Bluberry banana bread from Paula Deen

Bluberry banana bread from Paula Deen

Ingredients :
1 cup butter, softened
1 1 / 2 cups sugar
4 large eggs
3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups ripe bananas, mashed
1 cup frozen blueberries
1/2 cup coconut
1 tsp. coconut extract, if desired

Methode :
Preheat oven to 350 ° F. Grease and flour two 9x5x3-inch loaf pans.

In a medium bowl and with mixer at medium speed, cream the butter and sugar until thick. Add eggs, one at a time, beating well after each addition. Enter the flour, baking soda, and salt, stirring well. Add the bananas, stir until smooth, put the batter into the pan.

Bake for 1 hour, or until they look cooked. Chill loyang on wire rack for 10 minutes, remove from pan.

Olive bread recipe

Olive bread recipe

Material:
2 1 / 4 teaspoon dry yeast
2 1 / 2 cup water, divided 2
2 1 / 2 cup flour filtered
2 1 / 2 cup whole wheat flour
1 1 / 2 teaspoon salt
1 cup black olives + olive oil for garnish, after the dry cake
1 / 4 cup chopped fresh rosemary + rosemary for garnish
Olive oil
Sea salt or kosher salt for garnish

Methode:
1) Dissolve yeast in 1 / 2 cup water.
2) Combine the flour and wheat flour in a large bowl. Whisk in the salt. Add the yeast is mixed well. Add 1 1 / 2 to 2 cups of reserved water, adding enough to form a strong dough.
3) Turn the batter into the board wrote powders were lightly; knead for several minutes, adding flour if dough is very sticky. Allow 10 minutes. Continue kneading until dough is smooth shape.
4) Place in oiled bowl, cover and let rise until double the size, about 1 hour. Back to the reply given the board a light powder and knead in the olives and rosemary. Flatten dough and press into a 9 x 12-inch baking pan. Cover and let rise until doubled in height, about 45 minutes.
5) Preheat the oven to 375 degrees F. Brush the dough with olive oil. Tap olive and rosemary to the dough surface. Sprinkle with sea salt. If desired, make the dough with finger grooves on the edge. Bake until golden brown, about 20 to 25 minutes. Serve warm.
If you like you can add soup or salad. Good luck.

Panda Bread Recipe

Panda Bread Recipe

Ingredients:
600g loaf (206 x 108 x100h)
230g bread flour
70g cake flour
30g sugar
milk + 1 yolk = 210g (I used skim milk)
4.5g salt
18g unsalted butter (I used 20g)
4g yeast
8g green tea powder dissolved in 10g boiling hot water
8g cocoa powder dissolved in 8g boiling water

Method:
1. Heat up milk and yolk to temperature of 38℃. (I beat the yolk lightly with milk and send it to the microwave on HIGH for 30 seconds).
2. Put everything in bread machine and set to dough cycle. Let it knead for 20 minutes. Stop the cycle and restart the dough cycle and let it knead for another 15 minutes.
3. Divide dough (about 560g) into 3 parts: 75g for the chocolate, 210g plain and the rest of the dough which is less than 280g for the green tea.
4. Add chocolate to the 75g dough and knead till the color is even. Add green tea mixture to the 280g dough and knead till color is even. (I did this step manually).
5. Prove all 3 pieces of doughs on separate greased plates covered loosely with oiled cling wrap for 30 - 40 minutes.
6. Punch air out of dough and prove for another 20 - 30 minutes.
7. Use 90g plain dough for the face and 2 pieces of 27g chocolate dough for the eyes. (Refer to photo guide in Step (7) in TARO's site).
8. Fill the hollow of the eyes with 30g plain dough. (Refer to photo guide in Step (8) in TARO's site).
9. Roll remaining plain dough over the patterned dough. (Refer to photo guide in Step (9) in TARO's site).
10. Divide the remaining chocolate dough into 2 pieces (17.5g each) for the ears. (Refer to photo guide in Step (10) in TARO's site).
11. Use 70g of the green tea dough to fill up the hollow between the ears. (Refer to photo guide in Step (11) in TARO's site).
12. Wrap the rest of the green tea dough all around the patterned dough. (Refer to photo guide in Step (12) in TARO's site)
13. Place dough into a well-greased loaf pan and cover it with a lid and prove for 50 - 60 minutes in an enclosed area eg. microwave oven.
14. Bake at 200℃ for 25 – 30 minutes.

