Tag: bread

Golden Bread Rolls

If you are looking for a delicious homemade bread roll to add to your dinner, here it is. I found this recipe in a book I bought titled The Great British Baking Show – Love to Bake, but I have altered it. The original recipe is titled Herby Garlic Rolls. I have omitted the garlic. You can add it in if you want to make the rolls true to the recipe.

Ingredients:

350 grams white bread flour

175 grams plain flour

7 grams fast-action dried yeast

275 ml whole milk, plus more for glazing

1/2 tsp sugar

1 tsp salt

1 egg, lightly beaten, plus 1 yolk for glazing

50 grams butter, softened

1-2 TBS fresh herbs, finely chopped (parsley and dill work well)

2 TBS extra-virgin olive oil

Directions:

Grab a baking tray and grease and line with parchment paper.

In a small bowl, gently warm the milk and add yeast, sugar, and salt. Give it a little mix and let it do its things for about 5 minutes, the yeast will be dancing around and activating.

In a stand mixer fitted with a dough hook (hopefully you have one, if not you will be doing this part by hand), add flours together with milk mixture, beaten egg and butter. Mix for 4-5 minutes, until the dough is smooth and elastic but slightly sticky.

Shape the dough into a ball and place in a lightly oiled bowl. Cover with slightly damp tea towel and let it rise for 1 hour. It should double in size.

Turn out the dough into a floured surface. Knead gently for 30 seconds then shape into disc. Cover with upturned bowl and let it rise for another 10 minutes.

Divide the dough equally into 12 portions, then shape into neat balls with seams on the undersides. Arrange the dough balls in the baking tray, they should be touching, not squashed together. Cover with tea towel again and let rise for another hour. At the end of the hour they should be light, puffy and almost doubled in size.

Heat oven to 180 C or 350 F.

Mix the egg yolk with the 1 TBS milk and carefully brush over the top of each roll. Bake on the middle shelf for 20-25 minutes, until well risen and golden brown.

While the rolls are baking, mix together the chopped herbs with olive oil.

As soon as the rolls come out, brush with herb and oil mixture. Leave to cool slightly.

Focaccia

Home made bread is so amazing! This focaccia bread is another one of my bf’s recipes and he is not sure where it came from so I am giving him all the credit. You are going to need a few hours for this one so that the dough can rise a few times.

Ingredients:

500 grams type “0” flour

10 grams yeast

1 tsp white sugar

400 grams water

10-15 grams salt

2 tsps olive oil, and more as needed

Directions:

Combine water and yeast, add sugar and let sit for a few minutes. Add flour and salt, mix well. Add olive oil and mix again. Form into a dough ball and let sit covered for 20 minutes while the yeast works its magic.

Stretch and fold the dough, cover again and let rise for one hour.

Stretch and fold the dough, cover again and let rise for 30-40 minutes.

Preheat oven to 480F.

Place on a baking sheet coated with olive oil. Drizzle olive oil all over dough and press out into pan with finger tips. Add more olive oil to the top of pressed out dough and sprinkle with salt. At this point you can add olives, herbs, or anything you would like to top the focaccia bread with.

Bake for 15-20 minutes.

Banana Bread

 

 

 

I am always buying bananas and not eating them before they go bad. This is a great way to use those over ripe bananas and turn them into a decadent bread.

Ingredients:

  • 1 1/4 cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 tsp pure vanilla extract
  • 1/2 cup unsalted butter, softened, plus more for preparing the pan
  • 1 cup sugar
  • 3 very ripe bananas, peeled and mashed with a fork, about 1 cup
  • 1/2 cup chopped walnut pieces (optional)

Directions:

Mix the flour, baking soda and salt, set aside. Whisk the eggs and vanilla, set aside. Brush a loaf pan with butter. Preheat oven to 350 degrees.

In a standing mixer fitted with paddle attachment cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter until incorporated. Add the bananas. Add the flour mixture. Note that the mixture will look curdled but is not.

Use a rubber spatula to mix dry ingredients, fold in the nuts and transfer to prepared pan. Bake for 55 minutes or until a toothpick in the center comes out clean. Cool on wire rack for 5 minutes then turn out of the pan and let cool completely. Wrap in plastic wrap. Best served the next day.

 

 

 

 

 

Olga Bread

 

 

As a teenager, many of my friends worked at the fast food Greek restaurant Olga’s. On of my favorite things about this place was their bread. My best friend forwarded me the recipe found on food.com and my daughter absolutely loves it. You can use it as a wrap with meats or vegetables or just eat it plain like her, enjoy.

Ingredients;

1  cup milk
1/4 cup honey
1/4 cup margarine ( I used butter)
1  teaspoon salt

2 1/4 teaspoons active dry yeast (1 pkg.)
1/4 cup warm water

1  teaspoon sugar

4  cups flour, divided
1 egg

  • Directions;
  • Scald milk, remove to large bowl. Add honey, margarine and salt to milk, stir until margarine is melted.
    Set aside to cool until lukewarm. Combine yeast, warm water and sugar, stir until sugar is dissolved. Set aside.
    Add 1 1/2 cups of the flour to lukewarm milk mixture and beat well. Mix in egg and yeast mixture.Add remaining flour, a little at a time, until sticky dough is formed. Turn out on a floured surface, knead about two minutes. Place dough in oiled bowl. Turning once to oil whole surface of dough. Cover with plastic wrap and let stand in warm place until doubled in bulk.
  • Punch down dough; divide into 16 equal pieces. Roll each piece to a thin rough circle about 8-1o inches in diameter.
  • Heat a large dry skillet over medium-high heat; do not use any oil.
    Bake 15 seconds, flip and bake about 10 seconds on other side, until mottled brown spots appear.
    Cool and store in a plastic bag. Makes: 16.