Pal de sal (Revisit)

Planned a gourmet burger for a friend who dropped by over the weekend. This means the bun also must be homemade too right? Was thinking of a bun recipe when I recalled having great success with this lovely bread. For recipe pls mosey over to Jude's blog.

Here are some pictures (when you bake bread, there is always plenty of time, he he he).

Final product.

Prior to baking.

A peek inside!

Panettone bread and butter pudding

Great recipe if you have leftover panettone (MW gave me this great idea when we visited her place last year).

But actually I didn't have any leftovers. Instead, I started stocking up some on Boxing Day - they get marked down at least 50%, so its a great buy!! ;p

M was got rather excited when I told her what I was planing to make. She told me that when she was a very small girl, her nanny made the yummiest bread and butter pudding ever. Its practically impossible to compete with a cherished memory and can only hope to dish out something nice.



Ingredients


250g panettone or bread
2 eggs
142g double cream
225g milk
1/2 vanilla stick
2 tbsp caster sugar
icing sugar for dusting
2 tbsp raisins/sultanas or any other dried fruits like apricots, cranberries, dates, dark chocolate chips, etc. or nuts (optional)

Method:

1. Preheat oven to 160 degrees.

2. Slice bread into bread chunks, butter one side and lightly toast them under the broiler. Note that sweet bread browns faster so do not let them burn!

3. Bring milk and cream with vanilla stick and seeds scraped out to a low boil and set aside to cool. If you want to add in some raisins/sultanas, soak them into vanilla solution to plump up a bit.

4. Grease dish with some butter.

5. Whisk egg with caster sugar and then stir in vanilla solution.

6. Arrange bread onto buttered dish, scatter raisins/currents (if using) and pour custard liquid into dish.

7. Bake for 40-45 min until centre is slightly wobbly in hot water bath.

8. Dust a little icing sugar and serve with some vanilla ice-cream or extra cream, if desired.

I don't actually like bread and butter pudding as I find those served at buffet rather odd tasting but couldn't help having a second serve of this. It was very scrumptious and totally satisfying. Actually used a 50% bread mixture of wholemeal bread. It was a good pairing as the panettone bread (I scattered these at the top) was very sweet and flavourful (can really taste the rum flavoured fruits).

MP was hoping that I'd make this again real soon. Told him we will have to wait until next Xmas as that is when panettone are usually in season when panettone and sold in stores.

Fresh Tomato and Basil Bread

First bread for the year 2010 proved to be an interesting one.

Had some leftover basil and tomatoes from Xmas lunch and decided to put them too good use by baking a vegetable bread.

Imagine the heavenly flavours of ripe tomatoes, fresh garden basil, sweet red onions and garlic...all combined in a freshly baked loaf of bread!! Love all 3 of these ingredients and knew even before I started it would be a very aromatic bread and glad I was not proven wrong. Let's just say it smelt absolutely divine while baking in the oven. Was contemplating adding in some bacon, now that would have been a meal complete itself!!

Great with a little butter or dipped with extra virgin olive oil. We finally ate it with some cold ham and it was awesome. Made me regret for not doubling the recipe in the first place!

B-U-T kneading in the tomato & basil ingredients proved to be a rather tacky exercise and my hand was covered with soft sticky dough.

Recalled Richard Bertinet wise tip not to give up no matter how sticky the dough gets, just continue to knead and it will all come together in the end. It was tough ignoring the mess as more dough seemed to wanna stay on my hands instead of the dough itself. Resist the urge to clean or wipe your hands - its not easy to have 'clean hands' baking bread, persist and....yes, it did and will come come together in the end *phew :) *

Recipe by J.Shapter

Veggie mix

100g plum tomato, skinned, de-seeded and cut into cubes
1 small onion, sliced
2-3 cloves garlic, minced
1 tbsp basil, minced finely

1. Cook onion and garlic with some olive oil on a frying pan for few minutes until onion is light golden in colour.
2. Add tomatoes and cook for another 3 minutes until slightly softened.


