grilled cheeseWhat are some recipes you can make out of plain sliced-bread and cheese?
If you have some eggs you can make Welsh Rarebit:
Ingredients
25g/1oz butter
25g/1oz flour
150ml/5fl oz milk
175g/6oz cheddar cheese, grated
150ml/5fl oz brown ale (optional)
1 tsp English mustard
2 tsp Worcestershire sauce
salt and pepper
2 egg yolks
4 slices of toast
Method
1. Make a roux with the butter and flour, and leave to cool.
2. Bring the milk to the boil, then whisk it into the roux. Bring to the boil once again, whisking to ensure that it does not burn and also that the sauce is free of lumps.
3. Add the cheese, beat in and remove from the heat.
4. Reduce the ale, English mustard and Worcestershire sauce. When thick, add this mixture to the cheese sauce. Season well with salt and pepper and beat in the egg yolks.
5. Spoon on to the slices of toast and grill until bubbling. Serve with extra Worcestershire sauce handed separately. Hope you enjoy it.What are some recipes you can make out of plain sliced-bread and cheese?
To make a decent rarebit ( I hate to have to disagree here), you dont even need eggs, although the beer is preferable.
Make a basic bechemele sauce by melting 2 Tbsp butter in a saucepan. Add 2 Tbsp flour, and stir until foaming stops. Add 1-1/2 cup milk and 1/2 cup beer (ale works best, since lagers are to light and stouts get too bitter). Bring to a boil and cook until thickened. Remove from heat and slowly add 1 cup shredded cheese until completely melted. Serve with toast.
I like cheese dreams
Take a slice of cheese on top of one slice of bread. If you have a tomato, slice a thin slice and put on top of the cheese.
Broil on a sheet pan until cheese begins to brown. (just a few minutes)
grilled cheese sandwich //
http://www.cookingbynumbers.com/frames.h鈥?/a>
DUH grilled cheese
cheese toast
Wednesday, April 28, 2010
What is bread flour? I just purchased a bread machine, and it seems that all the recipes call for bread flour
bread flour is a bit heavier than normal flour. All purpose flour works just fine in a bread maker and is less expensive.What is bread flour? I just purchased a bread machine, and it seems that all the recipes call for bread flour
It's flour that has additives that help the yeast rise better. You can use all-purpose flour and it wouldn't be that much of a difference.What is bread flour? I just purchased a bread machine, and it seems that all the recipes call for bread flour
From the website
FLOUR:
Flour is the basic ingredient and backbone in baking. The most commonly used flours are milled from wheat. The types of wheat grown in America can be separated into two basic categories, hard or soft. The main difference between the two is the protein quantities in the wheat.
Hard wheat contain higher levels of two specific proteins glutenin and gliadin and is milled into strong flours. These two proteins form gluten when flour is moistened and mixed. Hard wheat flours are High-gluten, first clear, patent, bread flour, whole wheat and bran flour.
Soft wheat contains less protein and is milled into weak flours. Weak flours have less moisture and starch. These types of flours are cake flour and pastry flour. All-purpose flour is a combination of 40% cake flour and 60% bread flour.
Once flour is milled, it can be stored to age for 6-8 months. During this time, it goes through a chemical change as oxygen bleaches the flour, as well as maturing the proteins so they will be stronger and more elastic. To avoid the need to store material for this period of time, flour millers add very small amounts of ascorbic acid and chlorine which matures and bleaches the flour much more quickly without taking out any nutritional value. All flour is fortified to meet FDA standards and must contain vitamin B, D and iron.
The wheat kernel consists of three main parts:
1. The bran is the hard outer covering of the kernel. It is present in whole wheat flours as tiny brown flakes, but is removed when milling white flours.
2. The germ is the part of the kernel that will become the new wheat plant if the kernel sprouted. It has a high fat content, which can quickly become rancid.
3. The endosperm is the starchy part of the kernel that remains when the bran and the germ are removed. It is this portion of the wheat kernel that is milled into white flour.
HARD WHEAT FLOURS:
bran flour - flour which the bran flakes have been added. The bran may be coarse or fine.
bread (patent) flour - comes from the center of the wheat kernel. It has a lot of elasticity, and produces a moister product than high-gluten flour.
cracked wheat - same as whole wheat, but milled more coarsely.
first clear flour - used to mix with rye and pumpernickel to give them the gluten they lack.
graham flour - milled from whole wheat, but much finer.
high-gluten flour - the whole wheat kernel of the wheat is used and results in a drier product with a harder crust.
whole wheat flour - made by grinding the entire wheat kernel, including the bran and germ. Since it is made from the whole kernel, it has some gluten and can be used alone in bread making, however the end result of 100% whole wheat is heavier than white bread.
SOFT WHEAT FLOURS:
All-purpose flour - a combination of 40% cake flour and 60% bread flour.
cake flour - comes from the center of the endosperm and is fine-textured, silky flour which keeps cakes and pastries tender and delicate.
pastry flour - has poor gluten quality and is used in baked goods with low amounts of leavening (pies, cookies, biscuits).
rye - milled much like whole wheat, but comes from rye grain. It has a low gluten content.
pumpernickel 鈥?same as rye meal. Made as a dark, coarse meal from the entire rye grain kernel, including the bran.
