Bread Rolls, mixed in TMX and Baked in Air Fryer.

I smile every time i think of this recipe and process. 4 or 6 bread rolls in less than  1  hour,  costing 50 cents. They also reheat beautifully in the Air Fryer in less than 5 minutes.
I used 1/2 the No Fuss recipe,  found on this Blog,  but to save you looking will print the whole recipe from go to wo.
I used a Philips Air Fryer XL,  cost , about $400.
Ingredients.
250g. Bakers or bread flour. (I use Laucke Crusty White Mix) if not add 1 teaspoon each of sugar and salt.
160 g. warm water.
1 generous teaspoon of dried yeast.
Process
Place all ingredients into TMX bowl and knead for 3 mins.
Tip on the lightly floured mat and divide into portions for the number of rolls required.
( 5 makes generous  dinner rolls 0f about 80g. each)
Line a round tin that fits into the Air Fryer,  sitting on the mesh.
Place the small buns in the lined dish and spray with water and cover with plastic wrap or a shower cap.
Leave in a warm place to double.  Usually 20 mins to 30 mins
When double brush with egg wash ,  if you wish.
Set pan into Air Fryer and switch on.(Air Fryer should be cold)
160 o for 7 minutes
180 o for  4 minutes
TURN THE ROLLS OVER IN THE DISH
180 o for 3 minutes.
Cool on wire rack.
NOTE
The baked rolls will be about 3 tomes the original dough size.
The dish I used to bake the rolls on is 18cm in diameter and 7 cm high.

Sour Dough Bread, Baked in Mini Slow Cooker or Crock Pot

Given the success of the bread cooked in the slow cooker,  I decided to buy a mini slow cooker. 1 and 1/2 liters.  why not Sour Dough and why not Fruit bread.?  Both proved very successful.
SD will not be hurried ,so there is little time saved, however the real bonus is that unlike oven baked SD,  this bread when toasted does not burn around the edges.
THESE MINI LOAVES ARE PERFECT FOR 2 PEOPLE.

180g bread flour,( I use Laucke Crusty White Mix) If using Bread flour add 1/2 teaspoon of both salt and sugar.
170 SD starter
80g.  warm water.

Method
Place all ingredients in TMX and Knead for 4 minutes.
Line Slow Cooker bowl with silicon or baking paper.  Make sure there are no holes for the dough to leak through.
Scrape dough into lined bowl.
Spray with water and place lid on.
Place in warm place to double. May take up to 6 hours.
Sprinkle with seeds,(optional)
When doubled, place into Slow Cooker and turn on to HIGH.
Bake for 1 1/2 hours.

Notes
These times are based upon a cheap, ($20) 1  1/2 liter SC from Safeway.
The doubling time will depend upon the warmth of the rising atmosphere.

Bread baked in Slow Cooker.

It has been very hot in Southern Australia and no one wants to light up their oven and heat the kitchen.  I could make bread in my Bread Maker  but kept thinking of my friend Judy who loves to make bread but has no Bread Maker.  As I roamed the internet I came across several sites where people had experimented with baking bread in their slow cooker.  Like all bread makers I put my own spin on this idea.  here is the recipe that seems to suit our tastes.
Basically you make your dough, line SC , place bread in and turn it on hot. 1  hour 45 minutes to 2 hours later you have a large loaf of bread.  As the top is not brown,  spray with oil and place under grill for a few minutes.

Ingredients
350g white Bread flour, ( I use Laucke Crusty White Bread Mix)
150g German Grain Mix, (Laucke)
320 mls of warm water
2 generous teaspoons of dry yeast
1 dessertspoon of oil, ( I used Walnut oil)

Method

Place all ingredients in TMX bowl and Knead for 4 minutes.
Dust with flour a large sheet of baking paper or silicon mat with flour .
When dough is kneaded turn bowl upside  down on to sheet. remove as much dough as possible with floured hands. You may need to place bowl back and Turbo for a few seconds to spin the remaining dough to the side of the bowl.
Form into a roughly round shape.
lift paper and place into SC.
Spray with water.
Place lid on and turn on to high.
After 1 3/4 hours test loaf with digital thermometer.  It should read 200 to 210.F
Switch grill in oven on.

