Drop Scones

Preparation: 10 mins

Cooking: 15 mins

Makes: 24 pieces

Suitable for: children aged 1 year and above

Ingredients

A
2/3 cup Rice flour, sieved
½ cup Infant cereal rice
1 ½ tsp Sugar
Salt to taste

B
1 Egg, beaten well
½ cup Milk that is suitable
for your child's age
1 tbsp Cooking oil
¼ tsp Vanilla essence
¼ cup Raisins, minced

Cooking Method

1.In a bowl, add in ingredients A.
2.As you stir, gradually add in ingredients B.
3.Stir until the mixture becomes a thick batter.
4.Heat a non-stick frying pan and grease the pan with a little oil.
5.Spoon 1 tablespoon batter into the pan.
6.Cook over a low heat until bubbles begin to burst on the surface.
7.Turn over and cook the other side.
8.Serve hot with jam if desired.


From www.excellencebeginsyoung.com.my

Grilled Garlic Bread

Ingredients:

12 tablespoons (1 ½ sticks) salted butter, at room temperature (180 ml)
4 cloves garlic, minced
¾ cup freshly grated Parmesan cheese (190ml)
5 tablespoons finely chopped fresh chives (75 ml)
Salt to taste
Freshly ground black pepper to taste
1 loaf French bread


Method:

In a medium bowl combine room temperature butter and minced garlic. Add Parmesan cheese, chopped chives and season with salt and pepper. Mix well and set aside.

Using a serrated knife, cut the loaf of bread in half, like a book.

Sit the loaf on a large sheet of aluminium foil. Using a spatula, smear the butter mixture on both sides of each bread slice. Sprinkle with cheese. Wrap the bread tightly in the aluminium foil and let sit at room temperature for 30 minutes allowing the garlic butter to sink into the bread.

Prepare the barbecue for indirect grilling. Heat one side of the barbecue to medium heat- 300°F/150°C. Oil the grill. Place the garlic bread on the side of the barbecue that is turned off. Let warm on the grill for 10 minutes.

Serve the garlic bread hot off the grill. The bread should be warm and the cheese melted.

By: Robert Rainford (Asian Food Channel)

Cornbread (with Carrot)

Ingredients:

1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup low-fat milk
1/2 cup maple syrup
4 tablespoons butter , melted
2 large eggs
1/2 cup carrot puree

Instructions:

Preheat the oven to 425°. Spray an 8" x 8" square pan or 8" round baking pan with nonstick spray.

In a mixing bowl, whisk together flours, cornmeal, baking powder and salt until well combined. In a separate bowl, whisk together milk, maple syrup, butter, eggs and carrot puree. Add the liquids to the flours and stir until just combined.

Pour the batter into the sprayed pan and bake for 20 minutes, until lightly browned.

Test the center by sticking a cake tester (or a kebab stick) into the cake. If it comes out clean, the cake is done.Makes about 16 pieces

Best served warm!

From oprah.com

Classic Southern Cornbread

To make good cornbread, you must have good cornmeal. What do I mean by that? It should have a coarse, sandy texture. Stone-ground cornmeal, available at natural food stores and many supermarkets, is best. Be sure the cornmeal is fresh, as it contains oils that can turn rancid easily. As a precaution, always store your cornmeal in the refrigerator (something Southern cooks rarely have to do, because they use up the cornmeal so quickly, it doesn't have a chance to turn on them). Use a well-seasoned, never-been-washed cast-iron skillet to make this bread.Serves 8

Ingredients:

2 cups yellow or white cornmeal , preferably stoneground
3/4 cup all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs , beaten
1/4 cup vegetable oil , preferably sunflower, plus additional for the pan

Instructions:

Position a rack in the center of the oven. Generously oil a 9- to 10-inch cast-iron skillet (or a 9-inch cake pan) and place it on the rack. Preheat the oven to 450°F.

Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined. Pour into the well and stir just until the batter is moistened — do not overbeat.

Remove the hot skillet from the oven and pour in the batter. Bake until the bread springs back when pressed in the center, 15 to 20 minutes. Let stand 5 minutes, then turn out onto a plate or serve directly from the skillet.

Variations
Roasted Tomato, Onions, and Cheddar Cornbread
Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 1 coarsely chopped medium onion. Cook, stirring often, until the onion is golden, about 6 minutes. Stir in 2 minced garlic cloves and 1/2 teaspoon each chopped fresh thyme and oregano, and cook for 1 minute. Cool. Make the batter, stirring just until moistened and lumpy. Stir in the cooled vegetable mixture and 1/2 cup shredded extra-sharp Cheddar cheese (preferably a farm-style imported British Cheddar). Stir just until smooth. Spread in the hot skillet. Top the batter with 8 Oven-Roasted Tomatoes. Bake as directed above.