Bread flour as a higher proten contain tha all purpose. It make the bread proof better.
Bread Flour
A type of flour that was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley added to increase the yeast activity. The high gluten content is necessary in order for bread to rise effectively. Another ingredient that is often added to the flour is potassium bromate, which increases the elasticity of the gluten.
The use of bread flour results in larger bread loaves with a lighter and less crumbly texture. It should be stored in an airtight container in a cool, dry location. Bread flour is most often used in the commercial baking industry and is often confused with gluten flour, which has a higher gluten content than bread flour.
You can use regular flour, but it makes a more dense loaf. After trying bread flour, I keep it on hand all the time. I like the lighter loaves.
The consistency of bread flour is coarser. It will make a difference in a bread machine if you use reg. flour because it is lighter and will rise over the top of your machine. Bread flour is beside the reg. flour in the store. You can get white or wheat.
It's flour that has additives that help the yeast rise better. You can use all-purpose flour and it wouldn't be that much of a difference.What is bread flour? I just purchased a bread machine, and it seems that all the recipes call for bread flour
From the website
FLOUR:
Flour is the basic ingredient and backbone in baking. The most commonly used flours are milled from wheat. The types of wheat grown in America can be separated into two basic categories, hard or soft. The main difference between the two is the protein quantities in the wheat.
Hard wheat contain higher levels of two specific proteins glutenin and gliadin and is milled into strong flours. These two proteins form gluten when flour is moistened and mixed. Hard wheat flours are High-gluten, first clear, patent, bread flour, whole wheat and bran flour.
Soft wheat contains less protein and is milled into weak flours. Weak flours have less moisture and starch. These types of flours are cake flour and pastry flour. All-purpose flour is a combination of 40% cake flour and 60% bread flour.
Once flour is milled, it can be stored to age for 6-8 months. During this time, it goes through a chemical change as oxygen bleaches the flour, as well as maturing the proteins so they will be stronger and more elastic. To avoid the need to store material for this period of time, flour millers add very small amounts of ascorbic acid and chlorine which matures and bleaches the flour much more quickly without taking out any nutritional value. All flour is fortified to meet FDA standards and must contain vitamin B, D and iron.
The wheat kernel consists of three main parts:
1. The bran is the hard outer covering of the kernel. It is present in whole wheat flours as tiny brown flakes, but is removed when milling white flours.
2. The germ is the part of the kernel that will become the new wheat plant if the kernel sprouted. It has a high fat content, which can quickly become rancid.
3. The endosperm is the starchy part of the kernel that remains when the bran and the germ are removed. It is this portion of the wheat kernel that is milled into white flour.
HARD WHEAT FLOURS:
bran flour - flour which the bran flakes have been added. The bran may be coarse or fine.
bread (patent) flour - comes from the center of the wheat kernel. It has a lot of elasticity, and produces a moister product than high-gluten flour.
cracked wheat - same as whole wheat, but milled more coarsely.
first clear flour - used to mix with rye and pumpernickel to give them the gluten they lack.
graham flour - milled from whole wheat, but much finer.
high-gluten flour - the whole wheat kernel of the wheat is used and results in a drier product with a harder crust.
whole wheat flour - made by grinding the entire wheat kernel, including the bran and germ. Since it is made from the whole kernel, it has some gluten and can be used alone in bread making, however the end result of 100% whole wheat is heavier than white bread.
SOFT WHEAT FLOURS:
All-purpose flour - a combination of 40% cake flour and 60% bread flour.
cake flour - comes from the center of the endosperm and is fine-textured, silky flour which keeps cakes and pastries tender and delicate.
pastry flour - has poor gluten quality and is used in baked goods with low amounts of leavening (pies, cookies, biscuits).
rye - milled much like whole wheat, but comes from rye grain. It has a low gluten content.
pumpernickel 鈥?same as rye meal. Made as a dark, coarse meal from the entire rye grain kernel, including the bran.
Bread flour as a higher proten contain tha all purpose. It make the bread proof better.
Bread Flour
A type of flour that was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley added to increase the yeast activity. The high gluten content is necessary in order for bread to rise effectively. Another ingredient that is often added to the flour is potassium bromate, which increases the elasticity of the gluten.
The use of bread flour results in larger bread loaves with a lighter and less crumbly texture. It should be stored in an airtight container in a cool, dry location. Bread flour is most often used in the commercial baking industry and is often confused with gluten flour, which has a higher gluten content than bread flour.
You can use regular flour, but it makes a more dense loaf. After trying bread flour, I keep it on hand all the time. I like the lighter loaves.
The consistency of bread flour is coarser. It will make a difference in a bread machine if you use reg. flour because it is lighter and will rise over the top of your machine. Bread flour is beside the reg. flour in the store. You can get white or wheat.
What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?
I love vegetables and I need some healthy recipes for whole wheat pita bread and whole wheat tortillas... what can i make with them? Thanks.What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?
I like to fill pita with hard salami and parsley (you could substitute leaner meat, though). Parsley is a great sandwich green and is friggin' loaded with vitamins and minerals.
Another favorite of mine is to make enchiladas with home-made red sauce. (Use lean meat like chicken breast and use a low-fat cheese. Authentic Mexican food doesn't have as much cheese as Americanized Mexican food anyhow.)
