KLEPON SWIRL LOAF BREAD
#klepon #swirlloafbread #swirlbread
Hallo Gaes, Maaf Nih Uda Lama Gak Update Karena Ada Beberapa Kerjaan, Wkwkwkwk Jadi Curcol.
Oke Kali Ini Aku Mau Share Resep Swirl Loaf Bread Yang Kemarin Lagi Hits Ituloh Gaes, Tapi Kali Ini Aku Buat Versi Klepon Swirl Loaf Bread.
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Resep Unti Kelapa :
1/4 Butir Kelapa Parut
3sdm Gula Palem/Merah
1sdm Gula Pasir (Bisa Full Gula Palem/Merah)
Daun Pandan
Kayu Manis
Sejumput Garam
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Resep Swirl Loaf Bread :
250gr Terigu Protein Tinggi
50gr Terigu Protein Sedang
130ml Susu Segar/UHT
1 Butir Telur
30gr Gula Pasir
20gr Susu Bubuk
2sdt Ragi Instan
40gr Mentega/Margarin
Sejumput Garam
Pasta Pandan
Unti Kelapa (Filling)
Gula Palem (Filling)
Kelapa Parut Kering (Topping)
Gula Pasir (Topping)
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Kuy Buruan Dicoba and Happy Cooking.
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Homemade Dutch Oven Bread
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Here is what you'll need!
Homemade Dutch Oven Bread
Makes 1 loaf
INGREDIENTS
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups lukewarm water (between 90˚-110˚F)
1½ tablespoons salt
1 envelope dry active yeast
PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours.
Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.
Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes.
Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes.
Remove bread from pot and allow to cool for 10 minutes before cutting.
Enjoy!
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How to Make a Butter Sauce - Beurre Blanc - French Butter Sauce Recipe
Learn how to make a Beurre Blanc - French Butter Sauce Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Butter Sauce Recipe!
Artisan-Style Bread
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Homemade Herbes De Provence Spice Blend!! Noreen's Kitchen
When you hear the phrase Herbes De Provence do you get a little confused or intimidated? No worries! Today I'm here to help explain what they are, how easy you can mix them together yourself and how delicious you are going to find them on chicken, fish, beef, pork and even scrambled eggs!
I hope that you will give this a try sometime soon and I hope you love it!
If you would like to learn more about Herbes De Provence, check out my blog:
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Happy Eating!
If you want some great resources for getting herbs and spices to build this blend, you can go to these places that I frequent because of their quality, service and price:
Rose Mountain Herbs:
San Francisco Herb and Tea Company
The Spice Barn
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Bread Machine-Cheese Swirl Bread 2.0
SCROLL DOWN FOR COMPLETE RECIPE LISTED IN THE DESCRIPTION BOX. This version has a bit of a spicy kick which pairs very well with the cheese. You can scale it back or omit the chili flakes altogether if desired.
Recipe below is for a 1-1/2 lb loaf:
Cheese Swirl Bread
2/3 c. Milk
1/4 c. Water
1 Egg
3 c. Bread Flour
2 T. Sugar
3/4 t. Salt
1 t. Active Dry Yeast
* Make sure all ingredients are room temperature for best results.
Filling:
1/2 c. Grated Parmesan cheese
1 c. Shredded mozzarella cheese
1/2 t. each: Chili pepper flakes, onion powder, garlic powder, chives, shallots, ground black pepper, salt.
With the kneading paddle in place, add first 7 ingredients to the bread maker pan. Place pan in the machine and use the 'dough' cycle. When cycle is finished, remove dough from pan and on lightly floured surface, roll out into a rectangle.
In a small bowl add all of the dry herb/spice ingredients and mix together. Sprinkle the herb mixture over the surface of the rolled dough. Using your rolling pin, gently roll over the herbs to press into the dough. Next evenly sprinkle the Parmesan cheese over the herbs, then sprinkle the mozzarella cheese. Again, gently press into dough. Roll up the dough starting on shorter end, rolling tightly and sealing the edge. With seam side down, pinch the ends and tuck under on each side of roll. Remove kneading paddle from pan and gently place dough back into the pan. Place in bread machine but DO NOT turn on. Allow dough to rise until doubled in size, about 30-40 minutes. When doubled, use 'bake' cycle to finish loaf. Remove loaf from baking pan and allow to cool completely on cooling rack before slicing. Enjoy!
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