gevulde brood – My Whisk and I

Breakfast Pide

July 20, 2023May 17, 2023by Karen ClaassenLeave a Comment

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.

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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.