Cardamom Bread {No Knead} #TwelveLoaves

Feb 21, 2013 by

I realized that after the initial excitement, and few failures ( just that one time when I didn’t activate my yeast and my dough didn’t rise) in bread making thus far, the entire process has become quite relaxing. Therapeutic, if you will. The process of gathering the ingredients, weighing, measuring, proofing yeast… I could get used to this. With my new-found appreciation for bread making, I have found a few groups dedicated to the love and art of baking bread. As often as I can, I will be linking up my bread recipes and seeing what other food bloggers are creating in their ovens. Making bread is truly a beautiful thing.

Todays bread was quite interesting. We ate it happily. But it had a taste that I was not familiar with. I’ve had cardamom in recipes before, but this was just different. The process was easy since I’ve been using the Kindle eBook called Easy Fabulous Bread Making. Total success thus far. I’m sure if I made this bread again and had people try it, they would be clouded with mystery as to whats in it :-)

 

Cardamom Bread

 

Cardamom Bread {No Knead} #TwelveLoaves

Prep Time: 30 minutes

Cook Time: 40 minutes

Ingredients

  • 1 Egg
  • 1/2 Cup Milk
  • 1/2 Cup Unsweetened Apple Sauce
  • 1/4 Cup Honey
  • 1 Tsp Salt
  • 1 1/2 Tsp ACtive Dry Yeast
  • 1 Tsp Cardamom
  • 2 1/2 Cups Flour

Instructions

  1. Proof your yeast
  2. In a large bowl, combine dry ingredients: flour, cardamom, and salt
  3. In a medium bowl, combine wet ingredients: milk, egg, apple sauce and honey
  4. Add the proofed yeast into the wet ingredients.
  5. Using a spoon or mixer, thoroughly combine the wet ingredients into the dry until incorporated
  6. Refrigerate in a bowl for 8 hours up to 5 days
  7. ***When ready to bake***
  8. Preheat oven to 350F
  9. On a well floured surface, place dough and fold under a few times. Shape into a loaf and place in a well oiled loaf pan. Cover and allow to rise for about 30 minutes or so.
  10. Bake for 40 minutes
  11. Allow to rest in the pan for 30 minutes and then transfer to a cooling rack. Cool completely before slicing

Notes

From The Kindle eBook "Easy Fabulous Bread Making. A collection of quick, no knead, homemade bread recipes"

http://lovelypantry.com/2013/02/cardamom-bread-no-knead-twelveloaves/

 

Working with this dough was tricky. The dough was quite sticky and I needed to have a floured surface in order to be able to manipulate it and form a loaf. It got quite messy in the process but its all a part of the deal, isn’t it. I deviated from the instructions just a bit so that I could really get my hands in there. I think I need an apron. And perhaps a bakers hat too.

 

Cardamom Bread Prep

 

I was eager to get this bread out of the oven. I had to know what this bread tasted like. The smell was interesting enough – I wanted a slice!

 

Cardamom Bread-7

Cardamom Bread, fresh out the oven

 

After the sticky dough, and the intense curiosity – the texture of this bread was awesome – soft and light. The aroma… like something I’ve never tried. Excellent with butter.

 

Cardamom Bread2

Cardamom Bread

 

This is my contribution to the February 2013 #TwelveLoaves challenge. Lora of Cake Duchess created this awesome group where the participants bake according to the theme for the month. This month’s theme is open, so members can bake whatever they like. What an awesome adventure. And what a great way to get baking! I can’t wait to go proof some yeast and bake something.

 

Would you like to join the #TwelveLoaves group? Here’s how!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.
Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme. 
3. Have your Twelve Loaves bread that you baked this February, 2013 posted on your blog by February 28, 2013.

