Become a baker at home
Important advices to make successful crunchy breads:
- In order to activate the yeast, it is recommended to add a pinch of sugar
- Regular kneading is strongly recommended if you want the gluten to develop completely
- The room temperature must be at least 25 ° C minimum for yeast to develop as it should
- While the bread is cooking, put a container with water for it to cook in a humid environment and to obtain a nice crust
For 1 bread
- 500g flour
- 21 g baker’s yeast
- 25cl of water
- 1 pinch of salt
The first step is to dissolve the yeast in 25cl of lukewarm water before adding it in a bowl of flour.
Then with a wooden spoon, mix them so as the dough becomes non sticky and homogeneous. If ever it sticks, add some flour.
Knead with your hands for about 15 minutes.
Leave to rest for an hour in a place where the temperature is good or you may even put it in the oven.
After the hour passed, keep kneading the dough then let it rise again for another an hour.
Preheat the oven for 15 min at 200 ° C, you can do some incisions on the bread and spread some water lightly.
Do not forget the container filled with water to brown the bread for 40 min.
For 4 people:
- 25cl milk
- 3 eggs
- 75 g cane sugar
- 6 slices of peasant bread
- Time: 30 mins
Whisk the eggs with the sugar and the milk, then place the slices of bread in the mixture.
You have the choice: either on a pan with melted butter, making them brown on each side, or, in the oven: lightly butter a dish.
Divide the slices before adding the rest of the mixture. Cook at 180 ° C until the slices are golden in color. A very simple recipe indeed.
Homemade bread using brewer’s yeast
For 4 people:
- 750 g wheat flour
- 30 g brewer’s yeast
- 60 cl lukewarm water
- 10 g salt
Mix yeast, flour and water before adding the salt. Work the dough with your hands for 10 minutes.
Place the dough in a bowl and cover with a damp towel then leave the dough overnight.
The next day, divide the dough into the number of parts you want.
Put the parts in 4 to 5 cake molds which you will have oiled and floured. The molds must be filled halfway up.
Let rise again for 1 hour 30 minutes.
Preheat the oven to 250 ° -260 ° C. Let bake for 50 minutes.
Buns’ recipe- Brioche
For 6 persons:
- 350 g flour
- 175 g butter
- 1 teaspoon of salt
- 1 fresh baker’s yeast cube
- 2 tablespoons of fresh water
- 4 whole eggs
- 50 g caster sugar
The dough needs to be prepared the night before
Combine flour, salt, sugar. Then add the whole eggs with the melted butter and the yeast dissolved in the cool water. Work the dough well by beating it.
The dough says to remain flexible, place the covered and tightly closed container in the refrigerator.
The next morning, put flour on the work surface. Make balls with the dough and spread with a rolling pin.
Fold the dough in four to form a square and spread it again. Then roll into a sausage and cut into 8 pieces. Put them in a large buttered and floured chimney pan. Put in a warm place for about an hour.
For 10 persons:
- 3 riped bananas
- 1 cup white sugar
- 1 egg
- ¼ cup melted butter
- 1 ½ cups of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat oven to 165 degrees C
Mix flour and baking soda together in a separate bowl before stirring banana mixture until batter is just mixed. Mix bananas, sugar, egg, and butter. Stir salt into batter.
Bake in the preheated oven for about 1 hour.
For 5 people:
- 200 g stale bread
- 50 cl milk
- 50 g sugar
- 2 eggs
- ½ teaspoon liquid vanilla
Mix the bread at the same time heat the milk until boiling then pour over the bread.
Beat the eggs with the sugar and vanilla and add them to the bread
Bake in a preheated 150 ° oven for 1 hour or in a microwave.
Leave to cool and coat the top with melted chocolate or other ingredients of your own.
Pita bread without yeast
For 6 rolls:
- 200 g rice flour
- 100 g pea flour
- 23 cl lukewarm water for the dough
- 1 teaspoon of salt
In a bowl made warm and salt in the middle.
Mix all the ingredients for 10 minutes with your hands or a food processor, until the dough becomes homogeneous.
Divide the dough into 6 parts to cover them with a cloth so that the balls harden on top.
Cook in a non-stick pan, ball by ball.
- Warm water
- 1 yogurt
- Olive oil
- Anise seeds add just a hint of licorice flavor
- Poppy seeds or sesame seeds.
Begin by combining the flour, yeast, sugar, anise seeds and salt in a large bowl, then whisk to mixture. Make a mixture with the yogurt, olive oil, and warm water.
Then add the liquid mixture to the dry ingredients and stir with a fork until the dough comes together.
Dust your hands with flour and knead into a soft, sticky ball, cover with plastic wrap. Let rise in a warm spot until about doubled in size, 1 to 1-1/2 hours
Fill a small bowl with flour. Dust some of the flour onto a work surface. Dump the dough on top and sprinkle the dough with more flour.
Shape the dough into a rectangle, divide into six equal portions.
While heating a cast iron, roll one of the dough balls into a rectangle
Place the dough in the hot, dry skillet and cook until the surface is full of air bubbles and the bottom is browned and blistered in spots. Flip the naan and cook a few minutes more. Serve warm