Showing category "bread" (Show all posts)

Dinner rolls

Posted by Bake Club on Friday, September 11, 2020, In : bread 

Here's an easy bread roll recipe mixed in the food processor - no need to knead!


Makes 12

1 c / 250ml water

2 tsp dried yeast

1 tsp sugar

3 1/2 c / 500g flour (I used spelt)

1 egg

50g butter, softened

1 tbsp salt

1 egg whisked with 1 tbsp milk for egg wash (or use milk)


Place all the ingredients in a food processor fitted with a blade and mix until a dough forms. Use floured hands to transfer the dough into a floured bowl. Cover with a tea towel and leave to prove at room temperature for at least 2 hou...


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Spelt rolls

Posted by Bake Club on Saturday, August 1, 2020, In : bread 

Who doesn't like the aroma of freshly baked bread in the morning? Just mix the dough in the evening, leave in the fridge overnight and bake the next day.


Makes 16

10g instant dried yeast or fresh yeast

3 c cold water (or lukewarm if you're using active yeast)

3 c white spelt flour

2 1/2 c wholemeal spelt flour

1/2 c spelt flakes, optional

1 tsp salt


In the evening:

Dissolve the yeast and water in a large bowl and wait a few min until frothy. Mix in flours, flakes and salt and knead for up to 10 minute...


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Honey bombs

Posted by Bake Club on Friday, July 31, 2020, In : bread 

These warming honey bombs are a cross between a bun and cake - but you don't have to cream the butter and sugar or use yeast. Very convenient. I've discovered Scandi Bites by Trine Hahnemann (Quadrille, 2019) and will be making a few of her recipes.

Makes 12-16
150g honey
150g/3/4 c soft brown sugar (I used coconut sugar)
150g butter
4 small eggs or 3 large eggs
3 c flour (I used spelt)
2 tsp baking soda
4 tsp cinnamon
3 tsp ground cloves
150g mixed peel (I used mixed fruit)

Preheat oven to 180C. Grease...
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Wholemeal loaf

Posted by Bake Club on Thursday, April 30, 2020, In : bread 

Very happy with this wholemeal loaf - soft, tasty and toasts well the next day. When you bake it in a cake tin it makes a nice round loaf.

2 c wholemeal or wholewheat flour

1 1/3 c plain flour

2 tbsp wheatgerm or bran, optional

1 tbsp granulated sugar

2 1/4 tsp instant dried yeast

1 1/2 tsp salt

1 1/3 c water warmed to 45C-52C

3 tbsp butter, melted


In a large bowl mix all the dry ingredients. Make a well in the centre and pour in lukewarm water. Mix with a spoon or fork until dough comes together. Tur...


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Brioche scrolls

Posted by Bake Club on Sunday, April 26, 2020, In : bread 

This recipe is adapted from Magnolia Kitchen (Allen & Unwin, 2019) by Bernadette Gee. She first started a bakery stall at Kumeu and Hobsonville Point farmers market in Auckland around 8 years ago and by 2016 had her own cafe in Silverdale. She swears like a trooper throughout her book - what a hoot.


Makes 8 large brioche


2 eggs

50 caster sugar

1/2 tbsp salt

240lm milk

10g dry yeast

170g butter

560g flour


almond filling:

75g almond meal

75g melted butter

2 tsp cinnamon

150g brown sugar


Mix all ingredients i...


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Lumachine Dolci (sweet snail rolls)

Posted by Bake Club on Sunday, April 19, 2020, In : bread 

"Sweet snails" in Italian, these little buns are rather cute. I added apricots to mine but plain ones are just as nice.


Makes 16

14g dried yeast

75ml milk, warmed

1 egg

2 tbsp vegetable oil

230g flour

1/2 tsp salt

25g caster sugar

1/3 c chopped dried fruit (optional)

25g butter, melted

icing sugar for dusting


Warm the milk in a cup and mix in yeast. Leave to froth up.

Lightly beat egg and oil in a small bowl. Mix flour, salt and sugar in a large bowl. Pour milk mixture and egg mixture into the dry ingredi...


