This recipe can be used to make bakery style hotdog or burger buns. The dough can be made to use on the same day or 24 hours before baking the buns.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Soft Buns
If you make it plain without adding raisins or other dry fruits, it can be used as dinner rolls, burger buns, savoury buns or Indian pav with homemade patties and chutneys.
Loaf Bread
3 to 3 1/4 cups of flour
1 tbsp instant yeast*
1 tbsp sugar
1 cup warm water (110F)
2 tbsp oil
1 tsp salt
Chelsea Buns with Dried Fruit
Sweet Sugar Buns
I love baking these soft, sweet sugar buns often. If you are using a mixer with a paddle it is quick and does not need any kneading by hand.
Ethiopian Cuisine and Berbere Spice Mix
I enjoy making meals from different cuisines, and I am glad I checked out the Traditional Ethiopian Cuisine for Breakfast, Lunch, and Dinner by Konjit Zewge. This book translated by Konjit's daughter, shares traditional methods of preparing Ethiopian cuisine.
Baking Bread using Banneton Proving Basket and Terracotta Bread Form
Easy Delicious Baguettes
I enjoyed following the steps and tips from the Idiot's Guide Baking book to make these baguettes, which gave me wonderful results. These two loaves of fresh homemade bread was enjoyed by everyone in my family. It was perfect to serve with the homemade stew. This recipe for the bread is from the book.
Making Healthy Sandwiches with Stonemill Bakehouse Bread
Stonemill Bakehouse is a family bakery that started crafting quality artisan bread in Germany for 100 years. They have been continuing this tradition since 1982 in Canada, and their first location in Unionville and the St. Lawrence Market has been open for more than 20 years. Now we can purchase Stonemill's bread at major retailers and specialty stores in Ontario and select retailers across Canada and United States. Stonemill’s core values, People, Planet, Prosperity are the cornerstone to Stonemill’s goal to be carbon neutral.
Egg Sandwich, Chocolate cake and Hampton Creek Mayo Giveaway
Hampton Creek Mayo has a wonderful smooth texture, perfect to add in a variety of recipes or use it as a delicious spread. This cholesterol free, affordable mayo has become our favourite in a variety of sandwiches. Hampton Creek Mayo is wonderful for people with soy and egg allergies, as it is egg free; we don't have to worry about salmonella risk. I like that the unique Hampton Creek Mayo flavours; Chipotle, Sriracha, and Garlic is available in squeeze bottles because it is easy to use.
No-Knead Bread
2 teaspoons kosher salt
1/4 teaspoon instant yeast
1 1/2 cups slightly warmer than luke warm water
In a medium large bowl, mix the flour, salt, and yeast together. Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture resembles wet sticky dough. Cover the bowl with either plastic wrap, foil, or a clean, wet, kitchen towel. Place the bowl in a warm place. Allow the dough to rest overnight.
French Toast in a Mug and Holiday Recipes From Egg Farmers of Ontario
This quick, delicious French Toast was made in a mug, in the microwave and was ready to enjoy in two minutes.
1 tbsp butter
2 to 3 slices of bread cut into cubes
1 egg
3 tbsp milk
1/4 to 1/2 tsp cinnamon
maple syrup or treacle to serve
OneBun Sandwich
My family and I regularly enjoy the delicious OneBun products to make hamburgers, sandwiches, paninis and personal pizzas. We find the thin, pre-sliced sandwich buns to be a healthier alternative to the traditional buns. The Canadian Healthy Food brand, Ozery’s Pita Break has recently launched their newest product the OneBun Zero Low Low in Sprouted Wheat and Light Rye, which has Zero added sugar, Low sodium, and Low fat.
Potato Stuffed Flatbread and a chance for you to win a set of CUTCO knives
1/2 tsp salt
water to knead
extra flour for dusting
Mix the 2 cups flour with the salt and add enough water, a little bit at a time to make a dough. Divide the dough into 5 to 6 portions.
Filling
1 1/2 cups potato boiled
water to boil the potatoes
1 tbsp oil
1/2 tsp ground cumin
1/2 tsp turmeric
1/4 tsp red chillie flakes or 1 tsp green chille chopped
1/2 tsp salt
2 tbsp coriander leaves
more oil for the pan
Boil about 2 to 3 potatoes with the skin until it is soft. Once it is cool peel the skin and mash the potatoes.
Heat oil and add the cumin, turmeric, red chillie flakes and salt. Quickly add the mashed potatoes and remove it from the heat. Add the chopped coriander leaves.
Make sure to dust the area you are working on with flour, so the dough doesn't get sticky. Flatten one of the portions and place about tbsp of filling inside and fold it to seal the filling.
Carefully flatten the portions with the filling, it should be about 1/4" thick. We can flatten it between the palm of our hands or gently use the rolling pin. Cook the flattened dough on an oiled hot griddle until the flatbread is cooked, this will take about 2 to 3 minutes each side. Reduce the heat to prevent the flatbread from burning. Serve the flatbread warm.
