Archive for Bread

Keto Bread


6 eggs
¼ tsp cream of tartar
4 tbsp butter, melted
3 tsp baking powder
¼ tsp salt
1½ cups almond flour or almond meal

Separate the eggs.  Add cream of tartar to egg whites, and beat till soft peaks form.  Put yolks in food processor; add melted butter and process till smooth.  Add baking powder and salt, and process till blended.

Add half the almond flour and process till smooth.  Add the remaining almond flour, and barely mix.  Fold in ⅓ of the egg white mixture, and process until just mixed.  Add the remaining egg whites, and mix gently until just incorporated.

Pour into a greased pan and bake in a preheated 375° oven for 30 minutes.

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Oopsie Rolls


A bread alternative – very light and tasty.

3 large eggs
⅛ tsp cream of tartar
100 gr full-fat cream cheese, cold and cubed
⅛ tsp salt

Preheat oven to 300º F, 150º C.  Line a large baking sheet with parchment paper and spray with cooking spray.

Separate eggs.  Whip the egg whites with the cream of tartar until stiff peaks form.  In a separate, larger bowl, and using the same mixer, beat the yolks, cheese, and salt until smooth.

Using a spatula, gently fold the egg whites, a bit at a time, into the yolk mixture; fold together until all ingredients are incorporated.

Spoon six large mounds of the mixture onto the prepared baking sheet; gently press each mound to slightly flatten.  Bake 25-40 minutes (less time for fan forced ovens), until nicely golden brown.

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Whole Wheat Bread


Super easy, super tasty loaf.

Pre-ferment:

¼ tsp. active dry yeast
105 g. / ¾ c. whole wheat flour
½ c. cool (60°F / 15°C) water

Mix the ingredients together, should take about 30 seconds or so and have the consistency of a thick pancake batter.  Cover the bowl tightly with plastic wrap, and put it in a cool place (65°F / 18°C is good) for 12 to 14 hours; overnight is good.  If the temperature is warmer, shorten the time to 8-10 hours.

After the fermenting time, there should be a bunch of bubbles on top, it should be giving off a pleasant acidic / yeasty / alcohol aroma and be about doubled in size.  If not, leave it for a few hours more.

Bread mixing:

Mix the following into the pre-ferment by hand:

1 c. lukewarm water
375 g. / 2½ c. bread flour
2 tsp. fine grind sea salt

If there is any dry flour left, add 1-2 tbsp of water to combine; if too wet, add 1-2 tbsp of flour.  Cover the bowl tightly with plastic wrap, and leave for 3-4 hours, till at least doubled in size.  Then place the covered dough in the refrigerator for at least 3 hours, or up to a week.

Oil or spray a loaf pan, then sprinkle 1-2 tbsp plain flour onto a work surface.  Sprinkle plain flour onto the top of the dough, and tip it out onto the floured surface.  Sprinkle a bit more flour on top, to keep the dough from sticking.  Using your hands, flatten the dough into a circle; then fold in one side then the other, and then roll into a log.  Place it in the oiled pan with the smooth side up, and lightly oil the top of the loaf.  Tent aluminium foil over the pan, leaving enough space for the loaf to rise.  Leave the loaf to rise at room temperature from 4-6 hours, or in the refrigerator for 6-24 hours.

Preheat the oven to 475°F / 240°C for at least 20 minutes.  Place the tented loaf pan on the middle oven rack, and bake for 20 minutes.  Remove the foil tent and bake for another 20 minutes.  If the top of the loaf is dark, take it out after the 40 minutes; if it is too light, bake for another 7-8 minutes.  Let cool completely before slicing.

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Basic Bread


The simplest basic bread recipe, making a tasty white loaf.

3½ c / 525 g bread flour
2 tsp finely ground sea salt
2¼ tsp active dry yeast
1⅔ c lukewarm water, about 80° F / 27° C

Fluff the flour with a spoon before measuring.  Combine flour, salt, and yeast in a big mixing bowl, and mix together by hand until salt and yeast are evenly distributed.

