Multi purpose bread dough

2 kg brown bread flour or white bread flour

10 g (15 ml) instant yeast

15 ml sugar

15 ml salt

1 liter lukewarm water

Mix all the dry ingredients, add the water and knead to form a soft dough.

Cover and leave to rise for about 1 hour, to double in volume: knead again.

Half fill a greased bread pan and leave to rise until the dough has risen to the brim.

Bake in a pre-heated oven at 180 C for +- 40 minutes, depending on the size of the loaf.     * A round bread: Use a well-greased golden syrup or coffee tin, half-fill with dough and leave to rise, to the brim of the tin.

Rake some of the coals around the pot, if necessary. Leave until baked through.

Easter ring bread
Preparation time: 40, Cooking time: 45

Ingredients
260 ml white bread flour
20 ml instant dried yeast
50 ml brown sugar
15 ml grated lemon rind
2 large eggs, lightly beaten
200 ml lukewarm milk
200 g icing sugar
60 ml lemon juice
75 g filling: chopped glacé cherries
50 g candied fruit
50 g sultanas
100 g flaked almonds
60 g brown sugar
10 ml ground cinnamon
5 ml ground mixed spice

Method:
1. Combine the flour, yeast, 3ml salt, sugar and lemon zest in a large mixing bowl. Add the eggs and milk and stir until everything comes together to form a smooth dough. Turn out onto a lightly floured surface and knead for 10 minutes until the dough becomes smooth and elastic, or use the dough hook on a food processor.
2. Place the dough into a lightly oiled bowl and cover with a damp cloth. Allow to rise in a warm place until it has doubled in size, then knead again for a few minutes. Mix the filling ingredients and add half the mixture to the dough. Knead until the ingredients have been incorporated into the dough.
3. Divide the dough in half and roll into two tube shapes of the same size and length. Press two of the ends together and then twist the two pieces together until you get to the other end. Bend to form a circle on a greased baking tray and press the ends together. Leave to rise again until the dough has doubled in size. Bake in a preheated oven for 35 to 45 minutes until golden and cooked through. Remove from the oven and leave to cool.
4. Mix the icing sugar and lemon juice. Drizzle over the bread and sprinkle with the remaining filling mixture. Serve sliced with butter.

Hot Cross Buns

375 ml milk
60 g butter
480 g cake flour
65 ml castor sugar
10 ml mixed spice
5 ml ground cinnamon
10 g instant dry yeast
1 egg, beaten
250 ml sultanas
CROSSES
125 ml cake flour
75 ml milk or water
GLAZE
30 ml milk
30 ml castor sugar

Method
1. Heat milk and butter together, leave to cool slightly.
2. In a large mixing bowl combine flour, sugar, spices and yeast.
3. Stir in lukewarm milk and butter, egg and sultanas. Knead well until smooth (10 minutes), cover and leave in a warm place until dough has doubled in size.
4. Knead dough for a few minutes until smooth. Divide into 18 small balls and place on a greased baking sheet. Cover and leave to rise until double in size.
5. CROSSES: Mix flour and sugar, add enough water to form a smooth paste. Place flour paste in a piping bag and, using small plain tube, make crosses on buns.
6. Bake in a 180 ºC oven for 15 to 20 minutes.
GLAZE: Heat milk and sugar together, without boiling. Turn buns onto wire rack, brush with hot glaze and cool.