Search: [pain] - Mes liens

Pour la taille de mon moule, j'ai fait une demi recette sauf pour la sauce et le fromage. Je trouvais que mon test précédent n'était pas assez parfumé.

Ingredients

1¾ cups whole milk
2 tablespoons unsalted butter, at room temperature
2 tablespoons sugar
1 (¼-ounce) package instant dry yeast
4 cups unbleached all-purpose flour, plus more for kneading
Vegetable oil or nonstick cooking spray, as needed
2 teaspoons kosher salt
¼ cup Sriracha
1 cup (4 ounces) shredded sharp Cheddar cheese

Preparation

In a small saucepan over medium-low heat, warm the milk, butter, and sugar, stirring occasionally. Remove from the heat as soon as the butter melts. The liquid should be lukewarm to the touch, around 100°F. Allow it to cool to that temperature if necessary. Sprinkle the yeast over the milk mixture and let sit for 10 minutes to proof. After about 10 minutes, there should be a layer of froth on the surface of the mixture, which signifies that the yeast is viable and ready to sacrifice its own life in the name of good bread.
In a large bowl, mix together the flour and salt. Pour the milk and yeast mixture into the bowl of flour and mix with a wooden spoon until a soft, ragged mixture is formed. Transfer the dough to a well-floured work surface and knead for 1 minute. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and allow it to rest, undisturbed for 20 minutes.
After its rest, turn the dough back out onto the well-floured work surface and knead until a soft, elastic dough results, 3 to 5 minutes. Transfer the dough once more to the lightly oiled bowl, cover, and allow it to rest in a warm area of the house until doubled in size, about 2 hours.
Transfer the dough to the work surface and, using your hands, gently flatten into a 9-inch-wide rectangle. Spread the Sriracha over the dough, leaving a 1-inch border around the outside edges free of Sriracha. Sprinkle the cheese evenly over the Sriracha, respecting the same border. It is this border that allows the dough to seal properly in the next step.
Roll the dough up tightly, lengthwise, similar to making a jelly roll. Press down on the last roll to seal and make a seam. Lightly oil a 9 by 5-inch loaf pan. Put the dough, seam side down, into the pan. Cover and return to the warm spot until the dough has again doubled in size and is cresting over the top of the pan, 2 to 2 1/2 hours.
Preheat the oven to 400°F. Just before baking, make a 1/4-inch-deep slit down the center of the loaf using a serrated knife. Place the loaf pan on the center rack of the oven. Spray the inside walls of the oven and the top of the loaf with a generous misting of water to create steam. Quickly close the oven door and bake for 30 minutes. Remove the loaf from the pan and continue baking for an additional 10 to 15 minutes. The center of the loaf should register 190°F on a thermometer and the bottom of the loaf should sound hollow when tapped. Let the bread cool completely on a cooling rack before slicing for best results. Store refrigerated in an airtight container for up to 3 days.

pain · recette · AAAML · cuisine · piment · fromage · ♥♥♥♥

September 22, 2014 at 4:24:55 PM GMT+2 * · permalink

·

http://www.epicurious.com/recipes/food/views/Cheddar-Sriracha-Swirl-Bread-364269

J'ai modifié les proportions car la pâte était trop sablonneuse et le pain pas assez gouteux.
J'ai mis 7/8 de tasse d'eau au lieu de 1/2 tasse.
J'ai mis 6 cuillères de pesto au lieu de 3 et 1/2 tasse de parmesan au lieu de 1/4

Le site original n'existe plus. Voici la recette récupérée sur archive.org mais sans les photos :'( :

Ingredients (for one loaf of bread)

2½ cups bread flour
½ packet of instant yeast
½ cup warm water
1 tbsp olive oil
¼ cup milk powder
1 tsp salt
1 tbsp sugar
2-3 tbsp pesto
¼ cup grated parmesan cheese

Instructions

Dissolve yeast into lukewarm water, let it rest for about 10 min. In a large bowl combine milk powder, olive oil, sugar and salt. Pour in the water/yeast mixture. Stir till well blended.
Add in 1 cup of flour mix well with a wooden spoon then add another 1 cup.
Pour the dough onto a floured surface and knead the dough adding the remaining ½ cup. Knead till you get a soft and smooth dough.
Add a little olive oil in a bowl, place the knead dough into the bowl. Cover with plastic wrap, place in a warm and dry place and et raise for about 1 hour or until doubled in size.
Roll out the dough in a rectangular shape on a slightly floured surface. Spread a few tbsp on pesto on top.
Sprinkle parmesan cheese and bring in the side by 1 cm.
Roll up the dough sealing well borders.
With a sharp knife cut the dough down the center length wise.
Take the two cut pieces and braid them together.
Place the bread into a slightly greased loaf pan. Cover with plastic wrap and let raise for an other hour.
Bake at 180°C for about 30-35 min.
Remove from the oven and allow to cool, then cut into slices and enjoy with your choice of dips.

recette · pain · AAAML · cuisine · ♥♥♥♥

August 6, 2014 at 11:18:32 PM GMT+2 * · permalink

·

http://www.expatcucina.com/2010/11/08/pesto-bread/

Quelques recettes de pain à essayer…

cuisine · recette · pain · to-do · liste

June 27, 2014 at 9:51:57 AM GMT+2 * · permalink

·

/shaare/-b5RCw

AMBROSIA: Whole Wheat Beet And Spinach Swirl Bread | Holi Bread (Vegan)

C'est super beau. Ça me rappelle les pâtes de mon enfance qui étaient de différentes couleurs.
Il va falloir que je teste ça.

J'ai testé, je n'en referais pas. Le résultat est bon et beau mais la quantité de travail est disproportionnée par rapport au résultat. J'ai déjà fait des pains plus rapides avec des résultats plus intéressants.

recette · cuisine · pain

March 18, 2014 at 10:31:43 PM GMT+1 * · permalink

·

http://ambrosiasoulfulcooking.blogspot.ca/2014/03/whole-wheat-beet-and-spinach-swirl.html

Recette des faluches de ch'nord

Ingrédients

300g de farine
½ cuillère à café de sel
12g de levure de boulanger (1.5cc de levure sèche)
100mL d'eau
80mL de lait

Instructions

Mélanger tous les ingrédients dans un saladier et pétrir jusqu'à obtention d'une pâte souple
Laisser lever 1h30
Verser la pâte sur un plan légèrement fariné et la diviser en 4
Former des boules
Les aplatir avec la paume de la main puis avec un rouleau sur une épaisseur d'environ 1 à 2 cm
Laisser lever 1h (ça ne lève pas beaucoup, c'est normal)
Saupoudrer d'un voile de farine
Enfourner à 180°C pendant 12-15 min, les faluches doivent rester blanches

cuisine · recette · pain · ML

December 21, 2013 at 11:22:05 PM GMT+1 * · permalink

·

/shaare/6f8PVg