Sneha's Recipe: Bread Bakers

Keto Cottage Cheese Bagels#BreadBakers

In: Almond Flour, Bagels, Bread Bakers

If you are looking for a healthier/low carb, version of a bagel to satisfy the bread craving without many carbs and with a lot of protein, then this recipe is great! These Cottage Cheese Almond Flour Bagels are soft, chewy, made without yeast for the quickest and easiest homemade bagel recipe. They’re perfect for meal-prep breakfasts, mid day snack, or anytime you want a simple savory bake that comes together in under 30 minutes.

These bagels are great for meal-prep like breakfasts, snack or brunch, a big batch can be made and stored in refrigerator or freeze them in an airtight container because they store well and reheat beautifully. You can flavor them a with seasonings of your choice, for savory - everything bagel seasoning, sesame seeds or make them sweet with cinnamon powder etc.
Makes 7 - 8
Ingredients
¾ Cup Packed Cottage Cheese
1½ + Cup Packed Almond Flour
2 Teaspoons Baking Powder
1 Teaspoon Apple Cider Vinegar
¼ Teaspoon Salt
2 Small Eggs
Method

Blend the cottage cheese, salt and eggs till it forms a smooth batter. Pour this into a bowl, add the almond flour and mix well. Let the batter rest for 10 minutes it will thickens but still be wettish do not add more flour. Now add the baking powder and apple cider vinegar mix well. If you find that the batter is still very much wet then add a tablespoon or two of almond flour. Do not make this into a ball of dough for this is a very sticky dough. Wet your hands a little and divide the batter into 7 - 8 equal parts. Shape into bagels.

Place it on a greased parchment lined tray. Dust the tops with bagel seasoning or seasoning of your choice. Bake in a preheated oven @ 180°C with both elements on for 18 - 20 minutes.

Cool and enjoy with filling of your choice.
I’ve enjoyed them as a brunch / lunch with different flavors of cream cheese or Keto Bagel Sandwich or for a sweet taste with sugar free jam.
My Notes

This dough will be very sticky, that’s totally normal. Wet your hands to help with shaping.
Full-fat cottage cheese gives the best texture.
Let cool before slicing.
Reheat in the air fryer, toaster or microwave.
Labels: Keto, Low Carb, Bagels, Cottage Cheese, Almond Flour, Gluten free,Bread Bakers, Breads, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
For Bread Bakers this month we sharing "Bagel Recipes"

Bagel Bites from A Day in the Life on the Farm
Cinnamon Crunch from Karen's Kitchen Stories
Easy Homemade Everything Bagel from Cook with Renu
Keto Cottage Cheese Bagels from Sneha's Recipe
Gluten Free Onion Bagels from Passion Kneaded
Small Batch Sourdough Bagels from Food Lust People Love

4 comments

A Small Batch Nebraska Runzas#BreadBakers

In: American, Beef, Bread Bakers

Runzas? You might wonder, “What is a runza?”
Runzas are a cherished part of the regional cuisine of Nebraska. A runza is a classic, savory buttery bread filled with beef mince, cabbage, spinach and onion filled sandwich, which is baked in a pocket of yeasted dough. They are so amazing, delicious and filling!

Their origin is that they are from Russia or Germany, and came to the U.S. via the Volga Germans who settled in Nebraska, Kansas, North and South Dakota in the 1900s. The shape depends on the region. In Nebraska, runzas are shaped into an elongated roll.

The bread for these runzas is super soft and light, and the dough is very easy to work with. It's enriched with butter, eeg and milk. This recipe makes 3 runzas, make a larger batch and freeze, they reheat perfectly.
Makes 3
Ingredients
For The Dough
150 Grams All Purpose Flour
3 Grams Instant Yeast
6 Grams Caster Sugar
½ Teaspoon Sea Salt
20 Grams Salted Butter
60Ml Warm Milk
Warm Water - to knead as required
1 Egg Yolk
1 Egg Yolk + 1 Tablespoon water - for brushing the buns
For The Filling
1 Tablespoon Oil
1 Medium Onion - finely chopped
2 large garlic cloves, minced
250 Grams Lean Beef Mince
½ Tablespoon Worcestershire sauce
1 Cup Shredded Cabbage
½ Cup Chopped Spinach
Salt & Black Pepper to taste
½ Teaspoon Red Pepper Flakes
½ Cup Shredded Cheese
Method
For The Dough

Dissolve the yeast in the water and let sit for a few minutes.
In the bowl of a stand mixer, add the flour, sugar, and salt and whisk.
In a bowl, add the milk, melted butter, eggs, and yeast mixture. Whisk until combined and pour it into the flour mixture. Stir with a dough whisk or wooden spoon until you have a rough dough. Add little water at a time to make a nice soft dough then knead the dough until it is smooth and elastic and till it passes the window pane test. Place the dough into an oiled bowl, cover, place it in a warm spot, and let rise for 25 to 30 minutes.

