Nogluten Recipes

Baking Day Recipe

Baking day Recipe
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Cooking Time : 1 minutes
Serving : 6
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Prepare the ingredients before making Baking day in your home. Then, follow these steps below to serve Baking day for your family or friends.

Ingredients: Baking day

  • Bread
  • 1 lb bread flour
  • 1 packages dried yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 2 oz butter
  • 1/2 pints warm water
  • quiche
  • 1 lb all-purpose flour
  • 8 oz butter
  • 1/2 tsp salt
  • 3 eggs
  • 1/3 pints milk
  • 1 seasoning
  • 6 oz hard cheese (mature)
  • 1 onion, chopped
  • 1/2 lb bacon or ham
  • jam tarts
  • 1 left over pastry from quiche
  • 1 tsp jam, lemon curd, mincemeat per tart

How to Make Baking day

If you have prepared the ingredients needed, now time to start cooking. There are 23 steps you must follow to make Baking day in your home by yourself.

    Step 1
  • Put all bread ingredients into a bowl and mix either with your mixer on a low setting with dough hook attachment or by hand
  • Step 2
  • Dough should be kneaded for at least 5 minutes in machine or 10 minutes by hand (stretching and folding to activate the gluten)
  • Step 3
  • Cover and leave in a warm place for at least an hour
  • Step 4
  • Make the pastry for the quiche
  • Step 5
  • Put flour and salt in a mixing bowl and rub the butter in to form a breadcrumb appearance
  • Step 6
  • 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)
  • Step 7
  • Wrap pastry in cling film and put in the fridge for an hour
  • Step 8
  • Gently fry the chopped bacon and onions, then leave to cool
  • Step 9
  • 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
  • Step 10
  • When you are ready to start baking preheat the oven to 200ºC gas 6
  • Step 11
  • 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
  • Step 12
  • Set aside leftover pastry
  • Step 13
  • (If you are using a glass or ceramic flan tray you will need to blind bake your pastry for 20 minutes)
  • Step 14
  • Place onion/bacon mixture in base
  • Step 15
  • Mix together eggs, milk and seasoning and pour into quiche
  • Step 16
  • Sprinkle cheese over top (I add a sliced tomato)
  • Step 17
  • Now roll out your leftover pastry and cut it rounds to fit a cupcake/muffin tray (shallow is best for tarts)
  • Step 18
  • Fill with whatever you like - remember jams etc expand whilst cooking so don't overfill
  • Step 19
  • Put bread on top shelf, quiche on middle and tarts on bottom
  • Step 20
  • After half an hour remove bread and tarts and move the quiche to top shelf for a further 10 minutes
  • Step 21
  • 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)
  • Step 22
  • 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
  • Step 23
  • Remove quiche and cool in tin
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