No-Frills Recipes ... cooking, baking & excerpts on travel

  The recipe for these Raisin Buns was adapted from  my post of   Wool Roll Bread  but the buns were baked in a muffin pan instead.  I should have spaced out the buns in the pan for the second proofing to give more room for them to 'rise' so that they won't stick together.  A few of the buns rose much bigger and had to be gently 'separated' after baked.   Raisin Buns  ~   葡萄干包子 Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 80 ml for 55 gm egg or 70 ml milk if egg is 65 gm 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) 80 gm raisins (soak in water for 5 mins. to plump them up) 80 ml warm milk )    Yeast  1 tsp dry yeast      )  mixture Method Prepare a greased muffin pan. Prepare the  yeast mixture by mixing 80 ml  warm  milk to 1 teasp of dry yeast.  Give it a stir and let rest for about 10 mins. to let it ferment. Mix the milk with melted butter.  (If using a 55 gm egg, make 80 ml milk

Another easy peasy way of making use of over-ripe bananas.  No mixer is required in this recipe, just mix everything together till fully incorporated.  This Banana Bread is moist with a bit of crunch from the almond topping and it tastes much better the next day when the flavours have been infused together. Moist Banana Almond Bread       Ingredients 3 over ripe bananas, mashed 2 'L'eggs, slightly beaten 160 gm plain flour 50 gm wholemeal flour 100 gm Rapadura sugar 1/2 cup vegetable oil 1/4 cup milk 1 tsp sodium bicarbonate 1 tsp vanilla 30 gm almond slivers a pinch of salt Method Combine oil, eggs, sugar, milk, vanilla and mashed bananas. Sift in sodium bicarbonate, plain and wholemeal flour and salt.  Mix well. Pour the batter into a greased loaf pan.   Level the surface and tap the pan lightly to evenly distribute the batter. Sprinkle on the almond slivers. Bake in a preheated oven @ 180 deg.C for 45 mins. to 1 hour till golden brown. Remove the pan from the oven, let cool