One bread different recipes
Ingredients: 3 1/2 cups all purpose or bread flour 1 sachet [10g] instant yeast 1 cup lukewarm water 3 tbs milk powder 3 tbs unsalted butter 2 tbs granulated sugar 1/2 tsp salt
1/2 cup dessicated coconut
Method: Take 1 part boiling water and 3 parts tap water to make 1 cup. This would roughly equal the temperature of lukewarm water. Dissolve milk powder in this water and stir in butter until it melts. In a large bowl, place 1/4 cup lukewarm water [make it as in step1]. Stir in sugar and yeast. Cover and set aside for 15 minutes until frothy. I used a sachet of Anchor Instant Yeast which worked beautifully. Then add milk-butter mixture and salt to yeast suspension. Gradually add flour to yeast mixture, 1/2 cup at a time. Fold in until you have a loose sticky ball of dough. Turn dough onto floured surface and knead well for 10-15 minutes. This may be difficult as dough is quite sticky but dnt be tempted to add more flour as it will make the resulting bread kinda tough. Instead of adding extra flour, dust your hands with flour at regular intervals and go back to the kneading business with more energy. It might be easier and less messy if you mix the ingredients in a dough hook mixer and do the final kneading by hand. Dump the dough in a lightly oiled bowl [the one you used for mixing above] and cover with clingfilm or damp towel. Forget about it for 1 1/2 hours. I left mine out in the sun today as we hardly had any wind and it proved nicely in less than an hour :) By 1 1/2hours, your dough should have doubled to twice its original volume. Dump it back on your work surface and oil your palms lightly Stretch dough into a rectangle of about 12Ă—18 inches.
Meanwhile heat oven at 50 oC for 5 minutes, then switch off.
With a sharp knife, cut dough into 12 equal portions. In a small bowl, combine coconut with 2 tbs sugar and 3 tbs water. Place 1/2 tbs coconut filling in centre of each dough portion. Pinch edges together to enclose filling and gently roll into a ball. Place dough balls side by side on a lined baking tray.
Keep tray in preheated oven [which should still be warm, not hot. Leave dough uncovered inside oven until doubled in volume. This takes roughly about 30 minutes and dough balls will expand and stick to each other like dinner rolls. Remove from oven. Set oven temperature to 350oF while you brush dough with a thin milk glaze and sprinkle with sesame seeds or chopped nuts. Bake for 20 minutes or until macatia coco turns golden. They should sound hollow when you tap them with a finger. Remove from pan and cool on wire rack to prevent steam from condensing at the bottom and making them ugly and soggy. Serve warm with a dollop of butter at tea time. I stored them individually wrapped in clingfilm and packed in an airtight jar. Their sugar content is rather low but I hope they keep till tomorrow’s breakfast. They are divine with a steaming cup of Corson’s Earl Grey
Ingredients
4 dl milk 6 dl water 3 dl sour milk 1 Tbsp sunflower oil 2 tbsp honey 50g fresh yeast 4 dl wholemeal rye flour 7 dl wholemeal wheat flour 14 dl white flour 1 tbsp salt 2 tsp sunflower seeds
Preparation method 1. Put the milk and water in a small pan or microwave and heat very gently, until luke-
warm, then add sour milk and honey and stir in until dissolved. Pour the mixture into a bowl. 2. Stir in the yeast and leave for 10 minutes until a light froth appears on the surface. 3. Put all the flour, rye and wheat, in a large bowl, stir in the salt and sunflower seeds. Pour the warm yeast mixture on to the flour and mix with a wooden spoon and then use your hands to form a spongy dough. (Put on some music, preferably Grieg’s “March of the Trolls” . http://www.youtube.com/watch?v=ci9DbTn6b9E - it helps kneading the dough!) 1. Turn the dough out on to a well-floured surface and knead for 15 minutes or until it is smooth and elastic. 2. Put the dough in a large bowl and cover with a tea towel or a cling film. Leave to rise in a warm place for about 1½ hours or until it has doubled in size. 3. Put the dough on a floured work surface, knock it back with your hands or a wooden spoon, then knead for another couple of minutes. 4. Shape the dough into two fat oval or round loaves. 5. Place the loaves on a baking tray lined with baking paper and cut the surface ca 4 - 5 times with a sharp knife. Cover it loosely with a tea towel or the oiled cling film and leave for a further 30 – 40 min until it has doubled in size once more. (In the meantime make yourself a cup of coffee and read the news on your tablet) 6. Preheat the oven to 180C. Bake the loaves in the centre of the oven for ca 40 minutes or until it is well risen and the base sounds hollow when tapped sharply. ( Relax and listen to Garbarek’s “Twelve moon”s http://www.youtube.com/watch?v=5caJW0684UU) 7. Take the loaves out of the oven, cover with a wet tea towel and cool on a rag for at least 20 minutes.
Prep
Time: 3 hours
Cook Time: 45 minutes
Total Time: 3 hours, 45 minutes
Ingredients:
3/4 cup warm water 1 package active dry yeast 1 tsp salt 1-1/2 tbsp sugar 1 tbsp vegetable shortening 1/2 cup milk 3 cups all-purpose flour, approximately
Preparation:
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In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved
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Add salt, sugar, shortening, and milk to bowl. Stir.
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Mix in the first 2 cups of flour.
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If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl.
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You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.
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Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
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Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.
Punch down dough. Turn out onto floured board and knead.
Preheat oven at 375 degrees F.
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Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.
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Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.
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Turn out bread and let cool on a rack or clean dishtowel.
