Bread Recipes British Bake Off
Sura’s ‘Mama’s tomato vine harvest loaf’ is here reimagined into a multi-flavoured tear-and-share extravaganza. Baked in concentric circles, it makes a fun centrepiece to a lunch or dinner.
Combine the flour, yeast, salt and sugar in the bowl of a stand mixer fitted with the dough hook. Add the lukewarm water and the olive oil and knead on medium speed for about 5 minutes, until the dough is smooth and elastic.
Meanwhile, combine the olives and spirulina powder in a mixing bowl. In another bowl mix together the sun-dried tomato paste and beetroot powder.
Great British Bake Off: Series 6: Episode 3
Weigh the dough and divide it into equal thirds. Add one third to the bowl containing the green mixture and, using your hand, mix well until thoroughly combined. Add another third to the red mixture and mix until combined. Place the final dough portion into a clean bowl, add the garlic or onion granules and mix to combine. Cover the bowls and set aside for 45 minutes to 1 hour, or until the portions have doubled in size.
Turn out all three portions onto a lightly floured work surface and divide each colour into 8–10 equal pieces. Roll into neat balls. Push equal amounts of the crumbled feta into the middle of the tomato dough balls, pinching the undersides to seal.
Place the greased ramekin or cutter in the middle of the lined baking sheet and arrange the dough balls in a random order in concentric circles around it, leaving a little space between each ball to allow for expansion. Cover loosely with oiled cling film and leave to prove for 45 minutes, until nearly doubled in size.
The Great British Bake Off Collection 3 Books Set (get Baking For Friends And Family, Bake It Better Bread, Sweet Bread & Buns)
Heat the oven to 220°C/200°C fan/425°F/Gas 7, and beat together the egg and milk in a small bowl to make a wash.
Brush the top of the dough balls with wash and scatter the tomato balls with sesame seeds, the garlic balls with dried oregano and the olive balls with poppy seeds. Bake in the middle of the oven for about 30 minutes, until well risen, golden and sounds hollow when tapped on the base. Leave to cool on the tray for 3–4 minutes, then transfer to a wire rack to cool completely.This loaf is actually three breads in one – inspired by Marc’s Dharma Wheel bread in Episode 3. The three breads are wholemeal, a Tibetan monastery bread, and a Japanese milk bread that is made using the tangzhong method. In this technique, you make a roux, then add the remaining ingredients to create a particularly light and fluffy dough.
Start by making all the bread doughs. Combine all the ingredients for the starter – tangzhong – in a small pan and whisk over a low heat for about 1 minute, until smooth and thickened. Spoon into the bowl of a stand mixer fitted with the dough hook and leave to cool to room temperature.
The Best Quick Bread Recipes
Once cool, make the Japanese milk bread. Add the spelt and white flours to the bowl with the starter. Crumble in the yeast and add the sugar and salt.
Heat the milk in a small pan on a low heat until lukewarm and add it to the bowl along with the melted butter, half the beaten egg (save the remainder for glazing later) and the ground fennel seeds.
Mix on low speed until combined, then increase the speed to medium and knead for about 5 minutes, until the dough is smooth and elastic. Transfer to an oiled bowl, cover and set aside for about 45 minutes, until doubled in size. Quickly make the remaining bread doughs, so that they all rise for about 45 minutes.
Great British Bake Off
To make the wholemeal bread, combine both flours in the bowl of a stand mixer fitted with the dough hook. Add the toasted sunflower seeds, ground coriander seeds and salt and mix to combine. Crumble the yeast into the bowl and add the lukewarm water. Mix on medium speed for about 4 minutes, until smooth and elastic. Scoop the dough into an oiled bowl, cover and leave to rise for about 45 minutes, until doubled in size.
Meanwhile, prepare the Tibetan monastery bread. Place all the ingredients in the bowl of a stand mixer fitted with the dough hook and knead on medium speed for 5–10 minutes, until smooth and elastic. Cover and set aside to rise at room temperature for about 45 minutes, until doubled in size.
Lightly dust the work surface with flour, turn out the wholemeal dough and roll it into a neat 30 x 45cm rectangle, keeping the long side nearest to you.