Remove bread by lifting baking paper.
Slide bread off paper and spray with oil
Place under grill and watch it as it will brown very quickly. 
Allow to cool before cutting.

Lemon Cookies, Raw Food

Lemon cookies « on: Today at 06:45:18 AM »

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Notes
This mix was easy to make in TMX
They took 24 hours to dry in the dehydrator.
Made 27 using 4 cm.  ice cream scoop
About 70 to 80 calories per cookie
Expensive to make,  but 1 is filling
Very nice, would make again as a special treat.

The original recipe was from Rawtarian,  converted to TMX and with several small changes.

Ingredients
2 large lemons to produce rind, ( remove with vegetable peeler and juiced to provide 3/4 cup of juice)
2 cups of cashews
2 cups unsweetened coconut
1/4 cup Agave or Maple syrup
A few drop of lemon extract or oil, (optional)

Method
Place all in TMX bowl and in 30 second bursts at speed 5, then speed 7 , finally speed 10. Grind mix. 
Scrape bowl down each time. 
Repeat above process until a fairly smooth mix is obtained.
Set aside in bowl that will be easy to take scoop fulls of mix. 
Using a 4 cm. scoop or a dessertspoon make small mounds on to dehydrator smooth plastic sheet.
Using damp fingers,  flatten cookies to about 6 cm.  they do not shrink.
Set dehydrator at 115f and dry for 5 hours.
Remove from plastic sheet with spatula, and place on mesh sheets.   they may stick a bit so be careful to try and maintain round shape.
Dry to desired crispness.
Cool on wire rack.
Store in air tight container.

Lemon Cookies ,Raw Food

Lemon cookies « on: Today at 06:45:18 AM »

---

Notes
This mix was easy to make in TMX
They took 24 hours to dry in the dehydrator.
Made 27 using 4 cm.  ice cream scoop
About 70 to 80 calories per cookie
Expensive to make,  but 1 is filling
Very nice, would make again as a special treat.

The original recipe was from Rawtarian,  converted to TMX and with several small changes.

Ingredients
2 large lemons to produce rind, ( remove with vegetable peeler and juiced to provide 3/4 cup of juice)
2 cups of cashews
2 cups unsweetened coconut
1/4 cup Agave or Maple syrup
A few drop of lemon extract or oil, (optional)

Method
Place all in TMX bowl and in 30 second bursts at speed 5, then speed 7 , finally speed 10. Grind mix. 
Scrape bowl down each time. 
Repeat above process until a fairly smooth mix is obtained.
Set aside in bowl that will be easy to take scoop fulls of mix. 
Using a 4 cm. scoop or a dessertspoon make small mounds on to dehydrator smooth plastic sheet.
Using damp fingers,  flatten cookies to about 6 cm.  they do not shrink.
Set dehydrator at 115f and dry for 5 hours.
Remove from plastic sheet with spatula, and place on mesh sheets.   they may stick a bit so be careful to try and maintain round shape.
Dry to desired crispness.
Cool on wire rack.
Store in air tight container.

Lemon cookies « on: Today at 06:45:18 AM »

---

Notes
This mix was easy to make in TMX
They took 24 hours to dry in the dehydrator.
Made 27 using 4 cm.  ice cream scoop
About 70 to 80 calories per cookie
Expensive to make,  but 1 is filling
Very nice, would make again as a special treat.

The original recipe was from Rawtarian,  converted to TMX and with several small changes.

Ingredients
2 large lemons to produce rind, ( remove with vegetable peeler and juiced to provide 3/4 cup of juice)
2 cups of cashews
2 cups unsweetened coconut
1/4 cup Agave or Maple syrup
A few drop of lemon extract or oil, (optional)

Method
Place all in TMX bowl and in 30 second bursts at speed 5, then speed 7 , finally speed 10. Grind mix. 
Scrape bowl down each time. 
Repeat above process until a fairly smooth mix is obtained.
Set aside in bowl that will be easy to take scoop fulls of mix. 
Using a 4 cm. scoop or a dessertspoon make small mounds on to dehydrator smooth plastic sheet.
Using damp fingers,  flatten cookies to about 6 cm.  they do not shrink.
Set dehydrator at 115f and dry for 5 hours.
Remove from plastic sheet with spatula, and place on mesh sheets.   they may stick a bit so be careful to try and maintain round shape.
Dry to desired crispness.
Cool on wire rack.
Store in air tight container.

