Can Bread Flour Be Used For Crumble
- July 4, 2022
How many different horses did Matt Dillon ride in the show Gunsmoke?Crayon colors with five letters?How long would it take to drive 2000 miles? .
Flour is typically made by finely grinding a grain into a powder, which can then be used in recipes to create a variety of baked goods.In fact, some flours don’t come from grains at all and can derive from different vegetables, nuts, and seeds.Although mixing up the two flours won’t ruin your baked goods entirely, it can affect your recipes slightly if confused.Because of this higher protein level, bread flour is able to absorb more liquid, allowing it to hold its shape and rise upwards instead of outwards.All of these elements create an incredibly sturdy flour that works wonders when used to bake a variety of different kinds of bread.This allows the flour to remain firm and hold it’s structure while still providing the perfect amount of crumbliness for cakes.Based on ingredients, cook times, and other variables, certain recipes were created with a specific flour in mind. .
How to make perfect crumble
Admirably balanced, I'd say, if perhaps a little light on seafood for the setting – and although I might go for something more adventurous on the savoury side today, I'd still pick a crumble over any number of chocolate fantasias or Pernod panna cottas for afters.Crushed amaretti biscuits and cardamom seeds are all very well if you like that kind of thing, but I have a suspicion they weren't in our school kitchen, so I seek out advice from less showy sources.In homage to these humble origins, I decide to start off with the plainest crumble recipe I can find, in Nigel Slater's Real Fast Puddings ("comfort food of the highest order").I briefly whizz 175g plain flour in the food processor with 175g butter until it resembles coarse breadcrumbs, and then stir in 100g caster sugar and sprinkle over a little water, so it comes together into "small pebbles".The result is good; not as floury as previous recipes I've used, and without too much sponginess either; Nigel likes the soggy bit underneath, I'm more about the crisp top.I've never heard of adding water to a crumble topping before, although now I know the history of the dish, it makes sense in a frugal sort of a way, and it certainly seems to have done the trick when it comes to binding the thing together.The thinking behind this is presumably the same as with chilling shortbread dough, slowing the melting of the butter and thus helping the crumble to retain its pebbly shape while cooking.Although I don't find the mixing as "peculiarly relaxing" as she does (slamming a bit of dough around is far more fun), I'm not averse to going back to basics if it means saving on washing up, so I make another half batch of her recipe, and rub in the butter to the flour and sugar with my fingers ("index and middle flutteringly stroking the fleshy pads of your thumbs" as the domestic goddess puts it).Gratifyingly, I can't tell the difference once cooked – but I would second her caution to go carefully if you're using a food processor, and pulse it rather than switching it on full, or you'll end up with tiny, floury crumbs.We should take a leaf out of the American book, she says, by using fresh, rather than stewed fruit (something I do anyway, unless apples are concerned), and a crisp butter, brown sugar and spice topping.I like the flavour of the soft brown sugar, but the fine texture makes the finished crumble topping a little sandy for my taste, which prompts me to consider alternatives.I find her recipe slightly spongy though; the finely ground almonds seem to have turned the crumble into something rather like a cobbler which, although delicious, lacks some of the craggy crunch that makes the dish for me.Reducing the ratio, as Nigel suggests, to a quarter or a third of the flour weight, would help to lighten things up again, while retaining that lovely sweet, nutty quality.Rolled oats are also a nice addition to an apple crumble, but I like a handful scattered on top, rather than mixed in, so they toast, rather than cook into a stodgy porridge below.About 900g fresh fruit, stoned or cored as necessary and cut into chunks – cooking apples should be softened in a pan with a tablespoon of water and a little sugar first.Combine the flour, ground almonds (if using), and butter in a food processor or large bowl, and pulse briefly, or rub with your fingertips, until the mixture resembles very coarse breadcrumbs with a few larger lumps. .
10 Reasons Your Homemade Bread Is Too Crumbly
From the flour and yeast to measuring, kneading, proofing, and temperatures, little things can make the difference between great bread and a crumbly mess. .
