Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Sunday, April 27, 2014
Tips and Recipes for Handy breakfast with bread for busy bugs!!!!!
Hello every one it has been a long I did not make any post on recipes. It is because I am busy with shifting my stuff to a new apartment near to my college and damn thing is that my final exam and assignment were on the same week. So I was busy winding up with all those stuff. Now am free blogging!!!! I started enjoying the scent of freedom!!!
Now coming to the handy breakfast, this delicious treats fills the belly of your hubby, boyfriend or your child who get up early morning and rush to work with empty tummys. I present to you some excellent handy meals that they can have while driving to their destination.
You can make them for lunch box for your kids or husband.
Tip 1: Always keep a pack of fresh bread and half a dozen eggs at home.
1. Handy Mayo Sandwich(For Vegetarians)
Ingredients
Bread 2
mayo-1tbsp
onions very finely chopped-2tbsp
tomato very finely chopped 2 tbsp(remember to remove the juicy middle part when you cut it)
salt pinch
pepper powder pinch
Method:
Toast the bread for 2min or till it gets golden brown. Mean while take a small mixing bowl and add onions, tomato, salt and pepper, mix all the ingredients together. When the bread is ready, apply this mixture as a layer and cover it with another bread slice. Microwave this sandwich for 30seconds. Wrap it in a aluminium foil and give them to hand. They will enjoy the taste of mayo with crispy bread and onion.
Tip 2: If you do not have mayo then add butter instead.
2. Omlet/ amlet/ Omlette and bread
Ingredients
Eggs 2
Bread slices 2
onions very finely chopped-2tbsp
tomato very finely chopped 2 tbsp(remember to remove the juicy middle part when you cut it)
salt pinch
pepper powder pinch
Cilantro/Coriander leaves finely chopped-1tbsp
Milk 2tbsp
Method
Break open the eggs and whisk them till they become foamy. Add milk and all other ingredients and mix well. Take a pan and heat 2tbsp of oil in it. Make sure that you spread the oil all over the pan and line it with thin coat of oil. Pour the egg mixture on the hot pan like you pour for making omlet. When the amulet starts cooking from the bottom, take your bread and toast it. Now take the toasted bread and press it on the top of the cooking omelet and soak the uncooked egg. now lift the omlet up and place the two bread slices on the pan and flip the omlet on them. Now the uncooked omlet is on top of the bread slices. Cook it under low flame for 2min and turn off the stove. Wrap them in a foil and now the handy break fast is ready. The bread after soaking in the egg and there by cooking will give a very flavorful bite!!!! youll definitely like it!!!!
Keep visiting my blog for more recipes. Thank you!!!
Now coming to the handy breakfast, this delicious treats fills the belly of your hubby, boyfriend or your child who get up early morning and rush to work with empty tummys. I present to you some excellent handy meals that they can have while driving to their destination.
You can make them for lunch box for your kids or husband.
Tip 1: Always keep a pack of fresh bread and half a dozen eggs at home.
1. Handy Mayo Sandwich(For Vegetarians)
Ingredients
Bread 2
mayo-1tbsp
onions very finely chopped-2tbsp
tomato very finely chopped 2 tbsp(remember to remove the juicy middle part when you cut it)
salt pinch
pepper powder pinch
Method:
Tip 2: If you do not have mayo then add butter instead.
2. Omlet/ amlet/ Omlette and bread
Ingredients
Eggs 2
Bread slices 2
onions very finely chopped-2tbsp
tomato very finely chopped 2 tbsp(remember to remove the juicy middle part when you cut it)
salt pinch
pepper powder pinch
Cilantro/Coriander leaves finely chopped-1tbsp
Milk 2tbsp
Method
Break open the eggs and whisk them till they become foamy. Add milk and all other ingredients and mix well. Take a pan and heat 2tbsp of oil in it. Make sure that you spread the oil all over the pan and line it with thin coat of oil. Pour the egg mixture on the hot pan like you pour for making omlet. When the amulet starts cooking from the bottom, take your bread and toast it. Now take the toasted bread and press it on the top of the cooking omelet and soak the uncooked egg. now lift the omlet up and place the two bread slices on the pan and flip the omlet on them. Now the uncooked omlet is on top of the bread slices. Cook it under low flame for 2min and turn off the stove. Wrap them in a foil and now the handy break fast is ready. The bread after soaking in the egg and there by cooking will give a very flavorful bite!!!! youll definitely like it!!!!
