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Benefits of Pistachios

November 22, 2014 in Course: Bread

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Peace be upon you today to offer you some of the benefits of pistachio nuts is the most important of which helps to decrease the incidence of some types of cancer, and a lot of other benefits you will learn in this explanation.

The benefits of pistachios that countless:  
Several medical studies at the University of Texas on the nuts, where she was one of those studies on pistachios and its natural properties to find based on this research useful new added to the list of benefits of pistachios, it helps the reduction of the incidence of certain types of cancer, and that its existence  heavily in Peanuts, one of the types of vitamin “e”, which is to reduce the chances of developing cancer. 
This was confirmed by the new interest of pistachio after conducted a randomized trial, they found that cancer rates have fallen tongs 23% among those who to eat pistachios.
Other benefits of pistachios:  
As we have stated that reducing the incidence of cancer is one of the many benefits of pistachios, here are some of the rest of the Peanuts:
 - Pistachio protects against obesity and diseases such as heart disease, by reducing the levels of bad  cholesterol in the blood. 
 - Pistachio works to stimulate the heart.
 - Pistachio protects against atherosclerosis.
 - Peanuts essential oils essential unsaturated fatty acids that feed the brain. 
 - pistachio sang phosphorus, which stimulates the brain and blood circulation and strengthens memory. 
 - pistachio works as a source for generating energy in the body.
 - Peanuts increases the milk yield of the pregnant woman and aggravated in fat and minerals. 
 - Pistachio works as a therapist for venereal diseases. 
 - Protects pistachios from chest diseases, especially chronic cough.
 - pistachios lowers the level of sugar in the blood and therefore it is very beneficial for people with  diabetes. 
 - Peanut stimulates circulation and increases the overall size and helps to perform its vital functions.

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Zero Backlash Planetary Reducer

November 10, 2014 in Course: Bread

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Zero
Backlash Planetary Reducer

Apex Dynamics has
released a Zero Backlash precision class (Micro Precision) to compliment the
standard (5 arc-min) and low backlash (3 arc-min) offerings.

  

Chilli cheese cornbread

November 5, 2014 in Course: Bread, Cuisine: Fruits & Vegetables, Skill Level: Easy

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Ingredients:
2 onions, peeled and thinly sliced
2 corn on the cob
4 large eggs (preferably free range or organic), beaten
325 g coarse cornmeal or polenta
250 ml full-fat milk
1 teaspoon baking powder
6 tablespoons plain flour
sea salt
freshly ground black pepper
140 g freshly grated mature Cheddar cheese
3 fresh green chillies, 2 of them deseeded and finely chopped, the other finely sliced
olive oil
Method:
Preheat your oven to 200ºC/400ºF/gas 6. Put your butter into a frying pan on a medium heat and add your sliced onions. Fry gently for about 15 to 20 minutes, until they’ve caramelized and are golden and sticky. While that’s happening, get your corn ready. Hold the cob upright on the board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off. Add these to the pan with the onions and cook for a further 5 minutes, then remove from the heat and set aside to cool for a
few minutes.
In a bowl, mix your eggs, cornmeal, milk, baking powder, flour, a good pinch of salt and pepper and most of your grated cheese. Beat until well mixed, then stir in your cooled onion and corn mixture and your 2 finely chopped chillies. Grease a 22cm cake tin with some olive oil, line the base with greaseproof paper, and pour in your mixture.
Sprinkle the chilli slices on top, then pop the cornbread into the oven to bake for 35 minutes. About 10 minutes before it’s ready, pull it out, sprinkle over your remaining Cheddar and return it to the oven.
Once ready, let it cool for 15 minutes, then turn it out on to a wire rack or serving plate, cheesy side up.
Serve this straight away because it’s unbelievably good when it’s warm.
  

Toasted Sourdough

October 16, 2014 in Course: Bread, Course: Side dish, Skill Level: Easy

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Ingredients:
1 loaf sourdough
Extra-virgin olive oil
Directions:
Heat a cast iron grill pan over high heat until smoking hot, about 8 to 10 minutes. Cut the sourdough bread into thick rustic slices and drizzle both sides with plenty of olive oil. Put on the grill and pressing down gently so they pick up nice even grill marks. Grill until crispy and toasted, about 45 seconds per side.
  

Sandwich bread loaf

October 8, 2014 in Course: Bread, Skill Level: Easy

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Ingredients:
20g/1oz golden syrup
25g/1oz melted butter
350ml/12fl oz warm milk
10g/½oz fresh yeast
250g/8oz plain flour, plus extra for dusting
250g/8oz strong bread flour
10g/½oz sea salt
Preparation method:
Stir the golden syrup and melted butter into the warm milk until well combined. Crumble the yeast into a large bowl, then pour over the warm milk and stir until the yeast has dissolved.
Add the remaining ingredients and mix until a smooth dough forms. Cover the bowl with cling film and set aside for 5 minutes.
Turn the dough out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic. Return the dough to the bowl, cover with cling film and place into a warm place for 1 hour, or until the dough has nearly doubled in size.
Meanwhile, grease and flour a 12cm x 20cm/5in x 8in bread tin.
Turn the dough out onto a floured work surface again and knock back a few times. Divide equally into two pieces and shape into balls. Place the dough balls side by side in the prepared bread tin, cover with cling film and set aside to rise again, until doubled in size.
Preheat the oven to 220C/410F/Gas 7.
Using a sharp knife, slash the dough a few times and place into the oven immediately. After 10 minutes, reduce the heat to 180C/350F/Gas 4 and bake for a further 30 minutes, or until the bread is golden-brown. To check if the bread is done, remove from the tin and tap the bottom with your knuckles – it should sound hollow.
Leave the bread loaf to cool on a wire rack.
  

