Pandushiantilleansweetbread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
• Blend together the butter, sugar, eggs, evaporated milk and almond extract.
• Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
• Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

Steps:

• Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
• Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
• Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
• Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
• Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.

Steps:

• Dissolve yeast in warm water.
• Stir in 1 1/2 cup flour and let set about 15 minutes.
• Add vanilla, almond flavoring, and baking powder.
• Add margarine and anise seed.
• Chop fruit with water in blender.
• Add fruit and egg to yeast mixture.
• Add milk, salt, sugar, and enough flour until dough stops sticking to side of bowl (may be up to 4 1/2 cups).
• Knead into a soft dough.
• Place dough in greased bowl; cover; and let rise until doubled in size.
• Punch down dough and shape into round rolls; place in greased baking pans.
• Let rise.
• (large rolls could be about the size of softballs, while small rolls could be about the size of baseballs, after rising).
• Bake at 350 for 20 minutes, or until golden brown.
• Brush with a mixture of brown sugar and a little water.
• Serve warm with butter or margarine.
• YUM!

Steps:

• Pour yeast into water. Add 1 teaspoon sugar and set aside to soften, about 7 minutes.
• Mix 1/4 cup sugar, oil, and salt together in a bowl. Add softened yeast mixture and 1/2 of the flour. Mix well. Add remaining flour little by little, mixing constantly, until dough does not stick to the sides of the mixing bowl.
• Transfer dough to a lightly floured work surface and knead until smooth. Form into a ball and place in a lightly greased bowl. Brush surface of dough with more vegetable oil and cover with a damp cloth. Let rise in a warm place until doubled in size, about 2 hours.
• Punch dough down and roll into 2-inch rounds. Cover rolls with 1/2 of the fine bread crumbs and let rise again, 15 to 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Cut rounds into 1 1/2-inch pieces and arrange on a slightly greased baking sheet, cut-side up. Sprinkle with remaining bread crumbs and let rise until doubled in size, about 30 minutes more.
• Bake in the preheated oven until slightly brown, 20 to 25 minutes.

Steps:

• In a medium bowl, stir together yeast, lukewarm water, half the flour, sugar, and salt; let stand 10 minutes so that the yeast can start to ferment.
• Stir in the buttermilk and the remainder of the flour.
• Place a moist cloth over the dough and let rise for 20 minutes; the dough will still be a bit sticky.
• Heat a nonstick pan over medium heat.
• Drop a spoonful of dough in the pan, that has been lightly greased; spread the dough out and fry for 3 minutes on each side.
• Repeat with remaining dough.

Steps:

• Mix and sift flour, baking powder and salt four times.
• Add sugar and fruit; blend evenly.
• Add coconut, cinamon and grated nutmeg and stir well.
• In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well.
• Make a well in the flour mixture.
• Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff.
• DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife.
• Pile into 2 non-stick or greased loaf tins.
• Bake at 325 degrees for 50 - 60 minutes or until an inserted skewer comes out clean.
• OPTIONAL: When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and Return to the oven for 3 -4 minutes.

Steps:

• Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
• When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.

Steps:

• Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
• Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
• Drain and cover with cold water.
• Remove all membranes and tubes.
• Slice each sweetbread in half crosswise.
• Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
• Heat butter and oil in a skillet until very hot.
• Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
• When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.
• Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.

Steps:

• Combine milk, 2 teaspoons sugar, and yeast in a large bowl; stir until sugar and yeast are fully dissolved, about 5 minutes.
• Mix remaining sugar, flour, and salt together in a large bowl. Pour in milk mixture and vegetable oil. Mix until dough comes together.
• Turn dough out onto a flat work surface. Knead until smooth. Shape into a ball and return to the bowl. Cover with a damp cloth and let rise until doubled, at least 1 hour.
• Divide dough into 4 equal portions using a bench knife. Roll each portion into a log; slice diagonally into 1-inch pieces.
• Pour bread crumbs onto a large plate. Roll each piece of dough in bread crumbs and place on a baking sheet lined with parchment paper. Let rise until puffy, 30 to 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

Steps:

• Place milk, egg, bread flour, cake flour, sugar, yeast, pandan paste, pandan flavor, and all butter into a bread machine in the order listed. Select light crust setting. Run bread cycle. Remove bread from the machine after the cycle is done, about 2 hours and 30 minutes.

Steps:

• Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine.
• Put 3 cups flour in a large mixing bowl.
• Add egg mixture and stir until well mixed.
• Sprinkle in yeast, 1 package at a time, mixing well.
• Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well.
• Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour.
• Remove from bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in well greased round cake pans.
• Cover and place in warm place and let rise about 1 hour.
• Bake at 350degrees 25 to 30 minutes.