Easy No Yeast Bread
- 500 g plain flour
- 2 tsp baking powder
- 1 tsp salt
- 310 ml milk
Heat the oven to 190°C Fan (210C (regular) / 375°F / GM 6. Place a baking stone or heavy baking sheet in the oven to heat.
Mix the dry ingredients. Stir in the milk, and bring the dough together by stirring the ingredients until the milk is mixed with with flour and forms a dough. It's easiest to do this with your hands rather than a wooden spoon.
Turn the dough out onto your work surface and knead briefly until the dough has a uniform consistency.
Shape the dough into a round disc about an inch to an inch and a half (about 3cm) thick and score the top. This is important! Don't make a round ball of dough as it won't cook in the middle.
Bake on the hot stone or baking sheet at for about 35 minutes until pale brown and sounding hollow when tapped on the bottom.
- Important! We cannot stress enough that the dough needs to be a flat pancake - not more than 1.5" (3cm) deep when it goes into the oven, or it will not cook properly in the middle.
- 100g Self Raising flour
- 100g margarine
- 50g plain chocolate
- 175g dark soft brown sugar
- 2 eggs
- 1/2 tsp vanilla essence
- Pinch of salt
Heat oven 180c, grease 28 x 18 cm tin.
Melt margarine and chocolate and cool. Stir in sugar and add eggs,mixed with vanilla essence.
Mix in flavour and salt.
Bake for about 25-30 minutes.