Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Tuesday, March 14, 2017

Soda Bread Farls #BreadBakers

Perfect for a quick breakfast or snack with a cup of tea, soda bread farls are quick bread “baked” on a stovetop griddle, rather than an oven. They are a traditional part of the Northern Ireland breakfast known as the Ulster Fry.



The word farl is pronounced farrel and derives from the old Scots word fardel, which essentially means “a quarter.” The source of the name becomes apparent when you see to make farls you flatten dough into a circle and cut it into four pieces before cooking.

Soda Bread Farls are very similar in texture to American buttermilk biscuits or British scones. The dough comes together quickly with just flour, baking soda, salt and buttermilk.

For this post, I decided to make what I call an adulterated Ulster Fry to accompany the soda bread farls. Properly, that breakfast would include the farls, of course, plus sausage, bacon, black and white pudding, fried eggs and tomatoes. Mine included sausage, black pudding, fried eggs and mushrooms. Totally delicious and perfect for a long weekend morning. We weren’t hungry again till almost suppertime!

Ingredients – for 4 farls
2 cups or 250g all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup or 240ml buttermilk
Lard or oil for frying (I used bacon drippings.)

Method
Measure the dry ingredient together into a large mixing bowl and whisk to combine. This aerates the flour and takes the place of sifting.

Pour in the buttermilk and use a firm rubber spatula to mix it in to make a soft dough.



Flour a clean work surface and scrape the dough out on to it.

Flour the top of the dough and your hands and lightly knead the dough. You may have to sprinkle on more flour to keep it from sticking to your surface. Lightly press the dough into a circle about 8 in or 20cm across and about 1/2 in or 1cm thick. Sprinkle on a little more flour and flip the circle over.





Preheat heavy based flat griddle or skillet on medium to low heat.

Flour a sharp knife and cut the dough circle into quarters.



Add a couple of teaspoons of lard (or oil) to the preheated griddle and transfer the farls to the pan when the lard is melted and hot.

Cook the farls for about 3-4 minutes on that first side, watching carefully that they don’t burn.

Add a little more lard or oil and turn the farls over. Cook them for about 10-12 minutes in total, turning regularly so that they cook evenly.



Serve with just butter and jam or as part of a big breakfast.



We loved these! The only thing I’d do differently the next time is to cut the dough circle into eighths instead of quarters, which would change the name I suppose. Don’t think about it too much. Just make them! They "bake" up nicely.


Our Bread Bakers host this month is Wendy from A Day in the Life on the Farm. She challenged us to bake an Irish bread since, of course, St. Patrick’s Day is this week. Who knew there were so many? Check them out!
BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

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Tuesday, January 10, 2017

Honey Oatmeal Bread #BreadBakers

This honey oatmeal bread is baked with all-purpose flour, wholemeal flour and oats, with just enough honey to slightly sweeten it. It has a tender crumb and a crunchy golden crust.


This month my Bread Bakers are here to support your efforts to eat healthier, if indeed, you are making an effort. I know there are a lot of people who make resolutions of such things this time of year. You might well be one of them. Here’s what I can promise you, even if you are not: The Bread Bakers are a talented, creative group. The breads they bake will be delicious, whatever the theme.

Our host today is Pavani from Cook’s Hideout and so "healthy breads" for January is her chosen theme. Since my co-creator of Bread Bakers stepped down a few months ago, Pavani has been a big help behind the scenes and I am grateful to her for stepping forward to take the first month of 2017. In fact, thanks to lots of members volunteering to host, we’ve got some great themes coming up for you this year! Stay tuned for February when we will take on pancakes.

Perhaps this could be the year you start baking homemade bread! Think about it. This may be a much easier resolution to keep than most. You can start with this easy honey oatmeal bread.

Ingredients
1/4 cup or 60ml warm water
2 teaspoons active dried yeast
1/4 cup or 60ml honey
1 cup or 240ml milk
2 tablespoons unsalted butter, plus extra for greasing the bowl/pan
2 - 2 1/2 cups or 250- 312g flour
1 cup or 120g wholemeal bread flour
3/4 cups or 70g oats - quick cooking, but not instant
1 1/2 teaspoons salt

Optional - to decorate before baking:
2 tablespoons runny honey
2 tablespoons rolled oats

Method
Honey has antibacterial properties and, depending on how the honey was processed, these might kill your yeast. So we start this bread by proofing our yeast in a bowl with the warm water and a generous heaping teaspoon of the honey. If it bubbles and foams after a few minutes, you are good to go. (And you don’t have to do this step with that particular jar of honey again. It’s safe for future baking.)



Note: This recipe can be made by hand, however, the dough is fairly slack so kneading it will be a sticky challenge.