Red sauce:
Heat a few Tbsp. of oil in a 2qt. pot and add an equal amount of flour. Heat and stir until the combo (roux) bubbles for a minute or so.
Add ~1/2 cup of paprika (sounds weird, but bear with me...) and a little cayenne or other spicy ground red pepper to taste and continue to stir. You may need to add a little more oil.
Once this is mixed thoroughly and heated (you want the paprika to toast a bit) add ~ 1 1/2 c. water and stir with heat until the sauce thickens. (If sauce is too thick, add more water. Too thin, add a little corn starch/water slurry. You want it to be kinda like pizza sauce consistency.)
Salt to taste.
Fill tortugas with chicken, cheese, onions, olives, cilantro, whatever the hell you want. Have fun with it!
Put ~a third of the sauce in the pan, layer the enchiladas on top, then spread the rest of the sauce on them. Top with a little more cheese.
Bake @ 375F for about 40 min (until sauce is bubbling and cheese browns a little).
I love this recipe and always make it with whole wheat tortugas (good source of fiber) and this red sauce (TONS of vitamin A and other antioxidants).
I never use a recipe, so your results may vary. But it's cheap and pretty easy, so a few practice batches won't be too hard.
(Everyone tells me that they're WAY better than anything from any Mexican restaurant they've had!)What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?
Hi, again! :)
I buy whole wheat everything.. from bread to pita bread to tortillas, spaghetti - anything that you can buy in a whole wheat option is the best for your health, and personally, I think it tastes better too.
I'm looking forward to seeing what recipes the first answerer puts! Those sound delicious.. Anyways, I keep Pita Bread and Tortillas around all the time and really, I don't have any specific recipes, but there are so many different ways you can use them. Just use your imagination and add whatever you want. From raw vegetables to cooked it doesn't matter. I like to eat my pita bread with salad. It's also good to make Pita bread sandwiches, just use add everything you would add to a normal sandwich except don't use regular bread. Heat it in the microwave for a sec. and it's good to go! And yes, making Pita Pizzas is so good! I use organic pizza sauce (from the jar- never the can ewe) and add some shredded pizza cheese (or something light like Swiss) and add some cooked meat (if you like meat) and all the vegetables in your fridge - it's delicious. I'm a veggie fanatic and I cannot get enough of them! I love avocadoes too! They're very good on pita bread with the right combination of vegetables.
Avocado Pita Sandwich
1/2 of a large avocado
1 teaspoon Miracle Whip or Mayo
Chili Powder, Salt, Pepper, and Lemon Juice to taste.
Mash the avocado and add all the ingredients. Be careful not too add too much of everything, or it will be too strong. This is a simple Pita sandwich and it tastes delicious!
For whole wheat tortillas, yummm.. truthfully, I can just eat a tortilla alone by itself without anything else... but you can do so much with them! For dessert, try making:
Cherry Burritos. They're not like real burritos, but use some canned cherries (like the kind you buy for pie fillings) and heat them up. Put about two Tbsp. (or however much you like) on the center of the tortilla, and maybe add about a drop of vanilla (totally optional), and roll up like you would a soft taco, or a burrito. Sprinkle the top with cinnamon and a little sugar. You can do this with any kind of fruit - and it doesn't have to be canned. It will probably be a little better with canned just because it's sweeter, but with fresh it's much healthier! Try this with berries!
Make Tortilla Pizzas. Just like the Pita bread, add the pizza sauce on top and add your favorite toppings. It's just like a normal pizza but the tortilla is the crust. Very good!
Hope this helps and have fun with them!
i know of two different recipes one involving pite bread and tortilla's the one involving pita bread is very good it has leeks,cottage cheese,feta cheese,two eggs and some butter, and the other one involving tortilla is kinda like making ur own torilla chips but you can put like salsa, cheese and any type of spices on it and bake it(i will add how to make them later)
You can make mini pizzas with them, use some tomato or even spaghetti sauce. Add all of the vegtables you like...brocoli, artichoke hearts, olives, spniach, mushrooms...etc...you can add some fat free swizz cheese on top if you would like. Let it bake for a few minutes.
You can play around with them and make a lot of delicious treats!!!
pita is so good with hummus now im hungry to lolg
I like to fill pita with hard salami and parsley (you could substitute leaner meat, though). Parsley is a great sandwich green and is friggin' loaded with vitamins and minerals.
Another favorite of mine is to make enchiladas with home-made red sauce. (Use lean meat like chicken breast and use a low-fat cheese. Authentic Mexican food doesn't have as much cheese as Americanized Mexican food anyhow.)
Red sauce:
Heat a few Tbsp. of oil in a 2qt. pot and add an equal amount of flour. Heat and stir until the combo (roux) bubbles for a minute or so.
Add ~1/2 cup of paprika (sounds weird, but bear with me...) and a little cayenne or other spicy ground red pepper to taste and continue to stir. You may need to add a little more oil.
Once this is mixed thoroughly and heated (you want the paprika to toast a bit) add ~ 1 1/2 c. water and stir with heat until the sauce thickens. (If sauce is too thick, add more water. Too thin, add a little corn starch/water slurry. You want it to be kinda like pizza sauce consistency.)
Salt to taste.
Fill tortugas with chicken, cheese, onions, olives, cilantro, whatever the hell you want. Have fun with it!
