It would seem we survived the Mayans’ prophecy and have thus been relegated the task of weaving our way through yet another year, this one perhaps the baker’s dozen itself.
BROWN SUGAR ROLLS
Ingredients:
50ml milk, warm
2 eggs, room temperature
75g unsalted butter, melted
450g plain, all-purpose flour
5g salt
100g caster sugar
15g dried yeast
75g unsalted butter, softened
90g cream cheese, softened
60g unsalted butter, softened
200g icing sugar, sifted
2-3 drops vanilla extract
pinch salt
210g brown sugar, lightly packed
20g cinnamon, ground
- Preheat the oven to 200 degrees Celsius.
- Place the eggs, warmed milk and the dried yeast in an electric mixer. Allow the mixture to sit for 10 minutes.
- Add the butter, the sugar, the salt and finally the flour.
- Mix to a dough slowly and then mix on higher speed for 4 minutes until it is smooth and elastic.
- Remove the bowl and cover it with a damp cloth. Allow the mixture to double in size in a warm area.
- When doubled, turn it out onto a lightly-floured surface. In a small bowl, combine brown sugar and cinnamon.
- Roll the dough into a large rectangle about 1cm in thickness. Melt the remaining butter and brush it across the entire top surface of the dough. Sprinkle the brown sugar cinnamon mixture on top.
- Starting from the furthest edge away from you, roll the dough forward into a rolled log.
- Cut the rolled dough into 12 even portions and place them, rolled end upward, on a baking tray, with pieces fairly close together.
- Cover with a moist cloth and let rise until nearly doubled in size in a warm area.
- Bake the cinnamon rolls in the oven until golden brown, about 15 minutes.
- While rolls are baking, beat together the cream cheese, butter, icing sugar, vanilla extract and salt. Brush this frosting on the warm rolls before serving immediately.
FOCCACIA BREAD
Ingredients:
125g mashed potato
250mls warm water
20g dry yeast
1 tbspn honey
200g wholemeal flour
1 tspn salt
2 tbspn olive oil
550g plain (all-purpose) flour
300g water
For the topping:
80mls olive oil
1 tspn thyme, chopped
1 tspn rosemary, chopped
3 tbsp parmesan cheese, grated
- Put the mashed potato, warm water, yeast and honey into a small bowl and mix together with a hand whisk. Leave the bowl in a warm place for 20 minutes so the yeast can start to work.
- Place the yeast liquid, wholemeal flour, salt, olive oil, bakers’ flour and second amount of water into a mixing bowl. With a hook attachment, bring the mix to a dough form.
- Mix for at least 8 minutes to develop the gluten.
- Leave the dough in the bowl in a warm place until it has increased to double in size.
- Put the dough on a lightly-floured tray and pat it flat with floured hands to a 4cm or 1 inch thickness.
- Press your fingertips into the top of the dough and sprinkle with the olive oil, chopped thyme and rosemary and grated parmesan. Leave in a warm place until double in size.
- Bake in a hot oven at 220 degrees Celsius until golden brown or for approximately 25 minutes.
- Remove from the oven and let it sit on a cake wire stand to cool. Serve it cut into slices for sandwiches.
ZA’ATAR BREAD
Ingredients:
For the bread dough:
300g pizza flour
6g salt
3g caster sugar
4g instant dry yeast
40ml olive oil
165ml cold water
For the za’atar mix
200ml olive oil
50g za’atar powder
50g red capsicum, roasted and peeled
10g salt
10g parsley
fresh thyme and sea salt, for garnishing after cooking
- For the base, put all ingredients in a bowl and add the water. Mix together with your hand to form the dough.
- Tip dough out on to a lightly floured table top and knead for 5 minutes.
- Make a ball and place back into the bowl. Cover loosely with cling film and set aside in a warm place for 1 hour until doubled in size.
- When ready, tip dough out on to the table top and roll into a ball again.
- Cut into 12 small even balls and roll them out on a lightly floured bench to about 12- 15cm in diameter.
- To make the za’atar topping, mix all the ingredients together in a bowl and season to taste.
- Top each base equally with the za’atar mix, spreading evenly.
- Bake in a 220 degrees Celsius preheated oven for 7 minutes or until golden brown.
- Finish with fresh thyme and sea salt (optional).
BRIOCHE
Ingredients:
60mls milk
7g dry yeast
10g sugar
500g plain (all-purpose) flour
1 tspn salt
6 eggs (large)
250g unsalted butter, softened
- Warm the milk in the microwave for just a few seconds to make it warm, but not hot.
- Stir the dry yeast and the sugar into the milk and stir until the yeast has dissolved.
- Set aside for 30 minutes and allow the yeast to start to froth.
- In the bowl of an electric mixer fitted with the dough hook attachment, add the sifted flour and the eggs along with the milk- yeast-sugar mixture.
- Mix gently to a dough and then add the salt and continue to beat strongly for 5 minutes more.
- Rest the dough covered in the bowl for 1 1/2 hours or until double in size.
- Add the butter in small pieces and beat into the dough piece by piece until the dough has accepted all the butter.
- Wrap this dough in plastic and refrigerate overnight.
- Shape the dough into a loaf while still firm and chilled.
- Place in a well-oiled baking tin and allow to rise again until double in size. As it is cold, it can take up to 2 hours. Brush with a beaten egg and bake at 200 degrees Celsius until golden brown or for about 25-30 minutes.