Fresh Corn, Chile, and Cheese Cornbread
Preheat the broiler. Broil 1 poblano chile, turning occasionally, until the skin is scorched. Cool. Remove the skin, ribs, and seeds, and chop into 1/2-inch pieces. Make the batter, stirring just until moistened and lumpy. Stir in the chopped chile, 1 cup fresh corn, cut from the cob, husks reserved, 4 cooked and crumbled bacon strips, 1/2 cup shredded queso blanco or Monterey Jack cheese, 2 tablespoons of chopped fresh cilantro, and 1 teaspoon of chile powder. Stir just until smooth. Line the skillet with corn husks. Pour in batter. Bake as directed above.

From oprah.com

Coffee Walnut and Raisin Loaf

Ingredients

300g high-protein flour, sifted
10g milk powder
7g instant yeast granules
40g castor sugar
¼ tsp salt
1 egg yolk
140g water
¼ tsp instant coffee granules
2 tbsp fresh orange juice or rum (if preferred)
25g yellow raisins
25g black raisins
50g walnuts, chopped
20g butter, at room temperature
3 extra walnuts, chopped, for sprinkling over the loaf
Glaze 1 tbsp milk

Method

Combine flour, milk powder, sugar, salt and yeast in the bowl of an electric food processor.

Add in the egg yolk. Process well. Mix water, instant coffee granules and fresh orange juice or rum (if preferred) together, then pour into the flour mixture. Process on medium speed for 5 minutes. Add in butter and beat well on medium speed for 15-20 minutes until the dough is smooth and elastic. Mix in raisins and walnuts.

Shape into round balls and leave in the mixing bowl, covered with a piece of damp tea-towel, to proof for 40 minutes until it doubles in size.

Divide the dough into 4 equal portions. Roll each into a small roll and place on a lightly greased loaf tin. Leave aside, covered with cling film wrap, to proof for 30 minutes or until doubled.

Brush with milk and sprinkle over with the extra chopped walnuts. Bake in a preheated oven at 200°C for 25 minutes or until doubled. Brush with milk and sprinkle over with the extra chopped walnuts. Bake in a preheated oven at 200°C for 25 minutes or until cook.

From Kuali.com

Soft Garlic Breadsticks

Ingredients :

1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive or canola oil
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter or stick margarine, melted
DIRECTIONS

1. In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). W
2. hen cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled.
3. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

From AllRecipes.com

Steb-by Step - Forming and Baking Cinnamon Rolls

There's nothing better than waking up to the scent of fresh-baked cinnamon rolls.
You could make a fresh batch of different and delicious cinnamon rolls every day, from diced apple and walnut buns, to cinnamon-sugar and raisin-filled rolls frosted with cream cheese icing, to classic pecan sticky buns. We used our Cinnamon Rolls II recipe to illustrate our roll-forming technique.

1. Prepare the yeast dough. Once the dough has risen once, turn it out onto a lightly floured surface. Flatten the dough with the palms of your hands and gently stretch and/or roll it into a rectangle.

2. Use a rolling pin to roll the dough out into a larger rectangle, approximately 12 inches wide by 20 inches long. The dough might be sticky, so flour the work surface and the rolling pin, checking to be sure the dough isn't stuck to the work surface and adding more flour as necessary.

3. Spread the softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry. (Other recipes call for egg wash instead of butter; if you're using egg wash, brush the entire surface.)

4. Generously sprinkle cinnamon-sugar over the butter, spreading the mixture evenly across the whole sheet of dough. Other spices, such as nutmeg and cardamom, also work well. Adding a pinch of ground cloves to the cinnamon-sugar mixture enhances the cinnamon flavor. Leave the 1-inch border free of sugar.

5. Add any other fillings desired--raisins, nuts, shredded coconut, orange zest--taking care to distribute them evenly.

6. Start at the left-hand corner of the edge closest to you. Working from left to right, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go.

7. When you reach the far edge of the dough, moisten the bare edge with egg wash or water and pinch to seal the seam.

8. Use a serrated knife, pastry cutter, or length of unwaxed dental floss to cut the dough into even-sized pieces. You might want to discard the very ends of the roll since they often contain little filling.

