Candice summary: everyday breads
Candice's hamburger buns
For 12 buns
600 g wheat flour25 g fresh yeast40 cl skimmed milk30 g butter1 teaspoon salt3 tablespoons sesame seeds
Preparation of the recipe:
The night before:Melt the butter in the milk over low heat; crumble the yeast in it. Get out of the fire. Add the salt and then the flour. Mix and knead for a long time (10 mins). Let the dough rise all night. The same day: The dough should have doubled in volume. Knead it by crushing it and folding it several times on itself. Roll it out (1 cm thick). Cut out circles 10 cm in diameter in the dough; Place them on a baking sheet lined with parchment paper. Cover and let stand for one hour. Then brush them with the beaten egg and sprinkle them with sesame seeds. When the oven is hot, put the rolls in the oven and cook for 15 to 20 minutes at thermostat 7 (210°C).
Soft Candice sandwiches300 g of white flour160 ml of lukewarm whole milk40 g of butter at room temperature and in small cubes10 g of sugar8 g of fresh yeast3 g of saltMix the milk, sugar and yeast with a pinch of the flour . Let stand +/- 15 minutes. Meanwhile mix the flour and salt. Add the milk mixture, yeast,... and mix everything well. When you have a homogeneous paste, add the butter and mix again until you obtain a very smooth paste. Let stand covered with a damp cloth at room temperature for 30 - 60 minutes. Degas the dough and cut it into small dough pieces of +/- 70 gr (according to your desires). Leave to rise again on the plate which will go to the oven for +/- one hour at room temperature, covering them with a damp cloth. Meanwhile, preheat the oven to 200° and bake the dough pieces for 12 minutes.
Bread from the families of Candice
For 1 loaf
Preparation: 10 mins.
Cooking: 30 mins.
Growth: 1 hour.
450g white flour
200g of flour for country bread
7g of dry yeast
10g of salt
5g of sugar
1 tbsp. at s. of oil
400ml warm to hot water
In a mixing bowl, mix the flours, sugar and baking powder. Add the oil and then the salt.
Pour the water over the mixture and knead for a few minutes.
Put your dough in a round mold with high edges, cover with oiled plastic wrap and let rise for 1 hour.
Preheat the oven to 220° (th. 7-8).
Remove the plastic wrap and bake for 30 minutes.
Candice's Ultra Versatile Bread
For 2 beautiful loaves
300g + 450g flour
450ml lukewarm water
70ml sunflower oil
2 tbsp. at s. Bruggeman dry yeast (dry, not fresh or chemical)
1 tbsp. at s. sugar
1 tbsp. at s. salt
1 egg yolk or milk and sugar for browning the bread
Poppy seeds, sesame, flax of your choice
+ flour to handle the dough
In a mixing bowl, whisk together 300g of flour, yeast, sugar and lukewarm water.
Let stand for 10 minutes.
Add 450g flour, oil and salt. Knead for a few moments, the dough is sticky, this is normal.
Flour your hands well before dividing the dough in two and shaping your loaves as desired. A rosette: 7 balls – 1 for the center and 6 joined / A braid in three sausages or more / Pistols / A traditional bun / Others.
If you wish, mix one of your pasta with raisins or chocolate chips or speculoos chips or others.
Glaze with egg yolk cut and mixed with water or milk and sugar and sprinkle with seeds (or cinnamon).
Put your two loaves on a baking sheet lined with parchment paper and bake for 30 minutes. in a preheated oven at 190°.
Candice Bread Braids
No pushing or kneading
For 3 braids
Preparation time: 20 min.
Cooking time: 25 mins.
300g + 450g flour
450ml lukewarm water
70ml sunflower oil
2 tbsp. at s. Bruggeman type dry yeast (neither fresh nor chemical)
1 tbsp. at s. sugar
1 tbsp. at s. salt
Milk for gilding
Poppy seeds, sesame, flax of your choice
Cinnamon, brown sugar, coarse salt, pepper, curry, your choice
+ flour to handle the dough
In a mixing bowl, whisk together 300g of flour, yeast, sugar and lukewarm water. Leave to rest for 10 mins.
Add 450g flour, oil and salt. Knead for a few moments, the dough is very sticky, this is normal.
