HOME MADE HOTDOG BUNS FOR COMPLETOS

PAN AMASADO HOME KNEADED BREAD

RAISINS SODA BREAD

SERVINGS: 10

 

INGREDIENTS

600 gr. / 4 cups sifted flour

10 gr. / 1 and 1/2 tsp. baking soda

43 gr. / 3 tbsp. granulated sugar

58 gr. /4 tbsp. regular salty butter

193 gr. / 3/4 cup raisins

1 and 1/2 cups buttermilk or milk with 1 and 1/2 tbsp. lemon juice or white vinegar.

1 beaten egg

1/4 cup. orange jam

 

METHOD

In a bowl mix the flour, baking soda and sugar sifted.

With your fingers dissolve the butter in the flour.

Add and mix the raisins.

In another small bowl mix the buttermilk, with the beaten egg, orange jam and add it to the flour mixture.

Mix all the ingredients in the flour and finish kneading on the preparation table. Don't over mix, just enough to put the ingredients together.

Preheat oven to 425° F. / 220° C.

Spread a tray with butter and place the dough in it. Sprinkle on top with a little flour and with a knife make a cross. Cook in the oven for about 47 minutes.

Let cool off.

NOTE: In the case that you cannot get buttermilk, you can use it by mixing 1 and 1/2 cups of milk with 1 and 1/2 tablespoons of lemon juice or vinegar.  Let stand for 30 minutes and then stir well.

Another method mix 1 and 1/2 cups of milk with 1 and 1/2 tablespoons of cream of tartar.

Third method mix 1 cup of water with 2/3 cups of sour cream.

 

FOCACCIA BREAD GRIDDLE PORK LOIN CUTLETS AND PEPPERS SANDWICH

FOCACCIA BREAD. GRIDDLE PORK LOIN CUTLETS AND PEPPERS SANDWICH

There is nothing better than a delicious homemade bread. With this recipe I made focaccia bread and some pork tenderloin sandwiches with sautéed peppers. and a pizza with tomato sauce, mozzarella cheese, vegetables and goat cheese.

SERVINGS: 4

INGREDIENTS

550 gr. / 19 oz. All-purpose flour

10 gr. 2 tsp. Salt

325 ml. / 1 and ¼ cups warm water

12 gr. / 1 tbsp. Instant dry yeast

2 tbsp. Honey

¼ cup olive oil

Fresh rosemary leaves is optional.

PREPARATION

In a large bowl, sift the flour and mix with the salt.

In another bowl with the warm water, dissolve the yeast and honey.

Add the water mixtire and olive oil to the flour. Mix well. Place the dough on the table and knead for about 8 minutes.

Grease a large bowl with a bit olive oil, turn the dough into it so that it is rubbed with the oil. Cover with plastic wrap and leave to rise for about 2 hours or until doubled in size. It all depends on the temperature of the environment.

Once the dough ha doubled in size, deflate it by pushing with your fingers.

Divide the dough into 4 equal parts forming balls.

Brush a baking sheet with olive oil.

Sprinkle the table with flour. Roll out the dough into rectangles of about 9 inches X 3 inches and place them on the baking sheet.

With a spray bottle, spray on top with a little water and place the rosemary leaves on top.

Cover with plastic wrap and leave in the refrigerator for about 6 hours or until the next day.

After 6 hours, uncover and leave for about 2 hours to rise or until doubled in size.

Preheat the oven to 232 ° C / 450 ° F.

Bake the dough for 10 minutes, turn and bake for 5 more minutes until the bread is golden brown.

To cool, remove the bread with a long spatula and put it over a griddle to cool off.

SLOPPY JOES AND SEEDED HAMBURGUER BUNS

PORTIONS: 4

INGREDIENTS

8 oz. ground chicken

8 oz. ground pork

1 tbsp. vegetable oil

2 minced garlic cloves

1 mediums size onion chopped

½ celery rib, chopped

¼ green pepper diced

½ cup tomato puree

1 tsp. chopped fresh oregano

¼ tomato ketchup

¼ cup BBQ sauce

1 tbsp. Louisiana hot sauce

1 tsp. ground mustard seeds

2 tsp. salt

½ tsp. black pepper

METHOD

Heat the oil in a frying pan and add garlic, onion and celery. Cook for 2 minutes at moderate heat.

Add chicken, pork and brown it.

Add the rest of the ingredients and let it cook for about 10 minutes.

Serve on hamburgers buns.

YIELDS: 6 HAMBURGERS ROLLS

INGREDIENTS

3 cups unbleached flour

1⅓ cup lukewarm water

2 tbsp. instant dry yeast

2 tbsp. granulated sugar

1 large egg, beaten

1 tsp. salt

TOPPING

1 tsp. flax seeds

2 tsp. sesame seed

1 beaten egg white

METHOD

In the mixer bowl add all the ingredients for the recipe, except for the topping.

