[ContestsTeam]

Cooking Fat's Back





For the next hour you may post recipes on the subject of Bread

RULES FOR COOKING FAT HOUR

1. Maximum 4 Recipes per person, any more and all of that members posts will be disallowed and/or deleted.
2. Only real genuine food recipes will be allowed, no fictional ingredients i.e Unicorn liver, to qualify the recipe should be one that you could actually go and eat somewhere on this planet , not require medical treatment and of course live a healthy life afterwards.
3. Recipes must be complete, no packet shortcuts i.e take a packet of Dr. Oetker Ausstech Plätzchen(Christmas Shortbread Cookie Mix) & shape into Yule Goats, likewise no shortcuts such as make the Teff dough in the usual way. Recipes must identify the specific ingredients, weights, measures preparation and cooking methods.
4. No duplicates.
5. Where the contest topic specifies a country an event or a specific ingredient then the recipe must identify and have a provenance with that topic , simply putting the name of the country event or ingredient in front of a routine recipe is not allowed.
6. Duplicates ,off topic and anything else that contravenes the rules may simply be deleted or may be commented on.
7. Where a post(s) have been edited resulting in duplicate recipes then the last one in time gets disallowed. So be careful if you decide to edit your post by adding a photo after a subsequent poster has already posted a duplicate of your original post your valid first post will get disallowed as there is no way to tell whether you just added a photo or completely changed your recipe.
8. By posting in this contest you voluntarily submit yourself to my particular brand of acerbic humour
9. Drink recipes are not permitted.
10. No recipes shall include ingredients from endangered or protected species
11. Entries shall be in English, in a text format and may be accompanied by a photo(s). Video and any other form of animated entries are not allowed. No entry may contain a link to any other site save of course for any photo accompanying the entry.
12. Editing of a post is not allowed after the contest has closed

Definitions: In this contest the following definitions apply.
Recipe
A list of instructions containing
The name (and often the locale or provenance) of the dish
The required ingredients along with their quantities or proportions
An ordered list of preparation steps and techniques
The number of servings that the recipe will provide (the "yield")

Traditional speciality
Proven usage on the domestic market or domestic household for a period that allows transmission between generations; this period is to be at least 30 years.

Food
Edible or potable substance (usually of animal or plant origin), consisting of nourishing and nutritive components such as carbohydrates, fats, proteins, essential mineral and vitamins, which (when ingested and assimilated through digestion) sustains life, generates energy, and provides growth, maintenance, and health of the body and excluding drink.





Update to Rules
It is NOT required to post the number of servings (or yield) that the recipe will provide.

The reward will be 50 WRZ$ per valid post.

[Alessa9]

Courgette & cheddar soda bread



Ingredients

400g self-raising flour, plus extra for dusting
2 medium courgettes
50g rolled oat
1½ tsp bicarbonate of soda
75g mature cheddar, grated
small bunch thyme, leaves only
284ml pot buttermilk
1 tbsp clear honey
1 egg, beaten


Method

Heat oven to 200C/180C fan/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.

Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together – try not to overwork the dough or the bread will be heavy.

Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days.

[Alessa9]

Rustic bread



Ingredients

250g strong white bread flour
1 tsp fast-action dried yeast
1 tbsp olive oil, plus extra for drizzling
200ml sparkling water
semolina, for sprinkling (optional)
finely chopped rosemary and Maldon salt, for sprinklng


Method

Heat oven to 220C/fan 200C/gas 7. Mix together the flour, yeast and 1/2 tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.

Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don’t pile them on top of each other or they will stick together.)

Sprinkle a baking sheet or two with semolina if you have it, otherwise leave plain. Lay the breads on the sheets and let them sit for 5 mins, then scatter with rosemary, salt and pepper and drizzle with olive oil. Bake in batches for 8-10 mins until puffy and golden. Can be made 3-4 hrs ahead.

