Filipino Bread

I don't have a favorite because I just love them all! There's ensaymada with all it's rich buttery goodness topped with more butter (margarine) queso de bolla shavings and sugar. Best eaten with some coffee or hot chocolate the kind made with tablea, the real kind of chocolate beaten with milk.

Then there's pan de sal which is the go to bread for any meal, whether it be breakfast to go with my coffee and tocino, lunch for my sandwich, merienda with my butter and cheese or dinner as a roll.

Bread Pan

Pan de coco is just as it sounds. It's bread with some coconut in it and sometimes, on it. It's a delicious soft sweat bread with coconut and sugar in the middle. It's really quite good on it's own. Like the ube bread, it makes a great dessert or coffee partner for breakfast.

Filipino bread is sweet kinda like Hawaiian bread. Monay is probably the family favorite. It's sweet like the Hawaiian bread but more dense and not flakey. It's even great after a few days as it gets stale (don't cringe, it's good). It gets more dense and hard as it gets older (few days) but still tastes wonderful. Some bakers put anise in their monay and I'm not as fond of that version as I am with the plain old monay.

The Filipino bakery that I go to always has a line. They're open at 6am and they don't close until late in the evening. The cashiers tell me they are always busy and you can tell how busy they get by the shelves of bread. I go at various times of the day and it seems as though the bread on the shelves are always warm. To have warm bread on the shelves, you've got to be constantly turning inventory. The people file in and out all day long. Just like me, they know what they're looking for and leave with a few other bags of things they really weren't planning on buying, but it looked too good and yummy to pass up.

Filipino Bread

Filipino parols are so symbolic of the Filipino Christmas season. A Filipino parol shines in every ones house to celebrate the season of sharing, giving, peace and love. Filipino Christmas parols are so unique and for us Filipinos, easily recognizable as the symbol of our faith and our culture.

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Flat Bread Recipes

The bread culture is popular in the West mostly in United States and European countries like Italy, France and Germany. To the bread eating household dwellers, they may find it quicker to just pick their favorite loaf from bread shops or supermarkets. But those who want to sample their own flat bread recipes at home can certainly do so. In that way, they will likely gain a self-rewarding experience of serving bread that they bake themselves.

The food business is not complete with bread not placed on the menu. Bread is part of the appetizing dishes, or they could be main course for others who are on a sandwich diet. There are numerous flat bread recipes one can try out such as chapattis, caramelized apple pecan flatbread, basic pizza dough, corn tortilla, flour tortilla, deep dish pizza crust, herbed foccacia bread, homemade pitas, tomato and cheese filled foccacia, pizza dough, pan pizza crust, walnut cheese snaps, caramel whole wheat pita bread and caramel apple flatbread.

Let's take for instance the last flat bread recipe and learn how to prepare it at your own home kitchen. The ingredients you will need for your Caramel Apple Flatbread are 2 and ¼ cups of all-purpose flour, ½ cup of Quaker oats, 1 tablespoon of granulated sugar, 1 and ¼ ounce package of quick rising yeast, ½ teaspoon of ground cinnamon, ½ teaspoon of salt, ¾ cup of water, 1 tablespoon of veggie oil, 1 egg white and 1 cup unpeeled chopped apple. For your topping, you will require ¾ cup of Quaker oats, 2/3 cup of firmly packaged brown sugar, ½ teaspoon of ground cinnamon, ¾ cup of reduced-fat sour cream and ¼ cup of chopped pecans or walnuts.

First step in doing your flat bread recipe of Caramel Apple Flatbread is to make your bread first by combining your yeast, flour, oats, sugar and salt in a food processor bowl processor. It's important that you mix them well as you put the machine on and off. Heat oil and water, then mix it with the flour mixture along with egg white. Wait until dough starts to resemble a ball. Work the dough until smooth so that you can press apples on to them. Place the dough on a smooth surface that's filled with some flour and start shaping them rectangular. Leave them for 45 minutes in the 400-degree set oven so that they can enlarge but make sure you cover them with plastic.

In flat bread recipes like Caramel Apple, you can do the topping by blending together ingredients like cinnamon, brown sugar and oats. Scatter this mixture equally on top of the dough and pour some pecans afterwards. Bake the topped dough for 18 minutes or more until you notice they turn light golden brown on the sides. After which, your Caramel Apple flatbread is good as served.

Ian Pennington is an accomplished niche website developer and author. To learn more about bread recipes [http://easyitalianbread.info/flat-bread-recipes], please visit Easy Italian Bread [http://easyitalianbread.info] for current articles and discussions.

