Its Saturday!
Time to head into the kitchen and bake. My friends and I had been discussing bread-making the night before. One bemoaned the stress of getting the yeast to come alive as well as waiting for it to successfully rise. Another did not like kneading because it was hard work. It would seem to the novice that baking bread is an immensely daunting affair. I have always found making bread to be rather therapeutic, especially the kneading part. And finally,there's nothing more gratifying than sinking your teeth into it a freshly baked slice of bread spread with fragrant french butter.
accompanied by a hot cuppa tea.
Reality check, first to make the bread!!
I searched through all my baking books hoping to find a recipe so easy and and foolproof that even a first-timer could do. I have to confess, the more I read the more confused I got. I had never given much thought to the different types of yeast, ie, fresh yeast, dry active, instant, rapid-rise. No wonder my poor friend, AT, finds yeast so intimidating. So, what to do? Forget all that!!!
I remembered a cinnamon roll recipe I had used ages ago which needed only a single rise. I found it in The Good Housekeeping Complete Book of Home Baking. Originally the recipe was for Iced Apricot Buns but I had converted it to Cinnamon Rolls because that was the only recipe in the book which had cinnamon in a rolled-up dough. Here's the recipe:
2 level tsp instant yeast
450g high protein flour
2 tbsp sugar
1 beaten egg
300ml milk
1/2 tsp salt
50g butter (softened)
Put flour, yeast and sugar in a bowl
Mix egg milk and salt together
Make a well in the flour mix and pour in the liquids.
Mix by hand or mixer till combined.
Add butter bit by bit till well mixed.
If the mix is dry add water teaspoon by teaspoon.
If sticky add flour tbsp by tbsp.
I find I always have to add at least 1/2c of flour more to most bread recipes but that could be because its humid here in the tropics.
The trick is mix until the dough just stops sticking to your hand and is still soft.
At this point, empty out the dough onto a floured surface and knead.
The easiest way I can describe this is to first flatten the dough into a circle
Fold the top onto centre and dig in with the heel of your hand and push forward.
Turn clockwise (or anti if you like) slightly and repeat the process until the dough feels smooth. It should take about 15-20 turns. Nothing really strenuous there. Take a small piece of dough and stretch . If you can do this without tearing the dough you're good to go. Otherwise, give it a few more turns. Make into a ball by tucking the edges into the centre. Cover with cling wrap and let sit for 15 mins.
COFFEE BREAK! ( or as my buddy PA would say: PJ and C aka toilet/ciggie break)
Now you may shape the dough into rounds, squares, fill with pork floss, stick a sausage, whatever you like. Place on a floured pan.
You might even make cinnamon rolls . For this you simply roll out the dough into a flat rectangle, spread softened butter all over leaving 1 inch of the edge untouched (otherwise you cant get it to stick) sprinkle brown sugar and cinnamon(as much or as little as you like) . Roll it up like a swiss roll but not too tightly please. Moisten the unbuttered edge and press to seal. Cut into 1inch pieces and place in a well buttered pan. Leave 1inch gap in between the pieces.
They need the space to expand.
And you're done, almost.Cover with cloth and let rise in a warm place. Yes AT, you may leave it out in the sun for faster rising. I just leave mine on the kitchen counter-top and the room is air-conditioned. Yup it still rises.
The dough should have doubled in about 45 -60 mins. Turn on your oven to 180C. Bake the buns for 20 mins. Add 10 mins more for buns which are stuck together. Test by sticking a toothpick into the centre to check for done-ness. It should come out clean. If not,bake for another 5 mins and check again.
What are you waiting for??? DIG IN!!!
Can you see the texture of the bread? Its fluffy and soft.
Cranberry bun. Flatten a ball of dough. put cranberries on the surface and roll it up.
Notes.
Instant yeast does not need to be activated ie mixed with sugar and liquid to froth.
It is not necessary to heat the milk but if you feel you ABSOLUTELY HAVE TO then have to then think back to baby bottle days. Yeast is a living organism too.
I added salt to the milk because I have one time too many poured the salt right on top of the yeast. Salt kills snails, it kills yeast too.
To preserve the freshness of the buns freeze them in a ziplock bag for another day and reheat in the microwave 10seconds at a time till warm.
