64792 homemade naan bread made Recipes

heavy cream, milk, ready made coffee (just boil 1/2 cup water and add 3 tsp of instant coffee, or use leftover), cream for topping (optional), caramel sauce, ice cubes

loaves frozen white bread dough (or 1 recipe of white bread dough or 1 recipe of wheat bread dough) or 2 loaves frozen whole wheat bread dough (or 1 recipe of white bread dough or 1 recipe of wheat bread dough), commercial bratwursts, cornmeal, garlic cloves, shortening , to grease pans with

turkey giblets (or chicken), bread , day old (preferably homemade), butter, onion, minced, celery, minced, garlic cloves, crushed (or 1 tsp. garlic powder added with other dried herbs and spices below), dried sage, dried parsley, dried herbs (mixed ), fresh ground pepper, salt, paprika, cayenne pepper, eggs, beaten, chicken broth (more or less depending on how moist you like your stuffing)

warm water , plus, warm water, shredded mozzarella cheese, sugar, garlic salt, dried oregano, bread flour, active dry yeast, diced pepperoni

water, water, whole wheat flour, bread flour or 350 g white flour, salt, sugar, skim milk powder, dry yeast, bread improver (optional)

bread pudding, eggs, whole milk, whipping cream, brown sugar, vanilla extract, a good bourbon *optional, salt, day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces (i try to use my homemade cinnamon-raisin bread, but a good commerical brand will work fine), pecans, toasted, chopped, bourbon sauce - double if you are so inclined...i usually do, unsalted butter, brown sugar (the original recipe calls for white sugar, but i prefer using here - it really rocks!), whipping cream, bourbon, salt, sugar for dusting

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

honey, lemon juice, ground cinnamon, ground ginger, ripe pears, cored and sliced, eggs, milk, honey, ground cinnamon, ground ginger, bread, toasted sliced almonds, for garnish

sugar, salt, cornmeal (plus another tbsp for dusting pizza paddle or cookie sheet), whole wheat flour, unbleached white flour (made from hard wheat), water (plus an additional 1 or 2 tbsp if the mixture looks dry and crumbly after the first 10 minute), olive oil, yeast

bread cubes, vegetable oil , i use 3 olive oil and 3 canola oil, garlic powder, dried thyme (or a mix) or 1 tsp oregano (or a mix)

unsalted butter, onion, chopped, celery ribs with leaves, chopped, cubed seasoned stuffing or 1 lb firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven, chopped fresh parsley, homemade turkey stock or canned reduced-sodium chicken broth, poultry seasoning, preferably homemade (recipe follows), optional, salt and freshly milled black pepper

fresh whole wheat bread crumbs, brown sugar, ready-made cold custard, fromage frais, greek yogurt, bananas, lemon , juice of, icing sugar , sifted, raisins, chopped, pared lemon rind, to decorate, fresh strawberries, halved, to serve (optional)

bread flour (i used heartland mill organic strong high-gluten), plus more for sprinkling while kneading & rolling out dough, salt, sugar, active dry yeast, good olive oil, warm water (105-110 degrees )

bread flour, yeast, wheat flour, sugar, salt, dried herb (thyme or mixed italian or herbes de provence-- i added more), water (i used some of the liquid from the container of olives along with the ), olive oil, pitted and chopped olives (recipe said black, i used a mixture from the supermarket olive bar and made it 1/2 cup,and varied the size of the pieces so there would be a few big chunks)

bread flour or 2cup white 1 c wheat, rapid rise yeast or 1 envelope, salt, sugar, egg, olive oil, water > 125 f

vegetable oil, homemade andouille , recipe follows, or other spicy smoked sausage, removed from casings and finely chopped, chopped yellow onions, chopped green bell peppers, chopped celery, minced garlic, salt, freshly ground black pepper, crumbled corn bread, chicken stock, chopped fresh flat-leaf parsley, double-cut , bone-in loin pork chops, essence , recipe follows, bacon, ham hock gravy , recipe follows, boneless pork butt , 1/2-inch pieces, pork fat , cut into pieces, essence , recipe follows, paprika, minced garlic, freshly ground black pepper, salt, file powder, chili powder, crushed red pepper, ground cumin, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme, olive oil, chopped yellow onions, chopped green bell peppers, chopped celery, minced garlic, tomato paste, dry red wine, ham hocks (about 11/2 lb), veal stock , or rich beef stock, unsalted butter, all-purpose flour, salt, freshly ground black pepper

homemade bread or 1 lb loaf french bread, butter, melted, eggs, half-and-half, milk, ground cinnamon, ground nutmeg, brown sugar, sugar, vanilla, raisins , soaked overnight in, bourbon

potatoes , scrubbed and chopped, bacon, chopped and fried, sweet red pepper relish (red pepper relish is easy to find nowadays), pepperoncini pepper, mayonnaise (rough estimate), honey dijon mustard, onion, chopped, stalks celery, minced, orange bell pepper, yellow pepper, bread and butter pickles, chopped, pickle juice, salt, pepper