Search Results for 'Bread'

The starter of a Sourdough must be completed a minimum of 24 hrs before making the bread. Add the yeast, water and flour for the starter together in a mixing bowl and stir until they are well combined with no lumps. Wrap the bowl with cling film and pierce the top with several holes or cover with a damp cloth and set aside in a dry cool place. Around 15 degrees is optimal. After 24 hours you will see bubbles form in the starter. For basic sourdough please skip to the next paragraph. To feed the starter add 60 g plain flour and 60 g water each day for 7 – 14 days, stirring until combined. This will develop the natural yeasts giving the bread that sour taste. It is important to discard the same amount of starter as you put in each day so you do not end up with too much. For our recipe we add 120 g as a combined weight of water and flour therefore we remove the same amount once it is all combined. After 7 days you can put your starter in the fridge and feed it once a week from that point on if you wish. For the basic sourdough remove 120 g of the starter and place in a mixing bowl with the 400 g plain flour 280 ml water, 10 ml vinegar, 3g yeast and salt. Kneed on a high speed for 10 minutes, the dough should now be very elastic but also very sticky. For the aged starter there is no need to add the yeast or vinegar. Place into a medium mixing bowl and select the prove function for 1 hr on level 1. When the time is up remove and place onto a lightly floured workbench and kneed gently for 2 minutes then put into your baking tin, 20cm x 8 cm x 8 cm is a good size, or place onto baking paper for a more rustic result. then score the top down the centre. Place it back into the proving function on level 1 for a further 90 minutes. When the 2nd prove is complete select the bread-bake function at 220 degrees and bake for 45 minutes or until golden brown and gives a hollow sound when tapped.

Traditional shortbread Preheat oven on CircoTherm® to 150⁰C. Line enamel tray with baking paper. Mix together the flour, rice flour and salt in a medium bowl. Add the sugar and stir to combine. Add the butter and rub together with your fingertips until the mixture begins to bind together. Lightly knead to form a dough. Divide the dough into two and shape into two flat discs approximately 18 cm, pinch to make a decorative edge, prick all over with a fork and score with a knife into eight portions. Bake for 30 minutes or until pale golden brown. Allow to cool on the tray. Cut into portions and store in an airtight container. Lemon and blueberry shortbread Mix together the flour, rice flour and salt in a bowl. Combine the sugar and butter in a bowl of an electric mixer and mix until light and fluffy. Stir in flours, add the lemon rind and dried blueberries and form a dough. Divide into two, form two logs and wrap with plastic wrap. Refrigerate for at least ½ hour or up to 1 week. When ready to bake, preheat oven on CircoTherm® to 160⁰C and line baking trays with baking paper. Cut logs into ½ cm slices and place on prepared trays. Bake for 10-15 minutes or until pale golden brown. Cool on trays before storing in an airtight container. Jam filled shortbread Mix together the flour, rice flour and salt in a bowl. Combine the sugar and butter in a bowl of an electric mixer and mix until light and fluffy. Stir in the flours and mix to form a dough. Preheat oven on CircoTherm® 160⁰C and line baking trays with baking paper. Between two pieces of baking paper, roll out shortbread to ½ cm thick and using a 5 cm round cutter cut out biscuits. Cut a small star using a decorative cutter from the centre of half of the biscuits. Bake for 10-15 minutes or until pale golden brown. Cool biscuits. Spread each whole biscuit with a teaspoon of jam and top with a star biscuit.

Preheat your oven on CircoTherm® at 160˚C. Beat the butter and sugar in a bowl with an electric mixer until creamy. Add the egg yolk and golden syrup and beat until combined. Stir in the flour, ginger, mixed spice and bicarb. Turn onto a lightly floured surface and knead until smooth. Press gingerbread dough into a disc, cover with plastic wrap and place in the refrigerator for 30 minutes. Place the dough between 2 pieces of baking paper and roll out until 4mm thick. Use cookie cutters to cut out shapes making sure you leave 3cm between each shape (to allow for expansion during cooking). Lift away the excess dough and place baking paper with gingerbread shapes directly onto trays. Repeat with the excess dough until all used. Bake for 10 – 12 minutes or until brown. Larger shapes may need extra cooking time. Remove from oven and transfer onto a rack to cool. To decorate Beat the egg white with an electric mixer until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Placed prepared icing into a piping bag and decorate the gingerbread shapes.

Preheat oven on CircoTherm® to 160⁰C and if available select a low level of steam. Grease and line a 28 cm x 12 cm loaf pan. In a bowl of an electric mixer, place the butter, sugar and vanilla and beat until pale and fluffy. Add the egg in 3 batches and beat well. Stir in the mashed banana. Sift together the flours, baking powder, bicarb and salt. Fold in the flour and milk alternatively. Set aside approximately 20 chips and 8 berries. Add the other raspberries and chocolate chips and gently combine. Spoon mixture into the prepared loaf pan. Add left over chocolate chips and raspberries to the top of mixture. Bake for 1 hour and 10 minutes or until cooked when tested with a skewer. Allow to cool in the loaf pan for 15 minutes before turning out on to a wire rack. Slice banana bread when cool.

