1/2 quantity basic enriched white dough (see below steps 1 and 2)
made up with 45 ml (3 tbsp) horseradish sauce blended with the milk
35 g (l 1/4 oz) jar beef spread
1 beaten egg, to glaze
porridge wheatmeal, to finish
made up with 45 ml (3 tbsp) horseradish sauce blended with the milk
35 g (l 1/4 oz) jar beef spread
1 beaten egg, to glaze
porridge wheatmeal, to finish
method
1. Divide the prepared dough into eight equal pieces.
2. Flatten seven of the pieces and place a knob of beef spread in the middle of each. Bring the edges together and knead gently into a bun.
3. Grease and base-line a 19 cm (7 1/2 inch) round deep cake tin and arrange the buns in the tin with one bun in the centre.
4. Divide the remaining piece of dough into five small balls and arrange round the centre bun. With a well-floured finger make a deep hole in the centre.
5. Cover with oiled cling film and leave to rise until doubled in size.
6. Brush with beaten egg and scatter over the porridge wheatmeal. Bake at 230°C (450°F) mark 8 for 20 minutes, than at 190°C (375°F) mark 5 for about a further 15 minutes. Turn out and cool on a wire rack.
Basic Enriched White Dough
750 g (1 lb 10 oz) strong plain flour
10 ml (2 tsp) caster sugar
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
about 400 ml (14 fl oz) tepid milk
10 ml (2 tsp) salt
75 g (3 oz) butter
1 egg, beaten
1. Sift 200 g (7 oz) flour with the sugar into a large bowl. Crumble in the fresh yeast, make a well in the centre and gradually work in the tepid milk. (If using dried yeast, reconstitute according to packet directions.) Cover the bowl with oiled cling film and leave in a warm place until frothy—about 30 minutes.
2. Sift together the remaining flour and salt and rub in the butter. Stir the egg into the frothing yeast mixture with the dry ingredients. Mix well to a soft but manageable dough, adding a little more flour if the dough is too sticky.
2. Flatten seven of the pieces and place a knob of beef spread in the middle of each. Bring the edges together and knead gently into a bun.
3. Grease and base-line a 19 cm (7 1/2 inch) round deep cake tin and arrange the buns in the tin with one bun in the centre.
4. Divide the remaining piece of dough into five small balls and arrange round the centre bun. With a well-floured finger make a deep hole in the centre.
5. Cover with oiled cling film and leave to rise until doubled in size.
6. Brush with beaten egg and scatter over the porridge wheatmeal. Bake at 230°C (450°F) mark 8 for 20 minutes, than at 190°C (375°F) mark 5 for about a further 15 minutes. Turn out and cool on a wire rack.
Basic Enriched White Dough
750 g (1 lb 10 oz) strong plain flour
10 ml (2 tsp) caster sugar
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
about 400 ml (14 fl oz) tepid milk
10 ml (2 tsp) salt
75 g (3 oz) butter
1 egg, beaten
1. Sift 200 g (7 oz) flour with the sugar into a large bowl. Crumble in the fresh yeast, make a well in the centre and gradually work in the tepid milk. (If using dried yeast, reconstitute according to packet directions.) Cover the bowl with oiled cling film and leave in a warm place until frothy—about 30 minutes.
2. Sift together the remaining flour and salt and rub in the butter. Stir the egg into the frothing yeast mixture with the dry ingredients. Mix well to a soft but manageable dough, adding a little more flour if the dough is too sticky.
serving amount
makes one loaf
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
