Archive for the ‘bread’ Category

>Country White Bread

>
A while back, I posted here that I have found my bread recipe, that is, whole wheat honey bread recipe. However, it seemed that it is “too healthy” for Rad to enjoy. Thus, yet again, I found myself trying another recipe. So I went back to cookingbread.com and tried their recipe for country white bread. I was not disappointed. And what`s more, Rad liked it! The recipe is good for two 5×9 loaf bread but as I only have the smaller loaf pan, I was able to make 4 small loaves out of the dough. (I froze half of it for use later). This is good because there are only 2 mouths to feed here and 1 small loaf is gone in just one sitting so, that`s about 4 meals or 6 snacks. And like I said, although buying bread is, time-wise, the easiest and most practical way, nothing beats the satisfaction of baking your own bread. My bread turned out better this time because, I had Rad to knead it till it was smooth and elastic (I don`t have the strength or the patience LOL). It is indeed a “fairly heavy bread” with “a wonderful creamy color and soft texture”. I followed the instructions to the dot so if you want to try it yourself, visit the site`s illustrated procedure here. Mangantayon!

>Whole Wheat Honey Bread

>
In the wake of the intensity 6.5 earthquake last Monday, Rad and I went shopping for some supplies. We have decided to again, revive our “earthquake” emergency bag. Funny how fear motivates one to finally get everything ready. Shizuoka City has been waiting for the Tokai earthquake for more than 30 years now and although, the city/prefecture prides itself as being ready for that great big quake, it pays to be ready, personally too. But this is not a blog about earthquake, so….


While we were shopping, I asked Rad to pick some bread for breakfast but he refused saying, “Why should we buy bread when now you can make it yourself already?”. Needless to say, there`s that added pressure to have a newly baked bread available always. And so, despite my resolve to stay away from the oven for a while till I finish my papers, I once again, have to do some experiment.

I got this recipe from allrecipes.com .

Ingredients:

  • 2 cups warm water (about 45 degrees celsius)
  • 1 tbsp active dry yeast
  • 1/3 cup honey
  • 2 cups whole wheat flour
  • 1 tsp salt
  • 1/3 cup vegetable oil
  • 5 cups all-purpose flour

Directions:
Dissolve yeast in warm water. Add honey and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 – 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn several times in the bowl to coat the surface of the dough and cover with damp cloth (I used a wrap). Let rise in a warm place until doubled in bulk, about 45 minutes.

Punch down the dough. Shape into two loaves, and place into two well greased loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.

Bake at preheated 190 degrees Celsius oven for 25-30 minutes.

I only used 1 1/2 cups of whole wheat flour so I adjusted the all-purpose flour. I also used 1 cup milk in lieu of one cup of water. I just liked the idea of having milk in my bread. I followed the directions to the letter except that, I left the dough to rise for about 4 hours because I had an appointment. When I came back, it really rose! and overflowed! Tehehehee

The recipe said that it can make two 9 x 5 in-loaf breads but I only had 2 small loaf pans I use for my quickbreads. So I used another round pan. The dough in the round pan, I mixed in raisins as per Rad`s request. I also put some lemon-sugar glaze because it looked so dry but even without the glaze, it would still taste great. It is a bit bland which is really good for bread to be used for sandwiches but I think adding honey up to 1/2 cup won`t hurt. I am quite thankful that I finally found a bread recipe which actually gave me the loaf bread that I wanted. It is quite an easy basic bread recipe with so many possibilities. This would surely become a weekly activity.

>Pan De Coco and Hot Cross Buns

>


I wanted to try making pan de coco for a long time now but I couldn`t decide on which dough recipe to use. Kusina ni Manang suggested any sweet bread dough while CafeNilson recommended the challah dough, which, I can`t do because I don’t have the book. It crossed my mind to just do my Honey Soft Dinner Buns but I wanted to try a new bread recipe so finally, I went back to CookingBread. com and settled on their Hot Cross Buns recipe.


Ingredients:

Dough:

  • 1 1/2 cups buttermilk (I used plain milk)
  • 1/4 cup melted butter (I used salad oil)
  • 2 eggs (beaten)
  • 1/2 cup brown sugar (I used 1/4 cup honey)
  • 3 1/2 – 4 cups bread flour
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 tbsp marmalade (for glaze)
Coconut Filling:

  • 3-4 tbsp brown sugar
  • 3 tablespoon dessicated coconut
  • water

Directions: (most of the following was copied and pasted from Cookingbread.com and edited according to what I really did.)

