Tag: baked goods
Cherry Vanilla Almond Bread
Cherry Vanilla Almond Bread
This is a very simple, straightforward recipe that has the same base as banana bread; just replacing the bananas with chopped cherries and sliced almonds. Adding in almond extract will help enhance the nutty flavor of the bread, making this a great morning snack; or any time of the day, for that matter. You can substitute any other berry for the cherries such as blueberries, blackberries, or strawberries. Even apples, pineapple, or peaches would work.
Equipment
- loaf pan
Ingredients
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup butter or vegetable shortening melted
- 2/3 cup sugar
- 2 large eggs
- 1 tbsp almond extract
- 2 tsp vanilla extract
- 1 cup cherries pitted and chopped
- 1/4 cup sliced almonds plus 2 tbsp for the topping
- nonstick spray
Instructions
- In a bowl, mix together the flour, baking powder, and salt. In another bowl, whisk together the butter, sugar, eggs, and both extracts. Mix in the the egg batter to the flour.
- Mix in the chopped cherries and sliced almonds.
- Grease a loaf pan with nonstick spray. Place the batter into the loaf pan. Top with 2 tbsp of sliced almonds. Place in a preheated 350 degree oven for 50 minutes.
- Allow to rest for 30 minutes before slicing.
Serve warm with a droll op of butter. Turn any leftovers into French toast.
Prego Rolls
Prego Rolls
What a lot of people don’t realize is that South Africa was discovered by a Portuguese explorer in 1488, heavily influencing the country’s cuisine. The Portuguese introduced prego rolls (amongst many other things) to South Africa, becoming a staple at the dinner table. The rolls only have a couple of ingredients and are fairly easy to make if you have the patience to allow dough to rise. Prego rolls are good on their own with butter, but even better as a prego sandwich.
Equipment
- standing mixer with dough hook attachment
Ingredients
- 2 1/4 cup warm water
- 1/2 cup milk
- 1 1/2 tbsp vegetable oil
- 2 tsp active dry yeast
- 1 tsp sugar
- 4 1/4 cups bread flour plus more
- 1 1/2 tsp salt
Instructions
- Add the warm water, yeast, sugar, oil, and salt to the bowl of a standing mixer on low speed. Mix for 2 minutes. Pour in the milk.
- Slowly incorporate the flour into the bowl until a ball forms. Knead in the mixer on medium low speed for 5 minutes.
- Take the dough off the hook. Cover with a towel and let rise for 45 minutes.
- Lightly flour a clean surface. Roll the dough out into one long cylindrical shape. Cut that in half. Then cut 6 equal pieces out of each cylinder, for a total of 12 pieces.
- Roll each piece into a ball and cut an X into the top.
- Place each dough roll on a baking sheet. Cover with plastic wrap and allow the rolls to rise for 30 minutes.
- Preheat the oven to 350 degrees. Place the baking sheet on the center rack.
- Bake for 12 minutes until golden brown.
Corned Beef Pandesal
Corned Beef Pandesal
Pandesal are a Filipino bread roll. This is a stuffed version filled with corned beef, onions, and garlic. While there are a lot of steps and waiting around for dough to rise with this recipe, the Pandesal are overall pretty simple to make. Once you have 1, you’ll end up eating 10. These rolls can be stuffed with many other fillings, either sweet or savory.
Equipment
- Electric Mixer with dough hook
Ingredients
Pandesal Filling
- 12 Oz canned corned beef
- 1/2 medium white onion finely diced
- 4 garlic cloves minced
- 1 tbsp vegetable oil
- cracked black pepper
Pandesal Dough
- 1 yeast packet
- 1/4 cup water
- 1/2 stick butter melted
- 2 large eggs beaten
- 1 cup warm milk
- 1/2 cup sugar
- 1 1/2 tsp salt
- 4 1/2 cups flour
- 1/2 cup fine breadcrumbs
Instructions
Pandesal Filling
- Heat the cooking oil over medium high heat. Sauté the onions and garlic for 4 minutes.
- Add in the corned beef. Cook for 6 minutes, breaking up any clumps. Season with cracked black pepper. Set aside and let cool.
Pandesal Dough
- Mix the yeast together with a 1/4 cup warm water in the mixing bowl of your mixer. Let activate for 10 minutes.
- In another bowl, mix together the melted butter, eggs, milk, sugar, and salt.
- Using the dough hook attachment of your mixer, add the egg mixture to the yeast. Add in 2 cups of the flour. Turn the mixer on to medium speed. Slowly add in the rest of the flour, 1 cup at a time.
- Mix until all of the flour has been incorporated to the mix.
- On a well floured surface, knead the dough for 10 minutes.
- Put the dough in a lightly oiled bowl covered in plastic wrap. Let the dough rise in a humid area for 90 minutes.
Corned Beef Pandesal Assembly
- Place the dough on a floured surface.
- Cut the dough into 4 equal pieces. Roll each piece into a big doll rod.
- Cut each doll rod into 6 pieces.
- Roll each of the pieces into dough balls.
- With the palm of your hand, flatten each of the dough balls to 1/4” thick discs.
- Take one in the palm of your hand and add a tablespoon of the filling to the center.
- Fold over the edges of the dough disc and crimp. Roll back into a ball shape. Roll each ball in bread crumbs. Put on a greased baking sheet 1” apart from each other. Wrap in plastic wrap and let rise for 90 minutes.
- As you can see, the Pandesal have risen quite a bit in size. Preheat your oven to 350 degrees.
- Bake for 15 minutes.
- This recipe yields 24 Pandesal. I had mine with some scalloped potatoes.
