16 Servings
Grains Uncategorized
Breads Doughs Egg Butter Milk Grains Lunch
Large Loaf:
3 c ur
1 c Warm k
3 tb Unsalted ter
1 ts t
1 1/2 tb Packed Light wn Sugar
2 tb Warm Water
1
1 1/2 ts st
Until now I never had any bread recipes that I felt were outstanding enough to post to the bread list. Today that all changed! I have just made the most incredible sandwich bun/hamburger bun/frankfurter rolls recipe! Ive been searching and searching for a good sandwich bun recipe for quite a while now. Everything I made up until now has been unacceptable. Many recipes tasted too sweet, too chewy, or too dry to make truly versatile buns. Ive finally found a bun recipe that gives me light, flakey buns with just a light bread taste so as not to disguise the flavours of the sandwich or hamburger. Here it is (Hitatchi breadmaker large "loaf"): Throw everything in the breadmaker and set to "dough". When dough cycle is finished, turn the dough out onto a very lightly floured kneading surface and knead just enough to expel air. Form into a ball, cover with a towel, and let rest 10 minutes. To make hamburger or sandwich buns, halve the dough and refrigerate one piece, wrapped in plastic, to prevent it from rising too much as you shape the first half. Roll out the remaining half of the dough 1/2 inch thick and cut into rounds. For large buns use a canning-jar screw band (3 1/2 inches across); for medium buns use a large sized biscuit cutter (2 3/4 inches across). Place the rounds of dough on a lightly greased baking sheet about 1 inch apart. Cover with a towel and let rise until doubled while you roll and shape the second half of the dough into more buns. To shape into frankfurter rolls, roll the whole dough into a sheet 1/2 inch thick by 15 inches long by 8 inches wide. With a sharp knife or a pastry wheel, trim the edges and divide the dough crosswise into 3 sections each about 5 inches long. Cut each section into 6 streps aobut 5 inches long and 1 1/4 inches wide. Flatten each dough strip until it is 2 inches wide and fold it firmly in half lenghtwise, with the seam at the side. Round the tips of the rolls with your fingers and lay them 1/2 inch apart in rows on a greased baking sheet. Leave an inch around the edges of the pan and an inch between rows. While the buns are rising, preheat the oven to 400 degrees. Melt some butter and brush the tops of the buns. Bake them for 18 to 20 minutes for hamburger or sandwich buns (rounds) or 12 to 15 minutes for hotdog buns (longs). The buns are done when the tops and bottoms are a good golden brown. If you like extra soft, tasty buns then brush them again with butter and cool, covered with towels, on racks. Makes about 10 large buns or 15 medium-sized ones. Thats it! Happy burger flipping! From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : close and at;lunch.wpd.sgi.com (Diane Barlow Close)
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Showing posts with label The. Show all posts
Showing posts with label The. Show all posts
The Perfect Flan
6 Servings
Eggs Spanish
Bake Dinner Party Desserts Eggs Spanish
1 3/4 cups whipping am
1 cup k (do not use low-fat or nonfat)
Pinch of t
1/2 illa bean split lengthwise
1 cup ar
1/3 cup water
3 large s
2 large yolks
7 tablespoons ar
Position rack in center of oven and preheat to 350?F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes. Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan. Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.) To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.
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Eggs Spanish
Bake Dinner Party Desserts Eggs Spanish
1 3/4 cups whipping am
1 cup k (do not use low-fat or nonfat)
Pinch of t
1/2 illa bean split lengthwise
1 cup ar
1/3 cup water
3 large s
2 large yolks
7 tablespoons ar
Position rack in center of oven and preheat to 350?F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes. Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan. Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.) To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.
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The Best Macaroni and Cheese
8 Servings
Macaroni American
Family Favorites Fantastico! Baked Lunch Supper Dinner Macaroni American
1 box of Macaroni shells ne or whatever you like.
1 1 8 0z. package of monterey jack cheese.
1 2 8 oz. packages of sharp or med. ddar cheese.
1 pping Creme
1 Fresh und pepper
Cook pasta to directions of box. Drain and pour 1/2 the amount of pasta into a lightly greased 2 quart casserole dish, Add 1/2 of all the cheese (sliced and spread out) to the pasta. Add the rest of the pasta to the dish and cover with remaining cheese. Then pour the whipping creme over the pasta and cheese until you see it come up the side. Sprinkle with pepper and bake at 350 degrees for about 30 minutes or until golden brown when cream becomes more solid.
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Macaroni American
Family Favorites Fantastico! Baked Lunch Supper Dinner Macaroni American
1 box of Macaroni shells ne or whatever you like.
1 1 8 0z. package of monterey jack cheese.
1 2 8 oz. packages of sharp or med. ddar cheese.
1 pping Creme
1 Fresh und pepper
Cook pasta to directions of box. Drain and pour 1/2 the amount of pasta into a lightly greased 2 quart casserole dish, Add 1/2 of all the cheese (sliced and spread out) to the pasta. Add the rest of the pasta to the dish and cover with remaining cheese. Then pour the whipping creme over the pasta and cheese until you see it come up the side. Sprinkle with pepper and bake at 350 degrees for about 30 minutes or until golden brown when cream becomes more solid.
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The Perfect Burger
Homemade chili sauce and coleslaw really add the perfect flavors to this pronounced perfect burger.
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The Orangeman
2 Servings
Orange juice
Healthy
Oranges Banana milk Breakfast lunch snack Orange juice Healthy
1 cup 1% k
1/2 cup frozen nge juice concentrate
2 tbsp. low-fat plain urt
1 ana
2 tsp. whey tein powder
6 ice es
Blend
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Orange juice
Healthy
Oranges Banana milk Breakfast lunch snack Orange juice Healthy
1 cup 1% k
1/2 cup frozen nge juice concentrate
2 tbsp. low-fat plain urt
1 ana
2 tsp. whey tein powder
6 ice es
Blend
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The World's Best Coconut Cake
6 Servings
Cake
American
Desserts Snacks Bake Cake American
1 box Yellow cake mix With pudding in the mix
1 can (12 oz) Creme de Cacao
1 can (12 oz) Frosting vanilla or onut
1 bag onut shredded
1. Prepare cake according to instructions on the box. Be sure to get the kind with pudding in the mix already since it will be more moist. 2. Put into a 9" X 13" cake pan and bake according to directions on the box. 3. When the cake is cooked, let it cool off for 15-30 minutes. 4. Take the end of a wooden spoon and poke holes in the cake in many places. 5. Pour a generous amount of Creme de Cacao on the cake, including into the holes created by the end of the wooden spoon. 6. Cover with vanilla or coconut frosting. 7. Sprinkle with shredded coconut. 8. Pig out!
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Cake
American
Desserts Snacks Bake Cake American
1 box Yellow cake mix With pudding in the mix
1 can (12 oz) Creme de Cacao
1 can (12 oz) Frosting vanilla or onut
1 bag onut shredded
1. Prepare cake according to instructions on the box. Be sure to get the kind with pudding in the mix already since it will be more moist. 2. Put into a 9" X 13" cake pan and bake according to directions on the box. 3. When the cake is cooked, let it cool off for 15-30 minutes. 4. Take the end of a wooden spoon and poke holes in the cake in many places. 5. Pour a generous amount of Creme de Cacao on the cake, including into the holes created by the end of the wooden spoon. 6. Cover with vanilla or coconut frosting. 7. Sprinkle with shredded coconut. 8. Pig out!
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