Tag: bread

Flour Tortillas

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Griddle-Cooked Tortillas

These tortillas are quick and relatively easy to make — and they don't end up too thick.
Prep Time30 minutes
Cook Time20 minutes
Resting Time1 hour
Total Time1 hour 50 minutes
Course: Breads, Muffins & Quickbreads
Cuisine: Mexican
Keyword: bread, flatbread
Servings: 8 tortillas

Equipment

  • Griddle (we use an electric one, but you can use a skillet or two instead)

Ingredients

  • 1/3 cup lard we use bacon grease
  • 1/2 cup cool water
  • 9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling Ounces by weight, not volume
  • 1 teaspoon kosher salt

Instructions

  • Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
  • Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
  • Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
  • Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
  • Heat an electric nonstick griddle to 375 degrees F.
  • Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.

Notes

From Alton Brown on The Food Network

Challah French Toast

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CHALLAH FRENCH TOAST

Course: Breakfast
Cuisine: French
Keyword: bread, breakfast

Ingredients

  • 6 Slices Challah Bread
  • Butter or vegetable oil
  • 2 Eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk

Instructions

  • Mix eggs, salt, vanilla and milk in a shallow bowl or plate; beat with a fork or whisk.
  • Heat a little butter or oil in a skillet or griddle over a medium heat
  • Dip each slice of bread quickly in mixture, turn to coat, then place on griddle or skillet.
  • Brown once on each side.
  • Serve immediately with maple syrup, powdered sugar, cinnamon sugar, jam, or applesauce.

World’s Best Challah

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WORLD’S BEST CHALLAH BREAD

This is the classic Thanksgiving recipe — it comes originally from the New York Times Bread and Soup cook book
Course: Breads, Muffins & Quickbreads
Cuisine: Jewish
Keyword: baking, bread, holiday

Ingredients

  • 5 1/2 –6 1/2 cups bread flour unsifted
  • 3 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 package dry yeast
  • 1/2 cup butter or margarine, softened
  • Pinch powdered saffron if threads, crumble well
  • 1 cups warm water 120–130° F.
  • 4 Eggs at room temperature
  • 1 teaspoon cold water
  • 1/2 teaspoon poppy seeds

Instructions

  • Combine 1 1/4 cups flour, sugar, salt, and yeast in a mixer.
  • Mix in the softened butter.
  • Stir the saffron into the warm water until it dissolves.
  • Add a little at a time to the flour mixture and blend thoroughly. (If using saffron threads, use a fine sieve to filter out the saffron.)
  • Beat for two minutes at medium speed, scraping the bowl occasionally.
  • Separate the yolk and white of 1 egg.
  • Blend the single egg white and the other three whole eggs into the batter.
  • Reserve and refrigerate the single egg yolk.
  • Stir 1/2 cup of flour into the batter and beat at medium-high speed for 2 minutes, scraping the bowl occasionally.
  • 1/2 cup at a time, blend in enough additional flour to make a soft dough (4 to 5 cups total).
  • Knead the dough on a lightly floured board (or in the mixer, with a kneading hook) for twelve minutes, or until it is soft and elastic (the longer you knead the dough, the more dense and cake-like the bread will be).
  • Place the dough in a greased bowl, turning it once to grease the top.
  • Cover and allow the dough to rise in a warm, draft-free place until doubled in bulk (approximately 1 hour).
  • Flour a pastry board lightly and set the dough on it.
  • Divide the dough into three equal portions.
  • Roll each of these portions into a rope approximately 15 inches long.
  • Braid the lengths together tightly, using the fingers to pinch the ropes together at the ends.
  • Place the braided loaf on a greased baking sheet.
  • Mix the reserved egg yolk with 1 teaspoon cold water and brush the tops of the loaves with this mixture.
  • Sprinkle liberally with poppy seeds, and let the loaf rise until doubled in bulk in a warm, draft-free place (approximately 1 hour).
  • Bake in a preheated 400° oven for 20 to 25 minutes.
  • Remove from the oven and cool on wire racks.

