Pan Bread Recipe

Ingredients

For yeast paste:

1 teaspoon sugar
About 3 dl. Lukewarm water (not warmer than 45 ° degrees)
15 grams fresh yeast or 1 coated dessert spoon powder yeast.

Further needed:

15 grams of lard or margarine 450 grams flour (or something more; this depends on the amount of moisture that the flour can absorb)
1 or 2 teaspoons salt.

Instructions

Dissolve the sugar in lukewarm water and add the yeast. (fresh yeast is mixed with the water and then used immediately. Powdered yeast is sprinkled on the water and left alone for about 10 minutes until a spongy mixture is formed.

Sift the flour with the salt into a heated bowl (for yeast dough all the cooking utensils must be warm) and rub the lard or margarine through it. Add the yeast paste and knead a solid dough.

Cover the bowl with a cloth. Let the dough rise in a warm place, until it has reached double its size.

This takes about 45 to 60 minutes (in a cool departure two hours!). Knead the dough again, as long as it springs back to it, if it is pressed with a flour-baptized finger.

Push the dough out to an elongated rag and fold it into threes. Place the dough in the greased warm bread form. Let the dough rise quietly until it reaches the edge of the tin.

Bake the bread cooked in the oven, according to the indicated time and temperature.

Main kitchen utensils: baking pan for a roll of approx. 450 grams.
Preparation: 20 minutes, plus time to make the dough rise.
Preparation time: approx. 30 to 40 minutes.

Oven: Temperature very hot, 230 á 245 ° degrees, gas 7-8. Setting the baking pan on half height

Note: Create a circle of the flower. do the water in and crumble the yeast, and rub it smooth. put the salt on the outside of the flower circle. Note: Never do the salt in yeast.

View the method on the picture below.

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Christmas party stole recipe

Ingredients

500 gr flour
50 gr sugar
1 egg
1 Sachet of yeast
190 gr Milk

1 pinch salt
250 gr Cream Butter

Almond Food:
150 GR Almonds
150 gr granulated sugar
1 egg

Stuffing Solidifi:
150 GR Raisins
100 gr Almonds
50 gr candied fruit
1 teaspoon cinnamon.

Instructions


You do the flour, sugar, egg, yeast and milk in a bowl. Mix everything well and knead for 10 minutes then add the salt and cream butter. Knead well until the cream butter is absorbed into the dough. After that you do the raisins, almonds candied fruit and cinnamon. Then knead very well. Let rise for 1 hour.

Making almond food You do so: You do the almonds, sugar and egg in a kitchen machine. You run this fine until you have a beautiful almond menu.

After the rising you make 2 balls. You grab 1 ball makes him flat. You make a rod of the almond food, place it in the middle of your dough. Then you make it close. You lubricate it with egg and bake it about 30 min at 200 degrees.

After baking, decorate with almond shavings and icing sugar. Good luck.

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How to make a perfect pizza dough

Makes: 3 9-inch Pizzas

Ingredients:

1 1/3 cup warm water (105 degrees)
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounce per pan)
Butter flavored cooking spray

Instructions:

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl.

Add water and stir to mix well.

Allow to sit for two minutes.

Add oil and stir again.

Add flour and stir until dough forms and flour is absorbed.

Turn out on to a flat surface and knead for about 10 minutes.

Divide dough into three balls.

In three 9” cake pans, put 3 Oz. of oil in each making sure it is spread evenly.

Using a rolling pin, roll out each dough ball to about a 9” circle.

Place in cake pans.

Spray the outer edge of dough with cooking spray.

Cover with a plate.

Place in warm area and allow to rise for 1 to 1 1/2 hours.

