Cotton Bread #BreadWorld
Ingredients:
3 large eggs, separated
1/4 teaspoon cream of tartar
2 ounces cream cheese, very soft
1 tablespoon white sugar
Procedures:
(1) Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
(2) Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
(3) Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
(4) Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns".
(5) Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.
(6) 5 servings
A shiny, mahogany-brown braid is heavily coated with sesame seeds, giving it nutty flavor and a lovely appearance. Serve it with your pasta, or slice it for sandwiches.
STARTER:
1 cup Unbleached All-Purpose Flour
1/3 to 1/2 cup cool water, enough to make a stiff ball of dough
pinch of instant yeast
DOUGH:
all of the starter
2 cups Unbleached All-Purpose Flour
1 1/4 teaspoons salt
2 tablespoons Baker's Special dry milk or nonfat dry milk
2 teaspoons instant yeast
2/3 cup lukewarm water
2 tablespoons olive oil
TOPPING:
1 large egg white beaten with 1 tablespoon cold water
1/2 cup sesame seeds
Procedures:
To make the starter: Mix the starter ingredients together, cover, and let rest at room temperature overnight. Note: This is a dry, stiff starter. If it's too dry to come together, it may be that you measure your flour differently than we do here at King Arthur, or that you're in a particularly dry climate. Dribble in sufficient water to make the dough come together, and proceed with the recipe as directed.
To make the dough: Combine the starter with the remaining dough ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — to make a soft, smooth dough.
Place the dough in a lightly greased bowl or large (8-cup) measure; cover, and let it rise for about 90 minutes, till it's just about doubled in bulk.
To make one large loaf: Gently deflate the dough, and divide it into three equal pieces. Shape each piece into a rough log, and let the logs rest, uncovered, for about 10 minutes. This gives the gluten in the dough a chance to relax, which in turn will make the logs easier to roll.
Working on a lightly greased surface, roll each log into a rope about 24" long. Brush each rope with the egg white/water, and sprinkle heavily with the sesame seeds, rolling the ropes gently in the seeds to pick up as many as possible.
Grab one end of each rope, and squeeze the ends together firmly. Braid the ropes, tucking the ends under to make a neat braided loaf.
To make rolls: Follow the directions above, but divide the dough into six pieces, rather than three. Roll each piece into a thin rope about 28" long. Take three of the ropes, and coat with seeds and braid as directed above. Repeat with the remaining three ropes. The resulting loaves will be about 18" long.
Cut each braid into six 3" rolls. Squeeze the cut ends together to seal, and tuck them under.
Place the loaf on a large, parchment-lined (or lightly greased) baking sheet. Or space the rolls on a baking sheet. Cover the loaf or rolls with lightly greased plastic wrap, and allow to rise till very puffy, about 90 minutes. Towards the end of the rising time, preheat the oven to 425°F.
Bake the loaf for about 25 to 35 minutes, till it's a deep golden brown. The rolls will need to bake for about 25 minutes. Remove from the oven, and cool on a rack.
Yield: one large loaf, or 12 rolls.
This is an easy traditional flour tortillas that you can make at home. Explore the versatility of tortillas in so many different ways, serving your family and guests.
How to Make Homemade Tortillas #BreadWorld
Ingredients:
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard (do not use liquid oil)
1 1/2 cups water
Procedures:
(1) Whisk the flour, salt, and baking powder together in a mixing bowl.
(2) Mix in the lard with your fingers until the flour resembles cornmeal.
(3) Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic.
(4) Divide the dough into 24 equal pieces and roll each piece into a ball.
(5) Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.
(6) Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
(7) 24 servings
Cheezy Garlic Breadsticks #BreadWorld
Ingredients:
2 baguettes
2 garlic cloves, crushed
150ml/5 fl oz olive oil
Cheese
Procedures:
• Preheat the oven to 200°C/400°F/Gas mark 6. Cut the baguettes into
three lengthways, then halve each segment, creating 12 breadsticks.
Place the sticks on a baking tray.
• Mix the garlic and oil in a small bowl, then spread over the breadsticks
using a pastry brush. Bake for 15–20 minutes until golden brown. Serve
either hot or at room temperature. Serves 4
Hot Pan de Sal with Corned Beef Filling #BreadWorld
A versatile way to make pan de sal with corned beef filling, but you can put your choice of fillings like cheese, pork asado, etc.
