New recipes

Bread in the pan

Bread in the pan

by Laura Adamache, with some modifications. It is a very tasty bread.

  • 100 g white flour
  • 100 g wholemeal flour
  • 6 g salt
  • 7 g dry yeast
  • 150 g water
  • 20 g of white flour

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Bread in the pan:

Dissolve the yeast in water. Mix both types of flour and salt. Make a hole in the middle and put the yeast. Mix well until it becomes a sticky dough.

Gradually add the 20 g of flour and knead well. Form a sphere and let it rest for 10 minutes.

Put the dough on the floured table and form 4 balls. Cover and leave for 15 minutes.

Spread each ball by hand, up to a thickness of 1 cm. Cover and let rest for an hour.

Fry in a Teflon pan, without oil, for 5-10 minutes on each side. I fried them in a normal pan.


Bread croutons: recipe 1

Ingredients

• 4 slices of bread (white or wholemeal)
• 15 ml of olive oil
• 4 cloves of garlic
• 1 teaspoon thyme, rosemary, basil, pepper, paprika (optional)

Preparation

In order to prepare the croutons, put the oil in a pan with a lid. Separately, prepare a clove of crushed garlic, 1 pinch of salt and 1-2 tablespoons of water. Cut the bread slices into small cubes or larger pieces, and brown them in the bowl with the hot oil. Put the lid on and stir the pan continuously. When the bread has penetrated well with oil, place it in a tray lined with baking paper and greased with a little of the oil used for bread. Pour the muffin over the pieces of bread and place the tray in the preheated oven. Leave in the oven for about 15-20 minutes.


Baked bread - ready in 10 minutes!

When it comes to food, everyone wants to stay in the kitchen as little as possible. To cook something easy, but also healthy.

Simple, quick recipes have become a necessity for modern man. Even bread can be prepared in a short time.

Making bread at home is not a very sophisticated job. Especially if you bake it in the pan. Yes, many people avoid making bread because they have to bake it in the oven, and this seems too complicated.

The idea of ​​baking bread in a pan is excellent and worth implementing. You will get some round loaves, a little thicker than cakes, and with a fluffy texture.

How to make bread in a pan

Put the yeast and sugar in a large bowl, where you will make the dough.

Gently heat the water and pour it over the yeast. The water should not be boiled, but only lukewarm, otherwise you will kill the yeast and it will not grow.

Mix well and cover the bowl with a suitable towel or lid. Let the composition rest for 5 minutes, until the yeast is leavened and slightly swollen.

Read also - Bread without yeast, with baking soda

Add 2/3 of the flour and salt. In order to obtain a dough as fine as possible, it is good to sift the flour. Add the oil and mix with a wooden spoon to mix. Stir in the rest of the flour.

Start kneading with your hands for a few minutes. You need to get a homogeneous shell that no longer sticks to your hands. Give the dough a round shape and put it back in the bowl.

Grease it with a brush soaked in oil. Cover the bowl with plastic wrap or a towel. Put it in a warm place and let it rise for an hour.

Remove the dough from the bowl and knead for another 2 minutes. Shape it into a ball. Flatten it with your hands, giving it a round, cake-like shape.

Read also - Unbreaded homemade bread (the bread of modern and hurried housewives)

Put 1 tablespoon of oil in a pan with high walls and grease it well with a brush. Place the bread in the pan. If necessary, pull the edges a little to fit well. Put a fixed lid on the pan and let the bread rest for a quarter of an hour, to rise a little more.

Put a thick-walled saucepan on the fire. Turn the heat to low. Heat it for 5 minutes, then place the pan with the bread on top. The pan should sit on the mouth of the pan.

If desired (optional), spread the bread on the surface with a little oil and sprinkle seeds on it. Bake the bread (under the lid) for 10 minutes. The fire must be small. After 5 minutes, turn (if browned on the bottom) and bake on the other side.

Turn off the heat and turn the bread over again on the first side. Cover the pan with a towel and allow the bread to cool freely.

After it has cooled, cut it into slices and serve.

Source: Light Recipes, Bread baked on a pan: https://retete-usoare.eu/paine-coapta-pe-tigaie/

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BREAD LIKE MOTHER'S HOME

I make this bread recipe like at my mother's house every time I miss my mother and of course the quick bread she made, once on the stove… now in the pan. My mother also makes it in the oven, but the cakes are so tasty and soft that most of the time when they are with her I eat them first empty, then with cheese, butter or anything else at hand.

Ask her what the secret is, now, on the occasion of the Winter Holidays, I realized that it's all about her experience and her skilled hands who feel how soft and kneaded the bread is before it is leavened. accurately measure the quantities of ingredients.

