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| Photo and Recipe courtesy keyingredient.com http://www.keyingredient.com/recipes/7214014/brazilian-cheese-bread-pao-de-queijo/ Ingredients ½ cup olive oil or butter ⅓ cup water ⅓ cup milk or soy milk 1 teaspoon salt 2 cups tapioca flour 2 teaspoons minced garlic ⅔ cup freshly grated Parmesan cheese 2 beaten eggs Directions 1.Preheat oven to 375 degrees F (190 degrees C). 2.Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes. 3.Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, ¼ cup-sized balls of the mixture onto an ungreased baking sheet. 4.Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes. |
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Sunday, September 25, 2011
Brazilian Cheese Bread (Pao de Queijo)
Sunday, September 11, 2011
Daring Bakers - September Challenge: Fresh, Fluffy, French
Recipe Source: Mastering the Art of French Cooking, Volume Two. Julia Child and Simone Beck.
This was a fun challenge. I have always wanted to make croissants, but never attempted. I was excited to tackle one of Julia Child's recipes. As per usual Julia, the recipe included close to 60 steps. They came out perfectly flakey and the only thing I would change is their appearance. I'm a perfectionist (understatement) when it comes to cooking so I will definitely practice practice practice!
September Daring Bakers Challenge... Check!
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| Croissants |
This was a fun challenge. I have always wanted to make croissants, but never attempted. I was excited to tackle one of Julia Child's recipes. As per usual Julia, the recipe included close to 60 steps. They came out perfectly flakey and the only thing I would change is their appearance. I'm a perfectionist (understatement) when it comes to cooking so I will definitely practice practice practice!
September Daring Bakers Challenge... Check!
Thursday, March 10, 2011
Whole Wheat Pita Pockets
3. Deflate the dough and divide into six balls on a floured surface. Cover each ball with plastic wrap or a moist towel and allow the dough balls to rest for 15 minutes. While the dough is resting, crank your oven up to 475 degrees, and heat up one or two cookie sheets (a large rectangular cookie sheet should hold three pitas, so use two if your oven can fit them). Place the cookie sheets upside down on the bottom rack of the oven, atop a baking stone if you have one. The cookie sheets need to be very hot when you put the dough on them.
4. Using your hand or a roller, gently roll the dough into six inch circles on a floured surface. Be easy with the dough-- any tears or creases or stretched areas will upset the pita form. Put the circles on your piping hot cookie sheet and pop them in the oven for five or six minutes till they look like they're about to explode.
Per 1(whole) Pita: 200 cal/1g fat/6g fiber
1(whole) pita=
3 WW points
1/2 pita= 1 WW point
1(whole) pita=
3 WW points
1/2 pita= 1 WW point
Ingredients:
1 pkg. dry yeast (2¼ tsp.)
1 c. warm water
pinch sugar
3c. whole wheat flour
½ tsp. salt
Directions:
1. Take a package of dry yeast and dissolve it in one cup of warm water until creamy, 5 - 10 minutes. You can add a little sugar or sucanat (a teaspoon or less) if you like, but as pita is often served with more savory accompaniments, don't use too much. Mix 3 cups of whole wheat flour and a half teaspoon of salt in a mixing bowl. Make a well in the center of the flour mixture, and pour in the yeast/water mixture. Stir till combined, and add flour if too moist or warm water if too shaggy. You are looking to form a stiff dough.
2. Knead the dough in your mixer or on a floured surface till the dough is elastic and smooth, about ten minutes. Place some oil in the bottom of a bowl, and put the dough in the bowl, cover with plastic wrap or a moist towel. Let it rise in a warm area until doubled in size. 3. Deflate the dough and divide into six balls on a floured surface. Cover each ball with plastic wrap or a moist towel and allow the dough balls to rest for 15 minutes. While the dough is resting, crank your oven up to 475 degrees, and heat up one or two cookie sheets (a large rectangular cookie sheet should hold three pitas, so use two if your oven can fit them). Place the cookie sheets upside down on the bottom rack of the oven, atop a baking stone if you have one. The cookie sheets need to be very hot when you put the dough on them.
4. Using your hand or a roller, gently roll the dough into six inch circles on a floured surface. Be easy with the dough-- any tears or creases or stretched areas will upset the pita form. Put the circles on your piping hot cookie sheet and pop them in the oven for five or six minutes till they look like they're about to explode.
5. Remove the pitas from the oven and lay them on a terry cloth towel, one stacked upon the next, covering with another towel to keep them soft as they cool. Once they're cool, you can keep them at room temperature for about a week or more depending on conditions, or freeze them for up to six months. Pita stores very well, but they don't last long when we make them! They can be warmed again before serving if desired.
Wednesday, March 9, 2011
March 2011 Daring Baker's Challenge: Mets la main à la pâte
The March 2011 Daring Baker's Challenge was hosted by Ria of Ria's Collection and Jamie of Life's A Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.
Jamie found this recipe of a piece of yellowed paper in her dad's collection of clipped out and hand-written recipes from the 1970's, no source, no date, and she tried the recipe and it was brilliant!
