Purple Sweet Potato Bread

This soft and cottony purple sweet potato bread is amazing, so light, almost like a cloud…you will not stop munching on it…

The color of this bread is so enticing…very appealing and super attractive….not to mention it softness…indeed like a cloud.

This bread stays light, moist and soft for days like all the breads baked using tangzhong method. Since I baked two loaves, one I stored in the refrigerator and microwaved for 20 seconds and the bread is like out of the oven.

– Why purple sweet potato?

Purple sweet potato contains a lot of anthocyanin, which give the purple color of the flesh. Anthocyanin is the same pigment found in red grapes, blueberries and red cabbage.

– What is the texture of the bread?

The combination of tangzhong or water roux method and the creamy mashed purple sweet potato is magical…soft and cottony bread, almost like mochi.

 -Are you ready to try it?

Ingredients:

Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

Purple sweet potato dough

  • 500 g bread flour
  • 245 g purple sweet potato, steamed and mashed
  • 80 g sugar
  • 7 g salt
  • 6 g yeast
  • 8 g vital gluten
  • 30 dry milk
  • 80-100 ml water
  • 80 g butter (room temperature)

Method:

Water roux or Tangzhong

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Purple sweet potato dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 140 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into 2 Pullman pan, (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

– More bread recipes? Sure…check these out…

Did you know that the purple sweet potato contains more antioxidant than blueberries? Antioxidants helps combat cardiovascular disease and cancer. Moreover, sweet potatoes in general contain a lot of fiber, vitamin C, vitamin A and manganese.

Thank you for visiting Color Your Recipes…have a colorful week!




SuperFood Protein Bread

Have you ever had bread with protein powder in it? Well, this might be the way to start a new day…specially if you are in hurry.

First, I must admit that this is my first-time trying protein powder, I never felt that I needed it but when I was offered to try one of products from LIVfit, I thought that this would be the perfect opportunity to try the Organic SuperFood Blend

I had the bag  in my cupboard for a couple of weeks and every time I look at it I did not know what to do with it…I did not want to add into smoothie or juice…that is too simple…until I need it to bake more bread and the “aha moment” that I was waiting to use the superfood blend came to my mind…why not add some protein into my bread dough? And this post was created…

Before I continue I must disclose the following… “I have been given SuperFood Blend as part of a product review, as the product was a gift, all opinions in this review remain my own and I was in no way influenced by the company“.

People always complaint about the empty calories in bread…not anymore, as this bread comes with protein and the mix of vitamins and antioxidants…a great way to start your day.

– What is SuperFood Blend?

The SuperFood Blend is a mixture of organic pea protein, quinoa, chia, flaxseed meal, hemp, green tea, variety of fruit blend and some vitamins…you can read more about it here.

– How should I add the protein powder to the bread dough?

Since I am already familiar with all the ingredients in this blend and have made bread using them (separately) it would not be too hard to incorporate the powder into the bread dough. And yes, I applied the tangzhong method…I substituted a small portion of bread flour with the protein powder and added vital gluten to compensate the lack of it from the protein powder.

My making this bread I found out that the protein powder absorb a lot of liquid, therefore much more water was added to get the perfect texture.

– Did the protein powder affected the bread?

Not at all, the bread came out moist, soft and fluffy…if not by the color and the speckles you would not be able to tell that there is protein powder in it…

– Ready for the recipe?

Ingredients:

Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

SuperFood Blend Bread Dough

  • 500 g bread flour
  • 80 g SuperFood Blend
  • 70 g sugar
  • 7 g salt
  • 7 g yeast
  • 7 g vital gluten
  • 30 dry milk
  • 200 ml water
  • 80 g butter (room temperature)

Method:

Water roux or Tangzhong

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

SuperFood Blend Dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 140 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into 2 Pullman pan, (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

– Looking for more bread recipes? Check these out…

Did you know that protein is necessary for building bones, muscles and skin? With that said, not everyone needs extra protein, especially if you eat routinely meat, fish, dairy products and eggs. Adding protein powder to your diet might be beneficial to vegans, vegetarians, athletes, older adults…

Thank you for visiting Color Your Recipes…have a colorful week!




