Begin by soaking onion slices in butter milk

Saute crimini mushrooms, shallots, garlic and thyme
Add 4 TBL flour to thicken
Add 2 cups warm chicken stock
a splash of dry white wine
1 cups half and half or cream
Crumble in one wheel of soft herb cheese

Mix in green beans
Shredded chicken
Transfer to baking dish
Bake at 350 degrees for an hour

Put into spicy flour and bake until crispy

See Grandpa’s Notes about Yeast

Credit:  This has been copied from food.NDTV.com

11 Best Bread Recipes | Easy Bread Recipes

NDTV Food  |  Updated: December 18, 2018 17:14 IST

 

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”– James Beard

Bread Recipes- Some of the most delightful things in the world are simple and fuss-free. The same is true for good food as well. There’s nothing quite like a hot steaming cup of coffee on a rainy, breezy evening or a loaf of golden toasted bread with silken butter gliding atop! None will deny that our life will seem incomplete if we didn’t have bread to turn to. From saving us from our daily lunch-box dilemmas to being the ultimate evening meal companion – most of us start our day with a humble slice of bread intermediately and keep turning to it.

Breads, Oh So Many Breads! | Types of Bread

Bread is versatile and legendary. If records are to be believed, bread is one of the oldest food items consumed by civilizations dating back to nearly 30,000 years. Bread-making has been regarded as quite an enchanting art that requires calculated and measured condiments, fresh ingredients and perfect technique. From the regular white bread and wholegrain to the ones with a playful addition of spices, herbs, nuts and flavours – the world of breads is infinite.

(The Best Breads from Across the Country)

Over the years, the simple combination of bread and water was modified and cultures across the globe rolled out their breads in different forms, shapes and sizes. It’s exciting to see how its form gets a whole new makeover with the change in region. Italians use bread as base for their mouthwatering pizzas, while Middle Eastern pita never fails to excite taste buds. From bagels, tortillas, sourdough, scones, pretzel, focaccia to pancakes, crepes and our own Indian hits like chappatis, parathas, dosas, roomali roti, naan, kulcha, who could have known that a simple bread could be made with so many techniques and could be rolled out to make so many varieties!

Whole Wheat Bread Recipe

Whole Wheat Bread Recipe

 

Add Review

Tweeterfacebook

How to make Whole Wheat Bread

• Chef: Niru Gupta
• Recipe Servings: 8
• Prep Time: 15 mins
• Cook Time: 2 hrs
• Total Cook Time: 2 hrs 15 mins
• Difficulty Level: Medium

Enjoy a freshly baked and healthy whole wheat bread with this recipe.

Ingredients of Whole Wheat Bread

• Oven temp: 400 F-200C
• 2 tsp (10 gm) brown sugar
• Lukewarm water to knead dough (too hot will kill yeast)
• 2 tsp (20gm) dry yeast or compressed (frozen) yeast
• 2 (250 gm) cups whole wheat flour (atta)
• 2 tsp (10gm) salt or to taste
• 2 tsp oil
• Greased loaf tin (about 20cm /8

How to Make Whole Wheat Bread

• 1.Dissolve sugar in 1/2 cup lukewarm water (should be body temperature, i.e. when put on the wrist, should not feel warm or cold).
• 2.Sprinkle dry yeast over it or blend the frozen yeast into the water. Leave this solution in a draught-free place to froth. Should take about 10 minutes. In case it does not, it means that your yeast is ineffective, hence change your packet.
• 3.Mix the flour, salt, oil, brown sugar and yeast solution. Add water gradually and beat (you can use an electric beater) to a thick, paste like batter–should drop off a spoon in blobs.
• 4.Pour into the greased tin–not more than half full. Leave to rise in a draught-free place covering tin with cling film or a damp cloth (approx. 1 1/2 hours).
• 5.When batter has doubled, bake in a pre-heated oven, which has a pan of water at the bottom, for 1 hour, or until brown and sides tend to shrink away from the pan.
• 6.Remove the tin from the oven. Turn upside down on a wire rack to cool. Generally, the loaf should come loose and drop on the rack when cool, but sometimes you may need to run a blunt knife all around to prise it out.

