Pandebono

Pandebono is a delicious cheese bread, perfect for breakfast or an afternoon snack with coffee. It's a simple recipe made with cheese and two kinds of flour - tapioca flour (cassava or yuca starch) and precooked cornmeal, or masarepa. The cheesiness comes from salty farmer's cheese (queso fresco). The dough is shaped into balls or bagels, which puff up nicely in the oven even though there's no leavening ingredient. They're best when they're warm from the oven, and they reheat very well in the oven.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

• 1 cup yellow masarepa (precooked cornmeal)
• 1/2 cup tapioca (cassava, yuca) flour
• 2 cups grated farmer's cheese, or queso fresco
• 2 eggs
• 2 teaspoons sugar
• salt to taste

Preparation:

1. Preheat oven to 400 degrees.
   
   
2. Mix the two flours and the sugar in a bowl.
   
   
3. Stir in the grated cheese and the eggs. Mix well with a wooden spoon. Taste for salt, and add salt as needed. (Some farmer's cheeses are saltier than others).
   
   
4. Knead dough until smooth. If the dough seems too dry, add a few teaspoons of water.
   
   
5. Roll dough into balls that are slightly larger than golf balls. Or shape dough into small bagels. The rolls do not have to be perfectly smooth - they will puff up in the last several minutes of baking.
   
   
6. Place rolls on a greased cookie sheet and bake, about 20 minutes or until golden in color and puffed.
   
   
7. Serve warm.

Makes 15 small rolls

Brazilian Cheese Bread (Pao de Queijo)

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	40 Min
Original recipe yield 6 breads Servings

Servings
US

Ingredients

• 1/2 cup olive oil or butter
• 1/3 cup water
• 1/3 cup milk or soy milk
• 1 teaspoon salt
• 2 cups tapioca flour
• 2 teaspoons minced garlic
• 2/3 cup freshly grated Parmesan cheese
• 2 beaten eggs

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
3. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
4. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Moroccan Country Bread (Khubz Maghrebi)

Many Moroccan home cooks prepare and bake bread every morning to serve at meals throughout the day. These plain, rustic loaves are a good accompaniment to tagines, and a slice makes a tasty scoop for eating a carrot or beet salad. This dough is deliberately not kneaded to help achieve the characteristic coarse texture. Though it's best eaten the day it's made, you can also freeze the bread for up to one month; thaw at room temperature, wrap in foil, and reheat at 300° for 15 minutes.

1 1/2 packages dry yeast (about 1 tablespoon)
2 1/2 cups warm water (100° to 110°)
31.5 ounces all-purpose flour (about 7 cups) plus 2 teaspoons, divided
2 teaspoons kosher salt
Cooking spray
1 tablespoon extra-virgin olive oil

1. Dissolve yeast in 2 1/2 cups warm water in a large bowl. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Stir salt into yeast mixture. Gradually stir in 7 cups flour, one cup at a time; beat with a mixer at medium speed until dough forms a ball. Turn dough out onto a lightly floured surface; shape dough into a 12-inch log. Divide dough into 3 pieces; shape each piece into a (4-inch) dome-shaped loaf. Place loaves on a baking sheet lightly covered with flour; dust tops lightly with 2 teaspoons flour, and lightly coat with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

2. Position oven rack in lower third of oven. Preheat oven to 350°.

3. Uncover loaves, and brush each with 1 teaspoon oil. Bake at 350° for 30 minutes or until sounds hollow when tapped (bread doesn't brown). Remove from oven; cool on wire racks.

Yield: 24 servings (serving size: 1/8 of a loaf)

CALORIES 139 ; FAT 0.9g (sat 0.1g,mono 0.5g,poly 0.2g); CHOLESTEROL 0.0mg; CALCIUM 6mg; CARBOHYDRATE 28g; SODIUM 161mg; PROTEIN 4g; FIBER 1.1g; IRON 1.8mg

Cooking Light, JANUARY 2009

Kalamata Olive Bread with Oregano

1 Tbs olive oil
1 cup finely chopped onion
9 oz all-purpose flour (about 2 cups)
1 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermilk
2 Tbs butter, melted
2 large egg whites
1/4 cup pitted kalamata olives, chopped
1 Tbs chopped fresh oregano
Cooking spray

Preheat oven to 350F.

