http://www.lerman.biz/asagao/melonpan.ht鈥?/a>
there you go hope i helped **xxWhat is the recipe of Melon bread or Melonpan?
Here it is:
http://www.lerman.biz/asagao/melonpan.ht鈥?/a>
Monday, November 21, 2011
What is the recipe of Melon bread or Melonpan?
can you give me the recipe of melon bread? i need it.!What is the recipe of Melon bread or Melonpan?
http://www.lerman.biz/asagao/melonpan.ht鈥?/a>
there you go hope i helped **xxWhat is the recipe of Melon bread or Melonpan?
Here it is:
http://www.lerman.biz/asagao/melonpan.ht鈥?/a>skin creams
http://www.lerman.biz/asagao/melonpan.ht鈥?/a>
there you go hope i helped **xxWhat is the recipe of Melon bread or Melonpan?
Here it is:
http://www.lerman.biz/asagao/melonpan.ht鈥?/a>
Anyone with a recipe for Banana Bread using Leftover Mashed potatoes?
I ma so pi$$ed off at my family right now regarding leftovers that I decided to fix their ';little red wagons'; and will start making desserts using leftover mashed potatoes. They were all *****!ing at me about wasting food when I was throwing anything left over out into the trash, but they WILL NOT eat leftovers. I figured I will make quite a few desserts with mashed potatoes and after about 2 months spring the news on them!
Yes, I am mean, but I am also one hell of a cook!
Looking forward to your answers.
Blessed Be,
)o( Sunshine )o(Anyone with a recipe for Banana Bread using Leftover Mashed potatoes?
While I don't highly recommend doing that, here's a recipe I found. Just substitute potatoes for the meringue, I guess.
Banana Pudding
1 cup Sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (whole or 2%)
1 teaspoon vanilla extract
1 tablespoon butter (not margarine)
4 egg yolks (large eggs or better)
box of Vanilla wafers
4-5 ripe bananas
Meringue:
4 egg whites, at room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Preheat oven to 375掳F.
Baking Tip
The size and shape of the baking dish are important.
If you don't have a 9'; x 9'; baking dish, you really should. It's a handy size to have. You can get this baking dish from Amazon by clicking here. I've made this banana pudding in a round casserole dish, and it just doesn't turn out as well.
Related articles:
Banana cakes and pies
Recipe: Molasses banana bread
Line the bottom of a 9'; x 9'; baking dish with a layer of vanilla wafers. This recipe will not use the whole box, so you may snack, but don't get carried away.
Peel the bananas and slice into 3/8-inch rounds; use a ruler (I'm kidding). Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] Remove from heat.
Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
Bake in a preheated 375掳F oven until meringue browns, 12 to 15 minutes, depending upon your oven.
The size and shape of the baking dish are important. If you don't have a 9'; x 9'; baking dish, you really should. It's a handy size to have. You can get this baking dish from Amazon by clicking here. I've made this banana pudding in a round casserole dish, and it just doesn't turn out as well. Another thing to wonder about.Anyone with a recipe for Banana Bread using Leftover Mashed potatoes?
that's weird..
Yes, I am mean, but I am also one hell of a cook!
Looking forward to your answers.
Blessed Be,
)o( Sunshine )o(Anyone with a recipe for Banana Bread using Leftover Mashed potatoes?
While I don't highly recommend doing that, here's a recipe I found. Just substitute potatoes for the meringue, I guess.
Banana Pudding
1 cup Sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (whole or 2%)
1 teaspoon vanilla extract
1 tablespoon butter (not margarine)
4 egg yolks (large eggs or better)
box of Vanilla wafers
4-5 ripe bananas
Meringue:
4 egg whites, at room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Preheat oven to 375掳F.
Baking Tip
The size and shape of the baking dish are important.
If you don't have a 9'; x 9'; baking dish, you really should. It's a handy size to have. You can get this baking dish from Amazon by clicking here. I've made this banana pudding in a round casserole dish, and it just doesn't turn out as well.
Related articles:
Banana cakes and pies
Recipe: Molasses banana bread
Line the bottom of a 9'; x 9'; baking dish with a layer of vanilla wafers. This recipe will not use the whole box, so you may snack, but don't get carried away.
Peel the bananas and slice into 3/8-inch rounds; use a ruler (I'm kidding). Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] Remove from heat.
Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
Bake in a preheated 375掳F oven until meringue browns, 12 to 15 minutes, depending upon your oven.
The size and shape of the baking dish are important. If you don't have a 9'; x 9'; baking dish, you really should. It's a handy size to have. You can get this baking dish from Amazon by clicking here. I've made this banana pudding in a round casserole dish, and it just doesn't turn out as well. Another thing to wonder about.Anyone with a recipe for Banana Bread using Leftover Mashed potatoes?
that's weird..
Anyone have nicki goldbeck's whole wheat bread recipe?
Ok, I googled it and got a reference to go to the library to find their book.
';If you want a good cook book to work from go to the library and get ';The New American menu'; by David and Nicki Goldbeck.';Anyone have nicki goldbeck's whole wheat bread recipe?
google.com
it's your friend
';If you want a good cook book to work from go to the library and get ';The New American menu'; by David and Nicki Goldbeck.';Anyone have nicki goldbeck's whole wheat bread recipe?
google.com
it's your friend
Anyone have nicki goldbeck's whole wheat bread recipe?
Hope this is the recipe you are looking for.
From Nicki %26amp; David Goldbeck's American Wholefoods Cuisine
A large, heavy loaf that is extremely flavorful, especially when spread with butter of cream cheese.
2 cups whole wheat flour
1/2 cup wheat germ
1/4 teaspoon salt
1/4 cup nonfat dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans
1 cup cranberries, washed and patted dry
1 1/2 teaspoons minced orange rind
3/4 cup honey
1 egg, lightly beaten
2 tablespoons oil
1/2 cup orange juice
Preheat oven to 350 掳F.
Combine dry ingredients, nuts, and cranberries. Combine orange rind, honey, egg, and oil, and add along with juice to dry mixture. Mix gently but thoroughly until completely moistened. (This will be a thick batter.) Spread batter into an oiled, floured 8 1/2 x 4-inch loaf pan.
Bake for about 50 minutes, or until a toothpick inserted comes out clean. Cool for 15 minutes in the pan; transfer to a rack and cool completely before slicing. Makes a 2-pound loaf.
From Nicki %26amp; David Goldbeck's American Wholefoods Cuisine
A large, heavy loaf that is extremely flavorful, especially when spread with butter of cream cheese.
2 cups whole wheat flour
1/2 cup wheat germ
1/4 teaspoon salt
1/4 cup nonfat dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans
1 cup cranberries, washed and patted dry
1 1/2 teaspoons minced orange rind
3/4 cup honey
1 egg, lightly beaten
2 tablespoons oil
1/2 cup orange juice
Preheat oven to 350 掳F.
Combine dry ingredients, nuts, and cranberries. Combine orange rind, honey, egg, and oil, and add along with juice to dry mixture. Mix gently but thoroughly until completely moistened. (This will be a thick batter.) Spread batter into an oiled, floured 8 1/2 x 4-inch loaf pan.
Bake for about 50 minutes, or until a toothpick inserted comes out clean. Cool for 15 minutes in the pan; transfer to a rack and cool completely before slicing. Makes a 2-pound loaf.
I need a recipe for Finnish Bread ( Finnish Pulla ) for Thanksgiving Dinner.?
...and not the recipes from Allrecipes, I've tried those.I need a recipe for Finnish Bread ( Finnish Pulla ) for Thanksgiving Dinner.?
Recipe I
1 qt. milk
1 1/4 c. margarine, divided
3 pkg. yeast
2 1/2 c. sugar
1 1/2 tsp. salt
6 eggs
5 lb. flour
20 cardamom seed, ground (remove shells and use mortar and pestle to grind)
1/4 c. cold coffee (optional)
Sugar (optional)
Blanched almonds (optional)
Scald milk with 1/2 pound margarine.
Place yeast in cup of warm water.
Pour scalded milk on sugar in a very large mixing bowl.
When milk and sugar mixture are lukewarm, add approximately 1/2 of flour and mix with egg beater or spoon. Add yeast, salt, beaten eggs, cardamom and remaining flour (reserving 1 cup of flour). Mix well and turn onto floured board. Begin kneading and when all flour is mixed, add remaining margarine. Knead until mixture no longer sticks to hands, about 7 to 10 minutes.
Place in a warm area to rise until double (approximately 2 1/2 to 3 hours). Punch down. Divide into 8 equal lumps. Divide each lump into 3 lumps. Roll out equal length 1-inch diameter cylinders for braiding.
Dust board with flour. Braid 3 strips together to make a loaf. Braid remaining to make a total of 8 loaves (adding flour as needed so dough will not stick to board). Let rise in a warm place until loaves double in size (approximately 1 1/2 hours).
Glaze with mixture of 1 egg yolk and 1/4 cup of water or cold coffee just before baking. Sprinkle with sugar and blanched almonds if you wish.
Bake on cookie sheets in preheated 325 degree oven for 45 minutes (approximately). Pulla is done when top is brown and sounds hollow when tapped.
Makes 8 loaves.
Recipe may be halved.I need a recipe for Finnish Bread ( Finnish Pulla ) for Thanksgiving Dinner.?
***1 Lb.***
1/2 cup Milk
1 Egg
2 Tbsp Butter
1/4 cup Sugar
2/3 Tsp Salt
2/3 Tsp Cardamom
2 cup Bread Flour
1 1/2 Tsp Rapid Or Quick Yeast
***1 1/2 Lb.***
3/4 cup Milk
1 1/2 Egg -- (1 Yolk Is 1/2)
3 Tbsp Butter
1/3 cup Sugar
1 Tsp Salt
1 Tsp Cardamom
3 cup Bread Flour
2 Tsp Rapid Or Quick Yeast
***2 Lb.***
3/4 cup Milk
2 Eggs
4 Tbsp Butter
1/2 cup Sugar
1 Tsp Salt
1 1/4 Tsp Cardamom
3 1/2 cup Bread Flour
2 Tsp Rapid Or Quick Yeast
***Glaze:***
1/4 cup Sugar
1 Egg -- Beaten
Add all ingredients into your bread machine per manufacturer. Use Sweet, White, Light crust setting. Do not use your timer, as there are ingredients that will spoil. You can either bake it in a loaf in your machine or use the dough cycle (MAKE 1 1/2 lbs. only). Upon completion, remove the dough, divide it into three sections, braid, and let rise for 30 minutes. Bake in a preheated 375 degree oven for 25-30 minutes. Do not overbake, as it will dry out.
Glaze method: Add sugar to beaten egg and mix well. Brush on raised bread. Sprinkle sugar and poppy seeds or chopped or sliced almonds on the top and bake.
Finnish Pulla
A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time.
