Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Thursday, 9 December 2010
Skillet Mexican Cornbread
In this video, Betty demonstrates how to make Mexican cornbread, baked in an iron skillet. Full of cornmeal, eggs, Cheddar cheese, sour cream, whole kernel corn, and chopped green chiles, you can't miss with this one!
Ingredients:
2 cups self-rising cornmeal mix (Adjust with cornmeal and flour, and add baking powder and salt, if you cannot find self-rising cornmeal mix.)
1 cup finely shredded Cheddar cheese (You may substitute a different type of cheese, if you like.)
1 cup sour cream
1 cup whole kernel corn, drained
4 oz. can chopped green chiles, drained
2 eggs, well beaten
2 tablespoons vegetable oil (for batter)
2 tablespoon peanut oil (for greasing skillet or baking pan)
Heat oven to 400 degrees. Grease a 9-inch square baking pan or a 10-inch oven-proof skillet. (I used an iron skillet and poured 2 tablespoons peanut oil into the bottom and used my hands to spread it over the bottom and around the sides of the skillet. Then, I heated the skillet to a very high heat right before pouring the cornmeal batter in. Do not let the hot oil smoke!) In a large bowl, combine 2 cups self-rising cornmeal mix, 1 cup shredded Cheddar Cheese, 1 cup sour cream, 1 cup whole kernel corn, 4 oz. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. Stir, just until all ingredients are combined. Pour into a hot, greased skillet or baking pan. Bake for 20 minutes, or until golden brown and done. To test for doneness, place a toothpick in the center of the cornbread, and it should come out clean. Immediately remove from oven, and cut into pie-shaped wedges (for skillet) or squares (for baking pan). Serve piping hot with fresh butter! Delicious!!! You can serve this cornbread with Tex-Mex style chili, or a bowl of chili hot beans, or just eat it by itself with butter, along with a cold glass of milk! Its wonderful!!!
Bread Pakora Recipe
INGREDIENTS:
Make 12 pieces
4 firm white bread
1 cup gram flour (besan)
1 tablespoon rice flour
1 teaspoon salt
Pinch of asafetida (hing)
1 teaspoon cumin seed
2 finely chopped green chilly
1/4 cup chopped cilantro (green coriander)
3/4 cup water
Oil to fry
Friday, 5 November 2010
Stuffed Paratha Recipe
Paratha is Indian fried bread. You can stuff it with cooked lentils, cauliflower, Potatoes, minced meat or vegetables. In this video I use leftover Daal to stuff it. Good for breakfast or lunch. Eat with pickles, raita, marmalaid, cutney or even ketchup.
Roti, Chapati (Flat Indian Bread) Recipe
INGREDIENTS:
This recipe makes 4 Roti's:
1/2 Cup Whole wheat flour
Pinch of Salt
1/4 Cup and 1 tablespoon of luke warm water
1/4 teaspoon of Oil
1 teaspoon of Ghee or clear butter
Please send comments to: ManjulasKitchen@yahoo.com
Thursday, 21 October 2010
Pan Dulce
Pan Dulce is a special slightly sweet bread that is served year round. It is colorful and attractive on the plate. They taste as good as they look, too. The bread itself is rich with eggs, making it perfect for special occasions and holidays. Leftover rolls can be frozen and thawed whenever you feel the need for a slightly sweet treat.
Pan Dulce can trace its history back to the French occupation of Mexico. When the French were defeated on Cinco de Mayo, the Mexicans still loved the French breads that had been introduced to their country. Mexican bakers did their own thing and came up with thousands of varieties of Pan Dulce. Conchas are shaped like shells, orejas are shaped like ears, roscas are formed into rings; you get the idea.
Pan Dulce is often eaten for breakfast with the morning beverage. Since the large meal is usually served in the afternoon, the evening meal is again something simple like Pan Dulce with a few other things to nibble. These delicious little rolls can brighten any day when you dig in and enjoy them with your cup of coffee.
Recipe for Pan Dulce
These sweet little loaves are delicious.
