Tag Archives: Bread

Homemade: Buttermilk Bread

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I have developed this recipe with a few essential changes from other buttermilk bread recipes I’ve seen. Using more buttermilk, warming it to the optimal temperature for activating the yeast and not allowing the yeast to come into direct contact with the salt, make this bread outstanding. If you make your own butter, this bread is a great way to use up your leftover buttermilk. This recipe works well as bread rolls, a tinned loaf or a free-form loaf.

 

Buttermilk Breadrolls

Ingredients

You can make a wholemeal version of this bread with 250g strong white bread flour, 250g wholemeal flour and 420ml buttermilk

Method

  1. Weigh buttermilk into TMX bowl
  2. Warm 4 min, 37C,  Sp2
  3. Add yeast, then flour, then salt
  4. Mix 5 sec, Sp 7
  5. Set dial to closed position and knead for 2 min 30 sec
  6. Remove dough from TMX and place in large bowl with tea towel over the top to prove for 60-90min
  7. Punch dough to release the air and knead for a couple of minutes, folding and stretching the dough
  8. Then shape into rolls, free-form loaf or tinned loaf and leave (covered by a tea towel again) to rise until doubled in size (60-90 min)
  9. Bake at 200C
  10. Bake 25-30 min for rolls, 30-35 min for free-form or tinned loaf

 

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Homemade: Wholemeal Bread

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For the past few months I have been making my own bread. Just a simple wholemeal loaf in a rectangular tin to use for toast and sandwiches. This recipe seems to be really reliable. I make it every second or third day and I haven’t had any failures yet. I’ve opted to measure a few of the ingredients in ‘teaspoons’ rather than grams as I find the TMX scales isn’t quite sensitive enough for ingredients like yeast and salt.

IMG_3695

Ingredients

  • 350g lukewarm water – use in 2 lots: 100g and 250g
  • 3tsp dry yeast
  • 20g honey
  • 250g white baker’s flour
  • 250g wholemeal flour
  • 2tsp pink salt

Method

I use a 450g rectangular loaf tin which I bought from All About Bread. It measures approx. 12cm wide and 27cm long.

  1. Place 100g water, yeast and honey in TMX
  2. Blitz 5 sec, Sp 7 with MC on
  3. Leave for 5min with TMX lid and MC on to allow yeast to activate
  4. Open TMX and see mixture has risen and bubbled
  5. Add both flours then salt (it is important to avoid the salt touching the yeast so put flour in first)
  6. Mix 5 sec, Sp 7
  7. Pour in 250g water and Knead with lid in closed position for 2 min
  8. Place dough in large bowl and leave in a warm place covered with a tea towel. Allow to prove for 60-90 minutes
  9. After proving pre heat oven to 220C
  10. Punch air out of the dough and knead by hand on a floured bench for 5 min. Alternately pop the dough back in cleaned TMX and knead with lid in closed position for 2 min
  11. Place kneaded dough in loaf tin, cover with tea towel and allow to prove for a further 60-90 minutes
  12. Bake for 20-25 min
  13. Turn out onto a cooling rack and check bread is cooked by tapping on the bottom of the loaf. It should sound hollow. If not, pop back in the oven for 5 min and check again

Kneaded dough ready for 1st prove Dough in tin ready for 2nd prove Dough risen in tin and ready to bake IMG_3689

I keep any stale bread or uneaten heels in the freezer then blitz to make wholemeal breadcrumbs

Have a look at Thermomix Tips for how to clean the dough off the TMX bowl & blades easily

Feeding the Funky Bunch: Little Fruit Buns

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Using the Hot Cross Bun recipe from the EDC, I made these Little Fruit Buns (I just left off the crosses!) for a friend’s birthday brunch today. Enjoyed by kids and grown-ups alike, they were an absolute winner. The sticky sugar syrup glaze made them just a little bit fancy.

The dough comes together very easily and is a breeze to work with. After leaving to prove for an hour in a warm spot, I simply snipped off small portions of dough with my kitchen scissors, roughly rolled them into balls and placed them a centimetre apart on lined baking trays. I then left them to prove a second time for 15 minutes, baked 12 min at 220C and brushed with sugar syrup while still hot. Yummo! My girls are particularly excited that there are a few left over to have tomorrow. I haven’t tried freezing these, but I’d say it would work well. I’ll be whipping up another batch next week to freeze for school lunch boxes.

