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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 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chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/GBBO?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/GBBO"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"3"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7499779736923798164"},"published":{"$t":"2016-09-21T08:42:00.001+01:00"},"updated":{"$t":"2016-09-21T08:42:39.902+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Betty's Baking Secrets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"GBBO"}],"title":{"type":"text","$t":"Sparkling Spun Sugar, The Betty's Way  GBBO"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo Bettys Baking Secrets ident_zpsswblamou.jpg\" border=\"0\" height=\"83\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/Bettys%20Baking%20Secrets%20ident_zpsswblamou.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIts now Great British Bake Off Season here in the UK, and in honor of that each week \u003Ca href=\"http:\/\/lwlink3.linkwithin.com\/api\/click?format=go\u0026amp;jsonp=vglnk_147264033234815\u0026amp;key=503c38809682907e0e07931326b1c03d\u0026amp;libId=isiq518a01012xfu000DA58zted95\u0026amp;loc=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F2016%2F08%2Fbettys-classic-white-bread-rolls-and.html\u0026amp;v=1\u0026amp;out=https%3A%2F%2Fwww.bettys.co.uk%2Ftea-rooms%2Flocations\u0026amp;ref=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F\u0026amp;title=The%20English%20Kitchen%3A%20Bettys%20Classic%20White%20Bread%20Rolls%20and%20the%20GBBO\u0026amp;txt=Caf%C3%A9%20Tea%20Rooms\" target=\"_blank\"\u003E\u003Cb\u003EBetty's\u003C\/b\u003E\u003C\/a\u003E will be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won't find in any cookery book! Here is week \u003Cb\u003Efive\u003C\/b\u003E of their delicious hints and tips, and week four on how to create a delicious Croquembouche.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ENOTES IN THE MARGINS\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\n\u003Cb\u003ESparkling Spun Sugar, The Betty's Way\u0026nbsp;\u003C\/b\u003E\u003C\/h2\u003E\n\u003Ch2\u003E\n\u0026nbsp;\u003C\/h2\u003E\n\u003Ch3\u003E\n\u003Cb\u003EMake a Mess\u003C\/b\u003E\u003C\/h3\u003E\n\u003Cbr \/\u003E\nCreate Spun Sugar in a friend's kitchen.\u003Cbr \/\u003E\nWhy?\u0026nbsp; It's messy\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003E\n\u003Cb\u003EGolden Syrup\u0026nbsp;\u003C\/b\u003E\u003C\/h3\u003E\n\u003Cbr \/\u003E\nTemperature is important\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt mix is too cold, the strands will be too thick.\u0026nbsp; If too hot, they will be too thin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe ideal consistency is like warm Golden Syrup.\u003Cbr \/\u003E\n\u003Ch3\u003E\n\u0026nbsp;\u003C\/h3\u003E\n\u003Ch3\u003E\n\u003Cb\u003EStand Up Tall\u0026nbsp;\u003C\/b\u003E\u003C\/h3\u003E\n\u003Cbr \/\u003E\nYou'll need a little height to work with the sugar. (In the film, Lisa is stood on a kick stool!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDon't make it too early, it will only last for an hour or so.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003E\n\u003Cb\u003ECleaning Up\u0026nbsp;\u003C\/b\u003E\u003C\/h3\u003E\n\u003Cbr \/\u003E\nCleaning up can be tricky, but not if you do this:\u0026nbsp; Fill the pan with water, bring it to the boil, then tip it away.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSparkling!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf only washing up was so easy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ciframe allowfullscreen=\"\" frameborder=\"0\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/1o8QFvHcAhY?list=PLzYdZE4ojQwX4VLOaT_zzYtUphF5AFHiS\" width=\"360\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is the final part of our series about how to create a Croquembouche. Find out how to create spun sugar to decorate your masterpiece in next week's episode of Betty's Baking Secrets.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.bettys.co.uk\/bettysbakingsecrets\"\u003Ewww.bettys.co.uk\/bettysbakingsecrets\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7499779736923798164\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/sparkling-spun-sugar-bettys-way-gbbo.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7499779736923798164"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7499779736923798164"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/sparkling-spun-sugar-bettys-way-gbbo.html","title":"Sparkling Spun Sugar, The Betty's Way  GBBO"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/1o8QFvHcAhY\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6334292356140107044"},"published":{"$t":"2016-09-13T16:13:00.003+01:00"},"updated":{"$t":"2016-09-13T16:13:59.212+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Betty's Baking Secrets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"GBBO"}],"title":{"type":"text","$t":"Cracking Caramel - Betty's Way part 3 GBBO Special"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo Bettys Baking Secrets ident_zpsswblamou.jpg\" border=\"0\" height=\"83\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/Bettys%20Baking%20Secrets%20ident_zpsswblamou.