Giveaway:
As you know I am a big fan of Cooking with CUTCO, so I am glad to bring this giveaway. If you would like to win this CUTCO Studio + 4 set with block (value of $570) please enter the rafflecopter below. This giveaway is open to everyone in Canada until June 21.
a Rafflecopter giveaway
All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First
Know your flours: Millet flour event
Thank you for sharing your recipes to the Know your flours: Millet flour event from July 10th to August 9th.
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Savoury bread toast with Avocado dip
Savoury bread toast
4 slices bread cut into 2" wide strips
1/4 tsp chillie powder
1/4 tsp salt
1 egg
1/4 to 1/2 cup milk or cream
1 tbsp finely chopped onion
1/2 tbsp coriander leaves finely chopped
1 tbsp shrimp chopped finely (optional)
2 tbsp oil
Whisk the egg with cream, chillie powder, salt, onion, coriander leaves, shrimp and pour this mixture over the bread to soak.
Heat 2 tbsp oil and cook both sides on medium high heat till it is cooked, just like french toast.
Avocado dip
1 avocado
1/2 tbsp lemon juice
2 tbsp yogurt
pepper and salt to taste
Mash the avocado with the lemon juice until it is a smooth paste then add yogurt, salt, pepper and mix it. Serve this dip chilled or at room temperature.
This dip can also be served with tacos, nachos or spread in tostada.
Avocados From Mexico are grown in the volcanic soil of Michoacán. The versatile delicious avocados are good for cooking and baking as well.
Interesting fact: The avocado trees at Michoacán bloom year round, the only place in the world.
If you are an avocado fan or want to see how other's have used avocado then check out this Avocado from Mexico fan page.
I have added my recipe for Avocado flatbread or roti and this Savoury bread toast with avocado dip to their fan page. Disclosure: This sponsorship is brought to you by Avocados From Mexico who we have partnered with for this promotion.
This recipe goes to yeastspotting.
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First
Lahmajoun Middle Eastern pizza
Saha is a Canadian food company that creates authentic marinades using only natural ingredients free of additives and preservatives. I got to try Saha's unique marinades from Middle Eastern cuisine. The shawarma, shish taouk and lahmajoon marinades have delicious aromatic authentic flavours. I didn't have to add anything except for the meat. I used the sauces to create unique meals within a few minutes and impressed my family :) The marinades made my job easy and we enjoyed the meals.
People following a healthy balanced diet will like these sauce/ marinates as its cholesterol and trans fat free. The
in-house chefs and experienced food development staff ensure the quality of all
their products. The ingredients in all Saha products are vegetarian. The Saha site and bottle suggests vegetarian and non-veg recipes for us to use. The products are sold online and are shipped across USA and Canada. It is also available in some specialty food stores. I hope Saha products will soon become available in all stores.
I used this Lahmajoun (lah.mah.joon) sauce for a few dishes; middle eastern style pizza, stuffed cabbages and stuffed grape leaves. The origin of this sauce is from Turkey and Armenia. It is made with red peppers, tomatoes, onion and spices. The containers hold 250ml about 1 cup of sauce.
Lahmajoun middle eastern pizza
1 to 3/4 cup minced meat
1/4 to 1/2 cup sauce
4 store bought flat bread
Cook the minced meat with the sauce until the meat is cooked. Spread the cooked meat with extra sauce if needed over store bought flat bread and bake at 375F for 10 to 15 minutes.
The meat can be substituted for soy.
For the stuffed cabbages and grape leaves I used
1/2 cup minced meat
1/4 cup lahmajoun sauce
1 garlic clove
1/2 cup cooked rice
1 tbsp mint leaves
2 tbsp coriander leaves
1 green chillie chopped
Cook the minced meat and garlic with the sauce in low medium heat covered until the meat is cooked. Remove from heat. Then add the cooked rice, chopped green chillie, mint leaves and coriander leaves.
To prepare the cabbage and/ or grape leaves
Boil the grape leaves for about 3 to 4 minutes in hot water, then remove it and place in cold water. With the shiny side down, place some filling and roll the leaves tightly as you would roll spring rolls.
Place it in a pot lined with grape leaves by packing the leaves close to each other. Put about 1 cup of water and 1 tbsp lemon juice. Place a plate or saucer over the leaves and keep something that has weight. Let the leaves cook for about 20 to 25 minutes on low medium heat until the water evaporates.
For the cabbages follow the same instructions. To make it easy to remove the leaves, place the whole cabbage into boiling water and then remove. Or carefully remove cabbage leaves and then place into boiling hot water for about 5 minutes.