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Crumpets

Posted by Bake Club on Friday, April 17, 2020, In : bread 


I've made crumpets before - here's another recipe. Just chuck all the ingredients in a bowl, wait for an hour, then fry on the griddle. My tip would be to make a double batch and freeze some for later.

Makes 10
Mix together 225g flour of choice, 1 tsp dried yeast, 1/2 tsp baking soda, pinch salt, 150ml warmed milk of choice and 200ml warm water. Cover and leave for 1 hour to froth up. Heat some oil in a fry pan and place your rings inside. Pour 1/3 c of batter in each ring and cook for about 6 ...
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Stromboli (Rolled focaccia stuffed with cheese)

Posted by Bake Club on Friday, April 10, 2020, In : bread 


What a wonderful carb load of gooeyness this is! I think I skimped a bit on the cheese so I'd definitely put more in next time to ensure it oozes out when cut. It's named after the volcano in Italy. Thank you Gino D'Acampo in Italian Home Baking (Kyle Books, 2011).


350g flour

1 tsp salt

1 tsp dried yeast

1/2 tsp caster sugar

200ml warm water

olive oil

1 tbsp rosemary leaves


Filling:

2 chopped mozzarella balls or 1 1/2 c grated mozzarella

1 c grated parmesan

3 tbsp chopped basil leaves

1 tsp black pepper

1...


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Cinnamon swirl bread

Posted by Bake Club on Thursday, April 9, 2020, In : bread 

It's the world's first Easter Friday in lockdown. I admire all the bakeries who are continuing to safely deliver hot cross buns to eager breadaholics at this time. But if there's no service near you, why not try to bake your own treats? This is my kind of Easter baking. I much prefer apricots to raisins so have used these in my cinnamon swirl loaf. You can replace with any dried fruit you like.

3 c flour

3 tbsp granulated sugar

2 1/4 tsp dried yeast

1 1/4 tsp salt

1 c milk

4 tbsp salted

1 1/2 tsp va...


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Cheese grissini

Posted by Bake Club on Wednesday, April 8, 2020, In : bread 

I love a quality savoury crunch, and these spicy cheese grissini are just what my tastebuds ordered. 

Makes about 40

2 1/2 c flour

2 1/4 tsp dried yeast

1 1/4 tsp salt

1/2 tsp paprika

1/4 tsp cayenne pepper (or more for super spicy)

1 c lukewarm water (between 45-52C)

1/4 c olive oil

1/2 c ground or grated Parmesan


Put all the dry ingredients in a bowl. Pour in the warm water and oil and mix until a dough forms. Knead dough on a clean surface for about 10 min until elastic and smooth. Oil the bowl and ...


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Soft pretzels

Posted by Bake Club on Thursday, June 20, 2019, In : bread 

My first attempt at pretzels and it won't be the last. The family loved them. The only drawback is that they are best eaten the same day so they'll all eaten pretty quickly. The recipe is from Pretzel Making at Home by Andrea Slonecker (Chronicle Books, 2013). There are hard and soft pretzels - these are soft ones but I'll give the hard ones a go another time. This recipe only makes 8 so double up if you have a horde to feed.

Makes 8
1/4 c baked baking soda
2 1/4 tsp dry yeast
1/2 c luke...


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Caraway breadsticks

Posted by Bake Club on Thursday, May 2, 2019, In : bread 

It's fun to make your breadsticks and they don't take very long as you don't need to wait for the dough to rise. Instead of caraway you can use poppy or sesame seeds.

Makes 20
2/3 c warm water
1/2 tsp dried yeast
pinch sugar
2 c flour (I used spelt)
1/2 tsp salt
2 tsp caraway seeds

Mix water, yeast and sugar in a cup. Leave for 10 min until bubbles appear.

Mix flour, salt and seeds in a bowl. Make a well in the centre and pour in yeast mixture. Mix until a soft dough forms.

Preheat oven to 2...


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Crumpets

Posted by Bake Club on Thursday, April 25, 2019, In : bread 

I never knew crumpets were so easy! Allow an hour or so for proving and they do take a few minutes to cook, so set a timer and go and do something else while the bubbles rise.

