Carnation bread -- Happy Mother's Day

Isn't this bread beautiful? I use cranberry pie filling, it tastes pretty good. And, as a gift for Mother's Day, this carnation color is fantastic.

The ingredients and main procedure:

1/2 cup warm water, 1 1/2 tsp active dry yeast, 1/2 cup cranberry pie filling, 1 egg, 2 tbsp sugar, 2 tbsp soft butter in small cubes, 3 cup all purpose flour and 1 pinch salt.

Proof the dough as basic bread and then shape in two loaves, proof again.

Bake @ 350F for 35 minutes.

Raisin cinnamon bread

Cinnamon is my favorite spice. This raisin cinnamon bread looks fancy and tastes pretty good.

For the dough: 3 cup all purpose flour, 2 tbsp soft butter, 1 tsp lemon juice, 6 tbsp sugar, 2 egg, 1 tbsp active dry yeast and 1/2 cup + 1 tbsp water

The filling: 2 tbsp light brown sugar, 2 tbsp all purpose flour, 1 tbsp soft butter and 1 tsp cinnamon powder

Bake @ 350F for 35 minutes.

Molasses bread

I recently saw a recipe of outback bread. One key ingredient is molasses. This reminds me of the special taste of molasses cookies.

What is molasses? I wikied this "syrup", and was surprised to find it is full of nutrition especially Ca, Cu, Mg and Fe. So, why not substitute molasses for sugar in bread, not for carb concern but just for those elements?

Here is my recipe:
3/4 cup warm water
1 1/2 tsp active dry yeast
1 egg
1/4 cup dark molasses
2 tbsp butter
1 cup whole wheat flour
2 cup all purpose flour
1/2 tsp salt

Next step, it is easy, just do as the usual steps of making bread.

The bread is very soft, not too sweet, but tasty. I like the smell of molasses.

[Breadmaker] No fail White Bread, Whole Wheat Bread

　

Since I bought my breadmaker, I have made several recipes. Here are two of them, the easiest and above all, NO FAIL.

#1 White bread

(1) Add 1 1/2 tsp active dry yeast into 3/4 cup warm water (water works better than milk), let it become foamy;

(2) Add 1 egg (room temperature), 1/4 cup sugar and 2 tbsp margarine or butter (cut into small pieces);

(3) Add 3 cup all purpose flour;

(4) Make small indentation with my finger in the top of flour and add 1 tsp salt (don't let salt touch liquid below);

(5) Insert bread pan and select: sweet/2.5 lb/light;

(6) When the bread is done, let it sit in the breadmaker for 1 hour and then transfer it onto the rack to cool (this makes bread softer).

#2 Whole wheat bread

(1) Add 1 1/2 tsp active dry yeast into 2/3 cup warm water, let it become foamy;

(2) Add 1 egg (room temperature), 1/4 cup sugar and 2 tbsp margarine or butter (cut into small pieces);

(3) Add 1 cup whole wheat flour and 2 cup all purpose flour;

(4) Make small indentation with my finger in the top of flour and add 1 tsp salt (don't let salt touch liquid below);

(5) Insert bread pan and select: whole grain/2.5 lb/light;

(6) When the bread is done, let it sit in the breadmaker for 1 hour and then transfer it onto the rack to cool (this makes bread softer).

First bread by breadmaker

Okay, I eventually made up my mind to buy a breadmaker, so that I could still enjoy the fresh and healthy bread even though I am busier and busier.

The first baking failed. I tried the sandwich recipe in the manual book. The bread was almost white on the top, not brown at all. I read the manual book once more, and found that I should not open the unit to peek. Well, I admit that I did it twice. But who could help oneself from doing this at the first time using breadmaker? :P

Besides, the bread was very heavy. I bet if I throw it to someone, he would be unluckily hurt.

I tried again, no peeking, and adding more yeast according to my own recipe. The result was not bad, brown bread and lighter. But, compared with my hand-kneed bread, it was definitely a bad bread. And a big problem was that I could see some yeast particles on the surface of bread, which means the yeast was not all dissolved yet.

I wonder why we should add yeast last. That's really weird.

Look at my third try -- isn't it good?

My secret is adding yeast FIRST. Here is my recipe:

(1) Add 1 1/2 tsp active dry yeast into 3/4 cup warm milk (or water), let it become foamy;

(2) Add 1 egg, 1/4 cup sugar and 2 tbsp margarine (cut into small pieces);

(3) Add 3 cup all purpose flour;

(4) Make small indentation with my finger in the top of flour and add 1 tsp salt (don't let
salt touch liquid below);

(5) Insert bread pan and select: sweet/2.5 lb/light;

(6) When the bread is done, let it sit in the breadmaker for 1 hour and then transfer it onto the rack to cool (this makes bread softer).

