Bread Recipe

Rice flour is one of the most versatile flours. You can use it to make sweets, cakes, rice flour bread recipe, fried and baked snacks etc. I use it in many preparations and here is one of my favorite bread recipe of unleavened flatbread, or “chapatti” as it is commonly called.

Ingredients:

- 1/2 cup rice flour
- 4 tablespoons plain white steamed rice
- 2 teaspoons grated garlic
- 2 teaspoons chopped green chilies
- 2 teaspoons grated ginger
- 3 tablespoons yogurt
- 2 tablespoons oil
- Salt to taste
- Water to knead the dough

Instructions:

- Use a hand blender or a potato masher to crush the steamed rice.
- Add the rice flour and mix well.
- Add the grated garlic, ginger, chopped green chilies and yogurt.
- Add the salt.
- Mix well to get an even mix.
- Add a little water to the above ingredients and knead a soft dough (like you would knead a bread dough).
- Divide the dough into six equal portions.
- Using a rolling pin, roll out each portion to a 6-inch diameter circle.
- Heat the oil on a griddle.
- Cook the rolled out bread or chapatti on medium heat till brown on both sides.
- Press with a spoon on the sides to ensure that the bread cooks evenly.
- Repeat with the remaining 5 portions.
- Serve hot with curd, mint chutney, mango pickle or gravy.

Here is a simple Potato and Peas in Tomato Gravy recipe to serve with the bread.

Ingredients:

- 2 medium-sized potatoes
- 2 ripe tomatoes
- 1 cup fresh or frozen peas
- 1 teaspoon red chili powder
- 1 teaspoon cumin
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 2 teaspoons mixed spice powder
- 1/4 teaspoon turmeric powder
- 2 tablespoons oil
- 600 ml water
- A pinch of sugar
- Salt to taste

Instructions:

- Cut the potatoes and tomatoes in small pieces.
- Take some oil in a deep pan.
- Heat at medium heat.
- Add the cumin seeds.
- When the seeds start to splutter, add the ginger and garlic paste and fry for 2-3 minutes until the paste turns brown in color.
- Add the mixed spice powder, red chili powder and turmeric powder and fry for another 1 minute.
- Add the tomatoes and let them cook until the tomatoes are soft.
- Add the potatoes, peas and salt.
- Add the water and mix all the ingredients well.
- Cover the pan with a lid, leaving a little space to let the steam escape.
- Cook on medium heat until the potatoes are thoroughly cooked and you get a thick gravy.
- Garnish with chopped coriander leaves and serve hot.

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Colours are the life of India and it reflects in Indian food. Colorful spicy food is the mark of Indian food. Gravy dishes, fry bread recipe  and sweets all form part of the Indian cuisine. To tempt your taste buds, here is a spicy and green Indian fry bread recipe that can be served as a snack or with gravies as a meal.

Ingredients:

- White plain flour – 450 grams
- Yogurt – 2 tablespoons
- Ghee (refined butter) – 1 tablespoon
- Carom seeds – 1 tablespoon
- Green peas – 200 grams
- Green chilies – 4
- Cumin seeds – 1 teaspoon
- Garam masala – 1/4 teaspoon
- Dried mango powder – 1 teaspoon
- Salt – 2 tablespoons
- Water to knead the dough

Instructions:

For the dough:
- Take 400 grams of flour in a bowl.
- Heat the ghee over a medium flame and pour it over the flour.
- Gently rub the flour between your fingers so that you get a crumbly sort of mix.
- Add one tablespoon of salt to the dough and mix some more.
- Add the carom seeds and yogurt to the mix and gently knead the dough to a stiff mix.
- Sprinkle a little water on the dough and keep on kneading to get a smooth, soft dough.
- Cover the dough and set aside.

- Boil the peas until soft.
- Remove from the heat and drain. Let them cool a little.
- Give the peas a whirl in a mixer to lightly crush them.
- In a frying pan, take a little oil and add the green chilies and cumin seeds to the oil.
- Fry for a minute and add the garam masala.
- Add the crushed peas, dried mango powder and 1 tablespoon of salt to the oil.
- Mix well and sauté for a few minutes until the mixture is dry enough to make soft balls.
- Remove from the heat and cool the mix.
- Divide the dough into small balls.
- Roll the dough out to small 3-inch rounds.
- Place 1 1/2 teaspoons of the pea mixture in the center of the rolled out dough.
- Gently lift the edges of the dough and close it over the filling.
- Sprinkle with some dry flour.
- Lightly roll out the dough again into thin rounds.
- Take care that the filling does not spill out.
- Heat the oil for frying on medium heat and deep fry the bread in the oil.
- Serve hot with tamarind and sweet and sour sauce.