Brown Bread Recipe

Brown Bread Recipe

 

Add Review

Tweeterfacebook

How to make Brown Bread

• Chef: Niru Gupta
• Recipe Servings: 4
• Prep Time: 10 mins
• Cook Time: 1 hr
• Total Cook Time: 1 hr 10 mins
• Difficulty Level: Medium

Brown bread – home edition! Bake brown bread the hassle-free way.

Ingredients of Brown Bread

• 1 1/2 Cups Refined flour (maida)
• 1/4 Cup Atta (whole wheat flour)
• 1 tsp Dry yeast
• 1/2 tsp Sugar
• 2-3 Tbsp Caramel
• 1 tsp Oil
• To knead dough Lukewarm water
• Greased loaf tin
• 1 Egg (slightly beaten)

How to Make Brown Bread

• 1.Oven temp: 400 F-204 C. Dissolve sugar in 1/2 cup lukewarm water and sprinkle yeast over it.
• 2.Leave in a draught-free place to froth.
• 3.Mix both flours together and when yeast is frothy, add it to the flour mixture along with salt and oil.
• 4.Knead to a soft dough with the lukewarm water and leave to rise in a draught-free place covered with cling film or wet cloth.
• 5.When risen and doubled, punch and knead again and leave to rise again.
• 6.When risen second time, knead a bit and shape to fit into the baking tin and leave to rise for half an hour.
• 7.Brush with the egg and bake in the pre-heated oven for 30-40 minutes.
• 8.Store and serve whenever required.

 

Key Ingredients: Refined flour (maida), Atta (whole wheat flour), Dry yeast, Sugar, Caramel, Oil, Lukewarm water, Egg (slightly beaten)

 

White Bread Recipe

Plain White Bread Recipe

 

Add Review

Tweeterfacebook

How to make Plain White Bread

• Chef: Niru Gupta
• Prep Time: 15 mins
• Cook Time: 2 hrs
• Total Cook Time: 2 hrs 15 mins
• Difficulty Level: Medium

Let the aroma of freshly baked bread spread in your house. Soft and light, this bread recipe will not disappoint you.

Ingredients of Plain White Bread

• Oven temp: 400 F – 200 C
• 1 tsp (5 gm) sugar
• Lukewarm water to knead dough (too hot will kill yeast)
• 1 tsp dry yeast or 10 gm compressed (Frozen) yeast
• 2 cups (240 gm) flour (maida)
• Salt to taste
• 1 tsp oil
• Greased loaf tin (about 20cm /8
• 1 egg, slightly beaten with 1 Tbsp (15 g) milk and 1/4 tsp salt
• Note: In case you do not want to use egg, use 1/4 cup milk and salt mixture.

How to Make Plain White Bread

• 1.Dissolve sugar in 1/2 cup lukewarm water (should be body temperature, i.e. when put on the wrist, should not feel warm or cold).
• 2.Sprinkle dry yeast over it or blend the frozen yeast into the water. Leave this solution in a draught-free place to froth. Should take about 10 minutes. In case it does not, it means that your yeast is ineffective, hence change your packet.
• 3.Sieve the flour, add salt and rub in the oil. Make a well in the centre of the flour; pour the yeast mixture and some of the water into it. Start mixing the flour and liquid together, adding liquid little by little till smooth and soft.
• 4.Knead the dough on a floured surface for at least 10 minutes–fold dough towards yourself, then push down and away with the heels of the palms. Continue till the dough feels firm and elastic and no longer sticky.
• 5.Place dough in a deep vessel, well dusted with flour, and cover vessel with cling film or a thick damp cloth. Keep in a draught-free place to rise.
• 6.When dough rises (about an hour in warm weather and 2-3 hours in cooler climate and about 45 minutes if using the warm water technique), punch it and knead a little before leaving it to rise again. The second rise will take a much shorter time. To test the dough, press lightly into the dough with a finger, and if the impression fills up soon, it is done.
• 7.After the second rising, roll dough out flat, about 1/4 cm (1/8″) thick, and then roll it like a scroll. Fold the two ends of the roll towards each other, making them meet in the centre. Place the dough in the tin, folded side down. The dough should not fill more than half the tin.
• 8.Brush with egg mixture and leave to rise once again. When the dough doubles (about 15 minutes), bake in a pre-heated oven, placing a bowl of hot water at the bottom (to humidify the baking atmosphere). Bake for about 30-40 minutes, or until brown and the loaf leaves the sides of the tin. Remove from the oven and place inverted on a wire rack to cool. If you want a soft top, place on a thick cloth like a folded towel instead of the rack.