Makes 8-10
2 tsp dried yeast
1 tsp sugar
1/2 c non-dairy milk
1/2 c water
1 3/4 c flour (I used a mix of white and wholemeal spelt)
1/2 tsp salt
3/4 tsp baking soda
1/2 c lukewarm water

9 or 10cm egg/crumpet rings

Heat milk and water in a cup until lukewarm. Add yeast and sugar and mix. Leave for 10 minutes until frothy....


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Challah

Posted by Bake Club on Tuesday, April 23, 2019, In : bread 


My first attempt at a 6-braided challah loaf turned out so well! It was soft and sweet and had an excellent crumb. Thanks to TheKitchn for the inspiration.

1 c lukewarm water or non-dairy milk
2 tsp dried yeast
pinch sugar
4 c flour (I used organic wheat and spelt)
1/4 c unrefined golden sugar
2 tsp salt
2 eggs, whisked
1 egg yolk, reserve egg white for wash
1/4 c neutral oil

In a small bowl mix the water, yeast and sugar and leave to froth.

Put flour, sugar and salt in a large bowl. Make a we...


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Vegan hot cross buns

Posted by Bake Club on Sunday, April 14, 2019, In : bread 


My first attempt at hot cross buns turned out pretty well!

Dough:
2 1/2 tsp dried yeast
1/2 c warm water
1 tsp sugar
3/4 c non-dairy milk, lukewarm
1/3 c vegetable oil
3/4 tsp salt
1/4 c unrefined sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp lemon zest
1 tbsp orange zest
3 1/2 - 4 c flour
1/2 c raisins
1/4 c currants 

Glaze:
1 tbsp sugar mix with
1 tbsp boiling water
OR
2 tbsp jam, heated, then sieved to remove any lumps

Icing:
1/2 c icing sugar
2 1/2 tsp non-dairy milk
1/4 tsp vanilla extract

In a larg...


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Sesame seed bread

Posted by Bake Club on Sunday, April 14, 2019, In : bread 


Yum yum - wholemeal buns with a hint of sesame. This is a good-looking loaf!

2 tsp dried yeast
1 1/2 c lukewarm water
1 1/2 c white flour
1 1/2 c wholemeal flour
2 tsp salt
1/2 c toasted sesame seeds
non-dairy milk for glazing
2 tbsp sesame seeds for sprinkling

Combine yeast and half the water in a small bowl and leave to become frothy. In a large bowl combine the flours and salt. Make a well in the centre and pour in the yeast mixture and remaining water. Stir with a wooden spoon and once incorporate...
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Sourdough apricot loaf

Posted by Bake Club on Sunday, February 25, 2018, In : bread 

I do love a tangy apricot loaf. My sourdough starter 'discards' provided the tang in this recipe and the oats add a little more fibre. It's a cross between bread and a cake.
2 c flour (I used spelt)
1/2 cut oats (use whole or ground, as you wish)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c rice syrup
1/2 c coconut oil
2 eggs
juice and zest of 1 orange
1 c sourdough starter or discarded starter
1 c chopped apricots
1-2 tbsp flour for coating
oats for sprinkling

Preheat oven to 180C. Line a lo...
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Sourdough bread

Posted by Bake Club on Wednesday, February 21, 2018, In : bread 

I was very kindly given a gluten free sourdough starter this week. I fed it for a few days then made this loaf using spelt flour, although it's easy to replace with a mix of brown rice, buckwheat and tapioca flour if you want to be totally gluten free. This recipe is adapted from Homegrown Kitchen.
To keep your starter going, reserve at least 1/4 c starter after taking out 1 c to use. Mix 1/4 c flour and 1/4 c water to your starter every 12 hours. Store in a glass jar with a tight lid. If you...
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Cinnamon buns

Posted by Bake Club on Thursday, December 14, 2017, In : bread 

These buns don't require rising time. An easy vegan recipe if you're that way inclined. Adapted from The Happy Herbivore by Lindsay S Nixon (BenBella Books, 2011).

