Hi.. there are often requests here for bread recipes; for new and different recipes to make in a bread machine, and for handmade old favourites, Naan bread and Pita Bread and Panini, Filled Breads, Pizza dough, Hot Cross Buns, etc..etc.. Would you like to add your specialties to this thread? :-) I hope you like these recipes for some of my favourites... The first posts are for the only bread dough I make now, after trying many others - it's easy to make and I use this successfully for many recipes,

juliewn - 2007-01-19 19:57:00

From this recipe, I make a range of breads - from loaves baked in loaf pans, Vienna type loaves, rolls of many shapes and sizes - from baked in any size muffin pans to long plaited rolls, small or large buns of any shape, hamburger buns, etc.. I also use it for bases for Pizza; for Pita, for Panini's, for Naan, for loaves or rolls to fill and bake, or cook in an electric grill. Make the loaves flat, and brush the top with olive oil, sprinkle with sea salt and sliced olives or herbs for Foccacia.. Add olives, grated cheese, seeds, sundried tomatoes, sliced caramelised onions, etc., to the dough.. or decorate the top of loaves or rolls with these before baking.

juliewn - 2007-01-19 19:57:00

Add a little sugar and some spices and currants or other dried fruit to make fruit buns.. and add crosses for Hot Cross Buns.. You can ice them for Iced Buns, or make a larger style loaf and ice it and top with sprinkled coconut for a Sally Lunn. Roll it out and spread with a mix of melted butter with brown sugar, cinnamon and sultanas and roll it up, slice it to make spirals, and bake it to make Caramel Buns.. Ice that for Chelsea Buns.. the options are endless.. Hope you give them a try.. I'm looking forward to seeing lot's of favourite recipes added.. Cheers.. Julie.

juliewn - 2007-01-19 19:58:00

Bread dough: Place 2 cups flour (I use high grade), 2 tsp sugar, 1 tsp salt and 2 slightly rounded tablespoons of Surebake yeast in a bowl. Stir together. Add 2 cups tepid (hand temperature) water and whisk till smooth - it's a thickish batter. Leave to stand covered for a few minutes. Add around 4 cups more of flour, using a wooden spoon at first to stir it in, then your hands to begin the kneading process, as you add enough flour to form a firm and not sticky dough. Keep kneading until the dough bounces back after you push a fingertip lightly into it to form a hollow.

juliewn - 2007-01-19 19:58:00

Turn the dough so the smooth side is uppermost, and place it back in the bowl. Cover with a clean tea towel, and stand in a warmish place for about 15 minutes. You can use a hot water cupboard, the top of a stove where the oven is going, or a bed or cabinet etc that has sun shining on it. Keep pets away!!! During that standing time, the dough will rise. Use your hand to push it down, then knead lightly, and place the dough on a lightly floured surface, and roll or press out into a flattish oval or square. I make this about 2-3cm thick.

juliewn - 2007-01-19 19:59:00

Shape as you want for bread or rolls -
suggestions follow. Place in pans or on trays, and cover, and leave to rise till double in size (except for Pizza, or for Pita or Naan bread - see below for these). Bake at 230°C till golden brown and the loaf or rolls sound hollow when tapped. Remove from the oven. Cool uncovered for a crisper crust. Cool covered for a softer crust. Brush with warm water and cool uncovered for a chewier finish.. Enjoy..

juliewn - 2007-01-19 19:59:00

Variations: Replace 1 to 1 1/2 cups flour with wholemeal, rye, mixed grain flour, etc.. or with cornmeal, rye meal, etc.. Make as above.

juliewn - 2007-01-19 20:00:00

Rolls: Cut into the size pieces you want for rolls, and knead each piece lightly, turning the edges under to form smooth edges. Make whatever shape and size you want.. Place on a greased or baking paper lined baking tray that is slightly warm. Or place the balls of dough into lightly sprayed muffin pans, small pie dishes or other tins/containers.. Continue shaping the rolls - you'll get about 2 standard size (not the sometimes smaller size trays some modern ovens have) oven trays of rolls.

juliewn - 2007-01-19 20:00:00

Leave covered until doubled in size. This is the part that will mainly determine the lightness of the finished rolls.. don't try to rush the rising of them. It will take around an hour to an hour and a half. When almost risen, preheat your oven to 230°C. Bake the rolls until they sound hollow when tapped and they're golden brown. Remove from the oven. If you want crustier rolls - cool uncovered, if you want a softer roll, cool covered. For a chewier roll, brush the tops lightly with warm water and cover with a teatowel. Then try and stay away from them as they're delicious!