[irathomas]

Basic White Bread

Ingredients

1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar plus 1/2 teaspoon sugar
1 tablespoon salt
2 tablespoons oil
6-1/4 cups flour

Directions

In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface.
Whisk together remaining 3 tablespoons sugar, salt, and 3 cups flour.
Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours.
Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

[MaestroZanni]

Rustic French Baguette



prep time: 30 MINS
cook time: 40 MINS
resting time: 2 HRS
total time: 3 HRS 10 MINS
Yield: 60 1/2-INCH THICK SLICES

Ingredients
1.75 ounces warm water
1 1/2 teaspoons active dry yeast
16 ounces bread flour
2 teaspoons kosher salt
10 ounces cool water (you may not need all of the water)
additional flour, for dusting


Instructions

1. Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside.

2. Measure the bread flour into a large bowl and stir in the salt.

3. Make a well in the center of the flour mixture, and stir in the dissolved yeast.

4. Add the cool water, a little at a time, while stirring, just until a shaggy dough has formed (you may not need to use all of the water).

5. Cover the bowl with plastic wrap and allow it to rest for 30 minutes.

6. Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds.  Turn 90 degrees and repeat. 

7. Place the dough in a large oiled bowl, and cover with plastic wrap.  Allow it to rise in a warm place for 1 to 2 hours, or until doubled in bulk.

8. Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.  

9. Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise for 30 to 45 minutes.

10. Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.

11. Uncover the baguettes and transfer to lightly greased baking sheets.

12. Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife. 

13. Bake the breads for 35 to 40 minutes, or until crusty and brown.  (The baguettes should give a hollow sound when tapped.)

Easy Perfect Yeast Bread



INGREDIENTS
1 tablespoon active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups warm water not over 110°F
5 1/2 to 6 cups All-Purpose Flour
cornmeal or flour for dusting
boiling water

INSTRUCTIONS
In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)
Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl with a few drops of olive oil (preferred) or non stick baking spray. Knead the dough again for 2 to 3 minutes.
Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.
Bake it:
Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water.
Place an aluminum roasting pan on the bottom of the oven. Fill 1" deep with boiling water. Slide loaves onto baking stone* in a cold oven. I use this one. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.

Alternate method:
For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven and place on a cooling rack. Let cool for at least 30 minutes before slicing.
* If you don't have a baking stone, you are welcome to try using a flat cookie sheet. Please note your bread will not have as nice of a crisp crust.

[hija]

Outback Sweet Molasses Bread Recipe

Ingredients

1 cup Warm Water
1 tablespoon Active Dry Yeast
1 tablespoon Sugar
1 and 3/4 cups Whole Wheat Flour
1 Egg
2 tablespoons Butter room temperature
2 tablespoons Molasses
1/4 cup Honey
1.5 to 2 cups Bread Flour
1 tablespoon Natural Baking Cocoa
1 teaspoon Salt

Instructions

Place warm water, yeast and sugar in bowl of a stand mixer.
Allow to proof for 10 minutes (mixture will bubble).
Add in whole wheat flour, egg, butter, molasses and honey and turn mixer on low, using the dough hook.
Add in 1 cup of bread flour, cocoa and salt and continue to mix on low.
Gradually add in remaining half cup to one cup of bread flour. Dough should pull away from the sides of the mixing bowl.
Continue to knead on low for about 10 minutes until dough is soft and elastic.
Turn dough out and roll into a ball. Allow to rise in a warm place, covered, for 60-90 minutes until doubled in size.
Shape as 6 small loaves on a cookie sheet or as 16 rolls in a 9x13 pan and rise again until doubled (45-60 minutes).
Bake at 350 for 27-30 minutes for loaves or about 20 minutes for rolls.

Rosemary Focaccia Bread



INGREDIENTS
1 1/3 cup warm water (about 110°F)
2 teaspoons sugar or honey
1 (0.25 ounce) package active-dry yeast
3 1/2 cups all purpose flour
1/4 cup extra virgin olive oil, plus more for drizzling
2 teaspoons flaked sea salt, plus extra for sprinkling
2 sprigs fresh rosemary

INSTRUCTIONS
Add warm water (about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
Turn the mixer onto low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
Preheat oven to 400°F. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
Remove the plastic wrap, and transfer the dough to a large baking sheet. Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil if desired.
Slice, and serve warm.

