Monday, 2 February 2015

La Kitchenette Souris : Nanna's Bread & Pumpkin Cookies

Both of these recipes have definitely become new favorites!

The bread is very easy & delicious, and one loaf is a lovely size to accompany a meal.

The pumpkin cookie recipe is merely dangerous. Yes. Dangerous. 
Once you put the cream cheese frosting on top, with a little dash of cinnamon, you are done for.
Plan on eating a few too many.

I hope you will enjoy both of these recipes as much as I did!

The "Nanna's Bread" recipe is from a cookbook by Lisa Faulker, in case you wanted to know.

Nanna's Bread

3 1/4 cups strong white bread flour, plus extra for dusting
1 teaspoon sugar
1 teaspoon salt
One 7 gram sachet fast action dried yeast
1 cup warm water
1 Tablespoon oil

Mix the flour, sugar, salt and yeast together in a large mixing bowl.
Slowly add the water, stirring the mixture until it comes away from the sides to form a dough.
(I needed a tad more water to get it to stick together properly)

Knead the dough on a floured surface until it is smooth and has elasticity ~ this should take 10-15 minutes.
Cover the bowl with a damp cloth and leave it in a warm place (but not directly on top of a radiator) for about 1 hour or until it doubles in size.

Knead the dough for another 5-10 minutes and then transfer to an oiled bread tin.
Cover and leave it for another 20-30 minutes.
Meanwhile, preheat the oven to 425C.

Bake the loaf in the preheated over for 25-30 minutes.
When the bottom sounds hollow when tapped it's ready. 
(It really does sound hollow!)

Leave to cool on a wire rack and eat it with real butter.

Pumpkin Cookies 
[with cream cheese frosting]

2 1/2 cups flours
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 can cream cheese frosting

Preheat oven to 375F.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.

Cream butter and sugar in another larger bowl.
Add pumpkin, egg, and vanilla: beat until light and creamy.
Mix in dry ingredients until well blended.

Drop by rounded tablespoons onto a greased cookie sheet.

Bake for 18-20 minutes or until done.
Let cool on wire racks.

Top with cream cheese frosting.
(I also put a little cinnamon on top)

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