What You Need
* 1 Tablespoon dry yeast
* 1 Tablespoon sugar
* 1/3 cup sugar
* 2 Tablespoons vegetable shortening
* 1 teaspoon salt
* 1/2 cup lukewarm water
* 3-1/2 cups flour
* 4 eggs, beaten, room temperature
Topping
* 1/2 cup shortening
* 1/2 cup powdered sugar
* 1/2 cup granulated sugar
* 1 cup flour
* 3 teaspoons vanilla extract
* food coloring (optional)
How to Make It
Mix 1 tablespoon of sugar into the lukewarm water with the yeast. Let this rest for 10 minutes.
Cream the shortening and remaining sugar in a large mixing bowl. Add in the salt and eggs slowly. Gradually mix in the yeast water. Mix the flour in, one cup at a time, until it is all incorporated. Cover the bowl and let the dough rise in a warm place for 45 minutes.
Divide the dough into 16 pieces. Shape each piece into a ball. Place the balls on a lightly greased baking pan, giving lots of space between each piece of dough. Press each ball just a little to flatten it. Let the dough rise for an hour. While you wait for the dough to rise, mix up the topping.
Topping: Mix all the ingredients together in a food processor. When you finish, it should be smooth. Divide the topping into 16 portions. Roll each portion into a ball and roll it out on a floured work surface until it is big enough to cover each piece of dough. This should be approximately 5 inches in diameter. Press the topping onto the dough lightly. Use a knife to cut a pattern into the topping, but not the dough. Usual patterns are criss cross, lines or you can just let the topping crack on its own.
Bake the pan dulce at 350 degrees F. for 15 minutes or until the bread turns slightly golden.
Pan Dulce can trace its history back to the French occupation of Mexico. When the French were defeated on Cinco de Mayo, the Mexicans still loved the French breads that had been introduced to their country. Mexican bakers did their own thing and came up with thousands of varieties of Pan Dulce. Conchas are shaped like shells, orejas are shaped like ears, roscas are formed into rings; you get the idea.
Pan Dulce is often eaten for breakfast with the morning beverage. Since the large meal is usually served in the afternoon, the evening meal is again something simple like Pan Dulce with a few other things to nibble. These delicious little rolls can brighten any day when you dig in and enjoy them with your cup of coffee.
Recipe for Pan Dulce
These sweet little loaves are delicious.
What You Need
* 1 Tablespoon dry yeast
* 1 Tablespoon sugar
* 1/3 cup sugar
* 2 Tablespoons vegetable shortening
* 1 teaspoon salt
* 1/2 cup lukewarm water
* 3-1/2 cups flour
* 4 eggs, beaten, room temperature
Topping
* 1/2 cup shortening
* 1/2 cup powdered sugar
* 1/2 cup granulated sugar
* 1 cup flour
* 3 teaspoons vanilla extract
* food coloring (optional)
How to Make It
Mix 1 tablespoon of sugar into the lukewarm water with the yeast. Let this rest for 10 minutes.
Cream the shortening and remaining sugar in a large mixing bowl. Add in the salt and eggs slowly. Gradually mix in the yeast water. Mix the flour in, one cup at a time, until it is all incorporated. Cover the bowl and let the dough rise in a warm place for 45 minutes.
Divide the dough into 16 pieces. Shape each piece into a ball. Place the balls on a lightly greased baking pan, giving lots of space between each piece of dough. Press each ball just a little to flatten it. Let the dough rise for an hour. While you wait for the dough to rise, mix up the topping.
Topping: Mix all the ingredients together in a food processor. When you finish, it should be smooth. Divide the topping into 16 portions. Roll each portion into a ball and roll it out on a floured work surface until it is big enough to cover each piece of dough. This should be approximately 5 inches in diameter. Press the topping onto the dough lightly. Use a knife to cut a pattern into the topping, but not the dough. Usual patterns are criss cross, lines or you can just let the topping crack on its own.
Bake the pan dulce at 350 degrees F. for 15 minutes or until the bread turns slightly golden.
