Multi-Seed Sandwich Bread

This soft and cottony bread is loaded with many kind of seeds, super healthy and so tasty.

– Do you remember the post about no-knead multi-seed sourdough bread?

Well, this is pretty much using similar ingredients…without the sourdough starter but with the water roux.

– What is the texture of this multi-seed bread?

It is amazingly soft, so soft that you cannot even tell that is a healthy bread loaded with seeds. This is because I used the tangzhong or water roux method to make this bread.

– How the bread taste?

The bread is super aromatic due to the combination of seeds, especially the black and the white sesame seed.

– Want to learn more about tangzhong or water roux method of bread making?

Please check this post about starch gelatinization.

– Ready to have your hands on the dough?

Ingredients:

Tangzhong or water roux

  • 50 g bread flour
  • 250 g water

Multi-seed bread dough

  • 450 g bread flour
  • 100 g whole wheat flour
  • 30 g flaxseed meal
  • 140 g water
  • 8 g salt
  • 8 g vital wheat gluten
  • 8 g yeast
  • 60 g brown sugar
  • 20 g poppy seeds
  • 30 g flaxseeds
  • 30 g chia seeds soaked in 70 g water for about ½ hour
  • 50 g toasted sesame seed (black and white)
  • 30 g hemp seeds
  • 55 g butter

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 65oC/149 – 150oF. 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.

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

Multi-seed bread dough

In the mixer, add all the water roux, all the flours and flaxseed meal, chia seeds except for the other dry seeds and butter.

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

Add the remaining seeds and increase the speed to “2” and let it mix for 15 minutes. The dough should be still somehow sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 10 to 12 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane) and you can see light through it.

If the dough tears mix for another 2-3 minutes until the dough pass the windowpane test. demonstrating 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.

Knock back the dough and split the dough into two large balls and each large ball into 4 smaller balls. Flatten the small balls making sure that the air is removed, fold into thirds and then roll it like a Swiss roll.

Place the Swiss rolls into a bread pan and let it rise until triple of its original size.

Bake in a preheated 350oF oven for approximately 25 minutes.

Remove the pan from the oven and let the bread cool on a wire rack. Slice according to your like.

– If you enjoy this recipe of multi-seed sandwich bread, you might to check on these other bread recipes…

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




Cocoa Bread

A simple touch of cocoa powder in the bread dough can add so much color and aroma to your everyday slice of bread.

Hello everyone…yes, I have been incognito for a few weeks…a combination of work load and other things in my life that I want to prioritize…such as travel (vacation)…and suddenly here we are past mid January…

Time indeed flies…even faster as older I get and so much has been happening around me, I just want to take in and enjoy every moment…I tried to take a small break from blogging and see how I felt…well…I miss it, so here I am back to the world of sharing recipes by blogging.

Okay, enough of this…and let’s talk about cocoa bread…

– How the cocoa bread taste?

Honestly not much different than the plain one, the color is very deceiving as I have imagined biting into a big chunk of chocolate…sorry to disappoint you…does not taste like chocolate.

– So, why bother adding cocoa powder into the bread dough?

Cocoa powder does not contain fats or sugar, therefore makes the bread a bit healthier and smell so good.

– Tangzhong method?

Yes, this recipe uses tangzhong method, which you can read more about it here.  The bread stays soft, cottony for many days.

– Are you ready to give this recipe a try?

Ingredients:

Tangzhong or water roux

  • 40 g flour
  • 200 g water

Bread dough

  • 450 g bread flour
  • 35 g honey
  • 25 g sugar
  • 25 g unsweetened cocoa  powder
  • 5 g yeast
  • 5 g salt
  • 80 g heavy cream
  • 70 g water
  • 30 g butter

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 65oC/149 – 150oF. 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.

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

Cocoa 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) and you can see light through it.

If the dough tears mix for another 2-3 minutes until the dough pass the windowpane test. demonstrating 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

Shape the dough as you like.  I used two different pans, one bread pan and the other one I made into small dinner rolls.

Knock back the dough and split into desired size and shape 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.

