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Kitchen Hack: One-Minute Bread

Kitchen Hack: One-Minute Bread
Oven-fresh bread is one of life’s simple joys. Ciabatta, a crisp-crusted Italian bread with hints of sourdough and loads of crannies longing for butter, is one of the easiest breads to make at home. Why are we talking about baking bread on Lifehack? Because kitchen hacks aren’t just impressive, they often have very tasty results! In this instance, I’m going to show you how to make ciabatta with less than one minute of prep time. How is that possible? You may have heard of “no-knead” bread before. I wanted something very, very simple that delivered great results in 60 seconds of prep time or less. For your ciabatta you’ll need: 4 cups of all-purpose flour (do NOT pack the flour into the measuring cup)2 cups of warm water1 teaspoon of salt1/4 teaspoon of granulated yeast (or equivalent) For the gorgeous readers needing metric equivalents of this recipe, Toon left a comment with the following conversion: Have everything handy? 1. 2. Add flour and salt to your bowl of yeasty water. 3. 4. 5.

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Parmesan Garlic Bread Garlic bread can be a great addition to you dinner. These days, it seems easiest to just go to the local supermarket and pick up a loaf of garlic bread. However, the last time I checked out the ingredient list of my local supermarket chain's garlic bread, one of the primary ingredients was partially hydrogenated vegetable oil. Why eat the supermarket stuff when it's so easy to convert a plain loaf of bread into garlicky goodness? This recipe works on a 16 oz. loaf of bread (the most common size sold in stores in my area).

Easy Brazilian Cheese Bread (Pão de Queijo) Recipe Print Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I’ve made it several times, each time with different cheeses. Sushi 101: How to Make Sushi Rolls Note: If you missed Class 1, click here. Printable Recipe – California Rolls Sushi rolls are all I ever want in a sushi restaurant, not that I ever go to sushi restaurants, but still. Eliopsomo – Greek Olive Bread - Yumzilicious April 13, 2011 Cookbooks are one of my biggest weaknesses. I wish we had more space at home for a mini library of sorts! I found a cookbook on sale at Border’s for $3. Seriously. Three.

Master Class: Chef Nancy Silverton explains how to make focaccia » Nancy Silverton explains how to make focaccia By Nancy Silverton and Carolynn Carreño, Special to the Los Angeles Times May 26, 2011 We've all been there. You're in a foreign country, or a favorite restaurant here in town, eating something that you just love and wondering, maybe even worrying, "How will I ever make this at home?" That's exactly what happened to me a few summers ago, on a trip to Matera, in southern Italy, when I tasted the area's signature tomato-and-roasted-pepper-topped focaccia. Flatbreads Recipe Naan Bread Ingredients • 4tsp. instant dry yeast • 1scant cup warm milk • 1T sugar • 1egg • 1T yogurt • ½cup olive oil • 4cups all-purpose flour • 1tsp. salt • 1cup melted butter • 4T Madras curry powder • 2tsp. nigella seeds or black sesame seeds • 2T coarse sea salt Special equipment: pizza stone

Nutella-Mallow Pillow Pockets When I tell you this, take me very seriously…, don’t walk to your nearest grocery store and make these today! I knew I wanted to make a Nutella treat the other day and when this simple idea came to mind I had no idea how crazy good it would be! The pastry with the gooey disappearing marshmallow and nutella make for a treat that you just must try for yourself! Baguettes with Poolish It’s been said that the baguette, although one of the simplest breads (being comprised of only flour, water, yeast and salt), is perhaps the most difficult bread to make well. A good baguette has a thin, crisp crust, a light and airy crumb having a distribution of both large and small air pockets (alveoli), and a slightly sweet, almost nutty flavor. Being the perfectionist that I am, I would also add that a good baguette has to look enticing, being a feast for the eyes as well as the stomach. La Grigne The baguette formula used here is a modification of the Baguettes with Poolish formula described by Hamelman on page 101 of Bread: A Baker’s Book of Techniques and Recipes (see book for baker’s percentages).

Sourdough Bread Throughout my entire life as a cook, nothing has been so vexing as perfecting Sourdough Bread. Equally vexing was the breadth of time required in order to determine each effort’s degree of failure. Several batches required up to twenty hours of ‘resting’ time and, thus, it would be two days later that I discovered that sourdough nirvana remained out of reach. Other tricky foods, for example, soufflés, hot emulsions and clear jellies require no large investment of time in order to fail, and can, in fact, be quickly tossed out and a second endeavor completed before anyone lingering has blinked an eye. Not so for the elusive sourdough which must be fed, rested and babysat like an errant child before a simple bread dough is even stirred together. Two weeks and many five-pound bags of flour later, gratification landed with a thud on the cutting board.

Design*Sponge » Blog Archive » in the kitchen with: mowie’s meringue tarts Food blogger Mowie K wrote earlier this year about unearthing his grandmother’s notebook of recipes. Since he comes from a long line of bakers, I could only imagine Mowie’s excitement at discovering such a treasure. I also thought it might be a great opportunity to find something fantastic for In the Kitchen With readers. Instead of using a cherished family recipe directly, Mowie developed a show-stopping dessert for us that combines his favorite meringue with the strudel that so reminds him of his grandmother. The end result was Apple Strudel Meringue Tarts! We hope you enjoy it!

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