Cheesy garlic bread

Ingredients

500g strong white bread flour
7g sachet/1½ tsp fast-action yeast
1 tsp salt
2 tbsp olive oil
1 tbsp clear honey
2 garlic cloves, crushed
25g soft butter
100g mature cheddar, grated
handful thyme leaves

Method

Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.

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Jhat Pat Bread Basket Recipe

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Bread Basket

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Cornbread

Ingredients:
Flour 1 cup
Yellow cornmeal 1 cup
Egg 1
Milk 1 cup
Oil or melted butter 1/3 cup
Baking powder 1 tbsp
Caster sugar 1/4 - 1/2 cup
Salt 1/2 tsp

Method:
Sift together the flour, cornmeal, salt & baking powder in to a large bowl .Stir in the sugar till well blended. Add the egg, milk, oil or melted butter to the flour mixture .Mix till blended but do not over beat .Pour into a greased and lined 9 inch square pan. Bake in a preheated oven at 200 degrees C oven for about 25 minutes or till golden brown & a cake tester inserted in the center comes out clean. Cool in pan on wire rack 10 to 15 minutes. Serve warm with tomato based soups, baked beans, chili con carne, barbecued ribs, grilled chicken or sausages & eggs.
VARIATIONS - u can add any of the following to the batter: 3/4 cup corn, a few finely chopped jalapeños, 4 oz shredded cheddar cheese, raisins or chopped & fried tiny small sausage pieces.

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Monkey bread

Ingredients

For the dough

200ml semi-skimmed milk
85g unsalted butter
2 large eggs
550g strong white bread flour, plus extra for kneading if doing it by hand
2½ tsp fast-action dried yeast
50g golden caster sugar
oil, for greasing

To assemble

125g unsalted butter, plus extra for greasing
1 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
225g light muscovado sugar
140g pecans, toasted then roughly chopped

For the glaze

100g icing sugar, sifted
½ tsp vanilla extract
1 tbsp semi-skimmed milk
pinch of ground cinnamon
2 tbsp unsalted butter, melted
Method
Start with the dough. Put the milk and butter into a medium pan and heat gently until the butter melts and the milk is at a simmer. Cool for a few mins, then beat in the eggs with a fork. Mix the dry ingredients in a large bowl with 1 1/2 tsp fine salt, then add the liquid and stir to a sticky dough. Leave for 5 mins, then tip onto a floured worktop and knead for 5-10 mins until smooth and springy. Use a little oil to grease a large bowl, add the dough, turn it in the oil to coat, then cover the bowl with clingfilm. Leave in a warm place for 1 hr or until doubled in size. Knead in a tabletop mixer with a dough hook if you prefer.
To assemble, grease a 25cm bundt pan with butter. Melt the rest of the butter in a pan. In a medium bowl mix the spices and sugar plus a pinch of salt. Spoon 2 tbsp melted butter, 3 tbsp spiced sugar and 4 tbsp pecans into the bottom of the tin.
Pull the dough into about 65 small pieces and roll into balls. Taking 4 or 5 at a time, dunk the dough balls into the melted butter, let the excess drain off, then tip them into the spiced sugar. Roll to coat, then put haphazardly into the tin. Repeat until there’s a full layer of dough in the tin. Scatter with the rest of the chopped nuts, then carry on filling the tin with the coated dough balls. Tip any leftover sugar and butter over the dough. Can be frozen now for up to 1 month. Defrost in the fridge then let prove.
Cover the pan with oiled clingfilm then leave to rise in a warm place for 1 hr, or until risen and the dough no longer springs back when you poke it.
Heat the oven to 180C/160C fan/gas 4. Bake the monkey bread for 35 mins, or until well risen and golden. Let the pan cool for 5 mins, then give it a sharp rap on the counter. Leave in the tin until just warm.
Whisk all of the ingredients together to make the glaze. It will thicken as the melted butter cools. Turn the monkey bread onto a serving plate, then drizzle with the glaze. Let it set, if you can bear the wait.

