Hamster instinct

I have this bad habit of stocking up my pantry with lots of ingredients because I like to know that I can make anything I want when I felt like it. My mom calls this the hamster instinct, like how they stock up food in their cheeks so that they can eat it whenever they like. Problem is, I forget what I have and tend to let the things go bad. My bad. Today, I start curbing this bad habit by using up all the near expiring items in my pantry. Like this organic wholewheat flour I bought months ago. Like this bread flour that has been sitting at the bottom of my drawer since march. The result reminded me of a baguette as the crust was crisp and the inside was soft.  It went great with mom’s fish head curry too.   

Wholewheat sandwich loaf
(Adapted from 100 bread recipes by Teacher Meng)

For the sponge dough
180g wholewheat flour
125g bread flour
1½ tsp instant yeast
195g water

For the main dough
125g bread flour
25g sugar
1½ tsp salt
15g milk powder
75g water

22g unsalted butter, softened  
 
1. Mix all the ingredients for the sponge dough, until a shaggy dough is formed (see picture). Cover lightly with a cling wrap and let it proof for 90 minutes.
 
2. Add in all the ingredients for the main dough. With the stand mixer attached with dough hook, knead the dough until it is shiny and smooth. Start from low speed and gradually increase to medium.

3. Lastly, add in the softened butter and continue to knead for another 15 minutes. The ready dough will be able to pass the window pane test. Next, let the dough undergo a second proofing for 60 minutes.

4. Cut the dough into 3 equal pieces. Let them relax for 15 minutes before rolling each into round balls. Place the dough balls into a lightly greased 9 by 5 inch loaf pan and allow it to proof a third time for 50 minutes.

5. Bake in a preheated oven at 200C (400F) for about 40 minutes, or until the bread’s internal temperature reads 95C (200F) when a thermometer is inserted. Remove the pan and cool completely on a rack before slicing.

Easter is coming!!

I don’t celebrate Easter but I do like a good hot cross bun. Hot cross buns are basically spiced bread made with raisins or currants. Traditionally, the bun is eaten on Good Friday with the cross standing for cruxification. I used to look forward to going back to Australia when the school term starts in February because it means that I would see lots of Easter chocolates and also get to visit the annual Easter Fair in Sydney. My favourite is definitely the iconic Lindt chocolate bunny. Gingerly unwrapping the gold wrapper, I will always start by nibbling the ears. Imagine my delight when I found them selling it in Singapore as well!

I don’t have much love for Donna Hay at this point in time. This hot cross buns recipe I tried came from Butter Sugar Flour, which is adapted from Donna Hay’s Modern Classics 2. I am not sure if  Butter Sugar Flour’s Linda made a lot of changes to the recipe, or Ms Hay’s recipe is meant to be this way. For the resulting dough is one of the most uncooperative one I have ever worked with. I wanted to knead the dough by myself as per the recipe. Big mistake. The dough was so wet that it was impossible to knead by hand. Even kneading it with the mixer did not yield good results. I ended up adding a whole lot more flour. Take a look at my mixer. That was only part of the mess. I had hell a lot of cleaning up to do after that. Argh.

The buns turned out quite dense, due to the fact that I added alot more flour than the 4 1/2 cups stated in the recipe. The balance of fruit and bread is pretty good though. If you tried this recipe and came out with a different result, do let me know. Meanwhile, I will go nibble on chocolate my bunny

Hot Cross Buns

(Recipe from Butter Flour Sugar)

 

1 tablespoon active dry yeast

½ cup caster sugar

1 ½ cups (375ml) lukewarm milk

4 ¼ cups plain flour, sifted

2 ½ teaspoons mixed spice

2 ½ teaspoons ground cinnamon

¼ cup mixed candied peel, finely chopped

50g butter, melted

1 egg

2 cups mixed dried fruit (sultanas, raisins, currants)

Crosses

¼ cup plain flour

2 tablespoons (40ml) water

Glaze

¼ cup caster sugar

30ml water

1 teaspoon powdered gelatine (dissolved in a 1 tablespoon of water)

 

1.       Place the yeast, two teaspoons of the sugar and milk in a jug or bowl and set aside for 5 minutes.

 

2.   In a large bowl, combine the flour, spices, sultanas, mixed peel and remaining sugar. Add the butter, egg and milky yeast mixture. Mix using a butter knife until a sticky dough forms.

