CROISSANT - EASY METHOD

Simply love croissants!! Tried to make a few times using different recipes and methods, by far this is the easiest! The only hard work is to roll out frozen dough, the rest are super easy! Try it =)

CROISSANT - EASY METHOD
Ingredients
(A)
120ml lukewarm milk (I use full cream)
45g caster sugar
7g dry instant yeast

(B)
150g butter, cold, cubed
250g bread flour
1/2 tsp salt

Methods
1.  Stir (A) in a cup and set aside for 5 min to bloom.

2.  Cut butter into flour and salt mixture till crumbly. Lumps of butter should still be visible.

3.  Mix bloomed (A) into (B). Form into a rectangular dough (NO KNEADING REQUIRED, yeah!!), clip wrap and freeze for 30 min.

4.  On a lightly floured counter top, roll out frozen dough into a long rectangle. This is the hardest part of the whole process, keep on rolling, it will work out. (Tip: place a large plastic sheet on top of dough and roll to prevent dough from sticking on pin)

5.  Fold 1/3 dough at the long side toward centre (left to centre, right to centre). Do the same for short side. (Up to centre, down to centre).

6.  Flip over. Make a quarter turn. Lightly dust counter top when necessary to prevent dough sticking onto it.

7.  Roll into long rectangle and repeat steps 5 and 6 at least four to six times. The more repetitions, the more flakier it will be. Remember to make a quarter turn each time to ensure even flakes.

8.  Clip wrap and place in fridge to chill for at least 4 hrs or overnight.

cut broader bases for bigger croissants

9.  On lightly dusted counter top, roll out dough to long rectangle again to about 3mm thick. Cut out triangles (with a broader base) and roll up each triangle from base to tip. Place on prepared baking tray, allow to proof till doubled in size.

10.  Preheat oven to 190C. Egg wash croissant (optional), bake for 8 min. Reduce temperature to 160-170C and bake for another 10 min.

NO KNEAD NATURAL YEAST BASIC RYE BREAD

I was blessed with a big packet of rye flour, and wanted to make something nice from it, but I kept delaying. Until one day, another good friend blessed me with her robust lemon yeast starter, I could not wait any longer! 

Made my own natural yeast using 1:1 ratio (50g yeast starter : 50g bread flour) which required about 3 - 4 days to yield the amount of yeast I wanted. The natural yeast needed to be placed at a cool dry place (not in fridge if you intend to use it straight away) and fed once in the morning and once in the night. A healthy natural yeast would double after each feed a few hours later. I would not screw the lid of jar but tie a piece of paper towel with poked holes for the yeast to breathe.

healthy natural yeast doubles and has lots of bubbles

If you run out of yeast starter, replace with filtered water, but for more assurance, I would add a teaspoon of honey.

NO KNEAD NATURAL YEAST BASIC RYE BREAD

Ingredients

300g rye flour

150g natural yeast

3g salt

200ml filtered water, approx 

some canola oil

Method:

1. In a mixing bowl, make a well in the centre of the rye flour. Pour in natural yeast and mix well. Next stir in salt. 

2. Add in half amount of water and mix well. Slowly add more water until you get your desired consistency. (The dough will only get messier, not cleaner). 

3. Drop into a lined tin and spread the dough. Lightly coat the top with some oil. Cover the top with a cling wrap and place in a warm place for about 2 - 3 hours, until the dough almost doubled.

4. Preheat oven at 200C and let oven heat for the next 20 minutes. Remove cling wrap and place tine in oven. Lightly spray some water on top of dough. Bake for about 30 minutes.

5. Remove bread from tin and cool completely on cooling rack.

after proofing for about 2.5hrs

100% natural yeast rye bread

NON-KNEAD TRADITIONAL ITALIAN FOCACCIA BREAD

I tried non-knead breads a couple of times before but had not done again due to two issues: long proofing time (16 hours and more) and difficulty in handling the doughs when I tried to shape or transfer them to baking pans. Most of the time, non-knead breads needed to be kept in fridge for proofing, and my oh-so-full-at-most-times fridge really did not have that kind of capacity. Prior plannings and lots of shifting of items had to be made so that the doughs could sit comfortably overnight.

