PARCHMENT BREAD
You can roll out the dough by hand for this crisp, crackerlike bread. However, for thinner, more even results, try a pasta maker.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8
Number Of Ingredients 4
Steps:
- Whisk together semolina, flour, and salt. Make a well in the center, and slowly add water, stirring until combined. On a floured surface, knead dough until soft and smooth, about 10 minutes. Cover with plastic wrap or an inverted bowl, and let rest 30 minutes.
- Preheat oven to 450 degrees, and place a pizza stone or a baking sheet in oven. Divide dough into 8 portions. Working with 1 piece at a time (keep remaining pieces covered), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Continue to press, passing it through ever-finer settings until sheet is thin but not translucent (number 4 of 8 on a KitchenAid pasta roller). Gently stretch dough with hands; transfer to oven on a semolina-dusted pizza peel or an inverted baking sheet. Bake, flipping once, until golden brown, about 5 minutes per side. Sprinkle with salt. Repeat with remaining pieces of dough. Parchment bread can be stored in an airtight container up to 1 day.
CURRIED PARCHMENT BREAD
These crackers take on amorphous shapes so don't expect a neat little square or circle.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 4
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees. Warm butter in saute pan over medium heat. Add garlic, ginger, and onion; cook until very fragrant, about 3 minutes. Stir in spices and 1/2 teaspoon salt, and pepper to taste; cook for 30 seconds. Remove from heat; allow to cool.
- In a food processor, pulse flour and remaining 1/2 teaspoon salt. Add shortening; pulse until mixture resembles coarse meal. With machine running, gradually add 5 tablespoons of spice mixture; process until the dough comes together.
- Transfer dough to a lightly floured surface; divide into four equal parts. Roll out dough as thinly as possible into a 9 1/2-by-11-inch rectangle. Transfer to an ungreased baking sheet; bake for 10 minutes. Turn, and bake an additional 5 minutes, until firm. Transfer to wire rack to cool. Store in airtight plastic container.
CRISPY CURRY CUTLET SANDWICHES ON NAAN BREAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the lamb with the spinach, 3 tablespoons finely chopped mint, yogurt, garam masala, salt, pepper and garlic. Place about one-sixth of the mixture on a piece of wax or parchment paper and place another sheet on top. Roll out the meat into a thin free-form cutlet no more than 1/2-inch thick. Repeat for the remaining meat.
- Combine the remaining mint with tomatoes, onions and some salt and pepper.
- Heat the griddle to medium-high heat. Drizzle with some olive oil to lightly coat. Cook the patties until golden on each side, 6 to 8 minutes. Wipe the griddle and add a splash of water then add the naan bread, a few at a time, and cook until crispy and blistered on each side. Halve the naan across. Serve the patties on half a naan topped with some tomato salad and a dollop of yogurt, set another half of naan on top to complete your sandwich.
- Get Rachael's shopping list for this episode's recipes here.
SARDINIAN PARCHMENT BREAD
Make and share this Sardinian Parchment Bread recipe from Food.com.
Provided by Jellyqueen
Categories Breads
Time 38m
Yield 12 breads
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F at least 40 minutes before baking.
- In a large bowl combine flours and salt and mix ingrediants thoroughly.
- Slowly add water, stirring with a wooden spoon until the mixture forms a soft dough (you many not need to add all the water.) With your hands, work the dough into a ball.
- Place on a clean, floured work surface and knead for about one minute.
- The dough should be firm and pliable, not sticky.
- Divide the dough evenly into 12 balls.
- Place the balls on a lightly floured surface.
- Flatten each ball into a thick 4-inch pancake.
- Generously flour the work surface and with with a heavy-duty rolling pin roll each portion of the dough as thin as possible into an 8" to 9" round.
- These breads are meant to be roughly shaped.
- Thinness is more important than the shape.
- The dough should be thin enough to see your hand through it.
- Place several rounds of dough on an ungreased baking sheet and place in the oven or place on a baking stone with a baker's peel.
- Bake until the top of the bread is firm and lightly browned, about 3 to 4 minutes.
- Baking time will vary and will also depend on the number of breads placed in the oven.
- With tongs or your fingers, turn the bread over and bake until the other side is slighly browned, 3 to 4 minutes more.
