breads

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 Hot cross buns are a classic treat, especially around Easter time! They're a type of sweet, spiced bun made with currants or raisins, marked with a cross on the top, and often enjoyed toasted and slathered with butter. 

Ingredients: 

1 c raisins

1/2 c orange candy peels

1 c boiling water

1 1/2 c lukewarm milk

1 pkg yeast

1/2 c sugar, divided

4 1/4 c flour

1 t salt

1 t cinnamon 

1/2 t allspice

1/4 t nutmeg

zest of one orange

2 eggs, divided

1/4 c butter, melted

Egg Wash: 

1 egg yolk

1 T water

Glaze:

1/4 c powdered sugar

2 t water

Glaze For Cross:

2 c powdered sugar

2 T milk

Zest of 1 lemon

Directions For Dough:

Pour 1 c boiling water over raisins.  Let sit for 10 minutes.  Drain and set aside.

In a large bowl, add 1 1/2 c lukewarm milk, 1 T yeast, 2 t sugar from the 1/2 c sugar.  Whisk and let sit till bubbly, about 5 minutes.  Add the rest of the sugar, flour, salt, spices, zest of orange, 1 egg and melted butter.  Mix everything by hand or spoon till well blended.   Knead for 10 minutes on a floured surface.  Form into a ball.  Grease a bowl, put dough in, turn over to grease the other side.  Cover and let rise till doubled, about 1 hour.  Punch down and pat into a large square about 9 inches.  Cut into 16 pieces.  Roll each piece into a ball, turning all cut edges under so the top is smooth.  Grease a 9x13" and an 8" or 9" pan and place 12 balls in the large pan and 4 in the smaller pan.  Cover the pans with plastic wrap and let sit for an hour until doubled.  Brush with the beaten egg wash.  Bake in a preheated 375 degree oven for 20 minutes.  Remove and brush with the glaze, then put the glaze for the cross in a ziploc bag, cut one corner and squeeze crosswise and lengthwise to form  crosses.

 Garlic bread is a popular side dish or appetizer made from bread, typically Italian or French bread, that is sliced or halved lengthwise. The bread is then spread with a mixture of garlic, butter, and sometimes herbs such as parsley or oregano.  It is mostly eaten with spaghetti or lasagna but can be eaten by itself.

Ingredients: 

1/4 c butter

1-2 T garlic

Take the butter and heat it in the microwave for 7-10 seconds. Add the garlic and mix together. Put bread slices on a pan and spread the butter mixture onto both sides of the bread. Set the oven to broil and leave bread in there till the top gets a little golden and then flip the breads over and toast the other side. Take it out and enjoy.

 Butterflake rolls are delicious, light, and flaky dinner rolls that are typically made by layering butter between sheets of dough before baking. They are known for their tender texture and buttery flavor, making them a perfect accompaniment to meals or as a snack. 

Ingredients: 

2 packages yeast

1/2 c warm water

1 t sugar

1 1/2 c buttermilk

1/2 c butter, cut in pieces

4 c flour

1/3 c sugar

1/2 t baking soda

2 t salt 1/4 c melted butter

1 egg yolk 

1 T water

To a small bowl, add yeast, water, and 1 t sugar. Mix and let sit till foamy, about 5-10 minutes. In a small pot add buttermilk and butter till warm. Butter doesn't have to melt. Too hot will kill yeast. In a large bowl, add the milk mixture,  2 c flour,  sugar, baking soda, and salt. Mix well and add 2 more cups of flour and mix again. Knead for 10 minutes on floured counter, adding flour as needed. Grease a large bowl, put dough in, turn over to grease other side. Cover and let rise for 1 1/2 hours. Punch down and form into ball. Place on lightly floured surface. Roll into a large rectangle, about 1/4 inch thick. Brush with melted butter. Using a pizza cutter, cut into 1 1/2 inch strips. Stack 5 on top of each other. Cut into 1 1/2 inch pieces and place into paper lined cupcake tins. Let rise for 45 minutes  until doubled in size.  Brush with eggwash. Bake in preheated 400 degrees oven for 15 minutes. Remove and cool Store in covered container. 

This is the moistest cinnamon roll you'll ever eat.  It oozes with cinnamon, nuts and raisins and the creamy glaze will have you licking your fingers.  Great for breakfast or any special occasion.  People will be amazed that you made these and will be begging to be taste testers.  

