Baking bread recipe is different: baking sweet and tasty bread in the iron pan in the oven
In the middle of the barbecue season, many seek the perfect dishes with fish or meat, matching salads, supplements and snacks. And so-called pancake bread is worth, once tried. Since it is nothing but delicious, but neither is it very fast, it also possesses itself perfectly as a last-minute supplement, if you have forgotten all the preparation stress that the supplement has. Or maybe the other dishes also went out quickly and now you need another quick barbecue supplement for the many meats at this speed. The pancake bread is just the right choice, especially if you choose a pancake bread without yeast. And for every taste and taste, you also have the right pancake recipe and a large selection, we have compiled a list of different variants today. Whether with or without a yeast, vegan or gluten free - it's for everyone! Try the pancake bread and go to gyros, dips or curry dishes once in a while. They were excited!
Pancake bread recipe with rosemary and parmesan
- 2 1/4 TL Instant Lift (approx. 7 g)
- 470 ml lukewarm water
- 570 g flour
- 2 EL fresh, chopped rosemary
- 1 1/2 tsp salt
- 3 EL Olive oil
- 25 g of grated Parmesan
First of all, for this pancake bread, mix the yeast and water in a bowl. Then give half of the meal and mix it all with a wooden spoon. Stir together with the same spoon the rosemary and salt and finally the remaining flour underneath. Cover the bowl with fresh foil and set it aside for a while in a warm place. At this time, the volume of dough should double. Alternatively, you can even skip to the next step and leave the dough in the pan.
For this purpose, you rub one pan completely out of iron with 2 EL olive oil. Spread a few meals on the dough and rub your hands as well. Then take the dough and form it into a slice, like a pizza dough. Since the dough is sticky, no perfect shape will be formed and it is also not necessary. Lay the dough in the pan, cover it loosely with a lid and leave for 30 minutes.
Preheat the oven to 200 degrees. Spread the remaining olive oil on the dough and cut it with a knife by forming an "X". Just scatter one more rosemary and bake for 20 minutes. Take the pancake bread out of the oven, spread the parmesan and bake for another 20 minutes or until the bread is golden brown. This pancake bread recipe is so easy and fast!
Greek pancake bread recipe with olives
- 360 ml warm milk
- 1 packet of dry yeast
- 1 1/2 tsp sea salt
- 425 g flour
- 50 - 100 g of olive oil
- 180 g of minced Kalamta Olives, reduced (alternatively substituting half or completely by feta)
- 1 EL dried oregano
For this pancake bread with yeast, place the hot milk in a glass bowl and stir the yeast until dissolved. Set aside the glass for 10 minutes. In the mean time, in a small bowl, mix the flour with the salt, then add it to the milk, while stirring constantly with a wooden spoon or hand mixer with squash. It should produce a stickier dough. Cover the bowl with a kitchen towel and place it for a while in a warm place.
Preheat the oven to 190 degrees and place an iron pan until it is completely hot. While you wait, place the olives and oregano in the dough and stir. Then use the oil, start with 50 g, stir well and, if needed, add more oil. Take the pans out of the oven, lay them out with baking paper (the correct size can be cut in advance, as long as the pane is cold) and give them the dough as soon as possible. These are evenly distributed with a wooden spoon in the pan. Bake the pancake bread for about 30 minutes golden brown. Then, take it out of the oven, let it cool for a few minutes and then place it with baking paper on a roast, so it can cool faster.
Sweet Irish pancake bread without yeast
- 560 to 700 g flour
- 1 EL sugar
- 1 tsp salt
- 1 tl baking soda
- 4 EL Butter
- 160 g of raisins or Corinthians
- 1 large egg, roughly beaten
- 420 g of buttermilk
If you are looking for a pancake recipe without yeast, this Irish bread is well suited for the baking soda instead. The bread without yeast is also very light in taste, so it is especially good for spicy or very sour dishes. But if you want to prepare quick dishes for intermediate passes to the Nasch, you can bake the sweet bread without the following:
Preheat the oven to 220 degrees. In a bowl mix 560 g flour, the sugar, the salt and the baking soda. Then donate the butter and knead the dough with washed hands. If you mix everything well, give them the raisins too. Form a cowl in which you give the egg and the buttermilk. With a wooden spoon, stir the dough for a while until it becomes firm in front of the spoon. Then you knead with your hands until a bullet is formed. Don't exaggerate with the knot. If the dough is too sticky at the end, you can still serve meals. But it should still remain sticky.
