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
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
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!
Mexican-Style Bread Rolls #BreadWorld
A couple different shapes you can make for this bolillo recipe are round or a longer bread, birote style. Yield 6 large rolls. This recipe is perfect for making Mexican tortas or for that big bowl of menudo.
Ingredients:
4 cups of flour, plus more for dusting
1 package active dry yeast
1 tablespoon sugar
1 teaspoon salt
1½ cups warm water
1 egg white
1 tablespoon water or milk
Procedures:
1. In a large bowl combine 1½ cups of flour, yeast, sugar, and salt. Add warm water. Beat with an electric mixer on low to medium speed 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the flour as you can.
2. Turn out dough onto a lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greased bowl, turning once to coat the surface. Cover and let rise, in a warm space, for 1 hour.
3. Punch down after 1 hour. Turn out onto lightly floured surface. Divide the dough into 6 equal parts, shape into oval shapes, pulling and twisting slightly. Transfer to baking sheet lined with parchment paper. Use a sharp knife to make a cut about a ¼-inch deep along the center of each roll. In a small bowl, combine the egg white and water. Brush the tops and sides of the rolls. Cover with wax paper or a clean kitchen towel and let rise for 30 to 45 minutes.
4. Another method. Preheat oven to 375ºF. Place a baking dish on the bottom rack of oven while it is preheating. Right before baking the bread, fill hot baking dish with 1 cup of room-temperature water. This will create steam and also result in a crisp exterior on the bread. Bake the rolls for 15 minutes. Brush again with egg white mixture. Bake for another 10 to 13 minutes or until golden brown. Remove from baking sheet and cool on wire racks. Rolls can be frozen for up to 3 months in a freezer bag.
Tips: To create the longer, birote-style roll, take the dough ball onto a lightly floured surface and using the palm of your hand, press it out to extend. You are looking for a 6-inch circle. Fold it over like a taco and again using the palm of your hand, press to spread out slightly. Fold again towards seam and twist and extend the ends for that signature shape. Brush with egg wash and let rise according to directions.
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.
Focaccia Fingers #BreadWorld
This has recently become the favorite focaccia recipe for your party.Sliced it to the size that you like.
Ingredients:
4 1/2 Cups All-purpose Flour
2 Teaspoons Instant Rise Yeast
1 1/2 Cups Warm Water (Approximate)
1 Teaspoon Sea Salt
2 Tablespoons Olive Oil
Topping Ingredients:
1 1/2 Cups Chopped Ripe Tomatoes
1/2 Cup Pitted And Chopped Black Olives
3 Cloves Garlic, Peeled And Thinly Sliced
1 Teaspoon Dried Oregano
4 Tablespoons Finely Chopped Fresh Basil
1/3 Cup Extra Virgin Olive Oil
Salt & Pepper
Directions:
(1) Place the flour in a bowl with the salt, yeast and olive oil and stir.
(2)Slowly add enough water to create a dough that sticks together and isn't too wet.
(3)Dump the dough onto a lightly floured surface, and begin to knead the dough with your hands until it is smooth, soft, but no longer sticky.
(4)Place the dough in a lightly oiled bowl, cover with plastic wrap and let sit in a warm spot in your kitchen until it has doubled in size, about an hour and a half.
(5)While the dough is rising, mix together your topping ingredients in a bowl and set aside.
(6)Once the dough has doubled, preheat your oven to 425 degrees F. Lightly oil a 13 X 9 inch baking sheet and dump the dough into the prepared pan. Use your fingers to press the dough evenly into the pan, and create dimples all across the top with your fingers.
(7)Spoon the topping mix evenly across the top of the focaccia and let sit for 15 minutes.
(8)Bake the focaccia for about 25 minutes, or until it is crisp and lightly golden brown on top.
(9)Let cool for 10 minutes and then cut into fingers using a serrated bread knife.
(10) Yield: Makes 1 (13 x 9 Inch) Focaccia
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.
How to Make Muffin Tops (includes A Muffin Top Recipe) #BreadWorld
The muffin tops are the best part of the muffin. It's the crunchy, light part of the muffin not the part that has sweated in the pan. No wonder everyone loves the tops.
With a muffin top pan, you can make only the tops. A muffin top pan has indented cavities about 3/8-inch deep and 4-inches in diameter. You load these cavities with batter. With a stiff batter, you can make high domed tops and because these are jumbo-sized tops, six will equal a batch of a dozen regular muffins.
Product Testing in Our Test Kitchen
At our test kitchen in Rigby, Idaho, we tested both recipes and mixes in muffin top pans. We used nonstick muffin top pans manufactured by Norpro. We experimented to learn how to use the pans to make the best muffin tops. Here is what we learned along with a recipe that we think you will enjoy.
- Everyone wants high-domed muffins. You can make high domes in a muffin top pan as well as in a standard pan. The techniques are the same. Many muffin recipes call for high heat at the beginning of the baking period to create the rise necessary for attractive domes. You can do the same with a muffin top pan but because the batter is above the pan, it is not as necessary. With stiff batter mounded high in the pan, you will bake high-domed muffin tops.
