Search Results for 'Bread'

Biscuits Cream the butter, sugars and vanilla with an electric mixer until pale and creamy. Add the flour and mix slowly until just combined. Divide the mixture in half and place each half onto a large piece of plastic wrap. Fold the plastic wrap over the dough and using your hands roll into a log, approx. 4cm in diameter. Wrap the logs tightly in plastic wrap and chill till firm. When ready to bake, preheat oven on CircoTherm® 160˚C. Unwrap the logs and roll lightly in salt flakes. Slice into rounds approximately 5mm in thickness and place onto trays that have been lined with baking paper. Bake for 14 to 16 minutes or until lightly golden. Allow to cool on trays then fill with caramel filling. Caramel Filling Pour the condensed milk into a preserving jar. Cover with lid but do not seal. Place the jar onto wire rack and cook on FullSteam 100˚c for 2 hours, making sure to refill the water reservoir after 1 hour. Take the caramel from the oven & remove the lid until cool.

In a bowl, mix flour, baking powder and a pinch of salt. Add quark, most of the milk, half of the powdered sugar and oil, and mix everything with a stand mixer with a dough hook until a smooth dough forms. If the dough is too sticky, add some more flour and mix. Cover the dough with a kitchen towel and set aside. For the filling, coarsely chop cranberries. Zest orange to yield about 1 tsp zest, then halve and juice orange to yield 2 tbsp juice. In a food processor, add pistachios and coarsely blend. Add softened butter, orange zest, orange juice and remaining powdered sugar. Blend to a paste until it has a porridge-like consistency. Roll out the dough on a lightly floured surface to a rectangle about 30 x 60 cm. Spread the filling evenly over the dough and sprinkle with cranberries, leaving a 2 cm border. Preheat the oven to 175°C Circo Therm®. Now roll up the dough from the long edge to form a log. Dust with a little more flour to prevent sticking. Then cut the roll in half lengthwise in the middle. Turn both halves with the cut side up and place them alternately on top of each other so that they are braided together. Make sure that the cut sides always face up. Pinch the ends together and now form the braid into a wreath. Place the wreath on a baking sheet lined with parchment paper. In a small bowl, mix egg yolk with remaining milk, and brush the dough. Bake the bread in the oven for approx. 35–40 min. until golden brown. Meanwhile, heat the orange marmalade on Induction Hob heat setting 5 for approx. 2–3 min. with water to make a syrup. Brush the still hot braid with the orange syrup and sprinkle pistachios to garnish. Let cool and enjoy.

Make the starter by adding the starter ingredients into a small saucepan, whisk to combine and remove all lumps. Heat the saucepan over low heat (include Induction level?) and whisk until thickened, approximately 3-4 minutes. Transfer the starter into a small bowl, cover and allow to cool. Combine all of the dough ingredients in the bowl of a stand mixer and combine with a dough hook attachment for approximately 10 minutes on a low setting or until smooth and elastic. Transfer the dough into a greased mixing bowl and cover with a tea towel then place into the oven. Set the oven to Dough proving function at 30°C for 30 minutes. Grease and line a 26x13cm loaf. Portion the dough into 4 equal sized pieces and then roll into logs to fit across the 13cm side of the loaf pan. Line the dough up next to each other within the loaf pan then lightly grease the tops with canola oil spray and cover with plastic. Place the loaf tin back into the oven on dough proving function 30°C for 45 minutes or until doubled in size. Remove the loaf pan from the oven as well as the cling film and preheat the oven to 170°C CircoTherm® and activate the Steam Jet function to on. Once preheated activate the Steam Jet function by pressing the steam button, then place in your loaf pan on shelf level 2 and cook for 30 minutes or until golden brown. Remove from the oven and transfer to a wire rack to cool.