INGREDIENTS
2 cups milk
1/2 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cardamom
4 eggs, beaten
9 cups all-purpose flour
1/2 cup butter, melted
1 egg, beaten
2 tablespoons white sugar
DIRECTIONS
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
Brush each loaf with egg wash and sprinkle with sugar.
Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.
Recipe I
1 qt. milk
1 1/4 c. margarine, divided
3 pkg. yeast
2 1/2 c. sugar
1 1/2 tsp. salt
6 eggs
5 lb. flour
20 cardamom seed, ground (remove shells and use mortar and pestle to grind)
1/4 c. cold coffee (optional)
Sugar (optional)
Blanched almonds (optional)
Scald milk with 1/2 pound margarine.
Place yeast in cup of warm water.
Pour scalded milk on sugar in a very large mixing bowl.
When milk and sugar mixture are lukewarm, add approximately 1/2 of flour and mix with egg beater or spoon. Add yeast, salt, beaten eggs, cardamom and remaining flour (reserving 1 cup of flour). Mix well and turn onto floured board. Begin kneading and when all flour is mixed, add remaining margarine. Knead until mixture no longer sticks to hands, about 7 to 10 minutes.
Place in a warm area to rise until double (approximately 2 1/2 to 3 hours). Punch down. Divide into 8 equal lumps. Divide each lump into 3 lumps. Roll out equal length 1-inch diameter cylinders for braiding.
Dust board with flour. Braid 3 strips together to make a loaf. Braid remaining to make a total of 8 loaves (adding flour as needed so dough will not stick to board). Let rise in a warm place until loaves double in size (approximately 1 1/2 hours).
Glaze with mixture of 1 egg yolk and 1/4 cup of water or cold coffee just before baking. Sprinkle with sugar and blanched almonds if you wish.
Bake on cookie sheets in preheated 325 degree oven for 45 minutes (approximately). Pulla is done when top is brown and sounds hollow when tapped.
Makes 8 loaves.
Recipe may be halved.I need a recipe for Finnish Bread ( Finnish Pulla ) for Thanksgiving Dinner.?
***1 Lb.***
1/2 cup Milk
1 Egg
2 Tbsp Butter
1/4 cup Sugar
2/3 Tsp Salt
2/3 Tsp Cardamom
2 cup Bread Flour
1 1/2 Tsp Rapid Or Quick Yeast
***1 1/2 Lb.***
3/4 cup Milk
1 1/2 Egg -- (1 Yolk Is 1/2)
3 Tbsp Butter
1/3 cup Sugar
1 Tsp Salt
1 Tsp Cardamom
3 cup Bread Flour
2 Tsp Rapid Or Quick Yeast
***2 Lb.***
3/4 cup Milk
2 Eggs
4 Tbsp Butter
1/2 cup Sugar
1 Tsp Salt
1 1/4 Tsp Cardamom
3 1/2 cup Bread Flour
2 Tsp Rapid Or Quick Yeast
***Glaze:***
1/4 cup Sugar
1 Egg -- Beaten
Add all ingredients into your bread machine per manufacturer. Use Sweet, White, Light crust setting. Do not use your timer, as there are ingredients that will spoil. You can either bake it in a loaf in your machine or use the dough cycle (MAKE 1 1/2 lbs. only). Upon completion, remove the dough, divide it into three sections, braid, and let rise for 30 minutes. Bake in a preheated 375 degree oven for 25-30 minutes. Do not overbake, as it will dry out.
Glaze method: Add sugar to beaten egg and mix well. Brush on raised bread. Sprinkle sugar and poppy seeds or chopped or sliced almonds on the top and bake.
Finnish Pulla
A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time.
INGREDIENTS
2 cups milk
1/2 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cardamom
4 eggs, beaten
9 cups all-purpose flour
1/2 cup butter, melted
1 egg, beaten
2 tablespoons white sugar
DIRECTIONS
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
Brush each loaf with egg wash and sprinkle with sugar.
Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.
Bread pudding recipe?
does anyone have a good bread pudding recipe that is NOT made with raisins? I used to work at a restaurant that made the best bread pudding and it has since gone out of business. they bread was put into crumbs so it wasn't cubed for the bake. there were no raisins in it. it was sweet and came with a sweet bourbon sauce that tasted like caramel...anyone have anything close?Bread pudding recipe?
From:
http://www.bartleby.com/87/0023.html
Bread Puddings (two styles):
2 cups stale bread crumbs
2 eggs
1 quart scalded milk
1/2 teaspoon salt
1/3 cup sugar
1 teaspoon vanilla or
1/4 cup melted butter
1/4 teaspoon spice
Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt, and flavoring; bake one hour in buttered pudding-dish in slow oven; serve with Vanilla Sauce. In preparing bread crumbs for puddings avoid using outside crusts. With a coarse grater there need be but little waste.
````````````````````````````````````
Cracker Custard Pudding
Make same as Bread Pudding, using two-thirds cup cracker crumbs in place of bread crumbs; after baking, cover with meringue made of whites two eggs, one-fourth cup powdered sugar, and one tablespoon lemon juice; return to oven to cook meringue.Bread pudding recipe?
I found this for you. It has a personal touch to make it better.
Bread pudding with bourbon sauce. Add cinnamon to this bread pudding recipe if you want, and serve with tasty bourbon sauce.
INGREDIENTS:
12 ounces French bread, cut in ½ inch chunks, about 6 cups
3 cups milk (2 cups of whole milk and 1 of evaporated milk for best results)
3 large eggs
1 ½ cup granulated sugar (you can substitute ½ cup for condensed milk, best results)
4 teaspoons vanilla extract
1-teaspoon cinnamon, optional (you can sprinkle more on top when done)
¼ teaspoon nutmeg, optional (I never understood what the heck this is for)
1-teaspoon salt (this is very important because it will bring the best out of the sugar)
3 tablespoons of melted butter
Sauce:
½ cup butter (4 ounces)
1 ½ cup sugar
1 egg
½ cup of bourbon
PREPARATION:
Place bread chunks in a large bowl; pour milk over. Stir a little to break the pieces up a little; let stand until all milk is absorbed. In another bowl, beat eggs, sugar, vanilla, cinnamon, nutmeg, and salt together.
Please let us know if you made it and how did it go! Good luck!
Food network on-line has tons of recipes as does Martha Stewart on her site. You can always just leave the raisins out.
No. But thanks for asking. It was very nice of you.
I appreciate it very much, and I want you to know
I am always willing to answer any sort of question
I possibly can, at any time of the day or night ---
except if when I am not available to do so. And...
have a nice day, every day, Monday - Friday and
on week-ends, too!
Good bye, for now. It has been a pleasure talking
to you.
Spread butter on 12 slices of dry french bread.
Arrange, butter side up in 3 qt shallow baking dish.
Heat 3 cups half-n-half cream in medium saucepan,
on medium heat 8 minutes, until bubbles form at edge.
Beat 5 large eggs, 1/2 cup white sugar, %26amp; 2 tbsp vanilla,
in a large bowl until thick %26amp; pale.
Slowly add 1/2 cup warmed cream, stirring constantly.
Add to remaining cream gradually %26amp; stir until combined.
Pour evenly over bread slices, place baking dish in pan.
Pour boiling water into pan until halfway up the side.
Bake uncovered in 350F oven for 35 minutes, until set.
Remove baking dish %26amp; let stand for 15 minutes.
Blueberry Sauce:
2 cups, fresh or frozen blueberries,
1/4 cup blueberry jam,
3tbsp Orange liqueur (Grand Marnier),
2 tbsp granulated sugar,
2 tbsp water.
Combine in medium frying pan, bring to boil,
stir constantly until thickened, makes 1 cup.
Spoon over each bread slice, serves 12.
You can leave the raisins out of any bread pudding recipe.
I don't know if its the one you are looking for, but the site below has some bread pudding recipes that use whisky or rum in the sauce. Using bourbon instead of the other liquors would probably give the bourbon flavor you want. One of the recipes doesn't use raisins. The other does but you can omit them.
Here's my recipe for you to try from my cook book. Just substitute the Bourbon for the rum! Good Luck!
Daves “Nappin” Bread Pudding
David Herzog
1 loaf sweet, sour dough bread, cut into 1” squares
Cinnamon
8 large eggs
1 ½ c. warm water
2/3 c. non-dairy powdered coffee creamer
2/3 c. sugar
1 ½ Tbs. vanilla
2 Tbs. your favorite rum
Line a 10” Dutch oven with tin foil, being careful not to
tear or puncture the foil. Cut bread into 1” squares. Set aside
Mix water, and creamer well in a bowl. Add sugar, vanilla, rum, and ¼ tsp. cinnamon. Mix well. Add eggs and whip until all is smooth and creamy.
Place a layer of bread in the bottom of the oven, slightly
overlapping the pieces of bread. Pour ¼ of the custard mixture over the bread, sprinkle with a little cinnamon. Layer some more bread over the first layer of custard soaked bread. Sprinkle a little cinnamon. Pour ¼ of the mixture over the bread and lightly push the bread down to be sure all the bread is in the custard.
Layer the remaining bread on top. Pour remaining custard over the top, covering all the bread. Sprinkle with a little cinnamon.Let sit 1 hour to absorb the mixture. Cover and bake 45 minutes to 60 minutes, until firm. Serve hot
Serves 6 to 8
From:
http://www.bartleby.com/87/0023.html
Bread Puddings (two styles):
2 cups stale bread crumbs
2 eggs
1 quart scalded milk
1/2 teaspoon salt
1/3 cup sugar
1 teaspoon vanilla or
1/4 cup melted butter
1/4 teaspoon spice
Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt, and flavoring; bake one hour in buttered pudding-dish in slow oven; serve with Vanilla Sauce. In preparing bread crumbs for puddings avoid using outside crusts. With a coarse grater there need be but little waste.
````````````````````````````````````
Cracker Custard Pudding
Make same as Bread Pudding, using two-thirds cup cracker crumbs in place of bread crumbs; after baking, cover with meringue made of whites two eggs, one-fourth cup powdered sugar, and one tablespoon lemon juice; return to oven to cook meringue.Bread pudding recipe?
I found this for you. It has a personal touch to make it better.
Bread pudding with bourbon sauce. Add cinnamon to this bread pudding recipe if you want, and serve with tasty bourbon sauce.
INGREDIENTS:
12 ounces French bread, cut in ½ inch chunks, about 6 cups
3 cups milk (2 cups of whole milk and 1 of evaporated milk for best results)
3 large eggs
1 ½ cup granulated sugar (you can substitute ½ cup for condensed milk, best results)
4 teaspoons vanilla extract
1-teaspoon cinnamon, optional (you can sprinkle more on top when done)
¼ teaspoon nutmeg, optional (I never understood what the heck this is for)
1-teaspoon salt (this is very important because it will bring the best out of the sugar)
3 tablespoons of melted butter
Sauce:
½ cup butter (4 ounces)
1 ½ cup sugar
1 egg
½ cup of bourbon
PREPARATION:
Place bread chunks in a large bowl; pour milk over. Stir a little to break the pieces up a little; let stand until all milk is absorbed. In another bowl, beat eggs, sugar, vanilla, cinnamon, nutmeg, and salt together.
