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Thursday, August 18, 2022

Cinnamon Walnut Applesauce Bundt - #BundtBakers




I baked this bundt to take to a little get-together with some of my childhood friends/cousins. The best part about this bundt (apart from the flavour) is how quick it is to put together. I had very little time and I was able to throw this together while probably half asleep, run to a meeting while it cooled, and then glaze and pack it up to take with me. 

This month, the Bundt bakers are showcasing applesauce. Applesauce can be used as a substitute for butter or oil in cakes and it helps to make a cake moist. I took a very simple approach here. Applesauce is the main ingredient rather than a substitute. Be sure to visit the other Bundt Bakers below to see how they used applesauce in their bundts. 


Cinnamon Walnut Applesauce Bundt

Ingredients 
Cake
2 1/2 cups flour
1 cup brown sugar
2 teaspoons cinnamon 
1 teaspoon baking powder
1 teaspoon baking soda 
1 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 cups applesauce 
3/4 cups oil 
2 eggs 
3/4 cup chopped walnuts 

Directions 

Grease a 10-12 cup bundt pan. Preheat oven to 350 F. 
Whisk flour, brown sugar, cinnamon, baking powder, baking soda, salt, and nutmeg. 
Mix together applesauce, oil, and eggs. 
Add the wet ingredients to the dry ingredients stirring until just combined. Next, fold in the pecans. 
Pour into prepared pan. 
Bake 40 minutes or until a toothpick inserted into the bundt comes out clean. 
Cool, glaze if desired, and enjoy. 

Notes
  • I adopted this from a fellow Bundt Baker - Magnolia Days
  • I didn't measure for the glaze. I mixed together some softened butter (a small amount - about a tablespoon) and confectioner's sugar. I then added a little milk until it got to the consistency that I liked. Then I thought that some cinnamon would be perfect so I added a dash and a pinch of salt. Glazes rarely work for me but this one was great. 
  • You could probably cut down on the nuts a bit. I didn't get a picture of the inside but 3/4 cup chopped nuts was a lot of nuts! I guess I chopped pretty small. 




BundtBakers




#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.


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Tuesday, August 9, 2022

Salara (Guyanese Coconut Roll) - #BreadBakers





I have been eyeing this coconut roll for about 6 years. I first saw the Trinidadian version which is often made with a flaky pastry and doesn't typically colour the filling. This Guyanese version uses a yeasted dough and makes the filling a very bright red. Apparently, it's not a salara if it is not RED. I resisted to urge to just make it barely pink. The roll is easy to make and tastes wonderful. I really hope I am doing the real thing justice and can't wait to head to Guyana to taste one. 

The Bread Bakers are playing with coconut today so be sure to scroll down to see how they used this amazing ingredient. 

Salara

Ingredients

Filling 

2 cups grated fresh coconut
1/2 cup sugar 
1/2 teaspoon cinnamon 
1/4 teaspoon nutmeg 
1 teaspoon vanilla
red food colouring 

Dough 
3 cups flour 
1/4 cup sugar
2 teaspoons instant yeast 
1 teaspoon salt 
1/4 cup shortening
1/2 cup milk 
1/4 cup water 
1 egg
1 tablespoon butter, melted
1 egg white plus 1 teaspoon water

Directions

Mix the coconut, sugar, cinnamon, nutmeg, and vanilla. Next, add enough food colouring to make a bright red filling. Set aside for an hour. 

Whisk flour, sugar, and yeast. Cut shortening into the flour mixture. Add milk, water,  and egg. Knead until it forms a soft smooth dough. The dough should be tacky but not sticky. Place in an oiled bowl and allow to rise at room temperature until doubled or overnight in the refrigerator. 

When the dough is ready, divide the dough into two pieces. Roll each piece into a 12" x 8" rectangle. Brush each with melted butter then evenly spread the filling over the dough. Leave a border of about an inch on all sides. 

Roll up the dough to seal the ends. Place on a parchment-lined half sheet pan and allow to rise until doubled. This should take about 45 minutes. 

About 20 minutes before the dough is ready, preheat the oven to 375 F. 
Mix the egg white with a teaspoon of water. Brush the risen loaves with the egg wash and place in the oven. Bake for 20-30 minutes or until golden. 

