Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Marinara Saffron Bread

 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Breads from all over
View previous topic :: View next topic  
Author Message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sat Mar 12, 2016 11:30 am    Post subject: Marinara Saffron Bread Reply with quote

the day after, it was sliced and pan fry in a pan with butter. Served warmed and dipped into Beef minced pasta sauce..!


same bread but can be made into different shapes.
The round buns had cheddar cheese shredded and sprinkled on before baking.

The mini loaf buns was just herb butter applied on and baked


getting ready with all the ingredients


Ingredients
500g Bread Flour(I used Blue Jacket's Premium Bread Flour)
1 tsp salt

220ml lukewarm water
1 tsp instant yeast (about 7g)
2 tsp sugar


Mixed Together in a small bowl
60ml Extra Virgin Olive Oil
60g marinara sauce(if not, just use Pasta sauce from a bottle!)
pinch of saffron shreds(mixed this into the oil)

Method
1. Place flour, salt in a mixing bowl, giving a good stir to mix evenly.
2. In a bowl, add lukewarm water, sugar and stir till the sugar has melted. Sprinkle yeast on top and leave it aside for 5 mins. The yeast will foam in the bowl. Means its ready for use.

This is how it looks like..bubbles on the top may appear.


3. Make a well in the centre of the flour and pour in yeast water.
4. Using a spatula, slowly mix in flour with the yeast.
5. Pour marinara+oil+saffron into the flour mix and slowly knead till it forms into light and sticky dough.
6. Leave it to rise or double in volume before shaping it.
7. After its risen/doubled in size, remove and shape and place into desired loaf pans, cake tins.
8. Leave it to prove for at least 45 minutes or when its doubled in size
9. Cover the dough with a damp cloth.

For the mini loaves, I brush a layer of herb butter on top.
For the round buns, I sprinkled shredded cheddar cheese.

10. Baked in preheated oven 220C for 25 minutes.
11. Remove to cool and serve as you like it.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Breads from all over All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group