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Archive for the ‘Bread’ Category

Quick and Easy Foccacia

Easy Foccacia!

I subscribe to the King Arthur baking blog so I get emails daily and this one was called Blitt Bread.  I’ve never made foccacia before but I’ve always wanted to.  This was was fairly quick and easy since it was only a 2 hour rise time.  I didn’t have the pizza dough flavor or cheese powder on hand but it still turned out great!

No Fuss Foccacia by King Arthur

Ingredients:

Directions

1) Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
2) Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it’s become puffy.
4) While the dough is rising, preheat the oven to 375°F.
5) Gently poke the dough all over with your index finger.
6) Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.
7) Bake the bread till it’s golden brown, 35 to 40 minutes.
8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
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Char Siu Bao – Part 1 – The Bao

The Bao

Who doesn’t love Char Siu Bao???  It’s my favorite thing to order whenever we go for Dim Sum.  I have always wanted to make it at home but it’s so hard finding the right recipe…until now.  I have attempted these long time ago, I think I was still in high school.  I had found a promising recipe but being a novice baker, I didn’t have much experience with baking.  The first time I tried to make the bao, it was hard as a rock.  After several attempts, I just gave up.  I didn’t think I could replicate the same texture as the ones you find at the dim sum places.

I was surfing one day looking for a cake recipe and I found a site that had the char siu bao recipe.  The pictures on the blog drew me in, it looked so nice and fluffy, I had to try it out.  I decided to just try to make the bao first since I didn’t want to waste the filling in case it didn’t turn out right.  I am glad I did because this recipe turned out great!  I am still going to experiment a bit with the recipe to perfect it even more.  The taste was perfect but the texture wasn’t exactly what I wanted.  I think I will work on it a bit more and see if I can make it just as fluffy as the ones you find at dim sum.

I will post my tweaks once I’m happy with it.

Here is the link to the recipe that I used:

Char Siu Bao

The texture is almost there...it's still fluffy, but not as fluffy as I would like.

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Soft Dinner Rolls

I am always trying to perfect my rolls.  I’ve tried a few recipe that are still pretty good but still not quite the texture I was looking for.  So I scour the internet, trying to find something that I like better.  I keep coming across this Hokkaido Milk Bread recipe all over and there are just different variations.  I actually tried the original recipe and then tweaked it a few times with different proportions and that’s how I came up with this one.  The bread is just so soft and the texture is so fine.  It’s still soft the day after!  I love this bread and so does my family.

Soft Dinner Rolls

200 grams bread flour

50 grams cake flour

3 grams salt

4 grams instant yeast

60 grams sugar

1 egg

75 ml milk (i used 2% but any will do)

75 ml heavy whipping cream

Directions:

If you have a bread machine, you can actually just put all the ingredients into your bread machine and just follow the instructions for your machine.

Put everything into a mixer bowl and start the mixer.  The mixture will be quite sticky and looks more like batter than dough in the beginning.  You might have to scrape the side of the bowl in order to get all the flour incorporated.  Let the mixer do it’s thing for about 40 mins, after that time you should see it come together into a ball and look more like dough.  Once the dough is thoroughly mixed, put it in an oiled bowl and let it proof for about 2 hours.  Once it has doubled in size, turn it onto a floured surface and knead for about 30 seconds.  Take a section and roll it into a ball and put into a baking dish.  Let it rise and double in size again, about an hour.

Bake in a preheated oven at 350 degrees for 15 to 18 minutes.

Look at the texture! Really soft and yummy!

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No Knead Bread

No Knead Bread

So I’ve heard alot of about this no knead bread recipe that’s been going around, seems like everyone’s making it!  I love bread and have been baking lots of bread recently.  I’ve never made an artisan type of bread before and thought it would be a bit complicated.  This recipe has got to be the easiest recipe ever.  I don’t think I’ll be buying my bread from now on!  I made this last week and served it along side with lasagna and we pretty much ate up the whole loaf!  Let me tell you, nothing taste better than a fresh loaf of bread out of the oven.  The only thing is that the proofing time takes a bit of time but you really don’t have to do much while it’s just sitting on your counter.  I highly recommend this bread and once you try it, you’ll never buy bread again!

I saw this recipe on Steamy Kitchen and it was titled, No Knead Recipe so easy a 4 year old can make it!  It had pictures of her son making the bread step by step you should definitely check her page out!

No Knead Bread Recipe from Steamy Kitchen

No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose’s experiments through the weeks and learned from her recipe adjustments and the why’s of how this bread works.

Yield: one 1 lb loaf

3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
3/4 tablespoon kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven.)

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven.  Holding towel, dump wobbly dough into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)

Loaf

Texture is great..chewy crust, soft interior.

Texture is great..chewy crust, soft interior.

The nice big holes are the results of the long proofing time...yum!

The nice big holes are the results of the long proofing time...yum!

