Recipe: Honey Wheat Bread

This bread is easy to make and also delicious, especially when toasted and served with butter. It's very soft on the inside and just a touch sweet.

Honey Wheat Bread
Adapted from this recipe and multiple other sources. 

Ingredients (for 1 large loaf)

2 tbs dark brown sugar
2 tbs boiling water
1 1/4 cup warm water
2 tbs butter, margarine or vegetable oil
1/4 cup honey
1 3/4 cups bread flour
Extra 1 cup bread flour
1 cup plain white or wholemeal flour
1 tbs cocoa powder
2 tsp instant yeast (or 7g active dry yeast)
1 tsp salt
Ground oatmeal, semolina or cornmeal for dusting

Dissolve dark brown sugar in boiling water. Combine with warm water, oil and honey; stir well. Mix in bread flour. Sprinkle cocoa, yeast and salt on top. Mix with a wooden spoon until well-combined. Leave to sit in a warm place for 15 minutes.

Gradually add plain and extra bread flour, 1/2 cup at a time, until the dough is soft and just slightly sticky.  Place on a lightly-floured countertop and knead for 5 minutes. Place in a lightly-greased bowl. Lightly brush or spray the top of the dough with oil, cover with cling wrap and leave either in a warm place for 30 minutes, or in the refrigerator overnight, until the dough has doubled in size.

Place dough ball onto a lightly greased countertop and roll out evenly using a rolling pin. Fold over the top edge and roll the dough tightly. Pinch the seam closed. The roll should be about 8-9 inches long to fit into the loaf pan; flatten any excess dough on either end, pull them up to create two flat sides and pinch the seams.

Roll the loaf in ground oatmeal. Place in a lightly-greased loaf pan. Leave to rise in a warm place for 30 minutes, until the dough has risen to about an inch above the rim of the pan.

Preheat oven to 180°C. Place dough in oven and bake for 35-40 minutes. Remove from pan, place loaf on its side on a wire rack and cool for 5 minutes. Tip loaf over to the other side and allow to cool completely.

Notes

The original recipe called for caramel colour to be used for darkening the bread. Apparently, browning essence also works well. I used dark brown sugar because that was what I had in my kitchen; the result was a light-brown loaf.

Recipe: Lemon Curd Tart

The minute I saw the Orange Curd Tart recipe in the Coles magazine, I knew I had to try it. However, before my procrastinating self could get around to it, my co-supervisor's lemon tree started producing fruit at an alarming rate. He brought in bags and bags of them to work, and I thought it unfair not to at least attempt doing something with them.

The first I tried was a lemon-flavoured modification of this cake, which turned out surprisingly well, considering that I ran out of ground nuts and had to add extra semolina instead. Spurred by this success, I decided to modify a recipe which I had never tried before.

It didn't go too badly either!

Lemon Curd Tart
Adapted from this recipe from the Coles winter magazine for 2012

Ingredients

Shortcrust pastry
1 1/2 cups plain flour
1/3 cup caster sugar
125 g unsalted butter, diced or grated
1 egg yolk
2-3 tbs ice water

Filling
4 eggs
3/4 cup cream
1/4 cup freshly-squeezed lemon juice, strained
1/4 cup pineapple juice, strained
2 tsp lemon zest, finely grated

Candied lemons
1/3 cup water
1/2 cup caster sugar
1 large lemon, thinly sliced

Mix flour, sugar and butter. Pulse with a food processor or rub with your fingertips until the mixture resembles fine breadcrumbs. Add egg yolk and just enough water to form a soft dough. Shape dough into a disc, wrap in cling film and refrigerate for 30 minutes.

Place dough on a well-floured surface. Roll out dough until about 3 mm thick. Carefully lift up dough and ease into a 23 cm x 3 cm round loose-based tart pan. Gently press pastry into pan. Trim edges with a knife (set trimmed dough aside; see additional notes). Refrigerate for another 10 minutes.

Preheat oven to 180°C. Prick the base and sides of the dough with a fork. Line pastry with baking paper and fill with rice, beans or pie weights. Blind bake for 15 minutes, then remove baking paper and weights and bake for a further 10-15 minutes, until the pastry is lightly golden. Remove from oven and cool.

In a large bowl, mix all the filling ingredients. Whisk with an electric mixer until combined and a little frothy. Pour into tart shell and bake for 30-35 minutes, until the top of the filling is lightly browned.

Meanwhile, prepare the candied lemons. Mix water and sugar; stir gently over low heat until the sugar is fully dissolved. Bring to the boil and simmer for 3 minutes until the syrup has thickened. Add lemon slices and simmer for a further 5 minutes, until the slices are soft and have shrunk a little. Remove from heat.

Arrange lemon slices on top of tart and serve with syrup on the side.

Additional notes

The lemon version I made was still fairly sweet, so I would recommend halving the sugar in the filling when preparing an orange tart.

You can use the leftover pastry to make shortbread! Shape the dough into a rectangle and refrigerate for 20 minutes. Cut into fingers, prick on both sides with a fork dust with a little caster sugar. Bake in the 180°C oven for 30 minutes, until the shortbread starts to brown around the edges. Allow to cool completely before consuming (this is the most difficult step).

Update XXXI: Beef...Stew

It's a Homestar Runner reference.

To update since the last time (and also to fill in the gaps between entries a little), I have several new recipes which I'll write up eventually. Things are progressing at work, and naturally leading to more work. I have a new appreciation for yoghurt. Also, Magnum Infinity.

Everyone should know about Gangnam Style by now, so I'm not going to comment on it beyond the fact that there's a shop about forty minutes up the road which carries those wedge-heeled canvas shoes.

Meanwhile, Stephen Fry!