Good news (at least to me)! This recipe is really hassle-free, no messy hands, quick and easy. It takes just a little over an hour from start to finish. It is the first time I make bread that quickly! The texture of the bread is soft, not chewy like some non-knead breads and does not give a sour taste. This is a recipe worth keeping and good to make regularly. Now, I can sit back and relax while nature does her job, no need to use my tiny muscles. ^0^

Original recipe does not incorporate dried herbs which I added. It calls for Flour 00 that I do not have. A cousin gave me a bag of T65 artisan flour, so I used it and mixed with our regular bread flour to achieve a softer bread texture. And because I added our regular bread flour, I had to use slightly more water to bind the dough.

NON-KNEAD TRADITIONAL ITALIAN FOCACCIA BREAD

Original Recipe (from Bread Love and Dreams.com)

1.1lb or 500g Flour 00

7g active dry yeast

1 tsp sugar

1.5 cup lukewarm water

3 tbsp Extra Virgin Olive Oil (EVOO)

1 tsp salt

Extra EVOO for drizzling

Extra salt for sprinkling

Some water in spray bottle

Little Mouse's Adjusted Recipe

350g Flour T65

150g Bread Flour

7g active dry yeast

1 tsp sugar

2 cups lukewarm water

3 tbsp Extra Virgin Olive Oil (EVOO)

1 tsp salt

1 tbsp dried Thyme

1 tbsp dried Oregano

Extra EVOO for drizzling

Extra salt for sprinkling

Extra dried herbs for sprinkling

Some Parmesan for sprinking

Some water for sprinkling

Method

1. Mix dry yeast, sugar and 1/4 cup of lukewarm water well. Set aside for about 5 mins to let yeast bubble.
   
2. Put flour and salt in a big bowl. Whisk to mix thoroughly.
3. Make a well in the centre of flour, pour in yeast mixture, rest of water and EVOO. I add in dried herbs too.
   
   
   
   
4. Using the handle of a wooden spatula or a pair of chopsticks, combine into a dough by stirring starting from the middle and moving outwards. 
5. Drizzle some EVOO on top and cover with a towel or plastic wrap. Let dough rest for 15 min.
6. Oil 13x9 inch pan with EVOO. I lined pan with non-stick baking paper and oiled with EVOO.
7. Drop rested dough onto pan and gently push it towards the edges of pan. Flip dough over and continue to stretch it out. Make lots of  dents with fingers. Drizzle with a generous amount of EVOO and sprinkle salt on dough. I sprinkled more herbs and parmesan too. Spray or sprinkle with some water on top of dough. 
8. Cover dough with towel to rest for 25 min. Preheat oven to 200C.
9. Remove towel, gently make more dents with fingers. The dough feels soft now so you do not want to press out any air.

   

   before 25 min of resting

   

   after 25 min of resting
10. Drizzle with more EVOO and immediately place in hot oven to bake for about 20 min or until golden brown.
    
11. Remove bread from oven, drizzle with more EVOO. I sprinkled more salt too.
12. Enjoy!
    

 

HOMEMADE HERBED FOCACCIA

Focaccia is the most welcomed bread in my family. I love to use herbs, especially thyme and oregano. I can never leave the bread on the table and expect it to be there the next day. In fact, once it's cooled from the oven, we attack it with olive oil mixed with garlic and salt, regardless the time of the day!

my favourite herbs!

You can use a stand mixer with dough hook or bread maker machine to help mix the dough. But as for me, I prefer to hand knead it. (Good exercise!)

HERBED FOCACCIA

Ingredients

380g bread flour

1.5 tsp salt

1 cup water, approx

2 tsp instant yeast

5 tbs dried herbs

3 tbsp olive oil

More salt, olive oil and herbs for topping

Some extra bread flour for dusting

Method

1. Mix all dry ingredients in a mixing bowl. Make a well in the centre, add just enough water to combine.

2. Pour out dough on counter top and knead. Add olive oil and continue kneading.

3. Dough is ready when it becomes elastic. Test its readiness by lightly poke a hole on dough surface, it should bounce back. I am satisfied when it also passes the window-pane test.

4. Lightly grease bowl and dough. Let it proof until doubled in size.

cover dough and place a cup of hot water next to it in switched off oven, proof for about 40min

Proofing is completed when dough is doubled in size. With a floured finger poke a hole check that it does not bounce back

 5. Punch out air and roll into a log. Cut into halves. Let them rest for about 10 min.

6. Flatten the dough and place on baking sheet. Using your index finger, make some indention and give the top of dough a good amount of olive oil, salt and herbs. Let it rest till almost doubled in size. (I did so by placing dough in oven for about 30 min)

7. Preheat oven to 230C and bake for about 20 min.

8. Drizzle some olive oil on top of bread and allow to cool completely before attacking the bread.

Sorry, I did not have the time to take photo of its interior. Too busy assaulting bread with 3 boys!

