Thanks to lillymarlene for a lovely recipe for french country bread, I got all enthusuastic and made some great rhubarb jam . I'd never heard of it but the Jollies were raving about the stuff at the Isle of Wight last week and rhubarb is the only current crop from the plot. Thwarted by the nasty cold North wind today and some residual lathargy from the run I served it warm at tea with the following recipe for Scottish morning rolls from Karen Saunders:
150ml milk, 150ml water, 1 tbsp granulated sugar, 1.5 tsp salt, 450g white flour, 2.5tsp yeast.
Add liquids, sugar, salt, yeast and flour to breadmaker and run dough programe. Divide dough into 8 and shape into balls, pressing down on baking sheet into 1 inch think discs. Cover and leave to prove (1/2 hour) before baking at 200 degrees for 15-20 minutes.
Did nothing for my waistline but everything for my standing with the little darlings.