Learn how to make four delicious homemade baking recipes: soft chocolate cake, airy butter focaccia, classic artisan bread, and rich brioche bread. Easy techniques and simple ingredients for perfect bakery-style results at home.@Theapron41
Turn-on SUBTITLES and AUDIO for a better viewing experience!
1- For Brioche Bread: Ingredients: Lukewarm milk- 120ml, ½ cup, 4 oz( If you’re using instant yeast or fresh yeast, use room-temperature milk instead of lukewarm milk) Active dry yeast- 1.5 tsp, 4.5g Caster sugar- 3 tbsp, 40g
Flour- 3 tbsp, 25g Bread flour- 360g, 12.7 oz, 3 cups Salt- 1 tsp, 5g Eggs (3 whole +3 yolk only) 195 g, 7 oz (If you want to make this eggless, just swap the eggs for the same quantity of milk.) Butter- 200g, 7 oz
Baking Pan size- 15.2 × 26.9 × 7.1 cm
Methods
1.Activate yeast if using active dry yeast with lukewarm milk, sugar, and a little flour. Skip for instant or fresh yeast. 2• Mix bread flour and salt. 3• In a stand mixer, combine flour and yeast mixture. Knead on low speed and add eggs gradually. 4• Knead until smooth and elastic. If the dough becomes warm, chill briefly. 5• Add softened butter slowly and continue kneading. 6• Transfer to a greased bowl and refrigerate 3–4 hours or overnight for better flavour. 7• Divide into six pieces, shape into balls, and place in a greased loaf pan. 8• Proof until light and puffy. Brush with egg yolk and milk. 9• Bake at 170°C fan-forced for about 30 minutes until golden.
2- For Artisan bread: ingredients: Bread flour- 480g, 16.95oz, 4 cups Salt flakes- 1½ tsp, 7g Water- 480g, 16.95oz Instant dry yeast- 1.5 tsp, 4.5g EVO (olive oil) - 2 tbsp, 30 ml
Methods: 1. Prepare the Dough Mix flour and salt. In another bowl combine water, yeast, and olive oil. 2. Combine Pour the liquid into the flour and mix into a loose, sticky dough. 3. Stretch & Fold Wet your hands and gently stretch and fold the dough. Cover and rest. 4. Repeat Folds Do another round of folds and rest again. 5. Choose Timing • Two more folds for same-day bread. • Or refrigerate overnight for better flavor. 6. Shape Bring to room temperature if chilled, then shape into one loaf or smaller pieces. 7. Bake (230°C with steam) Large loaf: 25–28 min/ Small pieces: 15–18 min.
3- Chocolate Cake: Ingredients: Cream-400ml, 1.7 cups, 13.5 oz Sugar-2 tbsp, 25 g, 0.9 oz Chocolate- 500g, 17.6 oz Butter- 100g, 3.5 oz
Milk- 250ml, 1 cup, 8 oz White vinegar- 1 tbsp, 15ml Caster sugar- 100g, 0.5 cup, 3.5 oz Brown sugar – 150 g, 0.75 cup, 5.3 oz Vegetable oil- 125ml, 0.5 cup, 4.2 oz Vanilla extract- 1 tbsp, 15 ml
All-purpose flour- 200g, 1.6 cups, 7.05 oz Cocoa powder- 75g, 0.75 cup, 2.7 oz Baking powder- 1 tsp, 4 g Baking soda- ½ tsp, 2.5g Salt- ½ tsp, 3 g Hot water- 200ml, 0.85 cup, 6.8 oz
Methods:
1. Make the frosting: Heat cream with sugar, remove from heat, add chopped chocolate, let it melt, whisk smooth, add butter, strain, and chill. 2. Make the buttermilk mixture: Mix hot milk with vinegar, whisk, then add caster sugar, brown sugar, oil, and vanilla. 3. Prepare dry ingredients: Sift flour, cocoa powder, baking powder, baking soda, and salt. 4. Mix the batter: Combine the wet and dry gently, avoid overmixing, add boiling water, and whisk until smooth and shiny. 5. Bake the cakes: Divide into pans, bake at 170°C for about 20 minutes, and cool completely before frosting. 6. Assemble the cake: Layer with frosting, cover the outside, chill if needed, and let the cake rest at room temperature before serving.
4- Parmesan Herb Butter Focaccia: Ingredients: Bread flour- 600g, 5 cups, 21.15 oz Garlic powder- 1 tsp, 5 g( If you prefer fresh garlic or confit garlic, feel free to use that instead later) Salt flakes- 7g, 1.5 tsp Water- 540g, 19.05 oz, 2.3 cups Instant dry yeast- 1.5 tsp, 4.5 g EVO (olive oil)- 30 ml, 2 tbsp Unsalted butter- 100g, 3.5 oz Parmesan herb- 2 tbsp, 10 g
Baking pan size 23 × 34 × 3 cm
methods: 1. Mix all dry ingredients. Add liquids and mix until a loose, sticky dough forms. 2. Cover and rest until fully hydrated and relaxed. 3. Build structure with three gentle stretch and fold rounds, resting between each. 4. Finish with one coil fold to trap air and strengthen the dough. 5. Let the dough proof until light, bubbly, and jiggly. 6. Transfer to a buttered tray. Add butter and parmesan herb mix, then fold the dough over itself. 7. Let it rise again until airy and almost doubled. 8. Dimple gently, add steam to the oven, and bake 230 C / 450F for 22-25 min .
The@Theapron41 Rights Reserved. This video and its entire content are the property of The Apron. Unauthorized copying, reproduction, or re-uploading of any part of this content is strictly prohibited on any other social media platforms.
