Showing posts with label Bread and Buns. Show all posts
Showing posts with label Bread and Buns. Show all posts

6/15/2014


Dough.
I don’t know how to call this recipe.

This dough can be used with some stuffing, sweet or savory or plain like I did, it is very easy to make. Well let’s see how my English goes, after so much time I think I forgot how to post and write heheheh




Ingredients.
200 gr self-rising wheat flour.
2 ½ tablespoons oil.
1 teaspoon vodka
¼ teaspoon white vinegar.
1 teaspoon baking powder .
1 pinch salt.
1 tablespoon sugar.
½ cup minus 1 tablespoon water.

1-      In a bowl, place all dry ingredients and mix well.
2-      Add the vinegar to the water.
3-      Add half of the water/vinegar solution to the flour and begging mixing adding water until you have kind of a rustic dough, then add the oil and knead until the dough absorbs all the oil, at this point it is a soft silky dough,  put the dough in an oiled plastic bag and let rest for 30 minutes in a cold place.
Roll the dough and use it as an empanada wrap (Venezuelan pastel or pastelito) or as fried “bread”… 

3/31/2012

Dutch crunch bread or Tiger Bread

The Daring Bakers March Challnge:
Dutch Crunch Bread

Finally my stove is installed (the way it should be) and my challenge is up, it was so much fun to make these bread buns, I was feeling the same excitement like when I made my first bread and it was ok in every stage of the process. Thanks so much  Sara and Erica from baking JDs  for this challenge and thanks Lisa.  Recipe here









Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

1/02/2012

French Country Bread

The Daring Bakers' Dicember Challenge
French Country Bread

Happy New Year… I know it is a bit late but I cached a flu called influenza and it was terrible: pain all over my body, high fever, and a splitting headache so the light hurt my eyes too.
I am sorry I could not post my December challenge when it was due, I completed my challenge about a week before Christmas but by Christmas Eve the fever began ….
I dressed my country bread with a poinsettia because I was expecting a Christmas challenge so I decided to twist my bread shape a little, I decorated it with some of the dough and then painted it with egg yolk and food colors, the two only picture I could take are very ugly because that day we had a long loooong power cut in the entire town so double sorry
Jessica thank so much for this challenge, if you want to make this wonderful bread please click here




Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by AndrewWhitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food!

10/27/2011

The Daring Bakers' October Challenge Povitica

The Daring Bakers' October Challenge
Povitica

The season for all kid of nuts in my country is December…IMPORTED HA HA HA, soooo as we the Latin American have the biggest nut in the world: COCONUT, I decided to combine it with other products from this part of the world….CHOCOLATE and VANILLA, the scent and flavor ... so delicious.  I loved this challenge and I learnt a lot, THANK YOU JENNY :D









Original Recipe:
Povitica (makes 4 loaves)
Ingredients
To activate the Yeast:

2 Teaspoons (10 ml/9 gm) Sugar

1 Teaspoon (5 ml/3 gm) All-Purpose (Plain) Flour
½ Cup (120ml) Warm Water
2 Tablespoons (30ml/14 gm/½ oz/2 sachets) Dry Yeast

Dough:

2 Cups (480ml) Whole Milk

¾ Cup (180 ml/170gm/6 oz) Sugar
3 Teaspoons (15 ml/18 gm/2/3 oz) Table Salt
4 Large Eggs
½ Cup (120ml/115 gm/one stick/4 oz) Unsalted Butter, melted
8 cups (1.92 l/1.12 kg/39½ oz/2½ lb) All-Purpose Flour, measure first then sift, divided

Walnut Filling:

7 Cups (1.68 l/1.12 kg/2.5 lbs) Ground English Walnuts

1 Cup (240ml) Whole Milk
1 Cup (240ml/225 gm/2 sticks/8 oz) Unsalted Butter
2 Whole Eggs, Beaten
1 Teaspoon (5ml) Pure Vanilla Extract
2 Cups (480ml/450 gm/16 oz) Sugar
1 Teaspoon (5 ml/4 gm) Unsweetened Cocoa Powder
1 Teaspoon (5 ml/3 gm) Cinnamon

