All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
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Take a look in our online shop, where you can buy our full range of flour and lots more.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Need to know where we are?
For contact details, directions and how to find us
You can visit us here at the Mill, we are open:
Monday to Friday 08:00-17:30hrs
Saturday 08:00-16:00hrs
We are closed on Sundays and Bank Holidays
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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
Langos is a fried bread originally from eastern Europe (Hungry, Slovakia) made of wheat flour, potato and eggs. They are very easy to make and they combined very well with both sweet or savory toppings, delicious when freshly made!
Ingredients
For the dough
-350g strong white weat flour
-150g mashed (boiled) potato
-2 medium eggs (approx. 100-110g)
-70ml water
-12g sugar
-8g salt
-6g fresh yeast (or 2g dry yeast)
For the stuffing
-grated Cheddar
-fresh spinach leaves
-300 ml sunflower oil for frying
Method
1.- Mix all the dough ingredients until you get an homogeneous mix, you should get a sticky dough. Let it settle for 15 min.
2.- After 15 min the dough should be slightly less sticky. Knead it for 5-10 min. until you get a compact (even les sticky) dough. Add an extra bit of flour in case you don't get the right consistency (your potatoes may have more water!)
3.- Leave the dough in a covered bowl at room temperature 4 hours, at least. It will be ready when it has doubled its volume.
4.-Make small portions of the dough (approx. 125g each) getting them into balls. Extend each ball (you may use a rolling pin or just your hands) on a floured surface. Put some grated cheese and spinach leaves on them, leaving the border free so that you can fold the dough and stick the edges together, keeping the stuffing inside. These are you raw langos!
5.- Heat the sunflower oil in a frying pan. Keeping the oil hot, fry the langos no more than 2-3 minutes until they get light brown. You can turn the langos upside down from time to time to have a better control of its cooking
Added by: Michel Osca
Cheese, Potato, Chilli Bread with Gram & Semolina Flour
Treacle and fennel seed bread maker loaf
Seedy Squares
Sourdough Pain Au Bacon (2 loaves)
Cheese strawsIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.