Aug 262013
 

Banana Jam Crescent (1) ~ Simple Recipes Dot Me

Don’t you always have bananas on your counter that are screaming to be used? Well, somehow I always find them looking at me and begging to be used…as a matter of fact we are not buying them at Costco anymore because it is too many for us, so we just buy by units at Trader Joe’s. Once in a while I find myself stuck with a couple of them…

This time I decided to make banana jam, sort of, with some cinnamon and fill the crescent rolls with it…and if you have left over, these are delicious over vanilla ice cream, on a toast, pancake…almost like banana foster.

Ingredients:

2 ripe bananas
¼ cup sugar
¼ cup water
1 tablespoon lemon juice
½ teaspoon cinnamon
1 tube of crescent rolls

Banana Jam Crescent (2) ~ Simple Recipes Dot Me

Banana Jam Crescent (3) ~ Simple Recipes Dot Me

Banana Jam Crescent (4) ~ Simple Recipes Dot Me

Method:

Cut the banana into approximately ½ inch size.

In a small pan place all the ingredients except for the crescent and turn the stove to medium low heat. Stir occasionally until the banana mix is slightly thick, cook for about 6 minutes.

Remove from the heat and let it cool.

In the meantime, preheat oven to 350F.

Remove the crescent dough from the tube and gently separate the triangles.

Place about 2 to 3 tablespoon of the banana jam on the crescent roll, spreading evenly.

Roll from the wider side of the triangle tip.

Place the rolls on a silicon mat and bake for approximately 14 minutes or until slightly golden brown.

Serve warm or cold.

Banana Jam Crescent (5) ~ Simple Recipes Dot Me

Banana Jam Crescent (6) ~ Simple Recipes Dot Me

I hope you give a try to this simple and delicious recipe for banana jam. If you have lots of ripe banana, you might want to try Light Banana Loaf or Banana Muffins with Walnuts.

Curiosity Corner Jan 2013
Did you know that banana contains dietary fibers? And it is a good source of vitamin C, potassium and manganese, but the majority of the calories are derived from sugars.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Jul 222013
 

Babka (1) ~ Simple Recipes Dot Me

This is one of the recipe that as soon as I saw on the Wall Street Journal on a lazy Saturday morning I said “I am making this!”. This recipe got stuck on my mind and I would not rest until I tried it…and of course I had to do it my way…it was not hard since I had all the ingredients handy.

I used an Asian version for the dough, and somehow followed the instructions for the filling. I omitted the sugar syrup because I thought it would be too sweet with the Nutella and chocolate chips in the filling, which by the way, I added a very generous amount, but hey, feel free to add the sugar syrup if you enjoy a sweeter version of this treat. If you want the original recipe look it here.

Overall the recipe is pretty simple and easy if you are familiar with bread baking…and yes, the result is delicious, the combination of Nutella and chocolate chips is just a dream…gooey, moist…as noted in the article, you will have Nutella in each and every bite of this bread. Therefore when eating this bread, you will find your fingers coated with Nutella/chocolate…yum!

One more thing…I only used half of the dough for the babka, the remaining half I made it into rolls.

Ingredients:

Bread dough with Water Roux

Water Roux
15 g bread flour
75 g water

Dough
1 egg plus 1 egg yolk, complete with water to make a final 2/3 cup
2 ½ cups bread flour
1 ½ tablespoons sugar
2 tablespoons dry milk
½ teaspoon salt
1 teaspoon dry yeast
1 teaspoon vanilla extract
3 tablespoons butter

Filling

Nutella
¼ cup chocolate chips

Babka (2) ~ Simple Recipes Dot Me

Babka (3) ~ Simple Recipes Dot Me

Babka (4) ~ Simple Recipes Dot Me

Method:

Water roux

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form.

Set aside to cool by covering with a plastic film.

Dough

In the bread machine bucket, add the water roux, and all the other ingredients, except for the butter.

Turn the machine to knead mode until it forms soft dough. If the dough is too wet or too dry, add more flour or water accordingly. The dough should be soft and almost sticky.

Add the butter and let it knead until the butter incorporates to the dough. At this stage, the dough will be very sticky, do not add more flour as the butter will incorporate totally in the dough.

Remove the dough and place in a bowl by covering with a plastic film.

Let the dough proof until double of its original size.

Knock back the dough and split into 2 balls and let it rest for 5 minutes on the counter.