– Looking for more bread recipes?  Check these out…

Did you know that cocoa powder is healthy? Chocolate is made from cocoa plant by adding fat, sugar and vanilla, therefore need to be consumed in moderation. Unsweetened cocoa powder is a great source of iron, magnesium, zinc, manganese and other minerals. Moreover, studies have found cocoa powder to exert anti-inflammatory properties.

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




No-Knead Multi-Seed Sourdough Bread

This sourdough bread is exceptional, super hearty…loaded with a variety of seeds which gives each bite a very complex and amazing texture, not to mention the flavor.

This sourdough bread recipe is mainly based on the one that I posted a few weeks ago…after baking so many sourdough breads I needed more challenges and decided to add seeds into the dough.

– What kind of seeds can I add to the sourdough bread?

You can pretty much add anything you like, I chose to add chia seeds, poppy seeds, black and white sesame seeds, hump seeds and sunflower seeds…I did add pepitas (pumpkin seeds) and flaxseeds in the addition of the previous mentioned.

– How this bread tastes?

Oh…it is hearty, chewy and nutty…every bite is loaded with lots of seeds.

– Are you ready to try this 5 seeds sourdough bread?

Ingredients:

  • 240 g mature sourdough starter (100% hydration)
  • 410 g bread flour
  • 90 g semolina flour (or use all bread flour)
  • 300 g water
  • 10 g salt
  • 20 g poppy seeds
  • 30 g chia seeds
  • 40 g toasted sesame seed (black and white)
  • 30 g hemp seeds
  • 50 g raw sunflower seeds
  • 100 g water

Method:

In a medium bowl whisk the bread flour and semolina flour (if using) with 300 g water until all the water is totally incorporated into the flour. Cover and let it rest for about 2 to 3 hours, this process is called autolyze.

In the meantime, place the chia seeds, poppy seeds into a small bowl with 100 ml of water and let it sit for 2 to 3 hours until the dough is ready.

Add the sourdough starter and the seeds soaked in water to the dough and mix until the starter and seeds are completely mixed to the dough. Use the stretch and fold method around the bowl, approximately 50 times. There will be gluten forming.

Cover the dough and let it rest for 30 minutes.

Add the salt, hemp seeds and sesame seeds. Mix again using the stretch and fold method until all the salt and seeds are incorporated into the dough.

Rest for 30 minutes. Spray the counter with a little water and place the dough on it.  Laminate the dough and fold into thirds, twice. Place the dough back into the bowl and cover.

Rest for another 30 minutes. Sprinkle the counter with a little amount of flour and place the dough on it. Stretch and fold the dough to the center, 4 times around it. Place it back to the bowl and cover.

Rest for 45 minutes, add the sunflower seeds and repeat the stretch and fold the dough to the center.

Rest for 45 minutes. Place the dough over the moist counter and fold and coil the dough twice.

Rest for 45 minutes and repeat the fold and coil.

Rest for 45 minutes.  Sprinkle flour on the counter and on the top of the dough. Flip the bowl on the counter and let the dough fall on the flour surface.

Pre-shape the dough by stretching and folding to the center of the dough.

Flour well the banneton and place the dough seam up.

Place the dough in the refrigerator overnight, uncovered.

Next morning, pre-heat oven to 475oF with a tray of water.

In the meantime, boil more water.

Flip the dough from the banneton to a floury surface. Using a soft brush, gently brush off excess of flour. Make the cut on the dough and spray with water. Place the dough into the hot oven.  Carefully add the boiling water to the tray. Close the oven door.

Spray more water on the dough every 3 minutes, 3 times. After 15 minutes of baking, remove the water tray and the parchment paper underneath the bread. Lower the temperature to 375oC, bake for another 20 minutes.

Remove the bread from the oven and let it cool on a wire rack. Make sure the bread is completely cool before slicing.

– Looking for more bread recipe? Check these out…

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




Soft Pumpkin Twist Bun

This soft and cottony pumpkin twist bun is delicious, super light and cottony…packed with everything pumpkin…screaming with all the spices in every bite…

The color of this bread is…very pumpkin with all the spices, maybe not too enticing…or very appealing, but do not get fooled by its appearance…it is super, I mean super soft and taste amazingly everything pumpkin.

