Sugar bread and rolls (31.12)

Sugar bread, and some rolls without sugar.

Ingredients.

  • 1000 g white bread flour
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 40 g butter diced
  • 42 g yeast
  • 2 small eggs
  • 550 g milk lukewarm
  • 200 g  nib sugar (pearl sugar)

1. Mix flour, salt and sugar in a bowl. Dice the butter in the flour and rub or mix it in.

Crumble the yeast in the flour. Add half of the milk, the eggs and start mixing.

Add the remaining milk. Result should be a soft but not sticky dough.

Turn out on work surface.

Knead for 3 minutes until the dough is smooth. The dough totals about 1800 g.

As the sugar bread only needs half of the recipe, divide the dough in 2 equal parts. One could also start with half of the ingredients of course.

Then divide one half in two parts again. The first part this time should be about 2/3 (so 600g and 300g). Return each part to the (cleaned) lightly greased bowls.

Leave to rise for 1 hour or until about doubled in size.

2. Have ready a greased bread tin and the sugar.

Gently distribute the sugar in the 600g part of the dough. Easy way is to flatten the dough, distribute part of the sugar, roll up the rectangle.

repeat this until all the sugar is incorporated. Form into a ball again.

Now take the 300g part and turn out on a floured surface. Roll out to a 35 cm square.

Put the sugar dough in the middle of the square and wrap the ball with the rolled out dough.

Place the package in the greased tin (seam side down).

Leave to rise for about 1 hour or until doubled in size.

3. Score the top of the bread in a V pattern (not so nice here). Bake in a pre-heated oven at 200C for about 35 minutes. Leave to cool on a wire rack.

sugar bread recipe

The dough can be glazed with an egg-milk mixture before scoring.

Some sugar will ooze out of the bread, be carefull as it is not only hot, but also sticks to everything.

What happened to the second 900g of the dough ?

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Light spelt bread (Tue 29.12).

Simple and light spelt bread.

Ingredients.

  • 350 g wholemeal spelt flour
  • 350 g white bread flour
  • 1 teaspoon salt
  • 400g water
  • 3 tablespoons olive oil

1. Mix both flours with the salt in a bowl. Crumble the yeast in the flour. Add the water and mix. Result is probably a bit sticky. Turn out on work surface and knead for 5 minutes. If too sticky to handle, leave to rest for 10 minutes.

Leave to rise for 45 minutes.

2. Turn out the risen dough on to a floured work surface. Divide in two equal parts, form each in a ball and put on a greased (or floured) baking tray.

Leave to rise for 1 hour.

3. Bake in a preheated oven at 210 C for about 32 minutes.

Leave to cool on a wire rack.

Sweet bread (Mon 28.12).

Simple sweet white (but no sugar) bread.

Ingredients.

  • 700g white bread flour
  • 1 teaspoon salt
  • 20 g yeast
  • 200g double cream
  • 300 g water.

1. Mix flour and salt in a bowl.

Crumble the yeast with some of the flour. Add the cream and most of the water. start mixing the dough and add the remainig water as needed, result is a soft dough.

Turn out on work surface

and knead for about 5 minutes.

Leave to rise for 1 hour.

2. Divide the risen dough into 2 equal parts, and form into loaves.

Leave to rise for 50 minutes.

3. Bake in a preheated oven at 210 C for about 32 minutes.

Leave to cool on wire rack.

Chocolate buns (Fri 25.12)

Buns with chocolate pieces. (31 in total)

Ingredients.

  • 1000 g white bread flour
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 40 g butter diced
  • 42 g yeast
  • 2 small eggs
  • 550 g milk lukewarm
  • 300 g chocolate drops (cooking/baking variety)

1. Mix flour, salt and sugar in a bowl. Rub the butter in the flour. Crumble the yeast in the flour. Add half of the milk, the eggs and start mixing. Add the remaining milk. Result should be a soft but not sticky dough.

Turn out on work  surface.

Knead for about 3 minutes. Work in the chocolate drops until evenly distributed.

Return to bowl and leave to rise for 1 hour.

2. Turn out the risen dough on a floured work surface.

Divide into balls around 40g each and put on a greased tray.

Leave to rise for another hour or until doubled.

3. Bake for about 22 minutes in a oven at 210 C. Leave to cool on a wire rack.

Tomato rolls (Fri 25.12).

Rolls with sun-dried tomatoes and parmigiano cheese.(13 in total)

Ingredients.

  • 500 g white bread flour
  • 1 teaspoon salt
  • 20 g yeast
  • 20 g  olive oil
  • 340 g water
  • 50g sun dried tomatoes
  • 100 g parmigiano cheese, grated

1. Mix flour and salt in a bowl. Crumble the yeast in the flour. Add most of the water and the olive oil. Start mixing; add the remaining water as needed to have a soft dough. Turn out on work surface and knead for 4-5 minutes. Return to the cleaned and lightly grease bowl.

leave to rise for about 40 minutes.

2. While the dough is rising: cover the dried tomatoes with some boiling water and leave to soak for about 30 minutes.

3. Drain the tomatoes and chop roughly. Turn out the dough on an oiled surface. Stretch the dough into a rectangle. Spread the tomatoes over the dough, do the same with the cheese. Roll or fold  the dough rectangle into a ball (do not knead).

Cut of pieces 50-60g each and form them into a ball. Avoid too much tomato parts on the outside. Put on a greased tin. Leave to rise for another 50 minutes or until doubled in size.

3. Glaze the rolls with some water.

Bake in a preheated oven at 210 C for about 22 minutes.

Leave to cool on a wire rack.

Small currant buns (Fri 25.12).

Small currant buns, made with an enriched dough and organic currants. (31 in total ( buns not currants)).

Ingredients.

  • 1000 g white bread flour
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 40 g butter diced
  • 42 g yeast
  • 2 small eggs
  • 550 g milk lukewarm
  • 250 g currants

1. Mix flour, salt and sugar in a bowl. Rub the  butter in the flour.

Crumble the yeast in the flour. Add half of he milk, the eggs and start mixing. Add the remaining milk. Result should be a soft but not sticky dough.

Turn out on work surface.

Knead for 3 minutes. When the dough is smooth, start adding the currants until evenly distributed.

Leave to rise until doubled in size (takes at least an hour).

2. Form the buns as small balls each about 50g.

Leave to rise for another hour or until doubled in size.

3. Bake in a preheated oven for about 22 minutes at 210 C. Buns can be glazed with an egg-milk mixture before going into the oven.

Apparantly a bit too much stems in this currant mix. Not a real success.

Wholemeal rolls (Fri 25.12)

Simple wholemeal & rye rolls (35).

Ingredients.

  • 300g organic soft wholemeal flour (pastry type)
  • 700g bread flour
  • 100g organic wholemeal rye (T130)
  • 2 teaspoons salt
  • 42g yeast
  • about 650g water

1. Mix flours with the salt in bowl. Crumble the yeast in some of the flour, add most of the water and mix. Dough isnot to sticky, rather firm. Add water as you need if the result is dry.

Turn out on work surface and knead for about 3 minutes.

Form into a smooth ball and leave to rise for 40 minutes.

2. When dough is well risen, turn out on a floured working surface.

Make small balls, around 40g each. Put on a greased tin (or two).

Glaze each ball with some milk, and sift some flour on top.

Leave to rise for 1 hour.

3. Bake in a preheated oven at 210 C for about 21 minutes or light brown. Leave to cool on a wire rack. If you prefer a soft crust  cover them witha dry teatowel after 5 minutes.