Edible Love by Rae | Product/service

Edible Love by Rae

Phone: +61 417 018 745

Add/Update information

Reviews

Tags

• Public figure
• Product/service
• Entrepreneur

25.01.2022 Sometimes the prettiest things can be the simplest things. Enjoy the little things in your life, for one day you’ll look back and realise, they were the big things! This pastel cake reminded me of how the littlest & simplest things can come together & make something soo sweet & special! Just a simple old but luscious vanilla bean cake filled with dulce leche & a lightly scented buttercream topped with just a few cute elements ..meringues, swirls , floating hearts and... the cutest part..hand made wafer paper painted butterflies! . Thank you Claudia @thesugarologist for your guidance on wafer paper and for all the cake chats! Miss you xx

25.01.2022 When life gives you lemons [Aka tough day in iso! ] ...make lemon curd and fill them in coconut cupcakes! OR.. drizzle it.. lather it..pipe it..whip it.. lather it or simply savour by the spoonful!... Leave a message if you would like my Easy peasy LEMON CURD RECIPE #ediblelove #lemoncurd #lemonandcoconut #ooodelicious #cakestagram #instalike#cakeart #cakeporm#satisfying #cupcake #foodcoma #huffposttaste #food52 #thefeedfeed #queenbaking #foodfluffer #brisbanebaker #foodvideo #f52grams #makeitdelicious #edibleart #MyKenwood #brisbanefood #sbsfood

23.01.2022 Happy Eid & Eid Mubarak to everyone celebrating To my family and friends around the world, sending you love, virtual hugs, kisses & Duas ! Despite the unusual circumstances, I hope it was a day filled with sweet scrumptiousness & even sweeter memories! ... Soo I finally made KUNAFEH ! Beautifully apt for a day of celebration because it’s definitely a celebration on the pallate! Huge thanks to @thelebaneseplate for the recipe @ Brisbane, Queensland, Australia See more

22.01.2022 Hues of pink dancing across a naked cake canvas with a scatter of toasted coconut, a touch of gold & some fresh florals! Beneath: layers of luscious vanilla bean & dulce de leche drizzles ______________________________________... #ediblelove #nakedcake #abstract #celebrationcake #edibleart #cakestagram #instalike#cakeart #fondantart #foodphotography #caketrends #igcakes #foodcoma #huffposttaste #food52 #thefeedfeed #queenbaking #foodfluffer #makeitdelicious #MyKenwood #sbsfood #kitchenwarehouse

22.01.2022 Been a little MIA so here’s a little inspo for a pleasantly easy ‘Bowl to belly’ cake in under an hour! A bundt cake that doesn’t need butter or oil & guaranteed to be deliciousness delivered! With a velvety texture & good balance of nuttiness from the almond meal & coconut, it’s definitely a great GO TO cake to satisfy a sweet craving Leave a if you feel inspired to try it out! If you missed the recipe when I shared it previously, here you go... ... Quick Bundt cake ALL YOU NEED: 3 eggs 250ml thickened cream 1 teaspoon Queens Vanilla bean paste 1 cup castor sugar 1 cup flour 2 teaspoons baking powder 3 Tablespoons almond meal 3 Tablespoons dessicated coconut How to whip it up.. Grab a bowl and hand beater, (or simply use a hand whisk).. whisk the eggs, cream & vanilla bean paste for 2 minutes. Then add remainder of ingredients, beat for 1 more minute & YAY the batter is ready to be poured into a pan & baked! I used a medium sized, well greased bundt pan. Bake for 35minutes on 180*C. Leave to cool for 10 minutes, then unmold. Simply dust with icing sugar or any topping of choice! I couldn’t help but douse it with some leftover chocolate ganache which happened to be sitting in my fridge!

