Category: Bread

Bread recipes

September 6, 2022 Baking, Bread

Easy White Bread – Best Recipe for Beginner Bakers


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Easy White Bread - Best Recipe for Beginner Bakers
Author: 
Recipe type: Bread
Cuisine: Universal
 
In today’s episode we’re going to make a really easy white bread. In fact, this is probably the easiest, beginner baker’s white bread ever. This recipe will make two loaves of around 750g each. If your dough mixer has a bowl smaller than 5 liter capacity, then I would recommend halving the recipe.
Ingredients
  • 1000g Strong white bread flour
  • 8g Instant dry yeast
  • 30g Caster sugar
  • 14g Non-iodated salt
  • 4 Tbs Full cream milk powder
  • 30ml Oil
  • 560ml Warm water (non-chlorinated)
Instructions
  1. To start, measure out 1kg of strong white bread flour, 8 grams dry yeast, 30g caster sugar, 14g fine non-iodated salt, I am using Himalayan… 4 tablespoons full-cream milk powder, 30ml oil, and 560ml warm non-chlorinated water.
  2. Place all of the ingredients into your mixer bowl, starting with the water. This makes it easier for the mixer to combine everything properly.
  3. Attach the dough hook to your mixer if you haven’t already done so, and start the mixer on minimum speed for 1 minute.
  4. After 1 minute, increase the speed to the second lowest speed for a further 4 minutes.
  5. At this point, cover the bowl with a kitchen towel and all ow the dough to rest for 15 minutes.
  6. After the resting time, restart the mixer on the second lowest setting and knead the dough for a further 4 minutes, until it is nice and smooth.
  7. Cover the bowl again with the towel and allow this to prove for 60 minutes in a warm place. I you don’t have a suitable warm place, then heat your oven until just warm and place the bowl in your oven to rise.
  8. Turn the dough out onto your work surface and shape it into a ball by cupping your hands and pushing inward underneath the dough while simultaneously turning the dough.
  9. Use your dough scraper to cut the dough into two equal pieces.
  10. Reshape each these two into round loaves by cupping, pressing inward and turning.
  11. Transfer the two loaves to a large baking sheet lined with baking parchment.
  12. Using a sharp blade, score an X into the tops of the loaves. This is not really for decoration, but rather to allow the loaves to rise sideways and upwards, instead mostly upwards.
  13. Use a misting sprayer to mist the loaves liberally all over. This will prevent the dough from forming a dry layer on the outside, ensuring a nice rise with no tears or splits in the surface.
  14. Place the sheet in a warm place to rise for a further 60 minutes, or until tripled in size. Give the loaves an extra spritz of water if you see them drying out during this time, and once again, if you don’t have a suitable warm area to place the tray, warm your oven and put them in there.
  15. Preheat your oven to 200c or 400f. Spray the loaves liberally again using your sprayer bottle, and bake the loaves for 20 minutes until golden, and they sound hollow when tapped.
  16. And here is the result. The loaves are beautifully soft, with excellent oven spring and a lovely open textured crumb. Allow the loaves to cool on a rack before cutting. The bread freezes exceptionally well in loaf-form or sliced and packed into plastic bags or cling-wrapped, and can be defrosted naturally or in the microwave oven.

 

May 10, 2022 Baking, Bread, Cocktail Snacks, Finger Foods, Pizzas, Snack Food

Pizza Crackers! Yes, make amazing pizza flavored crackers at home!

Pizza flavored crackers


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Pizza Crackers! Yes, make amazing pizza flavored crackers at home!
Author: 
Recipe type: Snacks
Cuisine: America, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 60
 