Olive oil bread

This bread tastes very soft and I like the pleasant flavor of virgin olive oil.

(1) Sprinkle 1 1/2 tsp active dry yeast in 1/4 cup warm water, let sit until foamy.

(2) In a large mixing bowl, add 3 cup all purpose flour, 5 tbsp olive oil, 1 tsp sugar, 1 tsp salt; blend in yeast solution and then add 3/4 cup water.

(3) Knead to form a smooth and elastic dough.

(4) Transfer dough into a lightly greased stainless steel bowl and air-tightly wrap with plastic wrap; let ferment in the fridge overnight.

(5) Place dough at room temperature until it becomes warm.

(6) Press gas out and divide it into eight portions, round each portion and place on a lightly greased baking pan and cover with plastic wrap. Let sit aside until double in bulk.

(7) Preheat oven to 400F.

(8) Gently cut "cross-hatch" on the surface and lightly sprinkle with all purpose flour.

(9) Bake for 30 minutes or until bread is golden-brown in color.

(10) Let cool on wire rack.

First blossom of spring

First blossom of spring is a sourdough bread flower.

This weekend, we bought a convection oven. Really can't wait to have a try. I baked sourdough bread. The oven is smaller than the old one, so I put doughs in a lightly greased springform pan.

Convection is convenient. The baking hour is 5 minutes shortened.

Bread tastes better, especially the bottom, not overbaked.

Extremely satisfied!

Rosemary bread

This is an Italian bread, which reminds me of the movie named "Godfather". I have no idea why I associate them together...can't help doing though.

(1) Sprinkle 1 1/2 tsp active dry yeast in 1/4 cup warm water, let stand until foamy;

(2) Blend 1 cup whole wheat flour and 1 1/2 cup all purpose flour;

(3) Add 3/4 cup warm water, 5 tbsp olive oil, 1 tsp sugar, 1 tsp salt and 2 tbsp chopped rosemary;

(4) Mix ingredients well and then knead into a smooth and elastic dough;

(5) Transfer dough ball into a slightly greased bowl, air-tightly cover with plastic wrap, let dough rise in a warm spot until doubled in bulk;

(6) Punch down the dough to remove gas;

(7) Cover dough with damp cloth and let it rest for 15 minutes;

(8) Halve dough and roll each dough into a 11-inch-long loaf, gently twist dough to create contours, then tuck ends underneath;

(9) Transfer to a floured baking sheet;

(10) Cover dough with damp cloth, let it rise for 30 minutes;

(11) Preheat oven to 400F;

(12) Dust loaf with 1 tbsp all purpose flour (with a sieve);

(13) Bake for 30 minutes or until golden in color;

(14) Let cool completely on the wire rack before slicing.

White bread plait

Dough:

1. Heat 50 cc water in microwave oven for 15s and then sprinkle 1 tsp active dry yeast into the warm water. Let it stand for about 5 min to form a foamy solution.

2. Combine 2 1/2 cup all purpose flour, 1/4 cup cake flour, 1/3 cup sugar, a pinch of salt, 1 beaten whole egg, 1/3 cup whipping cream, yeast solution and 140 cc (1/3 + 1/4 cup) milk.

3. Knead the dough -- stretch the dough, if a thin elastic film forms and in the end, the broken hole has zigzag edge, the dough is fully developed.

4. Place dough in a lightly greased stainless steel bowl, air-tightly cover the bowl with plastic wrap; and let it rise at a warm place for at least 1 hour, until doubled in bulk. Flour your pointer and pink it into the dough, if the hole does not rebound, the first fermentation finishes.

Bread:

1. Gently knead the dough to press out the carbon-dioxide and divide it into eight portions. Round each portion and cover with damp cloth, let them stand for 20 min.

2. Press each portion and roll into rectangle, fold it into thirds, overlapping them to the center, roll the dough down firmly into a 30-cm long strip. Divide the strip into three equal "sausages", plait them together and tuck two ends underneath.

3. Place them onto a lightly floured baking tray, cover with damp cloth and let proof at a warm place until doubled in bulk.

4. Preheat oven to 375F.

5. Bake for 20 minutes or until it is golden in color and sounds hollow when tapped.

6. Let cool on the rack until the inner temperature is 38-42 C.

Sourdough bread

On the fourth day, I made sourdough bread.

