Tag: bread recipe

Wholewheat Quickbread

by Karen ClaassenLeave a Comment on Wholewheat Quickbread
Wholewheat Quickbread

250g wholewheat flour
250g cake flour
5ml bicarbonate of soda
5ml salt
420ml cultured buttermilk
edible food colourant paste if you want to decorate the bread

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Add the two flours, bicarbonate of soda and salt to a mixing bowl.
Pour in the buttermilk and stir the ingredients until it comes together as a dough.
Flour a work surface and tip the dough on it.
Gently roll and fold the dough to form a ball shape – do not knead!!
Place the shaped bread on the prepared baking sheet and dust off the excess flour with a pastry brush.
If you would like to paint on the bread, now is the time. I used a paste colourant that I normally use to colour cake icing. Simply paint directly on the bread and voila!!
Now make two cross cuts in the bread – be careful not to cut straight through.
Cover with a tea towel and allow to rest for 15 minutes – If you are not painting and fiddling, allow the bread 30 minutes.
Bake in the preheated oven for 30 minutes.
Cool the quick bread completely before slicing.

Potato-Cheese Flatbread

by Karen ClaassenLeave a Comment on Potato-Cheese Flatbread
Potato-Cheese Flatbread

Yields two flatbreads

3 potatoes, cooked (about 250 – 350ml cooked potato)
60ml butter
250ml cheese, grated (I use parmesan and cheddar)
5ml salt
5ml garlic salt
15ml chives, chopped
250ml yoghurt
375ml self-raising flour
butter

Mash the cooked potato while it is still warm and mix in the butter, cheese, salt, garlic salt and chives. Set aside to cool.
Add the yoghurt and flour to a bowl and combine.
Knead until you have a smooth ball of dough – add a small amount of flour if the dough is too sticky.
Divide the dough in two balls.
Roll out into a circle of 1cm thickness.
Add half the potato mixture, flatten into a smaller circle and gather the edges of the dough around the filling. Pinch together the dough to seal the potato filling.
Flip the filled dough and gently roll it out to a disk shape that will fit your pan.
Pan-fry on both sides on medium heat, until golden, brushing with melted butter.
Serve the bread warm.

Beetroot Focaccia

by Karen ClaassenLeave a Comment on Beetroot Focaccia
Beetroot Focaccia

4 – 5 beets
340ml water and beetroot-water, lukewarm
10g dry yeast
10ml sugar
10ml salt
20ml olive oil
500g cake flour
100g feta cheese, crumbed
rosemary sprigs
extra olive oil to drizzle

Peel the beetroot and cut it into chunks. Cover with water and cook until a sharp knife easily pierces the beet chunks.
Remove the beetroot from the cooking liquid, but reserve the liquid.
Mash enough of the soft beetroot so that you have 45ml of pulp. (Keep the rest of the cooked beetroot in the refrigerator and add it to a salad).
Measure 340ml of the beetroot water in a jug. If you don’t have enough, fill it to measurement with tap water.
Warm the water so that it is lukewarm.
Add the yeast, sugar and olive oil to the water and stir to dissolve. Set aside.
Add the flour and salt to the bowl of a stand mixer fitted with the dough hook and mix on low speed.
Add the yeast mixture and the 45ml beetroot pulp and turn the mixer to medium speed. Knead for about 4 minutes.
Transfer the dough to an oiled bowl and cover with a clean tea towel. Set aside to rise for 1 -2 hours.

Preheat your oven to 180℃ and spray a 38cm X 25cm baking tray with non-stick spray.
Transfer the dough to the baking tray and gently start spreading it by pushing down on it with the tips of your fingers. Keep pushing and prodding the dough until it fills the entire tray.
Break the feta and spread over the dough.
Add a few sprigs of rosemary and then drizzle a generous amount of olive oil over the dough.
Lightly cover the bread with a plastic bag and allow to rise for about 20 minutes.

Bake the risen bread for 30 minutes.

Yoghurt Quick Bread

by Karen ClaassenLeave a Comment on Yoghurt Quick Bread
Yoghurt Quick Bread

Easy, healthy and delicious!

250ml wholewheat flour
250ml cake flour
125ml sugar
7,5ml baking powder
2,5ml bicarbonate of soda
2,5ml salt
15ml each of sesame, poppy and sunflower seeds
250ml greek yoghurt
1 egg
62ml vegetable oil

Preheat your oven to 180℃ and grease a standard 23cm X 13cm loaf pan.
Add the wholewheat flour, cake flour, sugar, baking powder, bicarbonate of soda, salt and seeds to a mixing bowl and mix through with a whisk.
Add the yoghurt, egg and vegetable oil to a wide-mouthed jug and whisk together.
Pour the liquid ingredients in to the dry ingredients and stir through with a spatula until all the flour has been incorporated and you are left with a shaggy, wet batter.
Scrape the batter into the prepared loaf pan and pat it down into the corners.
Bake the loaf for 50 minutes or until a toothpick inserted into the centre of the loaf, comes out clean.
Take the bread from the oven and cool in the pan for 15 minutes before turning it out.
Allow to cool completely before slicing.

No-Knead Olive Bread

by Karen ClaassenLeave a Comment on No-Knead Olive Bread
No-Knead Olive Bread

This bread involves absolutely no kneading or fussing and I guarantee you that it will be one of THE best olive breads you have ever tasted.

360g bread flour
1,2ml instant yeast
10ml salt
310ml tepid water
250ml olives, stoned and sliced in half

Add the flour, yeast and salt to a large mixing bowl.
Pour the water into the bowl and mix.
Add the olives to the dough mixture and make sure they are evenly distribute – squish them with your hands.
Cover the bowl with a tea towel and leave at room temperature to rest for about 18 hours.

Flour a working surface and scrape the dough onto it.
Form the dough into a ball shape and place it onto a square of baking paper. Cover with a tea towel and allow to rest for another hour.

Preheat your oven as well as a dutch oven to 230℃. (A dutch oven is simply a cast iron pot with a tight-fitting lid)
Once the oven temperature is reached, remove the dutch oven and lift the bread in the paper, into the dutch oven. Replace the lid of the dutch oven and immediately place the bread into the oven.
Bake for 30 minutes, remove the lid of the dutch oven and bake for another 25 minutes.
Take the bread from the oven an cool for about ten minutes before removing it from the dutch oven.
Cool the bread completely before slicing.