Princess Toast

Princess Toast

I made these sparkly treats for my daughter's brownie troop and they're great for princess parties. Sometimes I use lemon curd in place of the jam.

Total Time                            Makes
Prep/Total Time: 10 min.     6 servings

Ingredients

• 6 slices white bread, toasted
• 6 tablespoons seedless strawberry jam
• 1-1/2 cups buttercream frosting
• 6 tablespoons sprinkles
• 6 teaspoons silver or gold edible glitter

Directions

1. Spread jam over toast. Top with buttercream, sprinkles and edible glitter. Leave toasts whole or cut into shapes.

Editor's Note
Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

Nutrition Facts 

1 piece: 465 calories, 13g fat (5g saturated fat), 0 cholesterol, 284mg sodium, 82g carbohydrate (58g sugars, 1g fiber), 3g protein.

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Rustic Spanish Bread

Rustic Spanish Bread

Pam made several of her Rustic Spanish Bread Loaves today and we are currently waiting for it to cool down sufficiently to taste it. It sure looks good and if the taste is anything like the looks it should be fabulous. I am seriously thinking of making some dipping oil to use with the bread. Here is the recipe which she used to make her bread. If nothing else, it should go well with this evening's meal of spaghetti and meat balls

Ingredients

2 3/4 cups water 

5 teaspoons or 2 packets of active dry yeast 

7 cups (2 pounds, 2 1/2 ounces) of bread flour (You can substitute all purpose flour; reduce water to 2 1/2 cups) 

1 tablespoon of salt 

1/4 cup olive oil, preferably extra virgin

Instructions

Sprinkle the yeast over slightly warm (95 degree) water in a small bowl or measuring cup. Briefly stir it lightly followed by letting the mixture sit for approximately 10 minutes.

Measure out your flour and place it in a bowl of a kitchen mixer with a dough hook attached. If making by hand, place the flour in a large mixing bowl.

Turn on the mixer, add salt to the flour, and allow the dough to mix well. Slowly drizzle the olive oil into the flour as the mixer is running. If making the bread dough by hand use a whisk.

Slowly drizzle in the yeast and water mixture, allowing the dough to knead by the machine for four minutes.

If making the dough by hand, combine the flour with the yeast and water mixture using a wooden spoon, then turn the dough out onto a floured surface and knead for five minutes.

After kneading, you should have a smooth, springy like dough that bounces back lightly when pressed with your finger.

Cover the dough while in the bowl with a piece of waxed paper that has been sprayed with cooking spray with a kitchen towel. Let rise for 1 hour or until doubled.

Knead the risen dough by hand on a floured surface for about a minute to remove air. Form the dough into 2 equal-size balls, and place on a 15-inch baking sheet.

Cover the loaves again with waxed paper and a kitchen towel, and let rise a second time for 20-25 minutes or until doubled. Meanwhile, preheat the oven to 425 degrees.

Bake the loaves for 23-25 minutes or until browned. Bake 5 minutes longer for a crisper crust.

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Naan bread

Naan bread

This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs

Prep : 30 min

Cook : 7 minReady In 3 h

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• Ingredients:

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)

1/4 cup butter, melted

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• Realization steps:

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

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Challah I

Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah

Prep 30 min

Cook : 40minReady In 3 h 40 min

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• Ingredients:

2 1/2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon active dry yeast

1/2 cup honey

4 tablespoons vegetable oil

3 eggs

1 tablespoon salt

8 cups unbleached all-purpose flour

1 tablespoon poppy seeds (optional)

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• Realization steps:

In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.

Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.

Preheat oven to 375 degrees F (190 degrees C).

Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.

Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

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Homemade Flour Tortillas

Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard

Prep :15 min

Cook :45 min

Ready In 1 h

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• Ingredients

4 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

2 tablespoons lard

1 1/2 cups water

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• Realization steps:

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

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How To Make Focaccia

This is such a fun and versatile bread to make. I went with a simple but classic rosemary and sea salt topping, but a web search for focaccia will turn up more than just the definition. You'll see dozens of different and delicious toppings with which to accessorize your slab

Prep :30 min

Cook :10 min

Ready In 1h

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• Ingredients

1 (.25 ounce) package active dry yeast

1 cup warm water (105 degrees F/41 degrees C)

6 tablespoons extra-virgin olive oil, divided

3/4 teaspoon salt

1/4 cup semolina flour

2 teaspoons minced fresh rosemary (optional)

2 3/4 cups bread flour, divided

1 teaspoon extra-virgin olive oil

3 tablespoons extra-virgin olive oil, divided

2 teaspoons minced fresh rosemary

1 teaspoon coarse sea salt, or to taste

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• Realization steps:

Whisk yeast with warm water in a mixing bowl; whisk in 2 tablespoons olive oil, salt, semolina flour, and 2 teaspoons rosemary until thoroughly combined. Mix in 2 1/2 cups bread flour, using a wooden spoon, until dough is too stiff and sticky to mix.

