Bread Recipes by Sebastian Manning

Rice flour is very popular in southern parts of India and is used to prepare many tasty dishes. Here is one popular rice flour bread recipe from Karnataka that takes only minutes to prepare and is full of taste and flavors. This bread recipe is served with dill-coconut chutney and eaten hot off the griddle.

Ingredients:

– 1 cup rice flour
– 1 cup finely chopped onion
– 1 finely chopped green chili, or you can use 1/4 teaspoon of green chili paste
– 1 tablespoon chopped coriander leaves
– 1/2 teaspoon salt (adjust according to taste)
– 1/4 teaspoon cumin seeds
– 2 tablespoons fresh coconut grated
– Water to mix the dough
– Oil for cooking

Instructions:

– In a bowl, mix the rice flour, chopped onions, green chili, coriander leaves, salt and cumin seeds.
– Sift the ingredients together.
– Add the grated coconut and mix well.
– Now add a little water to the flour mix to get a smooth dough. The dough should not be too firm or too soft, just firm enough to hold in your hands.
– Divide the dough in 3-4 equal parts and make balls.
– Spread some oil on a flat griddle and heat it at low flame.
– Place one ball of dough in the middle of the griddle and use your fingers to spread it to 1/2 inch thick round. Wet your fingers in between to prevent the dough from sticking to your fingers.
– Make some tiny holes in the round bread and pour a few drops of oil in the holes.
– Cover the bread and let it cook for 4-5 minutes on low flame.
– Remove the cover and flip the bread and cook for 2 minutes.
– Remove from heat and serve with tasty dill-coconut chutney (recipe given below).

Ingredients:

– 2-3 tablespoons dill weed chopped
– 1 cup grated coconut
– 2-3 green chilies
– 1/2 inch peeled and chopped ginger
– 2 tablespoons tamarind pulp
– 1 teaspoon salt

Instructions:

– Grind all the ingredients in a mixer jar or food processor till you get a smooth paste.
– Add a little water to get even grinding.
– You can make this chutney and store for up to a week in the refrigerator.
– Serve this chutney with the Akki roti.

Notes:

– You can also serve the rice flour bread with different curries.
– Don’t forget to serve a dollop of fresh butter on the side.
– You can increase and decrease the amount of coconut used in the dough depending on your taste. Using fresh coconut makes the roti soft.

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The Indian Fry Bread Recipe roots from the Native American Indians, particularly the Navajo tribe. For those who have not yet tried this particular bread recipe, the texture is just like that of a decadent French croissant but round and not shaped like a shell. It’s thin and wafer-like on the outside and thick and kind of dense on the inside. Unlike most bread, this one isn’t baked in the oven, but fried like a doughnut (except without the hole). For those who are familiar with dim sum making, the process is quite similar. The batter is sticky and thick enough to handle and shape (using floured hands) but not quite like dough. It is bread but it doesn’t use yeast.
Let’s try this, shall we?

Ingredients:

– 1 cup all-purpose flour
– 1/4 teaspoon iodized salt
– 1 teaspoon sugar
– 1 teaspoon baking powder
– 1/2 cup cold water
– Vegetable oil for deep frying
– Extra flour for hands

Method:

– Sift together the dry ingredients: flour, salt, sugar and baking powder, in a large bowl.
– Add the cold water to the mixture until well blended.
– Form the mixture into a ball using your hands which have been lightly coated with the extra flour. Do not knead.
– Divide the balled mixture into smaller balls.
– Flatten each ball with a rolling pin to about the thickness of thin-crust pizza dough (approximately half a centimeter). You should have 4 saucer-sized pieces of flattened dough or more depending on the size of your deep fryer.
– Heat the oil in a deep fryer to about 350 degrees. (If you don’t have a kitchen thermometer, you can do the ‘flour test’ by sprinkling flour on the oil; if it sizzles, then the oil is ready.)
– Deep fry the dough, one piece at a time so that they won’t stick together, until golden brown.
– Drain on paper towels and serve hot.

The Indian Fry Bread is simple enough to make but very, very versatile. It is, after all, bread. Serving suggestions vary to wit:
– top with regular or powdered sugar sprinkled
– use as your basic taco shell with taco filling
– top with your favorite pizza toppings
– top with your favorite jelly or jam
– top with grated quick-melt cheese
– serve as chicken, tuna or blt sandwich
– eat as a stand alone snack
– use as side bread for pasta dishes and salads
– serve like a bagel with cream cheese
– spread creamy butter on top and sprinkle with ground nuts
– cut into cubes and use as croutons for shrimp and bean sprout salad
– let your imagination soar and Bon Appetit!

