How to Make Homemade Tortillas #BreadWorld


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





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




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




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


Cheesy Chorizo Bread #BreadWorld





Cheesy Chorizo Bread #BreadWorld

Ingredients:

1/2 cup Mexican chorizo sausage, chopped
1/2 cup red bell pepper, chopped
3 green onions, chopped
1¾ cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon chipotle powder
1 egg
3/4 cup buttermilk
1 tablespoon honey
1/4 cup vegetable oil
1 cup shredded Monterey jack cheese

Procedures:

1.) Preheat oven to 400ºF. Spray 9x5-inch loaf pan with nonstick baking spray and set aside. In a heavy skillet, cook the chorizo with red bell pepper until chorizo is cooked through, stirring to break up sausage. Drain well, remove from heat, stir in green onions, and cool.

2.) In a large bowl, combine the flour, sugar, baking powder and soda, salt and chipotle powder and stir to combine. In a small bowl, combine egg, buttermilk, honey and vegetable oil and beat until well combined. Add cheese along with chorizo mixture and stir gently.

3.) Pour batter into prepared pan and bake at 400ºF for 30 to 40 minutes until bread is deep golden brown and bread pulls away from sides of pan. Remove from pan and cool slightly on wire rack. Cut into thick slices and serve warm.

4.) Variations for a lowfat version; you can use vegetarian mexican chorizo and lowfat cheese. You can use the vegetarian chorizo too, it has the same flavors ... and is delicious!







Easy and Popular Bread Making #BreadWorld




Easy and Popular Bread Making #BreadWorld


Ingredients:

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ¼ teaspoons salt
Cornmeal or wheat bran as needed

Procedures:

(1) In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

(2) Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

(3) Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

(4) At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

(5) Yield: One 1 1/2-pound loaf