Archive for the ‘bread’ Category

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jalapeno-cheddar beer bread

October 6, 2013

BEER-BATTER CHEESE BREAD
MAKES ONE 9-INCH LOAF

Insert the toothpick in a few spots when testing for doneness; it may hit a pocket of cheese, which resembles uncooked batter on the toothpick. Strongly flavored beers make the bread bitter, so mild beers work best here.

8 ounces sharp cheddar cheese, 4 ounces shredded and 4 ounces cut into ¼ -inch cubes
one or two minced fresh jalapenos, seeded
3 cups (15 ounces) unbleached all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1½ teaspoons salt
½ teaspoon pepper
1 (12-ounce) bottle light-bodied beer (see note)
4 tablespoons (½ stick) unsalted butter, melted

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease a 9 by 5 inch loaf pan.
2. Combine the shredded and cubed cheese, flour, sugar, baking powder, salt, and pepper in a large bowl. Stir in the beer and mix until well combined. Pour the batter into the prepared loaf pan, spreading it to the corners. Drizzle the melted butter evenly over the top of the batter.
3. Bake until the loaf is deep golden brown and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool the bread in the pan for 5 minutes, then turn it out onto a rack. Cool completely and slice as desired. (Although this bread can be kept in an airtight container at room temperature for up to 3 days, after the second day the bread is best toasted.)

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from chris and libbie, who in turn got it from cooks illustrated, who i refuse to link now that they are charging for their recipes. food is a right and recipes should be free!

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thin crust spinach and feta pizza

August 31, 2013

Dough

1 1/2 to 2 teaspoons instant yeast*
2 teaspoons sugar
1 1/4 teaspoons salt
1 tablespoon Baker’s Special Dry Milk or nonfat dry milk
3 1/2 cups King Arthur Italian-Style Flour
3/4 cup to 3/4 cup + 2 tablespoons lukewarm water*
2 tablespoons olive oil
*Use the greater amount of yeast if you plan on baking the pizza right away; the lesser amount if you’ll refrigerate the dough first.
**Use the lesser amount of water in summer or humid conditions; the greater amount in winter or under drier conditions.

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1) In a medium-sized mixing bowl (or in a bread machine set on the dough/manual cycle), combine all of the ingredients to make a very soft dough. Knead for 5 to 7 minutes (or allow the dough to go through the bread machine’s dough cycle); the dough will gradually become smooth and cohesive, though it’ll remain quite sticky.

2) To bake pizza immediately, divide the dough in half, and let each half rest, covered, for about 15 minutes, while you preheat your oven to 450°F. To bake pizza later, transfer the dough to a lightly greased bowl. Cover the bowl, and let the dough rise for 1 hour, then refrigerate it for up to 3 days.

3) While the dough is resting or rising (or just before you’re ready to bake pizza), start preheating the oven to 450°F, and prepare your toppings.

4) For spinach and feta pizza, thaw the frozen spinach, and squeeze it in your hands (or a paper towel, or a dish towel) until it’s very dry.

5) Heat the olive oil, and sauté the spinach, salt, and garlic for a couple of minutes, just until hot and well combined.

6) Divide the dough in half. You’ll be working with one piece of dough at a time. To make two pizzas now, set one half aside, lightly covered, while you work with the first piece. To make one pizza now, one later, return half the dough to the refrigerator, covered; use it within a day or two.

7) Lightly grease two sheets of parchment paper, waxed paper, or (last choice) plastic wrap. Lightly grease one or two large rectangular pans (half sheet pans work well), and drizzle with olive oil.

8) Sandwich the dough between the two pieces of paper, greased sides touching the dough. Roll the dough super-thin; the low protein in Italian-style flour will allow you to do this pretty easily. If the dough fights back, walk away for 10 minutes, then return and roll some more.

9) Peel the paper off one side of the crust. Place the crust, paper side up, on the prepared pan. Peel off the remaining paper.

10) Top the crust with half the spinach and half the feta. Spray lightly with olive oil spray, if you have it; this will help the feta brown a bit.

11) Bake the pizza on a lower rack of the oven for 5 minutes, to brown the bottom crust. Then move it to a middle or upper-middle rack, and continue to bake for 10 to 15 minutes, or until the top of the crust is golden and the feta is beginning to brown.

12) Remove the pizza from the oven, and transfer it to a rack immediately, so the crust stays crisp. Serve hot.

13) Repeat with the remaining half of the dough. Or return to the refrigerator, along with the remaining topping ingredients, and bake later.

Yield: 2 large thin-crust pizzas, about 8 to 10 servings total.

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adapted from here

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This old-school recipe turned out great. I topped the dough with just a little melty cheese (mozarella or monterey jack would be great, but all I had was cheddar and that was fine) and a lot of crumbled feta. I sauteed fresh greens (not just spinach, but a blend with arugala – use whatever you have) with olive oil and a pinch of nutmeg and salt, and squeezed it before putting it on the pizza so it wouldn’t make the crust soggy. Then I added bits of kalamata olives and pickled Greek peppers, and a little oregano from the garden.