Wednesday, 20 October 2010
Herb and Cheese Bread Recipe
Everyone loves the aroma of homemade bread in their house but with the busy lives we all lead, no one can spare hours it takes to make bread from scratch. However, with the advent of no knead bread popularized by Jim Lahey, all this has changed.
This amazingly tasty and easy to make herb and cheese bread requires only 5 minutes of preparation the night before and 10 minutes on the day of bread baking. In between all that, you just let the bread rest and allow the yeast to slowly do its thing. You heard right, folks: all you do is mix the ingredients together, let it rest overnight, put it into your baking pan, let rise and bake. You never have to break a sweat.
This recipe has some whole grain in it for added depth of flavour and healthfulness. I recommend you make the dough after dinner so that it will be ready when you are the next morning. In the summer, you can replace the dried Italian seasoning with fresh herbs, increasing the amount to 3 to 5 tablespoons of finely chopped herbs. Among the yummy herbs you can choose are: green onion, sage, thyme, rosemary, basil, chives and tarragon.
Here is the recipe: Makes one 1 1/2 pound loaf; fits a 9 x 5 inch bread pan
2 1/3 cups all purpose flour
2/3 cups rye or whole wheat flour
2/3 cup grated old cheddar cheese
1 tablespoon Italian seasoning
1/3 teaspoon instant yeast
11/4 teaspoons salt
1 1/2 cups water, room temperature
Combine all the dry ingredients, including the herbs, in a bowl and stir well. Add the water and stir. The dough will appear very loose and shaggy. Cover and let proof overnight for about 12-18 hours. The dough will appear bubbly at the surface.
The next morning, invert the dough onto a well floured counter. Fold the dough up in thirds like an envelope using a bench scraper. Gently lift and transfer the dough into a 9 x 5 inch bread pan. Cover and let rest until the dough rises to the top of the pan, about 1 hour.
Bake at 375 degrees F for 35-45 minutes or until the bread appears golden brown and sounds hollow when tapped. Cool at least 1 hour before serving.
For more detailed instructions, including step-by-step photos and a photo of this delicious herb and cheese bread, visit Baking Bread & More and click under No Knead Bread.
This amazingly tasty and easy to make herb and cheese bread requires only 5 minutes of preparation the night before and 10 minutes on the day of bread baking. In between all that, you just let the bread rest and allow the yeast to slowly do its thing. You heard right, folks: all you do is mix the ingredients together, let it rest overnight, put it into your baking pan, let rise and bake. You never have to break a sweat.
This recipe has some whole grain in it for added depth of flavour and healthfulness. I recommend you make the dough after dinner so that it will be ready when you are the next morning. In the summer, you can replace the dried Italian seasoning with fresh herbs, increasing the amount to 3 to 5 tablespoons of finely chopped herbs. Among the yummy herbs you can choose are: green onion, sage, thyme, rosemary, basil, chives and tarragon.
Here is the recipe: Makes one 1 1/2 pound loaf; fits a 9 x 5 inch bread pan
2 1/3 cups all purpose flour
2/3 cups rye or whole wheat flour
2/3 cup grated old cheddar cheese
1 tablespoon Italian seasoning
1/3 teaspoon instant yeast
11/4 teaspoons salt
1 1/2 cups water, room temperature
Combine all the dry ingredients, including the herbs, in a bowl and stir well. Add the water and stir. The dough will appear very loose and shaggy. Cover and let proof overnight for about 12-18 hours. The dough will appear bubbly at the surface.
The next morning, invert the dough onto a well floured counter. Fold the dough up in thirds like an envelope using a bench scraper. Gently lift and transfer the dough into a 9 x 5 inch bread pan. Cover and let rest until the dough rises to the top of the pan, about 1 hour.
Bake at 375 degrees F for 35-45 minutes or until the bread appears golden brown and sounds hollow when tapped. Cool at least 1 hour before serving.
For more detailed instructions, including step-by-step photos and a photo of this delicious herb and cheese bread, visit Baking Bread & More and click under No Knead Bread.
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