Category Archives: Home baked bread

Homemade Bread Day…November 17th 2020…

Who doesn’t love bread fresh and hot straight from the oven?… It never lasts long here which means not so much waste … which is always a good thing…isn’t it?

Covid-19 has meant for many like me that they have honed their bread baking and cake making skills which is great…

As it is Homemade Bread Day today I have gathered some of my tried and tested recipes together for you…I hope you enjoy it!

My first recipe is for Pretzel Bread which was a first for me as the method is one I hadn’t tackled before and it came out really well and was a great hit with everyone…

smart

Pretzel Bread.

All I knew about pretzel dough was that like beigels the dough was boiled before baking and this gives it that characteristic deep brown crust and pretzel taste…

It was lovely a little sweet my tester said it tasted like currant bread sweetness not horrible he liked it and the salt was a foil for that methinks but with some ham and mustard in a sandwich it went down a treat…

I have however tweaked the original recipe and would use less sugar…1 tbsp instead of 3 tbsp.

Ingredients:

  • 2 and a quarter tsp of instant yeast.
  • 1 cup of lukewarm water
  • 1 tbsp brown sugar
  • 1 tbsp milk…I used full-fat milk
  • 4 tbsp (2 oz) melted butter
  • 1 tsp sea salt
  • 3 cups of all-purpose unbleached flour

Baking Soda Bath:

  • 4 quarts(8 pints) water
  • Half cup Baking Soda

Pretzel Topping:

  • 2 tbsp butter melted
  • Coarse salt for topping.

A lined baking tray.

Preheated oven 200 degrees

Let’s bake!

Combine your yeast, water, and brown sugar in a bowl and stir to dissolve sugar.

Melt the butter and then add to the milk then stir into the yeast mixture to combine.

Add the salt and flour 1 cup at a time and stir to combine then once the dough has come together knead until it is a firm but slightly tacky dough. If you need to add more add a little at a time.

Put the dough into a greased bowl and cover with a cloth and allow to rise about an hour and it should have doubled in size.

Once the 60  mins are up put your 4 quarts of water in a large pan and bring to the boil then add your Baking Soda…DO NOT ADD IT ALL AT ONCE OR IT WILL ALLL FIZZ OVER …add a little at a time I added it a tsp at a time.

Then punch your dough down to remove the gas and divide it into two portions…Add one portion to the boiling water and turn after 60 seconds and give it 60 seconds on the other side remove with a slotted spoon to drain and make a small cross in the middle and sprinkle with salt. Put on a lined baking tin…

Repeat with your second piece of dough…When cutting the cross I made mine too big as this dough once boiled is easier than a normal risen dough to cut through.

smart

Boiled Pretzel Dough

Sit both pieces of prepared dough on a lined baking tray and put it into your preheated oven…200 degrees.

Cook for 23-25 mins turning the tray around halfway through the cooking…

I was quite amazed at how it coloured up and just looked the colour of a pretzel that lovely deep brown…

smart

Pretzel Bread

When you remove it from the oven brush with the melted butter and enjoy it!

My second recipe is for some lovely finger rolls again a first with a process I hadn’t used before…

This is a lovely easy recipe and I sometimes make finger rolls or round rolls depending on how I feel or what I am cooking they make lovely hot dog rolls.

Although my images show white and use white unbleached flour I do sometimes mix the flour with wholemeal or go the whole hog hubby is getting to like wholewheat bread so now I have stocked up today on my flours the next loaf will not be white…

Let’s Cook! Bread!

Bread-white-home-baked

 

Ingredients:

  • 5 cups of flour. I used unbleached, Bread flour.
  • 2 tbsp of instant yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 cups of warm water
  • 1/4 cup of cooking oil. I used Olive oil.

This is so quick and easy.

Add 4 cups of flour with all the other ingredients and mix to combine…just get your hands in there it’s the best way.

It will be sticky but hey ho we are bread making.

Gradually knead in the last cup of flour and knead that dough for 5 minutes.

Put it in a bowl and cover with a damp cloth and leave to prove for 30 minutes(for) me but it is warm here it may be a tad longer for you.

It should double its size, punch it down and divide into two or as I will next time make one large loaf.

Shape both pieces to fit into your oiled bread tins and leave to rise until dough reaches the top of the tin approx 20/30 mins.

Bake at 440F/ 200 C for approx 40 minutes.

