Recipe for Easy-to-Make Bread Without Kneading

 

Ingredients:

Time to prepare:

Time to prepare: 20 minutes (not including time to rest)

Time to relax: 1 hour and 25 minutes

Cooking time: 25-30 minutes

Total Time: Approximately 2 hours and 15 minutes

List of ingredients:

Water: 200 milliliters (equivalent to 0.85 cups)

Sugar: 25 grams (2 tablespoons)

Yeast: 3 grams (1 teaspoon)

Flour for making bread: 300g (2 cups)

Sal: 3 gramos (1/2 cucharadita)

Olive Oil: 20 grams (2 tablespoons)

Size of the mold:

For a 450g loaf, use a mold that is 20.8 centimeters long, 11.8 centimeters wide, and 11 centimeters tall.

Baking Temperature and Time:

Cook in the oven at 170°C (340°F) for around 25-30 minutes.

PREPARATION:

Make the liquid mixture:In a big bowl, mix together 200 ml (0.85 cup) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Stir thoroughly to make the sugar and yeast dissolve.

Combine the dry ingredients and mix to form the dough.

Slowly mix in 300 grams (2 cups) of bread or wheat flour and 3 grams (1/2 teaspoon) of salt into the wet mixture. Mix until you have a dough.

Mix in the olive oil.

Add 20 grams (2 tablespoons) of olive oil to the dough. Use a spatula to mix the oil into the dough until it is well combined.

Beginning Rest:

Place a clean kitchen towel or plastic wrap over the bowl and allow the dough to rest for around 20 minutes.

Knead the dough once more.

After 20 minutes, stir the dough once more until it is smooth. This will help the dough rise without having to knead it.

First Proofreading:

Cover the dough and leave it in a warm spot for around 1 hour, or until it doubles insize.

Get the dough ready for shaping.

Put some flour on a clean surface, such as a silicone baking mat, to avoid sticking. Move the dough to the mat. Put more flour on the dough to avoid it sticking, then press down on the dough to remove air and flatten it.

Make a crease in the dough.

Fold the dough in half four times and then form it into a round ball.

Separate and Mold:

Separate the dough into 3 equal parts. Shape the dough into a tight ball by cupping your hands around it and rotating it on the surface.

Let the dough rest.

Place a towel over the dough balls and allow them to sit for around 15 minutes.

Form each part to fit the mold.

Take each portion of dough, press it down softly, and shape it into a long strip.

Flip the dough, fold the sides in, and use a rolling pin to make it longer.

Flip it, flatten one side, and roll it from the thicker end. Squeeze the end tightly to close it.

Get ready for the second round of checking.

Put each piece of baking to avoid burning it.

Ways to serve food:

This bread is delicious by itself or can be sliced for sandwiches, toast, or breakfast with toppings such as butter, jam, or avocado.

Tips for storing items:

Room Temperature: Keep the bread in a closed bag or container at room temperature for a maximum of 3 days.

Freezing bread: Wrap it in plastic wrap and put it in a bag that can go in the freezer. It will stay good for up to 3You can use honey, maple syrup, or any sweetener you like. However, it might change how the dough feels and how much it grows.

Can I prepare this bread without gluten?

Yes, you can use flour without gluten, but the texture will be different. Make sure the gluten-free flour mix includes a substance that helps hold it together, such as xanthan gum.

Why is the second rising of the dough necessary?

The second time the dough rises helps it get more flavor and a better texture, resulting in softer bread.

How can I store bread to make it last longer?

Keep it in a sealed container at room temperature. If you live in a damp place, think about putting it in the fridge.

Can I include herbs or seeds in this bread?

¡Sí! Include your preferred herbs, seeds, or nuts in the dough to give it more taste and crunch.

How can I tell when the bread is ready to be taken out of the oven?

Tap the bottom of the bread; it should make a hollow sound. You can also use a thermometer to check the inside temperature, which should be about 93°C (200°F).

Can I use instant yeast instead of dry active yeast?

Sure, but decrease the amount to around 2 grams (3/4 tsp).

Can I use a different panbake this bread?

Of course! Change the baking time based on the size and shape of the pan you are using.

Why is my bread heavy and not light and airy?

This might happen because the dough was not left to rise enough, was left to rise too much, or because the amount of flour and water was not right. Make sure your dough is soft and stretchy before putting it in the oven.

Enjoy!

JANET’S RICH BANANA BREAD

 

Ingredients:

1/2 cup butter, melted

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup chopped walnuts

2 medium bananas, sliced

PREPARATION:

Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.