Pizza crackers really do taste just like traditional pizza. Give it a try, you will not be disappointed!
Ingredients
  • 1.5 Cups All purpose flour
  • ¼ tsp Bicarbonate of soda
  • ¼ tsp Salt
  • ¼ tsp Cream of tartar
  • 10ml Yeast
  • 5ml Sugar
  • ½ Cup Finely shredded parmesan cheese
  • 35g Butter
  • 90ml Water
  • 30ml Olive oil
  • 1 Egg whisked with 30ml water
  • Italian herb mix (see below)
  • Himalayan rock salt
For the herb mix:
  • ▢2 tablespoons dried basil
  • ▢2 tablespoons dried oregano
  • ▢1 tablespoons dried rosemary
  • ▢2 tablespoons dried parsley
  • ▢1 tablespoon dried thyme
  • ▢1 teaspoon garlic powder
Instructions
  1. Sift 1 and a half cups of all purpose flour into a large mixing bowl. Add a quarter teaspoon salt, baking soda and cream of tartar.
  2. Follow this with 2 teaspoons of active dry yeast and a teaspoon of sugar. And last, but not least, a half cup of finely shredded Parmigiano Reggiano. Use a whisk to mix this all together thoroughly, then put this to one side.
  3. In a small saucepan, combine 35g of butter, 90ml water and 30ml olive oil. Heat the pan over medium heat only until the butter has melted. As soon as the butter has melted, remove from the heat.
  4. Pour the flour mixture into your food processor and start the machine on medium speed. Drizzle the melted butter mixture in through the tube. Mix until the dough comes together and there are no visible dry spots in the dough.
  5. Turn the dough out and compress it into a ball. Place the ball in a bowl and cover with clingwrap. Place the dough in your refrigerator to autolyse for at least 6 hours, preferably over night.
  6. The following day, remove the dough from your refrigerator and allow it to warm up for 15 minutes. Divide the dough in half and knead each half briefly until the dough is smooth. Roll to dough out to a thickness of 2mm.
  7. Use a roller cutter to cut the dough into small bite-size squares of around 30mm in size. Transfer the pastry squares to a large sheet pan lined with baking parchment.
  8. Whisk one egg with 30ml water and brush this onto the crackers liberally. Do this in batches to guarantee that the wash will still be wet when applying the herbs.
  9. Sprinkle the herbs liberally over the wet crackers and add a generous grind of Himalayan rock salt. Continue until all the crackers are flavored.
  10. Bake the crackers in a preheated oven at 210c or 410f for 12-14 minutes until golden. Remove from the oven and allow the crackers to cool completely in the pan before storing them in an airtight container.
  11. This recipe will make approximately 60 amazing pizza flavored crackers for you to enjoy.

 

October 23, 2020 Baking, Bread

How to Make Portuguese Rolls – Prego Rolls Recipe


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How to Make Portuguese Rolls - Prego Rolls Recipe
Author: 
Recipe type: Bread
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Today we’re going to make Portuguese rolls, or Prego rolls. These rolls have a fine, soft texture with smooth matted finish, and the trademark slashed top. They are normally filled with spicy pork or chicken, but serve brilliantly as burger buns as well.
Ingredients
  • 360ml Warm water
  • 280ml Milk
  • 40g Softened butter
  • 20g Instant Yeast
  • 20g Caster sugar
  • 1kg Strong white bread flour
  • 15g / 1Tbs non-iodated salt
Instructions
  1. Portuguese Rolls Recipe / Prego Rolls Recipe
  2. Hi and welcome to episode #643 with @Whats4Chow
  3. Today we’re going to make Portuguese rolls, or Prego rolls.
  4. These rolls have a fine, soft texture with smooth matted finish,
  5. and the trademark slashed top. They are normally filled with
  6. spicy pork or chicken, but serve brilliantly as burger buns as
  7. well.
  8. Before we continue, please don’t forget to give us a thumbs-up
  9. and subscribe. Don’t forget to click to bell icon next to the
  10. subscribe button to get notifications every time we publish a
  11. new episode.
  12. To start, add 20g of caster sugar and 280ml of milk to 360ml of
  13. warm water. Pour in 20g of instant yeast and stir this all briefly
  14. until the sugar has dissolved and the yest is mixed into the
  15. solution. Cover this and put it aside for 10 minutes to prove.
  16. While the yeast proves, add 1 kg of strong white bread flour to
  17. your mixer bowl. Add a tablespoon of non-iodated salt and 40g
  18. of softened butter. After 10 minutes, pour in the yeast solution.
  19. Be sure to give it a final mix before doing so.
  20. Start your mixer on its slowest speed, run it for 2 minutes until
  21. all the ingredients are combined, then increase the speed by
  22. one setting for another 6 minutes. Do the window pane test. If
  23. the test fails, continue for a further 2 minutes on the slowest
  24. speed. Do test again, and continue in 2 minute sessions until
  25. you dough very smooth and passes the window pane test. The
  26. window pane test is done by stretching a small piece of dough.
  27. If it can stretch until it is almost transparent, then it passes the
  28. test.
  29. Cover the bowl with cling wrap and leave this in a warm place to
  30. rise for 60-90 minutes until it has doubled in size.
  31. Pour boiling water into a baking tray and place this in your oven
  32. on the lowest shelf. This will warm the oven and produce steam
  33. and humidity for the second proofing.
  34. Once the dough has doubled in size, punch it down briefly and
  35. turn the dough out onto a lightly floured work surface and
  36. divide it into 100g portions. Shape the portions by folding the
  37. dough from the edge to the bottom of the portion. Place the
  38. smooth ball in the palm of your hand and continue smoothing
  39. the bun by cupping your other hand over the bun and using a
  40. circular motion.
  41. Place the smooth ball on the work surface and roll it out until
  42. slightly elongated. Traditionally, these are rolled slightly more
  43. elongated than mine, however I want to use these as burger
  44. buns, so I prefer them on the rounder side.
  45. Transfer the buns to a baking sheet lined with parchment and
  46. use a very sharp blade to slash the tops of the buns.
  47. Transfer the baking sheet to the oven to prove again for 60-90
  48. minutes until doubled in size.
  49. minutes before the proofing is complete, remove the baking
  50. sheet from the oven and cover with cling film. Preheat your
  51. oven to 190c, or just below 400f making sure to leave the tray
  52. of water on the lowest shelf of the oven.
  53. When the oven is ready, uncover the rolls and transfer them to
  54. the center of the oven and bake them for 15-20 minutes until
  55. lightly golden and they sound hollow when tapped.
  56. Remove the buns from the oven and transfer them to a rack to
  57. cool. Once cooled the buns are ready to serve, or you can bag
  58. them and freeze quite successfully for months, provided the bag
  59. is well sealed.
  60. That’s it for today folks, please remember to like, subscribe and
  61. share, and we’ll see you again real soon.

