I had a go making brioche style rolls and they were yummy. They're not really soft like actual brioche, more akin to the firmer brioche burger buns you can buy. Basically just follow the Soft Loaf of Bread recipe on this forum except replace the warm water with two beaten eggs and enough milk to top up to 185 ml. I used easy blend yeast so didn't have to proof it first, but you could always just top the eggs up to 150ml liquid then use 35ml warm milk for proofing. Add an additional 2 tbsp butter than the soft loaf recipe calls for (i.e. 3 tbsp total butter) plus 1 tbsp brown sweetener. Shape into 6 rolls, proof for 1 hr, glaze with a little beaten egg & milk mixed together, then bake for around 20 mins at 180 deg c (check after 15 mins and turn the oven down to 160 deg c if they're getting too brown). Bacon and egg roll (with no added sugar ketchup!) - you can hopefully see how the crumb has a yellow tinge to it
Hello, first I would like to say thank you for creating this amazing flour. Me and my partner have been on the keto diet for a 6 weeks now. We were looking for the alternative flour to bake bread, rolls etc. We are going to continue using the flour even if we are not on restricted keto in the future. We are in love with the pita breads made of Ultra fine fibre flour. I have tried making rolls with UF but without the success. Waiting for the Fibreflour to bake rolls. I have used 300g UF flour, 20g of yeast (I have noticed that they raise much better, pockets- they develop better when the pita is thinner, proving- 1,5h, baked for 10-11 mins, finished on the frying pan with olive oil, I have also added garlic powder, black pepper and olive oil.
Chapattis seem easy (?) to make. e.g. 300 g chapatti flour, plus extra for dusting 5 tbsp ghee (clarified butter), to serve 175 ml water (you may need a little more or less) Put the flour into a bowl. Very slowly, mix in just enough of the measured water to bring the mixture together in a dough – you might not need all the water or you may need a little more, so add just a few drops at a time. This is the best way to achieve a dough that is the correct consistency: smooth but not sticky. Once the dough has come together, knead it on a clean surface for 2 minutes. Leave it to rest, either in a covered bowl or an airtight box, for 15–20 minutes. Divide the dough into 12 equal portions. Roll each portion into a ball in your hands, then roll each ball in a little flour to dust. Using a rolling pin, roll out each ball into a circle with a diameter of 15–18cm (6–7 inches). Heat a skillet over medium heat until hot. Carefully transfer 1 rolled-out portion of dough to the hot skillet and cook it for a few seconds on the first side, then turn. Allow the chapatti to bubble up a little on the second side, which will only take a few seconds, then turn it over again and cook for a few seconds, until it is golden and cooked through. Pressing gently on the edges with some kitchen paper or a clean tea towel will encourage the flatbread to puff up a little. Transfer the chapatti to a serving plate and spread a tiny amount of ghee across the top surface. Keep the chapatti warm while you repeat the process with the remaining portions of dough. Wrap them in foil or in a clean tea towel until ready to eat. Serve the chapatti hot. Courtesy of lovefood.com. Question. Chapatti flour is wholewheat based. Do I use Fiberflour or Ultrafine? Comments welcome before I dive in and experiment. Peter