Tag: bread

Uncategorized

Jalapēno Cornbread with Honey Glaze

by Karen ClaassenLeave a Comment on Jalapēno Cornbread with Honey Glaze
Jalapēno Cornbread with Honey Glaze

250ml flour
250ml cornmeal/maize meal
60ml sugar
15ml baking powder
2,5ml salt
250ml buttermilk
60g butter, melted
2 eggs
250ml corn kernels
3-4 pickled jalapeno peppers, chopped
125ml grated cheddar cheese

Honey Glaze:
60ml honey
grated zest of 1 lemon
30ml lemon juice

For the cornbread:
Preheat your oven to 190℃ and line a medium loaf tin with baking paper. Set aside.
Add the flour, cornmeal, sugar, baking powder and salt to a mixing bowl and stir to mix.
Pour the buttermilk, melted butter and eggs into another bowl and whisk together.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Add the corn kernels, peppers and cheese and mix to distribute evenly.
Pour the batter into the prepared loaf tin and spread it out evenly.
Bake in the oven for 35 minutes.

For the Honey Glaze:
Add the honey, lemon zest and juice to a bowl and whisk together.

Remove the cornbread from the oven and allow it to cool for 5 minutes.
Remove the bread from the loaf tin and peel away the baking paper.
Drizzle the glaze over the bread and serve warm.

Uncategorized

Filled Focaccia

by Karen ClaassenLeave a Comment on Filled Focaccia
Filled Focaccia

500g flour
10g instant yeast
340ml lukewarm water
10ml sugar
10ml salt
20ml olive oil
Chaloner olive crisp
olives
olive oil
6-7 sprigs of fresh rosemary

Pour the lukewarm water into a jug and sprinkle the yeast over.
Add the sugar, salt and olive oil and stir the mixture for 30 seconds.
Add the flour to the bowl of a stand mixer fitted with the dough hook.
Turn the mixer on to a low speed and pour in the yeast mixture.
Once the mixture comes together as a dough, turn the mixer to medium speed and knead for 4 minutes. until you have a smooth, elastic dough.
Lightly oil a clean mixing bowl and place the dough in it. Cover with a damp cloth and leave to prove for an hour or until doubled in size.
Preheat your oven to 180℃.
Knock the dough back by kneading it by hand for 2 minutes.
Divide the dough into two equal pieces and roll each into a circle of more-or-less the same size.
Push the tips of your fingers into the circles so that it forms indents in the dough.
Drizzle some chilli crisp over the dough and dot it with olives.
Place one disc on top of the other and then place it on a baking sheet lined with baking paper.
Stick the rosemary sprigs into the focaccia and drizzle generously with olive oil.
Cover the bread loosely with a kitchen towel and set aside for 15 minutes.
Bake the focaccia in the oven for 25 minutes.

Screenshot

Uncategorized

Cinnamon Rolls

by Karen ClaassenLeave a Comment on Cinnamon Rolls
Cinnamon Rolls

125ml milk
5ml instant yeast
5ml sugar
830ml flour
7,5ml baking powder
7,5ml salt
190ml yoghurt
1 egg

Cinnamon paste:
113g butter, melted
310ml brown sugar
30ml ground cinnamon
a pinch of salt

Icing:
30ml cream cheese, room temperature
1,2ml almond extract
1,2ml vanilla
a pinch of salt
250ml icing sugar, sifted
30ml milk

Warm the milk until tepid and pour it into a small bowl.
Sprinkle the yeast and sugar over, stir to dissolve and set aside until bubbly.
Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the dough hook and mix together.
Add the yoghurt and egg to a small bowl and whisk together.
Add the milk mixture and yoghurt mixture to the mixing bowl and mix on medium speed until a ball of dough forms.
Place the dough in an oiled mixing bowl, cover with a tea towel and leave to rise for about 2 hours.
Lightly oil a clean work surface. Roll the dough on the oiled surface until it is a large rectangle.
Mix the butter, sugar, cinnamon and salt in a bowl and spread it evenly over the dough rectangle – spread it right to the edges.
Roll the long side of the dough up and cut rolls from it: divide the roll in half; divide the two half in half; etc.
Grease a 22cm round cake tin and place the rolls cut side up in it. Cover and set aside to rise for an hour or refrigerate overnight.
Preheat your oven to 190℃.
Bake the rolls for 25 minutes before removing and placing it on a cooling rack.
Add the cream cheese, almond essence, vanilla and salt to a small bowl and whisk together.
Now add the icing sugar and stir through.
Add the milk a little at a time so that the mixture is thick.
Drizzle the icing over the rolls while warm.

