Tag: Around

Portuguese Bread

Makes: 2 Portuguese Breads  Oven: 200 °C / 400 °F
Preparation Time: 1 hour    Baking Time: 25 – 30 minutes

Ingredients

360 g Cake flour ( 3 x 250 ml / 3 cups )
120 g White bread flour ( 1 x 250 ml / 1 cup )
5 ml Salt ( 1 tsp )
250 ml Cooked sweet potato, mashed
( 1 cup, about 2 large sweet potatoes )
10 g Anchor Instant Yeast ( 1 packet )
310 ml Lukewarm water ( ± 1¼ cups )

Method

  1. Mix the cake flour, white bread flour and salt together.
  2. Add the mashed sweet potato and mix through.
  3. Add the Anchor Instant Yeast and mix.
  4. Add the lukewarm water to the flour mixture to form a soft dough and knead the dough until smooth and elastic.
  5. Cover with greased plastic and leave in a warm place to rest for 10 minutes.
  6. Knock the dough down, divide into 2 equal pieces for two loaves.
  7. Roll each piece into a round. Flatten the dough by hand and place onto a greased baking tray, cover with greased plastic and allow to rise in a warm place for 30 – 40 minutes.
  8. Bake in a preheated oven at 200 °C / 400 °F for 25 – 30 minutes, or until golden brown, or place in a cast iron pot and bake on an open fire.

Black Bread

Makes: 1 Black Bread   Oven: 180 °C / 350 °F
Preparation Time: 2 hours    Baking Time: 25 – 30 minutes

Black Bread is a hearty loaf in which cocoa and coffee powders darken the loaf which is made with 3 different types of flour.

Ingredients

200 g Rye flour ( 435 ml / 1¾ cups )
150 g Cake flour ( 375 ml / 1½ cups )
150 g Whole-wheat flour ( 375 ml / 1½ cups )
15 ml Cocoa powder ( 1 tbsp )
5 ml Coffee powder ( 1 tsp )
5 ml Salt ( 1 tsp )
5 ml Caraway seed ( 1 tsp )
10 g Anchor Instant Yeast ( 1 packet )
45 ml Oil ( 3 tbsp )
45 ml Molasses ( 3 tbsp )
250 ml Lukewarm water / barley wine / stout ( 1 cup )

Method

  1. Mix the rye, cake and whole-wheat flour, cocoa, coffee, salt and caraway together. Add the Anchor Instant Yeast and mix.
  2. Mix the oil, molasses and water together and add to the above mixture.
  3. Mix to a soft dough and knead for 10 minutes, until smooth and elastic.
  4. Cover with greased plastic and leave to rest for 10 minutes.
  5. Knock the dough down, pat into a rectangle on a lightly floured surface. Make sure the width is the length of the bread pan.
  6. Roll the dough up and place seal towards the bottom, into a greased 1,5-litre-bread pan.
  7. Cover with greased plastic and rise in a warm place for 30 – 40 minutes.
  8. Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, until crisp.

Ciabatta

Makes: : 2 Ciabatta   Oven: 220 °C / 425 °F
Preparation Time: 2 hours    Baking Time: 25 minutes

Ingredients

Starter Dough:

120 g Cake flour ( 1 x 250 ml / 1 cup )
2 ml Salt ( ¼ tsp )
5 g Anchor Instant Yeast ( ½ a 10 g packet ) ( 7 ml )
60 ml Lukewarm milk ( ¼ cup )
125 ml Lukewarm water ( ½ cup )

Dough:

360 g Cake flour ( 3 x 250 ml / 3 cups )
7 ml Salt ( 1½ tsp )
5 g Anchor Instant Yeast ( ½ a 10 g packet ) ( 7 ml )
60 ml Olive oil ( 4 tbsp )
180 ml Lukewarm water ( ¾ cup )

