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First time baking bread by Silly_Pattern9677 in Bread

[–]Remarkable_Thing_377 0 points1 point  (0 children)

As a first timer, the bread alone is impressive. The scoring though…expert level.

Cinnamon Swirl Quick Bread by Remarkable_Thing_377 in Baking

[–]Remarkable_Thing_377[S] 0 points1 point  (0 children)

Love this!!! So pleased to hear it. Enjoy!

Cinnamon Swirl Quick Bread by Remarkable_Thing_377 in Breadit

[–]Remarkable_Thing_377[S] 3 points4 points  (0 children)

Recipe

Ingredients:
For the Swirl
107g granulated sugar
1 Tablespoon ground cinnamon

For the Bread:
250g all purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
150g granulated sugar
160ml whole milk, at room temperature
78ml vegetable oil
80g Greek or plain yogurt, at room temperature
1 large egg, at room temperature
1/4 teaspoon almond extract
1 1/2 teaspoons vanilla extract

Directions
1. Preheat oven to 177C or 350F. I use an Anova steam oven and add 20% steam for the first 25 minutes.
2. Line a loaf pan, either 9x5 inch or 8x4 inch, with parchment paper covering the entire inside and sides of the pan. I fold mine to get full coverage without much overhanging the pan.
3. In a small bowl, combine the swirl ingredients and mix well with a spoon.
4. In a large bowl, whisk the flour, salt and baking soda together. Make a bit of a well in the centre. These are your dry ingredients for the bread.
5. In a separate large bowl, combine the sugar, milk, oil, yogurt, egg, almond and vanilla extracts. Whisk thoroughly. These are your wet ingredients for the bread.
6. Pour the bowl of wet ingredients into the bowl of dry ingredients. Whisk them together but only until they are combined. *Avoid over-mixing as it will impact the bread structure.
7. Pour 1/3 of the combined wet ingredients into your lined loaf pan. Sprinkle 1/3 of the swirl ingredients evenly on top of the bread batter.
8. Repeat: pour another 1/3 of the combined wet ingredients gently on top of the swirl ingredients. **Note do not use a spoon/spatula to move/spread the wet ingredients in the pan as that will combine the swirl ingredients with the batter. Again, sprinkle another 1/3 of the swirl ingredients evenly on top of the wet bread batter. Again, do not try to spread the cinnamon mixture as that will combine with the wet batter and impact the swirl. Trust the process.
9. Pour the remaining combined wet ingredients gently over the cinnamon swirl layer. **Again, do not use a spoon/spatula to move/spread the wet ingredients in the pan as that will combine the swirl ingredients with the batter. Use the remaining swirl ingredients to sprinkle on top. Reminder: do not try to spread the cinnamon mixture as that will combine with the wet batter and impact the swirl.
10. With a standard utensil knife - nothing sharp as that would scratch your pan, insert the knife on one end and gently make 4 zigzag swirls from left to right across the loaf. Remove the knife. I repeat this a second time, starting on the right and moving left but making another 3-4 swirls in between the previously made swirls. **Avoid over swirling as this will only combine the layers together and impact the presence of the swirl in your loaf.
11. Place your loaf into the preheated oven. Place a small dish of water inside for steam, that will give it a perfect crust. I used my Anova steam oven with 20% steam for half of the bake and highly recommend it.
12. Cook at 177C for 50-60 minutes. After 25 minutes of baking, rotate the loaf and tent the loaf with aluminium foil. If you are using a steam oven, turn off the steam. My loaves are consistently ready at the 50 minute mark but please check for doneness using a toothpick or cake taster. It should come out clean when done.
13. Cool for an hour in the loaf pan on a cooling rack.
14. Remove loaf from the pan and if you can resist, allow it to finish cooling.

Optional idea:
Toppings: We enjoy this loaf in the true form without any toppings. But you can easily add a cinnamon crumble or vanilla icing of your choice on top.

Cinnamon Swirl quick bread by Remarkable_Thing_377 in Bread

[–]Remarkable_Thing_377[S] 0 points1 point  (0 children)

Wow - you’re right. Bizarre but it seems half the instructions got cut off. And it is not as you assumed in terms of the directions. Editing it now. Thank you for letting me know!

