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.
Baking Without an Oven #BreadWorld
Baking without an oven is not only possible, it's really very simple to do once you know a few details about baking. Baking is a process to cook food usually done in an oven with dry heat. This method can easily be duplicated on a stove top with a little bit of ingenuity.
Tools
Well seasoned cast iron skillet, dutch oven or large pan with a tight fitting lid (a clear glass lid is preferable). Foil or jar lids to keep food off of the bottom of the pan while heating. Stove top, barbecue grill or Coleman type stove, and last but not least, a method to time cooking with.
Directions
While preparing recipe (below) place pan or dutch oven on heating element. Place jar lids or balled up foil in bottom of pan and place lid on pan. Turn heating element on to approximately medium and allow pan to heat up while you're preparing your recipe.
Recipes
All recipes can be easily adapted to this cooking method. It just takes a few minutes and the changes are very minor. Let's start with a cookie recipe. Prepare your cookie recipe in the same manner you would prepare it for regular oven baking. If it happens to be a little bit gooey you may wish to add another cup of flour in order to help prevent any sticking.
Corn bread and biscuit recipes also adapt well as long as they aren't a liquid batter. Simply add more flour until you have a more doughy consistency.
Baking
Once your recipe is prepared and your pan is heated through you are ready to bake your recipe. For cookies, biscuits or corn bread you'll be placing your dough onto well greased foil that is up on jar rings or balled up foil (you may wish to put cookies, biscuits or corn bread on foil before removing lid from pan and then place foil into pan with your recipe already on it to save heat). Make sure to shape your cookies, biscuits or corn bread in uniform sizes and smooth out the tops to keep cooking even.
Once you have your cookies, biscuits or corn bread in your pan place the lid back onto your pan. Now comes the fun part. Turn the heat down to a low to medium low temperature. Because you pre heated your pan the pan is already hot. Placing the lid on the pan allowed the heat to remain in the pan as well as on the lid. By quickly putting your recipe into the pan and replacing the lid you kept most of the heat in. Now you just need to maintain the heat.
If you're making a casserole simply place your recipe into a smaller casserole dish or cake pan that fits inside of your skilled. Replace lid, turn heat down to low to medium and proceed as below except you won't need to remove your casserole from the heat like you do the cookies. Just keep an eye on it and when it seems to be heated through you can remove it from the heat and allow it to sit a few minutes.
Tips
Cast iron holds heat very well so you shouldn't have to do too much to keep your heat going to bake your recipe. If you notice that nothing seems to be cooking you may simply need to turn up the heat for a few minutes until you can feel the heat on your pan again.
Once the bottoms of your cookies, biscuits or cornbread are browned remove the pan from heat (keeping the lid on the pan) and place on a burner that is not turned on. Allow your recipe to continue "baking" in the pan with lid on until desired doneness is achieved. This could be anywhere from ten minutes to around twenty minutes.
This process doesn't really take any longer than baking in a regular oven, you just need to keep a closer eye on your recipe as it bakes.
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.
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