Fish Sandwiches

Ingredients

1/2 cup mayonnaise
1 medium lime, finely grated to yield 1/2 tsp zest and squeezed to yield 4 tsp juice
1-1/2 tsp wasabi paste; more to taste
Kosher salt and freshly ground black pepper
2 large eggs
2 Tbsp soy sauce
1 cup panko
4 (4 to 5 oz) boneless, skinless hake, haddock, or cod fillets (preferably 1 to 1-1/2 inches thick)
1/2 cup plus 1 Tbsp vegetable oil
1 tsp finely grated fresh ginger
3 cups thinly sliced iceberg lettuce (1/4 head)
4 hamburger buns, lightly toasted

Method

1. In a small bowl, combine the mayonnaise, lime zest, 1 tsp of the limejuice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.
2. In a wide, shallow bowl, lightly beat the eggs and 1 Tbsp of the soy sauce until combined. Put the panko in another wide shallow bowl.
3. Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.
4. In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Fry the fish, flipping once, until well browned andjust cooked through, 5 to 8 minutes total. Transfer to paper towels to drain, and sprinkle each fillet with a pinch of salt.
5. Meanwhile, in a large bowl, stir together the remaining 1 Tbsp lime juice, 1 Tbsp soy sauce, 1 Tbsp oil, the ginger, 1/4 tsp salt, and 1/4 tsp pepper. Add the lettuce and toss to coat.
6. Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun, then top with the lettuce and the bun top.

Makes 4 servings.

Source: Cook Fresh

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Soft Flatbread for Sandwich Wrap

Ingredients

12-3/4 to 13-3/4 ounces Unbleached all-purpose flour
10 ounces boiling water
1-5/8 ounces potato flour or potato flakes
1-1/4 teaspoons salt
7/8 ounce vegetable oil
1 teaspoon instant yeast

Method

1. Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
2. In a separate bowl, whisk together the potato flour (or flakes) and 1 cup of the remaining flour with the salt, oil and yeast.
3. Add this to the cooled flour/water mixture, stir, then knead for several minutes — by hand or mixer — to form a soft dough. Add additional flour only if necessary. If kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour.
4. Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes.
5. Roll each piece into a 7″ to 8″ circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly. Cooking too quickly means they may be raw in the center, while too slowly will dry them out.
6. Transfer the cooked breads to a wire rack, stacking them to keep them soft.
7. Serve immediately, or cool slightly before storing in a plastic bag for up to 4 days. Freeze for up to a month.

Baker’s Tip

This recipe works best with instant yeast because it dissolves during the kneading process, so you don’t have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It’ll be somewhat “slippery” at first, but will knead in and eventually become smooth.

Makes 8 pieces.

Source: King Arthur Flour

An Elegant and Delicious First Course with Bread, Mushrooms and Cheese

Ingredients

2 Tbsp extra-virgin olive oil
2 garlic cloves, chopped
1 pound wild mushrooms (such as porcini, cremini, shiitake) with stems removed, chopped
1/4 cup white wine
1/2 tsp salt
1/4 tsp freshly ground pepper
24 small (1/2-inch-thick) slices country-style bread (preferably ciabatta), toasted
1 pound fresh salted buffalo mozzarella, cut into 24 slices
2 Tbsp chopped fresh Italian parsley

Method

1. Preheat oven to 3750.
2. In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Saute garlic until fragrant, about 30 seconds.
3. Add chopped mushrooms and saute 3 to 4 minutes.
4. Pour in wine. Increase heat to high and cook, stirring, until liquid evaporates, about 5 minutes.
5. Mix in salt and pepper.
6. Arrange bread on a large country-style bread baking sheet. Top each piece with a slice of mozzarella. Bake 5 to 7 minutes, until cheese is melted.
7. Top crostini with mushroom mixture. Sprinkle with parsley. Serve warm.

Makes 6 servings.

Source: The Oprah Magazine Cookbook

Bagels with Butternut Squash, Paprika and Pine Nuts

Ingredients

bread flour 240 g
cake flour 30 g
rye flour 30 g
sugar 24g
sea salt 6g
mashed butternut squash 180 g
water 60 g
fresh yeast 6 g
old dough 60 g (see recipe below)
pine nuts 60 g
paprika 6 g

For Blanching

water 8 cups
sugar 60 g

Method

1. Cut the butternut squash into large chunks with skin on. Bake in an oven until soft. Remove to cool. Peel and set aside.
2. Put all ingredients (except the pine nuts) into a mixer and knead until smooth. Add pine nuts and stir well.
3. Put the dough in a large bowl. Cover with cling wrap and set aside for 30 minutes.
4. Divide the dough into 6 equal portions. Roll each portion into thick strand.
5. Press each strand into a strip and press the ends flat while looping it. Join the ends together with some overlapping. Roll the seam to seal well. If the hole isn’t big enough, put your finger through it and turn the dough to enlarge it. Set aside for 30 minutes.
6. Boil water and maintain the temperature at 80 to 90°C. Blanch each side of the bagel for 30 seconds. Drain and transfer onto a baking tray. Let them proof for 15 more minutes.
7. Brush egg wash over bagels. Bake in a preheated oven at 180°C for 15 to 18 minutes until golden.

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Old Dough

Ingredients

250 g bread flour
150 g water
5g fresh yeast
1 g sea salt

Method

1. Mix all ingredients in a mixing bowl. Leave it to proof at room temperature for 3 to 4 hours. Or you can leave it the fridge for over 10 hours.
2. Take what you need for your recipe and cut up the leftover into pieces in unit weight required by your recipes. Shape into balls and keep in the freezer. They last up to 2 to 3 months. Just thaw them at room temperature before use.

Source: Devoted to Bread-making

Dinner Rolls with Pumpkin Puree and Pumpkin Pie Spice

Ingredients

2-1/2 teaspoons instant yeast
53 g brown sugar
113 g lukewarm milk
57 g softened butter
2 teaspoons salt
2 teaspoons pumpkin pie spice (or 1-1/4 teaspoons ground cinnamon + 3/8 teaspoon ground cloves + 3/8 teaspoon ground ginger)
2 large eggs
170 g canned pumpkin purée
482 g Unbleached all-purpose flour

Method

1. Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
2. Place the dough in a lightly greased bowl, and allow it to rise for 60 to 75 minutes, until it’s puffy though not necessarily doubled in bulk.
3. Gently deflate the dough, and transfer it to a lightly greased work surface.
4. Divide the dough into 24 equal pieces. Round each piece into a smooth ball, or shape into knots.
5. Lightly grease two 9″ round cake pans. Space 12 rolls in each pan. Alternatively, put all 24 rolls in a 9″ x 13″ pan.
6. Cover the pans, and allow the rolls to rise until they’re crowded against one another and quite puffy, about 1-1/2 to 2 hours.
7. Towards the end of the rising time, preheat the oven to 350°F.
8. Uncover the rolls, and bake them for about 20 minutes. Tent lightly with aluminum foil, and bake an additional 5 minutes or so, until the edges of the center bun spring back lightly when you touch it. A digital thermometer inserted into the middle of a center roll should register at least 190°F.
9. Remove the rolls from the oven, and brush with melted butter, if desired. After a couple of minutes, turn the rolls out of the pan onto a cooling rack.
10. Serve warm. Store completely cooled rolls, well-wrapped, at room temperature for several days; freeze for longer storage.

Makes 24 rolls.

Source: King Arthur Flour

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How to shape into knot:

Watch video at You Tube (0:42 minutes) . . . . . .