Flour your hands well before dividing the dough into 9 balls. Stretch and roll the balls into long sausages and braid them 3 by 3.
Transfer the braids (10 cm apart) onto a baking sheet lined with parchment paper.
Brush with milk and sprinkle with seeds or spices (here, poppy seed, sesame and cinnamon).
Bake for 25 minutes. in a preheated oven at 190°.
Candice's USA Bagels
For 10 bagels
Preparation: 1 hour. - Cooking: 20 mins. - Rest: 3h45.
400g sifted plain flour
15 g of fresh yeast
20 cl of milk
1 tbsp. c. sugar
1 tbsp. c. salt
1 egg
30g melted butter
+ flour to handle the dough
For the garnish:
Poppy seeds
Coarse salt
Raisins and cinnamon
Dehydrated herbs
Dissolve the fresh yeast in the milk.
Separate the egg white from the yolk. Lightly beat the white and reserve the yolk to brown the bread.
In a large bowl, combine the flour and salt. Dig a well in the center and pour in the yeast dissolved in the milk, sugar, melted butter and egg white. Mix.
Knead this soft dough for 10 min. until it becomes elastic. Form a ball, cover with a cloth and leave to rest for 3 hours. at room temperature.
At the end of this time, knead the risen dough a second time until it falls back.
Divide the dough into two parts and make a large sausage out of each.
Cut each sausage into 10 nice slices and shape them into a rounded bagel. Flour your hands for ease. Push a finger into the center of each bagel and widen the hole to make small crowns. Flatten them slightly.
Cover the bagels with a towel and let rise for 45 minutes. at room temperature.
Preheat the oven to 190° (th. 6-7).
Bring a large pot of water to a boil. Immerse the bagels in it 3 by 3 for 30 seconds. Remove them with a slotted spoon. Drain them on a cloth.
Lay them out on a baking tray lined with baking paper. With a brush, brush them with beaten egg yolk dissolved in a little water. Sprinkle with the topping of your choice, poppy seeds being traditional.
Bake for 20 minutes.
Traditional Candice baguettes
For 5 small baguettes
Preparation: 30 mins. - Cooking: 12 mins. 15 mins. - Rest: 1h45.
370 g plain flour, sifted
10 g of dry yeast (baking powder)
230ml of water
1 tbsp. c. salt
+ flour to handle the dough
Dissolve the yeast in the water.
In a large bowl, combine the flour and salt. Dig a well in the center and pour in the yeast dissolved in water. Mix.
Knead this dough for 15 min. Form a ball, cover with a cloth and leave to rest for 30 minutes. at room temperature.
Cut the risen dough into 5 pieces of around 100-120g each. Leave to rest for another 15 minutes. leaving enough space between them.
Shape your baguettes from the pieces of dough. Cover again and let stand for 1 hour.
Preheat the oven to 230° (th. 8). Place a plate in the bottom of the oven, place a small metal container filled with water on top. Steam is important. Insert a second baking sheet halfway up.
Place the raw baguettes on a sheet of oiled aluminum foil and slide it onto the middle baking sheet.
Let it cook for 12 to 15 minutes. by lowering the oven to 200° (th. 7) after 1 min.
Candice Pancakes
For 8 flatbreads
Preparation: 10 mins. - Cooking: 12 mins.
400g sifted plain flour
8 g of dry yeast (baking powder)
220ml lukewarm water
1 tbsp. c. salt
Sunflower oil
+ flour to handle the dough
In a large bowl, combine the flour, baking powder and salt. Dig a well in the center and pour the water into it. Mix. Don't knead.
Divide the dough into 4 balls of equal size. Flour your hands and flatten them to make patties.
Heat 1 tbsp. at s. of oil in a large frying pan and let the patties brown, 4 by 4, i.e. twice.
Serve warm with jam or creamy blue cheese, such as Roquefort or Gorgonzola.
Candice unleavened bread
For 15 buns
Preparation: 15 mins. - Cooking: 6 mins. - Rest: 1 hour.
250 g plain flour, sifted
120ml lukewarm water
100ml of milk
1 tbsp. c. heaped with salt
In a bowl, combine the flour and salt. Dig a well in the center and pour the lukewarm water into it. Mix.
Knead this dough for 10 min. Form a ball, cover with a cloth and let rest for 1 hour. at room temperature.
