Tip the flours, baking soda and salt into a large bowl. Then use your fingertips to rub the butter into the flour until evenly dispersed.
Stir in the sugar.
Make a well in the centre of the flour and stir in the buttermilk until you get a soft dough.
Turn out onto a lightly floured surface and lightly knead for 1 min until smooth, then bring together to form a flattened round about 5cm thick and 15cm across.
Place on a lightly dusted baking sheet. Dust with a little plain flour if you like. Use a large sharp knife to cut 2 slashes across the bread to make an ‘x’. Bake in the oven for 35 – 40mins until well-risen and browned. Place on a wire rack and leave to cool.
3 cups bread flour
1- 1 1/2 cups all purpose flour
1/2 cup sugar
1/2 tsp salt
1 pouch rapid rise yeast
3 egg yolks
1/4 cups milk
1/2 cup melted butter
1/2 cup water
extra flour for kneading
Method of preparation:
Dissolve yeast in water and 1/4 cup sugar. Stir to dissolve and let stand for 5-10 minutes. Set aside.
In a large bowl, combine the milk, 1/4 cup sugar, butter, egg yolks and salt.
Blend well then add the yeast mixture.
Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic.
Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic.
Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
After rising, transfer the dough onto a lightly floured surface.
Use a dough slicer to divide the dough into 4 equal parts.
Roll each part until it forms into a log. Cut each log into equal pieces. (see picture above)
Flatten the dough with a rolling pin until it stretches into a long cylindrical shape. (see picture above)
Roll up starting from the side all the way to the other side until it forms a small rope. (see picture above)
(Before you roll up you can also add cheese on top of the flattened dough if you want.)
Hold both ends and swing gently to elongate.
Form into ensaymada knots. (see picture above)
Place all the shaped dough on a lightly greased baking sheet or tray lined with wax paper.
Cover the tray with a damp cloth and let it rise for 20-30 minutes.
Preheat oven to 350 degrees F. Bake for 15 minutes. Remove from oven.
Combine melted butter and sugar. Brush all the ensaymada with butter sugar mixture.
Top with grated cheese.
Serve hot. Enjoy!
Flatbreads such as naan is necessary for a truly enjoyable feast of Indian cuisine.
Below is a very authentic recipe of flatbread courtesy of Aiyaz, who said that this method of preparation is not dissimilar to Paul Hollywood’s (a renown tv chef) recipe.
Authentic Indian Flatbread Recipe
500g Strong White flour
2 tsp Dried fast action yeast
2 tsp salt
4 tbsp virgin olive oil (or a good oil of your choice)
200-300ml of tepid water (you won’t use all of it)
Place the four into a mixing bowl, then the yeast on one side of the bowl and salt on the other side (this prevents the salt from killing the yeast).
Add the oil to the mix and start adding the water bit by bit while mixing (with a spoon or your hand) to produce a dough. If you add too much moisture, you can always add a bit more flour.
Once you’ve got a dough like consistency, place it on a lightly oiled surface.
Knead the dough for 10 mins, until the dough becomes less sticky and smooth. Keep oiling the surface if the dough starts to stick. Then create a smooth ball out of the dough. This is important (tip – if you use one hand, you’ve got the other free and clean to handle other objects).
Lightly oil the mixing bowl, place the ball of dough into the mixing bowl and cover with cling film.
Leave the bowl with the dough in a warm place to proof for about an hour – hour and a half.
Take the risen dough and a knock back on a lightly oiled surface for about 5 mins.
Partition the dough into 8 equal size portions.
Roll each portion into a circle or oval until about the width of a pound coin.
Place the rolled out dough under a medium to hot grill (leave about 10-15 cm between the dough and heat source as it will rise quite high). Keep an eye on it as cooking time is very quick.
Each side may take about 3-5 mins.
When fully cooked, the hot air will rise inside and the flat bread should puff up.
Serve when all are cooked.
Things to try:
Try adding cumin, coriander or other spices to the mix for different flavours.
Try adding yoghurt in place of some of the water and oil for a richer flat bread.
Try putting garlic butter on the rolled dough before cooking for garlic flat bread.
As I’ve said, I’ve tweaked this recipe every time I’ve made it, depending on what I’m serving it with.
BREAD should be broken into small pieces, buttered, and transferred with the fingers to the mouth. The bread should be placed on the small plate provided for the purpose.