21.01.2022 A huge & hearty Happy Mother’s Day to the real superheroes out there TO the mums, grandma’s, aunts, sisters & cousins, in heaven and on Earth, THANK YOU! WE are what we are because of YOU! Sending LOVE & Duas to all the mumma’s in my life, near & far! An extra special virtual hug across the globe to my mum @l_e_i_l_a__a_l_l_y & dear aunt @wraboobee Miss you both terribly ... #mothersday #love #2020 #edibleart#ediblelove #ooodelicious #cakestagram #instalike#cakeart #cakeporm#igcakes #oipfeature #huffposttaste #food52 #queenbaking #foodfluffer #brisbanebaker #brisbanecakes #MyKenwood #bakeninja #brisbanefood #sbsfood #kitchenwarehouse

20.01.2022 50 majestical shades of cappuccino! A week ago, we got to rejoice in the union of a beautiful couple at a gorgeous wedding celebration.. covid compliant ofcourse! When the bride chose this Geode design, I was elated to take up the creative challenge & finally create a geode cake which has been on-trend for months. The design is meant to mimic a natural rock formation with edible crystals placed in carvings within the cake. The crystals are then painted with multiple colo...rs and lustre dusted to emulate the look of real geodes themselves. Still crushing on those spectacular roses in the prettiest shades of blush, taupe & minks Humungous thanks to @events_by_aysha & @is.style for sourcing them! Thank you @duchess.bakes for the phenomenal cake design inspiration! Elegant cake topper by @thefinishingtouch_ak #ediblelove #weddingcake #geodecake #caketrends #brisbaneweddings #celebrationcake #edibleart #cakestagram #instalike#cakeart #foodphotography #caketrends #igcakes #foodcoma #huffposttaste #food52 #thefeedfeed #queenbaking #makeitdelicious #MyKenwood #sbsfood #kitchenwarehouse

18.01.2022 Yeah I’m also a Lotus lover If you can resist devouring the entire bottle of Lotus spread with a spoon, then add it your bakes, create & decorate with it! Insanely addictive & such a trend! Overall taste: ... Lusciously soft, slightly sweet, gently spiced buttercream, a drizzle of that liquid bronze & a little biscuit crunch on top Certainly an indulgent mouthful! The good news: I’ve added this to my line up of workshops starting this June! Get in touch & I’ll send you the details [Due to social distancing requirements, small classes only for June & July]. #lotusbiscoff #edibleart #ediblelove #addictive #givemethebottle #cupcakesofinstagram @ Brisbane, Queensland, Australia

16.01.2022 Got 45 minutes? You can totally make this gourmet looking (but oh so easy & super quick) flat bread! I promise.. I even timed myself and it only required 4 ingredients! My previous post has a quick video of how to make the dough! This quantity is large enough for 2 flatbreads. Amongst the hundreds of options with this dough, the edible art version has got to be my favourite! ... The best part is that you can use up all your leftover bits of veg, herbs & seeds that have been in isolation in your fridge! What’s even better.. it requires only 20 minutes in the oven & the heavenly bread scent will have every family member gravitate towards the kitchen! Soo this is what I did... I divided it into two pieces, rolled it out rustically, pricked it, smothered one with dried & fresh herbs, and drizzled over some olive oil. Next.. the most enjoyable bit: I sliced up some mushrooms, picked some spring onions, popped on some tomatoes, chopped some stuffed olives, jalapeno pieces, herbs & a few sprigs of my favourite...lemon thyme! The other half was a boring but tasty non-veg version for my picky eater son! Seriously, for all those that think they can’t do bread dough, please watch the previous video to see how simple this was to make!

16.01.2022 No I am not addicted to chocolate... Chocolate is addicted to me! Hands up if you have that problem ... #ediblelove #letsbakeathome #chocolate #timelapse #ooodelicious #cakestagram #instalike#cakeart #cakeporm #caketrends #igcakes #oipfeature #foodcoma #huffposttaste #food52 #thefeedfeed #queenbaking #foodfluffer #brisbanebaker #brisbanecakes #f52grams #edibleart #MyKenwood #brisbanefood #sbsfood #kitchenwarehouse #chocoholic

