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Learn how to make Country White Bread, Banana Bread, Green Tea Bread, focaccia and Pizza in this page.
Country White Bread
Country White Bread
Serves 3-4
- 400g bread flour (French bread flour)
- 250g water
- 5g instant dry yeast
- 5g salt
- extra strong flour to dust
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Direction
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[ Mixing ]Mix yeast and the sifted flour. Sieve them onto the work surface. Make a well in the centre and gradually mix in water (see the picture A). Mix them all, using dough cutter to gather flour (B).
- [ Autolyse ]Once the dough comes together (C), give a rest (Autolyse) for 15 minutes.
- [ Adding Salt ]Flatten the dough and sprinkle all the salt.
- [ Kneading ]Knead the dough for about 10 minutes (D). Once the gluten is developed enough (E), make the dough into a round shape (F, G and H).
- [ First Rise ]Put the dough in an oiled large bowl, wrap it with plastic wrap, and leave it to rise in a warm place for 50 minutes.
- [ Punch ] - [ First Rise Continues ]Take the dough out onto the surface, and punch out the air. Work it into a round shape again, and let it rise for another 50 minutes or until douled in size (J to K).
- [ Shaping ]Punch risen dough to knock out the air and shape. Place the dough on the lightly floured tea towel.
- [ Second Rise ]Dust flour on top of the dough and let it rise in a proofer (see How to proof dough at home? section). Proofing time is about 30 minutes at 28℃.
- [ Coupe (Making Cuts) ]Make a cross-shaped slashes on top with a sharp knife (L, G, H). Preheat the oven and the oven pan at 230℃.
- [ Baking ]Place the dough on an preheated oven pan. Mist some water on top with a spraying bottle. Bake for the first 10 minutes at 230℃, and then for 30 minutes at 210℃. (Warning: Use an oven mitt to handle the hot pans to avoid burning yourself!)
- Let cool on the cooling rack (O).
Banana Bread
Banana Bread
Makes 1 small loaf (L18 X W8 X D6cm)
- 170g pastry flour (weak flour)
- 2tsp baking powder
- 60g unsalted butter (at room temperature)
- 60g caster sugar
- 1 egg (at room temperature)
- 70g milk
- a dash of vanilla oil
- 30g walnuts
- 1 (about 80g) riped banana
Banana Bread
Direction (No kneading and fermentation needed !)
- Mix flour and baking powder and sift. Spread walnuts on the lined oven pan, bake at 170℃ for 10 minutes, and let cool. Chop nuts and bananas roughly. (You can sprinkle some lemon juice on bananas to avoid color changing).
- Preheat the oven to 170℃. Beat butter in a large bowl until pale and creamy. Fold in half the amount of sugar at a time, beating well between each condition.
- Beat egg in another bowl until smooth.
- Add egg and milk gradually into the butter mixture, beating constantly.
- Fold in one-third of flour at a time, and beat well until the batter is very thick and smooth.
- Add a dash of vanilla oil and mix in the prepared nuts and bananas. Mix all roughly.
- Put the batter into the greased and lined cake pan, and bake for 10-15 minutes. Take the pan out and make a vertical cut on top with a wet sharp knife to let the air out. Put it back to the oven and continue baking for another 25-35 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Let cool on the wire rack.
Green Tea Bread
Geen Tea Bread
Makes 8 to 9
- 120g pastry flour (weak flour)
- 1tsp baking powder
- 1tsp green tea powder
- 40g unsalted butter
- a pinch of salt
- 60g caster sugar
- 1 egg
- 70g milk
- Japanese black bean (cooked) for topping
Green Tea Bread
Direction (No kneading and fermentation needed!)
- Mix flour, baking powder, and green tea powder, and sift well.
- Beat butter in a large bowl until pale and creamy. Mix in salt and sugar, beating constantly.
- Beat egg in another bowl until smooth.
- Add egg and milk gradually into the butter mixture, beating constantly.
- Fold in one-third of flour at a time, and beat well until the batter is very thick and smooth.
- Divide among the papered muffin tins, filling each one about half to two-thirds full.Top with black beans.
- Place in the steamer over high heat for 7-8 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Let cool on the wire rack.
Focaccia
Focaccia
Serves 2-3
- 250g bread flour (French bread flour), plus extra to dust
- 2tbs finely chopped fresh rosemary leaves
- 3g instant dry yeast
- 15g olive oil, plus extra to brush
- 150g warm water
- 3g salt
- 12 black olives for topping
- sea salt for topping
Focaccia
Direction
- [ Preparation ]Sift the flour in to a large bowl, add yeast and finely chopped rosemary leaves. Mix well with a whisk.
- Pour water into another bowl, add salt, and beat well until salt dissolves. Pour olive oil in, and beat well.
- [ Mixing ]Make a well in the centre of flour, and gradually mix in the water and oil mixture until the dough comes together.
- [ Kneading ]Tip out onto a lightly floured surface and knead for about 10 minutes.
- [ First Rise ]Work the dough into a round shape, place on an oiled bowl, and wrap it with plastic wrap. Place the bowl in the warm place and let the dough rise for about one and a half hours or until doubled in size.
- [ Shaping ] - [ Benching Time ]Place the dough on the lightly floured surface, and knock the air out, shape it into a round ball again, and let it rest for 5 minutes (see What is benching time? Section).
- [ Shaping ]Flatten the dough roughly with the heels of your hand. Place it on the lined baking tray, and shape into a flat circle. Top it with extra rosemary leaves and black olives, pressing your fingertips into the dough all over.
- [ Second Rise ]Leave to rise in the proofer (see How to proof dough at home? section). Proofing time is about 30 minutes at 28℃.
- Brush olive oil all over the dough, and sprinkle sea salt. Preheat the oven at 200℃.
- [ Baking ]Bake for 25 minutes at 200℃ or until golden.
Pizza
Makes 2 (20cm in diameter) pizzas
- 200g bread flour (French bread flour), plus extra to dust
- 3g instant dry yeast
- 10g olive oil, plus extra to brush
- 120g warm water
- 3g salt
- 4tbs tomato sauce
- 100g fresh mozzarella, roughly chopped (for topping)
- a handfull of fruit tomatoes, roughly chopped (for topping)
- 2tbs extra virgin olive oil (if desired)
- a handfull of fresh basil leaves
- 3tbs grained parmesan cheese
Pizza
Direction
- [ Preparation ]Sift the flour in to a large bowl, and mix well with a whisk.
- Pour water into another bowl, add salt, and beat well until salt dissolves. Pour olive oil in, and beat well.
- [ Mixing ]Make a well in the centre of flour, and gradually mix in the water and oil mixture until the dough comes together.
- [ Kneading ]Tip out onto a lightly floured surface and knead for about 10 minutes.
- [ Rise ] - No second rise needed for pizza dough!Work the dough into a round shape, place on an oiled bowl, and wrap it with plastic wrap. Place the bowl in the warm place and let the dough rise for about one and a half hours or until doubled in size.
- [ Dividing ]Place the dough on the lightly floured surface, divine into two(in the photo below, it is divided into three), and shape both of them into round balls.
- [ Shaping ]Roll out each ball into a flat round circle about 20cm in diameter.
- Preheat the oven to 200℃.
- [ Topping ]Place on the lined baking trays. Spread the tomato sauce all over, scatter chopped tomatoes and mozzarella. Drizzle with extra virgin olive oil if desired.
- [ Baking ]Bake for 10 minutes at 200℃, and then take the tray out to scatter parmesan cheese and basils on top. Put it back to the oven and bake another 5minutes.