Challah Bread – Manna from heaven
Challah Bread Photo by PH Morton
Peter and I do love challah bread. Whenever we go to Golders Green, where there are plenty of Jewish bakeries, we would usually buy Challah, Brioche and other cakes. We can’t help it despite burgeoning waistlines. Kosher cakes are so sumptuous.
Anyway I love the challah bread. I tasted my first challah bread when they were regularly given out by my Jewish employers when I was still working at Salisbury Finance and Investment. Mr Schwab used to bring in loads of the Challah rolls and feed us starving employees. First taste and I loved it and told Peter about it and we have been fans of the bread ever since. 😉
It is lovely eaten with a spread of real butter and a steaming hot cup of coffee.
Shhhhh! When no one is looking I would even go so far and dip it in my coffee and eat it like our Filipino pandesal. (You can’t take the girl out of Tondo! lol)
Peter likes eating his challah with a bit of cheese.
As it is Friday today, most Jewish household will have a challah bread on their dining table to welcome sabbath. Challah is more than just a bread, it has a religious significance. It has something to do with manna falling from heaven.
As can be seen from Peter’s photo above, a challah is a braided bread which can be made from plaiting 3, 5, 6 & 7 stands of dough, (occasionally 12 which represent the 12 tribes of Israel) made from eggs, fine white flour, water, sugar, yeast, and salt.
2 cups flour
1/2 cup water, lukewarm.
1/4 cup granulated or caster sugar
1/4 cup butter – cold and chopped into cube
1 packet yeast ( 1 teaspoon yeast )
1 tsp. salt
extra sugar- for coating
oil- for frying ( if you have a deep fat-fryer then so much the better 🙂 )
1.) In large bowl combine flour, sugar, yeast, salt and butter. Mix well until everything incorporated.
2.) Add the egg into the mixture and lukewarm water and start mixing together.
3.) Knead the dough in clean floured surface until smooth and elastic. Let is rise for 1-2 hours.
4.) Divide the dough into 14 pieces. Start rolling dough into cigar and twist it. ( like the picture on top)
5.) Let it rise for 20-30 minutes. (Enough time to heat the deep fryer on medium low)
6.) Fry it for about 1-2 minutes each side. Let is cool. Put in the plastic bag with sugar and shake it.
7.) Best when serve hot along with your favorite drinks, like coffee or hot chocolate or ice cold pineapple juice. Enjoy
I love Spanish Bread. I grew up on this and the pandesal of course. I love the sweetness of the Spanish bread. It is like unwrapping a present everytime you eat one.
I am so grateful for the recipe (Thank you, Beth Celis) as I have not seen any Spanish bread here in London. Probably it is time to venture once again into the heart of China town at Tottenham Court Road. The Oriental food shops there usually stock Filipino products also.
SPANISH BREAD For the dough
2 tsp or 1 pack instant yeast
1/4 cup tepid water
1 teaspoon sugar3-1/2 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1/2 cup milk
1/2 cup unsalted butter, melted
2 eggsFor the assembly
1/4 cup unsalted butter, melted
1/2 cup breadcrumbs
1/2 cup sugar
1. Dissolve yeast in tepid water, which is water with a temperature anywhere between 100 and 110 degrees F. To proof yeast, add 1 teaspoon sugar and let stand for 10 minutes. If the mixture doubles in volume then yeast is active.
2. In a large bowl, whisk together the flour, sugar and salt. Add the milk, melted butter, eggs, and yeast and combine well. On a clean surface dusted with flour, knead the mixture into a smooth elastic dough. Add more flour, if necessary.
3. Let the dough rest in a bowl greased lightly with cooking oil. Cover the bowl with plastic wrap and let the dough rise until the size doubles, about three hours.
4. Divide the dough into two equal parts. Shape each part into a log and divide into eight equal parts with each piece weighing about 2-1/2 ounces. Roll each piece into a 3- by 5-inch rectangular sheet. Brush with melted butter, sprinkle with breadcrumbs and sugar, and roll the sheet like you would a jelly roll. Start from one corner and roll towards the opposite corner. Then sprinkle the rolled dough with more breadcrumbs and sugar. Place the pieces with the seam-side down on a greased baking sheet.
5. Preheat the oven to 375 degrees F. Let the rolls rise for another 30 minutes. Bake until golden brown, about 15 minutes.
Spanish bread freezes very well. Toss a frozen roll in the microwave and reheat for 30 seconds.