mini loaves of bread

I love the aroma of a freshly baked bread in my kitchen and for me there is almost nothing better than the taste of a crusty homemade piece of bread, spread with salted butter. To bake your own bread is nothing complicated at all, although it does take a little bit of planning ahead, since the yeast sponge needs to be made the night before you plan baking the bread.

Makes about 20 mini loaves of bread

For the yeast sponge, made the night before:

  • 125 g white flour
  • 150 g water
  • 5 g fresh yeast

Combine the flour, the water and the yeast and mix until incorporated. Cover with a wet towel and let the yeast sponge rest at room temperature overnight.

For the dough:

  • 375 g white flour
  • 150 g water
  • 4 g fresh yeast
  • 1 1/2 teaspoons salt

In the bowl of a stand mixer with a dough hook, combine the yeast sponge with the flour, half of the water and the yeast. Continue to add water a little at a time.

Add the salt and continue mixing on medium speed for about 4 minutes until the mixture forms a rough dough.

Transfer the dough to a lightly floured work surface and knead the dough with your hands until the dough is smooth and elastic.

Shape the dough into a ball, then place it in a large, slightly oiled bowl and coat the bowl with a wet towel and let it rice in a warm place until doubled in volume for about 2 hours.

Knock back the dough to deflate it, then divide into 20 equal pieces of about 38 g apiece.

For shaping use your palms; start at the middle and roll the dough outwards. The bread should end up a little fatter in the middle and thinner at the ends.

Place the breads onto a baking sheet and let them rise for another hour.

Preheat the oven to 250° C.

Heat a roasting dish in the bottom of the oven and pour in some water to create some steam, this will help form the crust.

Just before baking, slash the top of each bread two times.

Bake the mini breads for 10 – 12 minutes or until golden-brown. To check if the bread is done, tap the bottom with your knuckles – it should sound hollow.

Cool them on a wire rack and enjoy!

Happy baking!



cardamom yeast knot rolls

Enjoy these flavorful and delicious yeast knot rolls on a Sunday morning for breakfast. The preparation is easy and can be made the night before.

Makes about 8 knot rolls:

For the dough:

  • 125 ml milk, luke warm
  • 1 egg, whisked
  • 60 g sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1/2 sachet dried yeast
  • 250 g flour
  • 45 g butter at room temperature

Warm the milk in a saucepan until lukewarm.

Whisk the egg in a bowl and stir in the milk slowly, add the sugar, the salt, the cardamom..

Combine the flour and the dry yeast to the egg – milk mixture and knead until the dough is smooth and elastic for about 10 minutes.

Place the dough in a bowl and coat the bowl with a wet towel and let rise in a warm place until doubled in volume for about 1 hour.

For the filling:

  • 15 g ground almonds
  • 30 g sugar
  • 25 g butter at room temperature
  • 1 egg yolk
  • 1 tablespoon milk or whipping cream
  • almond flakes

Preheat the oven to 200˚C and line a baking tray with parchment paper.

Tip the dough onto a work surface and roll out to a about 25 x 15 cm rectangle.

Spread the softened butter over the whole surface of the dough. Over one side, spread the almond – sugar mixture.

Fold over the other bare side of the pastry to sandwich the filling in the middle. Now you should have a rectangle of about 25 x 7,5 cm.

Cut narrow strips, about 2 cm wide and 7,5 cm long.

Holding an end in each hand, twist in opposite directions to make a helix, then coil up like a snail, tuck the outside edge underneath and place it on the tray.

Coat the tray with a wet towel and let rise in a warm place for about 1/2 hour, or if you prepare the rolls for the next day wrap the tray with aluminum foil and refrigerate at least 12 hours but no longer than 48 hour, then remove the rolls from refrigerator and let stand in a warm place until doubled in size, about 1 hour.

Stir the egg yolk and the milk or whipping cream together and brush the knots, sprinkle with the almond flakes and bake for about 10 – 15  minutes or until golden brown. 

To check if the bread is done, tap the bottom with your knuckles – it should sound hollow.

Happy baking!