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Chawal Ki Pashti (Rice Flour Flatbread) Recipe

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Recipe Ingredients

Rice flour 2 glass
Salt 1 tsp
Sugar 2 tbsp
Clarified butter as required

For Coconut Chutney:

Coconut ½
Roasted gram ½ cup
Garlic cloves 3
Green chilies 5 to 6
Fresh coriander leaves few sprigs
Salt to taste
Sugar 1 tsp

Recipe Method

To make the rice flour, take any ordinary rice, wash it two to three times.
Dry in the sun, get it milled into a fine powder.
For two glass rice flour, boil three glasses of water in a wide Vessel.
Add salt and sugar. Allow the water to boil.
Then add the rice flour into the water stirring all the time, cook till the dough has become like a big ball (peda).
Remove from fire, cool slightly.
Take it out in bowl or on the working table, wet your hands and knead the dough to make it soft.
Then make small balls (peda) the size of an orange.
Take some dry flour for rolling.
Roll to make flatbreads of seven inches round.
Take any sharp pot cover and keep the lid on the bread.
Press to cut the edges, like wise roll all the flatbread (pashti) and keep it covered with paper.
Heat griddle on high flame for some time then reduce the flame.
Now very carefully add one bread (pashti) on the griddle.
Here you have to be a bit careful as the pashti is very soft and delicate to handle.
Once you see the specks, apply little clarified butter turn and do the same.
Slowly slide on a plate, cook all the pashties in the same manner.
Serve with roasted gram and coconut chutney, pickle or tomato chutney, or the best is to eat hot with butter.

For Coconut Chutney:

For the chutney, take half a coconut, roast on the fire by piercing in a knife.
Take roasted gram, garlic cloves, green chilies, fresh coriander leaves, salt to taste, sugar and blend to make thick chutney, and enjoy with flatbread (pashties).

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Milk Bread Recipe

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Recipe Ingredients

Flour 500 grams
Sugar 3 tbsp heaped
Salt ½ tsp
Butter or oil 2 tbsp heaped
Instant yeast 2 tbsp
Egg 2
Milk powder 2 tbsp heaped

Recipe Method

In a bowl mix all together, knead with Luke warm water well. Leave to rise for an hour till double.
Shape into bread. Put it in loaf bread tin and let it rise again. Bake in a preheated oven for 18 to 20mins on 200 C.

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German Bread Recipe

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Recipe Ingredients

Flour 500 grams
Butter or Oil ¼ cup
Sugar 2 tbsp
Salt 1 tsp
Instant yeast 1 tbsp
Wheat flour ½ cup
Carom seeds ½ tsp
Flex seeds(alsi) 1 tbsp
Caramel syrup 1 tbsp
Milk powder 2 tbsp heaped
Egg 1

Recipe Method

In a bowl mix all together, knead with luke warm water well. Leave to rise for an hour till double.
Shape into bread and bake in a preheated oven for 15-18 minutes

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Milk Bread Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Flour 500 grams
Sugar 3 tbsp heaped
Salt ½ tsp
Butter or oil 2 tbsp heaped
Instant yeast 2 tbsp
Egg 2
Milk powder 2 tbsp heaped

Recipe Method

In a bowl mix all together, knead with luke warm water well. Leave to rise for an hour till double.
Shape into bread. Put it in loaf bread tin and let it rise again. Bake in a preheated oven for 18 to 20mins on 200 C.

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Fuchsia Bread Recipe

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Recipe Ingredients

Flour 500 grams
Butter or oil ½ cup
Sugar 1 tbsp
Instant yeast 1 ½ tbsp
Salt ½ tsp
Eggs 2
Milk powder 1 tbsp
Milk ½ cup
Green olives for garnishing
Mixed herbs 1 tsp
Tomato cubed 1
Cheddar cheese ½ cup for topping

Recipe Method

In a bowl mix all together, knead with luke warm water well. Leave to rise for an hour till double.
Shape into bread garnish with Mixed herbs, tomato, green olives, cheese and bake in a preheated oven for 15-18 minutes

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French Ham And Olive Bread Recipe

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Recipe Ingredients

2 cups chopped ham
2 cups shredded Gruyere cheese
1 1/2 cups pitted green olives, sliced
3 eggs
1 2/3 cups unbleached flour
2-1/2 teaspoons baking powder
1/3 cup olive oil
2 tablespoons butter
1/2 cup dry white wine

