Cakes & Bakes: Panipopo

Portion of home-made panipopo torn form the loaf | H is for Home

I’ve been seeing recipes for panipopo sweeping by on my Pinterest feed for quite a while. I’ve never really stopped & clicked because I thought that the sweetened coconut bread would be too wet and sickly.

Panipopo dough | H is for Home Risen panipopo dough | H is for Home

How wrong I was! I’m glad I read some of the comments remarking on how delicious it is and how ex-pat islanders hanker after it when they’re away from home.

Rolled & sliced panipopo dough | H is for Home Panipopo dough in a rectangular baking tin | H is for Home

Panipopo (or pani-popo or pani popo) is a Polynesian bread originating from Samoa or Hawaii – depending on who you believe.

Risen panipopo dough in a rectangular baking tin | H is for Home Pouring sweetened coconut milk on the risen panipopo dough | H is for Home

I thought that all that liquid would make for a soggy bread, but most of it is absorbed by the dough in cooking. The liquid that is left turns into a thick, unctuous, syrupy sauce. We weren’t sure what to eat it with – I chose to have it as it comes, dunking it in more of the  sauce that I’d reserved. Justin went all adventurous and had his with a little bit of Cambozola…  he reckons it’s a winner.

Cooked panipopo on a oven cloth | H is for Home

Here’s the recipe – why don’t you have a go? Let us know what you think!

Caramelised onion sourdough loaf
Yields 1
Cook Time
40 min
Cook Time
40 min
For the caramelised onions
  1. 2 medium-sized red or brown onions, finely sliced
  2. knob of butter
  3. pinch of salt
For the sourdough loaf
  1. 450g/1lb sourdough starter (100% hydration)
  2. 175ml/6⅛fl oz water
  3. 450g/1lb strong white flour
  4. 7g/¼ saltHome-made caramelised onion sourdough loaf ingredients
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For the caramelised onions
  1. On a medium heat, cook off the onions in the knob of butter adding a pinch of salt. Allow to brown before setting aside to cool
For the sourdough loaf
  1. Mix together the starter, water and salt
  2. Make a well in the centre of the flour and pour in the starter mixture
  3. Combine until everything is thoroughly mixed together and the dough begins to feel smooth
  4. Cover the mixing bowl and allow to sit for about an hour
  5. Fold the dough 8 times (8 single folds)
  6. Re-cover the mixing bowl and allow to sit for about 12 hours at room temperature or until the volume of dough doubles
  7. Turn out the dough out on to a lightly-floured work surface and stretch it out into a rectangle
  8. Spread the cooled caramelised onion mixture evenly on to the rectangle of dough
  9. With the short side facing you, fold the dough on to itself in four, equal lengths ensuring that the mixture runs throughout the dough
  10. Shape the filled dough into your preferred loaf shape (boule, batard, etc.) trying not to have any of the onion mixture poking through the top
  11. Place it into a well-floured (rice flour is preferred) proofing basket/banneton; cover and allow it to sit at room temperature for an hour or until doubled in size
  12. Preheat the oven to 260ºC/500ºF
  13. Once the dough is fully risen and the oven pre-heated, gently transfer the dough from the proofing basket to the baking tray, score the top of the loaf and bake at 260ºC/500ºF/Gas mark 10 for 10 minutes
  14. Turn the oven temperature down to 200ºC/400ºF/Gas mark 6 and bake for another 30 minutes
  15. Remove the loaf from the oven and put it on a wire rack to cool for at least an hour before slicing
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H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Express rolls

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Freshly baked express rolls in a tea towel lined basket | H is for Home

I’ve nicknamed these dinner rolls ‘express rolls’.

Express rolls ingredients | H is for Home

From start to finish they take 60 minutes or less to make.

Express rolls wet and dry mixtures | H is for Home

What other people call them depends on where they are or where they’re from. To me, they’re bread rolls…

Express rolls dough | H is for Home

To people from ‘up north’ they’re barms, barm cakes or muffins.

Express rolls dough cut into 16 pieces | H is for Home

 If they were a bit wider and flatter they’d be oven bottoms or oven bottom muffins. If they had a crusty top they’d be cobs.

Express rolls dough balls | H is for Home

 Other people may say nonsense to all those terms and call them baps or buns.

Proved express rolls dough balls | H is for Home

Whatever you chose to call them, they’re soft and delicious straight out of the oven.

Cooked express rolls being given a butter glaze | H is for Home

They’re perfect little rolls for having with a bowl of soup, making an afternoon sandwich or as mini-burger buns.

Cooked express rolls separated | H is for Home

It’s a foolproof way of speeding up the proving process that I’ll definitely use again in the future!

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Express rolls
Yields 15
Prep Time
40 min
Cook Time
15 min
Prep Time
40 min
Cook Time
15 min
Ingredients
  1. 525g/18½oz bread flour
  2. 50g/1¾oz granulated sugar
  3. 1tbsp dry active yeast
  4. 1½tsp salt
  5. 175ml/6 fl oz water
  6. 155ml/5½ fl oz milk
  7. 60g/oz butter, diced
  8. 1½ tsp lemon juice
  9. 20g/oz butter, melted
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Instructions
  1. Preheat the oven to 85ºC/180ºF/Gas mark ⅕
  2. In the bowl of an electric food mixer, gently combine the flour, sugar, yeast and salt making a well in the centre
  3. Add the water, milk and butter to a medium-sized mixing bowl and heat in a microwave on high for about 1 minute
  4. Stir to partially melt butter and to make sure it's softened
  5. Pour the milk mixture into the well of the dry mixture and add the lemon juice
  6. Attach the dough hook before setting the mixer on low, gradually increasing to medium-low
  7. Mix for about 3-4 minutes until the dough is smooth & elastic
  8. Cover the bowl with cling film/Saran wrap and allow to rest for 5 minutes
  9. Grease a 30cm x 23cm (13" x 9") baking tin
  10. Turn the dough out onto a lightly floured surface, shape into an evenly level square, about 20cm²
  11. Cut into 16 equal(ish) portions and shape into 15 balls, using the excess dough from the 16th piece to add to smaller rounds as needed
  12. Put the dough balls into the prepared baking tin
  13. Using a pastry brush, brush the tops of the dough with water
  14. Put the tin in the oven, close the oven door and turn the oven off
  15. Allow the rolls to rise in the oven for 20 minutes
  16. Remove the rolls from the oven and preheat to 190ºC/375ºF/Gas mark 5
  17. Bake in for 15 minutes until the tops have turned a golden brown
  18. Remove from the oven and brush the tops of the rolls with the melted butter
  19. Serve straight away or allow to cool before storing in a cool place in an airtight container
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Adapted from Cooking Classy
Adapted from Cooking Classy
H is for Home Harbinger http://hisforhomeblog.com/