Lasagna is a popular oven-baked pasta dish. The classic lasagna, if such a dish can be said to exist, is based on a meat and tomato ragu and a bechamel sauce. These are layered between sheets of pasta dough (two or three layers for a lasagna) in an oven dish, covered with cheese (usually parmesan or mozzarella) and baked in the oven for about half an hour.
Many lasagna variations exist. Vegetable lasagna, lasagna without bechamel, chicken lasagna, meatless cheese lasagna, lasagna without any sauce (just vegetables and/or meat) or even lasagna without the pasta.
When creating a lasagna, start with the main ingredient (ragu, vegetables, seafood, etc.), add a layer of bechamel, then one layer of pasta sheets and then the main ingredient again. Continue until the oven dish is full. End with a layer of pasta, spread some bechamel on top and sprinkle the cheese over it.
Some recipes call for the bechamel to be mixed through the ragu or tomato sauce, while others tell you to layer it between the pasta and the ragu. This seems to be based on personal preference and taste.
Besides sprinkling cheese on top of the lasagna, it's also a good idea to mix some through the bechamel sauce, to give the lasagna some cheese flavor throughout, instead of just on top. Turn the heat off under the bechamel sauce before adding the cheese, or the sauce will become rubbery.
When it comes to the pasta dough there is a choice between home-made pasta and store bought dried pasta. Since dried pasta is made with just water and flour and home made fresh pasta usually includes eggs, there is a distinct difference in flavour and texture. The main difference, however, comes from ease of use. Making pasta from scratch can be a lengthy process and takes some practice to get it right. Fresh pasta also needs to be precooked before assembling the lasagne. See the pasta page for a fresh pasta recipe.
Dried pasta is usually precooked, so it can be put in to the oven dish straight out of the packet.
In the US, pasta sheets generally have a curvy surface. Outside the US, they are almost always flat.
Here is a recipe for traditional lasagna. For more lasagna and pasta recipes visit Good Cook Recipes.
Ingredients:
2 tbsp olive oil
1 large onion, finely chopped
3 lbs Minced beef
4 cloves of garlic, finely chopped or crushed
1 can chopped plum tomatoes
10-15 basil leaves, chopped or torn (or 1 tsp dried basil)
1/2 tsp dried oregano
5 crushed black peppercorns (or to taste)
1 tsp sea salt (or to taste)
1/2 tsp sugar
One pack of lasagna sheets
1 1/2 pints Bechemel Sauce *
Finely grated parmesan
* Bechemel Sauce:
1/4 cup (4 Tablespoons) butter
1/4 cup flour
2 cups milk
Salt, white pepper, and nutmeg, as desired
Melt the butter in a sauce pan. Add the flour and whisk together over medium heat for 2-3 minutes. Do not allow to brown. Remove from heat and allow to cool nearly to room temperature.
Add hot milk and whisk to combine.
Add the salt, white pepper, and nutmeg, and heat till just simmering.
If desired, you may bring the sauce to a boil; once the béchamel sauce has come to a boil, lower the heat to low and very slowly simmer for about 45 minutes. Stir it often with a whisk to avoid sticking to the bottom. Do not allow the sauce to brown. The longer the sauce is simmered, the smoother it becomes due to the cooking and swelling of the starch grains
Preparation:
Heat the olive oil in a heavy base or non-stick pan over a medium-high heat. If the oil browns, turn the heat down. Add the onion and fry until golden brown.
Increase heat to high and add the meat and garlic. Fry until brown. Minced/ground beef takes some time to cook well. Fry until there is little moisture left in the pan. If necessary, spoon out any excess fat. Add the tomatoes, cover the pan and lower the heat and simmer for 20 minutes. Meanwhile, prepare the bechemel sauce.
Pre-heat the oven to 375 f.
Mix the basil, oregano, salt & pepper in to the ragu.