juliewn - 2007-01-19 20:00:00

Loaves: You can use this same recipe and bake them as loaves in loaf tins - or as loaves set out on baking paper lined or greased trays. Or make as large flat breads on a tray, with or without being brushed with olive oil and sprinkled with coarse salt, herbs, sliced olives, seeds, sundried tomatoes, etc..etc.. Rise and and bake at 230°C till golden and they sound hollow when tapped.

juliewn - 2007-01-19 20:01:00

Variations: Shape the loaves, rolls, etc.. and top with grated cheese, seeds, sliced sundried tomatoes, sliced olives, grated cheese, crushed herbs, etc,. etc., - or add any of these ingredients to the dough when it's a batter before adding the extra flour and kneading. Bake in the same manner as above.

juliewn - 2007-01-19 20:01:00

Pizza: Use some dough to roll out for pizza bases - no need to rise for these.. roll out to the size you want and top with your your favourite toppings. Bake straight away at 230°C .. individual pizza's are great, where everyone places their own toppings on..

juliewn - 2007-01-19 20:02:00

Naan or Pita bread:

Use the above dough recipe.. or replacing one to one and a half cups of flour with wholemeal is even nicer. Once you've left the dough to rise for 15 minutes, press the dough down with your hand, then press it out to about 3-4 cm thick on a floured surface. Keep this covered as you prepare the shapes. Roll small - about egg size - pieces of dough into a thin circle - 3-4mm thick - a few at a time. Keep them - and the dough - under a teatowel to avoid them drying out.

juliewn - 2007-01-19 20:02:00

Naan Bread: My favourite way is to use a wok or frying pan on a hot element - I use one of the little gas "suitcase" stoves and make them outside while my Partner is bbqing other goodies. I place a very small amount of oil on a paper towel.. rub it quickly over the surface of the hot pan.

Add a circle of dough and place the lid on. After about 30-40 seconds, turn the bread, and continue cooking a very short time till it feels just firm. Onto a rack, cover with a tea-towel.. and try to stop eating them!!! They're delicious..

juliewn - 2007-01-19 20:02:00

Cheese Naan, Garlic Naan, or Herb Naan - or a mixture of any of these.. add grated cheese, or crushed or finely sliced garlic or crushed fresh or dried herbs to the batter before adding the extra flour and kneading. Continue as above.. The recipe can be easily halved too.. make some rolls or loaves with the rest of the dough.

juliewn - 2007-01-19 20:03:00

Pita Bread: Bake the circles in the oven - 230°C for just a few minutes till they puff up.. keep an eye on them as it's faster than you might expect.

juliewn - 2007-01-19 20:03:00

Panini: Use the same recipe I've posted above - after kneading and standing the dough for 15 minutes, I shape some dough (about 1 1/2 cups full) into an oval, roll it flat, and place on a baking paper lined baking tray. Once the tray is full - a usual size tray will take about 4 - cover the tray with a clean cloth and leave in a warm place till doubled in size. Bake at 230°C till the bread is golden brown and it sounds hollow when tapped.. and try to stop enjoying them... :-}

juliewn - 2007-01-19 20:04:00

Filled bread for baking or grilling: Another goody I've made which is very tasty.. Make the dough and leave for the 15 minutes. Cut it into pieces - about the size of 3 eggs. (You can wrap each piece individually in plastic wrap and freeze. When needed, thaw - still covered - at room temp and continue..). Keep the dough and the pieces covered while you work with one piece at a time. Knead one piece of dough a little till smooth, then roll out into an oval or square about .5cm thick.

juliewn - 2007-01-19 20:04:00

Heat an electric grill, or your oven to 230°C. On one half of the rolled out dough, place your choice of a mix of grated cheese, sliced tomato, any cooked meat or chicken, finely sliced onion, baked beans, canned spaghetti, cream style sweetcorn. bacon, ham, pineapple, gherkins, left over savoury mince or spaghetti bolognese mince sauce, etc..

juliewn - 2007-01-19 20:04:00

Brush water around the edges of the rolled out dough, and fold the other half over the filling. Use a fork to press the edges together very well. No need for leaving to rise.. Place on a baking paper lined tray in your oven, or in your electric grill set on a level so it doesn't squash the fillings out. Bake or grill till golden brown and the dough is cooked.. This tastes wonderful, and each person can add fillings of their own choice.. we sometimes make these as a fun dinner, and serve it with a salad or raw veges. Yum!

juliewn - 2007-01-19 20:05:00

Fruit Buns/Breads: Add a little sugar and some spices - cinnamon, mixed spice, nutmet, etc.. and about a cup of currants or other dried fruit, to the batter at the beginning..

