Enriched White Bread Recipe

How to Make Enriched White Bread Recipe

Ingredients

Make 2 plaits or 12 roll

450/1lb strong plain white flour

1 tsp salt

15 g/ ½ oz fresh yeast or

7 g/ ¼ oz dried yeast

1 tsp sugar

250 ml/8 fl oz warm milk

50 g/2 oz butter, softened

1 egg, beaten

Egg wash

1 egg, 1 tbsp water, 1 tsp sugar

Preparation method

1. Weigh out 100 g/4 oz flour and keep on one side. Sieve the remaining flour and salt into a bowl. Add the fresh or dried yeast to the sugar, lukewarm milk and reserved flour and mix well to form a batter. Leave to stand for about 20 minutes in a warm place until frothing vigorously. Add to the flour with the butter and beaten egg, and mix well. The dough will be quite soft. Turn on to a lightly floured board and knead for 10 minutes or 2 – 3 minutes with a dough hook on an electric mixer. Form into a ball and put into a bowl. Cover and leave to prove for 45 minutes.

2. Heat the oven to 190 C/375 F/gas 5.

3. Knead the dough again and shape into two plaits or 12 rolls. Place on a lightly greased baking sheet. Make the egg wash by beating the egg with the water and sugar. Brush all over the surface of the dough. Cover and prove for 30 minutes. Bake loaves for 45 minutes, or rolls for 15 minutes, until the base sound hollow when tapped. Cool on wire rack.

Read More »

American Spoon Bread Recipe

How to make Spoon Bread Recipe

Americans spoon this bread straight from the tin and eat it with butter as an accompaniment to a meal. The breed may also be turned out to cool on a wire rack, then sliced and buttered.

Ingredients

Make one 900g loaf

350 g/ 12 Oz whole-meal flour

225 g/ 8 Oz cornmeal

1 tsp salt

15 g/ ½ Oz fresh yeast or

7 g/ ¼ Oz dried yeast

2 tbsp clear honey

250 ml/ 8 FL Oz warm water

250 ml / 8 FL Oz warm milk

1 tbsp oil

1 egg, beaten

Preparation Method

1. Stir the flour, cornmeal and salt together. Mix the fresh yeast and honey and add to the lukewarm water or sprinkle the dried yeast on the water with the honey and leave until frothy. Add to the flour with the lukewarm milk, oil and beaten egg. Beat well, cover and leave to prove for 30 minutes.

2. Heat the oven to 180 C 350 F mark 4.

3. Stir the batter well and put into a greased 900 g / 2 lb loaf tin. Cover and leave to prove for 20 minutes then bake for 50 minutes. Now American spoon bread ready.

Read More »

Danish Pastry Recipe with Fillings and Shapes

Make Danish Pastry Recipe with Fillings and Shapes

Ingredients

Makes 16

225 g/ 8 Oz strong plain white flour

Pinch of salt

25 g / 1 Oz lard

15 g / ½ Oz fresh yeast or

7 g / ¼ Oz dried yeast

1 tsp sugar

1 tbsp water

1 egg, beaten

150 g/ 5 oz butter

Egg wash

1 egg

2 tsp sugar

For filling

Almond paste (see below)

Custard filling or spice filling (see below)

Glace icing (see below)

Preparation Method

1. Sieve the flour and salt into a bowl and rub in the lard. Mix the fresh yeast and sugar with the lukewarm water (or sprinkle the dried yeast in the water with the sugar and leave until frothy). Add to flour along with the egg and mix to soft dough. Knead very lightly until smooth. Cover and leave to stand for 10 minutes.

2. Cream the butter until soft. Roll out the dough into a 25-cm square. Spread the butter in a rectangle down the center of the dough. Fold in the unbuttered sides so that they just overlap; seal the bottom and top. Roll into an oblong three time as long as it is wide. Fold evenly into three. Cover and leave to rest in a cool place for 10 minutes. Turn the dough and roll out again. Fold and rest 10 minutes. Repeat this process twice more, then rest the dough for 10 minutes and roll out ready to use and eat the oven to 220 C/425 F/ mark &.

3. Prepare the egg wash by beating together the egg, sugar and water. Shape the dough in one of the following ways:

Crescents Shape

Roll the dough into two 23-cm circles and cut each into eight sections. Put the chosen filling in the center of each piece. Roll up towards the point and curl into a crescent. Place on lightly greased sheets and brush with egg wash.

