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!
How To Make Cheese Bread #BreadWorld
Cheese bread or cassava bread, are yummy melt in your mouth warm breads made with cheese and cassava starch. You can put some meat fillings and fried for crunchiness.
Ingredients:
2 ½ cups cassava or tapioca starch
4 cups grated mozzarella cheese
1 tsp baking powder
Pinch of salt
1 stick of butter, room temperature, cut into 8 pieces
2 large eggs
Optional 1-2 tbs water, if needed
Procedures:
(1) Combine the yuca starch or flour, cheese, baking powder and salt in a food processor, blend to mix well. Add the butter and eggs.
(2) Mix until small dough balls begin to form, if it's too dry add 1-2 tbs of water.
(3) Remove the dough from the food processor and roll into a ball, you can make the dough ahead and store in the refrigerator for up to a day.
(4) To make the dough by hand, combine all the ingredients in large bowl, using melted (cooled down) butter, and mix until you have a smooth dough. It's actually very easy to prepare by hand.
(5) Pre-heat the oven to 500 F.
(6) Make small round shaped breads with the dough and place on a cookie sheet with parchment paper.
(7) Bake immediately or store in the fridge until ready to bake. I find that they turn out best if you do let them chill in the fridge for about 30 minutes before baking.
(8) Once the oven reaches 500F, turn on broiler, place the breads on the middle rack and bake until the breads are golden, about 5-7 minutes. Another option is to pre-heat the oven to 400F and bake at 400F for about 5 minutes and then turn on the broiler.
(9) Serve immediately, can be served alone or with any sauce of your choice. Yield 20 - 25
(10) Optional: Can be stuffed with meat fillings and fried.
You Want Chicken, Lamb or Beef Pie? #BreadWorld
This recipe is nothing new to make a pie, just a traditional way to bake, but you can create your own ideas on how to make at home. Empanadas too can be too tricky to make, but it needs practice to perfectly bake in a variety of meats being used. You can also use leftover burger patty meats.
Ingredients:
For Dough:
1/4 cup whole wheat flour
2 cups bread flour
1 teaspoon salt
3/4 cup warm water (about 115 degrees)
1 yeast packet
1 tablespoon lard or butter
For Filling:
12 ounces ground chicken, lamb or beef
6 cloves garlic, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons parsley, chopped
2 tablespoons green onion, chopped
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons lard or butter
1 egg
Procedures:
1.) Mix the flours and the salt together in a large bowl. Mix the yeast and the warm water in a cup and let hydrate for 15 minutes. Meanwhile, mix the lard into the flour with your hands until it looks like a coarse meal.
2.) Pour the hydrated yeast into the flour and mix well. Knead for 5 minutes, cover in plastic wrap and let rest 1 hour.
3.) Meanwhile, mix all the filling ingredients — except for the lard – together in a bowl.
4.) Preheat the oven to 475 degrees.
5.) To make the pies, roll the dough into a rough log and slice off 1/3 of it. Now cut each piece into thirds. Take out one of the pieces from the larger portion of dough and keep the rest covered with a damp cloth.
6.) Roll out the dough into a 6-inch circle about 1/8-inch thick. Use a bowl or large glass to cut a perfect circle. Put some of the filling into the center of the circle, leaving about 1 inch border on all sides. Set that dough onto a baking sheet lined with parchment. Do the same thing with the other 2 larger pieces of dough. When you have all three pies set out, press 1 tablespoon of lard or butter onto the center of the filling of each pie.
7.) To make the tops of the pies, roll out each smaller piece of dough to about the same thickness — they should be smaller, about 5 inches in diameter. Lay the top on the venison filling.
8.) Now take up the bottom of the larger piece of dough and attach it to the top piece of dough by pinching and crimping it over. Do this all around the pie to seal it. With a very sharp knife slice vents in the top of the pie.
9.) Beat the egg with a little water and paint all the pies with it. Bake in the oven for 20-25 minutes, or until they are golden brown. Let the pies rest on a rack for at least 10 minutes before eating. They are good hot, cold or at room temperature.