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIts now Great British Bake Off Season here in the UK, and in honor of that each week \u003Ca href=\"http:\/\/lwlink3.linkwithin.com\/api\/click?format=go\u0026amp;jsonp=vglnk_147264033234815\u0026amp;key=503c38809682907e0e07931326b1c03d\u0026amp;libId=isiq518a01012xfu000DA58zted95\u0026amp;loc=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F2016%2F08%2Fbettys-classic-white-bread-rolls-and.html\u0026amp;v=1\u0026amp;out=https%3A%2F%2Fwww.bettys.co.uk%2Ftea-rooms%2Flocations\u0026amp;ref=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F\u0026amp;title=The%20English%20Kitchen%3A%20Bettys%20Classic%20White%20Bread%20Rolls%20and%20the%20GBBO\u0026amp;txt=Caf%C3%A9%20Tea%20Rooms\" target=\"_blank\"\u003E\u003Cb\u003EBetty's\u003C\/b\u003E\u003C\/a\u003E will be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won't find in any cookery book!  Here is week four of their delicious hints and tips, and week three on how to create a delicious Croquembouche.\u003Cbr \/\u003E\n\u0026nbsp;\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-size: large;\"\u003ECracking Caramel, the Bettys way\n\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EINGREDIENTS\u003C\/b\u003E (makes approximately 300ml)\n\u003Cbr \/\u003E\n75ml water \n\u003Cbr \/\u003E\n145g caster sugar \n\u003Cbr \/\u003E\n60g glucose syrup\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMETHOD\n\u003C\/b\u003E\u003Cbr \/\u003E\n1. Place the ingredients in a small, heavy base saucepan and set over a medium heat.\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2. Stir with a wooden spoon until the sugar has dissolved and then increase the heat to bring up to the boil.  Do not stir anymore. \n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3. Brush the sides of the pan using a wet pastry brush to prevent grains of sugar getting stuck to the side of the pan. The grains of sugar may crystallize the syrup.  \n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4. Boil until the syrup turns a light golden colour and stop the cooking process by briefly plunging the pan into a bowl of very cold water.  Do take care as this is a dangerous process.  The caramel is ready to use.  If the caramel cools down and sets, place over a gentle heat to melt.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ciframe allowfullscreen=\"\" frameborder=\"0\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/1QC7jcuHj0Q\" width=\"360\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: large;\"\u003ENotes in the Margins\n\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ECracking Caramel\n\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EWET SAND\n\u003C\/b\u003E\u003Cbr \/\u003E\nYour heavy base pan must be immaculately clean.\u003Cbr \/\u003E\nKeep some hanging water in the pan so the caramel doesn’t burn.\u003Cbr \/\u003E\nUse your finger to stir the sugar – create the texture of ‘wet sand’.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESWIRL\n\u003C\/b\u003E\u003Cbr \/\u003E\nThe glucose is a vital ingredient.\u003Cbr \/\u003E\nIt keeps the spun sugar flexible later on.\u003Cbr \/\u003E\n\u0026nbsp;Pick up the glucose with a wet hand so it doesn’t stick. Do this off the heat.\u003Cbr \/\u003E\nOnce you introduce the caramel to the heat, don’t stir it - swirl.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EGOLDEN BLONDE\n\u003C\/b\u003E\u003Cbr \/\u003E\nYou’ll see it go to a blonde caramel with a hint of colour.\u003Cbr \/\u003E\nWatch for it turning to a honeycomb, golden blonde – then remove from the heat.\u003Cbr \/\u003E\nBe careful – caramel is red hot!\n\nLet the choux touch the sugar – not your finger.\n\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is part three of our series about how to create a Croquembouche. Find out how to create spun sugar to decorate your masterpiece in next week’s episode of Bettys Baking Secrets. \u003Ca href=\"http:\/\/www.bettys.co.uk\/bettysbakingsecrets\" target=\"_blank\"\u003E\u003Cb\u003Ewww.bettys.co.uk\/bettysbakingsecrets\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003EFor nearly 100 years, people have been flocking to Yorkshire for a taste of Bettys. Bettys was founded by Frederick Belmont, a Swiss baker and confectioner who came to England in search of opportunities to develop his craft skills. He opened his first Café Tea Rooms in Harrogate in 1919 and named it 'Bettys'. The reason why remains a mystery to this day."