Thermomix Pandan Flavoured Bread

Ingredients:

1. 50gm sunflower oil
2. 80gm milk
3. 1/2 teaspoon yeast
4. 1 teaspoon of brown sugar
5. 1/2 teaspoon of sea-salt
6. 20gm of pandan leaves extract (for recipe, click on the LINK)
7. 400gm of organic high-protein bread flour

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1. Place the milk, oil, yeast and sugar into the TMX jug.

2. Set 2minutes/37C/Speed 2.

3. Then add the pandan extract.

4. Set 2 minutes/Speed 1.

5. Add the flour and salt.

6. Set the kneading function for 3 minutes. (If the dough is too crumbly, add some water until it forms a smooth dough. If it is too wet, add some flour until it becomes smooth.)

7. Knead for another 5 minutes.

8. Pour the dough out onto an oiled bowl. Leave it aside for approximately two hours for it to rise.

9. Once it has risen, knock it back down.

10. Divide the dough into two parts, place them into loaf pans and allow it to rise again.

11. Preheat the oven at 180C.

12. Bake for approximately 1/2 hour or until it is golden brown.

13. Once done, allow it to cool before slicing the bread.

Bon appétit!

Mini Bread Balls

Ingredients:

1. 1 tablespoon of active dried yeast
2. 300ml of lukewarm water
3. 450 of organic strong white bread flour
4. 1 teaspoon of sea-salt
5. 1 teaspoon of soft brown sugar
6. 30ml of sunflower oil
7. 1 egg (beaten - for glaze)
8. 30gm of butter (soften at room temperature)

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1. Combine the yeast and warm water in a small bowl. Mix them together and leave aside until the yeast becomes frothy.

2. Pour the flour, salt and sugar in a large mixing bowl.

3. Add the yeast, sunflower oil and butter to the flour and mix them together.

4. Knead the dough until smooth.
    * Add more flour if it is too mushy. If too dry, add some warm water.

5. Cover the mixing bowl with a clear plastic film. Leave it in a warm place to rise for 45 minutes.

6. Line two baking trays with baking paper.

7. Tear marble sized balls from the dough and roll then into round shapes.

8. Place them on the baking tray.

9. Brush the egg glaze over the mini bread balls.

10. Leave the mini bread balls aside for about 10 minutes to let them rise.

11. Preheat over to 180C.

12. Bake for about 40 minutes or until it is crunchy.

13. You can serve them warm. If you want to keep them, place them in an airtight container and keep it in the fridge. It can be kept for 2 months.

Bon appétit!

The Rice-Cooker Bread

Someone posted this on FB and I was immediately captivated by the idea. I cook practically everyday with my rice pot! Why not make bread with it????

I tweaked the recipe a bit and made a wholemeal version instead. I also used sunflower oil instead of butter.

Ingredients:

1. 350g of organic wholemeal flour
2. 1/2 a cup of organic cow milk powder
3. 1/4 cup of sunflower oil
4. 1 tablespoon of soft brown sugar
5. 1/2 cup of warm water
6. 5g of active dry yeast
7. 1/2 teaspoon of sea-salt

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1. In a medium sized bowl, add the warm water, a dash of brown sugar and yeast. Wait for about 15 minutes for the yeast to froth.

2. Pour the flour, milk powder, sugar, salt, yeast water and sunflower oil into the rice pot.

3. Mix all ingredients.

4. Knead until dough is smooth and elastic.

5. Put aside in a warm place for 1 hour to allow the dough to rise.

6. Punch it back down and place it aside for another 1 hour.

7. Once it has risen a second round, you can start cooking your bread.

8. Choose the 'cooking rice' function and cook for 1 hour.

9. Once the first hour is up, turn the bread over and cook for another 1 hour.

10. I only cooked mine for two hours though the original recipe required 3 hours. Serve hot once the bread is done! You can either eat it plain or with some butter.

Bon appétit!

Below is the YouTube video on how to make rice cooker bread. Happy cooking!

Chickpeas Pita

Ingredients:

1. 500gm of organic high protein flour
2. 270gm of chickpeas (grounded into fine flour) (I used a food processor)
* Not everything will be grounded into fine flour. I am fine with that as it will give the pitas a crunchy texture.
3. 1 teaspoon of sea-salt
4. 3 stalks of spring onions (scallions) (finely chopped)
5. 1 big onion (chopped finely)
6. Dry yeast (1 tablespoon)
7. 1 teaspoon of brown sugar
8. 1 cup of warm water

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1. In a small bowl, mix the warm water, sugar and dry yeast. Stir and leave aside for about 15 minutes until the mixture becomes foamy.

2. In a large mixing bowl, mix the flour, grounded chickpeas, sea-salt, spring onions, big onion and the yeast concoction. Knead into a smooth dough. (*Add more water if not enough. And if too mushy, add more flour.)

3. Place aside and cover the bowl with a cling film for about 1 hour until it doubles in size.

4. Knock the dough back down and split the dough into golf-ball sizes.

5. Flatten the dough into round, flat pieces.

6. Preheat oven at 240C.

7. Place the flattened pieces of dough onto a baking tray lined with baking paper.

8. Bake for about 15 minutes.

9. Serve when it is warm.

Bon appétit!

