Ultra simple, healthy and delicious breads to bake this Christmas
There are very few things that equal the taste of freshly baked bread straight out of the oven. Baking bread is seen as a tedious and cumbersome task while it is really very simple.
Simple white loaf
Image credit: Shutterstock Images.
INGREDIENTS
Makes: 1 Loaf
30 MINS
3 HRS(including resting time)
3 HRS 30 MINS
30 MINS
3 HRS(including resting time)
3 HRS 30 MINS
300 gms white flour
6gms salt
4 gms sugar
2gms active dry yeast
200 ml luke warm water
1 Tbsp olive oil
METHOD
1. Add yeast, water and sugar to a bowl and ensure the yeast is active. Set aside while the dry ingredients are measured out
2. Add all the dry ingredients to a large bowl.
3. Add olive oil to the yeast mixture and pour the entire contents into the dry mixture and mix to combine.
4. Once combined. Let it sit for 10 minutes, covered.
5. With the mixture in the bowl start the folding process. Pull the mixture from the sides of the pan and fold in to the centre. Once the entire circle is finished. Cover and let it sit for 10 minutes. Repeat this process of folding and rest 5 times.
6. Let the dough rest for an hour.
7. Remove the mixture from the bowl onto a clean work surface dusted with flour.
8. Flatten the dough and repeat the folding process till it looks like an envelope. Turn the dough around with the seam side down.
9. Shape the dough into an oval by gently tucking the sides in and let it rest for 30 minutes to rise.
10. Make slits on top with a razor blade and bake at 200 degrees C for 30 – 35 Minutes.
11. Enjoy your freshly baked loaf with some butter.
Bread Rolls
Image credit: Shutterstock Images.
INGREDIENTS
Makes: 4 Rolls
30 MINS
3 HRS(including resting time)
3 HRS 30 MINS
30 MINS
3 HRS(including resting time)
3 HRS 30 MINS
200 gms white flour
4gms salt
3gms active dry yeast
130 ml luke warm water
METHOD
1. Follow the instruction of the white loaf till kneading the ingredients in the bowl.
2. Once rested for an hour, empty the contents of the bowl on to a work surface and divide the dough into 4 equal balls.
3. Cup your hand and roll the ball gently to for a perfect ball.
4. Line the roasting tray with parchment and place the dough balls on it, Cover and allow to rise for 20 minutes.
5. Use a razor blade to slit the buns on top (this is optional)
6. Place the tray with the rolls inside a pre-heated oven at 200 degree C. Place a ramekin with water for steam.
7. Bake for 15 minutes.
8. Enjoy your fresh warm dinner rolls with a generous layer of butter.
Sundried tomato and olive loaf
Image credit: Shutterstock Images.
INGREDIENTS
Makes: 1 Loaf
30 MINS
3 HRS(including resting time)
3 HRS 30 MINS
30 MINS
3 HRS(including resting time)
3 HRS 30 MINS
300 gms white flour
6gms salt
4 gms sugar
2gms active dry yeast
200 ml luke warm water
1 Tbsp olive oil
1 Tbsp milk
¼ Cup sundried tomato (chopped)
¼ Cup pitted olives (chopped)
METHOD
1. Add yeast, water and sugar to a bowl and ensure the yeast is active. Set aside while the dry ingredients are measured out
2. Add all the dry ingredients to a large bowl.
3. Add olive oil, milk and chopped olives, sundried tomatoes to the yeast mixture and pour the entire contents into the dry mixture and mix to combine.
4. Once combined. Let it sit for 10 minutes, covered.
5. With the mixture in the bowl start the folding process. Pull the mixture from the sides of the pan and fold in to the centre. Once the entire circle is finished. Cover and let it sit for 10 minutes. Repeat this process of folding and rest 5 times.
6. Let the dough rest for an hour.
7. Remove the mixture from the bowl onto a clean work surface dusted with flour.
8. Flatten the dough, and repeat the folding process till it looks like an envelope. Turn the dough around with the seam side down.
9. Shape the dough into an oval by gently tucking the sides in and let it rest for 30 minutes to rise.
10. Make slits on top with a razor blade and bake at 200 degrees C for 30 – 35 Minutes.
11. Enjoy your freshly baked loaf with some butter.
Beetroot Sour Loaf
Image credit: Shutterstock Images.
INGREDIENTS
Makes: 1 Loaf
30 MINS
2 HRS (plus 2 days resting)
3 HRS 30 MINS
30 MINS
2 HRS (plus 2 days resting)
3 HRS 30 MINS
300 gms white flour
6gms salt
4 gms sugar
2gms active dry yeast
160 ml luke warm water
1 Tbsp olive oil
¾ Cup beetroot puree
METHOD
1. Add yeast, water and sugar to a bowl and ensure the yeast is active. Set aside while the dry ingredients are measured out
2. Add all the dry ingredients to a large bowl.
3. Add olive oil, beetroot puree to the yeast mixture and pour the entire contents into the dry mixture and mix to combine.
4. Once combined. Let it sit for 10 minutes, covered.
5. With the mixture in the bowl start the folding process. Pull the mixture from the sides of the pan and fold in to the centre. Once the entire circle is finished. Cover and let it sit for 10 minutes. Repeat this process of folding and rest 5 times.
6. Let the dough rest for 2 days refrigerated in an air tight container.
7. Remove the mixture from the box onto a clean work surface dusted with flour.
8. Flatten the dough, and repeat the folding process till it looks like an envelope. Turn the dough around with the seam side down.
9. Shape the dough into an oval by gently tucking the sides in and let it rest for 30 minutes to rise.
10. Make slits on top with a razor blade and bake at 200 degrees C for 30 – 35 Minutes.
11. This loaf will tase like sourdough because of the fermentation. Enjoy with cream cheese.
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