Heat milk to lukewarm, be sure to stir continually. Pour into a large bowl. Add in sugar, oil and eggs, mix with a wooden spoon. In a separate bowl add 1 cup of flour, cinnamon, nutmeg, salt and yeast. Stir with a wire whisk till well blended. Add dry ingredients to the liquid mixture. Stir with a wooden spoon till smooth. Add in another cup of flour and beat for 2 minutes. Continue to add flour slowly, till the dough comes together. Pour out onto a lightly floured surface and continue to knead for 8 minutes. You may not need all the flour. You want the dough to be on the sticky side rather then the dry side. The dough will become smooth and elastic. Add a little oil to a clean bowl add the dough. Cover with plastic wrap and let rise for about 2-3 hours. Punch down the dough. Allow the dough to rest for 20 minutes. Pour out the dough and shape into a log, cut dough in half. Cut each half into 6 pieces, for 12 pieces. Shape into balls and place onto the parchment paper . Cover with plastic wrap and allow to rise till double in size.

Mix the ingredients for the coconut filling and heat for a while until the the sugar has been dissolved and integrated with the coconut but not fully caramelized. Put the coconut filling and bake in preheated 180C oven for 30-35 minutes or until golden brown. Remove from oven and glaze with your favorite jam or marmalade. I did mine with orange marmalade.


Half of the dough, I made into the Hot Cross Buns.

Paste for the crosses:

  • 1 tablespoons flour
  • 1/4 teaspoon powder sugar
  • 1-2 tablespoons water

After buns have risen. Mix the ingredients for the paste to make the crosses. Place paste into a zip-lock bag and cut the tip off. Squeeze the paste on top of the buns to make the cross. Bake in a preheated 350 degree oven for bake 30-35 minutes or until golden brown. Remove from oven and heat apricot jam or marmalade in the microwave strain out the lumps and brush the tops of the buns.

The original recipe called for raisins and cranberries to be kneaded in the dough. I`ll reserve that for another time.

>Pineapple Orange Muffin Bread

>
It is a slow Saturday. Despite the very nice weather, I wasn`t able to go out. I am really feeling lethargic. So I spent the whole afternoon doing the laundry, thinking what to cook, what to do with my paper and watching the old Willy Wonka musical, in that order.


I checked what`s in my stock and just searched on the internet using the ingredients. I have pineapple and all ingredients for a cake plus orange marmalade so here it is, I got this recipe from Fruittart.

Ingredients:
  • 1 can crushed pineapple (I used about 5 pineapple rings and crushed it for 2 secs using blender)
  • 1 1/4 c. flour
  • 1/4 c packed brown sugar
  • 2 tbsp baking powder
  • 1/2 t salt
  • 2 eggs, slightly beaten
  • 3/4 c. milk
  • 3 tbsp melted butter or margarine (I used 3 tbsp salad oil)
  • 1/2 c chopped walnuts (I used almonds)
  • 2 t grated orange peel (I used 2 tsp orange marmalade)

Directions:

Drain pineapple.
In a large bowl, combine flour, sugar, baking powder and salt.
In another bowl, beat egg, add milk, melted butter, pineapple, orange peel and nuts.
Mix the liquid mixture into the dry mixture. Bake at 400F for 15 to 20 mins. Serve warm.

I didn`t drain the pineapple. I figured a bit of juice won`t hurt. And it didn`t. One thing I regret though is not adding more pineapple and more orange marmalade. But it turned out well. I put some glaze on it too immediately after the oven buzzed. The glaze was just 2-3 tbsp of pineapple juice and brown sugar.

I called it bread coz I still don`t have muffin molders. I`m afraid there won`t be anything left for tomorrow`s breakfast. Rad loves it!


>Soft Honey Dinner Buns

>

After a week full of sweets (cakes and cookies), I started getting worried of our sugar and cholesterol level. I wanted to bake something, which doesn’t require a cup of sugar or lots of butter. Even if I was using zero-cholesterol, 50%-off calorie-butter. And I am seriously trying not to include eggs in our food. And so as my Sis at Cells, Orange, suggested, I ventured to the world of baking bread. And my, is she right! It is indeed very exhilarating and more fulfilling!

This soft honey dinner buns recipe is from Cookingbread.com. It is very easy and they have a step-by-step illustrated procedure. It only cooks for 15 minutes tops, plus, it involves no eggs and instead of shortening, I just put an additional 2 tablespoons of butter. I used raisins, sesame seeds and cheese as filling or topping. And they are best served hot.

I have always bought this kind of bread from the supermarket because both Rad and I love the soft texture and they are really very nice for breakfast sandwiches (despite its name). I`ll do it again tomorrow and perhaps I will be able to come out with nicer shapes. Mangantayon!