At the end of this time, roll out the dough in a thin layer of 2 to 3 mm on the floured work surface.
Using a cookie cutter, cut out circles of dough 6 cm in diameter.
Preheat the oven to 210° (th 7 – 8).
Lay out the patties on a baking tray lined with baking paper. Prick them with a fork and brush them with milk.
Bake for 6 minutes.
Allow to cool completely.
Naan by Candice
For 6 large loaves
Preparation: 30 mins. - Cooking: 10 mins. - Rest: 1h20.
450g sifted plain flour
20 g of fresh yeast
1 plain yogurt
2 tbsp. c. sugar
150 ml lukewarm milk
1 egg
50g of butter
1 tbsp. c. heaped with salt
2 tbsp. at s. peanut oil
+ oil for the dish
+ flour to handle the dough
Dissolve the fresh yeast in the milk.
In a large bowl, combine the flour and salt. Dig a well in the center and pour in the yeast dissolved in the milk, sugar, whole egg, yogurt and oil. Mix.
Knead this dough for 10 min. until it is smooth. Form a ball, place in an oiled deep dish, cover with a cloth and leave to rest for 1 hour. on a radiator, away from drafts.
At the end of this time, knead the dough a second time for a few moments then divide it into 6 equal parts. Shape into balls. Cover again with a towel and leave to rest for 20 minutes. on a radiator.
Preheat the oven to 230° (th. 8).
Flatten the balls by hand to obtain 6 oval loaves about 25 cm long and 15 cm wide. Arrange a first batch of bread on the hot plate of the oven covered with baking paper.
Melt the butter in a pan and brush the bread with it before baking.
Bake for 10 minutes.
Do the same for the 6 loaves. You will get large flat white bread patties, bumpy in places.
Serve hot.
Gluten-free bread
1 kg of standard flour (wheat) replaced by a mix of 700g rice flour, 200g arrowroot, 100g tapioca flour
Candice's mini papaya panettone
For 6 mini panettones
200g soft butter
500g of flour
100g of sugar
2 whole eggs + 1 yolk
14g baking powder
200ml hot milk + 2 tbsp. at s. to brush the panettone
140g of candied fruit
100g of dried papaya
1 tbsp. c. vanilla extract
2 tbsp. at s. slivered almonds
1 pinch of salt
Whisk the whole eggs and the yolk.
In a bowl or mixing bowl, mix the dry ingredients with a spatula: flour, baking powder, sugar and salt.
Add the liquid ingredients: the hot milk and the beaten eggs. Mix well.
Cover with a clean cloth and let rise a little for 30 min. in a warm place.
Line high-sided ramekins or small individual molds of your choice with parchment paper (unless you are using silicone).
By hand, add the butter and the candied and dried fruit, knead to homogenize the dough.
Divide the dough into 6 equal parts and press the dough into the ramekins. Cover and leave to swell for another 15 minutes. at room temperature.
Preheat the oven to 180° (th. 6).
Brush the panettone with milk, sprinkle with flaked almonds and bake for 25 to 30 minutes.
Focaccia from Candice
500g flour t55
1 tbsp. c. salt
7g baking powder
80ml olive oil
150-250ml hot water
Sprinkle a baking sheet with flour.
Mix the flour, salt and baking powder.
Add the olive oil and enough water to make the dough soft and not sticky. The dough should be soft. Add the rest of the water little by little. Do not add flour.
Knead 10 min.
Shape the dough (30x20) into an oval and place it on the baking sheet. Cover loosely with oiled plastic wrap (no draft). Leave to rise for 1 hour.
Preheat the oven to 200°C.
Make cells in the bread with a floured finger, rosemary, coarse salt and bake in the upper part of the oven. 25-30 mins.