- Because the batter is not as deep, it takes less time to bake muffin tops. Reduce the baking time by about a third. For most recipes and mixes, baking at 375 degrees for 15 to 16 minutes was about right.
- With a thin batter, less can be put in a muffin top pan. The domes will not be as high and you'll have more muffin tops.
- If you are making high-domed muffin tops they will be larger than muffins. A 12-muffin mix or recipe yields six large, high-domed tops. A flatter muffin top is equal to a standard muffin.
- One of the joys of a muffin top pan is that the muffin tops don't stick as muffins often do. Just let them cool for a couple minutes and lift them off the pan.
Banana Chocolate Chocolate Chip Muffin Tops
This recipe is adapted from our Banana Chocolate Chocolate Chip Muffin recipe and yes, it's a good as it sounds. Again, tops are the way to go.
This is sweet enough; it's almost like a cake. In fact, you can serve it with whipped cream or ice cream and little fudge topping for a special treat.
Ingredients
1 3/4 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/4 cup vegetable oil
1/3 brown sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two smaller bananas)
1 teaspoon banana flavor
1/2 cup walnuts, chopped
2/3 cup semisweet chocolate chips
Directions
Preheat the oven to 375 degrees.
1. In a medium bowl, mix the flour, cocoa, salt, baking powder, and baking soda.
2. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, flavor, brown sugar, and sour cream. Blend well. Stir in the nuts and chocolate chips.
3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into greased muffin top tins.
4. Bake for 15 minutes. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool. Makes 8 to 10 muffin tops.
Crumb Topped Banana Muffins
Ingredients:
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted
Topping
1/3 cup packed brown sugar
1 tablespoon flour
1/8 teaspoon cinnamon, to taste
1 tablespoon cold butter
1/4 cup chopped nuts (optional) (I used chopped almonds)
Procedures:
1) In large bowl, mix the dry ingredients.
2) Mix bananas, sugar, egg and butter.
3) Stir into dry mixture just until moistened. Fill muffin cups 3/4 full.
4) Combine first 3 topping ingredients.
5) Cut in butter until crumbly. Sprinkle over muffins.
6) Bake at 375° for about 20 minutes, until muffins test done.
7) Cool in pan for 10 minutes.
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.
Creamy Baked Mushroom Bread #BreadWorld
A new twist of making your white bread into more appealing and tasty. Apply your own ideas for making this one. Best for breakfast and snack.
Ingredients:
1 small loaf white bread
1/2 lb. mushrooms, finely chopped
2 tsp. lemon juice
1 cup heavy cream
1/2 tsp. salt
1/2 tsp. garlic powder
3 tbsp. flour
1/4 cup butter
1 scallion, finely chopped
Procedures:
1. Saute mushrooms in butter. Add in lemon juice, heavy cream, salt, garlic powder, flour and scallions.
2. Cook until creamy and thick.
3. Preheat oven to 425.
4. Remove mushroom mixture from stove.
5. Dip bread into mixture on both side. Place on cookie sheet and bake on each side for 5−8 minutes.
Special Ham and Cheese Buns #BreadWorld
These buns are stuffed with ham and cheese and are meant to be hot sandwich, and are parbaked until the dough is done but not browned. Then they're cooled and stored so you can heat-and-eat later. I've only tried reheating these in a regular oven, but they'd probably be just fine in a toaster oven, too. Bake until they're brown and the inside should be warm and gooey at the same time. You can choose your own fillings too.
Ingredients:
For the dough:
2 cups (9 ounces) bread flour
1 teaspoon salt
2 tablespoons unsalted butter
2 1/2 teaspoons instant yeast
2 teaspoons sugar
1/2 cup (1 7/8 ounces) medium rye flour
1/2 cup instant potato flakes
1 cup cold water
Olive oil
For the filling:
1/4 pound ham, sliced
2 ounces cheese, sliced
8 pickle slices (optional)
Procedures:
1) Put all dough ingredients except water and olive oil into the bowl of your food processor. Pulse several times to distribute ingredients, then, leave the processor running. Add the water slowly through the feed tube, as fast as the flour can absorb the water. Leave it running until it forms a ball. Turn off the processor and check the dough for elasticity. It will be sticky. If the dough is not elastic, keep processing in 30-second burst, checking the dough each time. If it begins to feel warm to the touch, let it rest for 5 minutes to cool off before continuing processing.
2) When the dough is sufficiently elastic, remove the dough from the processor, form it into a ball, drizzle with a bit of olive oil, and put it into a bowl. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about an hour.
3) Sprinkle some cornmeal on a baking sheet and preheat the oven to 300 degrees.
4) When the buns have risen, flour your work surface and turn the dough out. Knead it briefly, divide it into 8 pieces. Form each into a ball, flatten each ball into disk. Stretch each disk to about 4 inches in diameter.
5) Place the filling ingredients in the center of the dough with the meat at the top and bottom.
