Search This Blog

Wednesday, November 3, 2021

Flaxseed honey loaf (medium loaf)

Flaxseed, half broken, lends an interesting texture and light crunch in each mouthful

I needed some distraction and also to empty my pantry before my move. Now is the time to use that  bag of flaxseed residing in the fridge for the longest time.


The dough was slaggy and did not come together as a ball like most bread dough would.If you play with clay, this is about the same sensation when handling it. Roll, fold, no kneading needed.  It needed only 1 rise in a lined baking tray making it a fast recipe.


The loaf turns out soft and moist with good structure.  I cut back on the salt by 3g but would advise against it because it was not as flavorful as I would like.  Go for the full 9g; the honey sort of balances it and takes away the smell of the flax seed.


Credit, adapted from here


Ingredients:

227g lukewarm water

50g olive olive

10g honey

9g salt ( do not reduce )

300g bread flour

40g flaxseed that is partially milled for texture

2 tsp instant yeast


Milk for brushing


Method:

Prepare a Medium baking tray, lined with baking sheet


In a mixer bowl, add the ingredients in the order above.

Knead on low for 15 min.

Dough will be loose and wet. Add 1 tsp (max) to bring most of the dough together. If you are a seasoned baker, omit the 1 tsp of flour mentioned here.

Transfer the slaggy dough to a lightly floured worktop.

Fold into thirds, using a pastry scraper if needed. 

Rotate 90 degrees. Fold into thirds again.


Let the dough rise until the crown reaches the top of the tray.

Preheat the oven to 190C.

Just before baking, brush with milk, generously.

Bake at 190C for 35 minutes.


Transfer the bread on a rack to cool completely before cutting. This prevents the end product from becoming gummy.


Verdict : It is one of the softest and moist loaf. To keep,  precut and freeze. Toast before eating. 




Monday, July 19, 2021

Kolak (Pisang)

 

Kolak (Pisang)


My father’s helper is a multi-talented girl. Not only is she a capable nursing aid, she is also an enthusiastic cook.


Today, she served me a bowl of Indonesian dessert called Kolak. It’s a sweet potato and banana soup dessert but with a slight twist. The overtones of the syrupy soup has a hint of salt and ginger, which gives it a very complex taste that I like.


The original dessert uses coconut milk, but since it is not available, she used milk instead. 


Here’s Trisna’s recipe, all portions adjusted to personal taste :


Ingredients:

Sweet potato, cut to small wedges

Some fresh ginger bits

Bananas, just ripe, cut to thumb size

Milk (Coconut milk)

Sugar, salt


Method:

Combine sweet potato and ginger. Cook in water, sugar.

When the sweet potato is cooked, add banana, milk and salt to taste.

Turn off the heat.

Yummy, hot or cold.


Credit: Eka Trisna


Saturday, June 19, 2021

Cranberry Breadstick



I made these on-the-go bread sticks for days when pandemic measures meant no dining-in anywhere. These lovely sticks have a thin crust, are soft and mildly sweet. The original recipe has a smattering of garlic on it to go with a meal. But since I meant them for breakfast or snack, I added hubby’s favorite dried snack instead.


Makes 10 


Credits : adapted from  Olive Garden


Ingredients:

2 tsp instant yeast + 1 ½ warm water + 2 tbsp caster sugar : combine

4 ½ cups bread flour + 1 pinch of sea salt

30g soft butter 

¼ chopped dried cranberry


Glaze:

Cooking cream

Fine sugar


Method:


Combine yeast, water, sugar. 

Combine flour, salt

When the yeast mix turns frothy, pour it into the center of the flour mixrture.

Start the mixer to knead.

Add butter.

Add cranberries.


Prepare a lined tray.

Remove the dough. Roll out into a rectangle.

Cut out 10 breadsticks, roll to smoothen.

Transfer the breadsticks to the prepared tray. 

Leave to rise for 1 hr.


Glaze with cream.

Sprinkle sugar.


Preheat the oven to 200 C.

Bake the risen bread sticks at 200C for 12 minutes


Cool well before keeping. Sticks are mildly sweet and go well with any thick chowder.




Friday, March 26, 2021

Banana walnut raisin yeasted bread



This is all that was left of yesterday's night baking. Hubby had it for lunch and me,  more as a post lunch snack. This recipe is incredibly soft, rises well and cuts well too.  Most recipes use baking soda but with yeast, it feels more like lunch with a generous layer of olive spread., What can I say, but I would make it again if I have overripe bananas in the house. 


Credits : KingArthurBaking yeasted sandwich bread


Wet:

200g warm milk

1 tsp sea salt flakes

1 tbsp honey

1 del monte banana mashed

50g unsalted butter


Dry:

400g bread flour

2 ¼ tsp instant yeast


Additional:

1 handful walnuts chopped

1 handful black raisins


Method:


Line a 9 x 5 inch tray.

Place milk, salt, honey, banana in the bottom of the mixer.

Mix flour and yeast. Tip  flour yeast mix into the milk mixture.

Knead for 5 mins.

Add additional ingredients (nuts, raisins).

Knead until dough forms a smooth ball.

Shape the dough to a torpedo shape dough.

Transfer the dough to the tray. 

Score deeply into the center of the dough.

Let  dough rise until the dough crowns the tray.

Preheat the oven to 180C.

Bake at 180C for 35 minutes.


Lovely with butter or olive spread.



Wednesday, March 10, 2021

Light Rye bread


The recent instant rye bread was a success considering how quickly it was consumed. Hubby regretted that it did not come with the signature caraway taste so here I am, making it from scratch with seeds and all.


Due to the high protein flour, this bread has a generous rise despite the amount of dark rye flour used. Fluffy and medium density and texture and gives easily on the bread knife without collapsing; what's not to love?


Verdict: Fluffy, mildly sweet and minty. The kind which tastes good even with just olive spread.



Credits : simplyrecipes with adjustments.


In a mixer bowl, combine and stir :

2.5 cups warm water + 16g instant yeast + 1/3 cup brown sugar 


Add in this order over the yeast mixture:

¼ cup olive oil

4 cups bread flour

1 cup wholemeal flour

2 cups dark rye

2 tbsp fennel/caraway seeds

1 tbsp sea salt flakes


Using a dough hook, mix bread mixture on low for 5 minutes.

Increase speed to a notch higher and knead for another 5-10 minutes.

Bread mixture may be shaggy but it is ok.


Transfer the mixture to an oiled bowl with cover.

Proof until volume nearly doubles, about 45 mins in my 30C kitchen.

Prepare a Pullman box, oiled and dusted well ( to spare the grief of a stuck bread)

Roll the dough by pushing back and forth on the worktop until it resembles a mini torpedo. 

Dust generously. 

Transfer the dough to the Pullman.

At this time, I make 3 deep scores on the dough using a very sharp knife.

Let proof until  dough almost reaches the top (about 30 min)


Preheat oven to 180C, with a low baking rack and a shallow tray of water (about 100ml) to create steam.

Mist dough.

Bake in the preheated oven at 180C for 50 minutes.

Bread is ready when it sounds hollow when tapped.


Drop the Pullman on the worktop ( I do this to dislodge the bread from the pan sides).

Gently remove the bread from the box and let cool completely on a rack.