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[clucker1]

I have tried one recipe which was ok, but not brilliant. Has anyone got a recipe they would recommend? My kids eat loads of teacakes and to make them tastier I thougt I would have another go at making them as opposed to supermarket ones.

[The Dogmother]

I don't have a recipe but my breadmaker has a recipe in the book for a curranty type tea loaf, so perhaps it worth throwing an internet search out to see what's online.

[clucker1]

Thank you DM. Going to have a go at this http://www.bbc.co.uk/food/recipes/spiced_teacakes_29429 and adapt for my breadmaker....if anyone else has any other recommendations, please post.

[ali-s]

Recipe from The Ultimate Bread machine Cookbook. Jennie Shapter

 

Yorkshire Teacakes Makes 8 - 10

 

280ml Milk

450g Unbleached white flour

1 tsp salt

40g caster sugar

40g lard or butter

1 tsp easy blend dried yeast

50g currants

50g sultanas

milk, for glazing

 

1. Pour the milk into the bread machine pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, then simply reverse the order in which you add the liquid and dry ingredients to the pan.

2. Sprinkle over the flour, ensuring that it covers the milk completely. Add the salt, sugar, and lard or butter, placing them in separate corners or the bread machine pan. Make a small indent in the centre of the flour (but do not go down as far as the liquid underneath) and pour the esay blend dried yeast into the hollow.

3. Set the bread machine to the dough setting; use basic raisin dough setting (if available). Press start. Add the currants and sultanas when the machine beeps. If your machine does not have this facility, simply add the dried fruits 5 minutes before the end of the kneading period.

4. Lightly grease two baking sheets. When the dough cycle has finished, remove the dough from the machine and place it on a lightly floured surface. Knock it back gently.

5. Divide the dough into eight or ten portions, depending on how large you like your Yorkshire teacakes, and shape into balls. Flatten out each ball into a disc about 1cm thick.

6. Place the discs on the prepared baking sheets, about 2.5cm apart. Cover them with oiled clear film and leave in a warm place for 30-45 mins, or until they are almost doubled in size. Meanwhile, preheat the oven to 200 C/ 400F/ Gas 6.

7. Brush the top of each teacake with milk, then bake for 15-18 mins, or until golden. Turn out on to a wire rack to cool slightly.

8. To serve, split open while still warm and spread with lashings of butter, or let cool, then split and toast them before adding butter.

[clucker1]

Thank you so much Alison. Will report back when I have made them.

[clucker1]

Made these teacakes yesterday and they were very lovely. Being hyper critical they were very very slightly on the heavy side. What can I do to remedy this?

[Saronne]

I notice that, too, with homemade breads. I think it's probably normal; what's NOT normal is how commercial bread is so fluffy; we're probably back to the chicken feather thing. I think a lot of extra 'stuff' is added to make the dough softer. Probably silkie's fluff

[CatieB]

I posted about my disaster bread making which always ends up heavy in another thread. DM gave me a very helpful reply about flour not having enough gluten content due to a rubbish harvest this year. I have also read this else where.

 

Anyway DM recommended using Canadian flour so I bought some (mine was from wait rose)and have now made my first lovely lovely light loaf just like shop bought and I only used half that flour in it. Amazing. Second one in as we speak. Try a different flour perhaps.

[The Dogmother]

Glad to hear it CatieB just cut your regular flour with the Canadian one. It irks me to use foreign flour, but the others I use are British.... local in fact.

[CatieB]

Yes thank you DM I am using the recipe you gave me and its delicious, nicest bread I've had in a long time.

[Space Chick]

I think a lot of extra 'stuff' is added to make the dough softer. Probably silkie's fluff

 

 

Brilliant

[Snowy]

Re bread being too heavy - you can always add a bit more liquid. I was told that we tend to keep our mixes quite dry to aid kneading, but a slacker mix allows the yeast to expand more. I've since followed that advice and it does work!

[chickencam]

Moist mixture is a key and also long kneading time, which is sometimes where bread makers fall down. i get much lighter bread if I knead it using my Kenwood and I tend to leave it kneading for about 7-8 minutes.

 

Sweet doughs are always more difficult and tend to take much longer to rise fully.