These buns stay light, moist and soft for days like all the breads baked using tangzhong method. Since I baked so many buns, I end up sending some to neighbors and friends…and I got request for baking more of these pumpkin buns.

– Why pumpkin?

Because it is Autumn and it is everything pumpkin…pumpkin contains a lot of beta-carotene, which give the bright orange color of the flesh. Beta-carotene and carotenoids are antioxidants that help immune system, may help reduce risks of chronic eye diseases.

Pumpkin also contain fibers, soluble and insoluble, therefore it might help the elimination of the bad cholesterol (LDL).

– What is the texture of these buns?

The combination of tangzhong or water roux method and the pumpkin puree is magical…resulting is a soft cottony bread, almost like mochi.

– Why these pumpkin twist buns are so addictive?

They are coated with a layer of pumpkin glaze made with pumpkin puree, sugar and pumpkin spices.

– Are you ready to try it?

Ingredients:

Water roux or Tangzhong

  • 30 g bread flour
  • 150 ml water

Pumpkin bread dough

  • 600 g bread flour
  • 300 g pumpkin puree
  • 110 g sugar
  • 8 g salt
  • 8 g yeast
  • 8 g vital gluten
  • 1 ½ teaspoons cinnamon
  • 60 g butter (room temperature)

Pumpkin glaze

  • 90 to 100 g pumpkin puree
  • 50 g sugar
  • 2 teaspoons pumpkin spices
  • Pearl sugar (optional)

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.

Pumpkin 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 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 buns…

Knock back the dough and split into approximately 18 little balls (approximately 70 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and roll it like a Swiss roll.

Roll more from the center of the Swiss roll placing a little bit of pressure and roll it until approximately 16 in (40 cm) rope. Repeat the process until all the balls are done.

To make the twist…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 ban of your preference. Cover the pan and let the twist rise until double in size.

In the meantime, in a small pot add the pumpkin puree, sugar and pumpkin spices. In a medium heat bring the mixture to boil. Let it simmer for a couple of minutes and remove from the heat and let it cool.

Once the twists doubled in size, gently brush the top of the twists with the pumpkin glaze, and sprinkle with pearl sugar.

Bake in a preheated oven of 350oF for approximately 18 to 20 minutes.

Remove from the oven and let the buns cool on a wire rack.

Serve warm or at room temperature.

Store the bread in an airtight container.

– If you enjoy this pumpkin twist bun recipe, you might want to take a look at these…

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




Rustic No-Knead Sourdough Bread

This sourdough bread is loaded with complex flavor baked from a sourdough starter that was cultivated for 21 days…super easy no-knead method.

I had made many sourdough breads in the past, and a few month ago decided to start a new sourdough starter. Since sourdough culture varies from location to location…I wanted a starter from our new (not so new) place.

I browsed through internet and came up with 20% whole wheat flour mixture with bread flour. It all started with 10 g of the flour mix plus 10 g of water (bottle), and after many feedings and pampering the sourdough starter and 21 days later I was content with what I got. It might have taken longer that usual as the weather was cold.

This recipe was a composition from mainly two YouTube videos, Full Proof Baking and Bake with Jack.  If you are into making sourdough bread, I highly recommend these videos as I learned a lot and use their techniques when baking bread.

– Why using sourdough starter?

It seems that baking bread with sourdough starter is healthier than using the conventional bread yeast due to the bread’s prebiotic content, therefore easier to digest.

– What is sourdough starter?

Sourdough starter is a culture of wild yeast found in flour. Like any fermented food, sourdough bread is fermented using lactobacillus. The combination of wild yeast (found in flour) and lactic-acid bacteria is what makes the dough rise.

– Is sourdough bread easier to digest?

Scientists believe that the prebiotic content in sourdough bread may improve gut health and ease digestion. Moreover, gluten levels are lower in sourdough bread as compared to traditional yeasted bread.

