Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Chili, Cheddar and Green Onion Scones


Ingredients:

2-1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 tsp chili powder
1/2 tsp chili flakes
1/2 cup cold butter, cubed
1 1/4 cup shredded extra-old Cheddar cheese
1/4 cup minced green onions
1 egg
1 cup milk

Directions:

1. In large bowl, whisk together flour, baking powder, salt, cayenne pepper and chili flakes. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. OR throw it all in your kitchenaid mixer and let it mix until you see little pea-sized butter pieces, do not over-mix. Add 1 cup of the cheese and green onions; stir to combine. Beat egg with milk; pour over flour mixture and stir with fork to form soft ragged dough. With lightly floured hands, press dough into ball.
2. Turn out onto lightly floured surface; knead gently 10 times. Pat into 3/4-inch (2 cm) thick. Using a 2-1/2-inch (6 cm) floured round cutter (or the rim of a drinking glass) and pressing scraps together, cut out 12 rounds. Place on silicone baking mat-lined baking sheet. Sprinkle scones with remaining cheese.
3. Bake in centre of 400°F (200°C) oven until golden, about 15 minutes.

Pumpkin Bread


Ingredients:

3 tablespoons of warm water
7 grams dried yeast
400 grams pumpkin - baked, cooled and mashed (about 2 cups)
500 grams of baking flour or oo flour (plus extra if required)
3 tablespoons of good quality extra virgin olive oil
1 teaspoon salt
handful of fresh sage leaves
1 tablespoon of flax seeds (or alternate seed of choice)
1 tablespoon of sunflower seeds (or alternate seed of choice)
1 tablespoon semolina to dust (optional)

Directions:

1. Add the yeast to the warm water, whisk with a fork and leave to sit for a few minutes until the surface starts to show some bubbles
2. To a bowl combine the pumpkin, flour, oil, salt and then the yeast and water mix. Mix with one hand to combine if you have a mixer with a hook attachment use that to knead the dough until it comes together into a smooth dough. Or do it by hand if you do not have a mixer.
3. Knead the dough until it is smooth and springy soft (like play dough texture). To achieve the correct texture it will take about 6 minutes with a mixer or 10 minutes by hand. You may need to add a few extra tablespoons of flour if the dough is too sticky.
4. Once the dough is soft and springy cover the bowl with cling wrap and let sit for 1-2 hours until doubled in size
5. Remove from the bowl and add the seeds and fresh sage leaves. Sprinkle them on the dough and then fold the edges in and over. Repeat until all the seeds are incorporated and you have worked the dough for about 5 minutes.
6. Return the dough to the bowl to rest covered for another 1 hour until doubled in size
7. Heat oven to 230 degrees
8. Once the oven reaches the required temperature sprinkle the tray (or bread tin) you are baking the bread on (or in) with semolina to prevent the base of the bread from sticking
9. Bake for 10 minutes at 230 degrees then reduce heat to 180 degrees for a further 25 minutes
10. To check readiness tap the base of the bread, it should sound hollow when tapped
11. Cool on a wire rack
12. Eat warm

Banana Nut Bread


Ingredients:

6 organic eggs
2 ripe organic bananas mashed
1 tbsp raw honey
1/3 cup melted coconut oil (cooled)
1/2 tsp unrefined sea salt
1/2 cup coconut flour
1/2 tsp baking soda
1 tsp vanilla extract
1/2-1 cup chopped raw pecans or walnuts

Directions:

1. Preheat oven to 350 F.
2. In a large bowl combine eggs, honey, vanilla extract and the cooled coconut oil and mix well.
3. In a small bowl combine coconut flour, salt, baking soda and stir well.
4. Add dry ingredients to wet ingredient (except banana) and stir until there are no more lumps.
5. Fold in bananas until well blended.
6. Pour batter into 2 greased mini bread pans or 1 5"x9" loaf pan.
7. Bake for 40-50 minutes or until lightly browned.

Cinnamon Swirl Bread


Ingredients:

2 packages fast rise yeast
2 cups scalded 2% low-fat milk or whole milk
1/4 water (80 – 110°)
1/2 cup sugar
2 eggs
1 cup butter flavor shortening or real shortening
unsalted butter
7 1/2-8 cups all-purpose flour
1/2 teaspoon salt
melted butter or margarine
cinnamon
sugar
raisins or chopped walnuts (optional)

Directions:

1. Combine all bread ingredients in large mixer bowl and beat for three minutes at medium speed.
2. Pour batter into greased and floured loaf pan.
3. Combine sugar and cinnamon and cut in cold butter until crumbly.
4. Sprinkle over batter and swirl lightly to marble.
5. Bake at 350° for 45 to 55 minutes or until toothpick inserted in center comes out clean.
6. Remove from pan immediately.

Cheesy Jalapeño Pull Bread


Ingredients:
 
1 rustic loaf of bread, unsliced, either Italian or French
12 ounces shredded Monterey Jack cheese
1/4 cup (less or more to taste) chopped pickled jalapeños
1/4 cup chopped green onions, including greens
1/4 cup (4 Tbsp) butter, melted

Directions:

1. Preheat the oven to 350°F. Slice the bread almost all the way through (not all the way) in a cross hatch pattern, spacing an inch between the slices.
2. Place the shredded cheese in a large bowl. Toss with the green onions and jalapeños. Pour over with melted butter and use your clean hands to toss, to distribute the butter evenly through the cheese.
3. Place the bread on a large sheet of aluminum foil (large enough to wrap the bread) on a baking sheet. Stuff every crevasse with the cheese mixture. Wrap with the aluminum foil. At this point you can make ahead and refrigerate until ready to bake.
4. Place in the oven for 15 minutes. Then uncover the foil from the bread and cook for 10 minutes more, until all of the cheese has melted.
Place on a serving board or plate to serve.

Banana Chocolate Chip Bread


Ingredients:

1 cup sugar
1 stick butter
2 large eggs
3 ripe bananas
1 tbsp milk
1 tbsp vanilla
1 tsp cinnamon
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1ish cup chocolate chips
Nuts - Optional

Directions:

Pre heat the oven to 325.
1. Cream the sugar and butter until pale and fluffy. I use the paper that the butter was in to grease the loaf pan.
2. Add eggs one at a time until fully incorporated. Make sure to scrape down the bowl after each addition.
3. Mash the bananas with the milk, vanilla, and cinnamon. Add to the sugar and butter mixture.
4. Combine the dry ingredients and add it to the banana and butter mixture. Fold in the dry ingredients until just incorporated. Do not over mix.
5. Pour into the loaf pan and bake for about 1 hour and 20 minutes, or until a tooth pick inserted into the middle and comes out clean.

Easy White Bread


Ingredients:

500g strong white flour, plus extra for dusting
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
300ml water

Directions:

1. Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
2. Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size.
3. Heat oven to 220C/fan 200C/gas 7. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
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