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OUMA’S BRÖTCHEN – GERMAN BREAD ROLLS RECIPE (‘BREADSHINS’) – BREAD MAKER


OUMA’S BRÖTCHEN – GERMAN BREAD ROLLS RECIPE (‘BREADSHINS’) – BREAD MAKER
For the dough
1¼ cups lukewarm water
2 egg whites
1 teaspoon salt
1½ teaspoons sugar
1 tablespoon soft butter
3½ cups all-purpose flour (more may be needed)
1 tablespoon yeast (active dry)
For the egg wash
1 egg white
2 tablespoons milk
Put all dough ingredients into bread maker (follow manufacturer’s recommended order). It may be kneaded by hand as well.
Set bread machine on “dough” setting. This will take about 1½ hours.
NOTE: after the first few minutes of the machine kneading the dough, check that the dough is not sticking to the sides of the bread machine and has formed a ‘ball’. If the dough is sticking, add a tablespoon of flour, let it knead and gradually add more if needed. The dough should come together without sticking to the pan. See the IMPORTANT note below the recipe.
When dough is ready, remove it from bread machine. Place dough on counter that is lightly dusted with flour and gently fold it several times.
Form into a roll, about 30 – 40 cm long and then cut into 12 sections.
Form each piece into a ball and place onto two lightly greased baking sheets. Cover and let rise until double in volume, about 45 minutes.
About 15 minutes before baking, pre-heat oven to 220 °C. Place an empty baking sheet on bottom rack.
When oven is hot, gently brush rolls with egg wash (mixing one egg white with two tablespoons milk). Cut a fairly deep slash in top of each roll with very sharp knife.
Place one cup of ice cubes on the hot baking sheet in oven just before placing baking sheets with rolls into oven.
Bake for about 18 – 20 minutes or until tops are nicely browned. Be careful when removing the rolls from the oven … there may be steam that escapes when you open door (from ice cubes).
Remove to rack and let cool for about ½ hour before serving.
Makes 12.
Recipe: Retha Booysen van Rensburg.




GROOTMAAT ROOSTERKOEKE

GROOTMAAT ROOSTERKOEKE
5 kg wit broodmeel
15 ml sout
½ koppie suiker
2 blokkies nat suurdeeg
1½ liter lou warm water
200 ml goedkoop blok margarien

Plaas meel, sout en suiker in ‘n groot mengbak. Los suurdeeg op in die lou warm water. Smelt die margarien en voeg by meel. Meng die opgeloste gis water by met jou hande totdat ‘n deeg begin vorm. Sit mengbak met deeg sommer buite in die middagson vir so ‘n uur om te rys.
Smeer jou hande met margarien en maak balle, pak dit eenkant op ‘n skinbord wat met meel gesprinkel is. Laat dit weer rys terwyl jy jou kole regkry. Sprei die koeke uit op die rooster, braai op lae hitte en draai kort kort. Koeke word ligter as dit gaar is.
Ek het omtrent 230 koeke so groot soos my handpalm uit die 5 kg meel gemaak.
Resep geplaas deur Celeste Duvenage
Foto: Celeste Duvenage




CINNAMON ROLLS


CINNAMON ROLLS
Dough:
½ cup (115 g) unsalted butter, melted
2 cups (500 ml) full cream milk, warm to the touch
½ cup (100 g) sugar
1 pack instant yeast (10 g)
5 cups (625 g) flour
1 teaspoon baking powder
2 teaspoons salt

Filling:
¾ cup (170 g) butter, softened
¾ cup (165 g) light brown sugar
2 tablespoons ground cinnamon

Frosting:
55 g cream cheese, softened
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup (160 g) powdered sugar

