Rainbow Bread

Ingredients

• 1 1/4 cups water
• 1 tablespoon sugar
• 1 teaspoon salt
• 3 1/2 cups flour
• 1 1/4 teaspoons yeast

Directions:

For bread machine:

Measure ingredients into baking pan in order given. Set for dough cycle. When the dough is ready, proceed with "To Color" below.

For hand mixed:

In a large bowl, Di solve sugar in lukewarm water. Add yeast. Let sit for 10 minutes.
Stir. Add 1 1/2 cups flour and salt. Mix vigorously for at least 5 minutes. This will reduce the kneading time. Add balance of flour 1/2 cup at a time until dough is smooth and no longer sticky.

Turn onto a floured board and knead for 10 minutes. Cover dough with a clean tea towel and let rise in a warm place for 1/2 to 1 hour, until it doubles in size. Punch down to remove all air bubbles.

To Colour:


Divide dough into 6 equal parts (one part for each colour desired). Poke a hole in the dough with your finger. Put food coloring into the hole. Use a little (5-6 drops) for light colors  more for bright colors  Pinch the hole closed and knead the dough for 5 to 10 minutes, until the color is well mixed in.

Use a rolling pin to roll the dough out very flat. Use a little water to moisten the top of one piece so the next piece will stick to it. This is very important if a lot of extra flour was used to keep the dough from sticking during kneading. Roll the dough into a log and place it in a greased and floured bread pan. 

Heat oven to 350'F. Bake bread for about 25 minutes. Remove bread from pan immediately when done. Bread should sound hollow when tapped on the bottom. If it does not, it is not cooked yet. Cool 10-20 minutes before cutting.

Shakoy

Watching  the TV show AFC , they have a show about this fried dough called Shakoy make me really curious how it's taste like , so I start searching from the web for this Philippines dish and I found it here:http://lutongpinoy.info/shakoy-or-butsi/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+LutongPinoyRecipe+%28LUTONG+PINOY+RECIPE%29. 

It taste more like doughnut  and churros for me, but the most important thing that my kids like it...:)

Shakoy

Ingredients:

2 cups all purpose flour
1 Tbsp rapid rise yeast
½ tsp salt
Water enough to make soft dough
1 cup oil
½ cup white sugar 

I put additional touch of ground cinnamon to the sugar (optional)

Directions:

1. In a bowl, mix flour, salt and yeast.
2. Add enough water and mix thoroughly to form soft dough.
3. Turn dough out onto a floured surface and knead. You need dough smooth and not sticky.
4. Place dough into bowl, cover with damp cloth. I place my dough in the oven with light on.
5. Let it rise for 1 hour or until the size is doubled.
6. Punch down dough, knead on a floured surface and form into a log.
7. Cut into pieces, 1-1/2 inches long.
8. Roll each piece into a long stick as thick as your finger.
9. Twist.
10. Place it on the baking sheet, cover with damp cloth, and let it rise for another hour.

After an Hour:

1. Heat oil in a deep pan. I used wok! If you have a fryer the better.
2. Drop shakoy one at a time.
3. Cook each side until brown.
4. Drain, and sprinkle with sugar and cinnamon.

Dark Brown Sugar Whole Wheat Raisin Loaf

Thanks to 

Honey Bee Sweets Recipes, 

Easter Morning,  I decided to bake this delicious bread..., the result  make me really Happy!! Yummy Whole Wheat Bread Raisin Loaf...soft in texture and the raisin give the sweetness touch to this Bread.


Ingredients :
250g bread flour
125g whole wheat flour
60g dark brown sugar
4g instant active yeast
5g salt
100ml evaporated milk
140ml water
20g unsalted butter, room temperature
1/2 cup organic black seedless raisins (optional)

Method:

• Mix all ingredients except butter & raisins in a large mixing bowl to form a soft dough. Knead the dough till it is not sticky, about 15 to 20 minutes.
• Add the unsalted butter in and continue to knead till the dough is shiny and elastic. To test if the dough is ready, pull a small piece off and stretching it with your fingers. If dough is very elastic and pulls to almost see through without breaking, then it's done.

• Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes to 2hrs.

