Archives for January 2012

Gourmet Pumpkin Bread Pudding Recipe with Caramel Sauce

January 9, 2012 By

Bread pudding recipe are also known as comfort food. Breadcrumbs, bread cubes and slices can all be used to make delicious bread puddings. Although the history of bread pudding traces its origin to the best use of stale bread, it has come a long way since. Bread puddings are preferred because they are easy to prepare and can be sweet or savory. Here is a gourmet pumpkin bread pudding recipe with a twist from the traditional recipe.

Ingredients:

  •  2 tablespoons unsalted butter
  •  8 cups cubed bread (any kind you like; you can also use pumpkin bread)
  •  2 cups fresh heavy cream
  •  1 cup milk
  •  2 teaspoons vanilla essence
  •  6 large egg yolks
  •  ½ cup sugar
  •  3 tablespoons maple syrup
  •  1 cup canned pumpkin puree
  •  Fresh whipped cream

Method:

  1.  You will need a 10-inch glass baking dish to assemble and bake the pudding.
  2.  Preheat the oven to 350F and grease the baking dish using the butter.
  3.  Lightly toast the bread cubes in very little butter and set them aside.
  4.  Take a small saucepan and pour the cream, vanilla and milk into it.
  5.  Heat the saucepan over medium heat and bring the contents to a simmer.
  6.  In a separate bowl, take the pumpkin puree and egg yolks and whisk them using an  electric blender at medium speed.
  7.  Add the sugar and maple syrup and whisk for about 2 more minutes.
  8.  Take the cream mixture from the heat and whisk the hot mixture in the pumpkin mix until well combined.
  9.  Arrange the bread cubes at the bottom of the pan and pour the prepared mix over the bread cubes, then let them soak in the liquid for about 10 minutes.
  10.  Bake the pumpkin bread in the preheated oven for about 50 minutes to 1 hour.
  11.  After 30 minutes of baking time, cover the dish with aluminum foil.
  12.  You will know the pudding is done when the sides are slightly puffed up and the center jiggles slightly.

Ingredients for the caramel sauce:

  •  1 ¼ cups dark brown sugar
  •  ½ cup unsalted butter
  •  ½ cup whipped cream
  •  ½ teaspoon cinnamon
  •  ¼ teaspoon nutmeg (grated)

Preparation:

  •  In a saucepan, combine the dark brown sugar, butter and cream over a low heat.
  •  Stir using a wooden spoon until the sugar dissolves completely.
  •  Add the cinnamon and nutmeg and simmer the mix until smooth.
  •  Remove from heat and your sauce is ready to use. You can use the sauce hot or cold.

To serve the pudding: Take a portion of the pudding on a serving plate and drizzle the caramel sauce over it, then add a dollop of whipped cream on the side to serve.

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Savoury and Simple Sourdough Bread Machine Recipe

January 7, 2012 By

Sourdough bread is a part of the staple diet in many parts of the world. The bread gets its name because of the sour and wheaty sort of flavor it has. The degree of sourness of the sourdough bread depends on many factors, such as the temperature, type of flour used, type of yeast used, and the baking cycle in the bread machine. The history of bread machine recipes is almost as old as bread itself. Here is a simple and savoury sourdough bread machine recipe that you can make at home in the bread machine.

 

Ingredients:

For the sourdough starter:

  •  2 cups of wheat or all-purpose flour
  •  2 teaspoons of sugar
  •  1 packet of active dry yeast
  •  2 cups of warm water (around 110F)

For the bread:

  •  3 ½ cups of bread machine flour (or you can also use all-purpose flour)
  •  2 tablespoons of sugar
  •  2 teaspoons of salt
  •  2 ¼ teaspoons of active bread machine yeast
  •  ¾ cup of warm milk
  •  1 ½ tablespoons of butter
  •  1 cup of sourdough starter

Method:

  •  The most important part of sourdough bread is the right preparation of the starter, which   needs to be prepared at least a week before you want to make the bread.
  •  To prepare the starter, dissolve the yeast in ½ cup of warm water.
  •  Take a deep jar, mix the other ingredients, and whisk in the yeast.
  •  Cover with a cheesecloth and let it rest for about a week before using.
  •  If you notice any liquid on top of the starter at the end of the week, it is just Hooch and you can stir it back in before use.
  •  To start making your bread, take one cup of the week old starter and let it rest for some time before using.
  •  Clean and dry the bread machine pan and put 1 cup of flour, yeast, salt, butter and sugar into it. Select the warm cycle setting and choose the type of crust you want.
  •  Start the machine and while it is running, slowly add the milk and the sourdough starter.
  •  Also add the softened butter
  •  Add the rest of the flour (2 ½ cups) on the top of the wet mix. This will prevent the liquid from sloshing all over.
  •  Cover the bread pan and let the machine run its full cycle while you prepare soup and salad to go with the bread.
  •  Once the cycle is done, remove the bread from the bread pan and cut in slices to serve.
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Simple and Easy Quick Banana Bread Recipe

January 5, 2012 By

Given below is a mouth-watering, simple and easy to prepare quick banana bread recipe that will make you a star at your next tea party. This banana bread recipe uses oatmeal, which adds extra crunch to the moistness of the banana bread and makes it more delicious. The recipe takes about an hour to make and can be stored for up to two weeks.

On your shopping list:

  •  250 grams of oats (crushed or full is your choice)
  •  175 grams of all-purpose flour
  •  125 grams of brown sugar
  •  7 grams of powdered cinnamon
  •  5 grams of baking powder
  •  5 grams of baking soda
  •  1 egg
  •  375 grams of mashed bananas (use very ripe bananas)
  •  5 ml of vanilla essence
  •  200 grams of raisins

Preparation:

  •  Preheat the oven to 180C while you prepare the ingredients.
  •  Grease a 9×5 inch bread loaf pan and sprinkle some flour on the insides.
  •  In a mixing bowl, break the egg and add the sugar to it.
  •  Use an electric blender to mix the egg and sugar. Aim for a light fluffy mixture, which is almost double the size.
  •  Now add the oil to this mix and blend using an electric blender until the mix emulsifies.
  •  Add the mashed bananas and blend well.
  •  Add the vanilla essence to the mix.
  •  In a clean, dry bowl, mix the dry ingredients such as the flour, baking powder and baking soda.
  •  Now add the dry ingredients to the wet mix, one spoon at a time, and blend well between each addition.
  •  Now add the oats.
  •  Roll the raisins in some flour, add to the batter and mix well.
  •  Pour the batter in the greased baking pan and sprinkle some more oats over the top.
  •  Bake in the preheated oven for about 50 minutes. The banana bread should be springy to touch at the end.
  •  Take the bread out of the oven and cool on a wire rack before cutting in slices to serve.

Serving suggestions:

  •  On a warm afternoon, serve this banana bread with butter and marmalade and a cup of espresso and sit back to enjoy the delicious bread.
  •  To serve the banana bread as a dessert, use some fresh whipped cream and warm chocolate sauce on the side.
  •  Some prepared coffee can be added to the batter to make the bread moister and add a delicious coffee flavor.
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Filed Under: Banana Bread Recipe
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