Using a rolling pin flatten one of the ball and roll into a rectangular (sort of) shape of approximately 13 x 9 inches. Spread Nutella (generously) and sprinkle with chocolate chips. Roll the dough tightly like a Swiss roll and lay the seam side down. Cut into half and again each half to a half. With the second ball I just made rolls…

Lay two segments and for an “X”, and twist each end once. Repeat with the remaining two segments. Transfer them to a mini loaf pan, tucking the end underneath.

Cover the pans with plastic wrap until loaves double in volume. Bake in a pre-heated oven to 350F for 20 minutes.

Remove and let it cool on a wire rack.

Babka (5) ~ Simple Recipes Dot Me

Babka (6) ~ Simple Recipes Dot Me

If you enjoy this Asian inspired recipe for babka, you might want to check on this other Asian inspired bread such as Chocolate Marble Bread or Cinnamon Rolls in a Cup.

Curiosity Corner Jan 2013
Did you know that babka is rumored to have its origins in Poland? And it was a cake? Many other versions of babka have emerged from cake to yeasted bread.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Apr 152013
 

Gluten Free Bread from Simple Recipes Dot Me (1)

Gluten is a very serious issue for people that have celiac disease or gluten sensitivity, and lately has been in the news as a new way to boost health and even lose weight. Apparently 1% of the population has celiac disease and about 10% are gluten-reactive. Anyway, as far as we know my husband and I are not in neither group of population, but I found it interesting and challenging the concept of baking goods without wheat flour since gluten is “vital” for the “structure” of the bread.

I must agree with you that the list of ingredients seems “endless”, but so little is required after you gather all the ingredients, once you have it mixed, you almost forget how long and tedious was collecting them all. The recipe that I have below is a blend of many recipes for gluten free bread that I adapted from Delishville.

This bread tasted delicious right out of the oven, and if I did not know that was gluten free, I would have a hard time to believe it. But the problem was the very next day, the bread literally was hard like a brick…therefore in order to eat I had to either microwave or toast it.

Ingredients:

½ cup rice flour
¾ cup corn flour (starch)
¾ cup tapioca flour (starch)
¼ cup sorghum
2 eggs
½ teaspoon white vinegar
2 tablespoons agave syrup
3 tablespoons canola oil
1 cup warm water
1 tablespoon xanthan gum
¼ teaspoon baking soda
½ teaspoon salt
3 tablespoon almond meal
1 teaspoon gelatin
1½ teaspoons yeast

Gluten Free Bread from Simple Recipes Dot Me (2)

Gluten Free Bread from Simple Recipes Dot Me (3)

Method:

Grease and lightly flour a loaf pan of 9 x 5 in with corn meal.

In a bowl, mix all the dry ingredients together. In a bigger bowl mix the water (warm), eggs, vinegar, agave syrup and margarine or butter.

Slowly add the dry ingredients to the liquid mixture. The dough will be like a cake batter, mix for approximately 4 minutes.

Pour the batter/dough in the pan and let it rise in a warm place for about 40 minute to 1 hour or until it double its initial size.

Place the dough in preheated oven of 350F for approximately 50 to 55 minutes.

Serve warm, preferably on the same day.

Gluten Free Bread from Simple Recipes Dot Me (5)

Gluten Free Bread from Simple Recipes Dot Me (7)

For the gluten free toasts…

Slice the gluten free bread, place in a silicone liner and place in a preheated oven of 275F for 45 to 60 minutes by flipping over once until golden brown.

Let it cool completely in the wire rack. Store the toasts in an airtight container.

Gluten Free Bread from Simple Recipes Dot Me (6)

If you enjoy this gluten free bread you might want to check on others gluten free bread recipes such as Brazilian Pão de Queijo or the Asian Inspired Pão de Queijo.

Curiosity Corner Jan 2013
Did you that the term “gluten” is derived from Latin gluten, which means “glue”? Many vegetarian dishes use gluten for imitation meats due to its textures and the ability to absorb broth, therefore the gluten acquires the flavor and the texture of meat.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Mar 182013
 


Brioche from Simple Recipes Dot Me

I must admit that I do not watch my diet, I always believed that moderation is the key therefore if I crave for something I will go for it…in moderation. With that said, every time that I plan to bake brioche I get turned off once I see the amount butter that is required…well, I could not resist and eventually went ahead with the plan to make brioche. I can tell you that when the butter was added to the dough and struggling to get incorporated in the dough, I was like “OMG, this is insane! But when the loaf of brioche came out of the oven the alarming image of the butter trying to be incorporated to the dough disappeared…and here I was one slice after another…

I adapted this recipe from Food.com and used the bread machine for all the mixing and kneading. This came out deliciously rich, buttery with such a luxurious texture…we enjoyed it warm with strawberry jam and slightly toasted…for your information, I did not regret making this bread. If you have not baked brioche I urge you to try…it is worth every single bite.

