Sometimes, nothing beats a slice of freshly baked crusty bread with a generous layer of butter and jam. This bread is great with soup or for sandwiches and is best eaten the same day its made.
400g strong white bread flour
200ml warm water
20g butter, melted
10g active dry yeast
½ tsp salt
½ tsp sugar
Step 1: In a bowl, dissolve the yeast and sugar in the warm water and allow to stand for about ten minutes.
Step 2: Combine the yeast with the milk, butter, half of the flour and the salt and mix until smooth. Add the rest of the flour and mix it all until you have consistent dough.
Step 3: Turn it out onto a floury surface and knead until it is soft and smooth, which takes about ten minutes. Place the dough in a lightly greased bowl, covered with a tea towel and leave to rise to double its size in a warm place for around an hour.
Step 4: While the dough is rising, preheat the oven to 200 degrees (gas 6).
Step 5: Place the dough into a lightly greased baking tin and put your loaf into the oven for around thirty minutes, or until golden brown.
These simple biscuits, sandwiched together with jam and topped with icing sugar and a glace cherry were one of my favourite treats as a kid.
You can top them with candied peel or chocolate buttons or, in fact, whatever you like!
175g icing sugar
125g plain flour
75g raspberry & cranberry jam
50g caster sugar
25 ml water
3 glace cherries
½ tsp vanilla essence
Step 1: Preheat the oven to 175 degrees, gas 3.
Step 2: Cream the butter, caster sugar and vanilla essence together until smooth. Gradually sift and stir in the flour, until well blended.
Step 3: On a floured surface, roll out the dough to about 1-2cm thickness. Using a cutter or an upturned glass, cut out about 12 circles from the dough.
Step 4: Bake for around fifteen minutes, until golden brown. Once the biscuits have cooled, sandwich them together with the jam.
Step 5: Mix the water and icing sugar together until thick and smooth. Spread on top of the biscuits and top with half of a glace cherry.
More recipes like this one are available in The SuperJam Cookbook.
Step 1: Beat the egg yolks and sugar in a bowl until nice and creamy.