Starter preparation: Day 1 Mix 20g of organic whole wheat flour with 20 g of room temperature filtered water, transfer the paste into a clean jar, with lid, and do not seal totally. Leave on the bench overnight. Day 2 Mix 40g of organic whole wheat flour with 40g of room temperature filtered water and all of yesterday’s starter. Transfer into a bigger jar if necessary, with lid, and do not seal totally. Leave on the bench overnight. Day 3 Mix 50g of whole wheat flour and 50g of room temperature filtered water with 60g of the starter, discard the remaining starter. Mix and keep it in a jar, with lid, and do not seal totally. Leave on the bench. Day 4 Mix another 25g of rye flour and 25g baker’s flour, 50g of water and 60g of starter and discard the remaining starter. Your starter is hopefully alive, but it needs to grow and to have more strength. Feed it twice a day for the next three days following the amounts of day 4. This does seem wasteful but it helps to ensure the success of the starter. Day 8 In the morning, take 60g of your starter, 50g flour and 50g water and keep this to make more bread. The starter will get stronger and stronger with time, making better bread. Now make your levain. Levain is the rising agent for your sourdough bread. Take 60g of your starter, 120g baker’s flour and 120g water, mix together in a jug and cover with plastic wrap. Four to five hours later your levain should be at its peak, and will have nearly double in size: you can now start your sourdough bread. Making the sourdough bread: Step 1 Place the flours and water in a bowl of a large stand mixer and knead with dough hook for 10 minutes. Cover bowl and stand for 1 hour. This is the Autolyse stage - hydration of the flour. Step 2 Make sure your levain is at its peak. Add the salt and all of the levain to the stand mixer and knead for 10 minutes. Cover bowl and stand for 1 hour. Step 3 ‘First Lamination’ Wet bench top with water and with wet hands turn dough onto the bench. Press and gently stretch the dough into a large rectangle. Fold the dough into thirds lengthways and roll each short end of the dough to the centre to form a ball. Transfer the dough into a large square plastic container with a lid. Leave dough to stand for 30 minutes in a warm place. Step 4 ‘Folding’ Lift the dough gently with both hands from the middle, slightly tug the dough towards yourself so it tucks underneath itself. Turn the container 90 degrees and repeat this action three times then cover and return the dough to a warm place for 30 min. This builds the strength of the dough. Repeat the folding step three times, every 30 minutes. Step 5 ‘Second Lamination’ Turn the dough onto a wet bench and divide the dough into two equal parts using a dough scraper, repeat ‘lamination’ step with wet hands, see step 3. Place shaped dough on a lightly floured bench and dust top with flour. Cover with a tea towel and rest for 30 minutes. Step 6 ‘Shaping’ Flip the dough upside down and grab the outer edges and stretch it back into the centre. Place it in the breadbasket, seam side up (banneton basket) which has been dusted with flour and sprinkled with seeds if desired. Dust the top of dough with extra flour. Cover the loaves with a tea towel and then place in the refrigerator overnight Step 7 ‘Cooking’ Take the loaves out of the refrigerator and stand on bench while preheating the oven. Preheat oven on Bread baking 240°C and place universal tray in oven on shelf level 2. Cut two pieces of baking paper which are a bit bigger the loaf size. Turn each basket on to the prepared paper. Score the tops of the dough with a sharp knife. Place in oven and add VarioSteam medium, cook for 15 minutes. Reduce oven temperature to 220°C with VarioSteam medium and cook for a further 15 minutes. Turn off VarioSteam and vent oven by opening oven door and cook for a further 5 minutes or desired colour. Allow to cool before slicing.

Preheat oven on CircoRoasting to 180°C. In a baking dish, toss together the fennel, tomatoes, the Venetian gondola spice and olive oil. Season with salt and pepper. Place dish on shelf level 3 and cook for 20 minutes or until fennel has lightly caramelised and tomatoes just soften. While the fennel and tomato is cooking, make the garlic bread. Combine the butter and garlic salt. Spread butter on each side of the ciabatta slices. After the 20 minutes of cooking time, add the fish and bread. Arrange two slices of bread and then a flathead fillet alternatively, gently pushing into the fennel and tomato mixture. Return baking dish to the oven and continue cooking for 15-20 minutes, or until fish is cooked and the garlic bread lightly golden. Sprinkle with dill and serve.

