EASY FLATBREAD
A gluten-free bread recipe, ideal as a lunchtime snack with some dips
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Snack, Supper
Time 20m
Yield Makes 8
Number Of Ingredients 3
Steps:
- Heat the grill to medium and dust a baking sheet with a little flour. Mix the flour and cumin seeds in a bowl, then season. Stir in the yogurt and 100ml water, then mix well to form a soft dough.
- Divide the dough into 8 equal pieces, then shape into circles or ovals about ½cm thick. Dust lightly with a little flour. Grill on the baking sheet for 3-5 mins on each side until golden and puffed. Serve warm.
Nutrition Facts : Calories 200 calories, Fat 2 grams fat, Carbohydrate 47 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.08 milligram of sodium
CUMIN BREAD
Everyone loves this bread. I found the recipe on CompuServe back in 1990. The directions are long and detailed, but worth every moment of your time. In the words of original poster, this recipe yields "a superb, chewy, aromatic bread with orange and cumin teasing the taste buds." Note: The dough is sticky and heavy, so you will want to use a heavy-duty mixing machine rather than mixing and kneading completely by hand. For the same reason, beginner bread bakers might want to invite an experienced friend to their kitchen the first time they make this recipe.
Provided by Pinch of Salt
Categories Yeast Breads
Time 3h
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 13
Steps:
- Scald the milk. Add honey, oil, salt and cumin seed. Add orange juice (it will curdle) and cool to lukewarm.
- In mixer bowl combine yeast and warm water with sugar and let sit until bubbly.
- Add milk/juice mixture. Add 3 cups unbleached white flour in 1/2 cup increments and beat at medium speed for 2 minutes.
- Mix and rough sift the rye and whole wheat flour to remove coarse bran hulls (which are in homeground but probably not in store bought) and when the 2 minutes are up, add the combined rye and whole wheat flours in half cup increments (this method of adding the flour is important unless you want to make bricks). You are waiting for a shaggy mass that pulls away from sides of bowl.
- Resting: Now turn off the machine and clean up your mess. Oil the bowl for the first rising. Call your mother. Play with the cat. (It's hard to break stride at this point but it's a crucial step.) You want the flours to absorb maximum moisture. Run the machine a few seconds to evaluate the sticky factor and then change to the dough hook.
- Kneading: Machine knead for 8 minutes. Push and shove the dough into the hook, always keeping dough involved. Stay alert or you'll lose the paddle and your hand. Frequent finger sprinkles of unbleached white flour keep the stickiness in control. Don't leave the machine unattended since the dough may look smooth and elastic and grasp the hook naturally and in another second it turns viciously sticky and avoids the hook.
- Turn dough out to a lightly floured counter space. Hand knead until you are satisfied with the dough.
- First rise: Lightly oil a bowl, turn the dough in it and cover with plastic wrap. Allow the dough to rise until it is at least doubled.
- Prepare for baking: Place a baking stone (or clay tiles that can be used for bread baking) in your oven. Turn on oven to 400.
- Shape the loaf: Turn out to a floured counter top and knead out any air bubbles. Then form the loaf into a football shape. (Beginning bread bakers should consult a good article or book to learn how to shape free-form loaves, or get an experienced bread-baking friend to show you how.).
- Second rise: Set up the bread's "home" for the second rise. You can use parchment paper on a peel (huge wooden paddle) but an inverted cookie sheet will do. Sprinkle parchment paper with cornmeal. Gently place dough in the center and cover with a terrycloth towel. (Don't worry about weight of towel -- yeast is mighty strong at this point.) Leave loaf until it is nearly double (about 25 minutes or more). UNDER rising is better since, if it rises too high, it will not oven spring and it may even collapse. Over-rising on first rise can be a blessing. On second rise, too high is a disaster.
- Slashing the loaf: Before putting in oven, with a single edge razor blade, make three long slashes. Don't do a direct north/south (ceiling to floor) slash but rather keep the blade almost parallel to the floor. This way the slashed dough will fold out and be even rather than form gullies.
- Baking: With a minimum of vibration, carefully slide the dough AND the paper into the oven.
- After 15 minutes it will be possible to gently pull the paper out (it will start to brown) and change position of the loaf which should have sprung in the oven. Be gentle, the crust is extremely fragile at this stage and if you break it, the steam will escape and it won't cook chewy.
- Turn the heat down to 350 and let it bake another 40 minutes or so. Occasionally change the loaf's position because of oven hot spots. After 40 minutes lift loaf and tap bottom. If it sounds hollow it is done. If you have any doubt, return to oven another 5 minutes or so.
- Remove to a wire rack (a spare cold oven rack will do). Let cool.