Topping:

½ Cup (120 ml) Cold STRONG Coffee

2 Tablespoons (30 ml/28 gm/1 oz) Granulated Sugar
Melted Butter

Directions:



To Activate Yeast:
1. In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into ½ cup warm water and cover with plastic wrap.
2. Allow to stand for 5 minutes

To Make the Dough:

3. In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.

4. In a large bowl, mix the scalded milk, ¾ cup (180 gm/170 gm/6 oz) sugar, and the salt until combined.
5. Add the beaten eggs, yeast mixture, melted butter, and 2 cups (480 ml/280 gm/10 oz) of flour.6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
7. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. Note: I did not use all 8 cups of flour
8. Divide the dough into 4 equal pieces (they will each weight about 1.25 pounds/565 grams)
9. Place dough in 4 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.

To Make the Filling

10. In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.

11. Heat the milk and butter to boiling.
12. Pour the liquid over the nut/sugar mixture.
13. Add the eggs and vanilla and mix thoroughly.
14. Allow to stand at room temperature until ready to be spread on the dough.
15. If the mixture thickens, add a small amount of warm milk.To Roll and Assemble the Dough:
16. Spread a clean sheet or cloth over your entire table so that it is covered.
17. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)
18. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10-12 inches (25½ cm by 30½ cm) in diameter.
19. Spoon 1 to 1.5 teaspoons (5ml to 7 ½ ml/4 gm to 7 gm) of melted butter on top.
20. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.
21. As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.
22. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.
23. Spoon filling (see below for recipe) evenly over dough until covered.
24. Lift the edge of the cloth and gently roll the dough like a jelly roll.
25. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.
26. Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan.
27. Brush the top of each loaf with a mixture of ½ cup (120 ml) of cold STRONG coffee and 2 tablespoons (30ml/28 gm/1 oz) of sugar. If you prefer, you can also use egg whites in place of this.
28. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.
29. Preheat oven to moderate 350°F/180°C/gas mark 4.
30. Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes.
31. Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an additional 45 minutes, or until done.
32. Remove bread from oven and brush with melted butter.
33. Check the bread at 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.
34. Remove from the oven and allow to cool on a wire rack for 20-30 minutes, still in the bread pan. Remember, the bread weighs about 2.5 and it needs to be able to hold its own weight, which is difficult when still warm and fresh out of the oven. Allowing it to cool in the pan helps the loaf to hold its shape.
35. It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.

Blog-checking lines: The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!


9/28/2011

Croissants: The Daring Bakers' september Challenge

Croissants: The Daring Bakers' September Challenge.

Thank you Sarah for this wonderful challenge. I made the original recipe and other using carob flour and filled them with quince, for the white ones without filling I garnished them with homemade guava in syrup and MORE butter.  Posted at last I think the problem is caused by the internet company and not blogger...well I am nor sure I'll keep traying to find the cause why I can't post or comment :(













They look like wet inside but they were not...

