Archive for the ‘Breakfast’ Category


Yeasted Bagels

July 25, 2010

Another recipe from Crust and Crumb against using the poolish style pre-ferment.

Funnily enough this was the recipe I wanted to make that created all of the poolish in the first place. The Husband finally developed an appreciation for the wonderfulness of a good bagel whilst we were overseas. On two occasions he had bagels (I know that’s not a lot in a 6 week period) but both times they satisfied amazing hunger needs. First time around was just a plain bagel, with nothing on it. Which may not sound all together appealing but after a bout of food poisoning and nearly 2 days of not eating, this was the very first thing he ate. He was ravenous by that stage and he was able to keep it down. Tick one for bagels! The second time around we were in transit on our way home, we hit Heathrow with a little bit of time to get some food into our systems (we’d been offered egg sandwiches in flight…so never going to happen for him!. We arrived seeing TGI Fridays, think score! Only to be disappointed with the line, with little else on offer, we headed to the shortest line. The bagel place! Now you wouldn’t hold much hope in these sorts of establishments really but, as “luck” would have it, it was nearly 8 hours since our last meal, so again he was ravenous. He howed down 1 bagel, slathered with cream cheese and salmon, enjoyed it immensely and was still hungry so dived on another, bacon and chicken this time around. Oh how he enjoyed them. So two very positive wonderful food memories associated with bagels!

So since I’ve returned I have been purchasing bagels in store, making variations on the above, plus others. But I always knew in the back of my mind that I would have to give cooking them a go. Then this book entered my life, and all of its wonderful-ness just called out to have everything inside it made. So slowly but surely I began that challenge. With immense joy as you may have already figured out!

I enjoyed making these bagels a lot. I love the poaching step, and I will be doing this again, and next time around I think I’ll be trying some poppy seed, or perhaps flavoured dough. And, maybe just maybe, using the entire batch of poolish just for them! This time around they just got speckled with some almond meal I used because I didn’t have cornmeal!

I did poach one a touch too long as I was distracted reading the commentaries (for the next recipe I’ll write about) which are so very important in this book. Which resulted in this one bagel being a touch more…..chewy then the rest of them. But, still tasty, and I am yet to really find anything truly wrong with his formulas! It is a very dry dough, that uses lukewarm water to ensure no little specks of yeast speckle the surface of your finished product and its very important you follow this, because part of a good bagel is its looks! I also really liked his method of forming the bagel, instead of rope-and-loop he suggests shoving your thumb through the centre of a ball of dough, and it works well, its quick and is a lot gentler on the dough. One important thing to remember is that when poaching your dough, if they do not float to the surface within 15 seconds of dropping them in, they have not been proofed enough and when baked in the oven the hole will close up.

Yeasted Bagels

Makes 6 – 14 bagels depending on the size you make

1 cup poolish
½ t instant yeast
½ cup lukewarm water
3.5 cups unbleached bread flour
2t salt
1 ½ T honey or malt syrup