Generously butter two disposable foil cake pans or a large baking dish.
In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, if it is too hot, allow to cool slightly.
Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
Add 4 cups (500 g) of all-purpose flour to the milk mixture and mix with a wooden spoon until combined.
Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
Preheat oven to 180˚C.
After 1 hour, the dough should have nearly doubled in size.
Remove the towel and add an additional ¾ cup (95 g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
Roll the dough out into a large rectangle, about 1 cm thick. Fix corners to make sure they are sharp and even.
Spread the softened butter evenly over the dough.
Sprinkle evenly with brown sugar and a generous sprinkle of cinnamon.
Press the mixture into the butter.
Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
Cut the log in half, then divide each half into 7 evenly sized pieces. About 8 cm thick each.
Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.
While still warm, drizzle evenly with frosting.
Photo an recipe: Renee Van Blerk Cupido




HOMEMADE PORTUGUESE ROLLS


HOMEMADE PORTUGUESE ROLLS
5 cups of all purpose flour (plus more for kneading)
1 ¼ tablespoon salt
1 ¼ tablespoons sugar
1 packet of active dry yeast or instant yeast
3 cups warm water

Mix 1 cup water, sugar, salt, yeast and 1 cup flour in a bowl.
Leave to froth, about 15 minutes.
Place the rest of the flour in a mixing bowl, add the frothed mixture and mix with your hand or with a dough hook, adding the rest of the water till a smooth dough is formed.
Knead for at least 10 minutes until the dough is smooth and forms a ball.
Place in an oiled bowl, cover and store in a warm place until the dough doubles in size. Approximately one hour.
Shape the dough into balls, make a crease with your palm to form a crease and let rise for at least one hour or until doubled.
Dust lightly with flour.
Bake at 200ºC for 20 to 25 minutes until golden brown.
Recipe and Photo: Reneé Van Blerk Cupido

Lilly Kalla Bonthuys:
‘n Potugese vriendin het my geleer, as jy die deeg bolle opmaak, moet jy die sny in deeg druk en omdraai met sny na onder.  Waneer jy dit in pan sit om te bak, moet sny na bo wys. Onthou ook – maak bolletjies wat met meel bestrooi is toe in ‘n brood doek om te rys.
Ek gebruik nog gebleikte meel slope, kom ek probeer verduidelik. Jy gooi die lap in skinkbord met lengte na jou toe, dan plaas jy deeg klaar in meel gerol en met sykant van die hand sny gemaak verkeerd om op die lap, seker so 2 langs mekaar. Nou vou jy die lap oor die degies (soos koevert) Plaas dan weer die volgende degies en doen dieselfde. Seker so 6 tot 8 degies per skinkbord. Laat rys tot die lap so begin opstaan. Draai die degies om met sny na bo, plaas op bakplaat en bak by 180 ºC tot goudbruin.
Hou die vars botter reg. Kom ek gee sommer my hoeveelhede, dan werk dit dalk beter uit.
1 kg koekmeel
1 pk kitsgis
15 ml sout
30 ml suiker
600 ml louwarm water
so bietjie olie om af te knie (50 ml)




BACON, HAM AND OLIVE BREAD


BACON, HAM AND OLIVE BREAD
150 ml of white wine
100 ml of olive oil
4 eggs
½ teaspoon of salt
250 g all purpose flour
1 teaspoon of baking powder (about 5 g)
150 g grated cheddar cheese
1 large onion
100 g bacon (rindless)
200 g ham, already cooked — sold as “ready to serve”
100 g black olives (seeds removed)
100 g green olives
2 tablespoons chopped parsley

In a large bowl, whisk together the wine, oil, eggs and salt.
Separately, mix the flour and baking powder, sift and stir into the liquid preparation.
Chop the onion finely and melt in a skillet with a bit of olive oil (or butter).
Add the bacon to onions and cook for a few minutes then put aside, draining the mixture to avoid a soggy dough.
Slice the olives and parsley and cut the ham.
Add all ingredients and grated cheese to the basic preparation and mix.
Pour into a buttered loaf pan, 9 by 5 inches.
Bake in the oven for 1 hour at 360°F (180°C).

