bread

Make No-Knead Bread Faster and Healthier

Catly — Tue, 27 Jan 2009 17:18:26 +0100

Nearly two years ago, food author Mark Bittman launched an army of first-time bread makers with his no-knead, super-simple bread recipe (including a few of our helpful commenters). Now Bittman has tweaked the recipe to reduce the leave-it-alone time from 14 hours down to about four, while also allowing for a healthier, whole-grain variation. Actually, the recipe can be tweaked almost any way you want, as long as it's made in a standard loaf pan and the proportions of liquid, solids, and yeast stay close.

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Foccacia

Chef — Sat, 17 Jan 2009 19:02:38 +0100

Making this beautiful Italian bread step by step with video tutorial.

Easy and Cheap Home-Made Bread

Catly — Wed, 03 Sep 2008 11:09:11 +0200

Still, there are few things better in life than a hunk of warm, crusty bread slathered with honey or jam. The cost for a single loaf of this bread runs about $1.50. The flour is about 60 cents, the yeast is about a quarter, the beer costs about forty cents, and the other ingredients cost a few cents each. So, for a little more than the cheap bread in the grocery store, you can have a loaf of actual artisan bread.

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Sourdough Baking

jeez — Tue, 17 Jun 2008 10:43:00 +0200

Sourdoughi Breadi: How To Begin (easy sourdough for the beginner or novice). There are only a few simple steps to becoming a sourdough baker. First, you must create a starter: This is a bubbly batter that you keep in your fridge. The starter is mixed into a dough, and it causes the bread to rise. Bakei and serve. Yum!

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Kneading Breads

Chef — Tue, 22 Apr 2008 09:36:08 +0200

Kneading is a crucial step in gluten development for breads, basically making them elastic and springy. For a standard yeast bread, gather well-blended dough on countertop and keep extra flour handy. With the heel of your hand, push the dough into the countertop away from you and fold it back over itself toward you, adding a bit more flour only as needed. Turn 90 degrees and repeat. Continue doing this until the dough is smooth and elastic, usually 10 to 15 minutes. A good test is poking the dough with your finger; it should spring back. Also, try gently stretching the dough between your hands – it should not tear at all. Once you've finished kneading, most recipes will require you to cover the dough and let rise once or twice.

Hawaiian Hunky Bunch Mango Bread

Chef — Thu, 17 Apr 2008 16:09:16 +0200

Ingredients:
2 cups all purpose flour
1-1/2 cups sugar
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
1 cup grated coconut
1/2 cup raisins (I didn't use it but instead put in mac nuts--delish)
2 cups fresh mango, diced
3 eggs, slightly beaten
1 tsp. vanilla extract
3/4 cup vegetable oil

Making No-Knead Bread

Chef — Thu, 17 Apr 2008 16:05:01 +0200

Mark Bittman, a.k.a. The Minimalist, shares a recipe on how to make no-knead bread where the secret is letting the time do the work.

Aloo Parathas Recipe by Manjula

Chef — Thu, 17 Apr 2008 16:01:20 +0200

INGREDIENTS:
PARATHA RECIPE (for 6 parathas)

1-cup white whole wheat flour
1/2 cup water
Pinchi of salt
Canola oili

POTATO FILLING
1-1/2 cup mashed potatoes
1/4 teaspoon salt
1/2 teaspoon cumin seed
1 teaspoon chopped green pepper
2 tablespoon chopped cilantro