Place a thin layer of ragu in the base of the ovenproof dish and cover with a single layer of pasta sheets. Spread a layer of bechemel sauce over the pasta. Repeat this until you run out of meat, making sure that you have enough bechemel sauce left to cover the top layer of pasta.
Sprinkle the grated parmesan over the top.
Place the dish in the oven on the top shelf and cook for about 45 minutes, or until the top is lightly browned and the sauce is bubbling.
Wednesday, 4 July 2007
smoothie recipe
There are two good reasons to make a healthy recipe smoothie: 1) They taste great; and 2) They are filled with lots of fruit that have health benefits for your body. Here’s a sample of popular smoothie recipes that can be a positive addition to your daily diet.
Orange Julius Smoothie – This is a delicious drink made with orange juice, milk, and vanilla extract. The Orange Julius franchise is responsible for creating this popular smoothie, and if you can find an Orange Julius location in your town, you’ll be in for a real treat.
Strawberry Orange Smoothie – Made with fresh or frozen strawberries, orange juice and honey. A wonderful sunkissed drink to help you wake up in the mornings.
Chocolate Banana Smoothie – Made with a ripe banana, chocolate syrup and milk. A healthier way to get your chocolate fix!
Classic Blueberry Smoothie – Made with fresh or frozen blueberries, frozen juice and yogurt. Blueberries have lots of antioxidants, so you can enjoy this knowing you’re helping your body stay strong and healthy.
Tropical Five Fruit Smoothie – Made with banana, kiwi, mango, papaya and orange juice. Escape to the tropics with this exotic blend of flavors. Mangoes are packed with vitamins. A great energy recipe smoothie.
Creamsicle Smoothie – Made with fresh cantaloupe melon, orange juice, vanilla extract and honey. This yummy drink will remind you of the ice cream version you enjoyed on lazy summer days as a child.
Berry Brainstorm Smoothie – Made with frozen strawberries, blueberries, raspberries, juice and yogurt. The official drink of superheroes and people who need extra brain power to accomplish amazing tasks. A great frozen fruit smoothie recipe.
Pina Colada Smoothie – Made with pineapple, banana, coconut and milk. A tasty slimmed-down version of the popular alcoholic drink. The real pina colada has 644 calories—ouch!
Cherry Vanilla Smoothie – Made with frozen cherries, raspberries, vanilla yogurt and milk. If you love cherries drenched in creamy vanilla, this is your smoothie.
Creamy Coffee Smoothie – Made with instant coffee, sugar and heavy cream. Okay, maybe it’s a little heavy on the calorie side, but this is a great way to add variety to your daily java routine.
Orange Julius Smoothie – This is a delicious drink made with orange juice, milk, and vanilla extract. The Orange Julius franchise is responsible for creating this popular smoothie, and if you can find an Orange Julius location in your town, you’ll be in for a real treat.
Strawberry Orange Smoothie – Made with fresh or frozen strawberries, orange juice and honey. A wonderful sunkissed drink to help you wake up in the mornings.
Chocolate Banana Smoothie – Made with a ripe banana, chocolate syrup and milk. A healthier way to get your chocolate fix!
Classic Blueberry Smoothie – Made with fresh or frozen blueberries, frozen juice and yogurt. Blueberries have lots of antioxidants, so you can enjoy this knowing you’re helping your body stay strong and healthy.
Tropical Five Fruit Smoothie – Made with banana, kiwi, mango, papaya and orange juice. Escape to the tropics with this exotic blend of flavors. Mangoes are packed with vitamins. A great energy recipe smoothie.
Creamsicle Smoothie – Made with fresh cantaloupe melon, orange juice, vanilla extract and honey. This yummy drink will remind you of the ice cream version you enjoyed on lazy summer days as a child.
Berry Brainstorm Smoothie – Made with frozen strawberries, blueberries, raspberries, juice and yogurt. The official drink of superheroes and people who need extra brain power to accomplish amazing tasks. A great frozen fruit smoothie recipe.