The Many Ways to Cook With Bread If you are left with some bread, you will be surprised to know how much you can create from it. For those with a flair for culinary experimentation, bread is one of the best food items to play around with. Owing much to its versatility, bread has gradually crept into the realm of fusion food. Shedding its image of a quintessential breakfast food item, breads are now being incorporated in creating comforting food that is heartily served irrespective of the occasion. Cooking with bread is easy, hassle-free and quick. From wholesome breakfast options, delightful evening snacks and perfect appetizers to sinfully sweet desserts – breads can be molded to create truly international gourmet food as well an alternative to local, well-loved delicacies.

Here are our 11 best Bread recipes that you can try at home:

1. Eggy Bread BLT

BLT is a popular British tea time sandwich which stands for bacon, lettuce and tomatoes. The classic BLT has five basic ingredients – bacon, lettuce, tomatoes, mayonnaise and bread. Here ee have our version of the classic BLT Sandwich.

2.Bruschetta

It takes just less than half an hour to create this Italian sensation in the comfort of your kitchen space. Country bread sliced and topped with different toppings. The evergreen tomato-basil and mushroom-garlic.

_{The classic Italian starter is right here!}

3. Olive and Rosemary Focaccia Bread

Here’s the Italian hit – classic focassia bread with herbs, rosemary and black olives atop, baked to perfection. Focaccia bread is a classic Italian flat bread topped with herbs.

_{A delicious bread recipe, perfect for a quick breakfast!}

4. Bread Dahi Vada

Ditch the conventional with some bread! Here’s the classic dahi vada recipe with an exciting twist. This one made with bread crumbs and cottage cheese.

_{A spicy, flavourful treat to prepare as a side dish!}

5.Banana Oat Bread

An easy to make, no-fuss recipe teaming bananas with oats and whole wheat flour. This will delight one and all. A great recipe to cook at home filled with the goodness of oats!

_{A sweet treat that would delight the kids and adults alike!}

6. Stuffed Vegetable Bread

Crispy vegetables enveloped within golden baked bread. Team it with ketchup or mint chutney and you’re good to go for a quick snack.

_{A delectable bread recipe for an on the go snack!}

7.Tadka Bread Snack

Twenty minutes, bread slices and a few simple ingredients go into the making of this heartwarming evening snack. This bread snack recipe is quick and easy to make.

_{Bread pieces doused in onions, tomatoes, chillies and yogurt with a hint of fresh lemon.} 

8.Ragi Wheat Bread

Here’s a wholesome, healthy alternative to white bread with the goodness of wheat and ragi. A few, simple ingredients and just about an hour is what we need to prepare this nutritious, sweet bread recipe.

_{Crisp bread made from ingredients good for you – curd, ragi, wheat, gur and spinach.}

9. Bread Pudding

Bread, milk, raisins and marmalade come together to bake you a scintillating pudding. You just won’t have enough of this.

1 Comments_{A delicate pudding of bread, milk, raisins and marmalade.}

10. Tempered Bread Vagharia

This is the best recipe when you are running short of time and have a hungry junta to please. Ready in a snap, all you need here is just a few slices of bread, regular spices, tomatoes and curry leaves.