Recipe Method

Prepare the Bread Toppings:
Slice your olives into thin round slices and set them aside. If you're using sliced ham, dice it.
Mix the Dough:
Combine the flour, baking powder and salt. In another bowl whisk together eggs, wine and olive oil. Make a well in the center of your bowl with flour mixture and pour in the whisked liquids. Mix them together until they form a soft dough.
Mix the Ingredients:
Add in savory ingredients. Add to your dough chopped ham, sliced olives and Gruyere cheese and mix them into your batter so they're well distributed.
Bake the Ham and Olive Bread
Preheat your oven to 400 degrees. Oil your baking loaf pan and pour in the batter. Smooth it on top and place it in the hot oven for 45 minutes or until it turns golden brown and the fork inserted comes out clean. Once it's baked, cool it and cut it into slices.

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Italian Cheese Bread Recipe

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Recipe Ingredients

2 tablespoons sesame seed
4 1/2 to 5 1/4 cups all purpose unbleached or bread flour
1/4 cup sugar
1 1/2 tspns saltClick to find more about salt
2 small packages pf active dry yeast
1 cup of milk
1 cup of water
1/2 cup of butter or margarine
2 eggs
Filling:
4 ounces (1 cup) shredded Mozzarella cheese
1/2 teaspoon of Italian Seasoning
1/4 teaspoon of garlic

Recipe Method

Grease an oven safe pan, and sprinkle with Sesame seed.
Lightly spoon flour into measuring cup, level off. In a large bowl combine 2 1/2 cups of flour, sugar, salt blend well.
In small saucepan, heat milk, water and 1/2 cup of butter until very warm.
Add warm liquid and eggs to flour mixture.
Blend at low speed until moistened, beat 3 minutes at medium speed. By hand stir in remaining 2 to 2 3/4 cups of flour to form a stiff batter.
In small bowl combine all filling ingredients, mix well.
Spoon half of batter over sesame seed in greased pan, spoon filling mixture evenly over batter within 1/2 inch sides of pan.
Spoon remaining batter over filling.
Cover loosely with plastic wrap, and cloth towel.
Let rise in warm place, until light and doubled in size, about 30 minutes.
Heat oven to 350 degrees Farenhiet. Uncover dough.
Bake 30 to 40 minutes or until golden brown and loaf sounds hollow when lightly tapped. Remove from pan imediately, cool on wir racks.
Serve warm or cool.

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Apple And Walnut Bread Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

1-3/4 cups all-purpose flour,
1-1/2 teaspoons baking powder,
1/4 teaspoon saltClick to find more about salt,
3/4 cup sugar,
2 large eggs, beaten,
1/3 cup butter, melted,
3/4 cup orangeClick to find more about orange juice,
2 medium appleClick to find more about apple pealed and grated,
1/2 cup walnut halved, chopped.

Recipe Method

Preheat oven to 350F.
Butter a 9x5x3 inch loaf pan.
Dust pan with flour; tap out excess.
Sift flour, baking powder and saltClick to find more about salt in a large bowl.
Add sugar stir with a fork.
Combine eggs, butter and juice in a small bowl.
Add to the dry ingredients and using hand mixer; lightly mix in the egg mixture until just combined.
Add apple
Spoon batter into prepared pan and bake for 45-50 minutes or until top is golden and tester inserted into center comes out clean.
Cool in pan on rack.
(Can be made 2 days ahead. Store airtight at room temperature.)
Dust with powdered sugar and serve.

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Cheese Bread Recipe

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Recipe Ingredients

1 egg well beaten
1 cup milk
1 tblspn melted butter
2 cups flour
4 t baking powder
1 tblspn sugar
1/2 t onion salt
1/4 t garlic powder
1/2 t oregano
1/4 t dry mustard
1 1/4 cups grated sharp cheddar cheese
1tblspn chopped dill or parsley optional

Recipe Method

Combine egg, milk, and butter.
In a mixing bowl, combine the remaining ingredients.
Make a wellin dry ingredients and add milk mixture.
Stir until well blended.
Spread into agreased 5 x 9" loaf pan.
Bake at 350 degrees for 45 minutes.