 

Feeding the Funky Bunch: Tandoori Chicken & Naan Bread

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The other night I decided to have a crack at Tandoori Chicken and Naan from scratch. After a bit of searching on the web I found my way to Tenina’s site. If you haven’t heard of this lady, she was the first official recipe developer for Thermomix in Australia and she has also done a lot of work for Thermomix’s parent company Vorwerk. She has numerous cookbooks and apps for Thermomix and all the recipes I’ve tried to date have worked really well. The Naan Bread Recipe below is from her website and the Tandoori Chicken Recipe is from Tenina’s Dinner Spinner App.

To make this for dinner, it is best to plan ahead a little. You need to make your Naan Bread dough first and leave to prove for 2 hours. Immediately after making the dough, clean your TMX bowl and make the Tandoori Marinade. Leave the chicken to marinade while your dough is proving. Come back later to cook the naan and chicken, have some rice cooking and veggies steaming in the TMX, and dinner is done.

Naan Bread

This Naan Bread is absolutely delicious and the most authentic tasting Naan I’ve had that hasn’t been cooked in a Tandoor. Ideally you want to cook it on a very hot pizza stone or in an electric pizza oven with pizza stone. The recipe makes enough for 8-10 Naan breads. I kept some dough overnight in an airtight container (use one with room for the dough to continue to rise) and cooked it the next day for the kids after school snack. It kept really well and still tasted delicious. Tenina says on her site that she froze it for a few days then defrosted, allowed to prove and then cooked with excellent results. 

Ingredients:

  • 220g milk
  • 1 egg lightly beaten
  • 2 tbsp olive oil (can use ghee to be authentic)
  • 80g Greek style plain yoghurt
  • 2 tsp instant yeast
  • 550-600g bakers flour
  • 1/2 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt

Method:

  1. Combine milk, egg, oil, yoghurt and yeast in Thermomix bowl and blend 3sec, Sp 7
  2. Warm for 3 min, 50C, Sp 2
  3. Add flour, salt, sugar, baking powder to Thermomix bowl
  4. Knead for 3 min (closed lid position)
  5. Add a little more warm milk if the dough does not come together
  6. Place into a large oiled bowl, cover tightly with plastic wrap and leave to rise for up to 2 hours
  7. Preheat Pizza stone to at least 200ºC
  8. Turn dough onto floured surface and knead by hand until smooth
  9. Divide dough equally into approx  100g per portion
  10. Roll out to 1/2 cm thickness. Stretch by hand into a tear shape
  11. Place onto hot Pizza stone for approx 5-8 minutes
  12. You should not have to turn them over
  13. Serve immediately with toppings of choice

Tandoori Chicken

So many tandoori chicken recipes that I have looked at include ‘3 tbs of tandoori paste’, which pretty much negates the point of making it yourself from scratch. This recipe is completely comprised of ingredients from your pantry, no pre-made paste from the shop. It is brilliant if you have the time to marinate the chicken for a few hours but still tastes mighty good if you don’t plan ahead far enough for that.

Ingredients:

  • 1tbs cumin seeds
  • 1tbs coriander seeds
  • 1tsp black peppercorns
  • 3tbs paprika
  • 1tbs cayenne pepper
  • 2tbs turmeric
  • 2 cloves garlic
  • 2 red chillies
  • 100g onion
  • 2tbs olive oil (I used rice bran oil)
  • 15g ginger
  • 30g lime juice
  • 70g tomato paste
  • 80g greek yoghurt
  • 6 chicken marylands (drumsticks with thighs attached)

Method:

  1. Pre heat oven or grill to 200C or have griddle pan ready if frying
  2. Place cumin, coriander, peppercorns, paprika, cayenne & turmeric in TMX bowl and dry roast 10min, Varoma temp, Sp 2
  3. Mill for 1 min, Sp 10 – a good trick when milling spices in the TMX is to place a single sheet of paper towel across the top of the open TMX then secure the lid over the paper towel. When you mill the spices you can easily shake them off the paper towel into the TMX bowl rather than having heaps stuck in the lid and seal.
  4. Add all remaining ingredients except chicken and blend 10 sec, Sp 4. Scrape down and repeat.
  5. Place chicken in a large baking dish and slash skin in large diagonal strips. Rub tandoori mixture into skin and allow to marinate for 3 hours
  6. Grill or bake chicken for 20-30 minutes or until cooked through, or cook on hot griddle pan

Homemade: Garlic, Herb & Cheese Bread

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Thank you, thank you to my friend G for her method of making this delicious bread. So simple and so tasty.

For the bread dough, simply make the pizza dough that I have posted on this blog. Allow the dough to prove for 40-60 minutes.

