Browsing Tag:

bread

Breads & Buns/ Dutch Recipes

Krentenbrood

Dutch ‘Krentenbrood‘ is a type of raisin bread. I love baking ‘krentenbrood’. It’s not only my favourite kind of bread but I LOVE the delicious ‘bakery’ aroma that it releases when it’s in the oven.

Ingredients

  • 250 gram raisins
  • 500 gram flour
  • 7 gram/1 sachet/ 2 teaspoons yeast
  • 1/2 teaspoon cinnamon
  • Fine zest from 1 orange (optional)
  • 1 tablespoon sugar
  • 125 ml warm water
  • 125 ml warm milk
  • 1 egg
  • 30 gram butter, room temperature
  • 1 teaspoon salt

Instructions

1

Add yeast, milk, water and 1 cup of flour the bowl of stand mixer and whisk until combined. Set aside for about 15-20 minutes.

2

Add the sugar, cinnamon, zest and salt to the rest of the flour. Mix well.

3

Drain water from raisins and dry with paper towel. Set aside.

4

Add the egg, butter and remaining flour to the stand mixer bowl.

5

Knead with dough hook for about 10-15 minutes until the dough is smooth.

6

Transfer the dough to your workplace and roll out the dough to a rectangle. Add half of the raisins.

7

Fold one half of the dough to the middle and the other half over that. Gently roll out the dough again to a rectangle and add the rest of the raisins. Repeat the fold and then form a ball.

8

Transfer the ball of dough to an oiled bowl and let it rise for 1-2 hours or until doubled in size.

9

After the rise roll out the dough and fold it tightly in to a loaf shape that fits the loaf pan. Fold both ends under the loaf and place it in the greased loaf pan.

10

Place the pan in a turned off oven and add some boiling water to a small bowl on the side (prevent drying out). Let it rise for another 45-60 minutes. 

11

Start preheating the oven to 200 degrees Celsius about 15 minutes before the end of 2nd rise (don't forget to take out the dough).

12

Bake the krentenbrood for about 30-35 minutes in the preheated oven. Cover with aluminium foil for the last 5-10 minutes.

13

When done, remove bread from pan and let it cool for at least 30 minutes  (the hardest part of this recipe).

Notes

Eat the same day, toast it the next. You can freeze this bread.

Breads & Buns

Soft Pretzels

Delicious homemade soft pretzels

Ingredients

  • 1 cup (240 ml) lukewarm water
  • 2 teaspoons active dry yeast
  • 1 tablespoon white sugar
  • 350 gram all-purpose flour
  • 1 tablespoon brown sugar
  • 25 gram butter, melted
  • 1 teaspoon salt
  • 2 liters water
  • 90 grams baking soda
  • 1 egg yolk
  • 1 tablespoon milk
  • Sesame seeds (and/or pretzel salt, poppy seeds etc)

Instructions

1

Mix together water, yeast and sugar in a jug to activate the yeast

2

Add flour, brown sugar and salt in a bowl of a stand mixer

3

Once yeast is foamy, add to the flour

4

Mix the ingredients and slowly add the melted butter

5

Knead this mixture until you have a soft dough that is smooth and elastic, and just a little sticky

6

Shape the dough into a ball and place into a lightly oiled large bowl

7

Cover it with plastic wrap and let it rise until doubled (takes about an hour)

8

After an hour start preheating your oven to 230 degrees Celsius

9

Add 2 liters of water and baking soda to a Dutch oven and bring it to a boil

10

Meanwhile, divide the dough in 6 equal pieces (about 100 gram each)

11

Roll out each piece of dough until you have a 60 cm long rope

12

Form the rope into a U shape with the two ends pointing away from you

13

Take the two ends and cross them, left over right, about 5 - 7 cm from the ends and then cross the ends again, right over left

14

Lightly moisten the two ends with water and fold the two ends down and press them into the bottom of the U at the 5 and 7 o'clock positions