In a bowl, combine all the bread ingredients and then slowly add the water to form a soft dough. Now, knead for eight to ten minutes by hand or in a stand mixer. Grease a large bowl with some olive oil and transfer the dough to the bowl once kneaded. Leave it to prove for one to two hours until doubled in size. If time is against you, simply use the dough proving setting on your NEFF oven and you’ll only need to wait 30 minutes. Meanwhile, prepare the filling. Heat the oil in a pan and add the onions. Cook for eight to ten minutes on a low to medium heat until golden. Now, add the chilli and then the tomato puree. Cook for another minute then add the salt and remove it from the heat. Leave it aside to cool. Dust a clean work surface with some flour and place the dough on top. Roll it out to roughly 20 x 10 inch rectangle. Now spread the onion mixture on top and roll the dough tightly like a swiss roll. Now cut it into 16 equal pieces. Place a sheet of baking paper on a large baking tray. Then place the 16 pieces in a floral design. Cover and let this prove for one hour until doubled in size. Preheat the oven to 180°C CircoTherm®. Brush the bread with the egg and bake for 30 minutes until golden and cooked. Once ready brush it with olive oil and serve with a dip or baked camembert.

Place the flour, salt, pepper & bi carb soda in a bowl. Add the cheese & mix well to combine the ingredients. Combine the milk & the yogurt & mix well. Reserve approximately one tablespoon of this mix to glaze the loaf.   Preheat oven Bread Baking to 220°C with a high level of steam (see note if you do not have a steam oven) and line the universal pan with baking paper. Make a well in the centre of the flour mix and add the remaining milk and yogurt mixture. Mix well to just combine and form a soft dough.   Place the dough on a lightly floured surface and knead gently to form a smooth ball. Be careful not to over work the dough. Place the dough onto the prepared tray and cut a cross into the top of the dough, cutting approximately two thirds of the way down into the loaf. Glaze with the reserved milk and yogurt mix. Combine the seeds and sprinkle over the loaf.  Insert the temperature probe horizontally through the loaf (see note). Cook on shelf position 3 and set the core temperature to 94°C. Set the oven timer for 10 minutes then reduce the oven temperature to 190°C and reduce the steam to a medium level. Continue cooking until the probe registers the set temperature. 

In a large bowl combine flour, yeast and salt. Add water and stir until just combined; this is best done with hands. The dough should be sticky. Cover the bowl with plastic wrap and rest dough for at least 12 hours at room temperature. The dough is ready when the surface is covered with bubbles. Lightly knock down dough and knead lightly to make a ball. Dust a tea towel generously with flour or rice flour and place dough in the centre and gently lift into a bowl. Lightly dust the top of the dough and cover with a second tea towel. A floured banneton (cane bread basket) can be used to prove the dough. Let the dough rise for 1-2 hours, dough is ready when it has doubled in size and does not spring back when pressed. Preheat oven on Bread baking at 240°C with a high level of added steam (VarioSteam). Carefully remove the top tea towel and quickly flip the dough onto the universal tray lined with baking paper. If using a banneton, turn banneton over and allow to release from cane surface. With a sharp knife or blade score the top of the dough. Cook for 15 minutes. Then reduce oven temperature to 220°C and turn off VarioSteam, cook for a further 15 minutes. Turn off oven and allow to cool in oven for 10 minutes. Allow bread to cool on a wire rack before slicing.

To begin your Pita Bread, place the water, yeast, sugar, whole wheat flour and half the plain flour together in a bowl and mix to combine. Set the oven on the Dough Proving function, add the dough and heat for 10 minutes. Once the 10 minutes is finished, add the remaining ingredients to the dough and stir until combined. Place the dough back in the oven for a further 10 minutes then remove and knead for 2-3 minutes. If the dough is a bit wet you can add a little plain flour. Place back in the oven and prove for a further 30 minutes or until the mix has doubled in size. Knock the air out of the dough and cut 6-8cm pieces. Roll into balls and cover with cling film then let them stand for 10-15 minutes. Heat the oven to 240°C on CircoTherm® intensive and place a universal tray on level 1 of the oven. Roll each ball into 15cm circles, half a centimetre thick. If the dough starts to stick to your bench you can dust it with a little flour. Place the circles directly onto the universal tray and cook for 2-3 minutes before flipping (the dough should have puffed up) then cook the other side for a further 1 minute. Repeat this process for the remaining disks and place on a drying rack to cool.