You could use this version that uses milk instead of wine.
Cheese, Ham and Olive Bread
Makes an 8
1/2 x 4 1/2 inch loaf
1 2/3 cups all-purpose flour
2 3/4 tsp baking powder
3/4 tsp salt
4 eggs, room temperature
1/2 cup whole milk
6 1/2 Tbsp olive oil
2 oz ham, diced
6 oz (1 1/2 packed cups) Cheddar cheese, coarsely grated*
2/3 cup pitted black olives, each sliced into 1/4 inch thick rings

Preheat the oven to 400°F and grease an 8 1/2 x 4 1/2 inch loaf pan**
Whisk the flour, baking powder and salt in a large bowl.
Make a well in the center.
In another bowl lightly beat the eggs then whisk in the milk, olive oil and ham.
Pour the egg mixture into the dry ingredients and stir gently to combine.
Use a spatula to fold in the cheese and olives.
Pour into the pan and bake on the center rack for 10 minutes.
Reduce the oven temperature to 375°F and continue to bake for 35 minutes more, until puffed, golden and a skewer inserted into the center comes out clean.
Let rest on a rack for 5 minutes before turning it out.
Let cool for at least 10 minutes before cutting.
Recipe posted by Geri-b Mak
Foto: Kiti Citi
Ek is bietjie underwhelmed, het dalk te veel verwag. Lekker maar dink die olie is te veel. Sal hom volgende keer maak met minder olyfolie, net die helfte olywe en dalk bietjie mieliemeel by vir meer brosheid. Ek het 2016 gesien (geproe) julle olywe is minder sout as ons s’n. Die stukkie sonder olywe kan agter gesien word. Dis ook lekker so.
Kommentaar: Kiti Citi:




BRIOCHE BUNS


BRIOCHE BUNS
500 g bread flour
300 g whole milk
100 g egg (2 medium eggs)
6 g instant yeast
15 g sugar
20 g water (warm)
8 g salt
150 g butter (room temp, cubed)
2 egg yolks

In a stand top mixer, whisk together milk and eggs until combined.
Using a dough hook attachment, mix flour into milk and eggs, adding one large spoonful at a time, until fully incorporated.
Once no more dry flour is visible, turn off mixer, cover mixing bowl with plastic wrap, and allow to rest for 30 minutes (autolyse).
Mix yeast with warm water to dissolve.
After 30 minute rest, mix in sugar, salt, and dissolved yeast using the dough hook attachment.
Continue to mix with the dough hook, adding one pat of whole butter at a time, until the butter is fully incorporated.
Once butter is incorporated, continue to knead with dough hook on medium speed for 15 minutes.
Remove dough from mixing bowl and place in a plastic container that has been sprayed with non stick spray.
Cover with plastic wrap and allow to sit at room temperature for one hour, then refrigerate overnight (anywhere from 12-16 hours).
The following day, remove dough from fridge and scale dough into 155-160 g portions.
Flatten portioned dough on the work surface into a roughly shaped disc. Fold each edge of the disc into the centre, pinching the seems together, forming a strong crease.
Bench rest seem side down while forming the rest of the buns.
Round dough by pressing the seem side into the table while making a rounding motion. This will give you a tight skin on the top of the bun, which will lead to better oven spring.
Press down into a round disc, cover with plastic wrap, and allow to rest for 10 minutes.
Press press dough disc into 4.5″ metal tart rings, or tinfoil collar (see notes below).
Cover with plastic wrap and allow to proof at room temperature for 1-2 hours, or until doubled in size.
Once proofing is complete, brush the tops of the dough with egg yolks that have been mixed with a small splash of water. Sprinkle with your favourite toppings including sesame seeds, poppy seeds, sea salt  or just leave plain.
Bake in a convection oven at 375°F/190°C for 18 minutes, or until the top of the bun is a rich golden brown, and the internal temperature is between 195-200°F/90-93°C.
Let cool at room temperature for at least an hour before slicing.
If stored in a zip-top bag, these buns will easily last for at least three days at room temperature.
NOTES
SCALDING MILK
A lot of bread recipes that use milk will call for it to be scalded first (heating to a temperature of 180°F/82.2°C). This serves to deactivate the whey protein in the milk, which can weaken gluten structure, leading to a denser loaf.
However, in this formulation, we have plenty of gluten structure provided by the bread flour and autolyse, so scalding the milk is an optional step that I personally didn’t find necessary. However, if you’re having issues with an overly dense bun, you may want to consider scalding your milk first,
letting it drop to 100°F/37°C before using it in this recipe.
INCORPORATING BUTTER
For best results, allow your butter to come to room temperature, and incorporate it one small pat at a time. The butter will have a tendency to ride up the side of the mixing bowl. When this happens, simply stop the mixer, and hand mix the butter back into the dough using the dough hook attachment.
REFRIGERATION
Chilling the dough in the refrigerator overnight accomplishes two things. First, the slower fermentation will help to add complexity of flavor, yielding a superior brioche bun. Second, because this dough has a high fat content, it will be extremely hard to handle and form at room temperature. This is why the dough is portioned and formed as soon as it is removed from the fridge.
For added flavor and convenience, you can delay the fermentation a second time after forming. Once the individual portions of dough are placed in the tart ring/tin foil collar, you can cover with plastic wrap and place bake in your refrigerator for up to 16 hours.
When removed from the refrigerator, if the dough has already doubled in size, bake immediately as instructed above. If it has yet to double in size, leave covered at room temperature until the dough has finished proofing, and then bake.
When using this method, you may find that the yeast activates unevenly when baked directly from refrigeration, giving you certain portions of dough that rise faster than others. Best case scenario would be to pull the dough from the fridge once it’s risen 1.5 times its original volume, and then allow it to rise to a total of 2 times its original volume at room temperature before baking. This “tempering” at room temperature will lead to a more even oven spring.
Recipe posted by Sarie Spruyt
Photo: Sarie Spruyt




