Harvest Festival - The Bell Purleigh - Tuesday 23 October 2012

The Bell at Purleigh
Tuesday 23 October 2012
7.30pm for 8pm

Directions to The Bell, Purleigh:

The Street  Purleigh, Essex CM3 6QJ 01621 828 348

Join other members for a talk on growing produce - the farming year and the challenges it provides. ALSO A Bread making Competition PRIZE to be won for "The best all round loaf" A class for own recipe or made from a packet ! (please specify which you wish to enter when registering) We would kindly ask that all loaves entered are donated for the bread and cheese supper. Please register your entry to the competition with helenmquinnell@btinternet.com FOLLOWED BY The Bread and cheese supper  Suggested donation on the night of £1 If anyone has any wacky and wonderful homemade chutneys pickles they wish to bring along for everyone to try we would LOVE to taste them. AND FINALLY "Look what I grew" table If any member has any interestingly sized or shaped vegetable they grew on purpose or by mistake we would love to have a look at them! Bring them along and let us have a giggle! or if you have eaten them and only have a photo bring that instead. Please let Helen know if you are entering a 'loaf' for the Bread making competition or bringing anything else along - thanks!

A classic white loaf - Darren

A classic white loaf - simple and good for experimenting as you can easily add flavour ingredients.

500g very strong white flour plus extra for dusting

1 tsp salt (vary according to own requirements)

2 tsp dried yeast

1 tbsp sunflower oil plus extra for greasing

330ml warm water

Put the flour and salt into a bowl.  In a small bowl dissolve the yeast in 330ml warm water.  Once it has dissolved add the oil.  Make a well in the centre of the flour, pour in the water and stir to form a dough.  Use hands to bring the dough together.

Turn the dough out onto a lightly floured surface.  Knead for 10 minutes until smooth, glossy and elastic.  Put the dough in a lightly oiled bowl, cover loosely with cling film and leave to rise for up to two hours, or until double in size.

When the dough is risen turn it out onto a floured surface and knock it back to its original size.  Knead it further, then form into the desired bread shape.  Place the dough on a baking tray, cover with clingfilm and a tea towel and leave in a warm place until risen to double its size - this is proving, which acts to identify that the yeast is still active.  The bread should be ready to bake if you poke the dough with finger and it springs back quickly.  You can score the bread if you like, which can aid the bread rising while baking.  Dust with flour.

Preheat the oven to 220C (Gas mark 7).  Place the dough in the middle of the oven for about 10 minutes and then reduce to about 190 C (Gas mark 5) for a further 30 minutes or until the crust is golden and the bottom sounds hollow when tapped.  You can reduce the heat at any point if the bread is browning to quick and it hasn't had sufficient time to bake.  Remove the bread and rest on a rack for about 30 minutes before eating.

A tip for increasing the crust of the loaf and it rising is to add a pan of just boiled water to the bottom of the oven when you first put the dough in.  You can always add other ingredients such as chopped sun-dried tomatoes, herbs etc to give a little twist and variation.

Harvest Festival - Members Meeting - 23 October 2012 - The Bell, Purleigh

The Bell at Purleigh
Tuesday 23 October 2012
7.30pm for 8pm

Directions to The Bell, Purleigh:

The Street  Purleigh, Essex CM3 6QJ01621 828 348

Join other members for a talk on growing produce - the farming year and the challenges it provides. ALSOA Bread making Competition PRIZE to be won for "The best all round loaf" A class for own recipe or made from a packet ! (please specify which you wish to enter when registering) We would kindly ask that all loaves entered are donated for the bread and cheese supper. Please register your entry to the competition with helenmquinnell@btinternet.com FOLLOWED BY The Bread and cheese supper  Suggested donation on the night of £1 If anyone has any wacky and wonderful homemade chutneys pickles they wish to bring along for everyone to try we would LOVE to taste them. AND FINALLY "Look what I grew" table If any member has any interestingly sized or shaped vegetable they grew on purpose or by mistake we would love to have a look at them! Bring them along and let us have a giggle! or if you have eaten them and only have a photo bring that instead. Please let Helen know if you are entering a 'loaf' for the Bread making competition or bringing anything else along - thanks!

New Corporate Supporter - The Gardeners Farm Shop

Gardeners Farm Shop - Goldhanger

Gardeners Farm has been breeding cattle for over 20 years. We have a lovely herd including Aberdeen Angus, Simmental and Belgian Blue and  a few years ago we introduced a herd of Dexters.  These are a miniature breed of cattle that have never been commercially reared and have not had BSE.  They are raised slowly on grass and their meat is succulent and flavoursome.  

We  have also introduced  Saddleback  and Kune Kune pigs and more recently, Peitrane pigs.  As much as  possible these are outside in the sunshine for the best possible life and taste.  

We also have some sheep including Ryland, a rare breed, and  now we are lucky enough to have our lovely shop and to be able offer you our delicious meat  butchered by Danny Spence.  

Danny is a Master Butcher.   He has  trained and worked in some fantastic establishment's and is now  happy to join us in offering you what we can only describe as the best meat you will ever taste !!!!

Special offers available every week.

We sell lovely tasty meat, reared on our farm and butchered to the highest level.

Fresh bread, cheeses, local preserves, pies, pasties, sausage rolls,  fruit crumbles, cakes, apple juice, ice creams

plus loads more...

Awarded 5 stars by EHO

Hybrid and Purebreed Chickens and Bantams for Sale 

Ruby the foal

OPEN EVERY DAY APART FROM MONDAYS

01621 788162

Miniature Animals

 Donkeys, cattle, pony's, pigs and goats

Meet our baby lambs and Lilly's piglets     

Sit in the sun and enjoy an ice cream and the view

Real Bread week May 7-13.

What is Real Bread Maker Week?

Not that anyone needs an excuse, but Real Bread Maker Week is the time to seize sandwich supremacy!

Almost every household in Britain buys a loaf or more each week, and the majority of us eat some every single day.  The thing us, far too much of what we buy is either laced with artificial additives and perhaps hidden processing aids, or not baked locally - and often falls short on both counts.

Whether your local Real Bread maker is the machine at the back of your kitchen cupboard, at a nearby bakery, or at the end of your sleeves, now is time to GET REAL!

Get involved

Real Bread Maker Week is all about YOU!

Here are three ways you can kick the additive habit:

• In your home: dust off that unloved bread machine to bake Real Bread, or pass it on to someone who will
• On your high street: seek out and support a local Real Bread bakery
• In your hands: learn to bake or teach the kids how to make Real Bread by hand

Send us your photos of your bread!

Let us know if you have made bread using a bread maker or by hand 

Bread in 5 minutes? Never!

Having received their April copy of Home Farmer, Danni and Donna decided to make some fresh home-made bread in "just five minutes"!
did it work......

Perkins homemade 5 minute bread

A resounding  -  YES!!!!!


and now.... the Perkins are only going to eat 'home made' bread.......  we shall check back in a couple of months to see how they are getting on.


For instructions see Page 80-82 of April 12 issue of Home Farmer


Editor