Halloumi brood. Bestanddele

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Jerome Johnston
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Halloumi brood Bestanddele 225g halloumi, blokkies om klein 50 g baby rocket blare, fyngekap 100g feta, gekrummel 190g bruismeel 25g botter, gesmelt 175ml melk 1 medium eier, liggies geklits

1 Halloumi brood Bestanddele 225g halloumi, blokkies om klein 50 g baby rocket blare, fyngekap 100g feta, gekrummel 190g bruismeel 25g botter, gesmelt 175ml melk 1 medium eier, liggies geklits swartpeper Voorverhit oond tot 190 * C Smeer twee mini brood pannetjies met botter, Verhit n swaar bodem pan en braai die halloumi blokkies tot mooi goudbruin Verwyder uit die pan en laat afkoel In n medium bak sif die meel en voeg n klomp gemaalde swartpeper by In n beker klits die botter, melk en eier Gooi die melk mengsel by die meel en roer net n paar keer om te meng. Moenie dat die paar klonte jou pla nie Vou in die halloumi, feta kaas en rocket blare in by die mengsel Verdeel die mengsel tussen die twee brood pannetjies Maal nog n klompie swartpeper bo-oor elkeen Bak vir ongeveer 30 minute of tot gaar en goudbruin Verwyder uit die oond en keer uit op n afkoelrak

Geniet warm Honey Buttermilk Bread 1 envelope yeast or 1 tablespoon fresh yeast 1 teaspoon sugar ¼ cup warm water pinch of ginger (helps activate the yeast) 2 cups warm buttermilk ⅓ cup honey ¼ cup

2 Geniet warm Honey Buttermilk Bread 1 envelope yeast or 1 tablespoon fresh yeast 1 teaspoon sugar ¼ cup warm water pinch of ginger (helps activate the yeast) 2 cups warm buttermilk ⅓ cup honey ¼ cup butter, melted and cooled so that it is warm to the touch but not hot. 1 teaspoon salt ¾ teaspoon baking soda 6 cups white bread flour Mix the ginger, sugar,yeast, and water and set aside for five minutes. Mix buttermilk, honey, salt, baking soda in with the yeast mixture. Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed. Mix in butter until it is totally incorporated into batter. Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.

Place in greased bowl, turn to grease the top, cover and allow to rise for 1½ hours. Punch down and form into two loaves. Place in greased loaf pans and grease tops.

3 Place in greased bowl, turn to grease the top, cover and allow to rise for 1½ hours. Punch down and form into two loaves. Place in greased loaf pans and grease tops. Cover, and allow to rise for 45 minutes. Preheat oven to 200C. Bake for 30 minutes, covering tops with foil if they brown too fast. Remove loaves from oven and brush with melted butter. Allow to cool in pans for 10 minutes. Turn out and cool completely on a rack. Cover the loaves if you want soft crust Easy Big Fat Yeast Rolls 1 cup warm water 1 pkg. active dry yeast 1/4 cup sugar 1 tsp. salt 3 Tbsp. softend butter (or non-dairy equivalent) 1 egg, beaten 3 1/2-4 cups flour How to Make It Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap

and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13 9 in. baking pan. Let rise again about 30 minutes.

4 and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13 9 in. baking pan. Let rise again about 30 minutes. Bake at 180 degrees Celsius for 20 minutes. Brush tops of rolls with butter (or equivalent). Roasted Potato Bread Straight talk: This loaf recipe from High Street on Market is the greatest sandwich bread a person could ever hope for. And you absolutely need a stand mixer to make it. Ingredients Servings: makes one 8½x4½ loaf Nonstick vegetable oil spray 1 teaspoon (3 g) active dry yeast ⅓ cup (80 g) potato flour 3½ cups (500 g) all-purpose flour, plus more

