NUTELLA YEAST BREAD

A little twist to our regular yeast bread. This Nutella Yeast Bread  has mashed banana and nutella spread in it.

So easy to prepare and doesn't require kneading at all. What you need is a mixing bowl to combine and let it rise for about an hour before baking.

It  rose almost double when baking so make sure to use deep baking pan.  They turned out beautifully. Everyone loved it!

VEGAN SWEET ROLLS

A fluffy and amazing rolls that can be shaped in many ways. The dough is so great to work with. I turned them into a roll  stuffed them with  thinly sliced banana and chocolate chip.

Unlike the regular bread rolls, I didn't slice Vegan Sweet Rolls before baking but bake them as a loaf.

Within an hour, it is well risen and  baked beautifully.  Vegan Sweet Rolls were incredibly  well received, compliments all around.  A sinful combination and so light!

EGGLESS BRIOCHE

This is a light and easy to make brioche recipe. The whole process is considerably shortened by eliminating  the sponge,  preliminary rising and chilling the dough. You can even use your bread maker to bake one.

Without much hassle, this dough turned just amazing as regular brioche but with less butter and without egg.  If you don't have  a brioche pan, the other alternative is to use your muffin cup,  they came out perfect!

MILK COFFEE BUNS

These homemade Milk Coffee Buns are  a wonderful addition to any meal,  they are simply awesome with a cup of coffee or tea.  These buns  are topped  with evaporated milk and granulated sugar for the perfect crust. The instant coffee adds in some wonderful flavor and the smell is pretty enticing while baking.

Eaten warm from the oven, the inside is perfectly soft with its sugary crunch.  These Milk Coffee Buns  recipe was incredibly easy, packs quite a big taste and leaves you feeling satisfied. Serve these buns as an extra special  breakfast or scrumptious afternoon snack.

CHOCOLATE LOAF

If you're a fan of homemade  chocolate bread, this recipe is for you to try. This is a delicious yeasted chocolate loaf, that is not too sweet and has a deep chocolate flavor.

A generous amount of good quality unsweetened cocoa powder and chocolate chips makes this loaf beautifully rich. The fantastic loaf does not need anything to taste delicious, just eat on its own. Not only that, this is a great recipe for beginner bread bakers, no complicated step to follow.

I had used chocolate rice (sprinkles) instead of chocolate chip and it turned out just beautiful. This recipe below makes a small loaf but it can easily doubled if needed. Also garnished it with silvered almonds for a nice touch.

STUFFED BUNS

This is my son's favorite bread. He used to buy them from nearby bakery  during his school days. They are so fluffy with spicy filling, the way he likes it.

As his request, I had baked his favorite buns using the recipe below. They're exceptionally fluffy and so tasty even after the next day. The secret is addition of butter and dry milk to the dough.

This recipe is a keeper, you can vary the filling according to your choice either sweet or savory and make these amazing rolls for your family.

For perfect buns, make sure the stuffing is almost dry and be careful to seal the dough properly so as to avoid leakage during baking.

BANANA SWIRL BREAD

After successful attempt on Red Bean Swirl Bread, my son was begging me to bake again the same bread but this time I had a little twist to the classic swirl bread then this Banana Swirl Bread is born, using condensed milk and banana. Really easy in your bread machine or you can bake it the conventional way.

This works well as breakfast meal or as dessert. Banana adds an elegant and tasty swirl to this gorgeous Banana Swirl Bread.  My family just loves them!.

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RED BEAN SWIRL BREAD

My boy is a great fan of red bean, anything stuff with this, he happily devoured them. Oh gosh, he can easily eat a loaf of this red bean swirl bread at one sitting!

This recipe yields a decent loaf, it is stuffed with red bean (use store bought) but you are free to substitute the filling with savory or others according to your taste. Since it is such a hit at my home, I thought I would share this recipe so you could also enjoy this incredible bread as much as we did.

JAM FILLED BUNS

This recipe is taken from  here but I have converted them into Jam Filled Bun since a certain ingredient is not available at my pantry.