3. Place cooked mixture into a sieve and with the back of the spoon, gently extract the vegetable juices and reserve for later use.


4. Set aside cooked vegetables for later use.

Bread dough

1/2 tsp dried yeast
250g bread flour
1 tsp sugar
1/2 tsp salt
240g liquid (mixture of reserved vegetable liquid (refer to above), water and 1 tsp tomato paste) Freshly cracked black pepper

5. Combine mixture together and knead for 15-20 min until you get a soft pliable dough.
6. Knead in cooked vegetables and basil. You may need extra flour if dough is too moist when you incorporate the vegetable mixture.

7. Shape dough into a loaf or bartard. You can also add a few slashes before baking (I forgot mine and thought I'd go for a dimple instead but it got a little lost after it 'bloomed' in the oven).

8. Set aside covered and rest for 1 hour.
9. Glaze top of bread with mixture of egg yolk and water or milk.
10. Bake in preheated oven of 200 degrees for 30-45 min.

Bench notes – for a larger loaf, you can double the recipe.

Its been a while but am sharing this yummy bread for yeastspotting hosted by dear Susan of WildYeast!

Baba gounash and Pita bread

Made this a while back.

I just love baba gounash and made some with Jude's recipe.

Use the Japanese round brinjals if you can, not the skinny light purple ones (which I am told are ideal for curries).

Baba gounash are best eaten with pita bread. Will post the pita bread recipe later. They are pretty fast and easy to make compared to other bread recipes.

REMEMBER to roll them out thinly before baking them....

....otherwise you will NOT GET 'POCKETS' in your pita bread!! Confirmed this in my 2nd attempt (no pix) when the dough were rolled thinly before baking them and got pockets!!

No 'pocket's on my first attempt but nonetheless they were fantastic with the dip (accompanied with a glass of wine)!!!

If you can't wait for me to type up the pita bread recipe, you can also refer to Jude's recipe here. She also includes valuable TIPS on getting 'pockets' which I hope she doesn't mind me reiterating here.

• To get the pockets in your pita, let the dough form a skin to help trap steam and puff the dough into balls. After dividing, form the pieces of dough into tight balls, pinching the bottom to seal. Rest for at least 15 minutes to relax the gluten, roll into thin rounds, and let the disks rest undisturbed for another 15 minutes before baking.
  
• Roll the dough thinly, at most 1/8-inch thick. Let the dough rest for 10-15 minutes to relax the gluten if it keeps springing back into shape.
  
• Try to get the dough as round as possible so it can puff into a ball more readily. Liberally dust the counter and rolling pin with flour to prevent sticking and help the dough spread out more evenly."

Cranberry Sweet Bread

Wasn’t feeling well over the weekend. Was told to avoid consuming rice, that bread would be best.

Was trying to ‘cheer’ myself up with a simple and soft tasty homemade bread. Actually wanted something crusty but couldn't remember the recipe.

Ingredients
1 tsp yeast
480g flour
2 tbsp milk powder
2 tbsp brown sugar
1 tsp cinnamon (or other spices if you prefer)
250g water
1 tsp salt
80g fruits/nuts (more if you prefer)

Method

1. Mix and knead all ingredients in the bread machine (except for salt and fruits/nuts).


2. After 5 min, add in salt and continue to knead for another 15 min before adding in the fruits/nuts.


3. Rest covered dough for 1 hour. Knead lightly before shaping them into desired shape.




Proof dough for another 1.5 hours or until double in volume.


4. Bake in a pre-heated oven at 190 degrees for 35-40 min.

Great with a spot of butter/ jam!

Btw, reason for the upside down bread was because I forgot to adjust the settling back and left the grill on so the tops were slightly burned!! Still good since the baked bread was so tall.

Don't believe me??? See the blacken tops, what a waste but still good ha ha ha

Dates & Walnuts Red Wine Bread

This is my adaptation to the earlier Red Wine Walnut Bread recipe.