Place all of the ingredients in a bowl of an electric mixer with a dough hook attachment. Knead dough on medium speed for 10 minutes. Remove from the mixer and knead for 1-2 minutes until the dough feels springy to touch. Add extra flour on the workbench if the dough is sticking. Place the dough in a medium sized bowl sprayed with oil spray. Place the dough in the oven and select Dough Prove level 1 for 45 minutes or until dough doubles in size (focus more on the size than the time). Remove the dough from the oven and place the dough onto a workbench and knead to knock the air out, shape the dough to your desired shape and with a sharp knife cut slits diagonally across the top. Line the enamel universal tray with baking paper and place the dough on top. Place it in the oven on shelf level 3. Select Dough Prove level 1 and prove for a further 30 minutes. After proving do not remove the dough from the oven, select the Bread Baking function at 220⁰C with a high level of added steam and bake for 30 minutes. When cooked, remove the bread from the oven and place on a cooling rack for 20 minutes before cutting.

Add the yeast to the water in a small bowl with 2 teaspoons of the sugar. Let yeast develop for 5 minutes. In the bowl of an electric mixer, add butter, remaining sugar, flour, milk, egg, salt and yeast mixture and knead with the dough hook. Adjust dough with extra milk if needed and knead for 10 minutes.  Remove the dough and knead with a little flour to make a smooth ball and place in a greased bowl.  Select Dough Prove setting on oven and prove dough for 30 minutes. Remove the dough and place on a lightly floured surface.  With a rolling pin, roll the dough into a rectangular shape (20cm x 30cm).  Melt butter and garlic over a medium heat, cool. Combine the cheese and herbs in a bowl. Spread the dough evenly with ¾ of the butter and garlic and sprinkle with 3/4 of the cheese mixture. Gently roll up the dough length ways. Place dough on a piece of baking paper. With a sharp knife, cut 2cm thick slices being careful not to cut all the way through the dough or paper. Start by twisting the first slice up to expose the cheese. Take the next slice and twist and place it on the opposite side with the cheese side up. Repeat this process with remaining slices. The dough should look like a leaf. Carefully place the dough and baking paper on the universal tray. Reselect Dough Prove setting on oven and prove dough for another 30 minutes. Preheat oven on CircoTherm 190°C with VarioSteam® medium.  Sprinkle dough with remaining melted butter and garlic and cheese. Bake bread for 17-20 minutes or until golden brown. Cool bread on a wire rack.

To make the caramel sauce, place caster sugar and water in a saucepan and stir on Induction level 5 until sugar dissolves. If needed use a wet pastry brush to remove sugar crystals from the side of the saucepan. Increase the Induction level to 6/7 to bring mixture to the boil. Continue to boil, uncovered and without stirring until the mixture turns golden. This will take about 10 minutes. Remove the saucepan from the heat and with a wooden spoon, mix in the brown sugar. Carefully stir in the cream until well combined. Return to Induction level 6 and cook for 2 minutes until caramel is smooth. Remove from heat and stir through the salt. Allow to cool. Butter the bread, cut slices into quarters and arrange in a 2 litre baking dish. Combine fig slices with 5 tablespoons of the cooled caramel, gently toss to coat the figs and then press the fig slices between the bread. Add the milk, cream, eggs, vanilla, nutmeg and cinnamon to the same bowl and whisk together. Pour the mixture over the bread and leave to soak for 30 minutes. Preheat the oven on CircoTherm® 160°C with VarioSteam® level 2. Drizzle another 2 tablespoon of the caramel sauce over the bread and butter pudding. Cook the pudding for 50 minutes or until golden and puffed. Serve with extra sliced figs, remaining caramel sauce and double cream.

Soak raisins or currants for one hour in water, drain gently. Cover loaf pan with baking paper. Mix all dry ingredients with the drained raisins and place in loaf pan. Mix maple syrup, oil, water and salt in a small bowl and pour over the dry ingredients. Allow swelling for at least three hours at room temperature. Use a spoon to squish the dough and add 2 tablespoons of water if you think it is too dry. Preheat oven at 175°C top/bottom heat and bake for 20 minutes at shelf position 2. Remove from the oven, gently lift the nutty wholegrain bread and place directly on the oven grid. Bake for another 40 minutes until golden. Cool down on the oven grid. Cut 2 cm thick slices with a sharp knife and toast in your toaster or hot oven.

Mix all ingredients for five minutes with a mixer (preferably using a dough hook) until the dough is smooth. Place the dough in the oven at level 1, dough proving function for 40 minutes. Take out and allow to cool. Sprinkle flour on your worktop and form 10 balls of approximately 85 g each. Roll out with a rolling pin to 15cm diameter. Heat a non-stick saucepan on the cook top to level 7. Place first Naan in the saucepan and reduce heat to level 5. Fry each side for 2-3 minutes until golden brown. Take out and immediately spread liquid butter on it.