Buttermilk baps לחמניות ריוויון נפלאות

Dan Lepard's Buttermilk baps = Excellent Buns !

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Buttermilk baps
/Dan Lepard - The Guardian :How to bake
לחמניות - מתכון בעברית 1 sachet instant yeast -I use 7gr
50g wholemeal flour
450g strong white flour, plus extra for dusting
2 tsp salt
50g soft butter
200ml cultured buttermilk - I use 150ml plain yogurt mixed with 50ml water
Oil, for kneading
H O W :
Mix the yeast, wholemeal flour and 100ml warm water in a small bowl and set aside for half an hour.
Put the white flour and salt in a large mixing bowl, and rub in the butter.
Stir the buttermilk with the yeast mixture, then add to the flour, along with enough water (about 50ml-I added 2 TB) to make a soft, sticky dough.
(By mistake I did it 'wrong' by mixing the white flour+ the wholemeal flour,then I took 50 gr of this mixture and continue with Dan's instructions )
Cover the bowl for 10 minutes, oil a 20cm area of work surface and knead the dough on it for 10 seconds. (my mixer did it for me..) Return the dough to the bowl, cover, and repeat the kneading procedure twice more at 10-minute intervals (again with my mixer help ).
Once kneaded the final time, leave the dough to rest for 45 minutes.

(my) very big sandwich ..

A (realy) very big sandwich .. לחמנייה עם פלפל קלוי

Homemade is always better..

This roasted red pepper Bun was eaten for a late supper..full with tiny pieces of roasted peppers...spread with the finest ingredients. It was a healthy and tasty sandwich .
What was inside my bun? Mustard-sharp Dijon , mayonnaise,home-made sun-dried tomatoes (baked in the oven) baby rocket, spicy salami ,more roasted red peppers .. all packed in a warm bun sprinkled it with pieces of roasted pepper ....

Rolls with roasted peppers לחמניות עם פלפל קלוי - מתכון בעברית

makes 8 large Buns
2 roasted red peppers
1/2 cup warm water
7 g dry yeast
2 teaspoons sugar
500 g AP flour
1 teaspoon salt
1 Tablespoon olive oil
1 egg for Spreading over the rolls before baking

Make a yeast dough (without adding the peppers) and let it rise for 1 hour.Add the chopped roasted pepper to the dough. Make 8 rolls and let them rise 40 minutes .
Baking :- about 3 / 4 hour in the heat of the 180 .
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Sweets and Art אומנות ומתוקים

R E D

Global Street Art - for more :Good Magazine [+more] אומנות רחוב

Semolina cake - Hebrew recipe בסבוסה - עוגת סולת

It's a painting ! - "The man with bolltles" - Painting Oil, 2008 by Hemant Bhavsar
Here is Hemant Bhavsar's Artist Portfolio הגלריה המלאה של האומן- פה

Turkish coconut and semolina cake - Hebrew recipe טישפישטי של ז'קו- המתכון המלא

White on Rice Couple - That's the Blog name (pic from this Blog) -one of the Best Food Blog,I want to eat this dish now ! ;-)

Carl Warner - His Art work with Food [BBC + Telegraph] קרל וורנר-יוצר תמונות נוף ממזון

Oven Baked Chicken - The Hebrew recipe עוף טעים בתנור לפי אהרון "ששת"-פורסם בווינט.תודה, אהבנו

Milk rolls -The Hebrew recipe פטי פאן או לה-לחמניות חלב צרפתיות

** She is Amazing - just look and listen to here ** תודה לאפי על הקישור

Cream Cheese Cinnamon Rolls

Cream Cheese Cinnamon Rolls

Cream Cheese Cinnamon Rolls שבלולי קינמון עם גבינת שמנת בבצק
FOR THE DOUGH:
1 1⁄4-oz. package active dry yeast
1⁄2 tsp. plus 1⁄4 cup sugar
1⁄2 cup milk, at room temperature
2 tbsp. light brown sugar
1⁄2 tsp. vanilla extract
1 egg
1 egg yolk
2 3⁄4 cups flour, sifted, plus
more for kneading
3⁄4 tsp. fine salt
8 tbsp. unsalted butter, at room
temperature, plus more for the panFOR THE FILLING:1⁄2 cup sugar (use less it's too much)
1⁄4 cup dark brown sugar
1⁄4 cup finely chopped pecans (I use almonds)
1⁄4 cup finely chopped walnuts (I use almonds)
1⁄4 cup raisins
1 tbsp. ground cinnamon
1⁄2 tsp. fine salt
1⁄8 tsp. ground cloves
2 tbsp. maple syrup
4 oz. cream cheese, at room temperature
8 tbsp. unsalted butter, melted

 

H O W

Make the dough:

In the bowl of a standing mixer fitted with a hook, combine yeast, ¹⁄₂ tsp. of the sugar, and ¹⁄₄ cup water heated to 115°. Stir to combine and let sit until foamy, about 10 minutes. Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk.

