Archive for the ‘Bread’ Category

PostHeaderIcon Pão de Banana

Desculpe-nos, mas este texto esta apenas disponível em English.

PostHeaderIcon Pãezinhos macios e deliciosos, feito com a farinha Graham

Minha coisa favorita de assar é pão. Admito que asso mais pães agora que eu tenho uma batedeira com um gancho de massa, mas ainda mesmo assim ainda gosto de sovar a massa à mão por alguns minutos antes de dar forma! De vez em quando eu ainda fico surpreendida que, uma mistura simples de farinha, água e fermento podem se unir e se metamorfosear em delicioso pão que eu como diariamente!

Esta receita é de uma revista sueca que recebo em casa todos os meses. A receita não parece ser nada de especial, olhando para a lista de ingredientes, mas eu amo a farinha de Graham, então eu decidi dar-lhe uma chance. Que decisão maravilhosa! Macios, esses pães são saborosos com requeijão, geleias, queijos ou até mesmo puro (especialmente recém-saído do forno).

Graham Rolls Recipe

Serves 20
Allergy Milk, Wheat
Meal type Bread
Misc Child Friendly, Freezable, Pre-preparable
From magazine Hembakat

Ingredients

  • 50g fresh yeast
  • 50g butter
  • 400ml whole milk
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 180g Graham flour
  • 1/3 cup wheat germ
  • 330g all purpose flour (preferably organic)

Directions

1. Crumble yeast in a large bowl. Melt butter and add milk, heat it to 37°C (98°F) and pour over the yeast. Stir to dissolve.
2. Add remaining ingredients and stir until the dough comes together. Knead for 8-10 minutes. Form dough into a ball and place in an oiled bowl. Cover with a clean dish cloth and let rise 30-45 minutes.
3. Place dough on a floured surface and divide into 4 pieces. Divide each piece into 5 additional pieces. Roll into balls and place on a baking sheet lined with parchment paper. Sprinkle a little flour over the rolls and cover with a dish cloth. Allow rolls to rice 30-45 minutes. In the meantime, preheat over to 250°C (475°F).
4. Place baking sheet in the middle rack and bake 7-9 minutes. Let the rolls cool on a cooling rack before slicing.

PostHeaderIcon Gluten-Free Quinoa Breakfast Bread

I finally remembered to take a picture of this delicious, gluten-free quinoa and rice flour breakfast bread!

IMG_0042

I used tri-colored quinoa (white, red and black), which I leave soaking overnight and give a good rinse in the morning before mixing it. Today I used my brand new ceramic skillet to cook it in, and it was super fast; ready in 10 minutes.

IMG_0040

Here’s the recipe again:

Quinoa and Flaxseed Gluten-Free Bread Recipe

Serves 1
Dietary Gluten Free, Vegan, Vegetarian
Meal type Bread, Breakfast
From book Regina Racco

Ingredients

  • 4 tablespoons quinoa
  • 1 tablespoon flaxseed meal
  • 4 tablespoons rice flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • water

Directions

1. Place the quinoa in a small bowl and cover it with water. Soak overnight.
2. Add flaxseed meal, rice flour, salt and baking powder to the quinoa.
3. Add enough water to make a thick paste.
4. Heat skillet on stove top and grease if necessary.
5. Spread dough in the skillet and cover. Let cook until the bottom side begins to brown.
6. Flip the bread and let other side brown, uncovered.
7. Ready to eat!

PostHeaderIcon A Busy Kitchen – Bread Rolls and Buns

I have been busy in the kitchen today, making Indian-Style Cardamom Buns and Cranberry-Hazelnut Sourdough Bread Rolls!

IMG_9869

IMG_9876

IMG_9881

IMG_9879

The bread we have already tasted, plus it’s a bread I make every week. The buns, however, are cooling, so we have yet to taste it … will update on the verdict later!

 

PostHeaderIcon Simple Quinoa and Flaxseed Breakfast

This morning I decided to try another recipe from the gluten-free book: a breakfast bread, made with quinoa, flaxseed and rice flour. I still have  a hard time calling it bread when it has no flour, which means the consistency is not like bread at all, but that goes for all gluten-free breads!

The recipe seemed simple enough and I thought if it came out bad, I could just as well eat musli, like I do every morning. To my pleasant surprise, this gluten-free bread turned out delicious! Crispy on the outside, soft on the inside, with a slight nutty taste and very filling.

The original recipe instruct to cook it on a non-stick skillet, but I used a cast-iron skillet. It takes longer to heat up, but it heats more evenly and crisps nicer in my opinion.

Quinoa and Flaxseed Gluten-Free Bread Recipe

Serves 1
Dietary Gluten Free, Vegan, Vegetarian
Meal type Bread, Breakfast
From book Regina Racco

Ingredients

  • 4 tablespoons quinoa
  • 1 tablespoon flaxseed meal
  • 4 tablespoons rice flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • water

Directions

1. Place the quinoa in a small bowl and cover it with water. Soak overnight.
2. Add flaxseed meal, rice flour, salt and baking powder to the quinoa.
3. Add enough water to make a thick paste.
4. Heat skillet on stove top and grease if necessary.
5. Spread dough in the skillet and cover. Let cook until the bottom side begins to brown.
6. Flip the bread and let other side brown, uncovered.
7. Ready to eat!

The end result was a delicious cross between a pancake and bread. I cut the bread in 4 pieces and tried it with different toppings: sliced cheese, cream cheese, jam (citrus flavor) and raw honey. My favorites were cheese and honey.

I didn’t take a picture (it was too early to be thinking so clear!) but I will take one next time, and there will be many more next times because not only was it delicious, but kept me energized and full for the rest of the morning!!

PostHeaderIcon Easy Baking: Chili-Fennel Crusty Bread

This is the easiest bread I’ve ever made. Sure, it takes time, but time that requires no action at all! And it’s a delicious dinner accompaniment, as was how we ate it last night!!

IMG_9171

Chili-Fennel Crusty Bread

Allergy Milk, Wheat
Meal type Bread
Misc Pre-preparable, Serve Hot
From magazine Mat Magazine

Ingredients

  • 6g fresh yeast ((or 2g of instant dry yeast))
  • 100ml milk
  • 200ml cold water
  • 1 teaspoon fennel seeds
  • 2 teaspoons chili flakes
  • 450g bread flour ((all purpose flour works too))

Directions

1. Mix yeast and liquids in a large bowl, Stir to dissolve the yeast.
2. Add the spices and mix.
3. Add flour and mix well.
4. Cover the bowl with plastic wrap (for moisture) and let rise for at least 5 hours, up to 10 hours.
5. Generously flour a work surface and divide the dough in 2 and shape each into a baguette. Then braid the baguettes together. Heat oven to the 250°C (475°F) and let the dough rest while the oven heats.
6. Once the oven is hot, spray the bread with water and put in the oven. Bake 5 minutes. Lower the temperature to 200°C (400°F) and bake another 20-25 minutes.
7. If you can, wait about 15 minutes before slicing, to allow the dough to set. Voilá!

You can make this, go to work, and bake it when you get back home! Or let it rise overnight and bake it first thing in the morning. With no kneading required, it is nearly effortless! It’s tasty, crusty and even has a kick! Enjoy 🙂