Makes: 8 medium-sized cookies
Mignon el Pan Argentino. - Palermo Online Noticias
Sopaipillas are a popular Chilean dessert. However, you can also serve them as savory appetizers before a bigger meal. The Chileans like to make them mainly during winter, and especially on rainy days.
This pumpkin bread is incredibly moist and flavorful, made with pure pumpkin and plenty of pumpkin pie spice. It's unexpected, but a touch of orange juice adds even more flavor. My secret ingredient!
Bread. Homemade bread! It's an art form, a science, and really quite easy. Really! I started working on perfecting my bread recipe a couple years ago. (Though it's far from perfect!) I made many bricks before I finally figured out the right formula and technique. Now listen. I really need you to hear this! Yes, I add wheat gluten (gasp!). Perhaps some people think, how dare you! Well, here's why. I guarantee you that if you're currently buying commercially made bread, it certainly has added gluten...and MORE. Various things you can't even pronounce, much less identify. So, when I set out to come up with a really good bread recipe, I knew it had to be soft and enjoyable, otherwise my family wouldn't eat it. And we'd end up back with store-bought. So, weighing the options...I am completely fine with the extra gluten. We have zero sensitivities to it so it works great for us. And guess what? All of my six children eat my bread without hesitation. SCORE! Let's get started! Honey Whole Wheat (Makes two loaves) 7 1/2 cups whole wheat flour (preferably freshly-milled) 1/2 cup potato flakes 1/4 cup vital wheat gluten 1/4 cup dry milk 2 1/2 tsp. salt 1/2 cup butter 1/2 cup honey 2 1/2 cups water 1 heaping tablespoon instant yeast (plus a pinch) 1-2 tablespoons raw organic apple cider vinegar Now. Before I move on with the instructions, I'm going to throw at you how to change it up to make Ezekiel Bread! All you do is substitute 1 1/2 cups (or more) of the wheat flour with a blend of: 4- parts Rye, two- parts Barley, Millet, and Spelt, 1- part dried red beans, kidney beans, and lentils (All milled into flour) If you don't have a grain mill, BUY ONE. You'll never EVER regret it. Otherwise, perhaps you can find these flours at Whole Foods, or someplace similar. "Take wheat and barley, beans and lentils, millet and spelt; put them in a jar and use them to make bread for yourself." Ezekiel 4:9 I also add a couple tablespoons of ground flax seed to the mix! Ezekiel Bread All right, so. Here's where the art and science come into play. When it comes to really good bread, one thing I have learned is...there really are NO short-cuts. It's an easy...but long process. Here's whatcha do: 1. Take 2 1/4 cups of the water, apple cider vinegar, a small pinch of yeast...and about six cups of flour. Put all this in a big bowl. You want the mixture to be wet, but not necessarily soupy. (If you can get more of the flour in without it being dry, do it.) Let all that goodness soak for 8 to 24 hours. This is KEY to a really good loaf of whole-grain bread. 2. Put the remaining 1 1/2 cup flour and other dry ingredients in a separate bowl or container. 3. Eight-24 hours later, put the remaining 1/4 cup WARM water, honey, and heaping tablespoon of yeast in a big bowl or mixer. Let it set for about 10 minutes. 4. Add butter and soaked flour mixture. Begin to mix (with dough hook...or by hand), then add dry mixture. The dough should be slightly sticky...but not so much that it sticks to your fingers. If it's too wet, add more flour. Knead for 10 minutes. Dough should be really smooth and lovely! 5. Put in a big bowl or container, cover loosely with lid or plastic wrap. Let it rise in a fairly warm spot for 1-2 hours. (Look how wonderful!) (This is a double batch...I always make four loaves at a time.) 6. Put dough onto a well-floured work surface. Divide dough in half & shape into loaves. 7. Place in well-buttered pans. (I use 10-inch Norpo pans, which I LOVE.) (I have eight of them!) 8. Let rise in a very warm place until doubled, about 45 minutes to on hour. (Preheat oven to 350 towards the end of rise.) 9. Just before putting loaves in oven, you can brush an egg wash on top, and sprinkle with rolled oats, sunflower seeds and flax seeds. (Or whatever else you want.) (Or leave plain...either way is fabulous!) 10. Bake for 35 minutes, until golden brown! Remove from pans to cool on cooling rack. These loaves freeze beautifully! If they even make it to the freezer, that is. ENJOY!!!!! (I really hope these instructions weren't confusing. Please feel free to email me with any questions! [email protected]) Be sure to like me on Facebook, so not to miss a single update! Because, that's just fun.
PaneScone is the flavour fusion of an Italian Panettone with an English Scone. Inspired by the fantastic Panettone of Italy, I have come up with my Homage to the Queen of Italian Cakes, with this fusion of Italian English Cuisine. Take the light crumbly melt in your mouth English Scone and the Sweet Festive flavours …
Fresh, colorful, and bursting with juicy fruit, rich pastry cream, a deliciously sweet pastry crust, and an easy fruit tart glaze, this French fruit tart recipe makes a showstopper dessert that is perfect for Spring & Summer!
Makes: 8 medium-sized cookies
Sopaipillas are a popular Chilean dessert. However, you can also serve them as savory appetizers before a bigger meal. The Chileans like to make them mainly during winter, and especially on rainy days.
No te quedes sin probar esta FAINÁ o FARINATA DE GARBANZO, la "pizza sin gluten" preparada con harina de garbanzo. La fainá es crujiente por fuera y cremosa por dentro, y gracias a la harina de garbanzo es realmente nutritiva.