5 1 cup (180 g) buttermilk 2 tablespoons plus 1 tsp. (25 g) distilled white or apple cider vinegar 2 tablespoons (20 g) kosher salt 7 tablespoons (100 g) unsalted butter, room temperature, cut into 6 pieces Milk (for brushing) Preparation Lightly coat an 8½x4½ loaf pan with nonstick spray. Place ¾ cup (160 g) cold water in the bowl of a stand mixer; sprinkle with yeast and let sit until creamy, about 5 minutes. Meanwhile, whisk potato flour and 3½ cups (500 g) allpurpose flour in a medium bowl to remove lumps. Add flours and buttermilk to yeast mixture and mix on low speed with dough hook, increasing speed to medium as dough stiffens and comes together, about 5 minutes. Turn out dough onto a clean surface and knead until a smooth ball forms. Transfer to a large bowl and let sit 15 minutes to relax. Pull apart dough into several pieces and return to stand-mixer bowl. Add vinegar and salt and mix on low speed with dough hook until dough is smooth, stretchy, and no longer sticky, 5 8 minutes. With motor running, add butter 2 pieces at a time, scraping down sides of bowl as needed and mixing until incorporated before adding more, about 4 minutes between additions. Increase speed to medium and mix until dough starts to come away from sides of bowl and forms a ball, about 5 minutes longer. Transfer dough to a lightly floured bowl and cover with plastic wrap. Let sit at room temperature 30 minutes to relax. Turn out dough onto a lightly floured surface. Stretch

6 an edge up and over to the opposite side of dough. Repeat 3 times, working your way around dough. Flip dough over, return to bowl, and cover with plastic wrap. Chill until doubled in size, hours. Turn out dough onto a lightly floured surface and gently pat out larger air bubbles with floured hands. Fold sides of dough inward to make a 7 -long rectangle. Pat and tuck dough into a rough cylinder and place, seam side down, into prepared pan. (Make sure seam is dead center; it will help keep finished loaf from being lopsided and prevent it from splitting.) Let dough rise until outside edges have risen just above pan, 4 6 hours. Heat oven to 500. Brush dough with milk. Using a wooden skewer or toothpick, very gently prick loaf 8 10 times evenly across surface, popping any larger bubbles. Place pan in oven and reduce oven temperature to 425. Bake until bread is deep golden brown, minutes. Remove pan from oven, gently ease bread from pan and return to oven, placing directly on rack. Bake until sides are firm but not hard, minutes longer. Transfer bread to a wire rack and let cool completely before slicing (this may prove impossible, but try). DO AHEAD: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature Fried Burrata Caprese Sandwich with Balsamic

Drizzle Yield: Makes 2 Sandwiches Prep Time: 20 minutes Cook Time: 15 minutes Ingredients: 4 slices thick brioche 2 cups whole milk 1 1/3 cups all-purpose flour 4 eggs, whisked 1/2 cup

7 Drizzle Yield: Makes 2 Sandwiches Prep Time: 20 minutes Cook Time: 15 minutes Ingredients: 4 slices thick brioche 2 cups whole milk 1 1/3 cups all-purpose flour 4 eggs, whisked 1/2 cup burrata 3 tablespoons fresh basil, diced 2 cups grape tomatoes, sliced in half 1 shallot, minced 1 tablespoon olive oil Canola oil for frying Balsamic glaze, garnish salt and pepper to taste

Directions: Place milk, flour, and eggs into three separate shallow dishes. Next, take two slices of the brioche and place 1/4 cup of the burrata on each slice.

8 Directions: Place milk, flour, and eggs into three separate shallow dishes. Next, take two slices of the brioche and place 1/4 cup of the burrata on each slice. Top the burrata with one tablespoon fresh basil. Place the remaining brioche slice on top. Now, take one of the brioche sandwiches and dip it into the milk. Brioche will soak up a lot of the milk so be gentle. Next, dip the sandwich into the flour followed by the egg. Set aside and repeat process with remaining sandwich. Now, add the canola (about an inch to two inches) to the skillet and preheat to medium-high heat. Place the burrata sandwich gently into the skillet and fry on the first time for about three to five minutes. Flip, and then fry other side for about three to five minutes or until golden brown. Remove from skillet and repeat process with remaining sandwich. In a large bowl, combine grape tomatoes, olive oil, remaining basil, shallots, and s&p. To serve the sandwich, slice in half, place on plate, add grape tomato mixture next to the sandwich and drizzle the tops with balsamic drizzle. Serve immediately. Sunday Bread Ingredients

4&1/2 cups of strong bread flour or plain flour 10 grams of instant yeast 2 tablespoons of caster sugar 2 teaspoons of salt 1 egg 70 grams of melted butter 1 cup of lukewarm milk Sesame seeds and

