How To make Sue's Swiss Bread
2 c Skim milk
2 tb Butter or reduced-calorie
-margarine 1 Active dry yeast
1/4 c Lukewarm water (98 to 110
-degrees) 2 ts Granulated or brown sugar
-or honey 1 tb Salt; optional
6 c Unbleached white flour
; divided (6 to 8) 1 Egg; beaten
Recipe by: St. Louis Post-Dispatch 3/24/97 In small saucepan over medium heat, heat milk until it steams. Add butter and remove pan from heat. Let cool to body temperature. Combine yeast, warm water and sugar in large mixing bowl. Cover with clean dish towel and place bowl in warm place for 10 to 20 minutes, or until yeast foams. Add cooled milk mixture, salt and enough flour to form a thick batter. Stir with wooden spoon vigorously about 20 times. Cover bowl again and let dough rise in warm place 1 hour. Punch down dough. Add enough remaining flour by half cupfuls to make a kneadable dough. Transfer dough to floured board or counter; knead 10 minutes, or until elastic and silky to touch. Clean bowl; place kneaded dough into bowl. Cover; let rise in warm place 1 1/2 to 2 hours or until dough is doubled in volume. Lightly oil a 9-inch-by-13-inch baking sheet. Preheat oven to 400 degrees. Divide dough into 3 strands. Place on baking sheet and braid as you would a girl's hair, tucking ends under to finish braid. Lightly brush top of loaf with beaten egg. Place loaf in oven; reduce heat to 375 degrees. Bake 45 minutes to 1 hour or until golden brown. Let cool before cutting. By Mary Carroll. -----
How To make Sue's Swiss Bread's Videos
Sue's Gluten Free Kitchen
Find out what sparked Sue's passion for Gluten Free products and how alongside her hardworking team she produces delicious gluten free and free from products for customers throughout the UK!
How To Make MERINGUE COOKIES At Home | Dessert People
How To Make MERINGUE COOKIES At Home | Dessert People
After months of isolation, Claire is overjoyed to welcome kindred spirit dessert people -- friends, colleagues, fellow pastry chefs -- into her kitchen to bake something together. First up in this series we’re calling (what else) Dessert People? Claire's good friend and food stylist (maybe you've seen her work in Dessert Person?) Sue Li. Watch Sue and Claire attempt to make swirled meringue cookies, mostly fail, and then drown their sorrows in a comforting and delicious meatball recipe that Sue has loved since childhood. It's fun, a tad crazed, and delightful.
Follow Sue Li on Instagram
#ClaireSaffitz #Baking #Cookies
Meringue Cookies
Ingredients:
200 grams egg whites, at room temperature
150 grams granulated sugar
150 grams powdered sugar
Pinch of kosher salt
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
Optional: Strained raspberry jam/Pistachio paste/ Black sesame paste (to taste)
0:00 Start
0:18 Intro to Meringue Cookies
0:53 Dessert People Intro/Animation
1:11 Meet Food Stylist, Sue Li / Meringue Cookies
3:28 Ingredients and Special Equipment
4:19 Make The Meringue
8:11 Form The Meringue
12:18 It Was At That Moment...
14:00 Bake The Meringue Cookies
14:06 Audible
14:28 How To Make Pearl Pork MeatBalls
15:18 Meatball Ingredients
15:44 Form The Meatballs
19:30 Taste Meringue Cookies
21:13 Serve The Pearl Pork Meatballs & Eat
22:48 Meringue Recipe
24:03 Outro // Thank You Sue Li!
Thanks for watching!
Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:
For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Zucchini Bread
This zucchini bread is a quick and easy treat that makes a perfect grab and go snack in the morning! Moist, perfectly sweet with lots of crunchy walnuts, brown sugar, and a hint of cinnamon.
Recipe:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Lemonade Swiss Roll Recipe
A recipe I like to make from time to time that I thought i'd share - a lemonade swiss roll!!! This thing is a little twist on a classic swiss roll, using sherbert, lemon curd and a homemade lemonade syrup to give this rolled up cake log a nice zingy angle, I add poppyseeds to it also, but you can play around with it any way you like!
Subscribe for videos each week, make sure you have notifications turned on to be notified of each new video upload
Full recipe, including some hints and tips in my own words
Support me on Patreon
T-shirts & Merch
Website for everything else, including all videos, podcasts, links to buy gadgets:
#barrylewis #recipe #baking
Sue's Kitchen - Ep.6: How to make Bread Shrimp Toast | Shrimp Toast #streetfood #snacks
Swiss Hausbrot / Swiss inspired rustic bread
Swiss Bread - Inspired by the Betty Bossi Hausbrot recipe from “Knusperiges Brot und köstliche Brotgerichte”
Have fun baking rustic bread at home, learn about Swiss bread baking and taste awesome bread. Great for passing the time as we practice self-isolation and social distancing.
Recipe:
Ingredients
• 500g Ruchmehl (In the US, substitute with 300-350g All Purpose or Bread flour and 150-200g Whole Wheat flour)
• 1 ½ Tsp of Salt
• 1 ¼ Tsp Instant Yeast
• 2 Tsp Malt extract (substitute with Honey)
• 3 – 3 ½ dl Water (approx. 1 ½ cups) – use more in winter, less in summer.
Instructions
1. Mix all dry ingredients together.
2. Add water and honey to the dry ingredients.
3. Mix with a dough whisk or large spoon until a shaggy mass forms
4. Knead for ~10 minutes by hand (~5 minutes if using a stand mixer with dough hook attachment) until the dough is smooth and passes the windowpane test.
5. Place dough in an oiled container until it doubles in size – approx. 60-90 minutes.
6. Remove and form a loaf by pressing the dough flat and then folding in all the sides into the middle to form a ball. Make sure you create adequate tension on the skin of the ball.
7. Place loaf on a parchment lined cookie sheet, if you do not have parchment paper, make do without (a little corn meal or flour perhaps).
8. Let the loaf rise for about 30 – 60 minutes (Depending on the weather and time of year, colder climates require longer proof times, however, avoid over-proofing).
9. Remove and score the loaf – a cross hatch for this Hausbrot.
10. Preheat the oven to 450°F with rack in lower half of oven, and second rack on the bottom rung.
11. Place an oven safe vessel on the lower rack at the bottom of the oven.
12. When oven is at 450°F, slide the loaf into the oven to bake. Add approx. ½ cup of warm water to the vessel in the bottom of the oven. This will create steam while the loaf bakes.
13. After 10 minutes, lower the oven temp to 355°F .
14. Continue to bake 30-40 minutes until the bread is done (internal temp of around 200°F).
15. Enjoy.
- Filmed on an iPhone 7 and edited with iMovie on the iPhone.