11. Bread Poha

The quintessential breakfast of India, it is a quick and easy dish to prepare. Bread poha is a variation of Poha, with slices of bread added to the masala. This bread recipe is extremely easy and quick to prepare so you can have it as a weekday breakfast or even pack for tiffin.

_{A perfect quick dish for kids and adults alike.}

Combine the following:

• 1/2 C ricotta
• 1/4 c Parmesan cheese – grated
• 2 TBL spinach – wrung dry
• 1 egg
• 1 pinch of fresh nutmeg
• Pepper to taste

1. Put 1/2 tsp in center of ravioli wrapper
2. Brush two edges with egg wash
3. Carefully fold over and press together making sure to eliminate as much air as possible
4. Put on back of finger, and fold the edges over to create a little wrapped shell

Avoid any soy sauce product that has Hydrolyzed Vegetable Proteins  or Hydrolyzed Soy in the ingredients.

Some of the products have Sodium Benzoate as a preservative.  This is not necessarily a bad thing.  It’s classified as “Generally Recognized As Safe” (GRAS), meaning that experts consider it safe when used as intended.

Pure Soy Sauce

• Pure SOY SAUCE contains fermented soybean, wheat, salt and water and that’s about it.  Typical “soy sauce” contains Hydrolyzed Vegetable Proteins which uses Sulfuric acid to aid in processing.
• This is from an Amazon ad
  • Put down the generic soy sauce and experience the real deal. Brewed and aged for 4 years using ancient methods.  An example of “good” soy sauce uses 100 year old Kioke wooden barrels
  • This is your original Asian umami gourmet soy sauce with simple ingredients of soybeans, wheat, salt, and water. No added preservatives, artificial coloring, Fillers. This is the purest sweet and salty Shout soy sauce in the market.
  • Tsurubishio is the flagship series of soy sauce for Yamaroku and is aged the longest between 3-5 years. Served in an easy to open soy sauce dispenser glass container bottle.
  • Tsurubishio is characterized as having a rich mellow flavor and is recommended for use in sushi, sashimi, tofu, grilled fish and as a secret ingredient for original dishes. Use it as an ingredient to make Ponzu and Teriyaki sauce or in ramen bowls
  • The flavor of Tsurubishio is best described as having a deep, full rounded flavor containing a balanced taste of umami. Unique use with vanilla Ice cream gives it a caramel flavor.
  • It costs $1.60 per ounce, while Kikkoman has a pure product (with Sodium Benzoate as a preservative) for about 20¢ per ounce.

Here are the results of an independent study

The  9 most popular bottles of soy sauce that we ordered and the process by which we tested them.   (https://my-best.net/13479)

Hydrolyzed vegetable proteins (HVPs) are applied worldwide for flavoring meat products at a level of 0.2–4.0 g per 1 kg of meat product. The main sources for HVP are soy, maize, or gluten, and soy is the preferred source for meat-flavored HVPs.

Honjozo Soy Sauces had a Strong Savoriness to Them, while Kongo Had More Nuanced, Layered Flavors

A bit about artificial soy sauce:

Hydrolyzed vegetable protein (HVP) has received wide attention as a flavor enhancer that can replace monosodium glutamate (MSG). The objective of this study was to investigate the effect of added acid-hydrolyzed vegetable protein (aHVP) and enzyme-hydrolyzed vegetable protein (eHVP) on consumers’ responses of Korean Doenjang soup. One hundred and twenty female consumers who consume Doenjang soup on a regular basis participated in consumer test of 8 Doenjang soup samples containing a flavor enhancer such as aHVP, eHVP, or MSG. The results indicated that the HVPs showed flavor-enhancing effects similar to those of MSG, respectively. It was also found that consumers preferred specific aHVP- or eHVP-added samples to MSG-added samples. These findings suggest that HVP could be used as a flavor enhancer in Doenjang products such as Doenjang soup.