Ingredients (one loaf) 500 g flour 1 teaspoon of salt 1 cube or sachet of yeast 100 g of nuts or seeds or olives or 2 teaspoons of spices such as caraway, nutmeg, coriander and others (whatever you like) 500 mL of buttermilk (fermented, thick dairy) OR 450 mL of normal milk and a shot of olive oil What Austrian Bread is As you might know, bread is the basis of most Austrian snacks and light meals. Baking is a big deal and pretty much the first thing an Austrian abroad will seriously miss is decent bread. When I lived in England, I used to bake my own bread occasionally. The recipe above is open to variation in the spices, seeds and nuts that you use. It is also very reliable - I managed to mess it up only once (using cumin and other inappropriate things). Generally, this is the quickest and easiest way to decent bread that I have found in countries with no proper bakeries. How to make Austrian Bread The easiest recipe ever: Warm the milk to body temperature and add the yeast. Add all other ingredients, make a smooth dough and let it sit in a warm place for some 20 to 30 minutes. Preheat the oven at around 190 degrees Celsius. Fill the dough into a small shape (I use a camping pot) and bake the bread for about 45 minutes. Take it out, let it chill, eat it. It doesn't get easier than this in the World of Breads.
How to bake Spanish Bread using Manual / Traditional method:
Filling: •
1/3 cup softened butter
•
1/4 cup brown sugar
•
1/3 cup bread crumbs
•
1/4 tsp vanilla
*** combine filling ingredients together
This bread recipe is strictly "old-time" and produces a rustic-style Spanish bread. It's the kind that you see on abuela's (grandma's) kitchen table in pueblos across Spain. One recipe yields 3 loaves, so make it on a weekend afternoon and you'll have bread for most of the week. Our version was inspired by a recipe which appeared in Francie Martinez Vicondoa's book "Spanish Doors, Dishes and Dreams.”
Ingredients: 1.25 lbs (.57 kg) unbleached white flour .65 oz (18 gr) dry active yeast 12 oz (355 ml) water 2 1/2 teaspoons salt egg white from 1 egg
Preparation: This Spanish rustic bread recipe yields 3 loaves, 12 oz each. Note: Weather conditions such as humidity and temperature effect bread making. The quantities of flour and water required to make suitable dough may need to be adjusted. Weigh flour, mix in salt and set aside. Pour dry yeast into a warm ceramic cup. Heat the water in a pan until it is very warm, but not hot. Pour approximately 4 oz of water into the cup with yeast and stir with a fork until the yeast is completely dissolved. Pour yeast-water mixture and all but 1/2 cup water into a very large mixing bowl. Add flour to bowl gradually, continuously mixing with a wooden spoon until all flour is absorbed, adding the remaining water as needed. The dough should have a smooth texture and form a ball. Using a paper towel, coat the inside of a large bowl with olive oil or vegetable shortening. Cover the bowl with a wet dish towel and place in a warm spot in the kitchen. If your kitchen is drafty and cold, allow dough to rise in the covered bowl in a warm oven (approximately 150F degrees) with the door open. Let rise for 30 minutes.
Cover cutting board with a generous amount of flour to prevent dough from sticking. Turn dough out onto a cutting board. Flour hands and knead with heals of hands. When dough has a consistent texture and forms a ball, divide into 3 pieces. Form dough into rounds or oblong shapes. Place on a cookie sheet or baking stone. Allow to rise in a warm place for 10-15 minutes. While dough is rising, preheat oven to 375F (190C) degrees. Cut slits in top of loaves just before baking. When oven is hot, place bread on center rack and bake for 10 minutes. Remove and brush with beaten egg white. Return to oven and bake for another 15-20 minutes. Bread should turn a light golden color. Remove from oven and allow to cool on a rack for 10-15 minutes. When cool enough to touch, slice with a bread knife and serve.
Polish bread. On rye sourdough bread, prepared mainly with light wheat flour, with the addition of wholemeal flour. Rather easy to prepare, knead it well and does not require a long wait. You can add to the dough ½ teaspoon dry yeast, but it is not necessarily growing really fast unaided. The taste - a real sourdough bread ... Best immediately after baking and cooling, of course.
Ingredients. 200 g rye sourdough semi-liquid * 550 g of wheat flour such as type 480 or 550 50 g whole wheat flour type 1850 or 2000 1 tablespoon salt 300 g lukewarm water
Ingredients. Semifluid sourdough combine the flour, add salt and lukewarm water. Knead the dough thick. It should only gently stick to your hands. If it were too rare - should add a little more flour, but just enough to obtain adequate consistency.
Put the dough in a greased bowl with oil, cover tightly with plastic wrap and leave in a warm place to rise for about 2-2.5 hours. After an hour, the dough must be degassed (ie, put the dough on a floured countertop sprinkled, flatten the edges of the dough and made to measure - like an envelope. Best done twice). Then form bullet and leave in the bowl for another hour to rise.
After this time, the risen dough again degas, form oblong or round loaf and put it into the basket to grow bread (or other dishes - depending on the shape we want to give lined with cloth and sprinkled with flour). Wrap tightly with plastic wrap and let stand for about 1 hour or until the bread clearly grow. Preheat the oven to a temperature of 230 degrees C. Loaf put on a baking tray lined with baking paper, cut in several places fast movement, but not too deep.
Bake at 230 째 C for 10 minutes, then the temperature was reduced to 200 째 C and bake for 20-30 minutes.
1kg cake flour 2,5 glass of warm water ( which was boiled) Pinch of salt 2 spoons of sugar Seeds of pumpkin Sunflower Linseed
Packet of food yeast The food yeast melt in the water. Then mix all ingredients. Next leave it to grow. Bake it in 180C for 1h.
LASKOWA—POLAND 2014