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Here is one of my favorite bread recipes. I remember the days when I was struggling and money was very tight (actually, nothing has changed!) but my insatiable taste for really good food simply overwhelmed all reason; hence this Garlic Cheese Bread Recipe. The following concoction is actually just one awesome way to transform a simple French hard roll or baguette from an ordinary fare to an extraordinary crafted treat. The ingredients are very versatile and flexible. This is a wondrous combination of tangy spices and creamy luxury to forget you’re in your doldrums; the crunchy and soft combination really perks you up. But not only that… If you’re not exactly in the gloom, this bread prescription also gives your day a perfect glow and just about the right amount of comfort to proceed in the right direction. Or if you’re a normal person and you’re simply having friends over, this will definitely prove one great hors d’oeuvre. Yet I digress. As I was saying, this Cheesy Garlic Bread Recipe is quite versatile. You can interchange the ingredients with other preferred items such as the type of bread or the type of cheese; you can also increase or reduce the amounts of each item in the recipe always depending on your preference. See for yourself!

Ingredients:

– 1 baguette or French bread loaf, cut horizontally to about half an inch thick
– 1 bar or stick of butter, softened or partially melted (but not in the pan or under heat)
– 4 to 6 cloves or pieces of garlic, minced as in almost pureed (or you may also use Pesto Mix, which is readily available in your local grocery store)
– 1 to 1.5 cups of shredded mozzarella cheese (or any cheese that melts quickly; you can also try thin cheese slices of the same variant)
– 2 tablespoons of fresh parsley, finely chopped (may already be optional if you choose the Pesto Mix above)

Method:

– Preheat your oven to about 400 degrees.
– Place slices of the baguette on an oven tray.
– In a small bowl, combine the butter and garlic (or Pesto Mix).
– Spread evenly on baguette slices. Be sure to lavish the spread for your utmost crunching pleasure.
– Then, evenly sprinkle the cheese over the slices of bread and place the tray back in the oven.
– Broil for about a minute or until the cheese has completed melted and shows a few golden bubble marks.
– Remove from the oven and serve hot.

I doubt if there’ll be any leftovers; but store any remaining slices of bread in the freezer using a zip lock bag. Bon appetit, mon cher!

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This recipe is going to stick to the theme of gluten free recipes that we have been taking a look at lately. This time around, we’ll be baking a bread recipe that uses rice flour instead of regular flour. Some people prefer rice flour for its nutritional benefits while others simply prefer the taste to traditional flour. We’re going to be using both brown rice flour and white rice flour for this recipe, resulting in a deliciously fresh tasting rice flour bread that is easy to make at home, even without a bread machine. I really enjoy this rice flour bread recipe and I hope you do too!

Ingredients:

– 2 tsp granulated sugar
– ½ cup water (warm)
– 1 ¼ cups water (room temperature)
– 1 package of active dry yeast
– ⅓ cup vegetable shortening
– 2 cups white rice flour
– 1 cup brown rice flour
– ¼ cup granulated sugar
– 4 tsp xanthan gum
– ⅔ cup dry milk (or ⅓ cup soy powder)
– 1 ½ tsp salt
– 2 whole eggs

Preparation instructions:

1.Preheat your oven to 400°F.
2.In a bowl, dissolve the sugar in the warm water. Next, sprinkle the yeast on top of the water, but do not mix it in. Allow this to sit for around 10 minutes. Once the froth from the yeast has nearly reached the top of your bowl (by the way, your bowl should be a two-cup sized bowl), then it is ready.
3.In a saucepan, add the other water along with the shortening. Heat this and stir it until the shortening has melted, then remove from heat and let it sit until it has cooled down some, but is still slightly warm.
4.In a mixing bowl, mix together the rest of the dry ingredients and then mix in the water with the yeast and sugar. Blend this mixture together well, then add in your water and shortening mix and blend it together some more. Now add the eggs and knead the dough for several minutes.
5.Put the dough in a warm place to rise until it has doubled in size. This usually takes about an hour. Pour the risen dough into a greased bread pan.
6.Bake the bread in the preheated oven for 10 minutes, and then cover it with foil and bake for an additional 50 minutes.
7.Allow your bread to cool on a rack.

There you have it. A healthy and delicious rice flour bread recipe that you can make in the late afternoon and enjoy with dinner! This bread recipe is a favorite among my friends who cannot eat gluten.

