This is the best recipe for nice, soft bread that cuts easilyand keeps well. No more dried up crusts and crumbs on the second day!

Ingredients.

8 fluid oz warm water

4 tablespoons cooking oil

2 tablespoons caster sugar

1 teaspoon salt

14 0z strong bread flour (400g)

1 level tablespoon (1/4 oz) yeast or one sachet

• Remember to check your own breadmaker recipe book to see in which order you need to add the ingredients. It varies from manufacturer to manufacturer and it is important that you follow the correct order for your breadmaker.
• Use a dried yeast that states on the packet that it is suitable for breadmakers.
• Any type of cooking oil is suitable e.g. olive, sunflower, vegetable etc.
• You may find after baking one loaf that you want to modify the amount of yeast, as very much seems to depend on individual circumstances. If it appears over-risen, use less yeast next time. A tablespoon is perfect for my breadmaker, but you may need less. This is a recipe for experimenting with, but gives a lovely loaf as written.

To make a loaf

1. Measure out the ingredients into your breadmaker inthe correct order for your breadmaker.
2. Set your breadmaker to start, and leave until baked.
3. If you wish you can knead and rise the dough in the breadmaker, then when the timer goes off, remove the dough from the breadmaker and plop into a 2 lb greased loaf tin. Pull the dough into shape in the tin, cover with a teatowel and leave to rise again in a warm, draught-free place for about half an hour, until risen and loaf-like. Remember it will probably rise a little more once it is in the hot oven.
4. Bake at 200C, 400F for about half an hour until loaf is golden brown and hollow- sounding when tapped.
5. Turn out the loaf and try to allow to cool before eating!

Tags: oil, strong flour, yeast
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These are very easy to make. The recipe makes quite a large quantity, about 40-60 depending on how big you make them! When I make these, I bake 1/3 of the mixture, and freeze 2/3 (divided into 2 packages).. If you don’t want many biscuits at a time, then bake 1/4 and freeze the rest divided  into 3 separate packages. You could just make half the quantity!

Ingredients

2 cups plain flour

1/2 teaspoon baking powder

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

1/2 cup margarine

1/2 cup oil (vegetable or sunflower)

1 cup soft brown sugar

1 cup granulated sugar

2 eggs

2 cups porridge oats

1 cup chocolate chips (optional)

How to make them

Preheat the oven to 350F/ 175 C/ 165 C Fan Oven/ Gas Mark 3

1. Put margarine, oil, brown sugar and white sugar in a bowl and beat until smooth.
2. Beat in eggs one at a time.
3. Gradually stir in the flour, baking powder, bicarbonate of soda and salt and mix until well blended.
4. Now mix in the porridge oats. The mixture will be fairly stiff by now.
5. Pull off small balls of dough and roll quickly between hands or scoop a large teaspoonful and scrape off onto baking tray with another spoon.
6. Place the balls of dough onto the lined baking tray. They will spread out flat as they bake, so don’t place too close together. You can gently flatten then a little with a fork if you like. Do not grease the tray if you haven’t got any lining paper or silicone sheet as there is enough fat in the biscuits already.
7. Bake for 10-12 minutes in the oven until the edges are golden.
8. Allow to cool a little, then transfer to a cooling rack.

Tags: baking powder, bicarbonate of soda, chocolate chips, cookies, Cowboy, eggs, granulated sugar, margarine, oil, plain flour, porridge oats, salt, soft brown sugar
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After much experimenting, this is the perfect yorkshire pudding mix!

This makes 12 small puddings in muffin tins.

N.B. You can make up the mixture in advance and keep it in the fridge for a few hours. Then give it another whisk before cooking. If you make it just before the meal, remember you need to let the mixture stand for about 15 minutes before you bake it. The oil needs to be nice and hot before you pour the mixture in.

Ingredients

2 oz plain flour

1 egg

1/4 pint of milk and water (half milk, half water)

oil – any sort, dad likes groundnut but sunflower or olive oil are just as good.

How to make them.

Set oven to 210C

Sift the flour into a jug.

Break the egg into the liquid and stir to break up.

Pour the egg/liquid mixture into the flour and beat with a food mixer until well blended – 30 seconds to 1 minute.

Leave the beaten mixture to stand for about 15 minutes.

Pour a little oil into each muffin tin to cover the bottom.

Put the oil filled muffin tin into the oven to get hot.

When the oil is hot, carefully pour in the mixture, dividing it between the 12 tins.

Bake in the oven until well risen, about 15 minutes.

Tags: egg, milk, oil, plain flour, water
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