3/4 c non-dairy milk (I used rice)
2 1/2 tsp dried yeast
3 c flour (I used organic spelt)
1 tbsp baking powder
1/4 c coconut sugar
2 tsp cinnamon
1/4 tsp salt
1/4 c vegetable oil
4 tbsp brown sugar
2 tbsp raisin if desired
For drizzling mix together:
3/4 c icing sugar
2 tbsp non-dairy milk

Preheat the oven to 180C. Grease a 20cm round spring-for...
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Plaited loaf

Posted by Bake Club on Friday, November 17, 2017, In : bread 

The crust came out a little dark, oops, but the inside is nice and fluffly. The last sweet buns I made needed kneading but not this recipe, so I wanted to compare the results.

250ml milk (I used rice)
50g butter or non-dairy spread
2 heaped tsp honey
500g spelt flour
2 tsp sea salt
12g dried yeast
1 egg, beaten

Scald the milk by heating it in a small saucepan with the butter and honey. Allow to cool so it is just warm.
Sift the flour and salt in a large bowl and sprinkle in the yeast. Make a well in t...
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Sweet buns

Posted by Bake Club on Wednesday, November 8, 2017, In : bread 

This is from Gino D'Acampo - pizzicotti rolls from his hometown Torre del greco. It's like a brioche bun, fluffy and buttery. This baked in 20 min but I should have checked it before, as it's gone a little brown. I was too engrossed decluttering upstairs...

450g flour
1 tsp salt
4 tbsp caster sugar
10g dried yeast
150g melted butter, plus more for brushing
120ml milk, warm
3 medium eggs, slightly beaten

1. Mix flour, salt, sugar and yeast in a bowl. Pour in butter and milk and mix together. Cover ...


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Ghost pretzels from scratch

Posted by Bake Club on Friday, October 27, 2017, In : bread 

Last year for Halloween I painstakingly chocolate-dipped about 50 tiny pretzel sticks and added chocolate chips for eyes and a mouth. They sure didn't last long at the kindergarten's Halloween party. This year I decided to make my own thick pretzel rods so they'd be much quicker to coat with chocolate. It's quite a process making your own pretzels; like bagels, you poach them before baking, but in a special solution. The result is a flavoursome crunchy stick. It's adapted from Serious Eats.

Ma...
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Rye oat soda bread

Posted by Bake Club on Thursday, May 25, 2017, In : bread 


This is from Jamie Oliver's Superfood cookbook. It rather annoys me how 'superfood' has become an overused word to market brands, books and recipes. Some food is higher in particular nutrients than others; it's just common sense to eat a variety and as whole as possible. I wouldn't call this bread a superfood, it's just a simple bread made from wholesome ingredients. That said, if Jamie can get the masses to eat more seeds, berries, vegetables and whole grains and less meat, that can only be ...
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Focaccia

Posted by Bake Club on Tuesday, December 13, 2016, In : bread 

This is from Alessandra Zecchini's Savour (New Holland, 2006), an easy recipe that uses salamoia, a water/oil mix that makes your olive oil go further.

600ml warm water
3 tsp active yeast
1/4 tsp sugar
1 kg flour
pinch salt
rock salt for sprinkling

salamoia:
1 tsp salt
50ml hot water
25ml olive oil

Put a little bit of the warm water with the yeast and sugar in a bowl and wait 5 min until it starts to bubble. Add in flour, salt and rest of water and mix to a dough. Knead for about 10 min until smooth and...
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Life-changing bread

Posted by Bake Club on Monday, October 31, 2016, In : bread 

This appeared in 2013 on My New Roots and I've finally jumped onto the bandwagon! A dense, filling bread made of just nuts and seeds - genius. All mixed in the tin and you can experiment with different nuts and seeds too.
1 c sunflower seeds
1 1/2 c oats
1 c almonds (or hazelnuts)
1/2 c flaxseed
2 Tbs chia seeds
3 Tbs psyllium husk powder (or 4 Tbs psyllium husk)
1 tsp salt
1 Tbs natural sweetener (maple syrup, rice malt syrup)
3 Tbs melted coconut oil
1 1/2 c water

Line a loaf tin with parchment/baking...
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Hot cross buns

Posted by Bake Club on Thursday, March 24, 2016, In : bread 

No one makes hot cross buns as well as Mama Chan! Sweet, soft and fluffy - a perfect Easter treat.