Put ~a third of the sauce in the pan, layer the enchiladas on top, then spread the rest of the sauce on them. Top with a little more cheese.
Bake @ 375F for about 40 min (until sauce is bubbling and cheese browns a little).
I love this recipe and always make it with whole wheat tortugas (good source of fiber) and this red sauce (TONS of vitamin A and other antioxidants).
I never use a recipe, so your results may vary. But it's cheap and pretty easy, so a few practice batches won't be too hard.
(Everyone tells me that they're WAY better than anything from any Mexican restaurant they've had!)What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?
Hi, again! :)
I buy whole wheat everything.. from bread to pita bread to tortillas, spaghetti - anything that you can buy in a whole wheat option is the best for your health, and personally, I think it tastes better too.
I'm looking forward to seeing what recipes the first answerer puts! Those sound delicious.. Anyways, I keep Pita Bread and Tortillas around all the time and really, I don't have any specific recipes, but there are so many different ways you can use them. Just use your imagination and add whatever you want. From raw vegetables to cooked it doesn't matter. I like to eat my pita bread with salad. It's also good to make Pita bread sandwiches, just use add everything you would add to a normal sandwich except don't use regular bread. Heat it in the microwave for a sec. and it's good to go! And yes, making Pita Pizzas is so good! I use organic pizza sauce (from the jar- never the can ewe) and add some shredded pizza cheese (or something light like Swiss) and add some cooked meat (if you like meat) and all the vegetables in your fridge - it's delicious. I'm a veggie fanatic and I cannot get enough of them! I love avocadoes too! They're very good on pita bread with the right combination of vegetables.
Avocado Pita Sandwich
1/2 of a large avocado
1 teaspoon Miracle Whip or Mayo
Chili Powder, Salt, Pepper, and Lemon Juice to taste.
Mash the avocado and add all the ingredients. Be careful not too add too much of everything, or it will be too strong. This is a simple Pita sandwich and it tastes delicious!
For whole wheat tortillas, yummm.. truthfully, I can just eat a tortilla alone by itself without anything else... but you can do so much with them! For dessert, try making:
Cherry Burritos. They're not like real burritos, but use some canned cherries (like the kind you buy for pie fillings) and heat them up. Put about two Tbsp. (or however much you like) on the center of the tortilla, and maybe add about a drop of vanilla (totally optional), and roll up like you would a soft taco, or a burrito. Sprinkle the top with cinnamon and a little sugar. You can do this with any kind of fruit - and it doesn't have to be canned. It will probably be a little better with canned just because it's sweeter, but with fresh it's much healthier! Try this with berries!
Make Tortilla Pizzas. Just like the Pita bread, add the pizza sauce on top and add your favorite toppings. It's just like a normal pizza but the tortilla is the crust. Very good!
Hope this helps and have fun with them!
i know of two different recipes one involving pite bread and tortilla's the one involving pita bread is very good it has leeks,cottage cheese,feta cheese,two eggs and some butter, and the other one involving tortilla is kinda like making ur own torilla chips but you can put like salsa, cheese and any type of spices on it and bake it(i will add how to make them later)
You can make mini pizzas with them, use some tomato or even spaghetti sauce. Add all of the vegtables you like...brocoli, artichoke hearts, olives, spniach, mushrooms...etc...you can add some fat free swizz cheese on top if you would like. Let it bake for a few minutes.
You can play around with them and make a lot of delicious treats!!!
pita is so good with hummus now im hungry to lol
Stew and bread recipes anyone?
i would like some recipes for a sort of middle eastern stew, the sort u eat straight from the pot, and a recipe for the sort of bread they eat it with, similar to a naan bread.
if any one has one could you post it on here for me?? thanks.Stew and bread recipes anyone?
Soup is one of those miracle foods that we turn to when in need of comfort, warmth, and an easy meal too! Mimi Sheraton, in her wonderful book The Whole World Loves Chicken Soup, says ';How can anyone resist the combination of love, strength, healthfulness, and celebration, all conveniently contained within a single bowl?';Stew and bread recipes anyone?
I don't have a recipe for the stew but you culd easily find one on google. This bread recipe is great to sop anything up!
Breadmaker Naan
陆 T yeast
陆 T sugar
2 T butter
陆 c water
3 c flour
陆 tsp salt
戮 c yoghurt (one pot)
Use dough cycle. Divide into 12. Roll out to 8';, brush with melted butter. Bake 5-10 minutes @ 225degC.
Green bean stew (Loobia Khoresht)
One of the Iranian / Persian favorite stew recipe is Green Bean Stew
with local name of Loobia khoresht. For this recipe you can use either Beef or Lamb.
Ingredients:
2 pounds stewing beef or cut in 1/2 inch cubes
2 pounds lamb or cut into 1/2 inch cubes
1 large onion; finely chopped
3 cloves garlic; chopped finely
1 can whole or crushed tomatoes
2 tablespoon tomato paste; (optional)
1 pound fresh green beans; cut in 1 inch pieces
3 teaspoons salt
1 teaspoon black pepper
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons lemon juice
vegetable oil
Directions:
. Fry the onions in about 2 Tbsp. of oil over medium/high heat
till they are lightly golden. Add the meat, raise the heat
to high and keep frying till all the juices are absorbed.
