We Provice Recipes

Showing posts with label bread. Show all posts

Wednesday, March 19, 2014

Bread Machine Tips Old Post

Warm, gluten-free bread with sorghum flour, just baked.

This gluten-free bread machine post has been updated by yours truly and has moved to a new location where it is much, much happier.

I apologize for the inconvenience.

One more click and youre there.

Wednesday, March 12, 2014

How to make delicious soft bread buns with self rising flour

We can play with the bread bun recipe. Every one has their own version of making them. I had experimented with different kinds of recipes and came out with my own recipe which is perfect for making soft buns. These buns are perfect for making sandwich/tea time snack. I love self rising flour and its uses, I had already posted pan cakes and cake with self rising flour. It is very easy to use and yields very fruitful results.
Now coming to recipe

Ingredients:
Makes 8 medium size buns
Milk-1/4cup
Self rising flour-3cups(When measured with 160ml cup)
Salt-1/4tea spoon
Butter-1 cup(melted and measured with 160ml cup)
Egg-1+1 for wash (coat on surface of unbaked bun)
Dry active Yeast-1tbsp
Sugar-2tbsp

Directions:
Add dry active yeast to the warm milk (the milk should be lukewarm i.e., when you insert your finger it should not hurt you), close with lid and keep aside for15min during which the yeast becomes active. Now take a bowl and add self rising flour, salt and sugar. Mix well. Break open egg in a separate bowl and whisk it. Now add melted butter and whisked egg to milk and add this mixture to dry ingredients mixture. Mix well. Take another bowl and dust it with flour. Take this dough into that bowl, cover with damp cloth and let it rise to double its volume atleast for 1hr.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 8 equal parts, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C)
Bake for 18 to 20 minutes in the oven, or until golden brown.

Wednesday, February 12, 2014

French Bread Rolls

I have been seriously missing in action lately, but I have lots of good reasons. Were selling our house, Im having a baby in 2 weeks, my grandfather passed away, and life is just all around busy. But Im still cooking! I havent been making too many exciting things, but just the other day I thought that I wanted to make some yummy things in the next few weeks before the baby comes while I still have some time on my hands!

So thats where these little gems come in. I just took these out of the oven minutes ago and they are delish! I couldnt wait for them to cool - I had to try one. We are having these for dinner tonight along with some pulled pork that has been simmering in the crockpot all day (Ill share that recipe too), some coleslaw, and baked oven fries. Yum! Im excited for dinner...only 2 more hours to go!

French Bread Rolls

Makes 1 dozen rolls

1 1/2 c. warm water

3/4 T. instant yeast

2 T. white sugar

2 T. olive oil

1 tsp. salt

4 cups flour (roughly)

In the bowl of a stand mixer, combine water, yeast, sugar, oil, salt and 2 cups flour. Begin mixing and gradually add the rest of the flour until a soft dough forms (you may need more or less - just watch it so you dont add too much; when it clears the sides of the bowl, you have enough).

Knead for about 5 minutes until dough is smooth and elastic. Lightly spray a large bowl with cooking spray and place dough in the bowl. Cover with plastic wrap or a clean dish towel and let rise until doubled - about an hour.

Lightly deflate dough and divide into 12 equal pieces. Form into round balls and place on a cookie sheet about an inch or two apart. Let rise until doubled - about 45 minutes.

Preheat the oven to 400 degrees. Bake rolls for 12-15 minutes, until browned and done.

Source: Mels Kitchen Cafe

Sunday, February 9, 2014

Holiday Pumpkin Bread in Theory and Practice

I could have just Googled a pumpkin bread recipe. Im sure there are hundreds of excellent ones, tested and retested, right there for the taking. But I didnt, because I had something better, a theory. Theoretically speaking, there is nothing better than a good theory.

My theory was that if I took my banana bread recipe, which is one of my absolute favorites, and used pumpkin puree in place of the mashed, ripe bananas, I would have an equally impressive loaf.