In a microwave-proof measuring jug, heat your milk and butter until the butter just melts. Allow to cool until warm. Pour in the rest of the honey. It will sink to the bottom so stir until the honey has dissolved into the milk.

In the bowl of your stand mixer, add the yeast mixture to 2 cups or 250g of the all-purpose flour, the wholemeal flour, the oatmeal and salt.



Pour in the milk/butter/honey liquid and mix until it comes together as a soft dough.



Switch to the bread hook and knead for about 5-7 minutes or until the dough becomes smooth and elastic. Add the extra flour, as needed, by the teaspoonful as it kneads. I ended up using about half of the additional flour for this particular loaf.

Form the dough into a ball. Use a little butter to grease the bowl, moving the dough ball around the bowl as you butter. Cover, put in a warm place and leave to rise until doubled, about 45 minutes or one hour.



Line a standard bread pan with parchment paper or grease it liberally with more butter. My pan is not in the best condition so I always choose the parchment paper route.

Punch the dough down and give it a few more turns of kneading. Form it into a log and put it in your prepared loaf pan.



Leave to rise in a warm place until doubled again, another 45 minutes or 1 hour. Towards the end of the rising time, preheat your oven to 350°F or 180°C, placing an iron skillet or other heavy cooking pan on the bottom shelf.

Boil your kettle with about 2 cups or 480ml water.

Once the dough has risen sufficiently, drizzle it with the extra honey and sprinkle on the rolled oats.




Put the loaf pan on the middle shelf in the oven and pour the hot water into the heated skillet or baking pan on the bottom shelf. Quickly close the oven so the steam does not escape.

Bake the loaf for about 40-45 minutes or until it’s brown all over and cooked through. If you have a instant read thermometer, the internal temperature should be 200°F or 93°C for an enriched bread made with milk and butter. If your loaf is browning too fast, cover it lightly with a tent of foil.



Remove from the oven and allow to cool before slicing.



Enjoy!




Check out the Healthy Breads that our fellow Bread Bakers have baked this month:
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient.


BreadBakers

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Tuesday, December 13, 2016

Cranberry Sweet Rolls #BreadBakers

Cranberries are the darling of this season, showing up in savory and sweet recipes. (For those of us who can't get Florida Strawberries!) They add both sweetness and a welcome tart bite to these cranberry sweet rolls. Perfect for Christmas morning. Or any morning, really.


If you’ve been reading this space for a while, you might remember that I started Bread Bakers with my friend and fellow blogger Renee at Magnolia Days in September of 2014. As a group, we've been baking bread and growing like a good sourdough starter ever since. Twelve bakers took part in that first group event. This month, more than two years on, we have 16 delicious sweet yeast breads to share with you. Some months we’ve had 29 or 30 but I’m happy with 20 in a busy month like December.

Part of our Bread Bakers blurb talks about members taking turns choosing the theme or main ingredient and hosting the event each month. Because everyone is so willing to step forward, I haven’t actually hosted for ages, just played a supporting role to whoever was in charge. This month I’m stepping in to host! Our theme was chosen by Laura of Baking in Pyjamas who unfortunately had to drop out this month. I am delighted to fill in.

My cranberry sweet rolls are a seasonal take on cinnamon rolls, but with a buttery enriched dough and homemade cranberry filling. Make sure to follow my instructions to set aside a little of the filling for topping as well. That bright red on top makes them even more festive. If you want to enjoy these freshly baked for breakfast, follow the alternative instructions for the second proofing.

Don't forget to scroll down and check out all the other sweet yeast breads we’ve baked for you this month, perfect for the holiday season.

Ingredients
For the enriched dough:
1/2 cup or 120ml warm water
2 tablespoons sugar
1 envelope fast-acting yeast (1/4 oz or 7g)
1 1/2 cups or 190g all-purpose flour, plus extra for rolling out the dough
1/2 teaspoon salt
1/4 cup or 57g butter, very soft but not melted

For the filling:
3/4 cup or 150g sugar
1/4 cup or 60ml water
1/4 cup or 60ml fresh orange juice
Zest of 1/2 orange (save other half for decoration)
2 cups or 210g fresh or frozen cranberries

For the glaze:
3/4 cup or 95g powdered sugar, sifted
3-4 teaspoons milk

Method
Make the filling first so it has time to cool:
In a large saucepan, bring sugar, water, orange juice and cranberries to a boil. Cook, uncovered, until cranberries begin to pop, just a few minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and set aside to cool.



Line the bottom of an 9 in or 23cm round baking pan with baking parchment.

To make the dough: Place the water, sugar, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Let the mixture rest for a few minutes to activate the yeast.

