1. Sift the flour into a larger bowl, add the salt the pepper and make a well in the middle.
2. Into a mug put the sugar, the yeast, and cover with 150-180ml lukewarm water (part of the 650ml water needed). Mix well until the sugar and yeast have dissolved. Pour this into the well and allow it set aside for a few minutes until the yeast water begins to bubble up.
3. Add more of the lukewarm water and start mixing by hand or a strong wooden spoon until it forms a soft dough. I always use my hand and I keep it in the bowl. It is easier with the water and oil gradual addition.
4. Knead the dough by hand either in the bowl or on a super clean and lightly floured surface for about 10-12 minutes adding the oil little by little until the dough becomes smooth and pretty elastic. The best indicator that dough has had enough kneading is when the hand(s) come clean and dough no longer sticks to the hand.
5. When finished place in a clean bowl shaped into a large sphere and cover. I keep into the same bowl I have worked in as this becomes super clean till the end. Cover with a clean kitcken towel and allow it to rise in a warm place for about 40-45 mins until it doubles in size. If it’s not warm enough it will take longer to rise.
6. When risen to double its size, split the dough into two exact amounts. Shape the dough into desired shape and place into the two oiled tins. I normally do a plat. Allow again to rise in a warm place, covered for 15 mins. Preheat the oven at this stage at 180C.
7. Bake the loafs at 210C/fan assisted or 230C for 15 min and then at 180*C for another 20-25 mins until golden brown - do the skewer test and if it comes out clean, it’s done!
8. Take out of the oven and then 3-4 min later take out of the tin and cool on a wire rack.
9. Allow to cool completely before cutting it. I normally leave it out covered with a kitchen towel for a good 4-5h or even overnight before cutting and freezing.
10. Having said this, no one can stop you having some warm bread with some salted butter or your favourite topping but you will have to tear it while still warm. Hard to resist it, I know! Enjoy!
Add beef and cornstarch mixture. In wok, heat half of the oil over high heat. Add remaining oil to wok. Add 1 tsp (5 mL) of the cornstarch, ginger and water. In small bowl, stir remaining cornstarch, black-bean-and-garlic sauce, hot pepper sauce and 3/4 cup (175 mL) water. stir-fry onion, garlic, carrot, celery and water chestnuts until tender-crisp, 2 minutes. boil until thickened, 1 minute. In saucepan, bring 1-1/2 cups (375 mL) water to boil. Cover and simmer over low heat until tender, about 20 minutes
salt andpepperand a teaspoon dried oregano. well anything with warm breadand melty cheese to be honest and if truth be told we're also both fans of the deep crust or the pizza pie, rather than the uber-trendy thin pizzas that are so much in fashion these days
Combine wine, lemon rind and juice, tomato paste, oil, paprika, hot pepper sauce, salt and garlic. Cover and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. close lid and cook, skin side down, for 10 minutes. Turn and cook for 30 to 40 minutes or until juices run clear when chicken is pierced. 10 minutes Turn and cook for