Please let us know if you made it and how did it go! Good luck!
Food network on-line has tons of recipes as does Martha Stewart on her site. You can always just leave the raisins out.
No. But thanks for asking. It was very nice of you.
I appreciate it very much, and I want you to know
I am always willing to answer any sort of question
I possibly can, at any time of the day or night ---
except if when I am not available to do so. And...
have a nice day, every day, Monday - Friday and
on week-ends, too!
Good bye, for now. It has been a pleasure talking
to you.
Spread butter on 12 slices of dry french bread.
Arrange, butter side up in 3 qt shallow baking dish.
Heat 3 cups half-n-half cream in medium saucepan,
on medium heat 8 minutes, until bubbles form at edge.
Beat 5 large eggs, 1/2 cup white sugar, %26amp; 2 tbsp vanilla,
in a large bowl until thick %26amp; pale.
Slowly add 1/2 cup warmed cream, stirring constantly.
Add to remaining cream gradually %26amp; stir until combined.
Pour evenly over bread slices, place baking dish in pan.
Pour boiling water into pan until halfway up the side.
Bake uncovered in 350F oven for 35 minutes, until set.
Remove baking dish %26amp; let stand for 15 minutes.
Blueberry Sauce:
2 cups, fresh or frozen blueberries,
1/4 cup blueberry jam,
3tbsp Orange liqueur (Grand Marnier),
2 tbsp granulated sugar,
2 tbsp water.
Combine in medium frying pan, bring to boil,
stir constantly until thickened, makes 1 cup.
Spoon over each bread slice, serves 12.
You can leave the raisins out of any bread pudding recipe.
I don't know if its the one you are looking for, but the site below has some bread pudding recipes that use whisky or rum in the sauce. Using bourbon instead of the other liquors would probably give the bourbon flavor you want. One of the recipes doesn't use raisins. The other does but you can omit them.
Here's my recipe for you to try from my cook book. Just substitute the Bourbon for the rum! Good Luck!
Daves “Nappin” Bread Pudding
David Herzog
1 loaf sweet, sour dough bread, cut into 1” squares
Cinnamon
8 large eggs
1 ½ c. warm water
2/3 c. non-dairy powdered coffee creamer
2/3 c. sugar
1 ½ Tbs. vanilla
2 Tbs. your favorite rum
Line a 10” Dutch oven with tin foil, being careful not to
tear or puncture the foil. Cut bread into 1” squares. Set aside
Mix water, and creamer well in a bowl. Add sugar, vanilla, rum, and ¼ tsp. cinnamon. Mix well. Add eggs and whip until all is smooth and creamy.
Place a layer of bread in the bottom of the oven, slightly
overlapping the pieces of bread. Pour ¼ of the custard mixture over the bread, sprinkle with a little cinnamon. Layer some more bread over the first layer of custard soaked bread. Sprinkle a little cinnamon. Pour ¼ of the mixture over the bread and lightly push the bread down to be sure all the bread is in the custard.
Layer the remaining bread on top. Pour remaining custard over the top, covering all the bread. Sprinkle with a little cinnamon.Let sit 1 hour to absorb the mixture. Cover and bake 45 minutes to 60 minutes, until firm. Serve hot
Serves 6 to 8
Need a recipe for something to go with Naan bread?
No lamb or beef recipes if possible. Chicken and veggie recipes are good.Need a recipe for something to go with Naan bread?
here's a quick butter chicken recipe that i make when i get unexpected guests.
500 grams cubed chicken - i use the breast
2 Tablespoons butter
1 cup heavy cream
1 cup milk
1 onion chopped into cubes
a little red chilli powder
pinch of turmeric.
salt
pinch of white pepper
chopped ginger and garlic
crushed cumin seeds
cilantro / corriander for garnishing
melt the butter, add a pinch of crushed cumin seeds then the onion and let the onion cook until its soft but not coloured.Add a little ginger and garlic according to your tase i use half a teaspoon of each. also add the turmeric and chilli powder, salt and white pepper. add the chicken and let it cook untill all the water from the chicken has burnt out. now sprinkle about a quarter teaspoon of cornflour over the chicken and mix it well. mix together the butter and cream and pour it into the pot with the chicken keeping the heat on high. stir continuously until the mixture comes to a boil then turn the heat down, let it simmer for 5 minutes and its done! garnish with some cilantro and if u like some cubes of tomato. Need a recipe for something to go with Naan bread?
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
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DIRECTIONS
Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
here's a quick butter chicken recipe that i make when i get unexpected guests.
500 grams cubed chicken - i use the breast
2 Tablespoons butter
1 cup heavy cream
1 cup milk
1 onion chopped into cubes
a little red chilli powder
pinch of turmeric.
salt
pinch of white pepper
chopped ginger and garlic
crushed cumin seeds
cilantro / corriander for garnishing
melt the butter, add a pinch of crushed cumin seeds then the onion and let the onion cook until its soft but not coloured.Add a little ginger and garlic according to your tase i use half a teaspoon of each. also add the turmeric and chilli powder, salt and white pepper. add the chicken and let it cook untill all the water from the chicken has burnt out. now sprinkle about a quarter teaspoon of cornflour over the chicken and mix it well. mix together the butter and cream and pour it into the pot with the chicken keeping the heat on high. stir continuously until the mixture comes to a boil then turn the heat down, let it simmer for 5 minutes and its done! garnish with some cilantro and if u like some cubes of tomato. Need a recipe for something to go with Naan bread?
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
HELP! NEED APPLE SCRAPPLE Bread Recipe!?
I live on the west coast where there aren't any Great Harvest bread stores. I loved their Apple Scrapple bread. Does anyone have the recipe for it or something like it?
Thanks!!!HELP! NEED APPLE SCRAPPLE Bread Recipe!?
Apple Scrapple
Yield: 6-8 servings
3/4 pound bulk pork sausage
1/2 cup finely chopped onion
2 tablespoons butter or margarine
1/2 cup diced unpeeled red apple
3/4 teaspoon dried thyme
1/2 teaspoon ground sage
1/4 teaspoon pepper
3 cups water, divided
3/4 cup cornmeal
1 teaspoon salt
2 tablespoons all-purpose flour
Additional butter for frying
Maple Syrup
In a skillet, cook the sausage and onion until sausage is no longer pink and onion is tender. Remove from skillet with a slotted spoon; set aside.
Reserve 2 Tbsp drippings in skillet. Add butter, apple, thyme, sage and pepper to drippings; cook over low heat for 5 minutes or until apple is tender. Remove from the heat; stir in sausage and onion mixture. Set aside.
In a heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; stir into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Stir in the sausage mixture. Pour into a greased 8x4x2-inch loaf pan. Cover and chill 8 hours or overnight.
Slice 1/2 inch thick. Sprinkle both sides of slices with flour. Fry in a buttered skillet until browned on each side. Serve with syrup.HELP! NEED APPLE SCRAPPLE Bread Recipe!?
since when is there sausage in apple scrapple? Report Abuse
Ingredients
1 1/2 lbs. mildly seasoned bulk sausage meat, preferably coarsely ground
1 stick (4 oz.) unsalted butter
1 c. finely diced yellow onions
1 large red apple (such as Red Delicious), cored and cut into 1/4-inch dice
1 1/2 tbsps. finely minced fresh thyme, or 1 tsp. dried thyme, crumbled
1 1/2 tbsps. finely minced sage or 1 tsp. ground dried sage
1 tsp. freshly ground black pepper
6 c. water
1 1/2 c. yellow cornmeal, preferably stone-ground
2 tsps. salt
1 c. unbleached all-purpose flour
maple syrup, for serving
Directions
Crumble the sausage into a large skillet and set over medium heat. Cook, stirring and breaking up any large lumps, until the meat is cooked through and lightly browned, 15 to 20 minutes. With a slotted spoon, transfer the sausage to paper towels to drain. Discard the fat but do not clean the skillet.
Set the skillet over low heat. Add 2 tbsps. of the butter and when it foams, stir in the onions. Cover and cook, stirring once or twice and scraping the pan, for 5 minutes. Stir in the apple, thyme, and sage; cook, uncovered, stirring once or twice, for 5 minutes. The apple should retain its shape and most of its texture. Return the sausage to the skillet, stir in the pepper, and mix thoroughly. Set aside.
Lightly oil a 9 x 5 x 3-inch loaf pan. In a heavy 4 1/2- to 5-qt. pot, gradually whisk the water into the cornmeal. Whisk in the salt. Set the pot over medium heat and bring to a boil, stirring once or twice. Lower the heat, partially cover, and simmer, stirring often, until the cornmeal is very thick, about 40 minutes.
Stir the sausage mixture into the hot cornmeal, combining well. Transfer the mixture while still hot to the loaf pan and smooth the top. Cool to room temperature, wrap well and refrigerate until firm. (The scrapple can be prepared up to 3 days ahead.)
Run a sharp knife between the scrapple and the sides of the loaf pan. Invert the pan onto a cutting board; the scrapple will drop out. Cut the scrapple into 8 thick slices. In a large skillet, heat the remaining 6 tbsps. butter over medium heat. On a plate, dredge the scrapple slices with the flour, tapping off the excess. Fry the scrapple, turning it once, until well browned and crisp, about 4 minutes per side. Serve immediately, passing maple syrup at the table. Serves 8.
Thanks!!!HELP! NEED APPLE SCRAPPLE Bread Recipe!?
Apple Scrapple
Yield: 6-8 servings
3/4 pound bulk pork sausage
1/2 cup finely chopped onion
2 tablespoons butter or margarine
1/2 cup diced unpeeled red apple
3/4 teaspoon dried thyme
1/2 teaspoon ground sage
1/4 teaspoon pepper
3 cups water, divided
3/4 cup cornmeal
1 teaspoon salt
2 tablespoons all-purpose flour
Additional butter for frying
Maple Syrup
In a skillet, cook the sausage and onion until sausage is no longer pink and onion is tender. Remove from skillet with a slotted spoon; set aside.
Reserve 2 Tbsp drippings in skillet. Add butter, apple, thyme, sage and pepper to drippings; cook over low heat for 5 minutes or until apple is tender. Remove from the heat; stir in sausage and onion mixture. Set aside.
In a heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; stir into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Stir in the sausage mixture. Pour into a greased 8x4x2-inch loaf pan. Cover and chill 8 hours or overnight.