Traditional Amish Bread Recipe

Traditional Amish Bread recipe

Ingredients:
4 3/4 - 5 1/4 cups unbleached all-purpose flour
1 1/3 cups milk
2 large eggs
3 tablespoons unsalted butter (or margarine)
2 1/4 teaspoons fast-rising yeast
3 tablespoons white sugar
1/2 teaspoon salt

Preparation:
1. In a large bowl, combine the yeast with two cups of the flour.
2. In a small saucepan, heat the milk, butter, sugar and salt to 120-130 degrees F.
3. Slowly add the milk mixture to the flour mixture, beating well.
4. Add the eggs and beat well.
5. Slowly add the remaining flour, 1/2 cup at a time, until the dough is moderately stiff.
6. Knead dough until smooth and elastic, using a stand mixer with dough hook at medium speed for about 2 - 3 minutes (or 6 - 8 minutes by hand, on a lightly floured board).
7. Place the dough into a lightly oiled bowl, turning once to coat.
8. Cover the bowl with a warm cloth that is slightly damp; let rise for about 30 - 40 minutes (or until it doubles its size).
9. Punch down and divide in half; cover the portions with the cloth and let rest for about 10 minutes.
10. Shape the dough into 2 loaves and put into greased loaf pans.
11. Let rise again until double.
12. Bake in a pre-heated oven at 375 degrees F, for about 25 - 30 minutes.
13. Remove from pans and cool completely on a wire rack; when completely cool, wrap and store in a cool, dry place.

Biscotti with Raisins and Almonds

Biscotti with Raisins and Almonds

Ingredients :
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 tsp. baking powder
4 T. Olivina or reduced-fat margarine
3 egg whites
1 tsp. vanilla extract
1 tsp. almond extract
1/4 cup finely chopped almonds
1/4 cup finely chopped dates or other dried fruit
Cooking spray

Directions :
1. Preheat oven to 350 degrees. Combine dry ingredients. Stir to mix well. Use a pastry-cutter to cut in the margarine until the mixture has the texture of coarse oatmeal. Stir in the egg whites and extracts. Fold in almonds and dates.

2. Turn the dough onto a lightly floured surface and shape into two 9″ x 2″ logs. Coat a baking sheet with nonstick cooking spray or line it with parchment paper. Place the logs on the sheet. Allow four inches of space between each log for spreading. Bake for about 25 minutes or until lightly browned.

3. Cool the logs at room temperature for 10 minutes. Using a serrated knife, slice the logs diagonally into half-inch-thick slices.

4. Place the slices on an ungreased baking sheet in single layer, cut side down. Return to 350 degree oven for 18-20 minutes, or until dry and crisp. Turn the slices over after 10 minutes. Let cool completely. Serve or store.

Nutritional Value Per Serving:
Calories: 47 - Calories from fat: 18 - Protein: 1g - Carbs: 6g - Dietary fiber: 0.3g - Sugars: 3g - Fat: 2g - Sodium: 6mg

Better Graham Crackers

Better Graham Crackers

Ingredients :
1/2 cup all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup agave nectar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup (1 stick) unsalted butter

Directions :
1. Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper or grease lightly.
2. In a medium bowl sift together the dry ingredients.
3. Using a pastry blender, cut the butter into the dry mixture until it is evenly crumbly.
4. Slowly add the agave nectar, mixing it in using a fork.
5. Turn the dough out onto a floured surface and fold it over gently until smooth. [I also used the pie-crust-making technique of using the ball of my hand to mush the butter into the dough further. It really makes a difference in the final product.]
6. Divide the dough in half and on one of the pieces of parchment paper from the baking sheets, roll one piece into a large rectangle, 1/16th in. thick.
7. Use a pizza cutter to cut crackers 2 in. wide x 3 in. long. Don't separate the crackers.
8. Use a dough docker or a straight fork to prick a design into the dough to keep it from puffing up irregularly.
9. Transfer the sheet of parchment paper with the dough to one of the baking sheets.
10. Do the same with the other half of the dough.
11. Bake the crackers for 20-25 minutes, or until they are medium golden brown.
12. Remove them from the oven and let them cool on the baking sheet for 10 minutes.
13. Gently break the crackers on the cut lines and gently transfer them to a rack to cool completely.