Keep visiting my blog for more recipes. Thank you!!!
Thursday, April 17, 2014
Acorn Hominy Bread
2 cups hominy; drained
2 tbl sorghum syrup
2 tbl oil
milk; to make loose paste
1/2 cup masa
1/2 cup hominy paste
1/2 cup acorn flour
2 tsp Baking Powder
1/2 tsp Salt
1 pc egg
1 tbl sorghum syrup
1 tbl oil
1/2 tsp pumpkin spice
1 tbl gluten flour
1/2 cup milk
1/2 cup dried cranberries
1. Blend first four (4) ingredients in a blender set at puree until a
smmoth loose paste is accomlished.
2. Mix the remaing ingredients with 1/2 cup of the homony paste and beat
with about 50 to 70 strokes adding more milk if to tight.
Devide into 3x5 oiled (spray) pans bake at preheated oven 375 F for 30
minutes or a tooth pick comes out clean.
Serve with vanilla ice cream drizzle with a huckleberry or blueberry sauce.
Contributor: Burning Tree Native Grill
Yield: 1 small loaf
Tuesday, April 1, 2014
Pumpkin Bread
1 stick butter
1 C. sugar
2 eggs
1 1/4 C flour
1/2 t. baking powder
1/2 t. cloves
1/8 t. salt
1 t. vanilla
1/4 t. baking soda
1 t. cinnamon
2/3 C. plus 2 T. canned pumpkin
(optional 2/3 C. pecans)
Mix well and bake at 350* for about 1 hour
makes one large loaf.
Wednesday, March 19, 2014
Tea Time Lemon Bread Cake
Bread and cake both are my favorite. This is the combination of both. It tastes like cake and looks like bread. I feel this is the best combination for tea. It can also be served as a evening snack for kids. They will enjoy it for sure. The tangy lemon flavor and orange juice gives it a fresh and yummy taste.
Ingredients:
All purpose flour-2cups(when measured with 200ml container)
Sugar-1/4cup
Butter-1/4stick(30grms)
Milk- as required
salt pinch
Egg-1
Baking powder-1/2tbsp
Lemon zest-1tbsp
Orange juice-1/4cup
Golden raisins (optional)
Method:
Take two bowls. In one bowl break open egg and add sugar, melted butter, milk, lemon zest, orange juice and mix well. Now in another bowl take all purpose flour(Maida) , salt and baking powder and mix well. Now add this mixture to the egg mixture while stirring slowly. Mix well. Finally add golden raisins and just give a gentle stir. Pre heat the oven at 350F. Take a baking loaf pan ( 8 1/2 x 4 1/2 x 2 1/2) spray it with baking spray or coat it with oil and dust with flour. Transfer the bread mixture in to baking pan and bake for 30-40min at 350F. Insert tooth pick and when it comes out clean then it is done. Take the baking tray out of oven and let it cool for 5min then slice it and enjoy.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
Ingredients:
All purpose flour-2cups(when measured with 200ml container)
Sugar-1/4cup
Butter-1/4stick(30grms)
Milk- as required
salt pinch
Egg-1
Baking powder-1/2tbsp
Lemon zest-1tbsp
Orange juice-1/4cup
Golden raisins (optional)
Method:
Take two bowls. In one bowl break open egg and add sugar, melted butter, milk, lemon zest, orange juice and mix well. Now in another bowl take all purpose flour(Maida) , salt and baking powder and mix well. Now add this mixture to the egg mixture while stirring slowly. Mix well. Finally add golden raisins and just give a gentle stir. Pre heat the oven at 350F. Take a baking loaf pan ( 8 1/2 x 4 1/2 x 2 1/2) spray it with baking spray or coat it with oil and dust with flour. Transfer the bread mixture in to baking pan and bake for 30-40min at 350F. Insert tooth pick and when it comes out clean then it is done. Take the baking tray out of oven and let it cool for 5min then slice it and enjoy.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
Friday, February 21, 2014
Baking powder bread Hveitibrauð með lyftidufti
500 g flour OR 400 g flour and 100 g whole-wheat flour
6 tsp baking powder
1 1/2 tsp sugar
300-350 ml milk, OR a mixture of water and milk
1 1/2 tsp salt
milk or egg for brushing
Sift together the dry ingredients, and add most of the milk. Knead until smooth, adding milk as needed. Form into a loaf. Make shallow cuts into the top of the loaf. Brush the loaf with milk or beaten egg. Bake immediately. Bread should be baked on the lowest rung in the oven, at 175°-200°C, for about an hour. It will be crusty and tastes best while warm. Its very good with butter and cheese, but I prefer to eat it with just butter.