At moderate speed mix for about 10 minutes.

Cover the bowl with plastic wrap and let the dough to ferment for about 2 hours. It should double in size.

Grease a baking sheet pan.

Divide dough in 6 pieces. Make 6 balls and place it in the baking sheet pan. Let the dough ferment again and it will double in size.

Preheat the oven at 375° and bake the dough for 10 minutes.

Pull out the sheet pan and brush the dough with egg whites and sprinkle the top with the seeds.

Place the baking pan back into the oven and cook for 14 more minutes until golden brown.

Remove the baking pan and let the bread cool off.

METHOD

In the mixer bowl add all the ingredients for the recipe, except for the topping.

At moderate speed mix for about 10 minutes.

Cover the bowl with plastic wrap 

Let the dough to ferment for about 2 hours. It should double in size.

Grease a baking sheet pan.

Divide dough in 6 pieces. Make 6 balls and place it in the baking sheet pan.

Cover and let the dough ferment again and it will double in size.

Preheat the oven at 375° and bake the dough for 10 minutes.

Pull out the sheet pan and brush the dough with egg whites and sprinkle the top with the seeds.

Place the baking pan back into the oven and cook for 14 more minutes until golden brown.

Remove the baking pan and let the bread cool off.

ITALIAN SESAME BREAD

YIELD: 1

INGREDIENTS FOR OVERNIGHT STARTER

¾ cups unbleached flour

½ cup warm water

¼ tsp. instant or active dry yeast

METHOD

In a bowl mix the ingredients for the starter. Cover the bowl and leave at room temperature overnight.

DOUGH

3 cups unbleached flour

1¾ tsp. instant yeast

1½ tsp. salt

2 tbsp. olive oil

½ cup plus 2 tbsp. warm water, around 100°F. - 38°C.

METHOD

In a mixer machine mix all the ingredients for the dough and the starter making a ball. At low speed mix it for 10 minutes until becomes elastic. Cover the mixer bowl with plastic wrap and let it rise at room temperature for about 1½ hours or until doubles in volume. Punch the dough to deflate it. 

Divide the dough in 3 equal parts and shape the dough into three 21” long ropes. 

 Brush a bit olive oil on a baking sheet pan and braid the dough ropes in it. Pinch together and bend under the dough ropes at each end. 

TOPPING

Sesame seeds

1 beaten egg white

METHOD

Brush the egg white on top the braided dough. Cover with plastic wrap and let it rise at room temperature for about 1½ hours until dough has doubled in volume.

Preheat the oven at 400°F. - 204°C.

Brush again the dough with egg white and sprinkle on top with sesame seeds.

Bake in the oven for 20 minutes. 

Rise the temperature at 425°F. - 218°C. and bake for 10 more minutes or until the bread is golden brown.

SEEDED HAMBURGUER BUNS

YIELDS: 6 HAMBURGERS ROLLS

INGREDIENTS

3 cups unbleached flour

1⅓ cup lukewarm water

2 tbsp. instant dry yeast

2 tbsp. granulated sugar

1 large egg, beaten

1 tsp. salt

TOPPING

1 tsp. flax seeds

2 tsp. sesame seed

1 beaten egg white

METHOD

In the mixer bowl add all the ingredients for the recipe, except for the topping.

At moderate speed mix for about 10 minutes.

Cover the bowl with plastic wrap and let the dough to ferment for about 2 hours. It should double in size.

Grease a baking sheet pan.

Divide dough in 6 pieces. Make 6 balls and place it in the baking sheet pan. Let the dough ferment again and it will double in size.

Preheat the oven at 375° and bake the dough for 10 minutes.

Pull out the sheet pan and brush the dough with egg whites and sprinkle the top with the seeds.

Place the baking pan back into the oven and cook for 14 more minutes until golden brown.

Remove the baking pan and let the bread cool off.

METHOD

In the mixer bowl add all the ingredients for the recipe, except for the topping.

At moderate speed mix for about 10 minutes.

Cover the bowl with plastic wrap. 

 Let the dough to ferment for about 2 hours. It should double in size.

Grease a baking sheet pan.

Divide dough in 6 pieces. Make 6 balls and place it in the baking sheet pan. 

Cover and let the dough ferment again and it will double in size.

Preheat the oven at 375° and bake the dough for 10 minutes.

Pull out the sheet pan and brush the dough with egg whites and sprinkle the top with the seeds.

Place the baking pan back into the oven and cook for 14 more minutes until golden brown.

Remove the baking pan and let the bread cool off.