Ingredients
¼ oz (7 gm) of fresh yeast, or 1¼ teaspoon (6¼ ml/4 gm) of dry-active yeast (about ½ sachet)
3 tablespoons (45 ml) warm water (less than 100°F/38°C)
1 teaspoon (5 ml/4½ gm) sugar
1 ¾ cups (225 gm/½ lb) of strong plain flour (I used Polish all-purpose flour, which is 13% protein)
2 teaspoons (10 ml/9 gm) sugar
1½ teaspoon (7½ ml/9 gm) salt
½ cup (120 ml/¼ pint) milk (I am not sure if the fat content matters. I used 2%)
2 tablespoons (30 ml) tasteless oil (I used generic vegetable oil)
½ cup (120 ml/1 stick/115 gm/¼ lb) chilled, unsalted butter
1 egg, for egg wash
Directions:
1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only. The best way is as Julia Child does it in the video (see below). It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper.
9. Place the dough back in the bowl, and place the bowl in the plastic bag (Photos 1 & 2)
10. Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size. (Photo 3)
11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips. (Photo 4)
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm). (Photo 5)
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up) (Photos 6 & 7)
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14. Place the dough letter back in the bowl, and the bowl back in the plastic bag. (Photo 8)
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge (Photo 9)
16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter. (Photo 10)
17. Once the dough has doubled, it’s time to incorporate the butter
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat. (Photo 11)
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two. (Photo 12)
22. Spread the dough using your hands into a rectangle about 14 by 8 inches (35 cm by 20 cm). (Photo 13)
23. Remove the butter from the board, and place it on the top half of the dough rectangle (Photos 14 & 15)
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it ¼ inch (6 mm) across from all the edges. (Photo 16)
25. Fold the top third of the dough down, and the bottom third of the dough up. (Photos 17 & 18)
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book). (Photo 19)
27. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm). (Photo 20)
28. Again, fold the top third down and the bottom third up. (Photos 21 & 22)
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours. (Photo 23)
30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
37. It’s now time to cut the dough and shape the croissants
38. First, lightly butter your baking sheet so that it is ready
39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
40. Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm). (Photo 24)
41. Cut the dough into two rectangles (each 10 by 5 inches (25½ cm by 12½ cm)) (Photo 24)
42. Place one of the rectangles in the fridge, to keep the butter cold
43. Roll the second rectangle out until it is 15 by 5 inches (38 cm by 12½ cm).
44. Cut the rectangle into three squares (each 5 by 5 inches (12½ cm by 12½ cm))
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square
47. Cut the square diagonally into two triangles. (Photo 25)
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48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles. (Photo 26)
49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape. (Photo 27)
50. Place the unbaked croissant on the baking sheet
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour
53. Preheat the oven to very hot 475°F/240°C/gas mark 9.
54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the croissants. (Photo 28)
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.

The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

5/01/2011

Pizza Buns and Custard Buns.

Pizza Buns and Custard Buns.


I found this recipe on a Japanese blog called hidehide.net, of course I had to make my own variations due to the different characteristics of flour, for this recipe I used bread flour and self raising flour, also I changed the amount of sugar for the savory and sweet versions of this dough.

For my recipe please write









4/22/2011

Colomba Pasquale

Colomba Pasquale

Happy Easter and Happy Earth Day, this post was supposed to be uploaded yesterday, but a very ugly storm made it impossible. This is my Easter dove or Colomba Pasquale, a delicious soft and moist Italian bread, it is as soft as a sponge cake and it is perfumed with the cent of candied orange peel and almonds. My friend Hector described it in a very nice way because he could pull threads/strands of the bread crumb and it was so airy that it was like eating cotton candy, my cousin said: “what is this? Cake or sweet bread? Oooh I know is one of your inventions…mmm GOOD .. DELICIOUS… But it is like cake, Wright? “I said: Nop, it isn’t, it is bread. Sorry the pics are not nice.

I hope Daddy’s watching from up there and that he’s proud of this, he always encouraged me to do things and try again every time I failed and he was always so proud .









3/31/2011

Bread Recipe

Well if some time ago my country was politically a mess today it is worst and not even worth talking about it, it is disgusting and makes me sad but on the other hand I have HOPE, I PRAY and I know next year WE VOTE (only, I hope they don’t cheat, as they always do)

I saw a recipe that called my attention The other day, it was a bread recipe and as I am a fan of kneading and baking bread I decided to try it, the result was amazing, it was moist, soft and yummy, it was on site, I made my own variations, now it IS delicious and even more delicious what you prepare with this bread.
Unfortunately due to copy and paste from people from my own country (they are even on facebook) I cannot write the recipe, they are copying not only the recipe but the pictures and adding them to their sites as they are the creators...I am sharing the recipe by request via email.
I even shut the blog down  for a second and send "invitations " to my contacts but then I though WHY? why should I shut it down just because some people are very abusive..well no, I won't shut it down I'll keep my blog open and sharing my recipes but this way...