Time to get ready for six weeks of holiday nosh… let us get you started with two fun and easy recipes
Great value recipes in association with Morrisons
THE summer holidays test the skills of even the keenest cook.
If you’re preparing three meals a day for the next six weeks, you’ll have served up around 250 dishes by the time you send the kids back to school.
But if you stock up on basics, buy the best deals on meat and fish and have a fully stocked freezer, you’ll sail through summer.
Here are six tips and two recipes for you to kick off the holidays with. Good luck!
Basic white bread dough
Makes one 900g loaf
YOU NEED:
550g strong white flour
1 tsp salt
7g yeast
1 tsp caster sugar.
TO MAKE:
Sift the flour into a mixing bowl and stir in the salt, yeast and sugar.
Make a well in the centre and add the water.
Bring the mixture together with a spatula initially, then use clean hands to mix together thoroughly and form a soft dough.
Turn out on to a lightly floured surface and knead for at least five minutes until the dough is soft and elastic. This gives the bread a good springy texture.
Place back into a clean, lightly oiled bowl and cover with a polythene bag.
Leave in a warm place to prove until doubled in size. If you are using the bread dough for a crusty white loaf, then continue from here:
Knock out the air from the dough and knead for another minute.
Shape into a loaf and transfer to a 900g/2lb lightly oiled loaf tin. Cover loosely with a damp tea towel and leave to rise for 45 minutes.
Heat the oven to 220C/200C fan/Gas 7.
Bake the proved loaf for 15 minutes then reduce the oven to 200C/180C fan/Gas 6. Cook for a further 15-
20 minutes until the crust is golden and firm.
Tap the base of the loaf. If it sounds hollow, it’s ready.