Tag: bread

Posted on » by Michael » Theme:

Bierocks (stuffed sweet rolls)

“A German dish, these sweet dinner rolls are stuffed with ground turkey, onion, and cabbage.

The original recipe used ground beef, I used ground turkey and some oil. This was delicious. 10/10

    • 2 cups warm water
    • 2 (.25 ounce) packages active dry yeast
    • 1/2 cup white sugar
    • 1/4 cup margarine, softened
    • 1 egg
    • 2 teaspoons salt
  • 7 cups all-purpose flour
  • 1 pound lean ground beef (I used turkey and about ¼ cup of vegetable oil)
  • 1 cup chopped onion
  • 6 cups shredded cabbage
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup melted butter
  • Add all ingredients to list

Directions

  1. Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
  2. In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
  3. Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
  4. Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

https://www.allrecipes.com/recipe/23658/pams-bierocks/

Posted on » by Michael » Theme:

Bánh Mì (Vietnamese Baguette)

bread

  • Prep: 60 mins
  • Cook: 20 mins
  • Ready In: 3 hrs 50 mins

I followed the ingredients but used a much more involved recipe

Yield: 3 Servings

The most popular kind of bread in Vietnam. It can be served with beef stew or stuffed with meat and vegetables to make the world-famous Vietnamese Sandwich

Ingredients

Instructions

  • In a large mixing bowl, combine the yeast and lukewarm water. You can add sugar to easy activate the yeast. Stir well to dissolve.
  • Add half of the flour and stir well to create a thick mixture with consistency of pancake batter.
  • Cover and leave it in a warm place for 2-3 hours, until bubbles appear all over the surface.
  • Add the rest of the flour and salt. Stir well with a wooden spoon until well combined.
  • Then transfer the mixture to a floured working surface and knead well until it forms into a smooth, soft and elastic piece of dough. Kneading method: fold the dough and use the wrist to push and stretch without tearing it. This helps gluten to develop. You can switch hands alternately.
  • Place the dough back to the mixing bowl. Cover with kitchen towel and let it rest in a warm place (35-37°C or 95-98°F) for 1 hour or until it doubles in size.
  • Carefully transfer the dough onto the working surface. Try not to deflate the gas inside.
  • With a scrapper or a knife, divide the dough into 3 equal portions (each portion should weigh about 130g). Twist each portion inside out and form into a ball (Please see video demonstration).
  • Cover with kitchen towel and let them rest for 10 minutes.
  • Take out 1 portion, hold the side and bang it 3 times on the counter.
  • Use the wrist of your hand to flatten it out roughly into a 20×10 cm (8×4 inch) rectangle. Roll it lengthwise and pinch the edges together. Place both hands on top of the dough, roll it back and forth on the counter, applying more pressure on your baby fingers than your thumbs to shape it into Bánh Mì form (broader in the middle and slimmer at both ends)
  • Place the shaped dough on a piece of parchment paper and cover with kitchen towel. Let it rest for another 1 hour until it rises double in size.
  • Preheat oven and the baking tray at 230°C/450°F for at least 15 minutes before baking. Place a tray of hot water at the bottom of the oven.
  • To slash the baguette, use a paper cut knife or a razor blade, keep it at 45° angle, and make a quick and determined slash across the dough lengthwise. Bake immediately after slashing.
  • Remove the preheated baking tray from the oven and lift up the parchment paper to transfer the shaped dough onto the tray. Spray water on both sides of the oven and on the dough.
  • Bake for 20-25 minutes at 230°C/450°F. After the first 8 minutes, spray water one more time on the baguettes and rotate the baking tray or the parchment paper to bake the baguettes evenly.
  • If the bottom part of the baguettes is not as golden as the upper part, remove the water tray and lower the baking tray. Turn off the heat and let the baguettes sit in the oven for a few more minutes. The crust of the baguettes will continue to crack after removed from the oven. Listen to the beautiful tiny cracking sound!

To assemble the Bánh Mì sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper.

Posted on » by Michael » Theme:

Birnbrot – Swiss Pear Bread

I pimped this recipe out. I doubled down on the prunes and Bam!bread pictYield: 1 loaf

Ingredients:

Dough

2 1/2 teaspoons active dry yeast, one envelope is enough

1/3 cup water

1 1/2-2 1/2 cups flour

1/4 teaspoon salt

3 tablespoons sugar

3 tablespoons unsalted butter, softened

1   egg

Filling

3/4 cup water

3/4 cup coarsely chopped dried pears

1/3 cup pitted coarsely chopped prune

1/4 cup golden raisin

2 tablespoons lemon juice

1/4 cup chopped walnuts

1 tablespoon sugar  (I didn’t add this since the recipe didn’t call for it)

1/2 teaspoon grated lemon zest

1/4 teaspoon ground cinnamon  (oops I forgot this, did anyone miss this?)

1/4 teaspoon grated nutmeg

Glaze (skipped this step)

1   egg, beaten with 1 tbl milk

Directions:

  1. Dissolve the yeast in water, add one tsp flour and set aside in warm place for 10 minutes or so, until it is foamy and bubbly.
  2. Mix 1 cup flour, salt, sugar and softened butter in a mixer bowl. Add the yeast mixture and egg and mix thoroughly.
  3. Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth, about 10 minutes.
  4. Place in greased bowo, turning to coat top. Cover and let rise in warm place until doubled, about 1 hour.
  5. Prepare the filling while the dough is rising. In a small saucepan, bring the water to a boil.
  6. Add the fruit and the lemon juice to the water. Simmer over low heat, stirring frequently, for 10 minutes or until so tender that it can be mashed easily. Drain the fruit.
  7. Puree in a blender or food processor. Remove to a bowl and combine with the walnuts, lemon zest, cinnamon and nutmeg. Mix thoroughly – this will be a thick mixture.
  8. Grease a large baking sheet. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 9 x 9 inch square.
  9. Spread the filling on the dough, leaving a 1-inch margin all around. Roll the dough jelly-roll style.
  10. Place on the grease baking sheet, seam side down, and let rise in a warm place, covered, until doubled, about 30 minutes.
  11. (I skipped the brushing egg wash) Brush with glaze and bake in preheated 350 deg F oven 30 to 40 minutes or until done. Cool on wire rack.