Beat on low speed until thoroughly combined, 1 minute. Turn mixer off and add the flour and salt. Mix on medium speed until the dough just comes together. Turn mixer speed to high and knead dough for 4 minutes.

Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes.

Remove bowl from the mixer, cover with plastic wrap, and set aside in a warm place. Let the dough rise for 1 ¹⁄₂–2 hours, until it has doubled in size.

 

Meanwhile, make the filling: Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt, and cloves in a large bowl; stir to combine. Stir in the maple syrup. Set filling aside.

 

Punch the dough down and turn it out onto a heavily floured surface. Gently knead the dough until it's no longer sticky, adding more flour as necessary, about 1 minute.

Using a floured rolling pin, roll the dough into a 10" x 10" square. In a small bowl, beat the cream cheese with a rubber spatula until it's smooth and spreadable.

Spread the cream cheese evenly over the dough square; then fold square into thirds as you would fold a letter to fit it into an envelope. Take the open ends of the resulting rectangle and fold into thirds again, to make a smaller dough square. Invert the dough so that the seam is face down and, using the rolling pin, gently roll into a 10" x 20" rectangle.

Turn the dough so that the short sides are parallel to you.

Brush the top of the dough with half of the melted butter. Drizzle the reserved filling over the dough, leaving a 1" border at the edge farthest away from you. Lightly press the filling into the dough.

Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, trim off the ends; cut cylinder crosswise into 8 equal-size slices.

Nestle the slices, cut sides up and evenly spaced from one another, into a buttered 9" x 13" light-colored metal baking pan.

Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours. (Alternatively, the rolls may be refrigerated overnight.)

 

Heat oven to 375°. Uncover the rolls. (If refrigerated, let them sit at room temperature for 15 minutes.) Bake until golden brown and a toothpick inserted in the center of the rolls comes out clean, about 30 minutes.

Transfer the pan of cinnamon rolls to a cooling rack; brush with remaining melted butter. Let cool for 5 minutes while you make the Buttermilk Glaze. Dip the tines of a fork into the glaze and drizzle all over the rolls.

Serve immediately.

 

Full recipe :Saveur.com  

 

Buttermilk Rolls and Rugelachלחמניות+רוגאלך

Take some butter,cream cheese,brown sugar,whole wheat flour,all purpose flour ..use your mixer to combine these ingredients..few minutes later you'll get a perfect dark dough ! ; I didn't use fig preserves ,but Hero strawberry confiture .I cut them small.Now we have buttery rich strawberry Rugelach here.I wish you all a warm and great weekend !

whole-wheat flour Rugelach רוגאלך מקמח מלא

whole wheat Rugelach
/whole foods market
 רוגאלך-מתכון מלא בעברית

1 cup =2 sticks butter, at room temperature
1 (8-ounce) package cream cheese, at room temperature
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups whole wheat pastry flour
1 1/4 cups all purpose flour
1/2 cup fig preserves - OR strawberry confiture3/4 cup finely chopped pecans - I use some cookies and nutsH O W :In a large bowl, beat together butter and cream cheese with an electric mixer until silky. Add brown sugar, vanilla and salt and continue mixing until creamy. Add flours and mix just until well combined. To ensure tender, flaky cookies, avoid overworking dough.
Divide dough into three equal portions on separate parchment sheets. Fold each parchment sheet over dough and flatten each into a 6- x 8-inch rectangle. Cover and refrigerate until firm, about 1 hour.
Preheat oven to 375°F.
Roll each rectangle of dough between parchment to a thickness of 1/2-inch. Uncover dough and spread a thin layer of fig preserves onto each rectangle. Sprinkle with pecans, pressing them into the dough.
Using edge of parchment as an aid, roll each piece of dough into a log and press to tighten. Brush logs with milk and sprinkle with sugar, then carefully cut into 1-inch pieces.
Transfer to a parchment paper-lined baking sheet. and bake 30 to 35 minutes, or until edges are golden brown.
Set cookies aside to let cool slightly.
Full recipe Whole foods market

