Extra soft homemade bread
- -500 g of T45 flour (I used my bread flour)
- 1 and ⅓ tsp of baker’s yeast
- 3 tbsp of sunflower oil
- 1 tsp of sugar
- 2 tsp of salt
- 1 egg yolk + 1-tbsp of milk (I just use egg white)
- different seeds (sesame, nijel, sunflower seeds, poppy seeds, multicolored pepper seeds)
- Put the yeast in a glass or bowl with the sugar and add a little lukewarm water, let dissolve and react.
- Put the flour in the bowl of the robot, the salt, a little seeds (nijel and sesames), the oil, add the yeast-sugar mixture and run your machine while adding lukewarm water (for my part I do not have no food processor, so I used a large bowl).
- We should get a soft dough. Cover with cling fillm and a tea towel and leave for 20 minutes.
- Degas the dough and oil the molds of your choice and pour the dough which is very soft (for me a round cake mold). Leave to rest for another 20 minutes.
- Brush with the egg-milk mixture (egg white) and sprinkle with seeds of your choice (in the center I put black cumin seeds and around I used cornmeal).
- Bake in an oven preheated to 180 ° -200 ° (190 C-380 F).
Weight watchers milk bread
450 g flour
1 sachet of baker’s yeast
2 tablespoons of sugar
1 teaspoon of salt
45 g of soft butter 40% low
250 ml semi-skimmed milk
– In a bowl, put the flour and dig a well and add the rest of the ingredients, mix then knead 10 min.
– Cover the dough with a torchant, then let it rise for 2 hours.
– Work the dough again for a few minutes then divide the dough into 12 equal balls.
– Shape your breads and place them on a baking sheet covered with baking paper.
– Brush your bread with milk then leave to rest for 30 min.
– During this time preheat your oven to 174 ° C.
– Bake for 20 minutes, watching the cooking.
Individual “tradition” breads
- 500 g of organic T65 flour
- 20 g fresh yeast
- 30 cl of water
- 10 g of salt
- In a bowl, beat the yeast with the water, until dissolved.
- In the bowl of your food processor, mix the flour and salt. Add the yeast / water mixture.
- Knead until a homogeneous ball forms.
- Cover with a cloth and let stand 21 minutes.
- Flour a work surface, shape small balls of about 70-80 g and place them on a baking sheet.
- Leave to riise for at least 45 minutes.
- Brush with water and lightly flour.
- Bake for 20 minutes at 230 ° C (pour a little water into the pan).
- The rolls are baked when they have a nice golden crust and they sound “hollow” when you tap underneath …
BREAD WITH BUCKWHEAT FLOUR
175g of Exquidia buckwheat flour
100g Exquidia white rice flour
7 g of Werz dry yeast
1 tbsp of Exquidia guar gum
30 g of Exquidia potato starch
1 teaspoon of moscabado sugar
3 tbsp olive oil
a little salt
37 cl of lukewarm water
2 tbsp of poppy seeds
2 tbsp of pumpkin seeds
2 tbsp of sunflower seeds
- In a salad bowl, pour the warm water, add the yeast and let it foam.
- Add the flours, guar gum, salt, sugar and olive oil
- Mix the dough again and stir in the seeds.
- Line a cake mold with baking paper, and pour the dough.
- Sprinkle with seeds.
- Put in the oven off with a bowl of boiling water next to it.
- Let the bread rest for 2 hours ….
- Bake at 220 ° for about thirty minutes
- Stick a kniife in to see if it’s cooked …
Homemade Ciabatta Italian Bread
- 350 g of type 55 flour
- 20 g fresh yeast
- 21 cl of water
- 4 tbsp olive oil
- 1/2 to tsp fine salt
- 1 tbsp of powdered sugar
Dilute your yeast with 2 tablespoons of lukewarm water (save the rest of the water for later)
In a container, mix the flour, salt, sugar
Dig a well and add the olive oil, yeast and the rest of the water
Add oregano or other condiments
Knead the dough for 15 minutes
Film the bowl and let the dough
rise for 3/5 hours at room temperature Then degass your dough with the palms of your hands (do not work it too much)
Roll it out with a roller and form rather thick rectangles
Place them on a baking sheet
Preheat the oven at 240 ° C
Cover with a clean clooth and let stand 30 minutes
Bake your breads for 30 minutes (more or less depending on the oven)
Let them cool
Cut them and garnish them with the filling of your choice
Light brioche with 0% yogurt
- 420gr of flour ( or a little more if the dough sticks too much when kneaded )
- 2 egg yolks
- 150ml semi-skimmed milk
- 120gr of plain yogurt 0%
- 1 teaspoon instant dry yeast ( Bruggeman for my part )
- 1 teaspoon of salt
- 3 tablespoons of sugar
- In a small bowl, warm the milk for a few seconds in the microwave. Add the yogurt and egg yolks. Mix.
- Pour some of the flour into another bowl, add the sugar and salt, mix.
- Make a small well in the flour to put the yeast in it and pour the milk-yogurt-egg yolks mixture over it. Add the rest of the flour. Mix.
- Knead the dough for +/- 15 min, until it forms a ball ( add flour if the dough sticks too much ).
- Leave the dough to rest for one or two hours at room temperature and covered with a cloth ( or in the oven at 50 ° C or in the closed food processor if you knead the dough in the food processor ).
- Preheat the oven to 180 ° C ( hydro-cooking program for me ). Place the dough in a molld of your choice and bake for +/- 30 min.
Easy, light-grain sandwich bread
- NB OF PEOPLE: 8
- 150 g of wheat flour
- 200 g of whole wheat flour
- 60 g of cornstarch
- 50 g oat bran
- 27 cl of water
- 10 g powdered milk
- 3 tablespoons of seed mixture
- 2 teaspoons of agave syrup
- 1 tablespoon of heavy cream, 4%
- 8 g of salt
- ½ sachet of baker’s yeast
- In a bowl, mix the flour, cornstarch, powdered milk, bran and yeast.
- Add the agave syrup, seeds, cream, salt, then water little by little.
- Knead until you obtain a homogeneous dough.
- Form a ball, put it baack in the bowl and cover with a tea towel. Leave to rise for 29 minutes at room temperature.
- Degass the dough by kneading for a few minutes, then give it the shape of your choice or place it in a silicone cake mold.
- Cover with a tea towel and let sit for an additional hour.
- Preheat the oven to 228 ° C. Bake for 30 minutes.
- Let cool on a rack before slicing, and be reasonable!
Light wholemeal bread for Montignac diet
- NB OF PEOPLE: 8
- 500 g of wholemeal flour
- 33 cl liter of lukewarm water
- 1 teaspoon of fine salt
- 1 bag of dehydrated baker’s yeast
- In a bowl, combine the flour, the baking powder, then the salt. Add the water all at once.
- If you don’t have a food processor, knead by hand until you get a smooth ball of dough. Cover the bowl with a daamp cloth and let stand for 30 minutes at room temperature.
- After 30 minutes, knead again for a few seconds. The dough should fall.
- Place it in the silicone mold of your choice or shape it into a loaf and place it on a bakiing sheet lined with baking paper. Cover with a daamp cloth, and let rise for another hour.
- Preheat the oven to 180 ° C.
- When the bread has risen, bake for 35 minutes. Let cool on a rack before tasting!