If you want to add any garlic, it may be added at the same
time as the meat.
. When the juices are absorbed, add the spices
(salt, black pepper, turmeric, cinnamon, and cayenne pepper)
and fry for a minute or so (don't over fry).
Add the canned tomatoes and bring to a simmer.
If you use whole tomatoes, cut them into big chunks.
. Add the lemon juice and simmer gently for about 2 hours,
or till the meat is done to your satisfaction (fork tender).
If the sauce looks too thin, add the 1 - 2 Tbsp.
tomato paste to thicken it. If the sauce is too thick,
add water as needed.
. While the meat is simmering, prepare the green beans.
Make sure they are clean and dry first. Fry them in 1 - 2 Tbsp.
of vegetable oil over medium/high heat.
Don't over fry the beans. This should take about 10 to 15 minutes. Set aside.
. When the meat is half way done, add the green beans and
bring back to a simmer.
When the meat is done to your satisfaction, the sauce should be thick.
. Green Bean Stew is best to serve with hot basmatti rice or any other rice.
Also you can use fresh tomatoes instead.
Substitute about 2 pounds of skinless, seeded tomatoes.
if any one has one could you post it on here for me?? thanks.Stew and bread recipes anyone?
Soup is one of those miracle foods that we turn to when in need of comfort, warmth, and an easy meal too! Mimi Sheraton, in her wonderful book The Whole World Loves Chicken Soup, says ';How can anyone resist the combination of love, strength, healthfulness, and celebration, all conveniently contained within a single bowl?';Stew and bread recipes anyone?
I don't have a recipe for the stew but you culd easily find one on google. This bread recipe is great to sop anything up!
Breadmaker Naan
陆 T yeast
陆 T sugar
2 T butter
陆 c water
3 c flour
陆 tsp salt
戮 c yoghurt (one pot)
Use dough cycle. Divide into 12. Roll out to 8';, brush with melted butter. Bake 5-10 minutes @ 225degC.
Green bean stew (Loobia Khoresht)
One of the Iranian / Persian favorite stew recipe is Green Bean Stew
with local name of Loobia khoresht. For this recipe you can use either Beef or Lamb.
Ingredients:
2 pounds stewing beef or cut in 1/2 inch cubes
2 pounds lamb or cut into 1/2 inch cubes
1 large onion; finely chopped
3 cloves garlic; chopped finely
1 can whole or crushed tomatoes
2 tablespoon tomato paste; (optional)
1 pound fresh green beans; cut in 1 inch pieces
3 teaspoons salt
1 teaspoon black pepper
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons lemon juice
vegetable oil
Directions:
. Fry the onions in about 2 Tbsp. of oil over medium/high heat
till they are lightly golden. Add the meat, raise the heat
to high and keep frying till all the juices are absorbed.
If you want to add any garlic, it may be added at the same
time as the meat.
. When the juices are absorbed, add the spices
(salt, black pepper, turmeric, cinnamon, and cayenne pepper)
and fry for a minute or so (don't over fry).
Add the canned tomatoes and bring to a simmer.
If you use whole tomatoes, cut them into big chunks.
. Add the lemon juice and simmer gently for about 2 hours,
or till the meat is done to your satisfaction (fork tender).
If the sauce looks too thin, add the 1 - 2 Tbsp.
tomato paste to thicken it. If the sauce is too thick,
add water as needed.
. While the meat is simmering, prepare the green beans.
Make sure they are clean and dry first. Fry them in 1 - 2 Tbsp.
of vegetable oil over medium/high heat.
Don't over fry the beans. This should take about 10 to 15 minutes. Set aside.
. When the meat is half way done, add the green beans and
bring back to a simmer.
When the meat is done to your satisfaction, the sauce should be thick.
. Green Bean Stew is best to serve with hot basmatti rice or any other rice.
Also you can use fresh tomatoes instead.
Substitute about 2 pounds of skinless, seeded tomatoes.
Have you made zucchini bread in a bread maker/machine? Do you have recipes? Or is it better to just bake it?
it's a quick bread, almost like cake, so you don't need yeast, or the rising process that comes with. make it by hand, but if you have a food processor save some time and use that to grate the zucchini.
Zucchini Bread
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.Have you made zucchini bread in a bread maker/machine? Do you have recipes? Or is it better to just bake it?
Just bake it in the oven. Even if you use a bread machine to make the dough bread aficionados will tell you to bake the dough in the oven for the best results.Have you made zucchini bread in a bread maker/machine? Do you have recipes? Or is it better to just bake it?
This is a quickbread, so you only want to mix it in a bowl. Long kneading which a breadmaker provides is not needed...nor wanted. It's like Banana Bread, just mix and bake
beke it zucchini bread is supost to have chunks like bannana bread the machine will make it wierd
Zucchini Bread
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.Have you made zucchini bread in a bread maker/machine? Do you have recipes? Or is it better to just bake it?
Just bake it in the oven. Even if you use a bread machine to make the dough bread aficionados will tell you to bake the dough in the oven for the best results.Have you made zucchini bread in a bread maker/machine? Do you have recipes? Or is it better to just bake it?