 

July 1, 2018 4th of July Cookout, Accompaniments, Baking, Barbecue, Bread

Perfect Burger Buns – How to Bake the Best Burger Buns Ever – Independence Day 2018 Special


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Perfect Burger Buns - How to Bake the Best Burger Buns Ever - Independence Day 2018 Special
Author: 
Recipe type: Burgers & Barbecue
Cuisine: American
Serves: 24 x 100g
 
After a short holiday following episode 600, I'm back. Tangzhou milk buns have a supremely soft, light and feathery texture all their own, however they are actually too soft to be used as burger buns. I have adjusted the original tangzhou recipe, keeping the technique, to make a firmer bun with the same light and airy texture, that makes for the perfect burger bun. In addition, these buns have a much better shelf-life, and freeze exceptionally well too.
Ingredients
  • Group 1:!
  • 1.35kg All-purpose flour
  • 15ml Salt
  • 10g Active dry yeast
  • 30ml Sugar
  • Group 2:!
  • 375ml Water
  • 75g All-purpose flour
  • Group 3:!
  • 450ml Full cream milk
  • 3 Eggs, beaten
  • 90ml Sunflower oil
Instructions
  1. To start, place 1.35kg of all-purpose flour in your stand mixer bowl along with 15ml of salt, 10g of active dry yeast and 30ml of sugar.
  2. Give these a quick stir to combine.
  3. Add 75g of all-purpose flour to a medium size pot and pour in 375ml of water.
  4. Use a whisk to mix until smooth.
  5. Measure out 450ml of full cream milk, 90ml of sunflower oil and beat 3 eggs. Put these aside for later.
  6. Place the pot over medium low heat and gently heat the flour water mixture. Whisk the mixture continuously.
  7. As the mixture heats up it will start to thicken. Continue whisking to keep the mixture smooth.
  8. The mixture will soon thicken to a porridge consistency, and will become slightly translucent.
  9. Remove the pot from the heat and whisk in the milk.
  10. Pour in the eggs and whisk these in.
  11. And finally, whisk in the oil.
  12. Pour this mixture into the mixing bowl on your stand mixer.
  13. Start the mixer kneading on medium slow speed, and allow this to continue kneading for 15 minutes until the dough is nice and smooth.
  14. Remove the bowl from the machine, cover with clingwrap and allow the dough to rise in a warm place for 90 minutes until at least doubled in size.
  15. Turn the dough out onto you work surface. Do not dust the surface or dough with flour. It will not be necessary, and will actually harm the texture of the buns.
  16. Knead the dough briefly to knock any large air bubbles out.
  17. Using your scale, divide the dough into 100g portions for regular burger buns, 120g portions for large buns, and 150g potions for giant buns. I am making regular sized buns which are perfect for 100g or quarter pound patties.
  18. To form the buns, stretch the dough from the top of the portion of dough to the bottom, working around the edge of the dough.
  19. Circle the dough in your index finger and thumb and crimp the bottom of the bun together.
  20. Place the bun on the work surface, cup your hand over the bun and finish rounding it with a circular motion.
  21. Press the bun flat and transfer it to a baking sheet lined with baking parchment.
  22. Continue with the remaining buns, leaving about a half inch of space between each one.
  23. Cover the buns loosely with clingfilm and allow the buns to rise in a warm place for 45 minutes until they are touching as they are here.
  24. minutes into this rise, start preheating your oven to 200c or 400f.
  25. Brush the buns with beaten egg and sprinkle the tops liberally with hulled sesame seeds.
  26. Bake the buns in the center of your oven for 15 to 20 minutes until golden on top.
  27. Remove the buns from the oven and transfer them to cooling racks.
  28. If we cut one of these beauties open, we see the amazing light airy, feathery texture, with excellent oven spring and an improved firmness, making these buns the perfect burger buns.
  29. Thanks for joinig us today, please like, subscribe and share, and we'll see you again soon.