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6334292356140107044\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/cracking-caramel-bettys-way-part-3-gbbo.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6334292356140107044"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6334292356140107044"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/cracking-caramel-bettys-way-part-3-gbbo.html","title":"Cracking Caramel - Betty's Way part 3 GBBO Special"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/1QC7jcuHj0Q\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-738103573237492061"},"published":{"$t":"2016-08-24T14:14:00.001+01:00"},"updated":{"$t":"2016-08-24T14:14:25.782+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Betty's Baking Secrets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"GBBO"}],"title":{"type":"text","$t":"Bettys Classic White Bread Rolls and the GBBO"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo Bettys Baking Secrets ident_zpsswblamou.jpg\" border=\"0\" height=\"83\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/Bettys%20Baking%20Secrets%20ident_zpsswblamou.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor nearly 100 years, people have been flocking to Yorkshire for a taste of Bettys.  Bettys was founded by Frederick Belmont, a Swiss baker and confectioner who came to England in search of opportunities to develop his craft skills. He opened his first Café Tea Rooms in \u003Ca href=\"https:\/\/www.bettys.co.uk\/tea-rooms\/locations\/harrogate\" target=\"_blank\"\u003EHarrogate\u003C\/a\u003E in 1919 and named it 'Bettys'. The reason why remains a mystery to this day.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLots of things have changed since then. They now have six \u003Ca href=\"https:\/\/www.bettys.co.uk\/tea-rooms\/locations\" target=\"_blank\"\u003ECafé Tea Rooms\u003C\/a\u003E in Yorkshire and the Bettys name has become famous the world over. They have also added a mail order service which delivers deliciousness to homes from Tunbridge Wells to Tokyo, and they share their knowledge and passion for food through \u003Ca href=\"http:\/\/www.bettyscookeryschool.co.uk\/\" target=\"_blank\"\u003EBettys Cookery School\u003C\/a\u003E.\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut in other ways, they are unchanged. Still family-owned, they believe in doing business in a way that is fair to people and kind to the planet. And at their Craft Bakery in Harrogate they still practice the artisan skills that Frederick Belmont brought to Yorkshire from Switzerland nearly 100 years ago.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIts now Great British Bake Off Season here in the UK, and in honor of that each week Betty's will be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won't find in any cookery book!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis week they are sharing their recipe for Classic Bread Rolls with us.\u0026nbsp;\u0026nbsp; After watching the video, I think even I will be able to bake\u0026nbsp; us some lovely rolls!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ciframe allowfullscreen=\"\" frameborder=\"0\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/bnsfP9g-t8Y\" width=\"460\"\u003E\u003C\/iframe\u003E\n\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Classic White Bread Rolls*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nthe Betty's way\u003C\/div\u003E\nMakes 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/classic-white-bread-rolls\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n400g strong white flour (3 cups)\u003C\/div\u003E\n35g butter (2 1\/2 TBS)\u003C\/div\u003E\n5 g sea salt (1 tsp)\u003C\/div\u003E\n8 g fresh yeast (2 1\/2 tsp)\u003C\/div\u003E\n110ml whole milk (scant half cup)\u003C\/div\u003E\n110ml water (scant half cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003ETo Decorate:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n20ml whole milk (1 12 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 egg, beaten\u003C\/div\u003E\n\u003Cdiv\u003E\nselection of poppyseeds, sesame seeds, sunflower seeds \u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003EMETHOD:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n1.\u0026nbsp;\n Place the flour and salt together in a bowl. Rub the butter into the \nflour using your fingertips until it is fully mixed through.\u003C\/div\u003E\n\u003Cdiv\u003E\n2.\u0026nbsp;\n Add the yeast to the milk and water and mix with a fork.\u0026nbsp; Allow to \nstand until the yeast has dissolved before adding this to the dry \ningredients.\u003C\/div\u003E\n\u003Cdiv\u003E\n3.\u0026nbsp; Gradually add the liquid to the dry \ningredients, together with the dissolved yeast.\u0026nbsp; Work the mixture \ntogether until it forms a ball of dough, and tip ou tonto a work \nsurface.