Soy sauce and other HVP’s produced via aicd hydrolysis process might contain carcinogen and 3-Chloropropane-1,2-diol (3-MCPD), a carcinogenic, nephrotoxic, and reproductively toxic agent. This 3-MCPD is produced due to prolonged heating of chloride ions from hydrochloric acid with glycerol, lecithin, and other glycerides. Generally this process is done a atmospheric pressure, which require higher temperature to break down the proteins, another contributor factor is concentration of hydrochloric acid which is generally 4-9 M.

Actually, I guess I can’t call them that.  Let’s call these things Grandpa Jacks.  See also  “TRAIL MIX”

1. Pop 8-10 cups of popcorn ( 1/3 C popcorn kernels )
2. Strain out the old maids and discard them
3. Set pristine popcorn aside
4. Add 1.5 C packed brown sugar to a large mixing bowl
5. Add 3 TBL water and 1/4 C Karo syrup to the brown sugar
6. Start to heat sugars on medium-high
7. When sugars barely begin to boil measure the temperature
8. At 230º add 1/2 C butter
9. stir constantly with a wooden spoon
10. At 260º add the finished popcorn that has been set aside and sprinkle with 1/4 tsp cayenne pepper and 1/2 tsp pickling salt or other finely ground salt
11. Add 1/2 C roasted peanuts – just a little bit at a time or they will stick together
12. Don’t overmix or you will pulverize the popcorn
13. Turn out on a baking sheet
14. Let cool before putting into plastic zip lock bags

from Nancy Gilmore

• 2 LB left-over (or prepared) hashed brown potatoes
• 3/4 stick margarine or butter
• 3/4 stick additional butter (for later)
• 1/2 C chopped onion (sauteed)
• 1 C shredded cheddar cheese
• 8 oz sour cream
• salt and pepper to taste
• 1 can cream of celery soup (alt: cream of asparagus)

1. In a large bowl toss 3/4 stick melted butter and potatoes
2. Toss in remaining ingredients
3. Pour into a large casserole or baking dish
4. Mix remaining butter with 2 C crushed cornflakes
   (alt: crushed potato chips or seasoned breadcrumbs)
5. Spread evenly over top of potato mixture
6. Bake at 350º for 45-60 minutes
7. Makes enough to freeze half of it and feed the family twice

• 1.5 LB ground sirloin
• 1 C each diced onion, cubed Yukon gold potato, carrots, cabbage
• 1/2 C sliced celery
• 2 C cooked tomatoes
• 1/4 C rice
• 2 bay leaves
• 1/2 tsp thyme
• 4 basil leaves
• 4 tsp salt
• 1/8 tsp pepper
• 1.5 QT water

1. Brown sirloin
2. Add onion near the end of the browning process
3. Add vegetables
4. Cook 8-10 minutes
5. Add spices and water and rice
6. Return to a boil, then reduce to simmer
7. Allow to simmer for one hour
8. Serve topped with shredded cheddar cheese or grated Parmesan

• 1.5 C AP flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1.75 C dry old fashioned oats
• 1 C packed brown sugar
• 3/4 C Crisco shortening
  OTHER INGREDIENTS
• 32 pitted dates
• 1 C warm water
• 1 C additional packed brown sugar

1. Cut 32 dates in half
2. Add to soup pan with 1 C water and 1 C brown sugar
3. Cook till thick and remove from heat
4. Mix together flour, salt, baking powder, oatmeal and remaining brown sugar
5. Cut in shortening
6. Make 1/2 into a ball and press into bottom of 9×11 baking sheet
7. Spread cooled date mixture over baking sheet
8. Refrigerate for 30-60 minutes
9. Spread other 1/2 of flour mixture over dates
10. Bake 35 minutes @ 350º
11. Cut while still warm, but not hot