Allow the loaves to cool completely before slicing. 

Notes 
  • If using dried sweetened coconut, you will not need to add sugar. 
  • For the fresh coconut, you can add up to a cup of sugar. 
  • Removing fresh coconut from the shell is not for the faint of heart. This Caribbean girl is just not good at it. 
  • The filling will be very wet after it has sat for a while. Be sure not to add too much liquid to the dough as you don't want a soggy mess. 
  • I had some red liquid seep from my second loaf. But after it was baked, you wouldn't have known. 
  • I used a whole egg for the egg wash so my crust was a bit darker.



BreadBakers


  
#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. 




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Tuesday, July 12, 2022

Banana Cinnamon Rolls - #BreadBakers




When Stacy announced this month's Bread Bakers, I immediately pictured a quick loaf with alcohol-soaked raisins. Then my mind went to some form of marbled loaf. Yet, here we are with my best friend, yeast. I haven't made cinnamon rolls in ages and once I got the idea for a banana cinnamon roll in my head, I just couldn't get it out. 

Be sure to scroll down to see how the other bakers are using bananas in their bread this month!



Banana Cinnamon Rolls 

Ingredients

Dough
1/2 cup mashed very ripe banana
1/3 cup milk 
1/4 cup (50 grams) sugar
2 tablespoons oil 
1 egg
350 grams flour
2 1/4 teaspoons instant yeast
1/2 teaspoon salt
1/4 teaspoons ground nutmeg 

Filling 
6 tablespoons butter, softened
1/2 cup brown sugar 
1 tablespoon cinnamon
1 tablespoon cornstarch
1/4 teaspoon nutmeg 
2 ripe bananas sliced thinly

Directions

In a large mixing bowl, whisk together banana, milk, sugar, oil, and egg. Add all the remaining ingredients. 

Knead the dough until it is smooth and tacky (approximately 6 minutes). If it's sticky, add some flour a tablespoon at a time. If it's dry, add water a teaspoon at a time. 

Place the dough in a greased bowl and cover and let rise at room temperature until doubled. You can also allow it to bulk ferment in the fridge overnight. That's my preferred method. 

Grease a 9" round pan. 

When the dough has risen, roll out to a 10" x 14" rectangle. Spread the softened butter across the dough. Mix together the sugar, cinnamon, cornstarch, and nutmeg. Sprinkle evenly over the dough. Next, place thin slices of banana over the sugar mixture. 

Tightly roll up the dough starting along the shorter side.  Cut into 10-12 rolls. 

Place in the greased pan and cover and allow to proof at room temperature until doubled and puffy. 

While the rolls are rising, preheat the oven to 350 F. 

When the rolls are ready, bake for 25 minutes or until the rolls are lightly browned. Allow them to cool before devouring. If you want to frost them, frost them warm but let them cool for about 10-15 minutes before spreading it on. 


 
BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Tuesday, June 14, 2022

Chocolate and Pistachio Babka #BreadBakers




I am hosting Bread Bakers this month and asked my fellow bakers to whip up some babkas. I just love the look of babkas - all those beautiful swirls. Originally, I was going to do a baklava babka mash-up but the siren song of chocolate beckoned me. It just looks better with the chocolate. The swirls stand out more. 




This babka just doesn't have good looks. The taste is simply amazing. Great chocolate flavour. Admittedly, the pistachio flavour is a bit lost here. You could substitute them with any nut of your choice. They do add a welcome crunch but if you left them out, you'd still have a great loaf. 

Be sure to scroll down to see the other beautiful babkas the bakers have for you today.


Chocolate and Pistachio Babka

Ingredients

375  grams all-purpose flour 
50 grams sugar
1 egg
1/2 cup plus 2 tablespoons milk 
5 tablespoons softened butter
1 tablespoon instant yeast
1/2 tablespoon vanilla
1 1/4 teaspoon salt 
1/4 teaspoon cinnamon

Filling
1/4 cup confectioner's sugar
2 1/2 tablespoons cocoa powder
2 tablespoons melted butter
1/4 teaspoon cinnamon
1/4 teaspoon espresso
1/2 cup chocolate chips (chopped)
1/2 cup toasted pistachio (chopped)

1 egg beaten, for the egg wash

Directions

Combine all the dough ingredients and knead to form and smooth, tacky dough. Placed the dough in a greased container, cover and let rise until doubled. I let mine proof overnight in the fridge. I prefer the flavour and the dough is usually easier to work with. 

