Baking recipes
Scroll through our posts below to try all sorts of delicious baking recipes from our instagram baking videos. New baking videos are posted the first week of each month on Instagram and Facebook.
To easily find one of our recipes type below:
Honey Oat Sandwich Bread!
Sandwiches are delicious! It’s a meal you can eat anywhere! What makes the best sandwiches? Home made bread! This is a jazzed up version of your typical white bread, it’s got a touch of honey and oats to make things extra delicious!
Soft, fluffy and ready for sandwiches!
Honey Oat Sandwich Bread
Yield: 1 loaf (9”x5” pan)
Preheat your oven to 350*F
1 1/2 cups Milk, warm
2 Tablespoons Butter, warm
2 Tablespoons Honey
2 3/4 cup Flour
1/2 cup Oats
1 1/2 teaspoons Salt
2 teaspoons Instant Yeast
In the bowl of your mixer combine the dry ingredients - flour, oats, salt and yeast. Toss to combine.
In a separate container stir together your honey, warm milk and butter. Then pour into the dry ingredients and knead with the dough hook in your mixer for 6-10 minutes, or until it forms a firm ball around the hook and isn’t sticking to the sides of the bowl.
Place dough into a greased bowl and cover. Let sit at room temperature until doubled, about 1 hour.
Place your dough ball onto a lightly floured surface and using your hands flatten into a rough rectangle shape that is about 8” wide.
Roll the dough up into a log, then pinch the seams together.
Place the dough log into a greased 9”x5” loaf pan, with the seam side going into the bottom of the pan.
Cover with saran wrap and let sit at room temperature for about 1 hour, or until the dough is starting to rise over top of the pan edge.
Bake in a preheated 350*F oven for 30-45 minutes or until golden brown and sounds hollow when you tap it.
Let cool and eat!
Cheese-y Garlic Knots!
It’s like garlic bread and dinner rolls were KNOT together in perfect harmony! These tender buns get the addition of delicious cheese, because cheese makes everything more delicious! No pizza parlour required!
Knots of deliciousness!
Cheese-y Garlic Knots
Yield: 8 buns
2 cups Flour
1 teaspoon Salt
1 teaspoon Instant yeast
2 Tablespoons Sugar
1/2 teaspoon Garlic Powder (or one chopped garlic clove)
1 cup Milk, warm
3 Tablespoons Butter, melted
1/2 cup Shredded Cheddar Cheese
1 Tablespoon Parmesean
Glaze:
2 Tablespoons Butter, melted
1 Clove of Garlic, chopped (optional)
pinch of Pepper (optional)
pinch fo dried parsley (optional)
In the bowl of your mixer combine the dry ingredients - flour, salt, yeast, sugar, and garlic powder. Stir to combine.
Add the warm milk and melted butter, then mix with a dough hook on your mixer for about 8 minutes or until the dough ball isn’t sticking to the sides of the mixer.
Add your cheese to the dough and knead for one more minute, until fully combined.
Let your dough rest at room temperature for about an hour until doubled.
Place your dough onto a lightly floured surface and cut into 8 equal pieces.
Roll each piece of dough into a wormie about 6-8” long, then tie them together by criss crossing both ends, once crossed, then pinch the ends together and place them onto a lined baking tray.
Once all your dough is knotted, cover your baking tray with a clean dish towel and let rise at room temperature for 30 minutes to an hour, or until doubled in size.
Combine your glaze, mix the melted butter with the garlic, pepper and parsley.
Glaze each bun with the garlic butter glaze, then bake in a preheated 350*F oven for about 20 minutes, or until golden brown and when tapped on the bottom, they sound hollow.
Enjoy!
Hot Cross Buns! Hot Cross Buns! One a penny, two a penny, Hot Cross BUNS!
Hot cross buns! These festive Easter rolls are rolling with flavour! They are made of a lightly sweetened dough, studded with dried fruit, orange zest and a little dash of cinnamon! Apparently they were created as a sweet treat to end your fasting for lent, but don’t you worry, no fasting is required to indulge in these babies!
I forgot to take a picture before taking a bite…whoopsie!
Hot Cross Buns
Yield: 6 buns (I fit them into a 10”x6” loaf pan so they would bake into one another, but use whatever pan you like, or double the recipe and it will fit perfectly into a 9”x13” pan)
Once dough is shaped, preheat your oven to 350*F
Bun Dough:
2/3 cup Milk, warm but not boiling
1 teaspoon Instant Yeast
2 Tablespoons Butter, melted
2 Tablespoons Sugar
1 teaspoon Salt
1 Egg
1 1/2 cups Flour
1 teaspoon Cinnamon
zest of 1 Orange (or if your orange is giant like mine, I just tested 1/2 of it)
Dough Fruits:
1/2 cup Dried Fruit - I used raisins and dried cranberries
1 teaspoon Grand Marnier (optional)
Cross Dough:
2-3 Tablespoons Flour
enough juice of your orange (or water or milk) to get a nice consistency, about 1-2 Tablespoons
Egg Wash:
1 Egg
pinch Salt
pinch Sugar
Place your dried fruit into a small bowl, then cover with boiling water and set to the side.
In the bowl of your mixer, combine all the ingredients of your dough - milk, yeast, butter, sugar, salt, egg, flour, cinnamon and orange zest.