Since KB and family are back in town visiting family, decided to whip up a bread for them. Ha ha ha...hope they don't mind this rather odd and humble offering afterall his wife and SIL are good bakers in their own right.

The date adds a slight sweetness to the slightly dense bread, common texture using wholemeal flour.

Ingredients

6g yeast
300g bread flour
150g wholemeal flour
188g red wine + water to make total 300g
3 tbsp olive oil
1 tsp salt (scant)
200g walnut, lightly roasted and chopped
80g dates, chopped

Method:

1. Mix all ingredients except salt, fruits and nuts.
2. Knead for 5 min before adding salt.
3. Last 5 min of kneading time (total about 10-15min), add fruits and nuts.
4. Rest for 50 min covered.
5. Divide and roll into desired bread shape. Cover and rest for 1 hour or at least double in size.
   
   
6. Lightly dust the top of bread with flour and make criss-cross cuts in it with a knife.
7. Bake in pre-heated oven at 200 degrees for 30-35 min or until base of bread sounds hollow when you tap.
   

With this recipe, you can either make one big loaf or two smaller ones.

4 zee luv of bread – Carrot bread

Its been a LONG time since I baked bread and I do miss it. While baking bread can really test one’s patience especially with the long proofing and resting time but really, nothing beats the reward of feasting on homemade bread (without the preservatives)! What more the intoxicating smell of freshly baked bread!?

Recipe adapted from Alex Goh


408g bread flour
17g caster sugar
1/4 tsp salt
1.5 tbsp milk powder
2 tsp yeast (scant)
180g water
18g honey
27g butter
40g carrot, finely chopped

Method:

1. Boil chopped carrot with water for 5 min, strain and set aside carrot and water for later use when cooled.
   
2. Mix in yeast, flour, sugar, milk powder, honey, carrot and water until form a rough dough.
   
3. Knead for 3 min then add salt and then after 5 min add butter.
   
4. Knead dough for 15 min until dough is smooth and elastic. Rest covered dough for 50 min.
   
5. Lightly knead and divide them into equal balls. Rest for 10 min before shaping them into mini bartards or one large one. Proof dough covered for 1.5 hours or until double in volume.
   
6. Bake in 200C degrees pre-heated oven for 30 - 25 min or until based of bread sounds hollow when tapped.

Note that the above bread was baked using a bread machine using steps 1 to 3.

Verdict – bread was soft and good with a very slight hint of carrot. My dad was happy with it and said it tasted better than the commercially bought ones (given by my aunt). Ha ha, think he was just being sweet.

For comparison only, the commercially bought carrot bread.

I’ll probably give this another go but this time with some added wholemeal flour for fibre!

Feta Cheese and Black Olive Loaf

This is another easy quick bread will a full olive aroma and flavour. I have tired this recipe before and it was really tasty. In fact, my family polished it off rather quickly, within a day I think.

Actually this is a backdated post as I attempted to make a xmas wreath bread for my friend's xmas party as I remembered her son loves olives.

Erm my 'holiday' wreath look didn't turn out as well as I thought it would be because I didn't roll out the dough thinly enough before the final proof! I was actually aiming for the look suggested by artisanbreadin5.

Actually you do not have to be a olive lover to enjoy this bread. In fact M who usually avoid olives had no complaint with this bread, except that I didn't bake one for the house!

Adapted recipe from J.Shapter

130g water
210g bread flour
25g wholemeal flour
3g milk powder
1/2 tsp salt (scant)
1 tsp sugar
40g black olives, sliced thickly
40g fetta, crumbled
1/4 tsp yeast
1 tbsp olive oil for brushing

Method:

1. Combine and knead all ingredients (except for the olive, feta and oil) until you have a smooth pliable dough, about 15 min.
2. Fold into the dough black olives and fetta.
3. Cover and rest for 60 min.
4. After resting, roll into desired shape (I prefer a bartard) and rest for another 1.5 hours or until double in volume.
5. Brush a little olive oil before baking the bread in pre-heated oven of 190 degrees.
6. Bake bread for 35 - 40 min or until golden brown.
7. Take baked bread and cool on wire rack. You may if you wish brush any leftover olive oil over baked bread.