– Are you ready to try baking sourdough bread?

This particular recipe uses 80% hydration…meaning that I used 80 g of water for every 100 g of flour.

Ingredients:

  • 200 g mature sourdough starter (100% hydration)
  • 400 g bread flour
  • 300 g water
  • 10 g salt

Method:

In a medium bowl whisk the bread flour and water until all the water is totally incorporated into the flour. Cover and let it rest for about 2 to 3 hours, this is called autolyze.

Add the sourdough starter to the dough and mix until the starter is completely mixed to the dough. Use the stretch and fold method around the bowl, approximately 50 times. There will be gluten forming.

Cover the dough and let it rest for 30 minutes.

Add the salt and mix again using the stretch and fold method until all the salt is incorporated into the dough.

Rest for 30 minutes. Spray the counter with a little water and place the dough on it.  Laminate the dough and fold into thirds, twice. Place the dough back into the bowl and cover.

Rest for another 30 minutes. Spray the counter with a little amount of water and place the dough. Stretch and fold the dough to the center, 4 times around it. Place it back to the bowl and cover.

Rest for 45 minutes and repeat the stretch and fold the dough to the center.

Rest for 45 minutes. Place the dough over the moist counter and fold and coil the dough twice.

Rest for 45 minutes and repeat the fold and coil.

Rest for 45 minutes.  Sprinkle flour on the counter and on the top of the dough. Flip the bowl on the counter and let the dough fall on the flour surface.

Pre-shape the dough by stretching and folding to the center of the dough.

Flour well the banneton and place the dough seam up.

Place the dough in the refrigerator overnight, uncovered.

Next morning, pre-heat oven to 475oF with a tray of water.

In the meantime, boil more water.

Flip the dough from the banneton to a floury surface. Using a soft brush, gently brush off excess of flour. Make the cut on the dough and spray with water. Place the dough into the hot oven.  Carefully add the boiling water to the tray. Close the oven door.

Spray more water on the dough every 3 minutes, 3 times. After 15 minutes of baking, remove the water tray and the parchment paper underneath the bread. Lower the temperature to 375oF, bake for another 20 minutes.

Remove the bread from the oven and let it cool on a wire rack. Make sure the bread is completely cool before slicing.

– Looking for more bread recipe?

Check these out…

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




Liège Waffle

These waffles are a fusion of brioche and waffles topped with caramelized crunchy sugar and they are so good, totally addictive…

– Have you ever heard of Liège waffle?

Well, I have not until I bumped into it when searching for something on the internet and started to read about it…

These are originally from Belgium and do not taste like your traditional waffle or even Belgian waffle.

– What’s the difference between Liège waffle and Belgian waffle?

Belgian waffle uses batter and Liège waffle uses yeasted dough, yes, yeasted dough like bread and has pearl sugar in it which caramelized once in the waffle iron.

– Why you need to try Liège waffle?

Because they are unique as every bite of the waffle contains crunchy caramelized sugar…which makes these waffles super special.

– How do you serve Liège waffle?

You can serve as you would serve pancakes, American waffles, Belgian waffles…but I like it plain…just as it is…

– How long it takes to make Liège waffle?

Like bread, these waffles use yeast raised dough therefore will require more time than your traditional waffles (batter), but worth the time and effort.

And because contains a lot of butter like brioche it is recommended to use a stand mixer.

– Can I freeze the Liège waffles?

Absolutely, I like to freeze the raw dough already divided and let it thaw in the refrigerator overnight. In the morning, place the dough on the counter for 10-15 minutes and directly to the waffle iron…super easy.

– How did I come up with the recipe?

After looking into many recipes in details, I realized that the percentage of butter varied from 15-51%, yes, some recipes called for 51% of butter when compared to the flour content…I like butter, but do not wanted to have my arteries clogged while eating this waffle, so I adapted to about 35%.

– Would you like to try it?

