Preparation Time: about 25 minutes
Cooking Time: about 25 minutes
Resting Time: about 4 hours, 30 minutes
Ingredients for French bread baguette recipes:
4 cups Flour
1 tbsp. Dry Active Yeast
1-2 tsp. Salt
2 cups Warm Water
Oil for bowl
How to make it:
1. In a bowl, mix together the flour and the salt.
2. In another bowl, combine yeast, warm water, and half of the flour/salt mixture. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size.
3. Gently incorporate the rest of the flour/salt, using your hands.
4. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading.
5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size.
6. Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and form each part into a long baguette. Place on a baking sheet. Let sit for at least 20 minutes.
7. Place a bowl of water in the oven. Bake baguettes for about 25 minutes (maybe less). Remove the bowl of water after 15 minutes of baking.
Voilà!
Tip for French Bread Baguette Recipes:
Baguettes are particularly crusty and light because they are cooked at extremely high temperatures and are vaporized. Even though domestic ovens can't go as high a real French bakery ovens, you can still make an excellent baguette, by remembering to put a bowl of water in the oven. And, of course by baking at a very high temperature.
Variations:
Do you like whole wheat baguette recipes? Just use 1 cup White flour and 3 cups Whole Wheat flour!
Serving Ideas:
French bread baguette recipes can be used in a variety of ways: for breadfast with butter and jam, to accompany soups, for sandwiches, cut in thin slices for foie gras, to serve hors d'oeuvres… or really with anything at all because French bread baguette recipes are just so delicious!!!
from http://www.famousfrenchdesserts.com/french-bread-baguette-recipes.html
Saturday, December 19, 2009
basic bread
1/4 cup milk
5 teaspoons sugar (or 1 1/2 tablespoons)
1 teaspoons salt
5 teaspoons butter (or 1 1/2 tablespoons)
1 package active dry yeast
2 1/2 to 3 1/2 cups flour
at 400 degrees
from http://www.thesimpledollar.com/2007/11/04/homemade-bread-cheap-delicious-healthy-and-easier-than-you-think/
5 teaspoons sugar (or 1 1/2 tablespoons)
1 teaspoons salt
5 teaspoons butter (or 1 1/2 tablespoons)
1 package active dry yeast
2 1/2 to 3 1/2 cups flour
at 400 degrees
from http://www.thesimpledollar.com/2007/11/04/homemade-bread-cheap-delicious-healthy-and-easier-than-you-think/
Saturday, December 5, 2009
Naan
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
Directions
1. 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.
2. 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.
3. During the second rising, preheat grill to high heat.
4. 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.
http://allrecipes.com/recipe/naan/detail.aspx
* 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
Directions
1. 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.
2. 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.
3. During the second rising, preheat grill to high heat.
4. 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.
http://allrecipes.com/recipe/naan/detail.aspx
Friday, November 27, 2009
Vanilla Cupcakes
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
Read more: http://www.joyofbaking.com/VanillaCupcakes.html#ixzz0Y6E4bJCr
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
Read more: http://www.joyofbaking.com/VanillaCupcakes.html#ixzz0Y6E4bJCr
Old-Fashioned Chocolate Cupcakes
24 regular cupcakes / 350 degree oven
3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powdered
2 tablespoons instant espresso powder
1-1/2 cups milk
2 teaspoons vanilla
1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Plop a ball of bean paste in each. Push down slightly and cover with batter using the back of a spoon.
7. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.
3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powdered
2 tablespoons instant espresso powder
1-1/2 cups milk
2 teaspoons vanilla
1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Plop a ball of bean paste in each. Push down slightly and cover with batter using the back of a spoon.
7. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.