I chose Jamie's version. Here are my results. The coffee cake turned out beautifully and the only thing I would recommend is warming back up before serving. The chocolate chips tend to set back up and you loose that ooey gooeyness :) After making this, I will definitely keep the recipe and experiment with different fillings. I am excited to see what next month's challenge will bring. It will supposedly be a collaboration between the Daring Bakers and the Daring cooks... interesting!
FILLED MERINGUE COFFEE CAKE
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake
Ingredients
For the yeast coffee cake dough:
4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup (180 ml / 6 fl. oz.) whole milk
¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
2 large eggs at room temperature
For the meringue:
3 large egg whites at room temperature
¼ teaspoon salt
½ teaspoon vanilla
½ cup (110 g / 4 oz.) sugar
For the filling:
1 cup (110 g / 4 oz.) chopped pecans or walnuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
¼ teaspoon ground cinnamon
1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate
Egg wash: 1 beaten egg
Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes
Directions
Prepare the dough:
In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.
In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Ria’s version: add the 10 saffron threads to the warmed liquid and allow to steep off of the heat for 10 minutes. This will give the mixture a distinct aroma and flavor and a yellowish-orange hue.
With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.
Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.
Prepare your filling:In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately
Once the dough has doubled, make the meringue:
In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.
Assemble the Coffee Cakes:
Line 2 baking/cookie sheets with parchment paper.
Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).
Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
Repeat with the remaining dough, meringue and fillings.
Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.
Preheat the oven to 350°F (180°C).
Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.
Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.
Jamie found this recipe of a piece of yellowed paper in her dad's collection of clipped out and hand-written recipes from the 1970's, no source, no date, and she tried the recipe and it was brilliant!
I chose Jamie's version. Here are my results. The coffee cake turned out beautifully and the only thing I would recommend is warming back up before serving. The chocolate chips tend to set back up and you loose that ooey gooeyness :) After making this, I will definitely keep the recipe and experiment with different fillings. I am excited to see what next month's challenge will bring. It will supposedly be a collaboration between the Daring Bakers and the Daring cooks... interesting!
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake
Ingredients
For the yeast coffee cake dough:
4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup (180 ml / 6 fl. oz.) whole milk
¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
2 large eggs at room temperature
For the meringue:
3 large egg whites at room temperature
¼ teaspoon salt
½ teaspoon vanilla
½ cup (110 g / 4 oz.) sugar
For the filling:
1 cup (110 g / 4 oz.) chopped pecans or walnuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
¼ teaspoon ground cinnamon
1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate
Egg wash: 1 beaten egg
Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes
Directions
Prepare the dough:
In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.
In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Ria’s version: add the 10 saffron threads to the warmed liquid and allow to steep off of the heat for 10 minutes. This will give the mixture a distinct aroma and flavor and a yellowish-orange hue.
With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.
Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.
Prepare your filling:In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately
Once the dough has doubled, make the meringue:
In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.
Assemble the Coffee Cakes:
Line 2 baking/cookie sheets with parchment paper.
Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).
Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
Repeat with the remaining dough, meringue and fillings.
Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.
Preheat the oven to 350°F (180°C).
Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.
Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.
Sunday, March 6, 2011
Sourdough Starter
Started my Sourdough Starter.. smells 'pleasantly sour' just as it should. The possibilites with sourdough starter are endless!
Ingredients1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour
Things I've used my starter for:
Thursday, February 3, 2011
Cheddar Cheese Bread with Dill
Ingredients
2c. all-purpose flour
2tsp. baking powder
1 TBL sugar
1/2tsp. salt
1/4c. margarine
1c. grated cheddar cheese
1-1/2tsp. dillweed
1 egg
3/4c. milk
Directions
Sift into a large mixing bowl the flour, baking powder, sugar, and salt. Cut in the margarine until the mixture resembles coarse crumbs. Stir in the cheese and dillweed, mix well. Add the egg to the milk, pour into the dry ingredients and stir quickly. Pour into a greased loaf pan and bake in a 350deg. oven for 40 min.
2c. all-purpose flour
2tsp. baking powder
1 TBL sugar
1/2tsp. salt
1/4c. margarine
1c. grated cheddar cheese
1-1/2tsp. dillweed
1 egg
3/4c. milk
Directions
Sift into a large mixing bowl the flour, baking powder, sugar, and salt. Cut in the margarine until the mixture resembles coarse crumbs. Stir in the cheese and dillweed, mix well. Add the egg to the milk, pour into the dry ingredients and stir quickly. Pour into a greased loaf pan and bake in a 350deg. oven for 40 min.
Nestlenook Inn's Beer Bread
*My Dad came home with some bags of 'Beer Bread' mix. Just add a can of beer... wow that's easy. Made it up and it was good BUT do you know how easy it is to whip it up on your own? There's nothing to it and you are almost guaranteed to have these simple ingredients on hand. You'll never buy a boxed mix again! P.S. and I think this recipe tastes better than any mixes I've tried*
Ingredients
3c. all-purpose flour
3tsp. baking powder
1c. sugar
1tsp. salt
1 (12oz.) can beer
Directions
Combine all dry ingredients and add the beer. Stir until moist, adding a little water if necessary. Bake in a greased loaf pan in a 400deg. oven for 1 hour. Remove from pan and knock the bottom of the loaf-if it sounds hollow, it is done.
Wednesday, February 2, 2011
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