Sugar Twist Bread

This soft and cottony sugar twist bread are the best treat ever…they are a light version of brioche…same richness, full flavor with much less calories.

I made so many versions of this bread and I must admit, this version, so far is the best one…the real trick here is to add the butter after the gluten has form.  Yes, it will take more time to incorporate the butter into the dough but so worth the extra time as the crumb of the bread will be something out of this world…

In this recipe as many others I used the tangzhong or water roux method, which you can read more about it here

– Do I need to shape the bread as described here?

Absolutely not…you can shape the dough as you desire…in a pullman loaf, as an individual roll, as a pull-apart, braided, dinner rolls, in another word, which ever shape you want…and even filled it.

– Ready to try this recipe?

I got the idea of twisting the dough from My Mind Patch.

Here we go…

Ingredients:

Tangzhong or water roux

  • 50 g bread flour
  • 250 ml water

Bread dough

  • 550 g bread flour
  • 90 g sugar
  • 7 g salt
  • 7 g yeast
  • 20 g non-fat dry milk
  • 2 eggs (minus 1 ½ tablespoon), approximately 100 g
  • 65 g heavy cream
  • 20 g butter
  • 50g Earth Balance

Method:

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The windowpane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

 

Assembly

Knock back the dough and divide into balls of approximately 75 g each. Let them rest on the counter covered for 5 to 10 minutes.

If making sugar twist, roll one dough into a 16-18 inch length rope. Fold the rope into thirds and make a knot at one end, twist the bottom end around the top, and feed the loose end into the top hole. Please see the pictures above, it is much easier that it sound…

Place the twists in a baking pan, I used small square pans (3 twists) or a USA biscotti pan (7 twists). Cover the pan and let the twists rise until double in size.

Brush the top of the twists with the egg wash (remember the 1 ½ tablespoon egg from the dough?), and sprinkle with sugar.

Bake in t preheated oven at 350oF for 25 minutes. Remove and let it cool.

– Looking for more bread recipes? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Flaxseed Meal Sandwich Bread

This is such a great everyday sandwich bread for you and your family…it is a much healthier version of your white bread.  This Asian inspired bread recipe is cottony soft, feathery crumbs and stays fresh for many days.

We love bread…period…no matter what we cannot stay away from it, so in order to indulge without feeling guilty, this is the healthy version that is a must try…the bread is so soft, cotton like, fluffy, airy and feather like crumb that if it was not for the title stating “flaxmeal” you would not even know that such a thing is part of the bread.  Okay, you can see a bit of the flaxmeal speckles, but I can guarantee you that it does not jeopardize the texture of it…

Like many of my bread recipes, I use the tangzhong or water roux method, so the bread stays fresh and soft for many day

–  What is tangzhong or water roux method?

This method was originally developed in Japan and now days is very popular in Asian bakery.  The technique is basically a mix of flour and water cooked at 65oC (149 F) to make a pudding like paste, which is added to the remaining bread dough ingredients.

– Why using tangzhong method in baking will keep your bread fresh?

The pudding like paste added to the bread dough will allow you to add more water to the final dough as compared to traditional method, therefore it will increase the hydration of the dough. The gelatinized flour will not only increase the hydration but will also retain the moisture and the development of gluten.

– Can I use tangzhong in all my bread recipes?

Absolutelly, just substitute portion of the flour in the recipe to make tangzhong, usually between 15 to 30% of the total dough weight. Another way to approach is to use approximately 10% of the total flour weight to make the tangzhong.

Okay, enough of the science behind the tangzhong or water roux method…let’s get to the recipe!

The recipe I am sharing today will make 2 loaves, and to achieve perfect square loaves I baked them in USA Pullman Pan with lid.

Ingredients:

Water roux or tangzhong

  • 50g bread flour
  • 250 ml water

Flaxseed Meal dough

  • 450 g bread flour
  • 50 g whole wheat flour
  • 50 g flaxseed meal
  • 70 g sugar
  • 7 g salt
  • 7 g yeast
  • 7 g vital gluten
  • 30 g dry nonfat milk
  • 100 ml water
  • 70 g Earth Balance or butter (room temperature)

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65oC (149 F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here for more detail.

