Leklue Silicone Bread Maker White Baguette

 

Ingredients. 

400g White Bread Flour

1 tsp Salt

1 tsp Instant Yeast

1 tsp Sugar

1 tsp Olive Oil

250g 40 degrees C Water

 

Method.

Place all the dry ingredients into the bread maker and mix thoroughly. I use a silicone spatula for this as it works brilliantly. Bought cheaply from the Crazy Store.

Add the Olive Oil and Water and using the spatula combine until well mixed. Takes a few minutes.

Close the bread maker and cover either with cling film or I use a plastic shower cap, also from the Crazy Store and leave overnight or a minimum of 8 hours to prove, opening it up at least an hour before baking and shaping it into a baguette loaf shape using the spatula again and also cut a line into the top with a very sharp blade. I use a carpet cutter for this.

Place the closed bread maker in a 200 degree C oven and bake for 45 minutes. After 45 minutes take the loaf out of the bread maker and return it upside down into the oven for around 8 minutes for the bottom to crisp up. It should sound hollow when tapped on the bottom to determine when it is ready.

Allow to cool for 20 minutes on a wire rack.

Last Note. I have an expensive Lekue silicone bread maker and I have just seen some on Takealot's site for about a third of what I paid. There are also two of them included the deal.

Air Fryer Chicken or Pork Fajita's

Tacos Seasoning .

2 tsps chilli powder

 1 tsp paprika

1/2 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp pepper 

 

Cut 2 chicken breast or a 300g pork fillet into strips.

Cut 1 red or yellow pepper into strips 

Cut 1 onion into strips

Mix all together in a bowl with 1 Tbsp of Olive oil.

Add the Tacos seasoning and toss until all are well coated.

 

 Preheat your Airfryer to 180 degrees C and put the mixture in it and airfry for 16 minutes tossing it halfway. 

Serve in a wrap or flour tortilla with Guacamole and Yoghurt.

No Knead Seed Loaf

 

I have been experimenting with different recipes lately to come up with something both very easy and nice.

I adapted this recipe from a couple of different ones from a baker I follow on Youtube. My main motivation is to get a loaf that you start making the day before and end up with a nice freshly baked warm bread for breakfast.

Ingredients 

400g white bread flour

200g wholewheat flour

2tsp kitchen/kosher salt

1tsp instant yeast

1/4 cup brown sugar

1 cup mixed seeds

2Tbsp olive oil

420g/ml water

Method.

Mix the dry ingredients together in a large bowl.

Add the rest of the ingredients and mix well. I find that a silicone spatula works best for this.

Cover the bowl with cling film (I use a plastic shower cap) and leave overnight to prove or for a minimum of 8 hours.

Turn the dough into a greased loaf tin and place into a sealed plastic storage container on top of a warm wet tea towel.

Place the container into a sink of 40 degree C warm water with a weight on top and leave for +- 1 hour to rise again.

Place the loaf tin into a preheated 190 degree C oven and bake for around an hour or until the internal temperature reads 96 degrees C.

Take the loaf out the tin and put back into the oven for 10 to 15 minutes to crispen the crust up. 

Allow to cool a bit before slicing.

No Knead Oat Bread

 Ingredients

• 70g light brown sugar or dark brown sugar
• 480g Bread Flour
• 60g butter, softened or Olive Oil
  
• 120g Whole Wheat Flour
• 130g old-fashioned rolled oats
• 2 teaspoons (12g) salt
• 1 teaspoon instant yeast
• 450 water.
  

 

 

 

 

 

Instructions 

1.Place all the dry ingredients in a large bowl and mix well. Add the Olive oil or butter and water  and mix well.I find that a silicone spatula works very well for this. 

2. Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it will become bubbly and rise quite a bit, so be sure your bowl is large enough.

3. Grease either a round or oval cast iron pot with butter and place the dough into the pot, evening it out with your spoon or spatula. 

4. Garnish by sprinkling a handful of oats on top. If baking a round loaf, slash a hash mark pattern (#) on top.

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2. Place the pot into a cold oven. To keep the bread's bottom crust from burning, set the rack in the middle, not at or near the bottom. Set the oven temperature to 230C. Bake the bread for 1 hour, then remove the lid and continue to bake for another 5 to 10 minutes, until the bread is deep brown, and an instant-read thermometer inserted into the center registers about 96C

3. Remove the bread from the oven, turn out onto a rack, and cool before slicing.