You can vary the amount of chili according to your taste.

The bread also tastes good with a tomato sabzi (cooked tomatoes in gravy).

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A side dish of fresh and warm garlic cheese bread recipe makes a meal complete. From appetizers to the main meal, garlic cheese bread can be eaten with everything. It is a non-messy dish that can even be served at a children’s party as a finger food, which everybody will enjoy. Here is a tasty garlic cheese bread recipe with spring onions for you to try out at the next party.

Ingredients:

- 3 1/2 cups grated cheddar cheese
- 3/4 cup grated Monterey Jack Cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup mayonnaise
- 4 green onions or spring onions
- 1 pinch salt (you can skip the salt if you want because cheeses usually contain salt)
- 1 loaf crusty French bread
- 1 stick butter
- 4 fresh garlic cloves

Instructions:

- Peel the garlic and remove the outer skin.
- Finely mince the garlic using a sharp knife. If you don’t like the taste of pieces then you can grind the garlic cloves to make a paste.
- Slice the green onions starting from the white part and go up to the dark green part. Slice finely.
- Take 1/2 cup of mayonnaise in a bowl and add the sliced green onions to it.
- Add 1 cup of grated cheddar cheese, 3/4 cup of Monterey Jack Cheese and 1/2 cup of grated parmesan cheese.
- You can add the salt at this stage.
- Mix all the ingredients well.
- Store this mix in the refrigerator for at least 2 hours before using. This means that you can prepare the mix in advance and then use it later to prepare the bread.
- Take the French bread loaf and slice it in half lengthwise, then cut each half in half vertically.
- Preheat the oven to 425F.
- In the meantime, divide the minced garlic in four equal parts.
- Divide the stick of butter in four equal parts.
- Place a heavy bottomed skillet on low heat and heat one portion of butter and garlic in it.
- Once the garlic is lightly sautéed place one piece of bread white-face down and lightly roast it so that the bread soaks up the butter and the garlic pieces are stuck to it.
- Repeat the process for the other three slices of bread.
- Make sure that you remove all the garlic pieces form the skillet otherwise the garlic will burn.
- Place the roasted bread on a baking tray and spread the cheese mixture on the bread pieces.
- Bake in the preheated oven for 10 minutes or until the cheese is bubbly.
- Cut the slices in thin fingers.
- Serve hot.

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Rice flour is very popular in southern parts of India and is used to prepare many tasty dishes. Here is one popular rice flour bread recipe from Karnataka that takes only minutes to prepare and is full of taste and flavors. This bread recipe is served with dill-coconut chutney and eaten hot off the griddle.

Ingredients:

- 1 cup rice flour
- 1 cup finely chopped onion
- 1 finely chopped green chili, or you can use 1/4 teaspoon of green chili paste
- 1 tablespoon chopped coriander leaves
- 1/2 teaspoon salt (adjust according to taste)
- 1/4 teaspoon cumin seeds
- 2 tablespoons fresh coconut grated
- Water to mix the dough
- Oil for cooking

Instructions:

- In a bowl, mix the rice flour, chopped onions, green chili, coriander leaves, salt and cumin seeds.
- Sift the ingredients together.
- Add the grated coconut and mix well.
- Now add a little water to the flour mix to get a smooth dough. The dough should not be too firm or too soft, just firm enough to hold in your hands.
- Divide the dough in 3-4 equal parts and make balls.
- Spread some oil on a flat griddle and heat it at low flame.
- Place one ball of dough in the middle of the griddle and use your fingers to spread it to 1/2 inch thick round. Wet your fingers in between to prevent the dough from sticking to your fingers.
- Make some tiny holes in the round bread and pour a few drops of oil in the holes.
- Cover the bread and let it cook for 4-5 minutes on low flame.
- Remove the cover and flip the bread and cook for 2 minutes.
- Remove from heat and serve with tasty dill-coconut chutney (recipe given below).

Ingredients:

- 2-3 tablespoons dill weed chopped
- 1 cup grated coconut
- 2-3 green chilies
- 1/2 inch peeled and chopped ginger
- 2 tablespoons tamarind pulp
- 1 teaspoon salt

Instructions:

- Grind all the ingredients in a mixer jar or food processor till you get a smooth paste.
- Add a little water to get even grinding.
- You can make this chutney and store for up to a week in the refrigerator.
- Serve this chutney with the Akki roti.

Notes:

- You can also serve the rice flour bread with different curries.
- Don’t forget to serve a dollop of fresh butter on the side.
- You can increase and decrease the amount of coconut used in the dough depending on your taste. Using fresh coconut makes the roti soft.

