600gm COMO ITALIAN BREAD MIX**

1 tablespoon DRY ACTIVE YEAST**

2 tablespoons ONION FLAKES**

Dough Liquid Ingredients

425ml WARM WATER

2 teaspoons COLD PRESSED CANOLA OIL**

Place all dry ingredients into a mixing bowl, mix well, add liquids.  Stir to form a firm but moist dough.  Tip dough onto a floured bench, shape for 1-2 minutes.  Place dough back into bowl, cover with plastic wrap put in a warm place and allow to double in size.

To make 18 small sausage rolls

1 risen batch of dough (as above)

2 tablespoons MILLICENT GROVE TOMATO & GARLIC MUSTARD**

1 ONION, finely chopped and stirred thru 500gm SAUSAGE MINCE

1 cup grated TASTY CHEESE

EGG GLAZE, 1 egg lightly beaten with a teaspoon water

Tip dough onto a floured bench, cut into 2 even pieces, working with one piece at a time, roll dough into a rectangle.  Spread dough with 1/2 quantity of tomato & garlic mustard, top with 1/2 quantity sausage mixture, sprinkle with 1/2 quantity cheese. Roll dough up into cylinder and slice into 9 rolls.  Repeat with remaining dough and ingredients.  Place rolls onto a flat tray lined with a Teflon Sheet**, brush rolls with egg glaze , leave to rise for 15 minutes, cook 180C Fan Forced, 200C Gas/Electric for 20 minutes.

**Products available from Marg & Maree’s online or in the shop.

Price $34.95, order online NOW!

Dry Ingredients

600gm SOFT BUN MIX**

3 teaspoons DRY ACTIVE YEAST**

1 1/2 tablespoons MAREE’S FRUIT SPICE MIX**

1 cup FRUIT MEDLEY**

1 cup SULTANAS**

Liquid Ingredients

340ml WARM WATER

30gm BUTTER, melted

Crosses

50gm CROSS MIX**

approx 50ml COLD WATER

STICKY GLAZE

combine:

2 teaspoons BAKERS ICING**

3 teaspoons BOILING WATER

pinch MAREE’S FRUIT SPICE MIX**

METHOD

1.  Place all dry ingredients, except the fruit into a large mixing bowl.  Mix well, add the fruit, mix well to combine, make a well in the centre.

2.  Add the melted butter and three quarters of the water mix well until all ingredients are combined.

3.  Add the remainder of the water and mix well until all ingredients are combined and have formed a firm but moist dough..

4.  Tip the dough out onto a lightly floured surface and work gently for 30 seconds.  Return the dough to the bowl.

5.  Cover the dough with plastic wrap and leave in a warm place until the dough has doubled in size (approx 45 mins).

6.  Tip the dough out onto a lightly floured surface and work into a smooth ball.  Divide the dough into 12 equal pieces and work each piece into a smooth ball.

7.  Place balls of dough into a Coffee Scroll Tray** (in 3 rows of 4) lined with Silicone Paper, brush with egg glaze (1 egg lightly beaten with 2 teaspoons of water).

8.  Place tray in a warm spot and allow buns to double in size (approx 40 minutes).

9.  Make up cross mix with water (mix together until a smooth, pourable paste), pour/spoon into piping bottle.  Pipe cross mix in long lines across the rows of buns to make crosses.

10.  Place buns in a pre-heated oven (Gas/Electric 190C, Fan Forced 170C) and cook for 30 minutes, covering with foil when necessary.

11.  Remove buns from oven, place on a wire cooling rack.  Brush with sticky glaze whilst still hot.

Variations

Plain Spice Buns  -  omit the fruit.

Chocolate Buns  -  omit the fruit and spice, add 1-2 tablespoons DUTCH COCOA, work 1 cup CHOCOLATE DROPS or BUTTONS into the dough after the first rising.

IN THE BREAD MACHINE

Place ingredients in machine in usual order, add fruit at the beep or place in the fruit and nut dispense.  Set machine to dough cycle, once completed follow method above from number 6.

