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Classic Pain de Mie / French Sandwich Loaf

Tuesday, November 17, 2020

Pain de mie (literally means crumb bread) is a fine-crumb, soft tender French sandwich bread baked in a special bread pan with a lid, which keeps the loaf from crowning, giving it a flat surface and square-edged slices and keeps the crust as thin and soft as possible. The main difference between pain de mie and regular white bread is that pain de mie uses milk, whereas most white bread recipes call for water.
If you don't have a pullman pan, just cover a normal bread pan first with a piece of baking paper, then with a heavy baking tray as the weight to hold it down. Besides sandwiches, this bread makes amazing toast, grilled cheese, and French toast.

7 g Active dry yeast
320 ml Whole milk, lukewarm
550 g All-purpose flour
1 tbsp Raw sugar
1 tsp / 7 g Sea salt
3 tbsp / 42 g Butter, at room-temperatur

Dissolve the dry yeast in warm milk and set aside for 5 minutes. Place flour, raw sugar, and salt in the bowl of your mixer fitted with a dough hook.
Add in milk-yeast mixture and mix at low speed for about 1-2 minutes. Then increase the speed to medium and knead for 4-6 minutes.
With the mixer running at medium speed, add the butter one tablespoon at a time. Once all of the butter has been incorporated into the dough, stop the mixer and turn out the dough on a lightly floured work surface. Shape the dough into a ball and place it into an oiled bowl, cover with plastic wrap, and let rise for about 2 hours until double in volume.
Gently deflate the dough and shape into a ball. Cover with a plastic wrap and set aside to rest for 15 minutes. Grease a 26x12x9cm pullman loaf pan with butter. Set aside.
Pat the dough out into a rectangle. Roll it up just like you do the jelly roll and pinch the seam together. Place into the prepared loaf pan with seam side down. Cover loaf pan with plastic wrap. Let rise in a warm place for about an hour until almost 2 inches from the top rim of the loaf pan.
Preheat the oven to 190C/375F. Remove the plastic wrap and cover the loaf pan with its lid. Bake for about 30 minutes in the center of hot oven.
Open the lid and let cool for 10 minutes before turning out onto a wire rack and let cool completely.

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Whole Spelt Fruitcake

Sunday, November 15, 2020

This sensational winter loaf cake contains a wonderful mix of dried fruits and nuts and simply perfect for the holidays. Feel free to substitute your own favorites; you'll need about 350 g dried fruit and 150 g nuts total. Date syrup can be replace with honey or maple syrup too. Brush the cake with Port or Brandy or leave it out. Either way, it's very delicious and addictive with all the nuts, dried fruits and spices.

250 g Whole spelt flour
2 tsp Baking powder
1 large pinch of cinnamon
1 large pinch of cardamom
1 tsp Ginger bread spice
4 Large eggs
120 g Date syrup or honey
200 g Dried apricots, chopped
150 g Raisins, or dried cranberries
100 g Hazelnuts, lightly toasted and coarsely chopped
50 g Almonds, lightly toasted and coarsely chopped
1 tbsp Port or Brandy plus extra for brushing the cake

Preheat the oven to 150C/300F, fan forced. Sift the flour into a mixing bowl together with baking powder and spices. Set aside. Grease a 20cm loaf pan generously with butter.
Beat the eggs until combined. Slowly drizzle in date syrup and beat until well combined and fluffy. Stir in flour-spice mixture until well combined.
Add in chopped dried apricots, rainsin and Port wine. Stir until well combined. Spread the mixture into prepared pan. Level top with a spatula.
Bake for 1 hour or until a skewer inserted in centre comes out clean. If cake is browning too much, cover with foil after 45 minutes. Brush the hot cake with 1 extra tablespoon Port wine. Cool the fruit cake in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy!