Uncategorized

Chimichurri Focaccia

by Karen ClaassenLeave a Comment on Chimichurri Focaccia
Chimichurri Focaccia

340ml lukewarm water
10g instant yeast
10ml sugar
10ml salt
20ml olive oil
500g flour
Chimichurri Sauce:
60ml olive oil
15ml red wine vinegar
60ml finely chopped parsley
2 cloves of garlic, minced
5ml thyme leaves
2,5ml salt

1 onion, sliced into 1,5cm rings

Pour the water into the bowl of a stand mixer fitted with its dough hook.
Sprinkle over the yeast and stir to dissolve. Set aside for 5 minutes.
Add the sugar, salt and olive oil to the bowl with the yeast and stir to dissolve.
Turn the mixer on a low speed and gradually add the flour.
Mix/knead on medium speed for 6 minutes.
Lightly oil a clean mixing bowl, place the dough in it and cover with a damp tea towel.
Set aside to rise for 90 minutes.

For the chimichurri sauce:
Blitz the olive oil, vinegar, parsley, garlic, thyme and salt together.

Preheat your oven to 180℃ and spray a 38cm x 23cm roasting tin with cooking spray.
Place the dough in the tin and evenly spread it out by poking your fingers down into the dough.
Randomly press the onion rings into the focaccia dough, cover with a tea towel and rest for another 15 minutes.
Drizzle the chimichurri over the dough and bake in the oven for 35 minutes.

Uncategorized

Breakfast Pide

by Karen ClaassenLeave a Comment on Breakfast Pide
Breakfast Pide

Bread:
330ml warm water
5ml salt
5ml sugar
10ml instant yeast
750ml bread flour

Filling:
blanched spinach
red onion, sliced
tomato, chopped
grated mozzarella cheese
poached egg
sesame seeds

For the bread:
Add the water, salt, sugar and yeast to the bowl of a stand mixer fitted with the dough hook.
Stir until the sugar has dissolved and leave to stand for 10 minutes.
Add the bread flour and mix on low speed to form a dough.
Turn the speed up to medium and mix/knead for 5 minutes. You will be left with a soft but slightly sticky dough.
Place the dough in a clean, oiled bowl, cover with a clean tea towel and leave to rise for 1-2 hours or until doubled in size.
Preheat your oven to 240℃ and line a baking sheet with baking paper.
Dust a work surface with flour and divide the dough into 6 equal portions.
Roll the dough into a 10cm diameter circle with a rolling pin.
Place the dough rounds on the baking sheet and brush all over with olive oil.
Top the dough with some of the spinach, mozzarella, tomato and red onion, leaving a 1cm border on the outside edge.
Scatter the border of the dough round with sesame seeds and break an egg in the centre.
Bake in the oven for 13 minutes.
Serve warm.

Uncategorized

Biltong Borrelbrood

by Karen ClaassenLeave a Comment on Biltong Borrelbrood
Biltong Borrelbrood

1 sourdough bread
200g cheese spread
100g butter
4 cloves of garlic, minced
80ml parsley, chopped
200g biltong, sliced

Preheat your oven to 180℃.
Place the bread on a wooden board and place a wooden spoon on either side of it, in its length.
Slice the bread on the diagonal, into 1,5cm thick slices WITHOUT slicing through – the wooden spoons should prevent this.
Now turn the bread and slice again so that you are left with squares that are attached at the bottom.
Place the sliced bread on a large piece of aluminium foil and then onto a baking sheet. Set aside.
Add the cheese spread, butter and garlic to a small saucepan and set it over a medium-low heat.
Stir every now and then until the mixture has melted and is amalgamated.
Remove from the heat and stir in the parsley.
Spoon generous amounts of the cheese mixture in between the sliced bread.
Push the biltong slices between the bread squares and cover with the aluminium foil.
Bake in the oven for 30 minutes.
Serve immediately as a casual starter.


Uncategorized

Pull-Apart Bread

by Karen ClaassenLeave a Comment on Pull-Apart Bread
Pull-Apart Bread

300ml milk
30ml butter
10g instant yeast
455g cake flour
80ml sugar
a pinch of salt
2 egg yolks, beaten
2 egg whites, beaten together
about 18 slices of ham
about 18 slices of cheese