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I normally do not eat pork because of the high cholesterol and fat factor. So, when I take recipes and craft these into meals, I always substitute the pork for either fish or chicken. This sausage bread recipe is no exception. Although I love fish sausages per se, I do not recommend using that ingredient in this next bread recipe – instead, we will use chicken, turkey, or (forget your cholesterol count for now) beef.

This heavy and filling sausage bread recipe is a meal in itself. It’s got the basic ingredients of pizza, including the dough. It is also quite versatile as you can add your favorite vegetable such as carrot, cabbage, bell pepper and the like, as long as the end product will not require storage of more than a couple of hours. In other words, if served and consumed immediately, then you can expand the array of ingredients and add all that your heart desires. In the meantime, let’s stick to the basics; you can experiment more on the filling combination later on.

As I mentioned earlier, this sausage bread recipe has the fixings for a pizza except the sauce, which, as a matter of fact, is also optional for future preparations. Also, in place of the tomato sauce, basil and paprika flavors, the outcome will have a more garlicky and smoked flavor and aroma.

Ingredients:

- half a kilo of ground beef or chicken or turkey sausages
- 3 cloves of garlic, minced
- 1 small onion, chopped finely
- 1 tablespoon of olive oil
- 300 grams of refrigerated pizza dough
- 1 and 1/2 cups of shredded cheeses

Method:

- Remove the sausages from the skin.
- Sauté the garlic and onions in olive oil. Add the removed sausage stuffing. Cook until almost done and drain in a strainer or press with paper towels.
- Unroll the frozen dough and shape into a rectangle on a lightly buttered baking sheet.
- Sprinkle evenly with sausage and the cheeses.
- Roll the dough into a jelly–roll style and pinch the ends so the filling is secured.
- With the seam of the roll facing down, cut crosses on top of the dough with a sharp knife.
- Heat the oven to 350°F. Bake the dough for about 30 minutes or until golden brown.
- Remove from the oven and let stand to cool for about 10 minutes or so, then slice diagonally for better presentation.

As in all bread products, this goes well with soft cream cheese slathered on it for a more delectable taste. Bon appetite!

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The Indian Fry Bread Recipe roots from the Native American Indians, particularly the Navajo tribe. For those who have not yet tried this particular bread recipe, the texture is just like that of a decadent French croissant but round and not shaped like a shell. It’s thin and wafer-like on the outside and thick and kind of dense on the inside. Unlike most bread, this one isn’t baked in the oven, but fried like a doughnut (except without the hole). For those who are familiar with dim sum making, the process is quite similar. The batter is sticky and thick enough to handle and shape (using floured hands) but not quite like dough. It is bread but it doesn’t use yeast.
Let’s try this, shall we?

Ingredients:

- 1 cup all-purpose flour
- 1/4 teaspoon iodized salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/2 cup cold water
- Vegetable oil for deep frying
- Extra flour for hands

Method:

- Sift together the dry ingredients: flour, salt, sugar and baking powder, in a large bowl.
- Add the cold water to the mixture until well blended.
- Form the mixture into a ball using your hands which have been lightly coated with the extra flour. Do not knead.
- Divide the balled mixture into smaller balls.
- Flatten each ball with a rolling pin to about the thickness of thin-crust pizza dough (approximately half a centimeter). You should have 4 saucer-sized pieces of flattened dough or more depending on the size of your deep fryer.
- Heat the oil in a deep fryer to about 350 degrees. (If you don’t have a kitchen thermometer, you can do the ‘flour test’ by sprinkling flour on the oil; if it sizzles, then the oil is ready.)
- Deep fry the dough, one piece at a time so that they won’t stick together, until golden brown.
- Drain on paper towels and serve hot.

The Indian Fry Bread is simple enough to make but very, very versatile. It is, after all, bread. Serving suggestions vary to wit:
- top with regular or powdered sugar sprinkled
- use as your basic taco shell with taco filling
- top with your favorite pizza toppings
- top with your favorite jelly or jam
- top with grated quick-melt cheese
- serve as chicken, tuna or blt sandwich
- eat as a stand alone snack
- use as side bread for pasta dishes and salads
- serve like a bagel with cream cheese
- spread creamy butter on top and sprinkle with ground nuts
- cut into cubes and use as croutons for shrimp and bean sprout salad
- let your imagination soar and Bon Appetit!