Enjoy the Freshest Breads Everyday #BreadWorld
Say you want the finest gourmet breads imaginable, what do you do? If you're like most people, you'll probably visit your favorite bakery which has spread out ubiquitously. However, if you possess some talent in baking and do have some spare time, you can opt to do your personal baking at home. While each approaches may get what you want, neither gives the impression of practicality. Visiting a specialty bakeshop can be somewhat expensive. Similarly, preparing your own bread, though fulfilling, can be very tedious. Think about all the work and mess you'll create, mixing all the ingredients and doing all the kneading.
But picture this: You wake up to freshly baked breads every morning without setting your foot outside, or exerting much effort. This might seem too good to be true, but its not. Lo and behold, the Breville Automatic Breadmaker.
Bread making machines are a new concept for most of us. But if you are a bread lover, this machine might just become your best companion. The Breville Automatic Breadmaker allows anyone (yes, even those who are clueless about baking) to bake his / her favorite loaf in just three easy steps. How easy it is? Simply pour in all the required ingredients, program the machine as to your desired setting, and wait until the machines baking process is done.
As one of the well-known kitchen brands in the world, Breville shaped its automatic breadmaker with features that will delight any bread enthusiast. Choose from a dozen of baking programs that include Basic, Sweet, Continental, French, and more. Pasta and jam settings are also included, making the machine a more versatile unit. You can even customize your bread loaf by loading your much loved toppings using its fruit and nut dispenser.
Among its variety of cool features, nothing beats the preset timer function which allows you to have your freshly baked bread exactly when you want it. Say its eight in the evening and you plan to get up at 6 a.m. the following day (or 10 hours later). Simply set the timer to 10 hours and the machine will start baking at the appropriate time and your bread will be ready at exactly 6 a.m. for sure. For this reason, you dont have to push yourself to wake up early to prepare and bake; youll be awakening by the comforting aroma of fresh breads instantly.
Being lazy is not really a bad thing. If you're not very eager on preparing the ingredients yourself, Breville Premixes are also available. It comes in four recipes for you to get rid of some other guesswork. Moreover, Breville includes a free Starter Pack, which includes measuring cups and sample premixes to fire up your bread baking enthusiasm.
Breville truly makes the freshest breads a simple reality. It makes all the unimaginable task of everyday home baking into a more convenient one. Just imagine the multitude of delightful breads you could make. Of course with the Breville Breadmaker, you dont have to.
Classic Easter Buns #BreadWorld
A much-loved recipe, Easter buns were traditionally eaten for breakfast on Easter time. They were first made in the 18th century, when they were extra rich and spicy, and marked with a cross as a reminder of the festival.
MAKES 12
15 g (1/2 oz) fresh yeast or 7.5 ml (1 1/2 tsp) dried
300 ml (1/2 pint) warm milk
450 g (1 lb) strong white flour
5 ml (1 tsp) salt
5 ml (1 tsp) ground mixed spice
5 ml (1 tsp) ground cinnamon
2.5 ml (1/2 tsp) grated nutmeg
50 g (2 oz) caster sugar
75 g (3 oz) butter
75 g (3 oz) currants
25 g (1 oz) chopped mixed peel
1 egg, beaten
50 g (2 oz) plain flour
For the glaze
60 ml (4 tbsp) fresh milk and water, mixed
45 ml (3 tbsp) caster sugar
Procedures:
1. Dissolve the fresh yeast in the milk. If using dried yeast, sprinkle it into the milk and leave in a warm place for about 15 minutes, until frothy.
2. Put the strong flour, salt, spices and sugar in a bowl. Rub in 50 g (2 oz) of the butter, then stir in the currants and peel. Make a well in the centre and stir in the egg and yeast liquid and beat together to a soft dough.
3. Turn on to a lightly floured surface and knead for about 10 minutes, until smooth and elastic and no longer sticky. Put into a clean bowl, cover with a clean tea-towel and leave to rise in a warm place for about 1 hour, until doubled in size.
4. Turn the dough out on to a floured surface and knead for 2 - 3 minutes. Divide the dough into
12 pieces and shape into round buns.
5. Place on greased baking sheets, cover and leave in a warm place for about 30 minutes, until doubled in size.
6. Meanwhile, make the pastry for the crosses. Put the plain flour in a bowl and rub in the remaining butter until the mixture resembles fine breadcrumbs. Stir in enough water to bind the mixture together. Knead lightly.
