Rye Bread
There a few things that intimidate me when it comes to cooking, I think my biggest intimidation comes from pastries. I mean the real pastries not the ones sold in most Nairobi eateries as meat pies yet they sugarless mandazi dough stuffed with meat uuuuuurrrrggghhhhh!! Quite annoying. I mean the pastries that melt in your mouth because they are so buttery, you the ones that when you take a bite then have a look at the pastry you see layers and layers and lots of tinny soft yet crunchy layers of dough. You know the pastry that makes you sin in your mind when you just think of the things it will do to your hips later but you honestly don’y give a hoot coz you know what it is doing to your mouth right now?? You know that kid of pastry right? now those make me soooo nervous to make because 1 batch of just the pastry can take you even 3 or 4 hours to make. The process is hard and tedious, it’s heat sensitive, even the temperature of your hands can mess things up dear Lord!! so when you pay 300 for a good pie understand how much work was put in.
Now this was the same notion I had about making bread, that it was this long tedious process that could easily backfire. The 1st time I made bread it was super easy I couldn’t believe it then a few times after that, my experience with yeast was not so great but I believe the problem was with the yeast. So last year my girl Fresh of Just Fresh showed me how to make sure my yeast rises by adding warm water and sugar to it then letting it stand for a while till frothy. I use that method often but not as much any more as I have also learnt that the yeast we have in our supermarkets can rise if you put the warm liquid and sugar in the dough as you knead.
Making bread is so easy, easier than chapati so do not be scared. after you knead the work is done. I had this bread with calamari on the night I made it, used it to dip in garlic sweet chilli olive oil…. it was heaven I tell you. The freshness of the bread combined with the hotness and subtle sweetness of the olive oil was so exciting to my taste buds, I’m telling you they jumped up and down in excitement.
The next morning I served it with sweet chilli sausages……. more heaven. This bread is not only tasty but rye is good for you to so go on……. GO BAKE YOURSELF!! HAPPY BAKING!!
Ingredients
- 2 1/4 teaspoons dry yeast
- 1 1/2 tablespoon honey
- 3 tablespoons melted butter (you can use margarine)
- 1 egg
- 1 cup warm milk (about 110 degrees F) (you can use water)
- 1 1/2 teaspoons salt
- 1 cup rye flour (available at Healthy U)
- 2 1/2 cups bleached all-purpose flour
- 1 tablespoon caraway seeds (Found in Nakumatt when I do not have I use rosemary but this changes the taste)
- 1 teaspoon vegetable oil
- 1 large egg, beaten
Instructions
Mix the yeast,honey , melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute.
Mix in the salt, rye flour, all-purpose flour, and caraway seeds. Mix on low speed until all of the flour is fully incorporated. Change to medium speed until the mixture forms a ball, doesn't stick to the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl.
Roll the dough into a ball. Lightly oil a bowl and place the dough in the bowl, turning it around to ensure its oiled all over. Cover with plastic wrap and set aside in a warm place until it doubles in size, about 1 hour. Sometimes if I am in a rush I switch on the oven for about 4 mins then switch it off and place the dough in it to shorten the time
Preheat the oven to 180 degrees C and lightly grease a baking sheet.
Remove the dough from the bowl and place onto a lightly floured surface and knead the dough gently a few times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
https://www.themothershipvillage.com/rye-bread/Peanut Butter Snickers Cookies
Snickers are probably one of my favourite chocolate bars, now mix that with some peanut butter and some dough and OOOOOHHHH you’ve got me in foodie heaven. First time I made this I ate over half in less than two hours before I quickly gave the rest out just so that I could save my hips the worry of gaining half a centimetre due to my mouth being so happy. These cookies are to die for…. I PROMISE… money back guarantee. HAPPY BAKING!
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- Pinch of salt
- 1/3 cup + 1 tablespoon butter
- ½ cup brown sugar
- ¼ cup peanut butter
- 1 egg
- 1 teaspoon vanilla essence
- 2 x 50 grams bar snicker chocolate, chopped and frozen on a wide plate so they do not touch
Instructions
Sift the flour, baking soda and salt into a bowl.
In a separate bowl, using the paddle parchment on an electric beater, cream peanut butter, sugar and butter on medium for about 3 minutes then add in the egg and vanilla. Once combined slowly add in the flour and once well mixed and it has reached dough consistency fold in the sneakers using a wooden spoon. Wrap the dough in cling wrap and place in the fridge for at least 30 minutes to harden the sneakers so they do not melt (you can freeze the dough for up to 6 weeks at this point, see below)
Scoop the dough using a tablespoon or your hand and roll into a ball, place the ball on the baking sheet and flatten with a spoon. Bake for 12-15 minutes
To freezee: either roll into a log and wrap in cling wrap twisting the ends. When ready to bake un wrap and cut the dough into one centimetre rings and place on a baking sheet Or Roll into balls, freeze completely on a cookie sheet then place the balls in a freezer bag. When ready thaw for 2-3 minutes at room temperature flatten and bake as above
How To: Make Your Own Butter Milk Substitute
- Milk (just under one cup)
- Tablespoon white vinegar or lemon juice