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Bread Baking Made Easy

Don't you just hate it when you follow a recipe to the letter and when the bread baking is finished the bread not only looks nothing like the recipe book's picture, but tastes terrible as well?

There is no denying that bread baking as with baking anything is a delicate process.

Bread Pan

Bread baking involves so many things that first time bakers are often discouraged after a few failed attempts to turn out professional looking and tasting loaves.

Little do they realize that if they only possessed the professional Baker's secrets bread baking would be so easy that the bread would practically make itself!

For instance: How many amateur bakers know the secret to keeping bread from sticking to the pan every time?

None! So when they try their hand at bread baking for the first time their bread sticks to the bread pan, and ends up a crumbled mess if they try to force it out.

Then they cry and give up thinking that the problem lies with them.

The shocking truth is that it doesn't!

The problem lies with their lack of knowledge of THE baker's bread baking secret.

The secret professional chefs and bakers won't tell you, the secret they guard so jealously.

My father happened to learn this bread baking secret in his younger baking days (which is no surprise since his great great grandfather was a chef for the White House and owned his own bakery) and has passed it on to his children ever since.

Okay, okay, I know you're probably screaming at me by now "Beth, get on with it! Tell us the bread baking secret already!"

So here it is; You will need only one tool besides for the oil and bread pan you already have, and that is quite simply cornmeal (you shouldn't need more than 1/4 to 1/2 cup for two loaves of bread).

"Cornmeal?" you ask doubtfully. "YES, cornmeal!"

No, you do not add the cornmeal to the bread ingredients! That is not the bread baking secret.

What you do is you oil your pan as usual, and you lightly sprinkle cornmeal on all of the sides and bottom inside of the bread pan.

Now you can safely place your bread dough into the pans without fear of it sticking to them.

While your bread is baking, instead of sticking to the pan, your bread will stick to the cornmeal and slide easily out of the pan when done baking.

You may need to use a butter knife and slide it in between the pan and the bread before turning the pan over and allowing your bread to pop out.

A lot of the time this will be unnecessary however and your bread will pop out just by your turning the bread pan upside down.

You will probably also want to use the butter knife to scrape the excess cornmeal off the bottom and sides of the bread as you may not care for the taste of cornmeal.

This bread baking secret will work whether you're baking a batter bread or a rising bread (also called yeast bread). I personally use it for both.

Here is another treasured bread baking secret, this one only for batter breads:

On the last ten minutes of its baking time cover the bread pan containing the batter bread with another bread pan (a steel bread pan works best), and leave it on until the bread is finished baking.

This will keep the batter bread from burning or becoming too hard on top. You may vary the time you leave the steel bread pan on according to how your batter bread usually looks when it is finished.

If it is a very dark brown on top and difficult to slice because the top is so hard, then 20 minutes will work best. But if it is just a little too hard on top and a little too brown the 10 minutes should suffice.

Do not cover the bread at all if it usually comes out golden and soft on top after the baking is completed.

You may also glaze a batter bread on top with a tablespoon of melted butter mixed with a tablespoon of honey, and sprinkle some flaked coconut or sliced nuts on top of that.

To glaze you start by taking the bread out of the oven five minutes before the required baking time is finished, then spread the butter/honey mixture on top of the bread, sprinkle on your coconut or chopped nuts and bake for the remaining 5 minutes.

Here is another useful bread baking tip for rising breads:

If your bread loaves over rise (say because you were busy and forgot about them), then you can use a pair of scissors to cut off the excess sides, being careful not to cut any dough from off of the top.

You may then use this excess dough to make rolls. You simply oil a pizza or cookie sheet and form the dough into several small balls.

Rise them for another half hour and then bake on 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown.

Do yourself a favor and put these tried and tested bread baking secrets immediately to use in your kitchen, and your family will rave over the results.

Bread Baking Made Easy

Beth teaches bread baking how-to's so simply that with her new eBook ANYONE can bake their own bread. Visit her Easy Bread Baking website now!

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How to Make Old Fashion Bread

How To Make Old Fashion Bread

If you are a bread lover, then you will want to make this bread. It is a type of bread that reminds one of the bread made in old fashion brick ovens many years ago. This bread is firm but has a very good taste. Serve it hot with butter and jams.

The following recipe will make six loaves. If you want only two loaves, just divide the recipe by three:

4 ½ pounds all purpose flour
1 teaspoon salt
1 cup oil
½ pound sugar
1 ounce dry yeast
6 cups warm water

Use a stainless steel bowl to place your yeast in. Add the two tablespoons of sugar and cup of warm water. Let the yeast work. Once the yeast starts to rise you will know that your bread is going to rise okay.