It is semi rich dough,  won't rise much and you can bake them using lightly greased silicone mold or muffin pan.  The easiest way to fill the bun is by flattening the dough then place the jam in the middle, close the edges, shape back to a ball.  I shaped the dough into a coil about 10 inches long.  Choose one that you are comfortable with, either way they turned out fabulous though.

JAM FILLED BUNS
Yield      :    9 buns

2 C  all purpose flour
1/2 C  evaporated milk
4  TB  soft butter
3 TB  sugar
3/4 tsp salt
2 tsp  instant yeast
1/4 C  fruit preserve/jam

DIRECTION

In a small bowl, combine milk, sugar and butter. Heat the mixture in a microwavable bowl until warm to touch.

Place flour and instant yeast in a mixing bowl, stir to combine.

Now add the milk mixture and salt, forms into soft dough.

Transfer onto floured work space and knead by hand for 6-8 minutes. If too sticky at a tablespoon of flour.

Place the dough into greased and covered bowl for 1-11/2 hour until puffy, may not double in bulk.

Divide dough into 9 balls. Flatten each ball and stuff with a teaspoon of jam, roll back into a round again. Or. make coil by rolling the ball between your hand about 10 in long.  Coil dough strip with the folded side down onto baking sheet. Make a deep indentation in the middle and fill with jam.. Let sit for 1 1/2 hours. Towards the end of rising time, preheat oven @ 180 C.

Bake the buns for 20-25 minutes until golden brown.

Linking to  Yeastspotting 10-21-11

STRAWBERRY BREAD

Easy bread to be enjoyed at any time of the day. Fresh strawberries are added to the batter  This makes a nice treat with your coffee or a great addition to brunch..

The final product yielded an incredible results. The bread was studded with a little moist chunk of fruity goodness. All  members of my family liked it.

BAKED BEIGNETS

Baked Beignets are sweet baked treat that are part bread, part doughnut. It was introduced by French families in Louisiana  during  mid 1700 along with their chicory coffee.

 Never baked beignets before but  when I saw them on the net, decided to bake them myself. There are two types of beignets - fried or baked. Of course my choice goes to healthier version and easy method.

Combination of  Baked Beignets and sweet coffee  are  so satisfying and filling too.  Start baking yours to enjoy this lovely bake!

CINNAMON SWIRL BREAD

There are various recipes to bake Cinnamon Swirl Bread found on the net but settled with this one from Nestle and  made changes to the filling used.

It turned out fabulous and  my family love them so much. I  have to confess that bread baking is now part of my regular routine and enjoy every minute of the whole process.

If your evaporated milk is chilled, do add hot water but if it isn't, just add warm water. The temperature of the liquid should be warm to touch if too hot, let it cool down a bit.

CINNAMON SWIRL BREAD
Yield     :     One loaf

2 + 1/2 C  all purpose flour
1/2 C evaporated milk
1/2 C hot water
1/4 C  sugar
3/4 tsp salt
2 TB butter
1 + 1/2 tsp instant yeast

FILLING

1/4 C sugar
1 tsp cinnamon
1 tsp all purpose flour
1 tsp cocoa powder (optional)
1 TB melted butter

DIRECTION

Combine milk, hot water, sugar, butter and salt in a mixing bowl.

In a large mixing bowl, combine flour with instant yeast.

Make a well in center, pour the wet ingredients and forms into soft dough.

Place dough onto floured board, knead by hand for 10 minutes until smooth.

Transfer into greased and covered bowl, leave to rise until doubled for an hour.

Gently deflate the dough, roll our into rectangle. Brush with butter, spread the filling evenly leaving 1 in border.
 Tightly roll the dough jelly roll style.

Pinch the ends to seal. Pinch the long seam closed. Place into greased loaf pan, let sit for an hour. Towards the end of rising time, preheat oven @ 180C.

Bake for 25-30 minutes until golden brown. Brush with melted butter if desired after removing from the oven.

Cool on rack. Slice to serve.

