Category: Breads

5 cups warm whole milk @ 110 to 115F
2 tablespoons instant yeast
5 pounds bread flour
20 egg yolks
1 pound butter
2 tablespoons salt
1/2 cup sugar

 

1 cup grapeseed oil
1 1/2 cups milk
14 ounces tapioca flour
2 cups freshly grated Parmesan cheese
4 beaten eggs

Preheat oven to 375 degrees F.
Put all ingredients in a blender.
Bake in mini muffin pans until the tops are lightly browned, 15 to 20 minutes.

Dough
6 cups all-purpose flour
1/2 cup sugar
1 teaspoon fine sea salt
2 tablespoons instant yeast
2 cups milk
1 stick butter, softened
2 eggs

Filling
1 stick butter, softened
1/2 cup sugar
1 cup chopped pistachios
1 cup chocolate chipsGlaze
1 egg, beaten
1 tablespoon water

Preheat oven at 350.

Mix all ingredients for the dough. Proof until double in size.

Roll out dough to a rectangular size. Spread butter, sprinkle sugar, pistachios and chips.

Roll up dough, cut 1-inch slices and arrange in baking pan. Proof for another 30 minutes. Brush with egg wash.

Bake for 30 minutes or until golden brown.

1 1/2 cups flour
1 cup brown sugar, not packed
1/4 teaspoon salt
1 teaspoon baking soda
1 egg
4 very ripe bananas, mashed
1/4 cup butter, softened or room temperature
chocolate chips

Preheat oven to 350°F. Sift flour, brown sugar, salt and baking soda in a bowl. Add egg, bananas and butter then mix well. Bake in a loaf pan for about an hour or 30 minutes in mini loaf pans.

2 eggs
1 1/3 cups milk
2/3 cup oil
400 grams tapioca flour
10 ounces queso fresco
salt (optional)

Preheat oven at 400F.

Mix all ingredients in a blender. Pour batter in mini cupcake pan. Bake for 15 minutes. Yields about 48 pieces.

4 cups warm milk
3/4 cup brown sugar
1/3 cup cocoa powder
2/3 cup oil
3 tablespoons yeast
1 cup molasses

Mix above ingredients until smooth. Let it sit until yeast begins to foam.

Add
3 cups whole wheat flour
4 cups dark rye flour
5 cups unbleached bread flour
1 tablespoon sea salt

Mix and knead. Let it rest for 1 hour.

Cut dough into 6-ounce portion. Roll it in oats. Proof until double in size.

Bake for 30 minutes at 350°F.

1 1/2 cups evaporated milk
4 eggs
4 ounces butter
4 ounces grated cheese
1 teaspoon salt
14 ounces tapioca flour

Preheat oven at 400F.

Mix milk, eggs and butter in a blender. Add cheese and salt. Then, scant flour into the mix.

Pour batter in mini cupcake pan. Bake for 15 minutes. Yields about 32 pieces.

Sponge
4 cups water
0.6 ounce fresh cake yeast
2 pounds bread flour

Mix water and yeast then flour in a 6-quart container.  Leave on the counter overnight.

Dough
All of sponge
12 yolks
1 pound butter
1 tablespoon salt
1 cup honey
6 ounces pineapple juice
1 teaspoon ginger powder
3 pounds bread flour

Mix all together until incorporated and knead for 12 minutes.  Then, let it rest  until double its size.
Divide dough in 4 large loaves or smaller loaves.  Then, let it rest again until double its size.

Egg wash
1 egg
1 tablespoon whole milk

Mix egg and milk then brush the loaves. Then, bake @ 325°F for 1 hour or until golden brown.

Lavadora
4 cups water
1 (.6 ounce) fresh active cake yeast
2 pounds bread flour

Mix in an 6-quart container, cover and leave in the counter for 6-8 hours.

Then, add
3 pounds bread flour
1 tablespoon salt
1 1/2 cups sugar
1 pound butter
20 egg yolks

Mix them all together until smooth.
Let it rise until double the size.
Variations: Mix in chocolate chips, candied fruits, cheese, ham or what-have-you.
Cut dough for about 4 or 5 ounces each then roll and coil. Place them in the moulds and let it rise again until double in size.
Bake at 350°F until golden brown or about 15-20 minutes.

Notes:
For 1 1/2 pound loaf, bake time 35 minutes @ 325°F.

1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder

Mix ingredients all together.