Slice 1/2 inch thick. Sprinkle both sides of slices with flour. Fry in a buttered skillet until browned on each side. Serve with syrup.HELP! NEED APPLE SCRAPPLE Bread Recipe!?
since when is there sausage in apple scrapple? Report Abuse
Ingredients
1 1/2 lbs. mildly seasoned bulk sausage meat, preferably coarsely ground
1 stick (4 oz.) unsalted butter
1 c. finely diced yellow onions
1 large red apple (such as Red Delicious), cored and cut into 1/4-inch dice
1 1/2 tbsps. finely minced fresh thyme, or 1 tsp. dried thyme, crumbled
1 1/2 tbsps. finely minced sage or 1 tsp. ground dried sage
1 tsp. freshly ground black pepper
6 c. water
1 1/2 c. yellow cornmeal, preferably stone-ground
2 tsps. salt
1 c. unbleached all-purpose flour
maple syrup, for serving
Directions
Crumble the sausage into a large skillet and set over medium heat. Cook, stirring and breaking up any large lumps, until the meat is cooked through and lightly browned, 15 to 20 minutes. With a slotted spoon, transfer the sausage to paper towels to drain. Discard the fat but do not clean the skillet.
Set the skillet over low heat. Add 2 tbsps. of the butter and when it foams, stir in the onions. Cover and cook, stirring once or twice and scraping the pan, for 5 minutes. Stir in the apple, thyme, and sage; cook, uncovered, stirring once or twice, for 5 minutes. The apple should retain its shape and most of its texture. Return the sausage to the skillet, stir in the pepper, and mix thoroughly. Set aside.
Lightly oil a 9 x 5 x 3-inch loaf pan. In a heavy 4 1/2- to 5-qt. pot, gradually whisk the water into the cornmeal. Whisk in the salt. Set the pot over medium heat and bring to a boil, stirring once or twice. Lower the heat, partially cover, and simmer, stirring often, until the cornmeal is very thick, about 40 minutes.
Stir the sausage mixture into the hot cornmeal, combining well. Transfer the mixture while still hot to the loaf pan and smooth the top. Cool to room temperature, wrap well and refrigerate until firm. (The scrapple can be prepared up to 3 days ahead.)
Run a sharp knife between the scrapple and the sides of the loaf pan. Invert the pan onto a cutting board; the scrapple will drop out. Cut the scrapple into 8 thick slices. In a large skillet, heat the remaining 6 tbsps. butter over medium heat. On a plate, dredge the scrapple slices with the flour, tapping off the excess. Fry the scrapple, turning it once, until well browned and crisp, about 4 minutes per side. Serve immediately, passing maple syrup at the table. Serves 8.
Anyone have nicki goldbeck's whole wheat bread recipe?
Standard Whole Wheat Bread
2 T Yeast
2 1/2 C warm water
1/4 C honey
1/3 C oil
1T Salt
1/2 C wheat germs
~7 1/2 C whole wheat flour
Proof yeast in 1/2 C warm water.
While yeast proofs, combine remaining water, honey, oil, salt, germ and 2 C flour. Beat by hand, or with mixer on low, until incorporated and smooth. Add yeast and mix.
Beat in remaining flour until you have to discard tools and knead by hand. Knead on floured surface for 10 minutes.
Divide dough, form and place in 2 oiled 9 inch loaf pans. Cover and let rise in a warm location until doubled, about 40 minutes.
After 30 minutes of rising, preheat oven to 375掳 F. Bake bread for 40 minutes, or until nicely browned. Cool, slice and enjoy.
Happy baking!
2 T Yeast
2 1/2 C warm water
1/4 C honey
1/3 C oil
1T Salt
1/2 C wheat germs
~7 1/2 C whole wheat flour
Proof yeast in 1/2 C warm water.
While yeast proofs, combine remaining water, honey, oil, salt, germ and 2 C flour. Beat by hand, or with mixer on low, until incorporated and smooth. Add yeast and mix.
Beat in remaining flour until you have to discard tools and knead by hand. Knead on floured surface for 10 minutes.
Divide dough, form and place in 2 oiled 9 inch loaf pans. Cover and let rise in a warm location until doubled, about 40 minutes.
After 30 minutes of rising, preheat oven to 375掳 F. Bake bread for 40 minutes, or until nicely browned. Cool, slice and enjoy.
Happy baking!
I'm Looking for an easy, healthy and basic wheat bread recipe. (1-2 loafs)?
I have never made bread before, so I'm looking for a very easy and small recipe to make wheat bread (1 or 2 loafs.)
I want it to be healthy with no oils - and very basic ingredients.
I recently bought my kitchen aid - if you have any advice for me on baking bread that would be awesome too! Thanks!I'm Looking for an easy, healthy and basic wheat bread recipe. (1-2 loafs)?
Fast No-knead Whole Wheat Bread
2 cups whole wheat flour
陆 cup whole rye flour
陆 cup coarse cornmeal
1 teaspoon instant yeast
1 陆 teaspoons salt
Oil as needed.
1. Combine flours, cornmeal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.
3. Preheat oven to 350 degrees. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.
Check out the Tassajara Bread Book for great bread recipes.I'm Looking for an easy, healthy and basic wheat bread recipe. (1-2 loafs)?
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast
Instructions:
1. *Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.
*If you have a bread maker, you can use the dough setting to knead it for you. Just put ingredients in according to order listed.
Mark Bittman did these no-knead standard white and wheat bread recipes on the Today Show. You'll still have to let them rise, but the result will be a good loaf.
Most breads from dough need some oil just to keep them from sticking to the bowl while the dough rises, but you won't need a lot.
It is fun to make bread you will enjoy it ,
http://allrecipes.com/Recipe/French-Coun鈥?/a>
There are several recipes on the left side of this one here this is just to get you started
http://www.chefdecuisine.com/baking/brea鈥?/a>
I think you'll like this one. It's easy and make great bread. It has just enough white flour to give the loaf a nice texture.
This one is pretty easy:
http://tammysrecipes.com/homemade_wheat_鈥?/a>
It's loaves.
I want it to be healthy with no oils - and very basic ingredients.
I recently bought my kitchen aid - if you have any advice for me on baking bread that would be awesome too! Thanks!I'm Looking for an easy, healthy and basic wheat bread recipe. (1-2 loafs)?
Fast No-knead Whole Wheat Bread
2 cups whole wheat flour
陆 cup whole rye flour
陆 cup coarse cornmeal
1 teaspoon instant yeast
1 陆 teaspoons salt
Oil as needed.
1. Combine flours, cornmeal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.
3. Preheat oven to 350 degrees. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.
Check out the Tassajara Bread Book for great bread recipes.I'm Looking for an easy, healthy and basic wheat bread recipe. (1-2 loafs)?
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast
Instructions:
1. *Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.
*If you have a bread maker, you can use the dough setting to knead it for you. Just put ingredients in according to order listed.
Mark Bittman did these no-knead standard white and wheat bread recipes on the Today Show. You'll still have to let them rise, but the result will be a good loaf.
Most breads from dough need some oil just to keep them from sticking to the bowl while the dough rises, but you won't need a lot.
It is fun to make bread you will enjoy it ,
http://allrecipes.com/Recipe/French-Coun鈥?/a>
There are several recipes on the left side of this one here this is just to get you started
http://www.chefdecuisine.com/baking/brea鈥?/a>
I think you'll like this one. It's easy and make great bread. It has just enough white flour to give the loaf a nice texture.
This one is pretty easy:
http://tammysrecipes.com/homemade_wheat_鈥?/a>
It's loaves.
Anyone have a recipe for stuffed French toast? You put the bread in the pan & stuff & eggs/milk overnight?
to soak N bake in the morning???? All of my cookbooks are in storage- I just moved a bit ago %26amp; the movers messed up where the boxes went :( I have NO cookbooks, and I have like 100 (no joke) in storage. I am sooo lost!Anyone have a recipe for stuffed French toast? You put the bread in the pan %26amp; stuff %26amp; eggs/milk overnight?
Nope . no need to put the egg and milk overnight. You can do this from the time you cook your french toast. You just have to prepare the milk with egg, a lil flour to become sticky then a lil salt. Then heat the pan in a low fire until the pan is already hot.
Deep the bread in your prepared mixture and put a lil butter in the pan , then put the bread and cook it until golden brown.Anyone have a recipe for stuffed French toast? You put the bread in the pan %26amp; stuff %26amp; eggs/milk overnight?
This is not the soaking kind- but you could soak it for about 15 minutes - not over night
STUFFED FRENCH TOAST
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. walnuts or pecans
1 loaf white bread
4 eggs
1/2 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 (12 oz.) jar apricot preserves or seedless raspberry jam
1/2 c. orange juice
Beat the cream cheese and vanilla together until fluffy. Stir in the nuts. Spread about 1 1/2 tablespoon of the mixture on a slice of bread. Top with a second piece of bread (like a sandwich). Repeat this process 10-12 times until the mixture is all used.
Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the ';sandwiches'; into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side. Keep the cooked ';sandwiches'; warm by placing them on a baking sheet in a warm oven.
Meanwhile, heat together the preserves and orange juice. To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
French bread
1 teaspoon cream cheese
1 teaspoon favorite preserve mixture
Plus, for each egg used in the batter, add the following:
1/4 cup milk
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
dash of nutmeg
Preparation:
Slice French bread about 1 inch thick.
Cut a pocket through the top crust of each slice, but not all the way through.
Insert cream cheese and your favorite preserve mixture.
Dip in batter and cook on griddle until done.
or SMUCKERS
Stuffed French Toast
1-1lb loaf French bread
4 eggs
1 cup half-and-half
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
Filling:
1-8 ounce package cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup chopped walnuts or pecans (optional)
Glaze:
1 cup Smucker's Apricot Preserves
1/2 cup orange juice
1/2 teaspoon almond extract
In small bowl, blend together ingredients for filling until light and fluffy. Set aside.
Cut bread into 10-12 slices, approximately 1-1/2 inch thick. Cut a small slice along the top of each piece, creating a pocket in the middle. Fill with a heaping tablespoon of filling.
Mix together the eggs, half-and-half, vanilla and nutmeg. Dip bread into this mixture and cook on a greased griddle until both sides are golden brown. Be careful not to squeeze out the filling. Place cooked slices on a baking sheet and place in a 225 degree oven to keep warm.
Heat preserves in small saucepan until melted. Stir in orange juice and almond extract. To serve, drizzle over French toast.
French Toast Casserole
Buttered 9x13 casserole dish
350 degree oven
Baking time: 50-60 minutes
Ingredients:
1 jumbo loaf of day old bread, crust removed and cut into quarters (white bread, raisin bread, etc.)
2-8 oz. packages of cream cheese
1/2 cup sugar
1 dozen extra large eggs (beaten)
1/2 cup maple syrup
1 cup milk
2 teaspoons cinnamon
Place half the bread in the bottom of the buttered casserole. Spread cream cheese on top of bread. I cut the cream cheese into pieces. Makes it easier.
