Red Belly Bread Recipes

SLOW-COOKED RED BRAISED PORK BELLY

Steps:

• Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
• Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
• Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
• Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
• Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

RED BELLY BREAD

Steps:

• On the stove cook the first four ingredients until the water has evaporated (lets call this combination "(A*)".
• With the next four ingredients in a clean sauce pan: Scald milk (not boil).
• Add sugar and shortening and salt. (Lets call this combination "(B*)").
• For the next 3 ingredients: Put in a glass bowl and let sit 15 minutes. (Lets call this combination (C*) .
• Combine (B*) and (C*) and add 5 cups of flour with about 1-2 cups of water (I use about 1 1/2 cups) Mix with spoon very fast.
• Roll onto a floured board for 8-10 minutes adding about 1 cup of flour as necessary for rolling purposes to stop it from sticking to the board.
• Shape into one ball and cover with a clean tea towel and let it rise for about one hour.
• Divide into 4-5 balls, and roll each ball out about 1/4 inch thin.
• Spread coconut mixture (A*) onto it, roll up, tucking the ends under.
• Place on a cookie sheet sprayed with non-stick spray (or on a greased cookie sheet), seam side down, leaving a little gap between loaves.
• Bake at 350 for 45 minutes.

NANNIE RUBY'S DAGO BREAD

Steps:

• Mix flour, yeast and salt.
• Dissolve honey in one cup warm water.
• Add two cups warm water and olive oil to honey mixture.
• Add liquid to dry ingredients and mix by hand or KitchenAid mixer using dough hook.
• Knead dough about 5 minutes. Place in bowl with a little olive oil in the bottom. Turn dough to coat with oil. Place in warm, draft free area to rise(about 50 min).
• Take dough out of bowl and knead a second time about 2 min on a floured surface. Place back in bowl, turning dough to coat with oil. Let rise a second time(about 30 min).
• Knead third time - gently about 2 minute
• Divide dough into four parts. Smear butter on work surface. Knead each dough ball with fingertips on buttered surface. Each ball of dough should be rolled up like a jellyroll. I add butter to the work surface as needed.
• Place dough into greased pans. We use PAM to grease the pans.
• Let dough rise again about 30 minutes. I always cover the loaves with a dish cloth while they rise.
• Bake at 350 degrees for 20 minute Lower to 300 degrees and bake 10 minute longer.
• Brush tops of loaves with slightly beaten egg whites.

ROASTED RED PEPPER BREAD

Steps:

• Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.