Shape into rolls about the size of 2 eggs and place on a baking paper lined or greased baking tray. Leave covered in a warm place to double in size. Bake at 230°C till golden and they sound hollow when tapped.

juliewn - 2007-01-19 20:05:00

Alternatives: For Hot Cross Buns: I like to use left over almond icing from Christmas cakes - freeze till Easter.. When making Hot Cross Buns, thaw at room temp. Slice into thin sticks about 4-5cm long. When the buns are only just beginning to brown, remove the tray from the oven. Quickly place two sticks of almond icing on top of each bun to form a cross, and place the tray back in the oven to finish cooking the buns. The icing was caramelise and give a lovely sweet topping.. delicious..

juliewn - 2007-01-19 20:06:00

Sally Lunn, or a large round or oval fruit loaf. Shape as desired and place on a baking paper lined or greased tray... cover and leave till doubled in size. Bake as above. Ice if liked - pale pink or white icing looks good - or drizzle icing in a thin stream in a pattern over the top. . You canadd lot's of coconut to the icing before spreading it too, and top with coconut.

juliewn - 2007-01-19 20:06:00

Caramel Buns / Chelsea Buns: Melt 50gms butter with 2 tsp cinnamon and 2 tsp mixed spice. Add 1 cup brown sugar and 1 cup currants, sultanas or your choice of dried fruit. Roll 1/2 the dough out in a rectangle shape till about 1 cm thick. Spread with the mix. Wet the far edge of the rectangle and roll the dough up from the side nearest you. Seal the edges together. Cut into scrolls, place on a baking paper lined or greased tray and rise till doubled. Bake as above - ice if liked.

juliewn - 2007-01-19 20:07:00

Fresh Fruit Breads: Roll the dough out and spread with sliced apples, peaches, apricots, plums etc. Sprinkle with sugar to taste, and spices if liked. Roll up and bake in a long roll, or cut into spirals and bake like this.

juliewn - 2007-01-19 20:07:00

Last one! ps.. Please ask if I can help with any of the above.. Happy Baking.. Cheers.. Julie

juliewn - 2007-01-19 20:08:00

bumping ..

juliewn - 2007-01-19 23:56:00

This message was deleted.

taurushat - 2007-01-20 00:08:00

thank you juliewn for this thread I'll have to copy and paste it. Cheers taurushat for the naan bread as well :o)

lil_nightmare - 2007-01-20 00:26:00

You're most welcome.. Thanks Taurushat.. I'll be trying your recipe.. yum!

juliewn - 2007-01-20 15:18:00

Bumping for Taruawai.. :-)

juliewn - 2007-01-23 23:20:00

Thanks Julie for taking the time to share and I will definately be giving some of these a go.

lbell - 2007-01-23 23:37:00

You're most welcome lbell.. hope you like them..

juliewn - 2007-01-24 12:45:00

This message was deleted.

melissarosenz - 2007-01-24 12:58:00

Thanks Melissa.. I hope lot's more recipes will be added for other yeasty goodies.. yum!

juliewn - 2007-01-24 22:43:00

Julie Thanks for putting the effort into this thread. I saw you mention in another thread about making a molenburg like loaf Can you give me portions off the wheats and flour etc you use for that. Love it.

carterne - 2007-01-25 06:53:00

Hi Erica.. hope you're well.. :-) I hope the thread is of help, and that lot's more recipes will be added.. I used third of a cup each of the cornmeal, kibbled wheat and wholemeal.. totalling one cup, to replace one cup of flour. I used white flour for the rest of the flour quantity needed. I had a bread maker, used it for a while then sold it. Purchased another a few years later and eventually did the same - I like making the handmade bread better :-).. Have a lovely day.. Julie

juliewn - 2007-01-25 07:58:00

bumping for Taruawai.. :-)

juliewn - 2007-01-26 23:12:00

I made Ham Mayo and cheese twirls today and they are perfect. Here is the recipe: 3 teaspoons yeast, 3 cups flour, 1 tblspn sugar, 2 tablspn milk powder, 1 teaspoon salt, 2 tablespoons olive oil, 300ml warm water. Dough function on the bread maker. I them rolled it out into a large rectangle about 1cm thick. Spread a tablespoon of Mayo on top and chopped ham and grated cheese. Roll it up. and then slice it into twirls mine were about 1 inch thick. Place them on a greased tray and add a little extra grated cheese on top of each twirl. Bake 190% for 30 minutes. This is a huge hit with the kids and so easy to make.

lbell - 2007-01-27 13:14:00

Just amazing! This thread that is! Thanks Juliewn - and I trust it will never die!

wron - 2007-01-27 16:14:00

Thanks Bruce.. hope it's of help.. :-) Hi lbell.. that sounds great.. :-)I have a feeling it would be good too with pesto spread over the dough, then some grated cheese.. before rolling up.. You've inspired me to head into the kitchen and make your recipe.. thanks.. and .... yum!..

juliewn - 2007-01-27 16:33:00

Sourdough starter recipe This is the original sourdough, made with rye. All it is is flour and water, mixed and left to attract
bacteria and wild yeasts. It is best to use freshly milled whole grains as the outside of the grain
will have lots of micro organisms attached. Mix 3 tablespoons rye flour with a little water (best is
boiled water, use lukewarm) in a screwtop jar. Stir well - it should look like a medium thick
pancake batter. Put lid on loosely or use cheesecloth to cover (to keep little flies out) and keep in
a warm place. Temperature is quite important. It should be warm but not too hot. About 20-25°C
is good. Temperatures over 40°C will kill all yeasts that you are going to attract!! Keep this batter
stirred with a very clean fork or spoon approx. every 12hours. Then keep it quiet, nice and warm
again.

uli - 2007-01-27 18:52:00

Feeding the starter Once every day (after the 2nd day) add a couple of spoonsfuls of flour and a little more water in
addition to just stirring it and mix in thoroughly. Repeat the mixing and feeding for about 5 days
by which time you should have a bubbly slightly sour smelling dough. In this starting phase the
dough can smell overpowering like vinegar or very yeasty or even like all sorts of other things.
As long as it is not an unpleasant rotten smell all is fine. The yeasts and sour bacteria are still
trying to find a nice symbiosis and it will level out in the end and form a stable culture.

uli - 2007-01-27 18:53:00

You can often read in "how-to" books You can often read in "how-to" books that you should add yeast, caraway seeds, potato water or
other things. I don't think all that is necessary, and it can even be detrimental as these extras will
bring their own bacteria and stuff to the game and these may overpower the delicate sourdough
that is starting to emerge. So I have always just used water and flour with excellent results.

If everything goes fine you will have a nice starter at the end of the week. If something went
wrong you will have a messy sludge to bury in the garden. If the dough has strange smells like
rotten food, has mold"hairs" on top or turns into punky colours (red, black, blue or green) then
you know that some foreign bacteria or mold spores have taken over and its time to get rid of the
experiment. Jar and other tools need to be cleaned thoroughly with very hot water. And you
better start again with fresh clean equipment.

uli - 2007-01-27 18:54:00

Once somebody made the starter I will continue with recipes. Don't want to clog up the thread with useless recipes :)

uli - 2007-01-27 18:58:00

Made the Ham, mayo and cheese twirls for tea tonight, very yummy but only took just over 20m to cook. next time will include some sun dried tomato. Thanks for recipe - bread maker certainly makes it effortless. Hardest part cleaning the oven tray afterwards - should have used baking paper or the non stick BBQ sheet.

wron - 2007-01-27 21:50:00

Thanks for those posts Uli.. yum! Would you post the recipes for us all please.. would be great.. and.. Caroline66 is looking for a Rye Sourdough recipe..

juliewn - 2007-01-27 21:56:00

I have a question for you knowledgable breadmakers When you glaze does it take away the dry flour on the outside of the rolls? and what do you glaze with? I made some rolls and my son said Mum you put to much flour in it didn't cook on the outside.. hehe...

lbell - 2007-01-27 23:34:00

Yep will post the beginners recipes first But you will need to make the starter first. And that will take till middle of next week. So I will start posting the recipes in the next couple of days as I have time.

uli - 2007-01-28 09:42:00

I decided to glaze with a little Olive Oil and it looks good so far.

lbell - 2007-01-28 13:30:00