Tag Archives: Bread

Onion Focaccia

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I made this last weekend for lunch.  We had it as a sandwich but it can be served with dips.  You can change the toppings to your liking. This is also from my bread book which is called the The Bread and Bread Machine Bible.Onion Focaccia 2

Ingredients

  • 1 cup waterOnion Focaccia 1
  • 1 tbsp olive oil
  • 3 cups unbleached white bread flour
  • 1/2 tsp salt
  • 1 tsp granulated sugarOnion Focaccia 4
  • 7g/1 sachet dried yeast
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped red onion

For the topping

  • 2 tbsp olive oil
  • 1/2 red onion thinly sliced
  • 5 Fresh sage leaves
  • 2 tsp coarse sea salt
  • coarsely ground black pepper

Method

Place flour, salt, sugar and dried yeast in a large bowl: mix.  Add water and oil and mix into a dough. Remove the dough from the bowl onto a floured surface and knead for 4 mins.  Shape the dough into a ball and cover with oiled plastic and leave for 5 mins. Meanwhile  lightly oil a shallow 25-28 cm shallow round tin.

Knock the dough back (punch it down)and flatten it slightly. Sprinkle over sage and onion and knead gently to incorporate. Shape the dough into a ball, flatten it and roll into a round of about 25-28 cm. Place in prepared tin, cover with oiled plastic wrap and leave to rise in a warm place for 20 mins.

Preheat oven to 200 Deg C. Uncover the focaccia, and using your fingertips poke the dough to make deep dimples. Cover and leave to rise for another 10 mins or until it has doubled in bulk.

Drizzle olive oil and sprinkle with sage and onions, sea salt and pepper.

Bake for 20-25 mins until golden. Serve warm.

BAGELS

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This recipe is from a Bread book that I have.  Thanks to the inspiration, enthusiasm and very handy tips from my friend the “sourdough queen”, I’ve started to bake my own bread on a regular basis.  Down the track i will take you through that journey but for now lets stick to easy and interesting cooking.  Bagels seem complicated but if you have time and some patience, give it a shot and you will find it is easier than you think.

Tip: It is imperative that the measurements are accurate.

Bagels2

Ingredients

  • 350g unbleached flour
  • 2 tsp salt
  • 7g sachet dried yeast
  • 1 tsp malt extract
  • 210 ml lukewarm water

for poaching

  • 2.5 litres water
  • 1 tbsp malt extract

for the topping

  • 1 egg white
  • 2 tsp cold water
  • 2 tsp poppy-seed, caraway seed or 1 tsp sea salt, 1 tsp chopped fresh rosemary

Method

Sift the flour and salt together into a large bowl. Stir in dried yeast. Make a well in the centre. Mix the malt extract and water, add to the centre of the flour and mix to a dough. Knead on a floured surface until elastic.

Place in a lightly oiled bowl, cover with oiled plastic wrap and leave in a warm place for 1 hour or until double in bulk.

Turn out onto a lightly floured surface and knock back (punch down). Knead for 1 minute, then divide into 8 equal pieces.  Shape into balls, cover with clean film and leave to rest for 5 mins.

Gently flatten each ball and make a hole through  the center with your thumb. Enlarge hole by slightly turning your thumb around.  Place on floured tray: re-cover and leave in a warm place, for 10 – 20 mins until they begin to rise.

Grease two baking trays. Preheat oven to 220 Deg C.

Place water and malt extract for poaching in a large pan, bring to boil, then reduce to simmer. Place bagels in the water 2-3 at a time and poach for a minute.  Flip and poach the other side for 30 secs. Remove and drain on a dishtowel.  Repeat with the rest.  NB: Bagels will sink and then rise when first added to the water.

Place 4 bagels on each baking tray, spacing them well apart. Beat the egg white with water for the topping, brush the mixture over the top of each bagel and sprinkle with poppy, sesame, caraway seeds or rosemary and salt.

Bake for 20-25 minutes, or until golden brown. Transfer bagels to a wire rack to cool.