Turn dough out onto a floured work surface. Knead, dusting with remaining 1/4 cup bread flour as needed, until dough is soft, smooth, and slightly elastic, 2 to 3 minutes.

Drizzle dough with 1 tablespoon olive oil, spreading oil over the dough. Knead briefly, about 2 minutes, to incorporate olive oil. Repeat with 1 more tablespoon oil. Knead 2 or 3 more minutes to incorporate olive oil. Drizzle dough with 1 more tablespoon oil and knead in as before. If dough seems too sticky, knead in a little more flour. Knead until dough is soft, smooth, and elastic, 1 to 2 more minutes (7 to 8 minutes total kneading time).

Drizzle 1 more tablespoon olive oil into a large bowl, place dough into bowl, and turn dough in bowl several times to coat with oil. Cover bowl with aluminum foil and let rise in a warm place until doubled, 1 to 2 hours.

Coat a sheet pan lightly with 1 teaspoon olive oil. Turn dough into pan and press gently into a rough rectangular shape using your fingers, pressing out air bubbles. Cover sheet pan loosely with plastic wrap and let rest 15 to 20 minutes to relax the gluten.

Drizzle 1 tablespoon more olive oil onto the dough, spread oil onto dough, and poke 3 or 4 oil-covered fingers deeply into the dough to make dimples all over the surface. Poke holes all the way down to the bottom of the pan. Fill in any spaces with holes until entire surface is covered with dimples. Let rise until nearly doubled, about 45 minutes.

Preheat oven to 475 degrees F (245 degrees C).

Sprinkle 2 teaspoons minced rosemary over top of dough. Drizzle 1 more tablespoon olive oil onto the surface of the dough and brush on very lightly to avoid moving the rosemary. Sprinkle with sea salt.

Bake in the preheated oven until focaccia loaf is lightly golden brown, about 15 minutes. Brush 1 last tablespoon olive oil onto the loaf. Transfer to a rack and let cool before cutting.

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Hawaiian Banana Nut Bread

This is a recipe that I put together, out of several different ones. It's very easy and very good

Prep :10 min

Cook :1 h

Ready In 20 min

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• Ingredients

3 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon baking soda

2 cups white sugar

1 teaspoon ground cinnamon

1 cup chopped walnuts

3 eggs, beaten

1 cup vegetable oil

2 cups mashed very ripe banana

1 (8 ounce) can crushed pineapple, drained

2 teaspoons vanilla extract

1 cup flaked coconut

1 cup maraschino cherries, diced Add all ingredients to list

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• Realization steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.

In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

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Panettone Italian brioche

Panettone Italian brioche

Among the Brioches we love the most at home is panettone! We enjoy a lot at the arrival of Christmas, because we find everywhere and in all stores panetonnes of all sizes. And it's the perfect accompaniment for our afternoon tea and breakfast all winter long. The panettone is just too good, an Italian brioche specially prepared during Christmas.

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• Ingredients:

• 3 cups flour (250 ml cup) more to work the dough.
• 3 eggs
• 60 ml of lukewarm water
• 60 ml warm milk
• 1 C. baking yeast
• 75 gr of butter at room temperature
• 125 gr of sugar
• Zest of 1 Orange
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 C. salt
• ½ cup raisins
• ¼ cup candied orange peel and lemon peel
• for gilding:
• 1 egg yolk
• milk
• vanilla sugar
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• Realization steps
• 
  

2. In a small bowl, mix the water and the milk, sprinkle in the baking yeast and let stand for 5 minutes.
3. add 4 tablespoons flour and 1 tablespoon sugar to the yeast mixture, mix to combine and cover with a cling film. Let stand in a warm place and let rise until doubled in size, about 30 minutes.
4. In the bowl of a mess, whisk together the eggs, sugar, vanilla, lemon peel and orange zest, add the yeast mixture and whisk until combined.
5. Using the kneading hook, turn on the kneader, and add the flour and salt, knead at medium speed.
6. Add the butter and mix until well incorporated.
7. add the raisins and candied peel and mix for a few more seconds.
8. Oil a large bowl.
9. pour the dough on a well-floured surface and work it for a minute or until it picks up, place it in the oiled bowl and brush the top with a little more vegetable oil to avoid formation of a crust. cover well with a film of food and let rise away from drafts in a warm place for 3 to 4 hours or until the volume is triple.
10. cover a panettone pan or cake pan with 20 cm of baking paper and set aside.
11. once the dough is lifted, just degass it a little bit of a little movement on a floured space, to pick it up and place it in the panettone pan
12. brush the top with a little melted butter, cover with plastic wrap again and let it rise again for 2 to 3 hours or until tripled again.
13. Preheat the oven to 180 ° C, brush the surface of the panettone with a little milk + egg yolk and vanilla, and bake in the preheated oven by lowering the temperature to 160 ° C for about 45 minutes or until a skewer inserted in the center comes out clean.
14. Let cool for about 20 minutes and serve!

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