Using the dough hook on the mixer, knead the dough on medium-low speed for about 10-15 minutes or until the dough comes together into a sticky ball around the dough hook. This is a pretty sticky dough, but it should be VERY glutinous in you grab it and not be sticking to the sides of your bowl too much.
Drain your dried fruits and press out any excess moisture, then stir with the 1 teaspoon of Grand Mariner if you are using it.
Now pour your dried fruits into the dough and knead for 2-3 more minutes or until they are combined.
Place your dough into a greased bowl, cover, and let sit at room temperature until doubled, about 1 hour.
Once your dough has rested, place it onto a floured counter and lightly press into circle, then cut into 6 even pieces.
Roll each piece into a ball and place into a greased and lined baking pan.
Once all the dough is in the pan, cover it with some saran wrap, and let it sit at room temperature for about an hour, or until doubled.
While your dough is resting, mix together your cross dough - combine about 3 tablespoons of flour with enough orange juice to create a pipeable consistency (you can also use water or milk for this). Place this into a piping bag or a ziplock bag that you can cut the corner off of to pipe with.
For the egg wash, whisk together your egg with the pinch of salt and sugar.
Once your dough has rested carefully glaze the buns with your egg wash.
Now using the piping bag, pipe a cross on top of each bun.
Bake in a preheated 350*F oven for about 20 minutes, or until golden brown and delicious!
Time to eat before the Easter bunny gets to them!
Ciabatta - it takes a day...but it's worth it! I swear!
Ciabatta is my favourite bread! I have paid a ridiculous amount of money for a single loaf of ciabatta (and I would happily do it again!), but guess what, you can make it at home for pennies! Literally! My food costing comes in around $0.30 whaaaaaatttt! Amazing! It is a labour of love though because it takes about 24 hours to make, but what else are we doing, it’s quarantine! If I am going to have 24 hours to dedicate to a bread it’s now! Yay! This delicious bread starts the day before with a pre-ferment called a biga. A biga is basically a lump of firm dough, I think in theory it was a lump of the dough from your bread baking the day before, but obviously if I made dough it would all be eaten that day. That lump of dough then sits for ideally about 18 hours at room temperature so it can gain lots of flavour and grow some natural yeasts, giving it that sourdough tang without needing to worry about a sourdough starter, because that takes like a week and I can’t be bothered!
Ciabatta Bread before going into my belly!
Ciabatta
Yield: 1 loaf (approximately 10”x4” rectangle)
Biga:
2/3 cup Flour
1/4 cup Warm Water
pinch of Instant Yeast
Final Dough:
1 1/4 cup Flour
1/2 teaspoon Instant Yeast
2/3 cup Warm Water
1 teaspoon Salt
Biga that has sat for 12-18 hours at room temperature
In your mixer with a dough hook combine your Biga ingredients - 2/3 cup flour, 1/4 cup warm water and pinch of yeast. Mix for 3 minutes on a low speed.
You should have a little dough ball, this is your Biga! Place your biga in a greased bowl with a lid/saran wrap and leave at room temperature for 12-18 hours. It should become bubbly and rise.
Once your Biga is ready to go, place it into your mixer along with all of the other ingredients for the final dough. Mix with a dough hook for 4 minutes. This dough is going to look very sticky and goopy, that is perfect!
Place the dough into a greased bowl or pan that has a lid and let sit and proof at room temperature for about 1 hour or until doubled.
Once your dough it ready you will fold your dough ball in half 4 times, I like to use a rectangle pan instead of a bowl when I make ciabatta because it has 4 sides, and i can turn the pan for each fold so I make sure to do this 4 times. Grab the edge of the dough and fold it in half, then turn the pan or bowl 90 degrees and repeat, do this until you get back to where you started and your 4 folds will be complete! Now put the lid on and let sit at room temperature for 1 hour.
Now that your dough has sat, you will repeat the 4 folds like we did earlier. Then place a lid on and let it sit at room temperature for 30 minutes.
Our dough is now ready to shape. Grab a large baking tray and dust it fairly heavily with flour.
Place your dough gently onto the tray and gently stretch the dough into an approximate 10”x4” rectangle shape. Try not to squish the dough, we don’t want to collapse too much of the volume.
Now heavily dust the top of the ciabatta bread with flour, then drape a clean tea towel on top and let it sit at room temperature for 30 minutes.
While the dough is resting, heat your oven up to 450*F and place a clean metal tray on the bottom rack of your oven, this needs to be hot when we bake our bread.
Once your dough is ready to go, place it into the hot oven, on the rack above the one with the hot tray, then grab 1-1 1/2 cups of water and carefully pour it onto the metal pan that is on the bottom rack and its going to SIZZLE and create STEAM! Quickly close the oven to capture all the steam and bake your ciabatta for about 20 minutes. DON’T OPEN THE OVEN! If you take a peak into the oven it’s going to release the steam we just created and we want to keep that steam in there to allow our dough to grow and expand in the oven before it crusts up.
Your ciabatta will be done when it is golden brown and when you tap it with your finger it should sound hollow.
Place your cooked loaf onto a wire rack to cool (this helps steam from forming under your loaf and giving you a soggy bottom!)
Now eat your AMAZING ciabatta bread! I’m eating mine now! mmmm