Grilled Flat Bread

Grilled Flat Bread

Ingredients :
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Method :
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough. Roll out dough into desired shape (mine was rectangular) and brush with extra virgin olive oil and sprinkle with Asian seasoning (I had some Emeril's Asian Essence on hand), kosher salt, sesame seeds, and coarsely ground black pepper, all to taste.

Set grill to medium-ish heat and all it warm up, about 10 minutes. Transfer dough to grill, close top, and grill until the bottom is golden brown and delicious. Flip bread over and repeat on other side, until it looks done to you.

Mark Bittman's No-Knead Bread

Mark Bittman's No-Knead Bread

Ingredients :
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

Method :
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti

Ingredients :
2 cups unbleached all-purpose flour
1/4 C whole wheat flour
1/4 cup dutch-processed cocoa powder
1 tsp baking soda

1 (if you like it a little on the sweeter, add 1/2 C. Personally, I will use 1 1/4 C next time) cups granulated sugar
1 tsp kosher salt
1 1/2 cups (about 8 ounces) blanched hazelnuts
12 oz semisweet or bittersweet chocolate chunk
4 large eggs, at room temperature

Method :
Preheat oven to 350F. Line two large baking sheet with parchment paper. Set aside.
Whisk the flour, cocoa, baking soda, salt.
Coarsely chop the nuts and chocolate.
In a bowl of electric mixer fitted with whisk attachment, beat the whole eggs, and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Switch to the paddle attachment. With mixer on low speed, add the flour mixture. When it's well combined, add in the nuts and chocolate and stir by hand, using a large spatula.

Using the spatula as a guide, drop the dough by spoonful into a 2.5-inches wide and 18-inches long log directly onto the parchment paper. Slightly flatten it to 1/2-inch thick. Leave 2 inches space between logs. Please note that wherever the batter falls, it will stay. This stuff is super sticky and thick!
Bake, rotating pan halfway through, until logs are just firm to the touch, 20-24 minutes. Transfer baking sheets to a wire rack to cool completely, about 20 minutes.
When the logs are cool enough to handle, use a serrated knife to cut biscotti log on the diagonal, into 1/4-inch thick, up to 3/4-inch thick.

Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down on the rack. Bake until biscottis are firm to the touch and completely dry. They may look wet, but they will be done probably 10 to 15 minutes. They will also dry out as they cool so don't worry about them looking or feeling too moist when you take them out.

Macadamia Nut Tart

Macadamia Nut Tart

Ingredients :
1 1/4 C flour
2 T brown sugar
1/4 t salt
1 stick cold unsalted butter
1 large egg yolk

1/2 C packed brown sugar
1 large egg
1/4 t salt

2 T unsalted butter, melted
1/4 C light corn syrup
2 T dark rum
1 1/3 C unsalted macadamia nuts, coarsely chopped

Method :
Preheat oven to 375°. In a food processor, whirl flour, 2 tbsp. brown sugar, and 1/4 tsp. salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse to combine. Add 2 tbsp. ice water, pulsing until mixture begins to come together in a ball.

Press into 9" round tart pan with 1" sides, prick bottom with a fork and chill in freezer 15 minutes. Bake until medium golden brown about 25-35 minutes, remove from oven.

Meanwhile, mix 1 egg, 1/2 C brown sugar and salt until pale and ribbony, 7-10 minutes. Beat in melted butter, corn syrup and rum. Pour mixture into tart shell and sprinkle with nuts.

Bake 25 minutes or until a knife inserted comes out clean and cool on wire rack for at least 1 hour. Serve with vanilla or ginger ice cream, if desired.

Hokkaido Milk Loaf

Hokkaido Milk Loaf

Ingredients (1 loaf about 500g)
220g bread flour
30g cake flour
3g salt
3g dry yeast
35g sugar
40g egg white (about 2 eggs)
100ml Hokkaido milk (I use normal milk)
45ml whipping cream
15g melted butter

Method :
1. Mix whipping cream with milk and warm. Set aside.
2. Put all dry ingredients into the VM and mix for 10sec using variable speed 4 or 5.
3. Add in all wet ingredients and mix for 5 secs at low speed.
4. Change to high speed. Knead dough by quickly turning the machine ON and OFF a few times. Stop the machine and use a wet spatula to scrape the dough from sides of container, pulling the dough toward the center of the mixture. Remove spatula and repeat the kneading process until the dough form a rotating ball on top of the blades.
5. Invert the container over a slightly oiled bowl to remove the dough. Hand knead the dough for another minute or two. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour).

