Recipe Mama

Bread August 10, 2009

Filed under: bread,Extras & Side Dishes — obsidian @ 12:11 am
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Ingredients:
2 cups warm water
2 tb dried yeast
2 tb sugar
2 tb olive oil
1 tsp salt
1 cup wholemeal plain flour
3 cups bread flour (or plain flour)
1 cup wholegrain mix (see note)

Method:
Pour the water into a large bowl. I actually boil the kettle while I get everything organised and use 1 cup boiling water and 1 cup cold tap water to make water that is warm. The bread recipe I use suggests using hot tap water but you should never consume water from the hot tap!).  Sprinkle the yeast and sugar into this, give it a stir and leave it for 10 mins.

Then stir in the wholemeal flour, the oil and salt. Add the wholegrain mix and the remaining flour, a cup at a time, mixing well. Turn this out onto a floured bench and knead for 10 mins. You will need to add more flour as it gets sticky.  Then lightly oil the bowl you mixed it in, and the surface of the bread, cover the bowl with plastic wrap (I use one of those shower-cap looking things), and put it somewhere warm to rise for an hour. After an hour, knead it again. Then put it into a breadtin and cover it again, leaving it in the warm place to rise for half an hour.  (I use the top of our heater, which is nice and warm, you could turn the oven onto as low as it will go and leave the door open a bit if you have nowhere else warm to put it).  Once risen, slash the top (this apparently lets it rise better), and you could sprinkle it with sesame or poppy seeds if you wish, or some wholegrains.  Bake at 180ºC for about 30 mins, until the bread is browned and sounds hollow.

You aren’t supposed to cut into warm bread because it can ruin the texture, but it’s so damned hard not to!!!  if you like warm fresh bread (and who doesn’t!), you can do what we sometimes do, and use a smaller loaf tin for the loaf of bread (since it goes stale fairly quickly anyway, if you don’t use bread that much it’s a waste making a whole loaf), and make a couple of extra small loaves using teeny loaf tins, so we can eat the small loaves when they come out of the oven – because you have to test your bread worked…. yes indeed….quality control or something……several sample tests… just to be sure!…….(with butter slathered on)….. nom nom!

note: I buy a wholegrain mixture for adding to bread, that has rye, barley, corn, linseed and oats in it – and I often use a little over half a cup of this and the rest of the cup of crushed linseeds, or I use a full cup of the wholegrain mix.

recipe from here – http://20yearchallenge.blogspot.com/2008/10/basic-bread-recipe.html

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Wholegrain Cheese & Ham Rolls August 9, 2009

Filed under: bread,Extras & Side Dishes,For Kids,Lunch,Soups — obsidian @ 11:55 pm
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cheesehambun

This is a flavoured bread, using this bread recipe as a base.

Ingredients:
2 cups warm water
2 tb dried yeast
2 tb sugar
2 tb olive oil
1 tsp salt
1 cup wholemeal plain flour
3 cups bread flour (or plain flour)
1 cup wholegrain mix (see note)
1 cup grated cheese
1/2 cup finely chopped ham
2 tb chives

Method:
Pour the water into a large bowl. I actually boil the kettle while I get everything organised and use 1 cup boiling water and 1 cup cold tap water to make water that is warm. The bread recipe I use suggests using hot tap water but you should never consume water from the hot tap!). Sprinkle the yeast and sugar into this, give it a stir and leave it for 10 mins.

Then stir in the wholemeal flour, the oil and salt. Add the chives and wholegrain mix. Add the remaining flour, a cup at a time, mixing well. Turn this out onto a floured bench and knead for 10 mins.  You will need to add more flour as it gets sticky.  Then lightly oil the bowl you mixed it in, and the surface of the bread, cover the bowl with plastic wrap (I use one of those shower-cap looking things), and put it somewhere warm to rise for an hour. After an hour, knead it again. Then spread it out and sprinkle the cheese and ham over it, fold and knead it to mix this through. Form into golf-ball sized balls and place them on a baking tray about 1cm apart if you would like a “pull-apart” type loaf, where the buns are connected but you can pull them off… or about 3cm apart for separate ones. You can sprinkle some more ham over the top if you like. Bake at 180ºC for about 15-20 mins, until the bread is browned and sounds hollow.

Goes nicely with soup or for a picnic. If taking on a picnic, try to time it so they come out of the oven just before you leave, then wrap them in a clean teatowel and put them in an insulated container to keep warm.

note: I buy a wholegrain mixture for adding to bread, that has rye, barley, corn, linseed and oats in it – and I often use a little over half a cup of this and the rest of the cup of crushed linseeds, or I use a full cup of the wholegrain mix.

 

Bread December 13, 2008

Filed under: Extras & Side Dishes,Pies & Bakes - Savoury — obsidian @ 5:19 am
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There is a bread tutorial with pictures here

http://www.aussieslivingsimply.com.au

And a tortilla one here
http://www.aussieslivingsimply.com.au

 

Tuna & Olive Bread November 18, 2008

Filed under: Extras & Side Dishes,Lunch,Snacks — obsidian @ 12:57 pm
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Ingredients:
½ cup skim milk
1/4 cup black olives, chopped
1/3 cup olive oil
3 eggs
1 X 425g can tuna
1 cup grated low fat cheese
2 tb chopped chives
1/3 cup SR flour

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Method:
Mix ingredients together in a bowl. Spoon into lightly oiled loaf tin Cook at 180°C for 40 mins or until bread is brown

 

Quick Garlic or Herb Bread November 16, 2008

Filed under: Extras & Side Dishes — obsidian @ 2:22 pm
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Finely chop garlic and herbs, place in a microwave safe container with some butter and olive oil. Microwave until butter is liquid or almost there. Stir well and brush onto both sides of slices of bread stick or thick bread.

 

Heat a frypan and place the bread (butter side down) in the pan to lightly fry. Flip them to fry both sides.

 

Parmesan Toast

Filed under: Extras & Side Dishes,Lunch,Snacks — obsidian @ 2:20 pm
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Lightly spread bread with butter or margarine, then sprinkle grated parmesan cheese on top and grill, or fry in a dry frypan (so only one side is toasted) Works best on thicker toast style bread.

 

See this for a similar idea: https://recipemama.wordpress.com/2008/11/16/quick-garlic-bread