Dry Ingredients

600gm SOFT BUN MIX**

2 teaspoons DRY ACTIVE YEAST**

1 1/2 tablespoons MAREE’S FRUIT SPICE MIX**

1 cup FRUIT MEDLEY**

1 cup SULTANAS**

Liquid Ingredients

320ml WARM WATER

30gm BUTTER, melted

**Products available at Marg & Maree’s online or in the shop

Dry Ingredients

600gm UNTREATED BREAD FLOUR**

1 tablespoon DRY ACTIVE YEAST**

2 teaspoons BREAD IMPROVER**

2 teaspoons SALT

3 tablespoons CASTER SUGAR**

3 teaspoons MIXED SPICE**

3 teaspoons DUTCH CINNAMON**

1 cup FRUIT MEDLEY**

1 cup SULTANAS**

1/3 cup OATBRAN**

LIQUID INGREDIENTS

425 ml WARM WATER

30gm BUTTER, melted

CROSSES

50gms CROSS MIX**

approx 50ml COLD WATER

STICKY GLAZE

combine:

2 teaspoons BAKERS ICING**

3 teaspoons BOILING WATER

pinch DUTCH CINNAMON**

pinch MIXED SPICE**

METHOD

1.  Place all dry ingredients, except the fruit and oatbran into a large mixing bowl.  Mix well, add the fruit, mix well to combine, make a well in the centre.

2.  Place the oatbran into the well and pour the melted butter and half the water over the oatbran.  Leave for 1 minute.

3.  Add the remainder of the water and mix well until all ingredients are combined and have formed a firm but moist dough..

4.  Tip the dough out onto a lightly floured surface and work gently for 30 seconds.  Return the dough to the bowl.

5.  Cover the dough with plastic wrap and leave in a warm place until the dough has doubled in size (approx 45 mins).

6.  Tip the dough out onto a lightly floured surface and work into a smooth ball.  Divide the dough into 12 equal pieces and work each piece into a smooth ball.

7.  Place balls of dough into a Coffee Scroll Tray** (in 3 rows of 4) lined with Silicone Paper, brush with egg glaze (1 egg lightly beaten with 2 teaspoons of water).

8.  Place tray in a warm spot and allow buns to double in size (approx 40 minutes).

9.  Make up cross mix with water (mix together until a smooth, pourable paste), pour/spoon into piping bottle.  Pipe cross mix in long lines across the rows of buns to make crosses.

10.  Place buns in a pre-heated oven (Gas/Electric 190C, Fan Forced 170C) and cook for 30 minutes, covering with foil when necessary.

11.  Remove buns from oven, place on a wire cooling rack.  Brush with sticky glaze whilst still hot.

**Products available from Marg & Maree’s online or in the shop

Is available in a dairy mix and a non-dairy mix in 1, 5 and 10kg bags. These mixes require the addition of yeast and water and are developed for use in a bread machine. To give variety to the loaves grains, fruits, herbs and spices can be added. These gluten free bread mixes make a light, good textured tasty bread.

Pinnacle Gluten Free Bread Mix

This gluten free bread mix works best made by hand and cooked in the oven in a bread tin. It only requires the addition of water or milk but can be varied with the addition of herbs, fruit, grains and spices. It is available in a 1, 5 or 15kg bags.

Gluten Free Muffin Mix

This gluten free muffin mix produces light and moist sweet muffins. You can add whatever flavourings you desire such as chocolate chips, dried apricots, cinnamon, blueberry filling, apricot filling, lime or lemon curd fillings, the list is endless. These muffins will be gobbled up by those with and without gluten intolerances!

Gluten Free Basic Cake Mix

Like the gluten free muffin mix this cake mix can be made into whatever flavour you wish. Make it plain or add dried fruits, spices, grated carrot, dutch cocoa or chocolate chips, it will be a hit. Keeps well for a few days.

Gluten Free Chocolate Mud Cake Mix

This makes a lovely moist gluten free chocolate mud cake. It keeps really well for a week and continues to taste fantastic. All you need to add to the mix is eggs, water and oil, it is so easy. Takes all the stress out of family gatherings, no need to make 2 cakes to cater for intolerances, this one will be enjoyed by all.

Gluten Free Flours

We also have gluten free plain flour and gluten free self raising flour, these flours are great for cakes, biscuits and pastries.
BUY THESE GLUTEN FREE MIXES ONLINE

Spelt contains approx 40 per cent more protein, many more minerals and up to 65 per cent more amino acids than regular wheat. Its superior nutrition makes Spelt an ideal training and endurance food and is said to be a high-energy grain.

Spelt flour is often suitable for those with an intolerance to regular wheat and can be substituted for wheat flour in any of your recipes. The only adjustment you would need to make is to reduce the liquid by 10-15%.