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cheese onion bread

Ingredients for 12 large or 24 small sandwiches

500 gr flour
1 sachet of dried yeast (7 gr)
4 tbsp olive oil
1 tsp salt
250-300 ml of lukewarm water
½ TSP black pepper
½ TSP garlic powder
½ TSP paprika

Filling:

200 gr grated cheese (fresh!)
1 onion, chopped and glassy baked
To cover:
1 egg yolk
Splash of milk or water

Instructions

Mix flour with yeast, herbs and oil. Add the water gradually and knead into a dough. Add the salt and knead it for 15-20 minutes.

Let rise for 1 hour. Role out to a square and sprinkle with cheese and onion. Role on and cut into thick slices.

Place them on a baking sheet with parchment paper and press them a little flatter. Let them still n 15. Beat the egg yolk with some milk or water and brush the buns with this.

Bake at 220 degrees until tender.
Baking time 12 to 15 minutes

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Soft wheat bulbs 15 pieces

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Dough temperature: 24 ° c/75 ° f
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Oven temperature 250 ° c/482 ° f
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Baking time 8/10 minutes.
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Ingredients

Patent flour 250 grams
Wheat flour 250 grams
Yeast 30 grams
Salt 10 grams
Brown bread cream 20 grams
Small bread cream 20 grams
Milk powder 25 grams
Water 300/310 ml

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Instructions

1 Knead a smooth, dry but not too stiff dough.
-In Diosna 25 minutes.
-In 8 minutes snelkneder

2 dough pieces smooth rounding and on a shelf between a doily.
3 for RAD 20 minutes.

4 divide and smooth rounding. 15 minutes bolrijs on the table.
5 The dough balls on clean, light plate and anointed bake something flat.

6 cover with egg strijksel or wieks.
7 Proofing 40 minutes.

8 bake With steam until golden brown.
9 Rolls to cool, as the seeds stay put well water use.

Tip: Pour a little water into the metal tray of the furnace for the steam formation and put the balls in the preheated oven.

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Pandesal bread

serves: 8

Ingredients

2 cups all purpose flour
2 cups bread flour
½ cup white sugar
5 tbsp butter, melted
1 tsp baking powder
1¼ cup fresh milk, warm
1 pouch rapid rise yeast
1 tsp salt
1 cup bread crumbs
1 piece raw egg
1 tbsp cooking oil

Instructions

Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved
In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring

Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
In a flat surface, knead the dough until the texture becomes fine. For faster and easier kneading, you may use a Stand Mixer with dough hook.

Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
Roll each part until it forms a cylindrical shape
Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)

Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between dough as this will rise later on)
Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise.
Pre-heat the oven at 375 degrees Fahrenheit (190°C) for 10 minutes.

Put the tray with dough in the oven and bake for 15 minutes.
Turn off the oven and remove the freshly baked pandesal.
Serve hot. Share and enjoy!

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Spanish Bread

Ingredients

3 cups bread flour
1- 1 1/2 cups all purpose flour
1/2 cup sugar
1 tsp salt
1 pouch rapid rise yeast
3 egg yolks
3/4 cups evaporated milk or fresh milk
1/2 cup melted butter
1/2 cup water
extra flour for kneading

Instructions

How to bake Spanish Bread using Manual / Traditional method:


Dissolve yeast in warm water (110-115 degrees F). Stir to dissolve and let stand for 5-10 minutes until bubbly. Set aside.
In a large bowl, combine the milk, sugar, butter, egg yolks and salt.

Blend well then add the yeast mixture.
Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic.
Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic.

Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
After rising, transfer the dough onto a lightly floured surface.
Use a dough slicer to divide the dough into 4 equal parts.

Roll each part until it forms into a log. Cut each log into equal pieces.
Flatten the dough with a rolling pin until it stretches into a triangular shape.

Spread some filling then roll up.
Cover the dough with bread crumbs and place on lightly greased baking sheet or tray with the end at the bottom.
Cover the tray with a damp cloth and let it rise for 20-30 minutes.
Preheat oven to 325 degrees F.

Bake for 20-25 minutes.
Serve hot. Enjoy!

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