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simple & delicious

Monday, May 16, 2011. French Bread is awesome, not only because of the bakers. they may have something to do with it, but it has got more to do with the flour. Different climates/soil and all the other farmy sort of stuff produce different flour. I don't know any more than that though. In France they have made this legislation. Traditional bread is Flour, Water, Salt and Yeast. Here is my attempt. It takes 4.5 hours). 375ml water (tap cold). 2 tsp of salt. Turn the oven on to 220°C. Rest the dough for 10...

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simple & delicious | cjwx.blogspot.com Reviews

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Monday, May 16, 2011. French Bread is awesome, not only because of the bakers. they may have something to do with it, but it has got more to do with the flour. Different climates/soil and all the other farmy sort of stuff produce different flour. I don't know any more than that though. In France they have made this legislation. Traditional bread is Flour, Water, Salt and Yeast. Here is my attempt. It takes 4.5 hours). 375ml water (tap cold). 2 tsp of salt. Turn the oven on to 220°C. Rest the dough for 10...

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1 simple and delicious

2 traditional french baguette

3 500g white flour

4 5g dried yeast

5 voila

6 posted by

7 clay

8 2 comments

9 bananna bread

10 200g plain flour

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simple and delicious,traditional french baguette,500g white flour,5g dried yeast,voila,posted by,clay,2 comments,bananna* bread,200g plain flour,130g caster sugar,1tsp baking powder,vanilla essence,no comments,anzac biscuits,an·zac,ˈanˌzak/ noun,my blogs

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simple & delicious | cjwx.blogspot.com Reviews

https://cjwx.blogspot.com

Monday, May 16, 2011. French Bread is awesome, not only because of the bakers. they may have something to do with it, but it has got more to do with the flour. Different climates/soil and all the other farmy sort of stuff produce different flour. I don't know any more than that though. In France they have made this legislation. Traditional bread is Flour, Water, Salt and Yeast. Here is my attempt. It takes 4.5 hours). 375ml water (tap cold). 2 tsp of salt. Turn the oven on to 220°C. Rest the dough for 10...

INTERNAL PAGES

cjwx.blogspot.com

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simple & delicious: April 2011

http://cjwx.blogspot.com/2011_04_01_archive.html

Wednesday, April 27, 2011. I love old over-ripe bananas. When they squish between your fingers with that super banana flavour, they are in their prime! We had some old (perfect) bananas and dad put them in the freezer for me to try something on my day off, so here it is: A Banana Bread recipe straight off the top of my head; flying by the seat of my pants. 5 small squishy full of flavour bananas (360g), mashed. 125g walnuts, toasted and crumbed. 150g unsalted butter, softened. 2 eggs, seperated. Today th...

2

simple & delicious: ANZAC Biscuits

http://cjwx.blogspot.com/2011/04/anzac-biscuits.html

Sunday, April 10, 2011. 1 A soldier in the Australian and New Zealand Army Corps (1914–18). 2 A person, esp. a member of the armed services, from Australia or New Zealand. These iconic biscuits were sent as gifts to our soldiers, during World War I, by the awesome women in their lives who were concerned about their nutrition. The combination of ingredients and lack of eggs make them perfect for sending on a ship to the other side of the world and they'll still taste just as good. Here's the recipe I used.

3

simple & delicious: May 2011

http://cjwx.blogspot.com/2011_05_01_archive.html

Monday, May 16, 2011. French Bread is awesome, not only because of the bakers. they may have something to do with it, but it has got more to do with the flour. Different climates/soil and all the other farmy sort of stuff produce different flour. I don't know any more than that though. In France they have made this legislation. Traditional bread is Flour, Water, Salt and Yeast. Here is my attempt. It takes 4.5 hours). 375ml water (tap cold). 2 tsp of salt. Turn the oven on to 220°C. Rest the dough for 10...

4

simple & delicious: Traditional French Baguette

http://cjwx.blogspot.com/2011/05/traditional-french-baguette.html

Monday, May 16, 2011. French Bread is awesome, not only because of the bakers. they may have something to do with it, but it has got more to do with the flour. Different climates/soil and all the other farmy sort of stuff produce different flour. I don't know any more than that though. In France they have made this legislation. Traditional bread is Flour, Water, Salt and Yeast. Here is my attempt. It takes 4.5 hours). 375ml water (tap cold). 2 tsp of salt. Turn the oven on to 220°C. Rest the dough for 10...

5

simple & delicious: Bananna* Bread

http://cjwx.blogspot.com/2011/04/bananna-bread.html

Wednesday, April 27, 2011. I love old over-ripe bananas. When they squish between your fingers with that super banana flavour, they are in their prime! We had some old (perfect) bananas and dad put them in the freezer for me to try something on my day off, so here it is: A Banana Bread recipe straight off the top of my head; flying by the seat of my pants. 5 small squishy full of flavour bananas (360g), mashed. 125g walnuts, toasted and crumbed. 150g unsalted butter, softened. 2 eggs, seperated.

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cjwx.blogspot.com

simple & delicious

Monday, May 16, 2011. French Bread is awesome, not only because of the bakers. they may have something to do with it, but it has got more to do with the flour. Different climates/soil and all the other farmy sort of stuff produce different flour. I don't know any more than that though. In France they have made this legislation. Traditional bread is Flour, Water, Salt and Yeast. Here is my attempt. It takes 4.5 hours). 375ml water (tap cold). 2 tsp of salt. Turn the oven on to 220°C. Rest the dough for 10...

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