Category: Bread

Bread recipes

August 25, 2014 Baking, Bread

New England Style Light Rye Bread with Sour Cream. How to Make Rye Bread at Home.

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New England Style Light Rye Bread with Sour Cream. How to Make Rye Bread at Home.
Author: 
Recipe type: Bread / Dough
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
New England style rye bread is much lighter than its European counterparts, both in color and texture. It is quick and easy to make and will yield a large loaf of rye bread.
Ingredients
  • 175g Rye flour
  • 175g Nutty wheat flour
  • 125g Strong white bread flour
  • 2 Tsp Caraway seeds
  • 1½ Tsp Salt
  • 1¼ Tsp Active dry yeast
  • 150ml Sour cream
  • 1 Tbs Lemon juice
  • 2 Tbs Demarara sugar
  • 250ml Warm water
Instructions
  1. place the rye flour, nutty wheat flour and strong white flour in a mixing bowl. Stir in the caraway seeds, salt and yeast...... then the sour cream, lemon juice and demarara sugar.
  2. Pour in the warm water and mix this with a wooden paddle until a dough comes together.
  3. Turn the dough out onto a lightly floured work surface and knead for 5 minutes until the dough is smooth and elastic. The rye dough will be typically sticky, so you will need to sprinkle flour as you knead to combat this.
  4. Return the dough to the mixing bowl, cover with cling wrap and allow this to rise for 60 minutes in a warm place, and it has doubled in size.
  5. Turn the dough out again and knead for another 2 minutes. Form the dough into a free form loaf and transfer this to a lightly oiled baking sheet.
  6. Place a little flour in your sieve and sift a fine later over the top of the loaf.
  7. Using a sharp blade, slash the traditional crisscross pattern into the top of the loaf.
  8. Cover the dough loosely with cling film and allow the loaf to rise again for 30 minutes, and it has doubled in size.
  9. Remove the cling film and bake the dough in a preheated oven at 200c or 400f for 25 to 30 minutes and the bread sounds hollow when tapped.
  10. Transfer the dough to a wire rack to cool for at least 30 minutes before cutting.

 

August 21, 2014 Accompaniments, Baking, Bread, Italian Recipes, Starters

Grissini – Italian Bread Sticks. How to make Crispy Italian Grissini Bread Sticks.

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Grissini - Italian Bread Sticks. How to make Crispy Italian Grissini Bread Sticks.
Author: 
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
This simple recipe video will chow you how to make traditional Italian Grissini bread sticks. These are served at the beginning of a meal with antipasta, soup or the entre'. This quick and easy Grissini - Italian bread sticks recipe makes 32 grissini.
Ingredients
  • 475g Strong white flour
  • 1½ Tsp sugar
  • 1 Tsp Salt
  • 1¼ Tsp Dried yeast
  • 3 Tbs Olive oil
  • 275ml Water
  • 50ml Unhulled sesame seeds
  • 20ml Fennel seeds
  • 1 Egg yolk lightly beaten with 15ml water
  • Salt flakes to season
Instructions
  1. Add the flour, sugar, salt and yeast to a large mixing bowl.
  2. Mix in the olive oil, then gradually add the water to make a soft dough.
  3. Turn the dough out onto a lightly floured work surface and knead for 5 minutes until it is smooth and elastic.
  4. Place the dough back in the bowl, cover with a towel and allow this to rise for 60 minutes.
  5. Tip the dough out, and knead again for 2 minutes, then divide the dough in half.
  6. Working with the first half, knead the sesame seeds into the dough until all of the seeds are incorporated and evenly distributed.
  7. Repeat this with the second half of the dough using the fennel seeds.
  8. Roll one half into a sausage and cut this into 4. Roll each of these into a sausage and divide these into 4. Repeat this with the second half of dough.
  9. Roll each of the 32 pieces into a thin rope of 25cm or 10 inches long.
  10. Transfer these to lightly grease baking sheets, cover loosely with cling film and allow the grissini to rise again for 30 minutes.
  11. Uncover the grissini and brush with egg yolk mix, then sprinkle lightly with salt flakes.
  12. Bake the grissini in a preheated oven at 200c or 400f for 6 to 8 minutes, until lightly golden and crispy.
  13. Remove the grissini from the oven and transfer them to wire racks to cool.

 

August 20, 2014 Baking, Bread, Dessert, Mexican Recipes, Snack Food

Buñuelos – Mexican Donuts. How to Make Traditional Buñuelos (Mexican Donuts) at Home.