16.01.2022 #blackouttuesday #justice #saytheirnames #endracism

15.01.2022 Belated Happy #WorldBakingDay For days when you only have 1 hour to prep + bake fresh bread rolls.. these are always a breeze! Credit to beautiful butter for the glowy sheen! ... - I’m honoured to be a part of the month long International Ramadan Food Experts Collaboration hosted by the amazing @Shireen.Falasteen To see the 150+ international food bloggers participating click here >> #YourRamadanFoodExperts - Bread rolls ~quick & easy @Rae_ediblelove. Recipe adaptation from Arabic bread dough. [Entire recipe can be done in stand mixer with a dough hook ] In the bowl of a stand mixer, place: 2 cups warm water 3 Tablespoons sugar 2 Tablespoons Yeast (2 sachets) Give it a quick stir. Leave for a few minutes, once little bubbles appear or foam, you know that your yeast is working & is fresh! Then add: 2 cups flour 1 tsp bread improver 3 Tablespoons milk powder - any brand Knead with dough hook for 2 minutes. Then add: 1/2 cup Oil 3 cups flour 1 teaspoon salt (+ 2 Tablespoons Fennel seeds if you like) Knead with dough hook for 5 minutes. If too sticky.. add a bit more flour. Cover with a tea cloth & leave dough to rise in bowl for 25 mins in a warm place. Using oiled hands, form dough into rolls, naans, etc From 1 recipe: I get out 12 medium sized rolls + 12 small rolls. Brush with egg & sprinkle with sesame seeds, white poppy seeds &/or black Nigella seeds etc. Bake for 25 minutes on 180*C on well greased pans. Once baked, cool on a rack, brush with butter & let it cool.. if you can resist! If you would like a softer crust, then cover with a damp tea towel. Enjoy!! #freshbread #breadislife #justdoughit #carbscarbscarbs #ediblelove #instabread #instalike#food52 #thefeedfeed #brisbanebaker #ediblelove #MyKenwood #doughhook #brisbanefood #sbsfood #yourramadanfoodexperts

15.01.2022 Happiness is sand between your toes, a summer breeze & a sunburned nose! This cake shouts summer!! Created with love for a trio of sea loving friends! Love you guys to the beach & beyond ... Vanilla bean + toasted almonds smothered in caramel & lashings of sapphire shaded buttercream & edible sand. The cutest beach hut toppers crafted by @thefinishingtouch_ak A little bite of BEACHOLOGY: Be shore of yourself. Don’t be crabby. Let the worries drift away. Drown out pier pressure. Soak up positive energy. Seas life’s moments.

14.01.2022 HoHoHo! My take on an Aussie inspired Gingerbread display as part of a competition across @kitchenwarehouse stores @gingerbreadfolk gingerbread kits made it a breeze and are soo delicious with the perfect balance of spice! After days of thought, it all came together! Tried to incorporate everything quintessentially ‘Aussie and summer’ ALL EDIBLE ELEMENTS : Bottom tier: the iconic beach huts in Melbourne created with an array of colourful Fondtastic fondant. ... Middle tier: everything we love from koalas, kangaroos, beach sand, Aussie sport to native flowers piped onto the gingerbread Top tier: my favourite! A cute little beach house with an ocean view! Surfboards, Xmas trees & decor all depicting an Aussie summer! @jodieneblake THANK YOU for the incredible ideas!! Delectable Caramel Buttercream, animal cutters, piping tips, bags, sprinkles & fondant all available @kitchenwarehouse ONLY A FEW SPOTS LEFT for our Gingerbread house party this sunday @ Kitchen Warehouse, Fortitude Valley Store. An absolute treat for the kids!

13.01.2022 If 2020 was a cake... that sinking feeling besieging us all. The band will play on & we will brave the stormy seas of Covid waves. Sending love, thoughts & prayers to all affected & infected Stay safe _________________________________________... On a lighter caking note: YES this was 99,9 % EDIBLE! Vanilla & caramel lusciously covered with buttercream, fondant & chocolate elements. A handmade full fondant ‘Titanic’ ship . A beautiful matching cake topper, elegantly designed by @thefinishingtouch_ak Ps: Can’t help but think of the theme song... Every night in my dreams Pss: Can we all agree that the damn door was definitely big enough for both of them?! Oh Jack! - #ediblelove #titaniccake #edibleart #cakestagram #instalike#cakeart #fondantart #foodphotography #caketrends #igcakes #foodcoma #huffposttaste #food52 #thefeedfeed #queenbaking #foodfluffer #makeitdelicious #MyKenwood #sbsfood #kitchenwarehouse

