Pretzels

Warning – you won’t be able to stop at one. Hubby says they are way too good to be called pretzels. Soft, chewy, sweet and salty. Yes, they will make you thirsty, but they wouldn’t be pretzels if they didn’t. This is an easy recipe, using pantry staples. Don’t be deterred by having to wait for the dough to rise; you only need to do it once, unlike in most yeast-based recipes.

Pretzels
Recipe adapted from Auntie Anne’s Pretzels, by Yammie’s Noshery

Ingredients

2 cups skim milk
1 1/2 tablespoons active dry yeast
6 tablespoons brown sugar 
60g butter, melted 
5 cups all-purpose flour
2 teaspoons salt

1/3 cup baking soda
3 cups warm water
coarse salt

100g butter, melted in a shallow dish

Directions

Warm milk on stove or in microwave until lukewarm.

In the bowl of a stand mixer, combine yeast and warm milk, stir then let sit for three minutes.

Add melted butter, sugar and salt to milk mixture. Using a dough hook on low speed, add flour, one cup at a time. Let the mixer knead the dough for 10 minutes.

Place dough in a greased bowl and cover with a tea towel until dough has doubled in size. (Approximately one hour).

Preheat oven to 200 degrees Celsius.

Shape pieces of dough into pretzel knots, long straight pieces or small bite-sized buns.

Combine water and baking powder in a medium bowl. Dip shaped pieces of dough in baking powder mixture.

Place on lined baking tray, sprinkle with coarse salt and then bake for 7 to 11 minutes.

Dip freshly baked pretzels in melted butter, serve.

Published in: on May 2, 2012 at 10:20 am  Leave a Comment  
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Hot Cross Buns

Eat these when freshly baked, that’s when they are best. Warm with butter of course.

Hot Cross Buns
Recipe from Gourmet Traveller
Serves  16

Ingredients

Buns

750 gm (5 cups) plain flour, sifted
55 gm (¼ cup)  caster sugar
2 tsp (14 gm)  dried yeast
1 tsp  allspice
½ tsp  cinnamon
250 gm (1½ cups)  sultanas
100 gm candied orange peel, coarsely chopped
1 orange, finely grated rind only
300 ml  milk
100 gm unsalted butter, coarsely chopped
1 egg

Glaze

55 gm (¼ cup) caster sugar
¼ tsp mixed spice

Directions

1. Combine 700 gm flour, sugar, yeast, spices, sultanas, orange peel and rind and 1 tsp sea salt in a bowl. Gently warm milk and butter over a low heat until butter melts and mixture is tepid. Add egg to milk mixture and whisk. Make a well in the centre of flour mixture, add milk mixture and stir. Turn dough onto a floured surface and knead for 10 minutes or until smooth. Place dough in a lightly oiled bowl, cover with plastic wrap and stand in a warm place for 40 minutes or until doubled in size. Knock back dough and cut into 16 equal pieces. Knead each piece into a ball, place in a lightly greased 22cm-square cake pan, cover with a damp tea towel and stand in a warm place for 40 minutes or until doubled in size.

2. Preheat oven to 220C. Combine remaining flour and ¼ cup water and stir to a smooth paste. Spoon into a piping bag fitted with a fine nozzle. Pipe lines down each row to form crosses. Bake for 10 minutes, then reduce temperature to 200C and bake for another 10 minutes or until golden. (They’re ready when they sound hollow when tapped).

3. For glaze, combine ingredients with ¼ cup water in a saucepan over medium heat, stirring until sugar dissolves. Bring  to the boil, reduce heat and simmer for 1-2 minutes. Brush glaze over hot buns, then transfer to a wire rack to cool.

Published in: on April 8, 2012 at 2:58 pm  Comments (1)  
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Cornbread

 

Cornbread
Recipe from Qaker Cornmeal packet

1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 whole egg, beaten

Directions:

  1. Preheat oven to 400F; grease an 8 or 9 inch pan.
  2. Combine dry ingredients and stir in wet ingredients, mixing just until moistened.
  3. Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Published in: on August 7, 2011 at 11:02 pm  Comments (1)  
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Fuss-free Scones

Fuss-free Scones
From: Australian Women’s Weekly magazine August 2007

2 1/2 cups self-raising flour
1 tablespoon caster sugar
1/4 teaspoon salt
30g butter
3/4 cup (180ml) milk
1/2 cup (125ml) water, approximately

Preheat oven to very hot (250 degrees Celsius or 230 degrees Celsius fan-forced). Grease a deep  19cm square cake pan.

Sift flour, sugar and salt into a large bowl; rub in butter with fingertips. Add milk and almost all of the water. Using a knife, “cut” the milk and water through the flour mixture to form a soft, sticky dough. Add remaining water only if needed for correct consistency.

Turn dough onto a lightly floured surface; knead quickly and lightly until smooth.

Use hand to press dough out evenly to 2cm thickness.

Dip a 4.5cm cutter into flour, cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in prepared pan. Gently knead scraps of dough together and repeat pressing and cutting out of dough. Place rounds in prepared pan; brush tops with a little extra milk.

Bake scones in a very hot oven for about 15 minutes.

Published in: on July 17, 2011 at 9:53 pm  Leave a Comment  
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Homemade Pizza and Chocolate Mousse

The Kitchenaid is getting used at every opportunity in Katie’s kitchen this week. Saturday night hubby and I made pizza and let the Kitchenaid do her stuff with the dough. Success!

For dessert I made chocolate mousse, something I hadn’t made before. More success!

Basic Pizza Dough
Donna Hay

1 teaspoon dry yeast
pinch  sugar
2/3 cup  lukewarm water
2 cups plain (all-purpose) flour
pinch teaspoon fine salt
1 tablespoon olive oil

Combine the yeast, sugar and water in a bowl. Set aside in a warm place for 10 minutes or until bubbles appear. Place the flour, oil and salt in a bowl and make a well in the centre. Add the yeast mixture and stir until it comes together. Knead until dough is soft and elastic. Place dough in oiled bowl, cover, set in warm place to rise until doubled in size.

Chocolate Mousse
Donna Hay

200g dark chocolate, chopped
75g butter, chopped
4 eggs, separated
1 cup single or pouring cream
2 tablespoons icing sugar

Place the chocolate and butter in a saucepan over low heat and stir until melted and smooth.
Pour mixture into a bowl and add the egg yolks, one at a time, beating until well combined. Set aside.
Place the cream in a bowl and whip until soft peaks form. Set aside.
Place the eggs white in a bowl and whisk until soft peaks form. Sift over icing sugar and whisk until mixture is thick and glossy.
Gently fold the cream through the chocolate mixture, the fold the egg whites through.
Spoon into bowls and refrigerate for at least 3 hours.

Serves 6-8

Published in: on June 6, 2011 at 10:43 am  Leave a Comment  
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Hot Cross Buns 3

Happy Easter to all those who celebrate. Any holiday that involves Cadbury chocolate and hot cross buns is ok with me. Hubby is working on his own project today, chocolate ice cream. Yours truly will be the official taste tester.

Buns by Katie, Tupperware plate and tablecloth by Nanna.

Hot Cross Buns 1
Hot Cross Buns 2

Published in: on April 24, 2011 at 3:45 pm  Leave a Comment  
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Cinnamon Buns

The new oven arrived last week so I baked some buns yesterday. After making your own you’ll never want store-bought cinnamon buns again.  Click here for recipe.

Published in: on April 10, 2011 at 9:58 am  Comments (3)  
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