Heat oil in large nonstick skillet over medium-high heat. Add onion to pan; saute 3 minutes or until onion is tender. Set aside.

Weight or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano.

Spread batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 mins in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 12 servings (serving size: 1 slice)
From Cooking Light, Jan/Feb 2009.

Sweet Challah

Allowing the dough to rise three times gives the yeast more time to develop, resulting in a rich, complex flavor. Although this bread is best eaten the day it's made, you can also bake it one day in advance. Cool the bread completely, wrap in plastic wrap, and then wrap in foil; store at room temperature. Leftovers make excellent bread pudding.

Yield 1 loaf, 12 servings (serving size: 1 slice)
Ingredients

* 1 package dry yeast (about 2 1/4 teaspoons)
* 1 cup warm water (100° to 110°)
* 3 tablespoons honey
* Dash of saffron threads, crushed
* 3 tablespoons butter, melted and cooled
* 1 teaspoon salt
* 1 large egg
* 3 cups bread flour (about 14 1/4 ounces), divided
* Cooking spray
* 1 teaspoon cornmeal
* 1 teaspoon water
* 1 large egg yolk, lightly beaten
* 1/4 teaspoon poppy seeds

Preparation

Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads. Let stand for 5 minutes. Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms. Cover and let stand for 15 minutes.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down. Shape dough into a ball; return to bowl. Cover and let rise an additional 40 minutes or until doubled in size. Punch dough down; cover and let rest 15 minutes.

Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), on a lightly floured surface, roll each portion into a 25-inch rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at untapered ends to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 20 minutes or until almost doubled in size.

Preheat oven to 375°.

Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. Sprinkle evenly with 1/4 teaspoon poppy seeds. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.

Nutritional Information

Calories:157 (24% from fat)
Fat:4.1g (sat 2.1g,mono 1.2g,poly 0.4g)
Protein:5g
Carbohydrate:26.9g
Fiber:0.9g
Cholesterol:42mg
Iron:1.7mg
Sodium:202mg
Calcium:7mg

Kathryn Conrad, Cooking Light, NOVEMBER 2005

Basque Bread

Heat 1 cup milk
stir in 2 tsps butter or Crisco
2 tsp salt
2 tsp sugar
add 1 pkg yeast dissolved in 1/4 cup warm H2O

Stir in about 4 cups sifted flour (use cake flour for a finer grain). Knead - let rise double at least. Knead again, form into mound in a well-greaased can (about 2 lb coffee can size), cover w. a wet or greased cloth (shape top smooth). Let rise until over top of can (time will vary).
Bake 350 about 40 mins untill “hollow” sounding & shrinking in from sides. Smear top w. butter.

Dill Bread

2 - 2 1/4 unsifted flour
2 T. sugar
1 T instant minced onion
2 tsp dill weed
1 tsp salt
1/4 tsp baking soda
1 pkg yeast
1 T marg soft
1/4 cup hot tap water
1 cup cream cottage cheese (room temp)
1 egg (room temp)
Mix 1/4 cup flour, sugar, through yeast. Add marg. Gradually add water; beat 2 min med. speed. Add cott. cheese, egg & 1/2 cup flour. Beat high speed 2 mins. Stir in addt’l dough to make soft dough. Cover, let rise (1 hr & 15 min +/-). Stir batter down. Turn into greased 11/2 qt. casserole dish. Let rise till ??? (50 mins). Bake 350 deg. for 30 mins or until done. Remove from oven, let cool on rack.

Orange Zucchini Bread

1 1/2 cups white flour
1 cup sugar
2 tsps. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground ginger
2 eggs
1/2 cup oil
1/2 cup grated zucchini
1 tsp. chopped orange peel
1/2 cup chopped walnuts

Preheat oven to 375 degrees.

Mix the flour, sugar, baking powder, baking soda, salt, and ginger together thoroughly. In a medium-size bowl beat the eggs, then add the oil and grated zucchini. Stir in the dry ingredients, orange peel (be sure to strip the peel from the orange & chop it, not grate it- it has more crunch this way), and walnuts.
Spoon the batter into a greased 9-in loaf pan & bake for 50 min or until toothpick inserted in ctr comes out clean. Let cool in the pan 5 min, then turn out onto a rack. Makes one loaf.

“The Book of Bread”