In a large mixing bowl place the flour, salt, remaining sugar, oil, bowl of yeast mixture and five cups of warm water. Mix it all on low speed, with a mixer that has a dough hook, until blended well. Adjust the mixer to medium speed for four more minutes. The dough should show the right consistency at this point. If it is too dry, just add a little more water and mix for another minute.

Once your dough has been mixed properly, divide it into 24 ounce round, tight balls. Let them stand for five minutes on a table. While waiting, grease your bread pans. Take each ball of dough and flatten it to remove any air. Fold the bottom portion of the flattened dough up to the middle and do the same to the top portion. Press it down and fold in half so that it is in the shape of a hoagie bun. Place in the greased bread pan with the seam on the bottom and let it sit and rise under a towel until it has doubled in size.

Preheat the oven to 350 degrees. When they are ready, place all the loaves of bread in the oven and bake for 20 minutes. Rotate the bread pans and bake for another 20 minutes. Remove from the oven and from the pan and let cool on a wire rack. Let cool and enjoy!

Remove your bread from the oven safely with oven gloves. To see the types available visit http://www.ovengloves.org.

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3 Great Leftover Bread Recipes

Use your loaf...

It always seems so wasteful to throw away leftover food, and bread is no exception. Just because it's no longer super soft doesn't mean you can't include it in some great recipes. In this month's cookery class, Simon Shaw shows you how to make three classic bread-based dishes, plus check out his top tips for getting the most out of past-its-best bread.

Bread Pan

Bread and butter pudding

Dating from the 17th century, bread and butter pudding has many variations - some with spices, others with different types of bread - so use whatever you have

Serves 4

Ready in 1 hour 50 minutes

Price per serving 60p

40g butter, plus a little extra for greasing

300ml single cream

100ml milk

50g caster sugar

Few drops of vanilla extract

4 slices white bread (preferably 2-3 days old)

3tbsp sultanas or raisins

3 large free-range eggs, beaten

Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease an ovenproof dish. Put the cream, milk and sugar in a pan and heat to just below simmering point. Turn off the heat and stir in the vanilla. Set aside for 15 minutes. Butter the bread and cut into triangles. Layer in the dish, overlapping the slices and sprinkle the dried fruit over. Break the eggs into a bowl and add the cream mixture, whisking slowly. Pour over the bread and leave to soak for 30 minutes. Sit the dish in a roasting tin containing a little boiling water. Cook in the oven for 45 minutes or until the top is brown and the custard just set.

Apple Charlottes

This delicious combination of apples with a buttery bread crust, served with custard, is the ultimate comfort food

Serves 4

Ready in 1 hour 15 minutes

Price per serving 55p

2 Bramley cooking apples, peeled, cored and sliced

1 eating apple, peeled, cored and cut into small cubes

Grated zest and juice of ½ lemon

1 level tbsp light brown sugar

2 level tbsp fresh breadcrumbs

10 medium-thick bread slices, crusts removed

65g butter, softened

½ level tsp ground cinnamon

Custard, to serve

Preheat the oven to 190C/170C Fan/Gas 5. Put all the apples in a pan with the lemon zest and juice, brown sugar and 1tbsp water. Cover and cook until the apple is soft. Tip into a bowl and add the breadcrumbs. Meanwhile, cut out 4 rounds of bread to fit the bases of 4 individual pudding basins and 4 rounds to fit the tops. Cut enough strips to line the sides of the basins, so that they overlap slightly to ensure there are no gaps. Discard the rest of the bread or whizz in a processor and make crumbs to freeze for later. Mix the butter with the cinnamon and spread on both sides of the bread. Line the bases and sides of the basins with the buttered bread, fill with the apple mixture and cover with the bread tops. Put the basins on a baking tray and cook for 25 minutes. Leave for 5 minutes, then turn out and serve hot with custard.

Bread pudding

This old-fashioned teatime treat is just as good served hot or cold

Serves 4

Ready in 2 hours 30 minutes

Price per serving 50p

Butter, for greasing

225g stale white bread

300ml milk, plus a little extra if necessary

175g mixed dried fruit

50g shredded suet

50g light soft brown sugar, plus extra for sprinkling

1 level tsp Mixed Dried Spice

1 large egg, beaten

Caster sugar, for sprinkling

Preheat the oven to 150C/130C Fan/Gas 2. Grease an ovenproof dish. Break the bread into small pieces and put in a bowl. Pour on the milk and leave to soak for 30 minutes. Mash with a fork to break down any lumps. Add the dried fruit, suet, brown sugar, spice and egg, and mix well. Add a dash more milk if the mixture seems too stiff - it should be a soft dropping consistency. Put in the prepared dish and level the top. Bake for about 1 hour 30 minutes or until the top is golden and springs back when lightly pressed. Leave to cool in the dish for at least 20 minutes, then cut into squares and serve sprinkled with caster sugar.

