Focaccia

So continues my adventure with yeast.  I found fresh yeast, in one of the supermarts, and have been using that.  Its been a boon.

Focaccia is a really simple bread.  Easy to throw together and make.

Make this for a quick dinner with soup or chicken.  

Torn and dunked in olive oil and balsamic, absolutely yumm

Ingredients - for the dough

1. 2 cups – Flour 
2. 1 ¼ tsp dry yeast 
3. 1 tsp sugar
4. 1 tsp salt
5. 3/4 cup buttermilk [this was a recommendation from a friend]
6. ¼ cup warm water
7. 2 Tbsp olive oil

Ingredients for Topping

1. salt
2. jalapeno
3. basil leaves
4. oregano & basil,  dried

• In a large bowl, put the yeast, sugar and dissolve in warm water.
• Let this be for 15 min in a warm place till it doubles and is frothy - Please ensure the water is just the right temperature- not too hot because that will kill the yeast and not too cool because the yeast won’t prove. Approximately 40 C is good.  Proper proving of the yeast is vital to good bread making
• Once the yeast has bloomed, add 1/2 cup of flour and mix well.   
• Add in the balance flour & salt.   
• Add in the buttermilk.  The mixture will be sticky.  
• Normally Focaccia dough is really wet so you might prefer to make it with a mixer.
• Mix in the Olive oil and knead for another 10 minutes till you have a soft and manageable dough now.  
• Transfer the dough to an oiled bowl, cover with a kitchen towel and rest till double.  
• Remove from the bowl once the dough is doubled and gently knock out the air.
• I used an heavy bottom oven tray and just hand fitted the dough into it.   
• Cover with a damp kitchen towel  and leave to rise again.
• Using your fingertips make little dimples on the surface of the bread.  
• Drizzle with Olive oil and sprinkle some salt, oregano and dried basil on top.
• I also added some jalepeno. 
• Bake in a preheated 200 C oven, for 20 minute
• Serve with Olive oil and balsamic vinegar, fresh out of the oven.

Toppings can be varied to suit yourself

Cinnamon Rolls with Coffee Glaze

Updating new Pictures

This weekend baking was to overcome my fear of using yeast.  Honestly, I avoid all recipes using yeast.  Last week I made the French Bread which came out really well so some of my trepidition reduced.

My Cinnamon rolls were really easy to make.  Fluffy and flavoursome.  I also changed the recipe to using 1/4 wheat flour [atta] instead of just the regular flour.  Fortunately the rising did not get effected and the end result was just as good.

Sunday Breakfast was something to smile about.

The rolls were very simple to put together as it required only 1 rising, unlike other breads which need at least 2.  This helped in cutting down the time by half.  I used a 9" round glass dish to bake them in.  The ingredients were basic flour and I included milk and egg in this to keep the texture light and tender.

The smell of cinnamon is something else.  Problem is I got so carried away that I forgot to take pics.  Next time will take lots and update here.

INGREDIENTS

Buns

• 2 1/2 cups all purpose flour
• 1/4 cup whole wheat flour
• 1 tsp salt
• 3 tbsp castor sugar
• 2 1/4 tsp dry active yeast
• 1/2 cup water
• 1/4 cup milk
• 1 egg
• 2 tbsp butter

Filling

• 3 tbsp softened butter
• 1 1/2 tbsp cinnamon powder
• 1/4 cup brown sugar

Glaze

• 1 tbsp coffee granules dissolved in 1 tbsp water
• 1 cup icing sugar 
• 1 tsp vanilla essence.

METHOD

1. To make the dough use 2 cups flour + 1/4 cup wheat flour, mix with sugar and salt in a large bowl.
2. Sprinkle the yeast over the water - water should be 38 C - and leave for 15 mins to bloom - it will double in quantity.
3. Heat the milk and butter till butter is melted.  The mixture should be at about 54 C. 
4. Stir the butter mixture and yeast mixture into the flour.  Add the egg and using the dough mixer mix till it all comes together.
5. Use the reserved 1/2 cup flour if required to make a soft dough.  The dough is ready when it pulls away from the sides and has an elastic consistancy.
6. On a lightly floured surface knead for 5-6 minutes.  Place this in a greased bowl, cover with clingfilm and keep aside to rest for 10-15 mins.
7. Once rested, roll out the dough to a 14 x 8 inch rectangle.  Spread the softened butter on this and sprinkle with brown sugar and cinnamon powder.
8. Roll up the dough, not too tight, into a tube.  It this is too tight the filling will ooze out when dough rises.
9. Cut into 12-14 rolls and place in a lightly greased round baking dish, against each other.
10. Cover with a tea towel and keep aside till doubled in side, approx an hour
11. After the rolls have doubled in size, brush the top with a little milk or cream,  place in a preheated 180 C oven and bake for 20 - 25 min till golden brown on top.  In case you feel the top is getting too brown cover with a foil.
12. To make the filling, simply combine all the ingredients and pour over the rolls once they come to room temp

French Bread

Am so bored with the cakes and cookies so decided it was time to try bread.  I have done bread rolls earlier and must admit they were never anything special.  

After spending time reading various blogs and bread making tips - in between checking the painters who came back to do a touch up job - I found a recipe that had a great reviews.  So here is my adventure into bread making.

Not too many ingredients required for this

2 cups lukewarm water - around 38°C

15 gms or 1 package active dry yeast 

5 to 5¾ cups bread flour

1 tbls brown sugar

2 tbls extra-virgin olive oil

2½ tsp salt

1 egg white, lightly beaten

DIRECTIONS:

• Stir the yeast and sugar into 1 cup of the warm water.  Please do check the temp of the water,  If its too hot it can kill the yeast and if too cold the yeast will not Proof.  Use a thermometer to check.
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• Put aside to proof for 10 - 12 minutes after which it will double up 

• 2. Once the yeast has risen, add 1 cup of the flour into and mix well

• Combine 5 cups flour and salt in the bowl of an electric mixer.  Add the yeast mixture and remaining water. Using a dough hook attachment, mix on low until a dough starts to form, adding more flour if needed. 

• The recipe states not to add the oil until after you’ve worked the water and flour together. Otherwise the oil will coat the proteins and prevent gluten formation. Gluten lets the dough stretch when it rises, making it light and chewy instead of crumbling like cake.  As you can see I added it.  Next time will add later to see the difference.

• Place the dough on a lightly floured surface and kneed by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.

• Transfer the dough to a lightly oiled bowl.and toss the dough around to cover it with a thin coating of the oil. 

• Cover the bowl with plastic wrap and set aside to proof in a warm place for 1½ hours or until doubled in size.  

• Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped

• Preheat the ovento 220 C

• Place the dough on an inverted baking sheet. Allow the dough to rise again, loosely covered with a kitchen cloth, for 30 minutes, or until doubled in size.

• Brush the dough with the egg white over the top. Using a razor blade or sharp knife, slash the dough lengthwise about 1/4-inch deep 

• Spray the dough generously with water from a water bottle and place in the oven.  Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust).

• Bake the dough for a total of 45 minutes, or until a hollow thud is heard when tapping the bottom of the bread.