These Rolls are soft and very vert tasty, and yes, very easy to make too.I love them.
12 Buttermilk Rolls
 /whole foods לחמניות ריוויון3 1/4 cups flour (1 cup= 140 gr)
1 teaspoon salt
1 (1/4-ounce) package active dry yeast (=7 gr-2.25 ts)
1 cup low-fat buttermilk
1 tablespoon honey
5 tablespoons butter, melted and divided
1 egg
H o w :
In a large bowl, whisk together 1 1/2 cups of the flour, salt and yeast until well combined; set aside.
In a small pot, heat buttermilk until warm to the touch (about 115°F). (Be careful not to overheat the milk since it may cook the egg.)
Remove pot from heat and whisk in honey, 3 tablespoons of the butter and egg.
Pour buttermilk mixture into bowl with flour mixture and whisk until a thick batter is formed. Stir in remaining 1 3/4 cups flour until a soft dough is formed.
Turn dough out onto a lightly floured surface and knead, dusting dough with more flour as needed to keep it from sticking, until smooth and no longer sticky, 7 to 8 minutes. (my mixer did it)
For cloverleaf rolls, divide dough into 36 equal pieces and roll each piece into a ball. Arrange 3 balls of dough in each cup of a greased 12-muffin tin -I've made these :For large pull apart rolls, divide dough into 12 equal pieces and roll each into a small ball. Arrange balls of dough snugly in a greased 9-inch round cake pan.
Brush rolls with a bit of the remaining 2 tablespoons butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour.
Preheat oven to 375°F.
Brush rolls with remaining butter and bake until deep golden brown and cooked through, 20 to 25 minutes. Serve hot, spread with butter, if you like.
 Full recipe -whole food smarket site

Music duel: Jewish klezmer vs Gipsy music
 

Chanita.H© כל הזכויות שמורות

There are 2 Teddy Bears in my kitchen משחקי שמרים

Teddy bear Bread -here is the smaller one..

2 Teddy Bears are now in my kitchen,one of them is larger..and I can't eat them.. more-soon


Teddy Bear Bread
/Home Baking.org לחם בצורת דובי

Makes 2 large bears
1⁄2 cup warm water
2 envelopes Fleischmann’s Active Dry Yeast -I use 4.5 ts yeast
3⁄4 cup warm milk
1⁄4 cup butter , softened
1⁄4 cup sugar
1 teaspoon salt
3 to 31⁄2 cups all-purpose flour
3 large eggs (2+1)
11⁄2 cups whole wheat flour
raisins
H O W:
Place warm water in large bowl. Sprinkle in yeast, stir until dissolved. Add warm milk, butter, sugar, salt and 2 cups all-purpose flour; blend well. Stir in 2 eggs, whole wheat flour and enough remaining flour to make a stiff batter. Grease top; cover tightly with plastic wrap. Refrigerate 2 to 24 hours. (4 hours were good!)
Remove from refrigerator.
Punch dough down. Remove dough to lightly floured surface.
Divide dough into 4 equal portions; set aside 2 portions.
Shape 1 portion into ball for body. Place on large greased baking sheet; flatten slightly.
Divide 1 portion in half; break off 3⁄4-inch piece and shape into ball for nose.
Shape remaining piece into ball for head. Attach head to body; pinch to seal. Attach nose to head; pinch to seal.
Divide remaining half of portion into 6 equal pieces. Shape into balls and attach to body and head to form paws and ears; pinch to seal. Press raisins into dough for eyes and buttons. Repeat with remaining portions.
Cover; let rise in warm, draftfree place until doubled in size, about 60 minutes.
Beat remaining egg with 1 tablespoon water; brush over dough. Redefine shapes, if necessary. Bake at 350° F for 25 minutes or until golden. Remove from sheets; let cool on wire racks.Here is the full recipe in one PDF page



No ! I can't Stop rolling rolls..
Few days ago, while I was arranging my tested and beloved recipe Booklet, I've found this recipe,which was printed months or years ago.The picture was Too good on that paper..easy rolls and no leftover sweets at home..for this weekend,and I'm back in my kitchen, baking Old and favorites Breads and these new caramel rolls .
Few changes were made by me ,like using less sugar and fat (like always),I use the local butter,we can't buy here the LAND O LAKES® butter. I've got 18 soft rolls, perfect for me and my family !