Meausre out the sponge and let it sit at room temperature for an hour before using it. Stir the yeast into the water to dissolve and let it sit for 3 minutes. combine the sponge, flour, salt and honey in the bowl of KitchenAid with a dough hook, add the water-yeast mixture.
Mix for 1 minute on a low speed and then for 10 minutes on medium speed – watching to make sure the machine is not struggling (you can of course knead by hand) when done the dough will be dense and fairly dry to the touch, and pass the windowpane test.
Immediately cut the dough into 6-14 pieces depending on the size you want. Roll the pieces into balls. Cover them with plastic wrap or a clean towel and rest for 5 minutes. Line a baking tray with parchment paper and dust it lightly with cornmeal.
To form the bagels, poke a hole in the centre of one piece of the dough with your thumb. Keeping your thumb in the centre, work your dough around, expanding the hole and making an even circle. Put your other thumb in the hole too and gently expand the hole to about 1 inch. If the dough resists or tears let it rest for a few more minutes.
Place the shaped pieces about 2 inches apart on the pan. Enclose the pan in a plastic bag and let the dough rest for 1.5 hours, until it increases about 25% – test the dough if you want, by drpping it in a pan of cold water. If it doesn’t float let it rest a bit longer and then try again.
Make sure the bag is closed and put in the fridge for at least 6 hours, if not over night.
Position an oven rack in the middle of the oven. Preheat the oven to 240C lightly grease a baking tray and line with parchment and sprinkle with cornmeal and then mist with spray. Remove the shaped dough from the fridge at least half an hour before you plan to bake them.
Fill a large pot of water with at least 4 inches of water and bring to a boil, then reduce heat so the water is simmering.
Working in batches, gently drop the dough in water. After 1 minute flip the bagels over with a slotted spoon and poach them on the other side for another 1 minute.
Remove the bagels with a slotted spoon, allowing the water to drip into the pot. Place them 2 inches apart on the tray. It is here you would sprinkle with seeds or toppings if you want.
Bake the bagels for 10-12 minutes, till lightly browned. Checking halfway through and rotating the pan front to back.
Transfer the bagels to a rack at allow to cool for at least 30 minutes before eating. To freeze bagels, allow to cool completely and seal tightly in a freezer bag, and its a good idea to pre-slice them at this point too!

Unbleached bread flour 100%
Poolish 50%
Instant Yeast 0.4%
Water 25%
Salt 3.1%
Honey (or malt) 6.2%


Lime Bran Muffins

July 15, 2010

I had some bran sitting around the house and a lime that needed to be used. So I figured I’d combine the two and make the Husbands favourite muffin. Can you believe that? his favourite muffin is bran? When there is a whole world of muffins out there you could have! Ach who am I to tell him he can’t have that as his favourite.

Don’t get me wrong, I actually quite like Bran Muffins. They are tasty and not too bad for you, but as a favourite? Nup, give me blueberry or banana walnut….mmm yum yum. Add the lime too it? Ick, I am not a lime person, however, for the person you love you create these things don’t you?

These were beautifully light as usual, I love the texture of them. The crust was something new for me to try out though, and it worked well. I could’ve just chopped off the top of the muffins and ate them all to myself. Love it!

Lime Bran Muffins with Pecan Crust

1 ½ cup wheat bran
1 cup butter milk
1 cup flour
1/3 cup oil
1 egg
2/3 cup brown sugar
½ t vanilla
1t baking soda
1t baking powder
Zest and juice of 1 lime

1 cup ground pecan
½ cup raw sugar

Preheat oven to 190C
Grease and line muffin tray
Mix together bran and buttermilk and allow to stand for 10 minutes.
Beat together oil, egg, sugar, vanilla and add to milk/bran.
Sift together flour, baking soda, baking powder and zest of the lime. Stir all together. Add the lime juice, mix again.
Put in muffin tray.
Mix together pecan and sugar
Add a spoonful of crust on to each muffin.
Bake in the oven for about 15 minutes.


Fastest Cinnamon Rolls

May 15, 2010

I made these awhile back, in January in fact if memory serves. They were a welcome back food to my SIL and BIL after their very long return flight from Europe. I figured after flying an Asian airline that perhaps something more ‘bread’ like for breakfast would be called for.

I haven’t made them since, not because I didn’t like them. No no no, I haven’t made them because I liked them TOO much. I nearly didn’t make it out the door with them, I wanted to devour every last crumb for myself. Slowly of course because they were quite sweet, but I wanted them all for myself.

It’s a bit odd in that there is cottage cheese in the dough, and no yeast (which of course appealed to my yeast intolerant self) but rather baking powder. It does mean that the end result isn’t as light and fluffy as a normal cinnamon roll, it’s a bit firmer. And, whilst they taste good the next day (or the day after that in fact) they really are something is best consumed within the day of baking.

