Posts Tagged ‘Breads’

Bao

Makes 20 to 24 buns Ingredients Warm water, warm (about 110°F) — 1 cup Active dry yeast — 1 (1/4-ounce) package Flour — 1 cup Sugar — 1/4 cup Shortening or oil — 2 tablespoons Water — 1/2 cup Salt — 1 1/2 teaspoons Flour — 3 to 3 1/2 cups Filling (see variations) — 3 […]

Pão de Queijo

Makes about 20 rolls Ingredients Milk — 1 cup Oil or butter — 1/4 cup Salt —  1/2 teaspoon Yuca (cassava) flour — 1 pound Eggs — 3 Grated parmesan cheese — 1 cup Modern Brazilians can purchase packaged mixes or buy pão de queijo from street vendors, but homemade is best. Serve with coffee […]

Pan de Jamón(Venezuelan ham, raisin and olive bread)

1 loaf, enough for 4 to 6 people A sweet, soft dough is rolled up around savory ham, sweet raisins and pimento-stuffed olives. The result is like a gift from heaven. Ingredients Warm milk — 3/4 cup Butter — 4 tablespoons Sugar — 2 tablespoons Salt — 1 teaspoon Active dry yeast — 1 (1/4-ounce) […]

Cachapas(Venezuelan fresh corn pancakes)

4 to 6 servings They are sold as road-side snacks in Venezuela, wrapped around queso fresco, mozzarella, chopped ham or chorizo or simply spread with butter, cream cheese or sour cream. Ingredients Corn kernels, fresh or frozen — 4 cups (about 1 1/2 pounds) Cornstarch — 1/2 cup Melted butter or olive oil– 2 tablespoons Sugar […]

Arepas(Venezuelan corn cakes)

Makes 5 to 10 arepas In Colombia, arepas are made a little smaller and are spread with butter or topped with cheese. The cornmeal used to make arepas is a special, precooked type that usually goes by the name masarepa, or masa precocida. It can often be found in Latino markets. The more commonly found masa harina is not […]

Cherniy Hleb (Russian black bread)

1 (1-pound) loaf Ingredients Dough Starter Active dry yeast — 1 (1/4-ounce) package Warm (110°F) water — 1/2 cup Rye flour — 3/4 cup Bread flour — 3/4 cup Water — 1 cup Dark molasses — 3 tablespoons

Kulich (Eastern Orthodox sweet Easter bread)

6 to 8 servings Ingredients Dough: Milk — 1/2 cup Sugar — 1/2 cup Unsalted butter, room temperature — 8 tablespoons Salt — 1 teaspoon Lukewarm (110°F) water — 1/4 cup Active dry yeast — 1 (1/4-ounce) package Flour — 4 cups

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