(photo credit: Chris Tonnesen) Bee Bread Added on September […]
This recipe is the type of recipe that when I make, I think, I should make this everyday. Life would be a lot happier if I had this to look forward to in the morning or afternoon. Or evening. But, …
Finally cracked the code to the bounciest, bubbliest focaccia bread, and I'm not gatekeeping the secrets! 🤫 Who wants a full step by step? Recipe is linked in my bio and in this weeks @waitrose...
Soft rolls flavored with beer and honey slathered in honey butter to pass around your table. The perfect holiday roll. Honey Beer Bread Rolls(butter, beer + honey)Makes 12 What you need:Starter2 ½ tablespoons bread flour¼ cup beer¼ cup milkDough2 ½ cups bread flour1 packet or 2 teaspoons instant yeast1 teaspoon salt3 t
Green ramp seeds lacto-fermented in brine. They make a good substitute in recipes just about anywhere you'd use garlic.
How to make glass bread with yeast. Step by step detailed video to make this famous thin and crispy bread with a soft and very honeycombed crumb.
I make my own bread and usually I go for the classic brown bread. Today I felt like making something different, so I decided to bake Vienna bread. The Vienna bread was first produced in Vienna, Austria in the 19th century. It is a crusty bread made from flour, yeast, water and salt and it is a perfect accompaniment to soups or meat and fish dishes. Vienna bread is simple to make and it doesn't require any special ingredients. Here is my recipe for one medium size loaf. Freshly made Vienna bread Ingredients: 320g strong white bread flour or plain flour 400ml of milk 30g of butter 1 level teaspoon of dried yeast 3/4 level teaspoon of salt 3/4 level teaspoon of caster sugar 1 egg for dough 1 egg or 50ml milk for glazing Poppy or sesame seeds for topping (optional) Method: Sift flour into a bowl and add salt. In a separate bowl mix your yeast and sugar. Pour milk into a pot and heat gently along with butter. Heat enough to melt butter. Heating milk with butter Once butter is melted add yeast and sugar. It is important that the milk and butter mixture is not too hot otherwise you risk killing the yeast. Mix well and add your beaten egg. Heated milk with butter, yeast, sugar and egg Next add your mixture to your sift flour and mix until your mixture becomes dough. I used my Kenwood Chef mixer with dough hook, but you can knead by hand until the mixture becomes elastic. All ingredients in mixer bowl Once you have achieved elasticity leave the dough to proved allowing approximately a hour at room temperature. At this point prepare your baking tray by greasing it. When dough has proved, flour your board and hands and knead your dough to remove some air. Note it is important that your dough remains elastic. Shape dough into an oval and place it in the centre of your baking tray. With the tradition cut two diagonal slits in the loaf's top. Leave the loaf to stand at room temperature for an additional 30 minutes. Meanwhile preheat your oven to around 220 degrees Celsius. Allow for temperature difference if you have a fan assisted oven. Glaze your loaf with either milk or egg and sprinkle with seeds of your choice. Place in the oven and bake for 15 minutes at 220 degrees Celsius. After 15 minutes turn your oven to 180 degrees Celsius and bake for approximately a further 15 minutes. Ready for oven After 30 minutes in the oven your loaf should be golden brown. Loaf is ready if it sounds hollow when knocked on. Place your loaf on a wire rack and allow cool. On cooling rack Well, here you go, the best thing in the world - a freshly baked loaf of bread. Enjoy with your chosen dish or simply with a knob of butter.
Honey Lavender Lemon Loaf is buzzing with flavor, with lavender lending a floral note, topped with bright, citrusy lemon glaze.
Bienenstich is classic German sheet pan yeasted cake topped with honey and almonds and filled with a vanilla cream that is light and fluffy.
Je me suis inspirée de plusieurs recettes trouvées sur le Web pour faire la mienne. J’ai préféré une version un peu plate, et aromatisée. Un régal ! Mi-pain,
I have been searching and trying out many sweet bun recipes, but none could come close to the soft and fluffy bread bun I'm looking for. ...
These Scallion Bing or Chinese Flat Bread, also known as 羌饼 or qiāng bǐng, are a thick savoury bread that’s pan-fried until golden brown and crisp.It’s really fragrant with a crispy crust and a chewy, fluffy inside with layers of scallions and sesame seeds. This is similar to a scallion pancake, except that these are fluffy on the inside from leavened dough.
Gochujang sourdough bread. An awesome recipe with the salty, tangy, and spicy flavors of Korean food, with cloves of garlic and scallions.
Somehow it never occurred to me to attempt baking brioche bread, even though I do LOVE a good brioche...who doesn't? Eggy, rich and fluffy g...