Flaxseed meal dough

Place the cooled water roux and all the ingredients listed under flaxseed meal dough into a mixer except for the Earth Balance or butter.  Mix until all the ingredients are together, it will slightly sticky. Make sure to stop the mixer and scrap the sides of the bowl, do not assume that the mixer will do all the job.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Make sure to do the windowpane test. If does not pass, mix for another 2-3 minutes until the dough reaches the windowpane stage.

Once the dough reaches the windowpane stage, place it into a medium to large bowl.  Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 138 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into the Pullman (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

– More Asian inspired bread recipes? Please check these out…

Did you flaxseed Is a good source of fiber? Moreover, flaxseed is rich in omega-3 fatty acid and phytochemicals. Studies have shown that flaxseed can lower blood cholesterol and LDL (the bad, low-density lipoprotein), therefore reducing risks of cardiovascular disease. Apparently the flaxseed in a form of meal is better digested than the whole flaxseed this way you will get all the benefits of it.

Thank you for visiting Color Your Recipes…have a colorful week!




No-Knead Rosemary Rolls

Care for a rosemary bread roll which is light and crumb filled with lots or air pockets? You arrived at the right place…

 

– What is hydration in bread language?

This bread contains 80% hydration, which means for every 100g of flour 80g of water is added to the dough…in another word, it is the percentage of the liquid in relation to the flour in weight.

Regular bread usually the hydration is in between 58 and 65%, so you can imagine 80% hydration, the dough is super wet, sticky, therefore impossible to knead…but using a simple method of stretch and fold almost like magic will be able to produce a bread with a crumb that is super light, airy, with lots of air pockets and a crispy crust.

– What is poolish?

Yes, it is a sort of starter, pre-fermented dough added to the final dough and consist of a mixture of same weight of flour and water with a little bit of the leavening agent such as yeast.

Adding polish to the final bread dough adds flavor and more texture, and somehow, I feel that increases the speed of the bulk fermentation.

It is not a big deal to make polish, you just must plan…if you plan to make bread, before going to bed make your poolish and it will be ready when you wake up.

– How about a hint of fresh rosemary?

Absolutely wonderful, you will be amazed of what just adding fresh minced rosemary to the dough will do…it will wake your sense of smell, you will want to inhale every bit of the aroma of the bread and rosemary in the air…got the feeling?  Okay…

– Now it is time to get working…

Ingredients:

Poolish

  • 150 g water
  • 150 g bread flour
  • 1 pinch yeast

Dough

  • 150 g water
  • 225 g bread flour
  • 4 g salt
  • 2 g yeast
  • 4-6 sprigs of rosemary, minced
  • Extra flour for dusting or cornmeal

Method:

Poolish

Place all the ingredients under the poolish in a medium to large bowl.  Using a fork or a Danish dough hand whisk, mix well until all the water is absorbed by the flour. The dough very, very sticky. Cover the bowl and place in a warm place overnight or up to 16 hours.

Dough

Add the 150g of water and the yeast to the poolish and mix well. Add the remaining ingredients and mix with a fork or Danish whisk into a wet dough.

Using the stretch and fold method (see the description here) go around the bowl 40 times stretch and fold, 4 times stretch and fold make a complete circle around the bowl.

Leave the dough to rest for 45 minutes.

Repeat the stretch and fold around the bowl once (set of 4 stretch and fold), followed by a 45 minutes rest, 3 more times, totaling 4 times.

On last time of stretch and fold, followed by 1 hour rest.

Turn the dough out on to a lightly floured surface and stretch and fold once, placing the seam under.

Cut the dough into approximately 12 portions (I used a scale, 56g each roll). Let the dough rest for another 10-15 minutes.

Stretch and fold each portion and place the seam under. Place the rolls on a baking pan lined with parchment paper dusted with flour or cornmeal.

Lightly dust the rolls with more flour before covering and let it rise for 1 to 2 hours, until double its size.