Allow the bread to cool slightly then remove from the tin and put on a cooling rack you now have two lovely loaves of fresh bread.

If the crust is too hard then cover with a clean, damp tea towel to soften.

Enjoy...

Buttermilk Bread…

Homemade Buttermilk bread

Ingredients:

  • 2 1/2 cups of lukewarm water.
  • 1 cup of Buttermilk.
  • 1 tbsp quick yeast.
  • 1 tbsp salt
  • 1 tbsp sugar
  • 6 1/2 cups of unbleached bread flour.

Let’s Bake!

Mix water, buttermilk, yeast, salt, sugar in a bowl. Add the flour. No need to knead..lol

Just combine all the ingredients together..lightly cover the bowl and leave to rest/rise for 2 hrs.

The bonus of living here is dough rises quickly...I love using yeast now.

You can use the dough immediately, store covered in the fridge for up to 5 days or in the freezer for up to 3 weeks.

If you are using now preheat oven to 350 degrees.

Dust the dough with flour and very lightly knead, shape into a round. Cover and rest for 90 minutes.

Oh, and I made a cut into the top of my dough just like a cross.

Bake in the middle of the oven for approx 40 minutes until golden brown and delicious.

Remove from the oven and brush the top with melted butter.

Leave to cool before slicing.

Enjoy!

Flat Bread:

flat-bread-easy-recipe

Flatbreads

  • 1/2 cup water.
  • 1/4 cup of milk
  • 2 cups flour.
  • 1 tbsp Baking Powder.
  • 2 tbsp oil
  • 1/2 tsp salt.

To make flatbreads.

Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with the heel of the hand and roll out very thin.

My first attempt at this and I didn’t roll mine out thin enough to start with practice makes perfect with all bread but I have never had any which is inedible just maybe a funny shape…lol

Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito..ready to fill…easy peasy.

flat-bread-uncooked-esy-recipe

My last bread recipe today is Crock Pot or Dutch Oven Bread…This loaf was cooked in a dutch oven and I was pleasantly surprised how much the crust was like ones I have purchased in bakeries.

loaf made in dutch oven

Probably from the steam produced using the dutch oven method…

Ingredients:

  • 4 cups of unbleached all-purpose flour
  • 1 1/2 tsp salt
  •  2 1/4 tsp of rapid yeast
  • 2 cups of lukewarm water
  • 1 tsp of olive oil.

Let’s Bake!

In a large bowl add the flour and salt whisk to combine.

Make a well and add the raid yeast granules and the lukewarm water then with wet hands bring the mix together. If it is too sticky add a little more flour and likewise if too dry add a little more water a tsp at a time…This will vary as it depends on the flour used.

Cover and leave in a warm spot to double in size again this depends on the temperature where you live it can be anything from a 1hr to 1 1/2 hours…if it is very warm mine takes a little less time.

Once risen using your hand or a dough scraper work the dough loose from the sides and working around the edge bring the sides to the middle.

Cover and leave to double in size again about 1 hour it rises slightly quicker this time.

Once risen transfer to a lightly floured surface sprinkle the top with a little flour and shape and fold the dough under itself several times then pinch the seams together. Coat your bowl with the olive oil and put the dough in the bowl cover and leave the dough to rise once again.

Then put on the oven and set the heat at 230C/450F and put your dutch oven into the oven to heat up for 45-1n hr. By the time this has heated your dough should have risen.

NOW VERY CAREFULLY REMOVE THE HOT DUTCH OVEN ONTO A TRIVETT…It is hot then turn out your dough onto a lightly floured surface and carefully put in the dutch oven.

Put the pot back into the oven and cook for 45 minutes then carefully remove the lid and cook for a further 15-30 minutes …

loaf made in dutch oven

Remove from the oven and cover with a cloth to cool for about 15 mins before slicing and enjoy…That’s all for today …Happy Bread making..xx

 

CarolCooks2…This week in my kitchen 10th April…Homemade Bread …Pork and Peppercorn sauce.

Welcome to this weeks look into my kitchen…we all seem to be eating more during this period of cocooning ourselves at home…it is weird and surreal always very quiet where we live but lately, we are seeing more people out for a stroll or a bike ride probably people who would normally go to the local park in the early evening but are staying close to home.