Ingredients:

Sponge
¼ cup warm water
1 teaspoon yeast
1 cup all-purpose flour
1 large egg

Dough
¼ cup sugar
½ teaspoon salt
2 large eggs
¾ cup all-purpose flour
6 tablespoons butter at room temperature

Brioche from Simple Recipes Dot Me

Brioche from Simple Recipes Dot Me

Brioche from Simple Recipes Dot Me

Method:

Place the milk, yeast, egg and 1 cup of the flour in the bread machine bucket, set to mix until all the ingredients are well blended. Set the sponge aside to rest uncovered for 30-40 minutes.

After this resting time, add the sugar, salt, eggs, and ¾ cup of the flour to the sponge. Set in the machine to kneading setting until dough is smooth, make sure that you scrape the sides of the bucket.

Add the butter one tablespoon at the time until all the butter is incorporated to the dough. It will be very sticky but do not be attempt to add more flour, eventually the butter will be all incorporated in the dough and the dough will be very soft and smooth.

Transfer the dough to a bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled its original size for approximately 2 to 2 ½ hours.

Deflate the dough by pulling the dough and then letting it fall back into the bowl. Quickly shape the dough by Dividing the dough into three balls, and each into 3 little balls. Braid them and put the braid in the mini pan. (The original recipe calls for a second rise in the refrigerator overnight)

Cover the pans with plastic film and allow the dough to rise at room temperature for 2 hours, or until doubled in size.

Preheat the oven to 375°F. Lightly brush each loaf with egg wash (1 egg beat with 1 tablespoon water), Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough.
Bake the loaves for about 30 minutes, or until top of the bread is golden color.

Cool to room temperature on a rack and enjoy!

This brioche can be stored in the freezer, by wrapping the bread tightly with plastic bag.

Brioche from Simple Recipes Dot Me

Brioche from Simple Recipes Dot Me

If you enjoy this Brioche recipe you might want to check on Chocolate Marble Bread or Sweet Rolls.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Jan 142013
 


I wanted to make these biscuit for a while since I tasted in a local restaurant. I searched the internet for the recipes and ended up collecting lots of them. After reading a few of them, I decided to do my usual mix and match…

These biscuits are very simple to make, somehow bacon, cheddar and chives go very well together. In this recipe, I used the bacon bits that I had made and stored in the freezer, which is very practical. Actually I cut the bacon in small pieces and let it fry in medium-low heat at the stove attached to the BBQ.  It is convenient and I do not have the whole house smelling grease. Once the bacon bits are golden brown,  I scooped them to a paper towel, let the paper absorb the excessive fat and stored in an air tight container in the freezer. Every time  I want to enhance dishes or when the recipe calls for bacon bits, I am ready for it without much fuss.

Ingredients:

¼ cup of bacon bits
1¼ cup bread flour
½ tablespoon baking powder
½ teaspoon baking soda
1 stick of butter divided into 3 small pieces
¾ cup cheddar cheese
¼ cup of finely chopped chives
½ cup of buttermilk (½ tablespoon of lemon juice and milk enough to make ½ cup)
Pinch of salt

Method:

Pre-heat oven to 400F and prepare the baking sheet by lining the parchment paper or the silicone mat.

In the food processor, add the flour, baking soda, baking powder, salt and the butter. Pulse a few times until the butter incorporates into the flour but still in little chunks, kind of grainy.

Place the flour mix into a bowl and add the cheddar, bacon and chive. Mix gently, add the buttermilk. Mix until a ball forms.

Make small balls and bake in a pre-heated oven for approximately 20 minutes until golden brown. Remove from the oven and serve warm.

Curiosity Corner Jan 2013
Did you know that” biscuit” term can also be used as a baked product which is hard and crispy?

Thank you for stopping by Simple Recipes and have a great week!

Oct 292012
 

When I bought the can of pumpkin from Trader Joe’s, I had no idea what I wanted to use the can for…I just knew that I wanted to make something using pumpkin…after all, it is Fall and Halloween is around the corner.
After many thoughts…why not pumpkin buns using the water roux method? But what do to with the remaining of the pumpkin? Why not fill the buns with it? So this was the end of my quest…pumpkin buns filled with pumpkin. In the middle of the baking, I decided to try and make some rolls as well, like the cinnamon rolls, using the pumpkin filling…

The buns and rolls came out delicious, the combination of the soft and pillowy bread with the creamy pumpkin filling was just perfect.