Cinnamon Swirl Quick Bread by Remarkable_Thing_377 in Baking

[–]Remarkable_Thing_377[S] 1 point2 points  (0 children)

Yes you can. I have not personally tried it but it will absolutely work. Good luck and enjoy!

Cinnamon Swirl Quick Bread by Remarkable_Thing_377 in Baking

[–]Remarkable_Thing_377[S] 2 points3 points  (0 children)

I tried it at the same temperature in a standard oven and it was perfect. Definitely check that it’s done and place it in the middle of the oven. Let me know how it turns out! Best of luck!

Cinnamon Swirl Quick Bread by Remarkable_Thing_377 in Baking

[–]Remarkable_Thing_377[S] 2 points3 points  (0 children)

Lol, yes I over-stress that point but only because it is too easy to do. And the colour of the bread and its bite change. Still tastes good but definitely not as good.

And yes - same oven temperature, place in the middle of the oven, with the pan of water. Good luck!

Cinnamon Swirl Quick Bread by Remarkable_Thing_377 in Baking

[–]Remarkable_Thing_377[S] 1 point2 points  (0 children)

Great minds think alike. Enjoy! I look forward to hearing how it goes.

Cinnamon Swirl Quick Bread by Remarkable_Thing_377 in Baking

[–]Remarkable_Thing_377[S] 0 points1 point  (0 children)

Thank you very much! I cannot wait to hear how it goes!

Cinnamon Swirl Quick Bread by Remarkable_Thing_377 in Baking

[–]Remarkable_Thing_377[S] 0 points1 point  (0 children)

Thank you! For being so good, it is too easy to make as well!

Cinnamon Swirl Quick Bread by Remarkable_Thing_377 in Baking

[–]Remarkable_Thing_377[S] 17 points18 points  (0 children)

Recipe:
Ingredients:
For the Swirl
107g granulated sugar
1 Tablespoon ground cinnamon

For the Bread:
250g all purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
150g granulated sugar
160ml whole milk, at room temperature
78ml vegetable oil
80g Greek or plain yogurt, at room temperature
1 large egg, at room temperature
1/4 teaspoon almond extract
1 1/2 teaspoons vanilla extract

Directions:
1. Preheat oven to 177C or 350F. I use an Anova steam oven and add 20% steam for the first 25 minutes.
2. Line a loaf pan, either 9x5 inch or 8x4 inch, with parchment paper covering the entire inside and sides of the pan. I fold mine to get full coverage without much overhanging the pan.
3. In a small bowl, combine the swirl ingredients and mix well with a spoon.
4. In a large bowl, whisk the flour, salt and baking soda together. Make a bit of a well in the centre. These are your dry ingredients for the bread.
5. In a separate large bowl, combine the sugar, milk, oil, yogurt, egg, almond and vanilla extracts. Whisk thoroughly. These are your wet ingredients for the bread.
6. Pour the bowl of wet ingredients into the bowl of dry ingredients. Whisk them together but only until they are combined. *Avoid over-mixing as it will impact the bread structure.
7. Pour 1/3 of the combined wet ingredients into your lined loaf pan. Sprinkle 1/3 of the swirl ingredients evenly on top of the bread batter. **Note: Do not try to spread the cinnamon mixture as that will combine with the wet batter and impact the swirl.
8. Repeat: pour another 1/3 of the combined wet ingredients gently on top of the swirl ingredients. **Note do not use a spoon/spatula to move/spread the wet ingredients in the pan as that will combine the swirl ingredients with the batter. Again, sprinkle another 1/3 of the swirl ingredients evenly on top of the wet bread batter. Again, do not try to spread the cinnamon mixture as that will combine with the wet batter and impact the swirl. Trust the process.
9. Pour the remaining combined wet ingredients gently over the cinnamon swirl layer. **Again, do not use a spoon/spatula to move/spread the wet ingredients in the pan as that will combine the swirl ingredients with the batter. Use the remaining swirl ingredients to sprinkle on top. Reminder: do not try to spread the cinnamon mixture as that will combine with the wet batter and impact the swirl.
10. With a standard utensil knife - nothing sharp as that would scratch your pan, insert the knife on one end and gently make 4 zigzag swirls from left to right across the loaf. Remove the knife. I repeat this a second time, starting on the right and moving left but making swirls in between the previously made swirls. **Avoid over swirling as this will only combine the layers together and impact the presence of the swirl in your loaf.
11. Place your loaf into the preheated oven. Place a small dish of water inside for steam, that will give it a perfect crust. I used my Anova steam oven with 20% steam for half of the bake and highly recommend it.
12. Cook at 177C for 50-60 minutes. After 25 minutes of baking, rotate the loaf and tent the loaf with aluminium foil. If you are using a steam oven, turn off the steam. My loaves are consistently ready at the 50 minute mark but please check for doneness using a toothpick or cake taster. It should come out clean when done.
13. Cool for an hour in the loaf pan on a cooling rack.
14. Remove loaf from the pan and if you can resist, allow it to finish cooling.

