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Bake Fresh

Bake Fresh

January 12, 2010 · 5 Comments

What can beat the aroma of fresh home-made bread? NOTHING!

Breads· Uncategorized

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When entering a super market, we often experience the aroma of freshly baked breads and bakery items. It is that smell which tempts you to buy some even if you don’t need them. Nothing can beat that aroma and atleast thats true for me. Although Sunday (or Friday here in KSA) is a lazy day but at the same time, I want to have something special for breakfast, an elaborate family meal. I do try lot of breads and rolls but I have to ‘plan’ them out due to time required to rise, roll and again rise the dough. Since I have discovered this recipe, I make this very often for two reasons, its super quick and tastes awesome. Though I am not an expert in bread making chemistry but I have a feeling that a little baking powder in this recipe does the trick. You have to try this recipe if you are yet to break your yeast fear and also to treat your family with something special. Sacrifice one hour of your off day and result –  super soft, airy, light bread rolls which you can munch on whole day, well worth right?

I stumbled upon this recipe when one of my other overnight bread recipe turned out a disaster the next morning and hubby was adamant to eat home made bread that day. 
Serve it right out of the oven with butter (slightly salted), cheese, labneh (greek yogurt) and ofcourse tea/orange juice. Consider yourself warned, this is addictive. This recipe is adapted from a great blog Tea and Wheaten Bread and she has some great posts on breads and rolls. Thanks Granny [can I call you so??] again for sharing this wonderful recipe. This recipe goes to Susan who conducts YeastSpotting.

Soft and Simple Bread Rolls
adapted from Tea and Wheaten Bread
Ingredients:

Flour (all purpose flour) 2.5 cups
Yeast 1 tsp (instant or granules)
Warm water 7 fluid ounces [I take it as needed]
Dried milk powder 1/2 tbsp [or use 100ml milk plus 100 ml water mixture, didn’t try this]
Vegetable Oil 2 tbsp
Sugar 1 tsp
Salt 1/2 tsp
Baking Powder 1/8 tsp

Method:
1. For yeast: If you are using granules, places yeast, 1tsp extra sugar and little warm water approx. 2 tbsp in a small bowl and leave to froth for about 10 minutes until pale and foamy. If you are using instant yeast, skip this step.
2. Although the original recipe call for a different method, I made it in my own way. Turned out great nevertheless. 
3. Place all ingredients including frothed yeast in a large bowl or food processor or stand mixer if you have with dough hook or blade.
4. Mix all very well, if you are doing with your hands it will be a little messy but thats alright.
5. Start adding warm water and you have to add enough water to make a VERY soft dough. The consistency of the dough is directly proportional to the softness of bread. If it gets too sticky, sprinkle some more flour until everything is smoothed out and you have a very soft, smooth dough by kneading it a little.
6. Place in a greased bowl to rise for 15-20 minutes covered in a warm place. If you have winters, put it in oven which was on a while ago or place it near burning stoves.
7. Punch down to knock out air and make 6 small smooth balls. 
8. Arrange them in a 5-petal flower shape in an 8 inches round cake tin which has been greased lightly. 
9. Cover and let it sit to rise again for 30 minutes. 
10. Bake in a pre-heated oven for 20-25 minutes at gas mark 4 until golden brown. You can put under grill for 1 minute if the top is still white and bottom is done.

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Previous Post: « Naan Khatai – a traditional cookie flavored with cardamom and pistachios
Next Post: Genoise Sponge turned into a Black Forest Gateau and a great book review »

Comments

  1. Heavenly Housewife says

    January 12, 2010 at 1:52 pm

    I totally agree, someone needs to invent "fresh bread" perfume LOL. Beautifully done. I wish i could have some of this with a bit of butter 😀

    Reply
  2. Mireya says

    January 12, 2010 at 6:11 pm

    My husband loves when I make bread at home – the smell just lingers in the house for hours!

    Will definitely try these!

    Reply
  3. Federica says

    January 13, 2010 at 9:16 pm

    mmm..che buono!

    Reply
  4. Cathy (breadexperience) says

    January 15, 2010 at 11:40 pm

    Mmmm…You're right! Nothing beats the aroma of freshly-baked bread. Those rolls look divine. Now I'm hungry. Happy Baking!

    Reply
  5. bakefresh says

    January 17, 2010 at 5:53 am

    thanks everyone for stopping by and leaving comments.
    Cathy, i loved your site, didnt find way to leave comment though, great work lady

    Reply

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Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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"We had joy , we had fun, we had seasons in the su "We had joy , we had fun, we had seasons in the sun, but the hills that we climbed were seasons out of time"

Rasha my friend , I will miss you, our crazy hangouts, exploring, fun night outs, shopping and ofcourse when we worked together!

This is not a goodbye, it is just beginning of us meeting at new destinations.

@rashayoussif @shaziahassan10
I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

#truffles #Darkchocolate #karachifoodbloggers #riyadhbakers
#riyadhfoodbloggers
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#mashionpk #hautecuisines
Freshly pounded green cardamom infusing these mode Freshly pounded green cardamom infusing these moderately sweet Pakistani shortbread cookies made with pure clarified butter, flour and chickpea flour for that added nutty flavor, slight leavening agents for that open and melt in mouth crumb and powdery texture. The top is brushed with beaten egg and sprinkled with pistachios making the best tea time biscuits!

Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

#naankhatairecipe
#naankhatai
#pakistanicookies
Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

#cookies
#spritzcookies
#buttercookies
#riyadhbakers
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If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

#bakefresh
#riyadhbloggers #riyadhbakers #chocolatecake
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The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

#chocolate #chocolateinformation
#bakefresh #riyadhbloggers
#karachibloggers #karachifoodbloggers

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