 



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Portuguese Sweet Bread {No Knead}

Feb 13, 2013 by

I think I’ve been converted. As I told both my Brother and my Best Friend…we will never go hungry – Lyn knows how to make BREAD! Why is it that I did not take the plunge sooner? Every bread recipe that I see now, I take a second glance to see if its one that I can do. My husband has even started to request bread with specific ingredients. Well, ‘scuse me Mister! When did I become the bread lady? Ok fine…*taking notes* He knows I’ll try :-)

I am a true lover of bread. Give me bread and butter and I’ll be okay. I grew up in a bread household. If there was anything that we always had – it was bread. And for that, I’m thankful. I’m also thankful for the Kindle book that I got from Amazon with all these wonderful bread recipes. Its called Easy Fabulous Bread Making. A Collection of quick, no knead, homemade bread recipes. I feel that it has helped me jump right into bread making, giving me the confidence as a beginner to make fresh bread at home! I like the technique, so when I’m good with this, I can move on providing that my wrists can take the pressure. Bring on the BREAD!

Today I’m sharing a bread that we fell in love with. The texture, the flavour – it was lovely. I forgive myself for the really thick slice that I cut for a late night snack. Portuguese Sweet Bread – I heart you!

 

Portuguese Sweet Bread

 

 

Portugese Sweet Bread {No Knead}

Ingredients

  • 1 Cup Milk (I used 2%)
  • 1 Egg
  • 2 Tbsp Unsalted Butter, Softened
  • 1/3 Cup Sugar
  • 1 Tsp Salt
  • 3 Cups All Purpose Flour, Unbleached
  • 1 Tsp Yeast (Active Dry)

Instructions

  1. Proof your yeast
  2. In a large bowl, mix butter, sugar and eggs until combined.
  3. Add milk, then mix.
  4. Add activated yeast mixture. Mix to combine.
  5. Gradually combine flour and salt until fully incorporated
  6. Transfer to a large bowl and cover loosely with saran wrap
  7. Store in the refrigerator for at least 8 hours up to 5 days
  8. When ready to bake
  9. Preheat oven to 375
  10. Remove from fridge and place on a well floured surface. The dough will be sticky.
  11. With well floured hands, stretch ends underneath a few times to create a boule. Place the boule seam side down on a well oiled baking sheet. Cover for about 30 minutes.
  12. Bake for 30-35 minutes
  13. Allow to cool for about 10 minutes before transferring to a cooling rack
  14. Allow to cool for 30 minutes before cutting
http://lovelypantry.com/2013/02/portuguese-sweet-bread-no-knead/

 

This bread seemed easy enough to just mix by spoon. But it was a breeze using my standing mixer. This dough takes no time to come together.

 

Portuguese Sweet Bread Collage

 

The exterior is crusty but not hard. The bread itself – soft, chewy, slightly sweet and an absolute delight to the palate. Perfect with butter or cream cheese.

 

Portuguese Sweet Bread Sliced

 

I love that I just popped a slice in the toaster and topped it with cheesy scrambled eggs. Breakfast has never been so satisfying. One centre slice goes a long way!

 

Toasted Portuguese Sweet Bread, Scrambled Eggs with Cheese, Bacon

Toasted Portuguese Sweet Bread, Scrambled Eggs with Cheese, Bacon

 

Funny how bacon seems to be making an appearance quite often these days…

 

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Hawaiian Bread

Jan 31, 2013 by

I did  it!! I got my list of breads that I would like to make, and went for it. I feel so accomplished right now. Making bread has been on my culinary bucket list since forever. I have been quietly saving, comparing, pondering recipes for some time now. Of course, Pinterest is where I store many bread recipes, but I have also been looking in books, magazines and e-books too. You’d be surprised to know how many free Kindle e-books are available on Amazon as a promotion. Either free or cheap. Either way, I’m all over recipe books.

This bread was very different to me. I had no idea how the taste/texture would be but I thought it was pretty cool that pineapple juice was an ingredient. When I took the bread out of the oven, I started taking pictures with my phone. I had to tell my friends and loved ones what I did! This is the kind of news that can’t be kept to myself!

