The Bread Boss

The Bread Boss Easy,Fresh and Affordable...We always Provide the best Foods!

Ingredients10 g instant yeast500 g strong white bread flour , plus extra for dusting125 g spelt flour2 teaspoons runny h...
01/28/2022

Ingredients
10 g instant yeast
500 g strong white bread flour , plus extra for dusting
125 g spelt flour
2 teaspoons runny honey
olive oil
WALNUT & PARSLEY FILLING
60 g walnut halves
½ a bunch of fresh flat-leaf parsley
1 clove of garlic
TOMATO & OREGANO FILLING
½ a bunch of fresh oregano
50 g sun-blush tomatoes
35 g Parmesan cheese

Method
Combine the yeast, flours and 2 teaspoons of sea salt in a bowl and make a well in the centre. Pour in the honey, 2 tablespoons of oil and 400ml of tepid water. Mix the liquid around with your fingers, drawing the flour in and gradually combining the ingredients to form a soft dough.
Turn onto a lightly floured surface and knead for 10 minutes, until elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for 45 minutes to 1 hour.
Meanwhile, prepare the fillings. For the walnut and parsley filling, chop the nuts and parsley, and peel and crush the garlic. Combine with 1 tablespoon of oil in a bowl and set aside.
For the second filling, warm 2 tablespoons of olive oil in a small pan over a medium heat, then finely chop and stir in the oregano. Set aside to infuse. Finely chop the tomatoes.
Halve the dough and, on a floured surface, roll it out to make two rectangles roughly 21cm x 30cm.
Stir the tomatoes into the oregano oil and spread it over the surface of one rectangle, then finely grate over the Parmesan. Cover the surface of the other rectangle with the walnut and parsley filling.
Starting with a long edge, tightly roll one of the rectangles into a log and lay it seam-side down. Repeat with the second rectangle. Trim the ends of both logs so they're the same length. Cut each log in two lengthways, giving you four long pieces of filled dough.
Place a walnut and parsley piece, cut-side up, alongside a piece of the tomato and oregano. Pinch the top of both lengths together, then lift the left over the right, repeating until intertwined, with the filling visible on top.
Pinch the other ends together to seal. Shape the plait into a tight ‘S’ shape, then tuck both ends under the middle to form a figure of eight. Make the other plait the same way.
Place on a greased baking sheet, with plenty of space between them. Cover with a clean tea towel and leave to rise for 1 hour.
Preheat the oven to 180ºC/350ºF/gas 4.
Brush the loaves with olive oil, scatter with sea salt and bake for 35 to 40 minutes, or until golden and the base of the loaves sound hollow when tapped.
Cool on a wire rack and enjoy warm or cold.

Ingredients200 ml semi-skimmed milk55 g unsalted butter2 x 7 g sachets of dried yeast455 g strong bread flour , plus ext...
01/28/2022

Ingredients
200 ml semi-skimmed milk
55 g unsalted butter
2 x 7 g sachets of dried yeast
455 g strong bread flour , plus extra for dusting
1 teaspoon mixed spice
1 teaspoon cinnamon
1 whole nutmeg , for grating
55 g caster sugar
2 balls of stem ginger
1 large free-range egg
2 tablespoons plain flour
55 g sultanas or raisins
30 g dried cranberries
2 tablespoons mixed peel
runny honey

Method
Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.
Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
Transfer the warmed milk mixture to a medium bowl and stir in the yeast.
Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.
Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.
Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.
Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.
Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.
Preheat the oven to 190ºC/375ºF/Gas 5. Grease and line a large baking tray.
Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.
Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.
Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown.
Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.
Slice open the sticky hot cross buns, spread with a little butter and serve – delicious

Ingredients500 g strong bread flour , plus extra for dusting1 x 7 g sachet of dried yeastolive oil750 g broad beans , in...
01/28/2022

Ingredients
500 g strong bread flour , plus extra for dusting
1 x 7 g sachet of dried yeast
olive oil
750 g broad beans , in their pods
4 cloves of garlic
1 bunch of fresh flat-leaf parsley (30g)
extra virgin olive oil
50 g pecorino , or Parmesan cheese
1 lemon
30 g fine stale breadcrumbs

Method
Put the flour and 5g of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 300ml of lukewarm water, leave for a few minutes, then gradually pour it into the well, stirring and bringing in the flour from the outside to form a dough. Knead on a flour-dusted surface for 10 minutes, or until smooth and springy. Place the dough in a lightly oiled bowl, cover with a clean damp tea towel and prove in a warm place for 1 hour, or until doubled in size. Meanwhile, pod the broad beans into a bowl, pinching the skins off any larger ones. Peel the garlic, finely chop with the top leafy half of the parsley and add to the bowl with 75ml of extra virgin olive oil. Finely grate in the pecorino and lemon zest, squeeze in the juice, season, mix together, then put aside.

Lightly oil a deep baking tray (30cm x 40cm), and dust evenly with the breadcrumbs. Pound the dough a few times with your fist, then roll or stretch it out to 30cm x 80cm. Drape half the dough into the tray, leaving the rest overhanging. Pour over the broad bean mixture in an even layer, keeping some of the oil behind. Fold the overhanging dough over the top, drizzle with the reserved oil, then use your fingers to gently push down and, importantly, create lots of dips and wells in the dough. Cover with a clean damp tea towel and leave to prove until doubled in size again.

Preheat the oven to 220ºC/425ºF/gas 7. Sprinkle the dough with sea salt, then bake for 25 minutes, or until golden and cooked through. Let it cool on a board, then slice up and tuck in. Absolute heaven.

Ingredients½ x 7 g sachet of dried yeast1 teaspoon runny honey45 g ghee , or unsalted butter250 g strong white bread flo...
01/21/2022

Ingredients
½ x 7 g sachet of dried yeast
1 teaspoon runny honey
45 g ghee , or unsalted butter
250 g strong white bread flour , plus extra for dusting
3 heaped tablespoons low-fat natural yoghurt
1 tablespoon nigella seeds

Method
Combine the yeast, honey and 125ml of lukewarm water in a bowl, then set aside for 5 minutes, or until starting to bubble.
Melt the ghee in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle.
Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and yeast mixture, then beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.
Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway.
Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Delicious served with your favourite curry.

Address

1 Mitchell Drive
Dallas, TX
75244

Website

Alerts

Be the first to know and let us send you an email when The Bread Boss posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to The Bread Boss:

Shortcuts

Share

Category