Sunday, October 25, 2009
pancakes
1 c flour
1 tsp sugar
1 tsp cinnamon
2 tsp baking powder
1 c water
3-4 tbs dry coffee creamer
1 tbs vegetable oil
1 tsp vanilla extract
2 tbs softened butter
1 tsp sugar
1 tsp cinnamon
2 tsp baking powder
1 c water
3-4 tbs dry coffee creamer
1 tbs vegetable oil
1 tsp vanilla extract
2 tbs softened butter
Thursday, October 22, 2009
Chocolate cake
4 T flour
4 T sugar
2 T baking cocoa
1 egg
3 T water
3 T butter
1/2 tsp vanilla extract
1 tsp baking powder
All mixed and microwaved for 3 min. :)
4 T sugar
2 T baking cocoa
1 egg
3 T water
3 T butter
1/2 tsp vanilla extract
1 tsp baking powder
All mixed and microwaved for 3 min. :)
Friday, September 25, 2009
Quaker's Best Oatmeal Cookies
1 1/4 c softened butter
3/4 c packed brown sugar
1/2 c granulated sugar
1 egg
1 tsp vanilla
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3-4 c rolled oats
Heat oven to 375 F.
Beat sugars and butter together. Add egg and vanilla.
In another container, combine dry ingredients. Add to wet mixture. Stir in oats... and CRASINS!
Bake in 9x13 in pan for 25-30 min.
3/4 c packed brown sugar
1/2 c granulated sugar
1 egg
1 tsp vanilla
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3-4 c rolled oats
Heat oven to 375 F.
Beat sugars and butter together. Add egg and vanilla.
In another container, combine dry ingredients. Add to wet mixture. Stir in oats... and CRASINS!
Bake in 9x13 in pan for 25-30 min.
Sunday, September 20, 2009
Fa-waffles!
1 1/2 c chickpea flour
4 tbs arrowroot or corn flour
2 tbs nutritional yeast
1 tbs cumin
1 tsp sumac
1 tsp granulated onion
1 tsp salt
1/2 tsp granulated garlic
a handful of fresh finely chopped parsley
Mix dry ingredient. Then add water and parsley.
Sauce:
3 tbs tahini
1 lemon, juiced
4 fresh mint leaves, chopped
4 tbs arrowroot or corn flour
2 tbs nutritional yeast
1 tbs cumin
1 tsp sumac
1 tsp granulated onion
1 tsp salt
1/2 tsp granulated garlic
a handful of fresh finely chopped parsley
Mix dry ingredient. Then add water and parsley.
Sauce:
3 tbs tahini
1 lemon, juiced
4 fresh mint leaves, chopped
Saturday, August 22, 2009
Sandwich bread
2 c warm water
1 pkg yeast
5-6 c flour
1 T light brown sugar
2 T olive oil
2 ½ tsp salt
Stir yeast into 1/2 c warm water and the sugar. Let stand until it bubbles.
Combine 5 c flour and salt. Add the yeast mixture, remaining 1 ½ c. water, and olive oil. Mix until a dough forms. Continue for another 8 minutes. On a lightly floured surface, knead a smooth, firm, elastic dough is formed.
Put the dough into an oiled bowl and roll it around to coat all over. Wrap the bowl with plastic wrap and set aside to rise for 1 ½ h or until doubled in size.
Preheat the oven to 425ºF.
Punch down the dough and knead for a minute. Place the dough into baking pans, loosely covered, for 30 min or until doubled in size.
Bake the dough for 45 minutes. Allow cool before slicing.
1 pkg yeast
5-6 c flour
1 T light brown sugar
2 T olive oil
2 ½ tsp salt
Stir yeast into 1/2 c warm water and the sugar. Let stand until it bubbles.
Combine 5 c flour and salt. Add the yeast mixture, remaining 1 ½ c. water, and olive oil. Mix until a dough forms. Continue for another 8 minutes. On a lightly floured surface, knead a smooth, firm, elastic dough is formed.
Put the dough into an oiled bowl and roll it around to coat all over. Wrap the bowl with plastic wrap and set aside to rise for 1 ½ h or until doubled in size.
Preheat the oven to 425ºF.