Pina Colada Smoothie – Made with pineapple, banana, coconut and milk. A tasty slimmed-down version of the popular alcoholic drink. The real pina colada has 644 calories—ouch!
Cherry Vanilla Smoothie – Made with frozen cherries, raspberries, vanilla yogurt and milk. If you love cherries drenched in creamy vanilla, this is your smoothie.
Creamy Coffee Smoothie – Made with instant coffee, sugar and heavy cream. Okay, maybe it’s a little heavy on the calorie side, but this is a great way to add variety to your daily java routine.
copycat recipe
f you enjoy eating out at restaurants quite regularly then you will undoubtedly have your own favorite restaurants and favorite dishes you always order when you go there. Eating out at restuarants all the itme can become costly after a while, sure it's great to get out, but if you are doing it 3 times a week or more it can add up quickly.
A solution is to enjoy your favorite meals at home by using restaurant copycat recipes. A copycat restuarant recipe is a specially researched and reverse engineered recipe created by experts through trial and error in order to capture the taste of a popular restaurant recipe that would otherwise be kept secret. Big chain restaurants and even smaller restaurants will jealously guard their recipe secrets so as to not lose business. You can however take advantage of other peoples experience in recreating these dishes by finding copycat restaurant recipes and cooking from them at home.
Following other peoples copycat recipes will take out all the guess work from cooking your favorite dishes at home. Why waste your time with trial and error trying to find the exact method to recapture a classic meal? Copycat restaurant recipe books can be found on the web by respected authors who will walk you through the simple step by step methods to cooking your favorite dishes. Many will give you instant download access to thier books for a small price and you will be cooking away in no time.
You can create successful dinner parties and offer up a range of famous dishes that will amaze your guests and family. Not to mention of course the money you would save. Hundred's of previously secret recipes from some of America's most loved restaurants have been put together in copycat restaurant recipe books that can be downloaded for immediate access. Best of all you don't need to be a superstar in the kitchen to get started, all you need is very basic cooking skills, even if you can only fry an egg, you'll be able to understand and recreate restaurant quality meals at home.
A solution is to enjoy your favorite meals at home by using restaurant copycat recipes. A copycat restuarant recipe is a specially researched and reverse engineered recipe created by experts through trial and error in order to capture the taste of a popular restaurant recipe that would otherwise be kept secret. Big chain restaurants and even smaller restaurants will jealously guard their recipe secrets so as to not lose business. You can however take advantage of other peoples experience in recreating these dishes by finding copycat restaurant recipes and cooking from them at home.
Following other peoples copycat recipes will take out all the guess work from cooking your favorite dishes at home. Why waste your time with trial and error trying to find the exact method to recapture a classic meal? Copycat restaurant recipe books can be found on the web by respected authors who will walk you through the simple step by step methods to cooking your favorite dishes. Many will give you instant download access to thier books for a small price and you will be cooking away in no time.
You can create successful dinner parties and offer up a range of famous dishes that will amaze your guests and family. Not to mention of course the money you would save. Hundred's of previously secret recipes from some of America's most loved restaurants have been put together in copycat restaurant recipe books that can be downloaded for immediate access. Best of all you don't need to be a superstar in the kitchen to get started, all you need is very basic cooking skills, even if you can only fry an egg, you'll be able to understand and recreate restaurant quality meals at home.
pork chop recipe
Pork chops can make a great meal any time of the year. Because of the wonderful flavor of pork chops, you don't need a complicated recipe to make them absolutely fantastic.
One of my favorite pork chop recipes that I make the most often only uses about 2-3 ingredients. None are hard to find, as long as you shop at a large grocery store. Some of the smaller, home town stores may not have one or two of these ingredients.
