So I have been in a bread making mode and have been trying to make bread without using a starter. Its really quite simple and with a little bit of planning you can get delicious home made bread. Here is another recipe I came across on the net that I simply had to try because of garlic 🙂 from Edible Garden. I made a few modifications and I think you can pretty much put in any spread that you want (Next for me being pesto and sun-dried tomatoes, garlic + green chilli – go crazy with the fillings :-)).
We ate them right away for lunch with Doodi Muthia’s and a little extra garlic butter. I also use Red Star’s Active Dry yeast which I get from Costco which becomes really economical (being that I am baking so much). Its a 2lb bag and it lasts a while and is really good yeast.
- 1.5 cups bread flour (sifted)
- 1 tbsp yeast
- 1/2 cup warm water
- 1 tbsp sugar
- 1/2 tsp sea salt
- olive oil
- 6 garlic cloves
- 1 green chilli
- 3 tbsp butter
Put the sugar in the water and stir to dissolve. Add the yeast and let it proof for about 5 minutes until frothy.
Sift the flour into a bowl and add the salt and stir.
Add the liquid to the dry ingredients and knead. This will take you about 5 minutes and the dough should be soft. Oil the bowl and the dough ball. Cover the bowl with cling film. Put a tea towel on top and put the bowl in the warmest place in your kitchen. Mine happens to be the microwave. Let it rise for 45 minutes. This is the first rise.
Make the garlic butter. Mince the garlic, chop the chilli finely add to the butter and microwave for 10-12 minutes. Stir and set aside to cool.
At the end of your first rise, the dough should be doubled in size. Punch the dough down and knead it for about a minute. Split your dough ball in two with a pastry scraper. Gently roll out your dough to a rectangular shape. This can be a little challenging as the dough will want to shrink. Just do your best. Spread half the garlic butter onto the rectangle. Roll up the rectangle from one end to the other. Again use your pastry cutter to split the roll into 3 equal parts. Repeat with the other half.
Put the rolls into a baking dish with a little space between them. Let them rise for a second time for 30 minutes.
Turn your oven to 375F. Put an oven proof bowl with hot water in the lower shelf of the oven. Once the second rise is complete put your bread in for about 25-30 minutes. Mine was done at just about 28 minutes.
Coffee Syrup Cake
While visiting my sister in Australia I came across a recipe for Coffee Syrup Cake and this is my take on it. The cake is really easy to put together. Just make sure you have all your ingredients at room temperature. For the instant coffee in the cake I used Nescafe. For the coffee syrup it was Sumier to the rescue as I ran out of instant coffee, so he had some Colombian coffee beans that he ground up finely for me and I used that to make a cup of coffee. I had to strain it after it was made because the beans did not dissolve. The cake was really moist (yeah with all the coffee) and seconds were had without any encouragement.
- 3 tsp instant coffee
- 4 teaspoons hot water
- 3 eggs (at room temperature)
- 150g butter softened
- 3/4 cup firmly packed light brown sugar
- 1 1/4 cup self raising flour
- 2 tbsp cocoa
- 150g butter softened
- 4oz dark chocolate (to decorate)
For the Syrup
- 1/2 cup sugar
- 1 cup fresh coffee
Grease a bundt pan. Dissolve the coffee in the hot water. Preheat the oven to 350F. Sift flour and cocoa together and set aside. Cream the butter and then add the sugar and continue to cream until well blended. Add the eggs one at a time beating until incorporated. Then add the flour-cocoa mix and beat and finally add the coffee and mix. Pour mix into bundt pan and smooth out the top. Bake in the oven for 30 minutes.
While the cake is baking make the coffee.
Once you take it out of the oven, let it sit in the pan for about 3 minutes and then turn it onto a wire rack with a plate underneath the wire rack. Use a toothpick to prick holes all over the cake. Using a pastry brush, brush the coffee all over the exposed side of the cake. This will take you a little time but the coffee will all be absorbed.
Melt the chocolate and then drizzle over the top of the cake. Move the cake to your serving platter and enjoy.