Piaz Paratha Scallion Bread Recipes

Steps:

• In a small measuring cup add warm water, yeast and honey, stir well,set aside for 10 minutes until foamy.
• In a skillet toast wheat germ, on medium heat for 5-8 minutes, stirring constantly, cool.
• Either in a food processor or stand mixer add flour, whole wheat flour, cornmeal, salt and cooled wheat germ.
• Add olive oil and proofed yeast mix well. Mix until a smooth ball forms.
• Take out of mixer and knead on slightly floured board (4-5 minutes).
• Put dough in a large greased bowl and cover with a clean towel.
• Let rise in a warm place for 60 minutes until double in bulk.
• Punch down and form into loaf, placing in a well greased 9x5-inch loaf pan.
• Let rise for another 30-45 minutes.
• Bake at 375°F for 25 minutes.
• Take out of oven brush with butter, let cool on wire rack.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and garlic and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
• Using a serrated knife, cut the bread into 1-inch thick slices and serve.

Steps:

• Stir chapati flour and 1 cup all-purpose flour (AP) together in large bowl until thoroughly combined.
• Drizzle with 2 tbls.
• of the oil; rub oil into flour with fingertips until thoroughly incorporated.
• Add 1/3 c.
• of the water all at once; work it into the flour mixture, using your hand.
• Continuing to mix with your hand, keep adding water, a tablespoon at a time, until mixture cleans sides of bowl and becomes a non-sticky, kneadable dough.
• Gather dough into ball; place on lightly floured work surface.
• Clean hands thoroughly, then pour 1 1/2 tsps.
• oil over dough and knead about 10 minutes, dusting with AP flour as necessary to prevent dough from sticking to surface; the dough should be smooth, satiny, and somewhat elastic.
• Remove to a clean bowl; let stand, covered with plastic wrap, 30 minutes.
• (Dough can be made up to 24 hours in advance; store, tightly wrapped in plastic, in refrigerator. Remove from refrigerator at lestt 30 minutes before rolling out.) Divide dough into 4 equal pieces; shape each piece into a smooth ball.
• Keeping remaining balls of dough covered, roll one ball out on lightly floured surface to 7-inch round, dusting with AP flour as necessary.
• Brush lightly with oil; sprinkle with 2 tbls of the chopped scallion tops, 1/4 tsps.
• of the pepper, and 1/4 tsps.
• salt, if desired.
• Roll round up, jellyroll fashion, into a tight cylinder, then coil cylinder into a snail shape; secure outside end of coil by pinching it firmly to side of coil.
• Roll coil out on lightly floured surface to 7 to 8 inch round, dusting frequently with AP flour.
• Repeat procedure with remaining balls of dough, placing the scallion-filled rounds as they are made in single layer on baking sheets or other flat surface; do not allow rounds to touch.
• Keep covered with plastic wrap.
• Heat dry heavy medium skillet over high heat for 3 minutes.
• Place on round of dough in skillet; cook until underside is lightly spotted with brown about 2 minutes.
• Turn round over; cook until second side is lightly spotted with brown, 1 to 2 minutes.
• Brush surface of paraha with oil.
• Turn; brush second side with oil.
• Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
• Repeat procedures with remaining rounds of dough stacking and wrapping them as they are cooked in clean kitchen towel.
• Serve Immediately.

Steps:

• Preheat oven to 350°F, Grease the bottom and 1/2 inch up the sides of an 9x5x3-inch loaf pan; set aside.
• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, Beat in sugar until combined.
• Add buttermilk and baking powder; beat until combined.
• Add eggs and vanilla; beat until combined.
• Add flour, salt,cinnamon and nutmeg; beat until combined them stir in apple, nuts, and raisins.
• Spoon batter into prepared pan; spread evenly and sprinkle Streusel-Nut Topping over batter.
• Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
• Streusel-Nut Topping: In a small bowl, combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour.
• Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs.
• Stir in 1/3 cup chopped walnuts or pecans.
• *To make 1/4 cup sour milk, place 3/4 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Steps:

• Slice baguette into 1/4" slices.
• Chop scallions into bits and mix with shredded cheddar.
• Add enough mayonnaise to make of spreading consistency.
• Spread mixture onto breads and put on cookie sheet.
• Bake on 425 degrees until bubbly and/or very lightly browned.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
• Remove from oven and serve immediately.