The crust came out perfectly crispy. Remember to roll it thin! It’s a great looking pizza. The recipe is really specific, but it works. I recommend this highly if you have dry powdered milk in your pantry!

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corn cakes

April 11, 2013

1½ cups cornmeal
½ cup flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup grated cotija or queso fresco cheese (omit for vegan corn cakes)
2 cups fresh kernels cut off the ear, or frozen corn
¾ to 1 cup water
3 Tablespoons vegetable oil

make into patties and fry until done

serve with poached eggs, avocado, salsa, yogurt, sour cream, hot sauce, or whatever you can dream of

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from inquiring chef

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grill bread

April 2, 2013

make the dough the day before!

1 teaspoon active dry yeast

1 cup milk

6 1/2 – 7 cups all-purpose flour

1 tablespoon kosher salt

Olive oil for brushing

Coarse salt for sprinkling (don’t kid yourself, this is *not* optional)

Black onion seeds (nigelia) (or poppy, or sesame) for sprinkling, optional

Dissolve yeast in 1 1/2 cups lukewarm water. Stir in 1 cup lukewarm milk.

Stir in flour and salt until a dough forms. If doing this by hand, you may need to turn the dough out onto a counter and knead it to work in all the flour.

Lightly oil a large bowl and put the dough in it. Cover with a clean kitchen towel and let sit to let dough rise until doubled in bulk, 8 hours or overnight.

Punch down the dough and let it sit another hour.

Meanwhile, brush your cooking grate with vegetable oil. Heat your grill to medium to medium-hot. You should be able to hold your hand about an inch over the cooking grate for two minutes second or so before it just feels way too hot. Don’t worry too much about this, however. Grill bread isn’t fussy.

Divide the dough into ten pieces. Work with one piece at a time and stretch it into a disk of some sort – oblong is cool, round is fine, crazy-shaped is always popular. Lay whatever shaped dough disk you have on the hot grill. Repeat with remaining pieces of dough.

Once all dough is on the grill, brush each disk with olive oil and sprinkle with salt and black onion seeds, if you’re using them. Cook until grill marks form and the disks release easily from the grill. This could take 5 minutes or 15 – but that is not a time frame to follow! Just hang with the bread a bit, when it releases easily and has grill marks, flip it. Flip each grill bread and brush the cooked side with olive oil and sprinkle with salt.

Cook until grill marks form on the second side and grill breads are cooked through. Serve hot or at least warm.

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i can’t believe i haven’t posted this yet – we used to make it at my old house all the time! it’s fantastic!

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from the dinner files

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stovetop pita bread

January 14, 2013
440 grams bread flour (1.9 cups)
264 grams warm water (1.1 cups) (80 F.)
9 grams salt
8 grams instant dry yeast 
 
Line a baking sheet with parchment paper and generously flour it, set aside. Mix all the ingredients in the bowl of a mixer fitted with the dough hook attachment. Mix on low speed for 2 minutes or until the dough comes together. Turn the mixer to medium speed and mix for 8 minutes or until the dough turns smooth and cleans out the bowl. It should not be sticky. Turn the dough into a working surface and knead the dough with your hands for a minute more. Divide the dough into 75 grams pieces and roll into balls. Cover with a clean kitchen towel and let the dough relax for 10 minutes. Roll out the dough into a 1/4-inch thick circle and place it on to the prepared trays. Cover with plastic film and let it proof for 40 minutes. When ready, heat up a pan (I used a crepe pan but a cast iron pan will work great too) and lightly oil it with olive oil. Cook the pita for a couple of minutes on each side. Wrap the warm bread in a large kitchen towel to keep the bread soft until ready to eat.
 
Note: Be really careful when handling the already proofed dough as it can affect the “puffing” process if the dough is pulled.
 
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from delicious shots

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gluten-free all-purpose flour blend

December 6, 2012

25% brown rice flour
20% white rice flour

15% whole grain and pulse flour blend
like
buckwheat (my personal favorite!)
oat
corn (corn flour is finer than grits and sometimes called masa harina)
with a little (optional)
chickpea
crushed almond or other nut meal
teff
soybean
water chestnut flour
acorn flour
or whatever you have around
(the trick is a variety – a pinch of each keeps it from tasting too heavy.)

40% starch blend
potato
corn
tapioca

with a teaspoon or two of xanthan gum and powdered coconut

for light baked goods like fluffy cakes, decrease whole grains and increase the others.

for healthier baked goods, cut down on the starch and bump up the whole grain flour. replace the white rice flour with sorghum, millet, quinoa, or other grain flours.

of course, any flours or starches are fair game. experiment!