Ingredients:

Water roux
15 g bread flour
75 ml water

Dough
1 ½ cup bread flour
¾ teaspoon salt
2 tablespoons sugar
2 tablespoons dry milk
1 ½ tablespoons butter
1 ½ teaspoons yeast
1 egg
½ cup mashed pumpkin
1 teaspoon pumpkin spice
Water as needed

Pumpkin filling
1 can of pumpkin minus the ½ cup (used in the dough)
3 to 4 tablespoons brown sugar
1 teaspoon pumpkins spice
2 tablespoons fresh milk

Egg wash
Poppy seeds

Method:

Water roux

In a small pan, mix all the ingredients of water roux, place in  low heat and stir constantly until the temperature reaches 65oC (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.

Dough

In the bread machine bucket, add the water roux, and all the other ingredients listed under “dough”, except for the butter.

Turn the machine to knead mode until it forms soft dough, add more water if needed. Add the butter and let it knead until the butter incorporates to the dough.

Remove the dough and place in a bowl by covering with a plastic film.

Let both dough proof until the dough doubles to its original size. In the meantime prepare the pumpkin filling by mixing all the ingredients in a medium bowl.

Knock back the dough and split into 2 balls and let it rest for 5 minutes on the counter.

Flatten one of the balls and shape like a Swiss roll, place half of the filling and roll it like a Swiss roll. Cut in 8 equal size and place in a pan, cover the pan with a plastic film until it sizes double.

With the other half ball, split into 8 small portions. Flatten the dough with the roller pin and with your fingers until a disk. Place some filling in the middle of the disk and seal it with all the filling in it. Place the filled buns on the tray, cover with a plastic film and let them rest until their sizes double.

When ready to bake, with a sharp scissor make cuts on the side of the buns and brush the top of the buns with the egg wash and sprinkle some poppy seeds on it.

In a preheated oven of 350 bake the buns and rolls for approximately 25 minutes or until golden brown
Remove from the oven and cool the buns/rolls on a wire rack.

If you enjoy this pumpkin buns using water roux method, you might want to check on Simple Pumpkin Cupcakes or Pumpkin Cookies for recipe using pumpkin.

Curiosity Corner Jan 2013
Did you know that pumpkin is very rich in dietary fiber? Moreover, due to its high content in antioxidants, minerals and vitamins is one of the food item that is recommended by dieticians for cholesterol and weight controlling program.

Thank you for stopping by Simple Recipes and have a great week!

Aug 132012
 

I recently started to add chia seeds to our morning oatmeal…and decided to make a loaf of Asian bread with chia seeds.
I used the water roux method for the bread dough, therefore the crumb of the bread is soft and cottony, and the texture of this bread will not change for a few days.
This is simple since I did all the kneading of the dough in the bread machine and just let it proof out and molded into the Pullman pan.

Ingredients:

Water roux
75 ml of water
15 g of bread flour

Dough

4 teaspoons chia seeds in 1/3 cup of water for at least 15 minutes

2 ¼ cups bread flour
¾ teaspoon salt
1½ tablespoon sugar
2 tablespoons dry milk
1½ tablespoon butter
1½ teaspoon dry yeast
1 large egg and complete to 100 ml with water

Method:

Water roux

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65oC (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.

Dough

In the bread machine bucket, add the water roux, and all the other ingredients, except for the butter.

Turn the machine to knead mode until it forms soft dough. Add the butter and let it knead until the butter incorporates to the dough.

Remove the dough and place in a bowl by covering with a plastic film.

Let both dough proof until the dough double to its original size.

Knock back the dough and split into 4 balls and let it rest for 5 minutes on the counter.

Flatten the ball and shape like a Swiss roll, flat again and roll it again like a Swiss roll.

Place the Swiss rolls into the Pullman pan and let it rise until almost 90% to reach the rim of the pan. Cover the pan and bake in a preheated oven of 350 for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool.

If you enjoy the Chia Seed Sandwich Bread you might to check on the Asian Style Sandwich Bread or Red Bean Buns.

Curiosity Corner Jan 2013
Did you know that chia seed is from the mint family? The chia seed is rich in omega-3-fatty acids, the healthy fat found in fish.

Thank you for stopping by Simple Recipes and have a great week!