 

3.    Knead the dough on a well floured surface for 8 minutes or until elastic. Place in an oiled bowl, cover with a tea towel and allow to stand in a warm place for 1 hour or until doubled in size. Divide the dough into 12 pieces and roll into balls.

 

4.   Grease a 23cm (9 inch) square cake tin and line with non-stick baking paper. Place the dough balls in the tin, cover with a tea towel and set aside for 30 minutes or until they rise.

 

5.   Preheat the oven to 200°C (400°F). For the crosses, combine the flour and water and using a piping bag, pipe crosses on the buns. Bake for 35 minutes or until well browned and springy to touch.

 

6.   Prepare the glaze in the last 5 minutes of baking time. Place the sugar and water in a small saucepan over low heat until sugar is dissolved. Add the gelatine and cook for 1 minute.

      Brush the warm glaze over the buns while they are hot.

Longing

When I knew of a community of bakers who has a different challenge each month to bake a different recipe each month, I wanted to join them. The different intepretations means that every baker will have something unique to offer. So fun!!!! I am referring to the Daring Bakers’ Challenge that takes place at the end of each month. Totally heart this month’s tuile challenge. The butterfly ones are so pretty! Sadly, due to work commitments, I may not always have the time to participate. Thus, I did not join. Perhaps I will one of these days, when I quit my job. Looking forward! :D

I made some bread for tomorrow’s breakfast. Got the recipe from Sur La Table’s The Art and Soul of Baking. This fabulous book is written by Cindy Mushet and contains not only recipes, but also lots of useful information. A definite must buy for serious bakers (like me!). I yet to have time to study the book in detail, and will probably do it after this busy period. I did not change much of the recipe, except for folding in some raisins. The dough came together easily and the bread turned out pretty good. Will try the other stuff inside soon!

Old fashioned white loaf

(From The Art & Soul of Baking by Cindy Mushet)

 

¼ cup warm water (40 – 50C)

1 cup warm milk (40 – 50C)

1 tsp sugar

1 tbsp active dry yeast

2 tbsp butter, melted

3 cups bread flour or unbleached all-purposed flour

1 ½ tsp salt

1 egg, lightly beaten

 

½ cup raisins (optional)

 

1.    Place the water, sugar and yeast into a small bowl, whisk to blend. Allow the mixture to sit for about 10 minutes, or until the yeast is activated and foamy. In the medium bowl, whisk together the milk and butter.

 

2.    Place the flour and salt in the bowl of the stand mixer. Mix for 1 minute on medium speed to blend. Add the yeast mixture and milk mixture and mix on medium speed just until the dough comes together, 2 to 3 minutes. Cover the bowl with plastic wrap or a damp lint-free cotton towel and let the dough rest for 20 minutes. Turn the speed to medium-low and continue to knead until the dough is firm and elastic, 3 to 6 minutes.

 

3.    Lightly oil the tub or bowl, scrape the dough into the tub and lightly coat the surface of the dough with a little oil. Cover the bowl with a plastic wrap or a damp lint-free cotton towel and let the dough rise for 45 to 60 minutes. If you are using a tub, be sure to mark the starting level of the dough with a pencil or tape so it’s easy to tell when the dough has risen doubled.

 

4.    Turn the dough out onto a lightly flour surface. Press down on the dough firmly to expel some of the air bubbles, but don’t knead the dough again or it will be springy and difficult to shape (if this happens, simply cover the dough and let it rest for 10 to 15 minutes to give the gluten some time to relax). Shape the dough and place it in a lightly buttered or oiled 9 by 5 inch loaf pan.

 

5.    Lightly oil the top of the dough to keep it moist. Cover the pan loosely with plastic wrap or lint-free cotton towel and allow the dough to rise again until its top is ½ to 1 inch above the rim of the pan, 45 – 60 minutes.

 

6.    Preheat the oven to 205C and position an oven rack in the center. Brush the top of the loaf with a thin film of the beaten egg. Bake for 35 – 40 minutes until the bread is golden brown and the internal temperature registers 95C (200F) on an instant read thermometer. Transfer to a rack to cool completely. Slice with a serrated knife.