Archive for the ‘BREAD & PASTRY’ Category
NY No Knead Bread
This comes highly recommended by a good friend in Phuket. This is a no knead bread but this does take some time. You will need a pot with a lid that can go in your oven, a cast iron dutch oven would be perfect.
Ingredients
- 325 grams wheat flour, 3 1/4 cups
- 125 grams rye flower, 1 1/4 cups, if no rye flour is available, then use 5 cups of wheat flour
- 1 1/3 cup luke warm water, 320 ml for metric measuring cup
- 1/4 teaspoon instant yeast
- 1/4 teaspoon sugar
- 1 1/2 teaspoon salt
Instructions
- This is the wheat flour used, this is an import from Australia.
- This is the rye flour used, this is also an import from Australia.
- Put the water in a large mixing bowl, add yeast, salt, and sugar and let it dissolve. Then add the flour and stir until no dry flour is left. Cover the bowl with clear kitchen wrap and let it rest for 16-22 hours (now the yeast does its job).
- Now you either can gently stir the dough one more time or plop it onto a smooth, well floured surface ( what I did) fold top to the middle, bottom to the middle then left to the middle and right to the middle cover it up with a clean kitchen towel for about an hour. (Even if you stir it one more time, still cover the bowl to let it rest.)
- While the dough is resting, preheat your oven to 250 C and also preheat the pot and lid in the oven at the same time.
- When the dough has rested, take out the hot pot from the oven, then take your dough and gently rub flour or wheat bran onto it and plop it into the pot, cover, and bake for 30 minutes. Then remove the lid and reduce the temp to 220-230 and bake for another 30-40 minutes. Remove from oven, done, enjoy. This is the wheat/rye bread.
- This is the wheat only flour.
Notes
The flour is available at Tops Central in Phuket for sure for about about 40 Baht/ for 450 to 500 grams, each package shown. There is also a bakery supply place in Rawai, Phuket (Schmidt Bakery Supply) as well in several cities across Thailand. The cost is a bit more at the bakery supply shop. Over, this is an economical loaf of bread that you made yourself and you know exactly what is in it.
Recipe and photos provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.
Thailand.
Fresh Apple Pie
Been many years since I have had apple pie, and even longer since having home made pie. I made this on 13 Oct 2016, and used the pie crust recipe as well listed in the Recipe Notes section, and it is wonderful, excellent pie! On my GO-TO list now! Link to the Shortcut is listed in the Notes section.
Equipment
- Pie Dish (8 or 9 inch)
- Oven
Ingredients
- 6-8 medium apples, peeled, cored, slices cut in half
- 1 cup sugar, or ½ cup white sugar and ¼ cup packed brown sugar
- ¼ teaspoon nutmeg
- ½ teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 4 tablespoons unsalted butter, cubed
- 2 pie crusts, Shortcut
- 1 egg
Instructions
- Preheat your oven to 190° C (375° F). Get out a 8 or 9 inch pie dish.
- Place the apple pieces in a large bowl, sprinkle with corn starch and gently mix to coat the apples. Cornstarch will thicken the pie.
- In a bowl, add the sugar, nutmeg, and cinnamon, and mix together with a spoon. This batch is the white sugar, brown sugar, nutmeg, and cinnamon version.
- Add the apples pieces and spread out evenly. I used an 8 inch pie dish for this pie.
- Sprinkle the sugar mixture over the apples. , cinnamon, and nutmeg. Dot the top with the butter pieces. Place the top crust on and slice a couple of vents in the top. You can also wrap some foil around the edge of the crust to prevent that from over cooking. In a small bowl, beat the egg with a tablespoon of water and brush the top of the pie, then the top will bake to a glossy brown, can also sprinkle sugar on the top to give the crust a sweet crunch.
- Now roll out the top crust, use as one sheet or lattice. I went for a wide lattice on this pie.
- Bake for 1 hour. Remove to a rack and let cool for 40 minutes or so before slicing.
- Slice, serve, and enjoy.
Notes
Shortcut: Pie Crust.
Egg wash and sugar topping guidance provided courtesy of good friend, Garland Davis, US Navy Cook (Ret). United States.
Updated on 8 August 2022.
Banana Bread I
This is a simple recipe and it is excellent. I have made this several times, it is fool proof and I get great reviews from my Thai family and friends. I use the small bananas grown right here in our yard for this.
Ingredients
- 1/2 cup butter, softened, (1 stick or 1/2 block)
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 2 eggs, lightly beaten
- 1 1/2 cups banana, mashed, small bananas if you have them
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 180° C (350° F). Lightly grease with butter the bread pan.
- Cream together the sugars and butter. Mix in eggs and vanilla.
- Add the mashed bananas and mix in. Mix in the flour, then mix in the baking soda. (This looks like a lot as I doubled the recipe to make two loaves.)
- Pour batter into the prepared bread pan.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and place the pan(s) on a wire rack to cool for 30 minutes.
- After 30 minutes, roll out onto the rack and let rest until cooled.
- Slice and enjoy!
Notes
Minimal cost and a great tasting bread.
