Posts filed under ‘Breads’

Texas Toast – A small batch

toast

If I had known that Texas Toast was garlic bread made with thick-cut mushy white bread, I would have made it a long time ago.

2 slices thick-cut white bread
2 tablespoons unsalted butter
1 teaspoon granulated garlic
pinch of salt (but only if you use unsalted butter)
pinch of cayenne (to taste)
pinch of dry oregano

If you prefer your toast cheesy (I don’t) you can sprinkle Parmesan cheese on one, or both side, before toasting

Melt butter with garlic and spices in the microwave for 30 seconds
brush one side of the bread slices liberally
brown in a hot skillet
once toasted, flip and coat the second side

Serve hot

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May 6, 2019 at 7:56 pm Leave a comment

Babka

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So much easier than you’d think. And next time I’m doubling this recipe to see how that works, since I got so many requests for samples.

This dough can be made by hand, but I recommend using a stand mixer if you have one. Makes 2 loaves.

3 cups AP flour
1/3 cup sugar
1 packet yeast
3 eggs, divided (one egg to be used for the egg wash)
1/4 cup + 2 tablespoons warm milk
1/2 teaspoon vanilla extract
8 ounces unsalted butter, softened (1 stick)
1 teaspoon kosher salt

Combine flour, sugar, and yeast
add 2 eggs, milk, and vanilla
mix until the ingredients come together, 2 to 3 minutes
(if the mixture is too dry and crumbly, add a splash of milk or water)

Add butter, 1 tablespoon at a time
allow each piece of butter incorporate before adding the next
add salt
mix until combined, about 3 minutes
dough should be smooth and elastic, pulling away from the sides of the bowl
(if dough does not pull away from the bowl, add more flour, 1 tablespoon at a time)

Place dough in a greased bowl
cover and let rise until doubled, about 1 1/2  hours
once dough has risen, refrigerate for 30 minutes
(this dough can be made ahead and refrigerated overnight)

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Chocolate filling
4 ounces semisweet chocolate
4 tablespoons (1/4 cup) unsalted butter
1/4 cup + 2 tablespoons confectioners’ sugar
2 tablespoons unsweetened cocoa powder
pinch kosher salt

In a microwave-safe bowl, melt chocolate and butter for a minute on high
when chocolate butter mixture is melted whisk until smooth
then whisk in confectioners’ sugar, cocoa, and salt
let cool to room temperature before using

Brown sugar cinnamon filling
1/2 cup brown sugar
2 teaspoons cinnamon
1 tablespoon flour
4 tablespoons (1/4 cup) unsalted butter, melted
2 teaspoons water
1/2 cup chopped nuts, optional
1/2 cup raisins, optional

Combine the ingredients and mix well to combine
set aside and let cool to room temperature

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Spray 2 loaf pans with cooking spray or line with parchment paper

Punch dough down and work for a few turns on a floured surface
divide dough in half
roll half of dough into a 16 x 12-inch rectangle
brush edges of dough with egg wash
spread each rectangle with half of desired filling
leaving approximately a 1-inch border on long sides of dough
roll the dough jelly-roll style on a short side
press edge to seal
with a sharp knife, cut roll in half lengthwise
twist dough pieces around each other, and place in prepared pan, cut sides up
now do the second half of the dough

Place prepared pans on a baking sheet
cover loosely with a kitchen towel
let rise until doubled in size, about an 1 to 1 1/2 hours

Preheat oven to 350°F
bake for 30 minutes
then tent with foil
bake 30 minutes more

Allow loaves to cool before slicing.

March 6, 2019 at 5:01 pm Leave a comment

Lemon Yogurt Cake

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Lots of recipes for this cake online these days. I’ve simplified and tweaked my mother’s original French recipe. “How so?’ you ask. I’ve lessened the amount of sugar, feel free to add up to a cup. I chose not to glaze it. And I did not separate the eggs, beating the whites to stiff peaks, folding them into the rest of the batter. I like the texture as baked here.

