MAKES APPROXIMATELY 18 BUNS
(YOU CAN FREEZE THEM)

INGREDIENTS:

• 190 gms BUTTER/MARGARINE
• 250 gms SUGAR
• 4 lrg EGGS
• 320 gms HERON GLUTEN FREE BREAD MIX
• 1 HEAPED TEASPOON OF GLUTEN FREE BAKING POWDER
• HALF TEASPOON OF VANILLA ESSENCE

METHOD:

1. BEAT THE BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY.
2. BEAT IN THE EGGS ONE AT A TIME WITH A SPRINKLING OF BREAD MIX.
3. FOLD IN REMAINING BREAD MIX AND BAKING POWDER.
4. ADD THE VANILLA ESSENCE, AND STIR.
5. SPOON INTO PREPARED BUN CASES - DO NOT OVERFILL.
6. BAKE IN THE CENTRE OF YOUR OVEN 180 DEGREES CENTIGRADE (350 DEGREES F / GAS MARK 4) FOR TWENTY MINUTES, OR UNTIL RISEN AND FIRM TO THE TOUCH.
7. WHEN COOL, HOLLOW OUT THE TOP OF THE BUN, AND FILL WITH CREAM. REPLACE TOP AND SCATTER WITH ICING SUGAR.

(We used a Morphy Richards machine and got excellent results)

THIS RECIPE WORKS WELL WITH ALL FOUR HERON FOODS ORGANIC BREAD AND CAKE MIXES.

YOU NEED TO SET YOUR MACHINE FOR A FAST OR RAPID BAKE (That means only one rising).

MAKES ONE GOOD SIZED LOAF.

INGREDIENTS:

• 270ml WARM WATER
• 340g or 3 CUPS (American measure you should have a cup with your machine)
• 1-TEASPOON SALT (optional)
• 4-TEASPOON SUGAR
• 4 TABLESPOONS VEGETABLE OIL
• 1 SACHET FAST ACTION YEAST
• 1 EGG (optional)

METHOD:

1. MEASURE ALL THE INGREDIENTS INTO THE BAKING PAN IN THE ORDER THEY APPEAR IN THE INGREDIENTS LIST.
2. USE TEPID WATER 21-28`C.
3. INSERT BAKING PAN SECURELY INTO MACHINE, CLOSE LID.
4. SELECT SETTING (we used setting 6 with dark colour).
5. PRESS START BUTTON.
6. WHEN YOUR LOAF IS FINISHED, REMOVE VERY CAREFULLY FROM PAN, USING OVEN GLOVES. IT WILL BE VERY HOT.
7. REMOVE BAKING PADDLE FROM BASE OF LOAF.
8. ALLOW TO COOL ON A COOLING TRAY.
9. SLICE AND ENJOY YOUR DELICIOUS HOME BAKED BREAD.