The fastest cinnamon rolls

1 cup of frozen cranberries, or ¾ cup dried (or other dried fruit)
¾ cup cottage cheese
1/3 cup sugar
1/3 cup buttermilk
4T butter
1 ½ t vanilla extract
2 cups flour
1T baking powder
¼ t baking soda
½ t salt
2/3 cup light brown sugar
½ cup dark brown sugar
1 ¼ t ground cinnamon
1 t all spice
¼ t cloves, ground

Preheat the oven to 200C, if using dried fruit cover with boiling water and set aside.
Place the cottage cheese, sugar, buttermilk, 4T melted butter and vanilla in the bowl of a food processor fitted with the metal blade and process until smooth. Add the flour, baking powder and soda, and salt the work bowl and pulse until the dough clumps like biscuit dough, 8-10 pulses. Turn the dough out onto a lightly floured work surface and knead gently, folding the dough over and pushing away from you 4 to 5 times, until the dough is smooth. Do not over work. Using a rolling pin, roll out the dough to make a 12 by 15 inch rectangle. Brush the entire surface with an extra 2T melted butter. Leaving a ½ inch border.
To make the filling, combine the sugars, cinnamon, allspice and cloves. Sprinkle over the surface of the dough. Pat to press the sugar into the surface. Drain and pat dry the dried fruit, or sprinkle unthawed over the sugar mix.
Starting at the long edge, roll up the dough jelly-roll fashion. Pinch the seam to seal the ends. With a very sharp knife, cut the roll into equal pieces (maybe 12). Set the rolls cut side up on the baking pan.
Place immediately on the centre rack of the oven and bake for 30 minutes. Remove from the pan and cool slightly before eating.

Recipe adapted from Bread for Breakfast


Cornbread (on-the-cob)

January 13, 2010

So i thought I’d start a little early with my Flavour of the Month I was not going to start until next week, but I needed to do something for dinner that was really easy but not just meat and vegies. That is boring!!!! This recipe seemed perfect for it because you threw it in bowl, mixed it together and you’re good.

So from there I pounced on Nigella Bites simply because it was one of the cookbooks I got over Christmas/Birthday/Anniversary Celebrations. And it was the one I thought most appropriate. The others were very much bread/carb focused which in small amounts if fine, but after over indulgence during the above celebrations I really could not have those things with a 6 week holiday where Ill end up eating whatever I am sure.

So anyway, Nigella suggests these with stews, black bean soup, fried eggs and bacon or just for breakfast. I served them on this occasion for the Husband with sweet and sour pork.

Cornbread (on-the-cob)

175g cornmeal (or polenta)
125g plain flour
45g caster sugar
Pinch of salt
1T baking bowder
250ml milk
1 egg
3T olive oil
Preheat the oven to 200C
Grease the moulds – if no corn on the cob moulds, grease a square tin, or a bun muffin tin.
Mix the cornmeal, flour, sugar, salt and baking powder in a large bowl. In a measuring jug beat together the milk, egg and oil. Then pour the wet into the dry stirring until just combined. Pour into the moulds and cook for about 20/25 minutes. When ready the cornbread should be just pulling away from the sides.


No picture but…..

November 8, 2009

From this months Flavour of the Month
1000 best-ever recipes from AWW I made myself a breakfast smoothie yesterday.

Now simply put the reason there is no picture is that I was starving I’d been up for a couple of hours, I’d been to the gym and by the time I got to this I was about to run out the door to look after little E and I was in desperate need of something filling, quick and easy. This fit the bill!

Banana Passionfruit Soy Smoothie

1/4 cup passionfruit pulp
1 medium banana chopped roughly
1 cup soy milk

Strain passionfruit pump through a sieve into a small bowl, reserving liquid and seeds.
Blend passionfruit liquid, banana and milk until smooth. Pour into a large glass, stir in reserved seeds and serve