Spelt flour is suitable for both Bread Machines and bread made by hand and is available in White and Wholemeal.

Our Untreated Bread Flour is a high protein (gluten) white bread flour that makes lovely white bread, rolls, pizza bases and foccacia. The Wholemeal Bread Flour is a finely ground flour full of fibre, for a tasty light wholemeal loaf try using 50% Untreated Bread Flour and 50% Wholemeal Bread Flour.

Rye is also available as a 100% Rye Flour and a 100% Rye Meal Flour. As Rye is a low gluten flour loaves made using all Rye flour tend to be more dense and do not rise as well as loaves using wheat, especially if using a Bread Machine. Usually a combination of Rye and Wheat flours are used, the lighter the bread the more wheat used.

For those who love a continental, crusty loaf use Pasta Dura Bread Flour, this flour is another high protein flour that makes rustic, crusty peasant loaves and also makes great pasta.

For those who prefer cooking with organic products we also stock Organic White Flour and Organic Wholemeal Flour, these flours are suitable for usemaking bread by hand or using a Bread Machine.

Spelt Flour and Wholemeal Spelt Flour, Spelt is an ancient wheat grain that has recently made a strong resurgance due to the fact that it is often suitable for those who have an intolerence to modern wheat (unfortunately Spelt is not suitable for those with Coeliac Disease). Spelt flour can be used to make breads, cakes, scones and pancakes.

A large range of Bread Mixes are available at Marg & Maree’s, all suitable for making bread by hand or in a Bread Machine.

* Como Italian Bread Mix, a lovely white mix, nice even texture.

* Wholemeal Bread Mix, for those who enjoy extra fibre and a more nutty flavour.

* White Hi Fibre Bread Mix, a good textured white mix with hi maize for a wonderful source of added fibre, gives the appearance and taste of a white bread.

* Graneva Bread Mix, a heavily grained mix with malted wheat flakes, wheat bran, kibbled rye, kibbled mung beans, linseeds

* Swiss Grain Bread Mix, a lightly grained mix with kibbled rye, kibbled wheat, maize, semolina, wheat flakes, linola seeds, linseed.

* Lin-Soy Bread Mix, with linseeds, soya, kibbled wheat and malted barley flour.

* Light Rye Bread Mix, a lovely textured American style rye loaf, contains rye and wheat flours.

* Dark Rye Bread Mix, makes a dark rye loaf with a light texture, contains rye and wheat flours.

* Soft Bun Mix, makes lovely fruit buns, donuts and coffee scrolls

* Cheese n Chives Bread Mix, makes great BBQ bread

* Spicy Potato Bread Mix, serve with soup

* Tuscan Tomato Bread Mix, makes tasty rolls and foccacias

Bread Flours are packed in 2kg, 5kg, 10kg and 25kg bags, flour can be stored in the paper bag or transferred into containers, it is packed with a 6 month best by date.

Bread Mixes are also packed with a 6 month best by date and are available in 2kg, 5kg, 10kg bags, 25kg is also available upon advanced request.

Ingredients

1kg MIXED FRUIT**

1/2 cup BRANDY

1 cup DARK BROWN SUGAR, firmly packed**

3 EGGS

300ml THICKENED CREAM

1 teaspoon NUTMEG**

1 teaspoon MIXED SPICE**

1 teaspoon BI CARB OF SODA**

21/3cups PLAIN CAKE & PASTRY FLOUR**

100gm SLIVERED ALMONDS**

2 generous tablespoons DARK JAM

ZEST OF 1 LEMON

METHOD

1.Soak fruit in brandy in a large basin overnight.

Next Day 2.In a small basin beat the eggs and brown sugar until thick and creamy. Add to fruit mixture and mix well.

3.Sift the nutmeg, mixed spice, bi carb of soda and flour into a small basin. Add to the fruit mixture with the cream, slivered almonds, jam and lemon zest, mix well.

4.Spoon the mixture into plastic mini pudding bowls filling approximately 3/4 , snap the lids on firmly. Heat water in an electric fry pan (or large pan on the stove) to a gentle simmer. Place filled bowls in water, place 2 layers of foil over first tier of bowls then stack remaining bowls on top. Place lid on fry pan with vent closed.

5.Simmer gently for approx 1 1/2  hours (test with skewer), rotating top tier with bottom tier after approx 45 minutes.

6.Serve warm with cream, custard or Classical Brandy Liqueur Sauce.