Pork Chops in White Wine
Ingredients:
4 Pork Chops
Fennel Seeds
White Wine
Garlic Salt (optional)
Directions:
Add a good layer of white wine to the pan. Add pork chops and sprinkle with fennel seeds. Cook on Medium heat for about 5-10 minutes or until brown. Flip to cook other side and cook additional 5-10 minutes. Repeat with additional chops.
There are other variations of this recipe that include adding the optional garlic salt or mushrooms to the chops. Usually I add garlic salt for extra flavor, but this completely optional. Sometimes I'll even add cream of mushroom soup for an extra tasty meal.
You can always get creative with your pork chop recipes, or use ones with multiple ingredients. Although some of the best recipes you will find are often the most simple.
One of my favorite pork chop recipes that I make the most often only uses about 2-3 ingredients. None are hard to find, as long as you shop at a large grocery store. Some of the smaller, home town stores may not have one or two of these ingredients.
Pork Chops in White Wine
Ingredients:
4 Pork Chops
Fennel Seeds
White Wine
Garlic Salt (optional)
Directions:
Add a good layer of white wine to the pan. Add pork chops and sprinkle with fennel seeds. Cook on Medium heat for about 5-10 minutes or until brown. Flip to cook other side and cook additional 5-10 minutes. Repeat with additional chops.
There are other variations of this recipe that include adding the optional garlic salt or mushrooms to the chops. Usually I add garlic salt for extra flavor, but this completely optional. Sometimes I'll even add cream of mushroom soup for an extra tasty meal.
You can always get creative with your pork chop recipes, or use ones with multiple ingredients. Although some of the best recipes you will find are often the most simple.
recipe watcher weight
If you are a considering both your weight and nutritional health then the Weight Watcher Complete Cook Book (s) can be a very valuable tool. Weight Watcher Complete Cook Books have had numerous version released over the years, with changes in recipes and the changes to match their Weight Watcher Diet Programs. This article will offer an objective review of the Weight Watcher Complete Cook Books, detailing its advantages and disadvantages and whether or not it will be useful to you.
As mentioned in the introduction there are several version of Weight Watcher Complete Cook Books available, some even date back far enough to be currently out of print. They generally come in the form of a significant number of recipes (500, give or take), which are often based in handy loose-leaf binder. The recipes you will find in the Weight Watcher Complete Cook Book, no matter what version you are using, are extremely varied and cover a whole gamut of sauces, breads, soups, meats, chicken, fish, and vegetarian entrees, pasta, vegetable, grain, and potato side dishes, and MOST IMPORTANTLY, deserts. The meals and recipes in the book are based around healthy and nutritional principles, however they are not so different from many of the favourite foods you may already enjoy as part of your diet. The inclusion of familiar foods in the Weight Watcher Complete Cook Book includes; Pizza, Oven “Fried” Chicken, Beef Stew, Tuna Noodle Casserole, Chocolate Cake and much more. There is also a great number of incredible International inspired recipes that have been adored by customers worldwide. Thus the Weight Watcher Complete Cook Book’s certainly have quality and quantity in terms of recipes, however it is the nutritional focus that differentiates it from your everyday cookbook.
The best feature of the Weight Watcher Complete Cook Book’s, and all Weight Watcher Cook Books, is the nutritional breakdown that is provided with each recipe. Used generally as the basis for the Weight Watcher Program (particularly the Weight Watcher Points Plan), the Weight Watcher Complete Cook Book focuses on recipes that a tasty and nutritional by giving the dieter a review of the nutritional elements in each recipe (inc. the total Weight Watcher Point Value of the meal). The breakdown in the Weight Watchers Complete Cook Books includes details of the calories, fat, saturated fat, cholesterol, sodium, carbohydrate, fibre, protein, and calcium, as well as the Weight Watcher Points. The Weight Watchers Cook Book’s are extremely balanced providing recipes for all types of dieters, whether you are a busy single professional who only has time for a quick after-work meal, or a house-wife (husband) who wants to prepare a nutritional dinner for the a family of four, this book has it all.
