Baking Recipes
GRISSINI BAKING
GRISSINI
MAKES 32 GRISSINI
2½ teaspoons (1 package) active dry yeast
½ teaspoon sugar
1½ cups (12 fl oz/375 ml) warm water (105°-115°FI 40°-46°C)
3 tablespoons olive oil, plus extra for greasing
1½ teaspoons salt
1½ teaspoons dried rosemary
½ cup (2½ ozl 75 g) semolina flour, plus extra for sprinkling
3-3½ cups (15-17½ ozl 470-545 [...]
STEAMED RYE AND MAPLE BROWN BREAD
STEAMED RYE
AND MAPLE BROWN BREAD
MAKES ONE HB (500-GJ LOAF
Butter for greasing
½ cup (2½ oz/75 g) medium-grind yellow cornmeal, preferably
stone-ground, or semolina flour
½ cup (2½ oz/75 g) whole-wheat (wholemeal) flour or graham flour
½ cup (2 oz/60 g) medium-grind rye flour
1 teaspoon baking soda (bicarbonate of soda)
½ teaspoon salt
¼ [...]
CHEDDAR BISCUITS
CHEDDAR DROP BISCUITS
MAKES 20 BISCUIT MUFFINS
4 Cups (20 oz/625 g) unbleached all-purpose (plain) flour, plus extra
for sprinkling
4 teaspoons baking powder
1 teaspoon baking soda (bicarbonate of soda)
1½ teaspoons salt
¾ cup (6 oz/185 g) cold unsalted butter, cut into pieces, plus extra for
greasing (See Note)
2 cups (8 oz/250 g) coarsely shredded medium [...]
SWEET POTATO CORN BREAD
SWEET POTATO CORN BREAD
MAKES ONE 9-INCH (23-CMl CORN BREAD
2 sweet potatoes or yams (orange-fleshed sweet potatoes), about 1 Ib
(500 g) total weight, peeled and cut into chunks
1 cup (5 oz/155 g) fine- or medium-grind yellow cornmeal. preferably
stone-ground
1 cup (5 oz/155 g) unbleached all-purpose (plain) flour
1 tablespoon sugar
1 tablespoon baking [...]