This is a quickbread, so you only want to mix it in a bowl. Long kneading which a breadmaker provides is not needed...nor wanted. It's like Banana Bread, just mix and bake
beke it zucchini bread is supost to have chunks like bannana bread the machine will make it wierd
A recipe for panara's bread chicken chili. Cant find the exact on on copycat recipes or allrecipes?
They get their soups frozen in a bag, like almost all restauraunts do. This is a good recipe, I make it at work from time to time.
Picante Chicken Chili
Ingredients:
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
1/2 pound chicken breast, skinless, boneless, cut into 1-inch pieces
2 teaspoons sage
1 teaspoon cumin
1/4 teaspoon salt
3/4 cup picante sauce
16-ounce can kidney or pinto beans, undrained
1/4 cup dry vermouth
1 bay leaf
1 green or red bell pepper, cut into 1/2-inch pieces
1 large tomato, seeded, coarsely chopped
Optional Toppings:
chopped cilantro
sour cream
shredded cheddar cheese
Preparation:
Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 4 minutes. Stir in chicken, cook until chicken is no longer pink, stirring constantly.
Sprinkle sage, cumin and salt over chicken; cook and stir 1 minute. Stir in picante sauce, beans, vermouth and bay leaf. Bring to a boil, reduce heat. Cover and simmer for 10 minutes.
Stir in green pepper and tomato, continue to simmer uncovered for 10 minutes. Discard bay leaf. Ladle into bowls, top as desired and serve with additional picante sauce.A recipe for panara's bread chicken chili. Cant find the exact on on copycat recipes or allrecipes?
White Chicken Chili
Makes 6 servings
2 (16-oz.) cans Great Northern Beans
1 medium onion, finely chopped
3 tablespoons olive oil
1 (4-oz.) can chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
1 (14 1/2-oz.) can chicken broth
1 1/2 cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)
In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.A recipe for panara's bread chicken chili. Cant find the exact on on copycat recipes or allrecipes?
Have you tried topsecretrecipes.com?
Picante Chicken Chili
Ingredients:
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
1/2 pound chicken breast, skinless, boneless, cut into 1-inch pieces
2 teaspoons sage
1 teaspoon cumin
1/4 teaspoon salt
3/4 cup picante sauce
16-ounce can kidney or pinto beans, undrained
1/4 cup dry vermouth
1 bay leaf
1 green or red bell pepper, cut into 1/2-inch pieces
1 large tomato, seeded, coarsely chopped
Optional Toppings:
chopped cilantro
sour cream
shredded cheddar cheese
Preparation:
Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 4 minutes. Stir in chicken, cook until chicken is no longer pink, stirring constantly.
Sprinkle sage, cumin and salt over chicken; cook and stir 1 minute. Stir in picante sauce, beans, vermouth and bay leaf. Bring to a boil, reduce heat. Cover and simmer for 10 minutes.
Stir in green pepper and tomato, continue to simmer uncovered for 10 minutes. Discard bay leaf. Ladle into bowls, top as desired and serve with additional picante sauce.A recipe for panara's bread chicken chili. Cant find the exact on on copycat recipes or allrecipes?
White Chicken Chili
Makes 6 servings
2 (16-oz.) cans Great Northern Beans
1 medium onion, finely chopped
3 tablespoons olive oil
1 (4-oz.) can chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
1 (14 1/2-oz.) can chicken broth
1 1/2 cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)
In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.A recipe for panara's bread chicken chili. Cant find the exact on on copycat recipes or allrecipes?
Have you tried topsecretrecipes.com?
Good bread recipes please?????
looking for some bread recipes???
thanxGood bread recipes please?????
Quick white loaf
Makes 2 loaves
Preparation time 1-2 hours
Cooking time 30 mins to 1 hour
Ingredients
200g/7oz whole milk, at room temperature
150ml/5陆 fl oz water, at room temperature
2 tsp fresh yeast, crumbled
200g/7oz plain white flour
300g/10陆oz strong white flour
50g/2oz millet flakes (optional)
1陆 tsp fine sea salt
olive oil, for greasing
flour, for dusting
Method
1. Place the milk and water into a bowl. Add the yeast and whisk gently until dissolved.
2. Place the flours, millet flakes (if using) and salt into a clean bowl and mix together well.
3. Add the milk, water and yeast solution and mix together until it starts to come together a sticky, cohesive dough, then cover and leave for ten minutes.
4. Grease your hands and a flat clean surface with olive oil. Remove the dough from the bowl and knead for ten seconds, then form the dough into a smooth round ball. Wipe the bowl clean and grease with olive oil, then return the dough ball to the bowl and leave for a further ten minutes.
5. Remove the dough from the bowl and knead once more on the clean oiled surface. Shape again into a round smooth ball and return to rest in the bowl, covered, for one and a half hours in a warm (not hot) place.
6. Divide the dough into two equal pieces. Shape each into a ball and leave, covered, on a flat, floured surface for five minutes.
7. Place a clean tea towel onto a large tray and dredge with flour, rubbing the flour into the cloth to ensure even coverage.
8. Place one ball onto a floured work surface. To shape the dough, pat it flat into an oval 15cm/6in front-to-back and slightly longer left-to-right. Take the left and right sides and fold them inwards, towards the centre, by 2cm/1in, to leave a triangular point at the top. Next take the point and fold it in towards the centre, pressing down firmly to seal. Rotate the dough 180 degrees and repeat the process. Then rotate the dough back to its original position.
