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 Wicklewood’s Gluten Free Stollen Recipe - Food.com
dried fruit, butter, yeast, icing sugar, mixed spice, marzipan, gluten, almond, sugar, lemon juice, milk, flour
Stollen is a German fruitbread traditionally eaten at Christmas, the design of the loaf is said to represent the baby Jesus wrapped in swaddling, which I find so sweet, but not as sweet as the delicio...
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| Sally Lunn Tea Bread - Original Recipe Recipe - Food.com
butter, yeast, mixed spice, eggs, sugar, milk, flour
I grew up in the West Country of England near the Roman city of Bath. A favourite treat on a Saturday was to go to home of the famous Bath buns and have them toasted with lashings of butter. Sally Lun...
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Breadmaker Hot Cross Buns Recipe - Food.com
butter, yeast, mixed spice, candied peel, nutmeg, cinnamon, currant (zante), eggs, salt, sugar, milk, flour
The wonderful thing about breadmakers is they cut all the tedious bits out of making an enriched dough, but all homemade hot cross buns are in a different league from anything you can buy.
Serving Siz...
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| Spicy Hot Cross Buns - Vegan! Recipe - Food.com
yeast, mixed spice, lemon peel, nutmeg, cinnamon, currant (zante), vegetable fat spread, sugar, soy milk, water, flour
Credit for this recipe goes to the Vegetarian Society. Delicious! I've edited the buns a little and they're being posted for ZWT6. Most of the time required is for the two risings of the dough...
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|  Traditional Fruity and Spiced Hot Cross Buns: Bread-Maker Recipe - Food.com
dried fruit, butter, bread flour, yeast, mixed spice, cinnamon, sultana, raisin, currant (zante), eggs, salt, dough, brown sugar, sugar, milk
Serving Size: 1 (106) g Servings Per Recipe: 6 AMT. PER SERVING % DAILY VALUE Calories: 619.2 Calories from Fat 149 g 24 % Total Fat 16.6 g 25 % Saturated Fat 7.3 g 36 % Cholesterol 54.3 mg 18 ...
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| Original Bara Brith Recipe by foodlover | ifood.tv
yeast, mixed spice, candied peel, nutmeg, sultana, raisin, currant (zante), eggs, fat, sugar, milk, water, flour
GETTING READY 1. Beat the eggs 2. Preheat the oven to 450 MAKING 3. Whisk the yeast into the lukewarm liquid and then mix in the flour and knead well 4. Allow the dough to rise for 30 minutes til...
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