This week in my Kitchen 10th April 2020

I have definitely been cooking more sweet things it seems staying in and watching movies etc is conducive to eating more…

My lemongrass is drying nicely I reckon one more day and it will be dry enough to grind down into powder…

This is the first time I have dried lemongrass so I am hoping it lives up to my expectations it just looks like next time I will have to cut up much more as it has shrunk as it dries quite a bit.

What have I been cooking then…Bread Pudding only this time I added some cooked apple as I had quite a lot of apples and cooked/stewed some down with spice and cinnamon…My other half pulled a face as is quite normal when he asks what I am cooking and what is in it…He knows me well…sigh…and knows that I always add something…in this case apples…The outcome? very nice and moist…

bread pudding

If you have lots of bread in your freezer then just click the link above for the ingredients and add a tbsp or three of stewed apple even fresh apple would nice…

As my little trips to the market and the shops have been curtained for the foreseeable I have had to start making my own bread again…I don’t eat very much bread but hubby and the grandkids like a sandwich or toast so as I cannot get out to my local baker I am going to have to make my own more regularly the same with my yoghurt as when I have been out I have noticed that locally produced goods are not on the shelves.

This recipe is for a white loaf as it is hubby’s preference although he is getting to like wholewheat bread so now I have stocked up today on my flours the next loaf will not be white…

This is a recipe for white bread as hubby doesn’t do wholemeal like me and that is his choice so I have done the best I can and used unbleached white flour which is not chemically bleached like normal white flour and although my preference would be dry or natural yeast I am working on that one but, still go through the traditional proving of his white loaf so for all you white bread eaters…Enjoy!

Let’s Cook! Bread!

Bread-white-home-baked

 

Ingredients:

  • 5 cups of flour. I used unbleached, Bread flour.
  • 2 tbsp of instant yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 cups of warm water
  • 1/4 cup of cooking oil. I used Olive oil.

This is so quick and easy.

Add 4 cups of flour with all the other ingredients and mix to combine…just get your hands in there it’s the best way.

It will be sticky but hey ho we are bread making.

Gradually knead in the last cup of flour and knead that dough for 5 minutes.

Put it in a bowl and cover with a damp cloth and leave to prove for 30 minutes(for) me but it is warm here it may be a tad longer for you.

It should double its size, punch it down and divide into two or as I will next time make one large loaf.

Shape both pieces to fit into your oiled bread tins and leave to rise until dough reaches the top of the tin approx 20/30 mins.

Bake at 440F/ 200 C for approx 40 minutes.

Allow the bread to cool slightly then remove from the tin and put on a cooling rack you now have two lovely loaves of fresh bread.

If the crust is too hard then cover with a clean, damp tea towel to soften.

Enjoy!

I love fresh green peppercorns and they are used a lot in Thai cookery… if I am just cooking a quick, stir fry for me I take about 75/100 gms of sliced pork loin or chicken and stir fry it in some Thai red curry paste to which I add a little fish sauce and some coconut milk I then cook it over a fairly high heat until it is quite dry and add some fresh peppercorns and maybe a squeeze of lime it all depends how I feel. If I am eating it with sticky rice I prefer it drier but if I am eating it with steamed rice I leave the sauce a little runnier.

That’s a Carol special for me though as I like it super hot sometimes for the family I bring it down a little they love the flavour of a lovely peppercorn sauce over meat or fish although the recipe for fish is slightly different.

This Pork is a family favourite.

Pork shoulder with peppercorn sauce.

Ingredients:

  • Lean pork shoulder slices or pork loin
  • 2-3 cloves of garlic finely chopped
  • A pint of fresh stock.
  • A Cup of full cream milk
  • 5/6 stems of fresh peppercorns
  • Half tbsp Worcester sauce (optional)
  • Corn flour or arrowroot to thicken the sauce.
  • Salt and freshly ground black pepper to taste.

Let’s Cook!

Before I start I will just say we make this recipe quite often and as many of you will know I go by taste rather than exact amounts.

Season the slices of shoulder portions with salt, pepper and little olive oil and cook in the oven about 180 turning and basting for about 30-40 minutes depending on the size/ thickness of your portions.

To make the sauce saute the garlic in a little olive oil and butter then add the stock and let simmer for a couple of minutes then add Worcestershire sauce if using and milk. Season with salt and plenty of black pepper.

Thicken the sauce with a cornflour or arrowroot slurry to your desired thickness. I now add the sauce to my pork and cover the pan so that the sauce doesn’t cook away. We like it like this as the meat juices and garlic add extra flavour to the sauce and then cook for a further 30 minutes or until meat is lovely and tender. Stir in your fresh peppercorns and check the seasoning.

