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Tag: no knead cinnamon raisin bread

  • How to make No-Knead Cheese Bread

    How to make No-Knead Cheese Bread

    This no-knead cheese bread is a great bread recipe. A bread with a perfect crust, with an elastic and chewy texture, wrapped with aromas of cheese and a touch of garlic, perfect for the cold season.

    No-Knead Cheese Bread


    Home Cooking Adventure

    Ingredients

    4 cups (500g) all purpose flour/bread flour
    1 tsp (5g) salt
    1/2 tsp (2g) garlic powder
    1 cup (100g) cheddar cheese, grated
    1 1/2 cups (360 ml) water
    3g fresh yeast (or 1/4 tsp active dry yeast)
    flour for dusting
    corn flour for dusting
    Extra cheese for the top, optional

     

    1. In a large bowl mix flour with salt, garlic powder and grated cheese.

    2. Dissolve the fresh yeast in 1/4 cup (60ml) water and add to the flour mixture. Add the rest of 1 1/4 cup (300ml) water and mix just until combined.

    3. Cover the bowl with plastic wrap. Let it rest for 16-18 hours at room temperature.

    4. On a floured surface shape the dough into a ball using a dough scraper as the dough is really sticky to the touch. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let the dough rise for another 2 hours.

    5. Turn the oven to 470F (240C) and add a 9 inch (23cm) round cast iron pot inside without the lid. Leave it in the oven for about 30 minutes.

    6. Remove the cast iron pot from the oven, turn the dough into the pan, add some grated cheese on top if desired and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.

    7. Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.

    8. Let it cool completely before cutting the bread.

     

  • How to make Cinnamon Braid Bread – Estonian Kringle

    How to make Cinnamon Braid Bread – Estonian Kringle

    Easy recipe for rich and buttery Estonian kringle, a mouth-watering cinnamon braided bread. Soft interior, crusty top, perfect for breakfast or holidays.The smell in the house while baking is divine. Give this a try, you will love it.

    Cinnamon Braid Bread


    Home Cooking Adventure

    Ingredients:

    2 1/4 cups flour
    1/2 tsp salt
    3/4 cup lukewarm milk
    1 tbsp sugar
    15 g fresh yeast (1 envelope active dry yeast)
    1/8 cup (30 g) melted butter
    1 egg yolk

    Filling
    1/4 cup (50 g) softened butter
    4 or 5 tbsp sugar
    3 tsp cinnamon
    3 tsp grounded almonds, optional

    Directions

    1. In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk and then add the egg yolk and melted butter.

    2. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. I usually put the bowl near my oven hob so the warmth get to it. It helps the dough rise very well.

    3. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.

    4. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.

    5. On a floured surface, using a rolling pin roll the dough to a rectangle of about 18×12 inches. (I’ve made it smaller but it would have been better to make it of 18 inch).

    6. Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the almonds over the cinnamon filling. Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.

    7. Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).Pinch the ends together and form a wreath.

    8. Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.

    9. Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).

    10. Serve it warm as it is or with your favorite topping. It is gorgeous.