Cashewfruitbreadabmfordoughonly Recipes

STIR-FRIED BROCCOLI WITH CASHEWS

Stir-Fried Broccoli with Cashews image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Cut off the florets of 1 bunch broccoli; peel and thinly slice the stems. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add 4 smashed garlic cloves and 4 thin slices ginger and stir-fry until just golden, 1 minute. Add the broccoli, 1/4 teaspoon kosher salt and 1/2 cup water. Stir-fry until crisp-tender, 4 minutes. Stir in 2 tablespoons oyster sauce, a splash of white vinegar and some cashews.

CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH

Chef John's Butter Puff Biscuit Dough image

This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and chocolate croissants--and of course, plain biscuits served with butter and jam.

Provided by Chef John

Categories Bread Quick Bread Recipes Biscuits

Time 1h30m

Yield 6

Number Of Ingredients 3

Ingredients

2 cups self-rising flour
¾ cup cold water, or as needed
7 tablespoons frozen unsalted butter

Steps:

Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment knead to form a soft, slightly elastic, but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
Place chilled dough on a floured surface and roll out to a 1/2-inch thick rectangle using just enough flour to keep it from sticking. Grate about 4 tablespoons of frozen butter onto the surface of the dough to within about 1/2 inch of the edge. Lightly flour a sheet of plastic wrap. Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap.
Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes.
Place chilled dough again on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out again into a 1/2-inch thick rectangle. Grate about 3 tablespoons butter onto the surface of the dough. Cover with floured plastic wrap and press butter into dough. Remove plastic wrap. Give dough another tri-fold and press layers together. Roll out dough and fold in half. Roll out again, and fold in half. Roll out dough one more time. Wrap in plastic wrap and chill until ready to use.
Bake at 400 degrees F (200 degrees C); see Cook's Note.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 30.9 g, Cholesterol 35.6 mg, Fat 13.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 531.9 mg, Sugar 0.1 g

CASHEW FRUIT BREAD (ABM FOR DOUGH ONLY)

Cashew Fruit Bread (Abm for Dough Only) image

This bread reminded me of a German Stollen in texture and flavor. It's amazing how much such small amounts of fruits and cashews can completely change what otherwise would be a simple sweet yeast bread. This is good both sliced and topped with a layer of butter and toasted. Note that the passive time is the maximum time most people will take to chop the ingredients, place it in the machine, and shape the dough in preparation for raising. The cooking time noted is the actual baking time. Most Bread machines take between 1 - 1 1/2 hours for the dough cycle to be complete. Raising time for this bread is about 2 hours.

Provided by CarrolJ

Categories Breads

Time 1h

Yield 1 large loaf, 5 serving(s)

Number Of Ingredients 11

Ingredients

1 1/3 cups warm water
3 tablespoons powdered milk
1 teaspoon salt
4 tablespoons honey
4 teaspoons butter
1/2 cup unsalted dry-roasted cashews, pieces
1/2 cup raisins
1/2 cup dried apricot, chopped in small pieces
2 teaspoons fresh lemon zest (grated lemon peel)
3 3/4-4 cups bread flour
1 tablespoon dry yeast (do not use less this needs more yeast than usually used in most recipes)

Steps:

Combine ingredients into a bread machine and set machine to the dough cycle.
After dough has kneaded about 5 minutes look at the dough and add the extra flour if it looks too sticky.
The humidity in the air makes the dough vary from day to day, although this needs to be a soft dough when ready to shape into a loaf for the texture of the end product to be good.
At the end of the dough cycle, form dough into desired shape.
Put loaf into either a greased large loaf pan or onto a round baking stone sprinkled with a small amount of cornmeal.
Lightly oil top and sides of dough and cover with plastic wrap.
Place in a warm place and let raise until doubled in size.
It may take a couple of hours to raise, since it does raise a little slower than traditional bread.
Bake 350 degrees about 30 minutes or until it sounds hollow when tapped.

Nutrition Facts : Calories 603.8, Fat 11.8, SaturatedFat 4.2, Cholesterol 12.7, Sodium 514.6, Carbohydrate 112.4, Fiber 5, Sugar 32.1, Protein 14.9

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