15

Place on a baking sheet lined with aluminum foil and is brushed with a flavourless oil

16

Gently place 2 pretzels at the time (top of the pretzel facing down) in the water when it has come to a boil

17

Boil for 30 seconds, then turn the pretzels over and boil for an additional 30 seconds

18

Remove the pretzels from the water and place the pretzels back onto your prepared baking sheet

19

In a small bowl whisk egg yolk with the milk and

20

Gently brush the top of the pretzels with the egg wash

21

Sprinkle the pretzels with some sesame seeds on top

22

Bake for about 10 minutes or until golden brown.

23

Half way through baking, turn your baking sheet front to back.

24

Remove from oven and place on a wire rack to cool.

Breads & Buns/ Dutch Recipes

Speculaas Twist Bread

I recently bought a little jar of ‘speculaas‘ spices (they are a mixture of spices like cinnamon, nutmeg, cloves, ginger, white pepper and a few others) and I was trying to come up with something I could bake that was different than the obvious ‘pepernoten’ or ‘speculaas’ cookies. I decided to go with a recipe mix of a Nutella Twist Bread and Cinnamon bread rolls. Instead of adding cinnamon to the butter/sugar mixture, I added some ‘speculaas’ spices. That was a great idea because the bread is delicious!

Speculaas Twist Bread

Print Recipe

Ingredients

  • 7 gram active dry yeast (1 sachet)
  • 250 ml warm milk
  • 30 gram sugar
  • 400 gram all purpose flour (high grade)
  • 1 teaspoon salt
  • 50 gram soft butter
  • 1 egg
  • -- For the filling--
  • 50 gram soft butter
  • 4-5 tablespoon sugar (brown or caster)
  • 2 1/2 teaspoons Speculaas spices
  • Icing sugar for decoration (optional)

Instructions

1

Mix yeast, milk, sugar and egg together in a bowl or measuring jug. Leave for 10 minutes for the yeast to activate.

2

Add flour and salt in a bowl of a stand mixer.

3

Once yeast is foamy, add to the flour and salt. Also add the soft butter.

4

Knead the dough with dough hook for about 5-10 min until smooth (if the dough is a bit too sticky add a bit of flour).

5

Take the dough out of the bowl, it should be a pretty clean bowl. Oil the bowl, put the dough back and cover with plastic wrap.

6

Place the bowl in a warm space, for example the oven turned off. Let it double in size. This takes between 1-2 hours usually.

7

For the filling combine the butter, sugar and speculaas spices until a spreadable consistency.

8

Once the dough is doubled in size, deflate the dough and roll it out into a large rectangle, about 1 cm thick.

9

Spread the dough with the speculaas filling and roll up from the long side.

10

Cut through the centre of the roll of dough and twist each side over the other.

11

Bring the two ends together to form a circle and press the dough together to make a nice looking twist.

12

Cover the bread with an oiled plastic wrap and let it rise again until double in size.

13

Preheat oven to 200 degrees Celsius

14

Place the bread in the preheated oven for about 15-20 minutes until cooked through and golden brown. You can cover the bread with aluminum foil near the end if the top browns too fast.

15

Let the twist bread cool on a wire rack before dusting with icing sugar.

Notes

If the dough is too sticky add a little bit more flour. It should feel sticky to touch but not so sticky that the dough keeps sticking to your fingers. If you don't have Speculaas Spices, there are plenty of recipes to find that tell you how to make these spices.

Breads & Buns

French Brioche

Brioche is a pastry of French origin and the dough is enriched with lots of butter and egg yolks. This gives the bread a very fine, very soft crumb and an almost flaky texture, in addition to turning the crust a dark golden color after baking. This brioche has almonds on top with a honey and lemon glaze.

brioche pre bake

Before going into the oven

 

delicious

Delicious!