13.01.2022 Cauliflower & pomegranate salad When I hear ‘cauliflower’.. I imagine boring, tasteless, smelly & just too healthy to be considered delicious.. anyone else agree? THIS salad though will definitely win more people over to the cauli camp! We tasted a version of this flavoursome salad at one of our favourite Indian restaurants and I couldn’t help but attempt to recreate it at home. Unbelievable how the humble cauliflower can once again be elevated to greater heights! Not only... do the contrasting colours create vibrance on the plate but it truly is a pop of flavour on the palate too. Ticks the following boxes for me: TEXTURE: FLAVOUR: EASY TO MAKE: PRETTY ON A PLATE: HEALTHY: big yeah Grab the recipe by either saving this post or screenshot the pics . #ediblelove #eatpretty #vegout #saladinspo #eatcaptureshare #simpleveg #spice #cauliflower #pomegranate #foodstory #instalike #sbsfood #huffpostetaste

13.01.2022 If I was able to celebrate my darling mum’s birthday with her today, (damn the distance & covid) THIS is the cake I would make her Simple & sweet with blushing mink roses.. Luscious vanilla bean & caramel flavoured.. all of her favourites! Sending birthday wishes, hugs & kisses across the miles.. 6923 to be exact @_leila_ally_ With all of my heart, thank you for your infinite love, the BEST RECIPES cherished laughs, wisdom, prayers & being the most awesome Naani to S...&A xxx ~~~~~~ So heartwarming to know that this cake brought a smile to another special mum on her birthday celebrated this week, ordered by a loving daughter See more

11.01.2022 Shaking off those sunday night blues Gluten free chocolate cake beneath the sweet overload! Exercising restraint is necessary when decorating cakes of this nature. The KEY for aesthetic purposes is to balance all the elements by placing different textures together while allowing each to be showcased! Hope that makes sense.. Decorated with: ... blue hued satiny buttercream chocolate sails meringues macarons sprinkles white chocolate drip caramel popcorn & all things decadent! A humungous THANK YOU to the Queen of creativity & cake toppers @thefinishingtouch_ak Soo talented & efficient! Love everything you create

09.01.2022 Pink vibes only for this grey weekend in Brissie ... #pinkvibes #edibleart #ediblelove #ooodelicious #cakestagram #instalike#cakeart #cakeporm#igcakes #huffposttaste #food52 #queenbaking #foodfluffer #brisbanebaker #thefeedfeed #brisbanecakes #MyKenwood #brisbanefood #sbsfood #kitchenwarehouse

09.01.2022 A throwback to this Macadamia Caramel Cheesecake A cheesecake, reminiscent of happier times... a milestone celebration of a dear friend, encircled with love, lots of laughter and coincidentally a cheerful last shenanigan before self distancing. Wistful nostalgia of days that have passed by & not knowing when or whether we will get a chance to make merry again. Yet comfort & hope filling that void, as we stay home & pray that we all contribute in lowering the COVID curve. ... Solace that we didn’t realise we were making memories, we just knew we were having fun! Everlasting gratitude for First World comforts, friendships, family, get togethers, travelling , hugs, gym classes, coffee catchups and ALL that we once took for granted. I fondly anticipate creating more memories, sharing warm embraces & copious amounts of cheesecake with my favourites near & far InshaAllah ~ God willing #ediblelove #cheesecake #macadamia #caramel #memories #covid #letsbakeathome #makeitdelicious #ooodelicious #cakestagram #instalike#cakeart #cakeporm #igcakes #foodcoma #huffposttaste #food52 #thefeedfeed #queenbaking #foodfluffer #brisbanebaker #brisbanecakes #f52grams #makeitdelicious #edibleart #MyKenwood #bakeninja #brisbanefood #sbsfood

08.01.2022 Watermelon | Mint | Pomegranate | Lemon ~ blitzed into a tantalising thirst quencher! A harmonious balance of flavour with my some of my favourite ingredients ... ///// I am honoured to be part of the month long International Ramadan Food Experts Collaboration hosted by the amazing @Shireen.Falasteen To see the 150+ international food bloggers participating click here >> #YourRamadanFoodExperts - Watermelon Chiller Recipe: @Rae_ediblelove 1/2 cup watermelon deseeded & cubed ice cubes 1/4 cup mint leaves 3 teaspoons pomegranate jewels 1/4 cup iced water 2 Tablespoons sugar (or rice malt syrup) Squueze of lemon Blitz or liquidise.. pour & enjoy! [Adequate for 2 medium glasses] #ediblelove #watermelon #ooodelicious #chill #instalike#satisfying #ninjakitchen #huffposttaste #food52 #thefeedfeed #foodfluffer #brisbanebaker #foodvideo #f52grams #makeitdelicious #edibleart #brisbanefood #sbsfood #yourramadanfoodexperts

