Search Results for 'Bread'

Mix all the ingredients for the poolish together in a small bowl, cover with plastic wrap and leave to prove overnight or ideally for 24 , on the kitchen bench. For the dough, mix together (either by hand or stand mixer) all of the ingredients together including the poolish that was made beforehand. This should take around 5 minutes on a stand mixer on a low speeds. The end result should leave a dough that is firm but slightly tacky. Transfer the dough into a greased mixing bowl, cover with a tea towel and place into your on Dough proving function at 30°C for 30 minutes. Once the time has elapse turn the dough over in the bowl and prove for a further 30 minutes. Remove the dough from the bowl, then turn out onto a lightly oiled bench and divide the dough into 3 equal sized pieces. Roll each piece of dough into a ball and then cover with greased plastic wrap and allow to rest for at least 15 minutes at room temperature. Flatten the dough pieces out and fold nearly in half, sealing the edges of the fold using the heel of your hand. Turn the dough around 180° and repeat this process, the dough should now be elongated. With the seam side of the dough down, cup your fingers over the dough and gently roll the dough into 40cm long logs. Taper the ends of the logs to give it that classic baguette look. Place the baguettes onto the universal pan lined with baking paper and sprinkle lightly with flour, cover loosely with plastic wrap and allow to prove at room temperature for 40 minutes or until they are slightly ‘puffy’. Preheat your oven on Bread Baking at 200°C and select the Steam Jet function to on. While the oven heats up score your baguettes using a very sharp knife to create 45 degree slits along each baguette, making 4 or 5 slits on each baguette. Just before placing the baguettes into the oven on shelf level 2, activate the Steam Jet function by pressing the steam symbol. Then cook the baguettes for 23-28 minutes or until they are a very deep golden brown. Allow the baguettes to cool in the oven while leaving the oven door ajar.

Combine all the dough ingredients into a stand mixer bowl and with a hook attachment, mix on a low speed until the dough is tight and smooth, roughly 10 minutes. Place the dough into a greased mixing bowl, cover with a tea towel and place into the . Select the Dough proving function and set the temperature to 35°C for 30 minutes. Make the Bi-Carb bath by combining the boiling water and bicarbonate of soda together in a small bowl and set aside for later, please note the bicarbonate may not fully dissolve. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces. Allow the pieces to rest, uncovered, for 5 minutes. Pour the bi-carb bath into a 22cm square pan or equivalent. Roll each piece of dough into a long, thin rope roughly 80cm long, and twist each rope into a pretzel shape. Working with half of the pretzels at a time, place them in the pan with the bi-carb water, spooning the water over the top of each pretzel, then leave them in the water for at least 2 minutes before placing them on 2 oven trays lined with baking paper. This bi-carb bath will give the pretzels a lovely golden-brown colour when baking in the oven. Sprinkle pretzels lightly with sea salt flakes. Allow them to rest, uncovered, for 10 minutes. Preheat the oven on Bread Baking function to220°C and turn on the Steam Jet function. Before placing the pretzels in the oven on shelf level 1 and 3, activate the Steam Jet function by pressing the steam symbol and then bake the pretzels for 8 minutes or until golden brown. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Repeat this process until all of the butter has been completely used. Serve while still warm.

In a large mixing bowl add the SR flour, baking powder and butter. Work the butter into the flour with fingertips until it resembles bread crumbs. In the same bowl add the salt, sugar, buttermilk and vanilla essence and using a spatula or butter knife, cut the flour mixture into the milk mixture until just combined. Then add in the white chocolate and blueberries and combine. When adding in the blueberries try to squish half of them, as this will add more flavour into the flour mixture. Preheat your oven on CircoTherm to 200°C and activate the Steam Jet function to on. On a flour dusted bench or large chopping board turn out your mixture. It will be quite wet so to make it easier to work with dust the top with more flour. Shape the scone mixture into a rough square approximately 4cm high, then with a floured knife cut the scones in a 4x4 square grid. Transfer the scones onto the universal pan lined with baking paper and brush with egg wash. Just before placing the scones into the oven on shelf level 2, activate the Steam Jet function by pressing the steam symbol. Cook for 10 minutes or until golden on top. Remove from oven to cool a cooling rack and serve immediately.

Preheat oven on CircoTherm, 180°C. Combine the flour, hazelnut meal, sugar and butter in food processor and process just until the mixture resembles breadcrumbs. Add the egg and water then process briefly to combine. Turn onto a lightly floured surface and gently knead to form a ball. Flatten the pastry into a disc then wrap in plastic wrap and chill for at least 1 hour. Roll the pastry between 2 sheets of baking paper to line a 26cm round fluted tart pan with removable base. Trim then prick the base well with a fork. Chill a further a further 1 hour. Bake the pastry base for 10-12 minutes until light golden. Allow to cool. Combine in a saucepan the chocolate, cream, sugar and butter. Stir over induction cooktop level 5 or gas FlameSelect cooktop level 5 until melted and smooth then transfer to a bowl to cool. Whisk the eggs through the cooled mixture until well combined. Place the prepared pastry case into a universal tray then pour the filling into the pastry base. Reduce the temperature to 150°C and bake for 20 minutes. Place the chocolate eggs, cut side up decoratively into the custard then continue baking for 20 minutes or until the filling is just set (it will be a little wobbly still). Allow to cool thoroughly on a wire rack before removing from the pan. Drizzle with extra melted chocolate if desired. Serve at room temperature with a dollop of cream.