Add in the flour and salt. Mix well until a soft dough forms. Keep your mixer on medium speed and add in the butter a tablespoon or so at a time, mixing until the butter is incorporated each time.



Cover the bowl with some cling film or a damp towel and set aside to rest for 15 minutes. With rapid rise yeast, this rest takes the place of the first full proofing. This quite a soft dough.


On a lightly floured work surface, roll out the dough to a rectangle about 12x15in or 31x38cm.



Spread all but about 1/4 cup or 75g of the filling on the dough rectangle, going all the way to the sides but leaving a bit empty at the end. Save the balance for decoration.



Roll the dough up as tightly as you can manage, jellyroll style, ending at the empty end so it can seal itself as you finish the roll. Cut the roll into six equal pieces.



Place the cut rolls into your prepared pan.

Cover with cling film and set in a warm place to rise for 45 minutes to 1 hour, or until doubled in size. (Alternatively, if you want to bake fresh for breakfast in the morning, you can now put the sweet rolls in the refrigerator to rise more slowly overnight. Take them out in the next day and put them in a warm place until they come to room temperature, then preheat your oven.)



When the last rise time is almost up, preheat your oven to 350°F or 180°C.

Bake for about 25-30 minutes or until the tops are golden.



Remove from the oven and leave to cool before adding the glaze.

To make the glaze, add the milk by teaspoons to the powdered sugar, stirring well in between, until you reach a good drizzling consistency.

Drizzle the glaze over the cooled cranberry sweet rolls. Add dollops of the reserved cranberry filling in between. Sprinkle with the remaining orange zest.



Enjoy!

Check out all the great sweet yeast breads!

BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Pin it!

.

Tuesday, August 9, 2016

Cheese Stuffed Peppadew Stuffed Buns #BreadBakers

Cheese stuffed Peppadew stuffed buns are fluffy with a savory surprise on the inside. They are super easy to make and would be a fun addition to your holiday meal or summer barbecue.


My neighborhood grocery store has a decent deli counter for such a small place. You can walk all the way around it, cheeses on one side, whole smoked turkey breasts and salami, etc. for slicing on another side, along with hot and cold prepared dishes sold by weight. My favorite side by far offers a colorful assortment of marinated stuff: olives, baby octopus, roasted artichoke hearts, lemons, anchovies and peppers, just to name a few.

Even the tasty Peppadews come in three versions, filled with Parmesan, feta or blue cheese. This month my Bread Bakers are creating delicious breads with peppers and it occurred to me that a festive Peppadew peeking from within a soft bun would be a very good idea. I was not wrong.

This recipe is adapted from one on the King Arthur website, meant to make 24 relatively quick yeasty dinner rolls.

Ingredients
1 tablespoon + 1 teaspoon yeast, instant preferred
2 tablespoons butter
1 tablespoon sugar
1/4 cup or 60ml warm water
1 cup or 240ml warm milk
3 to 3 1/2 cups or 375- 440g all-purpose flour
1 teaspoon salt
1 teaspoon olive oil
12 cheese stuffed Peppadews

Method
Measure the yeast, butter and sugar into a large mixing bowl or into the bowl of your stand mixer. Add in the warm water and milk and set aside for 6 to 8 minutes or until you see foam forming in the bowl. If you don’t see the yeast foaming, throw the whole thing out and go and buy some new yeast.

Add the salt and 2 1/2 cups or 312g of the flour to the bowl and mix in well. It’s going to be quite wet still.



If you are using a stand mixer, switch over to the dough hook and add a tablespoon of flour at a time with the mixer running, until you have a soft dough. Otherwise, add it and mix in with a wooden spoon.

Knead with the machine or by hand until the dough is smooth and elastic. Make a ball with the dough and drizzle the olive oil into your bowl.

Put the dough ball back in and turn it around a couple of times to coat with oil. Cover the bowl with some cling film or a damp cloth and set in a warm place for 20 minutes.

Lay a couple of layers of paper towels out on a small plate and line the stuffed Peppadews up to drain, first cheese side down, then cheese side up. You don’t want to lose your cheese filling, just to get rid of most of the marinating oil.



Bonus: Use the marinating oil that’s left behind in your deli container as a salad dressing, mixed with a little lime or lemon juice.

Turn the dough out onto a lightly floured surface and cut it into 12 equal pieces. You can, of course, eyeball this but I have a digital scale I love so I weigh the whole dough ball, then divide by 12 to figure out how big each piece should be and weigh the bits as I cut them off.

Roll your dough pieces into balls.

Use a rolling pin to roll each ball into a circle and place a stuffed Peppadew cheese side down on the circle.