Preheat oven to 4750C. Place a pan with water at the bottom of the oven to create steam.

Spray generously each roll and score the rolls or use a scissors.

Let it bake for 5 minutes and repeat the water spray. Another 5 minutes in the oven and spray again with water and turn the pan around so the rolls bake evenly.

Let it bake for another 5 minutes or until the crust turns brown.

Remove the rolls from the oven and cool on a wire rack.

Please allow to cool before devour it…

I hope you enjoy this simple method to make great bread…

– More bread recipes?  Take a look at the recipes below.

Did you know that rosemary has been used since ancient Greeks? Rosemary has its origins in the Mediterranean region. Apparently rosemary contains essential oils known to boost memory and contain high levels of antioxidants.

Thank you for visiting Color Your Recipes…have a colorful week!




Frozen Pão de Queijo, Brazilian Cheese Bread

This is a simplify version of the Brazilian “pão de queijo”, it is cheesy and gluten free.  It makes a great appetizer and can be made way ahead.

I already share so many versions of the famous Brazilian pão de queijo…recipes which each little ball is hand shaped, blended and pour in a waffle iron, Asian style and now blended and frozen for later enjoyment.

– What is “pão de queijo”?

Pão de queijo when translated from Portuguese should be cheese bread. In reality, it is not a bread as you know as bread…it is usually small baked roll with cheese and the base of the roll is mainly tapioca flour and not wheat flour. The texture is not like your regular bread, it is sort of chewy, cheesy and let’s say very different. In my opinion it is a sort of popover, choux pastry…there is no any raising agent such as yeast or baking powder, the air pockets in the little cheese bread are mainly due to the combination of egg, oil, liquid (milk) and tapioca flour.

– History of “pão de queijo”

Pão de queijo recipe is typical from Minas Gerais, which is a state located on the eastern side of Brazil, north of the state of São Paulo. The recipe is traditionally passed from grandmother to their daughters and from the daughter to the granddaughters…the difference in the ingredients may vary from water to milk, oil from lard, but the idea is the same. Apparently started with a piece of leftover cheese, since wheat flour was not common at the time being that tapioca flour from yuca (cassava) was available, somehow in between “pão de queijo” emerged.

– Why you need to make “pão de queijo”?

Because is it easy and a crowd pleaser.  I always have a “bag” of these in my freezer…and I bake whenever we feel like having a small snack, a something to go with a bowl of salad or soup, as an appetizer when entertaining.

– Why this is a great version?

This is the simplest version of all and can be made way ahead…all the ingredients are mixed in a blender and pour is a small silicone mold and place into the freezer. Once frozen they can be stored in a plastic frozen bag (to save freezer space) and store for months until time to bake.

– Have I convinced you? Okay…let’s look at the recipe…

Ingredients:

  • 1 cup milk
  • 3 eggs
  • ⅔ cup vegetable oil such a sunflower, canola or corn
  • ½ teaspoon salt (or to taste)
  • 125 g grated Parmesan cheese
  • 345 g tapioca flour
  • 120 g grated Cheddar cheese

Method:

Place milk, oil, eggs and salt in the blender. Blend until all the ingredients are mixed.

Add the parmesan cheese and blend in.

Add tapioca flour in thirds and pulse after each addition, making sure that the batter is smooth. Scrapping the side of the blender cup as needed.

Now, you can either add the cheddar cheese and pulse a couple of times or remove the blender cup from the motor and add the cheddar cheese and mix carefully with a spatula, until the cheese is incorporated into the batter.

Pour the batter into small silicone mold (approximately 0.6 oz or 18 ml each cavity). As the silicone bakeware are flexible, place them on a cookie sheet or any metal tray.

Place the trays in the freezer for a few hours until the batter is frozen.

Once the cheese bread (balls) are totally frozen, quickly remove the frozen cheese balls from the silicone bakeware and place them into a freezer bag and in the freezer until time to bake.

When baking the cheese bread, place the frozen cheese bread directly in a preheated oven of 350oF for approximately 15-20 minutes. Make sure to leave at least 1 in (2.5 cm) in between the cheese bread (balls).

