Soft Cheese Bread (from Artisan Bread Every Day)

This is the softest almost no knead bread I have ever tried. It stays soft on the 3rd day and tastes really good with the cheese and chives in it.

The no knead bread from other recipes I made before contained a high proportion of yesat, and hence the baked bread tasted really “yeasty”. Recipes in this Peter Reinhart’s new book used much less yeast, but 35C warm water to wake up the yeast prior to mixing with other ingredients. A really smart idea. I think this book should be more pronounced to home bakers to allow them to make great bread at home easily. :)

Recipe: Soft cheese bread from Peter Reinhart’s Artisan Bread Every Day

France’s Hottest Baker

He is smart to call bread “erotic” and “romantic”, isn’t it? Adding senses descriptions to market the breads. And he says at the same time, “bread is not just bread — not just something you put on the table to accompany your meal”. It’s clever to attract bread lovers at time. I am looking forward to trying his bread too. I hope they really taste good but are not some sensational marketing technique only. :-)

Gontran Cherrier’s interview in The Times UK:

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article7056870.ece

Potato Bread with Roasted Onions

I always want to try new recipe when I have time to bake, but I’ve made this bread from the recipe of Jeffrey Hamelman’s “Bread” for several times now, and highly recommend it. This bread is sooo delectable. It has a very strong roasted flavor, yet is sweet because of the roasted potatoes and caramelized onions. The potatoes have made the crumb tender and the dough less sticky to knead as well. I like the potato skins. They gave a “rugged” look and taste to the bread. I also made the other potato bread without the caramelized onions before, but this one with the onions is unbeatable. The caramel flavor made the bread much much more delicious..

Some notes about preparing the bread — I used Chinese potatoes to make this bread, which gives a stronger potato flavor than Yukon Gold that I have tried before. To prepare the potatoes I diced them with their skin on and baked at 180C until cooked, and then mashed them with a fork. For the onions I did not follow the recipe to bake them, I fried the onions with olive oil at medium heat until they were cameralized instead. The weight of the onions would reduce by almost half when they are done. Hence make sure to prepare double weight of the recipe indicated before cooking them. It is also important to make sure the water in the onions are mostly evaporated when cooking them. Otherwise the onions would be wet in the baked bread. If you ever make this bread, do let me know what you think about the taste of it. :)

Spiced Stout Buns

There are stout, black tea and rum in this bread. I served it warm and the alcohol flavor was so strong! Love it.There are also grounded ginger, nutmeg, cinnamon, orange peel, lemon peel and dried raisins in this bread. All resulted in an intense flavor.

I could not find Mackeson Milk Stout and hence have used another stout to replace it. There was rum in this bread because I used dried fruits and peels that I have soaked in rum for months. When I ate the bread cold the alcohol flavor in the fruits was still strong.

For the cross, I used only flour to mix with water this time, but I think that the one having oil, flour and water from Jeffrey Hamelman’s recipe gives better result.

Compared with Hamelman’s hot cross buns, this one has personality, the crumb also has sweetness from the stout, while Hamalman’s has a lot of fruits and is “fluffy” in texture.

Jeffrey Hamelman’s Hot Cross Buns:

http://baobread.wordpress.com/2008/07/10/hot-cross-buns/

Dan Lepard’s another Hot Cross Buns:

http://baobread.wordpress.com/2009/04/13/hot-cross-buns-ii/

Spiced Stout Bun Recipe:

http://www.danlepard.com/forum/viewtopic.php?f=7&t=2799

What to Do with Stale Bread?

Here are some delicious solutions for stale bread (in Chinese, but you could get translation from Google easily :) ) from “Anthropologist in the Kitchen” by Zu Yi, blogger from Taiwan and now living in Hong Kong.

I am going to make Ajo Blanco (starter) and seafood salad with bread croutons (main) with my left over bread soon :)

http://blog.yam.com/tzui/article/27461135

Poilane Rye and Raisin Bread

HK$78 (EUR$7.4) for 6 pieces, not cheap, but I never thought raisin bread would taste that good. The raisins in this bread taste really fruity, aromatic and moist. They are not sweet and taste different from those in the supermarket. I like the crust as well, which is slightly burnt with a nice smell from the wood-fired oven. The bread is worth to try for at least one time. I am happy to find Poilane bread in HK and will try the other two kinds soon. :)

www.poilane.fr

Chinese New Year Dumplings 油角

I like dim sum and Chinese festival food, although they are fading as time goes.  I learnt to make some of them from a chef few years before, including the below Chinese New Year sweet dumplings.

I looked for the English name of the dumplings on the internet, and there were many versions: “Fried Triangles” (well they are not triangles), “crispy peanut puffs” (there are other fillings in these dumplings), “Yau Kok” (the Cantonese pronounciation), “Yau Jiao” (Mandarin version). I think we better standardize the English name in order to better promote these delicious food. I now will just call them “Chinese New Year Dumplings” which should be the easiest to remember.