9. If you are right-handed fold the dough in half towards you, starting at the right-hand end, sealing the dough with the heel of your right hand while holding and folding the dough with your left hand. Roll the shaped loaf on the work surface, pressing down slightly more with the heel of each hand to give the ends a gentle point. Lift the dough and place it seam-side-up on the tea towel. Finally fold and pull the tea towel up the sides of the loaf and fold over to cover. Leave to rise for one and a half hours, or until almost doubled in height. Repeat this process with the second ball of dough.
10. Preheat the oven to 220C/425F/Gas 7.
11. Turn the two risen pieces of dough onto a flour-dusted baking sheet. Use a sharp knife to cut two or three slashes into the upper surface of each, then place into the oven to bake for 45 minutes, or until each loaf is a lovely golden brown.Good bread recipes please?????
Try this, http://www.uoguelph.ca/~antoon/recipes/b鈥?/a>
I hope these help.
Servings: Makes 1 loaf
Level of difficulty: Easy
Preparation Time: 20 minutes, plus 3 hours rising time
Cooking Time: 45 minutes
Ingredients
350g strong white bread flour, plus a little extra
陆 tsp Salt
陆 tsp easy blend dried yeast
陆 tsp golden caster sugar
200ml water
Method
1. Lightly oil a sheet of cling film and butter the loaf tin.
2. Sift the flour, salt, yeast and sugar into the bowl of a food mixer and mix at the lowest speed.
3. Add the water and continue to mix.
4. Increase the speed slightly and knead for a further 4 minutes.
5. Place the dough in a bowl and cover with the cling film (oiled side facing the dough) and leave for 2 hours, until the dough has doubled in size.
6. Preheat the oven to 230C/gas 9. Return the dough to the food mixer for 1 minute on moderate setting (or knead by hand for 1 minute). Cover with a clean, damp tea-towel and leave them to rise at room temperature for 40-60 minutes.
7. Shape the dough to fit into the prepared tin, sprinkle the top with flour and bake for 45 minutes, until the base of the bread sounds hollow when tapped. Cool on a wire rack and serve in slices.
A simple, fragrant, fluffy, white home made recipe by hand would be as follows:
Ingredients:
White flour
active dry yeast
salt
sugar
strong hands, lots of counter space and a heavy pan similar to a cookie sheet in design.
proof your yeast first: One very warm, not hot, cup of water with about two tablespoons of yeast and a few sprinkles of sugar,roughly a half teaspoon then set aside to bubble and froth.
Move on to the other stuff now.
Take roughly 5.5 to 6 cups of flour, sprinkle with a bit of salt, mix in the proofed yeast/water mixture, mostly by hand and mix and fold and roll it onto a light sprinkling of flour, to prevent sticking to you and the counter. Your goal is to need until the dough becomes more pliable and smooth, this is very important, plus use very little flour so you dont mess up your dough and then roll it when its ready. put it into a well oiled bowl or pan big enough to cover with a dish cloth and enough space in the bowl for the dough to double in size. Put aside in a warm place free of drafts and cooling effects . Within an hour you should have a rising dough. Punch it down, and kneed it again, being carefull not to use to much extra flour, let it rise, form it into a ball or loaf or whatever...make mini loaves or whatever, set aside in draft free area again for about thirty minutes, spray pan lightly with pam,sprinkle with touch of flour and cornmeal, bake your rolls or bread at about 350 to 375 degrees until golden and hollow sounding when rapped on.
take it out of the oven, if you like a soft and chewier crust, cover or wrap bread in wet dish towels to soften the crust.
Best when eaten hot and fresh from the oven with lots of fresh creamery butter! Ad other stuff as you like!
Guinness Bread for (machine)
1陆 cups/330ml Guinness -
5 cups/550g of malted brown flour -
陆 tsp salt -
1陆 tsp fast action yeast
Bread maker setting: 2 wholewheat
Measure the ingredients into the pan in the order they are listed above. This ensures the best mixing and therefore the best result.
Press start button.
This one is fabulous. The long, slow rise gives it a lot of flavor, and baking in a cast-iron dutch oven gives it a nice crisp crust. Mix it up before you go to bed at night, then bake for dinner the next day. Watch the video linked at the end of the article.
http://www.motherearthnews.com/Real-Food鈥?/a>
thanxGood bread recipes please?????
Quick white loaf
Makes 2 loaves
Preparation time 1-2 hours
Cooking time 30 mins to 1 hour
Ingredients
200g/7oz whole milk, at room temperature
150ml/5陆 fl oz water, at room temperature
2 tsp fresh yeast, crumbled
200g/7oz plain white flour
300g/10陆oz strong white flour
50g/2oz millet flakes (optional)
1陆 tsp fine sea salt
olive oil, for greasing
flour, for dusting
Method
1. Place the milk and water into a bowl. Add the yeast and whisk gently until dissolved.
2. Place the flours, millet flakes (if using) and salt into a clean bowl and mix together well.
3. Add the milk, water and yeast solution and mix together until it starts to come together a sticky, cohesive dough, then cover and leave for ten minutes.
