Lemon drizzle cake

Lemon Drizzle Cake

Muffins: 400F 15 mins
Brad pan 350F 1 hour, cover after 40 min if cake gets too dark.

4oz/110 g soft butter
6oz/170g self raising flour
60z/170g Caster Sugar
4Tb Milk
Grated rind of large lemon
2 eggs

syrup:
3Tb icing sugar
Juice of a lemon

Beat all ing together ¨ntil smooth, scrape into prepared pan or muffin tins.

Mix syrup while cooking. While cake it still warm prick it all over with fork. Pour syrup onto cake. Leave to cool before serving.

banana banana bread

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Artisan Bread in Five Minutes

3 cups lukewarm water
1 1/2 Tbsp. yeast
1 1/2 Tbsp. kosher salt
6 1/2 cups unbleached, all-purpose flour
cornmeal

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be soft. Loosely cover. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece. Turn dough in hands to lightly stretch surface, creating a rounded top and lumpy bottom. Put rounded dough on cookie sheet generously sprinkled with cornmeal; let rest and rise 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place an oven proof dish with about 1+ cup water on the bottom rack in your oven. (This will ensure a crispy crust.) Preheat oven to 450 degrees.

4. After the dough has risen, dust top of dough with a little flour, slash top with serrated knife three times. Bake until well browned, about 30 minutes.

Tip: To keep the "crusty-like" crust on the bread, don't wrap it or put it in a tightly sealed container after baking.

Yield: about 4 loaves

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.