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namak paar (potato rice crackers)

November 8, 2012

gluten free, vegan, awesome diwali crackers

bake or fry ‘em

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1 small potato – boiled, peeled and mashed. About 1/4 cup
1/4 cup Brown Rice flour
1/4 teaspoon salt
1/4 teaspoon Coarsely ground Black pepper
1/2 teaspoon Carom seeds(ajwain) or cumin seeds
a generous pinch of turmeric powder
a generous pinch of baking powder
1 teaspoon extra virgin olive oil (Optional)
2-3 teaspoons water

Method:
Mash the potato. Add oil if using and mix it in.
Mix rice flour, salt, spices, baking powder and add to the potato and mix it into a crumbly mixture.
Add a teaspoon of water at a time to make a soft dough. I needed only 2 teaspoons.
Water needed will depend on the moisture content of the potato and flour used.
Let the dough rest for 5 minutes.
Place the dough on parchment and press a bit with your hand.
Dust brown rice flour on top and roll it out with “light” pressure into as thin as possible. (Keep dusting more flour to avoid dough sticking to the rolling pin and breaking apart).
Cut the rolled out dough using pizza cutter into squares or diamonds.
Use a fork to prick a few holes in the dough.
Bake in preheated 370 degrees F for 15 minutes
(or fry ‘em)
Take the crackers out, break them apart and bake for another 8-10 minutes until crisp to touch.
Cool and store in airtight container.

from vegan richa

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instant rava dosai

October 30, 2012

delicious crunchy and thin savory pancakes

2 cups rava (semolina)
1/4 cup rice flour
2 tblsp maida (ap flour)
1 cup curd (yogurt or kefir)
2 tsp Jeera (cumin seed) (i subbed ajwain seeds)
one or two finely chopped green chilli pepper
your favorite seasonings (i like garam masala or curry blends in these)
Salt

Mix all the ingredients except jeera & green chillies to make a batter, drizzling water as required until consistency is thinner than pancake batter. Keep covered for 10 mins or more.

Crush jeera and then add to the batter along with everything else.

Heat a tawa (griddle), pref. non-stick. Take a ladle full of the batter & spread it as thin as possible on the tawa. Drizzle some oil on to the sides and let it cook for 2-3 min. Flip; cook 1 minute.

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adapted from ta5tebuds

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i made a few adjustments. first, i added some leftover lentils, which was a horrible idea. it made the batter thick and unmanageably difficult to water down thin enough. don’t add leftover lentils!

the trick with these is to get the batter a little thinner than seems reasonable. that results in paper-thin, crunchy dosai. if holes form immediately when the batter hits the pan, you’ve done it right.

it takes a bit of practice!

good recipe!

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chochoyotes de canela (gf dumplings)

August 4, 2012

gluten-free dumplings for soup, or simmered in mole

‘canela’ is cinnamon – and i think i’ll be tripling the amount that is called for.

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CINNAMON AND CORN MASA DUMPLINGS
Chochoyotes de Canela

1 cup masa harina (corn flour)
3/4 cup water
1 1/2 tbsp lard / shortening
1/4 tsp ground cinnamon
1 tsp kosher or sea salt, or to taste
1/2 tsp sugar

Mix the corn masa flour with water and knead until the dough is smooth and has no lumps, about a minute. Add the lard, cinnamon, sugar and salt and mix until it is well incorporated.

Make little balls of about 1 inch with your hands. Using your little finger, make a dip in the middle of the dumpling. One by one add them to the simmering sauce, mole or soup that they will be cooked in. It will take about 10 to 15 minutes for the chochoyotes to be fully cooked.

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edit
it seemed to take forever for them to boil in the mole, but they did cook! they weren’t bad, but definitely had a dumpling-like consistency. i wonder if a pinch of baking soda, although not authentically pre-columbian, would fluff them up a bit. i’ll tweak this a bit next time i make it with a little more seasoning and a little bit of a leavening agent and see what happens!

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instant oats dosa

April 13, 2012

Quick cook oats 3/4 cup
Rice flour 1/2 cup
Sooji or wheat flour 1/4 cup
Green chilli 1 no, chopped
Coriander leaves chopped 1 tblsp
Ginger chopped 1 tsp
Cumin seeds/jeera 1 tsp
Pepper 1 tsp
Onion 1,chopped
Salt as needed
Water as needed

Method:

Make a thin batter of the all the ingredients except onion.

Heat dosa pan and sprinkle the onions and then pour the batter to make dosa. Sprinkle little oil. Cook in medium flame and no need to flip, when the dosa becomes golden brown, take out and transfer to the serving plate.

Notes:
You can omit onion and just make it plain oats dosa.
You can also mix the onion with the batter itself.
The consistency should be watery as we do for rawa dosa. Or you can make thick batter and make thick dosas as well.
Since we dont add much oil and oats have a dry texture,better eat it dunked in sambhar or chutney.

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taken from Rak’s kitchen

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