[Alessa9]

A Number One Egg Bread




Ingredients

2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
6 egg yolks
3 eggs, room temperature
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
4 1/2 cups all-purpose flour
1 egg
1 pinch salt


Method

In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.

Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.

Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.
Bake for 40 minutes, or until golden. Cool on a wire rack.

[eradicator2]

Jalapeño Popper Stuffed French Bread

Ingredients
SERVINGS: 7

1 loaf french bread
8 ounces cream cheese (softened)
1/4 cup mayonnaise
1 cup shredded cheddar cheese
1 pound bacon (cooked and crumbled)
3 jalapeños (minced)

Instructions
Slice the french bread in half lengthwise. Scoop out the bread, leaving only the crusts. Chop the bread into small pieces.
In a large mixing bowl, mix together cream cheese, mayonnaise, cheddar cheese, bacon, and jalapeños. Fold in chopped bread.
Scoop the cheese mixture into the bottom french bread crust shell, piling it up on top. Place the top crust on top and transfer the bread loaf to a baking sheet.
Bake in a 375 degree oven for 15-20 minutes until cheesy is melted and bubbly. Slice and serve hot.

[hija]

Cinnamon Apple Bread

Ingredients

1/2 cup packed light brown sugar
1 1/2 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup milk
1 large apple, peeled and finely chopped

Instructions

Preheat oven to 350 degrees.
Grease and flour a 9 x 5-inch loaf pan.
Mix brown sugar and cinnamon together in a bowl and set aside.
In a stand mixer (affiliate link), combine white sugar and butter until smooth.
Add eggs and vanilla and continue to beat on medium speed until combined.
Add flour and baking powder, then milk.
Pour half the batter into the prepared pan.
Cover with half of the apples.
Pat apples into batter with the back of a spoon.
Sprinkle with half of sugar and cinnamon mixture.
Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.
Pat topping into the batter with the back of a large spoon.
Bake for 50 minutes or until toothpick inserted into the center comes out clean.
Cool in pan 10 minutes before transferring to a cooling rack.

[FreezeMe]

Brilliant banana loaf



Ingredients
140g butter

, softened, plus extra for the tin
140g caster sugar
2 large eggs, beaten
140g self-raising flour
1 tsp baking powder

2 very ripe bananas

, mashed
50g icing sugar
handful dried banana

chips, for decoration

method:

1.Heat oven to 180C/160C fan/gas 4.

2.Butter a 2lb loaf tin and line the base and sides with baking parchment.

3.Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.

4.Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.

5.Pour into the tin and bake for about 30 mins until a skewer comes out clean.

6.Cool in the tin for 10 mins, then remove to a wire rack.

7.Mix 50g icing sugar with 2-3 tsp water to make a runny icing.

8.Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

[eradicator2]

BRUSCHETTA BREAD

Servings: 12 slices
Ingredients
Bruschetta
6 roma tomatoes
1 tsp. minced garlic
2 tsp. pure olive oil
6 basil leaves plus extra for garnish
Garlic Bread
1 loaf french bread
1/2 c. butter softened
3 tsp. garlic powder

Instructions
Prepare bruschetta by quartering tomatoes and removing the juicy center. Slice each section into small pieces. Place tomatoes in a medium bowl.
Roll 6 basil leaves and slice into small strands. Add basil to tomatoes. Pour olive oil and minced garlic into the same bowl and stir together. Cover and place in the refrigerator until ready to use.
Prepare garlic bread by slicing french bread loaf into 12 slices. Combine softened butter and garlic powder to make a garlic butter. Spread butter over each slice of bread.
Place bread on a cookie sheet and bake 10 min. at 375°, or until light golden brown and crispy. Carefully remove from oven and top each piece with bruschetta mixture. Serve with STOUFFER’S® Meat Lovers Lasagna.

