Tag Archives: bread

How to Make Purple Sweet Potato Soft Bread ขนมปังมันม่วงนุ่มๆ

Poolish:
30g Bread Flour
30g Plain Flour
1.5 tsp Sugar
7g Dried Yeast
60g Water

Dough #1:
130g Bread Flour
20g Plain Flour
20g Sugar
1/4 tsp Salt
70g Soy Milk
15g Oil
half of fermented poolish

Dough #2:
85g Bread Flour
10g Plain Flour
10g Sugar
1/4 tsp Salt
30g Soy Milk
15g Oil
half of fermented poolish
100g Sweet Purple Potato, baked, and flesh scooped out

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สวัสดีค่ะ
มาแชร์สูตรขนมปังอีกแล้ว

วันนี้ก็เป็นสูตรแป้งเชื้อเหมือนเดิม
ตามที่เคยเขียนเล่าวิธีทำขนมปังนุ่มๆไว้คราวก่อน

สูตรนี้เป็นขนมปังวีแกน (vegan) อีกเหมือนกัน
คือ ไม่มีนมวัว ไม่มีเนย ไม่มีไข่ค่ะ

ตัวขนมปังเบา ฟู นุ่ม
หอมกลิ่นมันม่วงหวานนิดๆ
เก็บไว้ 3-4 วัน ก็ยังนุ่ม


แป้งเชื้อ
30 กรัม แป้งขนมปัง
30 กรัม แป้งอเนกประสงค์
1.5 ชช. น้ำตาล
7 กรัม ยีสต์ผง
60 กรัม น้ำสะอาด

แป้งโดว์ #1
130 กรัม แป้งขนมปัง
20 กรัม แป้งอเนกประสงค์
20 กรัม น้ำตาล
1/4 ชช. เกลือ
70 กรัม น้ำเต้าหู้จืด
15 กรัม น้ำมันพืช
ครึ่งหนึ่ง ของแป้งเชื้อที่หมักแล้ว

แป้งโดว์ #2
85 กรัม แป้งขนมปัง
10 กรัม แป้งอเนกประสงค์
10 กรัม น้ำตาล
1/4 ชช. เกลือ
30 กรัม น้ำเต้าหู้จืด
15 กรัม น้ำมันพืช
ครึ่งหนึ่ง ของแป้งเชื้อที่หมักแล้ว
100 กรัม เนื้อมันม่วง ปิ้งสุก

White Bread Loaf

What you need

  • 250g bread flour
  • 2 Tbsp white sugar
  • 1 1/2 tsp instant yeast
  • 1/4 tsp salt
  • 2/3 c water
  • 1 Tbsp oil

How to put this together

  1. Put flour in mixing bowl. Add sugar + yeast to one side of the bowl. Add salt to the other side of the bowl.
  2. Give the mixture a quick stir.
  3. Mix together water + oil
  4. Using dough hook, mix on medium speed (KitchenAid speed 4)
  5. Slowly add water + oil mixture. Mix until it forms a rough dough.
  6. Continue mixing for another 5 mins until you have a smooth dough. You may need to add a little more flour if the dough is too wet.
  7. Place in an oiled bowl and cover with tea towel. Leave for 1 hour, or until double in size.
  8. Punch the dough down and tip it out onto a lightly floured work surface.
  9. Oil a 9×5 inch loaf tin
  10. With floured hands, shape the dough into a rectangle, roughly the same size as loaf tine
  11. Place dough in loaf tin and cover with tea towel. Leave for 45 mins, or until double in size.
  12. Heat the oven to 175 C
  13. Bake for 30 mins
  14. Leave in the tin for 10 mins, then turn out to cool

Baguette

Adapted from Paul Hollywood’s “How to bake” book

Makes : 2 small baguettes
What you need

  • 200 g bread flour
  • 1/2 tsp salt
  • 1 1/2 tsp instant yeast
  • 150 ml cool water
  • oilve oil

How to put this together

  1. Lightly oil a glass tray
  2. Put flour in mixing bowl. Add salt to one side of the bowl. Add yeast to the other side of the bowl.
  3. Using the paddle hook, start mixing on low speed
  4. Slowly add water. Continue mixing until it forms a rough dough
  5. Mix on low/medium speed for 5 mins. The dough should be glossy and elastic
  6. Tip the dough into oiled glass tray. brush some olive oil over the dough to keep it from drying out.
  7. Cover with tea towel, and leave for 1 hour, or until double in size.
  8. On a lightly floured work surface, tip out the dough (use a dough scraper to help).
  9. Divide the dough into 2 portions
  10. Roll each dough back & forth with your hands until the dough is roughly the length of your baking tray. Make sure the surface is well floured
  11. Place them on baguette tray. Cover with clean dry tea towel, and leave for 1 hour, or until double in size
  12. Put a roasting tray at the bottom of the oven, and heat the oven to 220 C
  13. Make a few slashes on the dough with a sharp knife or scissors
  14. Fill the roasting tray with hot water to create steam and put bread in the oven
  15. Bake for 20 mins
  16. Serve warm

Soft & Fluffy Dinner Rolls (Pav) – with KitchenAid

These make a perfect partner in Pav Bhaji

Original recipe: http://cookingshooking.com/pav-buns-recipe-eb/

What you need

  • 250g plain flour
  • 1/2 tsp salt
  • 7 g instant yeast
  • 1 Tbsp sugar
  • 2 Tbsp milk powder
  • 190 ml milk
  • 20 g butter, room temp
  • Oil