9 4&1/2 cups of strong bread flour or plain flour 10 grams of instant yeast 2 tablespoons of caster sugar 2 teaspoons of salt 1 egg 70 grams of melted butter 1 cup of lukewarm milk Sesame seeds and poppy seeds for garnish and 1 egg to egg wash before baking. Method Mix together all ingredients until a soft dough is formed. Knead dough on a floured surface for 10 minutes. Place in a greased bowl and cover and allow to rise for 1&1/2 hours. Knock down dough after the first rise and shape small balls and place neatly in a round greased tin. cover and allow to rise again for 40 minutes. Next egg wash and sprinkle each ball with one poppy seed and other one with sesame seeds. Bake in a preheated oven at 200degc for minutes. Delicious. Pita bread

10 Ingredients 2 teaspoons active dry yeast ½ teaspoon sugar 35 grams whole-wheat flour (1/4 cup), preferably freshly milled 310 grams unbleached all-purposed flour (2 1/2 cups) 1 teaspoon kosher salt 2 tablespoons olive oil Preparation 1. Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes. 2. Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough. 3. Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.) 4. Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.

11 5. Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes. 6. Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.) 7. Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls. Some measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate. Tear n share garlic bread

1h (plus proving) Makes 35 pieces Ingredients 800 g strong bread flour, plus extra for dusting 1 x 7 g sachet of dried yeast 100 g stale breadcrumbs For the butter: 1 bulb of garlic 500 g unsalted

12 1h (plus proving) Makes 35 pieces Ingredients 800 g strong bread flour, plus extra for dusting 1 x 7 g sachet of dried yeast 100 g stale breadcrumbs For the butter: 1 bulb of garlic 500 g unsalted butter, (at room temperature) 1 lemon 1 bunch of fresh flat-leaf parsley, (30g) 1 level teaspoon cayenne pepper Method Everyone loves garlic bread, and as you d expect, this version totally over delivers. Soft, spongy and with the crunchiest backsides you ve ever seen, as well as being bombed with pungent garlic butter what s not to love? One of my

13 favourite ways to eat this is simply with a massive green salad for lunch, but of course the great thing about garlic bread is that it can be a side for many things chilli, pasta, soup, part of a picnic you name it. Put the flour, yeast and 1 teaspoon of sea salt into a large bowl and make a well in the middle. Gradually pour in 550ml of tepid water, continuously stirring and bringing in the flour from the outside as you go to form a rough dough. Transfer to a flour-dusted surface and knead for 10 minutes, or until smooth and springy. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size. Meanwhile, make the butter this is a big batch, to make good use of your time, and you can freeze the extra for rainy days. Use a garlic crusher to crush the garlic into the softened butter, finely grate over the zest of ½ a lemon, finely chop and add the parsley (stalks and all), the cayenne and a pinch of salt, then mix it all together. Remove one quarter to use in this recipe, then place the rest on a sheet of greaseproof paper, roll it up into a log and twist the ends like a Christmas cracker, then pop into the freezer. After 30 minutes, get the butter out and slice it up to pre-portion, then re-roll and return to the freezer, where it will keep very happily for up to 6 months. Spread one third of your soft butter portion all around the base and sides of a large metal tray (25cm x 35cm), then scatter in the breadcrumbs and shake around into an even layer so they stick to the butter. Divide up the dough into 35 pieces, then, one-by-one, roll each one into a ball and place in the tray in rows 5 balls across and 7 balls long is perfect. Bomb over another third of the soft butter, in and around the balls. Leave to prove for another 1 hour 30 minutes, or until doubled in size again. Preheat the oven to 190ºC/375ºF/gas 5. Sprinkle the balls with

14 a little salt, then bake on the bottom shelf of the oven for 30 minutes, or until lovely and golden. Bomb over that final third of your soft butter and spread it around to give the bread a beautiful shine. Whack the tray in the middle of the table or at the centre of your picnic for sharing, and let everyone tear off their own pieces. Acharuli Khachapuri (Cheese and Egg Bread) Ingredients 1 tsp. active dry yeast ¼ tsp. sugar 1 tbsp. olive oil, plus more for greasing 1 ¼ cups flour, plus more for dusting 1 tsp. kosher salt 2 ¼ cups shredded Muenster cheese (14 oz.) 1 cup crumbled feta cheese (6 oz.) 2 eggs

