Posts Tagged breads-n-baking
Do you have those moments when you gaze at all the bread and cakes baked to perfection and dressed up and displayed perfectly in the grocery store. It was one of those days, when I stood there looking at a croissant and pound cake for a good 2 minutes, I am glad that I did that, else this simple vanilla cake would not have born in my kitchen…
* 1.5 cups bread flour
* 1 1/4 tsp baking powder
* 1 stick of unsalted butter at room temperature
* 3 eggs
* 3/4 cup sugar (1 part sugar : 2 part flour ratio – this yields a less sweater cake, adjust and add more sugar as desired)
* 4 tbps milk
* 2 tbps oil
* 1/2 tsp salt
* 1/4 cup of cream cheese
* 1 tbps of vanilla extract
* 1 tbps of almond extract
Add the flour + baking powder,sift together and set aside. In a bowl, mix butter+ creamcheese + eggs+ sugar + milk + salt + oil for 5-8 minutes until it is fluffy and grainy. Gently add the flour mixture to the wet ingredients and mix thoroughly. Add the extracts and fold them gently.
Oil a 9×5 pan and spoon the mixture to the pan and bake it for 50- 70 minutes at 350C.
Acquaint with it:
A delicious slice of the vanilla loaf with a cup of tea….
It was cold saturday evening when I did not have the mood to cook anything. While just lazing on my couch, a sudden craving to eat bread with fruit spread with a cup of tea crops up. While the stove was already on for the tea, my hands started to knead the dough for a fresh homemade sweet bread. Sometimes I wonder why I get this urge to make something at home, and not run to a store and get it within minutes… Cos its not only the product that you crave for, but also the w o n d e r f u l ride that comes with it, from thought to work, it definitely boosts my energy levels.
This bread is a slight variation from a usual sweet bread. I used something called a starter made of spelt flour.
Combine 1 cup of spelt starter + 1.5 cups of bread flour + 1 cup of whole wheat flour + 1 tsp yeast + 2 tbps honey or brown sugar + 1 tbps milk + 3tbps vegetable oil + 1 tsp salt in a wide bowl and knead gently for 7-8 minutes.
Note** I didnot add any water, the water in the starter and the moisture from the other wet ingredients were enough to hold the dough.
Cover and let it rise until double, mine took approximately 1 hour. Punch down the dough with care, knead softly for 4-5 minutes and shape the dough into a loaf, and let it sit for a second rise in a loaf pan. This would take about 45 minutes – 2 hours. Brush the top with water and bake at 350 for 35 minutes.
Let it cool and slice.
Thinking about it…
* mine browned very much on the top, the next time i will check after 20 minutes and wrap a foil over the top
With all my anticipation and positive energy that I have accumulated, I am jumping into this task after a long-line of utter failures to bake a simple home made bread, does not matter whether it was a quick-bread or an yeast-bread (a bit more work)…. I just could not make one that is edible. With lot of blog-reading about breads and baking , now I can make a simple sourdough bread fresh from scratch with my 10 fingers. After this loaf, I instantly knew that I am going to baking this bread at least once a week, before I advance on to the sophisticated/divine-looking variations of breads and rolls.
Here are the two steps to make a sour-dough bread: 1) Make the sourdough starter 2) Make the bread itself Time taken from ‘Start to Finish’: 28 hours How to make a sour-dough starter: In a wide plastic container/ glass jar, mix 1 cup of AP/ whole wheat or bread flour with 1 cup of water + 1 tsp of sugar + 1/2 tsp of yeast. Close it with a lid with a small opening for the starter to breathe and let it sit in a warm place for a day. After 24 hours, your starter will produce a ***berry sweet smell which means it is ready to use. The quantity of the starter that you will get from the above measurements will be approximately 1.5 cups, which is just enough for baking 1 loaf of bread in a 9×5 loaf-pan. How to use the starter: Either you can use up all the starter in your bread or save a batch of it and keep feeding it or refrigerate it for later use. There are several site that has detailed instructions on feeding/growing and preserving the starter. I am not planning to go over it.
How to make a sour-dough bread:
Step 1: Make the dough
In a wide mixing bowl, add flour + starter + salt+ water in the ratio of 100:66: 2: 35. Thanks for the BakeSourdough website who shared this simple and tasty recipe. Mix the contents using hand to make a soft pliable dough. This requires about 5-7 mins of kneading, when the dough sticks to your hand grease your palm with few drops of oil and keep kneading. I followed these measurements which makes 1 loaf of bread: 1.5 cup starter 2.25 cup bread flour 1 1/4 tsp of salt 3/8 cup water 2 tbps of oil for folding and glazing Step 2: Let it rest Shape the dough into a round ball place it in a wide bowl, cover with plastic wrap or cheese-cloth and let it rest for 1-2 hours. Remember this stage might take longer than usual yeast-breads as we are not adding yeast to the mix, except the one in the starter. ***Note: Sourdough can be baked with ‘no yeast’ at all, however, I was unable to resist my temptation to try my first sourdough experiment, so I cheated the process, but adding yeast to the starter preparation to accelerate the fermentation. Step 3: Let it proof Once the dough has raised in double, gently punch down the dough with your fist and shape it into a loaf, tuck the uneven loose ends behind and place the loaf into the loaf pan for the second and final rise. This took about 1 hour for the bread to rise up to the rim of the pan. Before putting in the oven, brush the top with water gently as not to hurt the shape of the bread. **Note: The more time you give for the bread to rise in the second rise, the more fluffier and softer your bread would be. Mine was soft, but a bit denser than store-bought one. Step 4: Bake & Serve Preheat the oven to 400C and bake for 40 minutes. Cool and serve with a coat of butter or dip it in some extra virgin olive oil flavored with italian herbs…
Tools Used: Bread Pan: I recently bought a new USA Pan 9*5 bread pan. Its strong and well built and this is my first bread in my new pan. I am V e r y V e r y proud of it.