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This recipe for beer bread is so simple and easy and requires no resting time or waiting for the bread to rise. Simply just chuck all the ingredients together, and make the caramel sauce topping and put it in the oven! While it doesn’t have the yeasty flavour from bread, you get the subtle “wheaty” beer flavour with the apples, toasty walnuts and with that delicious crunchy caramel topping. It’s good I tell you.

Caramel Apple Beer Bread (Adapted from The Beeroness)
Makes: One Loaf
Preparation Time: 10 minutes
Cooking Time: 1 hour
Passive Time: 5 minutes

Ingredients
Bread
450g Plain Flour
45g Caster Sugar
2 1/2 tsp Baking Powder
1/2 tsp Salt
60g Walnuts, Toasted & Roughly Chopped
1/2 tsp Cinnamon
300g Large Granny Smith Apples, Peeled & Chopped (around 225g)
355ml Wheat Beer
55g Unsalted Butter, Melted

Caramel Sauce
170g Caster Sugar
2 tbs Water
30g Unsalted Butter, Cubed
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Method
1. Preheat oven to 175°C.

2. Sift the plain flour, baking powder, salt, sugar and cinnamon in a large bowl.

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3. Add in the apple pieces and walnuts and stir until all mixed.

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4. Pour in the beer and melted butter into the large bowl and stir until just combined.

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5. Scoop the bread mixture into a greased loaf pan and set aside.

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6. In a small pot, add the sugar, water and butter heat over high heat. Stir the mixture until the butter has melted, then allow to boil without stirring for around 5 to 6 minutes or until the mixture has turned an amber colour. Then remove from heat to cool slightly.

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7. While the caramel is still runny, pour over the top of the entire loaf. Then bake in the oven for around 45 to 55 minutes or until a toothpick inserted into the centre of the loaf comes out clean.

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Caramel Apple Beer Bread
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Delicious and so easy to make Caramel Apple Beer Bread that is amazing just straight out of the oven.
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Caramel Apple Beer Bread
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Delicious and so easy to make Caramel Apple Beer Bread that is amazing just straight out of the oven.
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Ingredients
Bread
  • 450g Plain Flour
  • 45g Caster Sugar
  • 2 1/2tsp Baking Powder
  • 1/2tsp Salt
  • 60g WalnutsToasted & Roughly Chopped
  • 1/2tsp Cinnamon
  • 300g Large Granny Smith ApplesPeeled & Chopped
  • 355ml Wheat Beer
  • 55g Unsalted ButterMelted
Caramel
  • 170g Caster Sugar
  • 2tbsp Water
  • 30g Unsalted ButterCubed
Servings: Loaf
Units:
Instructions
  1. Preheat oven to 175°C.
  2. Sift the plain flour, baking powder, salt, sugar and cinnamon in a large bowl.
  3. Add in the apple pieces and walnuts and stir until all mixed.
  4. Pour in the beer and melted butter into the large bowl and stir until just combined.
  5. Scoop the bread mixture into a greased loaf pan and set aside.
  6. In a small pot, add the sugar, water and butter heat over high heat. Stir the mixture until the butter has melted, then allow to boil without stirring for around 5 to 6 minutes or until the mixture has turned an amber colour. Then remove from heat to cool slightly.
  7. While the caramel is still runny, pour over the top of the entire loaf. Then bake in the oven for around 45 to 55 minutes or until a toothpick inserted into the centre of the loaf comes out clean.
Recipe Notes

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  • You can add a bit less walnuts and apples to the bread but if you add more, the bread may not hold its shape as well.
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I love the smell of freshly baked Mexican Buns, it has this amazing aroma of coffee, bread and butter. The crusting topping is also what makes this so, so good. It’s like this cookie of sorts on top, so if you haven’t had this yet I do recommend trying it at least once! While I love the original Mexican Bun, of course I had to try making a green tea variety and I found a great recipe from Little Corner of Mine which came out quite well!

Green Tea Buns (adapted from Little Corner of Mine)
Makes: 18-20 buns
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Passive Time: 80 minutes

Ingredients
Green Tea Buns
1 tbsp milk powder (7g)
110g sugar
1 tsp green tea powder (7g)
460g bread flour
150g plain flour
1 tsp salt (4g)
1 tsp bread improver (4g)
1 tbsp dry yeast (7g)
1 large egg
230ml cold water
70g unsalted butter, softened

Green Tea Topping
45g plain flour
5g cornstarch
35g icing sugar
55g unsalted butter, softened
1 large egg
1 tsp green tea powder (7g)
black sesame seeds for topping

Fillings (Optional)
Butter
Red Bean Paste
Cream Cheese

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Method
Green Tea Buns
1. Sift the milk powder, sugar, green tea powder, bread flour, plain flour, salt, and bread improver into a medium sized bowl. Then add in the dry yeast.

