• Suvendu & Ruma

You Can Bake Like A Pro With These Easy, Tasty Recipes - Mix, Knead And Go!

Updated: Aug 6

These easy tasty recipes are perfect for your next breakfast, meal, and picnic. The fillings are baked in so, unlike sandwiches, they won't go soggy! They are also amazing with hot tomato soup. Here is the 4 best recipes for bread winners.

1. CHEESE AND PESTO WHIRLS

These rolls are perfect for your next picnic. The fillings are baked in so, unlike sandwiches, this recipe won't go soggy! Cheese and pesto whirls are also amazing with hot tomato soup.


2. GLUTEN-FREE CHILLI CORNBREAD

If you're trying to eat less wheat this is the recipe for you. It's very easy - no yeast involved - and, because it's best eaten super fresh, it's an ideal loaf to make at home.


3. CHEAT'S SOURDOUGH

Crusty on the outside, chewy on the inside, serve your sourdough with soft butter

This overnight bread is based on French techniques. The flour is initially mixed with cold water to form a 'starter', which gives the bread its characteristic, slightly tangy flavour.


4. DATE AND RYE BREAD

This bread id delicious toasted and served with your favourite spreads such as honey, jams or nut butters.


(Read more: Make a cafe-worthy breakfast with a fast recipe for yummy pancakes and with easy pork meatballs)


Here's Easy Steps To Make Cheese And Pesto Whirls

Preparation time: It will take 40 mins plus 3 hours proving and rising.

Cooking time: Cooking time 40 mins.

Makes: 12

Ingradients

  • 450g bread flour, plus extra, to dust

  • 7g (1 sachet) instant dried yeast

  • 1 tsp golden caster sugar

  • 1 and 1/2 tsp fine salt

  • 300 ml warm water

  • 2 Tbsp olive oil, plus extra, to grease

  • 150g fresh pesto

  • 240g semi-dried tomatoes, drained, roughly chopped

  • 100g grated mozzarella

  • 50g parmesan, grated

  • Fresh basil leaves


Here's how

STEP 1 Combine flour, yeast, sugar and salt in a mixing bowl. Add 280ml of the water and oil. Gently mix until a shaggy clump begins to form. If dough seems dry, add remaining water. Turn out onto a clean work surface and knead for 10 minutes, until dough is soft and elastic.


STEP 2 Clean bowl and coat lightly with extra oil. Return dough to bowl and cover with lightly oiled plastic wrap. Set aside in a warm place for 1-2 hours to prove, or until double in size.


STEP 3 Line a large oven tray with baking paper. Punch dough down a couple of times with your fist, knocking out all the air bubbles. Turn dough out onto a lightly floured surface and dust with extra flour. Roll out into a rectangle, roughly 30 x 40cm. Spread pesto over dough and sprinkle evenly with tomato, cheeses and basil. Roll up form the long side into a sausage.


STEP 4 Using a sharp knife, cut dough in half crossways, Cut each half into 6 even pieces. Place on prepared tray, cut-side up, ina 30by-4 formation making sure open end of each roll is tucked in towards centre (to prevent them uncoiling during cooking). Leave a little space between each roll, as they will expand and touch as they prove. Loosely cover with oiled plastic wrap and set aside in a warm place for 30 minutes to 1 hour or until almost double in size. Preheat oven to 180 degree C fan-forced (200 degree C conventional).


STEP 5 Bake for 35-40 minutes until golden brown and centre looks dry. Remove and set aside to cool for 10 minutes before serving.


Cheese And Pesto Whirls Recipe Watch on YouTube


(Read more: 5 Simple Recipe For Lunch Take Into The Garden And Imagine You're On French Riviera)



Here's Easy Steps To Make Gluten-Free Chilli Cornbread

Preparation time: It will take mostly 20 mins plus 2-3 hours soaking

Cooking time: 30 mins

Serves 4-6

INGREDIENTS

  • 200g polenta

  • 280ml buttermilk

  • 25g unsalted butter

  • 1 tsp gluten-free baking powder

  • 1/4 tsp gluten-free bicarbonate of soda

  • 1/2 tsp salt

  • 1 red chilli, deseeded, finely chopped

  • 50g frozen corn kernels, thawed

  • 2 free-range eggs, lightly beaten


Here's how

STEP 1 Put polenta in a large frying pan over medium heat. Dry-fry, stirring constantly, for 3-4 minutes, or until heated through and beginning to turn golden brown.


STEP 2 Put half of the polenta in a bowl, reserving the rest. Stir in buttermilk. Cover and set aside for 2-3 hours.