* The rest of the steps are the same as the original recipe.
6. When proofing is completed, punch down the bread dough to release the air and let it rest for 10 minutes.
7. Divide dough into two pieces, each about 250g and roll it up swiss roll style.
8. Put the 2 pieces of dough into the loaf tin and cover it. Prove for 50 minutes.
9. Brush some milk on the surface of the bread dough.
10. Bake at 175C - 180C for 35 minutes if using a covered loaf tin. Bake at 170C for 30 minutes if using uncovered loaf tin.

Luncheon Bun

Luncheon Bun

Ingredients :
195g bread flour
3g instant yeast
100g warm water
18g egg (leave remaining for egg wash)
15g sugar
2g salt
15g butter
9 pieces of luncheon meat
a few slices of ready-to-eat nori

Method :
1. Combine all ingredients (except butter) to form a dough.
2. Transfer to working top and knead until dough is smooth.
3. Add butter and continue kneading until membrane stage.
4. Roll dough into ball and leave, covered, in a greased bowl for proofing (about 45 mins) to double its size.
5. When proofing is done, divide dough into 9 portions. Roll into balls and leave, covered, for 10 mins.
6. Knead each ball into teardrop shape. Roll out dough thinly.
7. Place a luncheon meat at the wider end. Roll up the dough with closing edge facing downwards.
8. Place dough on lined baking tray, covered, for second proofing.
9. When dough has risen to twice its original size, brush surface gently with egg wash.
10. Stick on nori as decoration. Bake in preheated oven at 180°C for 14-18 mins (my oven requires 25 mins).

Bread Paradise

Bread Paradise
Ingredients :

A)
480 gm bread flour
120 gm plain flour
110 gm castor sugar
20 gm milk powder
4 tsp instant yeast

(B)
1 egg
300 ml cold water

(C)
60 gm unsalted butter
10 gm salt

Method :

1. Mix (A) till well blended. Add (B) to form a dough. Add in (C) and knead until dough is elastic and smooth.
2. Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double in size.
3. Divide dough into portions of 60 gm each. Shape into balls and leave it to rest for abt 10 mins. Roll out dough and wrap with desired fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
4. Apply egg wash (1 beaten egg) on dough and sprinkle some shredded cheese on it. Bake dough at 180-190ºC for abt 12 mins.

Sourdough Bread

Sourdough Bread

Ingredients :
1 Cup warm water (about 110 degrees)
3 ½ - 4 cups AP flour
½ cup or more Sourdough starter ( I use whatever has resulted from step 1 below and then adjust the flour to the right consistency)
1 or 2 tsp salt (adjust to your preference)
1 tsp sugar
10” azalea pot (this is my baker of choice. Use whatever clay baker works for you)

Method :
1) In large mixing bowl, combine water, sourdough starter batter and 2 cups of flour. Mix well and cover with clear plastic wrap. Let stand in warm place 8 -12 hours.
2) Stir in salt, sugar and enough remaining flour to form very stiff dough. Knead until smooth on speed 2 on your Kitchenaid. I knead two minutes, let it rest for 5 minutes and give it another 2 minutes of kneading in KA. Use your judgment with your own mixer. Cover and let rise in buttered bowl til doubled.
3) Punch down and shape into “ball” or round loaf. Get the dough as tight as you can into this ball. Should be taut and smooth, about the size of a cantaloupe or large grapefruit. Place in parchment lined pie tin. Let rise til doubled.
4) While the dough is on its second rise, soak the clay azalea pot for at least 45 minutes in cold water to prepare for steaming the bread. (I plug my clean kitchen sink, set the pot in the sink and fill it with cold water)
5) Slash top with at least three ¼” deep cuts, right before it goes into oven
6) Place your risen bread in oven and cover immediately with clay pot.
7) Bake 30 minutes covered at 400 degrees. Uncover at 30 minutes and bake 10 minutes, rotate pie tin and bake another 10 minutes. Internal bread temp should be right around 200 degrees. Use your meat probe to check temp.
8) Immediately remove bread from baking tin and place on wire rack to cool.