Ingredients:

Dough: 

1 c warm water 

1 T yeast 

2 eggs, room temperature 

1/2 c butter, softened 

1/2 c sugar 

1 t salt 

4 c flour  

Filling:

1 c butter, melted

1 c brown sugar, packed

2 T cinnamon  

Topping:

1/2 c heavy cream 

Glaze: 

8 oz cream cheese, softened 

1/2 c butter, softened

2 c powdered sugar 

1 T vanilla  

Directions: 

Attach regular paddle to bowl of Kitchen Aid or other stand mixer.  Add water, yeast, eggs, butter, sugar and salt.  Mix on low speed till just mixed. Remove paddle and attach dough hook.  Knead on medium speed for 7 minutes till stiff dough forms.  Remove dough hook.  Spray large bowl with cooking spray.  Form dough into a ball, put in bowl and turn over to grease other side.  Cover and let rise till doubled (1-1/2 hours).  If weather is too cold and dough doesn't want to rise, turn oven on to 250 degrees for 5 minutes.  Turn off and put covered dough in oven till it doubles in size.  Punch down and form into a  ball.  Flour surface lightly.  Press down and roll into a large rectangle 24" by 15".  Brush with melted butter, sprinkle with brown sugar and cinnamon.  May also add 1 c chopped nuts and 1 c raisins.  Roll from wide side like a jelly roll.  Cut into 12 pieces.  Place in greased 9x 13"pan cut side up.  Cover and let rise till rolls fill up entire pan (about 1 hour).  Pour whipping cream over tops and sides of buns.  Bake in preheated 375 degree oven for 25-30 minutes. To make glaze,  beat cream cheese and butter till creamy.  Gradually add powdered sugar, then vanilla.  Spread over hot rolls.

These biscuits are best when eaten fresh out of the oven.  They are flaky because of the Crisco and moist from the butter.  Everyone will love these biscuits.  They're easy to make and so much better than the canned type.

Eat it with butter, honey or jam.

Ingredients:

2 c flour

4 t baking powder

1/4 t baking soda

Pinch of salt

1 c buttermilk

1/2 c cold butter, cubed

2 T Crisco

Directions:

Mix dry ingredients together in a bowl.  Cut in Crisco and butter till coarse crumbs form.  Make well in center and pour in buttermilk.  Mix with a fork till just blended.  Turn onto a floured surface and knead a few times till a dough forms.  Pat into a circle (1/2"-3/4") thick.  Cut into circles with a biscuit cutter or a glass dipped in flour.  Place on greased cookie sheet.

Brush tops and sides with a beaten egg.  Bake in a preheated oven at 475 degrees for 12-15 minutes until golden brown.

These are delicious, moist and tender muffins bursting with juicy blueberries.  Simple and fast to make.  Eat it any time of the day, easy to pack for lunches and picnics.  Berries tend to sink so some flour rolled in the berries help them to stay up.  You may use frozen blueberries but do not thaw out completely.  Dried berries can also be used but probably won't be as moist.

Ingredients:

3/4 c butter, softened

1 1/2 c sugar

4 eggs

2 t vanilla

1 1/4 c sour cream

1/4 c milk

3 c flour (save 3 T to toss with the berries)

2 t baking powder

1/2 t salt

2 c blueberries, rolled in 3 T flour from above

zest of 1 lemon, optional

Directions:

Beat butter till light and fluffy on high speed.  Add sugar, eggs, vanilla, sour cream, milk and zest, one at a time.  In small bowl, mix dry ingredients on low speed and add gradually to liquids.  Toss 3 T flour with the blueberries and gently fold into batter by hand.  Be careful not to crush berries or overmix.  Line cupcake pans with paper liners.  Put 1 scoop in each liner.  If there is not enough batter for all the cupcake pans, add about 1/4" water to each vacant hole to prevent burning.  Bake in preheated 350 degree oven for 25-30 minutes.

These are the most mouthwatering scones filled with cream cheese bits and fresh,  juicy blueberries.  Glaze applied after baking adds a touch of sweetness.  The scones are flaky and of restaurant quality.  Eat it for breakfast or any other time.  Best eaten hot out of the oven.

Ingredients For Batter:

1/2 c butter, cold and cubed into 1/2" pieces

1 1/2 c flour

1 c cake flour

1/2 c sugar

2 t baking powder

1/2 t salt 

4  oz cream cheese, softened

1/3 c milk

1 egg

1 c blueberries

4 oz cream cheese, cold and cut into 1/2" pieces

Ingredients For Glaze:

1 c powdered sugar, sifted if lumpy

1/4 c hot water

Directions:

Preheat oven to 450 degrees.  Line a half sheet pan with parchment paper.  In a large bowl, add flours, sugar, baking powder, salt and mix well. Add butter and cut into flour mixture  till sandy and coarse.  In a medium bowl, use electric mixer to beat cream cheese till creamy.  Gradually add milk, then egg and beat till smooth.  Pour liquid mixture into the dry ingredients and mix till just moistened.  By hand, gently fold in berries and cubed cream cheese, carefully not to smash berries.  Use a large 1/2 sheet pan and a large ice cream scoop.  Place 12 scoops of batter on a sheet.  Bake for 18 minutes or until bottom is golden brown.  To make glaze, whisk hot water into powdered sugar until smooth.  Brush glaze on hot scones.