Linking to Yeastspotting 10-07-11  

VERMONT OATMEAL BROWN SUGAR BREAD

One of my favorite ingredients in baking is oat. I had muffin, cake, rolls and bars made with oat. Did you notice that I'm obsessed with bread baking too. When checking a new recipe on the net, I just can't resist to visit KAF since  most of their recipes showed up and really to my liking. They are fail proof and exceptionally good.

This Vermont Oatmeal Brown Sugar Bread recipe also adapted from their site but with slight adjustments. Have baked half of them using muffin pan instead of a loaf.  Despite all the changes,  they turned out fantastic and full nutty flavor of  oat.

HONEY WHEAT BLACK BREAD

Sightly sweet and has a subtle flavor of coffee.  Combination of honey, coffee and cocoa make this bread a special treat with your cuppa.

The dough is quite sticky and you need to add extra  flour to work with.  It rose quite substantially  after it has been baked. Give it a try friends! I think you will be amazed at how tasty  and fluffy it turns out.

HONEY WHEAT BLACK BREAD
Adapted from  here
Yield      :     6 rolls

1 and 1/4 C  all purpose flour
3/4 C  whole wheat flour
1/2 C  warm water
1/4 C  honey
1/2 TB  cocoa
1 tsp instant coffee
3/4 tsp salt
1 and 1/4 tsp instant yeast
2 TB melted butter

METHOD

Place flour, cocoa, yeast and salt in a mixing bowl. Stir to mix.

Add in honey, butter and warm water. Mix and forms into soft dough. If too sticky, add 1-2 tablespoons more flour.

Transfer onto floured board, knead by hand for 10 minutes.

Place dough in an oiled and covered bowl, let rise until doubled for about an hour.

Gently punch the dough, divide into 6 ball. Shape as desired and let rise for 60 minutes. Towards the end of rising time, preheat oven @ 180C,

Bake for 20-25 minutes. Cool on wire rack. Enjoy!

Linking to  Yeastspotting 9-23-11

GOLDEN PULL APART BUTTER BUN

                                                                    Before baking

                                                                   
There is nothing more satisfying  for me  than making a successful batch of bread. Once you start to get the feel of making bread, you are addicted.

If you are new to bread-making, this is really good recipe to start with. It produces beautiful and fluffy bread though it takes more than 3 hours to bake them.

If you want to use active dry yeast increase the amount  to 1 1/4 teaspoon and mix the yeast with 1/3 cup of warm water. Let it proof for 5-10 minutes before you add it to the flour.

ONION BIALYS

This is totally unknown to me until I saw them on the net. Originated from Poland, this bialys  uses less ingredients compared with other rolls and no added fat. It is similar to bagel but without the hole and not boiled.

They are soft and had chewy crust. Though my onion turned extra brown but they remained delicious and sweet, came  from the fried onion. At the time of baking, nice aroma filled the entire kitchen.. It is best eaten right after it has been baked.

ONION BIALYS
Adapted and modified from The Bread Bible
Yield     :      6 bialys

2  C  high gluten bread flour
1/2 tsp instant yeast
1 tsp salt
3/4  C plus 2 TB warm water

ONION FILLING
2 and 1/4 tsp oil
6 TB  chopped onion
1/4  tsp salt
black pepper to taste

METHOD

Mix together flour, instant yeast and salt. Gradually add the water and forms into a dough.

Knead the dough by hand for 10 minutes and place it onto greased and covered bowl.

Let rise for 1 1/2-2 hours until doubled. Punch the dough down, let sit for another 45 minutes.

Prepare the filling by heating the oil, saute the onion until translucent. Remove,  add salt and black pepper. Cool.

Punch the dough down, divide into 6 balls. Shape each ball into 2 1/2 in-4 in  round and make a deep indentation in the center leaving 1 in rim.  Spoon the filling in the center..

Let sit for 15 minutes. Preheat oven @ 180 C.

Bake the bialys for 15-20 minutes until golden brown. Cool on rack.

Serve warm.