 

November 22, 2017 4th of July Cookout, Accompaniments, Baking, Bread, Cocktail Snacks, Mediterranean Recipes, Snack Food, Starters, Thanksgiving

Grissini Sticks – Pencil Crackers – Pretzel Sticks – Thanksgiving Special 2017

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Grissini Sticks - Pencil Crackers - Pretzel Sticks - Thanksgiving Special 2017
Author: 
Recipe type: Bread
 
With Thanksgiving just days away, these grissini sticks make a perfect entre' to grace the start of your feast. Sometimes called pencil crackers or pretzel sticks, you can coat the snacks with salt, sesame seeds or poppy seeds, or any combination of these.
Ingredients
  • 500g All-purpose flour
  • 2 Tsp Sugar
  • 2 Tsp Salt
  • 2 Tsp Baking powder
  • 140ml Water
  • 60ml Sunflower oil
  • 2 Eggs (plus 1 for spraying)
Instructions
  1. To start, measure out 500g of all-purpose flour, 2 eggs, 2 teaspoons salt, 2 teaspoons sugar, 2 teaspoons baking powder, 140ml water and 60ml sunflower oil.
  2. Place all of these in your food processor.
  3. Pop the lid on and process on high speed for about 60 seconds.
  4. Tipping the processor from side to side helps to achieve a more even mix.
  5. You will end up with a fine crumbly dough that resembles cous cous.
  6. When pressed, the mixture will hold together very well.
  7. Tip the dough out onto your work surface and compress it into a block.
  8. Wrap the block in cling-wrap and allow this to stand for 30 minutes before continuing.
  9. After this time, unwrap the dough and cut it into 4 pieces.
  10. Working with 1 piece at a time, flatten a piece out.
  11. Run this through your pasta roller.
  12. Continue folding the dough after each pass and running it through on setting 1 until you have a tidy sheet. This will take 3 to 4 passes.
  13. Reduce the setting to 2 and run it through again.
  14. If the dough starts to feel sticky, sprinkle will flour and rub this into the surface.
  15. Reduce the setting to 3 and run the dough through twice on this setting.
  16. Square off the ends and continue with the remaining 3 pieces.
  17. The offcuts can be rerolled to make a fifth sheet.
  18. Run the sheets through the 6mm pasta cutter to cut the sheets into strips.
  19. Line 3 large baking sheets with baking parchment and arrange the strips on the trays with just a few millimetes between each strip.
  20. Whisk a large egg with 50ml of water and pour this into a misting bottle. Spray the egg wash over the pastry.
  21. Grind salt over the damp strips and you're ready to go.
  22. Here you can also use seeds as previously mentioned.
  23. Bake the strips in a preheated oven at 220c or 450f for 10 to 15 minutes until golden and crispy.
  24. Transfer the sticks to a tall pilsner glass to create a fantastic table display.
  25. Have a wonderful Thanksgiving, please like, subscribe and share and we'll see you again tomorrow.

 

November 19, 2017 Baking, Bread

How to Make Honey & Oat Bread – a Simple Homemade Health Bread

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How to Make Honey & Oat Bread - a Simple Homemade Health Bread
Author: 
Recipe type: Bread
 
Honey and oat bread is absolutely outstanding, with a magnificent texture, superb oven spring and a flavor from heaven. It is really simple to make as long as you stick to the steps and timings.
Ingredients
  • 520ml Warm water
  • 10g Active dry yeast
  • 80ml Honey
  • 850g All-purpose flour
  • ¾ Cup rolled oats
  • ½ Cup sunflower seeds
  • 45ml Vegetable oil
  • 2.5 Tsp Salt
  • 1 Egg beaten, for brushing
  • Extra rolled oats for topping
Instructions
  1. Honey and oat bread is absolutely outstanding, with a magnificent texture, superb oven spring and a flavor from heaven. It is really simple to make as long as you stick to the steps and timings.
  2. To start, dissolve 80ml of honey in 520ml of warm water.
  3. Add 10g of instant yeast and stir this in briefly.
  4. Cover the mixture and allow this to activate for 20 minutes.
  5. While the yeastmixture stands, measure 850g of all-purpose flour and pour this into your stand mixer bowl.
  6. Add 3 quarters of a cup of rolled oats and a half cup of sunflower seeds to the flour.
  7. In addition, you need 2 and a half teaspoons salt.
  8. Once the yeast has activated it will be very frothy. Add 45ml of cooking oil to the yeast mixture and stir to combine.
  9. Pour this into the mixer bowl.
  10. Fit the dough hook and close the mixer.
  11. Knead the dough for 12 minutes on medium slow speed.
  12. Once kneading has completed remove the bowl from mixer, cover with cling-wrap and allow the dough to rise for 60 minutes in a warm place.
  13. After rising, turn the dough out onto a lightly floured work surface and knead it briefly to knock it down.
  14. Weigh the dough and divide it into 2 equal portions.
  15. Working with one piece at a time, flatten the dough into a large oval shape.
  16. Fold the top edge down two thirds of the way. Fold the bottom edge up over this.
  17. Repeat this with the second loaf.
  18. Wipe the insides of 2 medium size loaf tins with oiled kitchen paper.
  19. Transfer the loaves to the tins and press them into the tins firmly.
  20. Cover the bread loosely with cling-wrap and allow this to rise for a further 30 minutes in a warm place.
  21. Halfway through this time, preheat your oven to 180c or 350f.
  22. Brush the loaves with beaten egg and sprinkle the loaves liberally with more rolled oats.
  23. Bake the loaves for 40 to 45 minutes until golden and they sound hollow when tapped.
  24. Remove the loaves from the oven and allow them to cool in the tins for 5 minutes before turning out onto a rack to cool completely.
  25. And there we have it... the perfect bread, with a lovely crispy crust, great texture, superb aroma and amazing taste.