15 4 tbsp. unsalted butter, cubed Instructions 1. Combine yeast, sugar, and ⅔ cup water heated to 115 in a bowl; let stand until foamy, about 10 minutes. Add oil, flour, and salt; mix with a wooden spoon until a soft dough forms. Transfer to a lightly floured surface and knead until smooth and elastic, about 4 minutes. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 45 minutes. 2. Place a pizza stone on a rack in lower third of oven. Heat oven to 500 for 1 hour. Combine cheeses in a bowl; set aside. Punch down dough and divide in half. On a piece of lightly floured parchment paper, roll half of dough into a 10 circle about ⅛ thick. Spread a quarter of the cheese mixture over dough, leaving a ½ border. On one side of the circle, tightly roll dough about a third of the way toward the center. Repeat on the opposite end. There should be a 2-3 space between the two rolls. Pinch the open ends of the rolls together and twist to seal, making a boat shape; place another quarter of the cheese mixture in the middle; repeat with remaining dough and cheese. Transfer boats on paper to stone; bake until golden brown, minutes. Crack 1 egg into the center of each boat. Return to oven until egg white is slightly set, 3-4 minutes. Place 2 tbsp. butter on each bread; serve hot. Ciabatta Bread

16 This bread is very moist and loose, but only use as much additional flour as you need to be able to handle it without it sticking. Be sure to start your starter dough 8-12 hours ahead of when you want to make your bread. Ingredients Yeast Starter Dough: (Start 8-12 hours ahead the night before works perfectly) 1/2 tsp. active dry yeast 3/4 cup room temperature water 1 cup bread (or all-purpose) flour Ciabatta Dough: 1/2 tsp. active dry yeast 3/4 cup room temperature water Yeast Start Dough (from above) 2 cups bread (or all-purpose) flour 1 1/2 tsp. salt Instructions 1.For the Yeast Starter Dough: Combine all ingredients in a 1- quart (4-cup) bowl and stir well. Cover with plastic wrap and allow to sit at room temperature for 8-12 hours (overnight works perfectly). 2.For the Ciabatta Dough: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, stir the yeast in to the water. Add all of the Yeast Starter Dough and mix briefly. Add the flour and salt and mix to combine. Beat on medium-low for 3 minutes. Stop the mixer and let dough rest

17 for 10 minutes. Beat again on medium-low for 3 minutes. Stop again and let dough rest for 10 minutes. 3.Remove dough to a lightly oiled bowl large enough to hold double the amount of dough. Cover the bowl with plastic wrap and let the dough rest until it starts to puff up, about minutes. 4.Using a silicone bowl scraper or spatula, scrape the dough on to a well-floured work surface. Have a cup of flour handy to use. Sprinkle the top of the dough with some flour. Using your silicone bowl scraper, scoop up one edge of the dough and fold it over the top of the dough to reach the middle. Scoop up the opposite edge and scoop it up to cover the fold you just made. Add some more flour to your board and the top of the dough (just enough to control stickiness). Let dough rest for 15 minutes and then repeat this same folding. Let rest another 15 minutes. Flour board and top of dough and roughly shape in to an 18x18cm square. Using a sharp knife, cut your dough into two 10x18cm rectangles. Flour the top of the dough then cover with a tea towel and allow to rise until puffy, about 30 minutes. 5.Meanwhile, preheat oven to 475 F/230C and line a baking sheet with parchment paper (or grease well). When dough is risen, using a bench scraper or silicon spatula and your hand, gently lift the loaves to the prepared baking sheet, being careful not to deflate. 6.Bake in the preheated oven for minutes, or until deep golden brown. Transfer to a cooling rack to cool. Source: seasonsandsuppers.ca

Easy Breakfast Sandwich Pudding with Crispy Bacon

Easy Breakfast Sandwich Pudding with Crispy Bacon Yield: Serves 4 to 6 Prep Time: 10 minutes Cook Time: 25 minutes Ingredients: 5 slices bacon 4 English Muffins cut into cubes 3/4 cup whole milk 3/4 cup