When the dough is ready, roll out to approximately 9" x 18". 

Combine the confectioner's sugar, cocoa powder, melted butter, cinnamon, and espresso. Spread evenly across the dough leaving the edges clean. Sprinkle the chopped chocolate chips and chopped nuts over the dough. I also used my rolling pin to press them in a bit. 



Starting along a short side, roll up the dough into a tight log. 

Freeze for 5 to 10 minutes. This makes it a lot easier to slice. 
Slice the dough lengthwise. With the dough side down and exposed sides up, twist the two pieces together and place the dough in a greased 9" loaf pan. 

Cover and proof at room temperature until the dough has risen about an inch above the rim of the pan and is very puffy. 

When the dough is almost ready, preheat the oven to 350 F. 

Brush the dough with the beaten egg. 

Bake for 30-35 minutes until it's golden and a skewer inserted doesn't have any raw dough. You can tent the loaf to ensure it doesn't get too dark. 

Notes

  • Things can get a bit messy. Fret not. If you lose any filling, just sprinkle it on top.
  • Adapted from King Arthur Baking





BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Tuesday, May 10, 2022

No Knead Marbled Brioche - #BreadBakers







I wish you could hear the sounds that I made when I bit into a slice of this lovely loaf. So rich, so buttery, so moist, so delicious. And so so easy too. Let me share the recipe because I'm not sure that I want to part with even a bite of this loaf. I'm making sandwiches in the morning for my nephews to take to school. And while I could make the sandwiches with this, it would break my heart if they wasted even a crumb. One is a picky eater and I just can't risk it. 

Be sure to scroll down to see what the other Bread Bakers are sharing today.


No Knead Marbled Brioche 

Ingredients

110 grams eggs (about 2 eggs)
100 grams butter, melted
70 grams water
50 grams sugar
5 grams salt 
3 grams instant yeast
250 grams all-purpose flour
8 grams cocoa powder (1 tablespoon)
1 egg plus 1 tablespoon of water for egg wash

Directions 

Whisk eggs, butter, water, sugar, and salt for about 30 seconds. Sift in yeast and flour and mix for an additional 30 seconds. The dough will look smooth. Divide the dough into two and add the cocoa powder to one half. Mix in the cocoa powder until it's no longer streaky. Leave both doughs to rest in covered bowls at room temperature for one hour. 

Take the doughs out of the bowl and using a bench scraper, perform two stretch and folds. Fold the top over the bottom, the bottom over the top, the left over the right and the right over the left.  Repeat. You can also do this in the bowls. DO NOT ADD FLOUR. Embrace the sticky dough. 

Move the doughs to the refrigerator for 24 to 48 hours. 

Take the doughs out of the fridge. Flatten both doughs and place one on top of the other. Roll them up together so that the doughs are roughly combined. You don't want perfect swirls so you can give it a couple quick kneads. 

Divide into 4 or 6 balls and place in a greased 8" x 4" loaf pan. 

Brush the dough with some of the egg wash then cover and leave to proof until doubled. This could take up to three hours depending on the room's temperature. 

Preheat the oven to 375F. 

Brush the dough with egg wash again. Bake for 10 minutes then lower the temperature to 320 F. Bake for another 15 minutes. 

Completely cool before slicing and not sharing with anyone. 

Notes
  • You must shape the dough while cold or you'll have a sticky mess to deal with. 
  • Adapted from Weekend Bakery


BreadBakers

A Rustic Homemade No Knead Bread From Sneha’s Recipe
Chocolate Chestnut Bread From A Messy Kitchen
Easy No Knead German Crusty Rolls From Karen’s Kitchen Stories
Mixed Grain Sourdough Soda Bread From Food Lust People Love
No Knead Knead Marbled Brioche From Passion Kneaded
Pide Ekmek (Turkish Flatbread) From A Day in the Life on the Farm
Vegan No Knead Tomato Basil Bread Form Magical Ingredients    

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.




