French baguettes

Makes 3 baguettes

400g strong plan white flour

115g plan white flour

2,5 teaspoons salt

fresh yeast

300ml warm water

1 teaspoon cornflower

Stiff the flours and 1,5 teaspoons salt into a large bowl, then stir in the yeast. Add enough water, mixing to form a soft dough.

Turn the dough onto a floured surface and knead until smooth. Shape into a round, then place in an oiled bowl, cover and leave to rise in a warm place until doubled in size.

Knock back the dough on a lightly floured surface, then divide in to 3 equal portions, shape each portion into a baton abort 25cm

Place between the folds of a pleated tea towel for support, cover and leave to rise again until double in size.

Meanwhile, preheat the oven to 200C. Place a roasting tin of water on the bottom shelf of the oven.

Roll the loaves onto the baking sheet, using a sharp knife, cut several diagonal slashes in the top of each loaf at regular intervals. Bake the baguettes for 35 minutes or until the baguettes are brown. Transfer to a wire rack, serve warm or cold.

recipe from The Big Book of Bread, Anne Sheasby

baked doughnuts

Baked Doughnuts  

You can also knead the dough in the evening, refrigerate overnight and in the morning to bake donuts.

Ingredients 16 pieces: 

Dough: 

• 100 ml of warm milk 

• 50 g of fresh yeast 

• 370 g of wheat flour 

• 50 g sugar 

• 3/4 teaspoon salt 

• 3 eggs 

• 170 g butter 

• about 300 g jam or spread chocolate 

juice and zest of orange

Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 10 minutes, or until frothy.

Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar. Make a well in the flour and pour in the yeast mix, add the eggs and orange juice and orange zest, mix the ingredients with a wooden spoon.

On a floured work surface, knead the dough for five minutes. At the end of the dough should be smooth. Then add butter and knead the dough for 10 minutes.

Cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.

Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.

Divide the dough into 16 equal portions and shape each portion into a ball adding jam or chocolate inside.

Place all balls onto a floured baking tray and allow to rise for an hour.

Preheat the oven to 180C

Bake a tray at a time for 13–15 minutes until the doughnuts  are pale golden brown.

Leave them to cool on the tray for a few minutes, then transfer to a wire rack.