Place the remaining bread to cover the cream cheese.
Beat the egg mixture and pour on top of the bread. Cover and refrigerate over night.
Bake until center is set and golden.
Serve with maple syrup, fresh berries, preserves or toppingsskin creams
Nope . no need to put the egg and milk overnight. You can do this from the time you cook your french toast. You just have to prepare the milk with egg, a lil flour to become sticky then a lil salt. Then heat the pan in a low fire until the pan is already hot.
Deep the bread in your prepared mixture and put a lil butter in the pan , then put the bread and cook it until golden brown.Anyone have a recipe for stuffed French toast? You put the bread in the pan %26amp; stuff %26amp; eggs/milk overnight?
This is not the soaking kind- but you could soak it for about 15 minutes - not over night
STUFFED FRENCH TOAST
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. walnuts or pecans
1 loaf white bread
4 eggs
1/2 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 (12 oz.) jar apricot preserves or seedless raspberry jam
1/2 c. orange juice
Beat the cream cheese and vanilla together until fluffy. Stir in the nuts. Spread about 1 1/2 tablespoon of the mixture on a slice of bread. Top with a second piece of bread (like a sandwich). Repeat this process 10-12 times until the mixture is all used.
Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the ';sandwiches'; into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side. Keep the cooked ';sandwiches'; warm by placing them on a baking sheet in a warm oven.
Meanwhile, heat together the preserves and orange juice. To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
French bread
1 teaspoon cream cheese
1 teaspoon favorite preserve mixture
Plus, for each egg used in the batter, add the following:
1/4 cup milk
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
dash of nutmeg
Preparation:
Slice French bread about 1 inch thick.
Cut a pocket through the top crust of each slice, but not all the way through.
Insert cream cheese and your favorite preserve mixture.
Dip in batter and cook on griddle until done.
or SMUCKERS
Stuffed French Toast
1-1lb loaf French bread
4 eggs
1 cup half-and-half
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
Filling:
1-8 ounce package cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup chopped walnuts or pecans (optional)
Glaze:
1 cup Smucker's Apricot Preserves
1/2 cup orange juice
1/2 teaspoon almond extract
In small bowl, blend together ingredients for filling until light and fluffy. Set aside.
Cut bread into 10-12 slices, approximately 1-1/2 inch thick. Cut a small slice along the top of each piece, creating a pocket in the middle. Fill with a heaping tablespoon of filling.
Mix together the eggs, half-and-half, vanilla and nutmeg. Dip bread into this mixture and cook on a greased griddle until both sides are golden brown. Be careful not to squeeze out the filling. Place cooked slices on a baking sheet and place in a 225 degree oven to keep warm.
Heat preserves in small saucepan until melted. Stir in orange juice and almond extract. To serve, drizzle over French toast.
French Toast Casserole
Buttered 9x13 casserole dish
350 degree oven
Baking time: 50-60 minutes
Ingredients:
1 jumbo loaf of day old bread, crust removed and cut into quarters (white bread, raisin bread, etc.)
2-8 oz. packages of cream cheese
1/2 cup sugar
1 dozen extra large eggs (beaten)
1/2 cup maple syrup
1 cup milk
2 teaspoons cinnamon
Place half the bread in the bottom of the buttered casserole. Spread cream cheese on top of bread. I cut the cream cheese into pieces. Makes it easier.
Place the remaining bread to cover the cream cheese.
Beat the egg mixture and pour on top of the bread. Cover and refrigerate over night.
Bake until center is set and golden.
Serve with maple syrup, fresh berries, preserves or toppings
Need recipes for breading fish like long john silvers?
LONG JOHN SILVER (FISH BATTER)
1 c. self-rising flour
1 tsp. salt
1 tbsp. oil
1 egg, separated
3/4 c. warm water
Sift flour. Separate egg and beat egg white. Beat with mixer and add egg white last. Deep fry or pan fry in oil.Need recipes for breading fish like long john silvers?
try a tempura coating
1 c. self-rising flour
1 tsp. salt
1 tbsp. oil
1 egg, separated
3/4 c. warm water
Sift flour. Separate egg and beat egg white. Beat with mixer and add egg white last. Deep fry or pan fry in oil.Need recipes for breading fish like long john silvers?
try a tempura coating
I need a bread recipe with a good output (not commercial but i want to share with friends)?
i just want some good rolls to bake
not to much special and i dont have high gluten flour so dont put that in the recipe
a good dinner roll would be niceI need a bread recipe with a good output (not commercial but i want to share with friends)?
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup warm milk
* 1 egg
* 1/3 cup butter, softened
* 1/3 cup white sugar
* 1 teaspoon salt
* 3 3/4 cups all-purpose flour
* 1 (.25 ounce) package active dry yeast
* 1/4 cup butter, softened
1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3. Bake in preheated oven for 10 to 15 minutes, until golden.
not to much special and i dont have high gluten flour so dont put that in the recipe
a good dinner roll would be niceI need a bread recipe with a good output (not commercial but i want to share with friends)?
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup warm milk
* 1 egg
* 1/3 cup butter, softened
* 1/3 cup white sugar
* 1 teaspoon salt
* 3 3/4 cups all-purpose flour
* 1 (.25 ounce) package active dry yeast
* 1/4 cup butter, softened
1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3. Bake in preheated oven for 10 to 15 minutes, until golden.
Hi can anyone give me the recipe to Mexican sweet bread Conchas? ?
I got another recipe online that seemed pretty accurate but while i was making it i encountered several problems and errors. at the end it said to cook for 10 min. jaja come on you dont expect dough to cook fully in 10 min. needless to say it was way off! thanks!Hi can anyone give me the recipe to Mexican sweet bread Conchas? ?
CONCHAS
3 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1 package dry yeast
butter or margarine, softened
2/3 cup warm water
2 eggs, room temperature
1/2 cup honey
3/4 cup chopped almonds
Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl.
Add softened butter. Gradually add water and beat 2 minutes on
medium speed of electric mixer, scraping bowl occasionally. Add
eggs and 1/2 cup flour. Beat on high speed 2 minutes, scraping
bowl occasionally. Stir in enough additional flour to make stiff
dough. Turn out onto lightly floured board and knead until smooth
and elastic, 5 to 10 minutes. Place in greased bowl, turning to
grease top. Cover and let rise in warm place until doubled.
Punch dough down. Divide in halves. On lightly floured board, roll
half of dough to 15- x 12-inch rectangle. Spread with 2 tablespoons
softened butter. Fold in half. Roll out again to 15- x 12-inch
rectangle. Spread with 2 tablespoons more butter. Fold in half and
roll out to 18- x 6-inch rectangle. Cut dough lengthwise into 6
(1-inch) strips. Fold each strip in half lengthwise so that it is
1/2-inch wide. Gently roll to round and lengthen each strip to rope
1/4 to 1/2 inch in diameter. Hold one end of each rope firmly and
wind dough loosely around to form coil. Tuck end underneath. Place
on greased baking sheets about 2 inches apart. Repeat with remaining
dough. Cover and let rise in warm place until doubled. Heat honey
until thin. Gently brush rolls with half of honey and sprinkle with
almonds. Bake at 400xF 15 minutes or until browned. Remove from
baking sheets and cool on wire racks. Drizzle while hot with
remaining honey.
Hi can anyone give me the recipe to Mexican sweet bread Conchas? ?
hahahahaha lmfao thasss my last name gangster =]] Report Abuse
CONCHAS
3 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1 package dry yeast
butter or margarine, softened
2/3 cup warm water
2 eggs, room temperature
1/2 cup honey
3/4 cup chopped almonds
Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl.
Add softened butter. Gradually add water and beat 2 minutes on
medium speed of electric mixer, scraping bowl occasionally. Add
eggs and 1/2 cup flour. Beat on high speed 2 minutes, scraping
bowl occasionally. Stir in enough additional flour to make stiff
dough. Turn out onto lightly floured board and knead until smooth
and elastic, 5 to 10 minutes. Place in greased bowl, turning to
grease top. Cover and let rise in warm place until doubled.
Punch dough down. Divide in halves. On lightly floured board, roll
half of dough to 15- x 12-inch rectangle. Spread with 2 tablespoons
softened butter. Fold in half. Roll out again to 15- x 12-inch
rectangle. Spread with 2 tablespoons more butter. Fold in half and
roll out to 18- x 6-inch rectangle. Cut dough lengthwise into 6
(1-inch) strips. Fold each strip in half lengthwise so that it is
1/2-inch wide. Gently roll to round and lengthen each strip to rope
1/4 to 1/2 inch in diameter. Hold one end of each rope firmly and
wind dough loosely around to form coil. Tuck end underneath. Place
on greased baking sheets about 2 inches apart. Repeat with remaining
dough. Cover and let rise in warm place until doubled. Heat honey
until thin. Gently brush rolls with half of honey and sprinkle with
almonds. Bake at 400xF 15 minutes or until browned. Remove from
baking sheets and cool on wire racks. Drizzle while hot with
remaining honey.
Hi can anyone give me the recipe to Mexican sweet bread Conchas? ?
hahahahaha lmfao thasss my last name gangster =]] Report Abuse
Recipe for Indian Pav bread?
Does anyone know how one can make Indian-style pav bread at home (in the US)? The dinner rolls or french bread rolls don't quite feel the same.Recipe for Indian Pav bread?
Ingredients
For The Pav
2 cups bread flour
2 teaspoons semolina
1 cup warm water
2 teaspoons yeast
1 teaspoon salt
To make the Pav
Mix the yeast with the warm water in a bowl and allow to stand for 15 mins till it ferments and becomes frothy. Combine the flour, semolina and salt in a bowl. Start kneading the dough by adding small quantities of the yeast water over time. Stop when you have a dough of smooth consistency and is not dimpled. Cover the bowl with a thin, damp cloth and stand for 40 mins. The dough will rise to twice its size. Punch it and knead it again. Stand for another 10 mins. Now your dough is ready. Shape the dough into a flat, broad, loaflike form. With a spatula, make grooves onto the dough to form 6-8 'pav'. Bake in a pre-heated oven at 180 deg C for 50 mins. You may apply an egg-white glaze before baking, if you wish for nicely browned 'pav'.Recipe for Indian Pav bread?
Your welcome!!! Just a suggestion..don't overwork your dough. Overworking brings toughness to a bread. Report Abuse
Naan (Indian yeast Bread)
Ingredients
1.5 lb or 350 g strong white flour
5 tablespoons yogurt
5 tablespoons warm water
陆 teaspoon active dry yeast
陆 teaspoon active dry yeast
陆 teaspoon salt
pinch of sugar
ghee or butter
Preparation:
1 Add warm water, sugar and yeast. Leave for the yeast to dissolve for few minutes.
2 Mix flour and salt in a bowl. Make a well in the center.
3 Add yeast mixture and yogurt and make into soft dough adding about 150 ml of water.
4 Put dough into oiled bowl and leave it covered with a cloth for atleast 3 hours.
5 Divide in about 4-6 pieces. Roll out to 6-8 inch ovals.
6 Cook for three minutes on each side under a preheated griddle or pan at the highest setting until it has brown spots.
7 Serve hot with ghee or butter byitself or with vegertable curry and/or chutney.
Naan also spelled as Nan.
