I accidentally came across this black sesame seed bread and couldn’t wait to bake it! This little black bread’s colour is solely due to the 1/2 cup of black sesame seeds added to the batter. This is like a little taste of heaven on your tongue, the slight sweetness, the nutty taste from the sesame and the moist ever so delicious texture of the bread….divine!
Anyway…with the luscious aroma of roasted sesame seed and melted butter hanging in my kitchen,I decided there and then that this bread should be served at my funeral buffet!
Since I’m busy with my pre funeral plans I would also like to request that my favourite feel good song is played.
Ghost busters! Enjoy!
150 g Melted lite Margarine
1/2 cup of black sesame seeds (toasted)
2 tbs Brown sugar
1/2 tsp soy sauce
100 g Flour
1/2 tsp Baking powder
pinch of salt
1 tablespoon of black or white sesame seeds for sprinkling on top
Preheat oven to 180 degrees.
Combine melted margarine and sesame seeds in a food processor and pulse until a paste is formed.
Add the paste to a medium pot with the sugar and soy sauce and stir, simmer for a minute or two.
Remove from heat and allow to cool down before adding the eggs one by one.
Sift the flower, baking powder and salt and fold into the sesame mixture.
Pour batter into lightly greased bread pan and sprinkle the sesame seeds on top.
Bake 25 – 30 minutes. Test with a toothpick, if it comes out clean it is ready.
It’s called Oopsie bread! I don’t have the foggiest notion where it originated from but I love the name.
As soon as I laid eyes on this recipe I was fascinated by it and just knew that my soul won’t rest until I make it. This is definitely a great alternative for bread if you follow a low carb diet.
I’m convinced that your tongue fools your brain as soon as you taste the texture of this “bread”.
Apparently you are not supposed to soften the cream cheese too much which might explain why my bread is a bit flat….but that’s next times worries!
pinch of salt
1/3 of the container of Philadelphia low fat cream cheese (85 g)
1/2 tsp Baking Powder
Pinch of Cream of tartar
Separate the eggs. Add the cream of tartar with the egg whites and whip until stiff.
In separate bowl, beat together the cream cheese and eggs. Fold the mixture into the egg white mixture with a spatula, add Baking powder. Don’t over stir, just fold until it’s all blended.
Spoon the mixture onto a greased cookie sheet or parchment paper. Bake for 15 – 25 minutes at 160 degrees Celsius until golden brown.
4 cups of flour
75 ml brown sugar
2 envelopes of instant yeast
1 tbs salt
1tbs of unsweetened cocoa powder
1 teaspoon coffee granules
2 tbs Canola oil
2 cups of rye flour
2 cups warm water
In a large bowl combine 2 cups of flour, sugar, cocoa and undissolved yeast and salt. Mix the coffee with the warm water and add with the oil to the dry mixture, mixing it either by hand or by electric mixer. Stir the rye flour in with a spoon and and the remaining flour to form a soft dough. Knead on a floured surface for 10 minutes until smooth and elastic. Let the dough rest for 10 minutes. Divide dough into two and form into a oval shaped bread, cover and let the bread rice until doubled in size (about an hour). With a sharp knife make slashes in a criss-cross fashion on top of each loaf. Bake in a preheated oven at 180 degrees until golden brown.
My mother was not the greatest cook, but when she made French Toast it was always perfect!
Only years later I have learned that “Eier brood” as my mom would call it is indeed French toast and traditionally not served with Butter and Aromat seasoning but with Cinnamon or Maple syrup.
Could you imagine my husbands surprise when I made Savory French Toast the first time as a young married couple while he grew up with French Toast sprinkled with Cinnamon sugar.
The look on his face said it all, well needless to say I still look at him like he is the crazy one and he is still eating my savory French Toast!
Don’t use fresh bread.
Use a hot pan! This will give your bread that lovely golden color.
This is my version.
I’ve used sliced whole-wheat bread.
Assemble a sandwich with ham in the middle and cheese on both sides.
Pop into the microwave oven for +- 20 seconds or just enough time to let the cheese
melt in order to keep the sandwich together while frying.
Press the sandwich flat with your hands while still warm and set aside while you
beat the eggs. Season with chopped chives, salt and pepper.
Dip the sandwich in the egg batter on both sides and fry in a hot pan with butter or olive oil.
Panmarino – Italian Rosemary Bread
“With a crust that sparkles like diamonds”
3 3/4 teaspoon of instant yeast
1 cup warm water
1 cup milk (room temperature)
1/2 cup olive oil
3 1/2 tablespoons fresh and finely chopped Rosemary
1 tablespoon salt
1 to 2 tablespoons coarse sea salt
Whisk together the yeast, flour and salt. Mix in the water, milk and olive oil.
Add the Rosemary. Knead util smooth.
Place dough in a oiled bowl, cover and let rise until doubled, +- 1 1/2 hours.
Gently knead the dough on a lightly floured surface. Cut the dough in half and
shape each half into a round ball. Sprinkle flour on your baking sheet.
Slash the top of each loaf with a sharp knife/blade and sprinkle the sea salt over
each loaf. Bake at 180 degrees for +- 30 to 40 minute