Here we go…

Ingredients:

  • 4 oz butter (113 g)
  • 320 g bread flour
  • 1 jumbo egg (approximately 65 g)
  • 1 ½ teaspoon yeast
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 20 g honey
  • 150 ml milk
  • 150 g Belgian pearl sugar

Method:

In the bowl of an electric mixer fitted with the dough hook, combine all the ingredients except for the butter and Belgian pearl sugar.

Mix until well combined, it will be very sticky, do not add more flour.

On low speed, add the butter, and scrape down the bowl as needed, making sure that all the butter is incorporated in the dough. Increase the speed to medium and knead until the dough is smooth and elastic, between 10 to 15 minutes.

Remove the dough and place in a bowl and cover tightly with a lid or plastic wrap. Let rise until doubled, about 2 hours.

Punch the dough down, flatten the dough with your fingers and spread the Belgian pearl sugar on the dough. Cut the dough in half and place one on top of the other. Again, cut the dough in half and top it on the other half.

Divide the dough into approximately 16 equal pieces (50 g) and gently roll each piece into a ball.

At this point you can freeze the waffle dough…first on the baking sheet. Once the waffle balls are frozen place them into a freezer quality plastic bag and store for future use.

Or, let the waffle dough sit for 15-20 minutes and place the waffle dough on the waffle iron according to the manufacturer’s instructions. Place the waffle dough in the middle of the waffle iron and cook at medium low for about 4 to 5 minutes until cooked through and golden brown. The time will vary depending on the heat.  Make sure to watch carefully as the sugar can burn if the temperature is too high.

Carefully transfer the waffle to an iron rack and serve warm or keep in a warm oven of approximately 225oF.

Make sure to clean the waffle iron, while warm as the sugar will caramelized and stick to the iron once is cooled. You can use a spatula and damp cloth.

– Care for more recipes using waffle iron?  Please check on these…

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




Hot Dog Buns

These hot dogs are wrapped in a layer of bread, each bite of the salty hot dog is accompanied by a slightly sweet and super soft bread…the combination is amazing!

Typically, I do not buy hot dogs…but I had two packages in the freezer left from July 4th, after going through all the options I decided to make these buns…and it was so much fun…and yes, it is a lot of hot dog buns for two people. I gave away most of it to friends and neighbors and save some in the freeze, which was great as a snack or in between meals.

– Why you should try making hot dog in a bun?

Because they are fun and so good, and for sure less messy than the traditional way to eat hot dogs, not bread cutting and hot dog sliding from the bun. Just dip them into your favorite condiments.

– Can you make ahead and freeze?

Absolutely, after baking the buns, let them cool and freeze. Let the buns thaw in the refrigerate overnight and warm them in the microwave or in the oven.

– What kind of bread dough?

I used gelatinized dough in the making of the bread, where part of the flour is scalded with hot water before adding to the bulk. This method is very popular in Asian baking goods, similar to tangzhong or water roux, the bread will be fluffy, light and will stay soft for many days.

– What is the chemistry behind flour gelatinization?

I found a great website which you can read more about if interested in the chemistry of this method, please take a look HERE.

– Should we explore the recipe?

Ingredients:

Gelatinized dough

  • 180 g bread flour
  • 120 g boiling water

Bread dough

  • 570 g bread flour
  • 110 g sugar
  • 9 g salt
  • 9 g yeast
  • 180 g heavy cream
  • 100 g milk
  • 1 ½ egg (save the ½ egg for egg wash)
  • 60 g butter
  • White sesame

Method:

Gelatinized dough

Add the boiling water from into flour, mix until well until a dough form. Cover and let it cool. Place the dough in the refrigerator for about 12 hours.

On the day of making the bread. Take the gelatinized dough from the refrigerator and let it sit at room temperate for about 15 minutes.

Bread dough

In the mixer, add all the gelatinized dough, and all the other ingredients under bread dough, except for the butter.

Turn the machine and stir (#1) for 2 to 3 minutes, until a very sticky dough form, refrain from adding more flour as gluten forms the dough will be less sticky.

Increase the speed to #2 and let it mix for 20 minutes. The dough will remain somehow sticky but very elastic.

Add the butter and mix for another 10 to 15 minutes using #2 speed.