 

Hawaiian Bread

 

Hawaiian Bread

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients

  • 1 Cup Pineapple Juice
  • 1 Cup Water
  • 1/2 Cup Sugar
  • 1 1/2 Tsp Salt
  • 2 Tsp Active Dry Yeast
  • 1/2 Tsp Ground Ginger
  • 1 Tsp Vanilla
  • 1/2 Cup Unsalted Butter, softened
  • 2 Eggs
  • 5 Cup Flour, Unbleached

Instructions

  1. In a medium bowl, add flour, salt and ginger. Whisk to combine.
  2. In a large mixing bowl, cream butter and sugar.
  3. Add eggs, vanilla and pineapple juice. Mixing after each addition.
  4. Add proofed yeast and mix in.
  5. Gradually add 2 1/2 Cups of the flour mixture and mix until fully combined.
  6. Add the remaining flour and mix again.
  7. Transfer to a container and container and cover loosely with saran wrap.
  8. Refrigerate for at least 8 hours up to 5 days. (Overnight works well)
  9. Divide your dough in two portions and form into boules by folding the ends underneath and placing on a greased baking sheet - seam side down
  10. Make an "X" at the top of the boule.
  11. Bake at 350F for about 40 minutes
  12. Remove from oven and allow to cool for about 30 minutes

Notes

This recipe is from Kindle eBook "Easy, Fabulous Bread Making: A Collection of quick, no-knead, homemade bread recipes" by Barbara Mack

http://lovelypantry.com/2013/01/hawaiian-bread/

 

Ingredients for Hawaiian Bread

Ingredients for Hawaiian Bread

 

Just to clarify, in the photograph above, I have 2 bowls with flour. I split it but realized after that I didn’t need to do two portions.

One of the things I loved about this type of bread, is that it requires no kneading. This is a very important aspect of the recipe for me. Why? Well because kneading wouldn’t be a good thing for me to do. A few months ago, I developed tendonitis in my right thumb joint. So something as simple as writing can be slightly painful. I fully realize that the hours spent on the computer and on my cell phone are wreaking havoc on my hands. My left wrist is showing signs of stress also. I was advised to step away from the computer. Chances of that happening are pretty close to nil, although I have decreased my online activity a little. Less time on the computer doesn’t mean I’m resting though. Because I’m in the kitchen making AWESOME breads like this one!

I was so excited about making this bread that I went ahead and prepped 2 more no-knead breads. That’s another great thing about this recipe. You can prepare from the night before so you can have fresh bread in a jiffy. Also you can store the dough in the freezer for up to 3 months, and take it out as needed. Just allow it to thaw and rise again in the fridge.

I learned something about yeast while making this bread. When using Active Dry Yeast, you have to proof it before you incorporate it into the batter otherwise the dough wont rise. Lesson learned. No more wasting ingredients!

Proofing your yeast

In a small bowl, add 1 package of active dry yeast (about 2 1/4 Tsp). Add 1 Tsp sugar and 1/4 cup of warm water. Allow to stand for about 10 minutes. If the mixture starts to foam and increases in volume, you can use it in your recipe. If it doesn’t foam, discard it. I added the yeast to the wet ingredients just before adding the dry ingredients.

 

 Hawaiian Bread Prep Collage2

 

Is this bread perfect? I’m not sure. It’s my first homemade bread. It tasted much different from the commercially made bread that I have become accustomed to. But I’ve always heard that once you start making bread at home, you may not want to go back to store-bought bread. We’ll see!  I probably don’t have the perfect technique when it comes to bread making yet, but I’m looking forward to learning more and most definitely baking more. I can’t wait to make the second portion of this recipe. And then some other recipes from the eBook.

 

Hawaiian Bread Slice2

 I’m really happy.

No no-knead recipe is safe now that I’ve made my first bread.

I’m sooooo doing the happy dance right now.

 

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