7. Roll out the pastry thinly on a floured surface and cut into thin strips about 9 cm (3 1/2 inches) long. Dampen the pastry strips and lay two on each bun to make a cross.
8. Bake at 190°C (375°F) mark 5 for 15 - 20 minutes, until golden brown. For the glaze, heat the milk and water with the sugar. Brush the hot buns twice with glaze, then transfer to a wire rack to cool.
Ciabatta Bread #BreadWorld
Ciabatta means “slipper” in Italian. The loaves are fairly flat and oblong, with large air holes and a nice crust. Noted for making sandwiches or eaten with a dipping sauce of your choice.
Ingredients:
• 1 cup lukewarm water
• 1 (¼-ounce) package active dry yeast
• ⅓ cup milk
• 2 tablespoons olive oil
• ¼ cup whole-wheat flour
• ½ cup oat bran
• 2 to 2½ cups bread flour
• ½ teaspoon salt
• 2 tablespoons cornmeal
Procedures:
1. In large bowl, combine water and yeast; stir and let stand for 10 minutes. When yeast is bubbly, add milk, olive oil, whole-wheat flour, oat bran, ½ cup bread flour, and salt and beat for 2 minutes. Cover and let stand at room temperature for 1 hour.
2. Add enough remaining bread flour to make soft dough; beat for 1 minute. Cover bowl and let rise for 1 hour.
3. Remove dough to lightly floured surface (dough will be soft and sticky). Grease two 4″ × 10″ shapes on a large cookie sheet and sprinkle with cornmeal. Divide dough in half and shape into two 3″ × 9″ rectangles on the greased areas of the cookie sheet. Let rise for 30 minutes.
4. Preheat oven to 400ºF. Place a 9″ pan filled with ½″ of water on bottom rack. Bake bread on middle rack for 20–30 minutes or until loaves are light golden brown and sound hollow when tapped with fingers. Cool on wire rack.
5. Yields 2 loaves; 8 servings
Focaccia dough is not kneaded; this makes the air holes large and the texture of the finished bread – coarse. Bread for making sandwiches.
Ingredients:
• 1½ to 2½ cups all-purpose flour
• 1 (¼-ounce) package instant-blend dry yeast
• 1 cup water
• 1 tablespoon honey
• 4 tablespoons olive oil, divided
• ½ teaspoon salt
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons chopped fresh oregano leaves
• ½ cup cornmeal
• ½ cup masa harina (corn flour)
• 2 tablespoons cornmeal
• ¼ cup grated Romano or Cotija cheese
Procedures:
1. In large bowl, combine 1 cup flour and yeast and mix well. In microwave-safe glass measuring cup, combine water, honey, 2 tablespoons olive oil, and salt. Microwave on 50-percent power for 1 minute or until mixture is very warm.
2. Add to flour mixture; beat for 2 minutes. Stir in rosemary, oregano, ½ cup cornmeal, and masa harina and beat for 1 minute.
3. Add enough remaining all-purpose flour to make soft dough. Cover and let rise for 30 minutes.
4. Divide dough in half. Grease two 12″ round pizza pans with unsalted butter and sprinkle with 2 tablespoons cornmeal. Divide dough into two parts and press each part into prepared pans. Push your fingertips into the dough to make dimples. Drizzle remaining olive oil over the dough; sprinkle with cheese. Let stand for 20 minutes.
5. Preheat oven to 425ºF. Bake bread for 13–18 minutes or until deep golden brown. Cool on wire racks.
Yields 2 loaves; 12 servings
Stoneground Bread Online Bakery: Baking Tips #BreadWorld
Before oven was invented, people used masonry oven that is fueled by wood to cook bread. The masonry oven can cook bread efficiently. It is the best method for baking bread compare with other method such as open fire baking. Open fire baking produce a low quality bread that has inconsistent flavor.
Before baking the bread, you must preheat the oven. There is a specific temperature that is designed for cooking the bread. Normally, the bread with flour and yeast is baked at above 400 Fahrenheit. The oven should be set to a lower temperature for bread that is stuffed with other things such as eggs and milk. Different bread recipes have different temperature requirements. When baking the bread, you should refer to the instructions to see which temperature to use.