We then serve with rice and green vegetables but it is also lovely with potatoes either mashed or new potatoes.

Enjoy!

Unless your peppercorns are super fresh they will sometimes turn black with cooking this does not detract from the flavour.

green peppercorns-1552323_640

I also freeze peppercorns if I am not using them all straightaway this also turns them black but they are still ok to use although I use within about 2 weeks of freezing them.

This week I am going to have a go at making fresh pasta and also some greek yoghurt…wish me luck as I haven’t made either for a very long time or never in the case of greek yoghurt…normal yoghurt but not greek yoghurt.

That’s all for this week from me please stay safe and think of others we are all in this together…x

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

Bread…The staff of life or is it???

bread-yeast-sourdough-

Bread has been around virtually since the beginning of time… A staple in many diets but also something to be avoided in many cases…I mean who has eaten that tasteless sliced bread which sticks together and makes for a very unappetising sandwich ?

Bread is made in many different ways and from many different flours  it comes in all sorts of shapes and sizes and is also prepared in so many different ways around the world…

Bread may be leavened by methods which have a reliance on naturally occurring microbes as in the process of bread making using sour dough, or by using chemicals which are used as is industrially produced yeast or even now high pressured aeration… In commercial breadmaking. Some of the bread making processes would now probably cause many traditional bakers to turn in their graves. Because of this there has been a revival and an upsurge of traditional Artisan bakeries springing up which is good for all of us who appreciate good bread rather than the mass produced unhealthy rubbish which maskerades as a loaf of bread …Whoever said this is the best thing since sliced bread was obviously deluded.

Bread is basically flour, water, yeast and a small amount of salt. If it is properly made and allowed to rise properly and yes it takes time but as  bread rises it is also fermenting. Fermentation neutralises the part of the wheat protein that is most likely to trigger bowel disease and other auto immune diseases and inflamation which is a reaction to gluten.

Of course using traditional dry or fresh yeast and adding no preservatives  or other additives means the shelf life of the bread is shorter  and the bread is best eaten the day it is baked …

 

But who doesn’t love day old bread toasted ? It also makes lovely breadcrumbs for making stuffings or for coating meat or fish alternately freeze the odd bits and make a bread pudding there is no excuse for wasting good bread.

Bread can come with the addition of fruits, nuts and other fats  it is also served in various forms with any meal of the day. It is eaten as a snack by making it into sandwiches, fried used to coat other foods in the form of bread crumbs when frying as it prevents the food from sticking it can be made into bread pudding as an addition to stuffing mixes it has untold uses it also plays an important part in religious rituals and secular culture many sayings or expressions in language refer to bread, in prayer ” Give us this day our daily bread ” or “He stole the bread from my mouth

Adding other products to bread is fine such as honey, seeds, nuts or fruit as long as it is natural or naturally produced so if you have an artisan baker near you then you are very lucky and enjoy of course in moderation as too much…I am a party pooper aren’t I? but it can have that effect on the waistline…

Did you know that the lottery has funded a Real Bread campaign??? 

Now we come to the bad bread the bread you really don’t want to be eating …commercially produced bread generally contains additives to improve the flavour, texture, colour, shelf life, nutritional and for speed of manufacturing.

Most bread in the UK is made using the Chorley Wood Bread process which came into being in the 60’s and is still used in many bakeries to this day…The bread is mixed at high speed using intense energy, many additives and preservatives are added, increased amounts of yeast are used and the bread is given no fermentation time.

This modern practise of increasing the yeast element in bread and modern bakery practises have lead to many medical researchers believing that this is a factor in the extraordinary rise in digestive illnesses such as gluten intolerence and coeliac disease.

Who doesn’t stick a slice or two of this into the toaster ? Who hasn’t eaten cucumber sandwiches? the pictures look quite inviting don’t they? But they are empty of healthy ingredients and may aggrevate or cause any illnesses or disease you may have and for what?…They can and should be avoided at all costs…

As a consumer who reads the labels …Yes I do…The enzymes which are used to aid rising and give lightness and freshness to bread DON’T have to be declared in the list of ingredients…Why? Because they are processing aids …REALLY.?..One of the most common is called Amylase which is known to cause asthma and this is also one of the most common diseases among bakers…

So please when you buy bread think about what you are buying…I think it is about time that we all backed The Real Bread Campaign….Don’t you???