4. Grease your hands and a flat clean surface with olive oil. Remove the dough from the bowl and knead for ten seconds, then form the dough into a smooth round ball. Wipe the bowl clean and grease with olive oil, then return the dough ball to the bowl and leave for a further ten minutes.
5. Remove the dough from the bowl and knead once more on the clean oiled surface. Shape again into a round smooth ball and return to rest in the bowl, covered, for one and a half hours in a warm (not hot) place.
6. Divide the dough into two equal pieces. Shape each into a ball and leave, covered, on a flat, floured surface for five minutes.
7. Place a clean tea towel onto a large tray and dredge with flour, rubbing the flour into the cloth to ensure even coverage.
8. Place one ball onto a floured work surface. To shape the dough, pat it flat into an oval 15cm/6in front-to-back and slightly longer left-to-right. Take the left and right sides and fold them inwards, towards the centre, by 2cm/1in, to leave a triangular point at the top. Next take the point and fold it in towards the centre, pressing down firmly to seal. Rotate the dough 180 degrees and repeat the process. Then rotate the dough back to its original position.
9. If you are right-handed fold the dough in half towards you, starting at the right-hand end, sealing the dough with the heel of your right hand while holding and folding the dough with your left hand. Roll the shaped loaf on the work surface, pressing down slightly more with the heel of each hand to give the ends a gentle point. Lift the dough and place it seam-side-up on the tea towel. Finally fold and pull the tea towel up the sides of the loaf and fold over to cover. Leave to rise for one and a half hours, or until almost doubled in height. Repeat this process with the second ball of dough.
10. Preheat the oven to 220C/425F/Gas 7.
11. Turn the two risen pieces of dough onto a flour-dusted baking sheet. Use a sharp knife to cut two or three slashes into the upper surface of each, then place into the oven to bake for 45 minutes, or until each loaf is a lovely golden brown.Good bread recipes please?????
Try this, http://www.uoguelph.ca/~antoon/recipes/b鈥?/a>
I hope these help.
Servings: Makes 1 loaf
Level of difficulty: Easy
Preparation Time: 20 minutes, plus 3 hours rising time
Cooking Time: 45 minutes
Ingredients
350g strong white bread flour, plus a little extra
陆 tsp Salt
陆 tsp easy blend dried yeast
陆 tsp golden caster sugar
200ml water
Method
1. Lightly oil a sheet of cling film and butter the loaf tin.
2. Sift the flour, salt, yeast and sugar into the bowl of a food mixer and mix at the lowest speed.
3. Add the water and continue to mix.
4. Increase the speed slightly and knead for a further 4 minutes.
5. Place the dough in a bowl and cover with the cling film (oiled side facing the dough) and leave for 2 hours, until the dough has doubled in size.
6. Preheat the oven to 230C/gas 9. Return the dough to the food mixer for 1 minute on moderate setting (or knead by hand for 1 minute). Cover with a clean, damp tea-towel and leave them to rise at room temperature for 40-60 minutes.
7. Shape the dough to fit into the prepared tin, sprinkle the top with flour and bake for 45 minutes, until the base of the bread sounds hollow when tapped. Cool on a wire rack and serve in slices.
A simple, fragrant, fluffy, white home made recipe by hand would be as follows:
Ingredients:
White flour
active dry yeast
salt
sugar
strong hands, lots of counter space and a heavy pan similar to a cookie sheet in design.
proof your yeast first: One very warm, not hot, cup of water with about two tablespoons of yeast and a few sprinkles of sugar,roughly a half teaspoon then set aside to bubble and froth.
Move on to the other stuff now.
Take roughly 5.5 to 6 cups of flour, sprinkle with a bit of salt, mix in the proofed yeast/water mixture, mostly by hand and mix and fold and roll it onto a light sprinkling of flour, to prevent sticking to you and the counter. Your goal is to need until the dough becomes more pliable and smooth, this is very important, plus use very little flour so you dont mess up your dough and then roll it when its ready. put it into a well oiled bowl or pan big enough to cover with a dish cloth and enough space in the bowl for the dough to double in size. Put aside in a warm place free of drafts and cooling effects . Within an hour you should have a rising dough. Punch it down, and kneed it again, being carefull not to use to much extra flour, let it rise, form it into a ball or loaf or whatever...make mini loaves or whatever, set aside in draft free area again for about thirty minutes, spray pan lightly with pam,sprinkle with touch of flour and cornmeal, bake your rolls or bread at about 350 to 375 degrees until golden and hollow sounding when rapped on.
take it out of the oven, if you like a soft and chewier crust, cover or wrap bread in wet dish towels to soften the crust.
Best when eaten hot and fresh from the oven with lots of fresh creamery butter! Ad other stuff as you like!
Guinness Bread for (machine)
1陆 cups/330ml Guinness -
5 cups/550g of malted brown flour -
陆 tsp salt -
1陆 tsp fast action yeast
Bread maker setting: 2 wholewheat
Measure the ingredients into the pan in the order they are listed above. This ensures the best mixing and therefore the best result.
Press start button.
This one is fabulous. The long, slow rise gives it a lot of flavor, and baking in a cast-iron dutch oven gives it a nice crisp crust. Mix it up before you go to bed at night, then bake for dinner the next day. Watch the video linked at the end of the article.
http://www.motherearthnews.com/Real-Food鈥?/a>
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