This is a delicious Italian bread filled with raisins and orange peel.  It is usually sold during the Christmas holidays and is slightly sweet.  The addition of yogurt makes it very moist.

Ingredients:

1 pkg yeast or 1 T loose

1 c warm water

1/4 c sugar

2 eggs

1/2 c plain yogurt

1 t vanilla

2 T  lemon zest

1/4 t salt

4 c flour

1 c raisins

1 c candied orange peel, diced

3 T powdered sugar

1 egg, beaten, for topping

Directions:

In a large bowl, combine yeast, water and sugar.  Stir and let sit till foamy (about 10 minutes).  Add eggs, yogurt, vanilla, zest and salt.  Mix well and stir in flour gradually until dough forms.  On a lightly floured surface, knead dough about 10 minutes, incorporating raisins and orange peel (roll in powdered sugar so it doesn't float) into dough.  Shape into round ball and place into greased bowl.  Turn dough upside down in bowl to grease top.  Cover with plastic wrap and let rise till doubled for 1-2 hours (depending on room temperature).  Punch down and form into a ball.  Grease a 9"round cake pan or a round casserole dish.  Make a collar of parchment paper to go around the inside of the pan and 4" taller than the top of the pan.  Dough will rise above the pan and cling to the paper to form a round shaped bread.  Carefully place the ball of risen dough in the pan.  Let rise till doubled in size (about an hour).  Bake in 350 degree oven for 45 minutes.

Note:

You may also use a combination of currants, golden raisins, candied ginger or candied pineapple.

Empanada is a baked or fried turnover pastry usually filled with meat or fruit.  It is common in Europe, Latin America and the Philippines.  This recipe is in memory of Leona Dela Calzada, who would make it for her children and grandchildren.

Ingredients for The Dough:

3c flour

1/2 t salt

1 t sugar

1/2 c butter, frozen and cubed

1/4-12c cold water

1 cold egg

Directions For The Dough:

Do not  over knead dough. Keep dough cold in the fridge to keep flaky. Make a little at a time and keep remainder of dough, covered in fridge .

Mix flour, salt and sugar together.  Add egg and   mix.  Cut in frozen butter, mix, add water and knead till dough forms.  Pat out into a patty and wrap in plastic wrap.   Refrigerate while making filling.

Ingredients For The Filling:

4 cloves garlic, minced

1/2 c onions, chopped

1 c  carrots, chopped

1 lb ground beef

1 T fish sauce

1 T sugar

1 t salt

1 t pepper

1/2 can tomato paste  (6 T)

1/2 c frozen peas

1/2 c raisins

Directions For The Filling:

Saute garlic and onions, then the carrots.  Add ground beef and brown.  Add fish sauce, sugar, salt, pepper and tomato paste.  Mix well, then stir in peas and raisins.  Cool down completely.

Assembly:

Roll out  dough and cut out 3" circles with an upside down glass.   Place about 1 T filling in center,  brush half of outer edge of circle with beaten egg, fold in half and crimp edge with fork.  Brush with egg, place on greased cookie sheet, then bake at 400 degrees for 20-25 minutes.

  Corn products originated from the Mayans and Aztecs, who made tamales and tortillas.  Native Americans, settlers, and slaves used corn for everything, even soap.  Wheat grew well in the north but the south  was too hot and often heavy rain made the wheat rancid.  The natives found that corn was easy to grow and prepare.  Early cornbread was not very tasty but when other ingredients such as buttermilk, eggs and leavening were added, it became more palatable.  Early cornbread was known as hoecakes because a hoe was heated over the open fire and batter was cooked on it.  Today cornbread has many versions like this sweetened, easy recipe.  People eat it with fried chicken, chili, salads, soups or just eat it plain with butter and honey.  It is a perfect substitute for bread in your favorite Thanksgiving stuffing.  

