July already! It's a special 'half-birthday' treat for me today to be joining Our Daily Bread design's talented design team as they showcase...
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Hello everyone, Today , October 16, is World Bread Day. Zorra’s invitation to participate described the idea behind World Bread Day: “…to honor our daily bread and be grateful that we have sufficient food. Not all of us are this lucky.” In the spirit of gratitude and our recent Canadian Thanksgiving, I’m offering my Thanksgiving dinner rolls as a contribution to World Bread Day.Many thanks to Nancy Silverton for her recipe for Sesame Semolina Sandwich Rolls, and to Richard Bertinet for a shaping idea I saw in one of his books – a beautiful, braided sesame roll :^)This was a soft dough but with careful handling it braided OK. Ms. Silverton’s formula includes instant yeast – I reduced the yeast and retarded the dough in bulk overnight so it would be cold when I started to braid and shape, hoping this would make the dough easier to handle.Dividing 30g strands, then preshaping Preshaped (top), ends tapered (middle), and extended to about 6” in length (bottom) Braiding, starting at center, flipping 180 degrees away from you, then finishing the braid The tops of the rolls were gently pressed onto a clean, damp tea towel, then gently pressed onto a tray of untoasted sesame seeds. After proofing, the rolls were baked with steam for 15 minutes at 425F, turned for even browning, and baked about 10 more minutes at 375F. There was enough dough left over from the batch I made to make a small bâtard - a bread basket for the Thanksgiving table The flavor? Delightful, sweetness from durum flour, lovely toasted flavors from the roasted sesame topping, and a good, crunchy crust!Ms. Silverton's Sesame Semolina dough made nice breadsticks, too :^) (breadsticks baked, slightly visible on the left) Thanks to Zorra for putting together the bread display for this year's World Bread Day - looking forward to seeing all of the breads that were baked for today!Happy baking everyone,:^) breadsong
Dave and I are LOVING the look of brick hardscaping. And, we've got some hardscaping projects in our future (with the upcoming build of our new carriage house), so we're really inspired to create something beautiful. Here are some drool-worthy images that inspire me to start laying some brick down! So, my question to the DIYers out there: have you tried a brick project like this before? Did you use a sand base? Mortar? Or combination of the two? We're looking into using a sand filler with a polymer binding (to add a little more strength). If you have experience, I would love to hear your feedback. ...
Our friendly Hearth & Soul Link Party welcomes posts about anything that feeds the soul. This week's spotlight is on inspiration for our daily bread & more
Recipes for AGA cookers, Rayburn Slow Combustion stoves and Falcon ovens. Also suitable for all conventional ovens.
Peppy's Pita Bread makes 8 pitas Ingredients: 1 1/8 cups warm water (110 degrees F/45 degrees C) 3 cups all-purpose flour 1 te...
We all have our favourite recipes and our favourite snacks. In this album, we want to tempt you with some wonderful food ideas - for breakfasts, parties, kids and anything else you can think of.
Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called “Artisan Bread in Five Minutes a Day”; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake.
Discover the history, variations, and tips for making torrijas, a sweet Spanish dessert also known as Spanish French toast. Explore the origins of this delectable treat, indulge in its irresistible variations, and learn valuable tips and tricks for perfecting your torrijas recipe. Whether enjoyed for breakfast or as a dessert, torrijas are a beloved dish that will delight your taste buds. Elevate your culinary skills with this best dessert recipe straight from Spain.
Serve this classic from the Emerald Isle with butter, jam and a hot cup of tea. Baking this beauty in a 9-in. pan means there is enough to go around. —Sadie Rotondo, Rockland, Massachusetts
This is honestly the easiest recipe ever, you add all the ingredients in a bowl, transfer in a baking tray and bake until mamma mia 🤤 It is perfect for a quick dinner, you can use it a replacement for bread and it is the perfect preparation for a picnic! 🧺 For a vegan alternative, simply replace cheese with the same amount of nutritional yeast! 🌱 Who is going to try it? 😋
Focaccia to rodzaj włoskiego, drożdżowego pieczywa podawanego jako przystawka przed daniem głównym lub na śniadanie. Popularne jest na całym świecie. W samych Włoszech występuje w różnych odmianach. Właściwie każdy region może pochwalić się swoją wersją. Ja skorzystałam ze świetnego przepisu Cynth...