3 Great Leftover Bread Recipes

Raj has been writing articles online now for quite a while. He writes about many subjects and you can check out his latest website on the Weslo Cadence Treadmill and Jamie Oliver Cookware

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Bread Without Yeast - Baking Soda Bread

There are many reasons that yeast must be excluded from a diet. Whether prescribed by a doctor or a simple allergy mandates it, a yeast free diet is achievable. Diets have to be drastically altered due to the widespread use of yeast in modern day cuisine. One of the most difficult foods to become accustomed to is bread without yeast. As nearly all breads are raised with the use of yeast bacteria, it is with great difficulty that one obtains bread without yeast and not sacrifice on taste.

Breads without yeast, or any other oxidizing chemical or substance, are characteristically flat, hard, and dry. Breads such as Jewish "matzah" bread or some types of sourdough are baked in such a fashion as to obtain crusty, flat exteriors. However, breads such as these differ exceedingly from common sliced bread found at the market or grocery store.

To obtain a fluffier, moist, raised bread without yeast similar to store-bought bread, it is necessary to bake bread using a substance that will add air to the dough and achieve a softer, taller loaf. As a substitute for yeast, there are several other readily available ingredients one can use to bake their own bread without yeast present. Such ingredients as beer, baking soda, or unsweetened carbonated soda beverages all produce a raising effect in homemade breads. (Note, however, that beer is not recommended for baking bread without yeast, as yeast bacteria are used in the production of all beers).

The following is a simple recipe of a bread without yeast. Rather, it incorporates an unsweetened soda as the leavening agent.

Ingredients

2 1/3 cups self-rising flour

4 tablespoons white sugar

1 (12 fl ounce) can or bottle of unsweetened carbonated beverage

Directions

Preheat oven to 350 degrees F. Grease one 9 x 5 inch pan.

Combine the sugar, flour and carbonated beverage. Mix well and place into the prepared pan.

Bake at 350 degrees F for 40-45 minutes.

Baking and being able to enjoy bread without yeast allows the transition to a yeast free diet to be a smooth and painless experience. To find more yeast free recipes, including baking bread without yeast, visit http://www.yeastfreecooking.com.

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Banana Bread - Low-Carb Recipe

 

Banana Bread - Low Carb

Bread Pan

1 cup butter

1 cup Splenda

5 eggs

1 tsp baking powder

2 tsp banana extract

2 cups almond meal -- flour

Instructions:

1) Cream butter and Splenda.

2) Add eggs one at a time beating after each egg.

3) Mix flour with baking powder and add egg mixture a little at a time while beating.

4) Add extract. Pour into a small loaf pan.

5) Bake at 350 degrees for 35-45 minutes.

6) Check with toothpick at 35 minutes.

Per Serving: 259 Calories

7 carbs

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Banana Cinnamon Swirl Bread - Low-Carb

Serving Size: 8

6 egg yolks

6 egg whites

1/2 tsp cream of tartar

2 tbl Splenda

1/3 cup Atkins Bake Mix, or soy flour

2 tbl Splenda

1-1/2 tsp banana extract

1 tsp vanilla

1 tbl chopped peanuts, finely chopped

1-1/2 tsp Splenda

1-1/2 tsp cinnamon

Instructions:

1) Separate the eggs, put the whites in a large mixer bowl with the cream of tartar and 2 tbl Splenda.

2) Whip the whites until stiff, but not dry peaks form. Set aside.

3) In a seperate bowl, beat the yolks with the remaining 2 tbl Splenda and the extracts.

4) Stir in the bake mix and the nuts.

5) Add a heaping ladle of whites to the yolk/bake mix mixture, stir until well blended and a fairly thin batter.

6) Pour this batter into the whites and gently fold in until well combined. Be careful not to break down the volume of the whites.

7) Spray a loaf pan and spoon in 1/2 the batter; sprinkle on 1/2 the splenda/cinnamon mix.

8) Spoon the rest of the batter on top, sprinkle on the remainer of the Splenda/cinnamon.

9) Place in a preheated 350°F (180°C) oven and bake for about 28 minutes.

10) Cool almost completely in the pan, remove and finish cooling on a rack.

11) Slice into 8 slices and store in a covered container in the fridge. Separate the slices with wax paper.

Per Serving: 69 Calories

2 carbs

Banana Bread - Low-Carb Recipe

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