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Thursday, April 21, 2022

Chocolate Overload Bundt - #BundtBakers




I have been without an oven for the last six weeks and to say that it stressed me out, is putting it mildly. I am so glad that I am finally able to bake again and especially in time for this month's Bundt Bakers. This month, our host Rebekah chose the theme Angel or Devil. I didn't think twice about making something with all the chocolate. Today also happens to be my "brainiversary" so something chocolate was definitely needed to celebrate. Before they removed the pesky little brain tumour, I had actually given up chocolate in hopes of reducing the pain from trigeminal neuralgia. It's only right that we pile on the chocolate today. 

Be sure to scroll down to see all the other Bundts the bakers made today. It seems we only have one "angel" in a sea of chocolate devils. 

Chocolate Overload Bundt

Ingredients
Cake
240 grams (2 cups) all purpose flour
400 grams (2 cups) sugar
84 grams (1 cup) cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder 
1 teaspoon salt 
2 eggs, room temperature
1 cup warm coffee
2/3 cup buttermilk 
1/3 cup oil 
1/3 cup yogurt 
2 teaspoons vanilla
Glaze
1/3 cup condensed milk 
1/4 cup chocolate chips
splash of vanilla
Topping
Anything chocolate that you can think of
-Cookies, Candy, Chocolate Bars, Truffles, Chocolate Chips
Directions

Thoroughly grease a 10-12 cup Bundt pan. Preheat the oven to 350 F. 

Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. 

Whisk the eggs and add to the flour mixture along with the coffee, buttermilk, oil, yogurt, and vanilla. 
Beat for a couple minutes until smooth. This is a thin batter. 

Pour into the prepared Bundt pan. 

Bake 45-50 minutes or until a long skewer inserted into the centre comes out clean. 

Cool then turn out. 

When the Bundt, is almost cool, prepare the glaze. In a small saucepan on low heat, stir together the condensed milk and chocolate chips until smooth. You can also do this in a bowl on top of a pan of simmering water. Just ensure that the bowl does not touch the water. 

When all the chocolate has been melted, remove it from the heat and add a splash of vanilla. Allow it to cool slightly and then pour it over the cake. 

Top with all the chocolatey things that can fit on your Bundt. Alas, you don't have a lot of room on top of a Bundt cake so serve with some chocolate on the side. It's chocolate overload! 

Notes
  • Cake recipe slightly adapted from The Stay at Home Chef
  • My glaze was still a bit too runny because I started pouring it early. Be patient. 


BundtBakers




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Monday, February 28, 2022

Stuffed Cinnamon Streusel Muffins - #MuffinMonday




It has been so long since I have baked muffins that my poor muffin tins had made their way to the back of my cupboard under things I never use. I had to get a flashlight to find them. It has just been one thing after the next but I was happy to take the tins out of faux-retirement for these delicious muffins. These are absolutely the best muffins that I have ever made. 

I used a recipe from King Arthur Baking and made some slight changes. Nothing major. I loved these so much that I am thinking of making another batch tomorrow. My friend flies out on Wednesday and I think these muffins would make her ten-hour flight sweeter. 

As always, scroll down to see what the other bakers whipped up today. 




Stuffed Cinnamon Streusel Muffins 
Yield: 12 

Ingredients

Filling 
106 grams (1/2 cup) brown sugar 
42 grams (3 tablespoons) melted butter 
4 teaspoons cinnamon
Streusel
71 grams (1/3 cup) brown sugar
60 grams (1/2 cup)  flour 
22 grams (1/4 cup) rolled oats
1/2 teaspoon cinnamon 
3 tablespoons softened butter 
Batter
210 grams (1 3/4 cup) all purpose flour 
45 grams (1/2cup) rolled oats
150 grams (3/4 cup) sugar
14 grams (2 tablespoons) cornstarch
1 tablespoon baking powder
1/2 teaspoon salt 
1/4 teaspoon nutmeg 
3/4 cup milk 
1/2 cup oil 
2 eggs

Directions

Preheat oven to 400 F. Line a 12 cup capacity muffin pan with liners. 