It's easy to prepare moist, airy popovers with crisp, golden domes when you use the right pan. Our aluminized-steel pan delivers a quick burst of heat, which converts the moisture in the batter to steam, causing it to "pop over" the sides and rise dramatically. The tapered cups are set apart to promote air circulation. For best results, don't overfill the cups; do place the pan on the center oven rack; and don't open the oven door during baking.
Popovers are a classic accompaniment for the Thanksgiving feast, and they're also delicious for breakfast, paired with butter and jam. Or serve them alongside soups and stews.
These Ridiculously Easy Buttermilk Biscuits are easy, as in less than 10 minutes to throw together. Before you know it, tall, flaky, incredibly delicious biscuits will be rolling out of your oven!
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If you're a regular lurker in this blog , you'll probably know by now that I really love cilantro .... From soups - no blog p...
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The smell of fresh bread! just one of the many things that I love about cooking...the smells bacon...coffee...bread...cookies but who has time to bake!? not me or at least that is what I thought until I came across this recipe "no knead" bread boy was I skeptical... I read about it I heard about it no can't be true so I tried it yes dear friends, it is awesome In a bowl combine: 3 cups of bread flour 1 1/2 tsp yeast 1 1/4 tsp salt 1 1/2 cups warm water that's it I use plastic Cambro containers which have side measurements so you can see how much you started with and how much the bread has risen I happen to love this weird mixing gadget from King Arthur flour It is designed just for things like this Dump all of the ingredients in your plastic container mix well the dough will be messy and shaggy looking but don't worry cover and set aside for at least 6 hours or up to 12 depending on the temperature You want the dough to double in size at the very least it usually gets to the top of the container I have been mixing this up first thing in the morning baking it just before dinner when you are ready: heat your oven to 450 degrees lightly grease ( I use Pam) the interior of a cast iron or very heavy lidded pot and place it in the oven while the temperature is rising gently dump out the bread dough onto a well floured surface the dough will be very sticky and you need to flour your hands too form it into a round shape and cover with a damp kitchen towel or plastic wrap and let the dough rest for 30 minutes gently place the dough into your (now very hot) cast iron pot with the cover on and bake for 25 to 30 minutes remove the cover and bake for an additional 15 minutes they bread will have a nice hollow sound when you tap on it and should register about 190-200 degrees internally this is how it looks....truly amazing really crusty with a beautiful soft interior let the bread cool and then enjoy this is so easy and it is seriously delicious!!! I will try a sourdough version this weekend and see how it comes out have fun in the kitchen! bake and be happy
One of my greatest bread challenges in bread baking was achieving the wonderful open-holed crumb of artisan bread such as it appears on Maggie Glezer’s magnificent bread book “Artisan Baking Across America.” I tried everything until in desperation I decided to call Maggie herself. It was a ‘col
Innehåller reklam för min bakbok - annonslänk för Bokus
Crunchy and redolent of toasted sesame, this loaf is a great accompaniment to your favorite Italian feast.
Ingredients Expand 10 eggs 4 cups Pork Panko 1 tsp baking powder 1 tsp baking soda Buy Pork Panko Directions Step 1 Mix all ingredients together Step 2 Pour into a loaf pan Step 3 Bake at 350 degrees for 1 hour. Buy Pork Panko
Make this Easter dinner your most memorable yet.
Use a reverse engineered 2000 year old recipe to make a loaf of Pompeian bread.
Inspired by our Filled Wool Roll Bread, this recipe uses the same Japanese Milk Bread dough to form adorable mini wool rolls. The soft, pillowy bread is swirled with two flavors of frangipane filling: orange cardamom and raspberry (so your guests can choose!). The mini wool rolls are arranged in a quilt-like pattern in the pan for an impressive presentation. Even if your rolls don’t look perfect going into the oven, they’ll fill out the pan as they bake to create a stunning final product.
160+ Best Sourdough Starter Names on the internet. With over 130 sourdough starter names there's sure to be one to suit your starter.
