Posts Tagged bread

Bread Loaf

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Bread Loaf

Ingredients:
240g  full cream milk (liquid)
40g condensed milk, at room temperature
330g bread flour
1/2 tsp salt
25g unsalted butter, soften at room temperature
1 tsp instant yeast

20 x 10cm pullman pan – grease and flour well. If you do not have a pullman pan, use a bread loaf pan

Method is using a bread machine.

Add milk, condensed milk and salt into the bread machine, followed by the dry ingredients.  Select the dough mode and press start. Once a smooth dough has form, add the softened butter.  The cycle will end with the first proof. Whole cycle is 1.5 hours.

Once the dough has completed the first proof,  remove the dough, punch down to de-gas and divide into 3 equal portions. Roll into balls and rest for 10 minutes. After that take a ball, flatten it with a rolling pin, then roll up like a swiss roll. Repeat with the balance two balls.

Return to the first piece, flatten again and roll up into a swiss roll and place into prepare pan. Repeat with the balance. Cover with the pullman pan cover and allow to proof until 70% full. Start to preheat your oven to 180C. Once ready, bake for 35-40 minutes or until bread is golden brown.

Remove from oven and unmould immediately and allow to cool on rack.

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Sourdough buns

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Sourdough buns
(adapted from Pretty’s Kitchen Recipe)

Ingredients
175g refreshed leaven
450g bread flour
25g butter
50g sugar (may reduce more for savory buns)
1tsp salt
2 eggwhites
60g milk powder
200g water
1 tbsp wholemeal flour

3 tablespoons cake flour – add slowly if dough is still too sticky

I used a 10 inch square pan

1 egg yolk mixed with a tablespoon for eggwash

Instructions:

1. Mix all ingredients together (except the 3 tablespoons of cake flour and butter) and knead until a smooth dough forms. If dough is too sticky, add a tablespoon of cake flour at a time until dough is not so sticky but still tacky. Add the butter and continue to knead to window pane stage.

2. Transfer dough into an airtight container to proof for 2 hours at room temperature. After that place it into the fridge for cold retard up 12-16 hours.

3. Remove from the fridge, allow to thaw for an hour, then divide into 100g portions and shape into balls. Place into lined and grease pan. Cover with a damp cloth (I used a plastic shower cap) and allow to proof up to 85-90% original size. This could take as long as 2-3 hours as only natural leaven is used. Brush with eggwash before sending them to bake or you can omit it and brush with melted butter when buns are still hot when cooked.

4. Bake in preheated oven at 190C for 25 mins or until lightly golden. Do not overbake until too brown or the buns will turn hard faster.

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Hot Cross Buns

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Hot Cross Buns

330g Bread Flour
30g light brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1.5 tsp active yeast
120g full cream milk
30g lukewarm water
1 tablespoon honey
30g softened butter
1 large egg
1 tsp vanilla extract
70g raisins

1 egg for eggwash

Paste for the cross: mix 2-3 table spoon of flour with water, add bit by bit until a paste forms.

Instructions:

1. In the stand mixer bowl, place all dry ingredients and mix with a whisk until combine.
2. Stir the yeast in the lukewarm water until diluted and set aside until foamy. Add in the milk, vanilla extract and honey and stir to mix before adding to the flour mixture.
3. Knead until a smooth dough forms then add in the softened butter and raisins and continue to knead to window pane.
4. Allow to proof, covered, until doubled in size. Transfer to lightly floured table top and knead gently to de-gas. Divide into 6 portions. Rest for 10 minutes.
5. Shape each portion into balls and place into prepared pan (greased and lined).
6. Proof until doubled again, brush egg wash on and pipe a cross over each bun.
7. Bake in preheated oven at 180C for 25-30 minutes or until golden.
8. Remove from pan and allow to cool on a rack. You can brush the top with some diluted jam before serving if you wish.

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Keto Bread

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Keto Bread – for those on Low Carbo High Fat diet

Ingredients:
1 1/2 Cup  (150g) Almond Flour
6 Large eggs
100g salted Butter, melted
2 tsp Baking powder

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Instructions:

Preheat oven to 175C. Grease a muffin pan

  1. In a large mixing bowl, put in cooled melted butter and add 6 eggs. Whisk them together and pour in the almond flour.  Use a spatula to mix until lump free.
  2. Place 1/2 cup of the batter into each muffin pans.
  3. Bake in preheated oven of the middle rack for 30 minutes or until golden brown.
  4. Cool on rack. Slice into half and add your protein filling, like fried eggs or grill meat to serve.
  5. Left overs can be store in the fridge and re-bake to warm before serving.

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Basic Milk Loaf (sour dough)

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Basic Milk Loaf (Sour Dough) (adapted from here)

250g Japanese Kobe Bread flour
200g Refreshed leaven
20g castor sugar
1/2 tsp salt
10g milk powder

100g UHT milk (liquid)
30g corn oil (or butter)

Loaf pan 8 x 4 x 4″ – grease and flour

Instructions:

1. Remove your sour dough leaven from the fridge and feed with 1:1 ratio of water and bread flour. Leave at room temperature until doubled. Remove a teaspoon and drop into a glass of water. If it floats, then it’s ready for use.

2. In your stand mixer, add all ingredients except the oil and mix with dough hook until a soft sticky dough is formed. Please add more water if the dough is too dry or more flour if too wet. Knead for about 5 minutes before adding the oil and continue to knead to window pane.

3. Shape it into a ball and cover with a piece of plastic then leave it to proof until doubled in size. Because no commercial yeast is used, it required a long proofing time about 2 hours. (I leave the dough in the fridge at this stage as it’s already late and removed it the next evening to thaw and proof in room temperature).

4. Once it has doubled, divide into 3 equal parts and roll each piece like you would a swiss roll with the length about the same width of the pan and place into the pan.

5. Cover with a piece of plastic and allow to proof again until 95% full before baking in preheated oven at 170C for 40-45 minutes. Tent the top once it has turned golden brown to avoid burning.

6. Unmould immediately and allow to cool completely on a wire rack before slicing.

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Yogurt Loaf using natural yeast

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Yogurt loaf using natural yeast discards
INGREDIENTS:
300g Japanese Kobe Bread Flour
150g natural yeast discards (I used day 4 yeast discards)
50g milk (do not pour all in, reserve half)
30g sugar
3g salt
1 egg (60g)
30g unsalted butter (soften)

Method:
1. Place all ingredients except butter into a stand mixer fixed with a dough hook.
2. Start kneading into a  dough. If the dough is too dry, slowly add the reserved milk until a soft dough is formed. Knead until dough is smooth and pliable then add the butter. Continue kneading until dough pass the window pane test.
3. Remove and place on lightly floured work top and shape it into a boule. Transfer it on to a baking sheet and allow dough to rise to double it’s original size. Make a few cuts on the top about 1/2 inch deep. Spray with some water on the surface.
4. Spray some water into the oven to create some steam then place the dough in. Bake for 40-45 minutes at 200C until golden brown. Cover with foil if the bread browns too fast. Remove from oven, leave it to cool for a

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The leaven..disgusting looking huh!

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Makes a good sandwich bread!

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Swedish Saffron Bread

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