French Brioche with a Honey & Lemon Glaze

Print Recipe

Ingredients

  • 250 gram all purpose
  • 30 gram caster sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoon dry active yeast
  • 125 gram butter, soft and cool
  • 150 gram eggs
  • 1/4 teaspoon vanilla extract
  • 1 egg lightly beaten for egg wash
  • -- For topping and glaze --
  • 50 gram sliced almonds
  • 45 gram icing sugar
  • 2 teaspoon honey
  • 2 teaspoon lemon juice

Instructions

1

Add in flour, sugar, yeast and salt in the mixing bowl of your stand mixer and mix together

2

Add in eggs, vanilla extract and on a slow speed and with dough hook attachment, mix the ingredients for about 3-4 minutes.

3

Increase the speed to medium and knead for another 5-7 minutes or until the dough is smooth and pulls away from the bowl.

4

The dough should not be warmer than 27 degrees. This will melt the butter faster when being added to the dough.

5

Add the room temperature butter to the dough and mix it in to the dough on a low speed. You might need to help incorporate the butter in to the dough with a spatula or spoon.

6

Continue kneading for about 3-5 minutes until the dough has a smooth and shiny surface

7

Wrap the dough in a piece a baking paper and let it rest at room temperature (18-24 degrees C) for about 30 minutes.

8

Then place the dough in the fridge for the first proof for about 12-14 hours.

9

Divide the dough in to 3 even pieces, wrap individually in plastic wrap and place in the fridge for another 20 minutes.

10

Flour your (cold and dry) hands and shape the first piece of dough in a log. Roll out the dough in a 35-40cm long stick.

11

Try to do this as quickly as possible to prevent the butter from melting; if it gets to warm/sticky, wrap in plastic and put it in the fridge for a couple of minutes.

12

Do this with all 3 paces of dough and then roll out further, to about 60 cm long, alternating between each dough.

13

Place the 3 long rolls of dough next to each other and pinch the tops together and start braiding.

14

Put the braid on a baking sheet lined with baking paper and connect the 2 ends to have a close circle.

15

Place a big container over the dough for the second rise (you can do plastic wrap but oil it first so that it won't stick to the dough).

16

Let it rise at room temperature (not higher then 24 degrees Celsius) for about 2-2.5 hours until double in size.

17

When that's finished, preheat oven to 170 degrees Celsius.

18

Gently brush the egg wash on the dough and place the sliced almonds all around, as much or as little as you like.

19

Bake the brioche at 170 degrees Celsius for 20-25 minutes and then at 160 degrees Celsius for 10-15 until the bread has a nice golden brown colour. You can cover the bread with aluminum foil if the top browns to quickly.

20

Let it cool on a wire rack.

21

Meanwhile mix the icing sugar, honey and lemon juice in a small bowl and mix until you have a nice glaze

22

When the brioche is cooled down, drizzle the honey-lemon glaze over the brioche.

Breads & Buns

Pull-Apart Cheese Bread

This pull-apart cheese bread with Italian herbs is so good! Goes perfect as a side dish when you’re having spaghetti or lasagna. Or just eat as a snack. Or lunch… Or whenever. It’s that good!

Cheese & Italian Herbs Pull-Apart Bread

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Ingredients

  • 500 gram all purpose flour
  • 1 tablespoon sugar
  • 1 sachet dry active yeast
  • 1 teaspoon salt
  • 1/2 teaspoon Italian herbs (or to taste)
  • 2 tablespoons olive oil
  • 1/4 cup milk
  • 250 ml warm water
  • 30 gram butter, melted
  • 1/2 cup Parmesan cheese
  • 1/2 cup any other cheese you have in fridge

Instructions

1

Combine milk, water, sugar and yeast. Set aside for about 10 minutes.

2

In a bowl of a stand mixer add the flour, salt and Italian herbs.

3

When yeast is activated, add to the flour mixture together with the olive oil.

