BATH BUNS | BREAD RECIPES | JAMIE OLIVER
When they first appeared, in the 18th century, bath buns were strewn with sugar-coated caraway seeds. This recipe is adapted from Elizabeth David’s English Bread and Yeast Cookery.
Total Time 55 minutes
Yield 12
Number Of Ingredients 12
Steps:
- Gently heat the milk until tepid, then stir in the yeast.
- Combine the flour, sugar and 1 teaspoon of sea salt in an electric mixer or another large bowl.
- Using your hands or the mixer’s dough hook on medium, work in the butter till the mix is like fine breadcrumbs.
- With a wooden spoon, stir in the caraway seeds (if using) and yeasty milk until well combined. It will appear a bit wet, but don’t add any flour. Rest the dough for 10 minutes.
- Skip this stage if using an electric mixer. Grab a handful of dough, stretch it out and slap it back into the bowl. Continue to stretch and slap for 5 minutes until it’s more elastic and easier to handle.
- Turn the dough out onto a flour-dusted work surface and, with floured hands, knead it for 8 to 10 minutes (or 6 to 8 minutes using the mixer’s dough hook) until it is smooth and elastic.
- Place the dough in a large clean bowl, cover with a damp tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- Preheat the oven to 190ºC/gas 5. Line a baking tray with greaseproof paper (or use a non-stick baking tray).
- Knock back the dough and turn it out onto a work surface. Divide into 12 equal pieces and roll into balls.
- Place them seam-side up and push a sugar cube into the centres. Pull the dough around it so it is completely enclosed. Reshape into balls.
- Place sugar-side down on the tray and cover with a damp cloth. Leave in a warm place for 30 minutes, or until doubled in size.
- Beat the egg, then brush over the buns. Bake for 15 to 20 minutes, or until they are golden and sound hollow when tapped underneath.
- Just before you take them out the oven, warm the milk and sugar for the glaze until the sugar has dissolved.
- Transfer the buns to a wire rack and brush generously with the milk glaze while they’re still hot.
- Lightly crush the sugar cubes for the topping, then sprinkle on top with the caraway seeds (if using). Eat while warm.
Nutrition Facts : Calories 325 calories, FatContent 17 g fat, SaturatedFatContent 10.2 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 36 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
FAMOUS AMOS CHOCOLATE CHIP COOKIES - TOP SECRET RECIPES
Before Wally Amos shared his soon-to-be-famous homemade chocolate chip cookies with the world, he landed a job in the mailroom at the William Morris talent agency and soon became the agency's first African-American talent agent. Wally's unique approach of sending performers boxes of homemade chocolate chip cookies that he developed from his aunt's secret recipe eventually helped him get Diana Ross & The Supremes as clients. After perfecting his cookie recipe in 1975, Wally launched his own cookie company and, solely from word of mouth, his baking business boomed. Today there are several flavors of Famous Amos Cookies, including oatmeal chocolate chip, oatmeal raisin, and peanut butter, but it is the plain chocolate chip cookies that are the most popular. The clone here will give you 100 little chocolate chip cookies just like the originals that are crunchy and small enough to dunk into a cold glass of moo juice. Source: Top Secret Recipes Unlocked by Todd Wilbur.
Provided by Todd Wilbur
Total Time 30 minutes0S
Prep Time 15 minutes0S
Cook Time 15 minutes0S
Number Of Ingredients 12
Nutrition Facts : Calories 150 calories
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FAMOUS AMOS CHOCOLATE CHIP COOKIES RECIPE - TOP SECRET R…
Before Wally Amos shared his soon-to-be-famous homemade chocolate chip cookies with the world, he landed a job in the mailroom at the William Morris talent agency and soon became the agency's first African-American talent agent. Wally's unique approach of sending performers boxes of homemade chocolate chip cookies that he developed from his aunt's secret recipe eventually helped him get Diana Ross & The Supremes as clients. After perfecting his cookie recipe in 1975, Wally launched his own cookie company and, solely from word of mouth, his baking business boomed. Today there are several flavors of Famous Amos Cookies, including oatmeal chocolate chip, oatmeal raisin, and peanut butter, but it is the plain chocolate chip cookies that are the most popular. The clone here will give you 100 little chocolate chip cookies just like the originals that are crunchy and small enough to dunk into a cold glass of moo juice. Source: Top Secret Recipes Unlocked by Todd Wilbur.
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BATH BUNS | BREAD RECIPES | JAMIE OLIVER
When they first appeared, in the 18th century, bath buns were strewn with sugar-coated caraway seeds. This recipe is adapted from Elizabeth David’s English Bread and Yeast Cookery.
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 325 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 325 calories per serving
- Gently heat the milk until tepid, then stir in the yeast.
- Combine the flour, sugar and 1 teaspoon of sea salt in an electric mixer or another large bowl.
- Using your hands or the mixer’s dough hook on medium, work in the butter till the mix is like fine breadcrumbs.
- With a wooden spoon, stir in the caraway seeds (if using) and yeasty milk until well combined. It will appear a bit wet, but don’t add any flour. Rest the dough for 10 minutes.
- Skip this stage if using an electric mixer. Grab a handful of dough, stretch it out and slap it back into the bowl. Continue to stretch and slap for 5 minutes until it’s more elastic and easier to handle.
- Turn the dough out onto a flour-dusted work surface and, with floured hands, knead it for 8 to 10 minutes (or 6 to 8 minutes using the mixer’s dough hook) until it is smooth and elastic.
- Place the dough in a large clean bowl, cover with a damp tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- Preheat the oven to 190ºC/gas 5. Line a baking tray with greaseproof paper (or use a non-stick baking tray).
- Knock back the dough and turn it out onto a work surface. Divide into 12 equal pieces and roll into balls.
- Place them seam-side up and push a sugar cube into the centres. Pull the dough around it so it is completely enclosed. Reshape into balls.
- Place sugar-side down on the tray and cover with a damp cloth. Leave in a warm place for 30 minutes, or until doubled in size.
- Beat the egg, then brush over the buns. Bake for 15 to 20 minutes, or until they are golden and sound hollow when tapped underneath.
- Just before you take them out the oven, warm the milk and sugar for the glaze until the sugar has dissolved.
- Transfer the buns to a wire rack and brush generously with the milk glaze while they’re still hot.
- Lightly crush the sugar cubes for the topping, then sprinkle on top with the caraway seeds (if using). Eat while warm.
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Calories 150 calories per serving
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