Punch down the dough and knead for a minute. Place the dough into baking pans, loosely covered, for 30 min or until doubled in size.
Bake the dough for 45 minutes. Allow cool before slicing.
Saturday, August 15, 2009
Cinnamon Craisin Swirl Bread
1 pkg yeast
2 1/4 c warm water
3 tbs + 1/4 c sugar, separated
1 tbs salt
4 tbs butter
6-7 c flour
1 c dried cranberries
1 tbs cinnamon
Combine yeast, 1/2 c water, and 1 tbs of sugar; Let stand until it bubbles.
Add remaining water, 2 tbs sugar, salt, 2 tbs melted butter, and half of the flour. Blend well. Add remaining flour in small batches.
Knead dough until smooth and elastic, about 10 minutes. Place the dough into a greased bowl and roll it around so that it is coated. Cover with a towel and let it rise in a warm place until doubled (about an hour).
Combine 1/4 c sugar and 1 tbs cinnamon.
Punch down the dough, stir in cranberries, and divide in half. Roll out into 18 x 9 in.
Sprinkle each with the cinnamon sugar mixture.
Roll up the dough and pinch the seams together. Place in greased loaf pans and brush the tops with 2 tbs melted butter. Let rise for 1 h.
Bake 425 F for 30 min. Remove and place on a wire rack to cool.
2 1/4 c warm water
3 tbs + 1/4 c sugar, separated
1 tbs salt
4 tbs butter
6-7 c flour
1 c dried cranberries
1 tbs cinnamon
Combine yeast, 1/2 c water, and 1 tbs of sugar; Let stand until it bubbles.
Add remaining water, 2 tbs sugar, salt, 2 tbs melted butter, and half of the flour. Blend well. Add remaining flour in small batches.
Knead dough until smooth and elastic, about 10 minutes. Place the dough into a greased bowl and roll it around so that it is coated. Cover with a towel and let it rise in a warm place until doubled (about an hour).
Combine 1/4 c sugar and 1 tbs cinnamon.
Punch down the dough, stir in cranberries, and divide in half. Roll out into 18 x 9 in.
Sprinkle each with the cinnamon sugar mixture.
Roll up the dough and pinch the seams together. Place in greased loaf pans and brush the tops with 2 tbs melted butter. Let rise for 1 h.
Bake 425 F for 30 min. Remove and place on a wire rack to cool.
Egg cake - microwave
1/4 c butter
1/4 c sugar
1/2 c flour
1/2 tsp baking powder
1 egg
2 tbs milk
Cream the butter and sugar together. Gradually add milk, egg, and then flour. Microwave for 3 min
Thursday, August 13, 2009
Salmon cakes
2 slices bacon, coarsely chopped
1/4 c chopped onion
1 egg
1/2 c mayo
2 tsp Dijon mustard
1/2 tsp sugar
1/2 lemon, zested
1/4 c bread crumbs
2 tbs grated Parmesan cheese
1 (14 oz) can wild salmon, checked for large bones
1 cooked russet potato, peeled, and fluffed with a fork
Cook the bacon in a skillet to save the fat. Use the same skillet to saute the onions.
Combine all ingredients except the salmon and potato. Add the salmon and potato, mixing gently after each addition. Form into patties. Grill 2-3 min on each side.
1/4 c chopped onion
1 egg
1/2 c mayo
2 tsp Dijon mustard
1/2 tsp sugar
1/2 lemon, zested
1/4 c bread crumbs
2 tbs grated Parmesan cheese
1 (14 oz) can wild salmon, checked for large bones
1 cooked russet potato, peeled, and fluffed with a fork
Cook the bacon in a skillet to save the fat. Use the same skillet to saute the onions.
Combine all ingredients except the salmon and potato. Add the salmon and potato, mixing gently after each addition. Form into patties. Grill 2-3 min on each side.
