Posts Tagged ‘ bread ’

World Bread Day 2009 – Brioche Loaf

World Bread Day 2009 – Brioche Loaf

Zorra invites us to bake bread for World Bread Baking Day 2009. Although I am not as bread-savvy as many of our fellow food bloggers, I’ll happily chime in with a recipe I’ve borrowed from Palachinka, a Brioche Loaf I followed her recipe almost precisely, only slightly upping the sugar amount, adding a little more flour, and brushing the loaf with milk instead of egg. When I put the pieces into my loaf pan, I was sure the pan could easily have housed at least 50% more of the dough, but when I took it from the oven, fluffed up and airy, I wasn’t so sure about that anymore.

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bbd #5 – Aloo Paratha, potato-stuffed bread

bbd #5 – Aloo Paratha, potato-stuffed bread

Rolling in Dough hosts the 5th installment of the bread baking day, aptly choosing “stuffed breads” as a theme. When I read this, I knew I would have to try making aloo paratha, the fabulous potato-stuffed breads from India. Usually, parathas for aloo paratha are made with water, and some wholemeal flour, but I opted for a basic recipe for “roti prata” which contains milk and all-purpose or bread flour and is a snap to make and handle and roll out. Making aloo paratha takes some practice, to make sure the stuffing doesn’t ooze out when you roll out the flatbreads with filling. Aloo Paratha, with lime pickles and mango chutney Perfect parathas are a lot flatter than mine This video shows how to make the perfect aloo paratha...

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SHF #27 – Chocolate Orange Bread Pudding

SHF #27 – Chocolate Orange Bread Pudding

When a few days ago I made sweet yeasted apricot rolls, more or less following a recipe from Chili & Ciabatta for pineapple bread, little did I know that I would stumble upon a recipe for “individual orange & chcolate bread puddings” at the Fine Cooking website. The rolls, already getting stale a little, seemed to be perfect for this dish, which I chose as my entry for Sugar High Friday #27, titled “Chocolate by Brand” and hosted kindly by David Lebowitz. So, before I present the bread puddings, let’s have a look at the chocolate .-) This is the brand of chocolate I buy usually for baking, but normally the bittersweet variety, which I will undoubtedly use when I make this dish again – I don’t care much...

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Rice Bread

Rice Bread

While surfing the web, I found a recipe for Rice Bread in the Cooking Light archives, which I have tried a couple of days ago. The recipe makes 2 small loaves which are baked in a loaf pan. The result is a very light and fluffy white yeast bread. It is even lighter than regular white bread. There is a slight hint of rice aroma, but it doesn’t taste like rice at all. My hubby noted that the bread is a little short on salt, so if you try it, add some more salt.

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TSiR 1 – Ancient Spices: Saffron

TSiR 1 – Ancient Spices: Saffron

It took me some time to decide on a particular spice to feature in this first edition of “The Spice Is Right” (see description and rules here at Tigers & Strawberries). First, I had coriander in mind, being well known as the Mexican herb – cilantro, or in Europe, coriander green / leaves, and well loved for its seeds’ sweetness in the cuisines of India and the middle east as well as in Europe. But then I thumbed through one of my favorite cookbooks, Elizabeth Rozin’s “Blue Corn and Chocolate” (from the Knopf Cooks American series, unfortunately out of print). In this book, Rozin gives a detailed report of the fruits of the New World – the Americas – such as potatoes, corn, tomatoes, vanilla and many more –...

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