Kathy Pater­son loaves

The hum­blest of baked goods is the most prac­ti­cal and ver­sa­tile

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Ginger­bread loaves

Warm­ing spices make ginger­bread ideal for this time of year. En­sure your ground ginger is nice and fresh.

Makes 2 loaves

115g but­ter 250g golden syrup 100g caster su­gar 1 Tbsp good-qual­ity or­ange mar­malade 2 small eggs

150ml full cream milk 115g self-rais­ing flour

2 tsp ground ginger

1 tsp ground mixed spice ½ tsp bi­car­bon­ate of soda 115g whole­meal flour

1 Heat the oven to 170C. Grease and line the base of two 20cm x 10cm x 5cm-deep loaf tins.

2 Place the but­ter, golden syrup, su­gar and mar­malade in a saucepan and place over low heat. Heat gen­tly un­til the su­gar has dis­solved. Re­move from the heat and set aside to cool.

3 Com­bine the eggs and milk and lightly whisk. Sift to­gether the self-rais­ing flour, ginger, mixed spice and bi­car­bon­ate of soda. Mix in the whole­meal flour. 4 Pour the cooled but­ter mix­ture and egg mix­ture into the dry in­gre­di­ents and mix to a smooth bat­ter, be­ing care­ful not to over-mix. 5 Di­vide mix­ture be­tween the two loaf tins and place in the oven. Bake for 50-60 min­utes un­til springy to the touch. 6 Re­move from the oven and leave to cool for at least 10 min­utes be­fore re­mov­ing from tins to a wire rack to cool com­pletely. Store in an air­tight con­tainer.

Savoury cheese and ba­con mini loaves

Best eaten warm, but still de­li­cious cold. Pretty good the next day, cut in half length­wise and toasted.

Makes 8 mini loaves

3-4 rash­ers streaky rind­less ba­con

2 cups plain flour

4 tsp bak­ing pow­der

½ tsp salt

1 cup grated tasty ched­dar

cheese, plus ex­tra for sprin­kling

1 Tbsp finely chopped flat-leaf pars­ley

1 egg

¼ cup veg­etable oil

1 ½ cups full cream milk

1 Heat the oven to 220C. Grease 1 x 8-cup mini loaf tin tray.

2 Place the ba­con in a shal­low bak­ing tray and place in the oven. Cook un­til lightly browned but not crisp. Re­move from the oven and place on kitchen pa­per to drain and cool. Cut into small­ish pieces.

3 Sift flour, bak­ing pow­der and salt into a large bowl. Add the grated cheese, pars­ley and cooled ba­con. 4 In a small bowl, lightly whisk the egg and oil to­gether. Pour into the dry in­gre­di­ents along with the milk. Fold to­gether with­out over-mix­ing (the mix­ture should be a soft drop­ping con­sis­tency), then spoon into the pre­pared tins. Sprin­kle the ex­tra grated cheese on top of the un­cooked mini loaves.

5 Place in the oven and bake for 20 min­utes un­til the mini loaves are well puffed and golden brown. 6 Re­move from the oven and turn out into a clean tea towel sit­ting on a wire rack.

Pho­tog­ra­phy & styling by Tam West

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