The salted chocolate blog : yeast

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This bread definitely lives up to its name - super soft bread that starts of with a simple custard that transforms this bread into a gorgeously soft pillow.

I have a test tomorrow (yep oops) and I'm making this bread.

But before you question my lack of self control for baking I need to tell you how amazing this bread is.

It's the most gorgeously soft pillow you have eaten. Yup. As soft as my Passionfruit Chiffon Cake .

Only that this bread and slightly crisp edges and is perfect smeared with some salted butter. Absolutely perfect. I would have this as my pillow every night if I could.

This bread starts off by making a simple custard- similar to how you make a tangzhong. Whisk together an egg yolk, sugar, bread flour and milk over low heat until it's a smooth, thick paste. Let it cool completely before adding in the rest of the ingredients for your bread- milk, flour, yeast, salt, sugar, then the butter.

You get a smooth, thick and pliable dough that is really easy to work with. The bread you get is so worth the effort you took to let the dough prove and sit. I promise.

Super Soft Custard Bread

Recipe adapted from Small Small Baker

Ingredients (makes 21.7cm x 9.4cm x 7.7cm loaf)

(A) Custard paste (卡士达酱)
1 egg yolk
10g caster sugar
15g bread flour
65g fresh milk

(B)
250g bread flour
30g caster sugar
1/2 tsp salt
1 tsp instant yeast
15g milk powder
100g water (I omitted the milk powder and used 100g of milk instead)

(C)
25g unsalted butter

Method

1. Put custard paste ingredients (A) into a pan and whisk it until well-mixed. Cook it at low heat, stirring continuously, until it thickens into paste form. Transfer the paste into a small bowl to cool down, then cover with cling wrap and chill in the refrigerator for 60 minutes.
2. Mix ingredients (A) and (B) together until the dough is smooth.

3. Add in butter and continue to knead the dough until it becomes smooth and elastic and no longer sticks.

4. Place the dough in a lightly greased mixing bowl. Cover with cling wrap and let proof for about 80mins (I took about 60 minutes due to the good warm weather).

5. Lightly knead the dough to punch out the gas. Divide the dough into 3 equal portions. Roll the doughs round, cover with cling wrap and rest the doughs for 15 minutes.

6. Slightly flatten each dough and roll into oval shape of about 18cm x 10cm. Roll it up swiss-roll style. Pinch and seal the ends. Place the three doughs in a greased pullman tin, 1 at each end and 1 in the centre, sealed-side down.

7. Cover with cling wrap and proof for another 60 minutes until the pan is 90% full (I can only get it to 80% full, I think it's due to the different size of tin I'm using). Brush the top with egg mixture (optional).

8. Bake at preheated oven at 180-190 deg C for 30 minutes. Cover the bread with aluminium foil after 20 minutes of baking to prevent the top of the bread from over-browning. Unmold immediately.

Recipe from: 孟老师的100道面包

This bread definitely lives up to its name - super soft bread that starts of with a simple custard that transforms this bread into a gorgeo...

Soft, pink beetroot pizza dough slathered with pesto and topped with mushrooms, eggplant and cheese.

There are few things better than pizza on a rainy day.

Except pink coloured pizza. Seriously?!

Pink pizza coloured with beets.

I saw a nice large Beetroot sitting on my counter when I returned home after 2 weeks. No one used it? Only it was growing shoots and lying on it's death bed. So pizza was on its way.

This pizza dough is any ordinary pizza dough, with the addition of puréed beets. Peel, chop and roast the beets, before puréeing them or finely grating. Add it to a mixture of yeast, water, flour, salt and honey, and pizza dough is born.

You don't have to use my combination of toppings for this pizza- you could turn use leftover chicken, pineapple chunks, seafood, sausage, tomatoes, grilled peppers - anything you can find in your refrigerator that needs using up works great on any pizza. It's the combination of flavours, herbs, spices and ingredients that makes a good pizza great.

I am embarrassed to say that I finished the whole pizza. Okay I was hungry. And I missed cheese. And pizza. And the soft, chewy (and pink) dough.

Beetroot Pizza Dough

Recipe adapted from Bakers Royale

(Makes 2 12-inch pizzas)

1 cup lukewarm water

2 tsp active dry yeast

17 ounces or 3 3/4 cup all purpose flour

1 1/2 tsp salt

2 tsp honey

3/4 cup puréed beets (about 2 large beets)

Combine water and yeast and let stand for about 5 minutes.

Add flour, salt, honey and beets.

Knead for 10 minutes or so until the dough is smooth but still tacky. Add more flour a tablespoon at a time if dough is too sticky.

Let the dough prove for 1 1/2 to 2 hours or until doubled in size.

Preheat oven to 230 degrees celsius.

Divide the dough into 2 portions. Using your fingers or rolling pin, press or roll the dough out into your desired shape and thickness. Spread with your desired toppings and bake for 10-15 minutes until the cheese is bubbly and melty.

Note: I halved the recipe and used half of the dough to make the pizza pictured above. I used the other half of the dough to make 2 large flatbreads.

Soft, pink beetroot pizza dough slathered with pesto and topped with mushrooms, eggplant and cheese . There are few things better than pizz...

What's better than crunchy, herby, breadsticks with a cuppa tea for a lazy, rainy Sunday Afternoon?

I love Sundays because it's the only time of the week I can wake up at 9 and laze around in bed all day long, and spending time in the kitchen doing something I love.

And I love Sundays because I get to eat what I want to. Like these breadsticks.

It doesn't take many ingredients. In fact all of these ingredients are my pantry staples at home. I always use dried oregano to season up meat, pasta, or any savoury dishes, and of course butter, flour and yeast are always at home. Always.

This is a simple bread for beginners, but it's not the usual fluffy soft bread. It's a super crunchy stick with the heartiness and flavour of an artisan bread. Made in stick form for comfort and hand-held goodness. These breadsticks are great for bringing for afternoon teas and snacks with friends because they are so easy to eat and dunk into just about any sauces or eaten in its plain glorious form.

Oregano Breadsticks

Adapted from Baking by PageOne

Ingredients

2 (1/4 ounce, 7g) packages active dry yeast

1-1/2 cups (350ml) warm water, slightly above body temperature

3-1/3 cup all purpose flour

1/2 tsp salt

1/4 cup melted butter

2 tsp dried oregano

Olive oil, for brushing

Directions

Place the yeast in a small bowl. Add 1/4 cup (60ml) of warm water and stir until well dissolved. Set aside until frothy, 5-10 minutes.

Combine the flour and salt in a large bowl. Pour in the yeast mixture and enough of the remaining water to create a soft dough. Gradually work int the melted butter and oregano into the dough.

Transfer to a floured work surface and knead until smooth and elastic, about 10 minutes.

Shape into a ball and place in a clean, lightly oiled bowl. Let rise until doubled in size, about 1-1/2 hours.

Preheat the oven to 200 degrees celsius. Grease/ line 2 large baking sheets.

Knead the dough breifely on a floured work surface. Break off pieces about the size of an egg and roll I to logs about 12 inches (30cm) long.

Place on the prepared baking sheets, spacing well. Brush with oil and let rise for 30 min ties.

Bake for 15-20 minutes, until crisp and golden brown. Makes 15-20 large breadsticks.

Have a great Sunday!

What's better than crunchy, herby, breadsticks with a cuppa tea for a lazy, rainy Sunday Afternoon? I love Sundays because it's the...

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Super Soft Custard Bread

Beetroot Pizza with pesto, mushrooms and eggplant

Oregano Breadsticks

Baked donuts