Jell-o Fruit

Photo by Coolhunter

Recipe by NotMartha

Pizza dough bread

Made some bread to use up leftover pizza dough. (Jamie Oliver's dough recipe). The dough was left out over night so I didn't expect it to make good bread.

Pre-heat the oven to 250 degrees.

Push back the dough, form into a ball. Coat with pumpkin oil. Leave to rest for 20 minutes.

Bake for 20 minutes.

Surprisingly delicious!

Rhubarb and ginger crumble

For the rhubarb:

700g / 1lb 9oz rhubarb, trimmed, sliced into 2cm pieces

2 pieces preserved stem ginger in syrup, finely chopped

2 tbsp stem ginger syrup

25g / 1oz caster sugar

For the crumble topping

175g / 6oz plain flour

50g / 2oz rolled oats

100g / 4oz unsalted butter, cut into small pieces

50g / 2oz caster sugar

50g / 2oz flaked almonds

1. Preheat the oven to 180C/350F/Gas 4. Tip the rhubarb into a 20cm/8in-deep pie dish and mix in the ginger, ginger syrup and sugar.

2. For the crumble, put the flour into a bowl with the oats. Rub the butter in with your fingertips to create crumbs. Stir in the sugar and almonds. Spoon half of the crumble mix on top of the rhubarb and pat down. Sprinkle over the remainder and leave it sitting loosely.

3. Bake in the oven for about 45 minutes, or until the rhubarb is tender and the topping is golden-brown.

Recipe by Lisa Allen, from BBC Food recipes

Dough: Simple Contemporary Bread

by Richard Bertinét

Recommended by Sarah Davis

Malted Walnut Seed Loaf

Tasty but weighty... need to refine my kneading technique...

500g Strong wholemeal flour

7g sachet of fast action yeast

1tsp salt

Up to 350ml water

100g mix of seeds- pumpkin, sesame, linseed, hemp seeds.

50g walnut pieces

A little sunflower oil for greasing

1. Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic, adding most of the seeds and all the walnuts as you knead the dough. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size, then knock back and shape into a large round. Roll the round in the remaining seeds, then lift the bread onto a tray to prove for about 30 mins until doubled in size.

2. Heat oven to 220C/fan 200C/gas 7. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread on a cooling rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

From BBC Good Food

Dad's bread recipe

Water (warm) 1.625 cups (one and five eighths; I actually put in rather more)
Skimmed milk powder 3 tablespoons (or simply use one cup of milk instead of one of water)
Sunflower oil 3 tablespoons
SOft brown sugar 5 tablespoons
Salt 2 teaspoons
Granary flour 4 cups
Fast action yeast 1 teaspoon
Vitamin C tablet 1 x 100mg ground up
Add seeds, soya flour, oat bran about 1 cup in total

My machine's cycle:
Knead 10min
Rise 1 25 min
Knead 2 20 min
Rise 2 35 min
Rise 3 70 min
Bake (121C) 60 min

(That's what it says in the book of words. I don't know what happens between rise 2 and rise 3. SOmething must of why not call it rise 2 = 105 min.)

Walnut and Honey Soda Bread

Hugh Fearnley Whittingstall recipe from the Guardian

Walnut and honey soda bread

Sweet and savoury at the same time, with an incredible depth of flavour, this quick bread is wonderful with cheese. Serves six.

200g walnuts

200g honey

500g wholemeal flour

4 tsp baking powder

10g salt

Preheat the oven to 200C/400F/ gas mark 6 and lightly oil a baking sheet. Divide the walnuts into two roughly equal piles. Put one half into a food processor or a mortar, then crush to a coarse powder. Using your hands, break the other pile of walnuts into large, rough chunks. Put the honey in a pan with 300ml water and heat gently until the honey dissolves.

Put the flour, baking powder, salt and all the walnuts in a large bowl and combine. Pour in the honey water and mix to a soft dough.

Turn the dough out on to a lightly floured surface, shape it into a rough, round loaf and place on the oiled baking tray. Slice a deep cross into the top, going almost right the way through to the baking sheet.

Bake in the preheated oven for 30-40 minutes, until well risen and golden brown. Remove, set aside to cool and serve immediately - at the very latest, eat within 24 hours.

http://www.guardian.co.uk/lifeandstyle/2007/oct/27/recipes.foodanddrink