Lemon cookies « on: Today at 06:45:18 AM »

---

Notes
This mix was easy to make in TMX
They took 24 hours to dry in the dehydrator.
Made 27 using 4 cm.  ice cream scoop
About 70 to 80 calories per cookie
Expensive to make,  but 1 is filling
Very nice, would make again as a special treat.

The original recipe was from Rawtarian,  converted to TMX and with several small changes.

Ingredients
2 large lemons to produce rind, ( remove with vegetable peeler and juiced to provide 3/4 cup of juice)
2 cups of cashews
2 cups unsweetened coconut
1/4 cup Agave or Maple syrup
A few drop of lemon extract or oil, (optional)

Method
Place all in TMX bowl and in 30 second bursts at speed 5, then speed 7 , finally speed 10. Grind mix. 
Scrape bowl down each time. 
Repeat above process until a fairly smooth mix is obtained.
Set aside in bowl that will be easy to take scoop fulls of mix. 
Using a 4 cm. scoop or a dessertspoon make small mounds on to dehydrator smooth plastic sheet.
Using damp fingers,  flatten cookies to about 6 cm.  they do not shrink.
Set dehydrator at 115f and dry for 5 hours.
Remove from plastic sheet with spatula, and place on mesh sheets.   they may stick a bit so be careful to try and maintain round shape.
Dry to desired crispness.
Cool on wire rack.
Store in air tight container.

Chicken Meat Loaf.

I wanted to make a Chicken Meat Loaf,  and knew I would have to add interesting seasonings to make it tasty as the Chicken is very bland.  After reading many recipes I developed this recipe and topping.  Most of the recipes I looked at were for Turkey or Beef.  This recipe is tasty, cheap and easy.
Feeds 4 ,  with a bit over.  Can easily be doubled or made with 250g of chicken. Just adjust other ingredients.
Preheat oven to  180 C  FF
Line an oven dish with Baking paper,  this is so it doesn't stick .

Meat Loaf
500g Minced Chicken
3/4 cup of fresh bread crumbs
1 medium size onion, peeled and 1/4
1 medium carrot,  peeled and cut into chunks.
1/4 cup of milk or substitute
1/4 cup of tomato sauce.
2 eggs
1large clove of garlic
1 generous Tablespoon of Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper.

Topping
3 or 4 Tablespoons of  Tomato Salsa or a mix of onion, Red Capsicum and garlic
2 dessertspoons of raw or light brown sugar,  MIXED WITH
2 dessertspoons of mustard powder

Method
Place carrot, onion and garlic into TMX bowl and chop speed 5 for 5 seconds.
Add the remaining meat loaf ingredients and, REVERSE, speed 4 , 15 seconds. if not fully mixed, add another 5 seconds.
Tip into baking dish and with fork or hands ,  form into a football shape,  Flatten the top a little.
Spread Salsa over top,  and sprinkle with sugar and mustard mix.
Bake Meat Loaf for approximately 45 mins,  or until no longer pink in middle (165o F on Thermometer)
Sit for 5 minutes and then serve.

Notes
Although the texture of this is very good,  you could add more veggies such as celery or capsicum.  This may make it more difficult to serve.
Excellent with TMX mashed Pots and greens of choice.
For a 'lighter" version,  serve with salad.

Kefir Whey used in bread making, an observation.

After making a litre of Kefir and then straining it through a nut milk bag,  I ended up with 1 Tablespoon of a lovely soft cheese and the rest whey.  So as not to waste this valuable liquid i did some research and decided to make bread,  using the whey instead of water.  Most posts on Google refer to using the Whey as the raising agent, some times adding a little yeast. This is a long process and can take several days.  I needed fresh bread for lunch.
In the recipe for Vienna Bread, (thanks Cookie), I replaced all the water with the whey. The first rise took twice as long .  The second rise was normal.  The bread baked as normal.  When tasted,  there was little Whey taste.  The Crust was a little more chewy,  not as crusty as without the Whey. It produced a fine loaf.