Archive for the ‘bread’ Category

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brown butter soda bread

March 9, 2012

brown butter soda bread

1/4 cup (1/2 stick) unsalted butter

3 1/2 cups all purpose flour
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary plus more for topping
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1 3/4 cups buttermilk

1 egg white, beaten to blend

Make sure your rack is in the middle of the oven and preheat it to 375F
Melt butter in a small sauce pan over medium heat and swirl it around until it turns golden brown (about 2-3 minutes) and remove it from the heat.

Put the flour, oats, sugar, rosemary, baking powder, baking soda, salt and a few grinds of black pepper (I didn’t measure) in a large bowl and mix well with a whisk. Pour the buttermilk and the melted butter on top and stir it together until the flour is moistened – don’t over stir. The recipe calls for using a fork but I used a silicone spatula and it worked really well.

Turn the dough out onto a floured surface and knead very gently until it feels likes it all mixed together – I did exactly 7 turns as instructed. Divide that in half, shape each half into a ball and flatten it. I put them on a parchment lined baking pan with lots of room in between them. Brush the tops with the egg white and sprinkle with a couple more grinds of black pepper and some more chopped rosemary. Using a knife, cut a deep X into the top of each round.

Bake until deep golden brown and a tester comes out clean, about 45 minutes. Cool on racks for another 30 minutes. Serve warm or at room temp.

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recipe found here

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gluten-free quick-bread – banana/squash/zucchini bread

March 1, 2012

½ cup (1 stick) unsalted butter, at room temperature or 1/2 cup of oil
a little less than 2/3 cup of granulated sugar
2 large eggs
1 ½ cup of gluten-free flour mix (i used potato starch, buckwheat flour, oat flour, teff flour, powdered coconut, white rice flour, and brown rice flour)
1 ½ teaspoon of baking soda
1 ½ teaspoon of baking powder
½ teaspoon of kosher salt
½ cup plain homemade yogurt (or sour cream)
1 teaspoon vanilla extract
a splash of anise extract (it was on super-sale and now i use it in all my cookies)
1 cup of bananas, zucchini, or anything else – in my case, it was ripe banana and leftover cooked butternut squash
about a teaspoonful mixed clove powder, allspice powder, cinnamon, and “apple pie spice”
a pinch of fennel
a lot of powdered ginger – not sure how much, maybe 1/2 or 1 t

nuts to sprinkle over the top
Cinnamon sugar (optional)

 

375

 

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adapted from here

 

good texture, a bit crumbly but nothing tragic, and quite gluten-like! the crumb looks like gluten. quick, no-knead, but not exactly healthy. quick breads are always good for a quick, greasy snack, and this one is very much like its gluten counterpart.

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pastel de coco y almendras sin harina (gluten-free coconut-almond cake)

February 28, 2012

pastel de coco y almendras sin harina (recipe invented by ChoCoRRoL)

ingredients/ingredientes:

200 g ground almonds/almendras molidas
170 g sugar/azúcar
70 g dessicated coconut/coco rallado
4 eggs/huevos
100 g melted unsalted butter/mantequilla sin sal derretida
150 ml coconut milk/leche de coco
1 tablespoon gluten free baking powder/royal sin gluten
1/4 tablespoon almond essence/esencia de almendras

in a bowl combine ground almonds, dessicated coconut, sugar and baking powder.
in a large bowl whisk together eggs and almond essence. add coconut milk, melted butter and whisk more.
add half of the dry ingredients to the egg mixture and whisk. add the other half and whisk until the batter gets smooth.
agrega la mitad de los ingredientes secos a la mezcla de huevos y batelos. agrega la otra mitad y bate hasta que la masa quede suave.
grease the spring-form pan with butter and cover with dessicated coconut.
engrasa el molde desmontable para hornear con mantequilla y cubrelo con coco rallado.
pour the batter into the baking pan.
vierte la mezcla dentro del molde.

bake the cake in an oven preheated to 180°C for 45 to 50 minutes. let it cool down before serving. as a tip i would recommend you to serve the cake with warm raspberry sauce
hornea el pastel en el horno precalentado a 180°C por 45 a 50 minutos. déjalo enfriar antes de servir. como un consejo les recomendaría servir el pastel con una salsa de frambuesas caliente

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thank you colores sabores olores

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Chinese-style meat buns

February 26, 2012

[Chinese Style Meat Buns]

Ingredients:

Dough

1/2 cup warm water
2 1/2 tsp dry yeast
1/4 cup sugar
2 1/4 cups all purpose flour
1 egg, beaten
3 tbsp oil
1/2 tsp salt

Filling

1 pork loin (1 1/2 lb)
2 tsp garlic and ginger paste
1 tbsp vegetable oil
2 tbsp honey
2 tbsp hoisin sauce
2 tbsp light soy sauce
1 tbsp red wine
1/2 tsp freshly ground pepper
pinch of salt
1/2 tsp five spice powder
1 tsp sesame oil
1 tbsp vegetable oil
2 sprigs green onion, finely chopped
Egg wash
1 egg, beaten

