Imagine the aroma of freshly baked bread wafting through your kitchen in just 10 minutes. With this quick and easy recipe, you can turn that dream into a reality. No fancy equipment or culinary expertise required – just a few simple ingredients and a desire for deliciousness. Let’s dive into the world of speedy bread-making and discover how you can satisfy your cravings in no time!

Ingredients

• 4 cups of flour (480 g)
• 1 cup of yogurt (220 g)
• 3/4 cup of water (200 ml)
• 1 pack of baking powder (10 g)
• 1 teaspoon of salt (8 g)
• 1 tablespoon of vegetable oil (15 ml)
• Olive oil (3 1/2 tablespoons or 50 ml)

Directions

Mixing the Dough

Let’s kickstart the process by combining the yogurt, water, and baking powder in a kneading bowl. Mix them well until they form a smooth consistency.

Kneading to Perfection

Next, add the flour, salt, and vegetable oil gradually to the mixture, kneading it gently until a soft dough forms. Be mindful not to over-knead, as this can affect the texture of your bread.

Dividing and Rolling

Once the dough is ready, divide it into 10 equal pieces and cover them to prevent drying. Using a rolling pin, flatten each piece into rounds about the size of a dessert plate.

Cooking Without an Oven

Now, heat a pan over medium heat and cook the flattened dough rounds on both sides until they turn golden brown, without the need for any oil.

Finishing Touch

To enhance the flavor, spread a generous amount of butter on each cooked bread round before serving.

Serving Up Delicious

Voila! Your homemade bread is ready to be enjoyed. Serve it warm and watch as it disappears within moments, leaving behind nothing but satisfied smiles and empty plates.

Conclusion

• In just 10 minutes, you can transform basic ingredients into a culinary masterpiece that will delight your senses and impress your friends and family. With this simple recipe, anyone can become a bread-making pro – no oven required! So why wait? Get creative in the kitchen and indulge in the joy of freshly baked bread today.

Cream-Filled Nut Bread Recipe

Ingredients

For the Dough:

• 450-500 g wheat flour (about 4 cups)
• 1 tablespoon sugar
• 13 g fresh yeast (about ½ oz) or 7 g instant yeast (2 teaspoons)
• 125 ml warm water (about ½ cup)
• 125 ml warm milk (about ½ cup)
• 1 egg + 1 egg yolk (for brushing)
• 5-6 g salt (about ½ teaspoon)
• 50 g butter (about 1½ oz), softened

For the Cream Filling:

• 2 egg yolks
• 4 tablespoons sugar
• 10 g vanilla sugar (about ½ teaspoon)
• 10 g cornstarch (about 1 tablespoon)
• 250 ml warm milk (about 1 cup)
• 30 g butter (about 1 oz), softened

For the Nut Topping:

• 100 g nuts (about ¾ cup), chopped (e.g., almonds, hazelnuts, or walnuts)

Step-by-Step Instructions

1. Prepare the Dough

Begin by activating the yeast. If using fresh yeast, dissolve it in warm water with the sugar and let it sit for about 10 minutes until the mixture becomes frothy. If using instant yeast, you can skip this step and simply mix the yeast directly with the flour later on.

In a large bowl, combine the flour and salt. Create a well in the center of the flour mixture, and pour in the yeast mixture, warm milk, one whole egg, and the softened butter. Mix the ingredients together using your hands or a dough hook until a soft dough forms.

Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky. If needed, add a little extra flour.

Once kneaded, place the dough into a greased bowl. Cover it with a clean cloth and let it rise in a warm spot for 50-60 minutes, or until it doubles in size.

2. Prepare the Cream Filling

While the dough is rising, prepare the custard cream filling. In a medium saucepan, whisk together the egg yolks, sugar, vanilla sugar, and cornstarch. Slowly add the warm milk while whisking constantly to prevent any lumps from forming.

Place the saucepan over medium heat and continue stirring the mixture until it thickens into a custard-like consistency. This process usually takes about 5-7 minutes. Once thickened, remove the saucepan from the heat and stir in the butter until it is fully melted and incorporated into the cream.

Transfer the cream to a bowl, cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let the cream cool completely in the refrigerator.

3. Assemble the  Bread

Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.

Once the dough has risen, punch it down gently to release the air. Divide the dough into small portions, depending on how large you would like your buns or  bread loaves to be. For individual buns, divide the dough into about 8-10 portions.

Roll each portion of dough into a flat circle, ensuring the dough is thick enough to hold the cream filling. Spoon a generous amount of the cooled cream filling into the center of each dough circle. Sprinkle chopped nuts on top of the cream for added texture.

Carefully fold the dough over the filling, shaping it into a bun or braid. Be sure to seal the edges tightly to prevent the filling from leaking out during baking.

4. Prepare for Baking

Place the shaped buns on the prepared baking sheet. Beat the egg yolk and brush it over the tops of each bun to give them a shiny, golden finish.

For an extra nutty crunch, sprinkle additional chopped nuts on top of the buns before baking.

5. Bake the Bread

Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and cooked through. You’ll know it’s done when the tops are beautifully golden, and the bread feels firm to the touch.

Remove the bread from the oven and transfer it to a wire rack to cool.

6. Serve

Once the buns have cooled slightly, they are ready to be enjoyed. The soft, pillowy bread contrasts perfectly with the rich vanilla cream and the crunchy nut topping. These cream-filled nut breads are perfect for serving as a dessert, breakfast treat, or a sweet snack. Pair them with a hot cup of tea or coffee for a delightful experience.

