I MAKE BREAD EGG PUDDING WITH LEFTOVER BREAD | BREAD PUDDING RECIPE | PUDDING DESSERT RECIPE
#BreadPudding #DessertRecipe
I MAKE BREAD EGG PUDDING WITH LEFTOVER BREAD | BREAD PUDDING RECIPE | PUDDING DESSERT
INGREDIENTS & PROCESS:
¼ CUP SUGAR
1 TBSP WATER
COOK UNTIL CARAMELIZED
POUR IN A MOULD
4 PIECES BREAD
CUT INTO PIECES
2 EGGS
1/3 CUP SUGAR
1 TSPN VANILLA ESSENCE
MIX WELL
POUR OVER BREAD PIECES
1 CUP MILK
MIX WELL
BLEND SMOOTH
STRAIN OVER CARAMEL
BOIL SOME WATER IN A PAN
PLACE THE MOULD
COVER WITH A FOIL
STEAM FOR 30-35 MIN.
COOL DOWN COMPLETELY
KEEP IN FRIDGE FOR 2 HOURS
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How To Make Bread Taste Better – Increase The Flavour
Hi Folk in today's Video I have 2 recipes this is what you need to get an out standing loaf of bread, Adding flavor to your bread the right way is a crucial step in achieving the perfect loaf of bread. In this video, we'll teach you how to add flavor to your bread the right way, so you can enjoy a delicious, fresh loaf every time. Enjoy Laters ????
For best results room, flour, water at 20c
Recipe: White Bread Straight dough method
568 mls water
18 grams of salt
9 grams of bread Improver ( OPT )
9 grams castor sugar
28 grams of fresh yeast or dry 7 grams
28 grams white shorting
910 grams of strong white flour
Making liquid Sponge Starter for Bread: Out of your flour take 125 grams of flour, Out of the water take 125 mls, & you need 14 grams of the yeast or 3 grams dry, Mix together and leave in the cold for 24 hour and you are ready to go, Now mix as video
Making Dough Sponge Starter for Bread: Evertime you make a bread dough take out of the dough 250 grams & leave this the cold up to 1 week, dont used if the dough is braking down & smells like vinger. So evertime you make a bread dough of 900 grams of flour add in your older only 250 grams, Then just make as Video Enjoy Laters
first we start by adding our flour into our machine bowl, this machine wants to be a 3 speed machine or you can use a bread machine if you like, now start by adding in the rest of the ingredients, I start the machine up on 1st speed for 1 min, then we're gonna mix this for around 5 minutes on 2 speed, now we've reached 5 minutes, we're now going to check the dough to see what it's like if it's too soft add in more flour if it's too stiff add in more water, now we will continuously mix this now for the next 5 minutes, now we have finish mixing we now going to cover the dough with a cloth and wait for the dough to start to work about 10 - 20 mins, once it starts to work we're going to put it onto the table and scale Into 400 grams or 800 grams loaves, mould it up into tins or for baking on trays, which may be the case, you're need prep the tins first, and your need to spray your tins with a prep oil spray this is best or if you're going to put your bread onto trays first you need to pop on some baking parchment or baking paper, now we've molded our bread dough up into tins, we're now ready for proving what you need is a proven box or a place which is fairly warm around about 25 - 35 Celsius now we're going to proving that up for around about 45 minutes to one hour this depends on the temperature of your room or your box, once your loaf has risen to almost the top of the tin take it out and let the room temperature hit the dough so it forms like a bit of a crust on the top only if wet, now you can decorate the top with seeds flour or cuts across the top etc, your pre set oven temperature needs to be 200c - 210 Celsius now we're going to be baking these loaves for around 25 -35 mins
#bread #artisanbread #liquidspongestarter
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Sourdough and yeast breads recipes
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Sourdough and yeast breads recipes
Home baker recipes
Home baker flapjack recipes
Home baker pies, pasty etc
00:00 Introduction
01:05 Making liquid Sponge Starter for Bread Recipe
12:00 Making Dough Sponge Starter for Bread: Recipe
17:56 What do I think about the Flavor diffents ?
1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make
In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required.
Thank you for watching! If you'd like to show me some love and buy me a coffee, head here:
Will you be baking this bread? Don't forget to take pics and tag me on Instagram @Brian_Lagerstrom
VIDEOS YOU MIGHT ALSO LIKE:
- EASY BAGUETTE:
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- SEEDED SOURDOUGH:
- NO KNEAD SOURDOUGH:
INGREDIENTS:
****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape!
ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle.
PREFERMENT (POOLISH)
150g or ROUGHLY 1 C. AP FLOUR
150g or ROUGHLY 2/3C. WATER (ROOM TEMP)
1 small pinch YEAST
- let the poolish ripen on counter 4-24 hours, preferably at least 16
DOUGH
280g or 1 1/4C.WATER (98F)
2g or 1/2 TSP YEAST
ALL OF THE POOLISH
350g or 2 1/4 C. AP FLOUR
50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR
10g or roughly 1.5 TSP KOSHER SALT
BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.
**MY GEAR**
5.5 qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS STEEL MIXING BOWL:
PLASTIC DOUGH CARD:
MEASURING CUPS/SPOONS:
HALF SHEET PAN + RACK:
BOOS BLOCK CUTTING BOARD:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#beginnerbread #easybreadrecipe #bread
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The Ultimate Ham, Cheese and Spinach Breakfast Loaf Recipe
Enjoy!
Tags:
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Loaf Hack #6 - Loafers Grilled Cheese
Butter two slices of white sourdough bread
Add slices of cheese and crispy bacon
Fry both sides until golden and melting
Recommended cheeses by Le Grand Fromage: Double Smoked Ontario Cheddar and Organic Alpindon from Creston, BC
Enjoy!
Amazing Vegetarian Special K Loaf
Click the link to purchase this amazing remedy that helps reverse Diabetes -
Special K Loaf.
5 cup of Special K cereal.
5 eggs, beaten.
1 cup of chopped walnuts.
1 lg carton of cottage cheese.
2 tablespoons McKay chicken seasoning or onion soup mix.
1 lg of onion, chopped.
Plus Chopped celery, if desired.
Saute onion in 1/4 cube margarine.
Mix all ingredients together and
turn into greased loaf pan.
Bake 45 minutes.
Freezes well.
To serve after freezing, reheat in oven for 20 minutes.
Check out for more great recipes that diabetics can eat.
#specialkloaf #vegetarianspecialkloaf #diabeticloaf
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