Skip to main content

Bread Soup Bowl









Ingredients:

 2 teaspoons of rapid rise yeast
1-1/4 cup of water (110 F)
1 tablespoon of oil
1 teaspoon of sugar
1 teaspoon of garlic salt
1 teaspoon of minced parsley
3 to 3-1/2 cups of all purpose flour & extra for dusting

 Method:

 Mix 3 cups of all purpose flour along with garlic salt and parsley and set aside.

 Heat water till it reaches a temperature of 110 degrees Fahrenheit and add yeast and sugar and let it proof.
This should take approximately 10 minutes depending on the type of yeast.

 Once it becomes foamy, add it to the flour along with a tablespoon of oil and knead into a soft dough.  Use the remaining half cup of all purpose flour if it becomes too sticky.  Once the dough comes together, place it in a greased bowl and set aside in a warm spot to double.

 If you are using active dry yeast, this may take up to an hour or more.  With rapid rise yeast, it should be around 30 minutes.

 Generously flour your work surface and punch down the dough and divide them into 4 equal portions.  You can re-size them according to your preference.  This recipe yields 4 medium sized and 6 small portions.

 Roll them and shape them like dinner rolls (pav).

 Place them on a greased baking tray and let them rise for another 30 minutes if using rapid rise yeast, otherwise up to an hour.

 Once the dough has doubled in size, preheat oven to 375 degrees Fahrenheit or 135 degrees Celsius and bake them for about 25-30 minutes.


Now the baking time depends entirely on the type of oven you have.  It would be best to monitor it after the first 15 minutes.  It is done when it has turned golden brown.

 To give it a glossy effect, you can either milk wash them or egg wash them.

 Once the baked rolls are out of the oven and cooled enough to handle, cut the top center and scoop out a little portion.  Pour your favorite soup and serve.
Labels:

Comments

Post a Comment

Popular posts from this blog

Sichuan Fried Rice with Doubanjiang

Serves: 2 Total time:  12 minutes Ingredients: 2 cups left over rice 2 scallions chopped (white and green separated) 1/4 cup red onion chopped 2 garlic cloves minced 1/2 cup shiitake mushroom chopped 1 cup red and green bell pepper diced 3 tablespoon of oil (divided) Salt to taste Black and white pepper to taste Sauce: 1 tablespoon broad bean chili sauce (Doubanjiang) 2 tablespoon light soy sauce 1 teaspoon vinegar Method: Heat 1-1/2 tablespoon of  oil   in a pan and saute scallions (white) along with onion and garlic. Next add rice and break it down well and stir fry it for a minute. Add soy sauce and vinegar and mix well. Take the rice out in a separate bowl and heat the remaining oil. Saute all the vegetables and mushroom well.  Add the broad bean chili sauce and mix well. Do not over cook the vegetables. Mix rice and adjust salt and pepper to taste. Garnish with scallions (greens) and serve hot. ...
1 comment
Read more

7 grain pancake with discard

Ingredients: Flour mix: 2 tablespoon whole wheat flour 1 tablespoon rye flour 2 tablespoon plain flour 1 tablespoon spelt 1 tablespoon sorghum flour 1 teaspoon flaxseed meal 1 tablespoon finger millet flour Others: 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoon discard 80 ml milk or as needed 1 mashed banana Method: Mix all the dry ingredients and sift a few times to incorporate things well. In a mixing bowl add discard, milk and banana and mix well.  Add the dry ingredients and mix everything until a smooth batter forms. Grease a skillet and pour ladleful, cook until bubbles form and flip after 40 seconds and cook on the other side.  Once done, serve hot. This roughly yields 6 small pancakes. Note: You can adjust the quantity of milk as needed.  I usually add an equal amount of milk to dry ingredients, in this case, the dry ingredients weighed about 80 grams.
Post a Comment
Read more

Goan Channa Ros/Tonak - White peas in Coconut Gravy

Channa Ros - White Peas Coconut Gravy Ingredients: 2 medium potatos cubed 2 cups of vatana or white peas (soaked overnight) 1 teaspoon of turmeric powder salt to taste 1 teaspoon of tamarind paste 1 medium onion chopped and divided 2 tablespoon of oil divided Cilantro to garnish Masala: 2 teaspoon of coriander seeds/dhania seeds (can use powder) 4 cloves 8 pepper corns 1/2 teaspoon fennel seeds 1 inch piece of cinnamon stick 1 teaspoon of poppy seeds 1/2 teaspoon cumin seeds 4-5 dry red chillies or to taste 1/2 cup grated coconut or coconut milk Method: Soak the peas overnight and cook along with potato until tender but do not overcook. In a separate pan, roast all the dry spices until aroma wafts from the pan.  Set aside to cool and heat 1 teaspoon of oil and saute half of the onion.  If using fresh coconut, saute along with onion until light brown in color.  If using coconut milk, just saute onion. Set it aside to cool. In a ...
Post a Comment
Read more