Every bread recipe is baked for a different interval. If you use convection oven, the bake will be ready in a short time. The baking time for hearth bread is 35 – 50 minutes. For basic breads, you should adjust the oven timer to 60 minutes. Thin flat breads require a minimal backing time of 15 minutes. Thicker flat breads require slightly more baking time than thin flat bread. If you are baking thicker flat bread, you should set the timer to 25 minutes. Quick bread is cooked after 75 minutes. Bread rolls and buns should be baked for 15 – 20 minutes.
While the milk is boiling, you can add some baking soda. The baking soda prevents the milk from becoming curdled. When you are cooking rice, make sure you add 1 teaspoon of lemon juice.
To make a whipped cream, use a whip to whip the cream thoroughly. After that, you can add 2 tablespoon of jell-o flavor. After that, you should continue to stir the whipped cream until the jell-o flavor is mixed consistently.
You can use chilled evaporated milk to create the base of frozen desserts. In addition, you can add a variety of flavors to the desserts by using fruits such as dates, nuts and etc.
Once you have crimped the pie crust edge, you can lift it up gently by using your finger. By doing so, the pie crust will not stick to the baking dish.
When rolling a pastry, make sure you use a waxed paper. First of all, you should wipe the surface of the table with a damp cloth. It wet the surface of the table so that it is not slippery. After that, you can place the waxed paper on the table. The paper should be floured thoroughly. You can use your finger to draw a 1 inch thick circle on the paper. The circle should be slightly larger than the baking pan. After you have rolled the pastry, you can pick up the paper. Later, you should put the pastry in the pan.
To check the doneness of bread, use your knuckle to tap the underside of the bread. If you hear a hollow sound, it means that the bread is done. If you hear a dull sound, it means that the bread is underdone.
Squash Bread #BreadWorld
Ingredients:
15 ounce can pumpkin puree
4 eggs
1 cup canola oil
2/3 cup water
2.5 cups white sugar
2 tablespoons dark brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Procedures:
1) Preheat oven to 350*F. Grease two 9×5 loaf pans.
2) In a large bowl, cream pumpkin, eggs, oil, water and sugar until well combined.
3) In a separate bowl, sift together flour, baking soda, salt and ground spices. Add dry mixture to wet and beat until all flour has been combined. Pour into prepared pans.
4) Bake for about 60-70 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely before cutting.
10 Top Tips For Baking The Perfect Loaf Of Bread #BreadWorld
It is incredibly satisfying to make your own bread at home and guests at dinner parties will be very impressed when you pass round a basket of home-made bread. There's nothing quite like the smell of baking bread or freshly baked bread so have a try, it's easier than you think.
First of all, you need to use the right ingredients:
Flour – Different flours are used for making different types of bread. Plain or all-purpose flour is generally used in baking cakes and biscuits but can be used in making quick breads and yeast breads. Strong bread-making flour is the flour usually used for making bread because its high gluten content makes a bread which rises well. Make sure that you knead dough made with strong flour for longer than doughs made with plain flour to help the gluten to work. Wholewheat bread flour can also be used and rye flour can be mixed with other flours.
Yeast – Yeast is the ingredient which makes the bread rise. It needs sugar and warmth to activate. As it “eats” the sugar it produces gases which make the dough stretch and rise. There are many different yeasts on the market including quick acting yeast which comes in powder or granules. Follow the instructions on the packet. Traditional yeast should be “proofed” to activate it, before mixing with the flour. To do this, dissolve it in warm water which is about 40-46 degrees C or 105-115 degrees F. Adding sugar can make the process quicker. Quick acting yeast can usually just be added straight to the flour.
Liquid – Water or milk, or a mixture of both, are used in bread making. Water makes a dense, crusty bread whereas milk makes a softer crusted, softer crumbed loaf.
Sugar – Sugar is needed to feed the yeast to make the dough stretch and rise. General guidelines are to use 2 teaspoons of sugar for every two cups of flour used. All types of sugar can be used in bread making.
Salt – Some salt helps to stop the bread rising too quickly but too much salt can stop the bread rising at all. Follow recipes carefully.
