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Category Archives: bread

http://bossacafez.blogspot.com/2012/04/pao-de-queijo.html

 

ingredients (makes 24-28 mini cheese buns) :

1/2 cup unsalted butter

1/4 cup water

1/4 cup milk

3/4 tsp table salt or 1 tsp kosher salt

2 cups tapioca flour or gluten-free tapioca starch

2 tsps minced garlic

heaping 2/3 cup grated Parmesan, Romano, or aged Asiago cheese

2 large eggs, lightly beaten

 

directions :

1. lightly grease a couple of baking sheets or mini muffin pans; or line baking sheets with parchment. put the butter, water, milk, and salt in a saucepan, and heat till the butter has melted and the mixture has come to a full boil. while the mixture is heating, put 2 cups of tapioca flour into a mixing bowl.

2. pour the boiling butter mixture over the tapioca flour, beating to combine. beat at high speed till the mixture becomes smooth and elastic-looking; this will happen very quickly.

3. beat the garlic and cheese into the dough till well combined.

4. stick your finger into the dough. if it’s uncomfortably hot, let it sit for a couple of minutes to cool a bit; you don’t want to cook the eggs when you beat them in. if it seems hot but not burning hot, continue with the next step.

5. with the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.

6. drop the mixture in 2-tablespoon balls (about the size of a golf ball) onto the prepared baking sheets, spacing them about 1 1/2″ apart. A level tablespoon cookie scoop works well here. or pour mixture almost to the rim into the muffin tins.

7. bake the rolls for about 20 minutes in a preheated oven of 375F (190C) till they have a freckled appearance (from the browning cheese), and they’re beginning to color a bit. remove them from the oven, and serve hot.

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http://www.laurenslatest.com/no-knead-crescent-rolls-with-cinnamon-orange-butter/

 

No Knead Crescent Rolls with Orange Cinnamon Honey Butter
yield: 16 large, 18 medium
Print This Recipe Print This Recipe

for the rolls:
1/2 cup warm water
2 1/4 teaspoons quick rise yeast
1 tablespoon honey
1/2 cup cold milk
1/4 cup butter, melted
1/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 3/4 cups all purpose flour {give or take 1/4 cup}
+3 extra tablespoons melted butter

for the butter:
1/4 cup softened salted butter
1/4 cup honey
1/8 teaspoon cinnamon
2 teaspoons orange zest

Directions:
In a liquid measuring cup, stir warm water, yeast and honey together. Set aside to proof. Melt butter in small bowl and stir in cold milk to make mixture luke warm. Pour foamy yeast and water mixture into a large bowl with milk, butter, egg sugar and salt. Stir together to break apart the egg. Using a wooden spoon, stir flour into mixture in 1/2 cup increments. After it is incorporated, bottom of the bowl should be pretty cream and mixture should be pretty sticky but be able to hold a loose ball shape. Grease bowl and dough, cover with plastic wrap and dish towel. Set aside to rise 1-2 hours. Punch down dough and divide into two equal pieces. Flour a clean work surface and one of the halves. Roll out to be a 12-14 inch circle. Brush with 1 tablespoon of melted butter. Cut like a pie into 8 or 9 equal triangles. Roll into crescents. Place onto parchment paper lined baking sheet. Repeat with other half of dough. Brush tops of rolls with remaining tablespoon of melted butter. Cover lightly with plastic wrap and rise 30 minutes or until almost double in size. Bake at 350 degrees for 12-15 minutes or until tops have browned. Remove from oven to cool and immediately brush with more butter {if desired}. Serve warm.

For the butter-mix all ingredients together until incorporated. Serve with warm rolls.

http://www.yammiesnoshery.com/2012/04/auntie-annes-pretzels-copycat-recipe.html

Auntie Anne’s Pretzels: Copycat Recipe
Makes 12 Adapted from Food Network
Preptime

2 cups milk
1 1/2 tablespoons (2 packets) active dry yeast
6 tablespoons brown sugar
4 tablespoons butter, melted
4 1/2 cups flour
2 teaspoons fine salt

1/3 cup baking soda
3 cups warm water
Coarse salt
8 tablespoons butter, melted in a shallow dish

Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 450º. Divide dough into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can. Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 7-11 minutes or until browned. Serve with cheese sauce.

For Garlic Cheese Sauce:
(A Yammie original)
3 tablespoons butter
3 tablespoons flour
3 cloves minced garlic
1 cup milk
1/8 teaspoon smoked paprika
a pinch cayenne pepper
8 oz. cheddar cheese, shredded (Not pre-shredded. Do it yourself.)
In a saucepan, combine the butter, flour, and garlic over medium heat. Whisk until lightly browned. Whisk in the milk, paprika, and cayenne pepper and continue whisking until thickened. Add the cheese and whisk until melted. Can be reheated in the microwave.