Tomato Ciabatta with Olives and Onions



Ingredients

5 tablespoons extra-virgin olive oil
2 large yellow onions, coarsely chopped
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper
1/2 cup pitted kalamata olives, quartered
1/2 cup cherry or grape tomatoes, quartered
Kosher salt
Pepper
Three 1/4-ounce packages active dry yeast
1 teaspoon sugar
1 3/4 cups warm water
2 1/2 cups all-purpose flour, plus more for shaping
3/4 cup fine semolina

How to Make It

Step 1
In a large skillet, heat 3 tablespoons of the olive oil. Add the onions and cook over moderately high heat until lightly caramelized, 8 minutes. Add the tomato paste and crushed red pepper and cook for 2 minutes. Stir in the olives and tomatoes. Season with salt and black pepper and let cool.

Step 2
In a bowl, whisk the yeast, sugar and water; let stand until foamy, 10 minutes. Whisk in the remaining 2 tablespoons of oil and 1 teaspoon of salt. Stir in the 2 1/2 cups of flour and the semolina until the dough comes together; it will be quite wet. Stir in the cooled olive mixture. Cover the dough with a damp kitchen towel. Let stand in a warm spot until doubled in bulk, about 1 1/2 hours.

Step 3
Preheat the oven to 450°. Scrape the dough out onto a well-floured work surface. Shape it into 2 rough 14-by-3 1/2-inch loaves and transfer to a parchment paper–lined baking sheet. Bake for 25 minutes, until the loaves are lightly browned and risen; transfer to a rack and let cool completely.

[MaestroZanni]

Brioche



PREP: 25 mins
BAKE :25 to 45 mins
TOTAL: 6 hrs 50 mins

Yield: 1 large or 2 medium loaves; or 12 mini brioche


Ingredients

Dough
2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
1/4 cup (35g) Baker's Special Dry Milk or 1/2 cup (35g) nonfat dry milk
3 tablespoons (35g) sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
3 large eggs,* cold from the refrigerator
1/4 cup (57g) cool water
5/8 cup (10 tablespoons, 142g) unsalted butter, at cool room temperature

*Use 3 large eggs + 1 egg yolk, if desired — this will allow you to brush the leftover egg white on the loaf if you're planning to garnish it with sugar; see tip below.

DIRECTIONS

1. In a stand mixer or bread machine (programmed for dough), mix together all of the ingredients to form a smooth, shiny dough. Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. This dough takes longer than most to develop, so be prepared to let the dough knead for up to 15 to 20 minutes in a stand mixer. Also, we don't recommend trying to knead it by hand. If you're using a bread machine, let it complete its kneading cycle, then continue as directed below.

2. Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour. Then refrigerate the dough for several hours, or overnight. This will slow the fermentation and chill the butter, making the dough easier to shape.

3.Divide the chilled dough into 12 pieces to make mini-brioche (brioche buns); leave it whole for one large round brioche; or divide it in half for two 8 1/2" x 4 1/2" loaves.

4. Place the dough into the greased pan(s) of your choice, cover lightly, and let rise for 2 1/2 to 3 hours, until it's doubled and looks very puffy. If you're making two loaves, it's fun to make simple three-strand braids, and set them in the loaf pans.

5. To bake a large, round brioche: Place the pan into a preheated 400°F oven. After 10 minutes, reduce the oven heat to 350°F and bake for about 30 to 35 minutes more. Check the brioche after 15 minutes; tent with aluminum foil if it appears to be browning too quickly. Brioche should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using an instant-read thermometer. (It's easy to underbake, since it browns so quickly!) Remove the brioche from the oven, and after 10 minutes remove it from the pan to cool completely on a rack.

6. To bake the mini brioches: Place the pan(s) onto a baking sheet for easy handling, as shown; then nestle that baking sheet into another baking sheet, to protect the buns' bottoms from over-browning. Bake the buns in a preheated 375°F oven for 25 to 30 minutes (tent after 10 minutes if they're browning too quickly). Remove them from the oven, let stand for 5 minutes, then turn them out onto a rack.

7. To bake the loaves: Allow the loaves to rise until they've nearly reached the rim of the pan, about 3 hours. Set the loaf pans on a baking sheet, for easy handling. Bake in a preheated 350°F oven for 30 to 35 minutes, tenting with foil after 15 to 20 minutes.