Speculoos bread
- 100 g of speculoos- 1 dl of milk- 1 organic egg- 1/2 tbsp of butter- 350 g + 1 tbsp of flour-21 g of fresh yeast- 1 tsp of sugar- 3 tbsp of HV Olive - 1/4 tsp salt Heat the milk until it is lukewarm but not hot Crumble the speculoos finely Dilute the sugar and yeast in the lukewarm milk and leave to stand until the yeast begins to act. Mix 350 g of flour and the salt in a large bowl and make a well in the middle. Pour the yeast milk into the well and mix it with the flour Add the egg and the olive oil and knead the dough for 10 min a ball with the dough. Sprinkle a bowl with 1 tbsp of flour and place the ball of dough in it. Cover with a damp cloth and let the dough rest in a warm place for +/- 1 hour (it should double in size). volume) Knead the dough again and mix in the crushed speculoos. Place the dough under a cloth and leave to rest for 30 mins Slide your ball of bread into the oven preheated to 200°C for 35 mins
Candice rice bread
- 325g of white flour- 150ml of lukewarm water- 60-70g of cooked rice- 1 tablespoon of salt- a pinch of pepper- 1 tablespoon of oil- 4g of coarse salt- 4 g of instant yeast
Dissolve the salt in warm water. In a bowl, mix the flour, sugar and oil and add the salted water. Mix roughly with a wooden spoon. Leave to sit for a few minutes until the flour finishes absorbing the liquids.
Take the dough out of the bowl and work it on the work surface. Then add the instant yeast and work the dough for about ten minutes. Finally, add the rice and rework the dough. Normally, the dough does not stick to the hands and the rice incorporates itself into the dough. If because of the water contained in the rice your dough sticks a little, add a tablespoon of flour but little by little.
Form a nice ball, flour it lightly and let it rest for about 1h-1h30 at room temperature (the resting time depends on the temperature of the room) When the dough has doubled in volume, take it out of the bowl and work it again a few minutes. Reform a nice ball that you will place in a floured cloth in a salad bowl. Flour the top of the ball and cover with another cloth. Leave for 1h to 1h30 until the dough rises well
Once the dough is well risen, place it on the baking sheet, flour and make your grignes.
Once the grignes are done, put your bread in the oven slightly below halfway up the oven. Baking: 25 minutes at 240°C. If your bread takes on too much color for your taste, lower the temperature to 210°C for the last 10 minutes.
Once the baking is done, take the bread out of the oven and place it on a wire rack for 1 to 2 hours to cool.
Once it is cold, remove the excess flour either by hand or with a small brush.
Double white and gray bread with brown sugar and Candice raisins
For 6 people
Preparation: 30 mins.
Cooking: 40 mins.
Rest: 1h30
225g white flour
350g of wholemeal flour (grain-free)
2 sachets of dry yeast of 7g
25g brown sugar
50g brown sugar
1 tbsp. at s. 4 spices or cinnamon
200ml whole milk
50g of butter
2 eggs
175g of grapes
Take two cul-de-poule. Place the flours in each of the bowls. Add 1 packet of yeast and ½ tsp. c. of salt to each bowl. Place the brown sugar in the white flour and the brown sugar and spices in the wholemeal flour.
Heat the milk with the butter in a pan and divide the liquid between the two bowls. Add 1 egg to each part. Knead and let each loaf rise for 45 minutes.
Roll out each piece of dough into a large rectangle.
Brush the whole dough with a little butter, cover with raisins and a little brown sugar.
Place the white rectangle on the suit and roll the two rectangles up on themselves like a long sausage. place in a mold style 4/4 mold and let rise another 20 min.
Preheat the oven to 190° (th. 6-7). Bake 20 mins. before lowering the oven to 170° and continuing to cook for 20 minutes. Additional.
Candice's cinnamon crust bread
For 1 beautiful loaf
Preparation: 10 mins.
Cooking: 1 hour.
1kg of flour
500ml lukewarm whole milk
75g melted butter
100g of sugar
2 eggs
1 tbsp. c. salt
40g of fresh yeast (1 whole cube)
2 tbsp. at s. cinnamon drizzle
Crumble the cube of yeast in the lukewarm milk and leave to act for 10 minutes.
Mix all the ingredients before adding the yeast and its milk.
Pour the batter into a baking pan or cast iron casserole lined with parchment paper. Leave to grow for 1 hour.
Bake for 1 hour in a preheated oven at 180° (th. 6).
Home-made grissini from Candice
For a good twenty grissinis
Preparation: 15 mins.
Cooking: 15 mins.
Growth: 1 hour.
425g of ready-to-use "all-in" flour for homemade bread
3 tbsp. c. dry yeast
1 tbsp. c. sugar
2 tbsp. c. salt
Olive oil
In a mixing bowl, combine the flour, sugar and dry yeast. Add 120ml of water and knead for 10 min. Place the dough, loosely, in lightly oiled cling film and let rise for 1 hour.