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Roasted Bone Marrow with Fresh Herbs and Hawaiian Black Lava Salt

Friday, November 13, 2020

Marrow bones are generally the leg bones from either beef or veal. The marrow not only just boastes of its heavenly buttery taste but also offers various health benefits. This most nutrient-dense superfood contains a substantial amount of good fats and energy and provides an exceptional source of the omega-3 required for healthy brain development and anti-inflammation. It also contains minerals (iron, phosphorus, and trace amounts of thiamin and niacin), collagen, stem cells that turn into blood cells inside the body when ingested and a group of compounds called alkylglycerols that help boost and maintain our immune system. You can use marrow bones to make bone broth, or you can roast the bones and use the marrow the same way you would use butter -- spread it on toast, toss with vegetables or melt over the steak.

	Salad
1.5 kg Grass fed organic marrow bones (beef or veal) 2 tsp Fresh rosemary, chopped 2 tsp Fresh thyme, chopped Hawaiian black lava salt Black peppercorn, crushed Crusty bread, toasted (leave it out if doing keto)	Baby Romane salad leaves 1 Red onion, sliced into rings 2 tbsp Parsley, chopped 1 tbsp Olive oil 1/2 tbsp White balsamic vinegar Salt and pepper to taste

Preheat the oven to 230C/450F. Place the bones in a baking dish. Finely chop the rosemary and thyme leaves. Sprinkle the chopped herbs over the marrow bones.
Transfer them to the hot oven and roast for 15 to 20 minutes until no longer pink inside. Meanwhile prepare the side salad and crusty bread if using.
Combine the salad leaves, onion rings and chopped parsley in a small mixing bowl. Toast the bread until crunchy if using.
After 15 minutes, check the bones. The marrow should be hot, with a soft and jelly-like consistency, but not liquid. You want to catch it before the marrow begins to "leak out" of the bones. Roast another five minutes if needed.
Drizzle the salad with olive oil and white balsamic vinegar.
Season the marrow with lava salt and freshly milled black pepper. Serve while still hot with salad and crusty bread if using. Use a spoon to scoop out the marrow and enjoy! Once you enjoy the marrow, save the bones and dripping to make bone broth.

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Pumpkin Dukkah Bread

Wednesday, November 11, 2020

Dukkah is traditionally a middle Eastern spice blend consisting of a mixture of herbs, nuts and spices. It is typically used as a dip with bread and olive oil. It can also be used to sprinkle the salads, top the soups and to season meat. Here I am using it as the filling and topping to dress up the pumpkin bread loaf. If stored in an airtight container in a cool, dry place, dukkah will keep for at least 1 month. So you might want to double the recipe and make enough to keep around.

	Dukkah
1 portion Pumpkin bread dough 150 g Thai peanut sauce, chilled	100 g Hazelnuts, toasted and finely chopped 30 g Sesame seeds, toasted 1 tsp Coriander seeds 2 tsp Cumin seeds 1 tsp Whole black peppercorns 1 tsp Salt 1/2 tsp Ground ginger 1/2 tsp Ground cinnamon 2 tsp Ground turmeric

For the dukkah, spread the hazelnuts over a baking tray and toast in 180C/350F preheated oven for 5 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
Place coriander, cumin and peppercorns in a dry frypan over high heat for 1 minute or until aromatic. Transfer to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the spices and salt to the hazelnut mixture and mix well.
Line a 30cmx12cm loaf pan with parchment paper.
Roll out the dough into a 24x35cm rectangle. Spread the peanut sauce over and sprinkle the dukkah, reserving a tablespoon for the topping, over the peanut sauce. Roll it up from the shorter end and pinch the sides together. Place the roll seam side up and use a sharp knife to cut the roll lengthwise in half along the seam. Tightly weave the two pieces together, leaving the cut sides exposed. Place it into the prepared pan.
Cover with a plastic film or kitchen towel and let rise until doubled for about an hour. Preheat the oven to 180C/350F. Sprinkle the top with the reser

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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5-Spice Meatloaf

Monday, November 09, 2020

Make this moist, flavourful 5-spice meatloaf for an easy and budget-friendly meal that will feed a crowd. It's great hot or cold and perfect for dinner, picnic or in lunchbox. Replace beef with lean turkey or chicken mince for a lower fat and protein-packed meal that whole family would love.

