.  Now the hard part!  Resist the temptation to slice and eat for at least 20 minutes to complete the baking process.

Adapted from Baking Bread with Children by Warren Lee Cohen, Hawthorn Press.