I start with 600 grams of flour, 2 teaspoons of salt, 400 ml. warm water, 1 tablespoon sugar and 15 grams of fresh yeast.

For starters, make a mayonnaise from a tablespoon of sugar, 1 tablespoon of flour and fresh yeast, ingredients that I mix with 2 tablespoons of warm water and leave for about 15 minutes until the sugar activates the yeast, the composition increases and makes a few blisters.

I add the mayonnaise over the sifted flour prepared in the bowl, the salt and the 400 ml of warm water and turn on the mixer that I let it do the work for me for about 10 minutes.

I took into account one of my mother's tips and left the composition a little softer. Every time I told her that my bread didn't come out as soft as hers. And she really only feels it when she shakes her hand for a few more minutes. I realize that the dough is kneaded enough after I press it with my finger and it returns to its original shape.

I covered it with a towel and left it to rise for about an hour, in a warm place. While I was waiting, an original idea came to me, as always. But now I don't add anything extra but I decide to heat the oven to prepare some nicely browned buns. From the prepared composition I got 6 cakes and 4 buns of about 110 grams.

After I prepared the buns that I put in a tray and left them to rise for a while, I spread the cakes and baked them on the stove in a pan covered with a lid.

When the buns have risen a little, I caressed them with a brush soaked in milk and put them in the oven for 30-35 minutes at 200 ° C.

I would have said that they are more prepared for breakfast, but I can't help it… Not before breaking a piece of bread made like at my mother's house where I put two pieces of cheese while it's hot.

Nothing compares to the smell and taste of homemade bread, so to those who decide to prepare it, I wish them a lot of fun and GOOD LUCK!


Paine keto la tigaie

Step 1 - In a large bowl put eggs, yogurt and cheese given through a large grater. Mix these ingredients well with a fork.
Step 2 - Then add the almond flour, psyllium bran, baking powder and salt.
Step 3 - Mix the composition well with a whisk, to be uniform and without lumps. Leave for 10-15 minutes, to swell the psyllium bran.
Step 4 - I recommend frying the cakes in a smaller pan, 22-24cm in diameter, you will turn them much easier on the other side if they are smaller in diameter. So grease with a little oil or butter pan, put half of the dough in it and distribute it evenly with a spoon over the entire surface.
Step 5 - Put the pan on the fire as low as possible (it tends to brown very quickly!) And let it brown / cook slowly on the first part for 10-15 minutes. You will notice how it starts to swell and make bubbles. surface air.

Step 6 - You will notice when the edges start to brown, and gently turn it over on the other side with the spatula. Leave for another 5-10 minutes until browned here as well.
Step 7 - Remove the browned bread on a plate or wooden bottom and allow to cool completely. Also prepare the second bread.
Step 8 - Usually I cut these breads into 4-6 slices each (I keep them in the fridge in the bag!) And enjoy one for breakfast or some soup, they are wonderful with eggplant salad, etc.


Paine keto la tigaie

Step 1 - In a large bowl put eggs, yogurt and cheese given through a large grater. Mix these ingredients well with a fork.
Step 2 - Then add the almond flour, psyllium bran, baking powder and salt.
Step 3 - Mix the composition well with a whisk, to be uniform and without lumps. Leave for 10-15 minutes, to swell the psyllium bran.
Step 4 - I recommend frying the cakes in a smaller pan, 22-24 cm in diameter, you will turn them much easier on the other side if they are smaller in diameter. So grease with a little oil or butter pan, put half of the dough in it and distribute it evenly with a spoon over the entire surface.
Step 5 - Put the pan on the fire as low as possible (it tends to brown very quickly!) And let it brown / bake slowly on the first part for 10-15 minutes. You will notice how it starts to swell and make bubbles. surface air.

Step 6 - You will notice when the edges start to brown, and gently turn it over on the other side with the spatula. Leave for another 5-10 minutes until browned here as well.
Step 7 - Remove the browned bread on a plate or wooden bottom and allow to cool completely. Also prepare the second bread.
Step 8 - Usually I cut these breads into 4-6 slices each (I keep them in the fridge in the bag!) And enjoy one for breakfast or some soup, they are wonderful with eggplant salad, etc.


Keto bread in the pan

A quick bread recipe for those who do not have an oven available. I was inspired by here. Pumpkin seeds are optional, you can use sunflower or you can not sprinkle seeds at all. You can't put seeds in the dough either, the bread will come out good anyway. Another option: instead of seeds, or next to them, you can add some olives without sliced ​​seeds. It's crazy!
A loaf of this is usually cut into 8 segments. Each slice of bread can be cut to thickness.
Article update: I tried to make this bread using a carbohydrate-free fiber mix
Szafi reform. In this case, no more psyllium bran is added, as the flour already contains them. You have the picture of the bread at the end of the article.

