The Community Hall

We had an African meet at the community hall. Familiar faces and familiar foods were brought together. The exhilaration from the Highland’s fading away; the Ben, the Glen and Lochs. I’ll never get enough of the architecture; and we still have sites left to go visit. As, a community, we worked in teams to set up meals and our organizer did much of the paperwork. I did a bun recipe. I know bread and tea is a staple breakfast. So, here is:

Love my buns

INGREDIENTS

1 Packet 1 kg White Flour

2 tsp Salt

75 g Sugar

120 g Margarine

4 x 7 grams Fast Action Yeast

700 ml Warm Liquid

Oil for greasing

1 Beaten Egg Wash

PROCEDURE

Put the flour, salt and sugar in a mixing bowl. Pour in 700 ml liquid into jug, add yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 minutes. Shape into a ball. Put in a lightly oiled bowl, cover and chill for about 2 hours.

Divide the margarine into 4 parts.

Using a rolling pin, bash and roll it into a rectangle about 20 x 15 cm. Leave wrapped and chill. (I did spread the margarine, folded and chilled up to four times)

The first round was compact. I used 500 ml liquid for 1 kg flour. I preferred the second one with 700 ml liquid

Form balls of the same. Remember to glaze with egg. Heat oven to 170 degrees. Bake for 25 minutes.

Placed among other dishes was a bliss.