Garlic Parmesan Bread. I once made the driest pancake in the world.
I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? But this is the truth, my friends. Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf Punch down the dough.
Naan Bread. ~ Emma ~ I am learing about Ancient India in school.
I had a project due last week and to get extra credit I could bring in a food from India and I knew right away I wanted to make Naan. We have made it before and I LOVE it! I changed up the recipe a little bit to make it more exciting. I added garam masala and it gave the naan a very nice flavor. I brought it to school and everyone loved it there was none left. Naan Bread 1 package active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 4 1/2 cups bread flour 2 teaspoons minced garlic (optional) 1 teaspoon garam masala (optional) 1/4 cup butter, melted In a large bowl, dissolve yeast in warm water. Pig Pig's Corner. I came across this "oleh bread" recipe at Sonia's blog.
The word "oleh" is her direct translation from its Chinese name "欧蕾". I later found out that "欧蕾" is a direct translation of "au lait" which means "with milk" in French. Anyway, I bookmarked it straightaway as the texture looks super soft and fluffy, like those sausage rolls I used to have when I was a kid. This is a simpler version of pain au lait I presume which usually involves making a yeast starter that has to be let to ferment for about six hours. I've not tried baking pain au lait so I can't compare but this "oleh bread" is really delicious - milky, buttery, so soft and fluffy... The dough was quite sticky (apparently it's normal as stated in the recipe), so I used a mixer with a dough hook attached for kneading.
Cute little au lait buns fresh out of the oven... Feel free to add whatever filling you like. Chocolate and peanut butter...nom nom nom.