Breads


(submitted by Kenfrog)

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Pita is a hollow Mideastern bread usually eaten stuffed with vegetables, meat, and other tasty fillings. It’s simple to make, so long you follow the instructions correctly.

(see also the tofu felafel post) (more…)

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submitted by Kari, Japan.

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These pancakes take a wee bit longer to make than usual, but are well worth the extrafunny-faces-2.jpg time. They’re fantastic, mighty popular with little tykes and have become staple “Family Day” fare for us. You can drop the sugar from the recipe; it’s not necessary due to the syrup or whatever you put on them. You may also want to cut down on the oil… but that’s entirely up to you. They taste best HOT off the pan. (more…)

 by Kenfrog

Yolanda: Ok, what’s with the melodrama?

Here’s what:

This graph from a FBH cookbook illustrates the loss of nutrients in white flour.

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Robbed, I tell you, robbed! Of nutrients! (Editor: That’s a run on sentence) You’re golly right it is…We are being robbed of nutrients. (Editor: Better. Thanks.)

The purpose of this post in’t to deplete the white flour stocks from your cupboards. However, when feasible it’s a good idea to use 1/2-1/5 of the flour content  whole wheat depending on the food you’re making. In bread or biscuits I’ll generally use anywhere from 1/2 to 1/4, and in banana cakes maybe 1/4th. Using all whole wheta is dense and overbearing, but try to strike a lucky balance somewhere.

It’s a revolution for “Eat right!”

submitted by Kari, made by Mike D, and photographed by Aich

(from Betty Crockers International Cookbook 1980)

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Crumpets are griddle fried cakes served at breakfast and teatime in Britain. They emerged in seventeenth-century England and are similar to, but somewhat softer than, the familiar “English muffins” American’s have so long admired. (more…)

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Naan is a delicious Indian flatbread usually served with curry. You don’t have to have an oven to make this one. (note: that’s not a frog in the picture. It’s a bit of lettuce the photographer forgot to remove)

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(submitted by Aiko, 12)

photos by Aiko

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These doughnut shaped breads are very popular in cafes, especially with cream cheese and smoked salmon. At our local bakery these special breads, which are actually from Israel, cost about a dollar each! I think you can make them just as well! I made the recipe by four.

(makes 7 large bagels) (more…)

 

(submitted by Sir Oliver, from Delia Smith’s Cookbook)

(Sir Oliver: This is a real good recipe. You can add 1/5-1/4th of the flour as whole wheat if preferred. Personally, I think it’s alot better with whole wheat.)

A good, old-fashioned, English, white, crusty loaf, soft inside and lightly textured, is still hard to beat – it’s my own favourite for soldiers to go with softly boiled eggs, and the next day or the day after it always makes divine toast. Made either by hand or with the help of a food processor, it couldn’t be easier, and the pleasure of eating it is difficult to match.

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