4 tsp dried yeast (14g)
1/4 c caster sugar
1 c warm milk
4 c flour (Mama Chan uses plain, I use spelt)
1 tsp ground cinnamon
60g butter, softened
1 egg, slightly beaten
1/2 c warm water
3/4 c dried currants
1/4 c mixed peel
beaten egg for glazing

flour paste for crosses:
1/2 c flour
1 Tbs caster sugar
1/4 c water

glaze after baking:
1/4 c lemon juice
2 Tbs sugar
boil for few min
or 1 Tbs apricot jam

Combin...


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Pita bread

Posted by Bake Club on Sunday, March 20, 2016, In : bread 

Who knew pita bread was so easy to make!
Makes 8
3 c flour (I used spelt)
2 tsp sugar
1 tsp salt
2 tsp dried yeast
1 Tbs oil
1 1/4 c lukewarm water
Combine all ingreds in a bowl, except water. Stir in water and mix to a dough. Turn out onto a floured surface and knead for about 8 mins until smooth and elastic. Place in a clean greased bowl, drizzle with oil and cover with cling film, and leave to rise until doubled in size.
When doubled, place a baking sheet in the oven at its highest temperature. Pun...
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Mitey scrolls

Posted by Bake Club on Thursday, March 17, 2016, In : bread 

These are very similar to yoghurt scrolls but they have a standard yeasted dough recipe. This one is by Destitute Gourmet Sophie Gray from Fill the Tins. Her recipe included a sweet version which I didn't try this time.

Makes 24 scrolls

6 c flour
2 tsp salt
1 tsp sugar
2 tsp yeast
2 Tbs olive oil
2 1/2 c warm water

Mitey cheese filling
1 Tbs Vegemite (I prefer it to Marmite because it has no sugar)
1 Tbs butter or non-dairy spread
1 1/2 c grated cheese

Spicy custard and sultana filling
1 Tbs c...


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Bagels!

Posted by Bake Club on Tuesday, February 23, 2016, In : bread 

I made bagels! First attempt and they turned out swell. This is Sophie Grey's recipe from Fill the Tins (Random House NZ, 2014).
2 1/2 tsp yeast
4 c spelt flour
2 1/2 tsp sugar
1 Tbs salt
1 1/2 c warm water
2 Tbs molasses
1 egg, beaten
toppings (I used poppy seeds, sesame seeds and parmesan)
In a large bowl mix the yeast, flour, sugar and salt. Add the warm water and mix till combined. Turn onto a floured bench and knead for a few mins until soft and elastic. Place in a greased bowl, cover with cling ...
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Sesame breadsticks

Posted by Bake Club on Wednesday, January 20, 2016, In : bread 

Who doesn't love a good crunchy breadstick? These ones are gluten-free too. I was going to just use spelt but the recipe called for almond flour so I wanted to see how they would turn out if I followed a recipe exactly for a change! It's from The Joy of Gluten-free, Sugar-free Baking by Peter Reinhart & Denene Wallace (Ten Speed Press, 2012).
2 c almond flour (ground in a coffee grinder)
1 c sesame seed flour (ditto)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum (don't use any more othe...
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Italian flatbread (piadine romagnole)

Posted by Bake Club on Monday, November 16, 2015, In : bread 


Not baked but fried! Easy flatbreads that go great with falafels and I made a red lentil hummus as well. It's from Italian Home Baking (Kyle Books, 2011) by Gino D'Acampo.

Makes 4

180g flour
1 tsp dried oregano
1 tsp salt
1 Tbs olive oil
110ml water, warm

Sift flour in a bowl, mix in oregano and salt. Make a well in the centre and pour in water and oil. Mix to form a dough.

Turn out onto a floured surface and knead for about 5 minutes until dough is smooth and elastic. Put in an oiled bow...