To make the chutney, peel and core the apples and chop into 1cm pieces. Place into a medium saucepan with the apricots, garlic, seasonings and apple cider vinegar. Place over a medium high heat, Induction level 8 and bring the mixture to the boil, stirring occasionally. Reduce the heat to low, Induction level 2-3, cover with the lid and cook for 10 minutes or until the apricots have plumped. Add the sugar and stir well to dissolve. Bring the chutney to a simmer and continue cooking, uncovered, stirring regularly for approximately 15 to 18 minutes or until the mixture has reduced and thickened. Pour into a sterilized jar and cool completely. Seal with lid and store in refrigerator until ready to use.   Prepare the pork roll by heating a frying pan over a medium high heat, Induction level 7. Add the oil then the bacon, onion and garlic and sauté for 3 to 4 minutes. Add the celery and continue to cook for a further 2 minutes. Remove from the heat and combine in a large bowl with the herbs, almonds, apricots and breadcrumbs. Season well with salt and pepper then add the egg and mix well. Preheat the oven on CircoTherm to 160°C and line the universal pan with baking paper. Lay the pork out onto a large board, fat side down. Pound the meat with a meat tenderiser or rolling pin to flatten slightly. Layer the spinach onto the meat then spread the seasoning on top. Roll tightly and truss firmly with string. Place the pork onto the prepared tray and cook on shelf position 2 for 1 hour 40 minutes or until the juices run clear when the meat is tested with a skewer. Allow the meat to rest for 15 to 20 minutes before carving. Serve with Apple and Apricot Chutney.

Preheat the oven on CircoTherm to 190°C. Place the eggs and the cream in a large bowl and mix well. Remove the crusts from the bread and cut each slice into 16 squares. Add the bread pieces to the egg mixture and stir to combine. Allow to stand for 5 minutes. Add the shallots, spinach, feta and seasonings and mix well. Pour the mixture into 8 x 200ml greased ramekins. Sprinkle with the mozzarella cheese. Arrange the ramekins on the universal tray and cook on shelf position 3 for 20 to 22 minutes or until puffed and golden.

Preheat oven on CircoRoasting to 200°C. Line the universal tray with baking paper. Place onion, capsicum, carrots, potato, fennel and garlic on to the universal tray. Drizzle with oil, season with salt and pepper and toss to mix. Spread vegetables in a single layer, place on shelf level 4. Cook for 10 minutes. While vegetables are cooking, carefully squeeze the sausages to remove the filling to make 3cm meatballs. Stir the vegetables and evenly top with meatballs. Increase oven temperature to 220°C and cook for 10 minutes. Stir the vegetables and meatballs and continue to cook for a further 10 minutes or until lightly golden. While the vegetables and meatballs are roasting, make the tomato soup base. Heat a large saucepan over moderate heat, Induction level 6. Add the oil and garlic and sauté for 1 to 2 minutes. Add the tomato and chilli and stir to combine, cook for 1 minute. Check the acidity of the tomato and add sugar to taste. Add the chicken stock and season with salt and pepper. Lower heat and simmer soup base for 10 minutes. Keep warm. Spoon the roast vegetables and meatballs into large soup bowls. Ladle on the tomato soup and sprinkle with parsley. Serve with crusty bread.

Place the flour, baking powder and pecans into the bowl of a food processor and pulse to combine. Add the butter and process until the mixture resembles breadcrumbs, Add the egg and continue to process until the pastry comes together. Remove from the bowl and shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes or until firm.    Preheat the oven on CircoTherm to 200°C and line the universal tray with baking paper.  Place the pumpkin into a large bowl and toss with the olive oil and torn sage leaves. Place onto the prepared tray an season with salt and pepper.  Cook on shelf position 3 for 20 to 22 minutes or until the pumpkin is tender. Allow to cool completely.    While the pumpkin is roasting, place the pastry between 2 sheets of baking paper and roll to 2 to 3mm in thickness. Place the pastry into a 23cm x 3cm deep quiche pan and refrigerate until ready to use.    Preheat the oven on CircoTherm Intensive to 200°C and place the wire rack on shelf 1. Combine the eggs, cream and milk using a whisk. Pierce the base of the pastry with a fork. Arrange the cooled pumpkin and the feta over the pastry and sprinkle with grated nutmeg to taste. Carefully pour the egg mixture over the pumpkin and feta and cook for 10 minutes, then reduce the temperature to 150°C and continue cooking for 22 to 25 minutes or until golden and set.    While the quiche is cooking, heat a small frying pan over a medium to high heat, Induction level 7. Add the butter and melt until foaming, then add the sage leaves and fry, stirring constantly until the leaves are crispy.    Sprinkle the quiche with the sage leaves before serving. 

Preheat the oven on Bread Baking to 220°C and line the universal tray with baking paper.     Peel the sweet potato and cut into chips approximately 1.5cm in width. Place into a large bowl with the remaining ingredients and toss well to coat. Arrange the chips on the prepared tray in a single layer. Cook on shelf position 3 for 22 to 25 minutes or until golden and cooked.  Serve with garlic aioli or sour cream.