Saint Patrick's Day will soon be upon us, and with it a hearty Saint Patrick's Dinner. With dishes ranging from the classic Irish Beef and Guinness Stew to Shepherd's Pie, and sweet treats like Dark Chocolate Guinness Cake With Baileys Butterc
Ideju za slaganje ovog hleba sam videla na FB, a ja ne bih bila ja, kad ne bih napravila hleb......ma ovo nije hleb, ovo je torta,koja se topi u ustima.Preporučila bih vam ovaj hleb,ako možete,umesite ga,nećete se pokajati. Sastojci: 400 g sve namenskog brašna 350 g brašna za hleb 12 g suvog ili 30 g svežeg kvasca 1 kašičica šećera 375 ml toplog mleka 2 kašičice soli ili po ukusu 100 ml ulja 3 jaja 150 g otopljenog putera Priprema: Pomešati oba brašna i prosejati. Zagrejati mleko i uzeti polovinu od ukupne količine,staviti kvasac i kašičicu šećera,izmešati i ostaviti da se kvasac podigne. Viljuškom umutiti jaja i odvojiti jedan deo za premazivanje a ostatak sipati u brašno, dodati so,ulje,ostatak mleka i podignuti kvasac. Mikserom,sa spiralnim nastavcima,umuttiti testo, i mutiti/mesiti testo dok se svo brašno ne sjedini u testo i onda nastaviti sa mešenjem još 5 minuta. Pobrašniti blago radnu površinu, istresti testo i samo rukama preklopiti testo i oblikovati u loptu,znači ne mesiti ga. Brašno,koje se nahvatalo po testu samo rasporediti svuda okolo,vratiti nazad u vanglicu,pokriti sa providnom folijom i ostaviti da se testo udupla. Naraslo testo isipati na radnu površinu, koju ste vrlo blago pobrašnili ( testo je meko i po malo lepljivo, ali nemojte dodavati više brašna ) i rastanjiti testo prvo malo vašim prstima a tek posle oklagijom. Testo je puno mehurova i odlično je za rad. Rastanjiti oko 1cm debljine u krug i okruglom modlom,prečnika 8cm izvaditi krugove. Šerpu,prečnika 23cm podmazati. Od testa, koje je ostalo kad ste vadili krugove, uzeti jedan deo i napraviti jednu lopticu i staviti je prvo u šerpu,da se oslanja na zid,premazati sa otopljenim puterom i onda staviti prvi krug, koji ćete premazati sa obe strane sa puterom, da se oslanja o lopticu. Tako nastaviti sa svim krugovima dok ih imate a biće ih dovoljno da popune prvi krug,ređati da se preklapaju jedno drugo. Ostatak testa premesiti i ponovo rastanjiti i sa krugom,prečnilka 6cm ili malo manjim vaditi ponovo krugove a od malo testa rastanjiti i napraviti ružicu, koja ide u sredinu hleba. Ove manje krugove takođe premazati sa obe strane otopljenim puterom i njih poređati pored većih krugova a u sredinu staviti napravljenu ružicu. Pokriti sa providnom folijom io ostaviti pola sata da testo još jednom naraste. Posle 20 minuta uključiti rernu na 185*C i kad se rerna zagreje, premazati testo sa onom količinom jajeta što ste ostavili sa strane i premazati još malo sa puterom ( treba da vam ostane posle tog zad njeg premazivanja još malo putera,ostavite taj puter da premažete topli hleb ) i peći oko 30 do 35 minuta ili dok vam hleb ne porumeni. Ako rumeni previše, pokriti ga pek papirom. Izvaditi pečen hleb, premažite sa ostatkom putera i ostaviti u šerpi još 5 minuta da se ohladi, izvaditi,pokriti sa kuhinjskom krpom i ostaviti da se ohladi. Mi nismo mogli da čekamo da se potpuno ohladi...... Prijatno!!!!!
Make and share this Potato Bread recipe from Food.com.
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We don’t deviate much from the past when it comes to the DiLaura Christmas morning menu. Since my earliest memories of Santa Claus and pink bikes with baskets, Christmas morning always starts with a buttered slice of my Grandma DiLaura’s toasted panettone. The smell of sweet anise wafting from downstairs is a sign that ‘ole St. Nick has done his job. This family edible heirloom originated in the late 1800s in Florence and was passed down through word of mouth, until my grandmother finally jotted down the ingredients. Once a year she pulled out her big wooden spoon and lovingly made a generous batch by hand, sharing a loaf with family and friends – a true symbol of Christmas.
Koulouria are perfect. Enjoy them for breakfast, lunch or as a snack. Read on and learn how to make these delicious morsels...
Everything Flatbread. Discover our recipe rated 4.8/5 by 12 members.
Soft, pillowy rolls with a pleasant cornmeal crunch are a delightful accompaniment to any meal. Bonus Mom turned me onto these cornmeal rolls. They remind her of the rolls that she ate as a kid at summer camp. The simple fact that my step-mom recalls rolls from a summer camp tells me that they must have been...Read More »
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