- (The bread should be rather bumpy, puffy, and irregular, with occaisional pockets full of air.) Transfer the bread to a wire rack to cool.
- Repeat wtih the remaining rounds of dough.
- The bread cools quickly and can be served immediately.
CURRIED FLATBREAD
A spicy naan bread - a great side dish for an Indian meal - dry-fried in just five minutes
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 2h5m
Yield Makes 8 breads
Number Of Ingredients 8
Steps:
- Mix the flour, salt, yeast and oil in a large bowl and add enough water to make a soft, but not sloppy, dough. Knead well. Put into a lightly oiled bowl to rise for 1 hr until doubled in size.
- Roll out the dough into a square 25cm in diameter on a lightly floured surface. Then spread over the sultanas, curry powder and chutney leaving a 1cm gap around the edges. Fold over one side of the dough (like a book) and press down to seal. Roll the dough out again to the same size. Divide the dough into 8 pieces, about 250g each, and use a rolling pin to flatten each one into a circle, 15cm in diameter and about 1cm thick. Put the pieces on a lightly floured baking tray to prove for a further 5 mins.
- Heat a large frying pan to a medium heat and dry-fry each piece of dough until browned on both sides, about 5 mins in total, then set aside to cool slightly before serving.
Nutrition Facts : Calories 255 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.3 milligram of sodium
More about "curried parchment bread recipes"
THE EASIEST LOAF OF BREAD YOU'LL EVER BAKE RECIPE - KING …
From kingarthurbaking.com
4.7/5 (369)Calories 80 per servingTotal Time 2 hrs 10 mins
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough.
- If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth.
- If you’re using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it’s smooth, elastic, and feels a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen., Place the dough in a bowl that’s been lightly greased with vegetable oil or cooking spray; the bowl you started with is fine. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it's doubled in size, about 1 to 2 hours. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
CURRY BREAD (KARE PAN) カレーパン • JUST ONE COOKBOOK
From justonecookbook.com
4.8/5 (93)Total Time 3 hrs 40 minsCategory Breakfast, Main Course, Side Dish, SnackCalories 242 per serving
- In a large bowl, whisk together bread flour (150 g), cake flour (50 g), kosher salt (3 g), and sugar (15 g).
- Place the dough seam side up and flatten out each piece with your hand. Fold in thirds widthwise.
- In a deep frying pot (I like using my 2.75QT Staub), heat the 4 cups (960 ml) oil to 320ºF (160ºC). Place 2-3 pieces of the curry bread into the oil, seam side down. After a few seconds, flip it around so the seam side is now up. You may need to hold it with a pair of tongs. Keep turning them while they deep fry, until they cook to a golden brown, about 2-3 minutes. Drain the oil well and transfer to the wire rack or some paper towels to drain while it cools. Serve hot or at room temperature.
CURRIED WHEAT BREAD - BAKING BITES
From bakingbites.com
Estimated Reading Time 3 mins
CURRY CHICKEN BREAD ROLLS RECIPE | DAILY COOKING QUEST
From dailycookingquest.com
HOMEMADE CORNBREAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
CURRY BREAD (カレーパン) - FOOD IN JAPAN
From foodinjapan.org
THE EASY WAY TO MAKE HOMEMADE BREAD CRUMBS
From tasteofhome.com
CURRIED BREAD - PARTIAL INGREDIENTS
From partial-ingredients.com
POORI - HOW TO MAKE PERFECT FRIED INDIAN BREAD
From ministryofcurry.com
55 RECIPES THAT USE UP LEFTOVER BREAD CRUMBS | TASTE OF HOME
From tasteofhome.com
CURRIED PARCHMENT BREAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CURRIED COD BAKED IN PARCHMENT - JAMIE GELLER
From jamiegeller.com
CURRIED PARCHMENT BREAD RECIPE | RECIPE | FOOD PROCESSOR …
From pinterest.com
THE BEST THING TO DO WITH LEFTOVER BREAD CRUST - TASTE OF HOME
From tasteofhome.com
EASY GARLIC BREAD - JO COOKS
From jocooks.com
15 STALE BREAD RECIPES TO USE IT UP - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO MAKE BREADCRUMBS (EASY RECIPE WITH FRESH OR DRIED …
From thekitchn.com
CURRIED PARCHMENT BREAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love