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Rye soda bread

Posted by Bake Club on Friday, September 11, 2015, In : bread 

This is from Heidi Swanson's Super Natural Every Day. I didn't have buttermilk so I used yoghurt. This is a very quick loaf because there's no yeast.
2 1/3 c rye flour
1 3/4 c all-purpose flour
1 3/4 tsp baking soda
1 1/4 tsp salt
2 c buttermilk, plus more for brushing

Preheat oven to 205C and put oven rack in middle of the oven. Sift dry ingredients into a bowl, make a well in the middle and pour in buttermilk. Mix until it just comes together in a dough. Turn out onto a floured surface and knead ...
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Rye and spelt bread

Posted by Bake Club on Saturday, November 29, 2014, In : bread 

By Frances
I've been enjoying watching Paul Hollywood's Bread on TV and following the recipes from the book from the series (Bloomsbury, 2013). He has a good pragmatic way of explaining his recipes and complementing the bread with delicious-looking dishes. He makes the kneading and shaping look easy, but I know I have to work on my technique. This loaf turned out super - soft crumb and chewy crust, with lovely wholesome rye/sourdoughish flavour. Perfect with butter and honey.

For the 'sponge'
50...
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Yoghurt scrolls

Posted by Bake Club on Sunday, June 29, 2014, In : bread 

By Frances
This recipe is from I Quit Sugar Kids by Sarah Wilson. She uses mainly rice malt syrup and other natural sweeteners instead of sugar. I like the savoury version best - vegemite and cheese.
Dough Base
* 1 cup yoghurt (thicker the better)
* About 2 cups self raising flour, plus extra for dusting
* Additional topping ingredients (see below)

Preheat oven to 180°C and line a baking tray with baking paper.
Mix dough ingredients in a bowl until they start to come together into a ball. Turn out...
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Cashew coconut cookies

Posted by Bake Club on Tuesday, June 17, 2014, In : bread 

By Frances
I'm trying to perfect my raw cookie recipe, making it as simple as possible so you can easily use alternatives if you have other ingredients on hand. These went down a treat with our toddler so I'll be making more.

1 c raw cashews
1 c buckinis (buckwheat groats sprouted then dehydrated - they give a nice crunch)
1 c sunflower seeds, soaked for a few hours
1/2 c or more dessicated coconut
1/2 c natural sweetener - use more or less to taste (I used mix of date paste, rice syrup and honey) ...
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Crusty no-knead bread

Posted by Bake Club on Friday, June 6, 2014, In : bread 

By Frances
I've made no-knead bread before, but this one has a real good crust by baking it in a casserole dish in the oven to form steam. It's from simplysogood.com.

3 cups unbleached all purpose flour (I used wholemeal spelt)
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great...

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Apricot brioche breakfast plait

Posted by Bake Club on Saturday, April 12, 2014, In : bread 

By Frances
My first attempt at brioche turned out very well! Thanks to the straightforward recipe by Dean Brettschneider in Global Baker (Random House, 2007). So nice when fresh and still good toasted.

250g bread flour (1 3/4 c)
5g salt (1 tsp)
25g sugar (2 Tbs)
5g active dried yeast
4 small eggs, lightly beaten
125g butter, softened
100g dried apricots, diced
additional flour for dusting
1 egg, for egg wash
2 Tbs water for egg wash
50g flaked almonds

Place flour, salt, sugar and yeast into large bowl, ad...
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Sourdough bread

Posted by Bake Club on Thursday, March 27, 2014, In : bread 

By Frances

This is my first sourdough loaf from a starter. Not too bad, didn’t rise very much, but definitely more flavourful than commercial sourdough loaves. The second loaf was a little better. This recipe is from Michael Pollan’s Cooked: A Natural History of Transformation (Penguin Press, 2013), which is a brilliant read. So much info to digest, so to speak. Michael adapted this recipe from Chad Robertson’s country loaf in Tartine Bread, which I found here on Mart...


