Tag Archives: Dough

Brilliant ‘No Knead’ Bread

I caught up on the Finals week of Masterchef Australia 2013 last night.

Six episodes straight culminating in the Grand Finale. It was nail-biting drama. The angst, the sweat, the tears (theirs and mine!) I’ve been a Masterchef fan for many years but this year just didn’t capture me as much as the last few seasons. I watched a few early episodes, then our T-box gave up for a bit so we missed a huge chunk in the middle, but came back to watch the Finals week.

One thing I did enjoy this year was Matt Preston’s segment in the Masterclasses. Gary and George gave a great performance, upholding their legendary chef status, while dear old Matt presented us with the “Cheat’s Way” of cooking a variety of easily achievable meals. I liked it! Quick, simple and easy cooking producing delectable gourmet results. A perfect fit for those of us ‘non-chefs’ out there, who work, have kids and a million other things that prevent us from spending as much time as we would like in the kitchen.

So during the last Masterclass, Matt made bread with homemade butter and raspberry jam. The bread looked amazing so I decided to give it a go this morning.

Just four simple ingredients. Mix, leave, bake, eat. It couldn’t be easier, but I’m always a bit skeptical about things that appear easy on TV.

So I got a big bowl, mixed together a tablespoon of sea salt flakes, a kilo of Baker’s Flour, a tablespoon of dried yeast and 950ml of lukewarm water. Cover it with cling wrap and place in the fridge. Leave overnight, or in my case, leave while I went to work for the day. (I guess it depends when you begin!) Anyway, roughly 6-8 hours more or less.

When I came home from work, it looked like this.


Whoopie! Looking good! So I preheated my oven to 220C while allowing the dough to get to room temperature. Prepared 2 baking trays with baking paper and heavily floured them as the dough is very wet. Dollop half the mixture on one tray for a big loaf and I made rolls with the second half of the dough. You can’t mould this dough. Just drop it in lumps on the tray as best you can. You know, in true non-chef’ style.

They took about 45 minutes to an hour to bake. Give them a knock on the base to check if they are cooked through. If they sounds hollow, you are done.

And here they are.


I was pretty thrilled. They looked just like Matt’s and tasted unbelievable! The middle was soft and had lots of air bubbles which I love. The crust was crisp and chewy all at once.

I have renamed it ‘Brilliant Bread’. Nothing better than fresh, warm bread with butter. I polished off two rolls before you could say “no carbs after lunchtime”. Oh well. Just between you and me, it was so worth it!

I think everybody should have a go at making this bread. It was so easy, so delicious and so gourmet!





Easter Hot Cross Buns

I thought I’d better get a head start on my Hot Cross Buns well before Easter as I haven’t made them before. Leaving time to perfect them before the Easter Weekend is a good thing.

That being said, I think my first attempt was ok. (‘Not bad at all’ she says with her mouth stuffed full of bun)

I used the recipe in the Thermomix Everyday Cookbook. They have always looked a bit tricky to attempt before, with their fancy little cross and lovely shiny glaze. Too many steps for a busy gal like me. But the Thermomix has made life a lot simpler. The recipe was a snack (ha, literally!).

The dough was similar to any basic dough with some milk warmed in the first step. I used buttermilk as I had some saved from making butter this afternoon. As you do…Kylie Homemaker hard at work in the kitchen. Striving for my Easter Domestic Goddess crown!

After adding the basic dough ingredients, you also add in cinnamon, cloves and nutmeg. Smelt fantastic. After mixing, just add in the fruit. Now, I did leave out the citrus peel and only used currants and sultanas in the last step. Personal preference, and besides I didn’t have any on hand. Lame attempt to get the kids to eat them too.

Leave the dough to rise. And rise it does! That dough grew a lot and I don’t think I left it the full hour and a half as they recipe stated. I made eight rolls out of my dough but next time I am going to make them a lot smaller because they kept growing.

Making the mixture for the crosses was easy. I just put it into a plastic ziplock bag and cut the corner off to make a piping bag. It worked fine but I think my mixture was a bit runny. They looked a bit disastrous while baking but once the buns browned up, the crosses were there!

Making the sugar syrup for the glaze was so simple. Two minutes and it was done. Just brush this onto the buns when they are hot out of the oven. Much better than making sugar syrup in a saucepan. Stirring and making sure it doesn’t burn. Love that Thermie!

The texture of them was quite light and springy. I was impressed considering some homemade bread doughs can be a tad dense. Delicious with my homemade butter!

Next time I’ll make them smaller and maybe add my fruit into the dough by hand. I might even try some choc chip ones. The kids will definitely eat those!

Here’s to my next attempt and I might be a dab hand by Good Friday.

Hope my first attempt and tips will lead to a better first attempt for you. Have a go!

Happy Easter!

Hot Cross Buns


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