Tag Archives: Bread

Lavash recipe, bread

Portions / number of persons: 3
Preparation time: 10 minutes
Cooking time: 15 minutes
Category: Breads and buns
Difficulty: Easy

Introduction:
Today, the recipe is the proposal of the Group {Bake the World} for the month of January: Lavash.
Lavash: also called pan fine Armenian, with roots also Iranians and that now eaten throughout the world.
He is known to other breads in the Middle East and North Africa.
The main difference of’re breads lies in the thickness of the dough, or where cooking,
Since some of you are breads are cooked over stones or planks.
Lavash has become one of the versions most popular this fine bread and the secret to make it crispy is a thin dough like paper.

Lavash recipe, bread

I was tempted to make the famous tortilla-like version, but looking at the book from:
Baker Apprentice: Peter Reinhardt.
I love his version, so already you do not look anywhere else more.
I made a not very large font and let a little dough to prove that such was in buns and I can say that very rich. Continue reading

Bread, cheese and cherry tomato salad

Ors bring a proposal for a salad , simple, complete and without much complication so you can see that not everything I do is rare ja, ja. This time it’s a mixture of lettuce, cherry tomatoes to the steam and a few rolls of bread stuffed with cheese, it is a delight.

If it is important what it is seasoned in the table by each diner, this is definitive because if we alinamos it before the bread is moistened and is not “nice” view, in the same sense the lettuce should be well drained, I use the centrifuge, another pot that I bought and not used and since I’ve used do not know live without it leaves lettuce and perfect leaf vegetables, without that excess water damaged the dish.

cheese and cherry tomato salad

Ingredients (serves 4):

-1 loaf of bread
-100 grams of milk
-20 grams of nuts over a few decorating
-300 grams of cheese spread
-50 grams of blue cheese
-50 grams of grated Parmesan cheese
-1 tray of cherry tomatoes
-Varied lettuce leaves
-Extra virgin olive oil
-Balsamic vinegar
-Fresh thyme
-Salt and pepper Continue reading

thread of bread.

INGREDIENTS;
-500 ML WATER
-3 TABLESPOONS SOUP OF OLIVE OIL
-1 TABLESPOON AND SALT DESSERT MEDIA
-2 TABLESPOONS OF DESSERT OF YEAST DRY OF BAKER
-950 GR. FLOUR

thread of bread

ELABORATION:
We heat the water and him we had salt, yeast, oil and we were throwing the Saharan and kneading, must be a mass that will not stick in the hands and very elastic, do a ball, we put it in a bowl and we covered, let it ferment until that is folded its volume. Continue reading

Bread, cheese and cherry tomato salad

Ors bring a proposal for a salad , simple, complete and without much complication so you can see that not everything I do is rare ja, ja. This time it’s a mixture of lettuce, cherry tomatoes to the steam and a few rolls of bread stuffed with cheese, it is a delight.

If it is important what it is seasoned in the table by each diner, this is definitive because if we aliñamos it before the bread is moistened and is not “nice” view, in the same sense the lettuce should be well drained, I use the centrifuge, another pot that I bought and not used and since I’ve used do not know live without itleaves lettuce and perfect leaf vegetables, without that excess water damaged the dish.

Bread, cheese and cherry tomato salad

Salad BREAD, CHERRY TOMATO AND CHEESE
Ingredients (4 persons):
-1 loaf of bread
-100 grams of milk
-20 grams of nuts over a few decorating
-300 grams of cheese spread
-50 grams of blue cheese
-50 grams of grated Parmesan cheese
-1 tray of cherry tomatoes
-Varied lettuce leaves
-Extra virgin olive oil
-Balsamic vinegar
-Fresh thyme
-Salt and pepper Continue reading

Malzbierbrot

Malzbierbrot has a crispy crust on baking day, and the grains of wheat in the dough is still slightly to the tooth. From the second day, the crust and soft wheat grains and tastes Malzbierbrot juicy and aromatic. Wrapped in aluminum foil keeps it fresh for several days. The amount is enough for two Malzbierbrote per 800 grams. You can also freeze Malzbierbrot. Wheat kernels into a bowl and cover it with root beer.

The wheat at least 16 hours swell at room temperature. On baking day fresh yeast dissolved in lukewarm water and add a pinch of sugar. Whole wheat flour, pour into a mixing bowl, press an indentation into the flour, add the yeast solution, cover with a little flour and walk about 5 minutes. Yeast, dried, and sprinkle about 2 teaspoons of salt over the flour and add the wheat malt. Knead into a smooth, slightly sticky dough. Cover the bowl and leave to rise for about 20 minutes. The dough again and let knead for 20 minutes. Put the dough in half and place on a lightly floured work surface and shape into two long loaves like to see in the picture above.