Monday, February 10, 2014
Whole wheat pita bread
Coming up soon - Red bean dip to go with the pita breads!
The satisfaction of seeing some smelly yeast and lifeless flour turn into a bunch of sweet smelling bread is something you must experience to understand. Sometimes, the laziness of getting out of a cozy home into the supermarket can lead to some heart warming things. Im talking about this bunch of pita bread. Its not that Ive not played around with yeast before. While foodies from US and Europe talk of fresh yeast, instant yeast and active dry yeast, I have access only to one kind of yeast - Active dry yeast granules - the brownish coloured beads whose efficiency is highly unpredicatble.
My last baking attempt ended with a smelly creamish slurry in the bowl, no bubbles, no foam, nothing. Probably because the yeast had been sitting in the refrigerator. This time I didnt want to make any mistakes. The yeast was bought fresh (as fresh as a store can sell), stored in a cabinet, used in a water that was just warm and kept in the sun. The result being a really foamy, happy yeast. With the soaring yeast, my anticipations of making some fresh bread soared too. Here are the step by step instructions with pictures to making your own batch of pita bread.
The basic recipe is from my all time favourite baking resource - Baking Sheet and Nicoles reference to Tyler Florences Food 911 show. I made just half the recipe and used mostly whole wheat flour.
Whole wheat Pita bread
Category - Yeast breads
Time taken - Roughly two hours including rising time
Makes - 6 pieces
Recipe source - Adapted from Baking Sheet, Food Network
ingredients
1 1/4 cup whole wheat flour (atta)
1/2 cup AP flour
1/2 tsp salt
3/4 cup water
1/2 tsp sugar
1 tbsp active dry yeast
1-2 tsp of oil
directions
Activate the yeast - Slightly warm 3/4 cup water with 1/2 tsp sugar. Put in the yeast granules and keep in the warmest corner of your house. You can keep it in the microwave / oven. If the yeast is active, in 15 minutes, you will see furious activity in the bowl. The top layer will be all foamy and bubbly. The yeast is now ready to get into the flour.
In a large bowl, mix the flours with the salt lightly with a fork. Make a well in the center and pour the yeasty water. Bind the flour into a smooth dough with the poured liquid by kneading with the heel of your palm for some 5 minutes, just like you would for chapati aata.
In a well oiled bowl, place the smooth ball of dough, cover and place in a warm corner for 1-1 1/2 hours until the dough is over double the volume.
Punch down the dough and place it on a floured surface. Remove all air from the dough with a good bit of kneading. Shape into 6 equal balls. Flatten them slightly and keep them a little away from each other on a greased plate. Keep covered for 15-30 minutes until they rise some more.
Keep a large, heavy bottomed griddle on high flame. With a rolling pin, roll out each ball into ovals, about the thickness of 1/4". Use a bit of AP flour for dusting if needed. On the hot griddle, cook both sides of the bread, until it fluffs up. This will take 3-4 minutes per bread. If you use a large griddle, you will be able to cook 2-3 of them at a time.
Place the cooked breads on a clean kitchen towel. Keep covered so that the breads are soft until use.