Double Caramel -Raisin Rolls
/Land o Lakes
לחמניות קרמל-צימוקים
Yield: 18 rollsDough Ingredients:
5 cups all-purpose flour =700 gr
1 cup warm milk (120° to 130°F)
1/2 cup LAND O LAKES® Butter, melted (I use 100 gr Israeli butter)
1/3 cup sugar =65 gr
1 (1/4-ounce) package active dry yeast = 7 gr
2 eggs
1/2 teaspoon salt
3/4 cup raisins

Filling Ingredients:
1 1/4 cups firmly packed brown sugar - I use only 3/4 cup
2/3 cup LAND O LAKES® Butter, melted - I use 100gr local butter
3 tablespoons light corn syrup
1 1/2 teaspoons ground cinnamonH O W :Combine 2 cups flour, warm milk, 1/2 cup butter, sugar, yeast, eggs and salt in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in raisins and enough remaining flour by hand to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic (3 to 5 minutes). Place in greased bowl; turn greased-side up. Cover; let rise in warm place until double in size (about 1 to 1 1/2 hours).
Punch down dough. Stir together all filling ingredients except cinnamon in medium bowl. Spread half of filling on bottom of greased 13x9-inch baking pan. Stir cinnamon into remaining filling.
Roll out dough on lightly floured surface into 18x9-inch rectangle; spread with remaining filling. Roll up, jelly-roll fashion, beginning with 18-inch side; seal seams well. Cut into 18 (1-inch) slices using serrated knife; place slices in prepared pan. Cover; let rise until double in size ,about 1 hour
Heat oven to 375°F. Bake for 20 to 25 minutes or until golden brown. Immediately invert pan onto serving platter; remove pan.Full recipe and variation - here





What to read or where to visit today :

1.The Chocolate Gourmand

Making Candies - "It sounds difficult to do, but it really is not very complicated..."- here are all the details [pic from that site]

2. Story Book Woods

She lives in a lovely old cottage with arched front door and arched windows.she loves to craft and live to cook. ans she owns the "Story Book Woods" Blog - Here, I love it ! [above-her pic)

עגבניות מוחמצות/עגבניות כבושות

לפני כשבועיים, שניות לפני שהקופאית סגרה את החשבון..ראיתי ערמות של סלסלות עגבניות שרי, על הדלפק של הקופה.בכמה? שאלתי את הקופאית."חמישה שקלים" לכל הסלסלה.יש ! סלסלת העגבניות היתה גדושה עגבניות שרי יפות ומעל, התנוססה רשת אדומה ורכה.בזה הרגע החלטתי שלאחר הקנייה אחמיץ את העגבניות
.עגבניות קטנות וגדולות יש לחרוץ- לעשות חתך איקס קטן בראשן, אחרת לא יחמיצו. אז ככה הכנתי בשבת רחצתי את כל העגבניות בקערה, לחר שייבשו מעט, חרצתי אותן אחת אחת וסידרתי בצינצנת ארוכה וגדולה מזכוכית. בין העגבניות שמתי שום פרוס, עלי דפנה, פלפל אנגלי ומעט מאוד עלי סלרי, אפשר גם גיבעולים קצוצים. כעת לאחר שהצינצנת מלאה עגבניות, יש למלאה במי מלח. קחו קערה ריקה, כוס פלסטיק חד פעמית וגם כפית פלסטיק חד פעמית- כמו אלו שבתמונה. מלאו מספר כוסות מים, נתחיל עם ארבע או חמש, תלוי בגודל הצינצנת שברשותכם, כשלכל כוס מים שימו כפית מלח רגיל או גס

הכפית לא תהיה שטוחה לגמרי, אלא מלאה יותר. לאחר שהמלח נמס במים, צקו את מי המלח לתוך צינצנצת העגבניות. במידה וחסרים מים, ערבבו בנפרד מים עם מלח נוספים וצקו לתוך הצינצנת. חיתמו את הצינצנת, הניחו בתוך קערה או על צלחת, כי לעיתים היא נוזלת בזמן התסיסה והניחו במטבח על השיש או במקום אחר בבית, אין צורך בשמש. לאחר כיום או יומיים, תהליך ההחמצה יתחיל, כשהוא ייפסק לאחר כ- ארבע או חמישה ימים, פתחו את הצינצנת בזהירות וטעמו. אם העגבניות חמוצות לטעמכם, העבירו למקרר, בצינצנת ההחמצה או בכלים קטנים יותר. במקרר יש לשמור את העגבניות עם נוזלי הכבישה וגם עם התיבול. החמצתי בשבת ובחמישי לפני הצהריים העגבניות היו מוכנות. זה טעים מאוד ותוספת נהדרת לכל ארוחה
 

חמישה ימים אחרי,העגבניות מוחמצות ונהדרות, עכשיו נותר לחלק לצינצנות יפות,לחלק למשפחה ולהשאיר משהו ..גם בבית