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Bread is one of the most popular ingredients or food items that is used in breakfast meals worldwide. There are many ways to eat bread for breakfast: toast, sandwiches, egg nests, bread and butter, and there are so many interesting bread recipe that we can try. Here is an interesting way to prepare a quick and easy breakfast dish in the form of a tasty sausage bread recipe.

Ingredients:

- 500 grams Italian sausage
- 1 loaf Italian bread
- 1 beefsteak tomato
- 1 cup bell peppers, cut in strips
- 4 cups mozzarella cheese (sliced or grated)
- 1/4 cup sliced green olives
- 1/4 cup sliced black olives
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 tablespoon dried oregano
- 1/4 tablespoon dried basil
- 1 pinch salt
- 1 pinch ground black pepper
- 2 tablespoons diced onion
- 1 tablespoon fresh garlic (chopped)

Method:

•  Preheat the oven to 200 degrees C.
•  Lightly roast the bell pepper strips in a pan and set aside.
•  Crumble the sausage and put it in a saucepan over low heat. Let it cook until completely browned. Remove from heat, drain and set aside.
•  Cut the bread loaf length-wise and place the two halves on a baking sheet crust side down.
•  Divide the cooked sausage in two parts and spread each part on one half of the bread evenly.
•  Arrange mozzarella cheese on top of the spread sausage and top each half of the bread with sliced beefsteak tomato and roasted bell pepper strips.
•  Arrange black and green olives on top.
•  Bake in the preheated oven for about 10 minutes.
•  In the meantime, take a bowl and mix the olive oil, balsamic vinegar, dried oregano, dried basil, diced onion, salt, pepper and chopped garlic.
•  Drizzle over the baked bread halves and bake again for 2 minutes.
•  Remove from the oven and cut in slices to serve.

Variation:

If you have some time then you can use Italian bread dough to prepare the bread.

Method:

•  Let the dough thaw out completely before using.
•  Dust a little flour on a plain surface and roll out the dough lightly using your hands or a rolling pin to the desired size. The dough should be of 1/4-inch thickness.
•  Prepare the filling by browning the sausages as mentioned earlier.
•  Add the roasted bell peppers, onion, dried oregano, dried basil, sliced tomatoes, grated cheese, salt, pepper and garlic, and mix well.
•  Add about 2 tablespoons of olive oil, just enough to bind the ingredients.
•  Spread the ingredients on the rolled out dough in the center and cover from all sides in a long sausage shape.
•  Bake in a preheated oven at 200 degrees C for 30-35 minutes.
•  Remove from the oven and cut in slices to serve.

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When I was visiting some friends in the Philippine Islands, several years ago, I was amazed at the amount of rice being consumed by the people. Of course, far be it for me to impose on my most gracious hosts to be served outlandish Bread Recipe when they are known for being rice producers; and rice is such a staple food.

Moreover, I was pleasantly surprised that Rice Flour Bread Recipe were not as popular there as one would expect. Albeit, they do have this tasty rice batter that turns into small rice cupcakes, but not bread. So I went ahead and shared this light, high-fiber snack but which is quite heavy on the stomach.

You must read the recipe thoroughly first so you will know what to expect. This is bread, yet it doesn’t use yeast. There’s also no kneading involved. The batter or dough will and should be very thick and sticky. Thus, you will need to scrape the mixing bowl meticulously. Once poured into the pan, tap the pan heavily to evenly distribute the batter. And, lastly, for your own personal touch, you may augment the batter with a sprinkling of raisins, chopped prunes or chopped dried figs.

Ingredients:

- 1 cup of finely milled rice flour
- 3 teaspoons of baking powder
- 1/2 teaspoon of table salt
- 4 tablespoons of butter or margarine
- 4 tablespoons of white sugar
- 2 egg whites beaten to a mild froth
- 2 egg yolks also beaten

Method:

•  First, preheat the oven to 325°F, and line a loaf pan with wax paper and brush thinly with palm oil.
•  Then, sieve the flour, baking powder and salt thoroughly in a large mixing bowl.
•  Next, add the butter and beat the mixture with a hand mixer at medium speed.
•  Add the sugar, 1 tablespoon at a time until well blended.
•  Add the egg yolks and beat until the batter has a smooth consistency.
•  Fold in the egg whites and pour the mixture into the waxed loaf pan.
•  Bake for roughly 45 minutes, or until a toothpick inserted in the center comes out clean. You may want to reduce the heat after 30 minutes if you want a lighter crust.
•  Turn off the oven and leave the bread inside the oven for a few minutes.
•  Remove and place the loaf on a cooling rack.
•  Serve hot with butter to melt on top and a sprinkling of sugar and some native Filipino white cheese. Mabuhay!

