Tuesday, 4 October 2016

Cremora Bread Best Ever Fluffy/Buns/Dinner/Breakfast Rolls or Dumplings with secret ingredient! Including bread machine method



With a buttery flaky like pie pastry texture like a fairy just landed in your mouth.πŸ˜‰


Cremora Bread is Totally delish and it was gone in a flash! – The cooking fairies must have visited me the day I created this recipe! The coffee creamer (Ellis Brown or Cremora) somehow acts as a dough enhancer together with the butter which is the secret to giving this bread it’s lovely pie like flaky crust texture providing it is baked in a metal container which is a good conductor of heat.

I’m sure it will make the most lovely yeast dumplings if floated atop a stew or casserole. So airy and fluffy on the inside with a lovely light, crispy, delicate crumbly outer texture!

Sorry peeps! :O I tore up the bread up to get a good look at its texture on the inside, ate some to taste and gave the rest to the dogs for fear my weight would climb! Yes they are spoilt! I love them to bits and they have a verry good chef!πŸ˜‰ So if anybody makes these please! You are most welcome to donate me a pic. It would be much appreciated! At my age I have to watch my weight! ;)

Total Calories of Recipe: 3,991 Calories Per Serving: 333 Servings: 12


It’s soo deliciously flaky and crispy you won’t stop eating this. It takes discipline!

(5.1290) Calories per gram Ellis Brown Coffee Creamer – Info taken off box! :O
Notes: You may use water, milk or whey left over from making your probiotic Greek yogurt, cottage or cream cheese.πŸ˜‰


It’s a light crispy textured crust with the most floofiest inside!

If you are out of coffee creamer you may use 230 ml (230 g) warm milk instead but it will not be the same in texture.

This bread is heavenly and the dough may be used to make dumplings if allowed to rise, covered until doubled in size and then gently placed on top of casseroles, covered and allowed to steam or in the oven where you may remove the lid once they have risen or then cover with cheese and grill. If you bake atop a casserole or stew they will lose their crispy flaky texture in the moisture of the steam and will then become dumplings.πŸ˜‰ Once dough has doubled only then do you place on top of your casserole. Turn up the heat to just barely simmering and begin baking them without too much bubbling on the surface – Just a gentle simmer will do.

INGREDIENTS:

136 g butter

4 g salt (2.5 ml)

80 g Coffee creamer (Ellis brown or Cremora)

2 eggs, large – beaten

160 g (160 ml) water milk or whey

500 g cake flour, unsifted

14 g yeast

Conventional Method:

Weigh butter into large micro-safe bowl. Place into microwave, covered and cook on high until just melted. Place your bowl back onto scale and weigh in your salt and coffee creamer. Stir all into your melted butter until all powder (coffee creamer) is dissolved.

Weigh in your water, milk or whey. Allow cooling until body temperature – You don’t want to kill your yeast or cook your eggs!

Beat in your eggs. Add in your flour and knead together very well with hands until you have a smooth elastic ball that no longer sticks to your fingers.

Remove dough from bowl. Grease your hands with butter and form dough into 12 equal sized egg-shaped balls. If you want them to be perfectly uniform then weigh the entire dough ball on the scale and divide by 12.

Pack balls into large greased bread pan which will form pull apart buns once baked. Allow to rise in warm spot, covered until doubled in size.

Once dough has risen, bake in preset oven at 180 deg C (356 F) for about 1 hour or until done.

When bread is done it should pull slightly away from side walls of pan. When gently pressed with a finger it should spring back into shape and when a skewer is inserted into center part of loaf it should come out clean.

Turn out onto wire rack and allow it to cool. Enjoy!πŸ˜‰

Bread Machine Method:

Place your large bread machine pan onto kitchen scale and weigh in your butter. Place pan back into bread machine and set it on a bake cycle, until the butter has melted. Watch it carefully as you don’t want to burn the butter which can happen very quickly.

Into a shaker or mayonnaise bottle (if you wish) placed on scale, weigh in your coffee creamer followed by your eggs, water or milk or whey and give it all a good shake until it is thoroughly blended and all powder has dissolved.

Place your bread machine pan back onto your scale and now weigh in the balance of your ingredients in given order. Lastly, make a well in the center of your flour with your finger and into this weigh in your yeast.

Place pan back into bread machine and set it on a dough cycle. As soon as dough cycle has completed, remove the dough.

Grease your hands with butter and form dough into 12 equally shaped egg sized balls. If you want them perfectly uniform, weigh the entire dough ball on the scale and divide it by 12.

Pack dough balls into large greased bread pan which will form pull apart buns upon baked.

Allow to rise in a warm spot, covered until doubled in size.

Once dough has doubled, set it on a bake cycle with medium crust setting and bake until done.

When bread is done it should pull slightly away from side walls of pan. When gently pressed with a finger it should spring back into shape and when a skewer is inserted into center part of loaf it should come out clean.

Turn out onto wire rack. Allow to cool and Enjoy!πŸ˜‰