GARLIC OLIVE OIL DIP

4 tbsp extra virgin olive oil

1 clove garlic

2 tsp salt

Blend above till well combined.

DOGGIE BUN

I recall seeing a photo on the internet on how to shape a bread dough into a doggie head. Base on what I can remember, ta-dah!

I am not following any bread recipe, so you may use your own. I made my own concoction to derive the bread texture that I like: slightly hard on the outside, soft on the inside.

My Own Bread Dough

200g bread flour

50g plain flour

30g sugar

20g milk powder

3g salt

3g instant yeast

2 tbsp evaporated milk

about 3/4 cup water (may not use all, please adjust to make into dough)

2 tbsp oil (melted butter is better, but I'm lazy)

more plain flour for dusting purposes

Raisins for eyes and noses

Egg Wash

1 egg + 1 tbsp water, well beaten

Method

1. Mix all dry ingredients well.

2. Add in evaporated milk and slowly add in water. Use your hand to knead and adjust water until the dough just comes together.

3. On a lightly dusted surface, place dough onto top and knead for a while. Add in oil.

4. Keep kneading until the dough is elastic and passes the window pane test.

5. Cover and let proof for about one hour until the dough doubles.

6. Punch out air and roll into a log.

7. Cut into 8 - 9 pieces. Roll them into a round balls.

8. Starting from the first ball, lightly flatten the dough into a oval shape. 

 9. Slice out the ears and shape the face.

Seal the face properly, otherwise it will open up again during proofing

10. Let the dough proof again for about 30 min or until double in size.

11. Arrange the eyes and noses, egg wash.

12. Bake in a preheated oven of 180C for about 20 min.

Slice under the chin and let the dog have a bone!

hotdog will look more like a bone, haaaa

CONDENSED MILK BUTTER BREAD

I came across this beautiful bread through a friend's recommendation via FaceBook. It is the type of bread that I used to love, but somehow I have forgotten about it. The current craze has its outlook improved to look more sophisticated, but a look at the recipe tells me it is the bread I have loved as a child.

Thanks to this recipe from http://kkoko0620.blogspot.sg/2014/04/blog-post_22.html I have increased the ingredients by  half as I only have a 8" chiffon pan. If you do not have a bread making machine, fret not. I hand kneaded the dough too.

Condensed Milk Butter Bread

Ingredients (for 8" chiffon pan)

300g bread flour

30g sugar

4g salt

38g condensed milk

195g fresh milk

4g instant yeast

30g unsalted butter, softened

Filling

30g condensed milk

30g unsalted butter, softened

Topping (Optional)

1/2 tsp Icing Sugar

Some almond bits

Some fresh blueberries

Method

1. Mix all ingredients for bread except for butter in a mixing bowl. Stir and knead to form a dough.

2. Drop the dough onto the counter top. Add in butter and knead using the fleshy part under the thumb. Knead and turn the dough in one direction. Be patient, the butter will fully incorporate into the dough.

3. Continue kneading until the dough is elastic, smooth and shiny. You can test it by poking the dough with your finger. If it bounces back immediately, it is ready. Or you can check using the window pane test. (I did both tests)

4. Place dough into a lightly oiled bowl and cover with a cling wrap. Let it proof for one hour or when it doubles it size.

before proofing

after proofing

5. On a lightly floured surface, drop dough and punch out air. Roll the dough into a rectangle.

6. Mix the filling and spread evenly on dough surface.

7. Cut 3 lines across lengthwise, stack and cut into squares. (I halved again lengthwise as I felt the cubes were too big.)

8. Grease the chiffon pan. Arrange the cubes into the pan.

9. Cover with cling wrap and let it proof till double in size. 

(You may sprinkle some almond bits and blueberries after it is risen, but it is optional)

10. Preheat the oven at 200C. When the pan is placed inside, reduce to 170C and bake for about 25-30 min or until the bread turns golden.

11. Remove from pan and place bread on a rack to cool completely.

12. Sift some icing sugar on top of bread and serve.

VERDICT
Easy to make, dough is pliable. Ultimate softness will depend on how well the bread is kneaded, but from the look at how fast it is disappearing from my dining table, I think it is pretty good => I love the light, sweet fragrance of condensed milk and butter, and even though I sifted the icing sugar on top which my mother in law disapproved at first, it is not as sweet as she first thought. I gave her a small piece and I think I passed the test. Will definitely make again!