Cheesy Bacon Ranch Pull Apart Bread Ingredients adapted from How Sweet Eats 1 3/4 cups all-purpose flour 1 cup whole wheat flour 1 tablespoon sugar 2 1/4 teaspoons instant yeast 1 teaspoon salt 1 packet dry ranch dressing or dip mix 4 slices bacon, cooked and crumbled 1/4 cup chopped chives 1/3 cup milk (whole or 2%) 1/4 cup butter 1/4 cup water 2 eggs 12 ounces freshly grated sharp cheddar cheese Instructions 1. In the bowl of your stand mixer fitted with a dough hook mix together 1 cup of the all-purpose flour and all of
the whole wheat flour with the sugar, yeast, salt, chives, bacon, and ranch dressing. 2. In a small saucepan over low heat, heat the milk and butter until the butter is melted. Set aside for 1 minute and then add the water to the milk/butter mixture. Add the milk mixture to the flour and stir to combine. Add eggs one at a time, mixing until each is well combined. This will take a few minutes. Add in the grated cheddar cheese and mix well. Add the remaining flour and knead until the flour is well incorporated. The dough will be quite sticky, but resist adding more flour. 3. Transfer dough to an oiled bowl and let rise, covered, for one hour. Punch down the dough. Lightly flour your workspace and roll the dough out into a large rectangle about 12 x 15 inches. 4. Use a pizza cutter to slice the dough from top to bottom in 6 strips. Stack the strips on top of each other and then cut them all again into 6 squares. 5. Butter and flour a 9 5 loaf pan. Layer the squares into the pan cut side down the squares should be standing up, not laying down flat. It will appear as though your dough is too small for your pan, but when it rises it will fill it up. Cover the dough with a towel and let rise for one hour. 6. Preheat the oven to 350 degrees. Bake for 30-35 minutes or until the top is golden brown. Try not to burn your fingers while ripping pieces of bread off right out of the oven. Read more at http://www.bunsinmyoven.com/2011/07/14/cheesy-bacon-ranch-pull -apart-bread/#rut8yj1eawruvbjq.99
HEMELSE KAASBROOD Kos vir kampeerders met idees vir kampering HEMELSE KAASBROOD: [BAK EN BROU] My ma het baie hierdie brood gebak as ons gebraai het, dis vinnig en baie smaakvol! BESTANDDELE: Lewer een brood 500g bruismeel 500ml karringmelk 5ml sout 375ml gerasperde cheddar 1t gedroogde pietersielie 5ml mosterd poeier 5ml Aromat ½ pakkie dik wit uiesop MAAK SO: Meng al die bestanddele saam 1k kaas. Gooi in n broodpan. Strooi die res van die kaas bo-oor en bak in n voorverhitte oond van 190 C vir 45min. Wag totdat die brood afgekoel het voordat hy uitgekeer word. Hy moet heeltemal op kamertemperatuur wees voordat hy voorgesit word. Bedien saam botter.
maklike brood Lezaan Boleslawsky1kg broodmeel, 15 ml sout, 15 ml droee gis. Meng deur in groot bak. Gooi 950ml louwarm water by en meng goed met n vurk. Kleefplastiek oor en oornag in yskas. Volgende oggend. Haal uit en laat staan vir 1 uur. Voorverhit oond tot 220C Bakpapier op bakplaat, stooi goed met meel. Verdeel in 2, plaas op plaat en bak vir 1 uur. As hy hol klink onder is hy reg. Myne vir so 45 mingebak, sal def volgende keer bietjie meer sout insit. 1ste een het sy g-t gesien! BROOD IN JOU POT Nou vir hierdie week se resep en as jy gedink het jy kan nie ʼn behoorlike brood bak nie, dink weer. Dié bekende nie-knieresep is deur n New Yorkse deli geprakseer en het die eerste
keer in die New York Times verskyn, maar ek het hom so effens verander sodat hy meer na suurdeegbrood proe. NIE-KNIE-BIERBROOD 3 k (425 g) witmeel (broodmeel werk die beste) ¼ t (1 ml) kitsgis (moenie dink dis te min nie, dis regtig genoeg) 1½ t. (7 ml) sout 200 ml water teen kamertemperatuur 85 ml bier (Ek hou daarvan om Lager te gebruik) 1 e (15 ml) wit asyn Wenk Jy kan ook nie-alkoholiese bier gebruik, maar wat is dan die doel, vra ek jou. In vir n pennie, in vir n pond. So maak mens 1 Meng die droë bestanddele saam en roer deurmekaar. 2 Roer die vloeistowwe by en roer goed deurmekaar. 3 Spuit kleefwerende middel oor die deeg en bedek die bak met kleefplastiek. 