Ingredients: 

3/4 c cornmeal

1/4 t baking powder

1 c sugar

2 1/2 c Bisquick

1 1/4 c butter (2 1/2 sticks), melted 

3 eggs 

1 1/4 c milk  

Directions: 

Preheat oven to 350 degrees.  In a large bowl, combine all the dry ingredients and mix well.  Beat eggs and add to mixture along with the milk  Combine everything until smooth.  Pour into greased 9x13" pan.  Bake for 45 minutes.  Remove pan, loosen edges with a butter knife.  Invert or cut in the pan.  Serve hot with butter and honey on the side.    

 These are the delicious buns traditionally served with Peking duck skin and kau yuk (Chinese braised belly pork).  They are sometimes hard to find ready made and are expensive to buy.  This recipe is simple to make and is delicious.

Ingredients:

1/3 c lukewarm water

1 T yeast or 1 pkg

2 T sugar

1/2 c lukewarm milk

2 T oil

2 T sugar

2 1/2 c flour

1/2 t baking powder

1/4 t salt sesame oil

Directions:

In small bowl, add lukewarm water, yeast and 2 T sugar.  Stir till well mixed.  Let rest till bubbly (5-10 minutes).  Heat milk to lukewarm and add oil. In Kitchen Aid mixer attach dough hook and add to bowl, flour, 2 T sugar, baking powder and salt.  Mix on low speed till combined.  Add yeast and milk mixture and continue to machine knead on low for about 10 minutes.  Every so often, turn mixer off and use spatula to push flour to center of dough.  Eventually dough hook will gather flour and dough will be well mixed and kneaded.  Remove hook and put dough into the same bowl after forming into a ball.  Spray bowl with non stick spray.  Turn dough over to grease other side.  Cover bowl with plastic wrap and let rest 1 hour or more till doubled in size.  Punch down, form into a flattened ball and roll into a 12" or13" circle.  Using a 3" glass upside down, cut circles out.  Excess dough may be rerolled.  Lay chopstick down center of each circle and press to indent.  Lightly brush each circle with sesame oil , fold in half and roll to flatten some.  Place buns in parchment lined steamer, not touching each other.   Steam 20 minutes.  Let sit at least 5 minutes before carefully removing cover so steam won't fall on buns and cause dimples.  Let sit a few minutes before removing as they are very delicate . 

  These are the best tasting old fashioned waffles, made airy by the addition of stiffly beaten egg whites.  This recipe makes about 18 waffles and was devoured by 4 people in a short time, 2 eating 7 at a time.  I can never make enough and they always want more.  Waffles are usually eaten the traditional way with butter and maple syrup but can also be served with eggs, bacon, sausage, fresh fruit, granola, or yogurt.  They are also good with fried chicken, so they can be eaten for breakfast, lunch or dinner.  These also freeze well and can be warmed up in a toaster.  You can cut the recipe in half for a smaller portion. 

 Ingredients: 

3 1/2 c flour 

2 T baking powder 

2 T sugar 

1 1/2 t salt

4 eggs, separated 

3 c milk 

3/4 c oil  

Directions: 

In a medium bowl, sift dry ingredients together.  In another medium bowl, beat egg whites till stiff.  In a large bowl, beat yolks till thick and lemon colored.  Gradually add milk and oil.  Add dry ingredients gradually until smooth.  Fold in the egg whites.  It's okay if few small clumps of egg whites remain.  Spray the non stick waffle iron only once with cooking spray.  Heat iron until hot.  Pour 1/2 cup of batter in mold.  It takes about 1 1/2 to 2 minutes for waffles to brown.  Remove to cake racks so bottoms don't become soggy.  

  Ingredients:

3 1/2 c very warm water

3 T sugar

3 T yeast or3 pkgs

1/2 c oil

2 T salt 

9 c flour 

Directions: 

In a medium bowl, put water, sugar and yeast and stir till somewhat dissolved.  Let stand 5 minutes or until foamy. In a large bowl, add flour.  Make a well in the center and add yeast mixture, oil, and salt.  Mix well, then turn onto a floured surface and knead 5-10 minutes until soft and smooth.  Spray another large bowl with non stick spray.  Put dough in, flip to grease bottom.  Cover with plastic wrap and let rise till doubled (about 1 hour).  Punch down and let rise again.  2nd rising is faster.  Divide into 4-6 pieces.  Roll  a piece into a rectangular shape then stretch  and place onto pan, gradually stretching until dough covers entire pan.  Brush surface with extra virgin olive oil.  Bake in preheated 500 degree oven for 8-10 minutes until edges are crusty.  If dough puffs up, it will deflate when toppings are put on and baked.  Apply sauce, toppings, and cheeses (usually mozzarella, cheddar, and others if desired).  Lower temperature to 350 degrees and bake for 12-15 minutes until everything is hot and cheeses melt.  Put your choice of desired toppings. 