Serve hot/warm.

Take a look…it is soft and chewy and loaded with cheese…

– Looking for other versions of the Brazilian pão de queijo?

Did you know that tapioca flour is a product of the cassava? Cassava, yuca or manioc is a root like yam, taro,  and potato, therfore totally grain and gluten free. Cassava is  very popular in South America, parts of  Asia and Africa.

Thank you for visiting Color Your Recipes…have a colorful week!




Pumpkin Cinnamon Rolls

This soft and light cinnamon rolls are made with pumpkin and filled with gooey cinnamon swirl and topped with a light icing are the best treat for the season.

– Why you need to try this?

I made many versions of cinnamon rolls and I must admit, this is the best one…mainly because of the color of the pumpkin puree, so very much enticing…I choose not to add any pumpkin spice when making the dough, just to not shelter the “cinnamon” of the cinnamon rolls away with the other spices found in pumpkin spice. Yes, it sounds confusing…but in reality it is only a cinnamon roll recipe made with pumpkin puree….yes, I should have said that in the very beginning…next time I will try to be less confusing…

– Asian method?

And of course I had to use “tangzhong” or “water roux” method, an Asian method used to keep the bread soft, light, moist for many many days.

I divided the dough into two and made a sandwich bread loaf and a pan of cinnamon rolls. So it is up to you…

– Let’s head to the recipe…

Ingredients:

Tangzhong or water roux

  • 30 g bread flour
  • 150 ml water

Bread dough

  • 550 g bread flour
  • 80 g sugar
  • 7 g salt
  • 8 g yeast
  • 8 g vital gluten
  • 270 g pumpkin puree
  • 20 ml water (if necessary, depending of the moist of the pumpkin puree)
  • 60 g butter

Filling

  • Butter, or any substitute, unsalted ( I used Earth Balance)
  • Brown sugar
  • Ground cinnamon

Glaze

  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 ½  tablespoons water

Method:

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes. Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48hours.

Bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a ball forms.

Increase the speed to “2” and let it mix for 5 minutes. The dough should be very sticky, and less sticky as the gluten forms.

Add the butter and mix for 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 5 minutes until you achieve the windowpane test. The windowpane test, demonstrated that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Knock back the dough and divide into 2 balls. Roll one dough into a rectangle of approximately 45 x 35cm (approximately 18 x 14in). Smear a thin layer of butter or its substitute on the rectangle dough. Evenly sprinkle brown sugar and then cinnamon over the sugar.

Roll it like a Swiss roll from the long edge, and roll it into a tight log. Turn the seam to the bottom. Make a small mark on the log in the middle and then into 4 and again and again until you have the log divided into 16.  Gently cut on the mark without smashing the rolls.  Place the rolls in a square or round pan, I used the 8 x 8 in USA square pan.  Cover and let it rise until doubled in size.

Bake in t preheated oven at 350F for 25 minutes. Remove and let it cool.

In the meantime make the sugar glaze. Mix all the ingredients listed under the glaze into a small bowl.

Drizzle over the cool cinnamon rolls.

Take another look and tell me if you can resist…

– Looking for more pumpkin recipes?  Take a look at these…

Did you know that pumpkin is super rich in beta-carotene? Your body will convert beta-carotene into vitamin A.  Vitamin A is important for your vision, immune system, teeth, and skin. Moreover, pumpkin contains vitamin C, and dietary fiber which is important for a healthy heart.

Thank you for visiting Color Your Recipes…have a colorful week!




Simple Pumpkin Crackers

These crackers are crispy, light and packed with pumpkin, very versatile as you can top with all kind of stuff such as fresh or dry herbs, fresh ground black pepper, Himalayan salt, grated cheese…you name it.

– Pumpkin crackers…really?

Fall came and I realized that I had not baked or cooked anything with pumpkin…somehow I was in a weird mood…nothing really appealed to me…cake, bread or pie…yes, indeed weird  mood…when I saw that my homemade jar of crackers were about to hit the bottom…a little light flood my mind..and I had one of the “ah-ha” moment…why not pumpkin crackers?

