dailybread – My Whisk and I

500ml flour
15ml sugar
7,5ml baking powder
2,5ml bicarbonate of soda
2,5ml salt
250ml buttermilk
1 egg
62ml vegetable oil
200g mature cheddar cheese, grated
150g biltong, sliced and chopped

Preheat your oven to 180℃ and line a 22cm x 12cm loaf tin with baking paper.
Add the flour, sugar, baking powder, bicarbonate of soda and salt to a large mixing bowl and whisk together.
Add the buttermilk, egg and vegetable oil to a jug and whisk together.
Pour the liquid ingredients into the dry ingredients.
Stir with a spatula until you can’t see any dry flour.
Add the cheddar and biltong and stir really well so that the ingredients are distributed evenly.
Spoon into the prepared loaf tin and level out the top.
Bake in the oven for 50 minutes.
Cool the bread in the baking tin for 15 minutes.
Remove from the tin and cool completely on a cooling rack before slicing.

These rolls are a cheat’s version of the French pain au chocolat – less work and equal taste. Makes 12 rolls.

325g bread flour
3,7ml salt
150ml milk
40g butter
10g instant yeast
35ml sugar
1 egg
80g chocolate, chopped
Eggwash: 1 egg + 15ml water, whisked together

Spray a 12-hole muffin tin with cooking spray.
Add the flour and salt to the bowl of a stand mixer fitted with the dough hook.
Warm the milk until tepid and pour it into a mixing bowl.
Add the butter, yeast and sugar to the milk and stir until the butter has melted.
Add the egg and whisk together.
Turn the mixer on a low speed and add the liquids. The dough will be VERY sticky!
Turn the mixer to medium speed and knead for 6 minutes. You want a dough that is soft, smooth and elastic.
Place the dough in an oiled mixing bowl and cover with a clean tea towel. Set aside to proof for 90 minutes.
Lightly dust a work surface with flour and roll the dough to a large rectangle.
Sprinkle the chopped chocolate over the length, in the centre.

Now fold the sides over so that you have a dough layer, chocolate layer and another 2 dough layers.
Roll the folded dough with a rolling pin so that the chocolate bits roll into the dough.
Divide and cut the dough into 12 equal pieces.
Cut each piece into 3, keeping the top attached.
Plait the dough and then roll up each plaited piece and place it in a muffin hole.
Cover the muffin tin with a tea towel and allow to proof for 20 minutes.
Preheat your oven to 180℃.
Brush the rolls with the egg wash and bake for 20 minutes.
Serve slightly warm with a cup of coffee.

Tag: dailybread

Biltong Quickbread

Chocolate Rolls