Tag: bread

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Purple Cabbage Garden Focaccia

Add a healthy boost and positively purple vibes to your focaccia! Enriched with the pure goodness of purple cabbage (also known as red cabbage) juice, this beautiful flower garden focaccia is like no other.

A good source of potassium, folate and vitamin K, purple (red) cabbage has 10 times more vitamin A than green cabbage! Armed with a host of benefits for heart, brain and vision health, the cabbage adds a flavoursome aroma to the focaccia while its enzymes will give your dough an extra fluffy texture.

What you’ll need

  • 1 + 1/4 cup purple cabbage juice + 1 tbsp lemon juice + 1 tbsp sugar (room temperature)
  • 3 cups bread flour
  • 2 teaspoons yeast
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 tablespoons olive oil

For decoration: assorted vegetables and herbs including bell peppers, small onions, leek, tomatoes, olives, sage and basil

How to make it

  1. In a small bowl, combine yeast, sugar and 20ml cabbage juice. Set aside for 10 minutes.
  2. After 10 minutes, in a medium-large bowl, combine flour, salt, and yeast mixture. Stir well. Add the rest of the cabbage juice mixture. Mix until all of the flour is well incorporated (there should be no small pockets of flour.)
  3. Cover the bowl and leave in a warm place (preferably approximately 38 degree celsius) with a wet tea towel for about 40 minutes or until dough has doubled in size.
  4. Lightly oil a 9-inch square cake pan with olive oil. Roll out dough to fit into the pan. After 15 minutes, stretch dough out to fit the pan if it shrinks.
  5. Cover pan with plastic wrap/wet tea towel and allow the dough to rest till approximately doubled in size (about 30mins). The dough should cover the pan.
  6. Drizzle another tablespoon of olive oil over the dough. Use your fingers to press down into the dough to create deep dimples (approx 2 fingers apart).
  7. Unleash the artist in you and decorate the top with fresh herbs, vegetable and flaky sea salt.
  8. Brush herb and vegetables toppings thoroughly with olive oil to prevent them from being burnt.

Bake:

  1. Preheat oven to 375 deg F/190 deg C with a rack positioned in the centre of the oven. Bake for 18 to 20 minutes, until the tops are golden. Remove pan from the oven. Remove bread from the pan and transfer to a cooling rack.
  2. Serve warm or allow to cool completely.

Freeze:

  1. To freeze, allow bread to cool completely, then transfer to a ziplock bag and freeze. Thaw and enjoy at room temperature or warm for 10 minutes in a 350 deg F/180 deg C oven.

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Beetroot & Chocolate Swirl Bread

Pretty and pillowy soft, this tri-coloured braided bread brings together the delicious combination of beetroot and chocolate!

There are 3 doughs in this recipe – a pink beetroot dough, a chocolate beetroot dough and a white dough. Try it and you’ll fall in love with this delightfully fun and wholesome bake!

What you’ll need:

Starter Dough

  • 50g flour
  • 40ml water (above 90 deg C/190 deg F)

White Dough

  • 150ml milk (room temperature) 
  • 15g sugar
  • 3g dried instant yeast 
  • 10g unsalted butter (softened)
  • 200g bread flour 
  • 5g salt

Pink Beetroot Dough

  • 150ml beetroot juice (room temperature) + 1-2 tbsps lemon juice or vinegar
  • 30g sugar
  • 3g dried instant yeast
  • 10g unsalted butter (softened)
  • 200g bread flour
  • 5g salt

Chocolate Beetroot Dough

  • 150ml beetroot juice (room temperature)
  • 2 tbsps high quality cocoa powder
  • 15g sugar
  • 3g dried instant yeast
  • 10g unsalted butter (softened)
  • 200g bread flour
  • 5g salt

How to make it:

Starter Dough

  1. Combine starter dough ingredients together and mix well. Leave in fridge overnight.
  2. Divide into 3 portions on day of baking.