 

October 21, 2017 Baking, Bread, German Recipes, Sandwiches

Supreme Rye Bread – The Soft Rye Bread Everybody Will Love

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Supreme Rye Bread - The Soft Rye Bread Everybody Will Love
Author: 
Recipe type: Bread
Cuisine: German
Serves: 2
 
Today we're going to bake a unique rye bread that everyone will love. This bread has the amazing flavor of rye bread, but the light texture of a regular white farm loaf.
Ingredients
  • 625ml Warm water
  • 60g Black strap molasses
  • 30g Butter, melted
  • 30ml Brown sugar
  • 18g Soy lecithin (available at most health shops)
  • 20g Instant yeast
  • 600g Strong white bread flour
  • 300g Stoneground rye flour
  • 20ml Salt
  • 10ml Caraway or fennel seeds
Instructions
  1. To start, pour 625ml of warm water into your mixer bowl.
  2. Add 60g of black strap molasses and stir this in briefly.
  3. Pour in 2 tablespoons brown sugar, 30g of melted butter, 20g instant yeast and 18g of soy lecithin.
  4. The lecithin binds the oil in the melted butter to the water. This dramatically increases the shelf life of the bread. In addition, rye flour has a low gluten content and the lecithin replaces this shortage in order that rye loaf will rise as well as regular bread does.
  5. Use your stick blender to shear the lecithin into the liquids.
  6. Cover the bowl and give it 15 minutes for the yeast to activate.
  7. In the meantime, measure out 600g strong white bread flour, 300g stoneground rye flour, 4 teastoons salt and 2 teaspoons caraway or fennel seeds.
  8. Add these four ingredients to the yeast liquid.
  9. Place the bowl on your mixer with the dough hook attached and knead the dough on slow speed for 2 minutes. Increase the speed to medium slow for a further 8 minutes.
  10. You will have a beautifully smmoth dough that is only slightly sticky.
  11. Cover the bowl with cling-wrap and allow the dough to rise in a warm place for 60 minutes.
  12. While the dough rises, rub the insides of 2 large loaf pans with butter.
  13. Scatter flour over the inner surfaces of the pans and tip out any excess flour.
  14. As you can see this dough rises very well.
  15. Turn the dough out onto a lightly fliured work surface and knead it briefly to knock it down.
  16. Weigh the dough and divide it into 2 equal portions of around 850g.
  17. Working with one portion at a time, work the dough into a rectangle as with as the bread pan. Fold the top edge down two thirds of the way, then fold the botykm edge up over this.
  18. Place the rolled dough into the pan with seam side down. Flatten the roll to fill the bottm of the pan.
  19. Cover both pans and allow these yo rise for a further 30 minutes in a warm place.
  20. Once again, you can see clearly just how well this rises.
  21. Use a razor sharp knife to slash the tops of the loaves. Not only does this lokk cool, but it deflates the lids and prevents them from blowing while baking.
  22. Bake the loaves in a preheated oven at 220c or 430f for 25 to 30 minutes until the loaves sound hollow when tapped.
  23. Remove the loaves from the onen and turn them out onto a wire rack to cool.
  24. Allow the bread to cool for at least 30 minutes before cutting.
  25. Here we can see the beautiful light texture with incredibly good oven spring.
  26. Thats it for today folks, thanks for joining us, please like, subscribe and share, and we'll see you again tomorrow.

 

October 8, 2017 4th of July Cookout, Baking, Bread, Sandwiches, Vegetarian Recipes

How to Make Coffee Burger Buns – Flavorful, Aromatic Burger Buns with a Difference!

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How to Make Coffee Burger Buns - Flavorful, Aromatic Burger Buns with a Difference!
Author: 
Recipe type: Bread / Burgers / Burger buns
Serves: 8 - 12
 
The flavors of coffee and beef work very well together whether incorporated in dry rubs or bastings. Today we're going to take this marriage to a new level by making a batch of amazing coffee burger buns.
Ingredients
  • 950g Strong white bread flour
  • 60g Butter grated
  • 15ml Sugar
  • 10ml Salt
  • 10g Instant dry yeast
  • 30ml Full cream milk powder
  • 600ml Espresso, cooled to 35c
  • 1 Egg whisked with 25ml water
Instructions
  1. To start, measure out 10g instant yeast, 1 tablespoon sugar, grate 60g of butter and run 600ml of espresso through your coffee machine. Allow the espresso to cool to 35c before proceeding.
  2. Pour the espresson into a bowl and add the sugar and yeast. Give this a brief stir, cover the bowl and set this aside for 10 to 15 minutes to activate.
  3. Measure 950g of strong white bread flour into your mixer bowl.
  4. Add 2 tablespoons full cream milk powder and 2 teaspoons salt. Stir this to combine.
  5. Add 60g of grated butter.
  6. Place the bowl on your mixer with the beater paddle attached.
  7. Mix the flour for about 60 seconds to cut the butter into flour.
  8. Add the yeast coffee mixture to the bowl and mix this until all of the liquid has been absorbed into the flour.
  9. Open the mixer and swap out the beater paddle for a dough hook.
  10. Close the machine and allow the dough to knead for 8 to 10 minutes on medium slow speed.
  11. You will have a beautifully smooth, soft dough that is not at all sticky.
  12. Cover the bowl with cling-wrap and allow the dough to rise in a warm place for 60 minutes until doubled in bulk.
  13. Turn the dough out onto a lightly flour work surface and knead briefly to knock it down.
  14. Roll the dough into a log and divide it into 8 equal pieces for large buns, 10 for medium and 12 for regular size.
  15. Working with one piece at a time stretch the dough from the edge down to the bottom all the way around the roll.
  16. Finish it off by cupping your fingers over the roll and rounding it using a circular movement.
  17. Place the rolls on a baking sheet lined with parchment.
  18. Cover the rolls with a clean dish towel and allow these to tise again for 30 minutes.
  19. After 30 kinutes the rolls will have doubled in size.
  20. Whisk and egg with 25ml of water and brush the tops of the buns.
  21. Use a razor sharp blade to slash the tops of the buns.
  22. Bake the buns in a preheated oven at 200c or 400f for 20 minutes until golden and well risen.
  23. Remove from the oven and transfer the buns to cooling racks.
  24. Allow them to cool for at least 15 minutes before cutting.
  25. And there we have a batch of beautifully textured and aromatic coffee burger buns.
  26. Thanks for joining us today, please like, subscribe and share, and we'll see you again tomorrow.

 

September 27, 2017 Accompaniments, Baking, Bread, Mexican Recipes

How to Make Bolillos – Mexican Baguettes

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How to Make Bolillos - Mexican Baguettes
Author: 
Recipe type: Bread
Cuisine: Mexican
Serves: 10
 
Bolillos are Mexico's version of the French baguette. With the trademark thin and crispy crust, these little rolls are every bit as good. Despite the long rising times, the recipe is really easy, and certainly worth the effort.
Ingredients
Ingredients for the starter:
  • ¾ Cup water
  • ½ Tsp Active dry yeast
  • 1 Cup all-purpose flour
Ingredients for the Dough:
  • 3 Cups all-purpose flour
  • 1.5 Tsp Active dry yeast
  • 2 Tsp Salt
  • 60ml Melted butter
  • 240ml Warm water
Instructions
  1. This recipe does require a starter, sometimes called a preferment or poolish. To make the starter, place a cup of all-purpose flour in your mixer bowl.
  2. Add a half teaspoon of active dry yeast followed by 180ml of water.
  3. Place the bowl on your mixer with the beater paddle fitted.
  4. Mix this on medium low speed until totally combined. This will take 30 to 60 seconds.
  5. Remove the bowl from the machine, cover with cling-wrap and allow this to stand overnight.
  6. The following day the skurry will be bubbly and active.
  7. Add a further 3 cups of all-purpose flour, 2 teaspoons salt, 1 and a half teaspoons active dry yeast, 60ml of melted butter and 240ml of warm water.
  8. Place the bowl on your mixer with the dough hook attached.
  9. Start the mixer on slow for the first minute then increase the kneading speed to medium slow and allow this to knead for 7 minutes.
  10. Once kneading is complete, cover the bowl with clingwrap and allow the dough to rise in a warm place for 2 to 3 hours until doubled in size.
  11. After the first rise, you will have a lovely soft dough that is only slightly sticky.
  12. Turn the dough out onto a lightly floured work surface.
  13. Weigh the dough and divide this into 10 equal potions.
  14. Roll each portion into a round by placing it in the palm of your hand. Cup the fingers of your other hand over the portion and using a circular motion, form the roll.
  15. Cover the dough balls with cling-wrap and allow these to rest for 15 minutes. This allows the gluten to relax in preparation for the next step.
  16. Working with one ball at a time, flatten the ball into an oval shape.
  17. Fold the top third of the dough downwards and press to seal.
  18. Fold the bottom edge of the dough up and over this. Press this to seal the edge.
  19. Hold your hands at angles to the edges and roll the dough to form the bolillo.
  20. Transfer this to a lightly floured baking sheet and continue forming the remaining rolls.
  21. Cover the rolls with cling-wrap and allow them to rise for a further 60 to 90 minutes in a warm place, until doubled in size.
  22. minutes before the second rise is completed, preheat your oven to 230c or 450f. Place a small roasting pan in the bottom of your oven at this time.
  23. When the oven is up to temperature, use a razor sharp thin blade to slash the rolls along the length.
  24. Open the oven, pour a cup of cold water into the roasting tin, and place the rolls in the center of the oven.
  25. Bake the rolls for 20 to 25 minutes until golden.
  26. Remove the rolls from the oven and transfer them to a rack to cool.
  27. And there we have it.... a batch of beautifully crispy and aromatic bolillos.
  28. Thanks for joinibg us today, please subscribe, like and share, and we'll see you again tomorrow.

