Tag Archives: Buttermilk

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

 

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.

Homemade: Butter & Buttermilk

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If you haven’t made your own butter in the thermomix yet, you should definitely give it a try. After making my first batch a few months ago I just couldn’t go back to store-bought butter and have made mine from scratch ever since. Homemade butter tastes better and has a nicer texture, I know exactly what’s in it and it saves me money. Plus it literally takes less than 5 minutes to go from taking the carton of cream out of the fridge to popping your homemade butter into a container.

You need to buy pure cream with at least 35% fat to make butter. Don’t buy thickened cream as it has additives to thicken it. 600ml of cream will make approximately 265g of butter plus 180-200ml buttermilk.

The instructions for making butter are in the front of the EDC. Here’s how I like to make it:

  1. Place butterfly in TMX
  2. Pour in cream
  3. Beat on Sp 4 (1 min 30 sec – 3 min) until cream turns into butter – you will hear the change from liquid cream to thickened cream to a loud clunky sound as the lump of butter is being whipped around
  4. Take lid off TMX, remove butterfly and place basket inside TMX over butter
  5. Strain off buttermilk – save this for other baking, it makes great scones and bread (simply replace water in bread recipes with buttermilk)
  6. Add 500ml cold water (from the fridge) to the butter in TMX
  7. Beat 10 sec, Sp 4
  8. Use basket to strain off rinsing water into the sink
  9. Add 1/2 tsp pink salt and beat 5 sec, Sp 4
  10. Pour any remaining liquid down the drain (it tends to be salty) and lift out butter with your hands
  11. Squeeze out as much moisture as possible by hand or use a clean chux, muslin cloth or good quality paper towel (wrap around the butter and gently squeeze)
  12. Will keep for 1 week in an air tight container or freeze for future use

If you’re replacing the water in your bread recipe with buttermilk, note the following:

  • Water and buttermilk weigh 1:1 so 350ml of water or buttermilk is 350g when weighed in the TMX.
  • If your buttermilk is cold from the fridge, simply pour into TMX first and warm for 4min, 37C, Sp 2. Then pour out into a jug ready to use for your dough.

Homemade: Pizza Dough

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I have made this pizza dough many, many times and it is fantastic. Easy to make, delicious to eat and, as a bonus, quite tolerant of young children kneading and rolling the life out of it before turning it into butterfly shaped pizza complete with little dough antennae!

It is  a Jamie Oliver Recipe from his first book The Naked Chef which I have converted for the Thermomix. To allow for proving time it’s a good idea to make the dough first then prep all your pizza toppings while it rises. This recipe makes enough for 6-8 thin crust pizzas. If you want to make more dough, do it in 2 lots as the thermomix can’t handle doubling this recipe.

Ingredients

  • 15g fresh or dried yeast
  • 15g honey
  • 300-350ml warm water
  • Water weighs 1:1 so 350ml of water is 350g of water
  • 250g white baker’s flour
  • 250g semolina flour
  • 15g pink salt
  • extra flour and semolina flour mixed together for dusting

Method

  1. Place yeast, honey and half the warm water 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 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
  6. Turn dough out onto floured bench or into large bowl with a handful of flour in the bottom
  7. Knead by hand for 30 seconds then leave to prove in a warm, draft-free spot for at least 40 minutes

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.