For a pan about 28 cm in diameter

  • 3 eggs
  • 100-150 ml fatty yogurt (Greek 10%) or cream (minimum 25% fat)
  • 100-125 g of cheese or mozzarella, given through a large grater
  • 2 tablespoons psyllium bran
  • 75 g almond flour, or 40-45 g coconut flour, or 40 g Szafi reform flour (in this case, omit psyllium bran)
  • ½ teaspoon baking powder
  • 1 tablespoon sesame seeds, optional
  • 1 tablespoon flax seeds, optional
  • ½ teaspoon of salt
  • sprinkled pumpkin seeds, optional

Beat the eggs with a whisk or mixer for 2-3 minutes. Add the yogurt, grated cheese and dried ingredients.

Let the dough rest for about 10 minutes.

At first the dough will be more liquid, then it will thicken.

A pan (mine has a diameter of 28 cm) is greased with a little coconut oil, sprinkle with pumpkin seeds and spread the dough evenly over the entire surface. It's easier to do it with wet hands. The thickness of the dough should be about 1 cm. Sprinkle pumpkin seeds again.

Put the lid on and light the fire. Keep on low heat for 7-8 minutes, but always check not to burn. Turn the bread with a spatula and keep on low heat for about 5 minutes under the lid.

When ready, take out on a grill to cool.

It is very good hot, but also cold. If necessary, it can be reheated in a microwave or steam oven. Keep cold for 5-6 days without problems.

The variant with Szafi reform flour looks in the section like this:

TOTAL (version with almond flour): 590 grams, 1674.9 calories, 84.5 proteins, 134.9 lipids, 49.9 carbohydrates, 30.2 fibers
TOTAL (coconut flour version): 560 grams, 1403.4 calories, 75.4 protein, 104.2 fat, 51.6 carbohydrates, 30.9 fiber
TOTAL (version with Szafi Reform fiber flour): 535 grams, 1245.5 calories, 68.4 protein, 96.8 lipids, 50.5 carbohydrates, 43.3 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


Bread or pies in the pan

Bread or pies in the pan, or on the grill, an old, peasant, simple traditional recipe, with some sensational tricks, which give a special fragility and taste. Simple or stuffed with cheese, cabbage, mushrooms, meat, pumpkin, apples, cherries, cherries & hellip with anything!

I think it is the simplest and most widespread recipe, cooked everywhere in Romania, in all areas, this recipe for Bread or pies in the pan. Called pies (in the southwest of the country) or cakes (in the southeast of the country), baked in a pan with or without fat, on the stove, on the stone, in the test, on the grill, simple or stuffed, sweet or salty, there are enormous many variants. And because this month, Sidy is the host of the Romanian Tradition and Gastronomy challenge, she proposed Pies, I went with small and big to make pies & # 128578

Who knows who invented these pie cakes? From ancient times from the Thracian-Dacian times, it is mentioned wheat wheat cakes, smeared with honey. Large grain growers and beekeepers and animals, the Dacians had the necessary flour, cheese and honey. In the cuisine of many peoples of the world we find various variants of pie cakes, so it is not known exactly who invented the recipe.

So forgive me, but I'm not telling you the original recipe. & # 128578

In my area, in Galati county and the Dobrogea part towards Tulcea, they are called cakes, regardless of whether they are baked on the stove or in a frying pan, plain or in oil. And if they are stuffed, they are called & bdquopoale-n brau & rdquo. Don't jump in my head, they're told. In the north of Moldova, & bdquopoale-n brau & rdquo is said for what in my area is called Branzoaice-see recipe, and in the west of the country, it is called & bdquobranzoici & rdquo. Talk about rubbing salt in my wounds - d'oh! & # 128578

My grandmother always made simple cakes, baked on the stove or filled with sweet or salty cheese. Rarely with sweet cheese, most often with salted cheese of goat, cow or sheep, which he had. Grandparents always had sheep and goats, so they didn't miss the cheese.


Bread or pies in the pan

Bread or pies in the pan, or on the grill, an old, peasant, simple traditional recipe, with some sensational tricks, which give a special fragility and taste. Simple or stuffed with cheese, cabbage, mushrooms, meat, pumpkin, apples, cherries, cherries & hellip with anything!

I think it is the simplest and most widespread recipe, cooked everywhere in Romania, in all areas, this recipe for Bread or pies in the pan. Called pies (in the southwest of the country) or cakes (in the southeast of the country), baked in a pan with or without fat, on the stove, on the stone, in the test, on the grill, simple or stuffed, sweet or salty, there are enormous many variants. And because this month, Sidy is the host of the Romanian Tradition and Gastronomy challenge, she proposed Pies, I went with small and big to make pies & # 128578

Who knows who invented these pie cakes? From ancient times from the Thracian-Dacian times, it is mentioned wheat wheat cakes, smeared with honey. Large grain growers and beekeepers and animals, the Dacians had the necessary flour, cheese and honey. In the cuisine of many peoples of the world we find various variants of pie cakes, so it is not known exactly who invented the recipe.

