Braided Hotdog Bun
These are the real soft buns which the recipe from a book. I guess it would be the mashed potato make it so soft. But, I've probloem in shaping the dough nicely. The dough was a bit wet whereas I need to slightly oiled my hand to handle the dough. I think I'll shape it in a simple way next time rather than braiding the dough.
Anyway, the soft buns are really good to eat with some cheddar cheese topping and dried parsley for garnishment. I think this potato dough would be good for making others savory buns too!
- Mix ingredients (A) at low speed using a dough hook mixer follow by the mashed potato. Turn to medium speed continue kneading until it become a smooth dough. Add in the (B) unsalted butter and knead with low speed until the butter combine with the dough. Turn to medium speed continue the kneading process until it become a smooth and elastic dough. (the dough will slightly wet, I oiled my hand then...) place the dough into a lightly grease bowl and cover with cling wrap to proof for 80 minutes.
- Divide the dough into 5 portions and round them into small balls. Let them rest for 10 minutes.
- Wrap the hotdog into each doughs and proof for 25 minutes.
- Egg wash the dough and sprinkle some shredder cheddar cheese and dried parsley. Bake at 190'c for 18 minutes until golden brown. Enjoy!
American Rye Bread
This is an American Rye Bread. I am not sure why it named "American" but according to the recipe book, this is kind of American bread. I have been trying a wholemeal bread week ago but it was really a disaster. That is a very good wholemeal bread recipe which contains half of the whole wheat flour. Well, I shall not give up and will definitely try it again.
This Rye bread did not contains many of the rye flour and it is quite easy to made by using the straight dough method. I put all the ingredients in the mixing bowl and leave it to knead with the dough hook for 30 minutes. It is still a little bit of stickiness but I just let it proof for 40 minutes. I did not roll the dough very nicely and was very careless did not grease well inside the loaf tin that is why the side of this bread look quite ugly. What a good lesson! I let it proof at the room temperature for another 1 hour before bake in the oven.
One thing that I like this bread is, the dough has no yeasty flavor because the smell of the rye is quite strong although it only contains little amount of rye flour. Furthermore, it is easy to made. This bread is very tender and soft, I have to cut it very carefully so that the crumbs stay beautifully before serving on a plate.
I like to spread with my homemade peanut butter and blackcurrant jam as I found the flavor is just so match.
Creamy Braided Bread
These are the super soft yet tasty bread as it's produced by the cream, milk and butter. I know it's a bit unhealthy as its contain lots of fat in there. Well, I've promised to myself will not make this so often. I've given away a loaf for my friend and left one for our breakfast.
This was my first attempt on making a braided bread, it looks very ugly. Unlike the one I read from the recipe book of 孟老师的100道面包. But, I'll try to make better next time if I found a chance to give away a loaf again :P
- Mix ingredients (A) except butter at low speed using a dough hook mixer, then turn to medium speed until it become a smooth dough.
- Add in the butter and knead with low speed until the butter combine with the dough. Turn to medium speed continue the kneading process until it become a smooth and elastic dough.
- Place the dough into a lightly grease bowl and cover with cling wrap to proof for 80 minutes.
- While waiting for the dough, mix the ingredients (B) with finger tips until it become crumbly texture. Set aside and ready to use.
- Divide the dough into 6 portions and round them into small balls. Let them rest for 15 minutes.
- Roll each dough into longish shape about 28cm and form a braiding. Tighten up both side of the dough and proof for 30 minutes.
- Egg wash the doughs and sprinkle over some crumble on the doughs. Bake at 180'C preheated oven for 20 minutes until golden brown.
10 Grain Loaf, Multi Grain Loaf
I bought few packages of Red Mill whole grain flour from the Market Place Supermarket weeks ago. There are rye flour, wholemeal flour and 10 grain flour. I've used rye flour for a rye bread in my previous attempt whereas wholemeal flour had been used for wholemeal bread or pancakes.
Yesterday, I tried to make another loaf with the 10 grain flour which contains wheat, rye, triticle, oats, corn, barley, soy, brown rice, millet and flax seed. There are finely grounded grains which is quite different from the wholemeal flour I've been used for some time ago. Perhaps the dough would be much smoother.
I purposely left the bread rise without a lid-on as my other half like the caramelized bread edges. Finally, it rise absolutely tall and end up we've got quite a big slice of bread. As for me, I love the outlook of homemade country loaf.
The bread texture was soft as I used a recipe which contains milk and egg. I could hardly tell what is the flavor as too many grains had combined together. Sometimes, it tasted like soy, sometimes like brown rice and sometimes barley. Well, whatever it is, it's a healthy bread.
Recipe:
250g bread flour
80g 10 grain flour
30g sugar
5g yeast
3/4 teaspoon salt
1 egg
65g ice water
100g milk
30g butter
- Mix all the dry ingredients in a mixing bowl. Gradually add in all the wet ingredients and mix it by a flat beater at low speed until everything just combine.
- Add butter continue to mix for 1 or 2 minutes. Change to a dough hook continue kneading for about 20 minutes at medium speed.
- Off the machine and clear the sticky dough at side of the bowl. Continue kneading for few seconds.
- Knead the dough on a lightly floured work surface until the dough smooth but not sticky then shape it into a smooth round dough, cover with cling film and let it rest for 20 minutes.
- Knead the dough and punch out the gas.
- Flatten a dough and roll out into a longish shape. Roll up the dough like a Swiss-roll.
- Flatten the rolled-up dough and roll out again into a long rectangular shape then roll up the dough tightly.
- Place the rolled dough in a greased bread tin.
- Spray water around the tin. Place it in the oven with door close, proof for 60 minutes without lid on.
- Proof until it rise over the top of tin then take out the tin from the oven and preheat the oven at 180'C.
- Bake approximately 40 minutes or until golden brown (used an aluminium foil to cover the top after 25 minutes to prevent burning at the top).
- Take out the bread to cool down before slicing into pieces. Store leftover bread in airtight container without slicing it into pieces to let it stay fresh for the next serving.
Chocolate Marble Bread
I'd this recipe from some of the blogger and also from the book of some brilliant auther. At first, it looks like a bit complicated but after a trial, I think I would do it again as it's not that complicated as I imagine and it taste really good! I think children definitely will like this bread as the cocoa flavour and chocolate chips really boost up my appetite in the morning.
The edges of the bread a bit chewy whereas the crumbs are supper soft. I toasted the last two slices on the 3rd day, that is another special texture which is incredibly crispy and cholatey.
(A) 1 piece of cheddar cheese kraft
70g fresh milk
20g bread flour
(B) 260g bread flour
40g sugar
1/4 tsp salt
4g yeast
130g water
(C) 20g butter
(D) 25g chocolate chips
2 tbsp cocoa powder
2 tbsp water
Method:
- Melt the cheese kraft with the milk in a pan at low heat. When the cheese completely melted, add in the flour and keep stirring until it become a dough. Let the dough cool down on a plate and cling wrap it then tuck it into the fridge for about one hour.
- Knead the ingredient (B) with the cheese mixture (1) until a smooth dough then add in the butter. Continue the kneading process till a smooth and elastic dough.
- Weigh 200g of out of the dough for the plain dough and the rest for cocoa dough.
- Mix the chocolate chips into the 200g plain dough and shape it into a smooth dough. For the cocoa dough, mix the cocoa powder the water until it foam a small cocoa dough. Knead the cocoa dough with the rest of the dough until the whole dough become chocolate dough. Shape it into a smooth dough. Let the doughs proof for 80 minutes.
- Roll out the cocoa dough into 20cm square in shape and 16cm for the plain dough. Place the plain dough on top of the cocoa dough. Roll it up and place it into the bread tin. Let it proof for about 60 minutes till the dough fill up to 90% of the bread tin.
- Lid on the bread tin and bake at the 190'C preheated oven for 30 - 35 minutes.