Heat the milk and butter so that the butter melts and you are left with a lukewarm mixture.
Sprinkle the yeast on top of the milk and butter mixture, give it a stir and leave to stand for 5 minutes.
Combine the flour, sugar and salt in the bowl of an electric mixer.|Add the yeast mixture and egg yolks too the mixing bowl.
Attach the dough hook and mix for 3 minutes on low speed.
Knead for another 7 minutes until the dough is smooth and elastic.`
Cover the mixing bowl with cling wrap and allow the dough to proof in a warm place until doubled in size.
Turn the dough out onto a work surface and divide into 4 equal parts.
Cover with a damp cloth and allow to rest for 5 minutes.
Line a baking sheet with baking paper.
Preheat your oven to 180℃.
Roll one of the dough pieces into a circle of about 25cm. Place this dough circle onto the baking sheet.
Lay 5/6 slices of cheese over the dough, 5/6 slices of ham and another 5/6 slices of cheese.
Roll the next piece of dough into a circle of more or less the same size as the first.
Place it on top of the first circle.
Cut the dough circles into 16, (do 4, then 8 and then 16).
Take 2 pieces next to each other and make three twists in opposite directions. Keep repeating until all pieces have been twisted.
Cover with cling wrap and leave to proof for 15 minutes.
Repeat the process with the other dough.
Brush the bread with the egg white and bake for 20 minutes until golden.

Uncategorized

Mozzarella Wool Bread

by Karen ClaassenLeave a Comment on Mozzarella Wool Bread
Mozzarella Wool Bread

125ml warm milk
5ml instant yeast
325g flour
45ml sugar
5ml salt
95ml boiling water
30ml butter, room temperature
300g mozzarella cheese
30ml milk

Pour the milk in a bowl and sprinkle the yeast over.
Stir to dissolve and set aside for 10 minutes.
Add the flour, sugar and salt to the bowl of a stand mixer fitted with the dough hook.
Turn the mixer on to a low speed and drizzle in the boiling water.
Mix for 2-3 minutes.
Turn the mixer on medium speed and add the milk and yeast mixture. Mix for another 3 minutes.
Now add the butter a little at a time, with the mixer running on medium-high. Mix/knead for 10 minutes.
Drizzle a few drops of oil in a large bowl , place the dough in it, cover with plastic wrap and stand in a warm place for an hour or until doubled in size.
Take the dough from the bowl and place it on a work surface.
Divide it into 12- 15 equal portions, cover lightly with plastic wrap and rest for 10 minutes.
Grease a 22cm x 22cm dish with butter.
Slice the mozzarella into sticks of 6-8cm x 1cm x1cm.
Now roll the dough to a width of about 10cm x 15cm.
Place a mozzarella stick on it, fold over and then cut the bottom of the pastry into thin strips.
Roll the dough into a log and place in the prepared dish.
Keep going until you have no dough and/or mozzarella left.
Cover with a tea towel and leave to rise for 1 hour.
Preheat your oven to 170℃.
Brush the bread with the milk and bake for 25 minutes.
Remove the wool bread, take it from the dish and serve while warm.


Uncategorized

Wool Bread with Pesto

by Karen ClaassenLeave a Comment on Wool Bread with Pesto
Wool Bread with Pesto

125ml warm milk
5ml instant yeast
625ml flour
45ml sugar
5ml salt
95ml boiling water
30ml butter, room temperature
155ml pesto
30ml milk

Pour the milk into a bowl, sprinkle over the yeast, stir and set aside for 10 minutes.
Add the flour, sugar and salt to the bowl of a stand mixer fitted with the dough hook.
Turn the mixer on a low speed and drizzle in the boiling water.
Mix on medium speed for 2-3 minutes.
Add the yeast mixture and mix on medium speed for another 3 minutes.
Add the butter a little at a time with the machine running.
Mix/knead for 10 minutes.
Lightly oil a clean bowl, place the dough in it, cover with plastic wrap and stand in a warm place for one hour.
Take the dough from the bowl and place it on a work surface.
Gently fold the dough until deflated.
Divide into 5 even portions and roll each into a ball. Cover lightly with plastic wrap and rest on the work surface for 10 minutes.
Grease a 22cm loose-bottom cake tin with butter and line the base with baking paper. Set aside.
Lightly flour a work surface and roll a dough ball into a 20cm long rectangle.
Cut the bottom half into thin strips. (see Photograph beneath)
Spoon 45ml pesto on the half that isn’t cut and spread it out evenly.
Fold a 1cm edge on the sides, over the pesto and roll that section into a log. Roll over the part that are cut into strips.
Repeat this process with the other 4 dough portions.
Place the logs on the outside perimeter of the prepared cake tin.
Cover with plastic wrap and proof in a warm area for 1 hour.
Preheat your oven to 170℃.
Brush the bread with milk and bake for 25 minutes.
Remove from the oven, stand for 10 minutes and remove from the baking tin.
Cool on a wire rack.
The bread is easily broken into portions and is delicious served slightly warm.