BAIE MAKLIKE CIABATTA


BAIE MAKLIKE CIABATTA
1 kg witbroodmeel
10 ml sout
1 sakkie kitsgis (10 g)
900 ml louwarm water

Plaas alles in ‘n groot mengbak . Roer met houtlepel tot gemeng. Maak toe met kleefplastiek en laat oornag in yskas.
Volgende dag:
Sif bietjie meel op werksoppervlak en keer deeg uit, vorm 2 brode rofweg in ovaalbrode.
Smeer bakplaat goed en laat brode daarop rys vir ½ uur in son.
Oond 180°C. Bak ½ uur tot mooi bruin. Laat effe afkoel en geniet!
Resep geplaas deur Hannah Frauendorf Langenhoven
Foto: Hannah Frauendorf Langenhoven




SUKSES PAASBALLETJIES


SUKSES PAASBALLETJIES
12-14 bolletjies
250 ml warm melk
100 ml botter gesmelt
1 eier
80 ml suiker
sout
10 g kitsgis
15 ml fyn kaneel
15 ml gemengde speserye
890 ml koekmeelblom
250 ml rosyne

Kruise:
60 ml meel
15 ml olie
30 ml water

Glasuursel:
Kook saam vir 5 minute
100 ml water
50 ml suiker

Verhit oond tot 180°C. Meng melk, botter, eier, suiker, sout en gis in middelslag mengbak. Voeg speserye en genoeg meel by tot ‘n stywe, kniebare deeg. Knie vir 5-8 minute of tot deeg gladde voorkoms het. Laat deeg op ‘n warm plek rys tot dubbel die volume sowat 1 uur. Voeg rosyne by en knie af tot rosyne ingemeng is. Laat weer rys tot dubbel die volume sowat 30-45 minute. Verdeel in gholfbalgrootte bolletjies en plaas stewig teen mekaar in pan. Laat rys tot dubbel volume 30-45 minute.
Kruise
Meng bestanddele vir kruise tot stywe pasta. Spuit bo-oor deeg. Bak 30-35 minute tot goudbruin en gaar.
Glasuursel
Verf met glasuursel en laat afkoel.
Ek het 26 bolletjies uitgekry. By die kruise het ek ekstra water gevoeg, want dit was te styf.
Resep geplaas deur en foto: Elaine Steyne Steyne




HOMEMADE CIABATTA


HOMEMADE CIABATTA
MAKES 2 loaves or 16 rolls
Biga:
½ cup water
½ teaspoon active-dry yeast
1 cup all-purpose flour
Ciabatta:
2 cups plus 2 tablespoons water
1 teaspoon active-dry yeast
Biga:
4 cups all-purpose flour
2 teaspoons kosher salt