Directions:

In a small bowl, mix the warm water, sugar and yeast and let it sit until it starts foaming, for about 15 minutes. In a large bowl add the flour and to it add the egg, oil, salt and the yeast mixture.
Mix it all together using your hands, if you find the dough too sticky just add more flour. Knead the dough on a floured surface for a few more minutes, until it becomes elastic. Place the dough in a lightly oiled bowl and let it rise until doubled in size, in a warm spot.
Cut up the pork loin in small pieces and set aside. In a medium sized bowl, add the garlic and ginger paste, vegetable oil, honey, Hoisin sauce, soy sauce, wine, pepper, salt, five spice powder, and sesame oil. Whisk everything all together and add the pork to it. Let the pork marinate for about 1 hour, or until the dough is almost ready.
eat a skillet, over medium heat and add a tablespoon of vegetable oil to it. When the oil is hot add the pork mixture including the marinade to it and cook until the pork is cooked thoroughly, for about 5 minutes. Before removing it from heat, add the green onions to it and mix well.
Preheat oven to 350 F degrees.
Divide the dough into 12 equal pieces. Roll each piece into a ball.
Using a rolling pin, roll out each ball into a disc, so that it’s about 4 or 5 inches in diameter. Place heaping tablespoon of the meat mixture in the middle of it.
Seal the bun by gathering up the edges of the disc.
Place the sealed side down bun, on an ungreased baking sheet. Repeat with remaining balls and meat mixture.
Brush the buns with egg wash and bake for about 15 to 20 minutes or until the buns are nice and golden brown.

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read the recipe here

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naan (with gluten-free modifications)

February 15, 2012

this looks perfect. like her, i’ve had more problems than successes with recipes i’ve found online for naan. i can’t wait to try this recipe!

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Bread flour or All purpose flour (Unbleached) – 2 1/2 cups
Plain Yogurt – 1/2 cup plus 3 Tbsp
Sugar – 1 tsp
Salt – 1 tsp
Baking powder – 1 tsp
Unsalted butter or Ghee – 2 Tbsp plus extra for brushing on the naan
Egg – 1 large (substitute with 1/4 cup of yogurt if you don’t eat eggs)
Garlic (chopped) – 10 cloves (optional)
Cilantro/Coriander leaves (chopped) – 1/4 cup (optional)
Method:

The day before you want to make naan, combine 1/2 cup of the flour, the yogurt, sugar and 1/2 tsp of the salt in a small mixing bowl (glass or stainless steel). Mix well and cover loosely with a cheesecloth or lid. Don’t use airtight plastic lids, the starter needs to breathe. Set aside to ferment in a warm place, up to 18 hours, preferably overnight. When the starter is ready, you’ll see a couple of bubbles at the top and it will smell pleasantly sour. If it does not have any of these, leave it out for some more time.

Tip: If you are planning on making naan for a special event/meal, I would suggest you start two days before you want to make naan. I know this is a time taking process, but its a rather easy one.

In a food processor or stand mixer fitted with the dough hook, combine the remaining 2 cups of flour, remaining 1/2 tsp salt, baking powder and 2 Tbsp ghee/butter and pulse until crumbly. Add the starter and lightly beaten egg and process until the dough comes together into a ball and begins to clean the sides of the bowl. Add a tsp or more of yogurt if the dough is dry.
If you are using a stand mixer, continue kneading at medium speed until the dough is smooth and elastic. The dough should be slightly on the wet side (a wet dough develops gluten easily, even without much kneading), not sticky but really soft.
If you used a food processor or mixed the dough with your hands, transfer the dough ball onto a work surface. Lightly coat your hands with oil and knead well, for 6-8 minutes. The dough should be very soft, but not sticky.
Form into a smooth ball, coat it with some oil and place it in an oiled bowl. Cover loosely with a kitchen towel or plastic wrap, and let rest for 3 to 4 hours (or more time in cold weather). The dough will not rise like a yeast dough, but it would have definitely increased in volume. The consistency of the dough after rising is soft, smooth and slightly elastic.

Tip: Naan dough can be stored, covered in a refrigerator for up to 3days after the resting time. Bring to room temperature before continuing.

After the dough has risen, punch down the dough. Knead briefly until smooth. Divide the dough into 8 portions (each the side of a small orange), and roll each portion between your hands to form a smooth ball. Place the dough balls on a plate and cover with a moist kitchen towel.
Dust the work surface with flour and roll out each ball into a 5-6 inch oval/circle about 1/8 inch thick , dusting with flour as necessary. carefully pick up the naan and pull gently on side to shape it like a teardrop. Don’t stretch it too thin or the naan will be very crispy.
Meanwhile, mix the chopped garlic and cilantro in a bowl and keep aside, if using. (see variations at the end of the post)

To make the naan in the oven:

Heat the oven in the BROIL mode and place the rack on the top shelf (about 6 inches away) from the heat.
Place the naans (I usually make two at a time) on a baking sheet and brush the tops with some water and sprinkle about 2 tsp of the garlic-cilantro mixture on top of each naan and lightly press the topping onto the naan.
Broiling time is usually 1 1/2 – 2 minutes on the bottom and 1 minute on the top. Keep an eye on the naans after the first minute, once there are some speckled brown spots, remove the tray from the oven and flip the naans and cook on the other side also.