1 1/2 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
1 cup plain yogurt
2/3 cup sugar
3 eggs
zest of one lemon
juice of one lemon
1/2 teaspoon vanilla
1/2 cup oil

Preheat oven to 350°F

Combine flour, baking powder, and salt
in another bowl whisk together yogurt, sugar, lemon juice, lemon zest, vanilla, and oil
add wet ingredients to the dry and stir until well combined

Pour batter into to greased loaf pan
bake for 50 minutes, or until a toothpick inserted into the center of loaf comes out clean

Allow to cool in the pan for 10 minutes
then transfer to a rack to completely cool to room temperature

January 30, 2019 at 6:00 pm Leave a comment

Rolls – A very small batch

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1/2 cup warm water
2 teaspoons sugar
1 teaspoon yeast
2 tablespoons oil
1/2 teaspoon salt
1 1/2 cups flour (plus more for kneading)
1 tablespoon butter, melted
1 egg, beaten (for egg wash)

Preheat oven to 375ºF

Mix all the ingredients together until well combined
turn shaggy dough onto floured counter and knead until smooth

Coat the dough in oil
place in a bowl and cover
allow the dough to rise 30 minutes to an hour

Once doubled in size
cut into 3 or 4 equal pieces
form into tight balls
place on lined baking sheet
coat each with egg wash

Bake 15 to 20 minutes

June 29, 2018 at 8:55 pm 1 comment

Ginger Scones – A small batch

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I love a warm scone fresh from the oven, slathered with butter.

2 cups flour
3 tablespoons butter
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup full-fat plain yogurt
1/4 cup water
1/2 cup candied ginger, diced

Preheat oven to 425° F

Cut the butter into the flour
add the sugar, baking powder, baking soda, and salt
add the chopped ginger
add yogurt and water

Knead the dough until it just barely comes together
press into a 7-8 inch circle
cut into triangles or make rounds with a cutter

Place on a baking sheet
pat with water
and sprinkle with sugar

Bake for 15 – 20 minutes until golden brown

May 17, 2018 at 6:32 pm Leave a comment

Thai Chicken Pizza with Peanut Sauce

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It took me awhile to work up the nerve to try this version at my local pizza place. But now that I have, I pretty much order it every time I go. And now I make it at home as well. The original recipe I read, used a prebaked crust, I make two using pita bread.

1/2 cup precooked chicken, diced or shredded
1/4 cup shredded carrot
1/4 cup red bell pepper, finely diced
1 scallion, sliced
1/4 cup peanut sauce
2 ounces mozzarella cheese, shredded

Preheat oven to 400°F

Place the premade crust(s) on a baking sheet
spread the peanut sauce liberally on the crust
layer with all the fixins
top with cheese

Bake for 10 –  12 minutes or until the cheese begins to brown

March 23, 2018 at 10:05 pm Leave a comment

Roti Paratha – A small batch

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aka Roti Canai aka Malaysian Paratha

It’s always a disappointment when a favorite food is no longer carried by a favored store. I’ve tried and failed a few times to make Roti from scratch. Another day, a new recipe, one more attempt, with success this time I’m rather pleased to say.

1 cup of flour (plus a bit more for working the dough)
3 teaspoons ghee or butter, melted
1 teaspoon sugar
1/2 teaspoon baking powder
pinch of salt
water, about 1/2 cup
oil

Mix flour, sugar, salt, baking powder, and butter
add enough water to form a soft and stretchy dough
knead to combine well
cover with a damp cloth and let the dough rest for at least 1 hour

Make 4 balls of dough
flatten with your palms
coat the disks with oil
let them rest in the oil for 10 minutes

Rub more oil on the work surface and rolling pin
once well coated start rolling the balls
roll until paper thin
(When you can see the pattern of your counter through the dough it’s thin enough. I’m not kidding.)

Apply a thin layer oil on the rolled out dough
then sprinkle with a dusting of flour
fold it like an envelope
roll the folded envelop with a well-oil rolling pin

Heat a skillet on high
first a dry saute (without oil) until browned on both sides
then shallow fry in oil until golden and crispy

Now the fun part
while still hot, lay the paratha on the counter
clap each paratha between two hands to crush them a bit and expose the layers

These can be frozen for later use, after the first fry. Let cool completely and wrap tightly before freezing. They don’t even have to be thawed before frying the second time.

October 31, 2017 at 9:36 pm Leave a comment

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