– What can I top the crackers with?

I pretty much follow my recipe of homemade crackers, rolled it out thin and sprinkled one sheet with fresh grounded black pepper and the other one with fresh rosemary. Alternatively  you can add in the dough fresh finely chopped rosemary, oregano, thyme or any other herb, celery seeds, cumin, cardamom, ground pepper, curry powder, fennel seeds, smoked paprika, turmeric…and so on…the options are endless…as described in simple homemade crackers.

– Is it good?

Since it was mine first time using pumpkin puree for making crackers and really did not know what to expect, I halved the recipe from my regular measurement…and I must tell you that I regret…

The crackers were so good, light, crispy and all pumpkin color. We ate most of it plain, considering that there was black pepper and rosemary flavors…dip can be totally omitted so good these are.

– Let’s go to the recipe…

Ingredients:

  • 250 g all-purpose flour or bread flour
  • 15 g sugar
  • 4 g salt
  • 150 g pumpkin puree (not pumpkin pie filling)
  • 30 g butter, unsalted
  • Fresh ground black pepper
  • Fresh rosemary, finely chopped

Method:

Place all the ingredients, expect black pepper and rosemary in a mixer bowl. Attach the bowl and dough hook to the mixer. Turn the to speed 2 until a ball forms and all the ingredients are well incorporated.

Remove the dough from the mixer and place in a container with lid and let it rest for about 1 hour.

Once the gluten of the dough has relaxed, split the dough into two small balls.

Preheat the oven to 250F

Using a rolling pin, roll out the dough until approximately 14 x 11 in (35 x 28 cm) from the center to the edge, there is no need to be very precise.

Sprinkle freshly grounded black pepper on the pumpkin sheet, using the rolling pin gently roll until all the ground pepper are fixed into the dough. Repeat the same with the fresh rosemary.

Bake for approximately 40 minutes, turning the baking pan half way during the baking time to ensure even bake.

Remove from the oven, let it cool completely on a wire rack.

Roughly break the sheet into smaller rustic pieces.

Store in an air-tight container.

– More pumpkin recipes? Take a look at these…

Did you know that pumpkin has many healthy nutrients? Pumpkin is a rich source of dietary fiber, contains potassium and vitamin C which are known to lower blood pressure. Also antioxidant such as beta-carotene which could prevent degenerative eye disease.

Thank you for visiting Color Your Recipes…have a colorful week!




Cheddar Cheese Toast

This is an Asian inspired bread recipe with a touch of cheddar cheese using tangzhong method. The bread is light fluffy and cottony and stays fresh for many days.

By now you might know that I love, absolutely love baking bread, the only limiting factor is that there is not enough consumption between my husband and I, and often I take to work or send to friends, still, I look forward for the bread to disappear so I have “excuse” to bake more.

This recipe is pretty standard, I did not use any heavy cream but increase a bit on the butter. The texture is light, soft, cottony and bouncy.  The cheddar cheese stripes gives this loaf of bread some personality…and it is great toasted, but my favorite way to eat is to cut a thick slice and peel it…

The assembly seems more complicated than it is in reality, it is all matter of math and splitting the portions correctly so you do not end up with a portion without cheese.

The recipe below can fill 2 Pullman pans (9 x 4 inch).

 – Can I skip the cheese?

Absolutely…if you do not have cheddar cheese or do not care for it, you can follow the same bread recipe, skip the cheese and you will end up with a delicious egg bread.

 – Now, let’s go to the recipe…

Ingredients:

Water roux or tangzhong

  • 50 g bread flour
  • 250 g water

Dough

  • 550 g bread flour
  • 80 g sugar
  • 8 g yeast
  • 7g salt
  • 2 large eggs, slightly beaten
  • 30 g dry milk powder
  • 60 g butter, unsalted
  • 250 g grated cheddar cheese (omit if making plain toast)

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.

Bread Dough

Place water roux and all the ingredients listed under dough into a mixer with the hook attachment except for the butter and grated cheddar cheese.  Mix until all the ingredients are together, it will be slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky and it will reach the window pane stage.