In addition to the bulk quality of the Weight Watcher Complete Cook Book’s there are also several little features that are very beneficial:
- handy tips for use of leftovers
- the inside scoop on how Weight Watchers tamed calories and fat, while maintaining tasty meals
- helpful hints for getting meals on the table faster
- basics of related Weight Watcher Plans
Now some of the negatives for the Weight Watcher Complete Cook Book. While the nutritional breakdown is extremely useful for dieters, the Weight Watcher Point Values will only be relevant if you have an understanding of the points, and generally if you are taking part of a Weight Watcher Point System plan. Furthermore many of the older versions of the Weight Watcher Complete Cook Books are now outdated due to changes that have occurred in the points system employed by Weight Watchers as the plans have changed. If you are planning on purchasing a Weight Watcher Complete Cook Book as a supplement to your Weight Watcher Plan it is recommended you ensure that it relates to the current plan you are on.
Therefore if you are after a Weight Watchers Complete Cook Book it is certainly a choice that will provide your cooking with a variety and taste equal of any cook book on the market, while also looking after your weight and health. However if you are using the Weight Watcher Complete Cook Book to supplement your Weight Watcher Plan then it is very important to ensure the version you purchase matches the plan you are currently under.
As mentioned in the introduction there are several version of Weight Watcher Complete Cook Books available, some even date back far enough to be currently out of print. They generally come in the form of a significant number of recipes (500, give or take), which are often based in handy loose-leaf binder. The recipes you will find in the Weight Watcher Complete Cook Book, no matter what version you are using, are extremely varied and cover a whole gamut of sauces, breads, soups, meats, chicken, fish, and vegetarian entrees, pasta, vegetable, grain, and potato side dishes, and MOST IMPORTANTLY, deserts. The meals and recipes in the book are based around healthy and nutritional principles, however they are not so different from many of the favourite foods you may already enjoy as part of your diet. The inclusion of familiar foods in the Weight Watcher Complete Cook Book includes; Pizza, Oven “Fried” Chicken, Beef Stew, Tuna Noodle Casserole, Chocolate Cake and much more. There is also a great number of incredible International inspired recipes that have been adored by customers worldwide. Thus the Weight Watcher Complete Cook Book’s certainly have quality and quantity in terms of recipes, however it is the nutritional focus that differentiates it from your everyday cookbook.
The best feature of the Weight Watcher Complete Cook Book’s, and all Weight Watcher Cook Books, is the nutritional breakdown that is provided with each recipe. Used generally as the basis for the Weight Watcher Program (particularly the Weight Watcher Points Plan), the Weight Watcher Complete Cook Book focuses on recipes that a tasty and nutritional by giving the dieter a review of the nutritional elements in each recipe (inc. the total Weight Watcher Point Value of the meal). The breakdown in the Weight Watchers Complete Cook Books includes details of the calories, fat, saturated fat, cholesterol, sodium, carbohydrate, fibre, protein, and calcium, as well as the Weight Watcher Points. The Weight Watchers Cook Book’s are extremely balanced providing recipes for all types of dieters, whether you are a busy single professional who only has time for a quick after-work meal, or a house-wife (husband) who wants to prepare a nutritional dinner for the a family of four, this book has it all.
In addition to the bulk quality of the Weight Watcher Complete Cook Book’s there are also several little features that are very beneficial:
- handy tips for use of leftovers
- the inside scoop on how Weight Watchers tamed calories and fat, while maintaining tasty meals
- helpful hints for getting meals on the table faster
- basics of related Weight Watcher Plans
Now some of the negatives for the Weight Watcher Complete Cook Book. While the nutritional breakdown is extremely useful for dieters, the Weight Watcher Point Values will only be relevant if you have an understanding of the points, and generally if you are taking part of a Weight Watcher Point System plan. Furthermore many of the older versions of the Weight Watcher Complete Cook Books are now outdated due to changes that have occurred in the points system employed by Weight Watchers as the plans have changed. If you are planning on purchasing a Weight Watcher Complete Cook Book as a supplement to your Weight Watcher Plan it is recommended you ensure that it relates to the current plan you are on.