Nutrition Information (Per Serving)

• Calories: 320 kcal
• Protein: 8 g
• Carbohydrates: 45 g
• Fat: 12 g
• Saturated Fat: 6 g
• Cholesterol: 130 mg
• Fiber: 2 g
• Sodium: 220 mg
• Sugar: 10 g

Raspberry Chocolate Layer Cake Recipe

For the Chocolate Sponge:

• 4 eggs
• 50 g sugar (about ¼ cup)
• 50 g flour (about ⅓ cup)
• 30 g cocoa powder (about 3 tablespoons)

For the Raspberry Filling:

• Juice of 2 lemons
• 200 g raspberries (about 1½ cups)
• 30 g sugar (about 2 tablespoons)
• 15 g cornstarch (about 1 tablespoon)

For the Cream Filling:

• 80 g condensed milk (about ⅓ cup)
• 100 g ricotta cheese (about ½ cup)
• 100 ml whipping cream (about ⅓ cup)

For the Chocolate Ganache:

• 120 g dark chocolate (about 4.2 oz), chopped
• 100 ml warm cream (about ⅓ cup)

Step-by-Step Instructions

1. Prepare the Chocolate Sponge

Preheat your oven to 180°C (356°F) and line a rectangular or square cake pan with parchment paper.

In a large mixing bowl, whisk the eggs and sugar together until the mixture becomes light, fluffy, and has almost doubled in volume. This can take about 5-7 minutes using an electric mixer.

Sift the flour and cocoa powder together to avoid any lumps, and carefully fold them into the egg mixture using a spatula. Be gentle to avoid knocking out the air from the eggs, which helps the sponge stay light and fluffy.

Once combined, pour the batter into the prepared pan and spread it out evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before slicing it horizontally into two even layers.

2. Prepare the Raspberry Filling

In a small saucepan, combine the lemon juice, raspberries, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. As the raspberries break down, their tartness will perfectly balance the sweetness of the sugar.

In a separate small bowl, mix the cornstarch with a little water to create a slurry, then add it to the simmering raspberry mixture. Stir constantly until the filling thickens, about 2-3 minutes. Once thickened, remove it from the heat and let it cool completely.

3. Prepare the Cream Filling

In a medium bowl, mix the condensed milk with the ricotta cheese until smooth and well blended.

In a separate bowl, whip the whipping cream until stiff peaks form. Fold the whipped cream into the ricotta mixture carefully, creating a light and fluffy cream filling. Set it aside until ready to use.

4. Assemble the Cake

Place the first layer of the chocolate sponge cake on a serving plate or cake stand. Spread the cooled raspberry filling evenly across the surface.

Next, spread a layer of the cream filling over the raspberry layer. The cream adds a rich, smooth texture that complements the tart raspberries.

Gently place the second layer of the  chocolate sponge on top, pressing down lightly to ensure the layers adhere together.

5. Prepare the  Chocolate Ganache

For the ganache, chop the dark chocolate into small pieces and place it in a heatproof bowl.

In a small saucepan, heat the cream until it’s warm but not boiling. Pour the warm cream over the chocolate and let it sit for about 1 minute. Then, stir the mixture until the chocolate is fully melted and smooth. The ganache should be glossy and thick enough to coat the cake.

6. Coat the Cake

Pour the chocolate ganache over the assembled cake, starting in the center and allowing it to naturally drip down the sides. Use a spatula to smooth out the ganache for an even coating if needed.

Let the ganache set at room temperature for about 30 minutes before slicing. You can also place the cake in the refrigerator to speed up the process if desired.

7. Serve

Slice the cake into individual portions and serve. The combination of the rich, moist chocolate sponge, the tart raspberry filling, and the smooth cream filling, all wrapped in luscious dark chocolate ganache, creates a stunning dessert that’s both visually and flavorfully impressive.

Nutrition Information (Per Serving)

• Calories: 320 kcal
• Protein: 6 g
• Carbohydrates: 35 g
• Fat: 18 g
• Saturated Fat: 9 g
• Sugar: 22 g
• Fiber: 3 g
• Sodium: 60 mg

Homemade Pumpkin Spice Bread Recipe

October 8, 2024 by Noty Cheese

Amazingly Good Cheese Bread in a Mug Recipe

Ingredients

• 1 teaspoon salt
• 1 package baking powder (about 10 g or 2 teaspoons)
• 2 cups flour
• 1 cup milk
• 1 cup grated cheese (Gouda or any cheese of your choice)
• 50 g diced beef, cooked or raw
• Optional: butter or oil for greasing the mug

Step-by-Step Instructions

1. Prepare Your Mug

Lightly grease a large microwave-safe mug or a small coffee pot with a bit of butter or oil. This step ensures that the bread doesn’t stick and makes for easy removal later.

2. Mix the Ingredients

In a small mixing bowl, combine the flour, baking powder, and salt. Stir well to ensure the dry ingredients are evenly distributed.

Next, add the milk, grated cheese, and diced beef to the dry mixture. Stir until all the ingredients are thoroughly combined into a dough-like consistency. The cheese and beef will give the bread a flavorful, savory kick.

3. Fill the Mug

Once the dough is ready, carefully pour the mixture into the prepared mug or coffee pot, filling it about halfway to allow room for the bread to rise as it cooks.

4. Microwave the Bread

Place the mug in the microwave and cook on high for 3 minutes. Cooking times may vary depending on the microwave’s power, so check the bread after 2.5 minutes. The bread is ready when it has risen and the top feels firm to the touch.

5. Serve

Once cooked, let the bread cool slightly before digging in. You can enjoy the cheesy bread straight from the mug, or if you prefer, gently loosen the edges with a knife and remove it from the mug to serve on a plate.

Optional Oven Version

For a more traditional loaf-style cheese bread, follow the same steps, but instead of microwaving, pour the batter into a lightly greased loaf tin. Bake in a preheated oven at 190°C (375°F) for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.