**Products available from Marg & Maree’s online or in the shop

Dry Ingredients

300gm UNTREATED BREAD FLOUR**

2 teaspoons DRY ACTIVE YEAST**

1 teaspoon BREAD IMPROVER**

1 teaspoon SALT

1/2 teaspoon SUGAR

Liquid Ingredients

125ml WARM WATER

1/2 cup SOUR CREAM

Topping Suggestions

1. Roast Capsicum Pesto, grated tasty cheese, sliced zucchini, red capsicum strips (grilled and skin removed)

2. Sundried Tomato Pesto, shredded ham, pinepple pieces, onion rings (lightly sauteed)

3. Kalamata Olive Tapenade, salami, cherry tomato halves, anchovies

METHOD

1. Place all dry ingredients into a bowl, mix well to combine, add liquid ingredients. Mix well until all ingredients are combined and have formed a firm but moist dough. If necessary add an extra 1-4 teaspoons water.

2.Tip the dough out onto a lightly floured surfave and work gently for 30 seconds. Return dough to bowl, cover with plastic wrap and leave in a warm place until the dough has doubled in size (approx 45 minutes).

3. Tip dough out onto a lightly floured surface, roll dough in flour and then roll out to fit a large pizza tray. Place dough onto oiled pizza tray, spread with pesto or tapenade and to with your choice of toppings (except tomato).

4. Place in a warm place for 15 minutes. Cook in a hot oven (Gas 215C, Electric 220C, Fan Forced 200C) for 20 minutes. Add tomatoes and cook for a further 10 minutes, cover with foil if necessary.

MIXING PIZZA DOUGH IN BREAD MACHINE

Dry Ingredients

300gm UNTREATED BREAD FLOUR**

11/4 teaspoons DRY ACTIVE YEAST**

1 teaspoon BREAD IMPROVER**

1 teaspoon SALT

1/2 teaspoon SUGAR

Liquid Ingredients

100ml WARM WATER

1/2 cup SOUR CREAM

Place ingredients in pan in order as recommended by your particular machine, set machine to dough cycle, press start. When cycle completed remove dough and place on a lightly floured surface, cover with plastic wrap and leave to rest for 10 minutes (allows dough to relax). Follow recipe above from number 3.

**Products available from Marg & Maree’s online or in the shop

Makes a 500gm loaf

Dry Ingredients

150gm (1 cup) WHOLEMEAL BREAD FLOUR**

75gm LIGHT RYE BREAD MIX**

75gm UNTREATED BREAD FLOUR**

1 tablespoon MALT FLOUR**

3 teaspoons DRY ACTIVE YEAST**

1 teaspoon BREAD IMPROVER**

1 teaspoon SALT

1/2 cup KAPESEED MIX**

Liquid Ingredients

225ml WARM WATER

1 tspn COLD PRESSED CANOLA OIL

Extra Ingredients

POPPY SEEDS** & SESAME SEEDS**

1. Place all dry ingredients into a mixing bowl. Mix well to combine. Add the liquid ingredients. Mix well until all ingredients are combined and have formed a firm but moist dough. If necessary add an extra 1-2 teaspoons of warm water.

2. Tip the dough out onto a lightly floured surface and work gently for 30 seconds. Return dough to the bowl, cover the dough with plastic wrap and leave in a warm place until the dough has doubled in size (approx 45 mins).

3. Tip the dough out onto a lightly floured surface and work into a smooth ball. Spray dough with water and roll in poppy and sesame seeds Place dough into a lightly oiled 500gm bread tin, spray dough with water and cut top.

4. Place bread tin in a warm place and allow dough to double in size. Bake in a hot oven (electric 220 ?C, gas 215 ?C, fan forced 200 ?C) for 30 minutes.

KAPESEED LOAF IN BREAD MACHINE

Makes a 750gm loaf. Put ingredients into machine in usual order, cook on basic cycle.

Dry Ingredients

1 1/2 teaspoons DRY ACTIVE YEAST**

150gm WHOLEMEAL BREAD FLOUR**

150gm LIGHT RYE BREAD MIX**

150gm UNTREATED BREAD FLOUR**

1 tablespoon MALT FLOUR**

1/2 cup KAPESEED MIX**

1 teaspoon BREAD IMPROVER**

1 teaspoon SUGAR

1 teaspoon SALT

Liquid Ingredients

325ml WARM WATER

1 teaspoon COLD PRESSED OIL

**Products available from Marg & Maree’s online or in the shop