Mix together the filling ingredients and set aside for at least 15 minutes to thicken. 

Make the streusel by mixing together sugar, flour, oats, and cinnamon. Next mix in the butter until the mixture is crumbly. 

Time to work on the muffin batter!

Whisk flour, oats, sugar, cornstarch, baking powder, salt, and nutmeg. 

In a separate container, whisk together milk, oil, and eggs. 

Add the liquid ingredients to the dry ingredients. Stir gently until just combined and there are no streaks of flour. 

Scoop scant two tablespoons into each muffin well. 

Next, add two teaspoons of the filling then top with the remaining batter. 

Sprinkle on the streusel. Use it all up, it's delicious.

Bake 20 - 25 minutes until the tops are golden. You can do the toothpick test but be careful that you're not sticking sticky filling. 

Cool and enjoy. 

Notes
  • Don't skip the liners for these muffins! Some of the filling could seep to the bottom of the tin and cause them to stick. Ask me how I know. 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. post signature

Thursday, February 17, 2022

Lime and Thyme Mini Bundts

Lime and Thyme Mini Bundts




The Bundt Bakers have a fun theme this month. We are baking with herbs! I decided to try out a sweet herby Bundt using thyme as my herb. This is quite fitting since thyme is the main (perhaps only, honestly) herb in Jamaican cuisine. We add it to everything - rice & peas, soup, chicken, fish - you get the idea. 

I adapted this recipe from My Cake School. I absolutely love their recipes and this one in particular uses the reverse creaming method. Cakes made using the reverse creaming method are said to have a finer crumb and be a bit more velvety. Check out Cook's Illustration's comparison between traditional creaming and reverse creaming here

Thanks for hosting this month, Wendy. Scroll down see what herbs everyone is baking with today.

Lime & Thyme Mini Bundts
Yield: 12 Mini Bundts

Ingredients 
Cake
285 g cake flour
300 g sugar
2 tablespoons fresh thyme leaves
zest of 2 limes
1/2 teaspoon salt 
2 1/2 teaspoon baking powder
169 g butter, soft but still cold, cut into pieces,
4 eggs, room temperature
1 cup milk , room temperature
1/4 cup lime
2 tablespoons oil 
Syrup
1 cup water 
1 cup sugar
1 sprigs of thyme
2 tablespoons lime juice


Directions

Grease 12 one-cup capacity mini bundt pans. Preheat oven to 350 F. 

Combine flour, sugar, thyme leaves, lime zest, salt, baking powder in a mixing bowl. Whisk for thirty seconds. 

In a separate container, combine eggs, milk, lime juice, and oil. 

With the mixer on low speed, add pieces of butter one at a time to the flour mixture. Increase the speed to medium. The mixture should be like coarse sand. 

Add half the egg mixture and beat for 1 1/2 minutes. Scrape and add half of the rest of the egg mixture. Beat for 20 seconds and then add the remaining mixture. Beat again for 20 seconds. 

Scoop into the prepared mini Bundt pans.  

Bake 12-15 minutes or until a toothpick inserted into a mini Bundt comes out clean. 

While the cakes are baking, prepare the lime and thyme syrup. Add the water, sugar, and thyme to a pot. Heat over low-medium heat stirring constantly until the sugar has completely dissolved. Remove the pot from the heat and add the lime syrup. 

Brush the warm Bundts with some of the syrup while they are still in the pan. When they are cool enough to remove from the pan, remove them and brush them with more of the syrup. 

You can add a glaze if you wish. Reserve some of the lime syrup and add to some powdered sugar until you have reached your desired consistency. 

Enjoy.  


 
BundtBakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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Tuesday, February 8, 2022

Cinnamon Breadsticks - #BreadBakers

This month the Bread Bakers are making breadsticks with our host Karen. I love savoury breadsticks but have been craving cinnamon rolls recently so I decided to try some cinnamon breadsticks. They turned out great but nothing beats the centre of the cinnamon roll. So that means I will have to make some sweet rolls soon. 

Scroll down to see all the mouthwatering breadsticks the other bakers made. 