Butter – Gives a softer bread and gives the bread flavor. Using butter in bread making can also help the bread to keep for longer. Olive oil or margarine can also be used.
Eggs – Can be used in bread to give flavor and color.
Making the Bread
Here are some guidelines for making the perfect loaf:
1) Prepare the yeast – follow the instructions on the packet.
2) Mix the flour and sugar in a bowl.
3) Add a cup at a time of dry ingredients to the wet yeast mixture. Mix and slow to adding a spoonful at a time when mixture becomes smooth.
4) When the dough starts to come away from the sides of the bowl, you can stop adding flour. Form a ball shape and get ready to knead.
5) Knead the dough for about 10 minutes with well floured hands on a well floured surface. Knead the dough using the heel of your hand and by pushing it away from you, folding it back towards you, turning and repeating the process.
6) Leave dough to rise in a warm place in a bowl covered with cling film until doubled in size – 1 or 2 hours.
7) Punch – Punch the dough twice to deflate the dough slightly.
8) Shape the dough – shape the dough into the required shape.
9) Leave to rise again in a warm place until almost doubled in size. Preheat the oven while this is happening.
10) Glaze bread if required then bake according to the recipe and cool.
Enjoy your freshly baked bread while its warm with some butter and jam.
Honey Wheat Bushman Bread (Bread Machine) #BreadWorld
Ready in: 2-5 hrs
Serves/Makes: 1 loaf
Ingredients:
1 1/2 cup water -- warmed
2 tablespoons butter -- softened
1/2 cup honey
2 cups bread flour
2 cups wheat flour
1 tablespoon cocoa
1 tablespoon sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons yeast
1 teaspoon caramel color -- optional
3 tablespoons cornmeal -- for dusting
Directions:
Place all of the ingredients in the bread machine and process on dough setting. The dough will be a little on the wet side and sticky, but if it seems too wet add more flour. When dough is done let it rise for 1 hour.
Remove from pan, punch down and divide into 8 portions. Form portions into tubular shaped loaves about 6-8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on 2 cookie sheets. Cover and let rise for 1 hour.
Bake at 350 for 20-25 minutes. Serve warm with whipped butter.
Cornbread Made from Scratch #BreadWorld
Cornbread can be made from scratch. It isn’t hard to do! You can put together my version of cornbread easy at home, enjoy with your favorite soup.
Yield: 24 servings.
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
4 tsp. baking powder
1 egg 1/4 cup melted butter
1 cup milk
1 package jiffy yellow cake mix
Procedures:
Mix cake mix according to directions, being careful not to beat air into mixture. Mix the rest of the ingredients and gently fold in cake batter. pour into two greased 8 inch pie pans or a 13-by-9-by2-inch baking pan. bake in a preheated 400-degree oven until lightly browned.
Rye Bread (Light) #BreadWorld
Ingredients:
¼ cup honey
¼ cu light molasses
2 tsp salt
2 tbsp butter or margarine
2 tbsp caraway seeds
1 cup boiling water
2 packages active dry yeast
¾ cup warm water (105F to 115F)
2 cups rye flour
3.5 to 4 cups all-purpose flour
Procedures:
• Place honey, molasses, salt, butter, caraway seeds, and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.
• Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour and 1 cup all-purpose flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix until well mixed, about 1 minute. Stop and scrape bowl if necessary.
• Continuing on seed 2, add remaining all-purpose flour, ½ cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer.
• Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
• Punch dough down and divide in half. Shape each half into a round loaf. Place on two greased baking sheets. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.
• Bake at 350F for 30 to 45 minutes. Cover loaves with aluminum foil for last 15 minutes if tops brown too quickly. Remove from baking sheets immediately and cool on wire racks.
• Yield 32 servings (16 slices per loaf)
Hamburger or Hot Dog Buns Recipe #BreadWorld
This recipe can be used to make either hamburger buns or hot dogs buns. It’s softness makes it the best I’ve ever made.
Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
1 Hr 30 Min
Ingredients:
• 1 cup milk
• 1/2 cup water
• 1/4 cup butter
• 4 1/2 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 1 egg
Procedures:
1. In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
2. In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
3. Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
4. Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
5. For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
6. Makes 12 pieces
Follow Me @lachicafernandoinstagram