Tuesday, August 11, 2009
Chicken parmesan - microwave
8 oz chicken with skin and bones
1 tbs grated Parmesan cheese
1 tbs bread crumbs
Italian seasoning
Combine cheese and bread crumbs. Dredge chicken in the mixture before placing skin-down on plate. Cover with paper towel. Microwave 2 min. Turn chicken over and sprinkle remaining crumb mixture. Cover again with paper towel and microwave 2:20 minutes on HIGH.
1 tbs grated Parmesan cheese
1 tbs bread crumbs
Italian seasoning
Combine cheese and bread crumbs. Dredge chicken in the mixture before placing skin-down on plate. Cover with paper towel. Microwave 2 min. Turn chicken over and sprinkle remaining crumb mixture. Cover again with paper towel and microwave 2:20 minutes on HIGH.
Monday, August 10, 2009
Bacon-Chicken - microwave
1/4 c butter
1 clove garlic, minced
2 tsp parsley
1 tsp grated lemon rind
salt
chili sauce
2 lbs chicken
4 slices bacon -- cut in half
Combine butter and garlic to microwave until garlic is mostly cooked. Add spices and mix.
Roll chicken in butter. Place skin-down on plate and lay bacon slices on top.
Cover with paper towel. Microwave for 14-18 min HIGH, or until no longer pink in center. Let stand about 5 min before serving.
1 clove garlic, minced
2 tsp parsley
1 tsp grated lemon rind
salt
chili sauce
2 lbs chicken
4 slices bacon -- cut in half
Combine butter and garlic to microwave until garlic is mostly cooked. Add spices and mix.
Roll chicken in butter. Place skin-down on plate and lay bacon slices on top.
Cover with paper towel. Microwave for 14-18 min HIGH, or until no longer pink in center. Let stand about 5 min before serving.
Sunday, August 9, 2009
Carbonara
2 tbs olive oil
4 slices of bacon, sliced into 1/4 in pieces
4 garlic cloves, finely chopped
2 eggs
1 c grated Parmigiano-Reggiano cheese
parsley
Heat the olive oil and bacon until it is crisp. Add garlic and cook until softened.
Add hot, cooked pasta to the egg mixture, so that the heat of the pasta will cook the raw eggs in the sauce. Also add 1/3 c of the starchy cooking liquid. Stir to coat the strands in the bacon fat.
Beat the eggs and Parmesan together. Remove the pan from the heat to pour the egg/cheese mixture into the pasta.
4 slices of bacon, sliced into 1/4 in pieces
4 garlic cloves, finely chopped
2 eggs
1 c grated Parmigiano-Reggiano cheese
parsley
Heat the olive oil and bacon until it is crisp. Add garlic and cook until softened.
Add hot, cooked pasta to the egg mixture, so that the heat of the pasta will cook the raw eggs in the sauce. Also add 1/3 c of the starchy cooking liquid. Stir to coat the strands in the bacon fat.
Beat the eggs and Parmesan together. Remove the pan from the heat to pour the egg/cheese mixture into the pasta.
Thursday, August 6, 2009
Monkey bread
1 pkg active dry yeast
1 c warm water
1/3 c sugar
1 stick of butter, divided: 3/4 stick (6 tbs) softened butter, and melt the rest.
salt
1 egg
3 1/2 c flour
cinnamon/sugar mixture
Combine yeast, sugar, and warm water and let stand until it bubbles. Add softened butter, salt, egg, and half of flour; beat well. Gradually add remaining flour. Knead 10 minutes before creating small tablespoon-sized pieces. Dip into melted butter and roll in cinnamon/sugar. Drop into greased pan.
Let rise in pan until doubled in size. Bake at 350 F for 30-40 minutes.
1 c warm water
1/3 c sugar
1 stick of butter, divided: 3/4 stick (6 tbs) softened butter, and melt the rest.
salt
1 egg
3 1/2 c flour
cinnamon/sugar mixture
Combine yeast, sugar, and warm water and let stand until it bubbles. Add softened butter, salt, egg, and half of flour; beat well. Gradually add remaining flour. Knead 10 minutes before creating small tablespoon-sized pieces. Dip into melted butter and roll in cinnamon/sugar. Drop into greased pan.