•  Punch out the air in the dough and divide it into 3 equal portions.
• Roll out each portion into a long flat oval shape and sprinkle the raisins on the surface.if using. Then roll up one end.
• Placed the dough into a greased loaf tin and repeat with the rest of the 2 portions.
• Cover and let proof for another 1hr or till the loaf fills 90% of the tin.
• Preheat the oven to 180°C. Brush the top of loaf with remaining evaporated milk .
• Bake loaf in the oven for 40 to 45 minutes. If top browns too quickly, cover with aluminum foil till baking time is up.
• When done, take out from oven and  let cool on rack before slicing.  
• Enjoy!! Taste really good>

Garlic n Parmesan Pizza dough

Recipes From :http://www.food.com/

 

• Ingredients:

  Serves:6 -8
• 1 1/4teaspoons yeast
•  3/4cups water
• 1/2 teaspoon sugar
• 2 cups bread flour , plus more for kneading
• 3/4 tsp garlic powder
• 1/2 cup fresh grated Parmesan cheese
• 1 1/2 tablespoons extra virgin olive oil , plus more for the pans and bowl  

Directions:

1. In a small bowl, sprinkle the yeast over the water and stir in the sugar.
2. Let the mixture stand until it bubbles, about 10 minutes.
3. Place the flour, garlic powder , and cheese in a large mixing bowl or food processor fitted with a steel blade.
4. Add the yeast mixture and oil and stir with a wooden spoon or process until the mixture forms a ball If mixing by hand, turn the dough out onto a floured board and knead it until it is smooth and elastic, about 5 minutes.
5. Oil the inside of a medium mixing bowl and turn the dough into the bowl, coating it with the oil.
6. Cover the bowl with plastic wrap and let the dough rise in a warm, dry spot until it is doubled in bulk, about 60-90 minutes Preheat the oven to 400 degrees F.
7. Coat 2 pizza pans with olive oil.
8. Punch the dough down, cut it in half, and form it into two balls.
9. Working on a floured counter, flatten each piece of dough with a rolling pin, rolling it out into a 12" circle.
10. Place each dough round on a prepared pizza pan Top the dough with your favorite toppings and bake the pizza until the crust is crispy, about 20-25 minutes.

Garlic n Premesan bread

Ingredients
1/4 oz packet of active dry yeast
1/2 cup warm water
1 tsp sugar
4 cups bread flour
1 1/2 tsp salt
3 Tbsp olive oil
1 cup milk
Olive oil
Parmesan Cheese, slice cheddar cheese.
2 garlic cloves, minced
salt
milk to glaze

Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl. Leave in a warm place until frothy (about ten minutes).
Put the flour, salt and oil in a large bowl or bench mixer. Stir to combine and then add the yeast mixture and 1 cup of warm milk. Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.
Put the dough in an oiled bowl and cover loosely with oiled plastic wrap. Leave the dough in a warm place for an hour or until doubled in size.
Preheat the oven to 400 degrees.
Punch the dough down and knead for 1 minute. Divide in half and out of each half make 5 flat discs.
Mix the olive oil with the cheese and place approximately 3 1/2 Tbsp of the mixture onto ten of the discs (about 1 tsp each). Sprinkle each with a little salt. Press the remaining 5 discs on top of the cheesy ones.

Grease 2 loaf tin and stand the discs upright in the prepared tin. Cover with a clean cloth and leave in a warm place for 40 minutes or until doubled in size.
Glaze the loaf with a little milk then sprinkle the top with the minced garlic, Parmesan cheese &slice cheese then drizzle the top with olive oil.

Bake for 30-40 minutes or until brown and crusty and cooked through.

Donat Kentang/ Potato Donut

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm buttermilk (110° to 115°)
• 1-1/2 cups warm mashed potatoes (without added milk and butter)
• 3 eggs
• 1/3 cup butter, melted
• 3 cups sugar, divided
• 4 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 6 cups all-purpose flour
• Oil for deep-fat frying

Directions

• In a large bowl, dissolve yeast in warm buttermilk. Add the potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt,  and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours.
• Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar ; roll doughnuts in sugar 0r dip in melted chocolate . Yield: about 2 dozen.

 mmmm...yummy.....