Take a small portion of the dough and stretch until a very thin and transparent membrane (windowpane), if the dough tears, mix for another 4-5 minutes and perform the stretch test until you achieve a very thin and transparent membrane. This test suggests that the gluten has developed.

Remove the dough from the mixer and place in a bowl and cover. Let dough proof until tripled to its original size.

Once the dough has triples in size, remove the dough from the bowl and lightly knead the dough pressing out the bubbles. Divide the dough into 50 g each. Roll into smooth balls, cover with cloth and let it rest for 10-15 minutes.

On a lightly floured work surface, flatten each dough and roll out to form a longish oval shape. Starting from the longer end, roll it up swiss-roll style. Roll into a long rope, about 3 times the length of a hot dog.

Wrap the rope around the hot dog from one end to the other. Place in a baking pan and rest it rise until double in size.

Brush the top of the buns with the egg wash and (remember the ½ egg from the dough?), and sprinkle with white sesame.

Bake in a preheated oven at 350oF for 15 minutes.

Remove and serve warm or let it cool and freeze.

– Care for more bread recipes? Check these out…

Did you know that hot dogs are made with beef, pork, turkey, chicken or a combination of the meats? Although some hot dogs contain other parts of the meat that we normally do not consume, therefore it is important that you read the label when buying hot dogs. Because hot dogs are processed meat, it should be consumed cautiously.

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




Simple No-Knead Ciabatta

If you are looking for a simple and yet tasty ciabatta with just a few steps this will be perfect for you…

I love baking bread, trying all different kind of dough from no-knead to the ones using the mixer…the pleasure that I have with the first bread cutting is out of this world…the expectation of finding out how the crumb turned out.

I love seeing uneven holes in rustic bread and even, soft crumb in the Asian style bread…it is amazing to think that you can do so much with mainly two ingredients…flour and water and it all depends how you handle it…

My husband always teases me when I show him how the dough raises or the bubbles in the sourdough starter gets larger and larger…the truth is I am very content with these small things…anyway…let’s get back to the ciabatta.

– Where did I get the inspiration for this recipe?

Right here…at Umi’s Baking

– Why no-knead ciabatta?

Because it is easy and does not require any skills.

– Do I need any special gadget?

Absolutely not…just a scale and a rectangular container (plastic or glass).

– How long it will take me from the beginning until I have the ciabatta ready to eat?

If you start in the morning, in a warm day, you will be enjoying this light, soft and slightly chewy crumb ciabatta by lunch time.

– Should we start?

Here we go…

Ingredients:

  • 290 g water
  • 2 g yeast
  • 385 g bread flour
  • 30 g olive oil (or less if you prefer, 15 g)
  • 7 g salt

Method:

In a rectangle container with lid, mix the water with yeast.  Stir gently until all the yeast is totally dissolved.

Add in the flour and olive oil to the yeast mixture.  Mix using a Danish dough whisk as the dough will be very wet. Add the salt and continue to mix until the dough comes together.

Cover the dough and let it rest for 1 hour in a warm environment.

Using a fold/coil method, wet your hands and reach under the dough which is spread on the container and lift slowly, the front of the dough will detach and go under forming a coil, repeat on the opposite side. Then use the same method on the other side.

Let is rest for 30 minutes and repeat the method of fold/coil. Again, rest for another 30 minutes and last fold/coil in the container.

Rest for 40 to 45 minutes, sprinkle flour on the counter and on top of the dough. Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the dough and loose the bottom with the help of dough scraper.

Cut into 4 pieces, and place them on a flour couch. Sprinkle more flour on the top if necessary to avoid sticking. Cover for approximately 45 to 50 minutes.

In the meantime preheat the oven to 450oF with a pan containing water.

Gently transfer the dough to a pan lined with parchment paper.

Bake for 15 minutes at 450oF .Remove the water in the oven and bake for another 10 minutes. Lower the temperature to 425o F and bake for another 5 minutes.

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

– Ready for more no-knead bread recipes?

Check these out…

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




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!




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 a 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!