You can cook Baking day using 20 ingredients and 23 steps. Here is how you achieve that.
Ingredients of Baking day
- Prepare of Bread:.
- Prepare 1 lb of bread flour.
- It’s 1 packages of dried yeast.
- You need 1 tsp of salt.
- It’s 1 tsp of sugar.
- It’s 2 oz of butter.
- It’s 1/2 pints of warm water.
- You need of quiche:.
- It’s 1 lb of all-purpose flour.
- Prepare 8 oz of butter.
- Prepare 1/2 tsp of salt.
- Prepare 3 of eggs.
- It’s 1/3 pints of milk.
- You need of seasoning.
- You need 6 oz of hard cheese (mature).
- You need 1 of onion, chopped.
- It’s 1/2 lb of bacon or ham.
- It’s of jam tarts:.
- You need of Left over pastry from quiche.
- It’s 1 tsp of jam, lemon curd, mincemeat per tart.
Baking day instructions
- Put all bread ingredients into a bowl and mix either with your mixer on a low setting with dough hook attachment or by hand.
- Dough should be kneaded for at least 5 minutes in machine or 10 minutes by hand (stretching and folding to activate the gluten).
- Cover and leave in a warm place for at least an hour.
- Make the pastry for the quiche.
- Put flour and salt in a mixing bowl and rub the butter in to form a breadcrumb appearance.
- Add cold water a tablespoon at a time and bring together in the bowl (I use a butter knife to cut and stir as pastry benefits from lack of touch).
- Wrap pastry in cling film and put in the fridge for an hour.
- Gently fry the chopped bacon and onions, then leave to cool.
- Turn your mixer back on to knock back the dough or knead again for 5 minutes to squish out the air bubbles. Place in a loaf tin, slash the top and sprinkle with flour. Put back in a warm place for half an hour to rise again.
- When you are ready to start baking preheat the oven to 200ºC gas 6.
- Roll out your pastry quite thinly (about 1/8 inch) to fit a 6" loose bottomed tin. Grease tin, place pastry snuggly in base and up the sides then trim the edges.
- Set aside leftover pastry.
- (If you are using a glass or ceramic flan tray you will need to blind bake your pastry for 20 minutes).
- Place onion/bacon mixture in base.
- Mix together eggs, milk and seasoning and pour into quiche.
- Sprinkle cheese over top (I add a sliced tomato).
- Now roll out your leftover pastry and cut it rounds to fit a cupcake/muffin tray (shallow is best for tarts).
- Fill with whatever you like – remember jams etc expand whilst cooking so don't overfill.
- Put bread on top shelf, quiche on middle and tarts on bottom.
- After half an hour remove bread and tarts and move the quiche to top shelf for a further 10 minutes.
- Turn bread out immediately or steam will give you a soggy bottom! To test bread is cooked through, tap the bottom and it should have a hollow sound. Leave on a rack to cool (for as long as you can resist).
- Remove tarts from tin after 10 minutes, especially if jam has bubbled over, just give time for the jam to harden a little a it will be to fluid at first.
- Remove quiche and cool in tin.
recipe by Arty Greig @cookpad