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.

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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.

Small white breads (Fri 25.12).

Small individual white  breads. (18 breads and 8 rolls)

Ingredients.

  • 1000 g white bread flour
  • 2 teaspoons salt
  • 50 g lard
  • 42 g yeast
  • 300 g milk
  • 300 g water
  • some olive oil

1. Mix flour and salt; rub the lard in the flour. Make a well in the flour crumble the yeast in it. Add the milk and most of the water and start mixing. The dough should be soft, not too sticky. Add some additional water (tablespoon at a time) if to dry.

Turn out on a work surface.

Knead till you have a smooth ball (2 -3 minutes).

Return to a cleaned and greased bowl and leave to rise.Turn the dough around to cover it with some of the oil.

Depending on the milk/water and room temperature this can be between 1 and 2 hours. Starting with cold milk and water will delay the rising and add to the flavor.

2. Dough should have doubled in size.

Form into equal parts (+-40-50g). Form each into a ball and put in greased tins. (not enough tins here)

Leave to rise for another hour to 1 1/2 hour.

3. If well risen, bake in a preheated oven at 210 C for about 22 minutes.

Leave to cool on a wire rack.