 

August 23, 2017 Baking, Bread, Dessert, Finger Foods, Vegetarian Recipes

How to Make Buttermilk Rusks – Crunchy Dunking Biscuits!!!

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How to Make Buttermilk Rusks - Crunchy Dunking Biscuits!!!
Author: 
Recipe type: Biscuits / Cookies
Cuisine: South African
 
In yesterdays episode we made a batch of thick, creamy cultured buttermilk. Today we're going to use this to make South Africa's traditional dunking biscuit, delicious buttermilk rusks.
Ingredients
  • 500g Butter
  • 500g Sugar
  • 1Kg All-purpose flour
  • 15ml Baking powder
  • 10ml Salt
  • 500ml Cultured buttermilk
  • 2 Eggs
Instructions
  1. To start add 500g of butter and 500g of sugar to a medium size pot. Place the pot over low heat and melt the butter.
  2. This recipe is on the sweeter side. You can reduce the sugar, or even replace a portion of the sugar with seedless raisins or any dried berries.
  3. While the butter melts, sift 1kg of all purpose, 15ml of baking powder and 10ml of salt into a bowl.
  4. Measure 500ml of the cultured buttermilk into a large jug. Whisk 2 eggs and add these to the buttermilk.
  5. Make a well in the center of the flour mixture and pour the buttermilk and egg into the bowl. Mixt this briefly until all of the liquid has been absorbed by the flour.
  6. Pour in the melted butter and sugar. Use your padfle to mix this into the flour mixture until no dry flour is visible.
  7. You will have a thick, lumpy batter.
  8. Pour the batter into an 11 by 14 inch baking tin and spread it out evenly across the tin.
  9. Bake the batter in a preheated oven at 180c or 350f for 60 minutes, and a skewers comes out clean when pressed into the center of the cake.
  10. Remove the pan from the oven and allow it to stand for 15 minutes.
  11. Use a long ruler and a thin blade to cut the cake into strips of about 20mm wide.
  12. Turn the pan 90 degrees and cut the strips into fingers.
  13. Use a lifter to remove these from the pan and spread the rusks out over 4 large racks.
  14. Place the racks in your oven set at 100c or 200f with door slightly ajar. Allow the rusks to dry out like this for 2 to 3 hours.
  15. And now you have a mountain of traditional rusks just ready for eating.

 

August 10, 2017 Baking, Bread

How to Make Zebra Bread Buns – No Artificial Colorants – All Natural Zebra Bread

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How to Make Zebra Bread Buns - No Artificial Colorants - All Natural Zebra Bread
Author: 
Recipe type: Bread / Baking
 
