Home' Trinidad and Tobago Guardian : November 29th 2014 Contents A33
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PD James took the classic
British detective story into
tough modern terrain, com-
plete with troubled rela-
tionships and brutal
violence, and never ac-
cepted that crime writing
was second-class literature.
James, who has died at
age 94, is best known as the
creator of sensitive Scot-
land Yard sleuth Adam Dal-
But her wickedly acute
imagination ranged widely,
inserting a murder into the
mannered world of Jane
Austen in Death Comes to
Pemberley and creating a
bleak dystopian future in
The Children of Men.
James told the Associated
Press in 2006 that she was
drawn to mystery novels
because they “tell us
more...about the social
mores about the time in
which they were written
than the more prestigious
Publisher Faber and Faber
said James died peacefully
on Thursday at her home in
Oxford, southern England.
James’ books sold mil-
lions of copies around the
world, and most were just
as popular when adapted
for television. (AP)
Everyone says Trini
Christmas is the best! I
guess it’s a combination
of factors, parang music, T&T
hospitality and of course the
traditional food that we love
to enjoy each year—Christ-
mas ham, sorrel, ponche de
crème, pastelles, homemade
bread, black cake and many
other delights. Sometimes we
want to make it all and have
it all in such a short season.
My must-haves each
Christmas season are pastelles,
sorrel, black cake, homemade
bread, and of course a deli-
cious Turkey lunch on Christ-
Homemade is always the
better way to go, but if you
are in a crunch you can do
some yourself and cater the
rest out. Remember it’s a sea-
son so you can get started early
and enjoy. Let’s start with
some homemade bread. This
can be done ahead and frozen.
This way you can have deli-
cious bread to enjoy through-
out the season.
Queen of crime writing PD James dies at 94
4 cups all purpose flour
2 1/2 tsp instant yeast
1 tsp salt
1 tsp brown sugar
1/2 cup milk
2 tbsp vegetable oil
1 cup warm water (110-120F)
Combine three cups flour with yeast,
sugar and salt in a large mixing bowl or
with an electric mixer.
Combine milk with water and oil, add
to flour and mix well, add the rest of the
flour to knead to soft smooth dough,
knead for about eight minutes.
Lightly grease dough and cover with
Let rise until doubled in volume,
about 1 1/2 hours.
Punch down, divide into eight equal
Roll each into a smooth ball.
Place on a greased baking tray, let
rise again until doubled in size about 45
- 6 0 minutes.
Bake in a cool oven, do not preheat,
just turn the oven temperature to 375F
and let the rolls begin baking in a cool
Bake for 25 minutes until dark golden.
n Makes eight hops
THE BEST BASIC LOAF
5 - 6 cups all purpose flour
1 tbsp instant yeast
2 1/2 cups warm milk (105 - 120F)
1 tbsp sugar
1/2 cup butter or shortening or mixed,
2 tsp salt
In a large bowl of an electric mixer,
place two cups flour, yeast, salt and
Add milk, melted butter and eggs,
beat until smooth.
Add the rest of the flour and knead to
a soft smooth dough, about 5 minutes.
Cover and let rise until doubled in
volume, about 45 - 60 minutes.
Punch down dough and divide into 2.
Prepare two loaf tins.
Roll dough out to a 10-inch rectangle.
Roll up and place seam side down into
the loaf tins. Cover and let rise until
doubled, about 45 minutes.
Preheat oven to 400F.
Bake for 25 to 30 minutes until the
bottom of the soaves give a hollow
sound when tapped.
Makes two, 9 X 5-inch loaves or about
16 dinner rolls.
n For dinner rolls
Divide each piece of dough into eight
pieces, form into smooth balls. Brush
tops with melted butter. Cover and let
rise for 30 minutes.
Bake for 20 minutes until golden.
n For Whole-wheat option:
Replace 2 cups white flour with 2 cups
whole wheat flour
HONEY MULTI GRAIN LOAF
4 1/2 to 5 cups all purpose flour
2 tbsp instant yeast
1/3 cup honey
1 cup dried rolled oats
1/2 cup whole wheat flour
1/2 cup oat bran
1/2 cup cornmeal
1 1/2 cups warm water (110-115F)
1 cup warm milk (110-115F)
1/4 cup vegetable oil
2 tsp salt
1/4 cup each poppy seeds and sesame
1 egg white, lightly beaten
In a large work bowl or with an
electric mixer, place two cups flour,
Add oats, whole-wheat flour, wheat
bran and cornmeal, combine.
Combine water, milk, oil and salt. Add
to flour mixture.
Knead, adding the rest of the Bakers
flour until a soft smooth dough is
Knead gently by hand for a few
Place in a large bowl, lightly grease
top of dough and cover.
Let rise until doubled in volume
(about one hour)
Punch down and divide into 2.
Grease and flour two 9-inch bread/
Form dough into loaves, place in tins,
brush with egg white and sprinkle with
Preheat oven to 400F.
Cover and let rise for another 50
Bake until well risen and golden, 30 to
n Makes 2 loaves
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