Testing carnivore bread recipe || instant pot eggs || cookbook update
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INGREDIENTS:
• 1 egg
• 1 teaspoon of salt
• 1 spoon (tea) of sugar
• 1 tablespoon (soup) of baking powder
• 2 tablespoons of oil
• 1/2 cup (tea) of milk
• 1 cup (tea) of wheat flour
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Homemade crusty loaf, with or without a dutch oven
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***RECIPE***
2 cups (474mL) water, divided in two
2 teaspoons (10g) salt (based on the Morton Kosher I use)
1/8 teaspoon dry yeast (two small pinches)
bread flour (you'll need maybe 5-6 cups, 500-600g, but this recipe is not based on firm quantities)
a little whole wheat flour, if you want (I like to replace maybe a tenth of the white bread flour with whole wheat — I just eyeball it)
The night before you want to bake, mix a poolish by combining half of the water (1 cup, 237mL) with the yeast and enough flour to get a thick batter / pudding consistency. I think a wooden spoon is the best utensil to use for this, but whatever spoon you use, use something rigid. You can just leave the spoon in the poolish overnight. Cover the poolish and let it ferment 8-24 hours.
About four hours before you want to bake, uncover the poolish and mix in the remaining cup (237mL) of water, salt, and as much flour as you can stir in with a spoon (no hand kneading). Again, you can leave the spoon in there. Cover and let rise/hydrate for about an hour.
Check it again and see if you can stir in a little more flour now that the previous addition has hydrated. When you're done, you can get rid of the spoon. Cover and let rise/hydrate for another hour.
These next steps I do in the bowl, just to keep the mess contained, FYI. Sprinkle the dough with a little flour to keep it from sticking to you. Grab one side of it and pull it out until just before it's going to tear, then fold it back in on itself. Rotate the dough 90 degrees and repeat until you've done this four total times. Position the dough so that the seems are on the bottom and the smooth surface is on top. Cover and let rest for about 20 minutes.
Do the whole folding and stretching procedure again, rest 20 minutes, and then do it a third time.
The following instructions are for baking this with a dutch oven. If you're using a baking sheet with a heat-safe metal bowl, skip to that part now.
Get a sheet of parchment paper, crumple it up into a ball, un-crumple it and stuff it down into the bottom of your dutch oven. Transfer in the dough, smooth-side up. Cover the dutch oven (but not with the lid). Put the lid in your oven and get it heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up.
When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Put the dutch oven over a burner on your stove, turn the heat on high, and cove it with the hot lid from the oven. When the side of the dutch oven feel hot (it should just take a couple minutes), transfer the whole situation to your oven and let bake for a half hour undisturbed, so as to not let any steam escape.
Carefully remove the hot lid, reduce the heat to 450ºF/230ºC and let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing.
The following instructions are for doing this with a baking sheet and a heat-safe metal bowl.
Line a baking sheet with parchment paper. After you've done the whole folding thing three times, position the dough on the baking sheet, smooth-side up. Cover it with a heat-safe metal bowl that's big enough to not touch the dough as it rises and/or bakes. Get your oven heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up.
When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Move the whole pan/bowl rig into the oven and let bake for a half hour undisturbed, so as to not let any steam escape.
Carefully remove the hot hot bowl. If your oven has a convection fan, turn it on. If not, just crank your oven to its highest temperature, if it can go any higher. Let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing.
Chicken Bread Without Oven In Pressure Cooker Recipe (In Urdu) By Shaz Kitchen
Over The Horizon by Samsung Galaxy Brand Sound (Royalty Free) is licensed under a Creative Commons Attribution license (
Source:
Today I am sharing the recipe of Chicken Bread , but it is not an ordinary recipe , it is very special as this chicken bread is made without oven on stove in pressure cooker ,Chicken Bread Recipe , Delicious, Easy and Very Tasty , From Start To Finish , Dough_Chicken Filling_Finishing
It is so awesome; you’re going to love it . Very popular in Asian homes, great as a snack, picnics or entertaining guests. This is one of my favorite recipes that I’ve made in a long time. The ingredients are simple you probably have most of them in your kitchen already, and the outcome is simply scrumptious.
Chicken Bread is the yummiest appetizer or easy meal. Super soft bread stuffed with chicken made it very healthy. Now no need to run down to the expensive bakery to buy yummy stuffed chicken bread when you can make your own in your kitchen. This kid-friendly dish prepared with boneless chicken it is delicious to eat. It is one of the best snack.
Let’s learn how to make this Super Delicious Chicken Bread without oven in pressure cooker At Home :
Ingredients for bread dough :
• All purpose flour 2 cup
• Salt ¼ tsp
• Sugar ¾ tbsp.
• Powder milk 1 tbsp
• Yeast ½ tbsp.
• Melted butter 20 grams
• Egg 1
• Luke warm water ½ cup
• Sesame seeds 1 tsp
• Black seeds 1 tsp
Ingredients for chicken filling :
• Boneless breast chicken 150 grams
• Salt ½ tsp
• Red chili powder ½ tsp
• Coriander powder ½ tsp
• Cumin powder ½ tsp
• Black pepper ¼ tsp
• All spices powder ¼ tsp
• Chicken tikka masala powder 1 tsp
• Ginger garlic paste ½ tsp
• Yogurt 2 tbsp
• Lemon(juice) 1
• Oil 1 tbsp
• Water ¼ cup
Method:
• In a mixing bowl add all purpose flour , salt , sugar , yeast , powder milk and mix well
• Add melted butter , egg and mix well
• Add luke warm water slowly and kneed a soft dough
• Grease a bowl and shift bread dough in it and leave it until it rise double in size
• In a bowl add boneless breast chicken , salt , red chili powder , coriander powder , cumin powder , black pepper , all spices powder , chicken tikka masala powder , ginger garlic paste , yogurt , lemon juice , oil , mix well and keep in frig for half an hour for marination
• In a wok add marinated chicken and cook for 4-5 minutes
• Add water , cover with lid and cook until water evaporated and chicken tender
• Cool it completely
• Kneed rises bread dough once again
• Take a small portion and flatten in rectangular shape
• Stuffed chicken in centre
• Cut strips from both sides and cover chicken by overlapping of strips
• Grease a baking pan and keep this bread in it and leave to rise
• In a pressure cooker , keep a steal stand inside it , cover with a lid and pre heat for 15 minutes on low to medium flame
• As bread rise , brush with egg , sprinkle sesame seeds and black seeds
• Put this pan in cooker
• Remove rubber ring and weight from cooker lid and pop up on cooker
• Bake bread 30-40 minutes
• Remove bread from cooker and brush with butter
• Chicken Bread is ready , serve with your favorite dip….Happy Baking
Must try and after watching ,If you like my video, please give it a thumbs up and book mark/subscribe my channel for more recipes to come.
Chicken Bread without oven in pressure cooker Recipe. how to make Chicken Bread without oven in pressure cooker at home. Homemade Chicken Bread without oven in pressure cooker recipe by shaz kitchen. A Step by Step recipe Chicken Bread without oven in pressure cooker recipe.
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Pot in Pot Cooking 101 || Instant Pot
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PIP Long Grain White Rice
1 cup of rinsed white rice (I used a regular cup, not a rice cup)
1 cup of water
a pinch of salt
Combine ingredients in your PIP container and place in the Instant Pot on the trivet above an additional cup of water. Cook for 6 minutes on the steam function. QR or allow to NPR for up to 15 minutes.
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