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Spicy Potato Bread Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

5 bread slices
2 medium size potatoes
Cheese 1/2 cup
Salt to taste
Black pepper 1/2 tsp
2 eggs
Oil for frying

Recipe Method

Boil potatoes and mash them.
Add cheese, salt, pepper and mix properly.
Then spread over the bread slices.
Coat it with egg and then shallow fry it.
Serve hot with ketchup or chutni.

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Pizza Bread Recipe

Recipe Ingredients

1 Pkg. Active Dry Yeast
3/4 Cup Warm Water
3 Cups All-purpose, Unbleached Flour
1 Teaspoon Salt
1 Tablespoons Olive Oil
2 Cups Canned Chopped Tomatoes
Large Fresh Basil Leaves
Cloves Garlic, Minced
Salt

Recipe Method

Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
In a large bowl, combine the flour, teaspoon of salt, yeast mixture and remaining water.
Mix thoroughly with a wooden spoon and then your hands.
Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
Punch down dough and place on an oiled 9 inch cake pan.
Drain the chopped tomatoes in a strainer to remove some of the juice.
Spread the tomatoes across the surface of the dough, then sprinkle with the garlic and shredded basil leaves.
Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt.
Preheat the oven to 425 degrees F.
Bake about 20 minutes or until golden.
Serve warm or at room temperature.

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Moroccan Sweet Breads Recipe

Recipe Ingredients

2 cups of flour
1/2 cup of sugar
2 Tablespoons of sesame seeds
1 Tablespoon of anise seeds
1 1/2 Tablespoon of dry yeast
1/4 cup of milk
3 Tablespoons of butter
2 eggs
A pinch of salt
1 Tablespoon of orange blossom water

Recipe Method

Dilute the dry yeast with some warm water.Mix all the dry ingredients together: flour, sugar, sesame seeds, anise seeds, and pinch of salt.Add the rest to the ingredients to the dry mixture: milk, melted butter, orange blossom water, dry yeast, and 1 egg.Mixall the ingredients very well and start kneading the dough. NOTE - If you are kneading the dough manually, sprinkle flour on your work station and knead the dough with your firstin quick strokes for 10 minutes Note: keep adding flour little by little until the dough is not sticky anymore and the result is a soft and malleable dough. If you are kneading the dough with a kneading machine, knead the dough automatically for 5 minutes. Then sprinkle flour on your work station and knead it manually for 1-2 minutes while sprinkling flour until it is not sticky anymore.Cover the dough with a clean cloth and let it rest in a warm place for 1 hour.After one hour, make small balls with the dough (the size of a large egg) and flatten them a little bit. Place the dough balls in a baking pan covered with parchment paper. Cover the dough with a clean cloth and let it rest in a warm place for another 1 hour.The last step before baking the breads is to brush their surface with the second egganddecorate them with sesame seeds.Preheat the oven at 350 degrees and bake the breads for 30-40 minutes or until golden brown.

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Banana Nut Bread Recipe

Recipe Ingredients

3 cups all purpose flour
1 cup whole wheat flour
1 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter
1 cup sugar
4 eggs
4 cups mashed ripe bananas
1 1/2 cups chopped walnuts

Recipe Method

Bring butter and eggs to room temperature. Preheat oven to 350f.grease 2 9x5 loaf pans. Combine flour, salt, baking powder, baking soda Cream butter and sugar. Add eggs one at a time, and mix well. Mix in part of the flour mixture, then part of the mashed bananas. Mix in remaining flour mixture and mashed bananas. Fold in chopped walnuts. Pour batter into greased loaf pans, spread batter evenly into the pans.Bake for one hour, until a toothpick inserted into the bread comes out clean. Let sit for 10 minutes, then remove from the pan. Enjoy

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Sardinian Flat Bread Recipe

Recipe Ingredients

1 1/2 Cups Unbleached All-Purpose Flour
1 1/2 Cups Semolina Flour
1 Envelope Active Dry Yeast
1 1/2 Cups Warm Water (Approximate)
Salt
To Serve:
Fresh Chopped Rosemary
Sea Salt
Olive Oil