Therefore if you are after a Weight Watchers Complete Cook Book it is certainly a choice that will provide your cooking with a variety and taste equal of any cook book on the market, while also looking after your weight and health. However if you are using the Weight Watcher Complete Cook Book to supplement your Weight Watcher Plan then it is very important to ensure the version you purchase matches the plan you are currently under.
oxtail soup recipe
Ingredients
2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
2 tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium-size carrots, peeled and diced
1 stalk celery, diced
1/3 cup dry sherry or port wine (optional)
Instructions
Dredge oxtail in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling. Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly. Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag. Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender; if you like, mix in sherry. Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.
Yield: 6 servings
2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
2 tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium-size carrots, peeled and diced
1 stalk celery, diced
1/3 cup dry sherry or port wine (optional)
Instructions
Dredge oxtail in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling. Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly. Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag. Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender; if you like, mix in sherry. Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.
Yield: 6 servings
hunza bread recipe
hunza bread recipe
Fresh bread is one of the simple joys of living: the appetising smell of it baking, then with the loaf fresh out of the oven, the temptation of tearing a hunk off the loaf before it has even had time to cool down. Riding home in the car from a bakery, or even a supermarket, with a warm, new loaf in a brown paper bag, you have to have an iron will to get home with that loaf intact, especially with children in the car with you too.
Baking bread at home can be fun, if you are not under pressure. It is a task that children can help with, kneading alongside you. When you are forming the loaves you can section off some dough for them to make their own sculpturally shaped rolls, which they can take to school proudly in their lunch boxes the next day. Then you get to fill your house with the scent of baking bread, making it feel warm and welcoming on even the most dismal winter day.
Breadmaking machines, of the sort that you feed it the ingredients then it spits out a ready baked loaf a few hours later are a boon to those with no time to bake for themselves – you get the pleasures of waking up to the aroma of bread wafting through the house, without any of the labour to produce it. If you have time though, making bread is not hard. It can be a relaxing, meditative experience. As your hands rhythmically knead the dough, you can let your mind wander and feel the link with all the men and women who have gone about this daily task over the centuries.
If you have never tried making bread before, try this simple recipe for a plain white loaf first. Nothing fancy, just plain, delicious white bread with far more chew and texture than shop bread could ever have.
hunza bread recipe
1kg/2.2lbs white bread flour
15g/4 ½ teaspoons instant yeast
1 tablespoon salt
about 700ml/ not quite 3 cups water
You need a large mixing bowl or you can heap the flour onto a clean surface and make a well for the water. I use a bowl and mix the flour and salt, make a well for the yeast, then pour the water in, gradually stirring with a knife. Once it has come together into dough, tip it out onto a floured surface and knead for 10 minutes, sprinkling on more flour as you go, when it gets too sticky.
Knead by holding the dough with one hand and stretching it away with the heel of the other, fold it back on itself and repeat. It will start off sticky and lumpy and gradually become smooth. After 10 minutes it should feel springy and rise up again if you dent it with your finger. Put it in the bowl again, cover with a plastic bag or clean cloth and leave in a warm place away from draughts for an hour and a half, till it has doubled in size. If you are in the depths of winter and no warm places are available, it will still rise, just taking longer. Go by the doubling in size rather than the length of time it takes.
Knock the dough down - squashing all the air out of it again - then shape it into two loaves, which can be round, long, plaited or sculptural! Put the loaves onto a floured or lightly oiled baking tray. Leave to rise again for 3/4 of an hour, again covering with a plastic bag or cloth, then bake at 200C/400F for 30 minutes. (If the kids make small rolls they'll be done sooner, check after 15 minutes). The bread is done when it sounds hollow as you knock on the bottom of the loaf.