Aubergine & mint bruschetta

September 14, 2014 in Course: Bread, Skill Level: Easy

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Ingredients:
2 nice firm aubergines, sliced lengthways about 3mm thick
extra virgin olive oil
white wine or herb vinegar
2 sprigs fresh flat-leaf parsley, leaves picked and finely sliced
1 small handful fresh mint, leaves picked and finely sliced
1 clove garlic, peeled and very finely sliced
sea salt
freshly ground black pepper

Method:
Heat a griddle pan until nice and hot. Lay your aubergine slices on it side by side and when they are nicely charred on both sides, put them into a bowl. You will probably need to do this in several batches.
While the aubergines are grilling, put 8 tablespoons of olive oil and 3 tablespoons of vinegar, with the parsley, mint and garlic, into another bowl and season with salt and pepper.
When the aubergines are all done, add them to the dressing and mix around, then check the seasoning again and divide on to the bruschetta. Press the topping into the toast so all the lovely flavour gets sucked in!

  

Herbed Garlic Bread

July 21, 2014 in Course: Bread, Skill Level: Easy

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Ingredients:
1 stick butter (1/2 cup), at room temperature
2 garlic cloves, mashed to a paste with a pinch of salt and extra-virgin olive oil
2 tablespoons chopped parsley leaves
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1 loaf crusty baguette
Extra-virgin olive oil

Directions:
Preheat oven to 350 degrees F.
For the bread, stir together the butter, mashed garlic, and herbs in a small
bowl and season with salt and pepper. Tear open the loaf of bread
lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.

  

Warm Zucchini Bread

July 12, 2014 in Course: Bread, Course: Dessert

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Ingredients:
1/4 cup butter, at room temperature
1/4 cup vegetable oil
1 cup light brown sugar
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup finely shredded unpeeled zucchini
1/2 cup toasted walnut pieces
1/2 teaspoon lemon zest, finely chopped

Directions:
Preheat the oven to 350 degrees Grease an 8 by 4 by 2-inch loaf pan with 1 teaspoon of the butter.
In the bowl of an electric mixer, combine the butter, oil, and sugar. Cream the mixture until smooth. Sift the flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the sifted flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth.
Squeeze and drain the shredded zucchini. Fold zucchini, walnuts, and lemon zest into batter.
Pour batter into the prepared pan and bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean.
Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter.

  

Banana Bread

July 7, 2014 in Course: Bread, Skill Level: Moderate

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Ingredients:
10 tablespoons plus 1 teaspoon butter
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons vanilla
2 cups cake flour
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup toasted, chopped walnuts

Directions:
Preheat the oven to 350 degrees F.
Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter.
Puree the bananas, sour cream, eggs and vanilla in a food processor.
Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.
Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

  

Olive-French Bread

July 2, 2014 in Course: Bread

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Ingredients:
5 cups bread flour
2 teaspoons bread flour
2 cups cold water
1 1/2 packages active dry yeast
4 ounces Nicoise olives, pitted and sliced (roll a rolling pin over the olives to make them easier to pit)
2 teaspoons salt

Method:
Insert the dough hook into an electric mixer and on 1 or low speed, combine 5 cups flour and the water for 4 minutes. Sprinkle the yeast over the dough, turn the speed to 2, and mix about 5 minutes longer. (Dough will pull cleanly away from the bowl.)
Toss the olives with the 2 teaspoons flour, add to the dough with the salt and mix 2 minutes longer. Remove the bowl from the mixer, cover with a clean tea towel, and let rest for 15 minutes.
Turn the dough out on a heavily floured surface, lightly knead into a ball, and let rest, covered for 45 minutes.
Punch out the air, cut the dough in half, and shape into two baguettes. Place the loaves on one or two baking trays, sprinkle with flour, cover with the towel, and let rest for 45 minutes.
Preheat the oven to 400 degrees F.
With a single edge razor blade or a very sharp knife, make a slash down the center of each loaf. Carefully slide the breads onto a baking stone and bake 10 minutes. Spray with water (a spray can or bottle used for misting plants works well) and continue baking until the bread is well-browned, about 1 hour and 10 minutes longer. (Baking at 400 degrees F will give you a crustier bread, but you can bake the bread at 425 degrees F for 1 hour, 10 minutes.) Cool on a rack.