Two Mamas

Two Mamas TwoMamas offers a web great recipe collection bread- making and fresh handmade pasta lessons as part of our passion for keeping traditional skills alive.

e non sentirli
20/01/2025

e non sentirli

What happens if you bake avocado brownies but people are not that into them?!http://blogtwomamas.blogspot.com/2018/09/av...
22/09/2024

What happens if you bake avocado brownies but people are not that into them?!

http://blogtwomamas.blogspot.com/2018/09/avocado-brownies-dairyfree.html?m=1

Well they can be recycled into truffles (blizzed them with some orange cake) and into chocolate bread (blizzed them with fresh orange juice, added starter and flour, salt and chocolate chips)

All for Doors Open Days at Arlington Baths Club!

Glasgow Doors Open Days

No more boring !!! Take a jar of olives, add 1 tbsp of chilli flakes, 1 tbsp of dried oregano, 4 or 5 garlic cloves (yo...
03/04/2022

No more boring !!! Take a jar of olives, add 1 tbsp of chilli flakes, 1 tbsp of dried oregano, 4 or 5 garlic cloves (you can also add organic lemon peel, a couple of bay leaves, more dried herbs). Shake the jar and reserve in the fridge. Leave it a couple of days and enjoy!

Had not made this recipe in a while …. It is amazing and it definitely feels lighter than a regular brioche. Worth a try...
01/09/2021

Had not made this recipe in a while …. It is amazing and it definitely feels lighter than a regular brioche. Worth a try, especially when you feel like baking something but there are no eggs left!

For the brioche dough:
300g strong bread flour
140g refreshed sourdough starter
180g oat milk
60 g coconut oil
1 tbsp brown sugar
½ tsp salt

For the filling:
4 tbsp coconut oil
75g light brown sugar
1tsp vanilla extract
2tsp cinnamon
A pinch of salt

To glaze
date syrup Biona

In the morning refresh 100g of starter. This can be done later in the day as well, aim to have your starter ready for about 8pm.
At 8 pm, make the dough. Dissolve the yeast in the water, then add the flour and sugar. Once the dough is formed add the oil and eventually the salt.
Mix well and long, until the dough does not come off on your hands or the sides of the bowl of the mixer.

Form a ball with the dough, cover it with a bowl turned upside down and let it rest for 1 to 2 hours.
Around 9 or 10 pm, roll the dough into a rectangle and work the filling ingredients to a paste.
Spread the filling onto the dough then roll the dough up from long edge to long edge to make a log.
Cut the log into stripes, about 3 cm thick.

Lay the brioches on a buttered oven tray.
Insert the tray into a plastic food grade bag and leave it to prove overnight.
In the morning, bake the brioche in a preheated oven at 180C, for about 20 to 25 minutes.
brush the buns with the date syrup while they are hot

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