Meanwhile place 3 cloves crushed garlic and 2 tablespoons of chopped fresh flat-leaf parsley in 1/4 cup olive oil to infuse. Pre-heat the oven to 180C.

Once the dough has proved, punch it to knock out all the air and turn onto a lightly floured bench. Knead by hand for 5 minutes or put it back in your TMX and knead (closed lid position) for 1 min 30 sec.

 


Flatten the dough a bit by hand to a rectangular shape and roll out to approx 2cm thickness. Spread your rectangle with the garlic & herb oil then sprinkle over 1/4 cup grated cheese.

Roll up your dough like a long swiss roll and gently flatten with your hands.

Using kitchen scissors or a sharp knife slice into three lengthways and plait. You should end up with some of the dough with the infused oil and grated cheese facing outwards and some tucked inside the loaf.

Place your plaited loaf on a baking tray with a baking sheet or greasproof paper underneath. Cover with a clean tea towel and leave to prove a second time for 40-60 minutes.

Bake for 12-15 minutes at 180C. This bread is absolutely amazing fresh from the oven but is also delicious the next day in your family’s lunch boxes. Yum!

Homemade: Wholemeal Fruit Bread

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I recently tried my hand at making my own fruit bread. It was absolutely delicious – the kids had two slices each with breakfast!

Ingredients

  • 15g fresh or dried yeast
  • 15g honey
  • 300-350ml warm water or buttermilk
  • Water and buttermilk weigh 1:1 so 350ml of water or buttermilk equals 350g when weighed in the TMX.
  • If your buttermilk is cold from the fridge, simply pour into TMX first and warm for 3min, 50C, Sp 1. Then pour out into a jug ready to use for your dough.
  • 250g wholemeal flour
  • 250g semolina flour
  • 15g pink salt
  • 1tsp mixed spice
  • 1tsp ground cinnamon
  • 180g mixed dried fruit (loaf pictured was 120g sultanas, 30g currants, 30g cranberries)
  • extra flour and semolina flour mixed together for dusting

Method

  1. Place yeast, honey and half the warm water or buttermilk in TMX
  2. Mix 5 sec, Sp 7 with MC in place
  3. Leave in TMX for 5 min to allow yeast to react
  4. Add flours, mixed spice, cinnamon, then salt  and mix 5 sec, Sp 7
  5. Set TMX to closed lid position and knead for 1-2 min while slowly pouring in remaining water or buttermilk
  6. Add dried fruit and mix 10 sec, Sp 5
  7. Turn dough out onto floured bench or into large bowl with a handful of flour in the bottom
  8. Knead by hand for 30 seconds then leave to prove in a warm, draft-free spot for at least 40 minutes
  9. Punch dough to release the air, then turn out onto floured bench or leave in large bowl, sprinkle with a little flour and knead well for 3 minutes
  10. Place dough in lightly greased loaf tin and prove a second time for 90 minutes
  11. Bake at 220C for 20-25 min
  12. You can brush the top of the fruit loaf with milk before baking or with a sugar syrup when it’s hot from the oven to add to the delicious crust

I like to turn my oven onto 100C for 5 min then switch off and put dough in there to prove. I place the dough in a large, lightly oiled bowl and place a tea towel across the top to stop any drafts.

Little People: Lunchbox Legends

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Lunchboxes. The constant challenge of parents around the world. How to keep your kids lunch boxes (and your own lunch boxes!) delicious and healthy. I’ll continue to add links to this page each time I post a recipe that is suitable for tucking in a lunchbox to make it that little bit more interesting and tasty.

  • Sun-Dried Tomato & Spinach Frittatas : these frittatas freeze really well. Simply place in a container or snap-lock bag and freeze until needed. I often pop them in my kids lunch boxes frozen and they defrost perfectly in time for lunch. 
  • Jam Buttons: delicious little old-fashioned biscuits
  • Happy Crackers : replace processed crackers with your own homemade healthy, delicious crackers
  • Zucchini Quiche: this quiche  freezes really well. Simply place in a container or snap-lock bag and freeze until needed. I often pop them in my kids lunch boxes frozen and they defrost perfectly in time for lunch. 
  • Chocolate Magic Bean Cake: delicious and nutritious, great for the lunchbox, afternoon tea or a birthday party
  • Sausage Rolls: Healthy, homemade sausage rolls packed with veggies
  • Wholemeal Fruit Bread: Great fresh or toasted for breakfast or a snack. I slice and freeze mine so that it is quick and easy to toast a slice when needed.
  • Garlic, Herb & Cheese Bread: Delicious warm from the oven or in lunch boxes the next day