Method

  1. Mix the cake flour and salt for the starter dough. Add the Anchor Instant Yeast (5g / ½ the packet) and mix.
  2. Mix the milk and water together and add the flour mixture to form the batter. Mix until smooth. Cover with plastic and leave to stand until sponged up, about 20 minutes.
  3. To make the dough – mix the cake flour and salt. Add the rest of the Anchor Instant Yeast and mix.
  4. Mix the oil and water, add to the flour mixture. Knead until smooth and the mixture has pulled away from the side of the bowl. Add the starter dough to this mixture and work well with hands, until smooth. Place into a greased bowl to prevent the dough from sticking.
  5. Cover with grease plastic and leave in a warm place to rise until double in size, about 30 minutes. Knock the dough down and repeat this step.
  6. Sprinkle a baking tray with flour, gently turn the mixture out onto the flour and sprinkle the top with flour.
  7. Cover hands well with extra flour and gently pat the dough evenly. Divide the dough into 2 equal pieces, flour your hands and mould each piece into an oval, puffing up the dough by running the fingers down the side and tucking the dough under, around the sides.
  8. Allow the bread to rise, without being covered, for 15 – 20 minutes and bake in a preheated oven at 220 °C / 425 °F for 25 minutes.

Kitke

Makes: : 2 Kitke   Oven: 180 °C / 350°F
Preparation Time: 1 hour 30 minutes    Baking Time: 25 – 30 minutes

Ingredients

600 g Cake flour ( 5 x 250 ml / 5 cups )
5 ml Salt ( 2 tsp )
60 ml Sugar ( 4 tbsp )
60 g Margarine ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
280 ml Lukewarm water ( 1 cup + 2 tbsp )
2 Large eggs, beaten
Beaten egg, to brush
Poppy and Sesame seeds, to sprinkle

Sugar Water Glaze

Mix 250 ml ( 1 cup ) sugar and 125 ml ( ½ cup ) water together in a saucepan and boil over low heat for about 5 minutes, stirring continuously.

Method

  1. Mix all dry ingredients and rub the margarine into the flour. Add the Anchor Instant Yeast and mix.
  2. Mix water and eggs together and add enough liquid to form a soft dough. Knead the dough well until smooth and elastic.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
  4. Knock the dough down, divide into 2 equal pieces and then divide each piece into 2 equal pieces.
  5. Roll each piece into a 40 cm strand and place 2 strands in the form of an X, on the table surface. The strand from right to left should be at the bottom and the strand that lies from left to right, should be on top of the other strand.
  6. Take the top right strand and place it on the inside of the bottom left strand. Transfer the left bottom strand to the top right and place it horizontal. Repeat the process with the 2 alternative ends. Repeat this process and plait the strands until the end. Pinch the ends together and seal all 4 strands, well together.
  7. Place the Kitke plaits on a greased baking tray. Cover with greased plastic and allow to rise in a warm place, about
    25 – 30 minutes.
  8. Brush lightly with beaten egg and sprinkle with poppy and sesame seeds.
  9. Bake in a preheated oven at 180 ˚C / 350 ˚F for 25 – 30 minutes.
  10. Brush with the sugar water glaze, whilst warm for a shiny gloss.

French Loaf

Makes: 2 French Breads   Oven: 220 °C / 410 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 25 – 30 minutes

Ingredients

500 g White bread flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 1 tsp )
10 g Anchor Instant Yeast ( 1 packet )
310 ml Lukewarm water ( ± 1⅓ cups )
Poppy or Sesame seeds, to sprinkle ( optional ) OR
Flour, to sprinkle ( optional )

Method

  1. Mix the white bread flour and salt together. Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water to the flour mixture to form a soft dough.
  3. Knead the dough for 10 minutes until smooth and elastic, cover with a greased plastic and allow to rest for 10 minutes.
  4. Knock the dough down and divide into 2 equal pieces. Pat each into an oval shape. Fold the one end over and roll up.
    Roll gently into a long strand, about 40 cm.
  5. Place onto a lightly floured baking tray, cover with a lightly greased plastic and allow to rise in a warm place for 25 – 30 minutes. Brush with water and sprinkle with seeds or dust with flour. Cut slanted slits over the top or cut 3 slits lengthwise.
  6. Place a small ovenproof dish, filled with water, at the bottom of the oven. Bake in a preheated oven at 220 °C / 410 °F for
    25 – 30 minutes, or until golden brown.

Hint:

Placing a bowl of water at the bottom of the oven
creates steam, which gives extra volume,
a soft texture and a crisp crust.

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