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2. Whisk the egg in a small bowl.
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3. Create a small well in the dry ingredients, and add in the egg mix. Use a fork to combine.
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4. Add in the cold water and combine.
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5. Once the dough is mostly combined, place onto the table. Add in the butter, and knead together until combined and the dough springs back after you press it.
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6. Place the dough into a clean bowl for around 45 to 60 minutes or until double in size.
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7. Once doubled in size, knead the dough for a few minutes and separate into 18 to 20 pieces.

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8.  Roll out the dough into balls, flatten to add in your filling (if any) and then seal it.

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9. Place the balls onto a baking tray and cover with plastic wrap. Let it rise for another 45 to 60 minutes or until double in size.

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Green Tea Topping

1. Whisk together the sifted icing sugar and butter until combined, and light and fluffy.
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2. Add in the egg and whisk until combined.

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3. Add in the sifted green tea powder, plain flour and cornstarch and whisk again until combined.

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Assembly

1. Preheat the oven to 180°C.

2. Once the dough has risen again, place the green tea topping into a piping bag and pipe the mixture in a spiral form.

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2. Sprinkle a few black sesame seeds on top for colour.
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3. Place the baking tray in the oven for 10 minutes or until slightly golden.
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Green Tea Buns (Rotiboy style)
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Green Tea Buns (Rotiboy style)
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Ingredients
Green Tea Buns
  • 1tbsp Milk Powder
  • 110g Sugar
  • 1tsp Green Tea Powder
  • 460g Bread Flour
  • 150g Plain Flour
  • 1tsp Salt
  • 1tsp Bread Improver
  • 1tbsp Dry Yeast
  • 1 eggLarge
  • 230ml Cold Water
  • 70g Unsalted ButterSoftened
Green Tea Topping
  • 45g Plain Flour
  • 5g Cornstarch
  • 35g Icing Sugar
  • 55g Unsalted ButterSoftened
  • 1 eggLarge
  • 1tsp Green Tea Powder
  • Black Sesame SeedsOptional
Fillings (Optional)
  • Unsalted Butter
  • Red Bean Paste
  • Cream Cheese
Servings:
Units:
Instructions
Green Tea Buns
  1. Sift the milk powder, sugar, green tea powder, bread flour, plain flour, salt, and bread improver into a medium sized bowl. Then add in the dry yeast.
  1. Whisk the egg in a small bowl.
  2. Create a small well in the dry ingredients, and add in the egg mix. Use a fork to combine.
  3. Add in the cold water and combine.
  4. Once the dough is mostly combined, place onto the table. Add in the butter, and knead together until combined and the dough springs back after you press it.
  5. Place the dough into a clean bowl for around 45 to 60 minutes or until double in size.
  6. Once doubled in size, knead the dough for a few minutes and separate into 18 to 20 pieces.
  7. Roll out the dough into balls, flatten to add in your filling (if any) and then seal it.
  8. Place the balls onto a baking tray and cover with plastic wrap. Let it rise for another 45 to 60 minutes or until double in size.
Green Tea Topping
  1. Whisk together the sifted icing sugar and butter until combined, and light and fluffy.
  2. Add in the egg and whisk until combined.
  3. Add in the sifted green tea powder, plain flour and cornstarch and whisk again until combined.
Assembly
  1. Preheat the oven to 180°C.
  2. Once the dough has risen again, place the green tea topping into a piping bag and pipe the mixture in a spiral form.
  3. Sprinkle a few black sesame seeds on top for colour.
  4. Place the baking tray in the oven for 10 minutes or until slightly golden.
Recipe Notes

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  • These buns can be made plain, or with a filling of your choosing!
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We came across Baguette & Cie along our way back to the hotel on our last day in Quebec City. It was absolutely freezing that day, wind chill and even flurries. As we were a little bit famished we saw this cozy looking bakery, what actually attracted us to this place other than it being conveniently just minutes away from our hotel was that it sold hot soup. Soup on a blistering cold day is all you would ever want and is it ever so satisfying.

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Their Clam Chowder is creamy and yet still smooth to the taste and has a lovely aroma to it. Flavour-wise it’s delicate balance of ingredients makes it the perfect winters meal. The only thing I guess I would have liked is if the bread was toasted/warmed just a tad.