Number of Servings: 4 to 6
About Indian Bread - Indian breads are very different from the traditional western bread. In northern and central India, people usually serve meal with Roti, which is flat bread and resembles a lot like Tortilla.
--------------------------------------鈥?br>
Indian Chapati Bread
';A simple but delicious recipe for Indian flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps. Enjoy!';
Original recipe yield: 10 servings.
Prep Time:15 Minutes
Cook Time:15 Minutes
Ready In:30 Minutes
INGREDIENTS:
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
3/4 cup hot water or as needed
DIRECTIONS: In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
Ingredients
For The Pav
2 cups bread flour
2 teaspoons semolina
1 cup warm water
2 teaspoons yeast
1 teaspoon salt
To make the Pav
Mix the yeast with the warm water in a bowl and allow to stand for 15 mins till it ferments and becomes frothy. Combine the flour, semolina and salt in a bowl. Start kneading the dough by adding small quantities of the yeast water over time. Stop when you have a dough of smooth consistency and is not dimpled. Cover the bowl with a thin, damp cloth and stand for 40 mins. The dough will rise to twice its size. Punch it and knead it again. Stand for another 10 mins. Now your dough is ready. Shape the dough into a flat, broad, loaflike form. With a spatula, make grooves onto the dough to form 6-8 'pav'. Bake in a pre-heated oven at 180 deg C for 50 mins. You may apply an egg-white glaze before baking, if you wish for nicely browned 'pav'.Recipe for Indian Pav bread?
Your welcome!!! Just a suggestion..don't overwork your dough. Overworking brings toughness to a bread. Report Abuse
Naan (Indian yeast Bread)
Ingredients
1.5 lb or 350 g strong white flour
5 tablespoons yogurt
5 tablespoons warm water
陆 teaspoon active dry yeast
陆 teaspoon active dry yeast
陆 teaspoon salt
pinch of sugar
ghee or butter
Preparation:
1 Add warm water, sugar and yeast. Leave for the yeast to dissolve for few minutes.
2 Mix flour and salt in a bowl. Make a well in the center.
3 Add yeast mixture and yogurt and make into soft dough adding about 150 ml of water.
4 Put dough into oiled bowl and leave it covered with a cloth for atleast 3 hours.
5 Divide in about 4-6 pieces. Roll out to 6-8 inch ovals.
6 Cook for three minutes on each side under a preheated griddle or pan at the highest setting until it has brown spots.
7 Serve hot with ghee or butter byitself or with vegertable curry and/or chutney.
Naan also spelled as Nan.
Number of Servings: 4 to 6
About Indian Bread - Indian breads are very different from the traditional western bread. In northern and central India, people usually serve meal with Roti, which is flat bread and resembles a lot like Tortilla.
--------------------------------------鈥?br>
Indian Chapati Bread
';A simple but delicious recipe for Indian flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps. Enjoy!';
Original recipe yield: 10 servings.
Prep Time:15 Minutes
Cook Time:15 Minutes
Ready In:30 Minutes
INGREDIENTS:
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
3/4 cup hot water or as needed
DIRECTIONS: In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
Is there a recipe out there for an Amish Friendship Bread (or Herman) starter that is not a SWEET bread?
I am looking for a Friendship Bread aka Herman starter that I can give away to friends that is not sweet but more like a sourdough or white bread. Please help!Is there a recipe out there for an Amish Friendship Bread (or Herman) starter that is not a SWEET bread?
Here is a site that has all you need to know about making sour dough starter and bread. You can surely make whatever adaptations you like.
http://www.io.com/~sjohn/sour.htmIs there a recipe out there for an Amish Friendship Bread (or Herman) starter that is not a SWEET bread?
Try making ';Salt Rising Bread'; (no, it isn't heavy in salt -- in fact, it's just a name). It has the texture of sourdough bread, but isn't as sour and isn't a sweet bread. It makes the absolute best toast.
If asked what my ';Death Row Meal'; would be, I would have to say a bowl of my grandmother's Michigan navy bean soup and a sandwich of salt pork and mustard on salt rising bread. It's the BEST!!!
Google ';salt rising bread'; and you can find many, many recipes.
Dave
yea this
http://allrecipes.com/Recipe/Herman-Brea鈥?/a>
check it outtt
enjoy!
Here is a site that has all you need to know about making sour dough starter and bread. You can surely make whatever adaptations you like.
http://www.io.com/~sjohn/sour.htmIs there a recipe out there for an Amish Friendship Bread (or Herman) starter that is not a SWEET bread?
Try making ';Salt Rising Bread'; (no, it isn't heavy in salt -- in fact, it's just a name). It has the texture of sourdough bread, but isn't as sour and isn't a sweet bread. It makes the absolute best toast.
If asked what my ';Death Row Meal'; would be, I would have to say a bowl of my grandmother's Michigan navy bean soup and a sandwich of salt pork and mustard on salt rising bread. It's the BEST!!!
Google ';salt rising bread'; and you can find many, many recipes.
Dave
yea this
http://allrecipes.com/Recipe/Herman-Brea鈥?/a>
check it outtt
enjoy!
Super moist banana bread recipe please ?
I need a simple banana bread recipe links are fine. My wife made one a long time ago and it was like cake I want one like that so I can suprise her for mothers daySuper moist banana bread recipe please ?
* 1/2 cup butter or margarine
* 1 1/2 cups granulated white sugar
* 1 1/2 cups mashed bananas 3 medium bananas
* 2 eggs well beaten
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 1/2 cup buttermilk
* or 1/2 cup milk
* soured with 1 teaspoon vinegar
* 3/4 cup chopped walnuts
* 4 ounce Cream cheese softened
Instructions
Preheat oven to 325F. Cream butter, cream cheese and sugar together thoroughly. Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt together. Add to banana mixture, alternating with buttermilk and mixing thoroughly after each addition. Add nuts and gently mix. Pour batter into greased and floured loaf pan (min. size 9x5). Bake for 1 1/4 hours, or until done. Yields 1 loaf.
Note: I've found sometimes I have too much batter for the pan, and have left a bit out; have learned to bake the loaf pan on a cookie sheet so that if any spills over it will be caught before hitting the bottom of the oven!Super moist banana bread recipe please ?
Best Ever Banana Bread
Ingredients:
鈥?1-3/4 cups all-purpose flour
鈥?1-1/2 cups sugar
鈥?1 teaspoon baking soda
鈥?1/2 teaspoon salt
鈥?2 eggs
鈥?2 medium ripe bananas, mashed (1 cup)
鈥?1/2 cup vegetable oil
鈥?1/4 cup plus 1 tablespoon buttermilk
鈥?1 teaspoon vanilla extract
鈥?1 cup chopped walnuts
Directions:
In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325掳 for 1 hour 20 minutes or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf.
I used this recipe not long ago for cup cakes for my sons birthday party. It turned out REALLY good and everyone loved it. Everyone that attended ended up giving me a phone call asking for the recipe so that they could make it themselves at home. It turns out very moist.
http://www.youtube.com/watch?v=R0e8ojL0v鈥?/a>
You can find a moist banana bread recipe here http://www.squidoo.com/breadrecipesskin creams
* 1/2 cup butter or margarine
* 1 1/2 cups granulated white sugar
* 1 1/2 cups mashed bananas 3 medium bananas
* 2 eggs well beaten
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 1/2 cup buttermilk
* or 1/2 cup milk
* soured with 1 teaspoon vinegar
* 3/4 cup chopped walnuts
* 4 ounce Cream cheese softened
Instructions
Preheat oven to 325F. Cream butter, cream cheese and sugar together thoroughly. Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt together. Add to banana mixture, alternating with buttermilk and mixing thoroughly after each addition. Add nuts and gently mix. Pour batter into greased and floured loaf pan (min. size 9x5). Bake for 1 1/4 hours, or until done. Yields 1 loaf.
Note: I've found sometimes I have too much batter for the pan, and have left a bit out; have learned to bake the loaf pan on a cookie sheet so that if any spills over it will be caught before hitting the bottom of the oven!Super moist banana bread recipe please ?
Best Ever Banana Bread
Ingredients:
鈥?1-3/4 cups all-purpose flour
鈥?1-1/2 cups sugar
鈥?1 teaspoon baking soda
鈥?1/2 teaspoon salt
鈥?2 eggs
鈥?2 medium ripe bananas, mashed (1 cup)
鈥?1/2 cup vegetable oil
鈥?1/4 cup plus 1 tablespoon buttermilk
鈥?1 teaspoon vanilla extract
鈥?1 cup chopped walnuts
Directions:
In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325掳 for 1 hour 20 minutes or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf.
I used this recipe not long ago for cup cakes for my sons birthday party. It turned out REALLY good and everyone loved it. Everyone that attended ended up giving me a phone call asking for the recipe so that they could make it themselves at home. It turns out very moist.
http://www.youtube.com/watch?v=R0e8ojL0v鈥?/a>
You can find a moist banana bread recipe here http://www.squidoo.com/breadrecipes
Recipe for amish friendship bread starter?
OK well i tried this bread called amish friendship bread...i know how to make it but i need the starter and i dont know how to make it.....they say only the amish know but i was hoping someone else might know?Recipe for amish friendship bread starter?
AMISH FRIENDSHIP STARTER
1 c. sugar
1 c. milk
1 c. flour
Combine ingredients in a large, deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly open, or place a piece of cheesecloth over the container and secure it with a rubber band. Store at room temperature. Stir every day for 17 days. On the 18th day do nothing. On the 19, 20 and 21, stir. On day 22 stir and add 1 cup flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25 and 26 stir. On day 27, add 1 cup flour, 1 cup milk and 1 cup sugar. Stir. You should have about 4 cups starter. Give 1 cup each to two friends and keep the remaining two cups for yourself.
Use one in Amish Friendship Bread recipe (which follows) and use the other to keep the starter going. When you give away the starter, include these instructions. How to keep a starter going: Do not refrigerate and do not use a metal spoon when stirring. On day 1 (the day you receive you starter) do nothing. Days, 2 3, and 4, stir. On day 5, stir in 1 cup flour, 1 cup sugar and 1 cup milk. Pour mixture into large glass mixing bowl; cover lightly. Mixture will rise. On days, 6, 7, 8 and 9, stir. On day 10, stir in 1 cup flour, 1 cup sugar and 1 cup milk and stir. Give 1 cup each to two friends, keeping one cup to make the bread and one cup for your starter.
AMISH FRIENDSHIP BREAD:
1 c. Amish friendship starter (from above recipe)
2/3 c. vegetable oil
2 c. flour
1 c. sugar
3 eggs
1 1/2 tsp. baking powder
1 - 1 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
Raisins, chocolate chips, nuts, dates, apples, etc. (of your choice)
Combine all ingredients and mix well. Place batter in a well greased and sugared 9x5x3 loaf pan. Bake at 350 degrees for 45-50 minutes. Cool 10 minutes before removing from pan.
Recipe for amish friendship bread starter?
AMISH FRIENDSHIP BREAD (STARTER)
1 pkg. active dry yeast
1/4 c. warm water
1 c. flour
1 c. sugar
1 c. warm milk (110 degrees)
Making the starter:
Day 1:
Soften active dry yeast with 1/4 cup warm water for 10 minutes.
Stir with a wooden spoon. In a non-metal bowl, combine 1 cup flour and 1 cup sugar. Mix, slowly adding 1 cup warm milk and the softened yeast. Cover loosely with clean cloth and leave at room temperature until bubbly. When mixture has lots of bubbles, cover with plastic wrap and refrigerate.
Days 2, 3, and 4:
Stir with a wooden or plastic spoon (don't use a metal spoon) until mixture is smooth. Do this once each day.
Day 5:
At this time, 2 cups of starter can be removed from the batch to bake Amish Friendship Bread or use in your own recipe which calls for starter.
Replenish starter by stirring in 1 cup flour, 1 cup sugar, and 1 cup milk; stir; allow to sit at room temperature for 1 hour, then refrigerate.
Days 6, 7, 8, 9:
Stir with wooden or plastic spoon until smooth. Do this once each day.
Day 10:
Repeat.
http://allrecipes.com/Recipe/Amish-Frien鈥?/a>
AMISH FRIENDSHIP STARTER
1 c. sugar
1 c. milk
1 c. flour
Combine ingredients in a large, deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly open, or place a piece of cheesecloth over the container and secure it with a rubber band. Store at room temperature. Stir every day for 17 days. On the 18th day do nothing. On the 19, 20 and 21, stir. On day 22 stir and add 1 cup flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25 and 26 stir. On day 27, add 1 cup flour, 1 cup milk and 1 cup sugar. Stir. You should have about 4 cups starter. Give 1 cup each to two friends and keep the remaining two cups for yourself.
Use one in Amish Friendship Bread recipe (which follows) and use the other to keep the starter going. When you give away the starter, include these instructions. How to keep a starter going: Do not refrigerate and do not use a metal spoon when stirring. On day 1 (the day you receive you starter) do nothing. Days, 2 3, and 4, stir. On day 5, stir in 1 cup flour, 1 cup sugar and 1 cup milk. Pour mixture into large glass mixing bowl; cover lightly. Mixture will rise. On days, 6, 7, 8 and 9, stir. On day 10, stir in 1 cup flour, 1 cup sugar and 1 cup milk and stir. Give 1 cup each to two friends, keeping one cup to make the bread and one cup for your starter.
AMISH FRIENDSHIP BREAD:
1 c. Amish friendship starter (from above recipe)
2/3 c. vegetable oil
2 c. flour
1 c. sugar
3 eggs
1 1/2 tsp. baking powder
1 - 1 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
Raisins, chocolate chips, nuts, dates, apples, etc. (of your choice)
Combine all ingredients and mix well. Place batter in a well greased and sugared 9x5x3 loaf pan. Bake at 350 degrees for 45-50 minutes. Cool 10 minutes before removing from pan.
Recipe for amish friendship bread starter?
AMISH FRIENDSHIP BREAD (STARTER)
1 pkg. active dry yeast
1/4 c. warm water
1 c. flour
1 c. sugar
1 c. warm milk (110 degrees)
Making the starter:
Day 1:
Soften active dry yeast with 1/4 cup warm water for 10 minutes.
Stir with a wooden spoon. In a non-metal bowl, combine 1 cup flour and 1 cup sugar. Mix, slowly adding 1 cup warm milk and the softened yeast. Cover loosely with clean cloth and leave at room temperature until bubbly. When mixture has lots of bubbles, cover with plastic wrap and refrigerate.
Days 2, 3, and 4:
Stir with a wooden or plastic spoon (don't use a metal spoon) until mixture is smooth. Do this once each day.
Day 5:
At this time, 2 cups of starter can be removed from the batch to bake Amish Friendship Bread or use in your own recipe which calls for starter.
Replenish starter by stirring in 1 cup flour, 1 cup sugar, and 1 cup milk; stir; allow to sit at room temperature for 1 hour, then refrigerate.
Days 6, 7, 8, 9:
Stir with wooden or plastic spoon until smooth. Do this once each day.
Day 10:
Repeat.
http://allrecipes.com/Recipe/Amish-Frien鈥?/a>
Does anyone have the recipe for ciabatta bread?
INGREDIENTS:
1/8 teaspoon active dry yeast
2 tablespoons warm water (110 degrees F/45 degrees C)
1/3 cup warm water
1 cup bread flour
1/2 teaspoon active dry yeast
2 tablespoons warm milk (110 degrees F/45 degrees C)
2/3 cup warm water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt
--------------------------------------…
DIRECTIONS:
To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.
its alot of workDoes anyone have the recipe for ciabatta bread?
Here's a couple ones that sound so yummy! Hope they help hun :)
Ciabatta 1
Ingredients:
Poolish:
1-1/4 cups cool water (60-70°F)
1/8 tsp. instant dry yeast
2-1/3 cups all-purpose flour
Dough:
4-1/3 cups all-purpose flour
7/8 tsp. salt
1/2 tsp. plus 1/8 tsp. instant dry yeast
1-1/3 cups tepid water (75°F)
3 tbsp. olive oil
Rising and Baking:
1/4 cup all-purpose flour
1/4 cup cornmeal
1/3 cup water, plus water in a spray bottle
Directions:
Poolish:
Place cool water in medium bowl; add yeast and stir in flour until well mixed. Cover and let stand at room temperature 10-12 hours or until the mixture is doubled in size, light and foamy with large bubbles.
Dough:
In large bowl mix flour, salt and yeast. In a medium bowl whisk together
tepid water and olive, then add to flour mixture. Add Poolish to flour mixture. With hands, mix dough until all ingredients are incorporated. Continue mixing, scraping side of bowl, for 8-10 minutes or until dough holds together and is slightly smooth (dough will be sticky, but resist urge to add more flour, dough will become less sticky as process continues). Scrape sides of bowl clean. Cover and let stand 20 minutes.
To develop gluten in flour, stretch and fold dough in series of 4 folds as follows: Turn dough onto floured surface; pat with palms of hands to flatten slightly. Fold side of dough nearest you to center, stretching dough as you fold. Stretch and fold dough opposite you to center. Stretch and fold right side of dough to center; repeat with left side.
Slightly dust bowl with flour; place dough, seam side down in bowl. Cover and let stand 30 minutes. Repeat the 4 fold process 3 more times, resting the dough 30 minutes between foldings. After the last fold, oil the inside of the bowl, cover and let stand 50 minutes.
Final Preparation and Baking:
Line a large baking sheet with a clean kitchen towel. In a small bowl, mix flour and cornmeal together. Sprinkle 1/3 of the mixture in a 12x4-inch strip on towel-lined pan. Remove dough from bowl and gently place on a floured surface (Be careful not to deflate the dough). Lightly flour and gently pat the dough into a 10-inch square, about 1-inch thick. Let rest for 5 minutes.
Cut dough into 3 equal strips. Stretch 1 dough strip in a 12x4 inch loaf; place on cornmeal strip of towel. Create fold in towel next to loaf; sprinkle with cornmeal mixture and stretch and place second strip. Another fold, sprinkle with cornmeal and stretch and place the last strip of dough.
Cover dough with another kitchen towel (not plastic wrap), and let stand 45 minutes.
Place large baking stone in center of oven, with the broiler pan on the bottom rack. Heat to 450°F. Dough should spring back slightly, if too quick, allow to continue to rise longer. Lightly sprinkle tops with cornmeal mixture. Invert onto a transfer peel and slide onto baking stone. Repeat with other loaves.
Pour 1/3 cup water into broiler pan, mist tops of loaves and bake for 25 to 30 minutes or until golden brown and loaves sound hollow when tapped on bottom. Cool on wire rack.
Ciabatta 2
1 1/2 cups water
1 1/2 teaspoons salt
1 teaspoon white sugar
1 tablespoon olive oil
3 1/4 cups bread flour
1 1/2 teaspoons bread machine yeast
DIRECTIONS:
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start.
Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 13x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.
Summer Ciabatta
INGREDIENTS
Biga (starter)
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup water
1/8 teaspoon instant yeast
biga (from above)
1 teaspoon instant yeast
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
1 teaspoon sugar
1 tablespoon Baker’s Special Dry Milk or nonfat dry milk
1/4 cup water
2 tablespoons olive oil
INSTRUCTIONS
Mix the biga ingredients in a small bowl until well combined. Let the biga rest overnight, covered, or for up to 15 hours.
Place all of the dough ingredients, including the biga, into the bowl of your mixer, and beat it at medium speed (speed 4 on a KitchenAid), using the flat beater, for 3 minutes; the dough should have started to clear the sides of the bowl. If it hasn’t, increase the speed of the mixer, and mix for an additional 2 minutes
Switch to the dough hook, and knead for an additional 3 to 4 minutes; the dough will be extremely soft. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for 1 1/2 to 2 hours, deflating it once midway through the rising time, if you happen to be around and it fits into your schedule. Note: you may also prepare this dough in a bread machine programmed for the dough cycle.
Transfer the dough to a well-oiled work surface. Lightly grease a half sheet baking pan (18 x 13 inches) or similar large pan, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently, stretch it into a log about 10 inches long, and place it crosswise on one half of the baking sheet. Flatten the log with your fingers till it's about 3 to 4 inches wide. Repeat with the remaining piece of dough. Lightly cover the dough with heavily oiled plastic wrap or a proof cover, and allow it to rise for 1 hour; it'll become quite puffy. Oil your fingers, and gently poke deep holes all over the dough. Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
Spritz the risen loaves with lukewarm water, and dust it very lightly with flour. Bake the loaves in a preheated 425°F oven for 25 to 30 minutes, or until they’re golden brown. Turn off the oven, remove the ciabatta from the baking sheet, and return them to the oven, propping the oven door open a couple of inches with a folded-over potholder. Allow the ciabatta to cool completely in the oven; this will give them a very crisp crust.
Yield: 2 loaves.
Pan Bagna
The name of this delicious stuffed sandwich translates to “bathed bread.” This reference comes from the olive oil drizzled heavily over the inside crust.
Split a ciabatta in half lengthwise, and brush or drizzle each half with olive oil. Fill the ciabatta with Italian cold cuts, provolone cheese, chopped olives, softened sun-dried tomatoes, sliced red onions, lettuce, basil leaves, sliced peppers or pimientos, or any combination of any similar sandwich-type fillings. Wrap the sandwich tightly in plastic wrap or aluminum foil, and top with a weighted baking sheet (a baking sheet with a couple of bricks or heavy cans on top). Let the pan bagna rest under the weights for a couple of hours, then slice and serve.
Yield: 8 to 12 servings.
Garlic Bread
I'm sure we're all familiar with the typical white/squishy, butter-soaked type of garlic bread so prevalent in the '60s and '70s. In fact, I myself find it still a very tasty treat. But as the recipe's so simple, I decided to do here a “new-age” garlic bread—still simple, but hopefully even more enjoyable. The bread is crustier, the garlic fresher, and olive oil as well as butter plays a major role. Serve this with your favorite tomato-sauce-based pasta dish, and you'll understand again why garlic and tomatoes are just so right together. Ciabatta is the perfect loaf to transform into garlic bread.Topping
1 medium head garlic, cloves separated and peeled (about 2 ounces, about 15-20 cloves), finely minced*
1/2 cup (1 stick) butter, melted
1/3 cup (2 3/8 ounces) olive oil
pinch of salt
4 ounces parmesan cheese, cut in chunks and grated (1 cup grated)
parsley (if you like)Does anyone have the recipe for ciabatta bread?
no, no i don't
Here are a few sites:
Google ';ciabatta bread'; ------ there are 367,000 results.
1/8 teaspoon active dry yeast
2 tablespoons warm water (110 degrees F/45 degrees C)
1/3 cup warm water
1 cup bread flour
1/2 teaspoon active dry yeast
2 tablespoons warm milk (110 degrees F/45 degrees C)
2/3 cup warm water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt
--------------------------------------…
DIRECTIONS:
To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.
its alot of workDoes anyone have the recipe for ciabatta bread?
Here's a couple ones that sound so yummy! Hope they help hun :)
Ciabatta 1
Ingredients:
Poolish:
1-1/4 cups cool water (60-70°F)
1/8 tsp. instant dry yeast
2-1/3 cups all-purpose flour
Dough:
4-1/3 cups all-purpose flour
7/8 tsp. salt
1/2 tsp. plus 1/8 tsp. instant dry yeast
1-1/3 cups tepid water (75°F)
3 tbsp. olive oil
Rising and Baking:
1/4 cup all-purpose flour
1/4 cup cornmeal
1/3 cup water, plus water in a spray bottle
Directions:
Poolish:
Place cool water in medium bowl; add yeast and stir in flour until well mixed. Cover and let stand at room temperature 10-12 hours or until the mixture is doubled in size, light and foamy with large bubbles.
Dough:
In large bowl mix flour, salt and yeast. In a medium bowl whisk together
tepid water and olive, then add to flour mixture. Add Poolish to flour mixture. With hands, mix dough until all ingredients are incorporated. Continue mixing, scraping side of bowl, for 8-10 minutes or until dough holds together and is slightly smooth (dough will be sticky, but resist urge to add more flour, dough will become less sticky as process continues). Scrape sides of bowl clean. Cover and let stand 20 minutes.
To develop gluten in flour, stretch and fold dough in series of 4 folds as follows: Turn dough onto floured surface; pat with palms of hands to flatten slightly. Fold side of dough nearest you to center, stretching dough as you fold. Stretch and fold dough opposite you to center. Stretch and fold right side of dough to center; repeat with left side.
Slightly dust bowl with flour; place dough, seam side down in bowl. Cover and let stand 30 minutes. Repeat the 4 fold process 3 more times, resting the dough 30 minutes between foldings. After the last fold, oil the inside of the bowl, cover and let stand 50 minutes.
Final Preparation and Baking:
Line a large baking sheet with a clean kitchen towel. In a small bowl, mix flour and cornmeal together. Sprinkle 1/3 of the mixture in a 12x4-inch strip on towel-lined pan. Remove dough from bowl and gently place on a floured surface (Be careful not to deflate the dough). Lightly flour and gently pat the dough into a 10-inch square, about 1-inch thick. Let rest for 5 minutes.
Cut dough into 3 equal strips. Stretch 1 dough strip in a 12x4 inch loaf; place on cornmeal strip of towel. Create fold in towel next to loaf; sprinkle with cornmeal mixture and stretch and place second strip. Another fold, sprinkle with cornmeal and stretch and place the last strip of dough.
Cover dough with another kitchen towel (not plastic wrap), and let stand 45 minutes.
Place large baking stone in center of oven, with the broiler pan on the bottom rack. Heat to 450°F. Dough should spring back slightly, if too quick, allow to continue to rise longer. Lightly sprinkle tops with cornmeal mixture. Invert onto a transfer peel and slide onto baking stone. Repeat with other loaves.
Pour 1/3 cup water into broiler pan, mist tops of loaves and bake for 25 to 30 minutes or until golden brown and loaves sound hollow when tapped on bottom. Cool on wire rack.
Ciabatta 2
1 1/2 cups water
1 1/2 teaspoons salt
1 teaspoon white sugar
1 tablespoon olive oil
3 1/4 cups bread flour
1 1/2 teaspoons bread machine yeast
DIRECTIONS:
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start.
Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 13x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.
Summer Ciabatta
INGREDIENTS
Biga (starter)
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup water
1/8 teaspoon instant yeast
biga (from above)
1 teaspoon instant yeast
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
1 teaspoon sugar
1 tablespoon Baker’s Special Dry Milk or nonfat dry milk
1/4 cup water
2 tablespoons olive oil
INSTRUCTIONS
Mix the biga ingredients in a small bowl until well combined. Let the biga rest overnight, covered, or for up to 15 hours.
Place all of the dough ingredients, including the biga, into the bowl of your mixer, and beat it at medium speed (speed 4 on a KitchenAid), using the flat beater, for 3 minutes; the dough should have started to clear the sides of the bowl. If it hasn’t, increase the speed of the mixer, and mix for an additional 2 minutes
Switch to the dough hook, and knead for an additional 3 to 4 minutes; the dough will be extremely soft. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for 1 1/2 to 2 hours, deflating it once midway through the rising time, if you happen to be around and it fits into your schedule. Note: you may also prepare this dough in a bread machine programmed for the dough cycle.
Transfer the dough to a well-oiled work surface. Lightly grease a half sheet baking pan (18 x 13 inches) or similar large pan, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently, stretch it into a log about 10 inches long, and place it crosswise on one half of the baking sheet. Flatten the log with your fingers till it's about 3 to 4 inches wide. Repeat with the remaining piece of dough. Lightly cover the dough with heavily oiled plastic wrap or a proof cover, and allow it to rise for 1 hour; it'll become quite puffy. Oil your fingers, and gently poke deep holes all over the dough. Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
Spritz the risen loaves with lukewarm water, and dust it very lightly with flour. Bake the loaves in a preheated 425°F oven for 25 to 30 minutes, or until they’re golden brown. Turn off the oven, remove the ciabatta from the baking sheet, and return them to the oven, propping the oven door open a couple of inches with a folded-over potholder. Allow the ciabatta to cool completely in the oven; this will give them a very crisp crust.
Yield: 2 loaves.
Pan Bagna
The name of this delicious stuffed sandwich translates to “bathed bread.” This reference comes from the olive oil drizzled heavily over the inside crust.
Split a ciabatta in half lengthwise, and brush or drizzle each half with olive oil. Fill the ciabatta with Italian cold cuts, provolone cheese, chopped olives, softened sun-dried tomatoes, sliced red onions, lettuce, basil leaves, sliced peppers or pimientos, or any combination of any similar sandwich-type fillings. Wrap the sandwich tightly in plastic wrap or aluminum foil, and top with a weighted baking sheet (a baking sheet with a couple of bricks or heavy cans on top). Let the pan bagna rest under the weights for a couple of hours, then slice and serve.
Yield: 8 to 12 servings.
Garlic Bread
I'm sure we're all familiar with the typical white/squishy, butter-soaked type of garlic bread so prevalent in the '60s and '70s. In fact, I myself find it still a very tasty treat. But as the recipe's so simple, I decided to do here a “new-age” garlic bread—still simple, but hopefully even more enjoyable. The bread is crustier, the garlic fresher, and olive oil as well as butter plays a major role. Serve this with your favorite tomato-sauce-based pasta dish, and you'll understand again why garlic and tomatoes are just so right together. Ciabatta is the perfect loaf to transform into garlic bread.Topping
1 medium head garlic, cloves separated and peeled (about 2 ounces, about 15-20 cloves), finely minced*
1/2 cup (1 stick) butter, melted
1/3 cup (2 3/8 ounces) olive oil
pinch of salt
4 ounces parmesan cheese, cut in chunks and grated (1 cup grated)
parsley (if you like)Does anyone have the recipe for ciabatta bread?
no, no i don't
Here are a few sites:
Google ';ciabatta bread'; ------ there are 367,000 results.
When a recipe calls for breadcrumbs can I use stove top stuffing bread crumbs?
Sure you can, just put them in a ziplock, use a rolling pin to make crumbs and then measure as you would bread crumbs. You could also make toast and then puree in the cuisinart to make crumbs too.When a recipe calls for breadcrumbs can I use stove top stuffing bread crumbs?
yeppers, and its yummy. I use the stove top stuffing mix for all kinds of recipes that call for bread crumbs - just smash em up in a plastic baggie first (you could use food processor, but where's the fun in that?) and pulverizing them is great for stress relief :)When a recipe calls for breadcrumbs can I use stove top stuffing bread crumbs?
Yes. Just make sure to put them in a plastic bag, seal it...and roll over it with a rolling pin until you have crumbs! :)
probably, yes. You may want to crush them further in a zip bag w/ a rolling pin to make the crumbs finer.
Yes, and it makes an incredible topping for casseroles too!
yup!! it's a good subsitute - you should use the same amount as the recepie calls for :)
yes hat would be yummy
yeppers, and its yummy. I use the stove top stuffing mix for all kinds of recipes that call for bread crumbs - just smash em up in a plastic baggie first (you could use food processor, but where's the fun in that?) and pulverizing them is great for stress relief :)When a recipe calls for breadcrumbs can I use stove top stuffing bread crumbs?
Yes. Just make sure to put them in a plastic bag, seal it...and roll over it with a rolling pin until you have crumbs! :)
probably, yes. You may want to crush them further in a zip bag w/ a rolling pin to make the crumbs finer.
Yes, and it makes an incredible topping for casseroles too!
yup!! it's a good subsitute - you should use the same amount as the recepie calls for :)
yes hat would be yummy
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