6) Then pull up the sides to meet in the center, and press to seal the seams.
7) Place the buns seam-side down on the prepared baking sheet. Cover the buns with plastic wrap and set aside to rise, about 35 minutes.
8) When the buns have risen, bake at 300 degrees until the buns are just barely browned, about 40 minutes. Remove the buns from the pan and cool on a rack, then refrigerate or freeze.
9) To finish baking your par-baked buns, preheat the oven to 350 degrees, and bake the buns until they are nicely browned, about 15 minutes. For your frozen buns, thaw first, then bake.
Fruit-Oatmeal Bagel #BreadWorld
Be sure to use the bread flour with good quality because you need it to develop the gluten in these bagels. Be sure to use dried fruit, they will rehydrate during the process of making these bagels. There are also a wide variety of dried fruits out on the market now, so feel free to change it up! Mango, apricot, cranberry, your choices are unlimited.
Ingredients:
1 tbsp instant yeast
2 1/2 cups bread flour
1 1/2 cups oat flour
2 tsp salt
1 tbsp brown sugar
1 1/2 cups lukewarm water
1-3.5 oz package dried blueberries/fruit choices
2 quarts water
2 tbsp brown sugar
1 tbsp granulated sugar
1 egg
1 tbsp water
rolled oats
Procedures:
1) Combine the first 6 ingredients in a large bowl, or bowl of your stand mixer, and mix. Knead for about 10 minutes. Add dried blueberries and knead for 5 more minutes. The dough should be stiff and smack the sides of the bowl.
2) Coat a large bowl with cooking spray and add dough. Roll the dough ball around to coat it in oil. Loosely cover with plastic wrap and let the dough sit in a warm place for about 1 hour. The dough should be roughly doubled in size.
3) Grease your work surface with cooking spray and turn dough ball out onto the surface. Divide the dough into 8 equals portions (I used my kitchen scale to weigh out equal lumps of dough). Roll each lump into a ball and loosely cover the balls with plastic wrap. Allow the ball to rise for 30 minutes.
4) In a wide, shallow pan, combine water with the sugars. Bring to a boil then reduce to a simmer. Preheat oven to 425.
5) To shape the bagels, poke a hole in the middle of each dough ball. Twirl the dough around the index fingers of your two hands until the hole stretches to about 2 inches. Place the newly formed bagel on a parchment covered baking sheet. Shape the remaining dough balls.
6) Drop the bagels, 3-4 at a time, into the simmering water. Boil the bagels for 2 minutes and flip over to boil for another minute. Remove from the water bath with a skimmer/strainer and let cool for a few minutes on the parchment-lined baking sheet.
7) Whisk together egg and water, brush each bagel with the egg wash and sprinkle with rolled oats.
8) Bake the bagels for 20-25 minutes, or until your bagels are golden brown. Remove from the oven and allow cooling on a rack.
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
Date-Nut Loaf Bread #BreadWorld
An easy and quick way to make bread for the family.
Servings: 4
Ingredients:
8 oz Dates; Finely Chopped
2 tbsp Butter
3/4 cup Water; Boiling
1 3/4 cup Unbleached Flour; Sifted
1/4 tsp Salt
1 tsp Baking Soda
1/2 c Sugar; Granulated
1 Egg; Large, Well Beaten
4 oz Cheddar Md, Shredded
1 cup Walnuts; Chopped
Procedures:
1) Preheat the oven to 325 degrees F.
2) Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes.
3) Stir the dry ingredients together in a large bowl. Add the date mixture, egg,
cheddar and nuts. Mix until just blended and spoon the mixture into a well
greased 9 X 5-inch loaf pan.
4) Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean.
5) Turn out onto a rack and cool before slicing.
NOTE: The flavor improves if the bread stands overnight before serving.
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
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.
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.
Bread Pudding #BreadWorld
Make this delicious bread pudding and would my bread pudding be any different? Melted butter, milk, spices, and day old bread make a creamy and filling dessert.
Yield: 8 servings.
Ingredients:
3 C. French bread cubed and partially dried
1/2 C. melted butter
2 C. whole milk
2 eggs beaten
1 tsp. cinnamon
1/4 tsp. salt
1/3 C. brown sugar (dark)
Procedures:
1. Scald milk and butter together. Remove and set aside.
2. Beat eggs add brown sugar, and cinnamon.
3. When milk is cool enough add egg mixture making sure that the egg mixture does not curdle.
4. Add bread cubes and stir carefully, do not beat.
5. Place in an 8″x11″ well-oiled pan. Place in a preheated oven at 350 degrees for about 40 minutes, check with toothpick.
6. When done set aside.
White Sauce:
1 C. whole milk
2 Tbsp. butter
1/2 C. granulated sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt
Procedures:
Mix all ingredients together and bring to a boil for 3 – 4 minutes, stirring constantly. Set a side for 5 minutes, pour about 1/2 mixture on warm bread pudding and place the remainder of sauce in a serving bowl for those that desire that little extra. Best served warm, but great at room temperature.
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