I will be posting about what I made with other sauces soon :)
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First
Kitchen paddle and challah bread
Peel apart kitchen paddle is an eco-friendly, unique and useful tool made with bamboo. Unlike other pizza peels this one comes in 2 parts, each part measures 6" x 20". The working part of the paddle measures 12" x 12". We can use one or both of it depending on the size of the pizza or bread. This paddle is handy and can be used for serving cheese, making bread, flatbreads and for other baking needs.
This peel apart kitchen paddle is very smooth and easy on the hand because it is not heavy. When not in use we can easily store in the cupboard or conveniently hang the paddles as it has holes on the holding portion of the paddle. The paddle cleans easily by hand without a hassle. I like the innovative design and the earthy colour of the bamboo wooden board.
To use this paddle for pizza, first prepare the pizza on it, lift the right paddle slightly before peeling apart and then rotate the pizza in place by moving the paddle back and forth to place it in the oven or baking sheet/stone.
To pick up the finished pizza use the tapered sides of the paddle and simply lift. I am happy that I don't have to worry about the pizza breaking apart and toppings falling off when I pick it up from the oven and grill.
Here is recipe for challah bread adapted from Artisan bread in five minutes a day.
3/4 cup lukewarm water
3/4 tbsp yeast
3/4 tbsp salt
3 eggs lightly beaten
1/4 cup honey
1/4 cup unsalted butter melted and for greasing cookie sheet
3 1/2 cups flour
1 egg beaten with 1 tbsp water for egg wash
sesame or poppy seeds for the top
Mix yeast, salt, eggs, honey, melted butter and water in a container with a lid. Mix the flour with wooden spoon don't knead. Cover and rest at room temperature until the dough rises and collapses about 2 hours, don't cover the container airtight.
The dough can be used after the initial rise. It is easy to work with if the dough is chilled a little in the fridge, so keep it in the fridge with the lid on.
Prepare a cookie sheet or line a baking sheet with butter. Dust flour on the surface of the rested dough, and cut 1 pound grapefruit size piece. Dust flour on the working board and quickly shape dough into a ball tucking the dough in the bottom. Divide the ball into 3 parts and make thin long ropes. Braid the ropes starting in the center and working to the end. Turn the loaf over, rotate it and braid from the center out to the other end, this will help make a uniform thick bread. Allow the fresh braided dough to rest for about 40 minutes. If it is refrigerated dough, let it rest for 1 hour and 20 minutes.
Brush the loaf with egg wash and sprinkle seeds. Bake at 350F in the center of a preheated oven for 25 minutes, the time depends on the size of the loaf. If it is golden brown and the center of the loaf is resistance to pressure it is ready. Cool and slice to eat.
This dough can be kept of 5 days in the fridge, if more than 5 days leave it in the freezer in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the fridge before using. Then allow it to rest and rise again.
All rights reserved on photographs and opinion of the written content Torviewtoronto © 2012 unless mentioned. Please Ask First
Pan fried fish curry
1 steak of king fish
3/4 tsp chillie powder
1/2 tsp coriander powder
1/2 tsp turmeric
1/2 tsp garam masala
1/4 tsp fenugreek seeds
1/2 tsp salt
1/2 tbsp tamarind pulped in 1/4 cup water
2 tbsp oil
2 tbsp onion
2 tbsp tomatoes
1 green chillie chopped
1 tsp garlic
1/2 tsp ginger grated
1 tsp curry leaves
1 tbsp coriander leaves to garnish
Marinate the fish with the spices and tamarind for about 1/2 hour.
Heat the oil, fry the fish and turn carefully to fry the other side. Add onions, tomato, curry leaves, ginger, garlic and the remaining marinate.
Cook the fish covered in low medium heat until it is fully cooked, turn it once in between without breaking the fish.
Serve it as a side with rice or bread.
Check out my post go green lunch boxes :) on Createwithmom
This goes to healthy diet food event easy healthy lunch.
Beef curry with cashews and coconut
Friends, Check out this recipe for nei paniyaram and a game that will (might :) bring memories.
For the meat curry with cashews and coconut
1 to 2 tbsp oil
3 tbsp onion
4 tbsp tomato
1 tbsp curry leaves
1 aniseed flower
1 tbsp garlic
2 cups beef or mutton cubed with or without bones
3/4 tbsp chillie powder or more to taste
1/4 tbsp turmeric powder
1/2 tbsp garam masala
1 1/2 tbsp coriander powder
1 tbsp tamarind pulp in 1/4 cup water
1 cup water
2 tbsp fresh grated coconut
1 tbsp cashew nuts crushed to a powder
Mix the meat with the spices and leave aside, it doesn't need to be marinated.
Heat oil, sauté onion, garlic, ginger, curry leaves, aniseed flower. Then add the meat with the spices. Add the tomato and tamarind to the meat and mix well. Add the water and cook covered in medium low heat till the meat is well cooked and soft. Can use a pressure cook.
Add the coconut and cashews after the meat is well cooked. Cook uncovered till the water evaporates. Serve hot with rice or bread.
This goes to MLLA #43 and savoury sunday.
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