  Ingredients: 

1/2 c very warm water 

1 pkg or 1 T yeast

6 c flour and 1/2 c for kneading

1/2 c sugar

1/2 t salt

1 1/ 2 c milk

1/2 c butter

3 eggs + 1 for brushing buns

Non stick spray

3" squares of parchment or commercial wax paper 

Filling:

1 T oil 

1 lb char siu, diced  (See recipe:  https://youtu.be/HiGPvUa-9v0 )

 2 large onions, diced ( may use part jicama or water chestnuts) 

3-4 stalks green onion, chopped

 1/4 c oyster sauce

 1/2 c water mixed with 1/4 c cornstarch

  Heat oil in skillet.  Saute onions, then garlic.  Add char siu and oyster sauce; stir well.  Mix in cornstarch slurry and stir till thickened somewhat.  Stir in green onions and cool.
 

Directions:

Dissolve 1 T yeast and 1 t sugar in 1/2 c very warm water.  Let stand 5-10 minutes until bubbly.  In a large bowl, mix flour, sugar and salt.  In small pot heat  milk and butter.  Butter doesn't have to melt.  Add slightly beaten eggs and yeast and stir.  Make a well in the flour mixture and pour the liquids in.  Mix everything together till a somewhat  sticky dough forms.  Spread some flour onto a board or smooth surface.  Pour out  dough and knead for about 10 minutes until nice and smooth.  Spray clean bowl with non stick spray.  Put dough in bowl, turn over to grease other side.  Cover with plastic wrap or a towel and let sit on counter for 1 hour or until dough doubles in size.  Punch down, bring edges to center, turn and let rise again (may take 30 min).  Pinch off pieces little bigger than a ping pong ball.  Flatten to a circular shape, place 2-3 T filling in center.  Bring edges to center and pinch close.  Spray 2  half sheet pans and place 12 squares of paper evenly on pan.   Place one bun on each square, smooth side up.   Let rise till doubled in size.  Bake in a preheated 375 degree oven for15 minutes. Remove and cool on racks or paper.  Store in airtight container and refrigerate extras.  These freeze well.    

Focaccia is a type of Italian flat bread made with olive oil and herbs.  You can eat it for breakfast, lunch, dinner and even snacks and desserts.  Some people use the base for pizza or for sandwiches.  This recipe is unusual because it has raisins, golden raisins, grapes and rosemary.  It is crunchy and has just a hint of sweetness.

Ingredients:

1 lb seedless grapes

1 T extra virgin olive oil

2 1/4 c warm water

1 t yeast

4 3/4 c flour

1T salt

1/2 c raisins

1/2 c golden raisins

1/3 c extra virgin olive oil

2 T rosemary, chopped

Directions:

Toss grapes and oil together and set aside.  Attach dough hook to  Kitchen Aid mixer and put in warm water, yeast, salt and flour and mix well till it comes together into a ball.  Add raisins and golden raisins and continue kneading until well incorporated.  Remove dough hook and pour out dough onto floured surface.  Bring edges to center to form a ball.  Put back in bowl seam side down.  Cover and let rise.  Punch down and let rise again.  Punch down and spread 1/3 cup olive oil on a half sheet pan.  Put dough on pan and turn dough over to oil well.  Spread with fingers and press to fit pan.  Let rise again.  Poke grapes into dough all over.  Sprinkle with chopped rosemary.

Bake at 450 degrees for 30-40 minutes.  Cut in squares.

This is a famous sandwich originating from Vietnam invented by Le Vo in the 1950's using the famous baguette bread introduced by the French when they occupied the country.  He moved to San Jose in 1972, escaping the war and he opened the first Ba Le Bakery in 1982.   In Hawaii today, Ba Le is a household name and the bakery bakes all the breads which are distributed to various shops.

Ingredients:

Small baguettes, croissants or Sourdough loaf, sliced

Mayonnaise

Cucumbers

Cilantro

Vietnamese sandwich pickle with daikon and radish

Cold cuts or meat leftovers (chicken, pork, beef, turkey, etc.)

How to make the pickles for the sandwich: 

 https://youtu.be/dL1YfFoGVlw 

There are many variations to this recipe.  I have seen it with fried egg omelet, head cheese and liver pate.  Cut the baguette in half, spread mayonnaise on cut surfaces.  Layer cucumbers, cilantro, sandwich pickle and cold cuts on one side.  Cover with the other half of the bread.