Honey Whole-Wheat Bread

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Honey Whole-Wheat Bread

Oven at 325 Makes 2 loaves
Course: Breads, Muffins & Quickbreads
Cuisine: American
Keyword: baking, bread

Ingredients

INGREDIENTS:

  • 2 cups warm water 110 degrees
  • 2 cups whole wheat flour
  • 1 envelope ¼ ounce active dry yeast
  • 1 tablespoons salt
  • 1/3 cup honey
  • 1/3 cup Vegetable oil more for brushing
  • 5 cups all-purpose flour

Instructions

INSTRUCTIONS:

  • Dissolve yeast in warm water. Let stand until foamy, about five minutes.
  • Add honey, and stir well. Mix in whole-wheat flour, salt, and vegetable oil. Work in all-purpose flour.
  • Turn dough out onto a lightly-floured surface, and knead dough until smooth and elastic, 10 to 15 minutes. Place in an oiled bowl; turn several times in bowl to coat the surface of the dough and cover with a damp cloth. Let rise in a warm, draft-free spot until doubled in bulk, 45 minutes to 1 hour.
  • Punch down the dough. Shape into two loves, and place into two well-greased 9 x 5 loaf pans. Allow to rise until dough is 1 to 1 ½ inches above pan.
  • Preheat oven to 375 degrees.
  • Bake 25 to 30 minutes.
  • Let cool in pans on a wire rack 5 minutes.
  • Remove from pans, let cool completely on rack.

Notes

We have loved doing this recipe in the Bread Machine but by hand it is even better!

Grilled Flatbread

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Grilled Flatbread

Serves 4
Course: Breads, Muffins & Quickbreads
Cuisine: Mediterranean
Keyword: bread, grilling
Servings: 4 people

Ingredients

  • ½ teaspoon yeast
  • ½ cup warm water 110 degrees
  • 1 tablespoon extra-virgin oil plus more for bowl and brushing
  • 1 1/3 cups all-purpose flour plus more for dusting
  • ¾ teaspoon coarse salt plus more to taste

Instructions

  • Heat grill or grill pan until hot.
  • Place ½ cup warm water in a medium bowl, and sprinkle yeast on top; stir to dissolve.
  • Let sit until foamy. About five minutes.
  • Add olive oil, flour, and salt; combine.
  • Turn dough out onto a well floured surface, knead until smooth and elastic, 1 to 2 minutes.
  • Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place, 30 minutes.
  • Turn dough out onto a lightly floured surface.
  • Divide into four equal pieces, and roll out each into a 1/8-inch-thick round.
  • Lightly brush both sides of each round with olive oil; place the rounds directly on the hot grill.
  • Grill the flatbread until golden brown, about 2 minutes per side.
  • Remove from the grill, and season with salt.

Notes

We used to have these all the time in the summer.
They are a quick and easy way to add bread to a meal.

Garlic-Rosemary Flatbread

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Garlic-Rosemary Flatbread

Prep Time: 5 minutes Total Time: 35 minutes PREHEAT oven to 425 degrees. Makes 4
Prep Time5 minutes
Cook Time35 minutes
Course: Breads, Muffins & Quickbreads
Cuisine: Mediterranean
Keyword: baking, bread
Servings: 4 people

Ingredients

  • 1 Tablespoon unsalted butter
  • 1 Tablespoon extra-virgin olive oil plus more for drizzling
  • 1 garlic clove minced
  • 1 teaspoon coarse salt plus more for seasoning
  • Cornmeal for sprinkling
  • 1- pound premade pizza dough room temperature
  • ½ teaspoon finely chopped fresh rosemary plus a handful of small springs for topping

Instructions

  • In a small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat, set aside.
  • Sprinkle the bottom of two rimmed baking sheet with cornmeal. Divide the dough into four equal pieces. Roll out each piece into a 1/4 -inch-think round. Arrange two rounds on each sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small springs on top of each.
  • Bake flatbreads until golden brown, about 15 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.

Pumpkin Bread

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Pumpkin Bread

We often add a quarter cup of chocolate chips (mini chips work especially well)!
Course: Breads, Muffins & Quickbreads
Cuisine: American
Keyword: baking, bread

Ingredients

  • 2 cups all-purpose flour spooned into measuring cup and leveled-off
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1-1/2 sticks 3/4 cup unsalted butter, softened 2 cups sugar
  • 2 large eggs
  • 1 15- oz can 100% pure pumpkin I use Libby’s

Instructions

  • Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy).
  • In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
  • In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
  • Add the flour and mix on low speed until combined.
  • Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
  • Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Notes

Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes