All posts tagged: homemade bread

Irish Soda Bread, a multi-grain country bread

I grew up in Ireland and this ‘Irish Soda Bread’ is one of my (top 5) favorite breads amongst many of my bread families. Being a long time (bread) baker, the strong aroma of the (wild) multi-grains had been quite difficult to achieve among the flour, multi-grains available in Tokyo but this recipe had an astounding result, my personal view though. I have recipes with a multi-blend of flour and multi-grains but never close to what I remember as the true taste of ‘Irish Soda Bread’. This recipe was inspired by one of my reader’s recipe whom often visits my site. Tasty East – Tasty recipe from chef Ronit Penso’s kitchen posted a ‘multi-grain soda bread’ recipe and I closely followed the recipe replacing it items available in my baking kitchen. Thanks to her recipe, I think I’ve come to a recipe and taste which recalls my days in Cork, Ireland; the days of youth and the fresh country Irish bread, attainable anywhere in Ireland but only in Ireland. Irish Soda Bread Ingredients: 1 cup …

Pumpkin Twist Loaf & Apple Roll Bread

Making simple bread loafs are not quite easy when pursued perfection but ‘pre-made sheets‘ integrated into a basic bread loaf can be a quite fun and rather impressive. These ‘pre-made sheets’ can be made with many other ingredients, although my all time favorite tends to be the ‘pumpkin sheet’. Looking back at my baking archive, I’ve made this loaf with my nieces as a baking lesson, goes back already 3 years from now. Click the link to see my adoring nieces having lots of ‘baking fun’. RECIPE link to : Pumpkin Twist Loaf Pumpkin Twist Loaf Bread Recipe –  Bread Flour (100%) 175g Cake Flour (100%) 175g Salt (1.6%) 5.6g Sugar (10%) 35g Dry Yeast (0.85%) 3g Unsalted Butter (5.7%) 49g – mix in with the dough Cream (8%) 28g Egg Yolk (6%) 21g Milk (56%) 196g Pumpkin Sheet <Pumpkin Sheet> Recipe –  Cake Flour 10g Mashed Pumpkin 120g Corn Starch 5g Sugar 30g Milk    1 Tbsp Rum 1 Tsp Cinnamon Powder 1/4 Tsp Unsalted Butter 5g < Pumpkin Sheet > Mix the flour, pumpkin, …

Bread series – Baguette Bread Dough | バゲット生地のパン

The French “baguette dough” is most likely the challenging bread doughs but once mastered, I considered it to be most practical. The dough marries well with a lot of variable ingredients – fruit, nuts, seeds, cheese and many more which adds a different flavor to the breakfast or dinner table   我が家で一番よく作られるのが「バゲット」生地。 捏ね上げる作業も力ずくでなく、オーバーナイト冷蔵発酵、生地は冷たいまま成形、最終発酵も他のパンに比べると短時間。「バゲット」生地の製法の手順になれると作りやすい生地であることは間違いなしです。 バゲット生地はドライフルーツ、ナッツ、シード、チーズ、などなど、、、いろいろな食材を美味しく包み込んでくれる生地です。バゲットだけでも小麦の深い味わいがしますがいろいろなものを織り込んで作っておくて朝食、食卓が華やかになるパンで重宝するパン生地です。         Apricot and Cream Cheese Batard | 杏とクリームチーズのバタール *ドライフルーツはヨーグルトつけておくと柔らかくパンに織り込んだ時もパン生地の水分を取らずに織りこめます *Dry fruits (Apricot) soaked in yoghurt overnight will soften the fruit, well suitable for integration within the dough.         Baguette Recipe  準薄力粉|Bread Flour (100%) 750g  塩|Salt (2.1%) 15.75g  ドライイースト|Dry Yeast (0.4%) 2.8g  モルトパウダー|Malt Powder (0.6%) 1.5g  水|Water (71%) 532.5g  バゲット レシピ  準薄力粉・・(100%)・・・・750g 塩・・・・・・(2.1%)・・・15.75g ドライイースト・・(0.4%)・・・・2.8g モルトパウダー・・(0.6%)・・・・1.5g 水・・・・・・・・(56%)・・・・420g  コントレックス水・(14%)・・・・105g QUICK BAKING SUMMARY <MIX | ミキシング> Mix – 15~20min rest – Fold – 15~20min rest – Fold  <1st PROOF | 発酵> Overnight Or <1st PROOF | 発酵> 4~6C for approx. 10~24 hours Or 1 hour @ 28C / 82F <SHAPING | 分割・成形> Baguette 280g Batard 350g Long Baguette 350g <BENCH TIME | ベンチタイム> 15~20 minutes <FINAL PROOF | 最終発酵> …

Banana Chocolate Ganache Pastry |チョコレート・バナナ ペーストリー

Hi, there ! with a bit of shyness from my absence of blogging. It’s the first blog of 2017….. (already it’s February) Not to worry that I’ve been keeping well…. no excuses….just gone really lazy on blogging. I’ve started to redesign my blog to encourage myself to blog more.

Homemade Breakfast Breads | 自家製ブレークファーストブレッド

Spring brings back a lot of rain to prepare the plants for the coming new season. It is also gives me some inspiration, especially ‘time’ on  a rainy day to bake an assortment of breads which I keep stored in the freezer, variety of breakfast breads for each morning enjoyment.

Homemade Cragel (Crogel?) |クロワッサンとベーグルの1/2 クレーゲル

As one of my readers has requested my homemade version of the cragel (crogel?), in all due respect to the original creators of the cragel, I will put up the recipe for bread/donut and croissant lovers. Cragel is a half and half mixture of croissant, danish and bagel.  It is hard to describe but surely a one of kind – a hybrid bread, quite challenging to make but the result is enormous for break makers. My original recipe is a recipe combination of my croissant, danish and bagel so I hope I am not offending the originators. My version is yet a working progress ..but it works for me.  If some may prefer a more buttery texture…..there is yet room for modification to your own liking. If anyone tries our this recipe, leave me a comment in return or better suggestions if any. 去年数回作った『クレーゲル』(クローゲル?)』。 ニューヨークで発祥し、一躍有名になりましたがなかなかレシピが見つからず自己流。海外の読者、数人から是非レシピをアップしてほしいという要請が届き、、えぇぇ、、いいのかなぁ〜 自己流だけど、、と思いながらの投稿です。まだまだ改造中のレシピです。 いざ作ってみるとなかなか、パン制作としては快く手間がかかる『クレーゲル』(クローゲル?)』ですが、もし作った方がいたら是非コメントを頂けると嬉しいです。   In the works… Cragel (Crogel?) Recipe – < DANISH PASTRY > Bread Flour (70%) 210g Cake Flour (30%) 90g Salt (1.5%) 4.5g Sugar (10%) 30g Dry Yeast (2%) …