Pinwheels Shape

Roll out the dough to an oblong and spread with the spice filling. Sprinkle with currants or peel. Roll up like a Swiss roll and cut into 2.5-cm slices. Place on lightly greased baking sheets, cut side down, and brush with egg wash.

Twists Shape

Prepare the dough with spice filling and fruit as for pinwheels. Fold the dough into three. Cut into 16 strips parallel to the open sides. Twist each strip parallel to the open sides. Twist each strip, place on lightly greased baking sheets, and brush with egg wash.

Envelopes Shape

Cut the dough into 7.5-cm squares. Put the chosen filling in the center of each square. Fold four corners to the center and press down well. Place on lightly greased baking sheets and brush with egg wash.

Cover the pastries and leave to prove for 20 minutes, then bake for 15 minutes until golden brown. Ice with glace icing or brush with a little apricot jam while still hot. Leave to cool.

Custard Filling For Danish pastries

1 egg yolk

1 tbsp sugar

1 plain flour

150 ml/ ¼ pint milk

A few drops of vanilla essence

Blend together the egg yolk, sugar, flour and milk. Cook over a low heat until thick and creamy and flavor with a few drops of vanilla essence. Use as required in the recipe above.

Spice Filling For Danish Pastries

25 g/ 1 oz butter

25 g/ 1 icing sugar

1 tsp ground cinnamon

Cream together the butter, icing sugar and cinnamon. Use as required in the recipe opposite.

Almond Paste Filling for Danish Pastries

50 g / 2 Oz ground almonds

175 g/ 6 Oz icing sugar, sieved

1 egg white

Mix the grounds, icing sugar and egg white to a smooth paste, adding a little water if necessary.

Glace icing Filling for Danish Pastries

Mix sieved sugar with just enough cold water to give the necessary consistency. 1 ½ -2 tablespoons water will give a soft pouring consistency, while 1 tablespoon water will give a thicker icing which can be spread on Danish Pastries.

Read More »

Homemade Croissants Recipe

How to make Homemade Croissants Recipe

The croissant is a kind of bread. It is shaped like a crescent moon this reason it's called croissant. It is usually a served at breakfast. It is also called a crescent. It can also be called a crescent roll, although a crescent roll may be smaller. It is made of a variety of puff pastry.

Ingredients

• 450 g/ 1 lb strong plain white flour
• 2 tsp salt
• 25 g/ 1 Oz lard
• 25 g/ 1 Oz fresh yeast or 15 /1 Oz dried yeast
• 1 tsp sugar
• 250 ml/ 8 FL Oz water
• 1 egg, beaten
• 175 g/6 Oz butter
• Egg wash
• 1 egg
• 1 tbsp water
• Pinch of sugar

Preparation method

1. Sieve the flour and salt into a bowl and rub in the lard. Mix the fresh yeast and sugar with the lukewarm water or sprinkle the dried yeast on the water with the sugar and leave until frothy. Add to the flour with the beaten egg and work to a soft dough. Knead well until smooth. Roll out the dough into a rectangle 50 × 20 cm.

2. Soften the butter by mashing with a knife and divide into three portions. Dot one portion of butter over two-thirds of the dough. Fold the bottom third of dough upwards, then the top third downwards. Turn the dough so that the fold in on the right-hand side. Roll out the dough to the same size and repeat the process of dotting with butter, folding and rolling, twice more. In between the processes, wrap the dough and leave to rest in a cool place for 10 minutes each time. After the last folding, cover and leave in the refrigerator for 30 minutes.

3. Roll out to a rectangle, fold and roll again. Repeat this three times, then roll into a rectangle 55 × 33 cm. Cover and leave to stand for 10 minutes. Trim the edges with a sharp knife to give a neat rectangle, then divide lengthwise into two rectangles. Cut each strip into six triangles with a 15-cm base. Make up egg wash by beating together the egg, water and sugar. Brush the triangles with egg wash and roll up loosely towards the point, finishing with the top underneath. Curve into crescent shapes.

4. Heat the oven to 220 C/ 450 F or mark 7. Place the croissants on lightly greased baking sheets, cover and prove for 30 minutes. Brush with egg wash. Bake for 15 minutes. Cool on a wire rack. Serve warm.

Read More »