Showing category "bread" (Show all posts)

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

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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