Bread Recipes from Around the World

Pan de Sal (Filipino Bread Roll)  Author Liza A

Recipe shared by Jeslyn, Mya, Myer and Jon Haux

Prep time: 3 hours 15 mins          Cook Time: 30 mins          Total Time: 3 hours 45 mins

Serves: 24 rolls

 

Ingredients

  • 1 cup lukewarm milk
  • 2 Tbsp butter
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 eggs
  • 4 cups all purpose flour
  • 2 1/4 tsp bread machine yeast
  • Breadcrumps

 

Instructions

1. In the pan of the bread machine, add ingredients in the order listed above starting with the milk and finishing with the yeast.

2. Select bread type setting to dough/pasta to make the dough.

3. When the cycle is complete (2 hours), transfer dough into a lightly floured surface.

4. Divide dough into 24 pieces. Shape each piece into a ball, roll in breadcrumbs and place in a baking pan.

5. Cover with a cloth and let rise for at least one hour or until amost double in size.

6. Bake in 225F oven for 20 minutes and then increase the oven temperature to 325 degrees. Bake for another 10-15 minutes or until golden brown. Serve and enjoy!

 

Recipe by Salu Salo Recipes at https://salu-salo.com/pan-de-sal-filipino-bread-roll/ 


English Blueberry Scones

Recipe shared by Heather Jackson


Ingredients: 

2 1/2 c. flour

1/3 c. sugar

3t. baking powder

1/4 t. salt


Instructions

1. Preheave overn to 400 degrees

2. Mix together in a bowl.

3. Cut in 1/4 c butter.

4. In separate container, mix together 1 egg and 2/3 c. evaporated milk.

5. Add to flour mixture and knead lightly.

6. Gently mix in 2/3 c. dried blueberries.

7. Place on lightly greased cookie sheet and divide into 8 triangles, separating slightly.

8. Bake in 400 degree oven for 15-20 min.

9. Cool several minutes before serving. 

ENJOY!


Nepali Roti (flatbread)

Recipe shared by Thandiwe Dale-Ferguson


Ingredients:

2 Cups whole wheat flour

Water as needed (usually a little more than 3/4 cup)


How to make roti dough

1. In a large bowl, take 2 cups of whole wheat flour.

2. Slowly start adding water and mix with your hand. Don't add all water at once. Keep adding water as needed, while mixing. Once the dough starts to form, do not add more water. I added a bit more than 3/4 cup of water to make the dough. The amount of water will vary depending on the brand of whole wheat flour.

3. Make the dough smooth by kneading it with your fist. Add some water to your hand and knead. 2-3 times. The more you knead the more softer the chapatis will be. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.

4. Cover with a damp cloth or plastic wrap and let it rest for at least 15 mins and up to 30 mins. This helps gluten to release and the dough becomes more elastic. Open and knead once again.

5. You can apply some oil to make the dough edges less sticky. but this is not necessary to get soft rotis. Dough should be soft, not hard. 


Steps to roll round roti

1. Keep the rolling board/counter and rolling pin ready. Keep a bowl of dry flour and a bowl of butter or oil to apply on the roti once it is ready. You want to roll and cook the roti's at the same time, so the rolled dough does not become dry.

2. Make small balls from the dough by rotating between your palms. Make the ball a bit flat.

Dip a ball in dry flour, place on the rolling board and roll with the rolling pin.

3. Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling. When you roll with gentle hands, the dough flattens and moves in circles with the rolling pin. You can also turn the roti with your hands at 90 degrees multiple times while rolling, so that it forms a circle. 

4. Apply dry dough about half way through on both sides and roll again. This process takes practice, so be patient!

5. Dust off the flour by flipping the roti between both your palms to remove any extra dry flour.


Steps to Cook Roti

1. Pre Heat a frying pan or griddle on medium-high flame.

2. Pick the roti and flip between both your palms to remove any extra dry flour. Transfer roti into the pan.

3. Turn when the color starts changing and small air pockets form in about 5 seconds.

4. For the other side, now we want to cook until there are some brown spots on the roti.

5. If you have a gas stove, you can now cook the roti directly on flame. Use tongs to turn from side to side until the roti puffs.


Enjoy!


Recipe by Meeta Arora at https://pipingpotcurry.com/roti-chapati-indian-flatbread/