Ever wondered what to make with the ingredients you found in your pantry? Or did you always want to know a few specifics about different food groups and products?
You might get your answers here!
The first part of this article will focus on an ingredient or food group. Then, I will give you two recipes, one quick and easy, and one more time consuming.
Today is all about ... YEAST!
Most people associate yeast with bread-making or general baking, but that does not even scratch the surface! Yeast is a form of organism made up of one cell, sometimes more. It can duplicate itself and turn one substance into another. The type of yeast used for baking is called Saccharomyces cerevisiae which is responsible for the so called fermentation process.
What is fermentation? The yeast takes energy from carbohydrates in the flour and by using it turns it into carbon dioxide and alcohol. This process leavens the dough and makes nice tiny bubbles.
Through the same process, yeast can also be used to make beer or similar beverages! This combination meant that ancient Egyptians were already cultivating yeast for their foods and drinks. It has remained its popularity throughout the ages.
Nowadays, yeast is sold in solid blocks or as granulate. While most people will tell you to always use fresh solid yeast, you may want to keep some of the granulate at home. I personally have found that it works just as well when making a dough that contains milk. Also, it can be stored for quite a long period of time.
Now, before we get on to the recipes, a little disclaimer: Yeast takes some time to ferment which is why the "quick" recipe will still take some time. Here, the "quick" part relates to the amount of work you personally have to do.
This bread recipe is one of the easiest around. You can, of course, use different types of flour, but you will have to adapt the amount of added water. A rule of thumb: The lighter the type of flour, the less water needed.
Ingredients:
- 500g wholegrain flour
- 500ml water
- 10g salt
- 2 tbsp vinegar
- 1 block of yeast (around 42g)
- 250g of seeds and nuts (if using nuts, chop them into small bits)
Instructions:
Mix the water with the yeast until it has dissolved, the water should be slightly above room temperature. Afterwards, mix it with the flour and the rest of the ingredients, leave some of the nuts and seeds. Leave to prove for around an hour.
Preheat your oven to 200°C. Form a loaf of bread and put it on a baking tray or put the batter into a bread form. Leave again for half an hour.
Cut into the top of the loaf, top it with the remaining nuts and seeds. Bake for around 45 minutes or until brown.
I think I already have your attention. Cinnamon roles are delicious and not that hard to make! Shoutout to Tasty for this recipe that I have made approximately 1000 times by now.
Ingredients:
- 2 cups of warm milk (or plant based milk)
- 1/2 cup of sugar
- 8 tbsp of butter or margerine
- 2 1/4 tsp of dry yeast
- 5 cups of plain flour
- 1 tsp baking power
- 1 tsp salt
- 3/4 cup of sugar
- a lot of butter/margerine (enough to cover the dough)
- 2 tpsp ground cinnamon
- 115 g cream cheese
- 2 tbsp butter or margerine
- 4 tbsp milk
- 1 tsp vanilla extract or flavouring
- 1 cup of powdered sugar
Instructions:
First, mix the milk, butter, and sugar. It's easier if you melt the butter beforehand. Next, mix in the yeast and then add 4 cups of flour. Cover and let it prove for 1 hour.
Next, add the remaining ingredients and the last cup of flour and knead the dough on a clean surface. You can always add more flour for that.
Roll out your dough into a rectangle about a finger-width thick. Spread the filling-butter on top of the dough and then sprinkle with sugar and cinnamon. Make sure to sprinkle evenly.
Roll up the rectangle into a log and cut into even pieces. Put the pieces onto a baking tray, cover it and let it prove for another 30 minutes. Meanwhile heat the oven to 180°C.
After the rolls have risen, bake for around 25 minutes or until nicely brown.
Make the frosting by mixing all ingredients with an electric whisk (or very very fast by hand). Wait for the cinnamon rolls to cool before adding the frosting.
Disclaimer: All recipes have been tried and approved by me. If there is anything I haven't tried myself, I'll let you know! Also I'm making sure that all ingredients have been available during the middle ages.
That's it for today! I wish you all some happy cooking!