Let rise in pan until doubled in size. Bake at 350 F for 30-40 minutes.
Meatloaf - Beef
2 lbs ground beef
1/2 c diced onion
1/3 c bread crumbs
salt
black pepper
BBQ sauce
2 eggs
3/4 cup milk
Combine all ingredients. Set loaf into a larger baking dish to allow drainage and a crust to form. Bake, alumininum foil-covered, at 350 F for 50-60 min, until center has cooked.
The fat renderings make an excellent gravy.
1/2 c diced onion
1/3 c bread crumbs
salt
black pepper
BBQ sauce
2 eggs
3/4 cup milk
Combine all ingredients. Set loaf into a larger baking dish to allow drainage and a crust to form. Bake, alumininum foil-covered, at 350 F for 50-60 min, until center has cooked.
The fat renderings make an excellent gravy.
Sunday, August 2, 2009
Potatoes n carrots
Potatoes and carrots in spicy peanut sauce
1 1/2 c diced potatoes
1/2 c diced carrots
1/4 c diced onion
BBQ sauce
ketchup
lots chili powder
basil
crunchy peanut butter
flour
Bring water to boil. Add vegetables and salt to taste. Stir in tomato products and spice. Stir in peanut butter. Sprinkle flour while stirring constantly to thicken.
Friday, July 31, 2009
Grilled flatbread
4 cups all-purpose flour
1 1/2 cup warm water
2/3 cup whole-wheat flour
1 tablespoon olive oil
1 package active dry yeast
1 1/2 teaspoons salt
1 teaspoon sugar
Combine water, oil, yeast and sugar and let stand until it bubbles. Mix flours and salt. Add water mixture while blending. Knead on a lightly floured surface. Place in a large oiled bowl and let stand in a warm place for 2-3 hours. It should double in size. Grill the bread before adding toppings.
COMMENTARY: I guessimated the ingredient quantities, but I can say that my routine is a flour ratio of white:wheat is 4:1 for everyday pizzas and 2:1 for my health kick weeks. My ratio of yeast to flour is extremely high - I noticed that Ina Garten used 2 pkg:4 c flour on the Food Network. I make pizzas by smearing tomato sauce and mozzarella; or barbeque sauce, chicken, and pineapple; or ranch dressing and three-cheese mix; or simply rubbing garlic into it and dipping in olive oil. I also like eating flatbread with hummus or honey.
Sunday, July 26, 2009
Food blog official
Well, I decided to take the plunge and become a food blogger. This is happening for a number of reasons:
1- a wise Paki man [HH - this is a total shoutout papi!]
2- It will relieve some of the pain I cause by spewing my thoughts onto my unfortunate family slash friends, random strangers, and those poor people trying to garner my love.
3- to compete with lil sis's blog. Yeah, that's right. Bring it!
Meh, I already spend the better part of my day to expatiate endlessly on food. Now, I can use my skills to shamelessly plug food science, plant pathology, and biology!
WARNING: My posts will be smuggling in snippets of current science technology and trends - that college degree is begging to be used. Besides, chances are that the more random facts I throw, the more of it will stick.
1- a wise Paki man [HH - this is a total shoutout papi!]
2- It will relieve some of the pain I cause by spewing my thoughts onto my unfortunate family slash friends, random strangers, and those poor people trying to garner my love.
3- to compete with lil sis's blog. Yeah, that's right. Bring it!
Meh, I already spend the better part of my day to expatiate endlessly on food. Now, I can use my skills to shamelessly plug food science, plant pathology, and biology!
WARNING: My posts will be smuggling in snippets of current science technology and trends - that college degree is begging to be used. Besides, chances are that the more random facts I throw, the more of it will stick.
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