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Here is one of my favorite bread recipes. I remember the days when I was struggling and money was very tight (actually, nothing has changed!) but my insatiable taste for really good food simply overwhelmed all reason; hence this Garlic Cheese Bread Recipe. The following concoction is actually just one awesome way to transform a simple French hard roll or baguette from an ordinary fare to an extraordinary crafted treat. The ingredients are very versatile and flexible. This is a wondrous combination of tangy spices and creamy luxury to forget you’re in your doldrums; the crunchy and soft combination really perks you up. But not only that… If you’re not exactly in the gloom, this bread prescription also gives your day a perfect glow and just about the right amount of comfort to proceed in the right direction. Or if you’re a normal person and you’re simply having friends over, this will definitely prove one great hors d’oeuvre. Yet I digress. As I was saying, this Cheesy Garlic Bread Recipe is quite versatile. You can interchange the ingredients with other preferred items such as the type of bread or the type of cheese; you can also increase or reduce the amounts of each item in the recipe always depending on your preference. See for yourself!

Ingredients:

- 1 baguette or French bread loaf, cut horizontally to about half an inch thick
- 1 bar or stick of butter, softened or partially melted (but not in the pan or under heat)
- 4 to 6 cloves or pieces of garlic, minced as in almost pureed (or you may also use Pesto Mix, which is readily available in your local grocery store)
- 1 to 1.5 cups of shredded mozzarella cheese (or any cheese that melts quickly; you can also try thin cheese slices of the same variant)
- 2 tablespoons of fresh parsley, finely chopped (may already be optional if you choose the Pesto Mix above)

Method:

- Preheat your oven to about 400 degrees.
- Place slices of the baguette on an oven tray.
- In a small bowl, combine the butter and garlic (or Pesto Mix).
- Spread evenly on baguette slices. Be sure to lavish the spread for your utmost crunching pleasure.
- Then, evenly sprinkle the cheese over the slices of bread and place the tray back in the oven.
- Broil for about a minute or until the cheese has completed melted and shows a few golden bubble marks.
- Remove from the oven and serve hot.

I doubt if there’ll be any leftovers; but store any remaining slices of bread in the freezer using a zip lock bag. Bon appetit, mon cher!

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Indian fry bread can be eaten as a snack or a meal. There are many ways to make Indian fry bread and given below is a caramelized onion filled Indian fry bread recipe that can be prepared in advance and then heated in a slow oven just before serving. These delicious fry bread recipe make a perfect and easy snack that you can prepare on rainy days and in the cold winter months.

Ingredients:

•  2 cups refined flour
•  ¼ cup clarified butter (ghee)
•  ½ teaspoon salt
•  2 cups finely chopped onions
•  1 teaspoon nigella seeds
•  2 teaspoons fennel seeds
•  2 bay leaves
•  1 ½ teaspoons finely chopped green chilies
•  2 teaspoons gram flour
•  2 teaspoons coriander powder
•  2 teaspoons red chili powder (adjust according to taste)
•  1 teaspoon garam masala (Indian all spice powder)
•  3 teaspoons chopped coriander leaves
•  2 tablespoons oil
•  Salt to taste
•  Oil for frying

Method:

1.  To prepare the dough, combine flour, ghee (clarified butter) and salt in a deep bowl.
2.  Knead to a soft dough using some water.
3.  Divide the dough in 12 equal parts and cover with a damp cloth, then set aside.
4.  In a frying pan, heat 2 teaspoons of oil and add the nigella seeds, fennel seeds, bay leaves and green chilies.
5.  Add the chopped onion and fry on medium heat until the onions turn transparent and light brown in color (like they have been caramelized).
6.  Add the gram flour, coriander powder, garam masala and red chili powder, and fry for 2-3 minutes until the spices coat the onions well.
7.  Take off the heat and add the salt and fresh coriander leaves.
8.  Remove the bay leaves from the mix and let it cool completely.
9.  Divide the mix in 12 equal parts.
10.  Roll out one portion of the dough to a 2-inch diameter circle.
11.  Place one portion of the onion filling in the center of the rolled out dough.
12.  Cover the filling by folding the dough around it to make a ball.
13.  Lightly roll out the dough to about a 3-inch diameter bread. – Take care so that the filling does not spill out. Also take care to ensure that the dough has an even thickness, otherwise it will not cook properly.
14.  Do this with the remaining 11 dough portions.
15.  Heat the oil for frying in a frying pan and fry the filled dough on a low heat until golden brown in color.
16.  This will take some time to cook as the dough needs to be cooked from the inside.
17.  Serve hot with tamarind and tomato chutney.

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