enriched bread – My Whisk and I

Pull-Apart Bread

June 11, 2023June 5, 2023by Karen ClaassenLeave a Comment

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.

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Mozzarella Wool Bread

June 3, 2023June 3, 2023by Karen ClaassenLeave a Comment

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.

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Wool Bread with Pesto

May 27, 2023May 20, 2023by Karen ClaassenLeave a Comment

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.

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Easter Celebration Bread

April 9, 2023April 3, 2023by Karen Claassen1 Comment

500ml milk, tepid
250ml x 6 all-purpose flour
30ml sugar
15ml instant yeast
10ml salt
85ml butter, cubed, room temperature

Fit a dough hook on your stand mixer.
Add the milk, 5 x 250ml flour, sugar, yeast and salt to the mixer bowl.
Turn the mixer on a low speed and knead to bring together.
Add enough of the remaining flour to form a soft, workable dough.
Knead for 3 minutes on medium-low speed, until you have a smooth elastic dough.
Add the butter and continue to knead on medium-low speed until the butter is completely incorporated and the dough is smooth, shiny and elastic.
Cover the dough with a tea towel and allow to rise for 60-90 minutes.
Spray a 22cm loose-bottom cake tin with cooking spray and set aside.
Lightly flour a work surface and turn the dough out onto it.
Divide in half.
Shape one half into a 22cm diameter disc and place in the prepared cake tin.
Divide the other half into three equal portions and roll each into a rope about 60cm long.
Now braid the three ropes together and place the braid flat around the edge of the pan, forming a circle.
Trim the ends of the braid so that it “meets” neatly.
Place an uncooked egg in the centre of the circle – this symbolises birth/new life.
Cover the tin with a tea towel and leave to double – it should take about an hour.
Preheat your oven to 180℃.
Place the bread in the oven and bake for 55 minutes.
Remove from the cake tin and cool completely on a wire rack.