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Frances makes Easter cherry and chocolate hot cross buns

Posted by Bake Club on Sunday, April 8, 2012, In : bread 

Confession: my very first batch of hot cross buns was a disaster - I used nearly 100% gluten flour by mistake! They looked great, iced and glazed, but they were balls of elastic - totally inedible. I didn't bother reading the back of the gluten flour packet, which said to use only 2 Tbsp of the flour in a recipe. But I managed to salvage the cherries and choc bits to use on the next batch, which was a raging success.

Recipe from April's Mindfood

750g plain flour
1/3 c caster sugar (I just used s...
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Rosie's tomato bread

Posted by Bake Club on Friday, February 10, 2012, In : bread 


Rosie says she adapted this from many recipes.
 

3 1/2c flour
1 small tbsp sugar

2 1/2 large tbsp tomato paste

1c warm water

1 sachet yeast

handful or more sun-dried tomatoes

handful of sunflower seeds to sprinkle on top

Combine all ingredients except sunflower seeds, mix thoroughly, leave to rise in hot water cupboard for at least one hour - I left mine for two.
Preheat oven to 200c.
Knead dough well on a floured surface. Shape into a loaf, sprinkle with seeds.

Bake for 20 minutes...


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Renga coconut bread

Posted by Bake Club on Friday, November 18, 2011, In : bread 

This Cook Island loaf is really nice fresh with sweet or savoury toppings. Honey is my favourite. It also toasts well the day after.

1 c wholemeal flour
1 c white flour
100g desiccated coconut mixed
1 c hot water
2 tsp yeast
½ tsp sugar
½ c warm water
1 tsp salt
1 tsp tumeric

3 Tbs olive oil

Mix coconut and hot water. Blend yeast, sugar and warm water. When bubbly add other dry ingreds and oil and mix to a smooth and pliant dough, not sticky.

Cover and  rise until dou...


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Frances makes Alessandra’s balsamic onion bread

Posted by Bake Club on Tuesday, October 18, 2011, In : bread 

This made a yummy half-time snack during the All Blacks’ whipping of the Wallabies in the RWC semifinal (20-6)!

It comes from Alessandra Zecchini’s book Savour.


Dough
250 ml warm water
2 1/2 tsp active yeast granules
1/4 tsp sugar
500 g high-grade flour
pinch salt


Filling
1 med red onion
20 g butter
pinch salt
1 tsp Aceto Balsamic di Modena (aged 12 yrs, if you have it)
1 tsp sugar (to add if you are not using real balsamico)


Put warm water, yeast and sugar in large bowl, and set as...


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Steve and Emily's stuffed bread

Posted by Bake Club on Sunday, October 9, 2011, In : bread 

Steve and Emily made this for Ginny's indoor birthday picnic - deeelishis!
Emily says: The dough is a really simple bread I make all the time for pizza and flat bread and stuffed bread. It has quite a lot of yeast and sugar so it rises fast which is good because we always seem to be in a hurry.

Bread dough
4 cups high grade or strong flour
1 tsp salt
1 cup warm water 
1 tbsp active yeast
1 tbsp sugar

Dissolve sugar and yeast in water and leave until frothy. Mix into flour and add more...

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No-knead bread by Frances

Posted by Bake Club on Friday, August 26, 2011, In : bread 

Super easy bread!

1 Tb dry yeast
1 c warm water
1 tsp salt
2 Tb vegetable oil
3 c whole wheat flour (I often use spelt, you can use gluten-free flour)
cornmeal

In a bowl, dissolve yeast in water. Add salt and oil. Beat in flour, 1 c at a time. Use your fingers to ensure that the ingredients have been thoroughly mixed. Bang down the dough on a counter surafce, Shape into a small round bread and place in a round pan or loaf tin sprinkled with cornmeal. Allow to rise until doubled. Preheat oven to 190 ...
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Frances’s spelt loaf with caramelised onions and apricot & walnut bread

Posted by Bake Club on Sunday, June 5, 2011, In : bread 

Spelt is one of my favourite grains to make bread with and I often use Alessandra Zecchini’s recipe from her book, Savour.

400 ml warm water
2 ½ tsp active yeast granules
¼ tsp sugar
250g spelt flour
250g white flour
pinch salt

Place warm water in bowl, add yeast and sugar and set aside for 5 mins until the yeast starts to bubble. Add flour and salt and mix with your hand then turn out onto a floured board and knead for 7-8 mins. Roll into ball, but back in the bowl,...


