Bread recipes from Carrs Breadmaker Flour

Barmy Barrow Bread - finalist of The 2005 Carrs Junior Breadmaker Awards

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Ingredients

• 375ml Water & 1 Egg, mixed
• 500g Wholemeal Flour
• 2 tbsp Sunflower Oil
• 2 tbsp Skimmed Milk Powder
• 1 tbsp Raw Cane Sugar
• 1½ tsp Sea Salt
• 2 tsp Fast Action Dried Yeast
• 30g Cheddar Cheese, grated
• 20g Cheddar Cheese, sprinkled over loaf
• 4 Sundried Tomatoes
• ½ Clove of Garlic, crushed
• 1 tsp Oregano
• 1 tsp Mustard Seeds
• ½ tsp Mustard Seeds, sprinkled over loaf

Method

1. Follow the manufacturers’ instructions regarding the order of liquid / dry ingredients, leaving the cheese, garlic, oregano and the mustard seeds until last.
2. Set the machine to the basic / normal setting, medium crust.
3. Sprinkle remaining mustard seeds and cheese over the loaf at the start of baking.

Recipe by Greengate Junior School - a finalist bread recipe of the Carrs Junior Breadmaking Competition.

Sit back and enjoy!

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