Preheat the oven to 220° (th. 7-8).
Unwrap the dough, add the salt and knead very briefly. Cut the dough into small balls and roll each ball into a thin stick. Arrange the grissini on a baking sheet covered with parchment paper (you will make several batches) and bake for 12 to 15 minutes
Candice Potato Bread
Round checkered buns
250 g wheat flour• 120 g potatoes• 14 cl lukewarm water• 10 g baker's yeast• A pinch of fine salt• 2 sprigs of rosemary.
Preparation:
- Wash the potatoes well and cook them in boiling water for about fifteen minutes.
- Peel them and pass them through a potato masher directly on the work surface.
- Pour the flour over the mashed potatoes and form a fountain.
- Dissolve the yeast in lukewarm water and pour the mixture into the fountain, adding a pinch of salt and the rosemary leaves.
- Knead vigorously with your hands to obtain a soft dough.
- Divide the dough into 4 equal parts then form 4 small balls on the lightly floured board.
- With a sharp knife, draw crosses on the top of each ball.
- Cover with a clean cloth and let sit at room temperature for at least two hours.
- At the end of this time, take the balls back to flatten them slightly in order to evacuate the air.
- Arrange them on the baking sheet.
- Redo crosses on the surface of the balls to decorate them.
- Bake in a preheated oven at Th 7 and cook for 30 minutes until the crust is golden brown.
Let cool a bit.
Candice muesli buns
- 520 g of T55 wheat flour- 80 g of wholemeal spelled flour- about 230 ml of water- 120 g of natural "petit suisse"- 50 g of melted butter- 3 generous tablespoons of honey (about 50g)- 10g salt- 6g instant yeast- 80g fruit muesli
Dissolve the salt in lukewarm water. In a bowl, mix the flours and add the melted butter (but not too hot), the honey, the salted water and the small Swiss.
Mix well and leave to rest for a few minutes until the flours absorb the liquids well. Take the dough out of the bowl and work it on the work surface for about ten minutes. Add the yeast and knead for a few more minutes. It may be sticky but once you add the muesli the texture will change. banana into small pieces) Knead for a few more minutes. Place the dough in a bowl, cover with a cloth and fold the dough back on itself after 45 minutes. Leave to rest for about 1h30 in total. (standing time depends on room temperature)
When the dough has doubled in size, take it out of the bowl and divide it into dough pieces of about 60 grams (about 18) Roll the dough pieces and place them on a sheet of parchment paper (already placed on a baking sheet) spacing them well apart because they will still swell (about 8-9 per sheet). Cover with a tea towel and let rise for about 1 hour.
Candice plump brioche
For 1 nice big brioche
Preparation: 40 mins.
Cooking: 20 mins.
Rest: 24 hours.
Special utensils: brioche mould.
250g flour for brioche bread + for the preparation
200g soft butter
25g of sugar
8g fresh yeast
3 large eggs or 4 small ones
1 tbsp. c. salt
Milk to brown the brioche
The day before, beat the flour, sugar, crumbled yeast and 2 eggs with an electric mixer. Let this mixture rest for 5 minutes. for the yeast to begin its action.
Add the salt and the extra egg (or both eggs depending on their size). Knead the dough.
Brioche is one of the breads that must rise well. To do this, the yeast and the salt cannot be added at the same time because the salt kills the yeast. Also keep this in mind for your other breads if you want them to puff up a lot.
When the dough comes away easily from the walls when you knead it, add the soft butter. Place the dough in a floured bowl and let rise for 2 hours. in a warm place.
Knead the dough again lightly, wrap it in cling film and keep it in the fridge until the next day.
The dough is sticky, this is normal. Putting it in the fridge overnight will make it more malleable.
The next day, take the dough out of the fridge, cut off ¼ (the head of the brioche) and place the remaining ¾ in the brioche mould. Shape the head and let the two parts of the brioche rise separately, under a clean cloth, for 1 hour.
Preheat the oven to 210° (th. 7).
Put the head on the brioche, make 4 lines on the base with the tip of the knife, brush with milk and bake for 20 to 25 minutes.