4 Bêre dit 8 tot 18 uur in n kas (hoe koeler die kas, hoe langer moet dit daarin bly). Die deeg moet in volume verdubbel en sulke gesellige borreltjies maak. 5 Wanneer hy op hierdie punt is, strooi ʼn bietjie meel op ʼn werkoppervlak en keer die deeg daarop uit. Vou nou die deeg 15 keer op soos jy ʼn stuk papier sou opvou. Nie meer nie, al raak die speletjie leker. 6 Vorm nou die deeg in ʼn bal, plaas dit op bakpapier en strooi ʼn goeie strooisel meel (mieliemeel werk baie goed) bo-oor. Bedek met kleefplastiek. 7 Laat dit weer 30-40 minute tot dubbel die volume rys. 8 Verhit jou oond tot 260 C met jou gietysterpot (die een waarin mens ʼn potbrood bak) binne-in. 9 Haal die pot uit die oond wanneer die deeg klaar gerys het. Wees versigtig want hy is baie warm. Laat sak die deeg met die bakpapier binne-in die pot in. (Soos jy kan sien het ek nou maar n gewone ou pot hier vir die foto ingespan want my ysterpannetjie uit Holland deug nie heeltemal vir n brood nie.)
10 Plaas die deksel op, draai die oond af na 220 C en plaas die pot terug in die oond. 11 Bak 30 minute, haal die deksel af en bak nog 15 minute. 12 As jy een van daai fênsie termometers het: Die interne temperatuur van die brood moet tussen 90 en 95 C wees, dan is hy reg vir die plaasbotter en appelkooskonfyt. Ns Ook lekker saam met n kommetjie sop. Naomi le Roux tortillas (makes about 35 tortillas about 6 inches in diameter) 1 kilogram of Flour (all purpose OR whole wheat) + 1 cup for rolling surface (=2.2 lbs, OR 8 cups) 1 1/2 cup vegetable oil (I used oil because it was easy to find in a Swiss supermarket. I had just arrived to Switzerland and I did not know the language or the products. Please feel free to use vegetable lard. Lard is actually the traditional ingredient) (Also, I ve had good results using less oil/lard, so feel free to experiment)
1 tbsp. Baking powder 2 tbsp. Salt (or less) 1 1/2 cup warm water (as hot as you can handle to mix with your hands) Mix your dry ingredients Make a hole in the middle of your mountain of flour. Add oil (or melted vegetable lard) and water and start mixing. When the dough is firm enough to handle, knead it a bit on a flat surface. break pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you re choking it :)) Make several round balls (called testales ), and place them on a floured surface (cookie sheet works great). Let the testales rest for about 30 mins. covered with a damp towel. (comments say 1 hour works best, I will try that, although it s just too long for me to wait Place a testal on a floured surface. Flour your rolling pin and roll. Whatever technique you use for rolling just spread them enough so they are bout 6 inches in diameter. (do not try a tortilla press for flour tortillas It just doesn t work) Cook your tortillas on a comal, flat griddle or skillet at medium heat (mine was on 6 on an electric stove). You don t need to oil the skillet (there s enough oil in there). Just like with pancakes, the 1st one is never good, but the rest are delicious. You can pile up the uncooked tortillas, they won t stick. (but not more than 5, and keep them far from the hot stove, otherwise they DO stick together) My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat! It takes about 1 minute to cook on the 1st side (you
will see some bubbles appear on the surface, this is normal), then you turn and press with it down with a flat turner to make a bubble again it takes about 30 seconds on the second side. Do not overcook or they will turn hard like cookies. delicious cookies, but not good for burritos. Eat them warm with butter, avocado, queso, or refired beans, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them. Roosterkoek makes about 15 20 Ingredients 800 g flour 5 ml salt 5 ml sugar 10 ml instant yeast 30 ml olive oil 500 ml lukewarm water