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Light Banana Bread

Light Banana Bread

I have always been a fan of Hungry Girl, she has some really good recipes that are light, easy and quick!  I love banana bread but my usual recipe was really high in fat and calories, it taste realy good but I was trying to eat healthier.  I came across a recipe from hungry girl and decided to try it out.  It uses whole wheat flour, splend and unsweetened applesauce so alot of the fat and calories have been cut out.  I really love the lighter version, it was still really moist and flavorful.  I even let Brian try it and he didn’t mind it all at!  If you’re looking for a lighter version of banana bread that tastes good and is healthy for ya, you really should try this recipe!

Because it uses splenda, the bread didn’t turn out as dark as my other banana bread but the flavor is still really good!

Banana Bread by Hungry-Girl

Ingredients:
1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
3/4 cup Splenda No Calorie Sweetener (granulated)
1 1/2 cups mashed ripe bananas (about 3 bananas)
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/2 cup no-sugar-added applesauce
2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. salt
Optional Toppings: no-calorie spray butter, Cool Whip Free

Directions:
Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients). In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a large loaf pan (about 9″ X 5″) sprayed with nonstick spray. Bake for about 50 minutes, or until a knife inserted in the middle comes out clean. Allow to cool slightly, and then cut into 8 slices. If you like, spritz with some spray butter or spread on some Cool Whip Free. MAKES 8 SERVINGS

Slice of BB

Serving Size: 1 (thick!) slice
Calories: 140
Fat: 0.5g
Sodium: 267mg
Carbs: 31g
Fiber: 3.75g
Sugars: 7g
Protein: 5g

POINTS® value 2*

Serving Size: 1 (thick!) slice
Calories: 140
Fat: 0.5g
Sodium: 267mg
Carbs: 31g
Fiber: 3.75g
Sugars: 7g
Protein: 5g

POINTS® value 2*

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PW No Knead Dinner Rolls

Dinner Rolls

So for Christmas, I really wanted to make homemade dinner rolls.  Some people really don’t get my fascination with homemade bread.  They think it’s easier to just buy it from the store.  There’s just something about homemade rolls that makes it so much better…and really, it’s not that much more work.  If you noticed, I’ve been experimenting with a few recipes and testing it out to see which one makes it to the dinner table on Christmas.  I came acroos Pioneer Woman’s blog awhile ago, I really love it!  She has step by step instructions and pictures and makes it really easy to follow…not to mention her narratives make me laugh out loud!

I came across her no knead dinner rolls and bookmarked it for later.  Well, I finally made them last night and they really were pretty easy.  I cut her recipe in half because I really didn’t need that  many rolls.  I really did like the taste of it, it was a bit denser then the Honey Yeast Rolls that I made earlier.  I don’t think this will make it to the christmas dinner this year but I’ll definitely make it again.  It was quite yummy and filling!

Notes:  Even though she said it doesn’t require kneading, I still used my Kitchen Aid mixer to mix up the dough.  I just didn’t feel like doing it by hand like she did.  It really did make it easier!  Also, I gave it a good two hours for the dough to rise in the muffin pan, I think the more time you give it, the better it gets.

Dinner Rolls by Pioneer Woman Cooks

9 cups flour

1 cup sugar

4 cups milk (I used 2% milk)

1 heaping tsp baking powder

1 scant tsp. baking soda

1 cup vegetable oil (I used olive oil)

2 tbsp salt

2 pkgs (4 ½ tsp. active dry yeast)

Pour 4 cups of milk into a stock pot or dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture. Before the mixture boils, turn off the heat. Allow the mixture to cool to warm\lukewarm (between 90 and 110 degrees.)

When the mixture is the right temperature add in 4 cups of flour and 2 packages (or 4 ½ tsps.) of active dry yeast. Stir together until incorporated. Add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned-off) over for 45 minutes or so. When it has risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.

Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.

Bake in a 400 degree oven until golden brown, about 17 to 20 minutes.

Dinner Rolls

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Garlic Knots

Garlic Knots

I’m trying to find a good roll recipe to make for Christmas dinner so I’ve been experimenting lately.  I came across these Garlic Knots from Amber’s Delectable Delights’ blog and have wanted to make them the first time I saw it on her blog.  It just looks so yummy!  They were fairly easy to make and they really were yummy…I think it would go great with pasta!

Garlic Knots
Source:
Amber’s Delectable Delights adapted from King Arthur Flour

Ingredients
Dough
3 cups bread flour
1/4 cup milk
1 tablespoon sugar
2 teaspoons instant yeast
1-1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons lukewarm water
Glaze
2-4 cloves peeled, garlic
2 tablespoons melted butter
1/4 teaspoon Pizza Seasoning or Italian seasoning, optional

Directions
1. For the dough – In the bowl of a stand mixer combine the dry ingredients together then add the olive oil, milk and water. Using the paddle attachment or dough hook, mix and knead to form smooth, elastic dough, adding additional water or flour as needed. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it’s doubled in bulk.
2. Divide the dough into 8 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot. Place the knots on a lightly greased or parchment lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.
3. To make glaze – Unpeel garlic cloves. Chop the garlic in a food processor (or you can use a garlic press), with the melted butter.
4. To bake – Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the seasoned butter. (You can reheat the butter briefly in the microwave, if it’s solidified).
Garlic Knots - Inside

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