Here is another snap shot, this time a slice full of olives!!

This bread is a great as a starter or snack. I'm gonna submit this yummy bread for yeastspotting hosted by Susan of WildYeast! Do drop by her site for more other yummy bread munchies!

Soft & Fluffy Chocolate Babka

Notice this sweet bread recipe here. The chocolate veins running through the bread caught my attention. Just loved the marbled swirls.

My chocolate swirls/veins were not so defined, that is because I didn't roll out the dough thinly enough. Fortunately that didn't affect the overall taste - only the 'look' ;)

This recipe may look a little tedious but believe me it is worth all the effort!! This bread is really soft and airy. I just love tearing and munching layer by layer!

The texture of the bread is almost brioche-like, though not as rich or buttery. As you are using grated chocolate, the taste of the chocolate will not be so intense.

Adapted recipe

For the dough
174g milk
74g caster sugar (reduced from the original recipe because sugar is sprinkled for the chocolate filling)
8g instant yeast
446g bread flour
2 eggs
1 egg yolk
1 tsp vanilla extract
3/4 scant tsp salt
140g butter, room temperature

For egg wash
1 egg yolk mix with 1 tbsp cream or milk

For chocolate filling
Some soften butter, grated dark chocolate, sugar and dash of cinnamon (to suit your taste)

Method:

1. Mix all ingredients for the dough except the salt and butter.
2. After 4 min, add in the salt and continue to knead.
3. After 10 min add in all the butter. The dough may get a little messy/slushy, don't worry, persist and continue to knead the dough. After about a further 10 min, the dough will come together and the final dough will be satin like.
   
   
   


4. Rest dough for about 1.5 – 2 hours.
   
   
   


5. Roll dough out (the dough will feel very light and airy, like thousands of tiny bubbles - a good sign that the bread will be very fluffy!!).
6. Spread some softened butter, leaving a 1/2 inch border around. Brush some egg wash on the border. Sprinkle some grated chocolate, sugar and cinnamon.
   
   
   


7. Roll dough into a log, starting on the longest end.
8. Pinch ends together firmly to form a ring.
   
   


9. Place dough into greased cake pan. As an option, you can toss in some sliced almonds at bottom of your greased cake pan.
   
   
   
10. Proof dough for 1.5 hours or double in volume. Alternatively let dough rise in pans in refrigerator for 8 – 12 hours, bring to room temperature 3-4 hours before baking.
11. Brush the top with a little egg wash before baking.
12. Bake in preheated oven at 175 degrees for about 40 min. Don a tent if the top browns too quickly. Note that you may have to play with top and bottom heat for the last 20 min to ensure that the bread browns evenly, even inside the tin.
13. Leave baked bread in tin for about 10 min before removing and transferring to cool completely on rack.
    
    

Looks like a HUGE funny hat huh?

This recipe yields quite a large and high loaf. On hindsight, I should have divided the dough into 2 after the 1st rest. Underestimated the size of my bundt tin - thought it would be big enough! Never mind, the important thing is that it turned out well.

I really enjoyed this soft and fluffy bread and will definitely be making more of this yummy bread to share with my friends and family. Will also be submitting it for yeast spotting @ WildYeast.

Bench notes - Do not be afraid to roll the dough out thinner! (refer to step 6 above)

Rum-soaked Fruity Nut Bread

What did I do on New Year's Day?? I contemplated lazing in bed and watch DVDs but then the thought of freshly baked bread slap me out of my laziness.

Its sad but true, I may have huge panda eyes but I'm happy BAKING BREAD!! :)

I couldn't help it. Being a public holiday and no plans (think my friends were probably recovering from last night's late party), I finally had some free time. The thought of jostling with the crowd at the shopping mall didn't appeal.

Since I had some leftover fruits macerated with rum (from my earlier fruit panettone bake), I thought I'd use them to make another festive bread.

