Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Bread Recipe

Sun-dried Tomato Bread Recipe

Sun-dried Tomato Bread Photo : Jackie Cameron

Sun-dried Tomato Bread
Photo : Jackie Cameron

Sun-dried Tomato Bread

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Red is the colour of love so sundried tomato bread is a must. Topped with lots of Maldon salt and rosemary it can be a meal in itself. Serve out of the oven with lashings of homemade butter.

Makes : 2 Small Loaves

Ingredients :

500gr Cake Flour

4ml fine Salt

4ml White Sugar

20gr Fresh Yeast

160ml Warm Water

60ml Olive Oil

90ml Tomato Paste

125ml (85gr) Sun - Dried Tomatoes, soaked in boiling water, then chopped

1 whole Eggs, lightly whisked

2 sprigs Rosemary

5ml aldon Salt

Method :

1) Mix all the dry ingredients together

2) Combine fresh yeast and warm water, stirring till yeast is dissolved, add to dry ingredients

3) Add the remaining ingredients, forming a dough

4) Cover the bread dough with cling wrap within the bowl and set aside, till the dough has doubled in size

5) Divide the dough in 2, make two loaves, place on an oven tray that’s been spray and cooked and floured

6) Score the top of the breads with a knife or blade, egg wash, then sprinkle with rosemary and Maldon salt

7) Bake in pre-heated oven at 180ºC for about 20 minutes or until cooked.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Rye Bread Recipe

Rye Bread Photo : Jackie Cameron

Rye Bread
Photo : Jackie Cameron

Rye Bread

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Left-over dinner on bread was always one of my favourites because it put new life into yesterday’s meal, and the memories that went with it. Think low-GI, whole-wheat, brown or rye bread.

Yields : 2

Ingredients :

750gr Rye Bread Four and a little extra for baking

250gr Gluten - Free Flour

½ Sachet Instant Yeast

5gr Fine Salt

700gr Warm Water

Method :

1) Combine all the ingredients in a bowl and stir initially with a fork. Then place into the machine mixing bowl. Mix for about 7 minutes at top speed with a dough hook.

2) Shape into a large ball, coat with a little rye flour, place into an oiled bowl covered with a damp towel.

3) Leave the dough to rise in a warm place for about 2 hours, to double in size.

4) Leave overnight in the fridge.

5) Half an hour before ready to bake the bread, place an oven tray in the oven, 180ºC.

6) Take the tray out of the oven, 'spray and cook', lightly rye flour it.

7) Scoop the dough out onto the tray.

8) Sprinkle with rye flour and bake for about 20 minutes or until cooked.

9) Place onto cooling rack and serve.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Low Fat Banana Bread Recipe

Low Fat Banana Bread Photo : Jackie Cameron

Low Fat Banana Bread
Photo : Jackie Cameron

Low Fat Banana Bread

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Try my low-fat All Bran banana-bread recipe. It is deliciously healthy and extremely moist with a dense banana texture. In recipes with eggs, I suggest an egg substitute or substitute with mashed bananas and a ¼ teaspoon of baking powder. Tofu is a satisfactory alternative in baked dishes such as quiches and brownies. Remember each egg in a recipe can be successfully substituted with one tablespoon of corn flour mixed with 3 tablespoons of water. Take small steps when adopting this new method - you want it to be sustainable. I suggest you start by halving the amount of butter and eggs. At least that’s a step in the right direction.

Yields : 2 loaves

Ingredients :

125ml Plain Low - Fat Yoghurt

250gr White Sugar

5ml Vanilla Essence

2 Whole Eggs

4 (425gr) Bananas

500ml Cake Flour

5ml Baking Powder

62.5ml Seedless Raisins

125ml Water, boiling

5ml Bicarbonate of Soda

125ml All Bran Flakes

Cinnamon Sugar :

125ml White Sugar

10ml Cinnamon Powder

Method :

1) Set oven at 180ºC

2) Line and grease, two 19cmX8.5cm bread tins well

3) In a blender place the yoghurt, sugar, vanilla essence, eggs and bananas, liquidise well

4) Add that mixture to the flour, baking powder and raisins

5) Combine the water and bicarb, then lastly fold that in the banana mixture

6) Sprinkle the entire bread tin with 15ml cinnamon sugar

7) For each bread tin cut 2(140gr) bananas in rings and place them neatly on the base of the bread tin

8) Divide the banana mixture equally between the two tins

9) Lightly sprinkle 5ml cinnamon sugar on top of the mixture

10) Place 125ml of All Bran Flakes on top of the cinnamon sugar

11) Place in oven and bake for 1hour or until cooked

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Amadumbe Bread Recipe

Amadumbe Bread Photo : Jackie Cameron

Amadumbe Bread
Photo : Jackie Cameron

Amadumbe Bread

An amadumbe bread recipe was what I needed to fulfil my bread-eating fetish. The result was the lightest of light textures encased in a crispy crust.