In a large bowl, mix the melted butter and sugar. Add the eggs and vanilla extract, combining well.

In a separate bowl, blend together the flour, baking soda, and salt.

Gradually stir the dry ingredients into the butter mixture until smooth.

Gently fold in the sour cream, walnuts, and sliced bananas.

Pour the batter evenly into the prepared loaf pan.

Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into thepan for 10 minutes, then transfer it to a wire rack to cool completely.

Enjoy your homemade Janet’s Rich Banana Bread as a delicious breakfast option, a snack, or a dessert. The combination of sour cream and bananas ensures a moist texture, while the walnuts add a delightful crunch, making every bite a delightful experience.

Perfectly Crispy French Fries: A Golden Delight

 

Introduction

French fries are a beloved classic that never goes out of style. These golden, crispy strips of potato are the perfect side dish for burgers, sandwiches, or just as a snack on their own. The image showcases a tempting batch of freshly cooked French fries, seasoned to perfection and ready to be enjoyed. Let’s dive into the secrets of making the perfect French fries at home.

The Secret to Perfect French Fries

Achieving the perfect French fries involves a few key steps: selecting the right potatoes, proper cutting, soaking, and the right frying technique. Here’s a comprehensive guide to help you make restaurant-quality French fries in your kitchen.

Ingredients

4 large russet potatoes

1 quart vegetable oil for frying

Salt to taste

Optional: additional seasonings (paprika, garlicpowder, black pepper)

Instructions

First Frying:

Select the Right Potatoes: Russet potatoes are ideal for French fries due to their high starch content, which helps achieve a crispy exterior and fluffy interior.

Prepare the Potatoes: Peel the potatoes if desired. Cut them into 1/4 inch thick sticks. Try to keep the size uniform for even cooking.

Soak the Potatoes: Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes. This helps remove excess starch, preventing the fries from sticking together and ensuring a crispier texture.

Drain and Dry: After soaking, drain the potatoes and pat them dry with paper towels. Removing excess water is crucial to avoid splattering during frying.

Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 325°F (165°C).

Torta di Carne Macinata e Patate Recipe

 

Ingredients:

1 lb (450g) ground beef (or pork, or a mix)

4 large potatoes, peeled and boiled

1 onion, finely chopped

2 garlic cloves, minced

1/2 cup grated Parmesan cheese

2 eggs, beaten

1/2 cup breadcrumbs

1/4 cup milk

Salt and pepper to taste

Olive oil for cooking

Fresh parsley, chopped (for garnish)

Optional: mozzarella or provolone cheese for extra filling

Instructions:

Prepare the Potatoes:

Boil the potatoes in salted water until soft, about 15-20 minutes. Drain andmash them with a bit of milk, salt, and pepper. Set aside.

Cook the Ground Meat:

Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until soft.

Add the ground beef and cook until browned. Season with salt and pepper to taste. Remove from heat and let cool slightly.

Mix the Filling:

In a large bowl, combine the cooked meat mixture with the mashed potatoes. Stir in the Parmesan, breadcrumbs, beaten eggs, and milk until well incorporated. Optionally, you can add some shredded mozzarella or provolone for a cheesy center.

Assemble the Pie:

Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) pie dish or baking pan with olive oil.

Spread the meat and potato mixture evenly in the dish, pressing it down slightly to compact.

Bake:

Bake for about 30-40 minutes, or until the top is golden and the pie is set.

Serve:

Let the pie cool for a few minutes before slicing. Garnish with fresh parsley and serve warm.

I believe this is the best version of this recipe I have ever created, it is very appealing.

 

Ingredients:

12 oz pasta (fettuccine, linguine, or your choice)

3 large onions, thinly sliced

3 tbsp unsalted butter

2 tbsp olive oil

3 cloves garlic, minced

1/2 cup dry white wine (optional)

1 cup beef broth

1/2 cup heavy cream

1/2 cup shredded Gruyère cheese (or Swiss cheese)

1/4 cup grated Parmesan cheese

Fresh thyme (optional, for garnish)

Salt and pepper to taste

Instructions:

Cook the pasta: Boil the pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

Caramelize the onions: In a large pan, heat butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 25-30 minutes until deep golden brown and caramelized. If the onions start sticking, you can add a splash of water to deglaze the pan.

Add garlic and deglaze: Once the onions are caramelized, stir in the minced garlic and cook for 1-2 minutes until fragrant. Then, add the white wine (if using) to deglaze the pan, scraping up any browned bits. Let the wine simmer and reduce by half.