So forgive me, but I'm not telling you the original recipe. & # 128578

In my area, in Galati county and the Dobrogea part towards Tulcea, they are called cakes, regardless of whether they are baked on the stove or in a frying pan, plain or in oil. And if they are stuffed, they are called & bdquopoale-n brau & rdquo. Don't jump in my head, they're told. In the north of Moldova, & bdquopoale-n brau & rdquo is said for what in my area is called Branzoaice-see recipe, and in the west of the country, it is called & bdquobranzoici & rdquo. Talk about rubbing salt in my wounds - d'oh! & # 128578

My grandmother always made simple cakes, baked on the stove or filled with sweet or salty cheese. Rarely with sweet cheese, most often with salted cheese of goat, cow or sheep, which he had. Grandparents always had sheep and goats, so they didn't miss the cheese.


Quick homemade bread in a pan with baking soda

Quick homemade bread in a pan with baking soda is made much faster and easier than traditional bread. It does not require fermentation and uses baking soda as a growth agent instead of yeast.

It tastes very good and in half an hour, it is ready to serve.

Quick homemade bread in a pan with baking soda

Quick homemade bread in a pan with baking soda

Let them cool for 1-2 minutes so that we can hold them lightly in our hands and they can be served immediately. To serve, cut them in half, so that 2 slices result. It can be served with a savory breakfast, plain or greased with butter, and with jam, with a cup of milk.

Quick homemade bread in a pan with baking soda

These buns are very good hot, and cold we did not get to know how they are because they are finished immediately.

& rdquoMy culinary reviewer & rdquo is very pleased with these breads. Both the texture and the taste are identical to the ones he got used to while living in Northern Ireland.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is living proof that a young woman can not only be beautiful and smart, but also cook very well.


Keto bread in the pan

A quick bread recipe for those who do not have an oven available. I was inspired by this. Pumpkin seeds are optional, you can use sunflower or you can not sprinkle seeds at all. You can't put seeds in the dough either, the bread will come out good anyway. Another option: instead of seeds, or next to them, you can add some olives without sliced ​​seeds. It's crazy!
A loaf of this is usually cut into 8 segments. Each slice of bread can be cut to thickness.
Article update: I tried to make this bread using a carbohydrate-free fiber mix
Szafi reform. In this case, no more psyllium bran is added, as the flour already contains them. You have the picture of the bread at the end of the article.

For a pan about 28 cm in diameter

  • 3 eggs
  • 100-150 ml fatty yogurt (10% Greek) or cream (at least 25% fat)
  • 100-125 g of cheese or mozzarella, given through a large grater
  • 2 tablespoons psyllium bran
  • 75 g almond flour, or 40-45 g coconut flour, or 40 g Szafi reform flour (in this case, omit psyllium bran)
  • ½ teaspoon baking powder
  • 1 tablespoon sesame seeds, optional
  • 1 tablespoon flax seeds, optional
  • ½ teaspoon of salt
  • sprinkled pumpkin seeds, optional

Beat the eggs with a whisk or mixer for 2-3 minutes. Add the yogurt, grated cheese and dried ingredients.

Let the dough rest for about 10 minutes.

At first the dough will be more liquid, then it will thicken.

A pan (mine has a diameter of 28 cm) is greased with a little coconut oil, sprinkle with pumpkin seeds and spread the dough evenly over the entire surface. It's easier to do it with wet hands. The thickness of the dough should be about 1 cm. Sprinkle pumpkin seeds again.

Put the lid on and light the fire. Keep on low heat for 7-8 minutes, but always check not to burn. Turn the bread with a spatula and keep on low heat for about 5 minutes under the lid.

When ready, take out on a grill to cool.

It is very good hot, but also cold. If necessary, it can be reheated in a microwave or steam oven. Keep cold for 5-6 days without problems.

The variant with Szafi reform flour looks in the section like this:

TOTAL (version with almond flour): 590 grams, 1674.9 calories, 84.5 proteins, 134.9 lipids, 49.9 carbohydrates, 30.2 fibers
TOTAL (coconut flour version): 560 grams, 1403.4 calories, 75.4 protein, 104.2 fat, 51.6 carbohydrates, 30.9 fiber
TOTAL (version with Szafi Reform fiber flour): 535 grams, 1245.5 calories, 68.4 protein, 96.8 lipids, 50.5 carbohydrates, 43.3 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.