Or make your own… And here’s how…

Carol Cook! Crumpets

https://blondieaka.wordpress.com/2018/07/08/after-the-crumpets-came-bread/

Enjoy!

About Carol:

Carol-Taylor-Retired-No one told me_

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Until next time…and don’t forget all will be revealed on Tuesday about my exploits in Phuket and how much I gained, lost or stayed the same x

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After the crumpets came bread…

Carol Cook! Bread (1)

What a saga that was …..I am surprised I went into the kitchen again after that, such a messy cook and I am normally very organised, calm and generally, it all goes to plan..Not so on that day but a lesson learnt.

But redemption was on hand we sailed through the bread making no traumas …Peace and harmony was restored in my kitchen.

If you missed the crumpet/pikelet recipe then you can find it here  

Bread!

I love bread but nice bread with proper butter, not this ready sliced stuff which sticks together it is so doughy and just not right. The consequence is that I don’t eat bread hardly at all which I suppose is good as when I do I savour the flavour and eat far too much.

My Buttermilk bread was pretty good as well but if I tell you this please don’t repeat it…promise??

Anything prefixed to the name bread and he doesn’t like it…so buttermilk, rosemary, olive oil bread…I just say bread or rolls…

I have a hubby who is very pernickety…HE is fussy! won’t eat this won’t eat that..picks the peppercorns out of his sauce and the tomato pieces out of his spag bol..need I go on girls??

So although he won’t eat Buttermilk bread he liked the bread I made today.

But for anyone who loves Buttermilk bread here is my Buttermilk bread recipe for you and if you haven’t got Buttermilk never fear I have this recipe for you. How to make your own Buttermilk and it is so easy I was amazed.

This is a recipe for white bread as hubby doesn’t do wholemeal like me and that is his choice so I have done the best I can and used unbleached white flour which is not chemically bleached like normal white flour and although my preference would be dry or natural yeast I am working on that one but still go through the traditional proving of his white loaf so for all you white bread eaters..Enjoy!

Let’s Cook! Bread!

Bread-white-home-baked

Homemade white bread

 

Ingredients:

  • 5 cups of flour. I used unbleached Bread flour.
  • 2 tbsp of instant yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 cups of warm water
  • 1/4 cup of cooking oil. I used Olive oil.

This is so quick and easy.

Add 4 cups of flour with all the other ingredients and mix to combine…just get your hands in there the best way.

It will be sticky but hey ho we are bread making.

Gradually knead in the last cup of flour and knead that dough for 5 minutes.

Put it in a bowl and cover with a damp cloth and leave to prove for 30 minutes.

It should double its size, punch it down and divide into two or as I will next time make one large loaf.

Shape both pieces to fit into your oiled bread tins and leave to rise until dough reaches the top of the tin approx 20/30 mins.

Bake at 440F/ 200 C for approx 40 minutes.

Allow the bread to cool slightly then remove from the tin and put on a cooling rack you now have two lovely loaves of fresh bread.

If the crust is too hard then cover with a clean, damp tea towel to soften.

Enjoy!

I hope you enjoyed my foray into bread making…I am certainly no expert but I keep trying and it tastes good and I know what is in it…If you enjoyed this post please hit your share buttons xxx

Connect to Carol( Moi)

Blog:https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest : https://www.pinterest.com/caroltaylor56/pins/

Enjoy the rest of your weekend, have fun, eat healthily and stay mindful xxx

 

Smorgasbord Blog Magazine – The Cookery and Food Column with Carol Taylor – Home cured Ham and Bacon.

There is nothing like curing your own ham and bacon add home-baked bread and make your mayo…Delicious…All the recipes in one place …One stop cooking courtesy of the dream team…

Smorgasbord Blog Magazine

Welcome to Carol Cook’s and this week I thought I would bring to you most people’s favourite meats now who doesn’t love a bacon sarnie a BLT or a nice ham sandwich with lots of English mustard ?

Can I get bacon or ham here well yes I can and it is of dubious origins and doesn’t resemble the lovely smoked back bacon I used to love or the lovely home cured ham on the bone which I used to buy from the deli…? It is rather slimy and not something I would want to eat.

Time to make my own … I did my research and I tried alternative cures which were ok just didn’t quite cut the mustard… The celery juice was the most successful and one I do use from time to time…

My research told me that the very small amount of salt petre that I…

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