Malzbierbrot-s Continue reading

Wild garlic flatbread

The wild garlic flat bread is baked in a pan. He can prepare and tastes very good as an accompaniment to grilled meats, or as a snack with a glass of wine. If you cut the garlic flatbread like a pie into 6 or 8 parts, the particles can be as small appetizer with some fresh salad. Wild garlic, rinse briefly under running water and dry thoroughly. Wild garlic cut into thin strips and place in a bowl. Gruyere or fresh parmesan Finely grate and mix with the garlic.

garlic-flatbread

In another bowl, mix flour with some salt. Add 5 tablespoons of olive oil and water and knead with your hands at a very stiff dough. Put the dough into two similar sized pieces and roll out on a lightly floured work surface into two thin patties. A flat bread with garlic-cheese mixture show. This round can be a margin of approximately 1 cm. Open the egg into a bowl and whisk together. The edge of the wild garlic loaf Brush with egg. The second place patties on wild garlic filling and press together firmly to the bottom edge of the flat edge. Continue reading

Pita bread

This loose pita bread with a tender crust tastes especially good warm from the oven and allowed to miss any barbecue. Also fried meat, as a supplement to the cold buffet of salads and dips the bread goes very well. It is quick and easy to prepare. While the dough is baked and the bread is, you can do other things. Fill flour in a mixing bowl, season with salt and press in the middle of a deep trough.

pita_bread

Fresh yeast in lukewarm water and stir until the yeast dissolves. Pour the yeast into the well of flour, cream cheese with herbs and add the dough with the dough hook of electric mixer knead smooth. Add a few drops of water until the dough from the bowl loosely solves. Cover the bowl with a tea towel and leave on for about 30 minutes in a warm place. Meanwhile, preheat the oven to 200 ° and show a baking sheet with parchment paper. Put the dough on the sheet with floured hands and form into a flat unleavened bread. Continue reading

Advent bread

Bread is a very nice Christmas gift for the Christmas season, because it is durable and long all the more succulent flavor, the longer pull the dried fruit. The heavy gingerbread dough before baking should necessarily stand over night, so he has enough time to rise and rest before slicing 4 days, so that it is juicy. Honey and butter in a small saucepan and melt fill stirring with a wooden spoon.

avent_bread

Brown sugar to dissolve the honey and let cool. Potash and ammonium carbonate dissolved in rose water.Flour with cocoa and gingerbread spice mix. Add a medium organic eggs, honey and rose water mixed the dough and knead thoroughly until all ingredients are well combined. Whole almonds, hazelnuts, red cherries, currants and dried apricots mix into the dough. Moisten a clean dish towel, can cover the gingerbread dough and go to overnight. Preheat the oven to 160 °. Baking paper cut to fit a 25-box shape. The shape and line with greased paper. Pour the dough and flatten with your hands. Continue reading

Cheese Soup

Cheese soup is a traditional recipe from Switzerland and is also known as Swiss Cheese Soup. This soup tastes like cheese fondue, and obtained by the bread a slightly thicker consistency. It is especially good as leftovers for stale white bread, which as of Sunday breakfast is left over. The white bread with crust cut into thicker slices into small cubes. Who does not like so much, of course, can also remove the bark. Emmentaler or Gruyere cheese like another tasty cut it into small cubes and mix with the bread cubes.

cheese_soups

The bread and cheese mixture into a soup tureen, as shown in the picture above, or fill directly distribute to soup bowls. Broth, as desired meat broth, chicken broth or vegetable broth, pour into a soup pot and bring to a boil. Pour the broth still boiling over the bread and cheese mixture and may take several minutes to swell the bread cubes to melt and the emmental. Then the bread and cheese mixture on top crush with a fork to mash the cheese soup and thicken while stirring it. Dry white wine pour into the soup and stir in cheese. When children eat with, omit the white wine and replace it with broth. Continue reading

Toasted white bread

Toasted white bread, are an ideal finger food for a party suitable because they can be prepared easily in large quantities, good taste, saturate and favorable. Preheat the oven to 225 °. Heat the oil in a nonstick pan and fry the ground pork in it strongly. The only ground pork with pepper from the mill. Salt is not necessary because the ground pork spicy enough already. Ground pork chop with a spatula, add onions and fry glassy.Remove pan from heat and set aside. Rolls with a sharp bread knife and cut brush, only the lower halves with mayonnaise.

toasted_bread

The ground pork spread a little thicker on the bottom bun halves, as seen in the picture above. A tomato into small cubes and spread on the ground pork. Chives cut into rolls and sprinkle over the white bread. The white bread to a place baking sheet lined with parchment paper. The top halves of buns with the cut side down, lay beside it. Fill water in a glass and paint with a thin pastry brush on the upper halves of buns. Sprinkle about half of the grated Emmental cheese on the top halves of buns and spread the rest over the Emmental white bread.Toasted white bread on the middle rack for about 7 minutes. The upper halves of the buns sit on the ground pork and press down lightly.Toasted white bread served warm from the oven as possible.

Ingredients:

*1 Onions
*1 tbsp Oil
*200 g Mett
*Freshly ground pepper
*2Roll
*20 g Mayonnaise
*1 Tomato
*2 tablespoons Chives
*40 g cheese, grated

2 servings – 665 calories per serving
* – 20 mins Prep – 30 mins Total .