These dumplings consists of a sweet filling wrapped in a piece of dough. They look similar to the savory ones but are sweet and deep fried. The dough is made of egg, sugar, flour, water and lard (or shortening), and let rest for a while before shaping. It’s similar to making a flaky pie crust, so you can imagine the texture of the dumplings is also similar. In the filling, there are sugar, desiccated coconut, peanuts and sesame seeds.

The dumplings resemble ancient Chinese gold ingots, hoping each other to make more money by giving them out or eating them. In the old times people would make them at home before Chiense New Year. It’s less common now. Luckily my brother likes them so I have a chance to make some.

Today is the day before Chinese New Year. Happy CNY!

Ciabatta?? They are slippers …

Imagine they are on your feet … lol *o*

Süßes Nussbrot (Sweet Nut Bread)

Love it. Never imagine that rum, hazelnuts and sweetness can be such a  perfect match. Not to mention the bread also has a soft crumb and is packed with lots of hazelnuts …  Great sweet treat.

It’s easy to make – 2-hour sponge plus 1/2 hr first and final fermentations. Yet I think it is better to finish eating on the first day to enjoy a soft crumb because of the short fermentation time.

Thanks Bäcker Süpke for the recipe, also his son for translation! : )

Süßes Nussbrot( Sweet Nut Bread) – Make two 800g loaves

(I modified the steps a bit, since I am not sure of some German/ translations, the bread is fine anyway)

  • The day before:
  • Toast 300g of hazelnuts and chopped into about 8 portions for each (otherwise it’s hard to stick them to the dough as there are many. I skipped the hot water compared with the original recipe)
  • 100g toasted walnut soaked in 50ml of rum
  • Sponge:
  • 300g T55 flour (I used King Arthur)
  • 280ml milk
  • 17g instant dry yeast or 50g fresh yeast
  • Mix and leave for 30-60 mins, until it at least doubles under 24°C (my dough was cold so I left it longer for 2 hrs)
  • Dough:
  • 300g T55 flour
  • All of the sponge
  • 60 g sugar
  • 60 g egg
  • 100 g butter
  • 6 g salt
  • Vanilla (I forgot!)
  • Mix until almost full gluten development. Then mix in the nuts. 1st fermentation for 1/2 hr.
  • Shape the dough . Final fermentation 1/2  hr.
  • Slash the dough. Bake with steam at 180°C. Then lower to 170°C for 45 mins.

Bäcker Süpkes’ Joghurt Brötchen (Yogurt Bread)

I love the taste of multi-grain bread. However it always comes with a dense crumb and I wondered whether there can be one with more opened texture. This bread is the right choice. Thanks Bäcker Süpke for the recipe!

The yoghurt in this bread has created the soft and open crumb. A website said it acts like Vitamin C or absorbic acid to give a boost to the dough. The milk in the yogurt also extends shelf life.

Notwithstanding, the crust is quite hard. Maybe it’s the bread crumbs on the crust and I will skip them next time!

Bäcker Süpkes’ Joghurt Brötchen (Yogurt Bread) (original recipe in German. I have tranlated by Google)

Make 30 small rolls

Soaker:

*70 g cracked rye
* 145 g cracked spelt
* 36 g salt
* 215 ml very hot water

Pore water into the the salt and seeds. Mix, cover and wait for at least 4 hrs.

Sponge:
* 280 g wheat flour 550 (I used King Arthur All Purpose)
* 1 g fresh yeast (I used a pinch of instant yeast)
* 280 ml of cold water

Mix the ingredients. Cover and ferment at room temp. for 2 hrs. Put in fridge for at least 16 hrs.

Dough:
* 890 g flour 550 (I used King Arthur All Purpose)
* 70 g rye flour 997 (I used Dove Whole Grain Rye)
* 75 g sunflower seeds
* 140 g pumpkin seeds
* 75 g sesame seeds
* 75 g flaxseed
* 55 g fresh yeast
* 220 g yoghurt
* 400 ml water

Slightly toast the seeds (can use other kinds of seeds).

(Dan Lepard’s kneading method) Mix all the ingredients, cover and wait for 10 mins. On a slightly oiled surface, knead for 10 secs. Cover and wait for 10 mins. Knead for 10 secs again. Repeat the fermentation and kneading process for 2 more times. Then ferment for around 30 mins until the dough is about double in size.

Cut the dough into squares (about 95g each). Moist the surface with water and roll onto some bread crumbs.

Final fermenation for about 40 mins until almost double in size.

My baking temperature is 220c with steam for 30 mins.

Follow

Get every new post delivered to your Inbox.

Join 69 other followers

%d bloggers like this: