More Bread

Whilst I have written about it before  fresh bread seems to be  universally appealing and something that I have been making a lot lately. Click on the link for the recipe. On a warm day proving is easy and makes the process of making flatbreads and pizza very simple. The flatbreads can also be cooked on a barbecue or an electric frypan which is perfect for Summer cooking. The dough is quick to mix up and it will cope with minimal kneading. It can be made with all white or all whole meal flour according to your taste. Use the dough to make loaves, rolls, flatbreads, scrolls and pizza bases.

The dough can be shaped in a tin (white sandwich loaf) or a free form loaf (combination of whole meal and plain flour)

The pattern on this loaf is created by slashing the loaf with a very sharp scalpel or blade before the second proving.

These rolls are cut with scissors.

The dough can be rolled into a thin flatbread and grilled.

Roll the dough thinly and use it to make pizza. 

What to do when you have been given lots of pumpkin? Make Pumpkin Soup, Pumpkin Risotto, Pumpkin Gnocchi or this fabulous pumpkin bread.

Delicious warm from the oven and great as toast. It can also be made into bread rolls and can be used it as a pizza base.

Bread is very easy to make, although, it needs time to prove. I prefer a slow prove - usually a couple of hours in a warm spot, however, the process can be hurried along by standing the bowl of dough in a sink of warm water. Bread can also be proved in the fridge overnight.

How To Make

Combine flour, sugar, salt, yeast and milk powder in a large bowl.

Mix oil and pumpkin and add to flour mixture.

Pour most of the water into the flour mixture and mix thoroughly to form a soft dough.  The dough should be moist and soft but not sticky.

Turn the dough out onto a lightly floured board or bench top 

knead until dough is smooth and elastic. 

Return dough to a clean and lightly oiled bowl.

Cover with plastic film or enclose in a large plastic bag and leave to prove until dough has doubled in size.

 Place dough in a greased bread tin and allow to double in size.

When loaf has doubled in size, brush with the bread glaze and sprinkle with the pepitas.

Pumpkin Bread

Dough 1 cup cooked, mashed pumpkin 3 cups flour 1 ½ tsp sugar 2 teaspoons salt 1 tablespoon dried yeast 1 tablespoon milk powder 1 tablespoons oil 1 1/2 cups warm water

Bread Glaze 1 egg 1 tablespoon water Whisk egg with the water. Optional Pepita / Pumpkin seeds to sprinkle on top of loaf

Combine flour, sugar, salt, yeast and milk powder in a large bowl.

Mix oil and pumpkin and add to flour mixture.

Pour most of the water into the flour mixture and mix thoroughly.  Add the remaining liquid, if necessary, to form a soft dough.  The dough should be moist and soft but not sticky.

Turn the dough out onto a lightly floured board or bench top and knead until dough is smooth and elastic. Return dough to a clean and lightly oiled bowl.

Cover with plastic film or enclose in a large plastic bag and leave to prove until dough has doubled in size.

Turn dough out onto board or bench and “knock back”.  Knead lightly, shape into a loaf shape and place in a greased bread tin. Enclose in plastic bag and leave to prove a second time.

When loaf has doubled in size, brush with the bread glaze and sprinkle with the pepitas. 

Bake bread in a hot oven (200 deg C) until bread is golden brown and sounds hollow when tapped. Remove from tin and place on a cooling rack. 

Hot Cross Buns

I make hot cross buns every year, usually early on Good Friday in time for morning tea.  These buns are on the heavier and fruitier side. The dough is also very good made into a fruit loaf. If you have leftovers they make a delicious bread and butter pudding.

 Hot Cross Buns

Bun Mixture 4 cups plain flour 2 teaspoon salt 2 tablespoons brown sugar 3 tablespoons compressed yeast or 1 ½ dried yeast 1 tablespoon cinnamon 1 tablespoon mixed spice 4 tablespoons oat bran 1 cup sultana 1 cup currants 1/2 cup mixed peel finely grated rind of 2 mandarins 375 ml warm milk 1 tablespoon melted butter 2 eggs

Cross Mixture 1/2 cup flour 1 tablespoon oil 1/4 cup water Whisk all ingredients together until smooth. Lemon Glaze Juice and rind of 1 lemon 1 tablespoons water 1/3 cup sugar Combine all ingredients in a small pan and boil until the sugar has dissolved and the mixture slightly thickened. Allow to cool.

 Method

Put warm milk, sugar, yeast and melted butter in a bowl, Whisk and set aside until mixture becomes frothy, approximately 10 minutes

Combine remaining dry ingredients in a bowl.

Add yeast mixture and eggs to dry ingredients. Mix well, you may need a little extra water. The dough should be firm, moist and soft but not sticky.

Turn dough out onto a lightly floured or oiled board/bench and knead until smooth and elastic.

Place dough into an oiled and clean bowl. Allow the dough to prove/ double in size. You can do this overnight in the fridge, put it in a warm place or if in a hurry stand bowl in a sink of hot water.

Turn dough out onto a board and knead until smooth.  Divide the dough into 18 even sized pieces. Approximately 95g – 100g in each ball of dough.

Roll and shape each piece of dough into a smooth ball, slightly square the corners and place onto a lightly greased tray or tray lined with cooking parchment. 

Brush each bun with egg wash and allow to prove/double in size.

Pipe the crosses onto the buns, do one direction on each row and then come back to finish the cross.

Bake in a hot oven (200 deg Celsius) and cook for 10 mins then reduce the heat and cook for a further 15 minutes or until done. Buns will sound hollow when tapped on the bottom.

Place buns on to a cooling rack and brush with the glaze.

Serve warm with butter. Can be split and toasted if preferred.