So, what were the results of this grand pumpkin bread experiment? A very decent loaf of quick bread, which would make a handsome addition to any holiday dessert table! Having said that, next time I make it, I will be tweaking some things.

This was very good, but didnt have the I-cant-stop-eating-this-ness of the banana bread recipe. Considering the obvious fact that bananas and pumpkins are not the same thing, I will adjust the sweetness and fat content a bit to compensate.

Anyway, stay tuned for future updates, and if you happen to make any variations on this, Id love to hear about it! Thanks, and enjoy!

Pumpkin Bread Recipe Ingredients:
1 stick (1/2 cup) unsalted butter, soft
1 cup sugar
2 eggs
1 (15-oz) can pumpkin puree
1/2 teaspoon cinnamon
1/8 teaspoon Chinese 5-Spice
1/8 teaspoon allspice
Mixed in a bowl:
2 cups all-purpose flour
1 teaspoon table salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup chopped roasted walnuts
Bake at 325 degrees F. for about 1 hour

Wednesday, February 5, 2014

Bread and pastry food recipes

Bread and Pastry food recipes

Welcome to Jeenas Kitchen Bread and Pastry recipes index page.

This page contains lots of bread and pastry recipes for you to enjoy.

Click on the links below for full step-by-step picture recipes.

Light brioche rolls recipe

Vegetable curry pasty recipe

Brown knot bread recipe

Wholewheat Cheshire cheese pie recipe

Mushroom & broccoli quiche recipe

Garlic bread rolls recipe

Easy garlic bread recipe

Lamb and vegetable pie recipe

Garlic Bread Swirl Recipe

Wholewheat pizza recipe

Rye bread dough recipe

Rye bread pizza recipe

Perfect pasty pastry recipe

How to make naan bread recipe

Pistaccio nut pastry recipe

Summer pizza recipe

Red Lentil flan recipe

Mung sprout & buckwheat dosa recipe

Sweet shortcrust pastry recipe

Simple white bread recipe

Brown bread dough recipe

Stuffed fruit bread recipe

Smoked tofu pizza recipe

Onion crackers recipe

Friday, January 31, 2014

Garlic Bread Rolls Recipe

My garlic bread recipe is really simple to bake and is not very time consuming at all.

I use a mixture of brown spelt flour and white spelt flour to make this delicious and healthy bread recipe.

The great thing about using spelt flours is that you do not always need to let the bread dough rise twice, you can just whip up your bread, let it rise once then place it straight in the oven to bake - just fabulous.

You can eat my garlic bread rolls with soup, salad, beans, as a delightful sandwich or just as they are. The outer bread is golden and crisp while the centre of the bread is fluffy, the rolls are as light as a feather to hold in your hand.

Spelt flour is very healthy for you as it contains Vitamin B3, Maganese, Copper, Phosphorus and Fiber. Spelt is also well known for being easier to digest than normal wheat. Spelt does contain gluten so is not suitable for celiacs.

Ingredients for Spelt Garlic Bread Rolls

8oz White spelt flour
8oz Brown spelt flour
1 Sachet Yeast (7g)
1 tsp Sugar
1 tsp Salt
1 Tbsp Rice bran oil
Warm water

Garlic Filling
4-6 Garlic cloves
Bunch fresh parsley
Salt to season
Pinch dried Chives
2 Tbsp Rice bran oil
1 large tsp Sunflower margarine

How to make Garlic Bread Rolls

Place all of the dry ingredients into a bowl and stir together.

Add enough warm water a little at a time until you get a dough.

Knead the dough with a dough hook or by hand for 5-10 minutes.

Mix all of the garlic filling mixture in a small bowl.

Cut the dough in half, take the piece of the dough and cut into 3 chunks.

Roll out of stretch using your hands in a long oval shape, place all 3 ovals onto a greased and floured baking tray.

Spread the garlic bread filling mixture onto the flat dough making sure you leave a gap for the edges.