Baker House​​

Banh Mi  is one of the most flavorful sandwiches there is.   It is a French-Vietnamese hybrid that draws its flavors from these two amazing cuisines. This recipe is authentic and can be served warm or at room temp. The history of the  Banh Mi  is fascinating and explains the French and Vietnam. A BAHN MI SANDWICH IS LAYERED WITH FLAVOR It starts with an airy baguette, lightly toasted, and is then loaded with cucumber, cilantro,  cha lua (Vietnamese ham / pork roll) , sweet and sour minced pork, salami, slaw of carrots and diakon radishes;, and pickled jalapenos. The daikon radish, Chinese five-spice powder and Asian chili oil can easily be found in your local Asian food market. If you can’t find them, you can substitute regular radishes for the daikon, cumin for the five-spice powder, and any kind of chili oil for the oil. Making an Authentic Banh Mi at home takes a little planning, most likely a trip to an Asian market, but that is so much fu...

If you love butter, you'll live for this brioche bread. This recipe produces two loaves, with each loaf containing a whole stick of butter—so you can imagine how rich each fluffy bite will be.  What kind of yeast should I use?   Active dry or instant yeast will both work in this case; because we're blooming the yeast in the sponge portion of the dough, the type of dry yeast you use has no impact on the final product. Can I make this dough by hand?  Technically, yes, but the stand mixer will truly make your life 100x easier for this recipe. Because of the extensive amount of mixing that's required to develop the gluten properly and the slow, gradual addition of butter, doing this by hand will result in a very long, very arduous process.  How do I know when the gluten has developed properly?  The windowpane test is often used to check for gluten development. To perform the test, take a small piece of dough and slowly stretch it out in opposite direc...

400g malted grain brown bread flour, or wholemeal or granary bread flour 100g strong white bread flour 7g sachet easy-bake dried  yeast  (or 2 tsp Quick dried yeast) 1½ tsp salt 1 tbsp soft  butter 4 tbsp mixed seed (optional), such as linseed, pumpkin, sesame and sunflower, plus extra for sprinkling Method Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands. Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and ela...

500g strong white  flour , plus extra for dusting 7g sachet fast-action dried yeast 1 tsp salt up to 350ml lukewarm water a little  sunflower oil , for greasing Method Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size. Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and ...

Pumpkin Bread Ingredients 500 g pumpkin puree 300 g granulated sugar 240 ml vegetable oil 5   eggs 500 g flour 3 g ground cinnamon 2 g ground nutmeg 5 g baking soda 60 g walnuts, chopped Instructions Heat oven to 170 degrees C. Grease a 9 x 5 inch bread pan. In a large mixing bowl, combine pumpkin, sugars, oil, eggs, and applesauce. Stir well. Add flour, cinnamon, nutmeg, baking soda, and walnuts. Mix until well combined. Pour into pan. Bake about 1 hour and fifteen minutes. Pumpkin bread is finished when there is no batter on a toothpick when inserted in the center of the bread. Yield: one and half large loaf or three small ones.

POLENTA BREAD INGREDIENTS:   400 GRAMS BREAD FLOUR 200 GRAMS CAKE FLOUR 200 GRAMS POLENTA 50 GRAMS BIGA 15 GRAMS DRY YEAST 5 GRAMS SUGAR 20 GRAMS SALT 480 GRAMS WATER HOW TO DO: ·        Mix flours with salt and yeast, add water and olive oil, BIGA and kneed the dough until smooth. ·        Place the dough to raise until double in volume and then shape in 4 long loaves, let them rise for a second time until ready. ·        Make three cross incisions on each loaf and bake at 220 degrees for 20   minutes, then drop the temperature to 200 degrees and bake until ready.

OLIVE BREAD ROLLS INGREDIENTS:   18 GRAMS DRY YEAST 500 GRAMS WATER 15 GRAMS OLIVE OIL 150 GRAMS CHOPPED PITTED BLACK OLIVES 50 GRAMS CREAMED OLIVE WITH A LITTLE OLIVE OIL 1000 GRAMS BREAD FLOUR 15 GRAMS SALT 1/2 TEASPOON DRY OREGANO                            HOW TO DO: ·        Mix yeast with water and oil, separately mix flour with salt, olive jam and start to kneed the dough, when almost ready add the olives and finish to k need the dough. ·        Let it rise until doubled the volume and then prepare the rolls of 50 grams each. ·        Let the rolls rise again and bake at 220 degrees for abot 8 minutes and then drop the temperature to 200 degrees and bake until ready. ·        (BAKING @ 220©)

POTATO BREAD INGREDIENTS:   25 GRAMS DRY YEAST 75 GRAMS BIGA 500 GRAMS BOILED AND PEELED POTATOES, MASHED 150 GRAMS MILK 200 GRAMS OF COOKING WATER OF THE POTATOES 30 GRAMS OLIVE OIL 20 GRAMS SALT 20 GRAMS GRATED PARMESAN CHEESE 750 GRAMS BREAD FLOUR 250 GRAMS CAKE FLOUR HOW TO DO: ·        Mix potatoes with flours, salt, oil, parmesan cheese. ·        Mix yeast with milk and cooking water. ·        Knead the dough until is nice and fluffy. ·        Place dough to rise in a warm area. ·        Knock the dough down and shape it in large loaves, place them again in the proofing box to rise. ·        Bake at 220 degrees for about 20   minutes and then drop the temperature to about 200 and finish baking for another 15 mintes or so.