Grounded chickpeas flour.

Before baking.

Yummy-licious pita!

Multigrain Bread

Ingredients:

1. 15ml of active dried yeast
2. 1/4 cup of lukewarm water
3. 3/4 cup of organic rolled oats
4. 2 cups of fresh soya milk
5. 1 teaspoon of sea-salt
6. 1/4 cup of sunflower oil
7. 1/4 cup of soft brown sugar
8. 2 eggs (lightly beaten)
9. 25gm of wheatgerm
10. 4 cups of strong wholemeal flour
11. 4 1/2 cups of strong white bread flour
12. 1/2 cup of flaxseeds
13. 1/2 cup of sunflower seeds

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1. Combine the yeast, water and a pinch of sugar in a small bowl. Stir and mix all three and leave for about 15 minutes for the yeast to become frothy.

2. Place the oats in a large bowl. Boil the soya milk and then pour it over the rolled oats. Stir in the salt, oil, and sugar. Leave it aside until it is lukewarm.

3. Stir in and mix the yeast mixture, eggs, wheatgerm, wholemeal flour, white flour and seeds into the the lukewarm mixture.

4. Knead the dough until smooth and elastic.

5. Return the dough to a clean bowl, cover with cling film and leave it in a warm place until double in volume for about 2 1/2 hours.

6. Punch down the risen dough and knead briefly for about 10 minutes.

7. Divide the dough into 3 segments. Place them into 3 loaf tins (lined with baking paper). Leave them for about an hour to rise and double in size again.

8. Preheat oven at 190C.

9. Bake for about 45 to 50 minutes.

10. Allow to cool once done.

11. You can keep the extra loaves of bread in the freezer.

Bon appétit!

Soft Butter Buns

Ingredients:

1. 3 1/2 cups of organic unbleached all-purpose flour
2. 2 teaspoons of instant yeast
3. 4 tablespoons of soft brown sugar
4. 100gms of butter (softened at room temperature)
5. 1 1/4 cups of warm soy milk (click here for soybean milk recipe)

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1. Combine all the ingredients in a large mixing bowl. Mix and knead into a soft and smooth dough.

2. Cover the bowl with a cling wrap or damp towel. Allow the dough to rise for 60 to 90 minutes or until it has doubled in bulk.

3. Punch the dough back down.

4. Divide the dough into equal round pieces.

5. Roll the dough in between your palms into a smooth ball.

6. Place the buns in a baking tray.

7. Allow the buns to rise until they are crowded against each other.

8. Preheat oven at 180C.

9. Bake the buns for about 1/2 hour or until golden brown.

10. Allow to slightly cool before serving them warm.

Bon appétit!

Candy Cane Butter Biscuits

Ingredients:

1. 1 cup of organic strong bread flour (sieved twice)
2. 1 cup of organic all purpose flour (sieved twice)
3. A teaspoon of sea-salt
4. 2 tablespoons of soft brown sugar
5. 125gm of softened butter
6. 1 tablespoon of active dry yeast
7. 500ml of warm water
8. 1/4 cup of sunflower oil

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1. Place the organic bread flour and all purpose flour, sea-salt, brown sugar, active dry yeast, softened butter, sunflower oil and water in a large bowl. (All in the order which I wrote.)

2. Knead until smooth.

3. Cover the bowl with a cling film and leave to rise in a warm place for approximately 45 minutes.

4. Preheat oven at 180C.

5. Punch the dough back down and break small round pieces from the dough. Roll the dough into 15cm sticks. Shape them into candy cane shapes.

6. Place them on baking trays lined with baking papers.

7. Bake them for about 30 minutes or until golden brown.

8. Allow to cool.

Bon appétit!

Salicylate-Free Organic Wholemeal+Buckwheat Bread

Ingredients:

1. 300gm organic wholemeal flour
2. 250gm organic buckwheat flour
3. 1 1/2 tablespoons of active dry yeast
4. A teaspoon of sea-salt
5. A teaspoon of soft, brown sugar
6. 1 1/2 cups of warm water
7. 1/4 cup of sunflower oil

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1. Sieve the wholemeal flour and the buckwheat flour into a very large mixing bowl.

2. Add the yeast, sea-salt, sugar, sunflower oil and water to the sieved flour.

3. Mix all ingredients thoroughly.

4. Knead the dough until it is smooth. If it is too soft, add some flour and knead until it is smooth. If it is too dry, add some warm water and knead until smooth.
(*Buckwheat flour is more sticky than the normal bread flour)

5. Cover the bowl with a cling-wrap or a damp towel for about 2 hours until the dough has doubled in size.

6. Knock the dough back down and knead it again for about 20 minutes.

7. Divide the dough into half and allow it to rise again for about 1 hour.

8. Preheat oven at 190C.

9. Grease 2 loaf tins with some sunflower oil.

10. Put the dough into the loaf tins and bake for about 45 minutes or until slightly browned.

11. Allow to cool

Bon appétit!

Note: The usual buckwheat bread recipes use milk. I substituted milk with sunflower oil instead as I have lactose intolerance and am somewhat sensitive to something in the fresh milk. Salicylate is negligible in sunflower oil.