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Monday, 27 January 2014

5 Tips to Help a beginner Bread baker

If you're not very seasoned in the bread-making process. 

Here are a few tips that will help you if you're just a beginner bread maker.


1. Be Well Prepared


Make sure you read your recipe twice before starting the baking process so as to understand the instructions well and to make sure you have all the required ingredients and baking equipment.

2. Have Enough Time


Unlike baking quick breads, the bread-making process takes more time; it could take 3 - 6 hours for the whole process to be completed. In bread making, once the dough is mixed it goes through the 'rising' process twice - this is called 1st & 2nd proof.

3. How to make a make-shift proofer


In the first proof, after the mixing of the dough, you grease the dough to ensure its softness, cover it and leave it to rise and double in size. In the 2nd proof, the dough is kneaded and shaped into scones on baking sheets or loaf pans, the baked products are left to rise the second time. If you're baking at home, you can proof your dough in a warm area and they will rise. However, to speed up the proofing time, you can make a make-shift proofer. A proofer is a machine that uses steam to create a humid temperature that is preferred for yeast products to rise to a perfect size in a short period.
Commercial bakeries use proofers to bake their breads and scones.
Commercial Proofer Box

However, for the home-baker, you can just take a bowl of steaming water and place it in your oven (leave it off). Place the bowl in a lower rack and place the bowl of dough on a higher rack. This creates a kind of proofer. You can also preheat your oven (if it is an electric or gas oven), then switch it off.  Place the dough in the middle rack and leave the oven door open.

4. Keep the dough soft on the first proof


To ensure you have a perfect end product, it is imperative to make sure your dough during the 1st proof remains soft. After mixing the dough and shaping it into a ball, grease it around with cooking oil and then cover the bowl with a damp towel. This will ensure the dough remains soft while rising and does not form a dry crust on top.

5. Be Careful with the dough on the second proof


On the second proof, when the dough is shaped into pans or as scones; be very careful. Do not move them too much while in the proofer because they may deflate. When they have risen to their preferred size; move them carefully into the preheated oven for baking.
Be careful so your loaf doesn't deflate


Enjoy baking your bread products and if you have any other tips you'd love to add, please feel free to comment.

Happy Baking ^_^!

To learn how to bake with yeast, sign up for our Bread making class and learn how to bake with a charcoal oven. For more info, visit our Baking classes page, 
You can also e-mail us: amaribreads@gmail.com or Call/Text/WhatsApp: 0701796688 and start learning today.

Friday, 10 January 2014

Fried Yeast Donuts Recipe

We're going to be sharing more yeast recipes this year so here's a fun Donut recipe made with yeast.

Hope you love it!

Fried Yeast Donuts
Ingredients:
  1. Wheat Flour        - 6 cups
  2. Instant Dry Yeast - 1 Tablespoon
  3. Margarine           - 1 cup
  4. Sugar                  - 1 cup
  5. Salt                     - 1 teaspoon
  6. Water                  - 3 cups (lukewarm)
  7. Vegetable Oil      - 3 cups
Directions:
  1. Put the yeast in a small bowl, add a pinch of sugar and about 2T of lukewarm water to activate the yeast.Give it at least 3 to 5 minutes until it's bubbly & sludgy.
  2. In a large bowl, Add the flour, sugar, salt and mix together. Add the margarine into the dry ingredients and rub them together until well mixed.
  3. Add the yeast mixture with 1 cup of lukewarm water and mix the dough. Gradually add the water until your dough is of good consistency - not too wet or dry.
    Donut dough
  4. Apply a little vegetable oil on both of your hands and grease your dough to avoid it getting dry while proofing.
  5. If you have a proofer, put the dough in the proofer and it should double in size in about 30 minutes. If you don't have one, you can make-shift one, or just cover the bowl with a dish towel and leave it in a warm area for about an hour until the dough doubles in size.
    Dough in a proofer box
  6. Remove the dough from the bowl and on a floured work surface; start kneading it. Knead the dough for about 5 minutes, then divide the dough into 3 sections.
  7. Take each section and using a rolling pin, roll it out about 1/2 inch thickness and cut out donut pieces using a donut cutter. If you don't have one, you could use a utencil that is a large circle and a small circle. After removing the donut pieces, roll up the left over dough into a ball and roll it out and cut out pieces again.
    Donut Cutter
  8. Grease and flour a baking sheet pan and place the donut pieces on it, make sure to leave enough space for the donuts to rise. Place them in a proofer or let them rise the second time until they are a preferred size.
    2nd Proofing of donuts
  9. In a large frying pan or wok, heat up the vegetable oil to a medium temperature (make sure it's not too hot, it will burn the donuts before they cook inside).
  10. Start frying the donuts, pick up the raw donuts one at a time with a flat floured spatula to maintain the shape.
    Fried Donuts
Fry all the donuts and place them on a tray lined with paper towels or grease-proof paper. Let them cool and you can serve them plain or coat them with cinnamon sugar (mix sugar - 1/2 cup & 1T of cinnamon powder). You can also glaze them with royal icing, glaze or chocolate Ganache.

Enjoy ^_^!

Tuesday, 7 January 2014

5 Benefits of Joining one of our Baking classes in Nairobi

We offer baking classes if you would love how to bake with a charcoal oven.

Here are a few reasons why you should sign-up for any one of our Baking classes.

1. The Baking Classes are pocket-friendly and affordable.

Our classes are priced lower than most in Nairobi since we want to serve even clients who are on a budget. Our prices start from Kshs. 5,000 for our Basic Cookie Making Course. Our Basic Cake Making & Decoration AND Basic Bread Making and Pastries baking classes are each Kshs. 6,000 only.
Amari Basic Bread Making & Pastries Short Course


2. You learn how to bake with a Charcoal oven which is an energy-saver and much more affordable.

.A Charcoal oven is affordable, a small bachelor charcoal oven starts at Kshs. 10,000. You can visit the Cookswell Blog to find out more information on different energy saving fuels you can use for the oven and how to get one delivered to you. You can also visit their website for prices ->


Charcoal ovens from Cookswell (http://kenyacharcoal.blogspot.com)

3. Our Bakery classes are held at our home-based bakery workshop which is a comfortable and peaceful atmosphere and we offer close personal attention for better learning.

Due to our location and set-up, which is a home-based bakery, the atmosphere is not congested or hectic. We also schedule our classes during times where you will be comfortable and therefore will learn well. 

4. We work with your schedule and hours to better accommodate you for the one-on-one & Group classes.

For personal one-on-one classes and for groups vocational training we're able to work with your schedule and create a comfortable time-table for you and/or your group to work with. We are very flexible in our scheduling.

5. At the end of the classes, you get an information booklet and certificate of participation.

 When the classes are done, we make sure you get a booklet with important bullet points on what you learn and recipes. You also get a certificate of participation from us to prove you actually attended and completed our courses ^_^
You get a booklet, certificate & maybe even a treat ^_^

We hope that if you are interested, you can join us and sign-up for our baking classes or just call us if you have any questions at 0707557091. You can also send us an email: info@amaribreads.co.ke

Sign up and let's start having fun learning how to bake ^_^!

Thursday, 2 January 2014

Happy New Years - 2014

We would love to thank all our customers for all their patronage in 2013. 

We had a good year and we learned a lot.

Let's make this coming year amazing and successful! 




Happy New year ^_^!