Note
The original recipe recommends broiling the rolled out dough for 3-4 minutes until they fluff up in the oven. Since I have the counter top oven, these were done on the griddle and this method worked perfectly too.
Accompaniments
Pita bread either toasted into chips or just as it is, is best used to mop up hummus, baba ganouj or a red bean dip. If you want to make this mezze meal for dinner, youll find recipes for Hummus, Baba Gannoush and Fattoush (Lebanese salad) on Saffron Trail.
The red bean dip is coming up soon, so stay tuned!
Technorati tags: yeast, pita bread, baba gannoush, hummus, mezze platter
Read More..
The satisfaction of seeing some smelly yeast and lifeless flour turn into a bunch of sweet smelling bread is something you must experience to understand. Sometimes, the laziness of getting out of a cozy home into the supermarket can lead to some heart warming things. Im talking about this bunch of pita bread. Its not that Ive not played around with yeast before. While foodies from US and Europe talk of fresh yeast, instant yeast and active dry yeast, I have access only to one kind of yeast - Active dry yeast granules - the brownish coloured beads whose efficiency is highly unpredicatble.
My last baking attempt ended with a smelly creamish slurry in the bowl, no bubbles, no foam, nothing. Probably because the yeast had been sitting in the refrigerator. This time I didnt want to make any mistakes. The yeast was bought fresh (as fresh as a store can sell), stored in a cabinet, used in a water that was just warm and kept in the sun. The result being a really foamy, happy yeast. With the soaring yeast, my anticipations of making some fresh bread soared too. Here are the step by step instructions with pictures to making your own batch of pita bread.
The basic recipe is from my all time favourite baking resource - Baking Sheet and Nicoles reference to Tyler Florences Food 911 show. I made just half the recipe and used mostly whole wheat flour.
Whole wheat Pita bread
Category - Yeast breads
Time taken - Roughly two hours including rising time
Makes - 6 pieces
Recipe source - Adapted from Baking Sheet, Food Network
ingredients
1 1/4 cup whole wheat flour (atta)
1/2 cup AP flour
1/2 tsp salt
3/4 cup water
1/2 tsp sugar
1 tbsp active dry yeast
1-2 tsp of oil
directions
Activate the yeast - Slightly warm 3/4 cup water with 1/2 tsp sugar. Put in the yeast granules and keep in the warmest corner of your house. You can keep it in the microwave / oven. If the yeast is active, in 15 minutes, you will see furious activity in the bowl. The top layer will be all foamy and bubbly. The yeast is now ready to get into the flour.In a large bowl, mix the flours with the salt lightly with a fork. Make a well in the center and pour the yeasty water. Bind the flour into a smooth dough with the poured liquid by kneading with the heel of your palm for some 5 minutes, just like you would for chapati aata.In a well oiled bowl, place the smooth ball of dough, cover and place in a warm corner for 1-1 1/2 hours until the dough is over double the volume.Punch down the dough and place it on a floured surface. Remove all air from the dough with a good bit of kneading. Shape into 6 equal balls. Flatten them slightly and keep them a little away from each other on a greased plate. Keep covered for 15-30 minutes until they rise some more.Keep a large, heavy bottomed griddle on high flame. With a rolling pin, roll out each ball into ovals, about the thickness of 1/4". Use a bit of AP flour for dusting if needed. On the hot griddle, cook both sides of the bread, until it fluffs up. This will take 3-4 minutes per bread. If you use a large griddle, you will be able to cook 2-3 of them at a time.Place the cooked breads on a clean kitchen towel. Keep covered so that the breads are soft until use.
Note
The original recipe recommends broiling the rolled out dough for 3-4 minutes until they fluff up in the oven. Since I have the counter top oven, these were done on the griddle and this method worked perfectly too.
Accompaniments
Pita bread either toasted into chips or just as it is, is best used to mop up hummus, baba ganouj or a red bean dip. If you want to make this mezze meal for dinner, youll find recipes for Hummus, Baba Gannoush and Fattoush (Lebanese salad) on Saffron Trail.
The red bean dip is coming up soon, so stay tuned!
Technorati tags: yeast, pita bread, baba gannoush, hummus, mezze platter
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