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Full English Breakfast

Hi, this recipe is my own and serves one, but can easily be scaled up for more! I have previously made an Easy full english and a Vegan full english , if you want to have a look at those too.  This was much faster to make than I had anticipated and everything came together at the just right time, which is always a bit of a worry with having so many pans on the go at once (and things under the grill too!). You can change up how you cook the egg (I did scrambled) but some other options are poached, boiled, fried or even baked eggs (think Shakshuka-style).  Traditionally, you may also have fried bread, fried or grilled tomatoes and black pudding, so feel free to add those too. And, is usually served with a nice cup of tea. Enjoy! Hazel  Dietary Info: -Unsuitable for Vegans {Use my vegan full english recipe and add vegan sausages to it, if desired.} -Unsuitable for Vegetarians {See above.} -Contains Dairy {Use a dairy-free butter or spread.} -Contains Gluten {Use a gluten-free bread for
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Quick Bread

This recipe is from '1000 recipe cookbook'. If I had baked it for longer, it would've tasted better but never-mind. It tasted great with the sausage rolls and gnocchi bake! Also, great toasted.


Dietary info:
-Unsuitable for vegans
-Contains gluten
-No nuts
-Contains dairy


Ingredients:
-5ml/ 1tsp sugar
-15g/1/2oz yeast
-15ml/1tbsp tepid milk
-450g/1lb stone ground flour
-5ml/1tsp salt
-300ml/10floz tepid water

Method:
Mi the sugar, yeast and milk to a paste. Set aside in a warm place for 15mins or until the mixture is frothy. Sift the flour and salt into a large,warmed bowl. Add the yeast mixture and tepid water and mix to a smooth dough. Knead for about 5 mins or until smooth and elastic.Shape the dough into a loaf and put it into a well greased 1kg/2oz loaf tin. Cover and set aside for 1+1/4 hours or until the dough has risen to the top of the tin.{Don't worry if after the 1+1/4, yours hasn't risen very much as mine didn't either.}} Glaze the top of the dough with a little milk or beaten egg and put into the oven pre-heated to very hot (230℃/210℃fan assisted/ 425℉/ Gas 8). Bake for 15mins , then reduce the oven temperature to hot (220℃/200℃fan assisted/ 425℉/ Gas 7) and continue to bake for 30mins. {I didn't bake mine for the full 30 mins at the end as i thought it was done but after sampling it it was slightly doughy}The bread is cooked if it sounds hollow when knocked on the bottom with your knuckle. Cool on a wire rack.













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