BBP | PLATED With Rebecca Reed - Jon Volk - Za’atar Babka
Chopped Sweets Champ and All-Around Dessert Goddess, Rebecca Reed, invites friends to cook with her in the kitchen. From fashion influencers to Grammy winners, thought leaders to professional athletes, they all get to experience a day in the kitchen with this Pastry Queen.
Jon Volk is a Creative Director and Photographer for some of the biggest names and brands in Hollywood. Jon launched his photography business at the age of 15 and after moving to Los Angeles has had work featured in People Magazine, Harper’s Bazar and many more. In this episode, Rebecca takes Jon down memory lane and makes a savory babka with za’atar dedicated to his Jewish and Lebanese roots. Rebecca and Jon have a hilarious time in the kitchen thanks to Jon’s gregarious personality and some more pronunciation issues.
How to make Braided Garlic Bread
This garlic bread isn't just a looker! This recipe features a fluffy and rich homemade yeast dough slathered with garlic butter.
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Ingredients:
For the Garlic Bread Yeast Dough
3 & 1/2 cups all-purpose flour, plus more for kneading and shaping
1 teaspoon salt
1/2 cup warm water (about 110°F)
1 teaspoon granulated sugar
2 & 1/4 teaspoons (1 package) instant or active dry yeast
1 large egg lightly beaten, at room temperature
3/4 cup warm milk (about 110°F)
1/4 cup (1/2 stick) unsalted butter, melted and cooled
For the Garlic Butter Spread
1/4 cup unsalted butter, softened to room temperature
1/2 cup loosely packed fresh parsley, chopped
3 to 4 cloves garlic, minced
1/2 teaspoon salt
Instructions:
How to make the yeast dough: In a large bowl, mix together water, sugar, and yeast. Set aside for 5 to 10 minutes or until the mixture becomes bubbly and foamy on top. Add the beaten egg and milk to the yeast mixture. Mix to combine slightly.
Add about half of your flour (1 and 3/4 cups) along with the salt to the wet ingredients. Mix together until you get a thick and sticky dough. Add the melted butter to the wet dough along with the rest of the flour. Using a wooden spoon or a mixer fitted with a dough hook attachment on medium speed, mix the ingredients until they start to come together into a rough ball of dough. If working by hand, knead the dough by hand for 8 to 10 minutes, or until you get a smooth and slightly tacky ball of dough. Add flour as needed if the dough is too sticky. If using a mixer, knead the dough on medium speed for 5 to 6 minutes, or until smooth and tacky. Again, adding flour when needed. The dough should not stick to the sides when it’s done, but it may stick slightly on the bottom of the bowl.
Cover the dough with plastic wrap or a tea towel. Set aside in a warm place to rise for 45 minutes to 1 hour, or until about doubled in size.
How to make the garlic butter spread: In a medium sized bowl, combine butter, parsley, garlic, and salt. Mix together until you get a thick, spreadable paste. Set aside until ready to use.
How to shape the garlic bread: Once the dough has finished rising, turn it out onto a large, lightly floured cutting board. Roll the dough out into a 9×14 inch rectangle. Spread the garlic butter spread onto the surface of the dough, leaving about a 1/4 inch border without any filling to prevent it from getting pushed out when we shape it.
Working on the long side of the dough, roll it up tightly into a tube. Pinch the seams of the dough to seal. Cut the dough in half lengthwise down the center. Turn each half facing up to reveal the layers of garlic butter. Starting from one end, press the 2 halves together to seal. Twist the garlic bread by turning one half of the dough over the other, repeating until you reach the other end of the dough. Pinch the other end of the dough together, and fold down and under the dough to hide the seam.
Transfer your shaped garlic bread into a 9×13 inch baking dish lined with parchment paper. Cover the dough and let it rise in a warm place for 30 minutes, or until about doubled in size.
Bake the dough: Preheat your oven to 350°F. Uncover dough and bake in the center of the preheated oven for 25 to 30 minutes, or until a light golden brown on top. Remove the garlic bread from the oven, and allow the bread to cool enough to handle. Slice and serve warm!
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Got WINTER BLUES?? Make Crock Pot SPLIT PEA SOUP & Breadmaker RUSSIAN BLACK BREAD #breadmaker #soup
Well no reason to feel blue on cold winter days....make delicious soup and bread...yum yum!!! Give it a try!
RUSSIAN BLACK BREAD IN BREAD MAKER
INGRED:
• 1 cup water
• ½ cup strong coffee
• 2 tbsp cider vinegar
• 2 + ½ cups bread flour
• 1 cup rye flour
• 1 tsp salt
• 2 tbsp butter
• 2 tbsp molasses
• 1 tbsp brown sugar
• 2 tbsp unsweetened cocoa
• 1 TBSP caraway seed
• ¼ tsp fennel seed
• 2 tsp active dry yeast
• Seeds of your choice
Place all ingred in bread maker
Use whole wheat regular crust setting
After finished, put on bread rack to cool for 1 – 2 hours before slicing
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Recipes:
Banana bread:
4 bananas , about 1 ⅓ cups, mashed
1 large egg
1 Tablespoon vanilla extract
3 Tablespoons light brown sugar
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour (white or white-whole wheat)
2 Tablespoons unsalted butter , melted
Bake at 350 until golden (mine took around 55 minutes)
Pasta recipe:
- Saute onions and garlic in butter
- Add other veggies of choice (I used bell pepper, spinach, and mushrooms)
- Add 1/4 cup of white wine and stir until it's mostly evaporated
- Add 1/2 cup of whipping cream/heavy cream
- Add one tablespoon of marinara sauce (I used a spicy one)
- Add seasonings of choice (I did pepper, salt, garlic powder, and chilli flakes)
- Add in as much parmesan as your heart desires
- Add cooked pasta and voila!
Leek and potato soup:
4/5 medium, peeled yellow potatoes
Two leeks, washed and chopped
2 bay leaves
Beef broth (to cover veggies by an inch)
Leave to cook until veggies are tender. Remove bay leaves and blend with an immersion blender. Add around 1/3 cup of heavy cream. Salt and pepper to your taste.
Serve hot with some fresh parsley and heavy cream.
Simple No Knead bread recipe:
3 cups of lukewarm water
1/5 tablespoons of yeast
Tablespoon of salt
7 cups of flour (you want a sticky dough)
Rest for 2 hours then refrigerate for 2 hours.
Bake at 450 on steam bake for around 20 minutes or until golden!
Brush with butter midway through the cook.
If you’re new here, hi! My name is Kailin and I am a 26 year old dog mom from Montreal, Quebec! I love to post vlogs, food content, and tend to focus on ED recovery and intuitive eating! Don’t forget to subscribe if this sounds like content you might be interested in!
I want to remind anyone struggling with disordered eating or anyone struggling with their body image to NOT give up. Your body is the least interesting thing about you. Your kindness, heart, intelligence, and thoughts are the reason people love you. It’s time to heal your relationship with food and start loving your body back.
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How to Make Perfect Crispy Garlic Cheese Potatoes
Perfect Crispy Garlic Cheese Potatoes Recipe with Delicious Cheese Sauce. Find more recipes
INGREDIENTS
5 medium potatoes
1 tbsp salt
2 tbsp olive oil
1 tsp minced parsley
5 cloves garlic minced
4 tbsp shredded parmesan cheese
4 tbsp bread crumbs
1 tbsp cornstarch
1 tsp salt
1 tsp paprika
For the Dipping Sauce
4 tbsp milk
1 sliced cheese
1 tsp salted butter
1 tsp sriracha mayo
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