Crumble topping recipe - Good To
This easy crumble topping takes just 10 minutes to prepare and uses only three cooking essentials - plain flour, butter, and demerara sugar.Choose the ingredient Water Milk Wine Almonds (Flaked) Almonds (Ground) Breadcrumbs (Fresh) Breadcrumbs (Dried) Brown Sugar (Light & Dark) Butter Caster Sugar Cherries (Canned) Cherries (Dried/ Maraschino) Cherries (Glace/ Candied) Cocoa Powder Cornflour Cream Cheese Dried Apricots Granulated Sugar Grated Parmesan Grated Cheddar Hazelnuts (Whole) Hazelnuts (Chopped) Hazelnuts (Ground) Honey Icing Sugar Margarine Oats (Rolled) Oats (Scottish) Oats (Steel Cut) Oats (Quick/ Quaker) Oats (Instant) Peas (Frozen) Peas (Cooked) Pecans (Chopped) Flour Rice (Uncooked, Long-grain) Rice (Uncooked, Medium-grain) Rice (Uncooked, Short-grain) Rice (Uncooked, Basmati) Rice (Uncooked, Wild) Shredded Coconut Sultanas Syrup (Cane) Syrup (Chocolate) Syrup (Corn) Syrup (Corn, High fructose) Syrup (Golden) Syrup (Maple) Table Salt Tomatoes (Canned) Tomatoes (Chopped) Tomatoes (Sun-dried) Treacle / Molasses Walnuts (Chopped) grams to cups.Sprinkle this crumble topping over 500g of prepared fruit such as sliced apples, plums or rhubarb, sweetened with a little sugar if liked.You could add some chopped almonds or hazelnuts to your topping too to give it an extra crunch.Just follow step one and then store the crumble topping in an airtight bag or container for one day in the fridge or you can freeze for up to three months.We’d recommend defrosting the crumble topping in the fridge before adding it to your prepared fruit for baking.This crumble mix can be easily adapted to suit the recipe of your choice. .
How to Make Scones
We’re going to tell you which steps are crucial (don’t skip the rubbing in of the butter) and which can be flexed!These scones are round, almost cylinder like shaped, often with a curved on the outside.They don’t have to be round anymore and come in various shapes, sizes and even flavors.Compare a ‘typical’ British scones to an American one and you’ll likely notice a difference in size, sweetness and absence (or presence) of fillings.But, biscuits tend to be savoury, even salty, whereas most scones are more neutral, or slightly sweet.Classic British scones in the UK, eaten with clotted cream & jam.You can tear a chunk from a baguette, but it won’t break or fall apart easily.The reason these breads behave this way is because of the formation of a gluten network.These breads are kneaded extensively, or left to rest for long periods of time.When making scones on the other hand, you do NOT want this gluten network to form.The absence of a gluten network helps keep a scone flaky.Another important factor contributing to the flakiness is the presence of pockets of fat.Fat prevents proteins, but also starches in the flour from coming together and forming a structure.In the oven, these leavening agents will react and form carbon dioxide, a gas.To create a nice, light texture, it’s also important to add the right amount of liquid.You can use baking soda if you’ve added an acidic ingredient to the dough (e.g. buttermilk, vinegar, lemon juice).Savory scones, these do start to show overlaps with the American biscuit!Step one of most scones recipes tends to be to: rub in the butter (or other type of solid fat) into the flour.Most commonly you’ll find recipes using butter, margarine, lard, or shortening.They can all make a good scone, with slight differences in texture.The liquid oil won’t be able to make those larger pockets of fat.As we’ll learn in the next step, overmixing only becomes a problem once water joins the party.As such, you can rub in the fat by hand, but you might just as well use a food processor, or a stand mixer for instance.For a gluten network to form, you need water, time and kneading.Water ensures the protein molecules can move freely, to find each other and interact.When kneading a dough, you’re actively helping the gluten network to form.It’s why any scone recipe will caution you against extensive kneading or mixing once you’ve added the water.As soon as the dough starts to come together, stop the mixer and continue by hand.Keep in mind though that some fillings help improve the flakiness of a scone, whereas other can do the exact opposite!Generally speaking, fat-based fillings will be easy to incorporate without ruining the texture.Water based, very liquid fillings on the other hand, should be handled with care.Therefore, cheese will serve a similar function as the butter in your scone, it will help keep it crumbly and light.The more you knead and break it, the more moisture will be released and the more the scone will be affected.A good fruit we found is cranberries, they barely release any moisture when they’re uncooked!If you do want to add more moist fruit, reduce the amount of milk you’re adding.If there are still large clumps of flour or pockets with a lot of water, it won’t hold together in those areas.If you double the amount of butter in our recipe, they’ll turn out more like cookies (we tested it for you).Keep in mind that after rubbing in the fat into the flour, it should give a crumbly texture.Using milk instead of water can give a slightly browner scone and a little (but not much) extra flavor.If your scones barely rise in the oven, reconsider the amount of water you’ve added.If you’re using baking soda, take care that you’ve added at least one sour ingredient (e.g. buttermilk).By now, it’s hopefully clear that you do have a lot of creative freedoms when making scones.This ensures an even distribution of the fat and the creation of those buttery pockets.Top left : substitutes milk for water, a little bland in color, but identical taste-wise.Bottom two : contain twice the amount of butter, turned out more like cookies than scones! .