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If you’re looking for something a bit lighter, the Vegetable Soup also has amazing flavours. The chunky vegetables make it a pretty satisfying meal or snack (if you prefer).

Impressions

Baguette & Cie not only serve soup but of course bread as well and in addition they offer muffins and pastries, hot drinks, sandwiches and desserts plus their apparently renowned chilli! I’d definitely recommend stopping by.

Baguette and Cie on Urbanspoon

Baguette & Cie
217 rue Saint-Paul
Quebec QC G1K9K9

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Kneading bread or dough is very relaxing for me so I was very happy to try out this recipe from BBC GoodFood which looked very simple to make (Spoiler alert: it was) and yet so appealing with its use of wholemeal flour and mixed seeds to give it a bit of a bite inside. The smell of freshly baked bread is just simply amazing for breakfast, take a look at the recipe below.

Malted Walnut Seed Loaf (Classic White Loaf Recipe)

Ingredients

500g strong wholemeal flour
7g sachet fast-action dried yeast
2 tsp bread improver (Optional)
1 tsp salt
up to 350ml warm water
100g mixed seeds (I used a mix of pepitas, sunflower seeds and pine nuts)
50g walnut pieces
a little sunflower oil, for greasing

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Method

1. Make the dough with the flour, yeast, salt (and bread improved if wanted) by tipping the flour, yeast and salt into a large bowl and making a well in the middle.

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2. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough  (add a splash more water if necessary)

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3. Tip the dough onto a lightly floured surface and start adding most of the seeds and all the walnuts as you knead.  Knead for at least 10 mins until smooth and elastic (Can also be done in a tabletop mixer with a dough hook but why skip all that fun)

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4. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.

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5. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Shape the dough into a large round and roll the round in the remaining seeds, then lift the bread into a tray to prove for about 30 mins until doubled in size. (I left mine overnight to bake fresh in the morning)

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6. Heat oven to 220C/fan 200C/gas 7. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread on a cooling rack to cool completely.

The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

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Impressions

This bread was very easy to make, with just a small amount of waiting time for it to rise. The bread comes out soft inside but still crunchy with the pine nuts, pepitas and sunflower seeds. The fresh crust was also stunning and if you prefer the slices to be a bit more crunchy, just lightly toast it and then butter it and that’s basically all you need for a fantastic slice of bread. One word. Yum.

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I discovered Tanner’s Swiss Patisserie whilst heading for lunch on Blackburn Road. Apparently Tanner’s has been there for decades, and it has this lovely wooden cabin exterior which is so visibly different from the shops around it that you’ll be instantly drawn to it. It’s a small shop but never quiet. The Patisserie sells cakes, tarts, pastries and bread and of course coffee.

Their mini pastries, cakes, and tarts looked delightful so we had to try a few. The pastry pictured above is filled with Hazelnut cream. I’m not quite sure of the advertised name but we bought this because she mentioned hazelnut. Its like a light cookie crumb with a layer of hazelnut cream inside. I found it very sweet overall, and a bit lacking in hazelnut flavour to be honest. It looked fantastic though.

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Tanner’s Pecan Pie is as it looks, rich but definitely oozing in flavour.The pecans are still crunchy, with a dark and rich sweet hardened filling. Even though it’s sweet, I found it to be more well rounded in its flavour. The pastry is nice, short and crispy. With a lovely butter texture to it. A real treat.

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Their Linzertorte, which is basically a jam filled cinnamon and clove flavoured butter pastry. The tart is perfect, again short, crispy with that rich buttery taste. The ground cinnamon and cloves give the pastry an extra kick and usually with Linzertorte, the pastry is also made with ground almonds that give it a softer texture than most shortcrust pastries. I find that the jams or berry preserves used in Linzertortes to be overly sweet and the ratio between pastry and jam leans too far in the favour of the jam. A very thin layer is all that’s needed in my humble opinion, or a reduction in sweetness in the jam but I think that’s the more difficult option to produce since a lot of sugar is required to give it that texture and consistently.

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Tanner’s Apricot Almond Tart is also very tasty. The pastry again is top notch, buttery and crisp.  The tart is glazed with sugar to give it that glistening shine. Using ground almonds gives the tart a moist texture to it and definitely one of the better tarts I’ve tasted.

Impressions

Tanner’s Swiss Patisserie has wonderful pastries and tarts but like most patisseries their sweet delights are a tad too sweet for my liking. A small bite is all I need to be satisfied and these little tarts will do that just fine.

Tanner's Swiss Patisserie on Urbanspoon

Tanner’s Swiss Patisserie

232 Blackburn Road
Glen Waverley VIC 3150

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