Posts Tagged bread

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

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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Pumpkin Christmas Tree Buns

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Chicken floss Bread rolls

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Chicken Floss bread rolls

Ingredients

    • 300g bread flour
    • 30g sugar
    • 2g salt
    • 1 small egg (50g without shell)
    • 145g milk
    • 1 and 1/2 teaspoon instant yeast
    • 30g unsalted butter at room temperature
img_4376Instructions:
  1. In a stand mixer, add all the ingredients of the dough expect butter, knead on low speed for 5-7 minutes. And then add butter in; continue kneading until you get a smooth, elastic and soft dough.
  2. Remove the dough on to a slightly floured surface and grab one end and smash it several times on the surface to strengthen the gluten.
  3. Roll into a ball and place in a large bowl, and allow to proof until doubled.
  4. Transfer the dough out and roll out the dough to about 4-5cm thick. Using a pizza cutter, cut out 11 x 11cm square. Transfer into a lined 11 x 11cm pan.  Press into the corners. ( I shaped the left over dough into two buns). Cover with a damp cloth and allow to proof 30 minutes before baking in a preheated oven at 170C for 20 minutes. Rotate half way to get even browning.
  5. Once cooked, remove from oven and cool down. Once cooled, cut a few shallow slits on the bread and apply mayonnaise all over.
  6. Sprinkle chicken floss on top and roll up as you would a swiss roll. Cut into 1 inch slices, and apply mayonnaise on the cut sides and stick on more chicken floss.
  7. Enjoy!

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Cream Cheese Wholemeal loaf

img_3765Cream Cheese Wholemeal loaf

Ingredients:

400g Bread flour
50g Plain flour
50g Wholemeal flour
2 tablespoons Chia Seeds
30g Sugar
120g Cream cheese
5g Salt
8g Dry yeast
200ml full cream Milk
40g Unsalted Butter

Method :

1. Put all ingredients into the mixer bowl except for butter. Knead for 5 minutes before adding butter and continue kneading until you passed the window pane test.

2. Remove from bowl and shape into desired shapes. Leave it to proof until double before baking in preheated oven at 170C for 35-40 minutes. Time and temperature must be adjusted according to your oven and size of your loaves or buns.

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