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Sausage bread makes a delicious breakfast meal. It is not only very filling, but it is very easy to prepare. The following sausage bread recipe takes only about an hour and a half to prepare and yields 14 normal slices. You can make this bread recipe at night and simply warm it up in the microwave the next day.

Ingredients:

• 1 loaf of frozen pizza or bread dough (you can make your own dough, but it will take more time)
• 2 tablespoons of yellow cornmeal
• 1 tablespoon of olive oil
• 1.5 kg of Italian sausages (you can use any type of sausage you like)
• 1 cup of onions cut in strands
• 1 teaspoon of finely chopped garlic
• ½ teaspoon of crushed red chili flakes
• 3 teaspoons of chopped basil leaves
• 3 teaspoons of chopped parsley leaves
• 1 ½ cups of shredded mozzarella cheese
• 1 teaspoon of salt (to taste)
• 1 egg
• 2 teaspoons of water

Method:

• Preheat the oven to 180°C.
• Take a baking sheet pan (about 8×12 inches) and sprinkle one tablespoon of cornmeal on the insides.
• Beat the egg and water together to get a fluid mix.
• Take the pizza dough out of the refrigerator and let it thaw.
• In a nonstick pan, heat some olive oil on medium heat.
• Add the sausages to the pan and fry on low heat until the sausages are cooked perfectly.
• Add the onions to the oil and fry until translucent in color.
• Add the chopped garlic and let the oils from garlic seep into the oil for some time.
• Add basil and parsley leaves to the oil and let them cook for some time.
• Remove from heat and mix well so that the sausages are coated with the herbs.
• Let the mix cool.
• In the meantime, sprinkle the rest of the cornmeal on a plain surface and knead the thawed pizza dough on it.
• Roll it out to about a 10×14 inch rectangle.
• Sprinkle the shredded cheese on the rectangle.
• Spread the cooled sausage and herb mix on the rectangle (leave about one inch on each side for rolling).
• Brush the egg and water mix on the sides and roll the dough in a jellyroll style. Press slightly as you roll so that the edges stick.
• Brush the rest of the egg and water mix on top of the rolled log. This will give a nice glossy and crisp look to the loaf.
• Bake in the preheated oven for about 35-40 minutes.
• Cool for 10-15 minutes before cutting in slices.
• Serve with butter on the side.

 

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As most bakeries use egg and yeast to bake their breads, it is difficult for people who are vegan to find bread recipe‘s in the market that is without eggs. It is also especially difficult for those who cannot eat gluten to find a loaf of bread to enjoy. Here is a simple gluten free and vegan rice flour bread recipe that you can make at home and enjoy with your family and friends.

Items needed for rice flour bread recipe:

• ½ cup fresh and unsalted almonds
• 1 ½ cup brown or white rice flour
• 4 teaspoons baking powder
• A pinch of salt
• 3 teaspoons poppy seeds (optional)
• ½ cup fresh yogurt
• ½ cup water
• 1 large tablespoon flaxseeds (for those who eat eggs, use 1 large egg and 1 egg white)
• 3 tablespoons water
• 2 tablespoons vegetable oil (this keeps the bread moist even after a few days)

To prepare the batter:

• Grind the flaxseeds to a fine powder and mix with 3 tablespoons of water.
• Let the mixture simmer for a little while for the flaxseeds and water to gel well. This acts as a substitute for eggs.
• Grind the almonds with ½ cup of rice flour to a fine almond meal. The finer you grind it, the better it is.
• Mix the rest of the flour, baking powder, salt and 2 teaspoons of poppy seeds with the almond meal. Run the mix in the blender once to ensure proper mixture.
• Mix the yogurt with water, put the mix in a food processor and whisk it to a buttermilk-like consistency.
• Add the flaxseed gel and oil to the mix and run the food processer on the middle speed to blend all the liquids well.
• Use a tablespoon to add the dry ingredients to the wet ingredients. Blend well after each addition. This will incorporate the air in the bread and make it crumbly and soft.

To bake the rice flour bread:

• Heat the oven to 180°C or 350°F.
• Grease a bread loaf pan with a little butter.
• Pour the prepared bread batter in the bread loaf pan.
• Sprinkle the rest of the poppy seeds on the top.
• Bake in the oven for 55 minutes.
• Take the bread out of the oven and cool it on a wire rack.
• Once the bread is cool, cut it in slices to serve.
• The bread can be stored for up to 2 weeks. Store in an air-tight container.

 

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