STEP 3 Preheat over to 200 degree C fan-forced (220 degree C conventional). Melt butter in a 25cm ovenproof frying pan over medium heat. Stir butter, remaining ingredients and reserved toasted polenta into soaked polenta mixture. Don't wash pan.


STEP 4 Heat same pan over high heat. Pour in cornbread mixture - it should sizzle as it hits. Put pan in oven and bake for 15-20 minutes, or until cornbread is golden brown and firm in centre. Cool for 15 minutes. Cut into wedges to serve.


Gluten-Free Chilli Cornbread Watch on YouTube


(Read more: Easy Step To Make Amazing Curried Sweet Potato Soup Recipe)



Here's Easy Steps To Make Cheat's Sourdough

Preparation time: 30 mins plus overnight proving and 2 hours rising

Cooking time: 30 mins

Makes 1 loaf

INGREDIENTS

  • 400g bread flour, plus extra to dust

  • 1/2 x 7g sachet instant dried yeast

  • 1 Tbsp fine salt

  • 200ml cold water

  • Olive oil, for greasing

STARTER

  • 100g bread flour

  • 100g dark rye flour

  • 1/2 x 7g sachet instant dried yeast

  • 250ml cold water


Here's how

STEP 1 to make starter, mix ingredients in a bowl with a spoon until sponge. Cover with plastic wrap and set aside at room temperature overnight.


STEP 2 To make dough, put ingredients in a bowl with starter and mix until a shaggy dough forms, adding more water if too stiff. Turn dough out onto a clean work surface and knead for 10 minutes, or until smooth and elastic.


STEP 3 Put dough in a lightly greased bowl. Cover with plastic wrap and set aside for 1 hour, or until doubled in size.


STEP 4 Carefully turn out onto a clean work surface dusted with extra flour and gently shape into a round- don't knock too much air out of dough. Dust a piece of baking paper with four and sit dough on top. Cover with a tea towel and set aside for 1 hour, or until doubled in size.


STEP 5 Perheat oven to 200 degree C fan-forced (220 degree C conventional). Put a large oven tray on middle shelf and a smaller tray with side underneath, to heat. Dust dough with extra flour and slash with a sharp knife. Slide onto large hot tray and put a handful of ice cubes in smaller tray to creat a burst of steams.


STEP 6 Bake for 25-30 minutes, or until loaf is golden brown and sounds hollow when tapped on base. Cool fully. Serve.


Cheat's Sourdough Recipe on YouTube


(Read more: 5 Things You Should Know About Chocolate)



Easy Steps To Bake Date And Rye Bread

Preparation time: 40 mins plus 2 hours rising and proving

Cooking time: 30 mins

Makes 2 loaves

INGREDIENTS

  • 350ml warm water

  • 1 Tbsp honey

  • 2 tsp instant dried yeast

  • 100g dark rye flour

  • 300g bread flour, plus extra, to dust

  • 100g wholemeal flour

  • 1 tsp fine salt

  • Olive oil, for greasing

  • 150g pitted medjool dates, chopped Softened butter, to serve




Here's how

STEP 1 Whisk water and honey in a bowl until dissolved. Whisk in yeast. Set aside for 10-15 minutes, until top is frothy.


STEP 2 Combine flours and salt in a bowl. Pour in yeast mixture and mix with your hands into a sticky dough.


STEP 3 Turn dough out onto a clean surface dusted with extra flour. Knead for 5-10 minutes, or until dough feels smooth and a finger indent springs back quickly. Put in a clean, lightly greased bowl. Cover with plastic wrap and set aside in a warm place for 1 hour, or until doubled in size.


STEP 4 Trun dough out onto a clean surface dusted with extra flour and knead briefly to knock the air out.


STEP 5 Pat dough into a small round, top with dates and knead into dough.


STEP 6 Devide dough in 2, shape into tight balls and put on an oven tray dusted with flour. Slash tops twice with a knife.


STEP 7 Set aside for 1 hour, or until doubled in size. Perheat oven to 200 degree C fan-forced (220 degree C conventional). Bake for 30 minutes, or until deep golden brown. Cool. Serve with butter.

Step by step images of making Date and rye bread
This Recipe Makes Two Loaves So Freeze One to Enjoy Later - Just Slice It First

Easy Steps To Bake Date And Rye Bread On YouTube


Go to bhg.com.au for more cooking tips and tricks.
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Suvendu & Ruma

Hi! We're Suvendu and Ruma. We spend every darn weekend we can work on home projects of various kinds. This includes whittling down the "honey-do" list! This is the site where we share all of the projects we've done and the things we're learning. We hope that this will be a benefit to all of you as work on some of these projects as well!

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