Caladdi Ciabatta Artisan Bread
1 kg White Stone Ground Bread Flour
1 Tablespoon Salt
1 Tablespoon Castor sugar
900 ml warm water
1 sachet yeast
1 Tsp Olive Oil
In a measuring jug, combine last 3 ingredients and set aside. In a large mixing bowl, combine all dry ingredients and mix well. Give water mix a good stir to combine yeast and oil. Add to dry ingredients and mix well with a wooden spoon until a smooth sticky dough forms. Cover with cling film and leave to prove for approx. 1 ½ hrs. Turn out onto floured surface and play with the dough until it’s workable and not too sticky. Cut in half and shape each chunk into a loaf. Place on a floured baking tray and bake at 180 degrees Celsius until golden brown and hollow sounding when knocked underneath.
Nova’s Breakfast Scones
2 cups Plain Flour
2 teaspoons Castor Sugar
250 ml Milk
4 teaspoons Baking Powder
Pinch of salt
110 g butter (must be cold, out the fridge)
In a bowl, mix together the flour, sugar & baking powder. Cut the butter into the dry ingredients with a dough cutter or pulse in a food processor for 10 secs until the mixture looks like large breadcrumbs. Don’t over cut. In a 250 ml jug or measure, crack the egg into it and fill up to the 250 ml line with milk. Whisk together until well mixed. Using a fork, pour the egg mixture into the flour bowl but save a teaspoon back for brushing the scones. The mixture will be quite sticky. Turn out onto a floured surface and using your fingertips, pat the dough into about half an inch thickness. Cut rounds with a scone cutter and place on a greased baking tray. Bring all the off-cuts together into a ball and repeat the patting process until all the dough is used up. Brush top of scones with the remaining egg mixture and bake at 180 for about 10-15 mins or until the tops are golden brown. Be careful to watch them as they can overcook quickly.
Everyday Muffin Recipe
1 ½ cups of Self Raising Flour
½ cup Castor Sugar
Pinch of Salt
Oil (fill up to 250ml mark – see below)
½ cup flavourant
(Variations: Fresh or frozen blueberries, grated carrot & pineapple, apple, cinnamon & pecan nuts, banana, dates, cranberries, raisins etc.)
In a measuring jug, add milk, 1 egg and fill up to 250ml measure with cooking oil. Whisk together with a hand whisk until combined.
Sift dry ingredients into a bowl. Add milk mixture and fold together with a wooden spoon until you have a smooth thick-ish batter. Add whatever flavour combination you have, and fold that in. Spoon into a 12 cup muffin tray lined with cupcake papers and divide evenly. Bake at 180 degrees Celsius for about 10-15 minutes or until a light golden brown and firm to the touch.
Caladdi’s Pecan Nut Biscuits
250g Plain Cake Flour
250g Unsalted Butter
Pinch of Salt
50g White Sugar
5ml Vanilla Essence
215g Finely chopped Pecan Nuts
Icing sugar for coating
1. Sift the flour, cornflour and salt together.
2. Cream the butter and sugar in a large bowl. Add the vanilla essence and mix well.
3. Add the sifted ingredients to the creamed mixture. Stir in the pecan nuts and mix thoroughly.
4. Roll the mixture into marble-sized balls and place on a greased baking tray.
5. Bake in a preheated oven at 160 degrees C for 30 minutes. Remove the biscuits from the oven and, while they are still hot, roll them in the icing sugar to coat them, then place on a wire rack until cool. Store in an airtight container.