Basic Bread Recipe

Ingredients:

30 g fresh yeast or 21 gms dry yeast (i.e. 3 7 gm sachets or about 7 tsps)
30 gms honey (or sugar)
625 ml just over tepid water
1 kg strong bread flour (I use all purpose flour)
30 gms salt
Some extra flour for dusting

Method:

1. Dissolve the yeast and honey/sugar in half the water
2. On a clean surface or in a large bowl, mix the flour and salt. Make a well in the middle and pour in the yeast mixture.
3. Using your fingers, making circular movements, slowly bring in some flour till the yeast mixture is absorbed.
4. Pour the remaining water into the well and slowly incorporate all the flour to make a moist dough. (Some flour may need more water while others less so adjust the quantities accordingly).
5. Knead the dough well to activate the gluten and develop the structure of the dough. Use the extra flour on you hands to stop the dough from sticking.
6. Lightly flour the dough, shape it into a round and place on a baking tray.
7. Deeply score the top of the dough with a knife so that it can relax and prove with ease.
8. Leave it for about an hour or so in a warm draught free place till it doubles in size. (I usually pop it in the oven of the microwave- both switched off of course! Cover it with cling film to speed things up a bit.)
9.  When the dough has doubled in size, knock the air out by punching it and kneading it again for about a minute.
10. Now you can shape it into whatever shape you like - round, flat, stuffed... - and leave it to prove again. This second proving stage is important to give the bread its lovely soft texture.
11. Once it has doubled in size, you can bake your loaf. Be careful not to knock the air out when putting it in the oven, Be gentle while closing the door etc. 
12. Put the loaf into a pre-heated oven (depending on the recipe variations you are following - for the plain loaf, I baked it at 200 for 25-30 mins) 
13. You can tell its cooked by knocking the bottom. If it does not sound hollow pop it back in the oven.
14. Once done, place on a rack to cool... cut slices or chunks.
    
    Enjoy!  

Shortcrust Pastry

Sweet Pastry:
1/2 cup cold butter
2 tbsp sugar
1 egg
1 tbsp cold water
1/2 tsp salt
1 1/4 cups unbleached all-purpose flour

1. Combine butter and sugar in the bowl of a food processor and process for 2 mins until smooth, stopping occasionally and wiping down the sides with a rubber spatula if necessary.
2. Stop the processor, add the egg, water and salt and process for another 2 mins, until smooth and uniform in texture.
3. Stop the processor and add the flour. process for 1 min until a neat ball is formed. Remove the dough and wrap in plastic wrap. it is rest in the refrigerator for at least 1 hour before using.


Note: this dough can be frozen for up to 2 months. Defrost at room temperature before using.



For a Savoury Pastry, follow the same recipe leaving out the sugar and adding 1 tsp salt instead of 1/2 tsp.. 

Choux Pastry

Choux paste is quite simple to make, but looks rather fancy! its used to make profiteroles and éclair shells.


Makes 36-40 small and 10-12 large shells 


1/2 cup water
1/2 cup milk (not non-fat)
1/2 cup butter
1 tbsp sugar
1/2 tsp salt
1 cup unbleached all purpose flour
4 eggs

1. Combine the water, milk, butter, sugar, and salt in a small saucepan and bring to boil over medium heat.
2. Stir in the flour and cook over low heat, stirring constantly, until the mixture forms a ball.
3. Transfer the hot dough to the bowl of an electric mixer and beat on low speed for 3 mins to cool slightly.
4. Add eggs one at a time, beating well after every addition to blend.
5. Cover the bowl with plastic wrap and chill for at least 30 mins. before using. Store covered for up to 24 hrs .
6. Place the paste in a piping bag or if you don't have one, simply spoon the paste onto a baking sheet. Bake at 190 degrees C for 10 - 15 mins.
7. Once the shells are golden and crisp, take them out of the oven, pierce the small shells and slit the large ones. Place them back in the turned off oven with the door ajar for 10 mins,  then cool them on a wire  rack. This ensures that the pastry remains crisp.


Pastry shells can be frozen. To use frozen shells, thaw them in a 220 degree oven for 3-4 mins.