Biga:
Dissolve the yeast in the water. Add the flour and stir to form a thick, gloppy paste. Give it a good fifty or so brisk stirs to build up the gluten. Cover and let sit at room temperature eight hours or overnight.
By the next day, the biga will look soupy with many big bubbles dotting the surface.
Ciabatta:
Dissolve the yeast in the water in the bowl of a standing mixer. Scrape the biga into the water and break it up with your spatula or squeeze it between your hands. You don’t need to completely dissolve the biga; just loosen it up and break it into stringy blobs.
Add all of the flour and the salt. Stir to form a thick, very wet dough. Let this rest for 10-20 minutes to give the flour time to absorb the water.
Fit your standing mixer with a dough hook and knead at medium speed for 15-18 minutes (Level 5 or 6 on a KitchenAid). Keep a close eye on your mixer as it has a tendency to “walk” on the counter at this speed.
The dough will start off sticking to the bottom and sides of the bowl. Around the 7-minute mark, it will start to pull away from the sides of the bowl, collect around the dough hook, and regularly slap the sides of the bowl. If it doesn’t, nudge your mixer speed up a notch. Also, if the dough starts climbing the dough hook, stop the mixer and scrape it down again. By the end of kneading, the dough will look smooth and creamy with a glossy shine. It will puddle back into the bowl once you turn off the mixer, and this is fine.
Cover the bowl and let the dough rise at 70° – 75° for 2-3 hours, until tripled in bulk.
Dust your work surface heavily with flour. Set two sheets of parchment near your work surface. Scrape the dough out of the bowl onto the flour, taking care not to deflate it too much. Dust the top of the dough with more flour. Using a pastry scraper or pizza wheel, cut the dough in two pieces for loaves or into 16 pieces for rolls.
Brush your hands with flour. Working gently but swiftly, scoop the the loaves (or the rolls) one at a time from the work surface to the parchment. Press your fingertips about halfway into the dough to dimple the surface and slightly flatten the loaves (or rolls). Let the loaves (or rolls) rise, uncovered, for 30-40 minutes. When ready to bake, they should look pillowy with many big bubbles just beneath the surface.
Preheat the oven to 475°F while the loaves are rising. If you have a baking stone, put it in the oven now.
When ready to bake, slide the loaves, still on the parchment, onto a pizza peel or baking sheet. Transfer them to the oven to cook, either on the baking stone or directly on the baking sheet if you don’t have a stone. Bake for 20-30 minutes, until puffed and golden brown. Slip the parchment out from under the loaves and cool completely before eating.
RECIPE NOTES:
Weighing all the ingredients in this recipe is highly recommended. The biga, or pre-ferment, needs to be made the night before baking and allowed to sit for several hours. Don’t skip this little step as it’s the biga that helps give ciabatta its complex flavor, chewy crumb, and extra-crispy crust.
Recipe posted by Dunia Van Rensburg McMaster
Photo: Dunia Van Rensburg McMaster




ANNE’S HOT CROSS BUNS


ANNE’S HOT CROSS BUNS
1 ½ cups water
75 ml sunflower oil
1 medium egg, beaten
4 cups all-purpose flour
1 ½ tablespoons sugar
2 teaspoons salt
2 teaspoons dry yeast
2 teaspoons cinnamon powder
½ teaspoon nutmeg
1 cup raisins

Cross:
3 tablespoons flour
½ tablespoon castor sugar
2 tablespoons water

Mix and drizzle crosses on buns.
Method to mix buns.
Mix in breadmaker. Divide dough into 12 pieces. Shape, flatten lightly.
Glaze the buns with milk. Allow to rise for 30 minutes in a warm place or place hot water bottle under baking pan and cover. Put the cross on.
Bake in a pre-heated oven to 190 ºC for 18 – 20 minutes.
Recipe posted by Anne Jackson Majoor
First Photo: Anne Jackson Majoor
Second Photo: Chantal-Bby C Maart