Tip: Light brown spots ensure that the naan is soft. Slightly dark brown spots make the naan crispy. Cook one naan each way and see how you like them.

Apply some butter on top of each naan as soon as they come out of the oven. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately. Be generous with the butter!

Repeat with the remaining dough.
To make the naan on the stovetop:

Heat a griddle, preferably cast iron on medium heat for 4-5 minutes. Place one naan at a time, with the topping side on the top first.
Cover the skillet with a lid (use any some shaped lid from any of your pans). This step is optional, but it helps in creating nice bubbles on top of the naan. After 1 minutes, remove the lid, and check the bottom. If it is crisp and brown, flip and cook for another minute. The cooking time is usually 1 1/2 – 2 minutes on the bottom and 1 minute on the top.
Apply some butter on top of each naan as soon as they come out of the oven. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.

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————–> her photos are beautiful – check them out here, where the recipe was originally posted.

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2/18 – noon – started the sponge
used 100% teff flour, because my favorite gluten-free person is visiting me! this is in preparation for a sick brunch for sunday morning. i’m torn between an egg dish, a potato-vegetable dish, gravy, and naan, with homemade hot sauce… … or guacamole, baba ghanouj, bean-egg fritters or hummus, and salsa with naan and homemade hot sauce. hmmmmmmmm.
should be ready to turn into dough around 8am

4:30pm
first hint of sourness. WOW, that was fast!

proposed apf mix-
half brown rice flour
the rest buckwheat flour, oat flour, potato starch, chickpea flour, powdered coconut, almond meal

…maybe? the teff is so dark and fine; not sure what to mix it with.

two days later
so, i made apf flour mix with white rice flour, brown rice flour, buckwheat flour (just a pinch), oat flour, potato starch, chickpea flour (just a pinch), powdered coconut, and almond meal. set out the dough to “rise”. in no way did it rise. gave up, shaped them, plopped a mixture of fresh parsley, garlic powder, and fennel powder onto the tops of them, popped some ghee in a frying pan, and fried them up.
the teff flour lends a really rich, dark flavor. i think i prefer buckwheat to teff. although to my not-gluten-free palate they tasted a little “funny”, my gf friend said they were really good. texture is fine, unlike many gf breads i’ve had. much much much much much better than the frisbees we used to have as “gluten-free-pancakes” with just water and gf flour mix – that was my main fear. had them with lunch, and again with dinner. will be making these again! thank you, ambika!

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gluten-free thin crust pizza dough

February 15, 2012

she spent four years tweaking her recipe!

wow!

gf friend comes to visit in three days; we’ll let you know how it turns out!

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“extra-tangy” sourdough

February 11, 2012

we are told to be wary of non-corporate websites, things we haven’t heard of, for internet security reasons.

now, of course, it’s the corporate websites that are most likely to infect your computer with all kinds of sketchy tracking cookies.

with that warning, the recipe i’m using came from megacorporation king arthur flour. the website tries to install tracking cookies, according to my security add-on.

here is the link to the recipe, in case you too have a security add-on and can click “never for this site”

/end rant

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1 cup “fed” sourdough starter
1 1/2 cups lukewarm water
5 cups apf 5 c mixed whole wheat, buckwheat, powdered coconut, rye, and white unbleached bread flours
1 tablespoon sugar
2 1/4 teaspoons salt

Tips from our bakers
What makes the sour in sourdough bread? It’s a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic than lactic acid; and acetic acid is much the tangier of the two.

Directions

1) Combine the starter, water, and 3 cups of the flour. Beat vigorously.

2) Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.

3) Add the remaining ingredients, kneading to form a smooth dough.

4) Allow the dough to rise in a covered bowl until it’s relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone’s timetable will be different. So please allow yourself to go with the flow, and not treat this as an exact, to-the-minute process.

5) Gently divide the dough in half.

6) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 2 to 4 hours. Don’t worry if the loaves spread more than they rise; they’ll pick up once they hit the oven’s heat. Towards the end of the rising time, preheat the oven to 425°F.

7) Spray the loaves with lukewarm water.

8) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.

9) Bake the bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.

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edit 2/11

WOW! the texture of the dough is wonderful so far! i kicked it up with a bit of packages yeast. hope it rises fast; i have to leave for an event in a few hours…

3:30
decided to go with only one rise for rush-related reasons. it did rise pretty high, so here’s hoping it isn’t too dense. in at 3:30pm, done @ 3:50?

edit 2/14
good stuff! great texture to the dough. decent crumb, dense, sadly no holes in the crumb. definitely will be using this recipe again! win!

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