07.01.2022 Colour is the soul of nature! A symphony of swirls creating a harmonious buttercream dream! Two tiers of indulgent vanilla bean, filled with caramilk chocolate, a good dash of caramel & silky buttercream. ... Decorated with an array of tips by @loyalbakeware + @wiltoncakesaus All piping bags & decorating tips available at @Kitchenwarehouse Thank you @thefinishingtouch_ak for the stunning cake topper & your efficiency #ediblelove #birthdaylove #buttercream #ooodelicious #cakestagram #instalike#cakeart #caketrends #igcakes #foodcoma #huffposttaste #food52 #thefeedfeed #thebakefeed #queenbaking #foodfluffer #makeitdelicious #edibleart #MyKenwood #sbsfood #kitchenwarehouse

07.01.2022 Falooda Bombay Crush! An enchanting bowl of decadence when you combine a traditional South African Indian Falooda dessert & a Bombay Crush milkshake! These sweet delights are usually enjoyed at night, during the fasting month of Ramadaan and are our family favourites! Soo I thought, why not combine the two to create a creamy medley of a pink dream!... The wafting scent of rose & cardamom takes me back to fond childhood memories of my mum, whisking up sweet delicacies, while I looked on, eagerly anticipating the moment I could devour it! Hence, the recipe has been adapted from my mum’s tried,tested & celebrated milk & water versions! Basics of the combo: Falooda is basically a milk based jelly dessert, enriched with condensed milk & cream, flavoured with cardamom & rose syrup. Bombay Crush is a rose milkshake, topped with grated rose water jelly, scoops of vanilla ice cream, basil /tukmuria seeds, rose syrup drizzles & slivers of pistachio! If you looking for a refreshing, sweet party on your palate, please give this recipe a go & don’t forget to tag me! Pic: @Rae_ediblelove Recipe: @Rae_ediblelove Falooda Bombay Crush Dessert: Step 1: Prepare the Falooda ~milk jelly Ingredients: 1 litre full cream milk 1 + 1/2 teaspoons agar agar powder 4 Tablespoons Rose syrup - available at Indian Grocery stores 1 tin Condensed milk 1 tin Nestles Cream 1/2 teaspoon fine cardamom powder / cardamom essence 1/4 teaspoon rose essence. 2 drops pink gel food colour. Method: Place milk & agar agar powder into a deep saucepan & whisk well. Then place saucepan onto stove on medium heat. Add remainder of ingredients & whisk as much as possible while mixture comes to a boil. Remove from heat immediately after it reaches boiling point, to avoid boiling over. Leave aside for 10 minutes, then pour into one large bowl or smaller bowls. Refrigerate for atleast 3 hours or until chilled. Remainder of recipe continued in comments: @ Brisbane, Queensland, Australia

06.01.2022 Super easy DOUGH in minutes.. So I’ve been experimented with the 2 ingredient dough that has been trending over the past few weeks and .... - -... I LOVE IT! Huge thanks to whoever came up with the concept! I’m pretty sure it originated in the Middle East. Unbelievably soft & moreish. The only addition, may I suggest would be : 1 teaspoon of salt + 1 tablespoon of olive oil which helps bind the dough better & helps with shaping or rolling out. So now technically it’s ‘2 + 2 ingredient’ dough WHY do I love this recipe? the ingredients used are pantry staples you don’t need to use yeast & the dough can be used immediately! That’s a double YAY! One more cheer for versatility! This dough can be pan fried as a naan bread, baked as bread rolls, pizza bases, pides, cinnamon rolls, cheese scrolls or flat bread as I used it. I’m sure others have found heaps of other creative uses for it. INGREDIENTS: 3 cups self raising flour [or 3 cups regular flour + 3 teaspoons baking powder] 1 + 1/2 cup full fat yoghurt (I used Woolies greek yoghurt) 1 teaspoon salt 1 tablespoon olive oil (EV) Method: Combine all ingredients either by hand or pop into a mixer with dough hook & knead for 2 minutes literally or until dough comes together. (5 minutes if using your hand) Place on floured benchtop... your dough is ready to roll ok I mean shape or create whatever you like with it! I simply divided it into 2 & rolled out. I smothered one with dried & fresh herbs, olive oil & veg. The other half was non-veg for my picky eater son!

