CRUMBLE EGG CROISSANT

8 large eggs
100g grated cheddar
a splash of milk
small bunch chives, snipped
4 large croissants

Method

In a bowl, whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in chives, then split open croissants (warm them first if you have an oven) and put the scrambled eggs inside.

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POLENTA BREAD

POLENTA BREAD INGREDIENTS: 400 GRAMS BREAD FLOUR 200 GRAMS CAKE FLOUR 200 GRAMS POLENTA 50 GRAMS BIGA 15 GRAMS DRY YEAST 5 GRAMS SUGAR 20 GRAMS SALT 480 GRAMS WATER HOW TO DO: · Mix flours with salt and yeast, add water and olive oil, BIGA and kneed the dough until smooth. · Place the dough to raise until double in volume and then shape in 4 long loaves, let them rise for a second time until ready. · Make three cross incisions on each loaf and bake at 220 degrees for 20 minutes, then drop the temperature to 200 degrees and bake until ready.

THE BASIC OF BAKING BREAD

WHITE LOAF

500g strong white flour , plus extra for dusting 7g sachet fast-action dried yeast 1 tsp salt up to 350ml lukewarm water a little sunflower oil , for greasing Method Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size. Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and ...

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