This is bread is another inspiration from Jude. As usual, her beautiful pictures perked my attention. It also helped that this recipe is pretty straight forward.


Adapted recipe

298g bread flour
28g caster sugar
1/4 tsp salt
6g instant yeast
1 tsp lemon extract
66g eggs
79g milk
19g unsalted butter
40g water, room temp
175g macerated mixture of cranberries, raisins and sultanas with rum or any alcohol of your taste (or orange juice or tea)
60g toasted and coarsely chopped walnuts

For egg wash -1 whisked egg mixed with a 1 tsp vanilla extract and 1 tbsp brown sugar

1. Mix all ingredients except the fruits, nuts and salt.
2. After 3 min, knead in the salt.
3. Continue to knead dough for 15 min until pliable and passes the window pane test.
4. Knead in gently the fruits and nuts until it is evenly incorporated.
5. Cover and rest dough at room temperature for 2 hours.
   
   
6. Shape dough as desired. I braided mine. On hindsight, perhaps I should have opted for the challah double-decker braid - would have looked more impressive. Whatever shape you fancy, the more important thing is that it must taste as good as it looks!! Ha ha
   
   
7. Glaze the braided bread with egg wash and proof for 1.5 hours or until double in size.
8. Glaze again with rest of egg wash before putting into the oven.
9. Bake in preheated oven at 165 degrees for about 35 - 40 min.
10. Cool baked bread on rack for about 1 hour.
    
    

The bread was lovely to munch and I must say, slightly addictive (maybe its the rum??) as the crust was lightly crusted and the interior - well, full of nuts and fruits. The taste of rum wasn't too obvious even though the fruits were macerated for more than 2 weeks. Next time I'll experiment with Tia Maria or Kahlua!!!

A great bread for tea or well, any time of the day!

Easy Wholemeal Red Wine Walnut Bread

Initially spied this beautiful reddish bread pictured at Susan's YeastSpotting.

Fell in love with the unique and wonderful colour. Though the entire post including recipe was in French, Sandra was kind enough to let me know that she adapted her recipe from this webpage.

Been waiting for an opportunity to try this. So FINALLY, we had some leftover red wine (which is not so often these days) *I quickly grabbed some and set it aside for this recipe!!*.

This bread has "a big walnut flavour. The bread is moist, tender, purple crumb studded with walnut and encased in a tender crust." With such an enticing opening by Dan Leopard, what are you waiting for? Ha ha

Original recipe

200g strong white flour
100g strong wholemeal flour
1 tsp fine sea salt
1 sachet easy-blend yeast
1 glass red wine (125ml), plus water to make 200ml [can substitute for ribena] I suppose you can substitute with white wine too but you'll miss out on the unique purple crumb then!]
50g whole toasted walnuts, plus 100g coarsely chopped
2 tbsp olive oil

1. Mix all ingredients together except the nuts and salt.


2. Knead for a few minute until the mixture comes together before adding the salt.


3. Knead dough for about 15 min or until dough is pliable. Mix in nuts.
   
4. Cover and proof for 1 hour.
   
   
5. Shape dough into a bartard and rest for 1.5 hour or until double in size.
   
   


6. Bake in preheated oven at 180 degrees for 40 min. Note that you may have to don a tent especially if the bread browns too fast.


7. Leave on rack to cool for about 2 hours.
   
   

M really loves this bread and can practically finish the whole loaf by herself. In her own words, the bread is very 'comforting' and addictive!!

The bread is nice eaten unadulterated with butter or any spreads. While resting and proofing the dough, the smell of red wine was rather strong but don't worry, it will almost dissipate as the bread bakes. The walnuts adds a lovely light texture to the bread.

Since I've tried this bread twice with success, I'll post it for yeast spotting @ WildYeast. Tks again to Sandra for introducing this wonderful recipe and intoxicating bread!

If you have any leftover red wine from the festive celebrations, why don't you give this ago - its a fairly simple bread with a BIG nutty flavour.