How to put this together

  1. Put plain flour in mixing bowl. Add salt to one side of the bowl. Add yeast to the other side of the bowl.
  2. Add sugar + milk powder. Give the mixture a quick stir.
  3. Using the dough hook, start mixing on low speed
  4. Slowly add milk. Continue mixing until it forms a rough dough
  5. Add butter. Mix on medium speed for 15 mins. The dough should be quite wet & sticky.
  6. Scrape down the sides of the bowl. Cover with tea towel, and leave for 1 hour, or until double in size.
  7. Grease an 8 inch square cake tin with oil
  8. On a lightly floured work surface, tip out the dough (use a dough scraper to help).
  9. Flour your hands, and knead for a minute or so
  10. Cut it up into 16 equal portions
  11. Roll each portion into a round ball. Place them in the greased cake tin (4 x 4)
  12. Cover with tea towel, and leave for 1 hour, or until double in size.
  13. Heat oven to 200 C
  14. Bake for 13 – 15 mins, or until the top is nicely browned
  15. As soon as the baking is done, with the bread still in the tin, brush the top of the buns with oil
  16. Leave in the tin for 10 mins, then turn out to cool

Pita Bread

We’re going through a bread phase. Here’s another recipe from Paul Hollywood’s book.

What you need:

  • 250 g bread flour (strong white flour)
  • 2 tsp kosher salt (or 1 tsp table salt)
  • 7 g instant yeast
  • 120 ml water + 40 ml water
  • 2 tsp olive oil

How to put this together:

  1. In a clean mixing bowl add flour and make a well in the middle. Add salt to one side of the bowl. Add yeast to the other side of the bowl.
  2. Add olive oil + 120 ml water in the middle
  3. Using dough hook on slow speed, start to mix the ingredients together.
  4. Slowly add 40 ml water, a little at a time, until all the flour from the sides of the bowl are picked up. The dough should be soft, but not soggy. You may not need all the 40 ml water, or you may need slightly more.
  5. Coat the dough in olive oil and place back in the mixing bowl. Cover with tea towel, and leave to rise in a warm place for 1-2 hour. The dough should double in size.
  6. Heat the oven to 220 C. Line baking tray with foil, and put in the centre to heat up
  7. Dust work surface lightly with flour, and tip the dough onto it
  8. Fold the dough repeatedly until all the air is knocked out and you end up with a smooth dough
  9. Divide & shape into 8 equal-size balls. Keep them covered with tea towel
  10. Roll each piece of dough into a rough oval shape, about 3mm thick
  11. Take hot stone from the oven, and lay pita bread on the tray. Mine fits 4 with space between them.
  12. Bake for 5-7 minutes. Take them out as soon as you start to see any colour on them. Watch carefully – ooh-ing and aah-ing as you see them puff up beautifully. This is a very satisfying sight.
  13. Wrap the hot pita bread in clean tea towel. The trapped steam with keep them soft.
  14. Repeat with remaining dough
  15. Eat within 24 hours or freeze

Focaccia

If you love bread like we do, you’ll know there’s little else that can give you as much satisfaction as the smell & taste of freshly-baked bread, still warm from the oven.

This recipe is adapted from Paul Hollywod’s book. We’re so happy with the result, and it’s easy to make too.

What you need:

  • 250 g bread flour (strong white flour)
  • 1 tsp kosher salt (or 3/4 tsp table salt)
  • 7 g instant yeast
  • 20 ml + 25 ml olive oil
  • more olive oil for coating & drizzling
  • 135 ml + 45 ml cool water
  • Few sprigs rosemary
  • Flaky sea salt

How to put this together:

  1. Generously oil a large glass bowl
  2. In a clean mixing bowl add flour and make a well in the middle. Add salt to one side of the bowl. Add yeast to the other side of the bowl.
  3. Add 20 ml olive oil + 135 ml water in the flour well.
  4. Using dough hook on slow speed, start to mix the ingredients together.
  5. Slowly add 45 water, a little at a time, until all the flour from the sides of the bowl are picked up. The dough should be very soft.
  6. Add 25 ml olive oil, and keep mixing on low speed for 5-7 minutes, or under the dough is soft and smooth. The dough is supposed to be very stick – do not add more flour.
  7. Coat the dough in olive oil and place in oiled glass bowl. Cover with damp tea towel, and leave to rise in a warm place for 1 hour. The dough should double in size.
  8. Line a rectangle baking tray with baking paper, and drizzle with olive oil. You’ll notice I forgot to do this in the photo, oops.
  9. Carefully tip the dough onto the tray. Gently stretch the dough by scooping underneath the dough with your fingers, and gently “carry” out the edges to make it bigger. Try to retain as much air as possible.
  10. Scatter rosemary sprigs over the top, and gently push them in with your finger tips, creating some dimples in the dough.
  11. Cover with damp tea towel, and leave to prove for 1 hour. The dough should double in size.
  12. Pre-heat oven to 220 C
  13. Make deep dimples on the dough with your fingers, pushing down all the way through the dough to the bottom.
  14. Drizzle with plenty of olive oil, and sprinkle with some flaky sea salt
  15. Bake for 15 minutes. Tapping the bottom of the focaccia should give hollow sound.
  16. Brush with some more olive oil.
  17. Cool on a wire rack, but start eating while it’s still warm!