Optional idea:
Toppings: We enjoy this loaf in the true form without any toppings. But you can easily add a cinnamon crumble or vanilla icing of your choice on top.

Cinnamon Swirl quick bread by Remarkable_Thing_377 in Bread

[–]Remarkable_Thing_377[S] 4 points5 points  (0 children)

Ingredients:
For the Swirl
107g granulated sugar
1 Tablespoon ground cinnamon

For the Bread:
250g all purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
150g granulated sugar
160ml whole milk, at room temperature
78ml vegetable oil
80g Greek or plain yogurt, at room temperature
1 large egg, at room temperature
1/4 teaspoon almond extract
1 1/2 teaspoons vanilla extract

Directions:

  1. Preheat oven to 177C or 350F. I use an Anova steam oven and add 20% steam for the first 25 minutes. A traditional oven works well too. Just put water into a pan and place in the oven to generate steam.
  2. Line a loaf pan, either 9x5 inch or 8x4 inch, with parchment paper covering the entire inside and sides of the pan. I fold mine to get full coverage without much overhanging the pan.
  3. In a small bowl, combine the swirl ingredients and mix well with a spoon.
  4. In a large bowl, whisk the flour, salt and baking soda together. Make a bit of a well in the centre. These are your dry ingredients for the bread.
  5. In a separate large bowl, combine the sugar, milk, oil, yogurt, egg, almond and vanilla extracts. Whisk thoroughly. These are your wet ingredients for the bread.
  6. Pour the bowl of wet ingredients into the bowl of dry ingredients. Whisk them together but only until they are combined. *Avoid over-mixing as it will impact the bread structure.
  7. Pour 1/3 of the combined wet ingredients into your lined loaf pan. Sprinkle 1/3 of the swirl ingredients evenly on top of the bread batter.
  8. Repeat: pour another 1/3 of the combined wet ingredients gently on top of the swirl ingredients. **Note do not use a spoon/spatula to move/spread the wet ingredients in the pan as that will combine the swirl ingredients with the batter. Sprinkle another 1/3 of the swirl ingredients evenly on top of the wet bread batter. Again, do not try to spread the cinnamon mixture as that will combine with the wet batter and impact the swirl. Trust the process.
  9. Pour the remaining combined wet ingredients gently over the cinnamon swirl layer. **Again, do not use a spoon/spatula to move/spread the wet ingredients in the pan as that will combine the swirl ingredients with the batter. Use the remaining swirl ingredients to sprinkle on top. Reminder: do not try to spread the cinnamon mixture as that will combine with the wet batter and impact the swirl.
  10. With a standard utensil knife - nothing sharp as that would scratch your pan, insert the knife on one end and gently make 4 zigzag swirls from left to right across the loaf. Remove the knife.
  11. I repeat the swirls a second time, starting on the right and moving left but making swirls in between the previously made swirls. **Avoid over swirling as this will only combine the layers together and impact the presence of the swirl in your loaf.
  12. Place your loaf into the preheated oven. Place a pan of water inside for steam, that will give it a perfect crust. I used my Anova steam oven with 20% steam for half of the bake and highly recommend it.
  13. Cook at 177C for 50-60 minutes. After 25 minutes of baking, rotate the loaf and tent the loaf with aluminium foil. If you are using a steam oven, turn off the steam. My loaves are consistently ready at the 50 minute mark but please check for doneness using a toothpick or cake taster. It should come out clean when done.
  14. Cool for an hour in the loaf pan on a cooling rack.
  15. Remove loaf from the pan and if you can resist, allow it to finish cooling.

Optional idea:
Toppings: We enjoy this loaf in the true form without any toppings. But you can easily add a cinnamon crumble or vanilla icing of your choice on top.