1. Thaw a sheet of puff pastry
2. Roll just to flatten and shape
3. Cut into three pieces along the seam
4. Sprinkle with Turbinado sugar
5. Bake at 425º for 10-12 minutes
6. Combine
   • 1 C marscapone cheese
   • 1 C heavy cream
   • 2 TBL powdered sugar
   • 1 tsp vanilla extract
7. Heat sliced apples in a pot with 1 TBL sugar and 1 TBL butter just until simmering.  Turn off heat and leave apples in the pan.
8. Lay down a layer of puff pastry and spread 1/3 of your marscapone on it
9. Lay down a layer of 1/2 your apples
10. Add another sheet of puff pastry
11. Repeat steps 8, 9 and 10
12. Top with the last layer of puff pastry and spread with marscapone
13. Sprinkle with some nuts and add fresh raspberries or blueberries to the top

• 1 stick butter
• 1/2 C brown sugar
• 3/4 C regular sugar
• 1 TBL water
• 1 tsp salt

1. Candy Thermometer – 300º
2. Bring it all up to 300º
3. Add 1 tsp vanilla and 1/4 tsp baking soda
4. Pour and spread onto 1/4 sized greased baking sheet
5. Sprinkle with desired nuts and toasted seeds
   Almonds, pumpkin seeds, sunflower seeds, etc
6. Bake 375º for 12 minutes
7. Take out and press the seeds into the sugar mixture
8. Sprinkle with chocolate and bake 3 more minutes
9. Remove and spread chocolate across the top
10. Optionally, add raisins or M&Ms or Maldonado salt

Misc Veggies

• Bell Pepper
• Onion
• Carrot

1. Cook 1/2 C lentils 20-30 minutes
2. EVOO in hot skillet
3. Sear all veggies for 8-10 minutes
4. Add 1 TBL tomato paste after 4 minutes
5. Add ginger, paprika, turmeric, cinnamon, cumin and corriander during the last three minutes
6. Combine with fresh cilantro and parsley
7. Add 1 TBL maple syrup, 2 tsp lemon juice
8. Pulse in blender or food processor to desired consistency

• Large cast iron pot
• Brown 6 chicken thighs, 3 pieces of bacon, one carrot, one onion, one celery and 1 C mushrooms
• Add 3 TBL flour and 3 TBL butter to create a roux
• Add 3 C chicken stock and/or a few bullion cubes
• Add sliced cabbage and 2 corn on the cob pieces
• Simmer 40-60 minutes

Texas BBQ

The Best BBQ Joints in Texas

Per Food TV, they recommend:  Two Bros Market, Ray’s Puffy Taco, Rio Rio Riverwalk Cantina, Tito’s, La Jalisco, Tortilleria La Grande

• West Tip around Marfa is hot mesquite
• North Tip near Lubbock is smoked brisket with no sauce
• East North near Dallas is chopped beef (and pork) with sauce
• South near Corpus Christy has a heavy Mexican influence
• Center State near San Antonion is a hybrid of all the others

Regional Across the US

Kansas City Style

Memphis Style

South Carolina Style

Kentucky Style

Southeastern United States

• 1/2 tsp salt
• 2/3 C flavoring (eg) cocoa powder
• 2 C granulated sugar
  1.  MIX ABOVE
  2.  Then mix with
• 1 C corn syrup (Karo)
• 1/4 C + 1 TBL water (5 TBL)
• 1 tsp white vinegar
  3.  COOK OVER MEDIUM HEAT TILL BOILING
  4.  Then drop heat to low
  5.  Heat to 260º which is Hardball stage
• At 260-265º add 5 tsp salted butter

6. STIR UNTIL BUTTER IS MELTED
7. Then spread on a silicone mat and let cool 10-15 minutes
8. Put on rubber gloves and coat them with Crisco
9. Fold in thirds both ways and knead like bread dough
10. Pull and fold, pull and fold, pull and fold about ten times
11. Eventually, pull, twist and fold in the air without kneading
12. Stretch out and fold in half, stretch and fold, stretch and fold
13. Eventually, it will start to look stringy
14. Stretch and cut with scissors
15. Roll into a thin snake and cut into pieces
16. If it hardens, microwave for 5 seconds
17. Wrap in waxed paper
18. Keeps several weeks