Linking to  Yeastspotting 9-9-11  

PORTUGUESE SWEET BREAD ROLLS

There are so many version of Portuguese Sweet Bread found on the net. Some used a starter but now I had baked them using straight forward method from King Arthur Flour. Originally a bread machine recipe but made slight changes to suit my taste.

This  dough is easy to work with and not so wet. You can easily shape them into a loaf or as a roll. They turned so  fluffy and smell so good while baking. Even my son can't resist to taste them. Incredibly delicious!

YEAST BANANA BREAD

This banana bread is totally different from your regular quick bread since it contains yeast and takes a little bit longer time to prepare.  Yeast Banana Bread  is worth to wait, this yeasted bread produces a more flavorful and beautiful bake.

Yeast Banana Bread  is so moist  but importantly contains no egg, milk or nuts so is great for kids with allergies. Instead of adding chopped nuts to the dough, I have scattered silvered almonds on the base of the cake pan.

YEAST COFFEE CAKE

Coffee cake is a sweet cake leavened  either using baking powder or leavened by yeast, normally topped with nut, raisin, fruit and glazed with sugar or frosting, traditionally served for breakfast and brunch with coffee.

Coffee cakes are so versatile and may be baked in any type/size of pan but most popular are bundt, tube, fluted or loaf pan. They can also be baked in braid, ring, twist or whatever shape you like.

Originally this a bread machine recipe but now I have prepared them manually. They are easily browned so watch out during the end of baking time.

YEAST COFFEE CAKE
Adapted from  here

2 and 1/4 C bread flour/all purpose flour
1/4 C  sugar
1 tsp  salt
2   tsp  rapid rise yeast
1  C  milk
1  TB   butter
1  egg yolk (optional)

TOPPING
2  TB  melted butter
1 tsp cinnamon
1/2 C  sugar
1/2  C  chopped almond/pecan/walnut

METHOD

Warm the milk and butter until just warm to touch.

In a mixing bowl, combine flour, yeast sugar and salt.

Add milk mixture to the flour, forms into a dough.

Transfer onto floured board, knead by hand for 5-8 minutes. Transfer onto oiled and covered bowl, let rise for 1-1 1/2 hours.

In a small bowl combine sugar, cinnamon  and almond, keep aside.

Pat dough into round greased pan or shape as desired and let sit for 1 hour. Towards the end of rising time, preheat oven at  175 C.

Brush melted butter over top, sprinkle with the topping.

Bake for 20-25 minutes on until golden brown.

Transfer on rack to cool.

Linking to Yeastspotting 8-12-11  

CHOCOLATE SWEET BUNS

If you love chocolate, try this sweet buns stuffed with chocolate chips.Light, delicious plus versatility - with just one recipe you can make dinner rolls ( in a variety of shapes) or sweet rolls  It's hard to resist eating more than  one.

The sweet buns can also be filled with a variety of frozen fruit. Try blueberries, raspberries, strawberries or  chopped sweet cherries.

CHOCOLATE SWEET BUNS
Yield      :     8 buns

2 C  all purpose flour
1 and 3/4 tsp rapid rise yeast
3/4 C  warm milk
2 TB  oil/melted butter
3/4 tsp salt
1 TB  sugar
8 TB   chocolate chip
Melted butter for glaze

METHOD

Place the flour, yeast and  sugar in a mixing bowl.

Combine milk, oil and salt in a small bowl. Pour this mixture into dry ingredients. Mix to form into a dough. You can also use your stand  mixer to mix.

Transfer the dough onto floured board, knead by hand for 10 minutes.

Let rise until doubled  in a greased and covered bowl for 1- 1 1/2 hours.

Punch the  dough down, divide into 8 balls. Flatten each ball and stuff with  chocolate chip. Shape back into a ball, roll gently to seal. Place onto baking sheet. Repeat with the rest of the dough. Let rise for 45 minutes.

Towards the end of rising time, preheat oven @ 180 C, brush tops with melted butter.

Bake for 15-20 minutes until golden brown. Cool on rack.

Linking to  Yeastspotting 7-29-11