05.01.2022 Do you find me a-peeling? If not, please split! Organic, hand crafted & 100% edible FONDANT Banana! THE most unusual request ever for a cake but such fun to create! ... PS: There were no actual bananas hurt in the making of this cake.. it was a Chocolate number with lashings of Lindt chocolate buttercream! #ediblelove #birthdaylove #cakestagram #instalike#cakeart #bananacake #caketrends #igcakes #foodcoma #huffposttaste #food52 #thefeedfeed #thebakefeed #queenbaking #foodfluffer #makeitdelicious #edibleart #MyKenwood #sbsfood #kitchenwarehouse #eatcaptureshare

02.01.2022 Sunshine in a jar luscious lemony goodness! If you’re a fellow lemon lover & haven’t attempted making your own lemon curd, then you’re seriously missing out! Think of it as a glorious creamy tangy hug straight from the fridge & homemade! ... My exploration on curds began on @bakeoffau when I ended up creating so many fruity variations especially with the pavlova & crepe challenges!! I could think of a 101 ways to also enjoy this preserve.. meringues, tarts, desserts, ice cream, scones, toast, cake.. you get the point yup.. it’s addictive! This recipe is fool-proof, takes less than 10 minutes and makes about 1 1/2 cups of curd. You won’t ever have to buy it again! LEMON CURD ~ quick & easy version recipe: @Rae_ediblelove You will need: Zest and juice of 2 lemons 2 eggs, plus 2 egg yolks 3/4 cup (165g) caster sugar 1/3 cup (80g) salted butter METHOD: Wash & dry your lemons & your hands! Zest your lemons & then juice them. Keep aside. Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the lemon juice and zest and keep whisking over low to medium heat. Then add butter and whisk continuously until thickened. Once it can coat the back of a spoon, you know it’s done! Leave to cool for a few minutes. Strain through a sieve into a sterilised jar. Lemon curd should last in the fridge for 2 weeks... if you can resist devouring it within days! Enjoy . ~~~~~~~~~~~~~~~~. TIPS: >Use a WHISK - no substitute. >Maintain a low to medium heat or else you will end up with scrambled lemon eggs! >This can be made using a bain marie method but will take longer than 10 minutes. @ Brisbane, Queenland, Australia

01.01.2022 Merry Xmas to all celebrating Spreading the merry with a recipe of one of my favourite festive bakes: AN EDIBLE BRIOCHE WREATH! Lightly spiced brioche bread filled, rolled & shaped. (Just incase anyone’s looking for something sweet to whip up tomorrow morning) Soft and buttery brioche with a beautiful brown semi-soft crust, this versatile dough can be filled with almost anything you like. It’s the epitome of ‘sugar & spice & all things nice!’ A gorgeous table centrepi...ece and can be enjoyed for brunch or dessert. Brioche dough is all about the richness and the correct rising of the dough, which means that theright temperatureof ingredients are key.Once starting to prepare thisdough, make sure that all ingredients are at room temperature. Give the doughtime to riseand it will reward you with its distinctive airy fluffiness and rich texture. Brioche dough: Ingredients for the dough: 375ml milk 18grams dried yeast (2sachets) 125 grams castor sugar 3 eggs 730grams flour 200grams unsalted butter 1/2 teaspoon salt 1/2 teaspoon cinnamon powder 1/4 teaspoon mixed spice 2 teaspoons fine orange zest The most exciting bit.. the filling : 100grams butter - melted 1 teaspoon cinnamon powder 1/4 sugar 1/2 cup white chocolate slivers 1/2 cup cranberries 1/2 dessicated coconut 1/2 cup flaked almonds Method for dough: Place milk into a saucepan & warm up till temperature reaches 36*C. Remove from heat, add sugar & yeast. Leave for 5 minutes to activate. In the meanwhile, combine flour, salt, orannge zest, cinnamon powder & mixed spice powder. Then, place beaten eggs in the bowl of a stand mixer. Using a dough hook, start adding warm milk mixture to eggs, followed by flour mixture. On low speed, combine all ingredients & let that dough hook do the work! Then add butter. One tablespoon at a time until all is incorporated. Continue kneading with dough hook until dough is smooth and elastic. Cover & leave to rise for atleast 45mins. Continued in comments...