Wednesday, January 8, 2014

How to Make Bread from Scratch- NO BREADMAKER NEEDED

In this video I show you step-by-step the way I was taught to make your own bread at home with no fancy equipment or machines. This method and recipe is super easy to do and anyone can do it. It is also a versatile recipe that allows you to throw in any extra ingredients or mix-ins like fresh or dried herbs, spices, purees, etc.

Bake Bread in a Pot


from BenjaminNelson http://www.youtube.com/watch?v=PRj5zpmgIlg&feature=youtube_gdata

A Great Doughnut Made of Masa at Seis Vecinos

20140106_279031_rosquillas.jpg


[Photograph: Chris Crowley]


Up until last week, if you asked me where to find a quality doughnut in the Bronx I'd scratch my head. Now I can tell you: one of the borough's finest desserts is the Honduran-style Rosquillas el Dulce ($1.50) from Mott Haven's Seis Vecinos .


Rosquillas, a kind of doughnut, are made with masa harina instead of flour. The kitchen also adds cheese—back home, that'd be a Spanish curdled milk product called cuajada—and butter. In Honduras, you'll often find them served with coffee. Here, they make them fresh to order (it takes about 15 minutes) and then drench them in warm molasses. The presentation, as it with all of the dishes at the restaurant, is aspirational with matchsticks of canella and dollops of whipped cream.


The doughnut is beautifully crisp and the inside is soft and buttery. While you won't taste much masa flavor, you'll appreciate the way the donut's insides melt in your mouth. The molasses adds a note of rich caramel to the shell, a welcome, sweet turn from the fried dough.


I know we've all in recovery mood after our national holiday eating bonzanza, but really: what better way is there to start the new year then with fried dough drenched in molasses? I, for one, couldn't ask for more. We can start our juice cleanses a couple weeks late this year.


About the author: Chris Crowley is the author of the Bronx Eats and Anatomy of A Smorgasburg Pop Up columns. Follow him on Twitter, if you'd like. In person, your best bet is the window seat at Neerob, or waiting in line at the Lechonera La Piranha trailer.



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Cinnamon Rolls Recipe

Cinnamon Rolls Recipe



Cinnamon Rolls

My most favorite festive season is here and nothing beats the warm baking aroma that whiffs through my home on a cold winter morning! :) Wishing all my dear readers who are celebrating, a blessed Christmas and happy holidays! I have been baking away a good part of the morning and our Christmas breakfast menu included gooey cinnamon rolls, savory muffins with peas and corn, smoked barbeque sausages and stuffed omelette. I enjoyed baking this particular cinnamon rolls recipe that I have adapted from the Pioneer Woman’s food blog. What I love about this recipe is its simplicity, it is eggless, requires only one rise and unbelievably delicious. Warm, fluffy, gooey and super soft buns bursting with aromatic cinnamon flavor!



Cinnamon rolls from scratch ~ Step by step

This ultimate Christmas breakfast did not take me long to bring together as it does not require a lot of preparation. The dough/rolls can be made in advance and refrigerated overnight so that its a breeze to bake the next day morning. Do use a string or dental floss to cut the rolls. You can increase the amount of sugar in your filling to 1 cup if you like your rolls on the sweeter side. The next time I bake them, I will use brown sugar for the filling and flavor the glaze with coffee. Do try this perfect holiday breakfast that is sure to win the hearts of your family and friends.



Eggless Cinnamon Rolls


Cinnamon Rolls Recipe Recipe


Prep time: 60 min

Cook time: 15 min

Yield: 16

Main Ingredients: flour cinnamon



Ingredients



  • Milk - 2 cups, approx

  • Vegetable oil - 1/2 cup OR melted butter

  • Sugar - 1/2 cup

  • Active dry yeast - 2 1/4 tsp

  • Maida - 4 cups + 1/2 cup to 3/4 cup extra

  • Baking powder - 1/2 tsp

  • Baking soda - 1/2 tsp

  • Salt - 1/2 tbsp

  • For filling:

  • Butter - 1/2 cup, melted (approx)

  • Sugar - 3/4 cup (fine granulated sugar)

  • Cinnamon powder - 2 1/2 - 3 tbsps

  • For Icing/Glaze:

  • Powdered sugar - 1 cup

  • Vanilla extract - 1/2 tsp

  • Whole milk - 2 tbsps




Method



  1. In a large wide stainless steel bowl, add milk, oil and sugar and heat on medium flame for 2 to 3 mts till hot on touch. Turn off flame and allow to cool to luke warm. Sprinkle yeast over this milk mixture and allow to sit for 2 mts.

  2. Add 4 cups of flour to the yeast mixture bowl and stir until just combined and cover with a kitchen towel. Set aside in a warm area of your kitchen for at least an hour.

  3. After one hour, remove the kitchen towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Mix thoroughly and and add a little more flour if necessary. Now the dough is ready to prepare rolls.

  4. Preheat the oven to 190 C. To prepare the rolls, dust your work surface with a generous amount of flour and roll the dough into a large thick rectangle, approx 30" X10" in size. Refer the picture above.

  5. To prepare the filling, pour 3/4 cup of melted butter over the surface of the dough and use your fingers to smear the butter all over. Sprinkle cinnamon powder all over followed by 3/4 cup of sugar.

  6. Now, slowly roll the rectangle tightly towards you using both hands. Roll tight and its alright if the filling oozes. Pinch the ends of the log.

  7. Use a string or dental floss to cut 1 1/2" slices off the log. Grease a round or square cake pan and place the slices, being careful not to overcrowd since they will rise. Cover with a kitchen cloth and allow to sit for 20 mts.

  8. Remove the kitchen towel and bake the rolls for 15 to 18 mts or until golden brown. Do not over brown them.

  9. While the rolls are baking, make the icing. In a bowl, add the powdered sugar, vanilla extract and milk and mix together until smooth. You may replace the milk with cream or coffee. For a thicker glaze, you can add more powdered sugar.

  10. Once the rolls have baked, remove the pan from the oven and immediately drizzle icing over the top and all around the edges. Serve warm.




Tips



  • After Step 4, you can use the dough right away, or refrigerate for up to 2-3 days, punching down the dough if it rises to the top of the bowl.

  • You can use skimmed milk or whole milk to prepare dough.

  • Just before serving, drizzle the cinnamon rolls with glaze.

  • String or dental floss works best to cut the rolls into smooth slices.

  • I have used an 8" round cake pan and 8"X8" square cake pan.




Learn how to make Cinnamon rolls recipe with yeast. For Christmas breakfast, I baked an easy to make eggless cinnamon roll recipe that is soft and tasty.



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