Cinnamon Twisted Breadsticks



Cinnamon Breadsticks

Ingredients

Dough 
400 grams flour 
3 tablespoons sugar 
1 1/2 teaspoons istant yeast
1 teaspoon salt 
2 tablespoons oil 
1 cup water

Filling
1/4 cup sugar 
1 tablespoon cinnamon
3 tablespoons melted butter 


Directions 


Whisk together flour, sugar, yeast, and salt. Add the oil and water. Knead for about 7 minutes or until it forms a smooth dough. The dough should be tacky but not sticky. If it is sticky, add a wee bit more flour. Cover and allow to bulk ferment until doubled. You can do this overnight. 

Line a half sheet pan with parchment paper. 

Mix the sugar and cinnamon sugar together for the filling. 

Take the risen dough and roll out into a rectangle approximately 20" x 12". 

Brush the entire dough with the melted butter and then sprinkle the cinnamon sugar over half of the dough as seen below. 




Fold the side without the cinnamon sugar over onto the cinnamon sugar side.  You should now have a 12" x 10" rectangle. 

Cut one-inch strips along the longer side. Take each strip, twist it, and place it on the half sheet pan. 

Cover and let rise for 30 minutes. 

Preheat oven to 375 F. 

Bake the strips for 12 - 15 minutes or until they are lightly browned. 
BreadBakers



 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.






Monday, January 10, 2022

Callaloo Bread - #BreadBakers





The Bread Bakers are starting 2022 with lots of colours. Radha challenged us to make naturally coloured loaves. It's a very fun theme but I wanted to play it safe. I've used beets before and my loaf just ended up brown. I was afraid I would try something new and end up with brown bread again. I figured I would stick to my tried and true pumpkin without needing to go down a food science rabbit hole. 




I consulted my baking and everything else sounding boards but they were not feeling my boring pumpkin self. They encouraged me to use callaloo (a Jamaican leafy green similar to spinach but with a stronger flavour). I had originally planned a two-tone loaf but kneading colours into the dough makes you question your bread-baking choices. 

I completely forgot to take pictures of my dough after kneading and shaping but trust me, it was a lovely bright green. A completely different green came out of the oven, however.  I am just glad it wasn't completely brown. If you overcook callaloo, it does become a dark unsightly brown-ish colour so I was very worried about that. 

I am using an interesting method here that is similar to tangzhong. It's called the yudane method and involves pouring hot water over 20% of the recipe's flour and leaving it overnight. It results in an extremely soft dough. 

Be sure to scroll down to see all the beautiful creations the Bread Bakers have for you today. 



Callaloo Bread 
Yield: 1 loaf
Adapted from Bake with Paws

Ingredients 

Yudane
90g flour 
80g boiling water
Dough
150g milk 
100g callaloo
360g flour 
30 grams sugar 
18 grams oil
1 1/2 teaspoon instant yeast
1 1/4 teaspoon salt 
Egg or milk for egg or milk wash


Directions

Add flour to your mixing bowl and pour in the boiling water. Mix it together then cover and refrigerate for four hours or overnight. 

Blend the milk and callaloo until smooth. Callaloo can have thick stems. I did use stems in mine, I just ensured that everything was blended well. 

Tear up the yudane into small pieces and then add all the ingredients to the bowl. 

Knead together until the dough is smooth. You can do the windowpane test but yudane doughs seem to be less likely to achieve thin windowpanes. The original author recommends between 10 and 13 minutes of kneading time. 

Allow the dough to rise until doubled. 

When doubled, punch down the dough, shape and place in a 9" x 5" loaf pan. I did a four-strand braid on my loaf but you can do a regular loaf shape, if you wish. 

Leave the dough to rise once more until doubled. 

Preheat oven to 350 F. 

When the dough is ready, brush with egg wash or milk then bake for 25 to 30 minutes. 

Cool. Slice. Enjoy. 

Notes 
  • The callaloo flavour is mild but present. 

 
BreadBakers
Happy New Year! We are starting this year’s events with a colorful beginning. Our theme for this month is “Naturally Colored Breads” and Radha of Magical Ingredients is our host. #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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