Ingredients :
For the pan de sal dough :
6 cup of all-purpose flour
2 tbsps. of active dry yeast
1 cup of warm water
1 cup of fresh milk, scalded
1 cup of white sugar
a pinch of salt
1/2 cup of cooking oil
additional flour for dusting
a tablespoonful of oil to coat the bowl
3/4 cup of sweet bread crumbs
1/4 cup of seasoned bread crumbs (the kind used for fried chicken)
For the corned beef filling :
1 tbsp. of finely chopped garlic
1 large onion, finely chopped
1-1/2 cup of canned corned beef
salt and pepper to taste
1 tbsp. of cooking oil
Procedures :
(1) Pour the warm water and scalded milk into a large glass bowl. Sprinkle the yeast over the water. Let stand until bubbly, about 5-10 minutes. Add the salt, the rest of the sugar, oil and half the flour. Mix with a wooden spoon until blended. The dough at this point will be sticky. Add the rest of the flour and continue mixing until the dough forms into a ball and leaves the sides of the bowl.
(2) Transfer the dough to a floured surface (a large wooden board is best). Knead the dough with your hands by folding it then pushing it with the base of your palm. Knead for 10 to 15 minutes or until the dough is elastic and just a bit sticky. Dust with more flour as you knead if necessary.
(3) Lightly oil the sides and bottom of a large glass bowl. Gather the dough into a ball and place it in the bowl, rolling it few times to coat the entire surface with oil. Cover with a damp cloth and leave to rise for an hour. The dough will double in size.
Meanwhile, prepare the filling. Heat the cooking oil in a skillet. Saute the garlic and onion until fragrant. Add the corned beef. Season with salt and pepper. Cook for 3-4 minutes or until the mixture is quite dry. Transfer the sauteed corned beef to a sieve, with a bowl underneath, to drain well.
(4) Stir together the bread crumbs.
(5) Punch down the dough and transfer to the floured wooden board. Knead for a few minutes. Divide into four portions. Roll each portion into a log. Divide each log into 4-5 pieces. Take one piece and flatten with the palm of your hands. Place a teaspoon of the sauteed corned beef at the center of the dough. Gather the edges and pinch to seal well. Roll in the bread crumbs. Repeat until all the dough has been similarly filled. Arrange the uncooked corned beef pan de sal on a baking tray. Leave to rise for another 20 minutes. Bake in a 375oF oven for 20-30 minutes or until the tops turn light brown.
Sweet Bun Dough #BreadWorld
An easy way to make bread in a different flavor but with such careful preparation. You can add chunky fruit as filling, if you like.
Ingredients:
1/2 cup white sugar
1 cup warm milk (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
4 cups bread flour
2 eggs, beaten (divided)
6 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons water
1 teaspoon sesame seeds for garnish (divided) (optional)
Procedures:
1. Whisk the sugar and milk together in a large mixing bowl until the sugar is dissolved. Stir in the yeast, and let stand until a frothy layer forms on the milk, about 10 minutes. Stir in the flour, most of the beaten eggs (reserve about 1 tablespoon of egg in a small bowl for later), vegetable oil, and salt, mixing well until thoroughly combined.
2. Turn the dough out onto a well-floured work surface, and knead until smooth and elastic, about 10 minutes. The dough should be slightly sticky. Place the dough into a large oiled bowl, cover with a damp cloth or plastic wrap, place the bowl in a warm spot, and let rise until doubled, 2 to 3 hours.
3. Line a baking sheet with parchment paper.
4. Remove the dough from the bowl, and knead it briefly to punch down, about 1 minute. Roll the dough out into a rope, and cut it into 12 equal-sized pieces. Roll each piece into a ball, and use your fingers to flatten each ball into a disc about 5 to 6 inches in diameter.
5. Place about 2 tablespoons of your favorite bun filling in the center of the dough circle, and bring the edges of the dough up over the filling. Pinch and twist the top together to seal in the filling. Make sure there are no open spots. Place each filled bun seam-side down on the parchment paper while you finish making the rest of the buns. Cover the filled buns with plastic wrap, and let them rise for 30 minutes.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Beat the 1 tablespoon of reserved beaten egg with the water to make an egg wash, and brush the top of each bun with the egg mixture. Sprinkle each bun with a few sesame seeds, and bake in the preheated oven until the tops are browned and shiny, turning the baking sheet around halfway through baking, for 20 to 30 minutes. Serve warm.
8. Makes 12 buns
Follow Me @lachicafernandoinstagram