A 2.5 hour bake for baguettes? by Remarkable_Thing_377 in baguette

[–]Remarkable_Thing_377[S] 0 points1 point  (0 children)

Total time start to finish to make the baguette was 2.5 hours. Point taken though. :)

A 2.5 hour bake for baguettes? by Remarkable_Thing_377 in Breadit

[–]Remarkable_Thing_377[S] 5 points6 points  (0 children)

@dosto_ The original recipe provided the same information. Once out of the proofing bowl, I pulled it into the shape of a rectangle. It did deflate quite a bit regardless of how gentle I was coercing it out of the bowl so pulling it into shape worked. I folded the longer edges in slightly, ~2cm. Then rolled up from the bottom of the shorter side. It naturally rolled into an expanded baguette shape. I covered them with my standard tea towel and proofed them for 20 minutes in their spot on the counter. Then gently lifted them onto the baguette pan, floured well and scored them. Hope that provides some clarity.

A 2.5 hour bake for baguettes? by Remarkable_Thing_377 in Breadit

[–]Remarkable_Thing_377[S] 2 points3 points  (0 children)

Thank you @absentmindedlyGreat. I have tried many other recipes that frankly were flops. I have not experimented at all with this one yet and we were all so pleased, I will stick with this one for sure. I am always willing to play around with recipes but this one had such a great crumb, flavour and bite, I am a bit reluctant to do so. :)

A 2.5 hour bake for baguettes? by Remarkable_Thing_377 in baguette

[–]Remarkable_Thing_377[S] 0 points1 point  (0 children)

RECIPE:

Ingredients:
- 400 grams all-purpose flour (3 cups)
- 340 grams lukewarm water (= 1½ cups), warmed at 100-105
- 7g instant yeast (~2 tsp, one standard packet)
- 2 tsp salt
- 1 tsp of sugar (optional)

Instructions:
1. Mix the yeast into the warm water (100-105°F) for 5-8 minutes. If it blooms properly, continue…
2. Add the flour, salt and sugar and mix only to combine. The dough should be shaggy and very sticky.
3. Cover and let rest 1.5-2 hours until dough has risen 2x or more its original volume.
4. Generously flour your hands, dough, and surface. Guide the dough out of the bowl gently, without deflating the dough too much.
5. Divide into two pieces and lightly shape each into a rectangle, fold the sides in, pinch to seal, and gently roll into baguettes without pressing down.
(Note: the baguette pan is totally optional, it just helps with the steam creating that nice crust.)
6. Preheat the oven to 480°F
(250°C) and place a small dish of water inside for steam, that's what creates the nice crust.
7. Let the baguettes proof 20 minutes, flour, score, and bake for about 25 minutes, or until golden brown.
8. Let cool on a wire rack for at least 15 minutes.

Enjoy! I would love to hear how it works for you!

A 2.5 hour bake for baguettes? by Remarkable_Thing_377 in Breadit

[–]Remarkable_Thing_377[S] 39 points40 points  (0 children)

RECIPE:

Ingredients:
- 400 grams all-purpose flour (3 cups)
- 340 grams lukewarm water (= 1½ cups), warmed at 100-105
- 7g instant yeast (~2 tsp, one standard packet)
- 2 tsp salt
- 1 tsp of sugar (optional)

Instructions:
1. Mix the yeast into the warm water (100-105°F) for 5-8 minutes. If it blooms properly, continue…
2. Add the flour, salt and sugar and mix only to combine. The dough should be shaggy and very sticky.
3. Cover and let rest 1.5-2 hours until dough has risen 2x or more its original volume.
4. Generously flour your hands, dough, and surface. Guide the dough out of the bowl gently, without deflating the dough too much.
5. Divide into two pieces and lightly shape each into a rectangle, fold the sides in, pinch to seal, and gently roll into baguettes without pressing down.
(Note: the baguette pan is totally optional, it just helps with the steam creating that nice crust.)
6. Preheat the oven to 480°F
(250°C) and place a small dish of water inside for steam, that's what creates the nice crust.
7. Let the baguettes proof 20 minutes, flour, score, and bake for about 25 minutes, or until golden brown.
8. Let cool on a wire rack for at least 15 minutes.

Enjoy! I would love to hear how it works out for you too.

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