Tag: Loaf

Braided Loaf with Poppy Seeds by Gordon Ramsay

Braided Loaf with Poppy Seeds



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

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

A very simple yeast bread dough is divided into four strands and braided to form an elegant loaf. Brush with egg wash and sprinkle with poppy seeds before baking. It is crispy and flaky on the outside and soft tender on the inside. Braiding 4 strands of dough can be tricky, but the technique isn’t hard to master and it’s actually easier than you think. Here is a video on How to braid a 4-strand loaf.

  • 7 g Dry yeast
  • 2 tsp Coconut sugar or raw brown sugar
  • 200 ml Warm water
  • 350 g All-purpose or bread flour
  • 1 tsp Sea salt
  • 4 tbsp Olive oil
  • 1 Egg, lightly beaten
  • 1/2 tbsp Poppy seeds
  • 1 tsp Sea salt
  1. Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
  2. Sift flour into the bowl of your stand mixer fitted with a dough hook. Stir in salt, yeast mixture and olive oil. Mix on low speed to form a soft dough. Increase the speed and knead the dough until smooth and elastic, about 7 minutes.
  3. Turn out the dough and shape into a ball. Lightly grease the mixing bowl and return the dough to the bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
    Using your fist, punch dough down. Knead until smooth.
  4. Line a pullman pan with parchment paper. Divide the dough into 4 even portions. Roll each portion into a 35-cm strand, slightly tapering the ends. Form into a plait, tucking the ends under. Place it into the prepared loaf pan.
  5. Cover with lightly greased plastic wrap. Set aside in a warm place for 50 minutes or until dough has almost doubled in size. Preheat oven to 200C/180C fan-forced/400F.
  6. Brush dough top with egg. Sprinkle with poppy seeds and salt. Bake for 25-35 minutes until nicely golden and crunchy. Cool on a wire rack, then serve with poppy seed spread or butter, if desired.

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

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

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

Classic Pain de Mie / French Sandwich Loaf by Gordon Ramsay

Classic Pain de Mie / French Sandwich Loaf



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

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

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Open the lid and let cool for 10 minutes before turning out onto a wire rack and let cool completely.

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

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

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

Dill Garlic Bread Loaf by Gordon Ramsay

Dill Garlic Bread Loaf



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

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

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

This wonderful, aromatic dill garlic loaf is great to serve with salad, soup or pasta. It also makes amazing sandwiches. I used fresh dill and minced garlic, half the quantity if you choose to use dried one. I love how it turned out—with a nicely golden crust but still soft, tender and satisfyingly chewy.

  • 2 Large eggs, at room-temperature
  • 260 ml Buttermilk, at room-temperature
  • 2 tbsp Olive oil
  • 1 tbsp Honey
  • 1 tsp Garlic salt
  • 350 g Plain flour
  • 1 tbsp Fresh dill weed, chopped
  • 2 Garlic cloves, minced
  • 1 tsp Dry yeast
  1. Put all of the ingredients in the bread pan in the order listed in the INGREDIENTS and select the dough setting.
  2. After your bread machine beeps that the cycle is complete and the dough ready, using a rubber spatula, remove the dough from the machine and drop it out onto a lightly oiled work surface.
  3. Punch the dough down and knead briefly to release the air. Pat the dough into a 1cm thick rectangle and roll it up like a jelly roll. Place the dough roll in a 22cm, parchment lined loaf pan with the seam side down.
  4. Lightly spray the top of the loaf with olive oil to prevent sticking when it rises. Cover it with a piece of plastic film. Allow it to rise in a warm space for about an hour or until it is doubled in size.
  5. Preheat the oven to 190C/375F about 10 minutes before the bread will finish its rise. Once the bread has risen, carefully remove the plastic wrap.
  6. Brush the top of the loaf with a bit of egg wash. Bake the bread in the middle of the hot oven for about 30 minutes until golden brown.
  7. Remove the bread from the oven and tip the loaf out of the pan onto a wire rack to cool completely before slicing.

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

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

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close