recipes_Australia_Issue_130_May_2017

MAY 2017 recipes+ 73

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DAVID HAHN & ANDY LEWIS

Walnut & Honey Mini Loaves

MAKES 8 PREP 20 minutes + 2 hours 10 minutes to prove + cooling COOK 15 minutes

+ MAKE AHEAD You can bake these loaves up to 1 day ahead. Store in an airtight container.

7g sachet (2 teaspoons) dried yeast

1⅓ cups lukewarm water

3¾ cups bread flour

3 teaspoons salt

¼ cup honey

2 tablespoons olive oil

¾ cup walnuts, chopped, plus ¼ cup extra

1 tablespoon plain flour

1 Combine yeast and the lukewarm water

in a bowl. Cover with plastic food wrap;

stand in a warm place for 10 minutes or

until frothy.

2 Place bread flour and salt in a bowl. Make

a well at centre. Whisk honey and oil in a

jug. Add honey mixture and yeast mixture

to flour; mix to form a soft dough. Turn out

onto a lightly floured work surface; knead

until smooth. Place in a large lightly oiled

Wholemeal Caramel

& Date Muffins

MAKES 12 PREP 15 minutes + cooling

COOK 20 minutes COST $1.55 each

1 cup dried pitted dates, chopped

1 cup boiling water

1 teaspoon bicarbonate of soda

395g can skim sweetened condensed milk

¼ cup vegetable or sunflower oil

1 egg, lightly whisked

2½ cups plain wholemeal flour

1 teaspoon ground cinnamon

½ cup walnuts, toasted, coarsely chopped

1 quantity Caramel Sauce (recipe, below),

to serve

Icing sugar, to dust

1 Preheat oven to 180ºC/160ºC fan-forced.

Line a 12-hole (⅓-cup) muffin tray with paper

cases. Combine dates, the boiling water and

bicarbonate of soda in a large heatproof

bowl. Stand for 2 minutes or until mixture

fizzes. Add milk, oil and egg; stir to combine.

Sift flour and cinnamon over date mixture;

fold until just combined (don’t over-mix).

2 Spoon mixture into prepared holes; level

surfaces. Sprinkle with walnuts. Bake for

20 minutes or until a skewer inserted in each

centre comes out clean. Stand in tray for

5 minutes, then transfer to a wire rack to cool.

3 Drizzle muffins with Caramel Sauce.

Serve dusted with icing sugar.

bowl. Cover with plastic food wrap; stand

in a warm draught-free area for 2 hours

or until doubled in size.

3 Preheat oven to 210ºC/190ºC fan-forced.

Grease and lightly flour an 8-hole (¾-cup)

mini loaf tray. Using your fists, punch down

dough. Turn out onto a lightly floured work

surface. Scatter over chopped walnuts;

knead in walnuts until combined. Divide

dough into 8 equal portions; shape into mini

loaves. Place dough portions into prepared

holes. Using a small, sharp knife, score tops

of dough; top with extra walnuts, pressing

into dough slightly. Dust tops with plain flour.

4 Bake for 15 minutes or until the loaves

sound hollow when tops are lightly

tapped. Stand in tray for 5 minutes,

then transfer to a wire rack to cool.

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BUDGET

WINNER

$1.15

A SERVE

Caramel Sauce

MAKES ¾ cup PREP 5 minutes

COOK 10 minutes

+ MAKE AHEAD You can make this sauce

up to 2 days ahead. Store in an airtight

container in the fridge. Bring to room

temperature before using.

1 cup firmly packed brown sugar

½ cup cream

60g butter, chopped

Place sugar, cream and butter in a small

saucepan; cook and stir over low heat for

3 minutes or until sugar dissolves. Increase

heat; gently boil for 3 minutes or until the

sauce thickens slightly.