Cinnamon Swirl bread

 Roti kesukaan saat masih kuliah di Utah State Univ.., belinya di tempat vending machine. Sambil menunggu kelas berikutnya , roti ini lumayan bisa mengganjal perut yang mulai keroncongan.., biasanya saya pilih topping rasberry honey butter atau honey butter ..., tapi rasanya...hmmm ......so Yummy...because really come fresh from the oven. Sekarang bila lagi kangen dengan roti ini terpaksa deh buat sendiri.

Cinnamon Rolls

Cinammon rolls:

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 14 g active dry yeast
• 120 ml warm water (110 degrees F to 115 degrees F)
• 1000 g all-purpose flour
• 95.2 g instant vanilla pudding mix
• 475 ml warm milk (110 to 115 degrees F)
• 2 eggs, lightly beaten
• 100 g sugar
• 120 ml vegetable oil
• 10 g salt
• 55 g butter or margarine, melted
• FILLING:
• 220 g packed brown sugar
• 5 g ground cinnamon
• 145 g raisins (optional)
• 115 g chopped walnuts(optional)
• GLAZE:
• 120 g confectioners' sugar
• 15 ml milk
• 1 ml vanilla extract

Directions

1. In a mixing bowl, dissolve yeast in water. Add next seven ingredients; mix well (do not knead). Place in a greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12-in. x 8-in. rectangle; brush with butter. Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until nearly doubled, 45 minutes. Bake at 350 degrees F for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.( source from Alrecipes)

Dinner rolls

DINNER ROLLS

Ingredients

• 250 g all-purpose flour, or more if needed
• 1 envelope Yeast
• 25 g sugar
• 3 g salt
• 120 ml milk
• 60 ml water
• 30 g butter OR margarine

Directions

1. Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
2. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
3. Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm. ( source from Alrecipes)

Biscuits

Buttermilk Biscuits

Ingredients

• 500 g self-rising flour
• 25 g white sugar
• 135 g shortening
• 475 ml buttermilk

Directions

1. Sift together the flour and sugar in a large bowl. Cut in the shortening until the mixture has a fine crumb or cornmeal texture. Stir in the buttermilk with a fork until a soft dough forms.
2. Turn the dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate overnight.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes.
5. Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

Buttermilk biscuit..., kalau baru matang plus butter and honey...duh rasanya enaaak sekali...atau di kombinasi dengan gravy juga maknyus.

French Bread

French Bread

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 295 ml water (70 to 80 degrees F)
• 8 g sugar
• 6 g salt
• 480 g bread flour
• 6 g active dry yeast
• 9 g cornmeal
• GLAZE:
• 1 egg
• 15 ml water
• 6 g sesame seeds, toasted

Directions

1. In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
3. Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes.
4. Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.  (Source:  http://allrecipes.com/Recipe/French-Bread-2/Detail.aspx)

Wheat Bread

Sore-sore..., tiba2 pengen banget makan Roti Gandum yg baru mateng..., pas check  bahan yang ada ternyata komplit... alhasil ini dia Roti Gadum pake Bread machine..










Ingredients

• 180 ml warm water (110 degrees F/45 degrees C)
• 5 g powdered egg substitute (optional)
• 30 ml vegetable oil
• 25 g sugar
• 6 g salt
• 135 g bread flour
• 120 g whole wheat flour
• 4 g rapid rise yeast

Directions

1. Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
2. After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting. From :http://allrecipes.com/Recipe/Easy-Whole-Wheat-Bread/Detail.aspx

Mini Bites Baby breads

Awalnya iseng-iseng buat roti Unyil , setelah beberapa lama, ternyata peminatnya cukup banyak maka mulai di pasarkan Roti Unyil Mini Bites di Bandung

ROTI UNYIL MINI BITES

ROTI UNYIL MINI BITES...,

 Assorted of baby bread....sekali suap...tapi nikmatnya hmmmm....small in size but big in taste said my oldest son Jason...., we used to sell it every Sunday morning di jalan dago Bdg...setiap ada car free day.....wow..ternyata 1800 pieces of baby bread sold out hanya dalam hitungan 2 hours....seru deh.

Buat yang mau pesen Baby bread, harganya antara Rp 1000,00 - 1200,00 per buah...tergantung isinya.

Macam macam rasa dari Baby bread ini  ada  12 rasa :Coklat, Keju, Susu, Baso, Serikaya, Nanas, Sosis, Kornet, Pizza, Abon, Pisang keju, dan Coklat keju.