White Bread Dough

  1. Dissolve sugar in warm milk then stir in the yeast. Rest for 10 mins until mixture becomes foamy.
  2. Add the mixture, bread flour, salt and 1 portion of starter dough into a stand mixer bowl.
  3. Attach the kneading hook onto the stand mixer and combine all ingredients on low speed 1.
  4. When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 minutes, until smooth.
  5. Roll the dough into a ball and place it into a greased bowl.
  6. Cover with a damp cloth and allow to rise for about 45 min to 1 hour at about 86°F(30°C) or until doubled the size.

Pink Beetroot Dough

  1. While the white dough is resting, make the pink beetroot dough using the same steps for the white dough above. Ensure the beetroot juice + lemon juice mixture is at room temperature before mixing with the sugar and yeast in step 1. Once this is done, rest the dough for about 45 minutes to 1 hour or until doubled in size.

Chocolate Beetroot Dough

  1. Repeat the above with the chocolate beetroot dough.

Combining the Three Doughs

  1. Punch the doughs down. Using a rolling pin, roll out to form separate rectangles of similar sizes.
  2. Stack the doughs on one another, then roll them together.
  3. Shape and braid the combined dough into your preferred size/shape.
  4. Place on baking tray. Cover with a wet cloth and stand for 30 minutes.
  5. Bake in a preheated oven at 365 °F/ 185°C for 15 to 18 minutes.
  6. To check if the bread is fully cooked, tap the bottom to see if it makes a hollow sound.
  7. Once completely cooked, remove bread from oven and cool it down on a rack.

Notes:

  • The addition of lemon juice or vinegar to beetroot juice will help ensure the colour of beetroot is retained during the baking process.
  • Never mix salt into the yeast mixture as salt slows down yeast fermentation.
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Rustic Carrot Swirl Bread

Freshly baked bread with carrot swirl

The carrot is such a beautiful and wholesome ingredient. When baked as a bread, the carrot exudes an irresistible hue and injects a subtle sweetness. Try this simple recipe to infuse a healthy and fun twist to your regular bread loaf, with a beautiful swirl of carrot dough!

What you’ll need:

White Bread Dough

  • 150 ml milk (room temperature) 
  • 15 g sugar
  • 3 g dry instant yeast 
  • 10 g unsalted butter (room temperature)
  • 200 g bread flour 
  • 5 g salt

Carrot Dough

  • 50ml carrot juice (bottled or freshly pressed and nicely filtered)
  • 5g sugar
  • 1g dry instant yeast
  • 3g unsalted butter (room temperature)
  • 60g bread flour
  • 1 pinch of salt

How to make it:

White Bread Dough

  1. Dissolve sugar in warm milk then stir in the yeast. Rest for 10 mins until mixture becomes foamy.
  2. Add the mixture, bread flour and salt into a stand mixer bowl.
  3. Attach the kneading hook onto the stand mixer and combine all ingredients on low speed 1.
  4. When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 minutes, until smooth.
  5. Roll the dough into a ball and place it into a greased bowl.
  6. Cover with a damp cloth and allow to rise for about 45 min to 1 hour at about 86°F(30°C) or until doubled the size.

Carrot Dough

7. While the white dough is resting, make the carrot dough using the same steps for the white dough above. Ensure the carrot juice is slightly warmed before mixing with the sugar and yeast in step 1.

Combining the Two Doughs

8. Punch the doughs down. Using a rolling pin, roll out roughly to separate rectangles.

9. Place the carrot dough on top of the white dough, then roughly roll the doughs together. Fold the dough at the sides tightly, then place in a greased loaf tin.

10. Cover the combined rolled dough with a wet cloth and stand for 30 minutes.

11. Bake in a preheated oven at 365 °F/ 185°C for 25-30 minutes

12. When the dough has risen to be level with the tin, it’s ready to bake.

13. Remove the bread from the tin and cool it down on a rack.

Notes:

  • Have fun and replace the carrot juice with other brightly coloured vegetable or fruit juice (make sure it’s been filtered if freshly pressed).
  • Never mix salt into the yeast mixture as salt slows down yeast fermentation