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How To Make PEACH BUNS No Knead Peach Bread TBEO Video #88
How to make PEACH BUNS No Knead Peach Bread TBEO Video #88.
No knead bread stuffed with fresh peaches.
#peach #buns #NoKnead #bread #baking #HowTo #Recipe #Food
4 fresh ripe peaches
2.5 cups all purpose flour
5 tbsp sugar
1/2 tsp salt
1 tbsp dry yeast
3/4 cup warm milk
1 large egg, beaten. Keep 2 tbsp for later use.
3 tbsp butter, room temperature
Extra flour
Dough :
1. In a mixing bowl, put flour. Make 3 wells, fill each well with sugar, salt, and dry yeast. Stir sugar and yeast first then mix all together.
2. Pout the warm milk and egg (set aside 2 tbsp egg for brush later). Stir.
3. Add butter, mix well using a wooden spoon until combined.
4. Put the sticky dough into greased bowl. Cover with cling film and keep in warm place for an hour. After an hour the dough will be very soft and hollow.
5. Sprinkle with extra flour and start folding (not kneading) with the tip of your fingers. Add little extra flour to prevent sticky, continue folding. The dough still soft but esy to handle
6. Put on floured work table, slightly press into flat. Cut the dough into 8 pieces. Shape into a rough balls. Let rest while we prepare the peaches.
7. Cut peaches into half, turn to open then discard the seed. Peel the skin as well. Put on the paper towel to absorb extra juice.
8. Take one dough, roll out into oval about 30 cm long. Cut into a ribbon about 6 to 7 ribbons. Twist each ribbon.
9. Put peaches in the middle of each dough with lightly press. Wrap the twisted dough ribbon around each peach. Repeat until finished. Rest for 15 minutes.
10. Brush with the remaining beaten egg.
Bake at 175°C preheated oven, for 30 minutes. Until golden brown and puffy.
Tips :
For sweeter taste, sift powdered sugar over the buns just afer come out from the oven
Serve warm is best.
For reheat, pop up in the microwave medium heat for 1 minute or more, or put in the oven at 175°C for 15 minutes.
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Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network
Ina uses local ingredients to make her rustic-style Peach Cake!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Peach Cake
Recipe courtesy of Ina Garten
Total: 1 hr 5 min
Prep: 15 min
Cook: 50 min
Yield: 8 servings
Level: Easy
Ingredients
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
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Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network
Peach Bread Pudding With Canned Peaches / With Vanilla Sauce
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What to do with ripe peaches | FeelGoodFoodie
ARTISAN BREAD | NO KNEAD BREAD | Homemade Dutch Oven Bread | Crusty Bread |4K| Juicing Peaches
Homemade bread, what can sound better than that? Simple and easy recipe that anyone can make. This bread does not require any kneading and the end product is mind blowing. The flavor, the taste and the best sounding crunch... If you love good bread, this recipe is definitely for you.
Ingredient:
- 3 cups (400g) flour
- 2 tsp of salt (11g)
- 1 tsp active dry yeast (4g)
- 1 1/2 cup of lukewarm water (350ml)
Instructions:
1. To a bowl with lukewarm water (95-100F or about 36C) add yeast, mix well and let the yeast bloom for about 15 mins
2. In a separate bowl with flour, add salt and mix well. That is a great idea to sift your flour to prevent from big flour lumps
3. Once your yeast has bloomed, add flour to the yeast. By using the spatula carefully mix dry and wet ingredients together.
4. Cover it with a damp towel and let it rise for at least 2 hours
5. After 2 hours, transfer the dough into a floured parchment paper
6. Shape your dough into a ball or loaf
7. Cover with a damp towel and let it rest for 30 minutes
8. While your dough is resting, place your Dutch oven (I use 7qt) with a lid on in the oven and preheat to 450F (230C) with the Dutch oven inside
9. Once oven is preheated, carefully remove your Dutch oven out of the oven.
10. Holding the dough by the parchment paper, carefully place the dough into preheated Dutch oven. Cut excess parchment paper. Please be mindful, Dutch oven will be VERY hot.
11. Cover with a lid and bake in a preheated oven for 30 mins
12. After 30 mins, take the lid off and bake for another 15 mins or until golden crust
13. Take it off, let it rest for 20 mins
14. Enjoy with a salted butter or your favorite meal
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