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Tiger bread recipe. How to make tiger bread, making your own bread from home is super easy! Give this tiger bread recipe a try!
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Full method & ingredients
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My Virgin Kitchen is a YouTube cooking channel created when I wanted to teach myself how to cook and create a video diary of the journey https://www.youtube.com/user/myvirginkitchen. I have never had a professional lesson & am just your every day chap attempting recipes to inspire you guys to try too. My Wife Becky (aka Mrs Barry) now joins in on the channel too, we upload 2 recipe videos per week, but some fun is had too on Sunday when it is our Funday where anything goes….including giant foods, mini foods, taste testing foods sent from around the World, kitchen gadget testing and many more. Any requests for recipes / cool stuff you’ve seen let us know! I try my best to reply to as many comments as possible, but it is hard to as we are busy working on the next video, but please interact with eachother and be respectful 🙂 #myvirginkitchen
2 cups yellow cornmeal
1 teaspoon salt
1/3 cup maple syrup (sugar optional)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup almond milk
1/2 cup flaxseed gel
1/2 cup creamed corn (optional)
2 tablespoons oil (your choice)
Preheat oven 450 degrees F.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the milk, flaxseed gel, and creamed corn, oil, and maple, whisking together to combine thoroughly. Add the dry ingredients to the milk mixture and stir to combine. If the batter will not pour, add more milk to the batter.
Add oil to your in the hot cast iron skillet or pan. Pour the batter, bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. Thank for watching! SUBSCRIBE: http://bit.ly/SubChefMamaRosa
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Learn how to make a Cuban Bread Recipe! Go to http://foodwishes.blogspot.com/2017/01/cuban-bread-commence-operation-cubano.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Cuban Bread recipe.
Learn how to make Focaccia Bread , easy to make flat Italian bread recipe by Anushruti only on Rajshri Food!
Making a bread is a tough job! If you think so then Chef Anushruti will break your myth by making the best Italian bread in most easy and instant way. So watch the recipe and learn to make the best focaccia bread, and get surprised and surprise everyone else by serving those amazing and soft focaccia bread
For preparing the yeast
– 330 ml (1 1/3 cup) milk
– 1 tsp granulated sugar
– 1 3/4 tsp instant yeast
For the bread dough:
– 460 gm (3 1/4 cups flour)
– 2 tsp salt
– 2 tbsp olive oil
For the topping:
– 60 ml (1/4 cup) olive oil
– 1/4 cup fresh basil, chopped
– 1 tsp dried rosemary
– 1/4 tsp asafetida
– Heat the milk and turn off the flame. Stir in the sugar into the hot milk. When the milk is lukewarm sprinkle the yeast and allow to rest for ten minutes.
-Into the bowl of a stand mixer or a food processor add flour and salt and mix well. Stir in the oil and yeast mixture. Use the paddle attachment, if using a stand mixer and mix until the dough comes together.
– Then use the dough hook and knead for four to five minutes. If using the food processor use the steel attachment and there is no need to change the attachments in between. Alternatively mix by hand and use the base of your palms to knead into a smooth pliable dough on a work surface or a clean kitchen counter.
-Roll the dough into a rough rectangle using a little maize or corn flour. Carefully transfer the rolled dough into a greased 9” by 12” baking tray. Spread and shape the dough to fit into the tin. (You could refrigerate the dough at this stage if you plan to make it later.)
-Allow to rest in a warm place for 1 1/2 to 2 hrs until the dough raises and doubles in size. It could take a little longer if the weather is very cold.
-Once you put the dough to rest, you can prepare the topping. In a small wok or saucepan, heat the oil. Stir in the asafetida and the herbs and turn off the heat. Allow the flavours to seep into the oil by allowing it to rest for half an hour to an hour or longer if possible.
-After the dough is raised and doubled in size, make equally spaced indentations with your thumb or forefinger. Pour the herb topping evenly over the top. This may seem like a lot of oil in the beginning, dont panic as this is what will create the perfect crust and give you perfectly seasoned bread.
-Bake in a pre heated oven at 200 C/400 F for twenty minutes. Every oven is different so watch carefully and make sure your bread is not overly browned.
P.S. The oil continues to seep into the bread even after it is out of the oven. Allow it to rest for 5 to 10 minutes and then be prepared for one of the most exotic bread experiences of your life.
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Vaibhav Dhandha
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Malabar Parottas or Kerala Parathas are a street food originating from the Malabar region along the coast of Southern India. Some secrets can’t always remain hidden, and this bread has made it’s way all over the country and the world. It’s flaky, crispy and crumbly nature makes it a favorite amongst all age-groups. Try your hand at it and trust us, you will not be disappointed.
Printable Recipe: http://showmethecurry.com/breads/malabar-parotta-kerala-paratha-indian-bread-recipe.html
Check out the ShowMeTheCurry Channel: https://www.youtube.com/showmethecurry
Sponge method, kid-friendly sandwich bread baked in the wood fired cookstove, with a lot of help from our littlest munchkin. Enjoy!
Esther’s Every Day Yeast Bread
2 and 1/2 tsp. or one packet active dry yeast
1 Tbsp + 3 Tbsp real maple syrup or honey
1 cup warm water (must be less than 130 degrees!!) + 2 cups water
1/4 c. melted butter
2 tsp. salt
4 cups + 3 cups flour (3 c. whole wheat, 3 and 1/2 c. all purpose, 1/2 c. vital wheat gluten, or whatever flours you prefer) plus flour for kneading
Proof the yeast:
Combine yeast and 1 Tbsp sweetener (syrup or honey) in a small bowl. Pour warm water over, stir once, let sit 5 to 10 minutes or until bubbles cover the surface.
Make the sponge:
Combine melted butter, salt, two cups water, 3 Tbsp sweetener and proofed yeast mixture in mixing bowl. Add 4 cups of flour, heaviest flours first. Stir vigorously in one direction about 100 strokes. Sprinkle remaining 3 cups flour on top. Cover and set in warm place 1 and 1/2 to 2 hours.
Knead the dough:
Stir in remaining flour, turn out onto floured surface, knead for 10-15 minutes and set in greased bowl, warm and covered, to rise 40 minutes or until doubled in size.
Make the loaves:
Punch down dough, shape into round and cut into two equal parts. With each part, roll out into rectangular flat shape and roll up like a jelly roll. Press air out of the ends and twist them under, pinch seams, pat into loaf shape. Set in greased loaf pans, warm and covered, 40 minutes or until risen higher than the edge of the pans.
Bake at 350 (or thereabouts) for 40 minutes. Pop out of loaf pans immediately and cool as much as you can bear to wait before slicing.
Simple Cheesy Bread Recipe
also see eggs Devaux: https://www.youtube.com/watch?v=l8X6KsPY0ss
This is a great easy recipe that you can make any day of the week.
– Rustic bread
– Extra virgin olive oil
– Emmental cheese
– Fresh mozzarella cheese
– Goats cheese
– Parmigiano reggiano cheese
– Quail eggs
– Potato chips
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