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Mama Chan's apricot and chocolate bread

Posted by Bake Club on Friday, February 25, 2011, In : bread 


Stewed apricots are a winner in freshly baked bread!
Apricot filling:
Stew 1 cup dried apricots wiht 1/2 c water and 1/4 sugar until mushy and soft. Cool.
Chocolate filling:
Melt 300 g chocolate with some icing sugar, 1/2 c ground almonds, vanilla essence, dessicated coconut if you like. The mixture should have a peanut butter consistency so it's easily spreadable.
For 2 loaves:
1 c milk
3/4 - 1 c water
125g butter
1/2 c sugar
1 tsp salt
3-4 level tsp yeast
2 eggs
6 1/2 c flour
Make the dough and knead u...
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Frances doubles the fun - cinnamon rolls and parmesan buns

Posted by Bake Club on Monday, December 13, 2010, In : bread 

Aaaah…freelancing. In my world, it means more time to bake! I hadn’t made bread with gluten for a while so I thought I’d use up some spelt that I have at the back of the pantry. And if you’re going to make one batch you might as well double it and do two – one sweet and one savoury.

2 c warm water
4 tsp active dry yeast
2 tsp sugar
2 tsp butter or vegetable spread
2 tsp salt
6 c flour (I used 2 plain white and 4 wholemeal spelt)

savoury filling:
2 Tbs butter,...


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Frances’s gluten-free focaccia

Posted by Bake Club on Friday, December 3, 2010, In : bread 


I was inspired by Birg (see previous post) and Alessandra (from her own blog) to make a gluten-free olive focaccia. This was the first time I had used GF flour to make bread – my favourite recipe is usually spelt bread. I decided to use Healtheries GF bread mix and the result looks good but is quite firm throughout. After I baked it I realised the yeast I used was best before 2008! We’ve been enjoying it as toasted slices with pesto.

450 ml warm water
3 tsp yeast
3...


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Focaccia by Birg

Posted by Bake Club on Friday, November 19, 2010, In : bread 

Another treat Birg brought into the office to share.

2 tsp dry yeast (specifically for handmade breads, not bread machines)
1 tsp sugar 
and dissolve in 1/3 cup of lukewarm water for 15 minutes til frothy

mix in 2 cups of white bread flour, i also use 2 tblsp of a gluten mix from healtheries (not sure what its called)
and 1/3 cup olive oil, 1/3 cup cold water to get a doughy consistency (just add a little of each as you go, you may need more).

then knead for 5 minutes til soft and smooth and put ba...

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Ginny's olive bread

Posted by Bake Club on Tuesday, November 9, 2010, In : bread 

Ginny writes: "This is from 'My Bread' - by Jim Lahey, founder of Sullivan St Bakery in Manhattan, which makes the most incredible olive bread. Bakery is a bit of a mission, but worth a trip if you're in NYC. Go hungry.
He claims a revolutionary method. There's no kneading, and it rises for about 18 hours. It's very simple, but there are lots of steps.
Here's one I made. This loaf was nice and moist, not quite as delightful as his."

3 cups (4...


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Coconut Twists by Mama Chan

Posted by Frances Chan on Sunday, August 8, 2010, In : bread 

These are so soft. This is Mama Chan's version of what you can buy in the Chinese cake shops (but better).

dough:
1 c milk
3/4 - 1 c water
125g butter
1/2 c sugar
1 tsp salt
3-4 level tsp yeast
2 eggs
6 1/2 c flour

coconut filling:
2 c coconut
1/2 c sugar
90g butter
2 tsp vanilla essence

Make the dough and knead until smooth. Add more flour if it's too sticky. Put in a bowl and cover and leave to rise until it is doubled in size.
Punch down and shape into large square. Put coconut mixture on half of the squa...
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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances Chan loves to bake. She's also a freelance editor and has written a couple of children's books. She shares some of her adventures, culinary or otherwise, on Instagram.


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