Place the dough into a medium bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back both dough and split each portion into two balls and each ball into 4 small balls and let it rest for 5 minutes on the counter.

Split the grated cheddar cheese into 8 portions.

Flatten the balls using a roller pin into a disk, place approximately ⅓ of the grated cheese from one of the ⅛ portions. Fold over one half of the disk and another ⅓ of grated cheese. Cover the grated cheese with the other half of the disk and sprinkle the last ⅓ portion of the grated cheese and roll it like a Swiss roll.

Repeat the process with the remaining 7 small dough balls. Place 4 Swiss rolls into each Pullman pan and let it rise until triple of its original size, like almost 85-90% of the pan.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

– More recipes using tangzhong method?

Yes, there are many more recipes of bread using tangzhong method, please take a look here.

Did you know that Cheddar cheese was originated in the English village of Cheddar in Somerset? The color of Cheddar cheese can vary from pale to deep yellow. The yellow-orange color is due the addition of some plant extract such as annatto or paprika.

Thank you for visiting Color Your Recipes…have a colorful week!




Molasses Marble Sandwich Bread

Each slice of this bread has a unique look, a blend of deep brown from the molasses and white from the plain dough, each bite is packed is flavorful molasses… perfect for toasts, sandwich or just plain.

Last time a baked a molasses loaf of bread, although many of my co-workers and friends like it, I found it to be a bit overwhelmed with molasses, so this time I chose to make half molasses combined with plain dough, and to make it pretty, I made it into marble. It is true that it was a lot of labor since each portion had to be made separately, but well worth it. Every time I slice the loaf I would admire the lines…and my husband will laugh and tease me… u

It was a lot of fun to assemble the loaves as for the first loaf I layered the molasses portion on the white and on the second loaf I reverse the order…but feel free “play” with the dough, I am sure that you will be amazed with the combination of colors that you will come up with, although I must confess that this is a quite elaborate recipe since it is like baking two different kind of bread in one day.

The recipe below is for 2 loaves of Pullman pan (9 x 4in). I hope you get a chance to bake this bread…and because the water roux or tangzhong method was used, the bread fresh for days.

Ingredients:

Water roux or tangzhong

  • 50 g bread flour
  • 250 g water

Molasses Dough

  • 250 g bread flour
  • 50 g oatmeal finely grinded
  • 90 g molasses
  • 3 g salt
  • 3 g yeast
  • 3 g vital wheat gluten
  • 40 g water
  • 25 g butter, unsalted

White Dough

  • 300 g bread flour
  • 25 g sugar
  • 3 g yeast
  • 3 g salt
  • 120 g heavy cream
  • 20 g butter, unsalted

Method:

 Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.

Oatmeal Molasses Dough

Place ½ of the cooled water roux and all the ingredients listed under molasses dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Place the dough into a medium bowl. Cover and let it proof until the size triple from the original size.

Plain White Dough

Place remaining water roux and all the ingredients listed under white dough into a mixer except for the butter.  Mix until all the ingredients are together, it will be slightly sticky.

Practically repeat the procedure from the oatmeal molasses dough.

Add the butter like the molasses dough and continue the mixing until the dough is smooth and comes out of the mixing bowl; this will take approximately 15 minutes.

Place the dough into a medium bowl.  Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back both dough and split each portion into two balls and let it rest for 5 minutes on the counter.

Flatten the balls using a roller pin into a rectangle of approximately 9 x 12 and layer the white dough over the molasses or vice-versa, roll it like a Swiss roll from the wider side of the rectangle.

Cut into 4 equal portions and roll it on the counter until double its length, twist and place it into the Pullman pan (4 each) and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

If you enjoy this Asian inspired recipe for bread you might want to check on Black Sesame Swirl Pumpkin Bread or Matcha Swirl Sandwich Bread recipes.

Did you know that molasses is a by-product of sugar making? Most of the molasses comes from sugar cane or sugar beets. Molasses contain more nutrients that plain sugar, and like sugar contain a lot of calories.

Thank you for visiting Color Your Recipes…have a colorful week!