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Tiger Bread (great for sandwiches)

Filed under :Breads, The Dairing Kitchen

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

I used the bread recipe posted here : Buns in the oven

Dutch Crunch Topping

Servings: This recipe should make sufficient topping for two 9×5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half. We’ve provided this recipe first because it is the mandatory aspect of the challenge. Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking).


2 tablespoons active dry yeast

1 cup (240 ml) warm water

2 tablespoons sugar

2 tablespoons vegetable oil

½ teaspoon salt

1½ cups  rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)


1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.


Soft White Roll

Servings:  Six sandwich rolls


1 tablespoon active dry yeast

¼ cup warm water (105-110º F) (No need to use a thermometer – it should feel between lukewarm and hot to the touch)

1 cup  warm milk

1½ tablespoons  sugar

2 tablespoons vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)

1½ teaspoons salt

up to 4 cups  all purpose flour


1. In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).

2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together

3.Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl, as shown in the photo below

4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.

5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size

6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).

7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.

9. Once you’ve applied the topping, bake in a preheated moderately hot 375ºF for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.


Buns in the Oven

Filed under :Breads

I had a need to bake today. So I decided to bake some bread for dinner. This recipe is very easy and really good for burger buns, hot dog buns or hoagie rolls.  Hope you enjoy it.

1 cup milk

1/2 cup water

4 T butter

4 1/2 cups all-purpose flour (plus a little more to dust the surface)

1 T instant dry yeast

2 T white sugar

1 1/2 t salt

1 egg

In a sauce pan, warm up the milk, water and butter.  Don’t let it get too hot, just warm to the touch. Set aside

In a mixing bowl, add 2 1/2 c flour, yeast, sugar and salt. Add the milk mixture and the egg. Mix it adding in the rest of the flour little by little (I usually add 1/4 c at the time while mixing it).  Turn this onto a floured surface and kneed it until it forms a ball.  This dough will be a little wet, just keep kneading it but don’t add too much more flour to it.

Set it back in the bowl and let it rise for about 30-35 minutes (or until it doubles the size)

Punch it to let out the gas and divide into 12 balls.  Roll the balls for hamburger buns. Pinch the back and flatten them just a little bit.

For hot dog shape each ball into a rectangle (6×4 inches or so). Roll them up tightly, and pinch edges and ends to seal.

Set them into a greased pan and let them rise for another 30-40 minutes.  Bake at 400 for about 20 -25 minutes.

Yummy with brasilian sausage and tomato salad!

Blender Pie (torta de liquidificador)

Filed under :Brazilian Recipes

This is a Brasilian classic dish. You will always see a version of this pie during parties or get togethers.  It is simple and easy to make. I also like it because you can pretty much use wherever you want as a filling. For this one I used ham and cheese.

For the dough:

2 eggs

1/2 c oil

2 c milk

1 c flour

3 T corn starch

1/2 t salt

1/2 T baking powder

1 c parmesan cheese

Blend it all together.  Mix it with fillings and pour into a oiled 9×13 casserole dish. Bake until done, about 45 minutes.

For the filling I used:

1 lb cubed ham

1 lb cubed cheese

1 can peas

1 can corn


You can pretty much add anything you want to fill this pie. You can make a vegetable only with shredded carrots, onions, tomatoes, green onions. Another one that is very common is one with shredded chicken and cheese, or sardines and peas.  Those are combinations you will find in these “blender” pies in brasil.