Madombi (pronounced mah-dom-bee) is a type of bready dumpling eaten with stew in Botswana.
Today is the turn of Alphabet K and I chose to do an International recipe. This is an Arabic pull apart bread which is filled cream cheese and soaked in a honey flavoured syrup. Khaliat Nahal means…
Khaliat al Nahal (known by many as Khaliat Nahal) literally means Bee’s Hive in Arabic. This is because the buns are baked close to each other in a round pan in a honeycomb like pattern and t…
From Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoë François
"Die Geschichte beginnt mit einem Huhn - Rezepte für die es sich zu leben lohnt" Ein berührendes Koch- und Lesebuch!
I think that most of us love this kind of bread. Besides the fluffiness, Bee sting cake (Bienenstich) is sweet and rich with almond toffee topping and pastry cream. Bee sting cake (Bienenstich) is a traditional German dessert made from sweet and soft bread (brioche-style) topped with sweet almond toffee and filled with pastry cream or pudding. Well, there are many versions of the beginning of the name. But I like the one that said that a bee was attracted to the sweet honey topping, this dessert is called came Bee sting cake (or another version is The baker who invented the cake was stung by the bee, haha). Anyway, the thing that I know is it's delicious. This time I use rich and thick pastry cream for the filling (as I want it to be firm enough to stay in place), but if you want lighter filling you can fold 150 of the whipped cream into the pastry cream before using it. Recipe: Bee sting cake (Bienenstich) สูตรภาษาไทย: บีสติงเค้ก 日本語のレシピ：ビーネンシュティヒ Youtube: บีสติงเค้ก/ Bee sting cake (Bienenstich)/ ビーネンシュティヒ Bee sting cake (Bienenstich) Makes 10 cakes Brioche 150 g ..................... Bread Flour 4 g ..................... Instant yeast 45 g ..................... Granulated sugar 150 g ..................... Cake Flour 4 g ..................... Salt 130 g ..................... Milk 80 g ..................... Eggs 60 g ..................... Unsalted butter Pastry Cream 3 ..................... Egg yolks 90 g ..................... Granulated sugar 20 g .....................Cake flour 25 g ..................... Cornstarch 1/4 tsp ..................... Salt 360 g ..................... Milk 30 g ..................... Unsalted butter Almond topping 150 g ..................... Water 150 g ..................... Granulated sugar 150 g ..................... Honey ............................. Pinch of Salt 150 g ..................... Whipping cream 180 g ..................... Sliced almonds 1 tbsp ..................... Rice bran oil Put the bread flour, sugar, instant yeast, cake flour, and salt into a bowl of a stand mixer. Mix at low speed to combine. Pour the milk and egg into the bowl. Knead at medium high speed (for Bosch MUM2, I use speed 3). Knead for 8 minutes. Add the butter and knead at medium high speed (for Bosch MUM2, I use speed 3). Knead for 6 minutes. Remove from the bowl. Form the dough into a ball. Brush a bowl with unsalted butter, place the dough into the pan, and cover with plastic. Let it rise for 1 hour. Put the egg yolks, sugar, and salt into a saucepan and whisk to combine. Put the corn starch and cake flour into the saucepan and whisk to combine. Heat the milk in a microwave (600W) for 2-2.30 minutes. Gradually add the warm milk into the saucepan. Place the mixture over low heat stir until thickened. Pass the pastry cream through a sieve. Mix in the butter. Place a sheet of plastic wrap directly over the pastry cream and let it cool completely (or about 25℃). Put the water, honey, and sugar into a saucepan. Place over medium heat. Bring the mixture to a boil. Let it boil for 5 minutes. Remove the saucepan from the heat. Pour the whipping cream into the saucepan and stir to combine. Place the saucepan over low heat. Let it boil for 5 minutes. Remove from the heat pour the almonds and oil into the saucepan and stir to combine. Let it cool before using. When the brioche dough is ready, cut into 10 equal pieces and roll each piece into a ball. Rest for 15 minutes before shaping. Pat the dough into 9 cm round. Brushed 10 of 9 x 3 cm pans with butter and line the side of the pans with baking paper. Place the shaped dough into the prepared pan. Cover and let it rise for 40 minutes. Meanwhile, preheat an oven to 200℃. Before baking, pour the almond topping the buns and spread to level it. Bake in the 200℃ preheated oven for 18-20 minutes. Let the brioche cool into the pans for 5 minutes. Remove from the pan and drizzle the top of the brioche with the caramel from the pans. Let the brioche cool completely before filling. Cut the brioche and fill with the pastry cream. Ready to enjoy!! Bee sting cake (Bienenstich)