Vegan Sweet Potato Crumble Bread
Vegan Sweet Potato Crumble Bread is the perfect recipe for fall baking!Full of warming spices, a dense and moist texture with a nutty and sweet crunchy topping.How to Make Vegan Sweet Potato Crumble Bread.there are two components to this baking recipe: the bread batter and the crumble topping.To add some acid that will help the baking powder activate.The crumble part of this bread comes from the sweet and nutty streusel topping.Here’s what you need to make the crumble topping for your sweet potato bread:.You could also serve this sweet potato bread for a snack with tea or coffee.If the batter is too thin, add more flour, 1/4 cup at a time, until it’s thick.To make an oil-free version of this recipe, swap the coconut oil for unsweetened applesauce.If you make this Vegan Sweet Potato Crunch Bread, let me know what you think!Vegan Sweet Potato Crumble Bread Prep Time: 10 mins Cook Time: 1 hr Total Time: 1 hr 10 mins Serves: 8 servings Print It Pin It Ingredients SWEET POTATO BREAD: 1 cup organic all-purpose flour.1 tsp vanilla extract CRUMBLE TOPPING: 1/2 cup organic All-Purpose Flour.1 cup pecans, chopped Instructions TO MAKE THE BREAD: Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.Next, stir in both flours, baking powder, baking soda, organic brown sugar, cinnamon, nutmeg, allspice, and sea salt and mix until well incorporated!Pour batter in the prepared loaf pan (evenly spreading it out) and make the crumble topping!TO MAKE THE CRUMBLE TOPPING: Add the flour, organic brown sugar, chopped pecans, and cinnamon into a medium bowl, combining them together using a pastry blender.**NOTE: This helps to breakdown the nuts into smaller pieces as well, if preferred.** Add the partially melted vegan butter and using a spatula, mix until well combined and 'crumbly-like'.Now, evenly sprinkle the crumble topping atop your batter until fully covered and place it in the oven.Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean.**NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through.Tips & Tricks STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week.Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week.**NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.**NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil.Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin.Remove sweet potato insides and place in a bowl, mashing it until “pureed”. .
Blueberry Muffin Bread
I’m always on the lookout for quick and easy recipes that double as breakfast and snack.Enjoy it warm from the oven or straight out of the refrigerator.For the muffin bread, I added a little more flour to ensure this was a nice big loaf.Like pound cake and biscuits, blueberry muffin bread is another example of how extremely basic ingredients easily transform into an absolutely delicious recipe.If desired, swap with solid coconut oil.Sour Cream or Yogurt: Plain low fat or full fat sour cream or yogurt add exceptional moisture, as well as the necessary acid for the baking soda.I don’t typically bake with gluten free flours, but let me know if you try any that work.Crumble Topping: Simply combine all-purpose flour, brown sugar, cinnamon, and melted butter. .
Gluten Free Apple Crumble
All summer long, I dream of the crispness of the first real fall days, when I can layer up with warm sweaters and dig out my LL Bean fuzzy slippers.If we can squeeze in a trip to the apple orchard, in between softball games, track meets and homework, I’m in leaf-kicking heaven.And really the most important thing is that we have your favorite baking apples, the right fall spices, and something warm and buttery.You can make the crumble topping ahead of time, then chill it, break it into chunks and store it in a sealed container in the refrigerator for up to a week.Gluten Free Apple Crumble Prep Time: 15 minutes Cook Time: 45 minutes Yield: 6 to 8 servings Author: Nicole Hunn Ingredients Crumble Topping 1 ½ cups ( 210 g ) all purpose gluten free flour I used Better Batter.¾ teaspoon xanthan gum omit if your blend already contains it.½ cup [50 g] certified gluten free old-fashioned rolled oats.Vanilla ice cream for serving (optional) Instructions Preheat your oven to 350°F.To make the filling, in a large bowl, place the apples flour, brown sugar and cinnamon, and toss to combine well.Transfer the apple mixture to the prepared baking dish, and spread them into an even layer.Remove the crumble topping from the refrigerator and break it up into large chunks with a fork.Cover the baking dish with aluminum foil and place it in the center of the preheated oven.Remove from the oven and serve warm by scooping into bowls and topping with the optional vanilla ice cream. .