Yields: 2 large Breads

Ingredients:

1 ½ cups steamed and mashed Amadumbe

560 ml Water, warm

2 packets Instant/Dry yeast

1 kg Cake Flour

45 ml White Sugar

20 ml fine Salt

30 ml salted Butter

Extras:

Flour for dusting and baking

Sunflower Oil

1 Egg, lightly whisked - for glazing

Method:

1) Sprinkle yeast over ½-cup warm water and allow standing

2) Sift the flour, sugar and salt together        

3) Rub in the butter amount using your fingertips and then rub in the yeast mixture. Follow this by rubbing in the Amadumbe mash

4) Then start cutting in the remaining liquid, little by little, remember this is a guideline but you want a dough with moisture that is easy to knead

5) Knead on a lightly floured surface for about 6-8 minutes until smooth and elastical

6) Place dough into an oiled bowl and prove for about an hour or until double in size

7) Knock down and cut the dough in half, shape the dough into two presentable loaves

8) Dust two trays with flour, place bread dough on top. Glaze the dough with egg wash and dust the dough with flour. Take a sharp knife or blade and score the top

9) Cover with a damp cloth and allow rising until double in size about 35 minutes

10) Bake at 180˚C for 20 minutes. Reduce temperature to 150˚C for 15 minutes and then remove oven tray and cook for a further 15 minutes

11) Cool on a cooling wrack and serve

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

White Bread Recipe

White Bread Photo : Jackie Cameron

White Bread
Photo : Jackie Cameron

White Bread Recipe Adapted from "Ile de pain" Café Food Recipe Book

I'd like to share a few of the recipes on the Hartford House Christmas tasting menu - a sneak preview of the 12 or so courses, you may say.

Yields : 3 small round loaves

Ingredients :

1 kg White Bread Flour

350 ml room temperature Water

200 ml room temperature Water and 15 g Fresh Yeast

200ml room temperature Water and 20 ml fine Salt

Extra :

Flour for sprinkling

Olive Oil

Method :

1) Place the flour into a well on a clean counter top

2) Add the 350 ml water to the centre of the well, use one hand to start incorporating the water. Then add the yeast water, incorporate and then the salt water. The dough will be sticky and unstructured

3) Sprinkle flour onto the dough and your hands and shape into a loose ball

4) Grease a large stainless steel bowl with olive oil and place the dough into this covered with a cloth and leave for 30-45 minutes

5) Pour the dough onto a floured surface. Pick up the edges of the dough and fold them over to the centre of the dough. Do this until the dough is firmer

6) Place this back into a freshly oiled bowl and rest for another 30-45 minutes. Do this two more times so in all 4x45minutes

7) At this stage place an oven pan into the oven at 240˚C

8) Tip the dough onto a floured surface and divide into three amounts, about 500g per ball, continue folding each ball until neat "ish"

9) Place these onto a baking sheet and allow one more rising for 30-45 minutes or until double in size

10) Use an "old-style" razor blade or a very sharp knife and slice, just to penetrate, at an angle the dough. One one-way and then the other way to form long diagonal cuts

11) Work quickly and place the bread onto the hot tray in the oven and cook between 200-220˚C for 10 minutes until the loaves show colour. Then reduce the heat to 180˚C for 25-30 minutes

12) This should have a slight hollow sound when cooked. Cool on a wrack and serve Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Homemade Cumin Flavoured White Bread Recipe

Cumin Flavoured White Bread Photo : Jackie Cameron

Cumin Flavoured White Bread
Photo : Jackie Cameron

On a healthier note, an avocado guacamole served with crudités (raw  vegetables cut into bite-size strips) is light and satisfying. Nearby,  place slices of old-style homemade cumin flavoured white bread and  excellent-quality balsamic vinegar and olive oil. This will allow guests  to drizzle vinegar and oil on the bread and, for a more substantial  portion, finish with a spread of guacamole.

Homemade Cumin Flavoured White Bread

Yields : 1 loaf

Ingredients  :

1 t Dried Yeast

420ml Warm Water

45 ml Olive Oil

200g Semolina Flour

400g White Bread Flour

2 T Cumin

2 t Maldon Salt

Method :

1) Add the dried yeast to the warm water and once the yeast is dissolved, add the olive oil to this

2) In a large bowl mix the semolina, white bread flour, cumin and Maldon salt together

3) Slowly mix the liquid amount into the flour amount by using your fingertips

4) Place this onto a floured surface and knead for 5 minutes or so until the dough is elastical and smooth

5) Place a light sprinkling of flour onto a tray and form your dough into a desired shape

6) Allow rising until double in size

7) Bake in a pre-heated oven at 200˚C for 30 minutes or until cooked

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713