\u003C\/div\u003E\n\u003Cdiv\u003E\n4.\u0026nbsp; Knead gently for about 10 minutes until the dough becomes soft and smooth.\u003C\/div\u003E\n\u003Cdiv\u003E\n5.\u0026nbsp; Allow the ball of dough to rest under a slightly damp cklean tea-towel for 5 minutes.\u003C\/div\u003E\n\u003Cdiv\u003E\n6.\u0026nbsp;\n Roll the dough into a sausage shape first and, using the scraper, \ndivide th edough into 8 evenly sized pieces.\u0026nbsp; Roll each into a round \nshape.\u0026nbsp; Allow the dough to relax again for five minutes under a damp \ntea-towel or clingfilm before making each ball into a shape.\u003C\/div\u003E\n\u003Cdiv\u003E\n7.\u0026nbsp; When the dough has been shaped, carefully place onto a baking tray.\u003C\/div\u003E\n\u003Cdiv\u003E\n8.\u0026nbsp; Brush the dough with a little egg\/milk mixture and sprinkle with seeds of your choice.\u003C\/div\u003E\n\u003Cdiv\u003E\n9.\u0026nbsp; Place the tray in the prover or leave in a warm place covered with clingilm for about 20 minutes, or until doubled in size.\u003C\/div\u003E\n\u003Cdiv\u003E\n10.Bake the bread in a preheated oven at 200*C\/400*F\/ gas mark 6 (fan assisted) oven for 10 to 15 minutes, (depending on shape.)\u003C\/div\u003E\n11.The bread is baked when golden brown in colour and when tapped underneath they should sound hollow.\u0026nbsp; Place on a cooling wire.\u003Cbr \/\u003E\n\u0026nbsp; \u003Cbr \/\u003E\n\u003Cb\u003ENOTES IN THE MARGINS\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ci\u003E~o~Beautiful Bread~o~\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EKNEADING\u003C\/b\u003E\u003Cbr \/\u003E\nWhen kneading, always work the dough in the same direction. This will deveop the network of gluten strands.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo avoid sticking to your dough, use the one second contact rule - don't touch your dough for more than a second as you knead it\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nImprint your dough with your thumb - if it springs back, its ready.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EBALLLING OFF\u003C\/b\u003E\u003Cbr \/\u003E\nThis stage is really important - what you're trying to do is trap energy in the dough.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen Lisa holds up the underside of the balled off dough, you can see the swirls of the core - yet the top is smooth.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe\u0026nbsp; movement you're looking for is down and over.\u0026nbsp; Notice in our film how Lisa pushes slightly down and she rotates the dough in her palm, travelling in the same direction.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EHOMEMADE PROVER\u003C\/b\u003E\u003Cbr \/\u003E\nIf you don't hav ea dedicated prover, few of us do, its easy to create one.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSimply take a bowl, turn it upside down in your sink, add hot water and your tray of dough, and cove rwith some cling fim.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDo you get tangled up in clingfilm?\u0026nbsp; Than fold it back on itself to double line it - it prevents it from misbehaving!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFINISHING THE RACE\u003C\/b\u003E\u003Cbr \/\u003E\nAllow the dough a final 10% to finish the race.\u0026nbsp; In other words, remove the dough from the prover a little before it has completely risen.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is because the yeast needs a last bit of energy to take into the oven for a perfect rice.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ECOOLING\u003C\/b\u003E\u003Cbr \/\u003E\nWhen cooling your bread, make sure there's an airflor under the tray.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis prevents soggy bottoms!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDo check out the\u003Ca href=\"https:\/\/www.bettys.co.uk\/baking-secrets\" target=\"_blank\"\u003E\u003Cb\u003E Betty's Baking Secrets \u003C\/b\u003E\u003C\/a\u003EPage, for a whole lot more baking secrets during the GBBO and beyond.\u0026nbsp;\u0026nbsp; Also don't forget to check back next week to see what's baking next!\u0026nbsp; (With any luck I might even get it baked myself to show you my results!\u0026nbsp; There is no rest for the wicked!!)"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/738103573237492061\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/bettys-classic-white-bread-rolls-and.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/738103573237492061"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/738103573237492061"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/bettys-classic-white-bread-rolls-and.html","title":"Bettys Classic White Bread Rolls and the GBBO"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/bnsfP9g-t8Y\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"8"}}]}});