Gather up the sides of the dough circle and pinch them together to enclose the pepper securely.



Put the bun pinched side down on your baking pan. Which means, that the Peppadew is cheese side up again inside the bun. I lined my baking pan with a silicone mat but you could also use baking parchment.

Continue rolling and filling and pinching until all 12 buns are done.



Cover the baking pan lightly with cling film and allow to rise at room temperature for about 20 minutes. (Assuming your room temperature isn’t too cold – if you are baking in the dead of winter and your house is cold, find a warm spot to leave them.)

Preheat your oven to 350°F or 180°F.

Bake the buns for about 20-25 minutes or until they are nicely risen and golden brown all over.



Remove from the oven and allow to cool. If you choose to serve these warm, keep in mind that the Peppadew and cheese will be very hot and might burn you as you bite into them.



Enjoy!

Many thanks to our host this month, Sue of Palatable Pastime. I know folks who grow their own peppers are enjoying an abundant crop this time of year so I’m sure they’ll welcome our creative recipes for using those peppers up. Check them out!

BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.


.

Tuesday, May 10, 2016

Feta Olive Knots #BreadBakers

Feta olive knots are made with salty feta cheese and olives baked in a soft dough, making them the perfect accompaniment to any meal. 

This month our Bread Bakers group is being hosted by Deepti of Baking Yummies. She’s challenged us to bake rolls so make sure you scroll down to see the link list of all the lovely dough, both sweet and savory, that we’ve kneaded, shaped and baked for you today.

In my growing up family, we often had rolls at big family dinners for Thanksgiving or Christmas but they were more than likely those bake and serve ones that come in their own little foil baking pans. Man, I loved those things. All soft and buttery and melt in your mouth. I liked to mash them into small balls so they became almost like dough again and nibble on them.

I’m a grown up now and my tastes have changed. Not that I would reject a soft white roll, but I’m looking for something a little stronger in flavor, something that can stand up to a tasty bowl of soup, for instance. These feta olive knots are perfect! The feta gives the dough a little tang and each bite with an olive delivers a small burst of saltiness.

Ingredients 
1/2 teaspoon active dry yeast
1/2 teaspoon sugar
3/4 cup or 180ml warm water
About 2 3/4 cups or 345g all-purpose flour start with 2 1/2 or 312g
1/2 teaspoon salt
1 3/4 oz or 50g feta
1 egg yolk (save white for brushing on rolls)
1/2 cup or 70g pitted, sliced olives (color of your choice)
Olive oil for bowl

For glaze:
1 egg white
1 tablespoon water

Method
Put the warm water in a bowl with the yeast and sugar and leave to prove. The yeast should turn foamy if it’s active. If not, go buy some more yeast and start again.

Assuming you’ve got foam in your bowl, add in the 2 1/2 cups or 312g of the flour and the salt. You can knead by hand but this will be easier with a dough hook if you have a stand mixer.

Add in the crumbled feta and keep kneading with the dough hook until it’s incorporated.



Now add the egg yolk and knead again with the dough hook until it is incorporated. It's kind of like adding butter to brioche dough or eggs to choux pastry. These ingredients loosen the dough and it looks like they'll never mix in. Just keep mixing and they do!



Turn your dough out onto a floured surface and knead for a few good turns by hand, adding just a little more of the flour if necessary.

Press the dough out into a rectangle and spread the sliced olives all over it.

Worst rectangle ever. I straightened it out after I took the photo, I promise. 


Fold one third in from the right and then fold the other third in from the left. Turn the dough so it is horizontal to you again, and press it out slightly. Repeat folding it over in thirds.



Make one more turn so it is horizontal to you and press it out again. Repeat folding it over in thirds. In other words, you are going to do the "fold, fold, turn" three times. The olives should be fairly evenly distributed by now.

Oil your mixing bowl and put the ball of dough in. Turn it over to coat with oil. Set aside in warm place until doubled in size, about 45 minutes.



Punch the dough down and turn it out onto a floured surface.

Cut it in quarters and then cut each quarter in three equal pieces to make 12 rolls. Roll each piece out until it’s about 8 inches or 21cm long. Cross the ends of each piece and tuck one end through the loop.



Place the knots on baking pan lined with parchment or a silicone mat. Whisk the egg white with the water and use a pastry brush to glaze the knots.



Leave in a warm place to rest for about 15-20 minutes and preheat your oven to 375°F or 190°C.

Bake in your preheated oven 18-22 minutes or until they are puffy and lightly browned all over.



Remove from the oven and leave to cool a little before serving.



Enjoy!



Such beautiful rolls, we've baked for you this month!
BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.


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