Add broth and cream: Pour in the beef broth and bring to a simmer. Stir in the heavy cream, letting it thicken for a few minutes. Season with salt and pepper to taste.

Combine with pasta: Toss the cooked pasta in the sauce, adding a little reserved pasta water if the sauce is too thick. Stir in the Gruyère and Parmesan cheese until melted and creamy.

Serve: Garnish with fresh thyme (if using) and an extra sprinkle of Parmesan.

This creamy pasta is packed with that classic French onion soup flavor. Let me know how this version compares to your own!

These balls are my husband’s ultimate weakness. He can finish the entire tray by himself!.

 

Imagine wrapping yourself in a cozy blanket on a crisp afternoon; that’s the essence of comfort these Baked Apple Fritters aim to deliver. Rooted in the rich tapestry of American culinary tradition, these delightful treats pay homage to our collective affection for apples. Offering a healthier alternative to their traditionally fried counterparts, these fritters capture the essence of homeliness and convenience without the added oil. Perfect for family gatherings or as a sweet finale to a Sunday meal, Baked Apple Fritters promise to infuse your home with the joyous aromas of cinnamon and apples.

While these fritters are delectable on their own, pairing them with a dollop of whipped cream or a scoop of vanilla ice cream elevates the indulgence. For a lighter touch, consider accompanying them with Greek yogurt or a drizzle of honey. And of course, no comfort dessert ensemble is complete without a warm mug of cider or a hot coffee to round off the experience.

Baked Apple Fritters Recipe

Servings: 6

Ingredients

2 large apples, peeled, cored, and diced

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

2/3 cup milk

2 eggs, lightly beaten

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Powdered sugar for dusting (optional)

Preparation

Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.

Mix flour, granulated and brown sugars, baking powder, cinnamon, and salt in a large bowl.

In another bowl, whisk together milk, eggs, melted butter, and vanilla.

Fold wet ingredients into dry, mixing until just combined. Stir in diced apples.

Drop batter by 1/4 cupfuls onto the prepared baking sheet, spacing them out.

Bake for 15-20 minutes, until golden and set. Cool in the pan for 5 minutes, then transfer to a wire rack.

Dust with powdered sugar before serving, if desired.

Variations & Tips:

Cater to picky eaters by using their favorite apple variety.

Add nuts for crunch, or use almond or oat milk for a dairy-free version.

Spice up the batter with nutmeg or allspice for extra warmth.

These fritters can be frozen for up to 3 months and reheated for a quick treat.

For an extra special touch, glaze the fritters with a mix of powdered sugar and milk.

Gather your loved ones and share the warmth and delight of these Baked Apple Fritters. They’re a testament to the power of simple pleasures, combining love, comfort, and scrumptiousness into every bite. 

Enjoy!

Hands down, the best meatloaf muffins ever!

 

Mini Meatloaf Muffins offer a playful and modern twist on traditional meatloaf, an American comfort food with European origins. Adapted by American home cooks for hearty and economical meals in the early 20th century, these miniaturized versions are perfect for gatherings, kid-friendly meals, or as a novel way to enjoy this homestyle favorite. They’re not only quick and easy to prepare but also cook faster than a whole loaf, ideal for busy weeknights.

Pairing Mini Meatloaf Muffins with sides like creamy mashed potatoes, buttered green beans, a crisp salad, or roasted vegetables can elevate the meal. Don’t forget a dollop of ketchup or barbecue sauce for that classic meatloaf glaze touch. These miniatures suit casual family dinners or upscale appetizer platters.

Mini Meatloaf Muffins Recipe

Ingredients

1 lb ground beef

1 beaten egg

1/2 cup breadcrumbs

1/4 cup ketchup, plus extra for topping

1/4 cup milk

1/2 finely chopped onion

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

Preparation

Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.

In a large bowl, mix ground beef, egg, breadcrumbs, ketchup, milk, onion, garlic powder, Worcestershire sauce, salt, and pepper. Avoid overmixing.

Evenly distribute the meat mixture in muffin cups, shaping gently. Top each with ketchup.

Bake for 20-25 minutes, until cooked through (internal temperature of 160°F or 71°C).

Let stand for 5 minutes before removing from the tin.

Serve warm with additional ketchup or barbecue sauce.

Enjoy your Mini Meatloaf Muffins with your favorite sides for a cozy and satisfying meal!