Potato Bread in a Cup

Potato Bread in a Cup

Ingredients :

50g bread flour
200g top flour (original recipe calls for plain flour)
40g potato flour
2 tbsp milk powder
2 tbsp castor sugar
1/2 tsp salt
1/2 tsp dry yeast
220g cold water
100g butter (original recipe calls for 100g margarine)

Method :

1. Mix all ingredients in a mixer with medium speed for 4 minutes. (I use a hand mixer to do this.)
2. Pour batter dough into muffin cups, half filled.
3. Cover the cups with a large piece of cling wrap and leave in a warm environment for the dough to proof till double in size (almost reach the rim of the cups). I left mine on top of a hot kettle and it took around an hour.
4. Bake in preheated oven at 170-180C for 25-30 minutes until top is slightly browned.
5. Remove from oven and cool on wire rack.

Yields 6 breads.

Red Bean Paste Bun

Red Bean Paste Bun
Ingredients :

480g High protein flour, non-sifted
70g castor sugar
20g soya flour
6-7g bread improver (optional)
5g salt
10g instant yeast
25g butter/margarine
1 large egg
220ml water

Method :

In the bowl of a stand mixer with the whisk attachment, whisk whole egg, water, sugar and butter until well mixed.
Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
Remove the whisk attachment and replace with a dough hook.
Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky.
Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
Turn the dough out onto a lightly floured work surface(use the remaining flour); knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Once the dough has risen, turn out onto a lightly floured surface.
Portion the dough into 50 gm pieces; roll each piece into a ball and rest them for 5 minutes before going on to shaping.
On a lightly floured surface, use a rolling pin to roll out a dough.
Spread some red bean paste on it. Join the edges to form a ball. Roll the ball lightly to smoothen the surface.
Place the dough on a baking tray for second rising by covering the dough first with plastic wrap then with a damp tea towel and and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven. (Alternatively, cover with plastic wrap and place in the refrigerator overnight or up to 16 hours. Remove the bread from the refrigerator and follow the second rising in the oven.)
Brush the tops of the buns with egg wash (1 egg+1 tsp water) and sprinkle buns with some sesame seeds.
Preheat the oven to 350 degrees F.
Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 12 to 15 minutes.

Banana Bread with Chocolate Chips

Banana Bread with Chocolate Chips
Ingredients :

* 2 cups All Purpose Flour

* 3 ripe Bananas

* ¼ cup Oil (I used Olive Oil)

* 1 cup Sugar

* 1 tsp Vanilla extract

* 1 tsp Baking Soda

* 1 tsp Salt

*1 cup Semi-sweet Chocolate Chips (Can be substituted with 1 cup of chopped Walnuts or Pecans)

Preparation :

Mash the bananas into a soft paste. A fork can be used to mash it easily. Add oil, vanilla and sugar to this banana mixture. Mix well.

Later sift flour + salt + soda together and add to banana mixture along with the chocolate chips.

Mix until flour is blended in well, but don’t over mix it.

Pour this mixture into a loaf pan and bake at 3500 F. Don’t forget to preheat the oven first.

Tomato Bread

Tomato Bread

Dry Ingredients :
300g bread flour (this is the final amount after adding the additional 50g)
10g milk powder
40g sugar
4g salt
3g yeast

Wet Ingredients
25g egg (half an egg)
25g butter
120ml fresh tomato juice/puree (blend 2 tomatoes well to get that)

Method :
1. Place the dry ingredients into a big bowl and mix well.
2. Add in the wet ingredients to form a dough.
3. Knead dough until dough is elastic and smooth.
4. Place it in a large greased bowl. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double in size (about 1.5-2 hrs).
5. When proofing is completed, punch down the bread dough to release the air.
6. Divide the dough into 12 equal portions (about 48g per portion).
7. Shape each portion into a smooth ball and place them onto a lined baking tray.
8. Cover the balls of dough with a cling wrap and allow the dough to go for second proofing until double in size again (about 1.5 hr).
9. Brush the top with a little egg wash.
10. Bake in preheated oven at 170C for 20-25 minutes.
11. Remove bread onto wire rack to cool completely.

from : pure enjoyment