The Great British Bake Off: Bread Week
Roll out the Japanese milk bread in the same way and carefully lay it on top of the wholemeal bread. Then, repeat with the Tibetan bread, so that you have a neat triple-dough stack. With a long, sharp knife trim the long edge nearest to you and neatly and tightly roll the bread away from you into a spiral. Trim the top, long edge and the ends to neaten.
Cut the log in half along its length. With the cut sides uppermost, twist the two strands together into a rope and then join the ends of the rope together to form a ring shape, tucking the ends to neaten and seal them.
Place the loaf on the lined baking sheet, cover loosely with oiled cling film and leave to prove for 45 minutes to 1 hour, or until nearly doubled in size and the dough is light and puffy. Heat the oven to 200°C/180°C fan/400°F/Gas 6.
Paul Hollywood Povitica Eastern European Coil Loaf Recipe Test The Quarter Finalist On The Great British Bake Off 2014
Beat the reserved egg with the milk and brush the glaze all over the loaf. Scatter the pumpkin, sesame and poppy seeds in neat lines across the loaf and bake for about 30 minutes, or until the loaf is well-risen, golden brown and sounds hollow when tapped on the base. Leave to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.This chilli-spiced bread twisted with coconut chutney is such fun to make – and much easier than it looks. Serve with the homemade mango chutney for extra deliciousness.
Make the dough. Halve the flour into separate mixing bowls. Measure 5g yeast into each mixing bowl, and on the opposite side of each bowl measure 5g of salt. Add 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon hot chilli powder and ½ teaspoon crushed chilli flakes into each mixing bowl. Stir together.
Melt the coconut oil in a small pan, then pour half into each bowl. Pout 150ml of hand-hot water into one bowl and stir to a soft dough. Turn out the dough onto a lightly floured work surface and knead for 5 minutes, until smooth and elastic (it should bounce back when prodded).
Meet Freya, 'the Great British Bake Off's' Vegan Baker
Mix a generous amount of red food colouring into 150ml of hand-hot water and add this to the second bowl and knead as before. Oil the bowls and return the dough to them. Cover each bowl with cling film and leave in a warm place or proving drawer to rise for 45 minutes to 1 hour, or until doubled in size and the dough is risen enough to hold the hollows when you push two fingers into it.
While the dough is rising make the coconut chutney. Pour the coconut milk into a medium pan and bring it to the simmer over a medium heat. Stir in the desiccated coconut, garlic and chillies until the mixture is turning pink. Remove from the heat and add the coriander and coconut flavouring. Leave the mixture for 30 minutes, until all the coconut milk has been absorbed, then place in a food processor and pulse until it forms a paste.
Make the mango chutney. Place the vinegar, lemon juice and sugar in a medium pan over a low heat until the sugar dissolves. Then, increase the heat and boil for 5–10 minutes, until reduced by half.
Freya's Vegan Milk Bread
Meanwhile, place the cumin, coriander and cardamom seeds in a small pan and cook over a medium heat for 2–3 minutes, until they are toasted and fragrant. Tip them into a mortar together with the nigella seeds, turmeric, cloves and red chilli and use the pestle to crush everything together.
Add the spices, mango, lemon zest and hot chilli powder to the reduced vinegar mixture. Simmer, uncovered, on a medium heat for about 30 minutes, until thick and syrupy, stirring with a wooden spoon every so often. Take the chutney off the heat, leave it to cool for 10 minutes, then transfer it to a sterilized jar to set.
When the doughs have doubled in size, turn them out onto a work surface. Knock each back and divide each in half. Allow the portions to rest for 5 minutes to relax the dough.
The Great British Baking Show' Collection 9, Episode 3 Recap
On the work surface, roll out one ball of red dough to a circle the size of the dinner plate – the gluten may make it resist, but persevere! Place the dough on the lined baking tray. Push the dinner plate onto the dough to leave an imprint, and then mark a circle in the centre with the rim of a jam jar. Spread 3 tablespoons of coconut chutney evenly around the dough,
Posting Komentar untuk "Bread Recipes British Bake Off"