1 tbsp Olive oil
1 Yellow onions, sliced
2 Shallots, finely chopped
2 Garlic cloves, minced
1 tsp Salt
4-5 tbsp Fresh breadcrumbs
2 tsp Fresh thyme, chopped
1/2 tsp 5 Spice blend
1 Egg
150 g Tofu, crumbled
500 g Minced beef
250 ml Hot beef broth

Grease a standard-size casserole dish with 1 tsp of olive oil. Spread the sliced onions into the pan. Preheat the oven to 190C/375F.
Heat 1 teaspoon of olive oil in a large skillet over medium- high heat. Add chopped shallots and minced garlic and cook, stirring frequently, until the shallots are softened and it smells aromatic, 3 to 5 minutes. Transfer to a large bowl and cool to the room-temperature.
Add in salt, breadcrumbs, chopped thyme, 5 spice blend, egg, crumbled tofu and the minced beef. Mix until thoroughly combined. Pat the mixture into a log that fits your casserole dish. Place the log on the top of sliced onions. Brush the top with the remaining olive oil. Bake for 20 minutes.
Gently pour the beef broth over and around the meatloaf. Continue to bake for another 30-35 minutes or until the top is browned and meatloaf is cooked through.
Remove it from the oven and let rest 10 minutes before slicing and serving. You can thickend the broth and juice from the casserole dish with some cornstarch solution and serve it as the sauce.

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Figs and Macadamia Salad with Parmesan Vinaigrette

Saturday, November 07, 2020

A simple yet luscious salad made with fresh figs, macadamia nuts and tossed with a Parmesan pink peppercorn dressing. The combination of fresh sweet figs and rich creamy macadamia nuts are a match made in heaven. You can swap out figs for plums, pecans for macadamias, and add in some avocado and prosciutto if desired. The recipe is really versatile. I would always go with freshly grated Parmesan as it brightens the flavour of the vinaigrette and adds depth and a great texture to the salad too. Of course you can use pregrated Parmesan, but stay away from the tasteless powdered one.

1 Handful of arugula leaves
1/2 Red onion, sliced
4-6 Figs, quartered
40 g Parmigiano-Reggiano, finely grated
2 tbsp White balsamic vinegar
3 tbsp Olive oil
1 tbsp Macadamia oil
Peppercorns, crushed
Macadamia nuts
Parmigiano-Reggiano

Arrange the arugula leaves, red onion slices and quartered figs on a platter. Use a stick blender to process the grated Parmesan, white balsamic, olive oil and macadamia oil until smooth and emulsified.
Drizzle the dressing over the figs then top with the macadamia nuts or/and Parmesan and crushed peppercorns to finish.

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Black Rice Yoghurt Bread

Thursday, November 05, 2020

By adding rice to the bread you’ll get a softer crumb, and by using black rice you’ll get a lovely rustic colour and interesting nutty flavour too. The texture is amazingly soft and tender, thanks to the moisture of forbidden black rice with yoghurt and rendered chicken fat. The bread is delicious when eaten plain or with butter or toasted as a breakfast item or for sandwiches.

130 g 3.5% Yoghurt, room-temperature
2 Eggs, room-temperature
50 g Rendered chicken fat (or ghee)
200 g Cooked black rice
1/2 tsp Salt
300 g Bread flour
7 g Active dried yeast

Add all ingredients, in the order listed, into the bread machine loaf pan.
Place pan in bread machine and select dough program, then start. After 3-5 minutes of kneading, gently scrape down the dry ingredients stuck on the sides of the pan with a spatula.
The bread machine will beep when done. Turn out the dough onto a lightly floured work surface. Press the dough into a rectangle that is as long as a standard-size loaf pan. Roll the dough tightly from the narrow end, jelly-roll style. Pinch the ends and seam to seal. Place into the loaf pan lined with baking paper.
Cover the loaf with a clean towel, and let it rise until it has doubled in size. Preheat the oven to 190C/375F. When the loaf has risen, brush the surface with water and bake for 30 minutes until nicely golden brown.