BEER BRATS
Steps:
- Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.
BARBARI (A PERSIAN BREAD)
Nan-e Barbari is a popular Persian flatbread. It is often eaten with salty soft cheese such as feta with herbs (sabzi) or jam and a cup of tea for breakfast. It is similar to Armenian matnakash bread. I made this once for my Iranian boyfriend's parents and they approved :)
Provided by Sephardi Kitchen
Categories Yeast Breads
Time 2h30m
Yield 2 loaves, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve the yeast with the sugar in 1/2 c water, let sit a few minutes to proof (foam).
- Mix bread flour, baking powder and salt together. Make a well in the flour, and slowly incorporate the yeast mixture, and then the remaining 1 cup of water.
- Knead 15 minutes on a lightly floured surface until smooth and elastic.
- Divide dough into 2 round pieces.
- Sprinkle a large baking sheet with cornmeal, transfer the dough to it. Lightly cover and place in a warm place until doubled in bulk (~1.5 hours).
- Meanwhile, bring the glaze ingredients to a boil, let cool. Brush lightly over the dough.
- Now for the tricky part! Dip your fingers into the glaze, and punch the dough down with the edges of your hands to form several long parallel ridges along the dough.
- Brush the dough with the glaze again, sprinkle with sesame seeds or poppy seeds. Preheat oven to 375°F.
- Carefully stretch the dough lengthwise (it should be approximately 8 inches wide and 18 long-- I never measured it!) until it is about 1/4-1/2" thick.
- Bake 25-30 minutes, or until golden. The bread should be slightly flexible when done. If you overcook it (as I did in my first attempt- by 8 minutes), it will turn out more like ciabatta-- still good!
- Good luck!
Nutrition Facts : Calories 136.5, Fat 0.6, SaturatedFat 0.1, Sodium 332.4, Carbohydrate 28, Fiber 1.7, Sugar 0.8, Protein 4.7
CLASSIC BRIGADEIROS RECIPE BY TASTY
Here's what you need: butter, sweetened condensed milk, cocoa powder, chocolate sprinkle
Provided by Robin Broadfoot
Categories Desserts
Yield 8 servings
Number Of Ingredients 4
Steps:
- In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
- Pour onto a greased plate, then chill for 1 hour.
- Shape and roll the chilled mixture into balls.
- Roll the balls in chocolate sprinkles.
- Enjoy!
Nutrition Facts : Calories 259 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 34 grams
BARLEY BREAD
Steps:
- Preheat a gas grill on low heat for at least 10 minutes.
- Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
- In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
- Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
- *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.
IRANIAN BARBARI BREAD
The right bread to serve with a Middle Eastern meal. The sesame seeds (barbari in Iran) and the oil give the bread its delicate flavor.
Provided by Olha7397
Categories Yeast Breads
Time 40m
Yield 2 breads
Number Of Ingredients 6
Steps:
- Dissolve the yeast in the warm water. Add the salad oil and stir. Add the flour a little at a time, stirring and mixing until you have a well blended, manageable dough.
- Place the dough in a large, oiled bowl, cover, and place in a warm area to rise for 1 hour.
- Take the dough, knead it a couple of times and divide in two. Oil 2 baking sheets, and with your hands flatten the shape the 2 pieces of dough into 2 oblong loaves, 1/4 inch thick. With the edge of your hand make 3 ridges lengthwise on the surface of the dough.
- Brush with the melted butter and sprinkle the sesame seeds on top. Cover with a towel and let rise in a warm place for 30 minutes.
- Bake for about 20 minutes until golden. Serve warm immediately. Or, later, reheat the breads by wrapping them in foil and placing in a hot oven for 5 to 10 minutes. Yield: 2 breads. Do not freeze.
- Breads Of The World.
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