The great thing about bread is that it'll be edible even if you over-bake it, just crustier. My only failure with this recipe was the first time I made it. I made one huge loaf with this quantity and the centre was a bit underdone, but even then we could eat the rest of it.
Cool your loaves on a wire rack and try not to scoff the lot while it is still warm...
Once you’ve had a few tries with this hunza bread recipe, and convinced yourself you can bake, it is no great leap to try out other yeast breads. The process is the same for most of them. The only danger is that once you start baking your own bread, your family won’t let you stop!
Fresh bread is one of the simple joys of living: the appetising smell of it baking, then with the loaf fresh out of the oven, the temptation of tearing a hunk off the loaf before it has even had time to cool down. Riding home in the car from a bakery, or even a supermarket, with a warm, new loaf in a brown paper bag, you have to have an iron will to get home with that loaf intact, especially with children in the car with you too.
Baking bread at home can be fun, if you are not under pressure. It is a task that children can help with, kneading alongside you. When you are forming the loaves you can section off some dough for them to make their own sculpturally shaped rolls, which they can take to school proudly in their lunch boxes the next day. Then you get to fill your house with the scent of baking bread, making it feel warm and welcoming on even the most dismal winter day.
Breadmaking machines, of the sort that you feed it the ingredients then it spits out a ready baked loaf a few hours later are a boon to those with no time to bake for themselves – you get the pleasures of waking up to the aroma of bread wafting through the house, without any of the labour to produce it. If you have time though, making bread is not hard. It can be a relaxing, meditative experience. As your hands rhythmically knead the dough, you can let your mind wander and feel the link with all the men and women who have gone about this daily task over the centuries.
If you have never tried making bread before, try this simple recipe for a plain white loaf first. Nothing fancy, just plain, delicious white bread with far more chew and texture than shop bread could ever have.
hunza bread recipe
1kg/2.2lbs white bread flour
15g/4 ½ teaspoons instant yeast
1 tablespoon salt
about 700ml/ not quite 3 cups water
You need a large mixing bowl or you can heap the flour onto a clean surface and make a well for the water. I use a bowl and mix the flour and salt, make a well for the yeast, then pour the water in, gradually stirring with a knife. Once it has come together into dough, tip it out onto a floured surface and knead for 10 minutes, sprinkling on more flour as you go, when it gets too sticky.
Knead by holding the dough with one hand and stretching it away with the heel of the other, fold it back on itself and repeat. It will start off sticky and lumpy and gradually become smooth. After 10 minutes it should feel springy and rise up again if you dent it with your finger. Put it in the bowl again, cover with a plastic bag or clean cloth and leave in a warm place away from draughts for an hour and a half, till it has doubled in size. If you are in the depths of winter and no warm places are available, it will still rise, just taking longer. Go by the doubling in size rather than the length of time it takes.
Knock the dough down - squashing all the air out of it again - then shape it into two loaves, which can be round, long, plaited or sculptural! Put the loaves onto a floured or lightly oiled baking tray. Leave to rise again for 3/4 of an hour, again covering with a plastic bag or cloth, then bake at 200C/400F for 30 minutes. (If the kids make small rolls they'll be done sooner, check after 15 minutes). The bread is done when it sounds hollow as you knock on the bottom of the loaf.
The great thing about bread is that it'll be edible even if you over-bake it, just crustier. My only failure with this recipe was the first time I made it. I made one huge loaf with this quantity and the centre was a bit underdone, but even then we could eat the rest of it.
Cool your loaves on a wire rack and try not to scoff the lot while it is still warm...
Once you’ve had a few tries with this hunza bread recipe, and convinced yourself you can bake, it is no great leap to try out other yeast breads. The process is the same for most of them. The only danger is that once you start baking your own bread, your family won’t let you stop!
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