Nutrition Facts : Calories 206.3, Fat 5.3, SaturatedFat 0.7, Cholesterol 1.7, Sodium 241.1, Carbohydrate 36.2, Fiber 3, Sugar 8.3, Protein 4.8
CUCUMBER QUICK BREAD
Move over, zucchini - Darlene Kamis has replaced you with cucumbers in this moist, cinnamony loaf. "When we have lots of cucumbers in our garden, I use them in my favorite zucchini recipes," relates the Romeoville, Illinois cook.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, beat eggs. Beat in sugar, cucumbers, oil and vanilla until well blended. Combine the remaining ingredients; add to cucumber mixture and beat just until combined. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
CUMIN QUICK BREAD
Make and share this Cumin Quick Bread recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a large bowl stir together the flour, the sugar, the baking powder, the ground cumin, the cumin seed, the mustard, and the salt.
- In a bowl whisk together the eggs, the milk, and the oil and stir the mixture into the flour mixture, stirring the batter until it is just moistened.
- Pour the batter into a well-buttered loaf pan, 11 by 4 1/2 by 2 3/4 inches, or 9 by 5 by 3 inches, and b it in the middle of a preheated 350°F oven for 1 hour to 1 hour and 10 minutes, or until a tester comes out clean.
- Let the bread cool in the pan on a rack for 15 minutes, turn it out onto the rack, and let cool completely.
Nutrition Facts : Calories 2716.6, Fat 107.4, SaturatedFat 23.1, Cholesterol 685.7, Sodium 7976.8, Carbohydrate 367.2, Fiber 11.5, Sugar 52.5, Protein 71.9
TOMATO-CUMIN BREAD
Provided by Molly O'Neill
Categories side dish
Time 1h45m
Yield Twelve servings
Number Of Ingredients 7
Steps:
- Combine the flour and 1 1/2 teaspoons of salt in a mixing bowl, add the water, and stir until mixture forms a dough. Turn out onto a lightly floured surface and knead until smooth. Place in a clean bowl, cover, and let stand 1 hour.
- Meanwhile, puree the butter, 1 1/2 teaspoons of salt, tomatoes, cumin seeds and pepper in a food processor. Set aside.
- Divide the dough into 12 pieces. Place on a floured surface and flatten each piece with the palm of your hand. Cover all but 1 piece with plastic wrap; do not stack. Roll 1 piece of the dough into a 5 1/2- to 6-inch circle. Spread with a rounded 1/2 teaspoon of the tomato butter. (Leftover butter can be frozen.)
- Roll the dough up tightly, making a long, ropelike strip. Starting at one end, tightly coil the strip like a pinwheel, and press the other end onto the outer edge to make an even round. Gently flatten with your palm, then roll the dough back into a 5 1/2-inch circle. Repeat with the remaining dough, refrigerating the finished ones on a parchment-lined baking sheet if your kitchen is warm.
- Heat a large cast-iron skillet or griddle over medium heat. Working in batches, cook the breads until browned and cooked through, about 1 1/2 to 2 minutes per side. Cut into quarters and serve hot.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 177 milligrams, Sugar 0 grams, TransFat 0 grams
THAI-STYLE CHICKEN SALAD ON CUMIN QUICK BREAD
Categories Sandwich Chicken No-Cook Cocktail Party Mayonnaise Lime Mint Cilantro Gourmet
Yield Makes about 34 sandwiches
Number Of Ingredients 14
Steps:
- Make chicken salad:
- In a large bowl whisk together the lime juice, the salt, the chili powder, the coriander, the mint, and the sugar, stir in the chicken, the shallot, and the scallion, and stir in the mayonnaise. (The chicken salad may be made 1 day in advance and kept overed and chilled.)
- Cut the bread into 1/3-inch-thick slices, spread each of half the slices with a scant 2 tablespoons of the chicken salad, and top the chicken salad with the remaining slices. Cut each sandwich in half. Spread a thin layer of the mayonnaise on one of the edges of each sandwich and dip it in the parsley.
CUMIN QUICK BREAD
Steps:
- In a large bowl stir together the flour, the sugar, the baking powder, the ground cumin, the cuminseed, the mustard, and the salt. In a bowl whisk together the eggs, the milk, and the oil and stir the mixture into the flour mixture, stirring the batter until it is just moistened. Pour the batter into a well-buttered loaf pan, 11 by 4 1/2 by 2 3/4 inches, or 9 by 5 by 3 inches, and b it in the middle of a preheated 350°F oven for 1 hour to 1 hour and 10 minutes, or until a tester comes out clean. Let the bread cool in the pan on a rack for 15 minutes, turn it out onto the rack, and let cool completely.
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- Spoon batter into an 8 1/2- x 4 1/2-inch loafpan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and let cool on a wire rack.
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