Today we're going to make delicious zebra bread buns. Unlike other zebra bread recipes, the dark part of the bread in this recipe does not result from food coloring, but a combination of cocoa powder and black strap molasses.
Ingredients
Ingredients
For the White Dough
  • 475g Strong white bread flour
  • 30g Cold butter, grated
  • 20g White sugar
  • 5ml Salt
  • 6ml Instant yeast
  • 300ml Warm water
For the Dark Dough
  • 475g Strong white bread flour
  • 30g Cold butter, grated
  • 50g Black strap molasses
  • 5ml Salt
  • 60ml Cocoa powder
  • 6ml Instant yeast
  • 150ml Warm full cream milk
  • 150ml Warm water
Instructions
  1. You can make buns or loaves using this amazing recipe.
  2. To start, measure 300ml of warm water into a jug and add 20g of sugar.
  3. Stir this until the sugar has dissolved.
  4. Pour in 6ml or a slightly heaped teaspoon of instant yeast and stir this in.
  5. Cover the mixture and put this aside to prove.
  6. In another jug combine 150ml warm full cream milk and 150ml warm water.
  7. Pour in 50g of black strap molasses and stir this until totally combined.
  8. Pour in 6ml of instant yeast and stir this in.
  9. Cover this and put it aside to prove.
  10. Pour 475g of strong white bread flour into your mixer bowl.
  11. Add 5ml of salt and grate 30g of cold butter into the flour.
  12. Place the bowl on your mixer with the beater attached. Run the mixer briefly on low speed to cut the butter into the flour.
  13. Pour in the first yeast mixture.
  14. Close the machine and run it for 60 seconds to combine the liquid with the flour.
  15. Scrape down the beater paddle and swap it out for the dough hook.
  16. Start the mixer on low speed for 60 seconds, then increase the speed and allow the dough to knead for a further 7 minutes.
  17. Remove the white dough from the machine. It will be smooth, soft and elastic, but not at all sticky. Transfer this to a large bowl, cover the bowl and allow the dough to rise in a warm place for 60 minutes.
  18. For the dark dough, combine 475g of strong white bread flour with 60ml of cocoa powder and 5ml of salt.
  19. Grate 30g of butter into the bowl as well.
  20. Place the bowl on your mixer with the beater attached and mix this briefly to cut the butter into the flour.
  21. Add the dark yeast mixture and continue mixing until the liquid is incorporated into the flour.
  22. Remove the beater and replace it with the dough hook.
  23. Clove the machine and get it kneading on slow speed for 60 seconds. Increase the speed to medium slow and continue kneading for a further 7 minutes.
  24. Remove the dough from the machine, transfer it to a large bowl, cover the bowl and allow the dough to rise in a warm place for 60 minutes.
  25. After 60 minutes, punch the white dough down and turn it out onto a lightly floured work surface.
  26. Knead the dough briefly and roll it into a log. I am cutting this into 8 equal pies for extra large rolls. For burger buns, cut the log into 12, and for smaller buns, 16. Put these aside.
  27. Repeat this process with the dark dough.
  28. Take one piece of white dough and one piece dark dough and roll each one out to an oval 15cm or 6 inches log by 10cm or 4 inches wide.
  29. Place the one slab on top of the other and cut the stack into 4 pieces.
  30. Stack the four pieces on top of one another.
  31. Put the stack flat on the work surface and form it into a bun.
  32. Put this on a lined baking sheet and continue with the remaining buns.
  33. Cover the buns lightly with cling wrap and allow these to rise in a warm place for 30 minutes.
  34. After 30 minutes, combine a beaten egg with a tablespoon of water and brush this onto the buns.
  35. Bake the buns in a pre-heated oven at 200c or 400f for 20 to 25 minutes and the buns are well risen and golden.
  36. Remove the buns from the oven and transfer them to a cooling rack for at least 15 minutes before serving.
  37. And there it is, all natural zebra bread, with a beautiful light and open texture.
  38. Thanks for joining us today, please subscribe, like and share, and we'll see you again tomorrow.

 

August 6, 2017 4th of July Cookout, Accompaniments, Baking, Barbecue, Bread, Uncategorized

Salami, Mushroom & Cheddar Corn Bread – Quick & Easy Cornbread Recipe

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Salami, Mushroom & Cheddar Corn Bread - Quick & Easy Cornbread Recipe
Author: 
Recipe type: Bread
Cuisine: American
 
Cornbread is an all-time favorite in North America, and this salami, mushroom and cheddar cornbread takes it to a whole new level.
Ingredients
  • 100g Pizza salami, roughly chopped
  • 6 Button mushrooms, sliced
  • 1.5 Cups shredded mature cheddar cheese
  • 1 Cup yellow cornmeal
  • 1 Cup All-pupose flour
  • 2 Tbs Demarara sugar
  • 4 Tsp Baking powder
  • ½ Tsp Salt
  • 240ml Full cream milk
  • 1 Egg, beaten
  • 60ml Cooking oil
Instructions
  1. To start, roughly chop 100g of pizza salami, slice 6 button mushrooms and grate 1 and a half cups of strong mature cheddar cheese.
  2. Measure out 1 cup of yellow corn meal, one cup of all-purpose flour, 60ml of oil, 240ml full cream milk, beat 1 egg, 2 teaspoons of baking powder and 2 tablespoons of demarara sugar.
  3. Add the sugar and baking powder to the flour and cornmeal, and mix this until combined.
  4. Pour in the milk, beaten egg and oil.
  5. Mix this in until you have a lumpy batter.
  6. Add the salami, musgrooms and cheese and mix these into the batter.
  7. Transfer the batter to a 9 inch baking tin and top this with the remainibg cheese.
  8. Season the top with a generous gring of cracked black pepper and salt.
  9. Bake the cornbread in a preheated oven at 220c for 18 to 20 minutes and the top is golden.
  10. Remove the bread from the oven, run a blade around the edge of the tin and turn the bread out onto a rack to cool for at least 15 minutes.
  11. You can serve this bread warm or cold, however, I do prefer mine cold.
  12. Thanks for joining us today, please subscribe, like and share, and we'll see you again tomorrow.

 

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