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Buñuelos - Mexican Donuts. How to Make Traditional Buñuelos (Mexican Donuts) at Home.
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Buñuelos are Mexicos version of donuts. Lightly flavored with anise, then sprinkled with cinnamon sugar, these treats are beautifully tender on the inside and slightly crisp on the outside. Buñuelos are quick and easy to make, and certainly worth a try.
Ingredients
For the dough
  • 225g Plain flour (cake flour)
  • 2.5ml Salt
  • 5ml Baking powder
  • 30ml Caster sugar
  • 1 Large egg
  • 120ml Milk
  • 50g Butter, melted
For the Frosting
  • 70g Cater sugar
  • 10ml Ground cinnamon
Instructions
  1. Place the flour, salt, baking powder, caster sugar and ground anise in a large mixing bowl.
  2. In a jug, whisk the egg into the milk.
  3. Melt the butter in your microwave.
  4. Stir the dry ingredients together in the bowl, then gradually add the milk egg mixture, stirring go combine after each addition.
  5. Pour in the melted butter and mix this until everything comes together as a dough.
  6. Turn this out onto a lightly floured work surface and knead it for 10 minutes, sprinkling extra four whenever it becomes too sticky.
  7. Divide the dough in half, then divide each half into 6 pieces.
  8. Roll each piece into a ball, flatten it slightly, then using a the back of a chopstick or the handle of a wooden spoon, press a hole through the center of the ball. Stretch the hole until it is about 1cm in diameter, or just less than half an inch.
  9. Repeat this until all of the rings are completed.
  10. Half fill your pan with oil and heat this to 190c or 375f.
  11. Carefully drop the rings into the oil, 6 in a batch, and fry these for about 2 minutes per side and the bunuelos are golden brown. Remove and drain on kitchen paper.
  12. Repeat with second batch.
  13. To coat the bunuelos, place the cinnamon and caster sugar in a plastic container, drop in a couple of the rings, place the lid on the container, then shake it gently to coat all over.
  14. Serve immediately with lime or lemon wedges and steaming coffee.

 

July 26, 2014 Accompaniments, Bread, Chinese Recipes

How to Make Mandarin Pancakes. Authentic Mandarin pancake recipe – quick and easy at home.

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How to Make Mandarin Pancakes. Authentic Mandarin pancake recipe - quick and easy at home.
Author: 
Recipe type: Breads and Dough / Chinese Pancakes
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Mandarin pancakes are traditionally served with duck, but they are great with anything. Slightly chewy, infused with the flavor of roasted sesame, Mandarin pancakes are quick and easy to make at home.
Ingredients
  • 450g Strong white flour
  • 300ml Boiling water
  • 5ml Vegetable oil
  • Roasted Sesame oil for brushing
Instructions
  1. To start, place the flour in a large mixing bowl, make a well in the center and pour in the boiling water and the oil.
  2. Using a wooden paddle stir until the water is absorbed. Using your hands, knead the dough in the bowl until it comes together as a single mass.
  3. Cover the bowl with a damp tea towel, or a plate and allow this to stand for 30 minutes.
  4. Turn the dough out onto your work surface and knead for 8 minutes until the dough is very smooth and elastic. Do not add extra flour during this process..... any stick will subside as you knead.
  5. Roll the dough into a sausage and divide this in 3. Roll each third into s sausage and divide each one into 8 pieces..... giving you a total of 24 pcs.
  6. Take 2 pieces, roll them into balls, then flatten them into discs 70mm or just less then 3 inches in diameter. Brush one disc with a light coating of roasted sesame oil, then place the other disc on top of this.
  7. Using your rolling pin, roll this out to a diameter of 150mm, or 6 inches.Repeat this until all 12 pairs are done.
  8. Heat your pan over medium high heat and dryfry the pancakes for 60 seconds per side..... they will be spotted.... if they spots are too dark your pan is too hot.... if too light, too cold.
  9. As the second pancake completes cooking, the first pancake will be cool enough to separate. Gently peel the halves away from one another.
  10. Repeat until all of the pairs are cooked - serve immediately.
  11. These can be stored in an airtight container in your refrigerator, and also freeze quite well using cling wrap to separate the pancakes.

 

July 19, 2014 Baking, Bread, Breakfast, Cheese, Snack Food

Bacon & Blue Cheese Savory Muffin.