Pour in the water and mix by hand, squishing the mixture through your fingers for about 30 seconds; the dough should be the consistency of wet play dough.  If there is still some dry flour in the bowl, add another 1 or 2 tbsp more of lukewarm water; if the dough is too liquid, mix in 1 or 2 tbsp more of flour.

Seal the bowl tightly with plastic wrap and leave at room temperature for about 3 hours; at this point, the dough should have doubled in size.  Place the dough in the refrigerator, and leave it for at least a day; it can also remain refrigerated for up to a week.

Oil or spray the inside of a loaf pan, then remove the dough from the refrigerator; the dough should be a bit sticky.  Sprinkle about 2 tbsp of flour on the bench top and on top of the dough in the bowl; tip the bowl over, and gently squish the dough out onto the floured bench.  Sprinkle another 1-2 tbsp of flour onto the top of the dough so it doesn’t stick to your hands, and flatten into a circle.  Fold the left side of the dough into the centre, then fold in the right side, then gently fold the dough into a log and plop it into the oiled pan with the smooth side facing up.

Spray or brush the top of the loaf with oil so foil won’t stick to it, and cover the pan with tented aluminium foil; the tent should be loose enough so the loaf can rise about 2 inches.  Leave the loaf set, undisturbed, for four hours. (Note: if you can’t bake it after four hours, let it rise for at least a couple of hours, then put it back in the fridge for 1-3 days.  If it’s been refrigerated, let it return to room temperature before baking).

Set the oven rack to middle height.  Preheat the oven for at least 20 minutes at 475° F / 240° C. Put the pan with the foil tent into the oven and bake for 20 minutes.  Remove the foil and bake for another 20 minutes.  Check the loaf; if the top is a nice dark brown, take it out; if not, bake it for another 7 or 8 minutes.

Turn the loaf out of the pan and let cool on a cooling rack.

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Crumpets


I can get 10-12 crumpets from this recipe, using just under ½ c. of batter per crumpet ring.  Because I use whole flour instead of white, a little more water may be needed.

12 oz / 350 ml semi-skim milk, warmed but not boiling
1 lb / 450 g all purpose or plain flour (I used whole grain plain flour)
⅛ oz / 5 g dried yeast
2 tsp sugar (or substitute ¾ tsp. stevia)
12 oz / 350 ml finger-warm water (approximate)
1 tsp salt
1 tsp baking powder
Oil for cooking (peanut oil works well)

Whisk together the milk, flour, yeast, and sugar.  Once combined, add half the water and beat into the batter; continue to add more water until the batter is thick and smooth, about the consistency of thick cream.  Cover with cling wrap and leave in a warm, draft free place until foaming – about 1-2 hours.

Whisk the salt and baking powder into the batter, then heat a heavy frying pan on the stove to hot but not smoking.

Wipe the pan surface with a light film of oil; also oil the inside of crumpet or pastry rings.  Place a few rings evenly throughout the heated pan and fill just below the top with batter.  Cook 5 minutes; there should be many tiny holes on the surface and the crumpets should be setting.  Flip the crumpets over and cook another 2-3 minutes.

Cool on a wire rack and release from the crumpet rings.

Note: If the batter seeps from under the ring it is too thin; whisk in more flour.  If the crumpet is heavy and without holes, the batter is too thick; add more water.

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Croutons


5/1/10 – good!

Stale bread, cut into crouton-sized cubes and slightly dried out
Olive oil
Dried herbs – oregano, thyme, basil, or Italian herb mix)
Salt and pepper (optional)

Preheat oven to 375°.  Cover a baking sheet with parchment paper, and spread the bread cubes on the paper in a single layer.  Drizzle with olive oil and sprinkle with herbs.  Bake and check every five minutes; remove from oven when crisp and let cool.  Store in the freezer for up to 3 months, or in the refrigerator for up to 5 days.

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Wheat Bread


Start with all ingredients at room temperature.

11 oz. water
1½ tsp. salt
1½ tsp. olive oil
2 tbsp. molasses
2 c. bread flour
2 c. whole wheat flour
2 tsp. active dry yeast

Measure all ingredients into bread pan in the order listed.  Select whole wheat setting.

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