9. Place the cut rolls on a greased or parchment-lined pan or cookie sheet. (For sticky buns, prepare the pan with the cinnamon smear and chopped pecans before arranging the rolls.) For pull-apart rolls, use a baking pan and arrange the rolls about an inch apart. To make individual rolls, space them two to three inches apart on a cookie sheet. Cover the rolls with a damp cloth and let them rise until they nearly double in size, about 45 minutes to an hour. The rolls can also be covered with plastic wrap and placed in the refrigerator. The next morning, let the rolls rise at room temperature until doubled, then bake as directed. (The dough can also be frozen for two weeks to one month. Thaw, still wrapped, at room temperature. Proof and bake as directed.)

10. When the rolls have doubled in size, bake them in the preheated 375 degrees F (190 degrees C) oven. Cinnamon rolls are generally baked at a lower temperature than other breads--if the rolls are close together, the tops will begin to brown before the edges and centers are done. If the rolls begin browning too soon, cover pan with foil.

11. After approximately 30 minutes, test for doneness. Use a paring knife or fork to pull up the center-most roll; if the dough is still sticky and raw-looking, return the pan to the oven for about ten more minutes. The rolls should be golden to dark brown on top, and fully baked in the center of the coil.

12. Cool the pan on a rack about 10 to 15 minutes before glazing. You can use a confectioners' sugar-and-milk glaze, or cream cheese icing thinned with enough milk to reach spreading consistency.

From AllRecipes.com

Swedish Rye Bread

Ingredients :

1 (.25 ounce) package active dry yeast
1 3/4 cups warm water (110 degrees to 115 degrees F)
1/4 cup packed brown sugar
1/4 cup molasses
2 tablespoons shortening
2 teaspoons salt
2 1/2 cups rye flour
3 3/4 cups all-purpose flour
2 tablespoons butter, melted

DIRECTIONS

1. In a mixing bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down.
3. Shape into four round loaves. Place on greased baking sheets. Cover ad let rise until doubled, about 45-60 minutes. Bake at 350 degrees F for 30-35 minutes or until golden brown. Brush with butter.

From AllRecipes.com

Authentic German Bread (Bauernbrot)

"Here is a great recipe for authentic German Sourdough Bread."

Ingredients :

1 1/2 ounces compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
4 cups all-purpose flour

8 cups white rye flour
4 cups all-purpose flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water

DIRECTIONS

1. First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
2. After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
3. In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
4. When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
5. Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.

FOOTNOTES

If you want to make extra starter for the next time, simply add 2 cups of all-purpose flour and 2 cups water to the sourdough starter on the second day, and whisk smooth. Then let stand at room temperature for 24 hours before next use. Use half, and save the other half for the next time. Let stand for 24 hours, stirring once before using. If freezing, use within 2 weeks.

Humidity and heat play a big role in making this bread. It may not work well if it is to humid and hot outside. In this case I recommend that you make the bread starting at 5am.

From AllRecipes.com

Piroshki

"These are as authentic Russian as you can get without traveling to Russia."

1 1/2 pounds ground beef
1 onion, finely chopped
1 teaspoon salt
ground black pepper to taste
dried dill weed to taste
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 cup milk
3 eggs
1/2 cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
4 cups all-purpose flour
3 cups oil for frying

DIRECTIONS

1. In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
2. Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
3. Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
4. Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
5. Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
6. In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.

From AllRecipes.com

Russian Black Bread

Ingredients :

1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
1/4 teaspoon fennel seed (optional)
2 teaspoons active dry yeast

DIRECTIONS

Place ingredients into the bread machine in order suggested by the manufacturer.
Use the whole wheat, regular crust setting.
After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

From AllRecipes.com

Amazingly Easy Irish Soda Bread

Ingredients :

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk

1 egg
1/4 cup butter, melted
1/4 cup buttermilk

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
   In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine.
2. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

From AllRecipes.com

Roomali Roti

Ingredients :

2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2/3 cup water

DIRECTIONS

1. In a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes.
2. Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.
3. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.

From AllRecipes.com

Naan

Ingredients :

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.


2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.


3. During the second rising, preheat grill to high heat.


4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

From AllRecipes.com

Indian Sweet Bread

Ingredients :

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup water
1/4 cup white sugar
1 tablespoon vegetable oil

DIRECTIONS

1. In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.
2. Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
3. Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.

From AllRecipes.com

Irish Bannock

Ingredients:-

2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
1 cup buttermilk
1/2 cup dried currants

DIRECTIONS

Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants.
Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on a lightly oiled cake pan or cookie sheet. Cut 1/2 inch deep cross side to side. Score with cross 1/2 inch deep on the top.
Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.

From AllRecipes.com