"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!
Baking & Cooking
Tuesday, May 05, 2009
I felt like playing with bread and making a somewhat fancy yet simple and satisfying dinner, so I made bread bowls to serve Chicken a la King in.
6 cups bread flour
2 envelope Fleischmann’s RapidRise Yeast
1-1/2 teaspoon salt
2 tablespoon sugar
1-1/2 cup + 1 tablespoon water
1 cup milk
2 tablespoon butter
Combine flour, yeast, salt and sugar in a mixing bowl; make a well at the center. Heat water, milk and butter to between 120º to 130ºF. Pour into the well and gradually stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally, until a soft dough is formed.
Turn dough out on a lightly floured surface; knead 6 to 8 minutes until smooth and elastic. Cover dough and let rest 10 minutes.
Divide dough into 4 (or 5, in my case, about 10 oz each) equal portions; shape each into smooth ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
With sharp knife (I use a new blade for cutter, greased with shortening), make 4 (1/4-inch deep) slashes (swiftly!) in crisscross fashion on top of loaves. Bake at 375ºF for 20 to 25 minutes or until done. Remove from baking sheet; cool on wire rack.
Cut off 1/3 of loaf; hollow out loaf to form 1/4-inch thick bowl. Fill bowl with soup.[Actually, I cooked chicken a la king for this. Recipe up next.]
All the boys said, "Kewl!"
Posted by Manang at 5/05/2009 06:31:00 AM