For the last steps for this pancake bread recipe, sprinkle some meals on the work plate and still knit a few and form a round, flat bread. You cut these with an X-shaped knife. In this way, the heat in the oven can also end in the Mitte. Grease an iron pan with oil, bake the bread and bake it for 35 to 45 minutes. The bread is also finished inside, if a wooden stick is stuck in the middle when pulling out. Let the bread cool before serving at best at room temperature.
Serve gluten-free pancakes with bacon and tomatoes
- 55 g coconut oil
- 2 Eggs
- 175 g gluten-free flour (alternative normal meals)
- 1/4 tl baking soda
- 120 g butter butter milk
- 1 piece of cooked bacon, cut into small sausages
- Dose 100 g of tomatoes (small), drained
- 1 TL chili (or even more)
- 2 spring onions, chopped
For the salad:
- 2 EL Olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 TL mustard seeds
- 4 Celery stalks, cut into small sausages
- 250 g black beans
- residual tomatoes from the can
Gluten-free pancakes are no less delicious than those classic varieties. It also proves this delicious pancake bread recipe before you first melt the coconut oil in a water bath or at a very low temperature. Then stir in the eggs. Then serve the flour and baking soda and then add the buttermilk. Then stir in the bacon and leave behind the tomatoes, as well as chili. Stir until everything is mixed well. Preheat the oven to 175 degrees. Grease an iron pan with oil and give it the dough. Then you sprinkle the fried onions, baking the bread in the oven for about 30 minutes.
From the remaining ingredients, prepare a delicious salad suitable for the pancake bread recipe. For this, first fry the onions and garlic in olive oil for about 15 minutes. Give the celery, mustard seeds, the remaining tomatoes and possibly some chili and fry for another 5 minutes. You can easily sprinkle and drizzle and serve with the chopped onion onion, chili flakes, almond splitter, avocado and lime juice. Looking for quick recipes for the barbecue evening, this salad for grilling is a great idea.
- 420 g flour
- 1 packet of dry yeast (about 7 g)
- 300 ml warm water
- 2 tsp fresh, chopped rosemary
- 2 EL dried tomatoes
- 1 TL coarse-grained Meersalz
- 1/2 tsp salt
- 2 to 3 EL olive oil
- 2 to 3 EL meals
If you are looking for pancake recipes that are vegan, try out this Mediterranean-flavored idea once and get delicious pancakes that are absolutely delicious, whether vegan or not. Preheat the oven to 90 degrees and then reinsert it. Take a larger bowl and rub the insides with oil. This will prevent the dough from sticking to the bowl. Now mix it with your hands the flour with the water, the yeast and half the teaspoon of salt. As soon as the dough is released from the sides of the bowl, it is finished. Now lay the dough in an iron pan and place it in the switch-off oven for 30 minutes, where the dough can rest in rest.
After 30 minutes, spread some meals on the worktop, take the dough out of the oven and knead it for 3 to 5 minutes. If you lie back in the pan, cover the pan with a cloth and let the dough rest for another 60 minutes. Then preheat the oven to 200 degrees. The raised dough is now stuck anywhere with your finger. Then distribute the tomatoes and the rosemary. Next comes the olive oil and again the sea salt. You can now finish the pancake bread recipe by baking the bread for 35 to 45 minutes.
Cornbread with blueberries
- 175 g cornmeal
- 30 g wheat flour
- 1 tsp Koshersalz
- 2 TL Back Powder
- 1/2 TL baking soda
- 320 ml of whole milk
- 2 Egg, roughly beaten
- 170 g honey or 100 g sugar
- 100 g of blueberries
- 8 EL unsalted butter
Preheat the oven to 220 degrees. Place an iron pan in the oven to heat it while you prepare the dough. For this, in a large bowl, mix together the corn flour, flour, salt, baking powder and baking soda. Then serve the milk, eggs and honey and stir until everything is well mixed. Finally, stir in the butter, stirring up a spoon for later lifting. The same goes for about 15 blueberries. All others were unraveled to the dough.
Take the pan out of the oven now, reduce the heat to 190 degrees and use the remaining butter to melt in the pan. Strike them to the sides as well. Place the dough in the pan and distribute the remaining blueberries. Bake the blueberry bread for about 30 minutes, and then let it cool for 10 to 15 minutes before serving.
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