1) In a mixing bowl, blend 3 cup all purpose flour and 1 tsp salt;

2) Form a fountain, add 1/2 cup warm water and well-mixed starter;

3) Knead dough to form an elastic ball;

4) Slightly grease a steel bowl, put dough in the bowl and cover air-tightly with plastic wrap;

5) Proof until double in bulk;

6) Pour dough onto working counter, press to remove carbon dioxide, knead for about 3 minutes to remove as much gas as possible;

7) Divide dough into eight portions, round each portion and place on a slightly greased baking pan (or line baking pan with parchment paper), cover with damp cloth;

8) Proof until double in bulk;

9) Preheat oven to 425F, cut large cross-hatch into the top of the dough (my cut is not large enough, instead the cut is too deep, the baked bread came out not as pretty as I expected), sprinkle lightly with all purpose flour, bake for 15 minutes;

10) Reduce power to 375F, bake for another 20 minutes or until the bread is golden-brown and sounds hollow when tapped.

This bread, tastes absolutely awesome, tough but crisp skin, tender inside.

I fall in love with this bread and have begun another new starter.

Hokkaido Milk Loaf

This Asian style loaf is very special -- when it is taken out of the oven, it doesn't look much different from ordinary loaf; however, when the rolls are torn apart, shiny silk between rolls will definitely arouse "WOW" :)

In most recipes, water roux starter is recommended. But here, I choose an ordinary way to make the loaf -- simple procedure with fantastic result.

1. Heat 50 cc milk in microwave oven for 15s and then add 1 tsp active dry yeast into the warm milk. Let it stand for about 5 min to form a foamy solution.

2. Combine 2 1/2 cup all purpose flour, 1/4 cup cake flour, 1/3 cup sugar, a pinch of salt, 1 beaten whole egg, 1/3 cup whipping cream, yeast solution and 140 cc milk.

3. Knead the dough -- stretch the dough, if a thin elastic film forms and in the end, the broken hole has zigzag edge, the dough is fully developed. (This is the most important step.)

4. Cover the dough ball with damp cloth or wrap it in plastic wrap; and let it rise at a warm place for at least 1 hour, until doubled in bulk. Flour your pointer and pink it into the dough, if the hole does not rebound, the first fermentation finishes.

5. Gently knead the dough to press out the carbon-dioxide and divide it into four portions. Round each portion and cover with damp cloth, let them stand for 20 min.

6. Press each portion and roll into rectangle, fold it into thirds, overlapping them to the center, roll the dough down firmly into a 30-cm long strip. Starting at a short end, roll up dough lightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer the four doughs to a greased loaf pan (14*23 cm², 1.5 L). Cover the dough and let it rise at a warm place until doubled in bulk.

7. Preheat oven to 375F (An oven thermometer is recommended to monitor the temperature).

8. Brush the dough with a glaze of whole egg.

9. Bake for 30 minutes and unmold immediately.

10. Let it cool on the rack until the inner temperature is 38-42 C.

It tastes so tender and you can feel it melting on the tongue, with the pleasant smell of cream.

Fat-free yogurt bread

This is a fantastic, unbelievable bread -- though no fat at all, it tastes soft and delicious.

Step 1: Heat 1 cup water in microwave oven for 30s, pour the warm water into a large mixing bowl.
Step 2: Add 2 1/4 tsp active dry yeast and 1 tbsp honey, whisk and mix well, let the mixture stand for about 10 min, until foam forms.
Step 3: Combine 1 tsp salt, 1/2 cup plain yogurt, and mix well.
Step 4: Sift into 3 1/4 cup unbleached all purpose flour 1/4 cup by 1/4 cup, each time, stir the flour into the dough, until the flour can't be stirred in.
Step 5: Transfer dough on the counter or board, knead the dough slowly, try to combine remaining flour with the dough. Knead for another 5 to 10 min, until the dough is smooth and elastic.
Step 6: Gently roll the dough into a square sheet (not too thin), approximately the length of a 1.5 L loaf pan. Roll up, starting at a long-side, and shape into a loaf, place into a greased loaf pan.
Step 7: Cover the dough with wet cloth, let it rise until it fills the pan.
Step 8: Preheat oven to 350 F and bake the loaf for 50 min, or until the loaf is golden brown and sounds hollow when tapped.
Step 9: Remove from loaf pan and cool on a rack.
Step 10: Slice and enjoy!