Recipe Method

Combine the two flours with about a teaspoon of salt.
In a small cup, dissolve the yeast in about 1/4 cup of the warm water, and let sit until bubbly.
Add the yeast mixture to the flour with the rest of the water.
Mix until you have a smooth dough, then cover and let sit 1 hour.
Knead for 5 minutes and cover for another hour.
Preheat the oven to 475 degrees F.
Spray two flat baking sheets with oil spray.
Knead the dough once more and divide into 8 equal balls.
Roll each ball out as thinly as you can to fit the baking sheets, and bake each for 5 minutes in the preheated oven.
The breads should blister but not yet brown.
Remove from the oven and pile one on top of the other.
Place a board or flat tray on top and let sit until cool.
To prepare for serving, return each bread to the oven for 10 minutes or until golden and crispy.
Remove, brush lightly with olive oil, sprinkle with fresh chopped rosemary and salt and return to the oven for a few minutes.
Let sit until cool enough to handle, then break into large pieces.
Serve warm.

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Whole Wheat (Milk) Bread Recipe

Recipe Ingredients

2 cups lukewarm whole milk
1/4 cup honey
2 tsp active dry yeast
1/2 cup warm water
6 cups stone ground whole wheat flour
2-1/2 tsp salt
1/2 cup water
2 tbsp butter, unsalted

Recipe Method

Mix honey and milk together. Dissolve the yeast in the warm water. Take a large bowl and mix flour and salt together.Make a well in the flour and pour the milk and yeast mixture into it. Mix to make a stiff dough Knead vigorously without adding any flour until the dough becomes soft and elastic. Use thesecond 1/2 of water for this. Dont add more water until really necessary. Now knead in butter bits until wellin corporated. Mostly by this time your hands would be screaming to come out of your shoulder sockets - so catch your breath and relax for 2 minutes. Form the dough into a ball and place in a clean bowl. Cover with a plastic wrap and let it rise. Takes about 2 hours. Update : When I say rise, I dint mean that it would rise like how all-purpose flour with yeast does normally. It will puff up little. Try to make an indentation to the dough with your wet finger 1/2 inch deep. If the dough sighs or does not spring back then it is ready. I am used to working with wheat flour, hence failed to mention this piece of information.Now knead it for few more minutes and let it rise again. Take just half the time than the previous.Now divide the dough into 2 and shape them into loaves/or any shayou Bake them in a preheated 350F oven for 40 - 45 min or until done.Cool it and then slice it.

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Whole Wheat Brown Bread Recipe

Recipe Ingredients

470 g whole wheat flour
1 tsp instant yeast
240 ml water, at room temperature
1 egg yolk
1/2 tsp salt
3 tbsp honey
30 g butter, at room temperature
flour for dusting
1 mixer with hook attachment
1 bowl
1 plastic bag
1 1 litre bread loaf tin
1 water spray bottle
1 perforated rack

Recipe Method

Pour the water into the mixer and add the yeast, flour, egg yolk, salt, honey and butter. Mix on a low speed for about 4 minutes. If it appears too sticky, whilst mixing, add a little more flour. Increase the speed slightly and mix for another 4 minutes. Transfer the dough into a bowl, cover it completely with a plastic bag and let it rise for 1 1/2 -2 hours.
Continue the dough
Once it has risen, dust the dough and the working surface with flour. Punch the dough down, with your hands to let the air out and place it onto the floured surface. Fold the bread in, towards you, shaping the dough into a log. Then place it, seam-side down into the loaf tin. Press it down lightly to mold to the tin. Cover it loosely with the plastic bag, making sure that you allow enough room for the dough to rise. Place it into the fridge and leave overnight.
Preheat oven
The following day, set the oven to 190ºC (375ºF/ gas mark 5).
TIP! Make sure that the loaf has doubled in volume. If it has not risen enough, let it sit at room temperature for a further 2 hours, until it increases in size.
Bake
Transfer the bread into the hot oven. Spray the insides of the oven with a little water to create steam. This in turn creates a nice crust. Bake for 30 minutes.
Test and remove
Once baked, carefully remove the bread from the tin using a cloth to protect your hands from the hot bread. Tap the bottom of the loaf. If it is done, it will make a hollow sound. If not, let it bake a little more. Allow it to cool down completely, on a perforated rack. The holes help the air can flow freely and your bread will cool quicker.
Serve
Your homemade whole wheat brown bread is now ready to serve. Enjoy it as you would any freshly made bread, as an accompaniment to any soup or stew, or maybe alone, covered in copious amounts of butter.

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