Method Place the flour, salt, sugar and yeast in a big glass or stainless steel bowl. Mix the olive oil and lukewarm water and while you mix the flour with your one hand, add the water bitby-bit and keep mixing until you have a workable dough, not too dry and not too wet. If you need more water, add a little more. Knead for about 3 minutes, keep the dough in the bowl, cover with a cloth and allow the prove in a warm place in the kitchen. Once the dough has doubled in size, knead it down once more and then divide the dough into 15-20 even-sized buns. Once your coals are ready, place the roosterkoek on the grid and slowly cook them on the one side, until you see grid marks and then only them over. If you tap on the roosterkoek with your finger and it has a hollow sound, they are ready to enjoy! ORANGE AND RICOTTA DOUGHNUTS Food for lovin orange and ricotta doughnuts and chocolate dipping sauce. Photo: Katie Quinn Davies Think sweet, think seductive: this heady and romantic dessert can t fail to win hearts. ORANGE AND RICOTTA DOUGHNUTS Orange-scented doughnuts to swoon over. 300g ricotta, drained Advertisement ¼ cup caster sugar, plus extra for dusting
½ tbsp grated lemon zest 1 tbsp grated orange zest 2 tbsp fresh orange juice 1 egg and 1 egg yolk, lightly beaten ½ cup plain flour 2 tbsp cornflour 1½ tsp baking powder rice bran oil, for deep-frying Combine ricotta, caster sugar, zests, orange juice and eggs in a bowl. Sift in flour, cornflour and baking powder and combine, but don t overwork the batter. Cover and refrigerate for 1 hour. In a heavy-based saucepan, heat enough oil to cover a golf ball twice to 180 C. To test the temperature of the oil, sprinkle in some flour. If it sizzles, the oil is ready. Use 2 spoons to shape mixture into quenelles, and cook, in batches of 2 doughnuts, for 2 minutes or until golden. Drain on paper towel, dust with caster sugar and serve warm with coffee or your favourite dessert wine or sparkling. CHOCOLATE DIPPING SAUCE Naughty and silky smooth, chocolate sauce is a dreamy companion to orange flavours. Heat ¾ cup milk and 200g dark chocolate in a bowl over gently simmering water. Once melted, beat until smooth. In a separate bowl, combine 2 tbsp caster sugar, 2½ tsp cornflour, pinch salt and ½ tbsp milk, then stir into chocolate mixture. Cook for 5 minutes over medium heat, stirring until thickened.
Remove from heat, stir in 30g butter and ½ tsp vanilla extract. Serve in a dipping bowl with doughnuts. Boleslawsky se ma se pretzel 500 g meel 1 pakkie instant yeast, sout, 150 ml louwarm melk, 200ml louwarm water, 20g gesmelte botter. Meng alles goed saam en laat deeg rys. Werk af, sny in stukke en rol die Pretzels, beentjies dun, ne!. Laat weer uitrys. Doop elke pretzel in oplossing van 40g caustic soda op 1L water. Plaas op gesmeerde plaat (ek plaas waspapier of foelie onder op pan se bodem). Rus hul vir so 15 min. Sny keep bo in, strooi growwe sout oor en bak by 180-200C vir 15-20 min, hulle moet hard wees bo. A Cheap Steamed Bread If you don t have a oven you can still bake a bread. And it is cheaper than buying a bread every day, and taste nicer. Ingredients: 1 cup self raising flour 1/4 tsp salt 2 tsp sugar
2 eggs 40ml oil 3/4 cup water Add any savory things you love, sweetcorn, onions meat or cheese. Directions: Take a pot and put a tin lid or saucer in the bottom. Add water just to cover the lid. Place bread mix into a glass bowl and place it in the pot on top of the lid, put the pot s lid on and place on stove on medium heat. Leave for 1 hour and whalla!! A nice bread that doesn t need a spread. NICKNACKBROODJIE NICKNACKBROODJIE: [Carol kuier en klets] BENODIG: 1 kg meel 1 pakkie anchor gis 1 teelepel sout 2 teelepels olie 2 teelepels suiker 1 groot pak Niknaks 2 uie gebraai 1 teelepel gemengde kruie 2 pakkies sampioene MAAK SO: 1. Meng alles saam en knie net genoeg louwarm water by om lekker deeg te vorm.
2. Voeg dan 1 groot pak Niknaks, gebraaide uie, sampioene en gemengde kruie by. 3. Sit in gesmeerde broodpannetjie en bak in voorverhitte oond van 180 C vir 45 minute of tot gaar. [FOTO IS VAN EEN WAT IN BROODMASJIEN GEBAK IS, ek het nie n ander foto gehad nie.]