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Bacon & Blue Cheese Savory Muffin.
Author: 
Recipe type: Muffins / Baking
 
The combination of bacon and blue cheese is formidable. This savory muffin recipe is totally flop-proof, fail-proof and fool-proof, and these bacon and blue cheese muffins will go down in history as the yummiest savory muffins ever!
Ingredients
  • 240g Self-Raising flour
  • 3ml Salt
  • 10ml Baking powder
  • 1 Egg
  • 225ml Milk
  • 50ml Melted butter
  • 200g Blue cheese
  • 6 Rashers of streaky bacon, chopped
Instructions
  1. Chop the bacon into bits and fry this over medium heat for 8-10 minutes until well browned and crisp. Remove and drain on kitchen paper.
  2. Sift the flour, salt and baking powder into a large mixing bowl.
  3. In a jug, whisk the egg into the milk, then pour this into the flour.
  4. Whisk this to a thick batter, then mix in the melted butter.
  5. Crumble the blue cheese into the batter, and add the bacon bits.
  6. Stir this until everything is evenly distributed in the batter.
  7. Cut 6 pieces of baking paper into 15cm / 6 inch squares, and press these into the muffin pan. Spoon equal amounts of batter into each hole.
  8. Bake the muffins at 180c / 350f for 25-30 minutes. Press a tooth-pick into the center of a muffin, if it comes out clean, the muffins are ready. If it does not, return the muffins to the oven for a few more minutes, then test again.
  9. When ready, remove the pan from the oven, remove the muffins from the pan and let the muffins cool on a wire rack for 15 minutes before serving.

 

June 17, 2014 Accompaniments, Bread, Chinese Recipes, Fish Recipes, Garnishes, Seafood, Snack Food, Thai Recipes

Homemade Thai Prawn Crackers

Homemade Thai Prawn Crackers


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Homemade Thai Prawn Crackers
Author: 
Recipe type: Seafood
Cuisine: Thai
 
You can buy prawn crackers from almost every store in town, or you can make real homemade prawn crackers that are so much better. These Thai prawn crackers are great as a snack, but also work fantastically as an accompaniment to shellfish dishes, or simply as a garnish.
Ingredients
  • 1 Tbs Chopped garlic
  • 1 Tbs Salt
  • 1 Tsp Ground white pepper
  • 100g Prawn meat
  • 2 Tbs Oyster sauce (can substitute fish sauce, but dough will be stickier)
  • Pinch of caster sugar
  • 1¾ cups Tapioca flour
  • 1 Tbs All purpose flour
  • 4 Tbs Boiling water
  • Oil for deep frying
Instructions
  1. Place the garlic, salt, pepper, prawn meat, oyster sauce and sugar in a jug and machine it to a sticky paste using your stick blender. Transfer this to a bowl.
  2. Sieve the flours together, mix until combined, then pour half of this into the bowl containing the paste.
  3. Mix this in, then knead it into a stiff dough.
  4. Pour the boiling water into the other bowl of flour, mix this into a stiff dough.
  5. Turn both dough balls out onto your work surface and knead together until totally combined and you have a smooth stiff dough.
  6. Roll this dough into a sausage shape 40mm in diameter.
  7. Line your steamer with a strip of foil, place the dough on top of this.
  8. Pour water into your wok to a depth of 50mm, heat this to a rapid boil.
  9. Place the steamer into the wok and steam the dough for 25 minutes.
  10. Remove the steamer from the wok, transfer the dough to your work surface and let this cool for 2 hours.
  11. Using a very sharp knife, cut thin discs from the dough. Place these on racks to air-dry for 2-3 days. They will be totally dried and brittle.
  12. To fry the discs, half-fill your wok with oil, and heat this to 180c or 350f.
  13. Drop just a few of the discs in at a time and remove them from the oil as soon as they have puffed. Repeat.

 

May 29, 2014 Baking, Barbecue, Bread

Best Gourmet Burger Buns

How to make the perfect burger bun. Homemade gourmet burgers.


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Best Gourmet Burger Buns
Author: 
Recipe type: Bread
Cuisine: American
Serves: 6
 
In your efforts to make the perfect gourmet burger, you will need a perfect burger bun that stands up to the challenge - a bun that's not too heavy, not too light, not too dense, but not too airy, and most importantly, a bun that has loads of flavor! Look no further.... this is that bun -- the perfect burger bun!
Ingredients
For the Dough - Step 1
  • 235ml Milk
  • 30ml Cream
  • 1 Tbs Demarara sugar
  • 2 Tsp Yeast
For the Dough - Step 2
  • 375g Strong flour
  • 2 Tsp Salt
  • 1 Tbs Butter
  • 1 Egg, lightly beaten
Finishing
  • 1 Egg, Lightly beaten
Instructions
Step 1
  1. In a small saucepan, combine the milk, cream and sugar. Heat this to 40c. Remove from the heat and sprinkle the yeast over the surface of the mixture. Allow this to stand for 10 minutes.
Step 2
  1. In a large mixing bowl, combine the flour and salt. Add the butter and rub this into the flour until it resembles fine bread crumbs. Pour in the yeast mixture and 1 egg. Mix this until a sticky dough comes together.
To Knead
  1. Lightly flour your work surface and turn out the dough. Knead the dough firmly but gently for 10-15 minutes until smooth and elastic.
  2. Place the dough back into the bowl, cover with a damp towel and allow the dough to rise for 90 minutes.
  3. Turn the dough out after 90 minutes, knead very briefly, and form this into a sausage shape. Divide the dough into 6 equal portions.
  4. Form the portions into buns and transfer them to a lightly oiled baking sheet.
  5. Cover the buns with a damp towel and allow them to rise for another 90 minutes.
To Bake
  1. Preheat your oven to 200c or 400f. Paint the buns with the egg and sprinkle the tops with sesame seeds.
  2. Bake the buns for 15 minutes until well risen and golden brown.
  3. Remove the buns from the oven and transfer them to a wire rack to cool.

 

May 22, 2014 Baking, Bread, Dessert

Foolproof Flapjack / Crumpet Recipe

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Foolproof Flapjack / Crumpet Recipe
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 4-6
 
This quick and easy flapjack / crumpet recipe requires no special skills.... just mix and cook. Our step-by-step demonstration will have you cooking the best flapjacks in town, in no time at all.
Ingredients
For the Flapjacks / Crumpets
  • 2 Cups all-purpose flour
  • ¾ Cup Sugar
  • 1 Tbs Baking powder
  • 3 Eggs
  • 1 Cup milk
  • 2 Tbs Butter, melted
For the Topping (Optional)
  • 240g Whole Strawberry Jam
  • 80ml Brandy
  • Whipped cream
Instructions
For the Batter
  1. In a large mixing bowl, combine the flour, sugar, baking powder, eggs and milk. Stir this until you have a smooth batter.
  2. Pour in the melted butter and mix this until totally combined.
  3. Allow the batter to stand for 10 minutes.
For the Topping
  1. In a small bowl, mix together the strawberry jam and the brandy.
To Cook the Flapjacks / Crumpets
  1. Heat your pan over medium high heat.
  2. Using a ⅓ cup measure, pour 2 full measures into the pan.
  3. Bubbles will start to rise in the cooking batter. When a few of these bubbles have burst on the top of the flapjacks, it is time to flip them over.
  4. Cook the reverse side for roughly the same amount of time it took for the bubbles to form on the first side.
  5. Repeat this until all of the batter is used.
To Serve
  1. Place one pancake on a serving platter.
  2. Top the pancake with a tablespoon of brandy jam, and a little whipped cream.
  3. Place another flapjack on top of this, with more of the jam and cream.
  4. Serve immediately.

 

May 9, 2014 Baking, Bread, Dessert

How to Make Real Chelsea Buns

How to Make Authentic Chelsea Buns. The real and authentic Chelsea Bun Recipe.


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How to Make Real Chelsea Buns
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
If you're tired of the stodgy and overly sweet Chelsea Buns from your bakery, then this recipe is for you. This authentic Chelsea Bun recipe is as close to the original centuries old favorite as you can get, right down to the orange rind. Every step is worth the effort. For more "Learn to Cook" videos like this, please subscribe to our channel!
Ingredients
For the dough
  • 500g Strong white flour
  • 1 Tsp Salt
  • 7g Fast acting yeast
  • 300ml Full cream milk
  • 40g Unsalted butter
  • 1 Large egg
For the filling
  • 25g Unsalted butter, melted
  • 1 Orange, zest only, finely grated
  • 75g Demarara sugar
  • 2 Tsp Ground cinnamon
  • 100g Dried cranberries
  • 100g Seedless Raisins
For the glaze
  • 1½ Tbs Smooth apricot jam
  • 1 Tbs Water
For the icing
  • 200g Icing sugar, sifted
  • 1 Orange, zest only,finely grated
  • 45ml Water
Instructions
  1. Place the flour and salt in a large mixing bowl and mix thoroughly. Make a well in the center and pour in the yeast.
  2. Melt the butter in a small saucepan and add the milk. Heat this until lukewarm.
  3. Lightly beat the egg.
  4. Pour the egg and the milk-butter mixture into the flour.
  5. Mix the flour until the dough begins to come together and comes away from the sides of the bowl.
  6. Turn the dough out onto a lightly floured work surface, sprinkle a little more flour on top of the dough, and proceed to knead the dough for 5 minutes until it is smooth and elastic.
  7. Place the dough back in the mixing bowl, cover the bowl with a damp kitchen towel and allow to rise for 60 minutes.
  8. Turn the dough back out onto the work surface, knead briefly, then roll out into a rectangle 20cm x 30cm (8in x 12in)
  9. Paint the surface of the dough with the melted butter.
  10. Sprinkle the sugar evenly over the surface of the dough, followed by the cinnamon, dried fruit and orange zest.
  11. Working with the long side of the dough, roll the dough up, keeping it as tight as possible without deforming the roll.
  12. Using a sharp, thin blade knife, cut the roll into 4cm (1¾in) sections.
  13. Lightly oil a deep roasting pan and arrange the buns in the pan, no further than 1cm apart.
  14. Allow the buns to rise for a further 30 minutes, uncovered, in a warm place.
  15. Preheat your oven to 190c / 375f.
  16. Bake the buns for 20-25 minutes until golden brown. Check the buns after 15 minutes and cover lightly with foil if they are browning too quickly.
  17. Remove the buns from the oven and allow to cool for a few minutes before transferring them to a wire rack.
  18. Melt the jam in a small pan along with the tablespoon of water and paint the buns with this solution to glaze.
  19. In another bowl, mix together the icing sugar, orange zest and water until totally combined. Drizzle this liberally over the buns.
  20. Allow the icing to set before serving.

 

April 13, 2014 Baking, Bread

How to Make Hot Cross Buns – Easter Recipes

How to Make Hot Cross Buns at Home!


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How to Make Hot Cross Buns - Easter Recipes
Author: 
Recipe type: Bread
 
This step-by-step demonstration will show you exactly how to bake the best hot cross buns at home! Follow the simple instructions and you will have amazing hot cross buns at home!
Ingredients
For the dough
  • 500g Strong white flour
  • 50g Butter
  • 3 Tbs Caster Sugar
  • 1 Tsp Salt
  • 1 Tsp Cinnamon
  • ¼ Tsp Allspice
  • ¼ Tsp Nutmeg
  • 1½ Tsp Yeast
  • 1 Large egg
  • 275ml Milk
  • 125g Seedless raisins
For the crosses
  • 125g Strong white flour
  • 9 Tbs Water (135ml)
For the glaze
  • 4 Tbs Milk (60ml)
  • 2 Tbs Caster sugar
Instructions
  1. Place the flour in a large mixing bowl along with the butter
  2. Using your fingertips, massage the butter into the flour until it is thoroughly mixed in and the flour resembles fine bread crumbs
  3. Add the caster sugar, salt, spices and yeast and mix them in
  4. Whisk the egg, add it to the bowl and mix it in thoroughly
  5. Make a well in the center of the flour and pour in the milk
  6. Using a wooden paddle, mix the milk into the flour until the dough comes together and comes away cleanly from the sides of the bowl
  7. Turn the dough out onto your work surface and start to knead the dough firmly but gently. (Please view the video)
  8. DO NOT use extra flour on the work surface. If the dough is slightly sticky, work through the stickiness. The stickiness will subside and the dough will pick up anything it has left on the work surface and your hands. A dough scraper is also useful in this regard
  9. Knead the dough for 5 minutes until it is smooth and elastic. Place the dough back into the mixing bowl, cover the bowl with a damp towel and allow it to rise for 60 minutes
  10. Turn the dough back out onto the work surface and start to knead again. This time adding some of the raisins every time you stretch the dough out.
  11. Once all of the raisins are incorporated, roll the dough into a sausage and cut it into four equal parts. Roll each quarter into a sausage and cut into thirds.
  12. Take one of the pieces of dough. Arch your fingers over the dough, with your fingertips touching the work surface. Moving your hand in a circular motion will form the dough into smooth balls. Repeat this until all 12 buns are formed.
  13. Grease a baking sheet. Transfer the buns to the baking sheet. Loosely cover the buns with greased cling film, and allow the buns to rise for a further 30 minutes, or until they have doubled in size
  14. Pre-heat your oven to 200c or 400f
  15. In a smaller mixing bowl, combine the 125g of flour with 135ml water. Mix this thoroughly to form a sticky, wet dough
  16. Transfer this to a piping bag
  17. Uncover the buns, and pipe the crosses onto the buns
  18. Put the buns into the oven and bake for 15 minutes until they are golden brown
  19. While the buns are baking, mix the 2 Tbs of caster sugar with the 60ml of milk. Heat this in a pan over medium heat until the solution just comes to the boil and turns to a thin syrup. Remove from the heat
  20. Remove the buns from the oven and immediately paint the tops of the buns with the syrup. After 5 minutes, transfer the buns to a wire rack to cool
  21. Store the buns in an air-tight container – if they last that long!

 

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