4

Mix on medium-low speed until the dough pulls away from the bowl and forms a smooth soft ball (about 10 minutes)

5

Transfer dough into a greased bowl and cover with plastic wrap. Place in a warm location until doubled in size, or about 1 hour.

6

Roll out the dough into a rectangle.

7

Brush the dough with melted butter.

8

Sprinkle all the cheese on to the dough.

9

Cut into 6 equal strips along the long side of the rectangle.

10

Stack the strips on top of each other and cut into 6 stacks.

11

Transfer the stacks into a loaf pan so that they stand up.

12

Cover loosely and let it rise for about 30-60 minutes.

13

Preheat the oven halfway the second rise to 175 degrees Celsius

14

Bake for 35 minutes.

Notes

Cover with foil if the top browns too quickly (I covered mine after 25 minutes or so).

Breads & Buns

Nutella Twist Bread

Nutella Twist Bread

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Ingredients

  • 7 gram active dry yeast (1 sachet)
  • 250 ml warm milk
  • 30 gram sugar
  • 400 gram all purpose flour (high grade)
  • 1 teaspoon salt
  • 50 gram soft butter
  • 1 egg
  • 125 ml Nutella
  • Icing sugar for decoration (optional)

Instructions

1

Mix yeast, milk, sugar and egg together in a bowl. Leave for 10 minutes for the yeast to activate.

2

Add flour and salt in a stand mixer.

3

Once yeast is foamy, add to the flour and salt. Also add the soft butter.

4

Knead the dough with dough hook for about 5-10 min until smooth (if the dough is a bit too sticky add a bit of flour).

5

Take the dough out of the bowl, it should be a pretty clean bowl. Oil the bowl, put the dough back and cover with plastic wrap.

6

Place the bowl in a warm space, for example the oven turned off. Let it double in size. This takes between 1-2 hours usually.

7

Once doubled in sized, deflate the dough and roll it out into a large rectangle, about 1 cm thick.

8

Spread the dough with Nutella (this goes easier if you soften the Nutella in the microwave for a few seconds) and roll up from the long side.

9

Cut through the centre of the roll of dough and twist each side over the other.

10

Bring the two ends together to form a circle and press the dough together to make a nice looking twist.

11

Cover the bread with an oiled plastic wrap and let it rise again until double in size.

12

Place the bread in a pre-heated 200 degrees Celsius oven for about 15-20 minutes until cooked through and golden brown. You can cover the bread with aluminum foil near the end if the top browns too fast.

13

Let the twist bread cool on a wire rack before dusting with icing sugar.

Breads & Buns

Dutch Oven Bread

This no-knead Dutch Oven Bread is super easy to make. You only have to mix the ingredients, let it rise overnight and the next morning you bake a loaf of bread.

Dutch Oven Bread

Print Recipe

Ingredients

  • 3 cups all purpose flour, plus more for shaping
  • 2 teaspoons salt
  • 1 teaspoon active dry yeast
  • 1½ cups warm water

Instructions

1

In a large bowl, mix the flour, salt and yeast until combined

2

Pour in the warm water and with a wooden spoon mix until a sticky dough forms

3

Cover the bowl tightly with plastic wrap and set it aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.

4

Preheat oven to 230 degrees Celsius.

5

Once preheated put the Dutch oven (with cover) in the oven for 30 minutes before baking

6

Generously flour a sheet of baking paper

7

Punch dough down and, with floured hands, transfer the dough on to the baking paper and quickly shape into a ball.

8

Sprinkle some more flour on top, cover it with plastic wrap and let it rest for about 30 minutes.

9

Optional: Slash the top of the bread about 1/2 cm deep slits.

10

After 30 minutes, remove Dutch oven from the oven (careful, it's super hot) and VERY carefully lift the dough and drop it, with baking paper and all into the preheated pot.

11

Place the cover on top and bake the bread for about 45 minutes with cover, and then another 10-15 minutes, uncovered until the bread is nice golden brown.

12

Let the bread cool for just a few minutes.