While the dough is rising, prepare the filling.

Heat the oil in a skillet, add the onion and garlic and cook, stirring, for about 5 minutes, until softened. Add the ground beef and cook for 5 minutes more. Add the Worcestershire sauce, cabbage, spinach and cook, stirring regularly, for about 6 - 8 minutes. Generously season the mixture with red pepper flakes, salt, black pepper to taste. It's best to over season the filling ( it does not taste bland).
Turn off the heat and let the filling completely cool. You can make this filling day ahead and cool it in the refrigerator.
Let's Make The Runzas

Once the dough has doubled in size then.

Punch the dough and divide dough into 3 equal pieces ( each weighed around 93 grams), gently forming small balls.

Roll each piece of dough into rectangle circle (middle of the circles a little thicker than the edges. If the dough is too thin in the middle, it gets kind of see through on top when baking).

Place shredded cheese. Spoon the filling over cheese and again cheese

pinch edges of dough (dip your finger in warm water and run it along the edge of the dough) together to form slightly elongated / oblong bun.

Transfer bun, seam side down, to prepared baking sheet keeping them little apart so that the stick together while baking (they will be like pull part buns with soft sides). Repeat with remaining dough and filling, placing buns on baking sheet. Cover buns with plastic wrap or wet kitchen towel and let rise until puffed, about 20 minutes.

Brush the buns with egg wash and bake in a preheated oven @ 180°C with both elements on until golden brown, about 18 - 20 minutes, switching and rotating position of baking sheets halfway through baking time.

Brush buns with melted butter or rub the buns with a stick of butter while they are still warm. Let them cool on the baking sheet for 10 minutes before serving.

Serve with ketchup or just like this !
Labels: American, Beef, Bread Bakers, Cabbage, Cheese, International Cuisine, Mince, Spinach, Stuffed Bread

Sneha’s Recipe: A Small Batch Nebraska Runzas
A Messy Kitchen: Custard Buns
A Day in the Life on the Farm: Ham and Cheese Stuffed Buns
Karen’s Kitchen Stories: Hot Dog Flower Buns
Food Lust People Love: Nebraska Runzas
Magical Ingredients: Salted Caramel Apple Wreath

5 comments

American Parker House Rolls#BreadBakers

In: American, Bread Bakers, Breads

This Parker House Rolls are soft, buttery, fluffy and delicious. They are so light and easy to make and can be easily made ahead of time. The recipe for Parker House Rolls first started appearing in cookbooks in the 1880s.

For Bread Bakers this month our theme is American Breads, decided to try these rolls, there is no difference in preparing the dough - just as we make any other dinner rolls, only difference is in the shaping method.

These dinner rolls are made by flattening the center of a ball of dough with a rolling pin or skewer, then folding the dough in half and the folding of dough on itself while shaping the rolls.

The top of the dough is brushed with butter which gives a nice rich and buttery flavor to the parker house rolls. My tip - I have made these roll small, would suggest that they should be made a little bigger. These a really good to make sandwiches too.

Ingredients
350 Grams All Purpose Flour
135 Ml Milk
1½ Teaspoon Instant Yeast
35 Grams Sugar
¾ Teaspoon Pink Himalayan Salt
50 Grams Butter
1 Large Egg
Method
In to a bowl add in the lukewarm milk, yeast, sugar, salt and egg. Combine them together. Then add in the butter (preferably softened, at room temperature which is easy to blend).Now add the flour into this and combine everything together.

Now transfer the dough on to a clean work surface and we need to knead the dough until it forms a smooth and elastic dough.
Keep the well kneaded dough on the counter and cover it with a bowl. Let the dough sit and relax for 30 minutes.

After 30 minutes this dough doubled in size.

After 30 minutes of resting the dough, place it on a lightly floured work surface. Roll the dough using a rolling pin into an approximate square shape of 11 inches x 11 inches x ½ inch thick. So that the sheet has a thickness of ½ inch.

Brush the top of dough with softened butter or melted butter.
Divide it into equal pieces. The more similar they are in size, the more even they will get baked).

Now take a toothpick and make a light indent in the center.

Fold the dough on to itself, to ¾ of the length as shown above.

Place the rolls on the prepared baking tray (greased or lined with parchment paper) with the smooth surface on top. This will prevent the rolls from unfolding while they proof and bake.

Cover the dinner rolls with a plastic film and let them rise until they puff up really well.

Bake the dinner rolls at 180°C with both elements on for 15-18 minutes. The baking duration may vary according to the size of the rolls. Bigger rolls will take longer and smaller rolls will get baked in less time.Brush them with butter as soon as they are out of the oven.

Enjoy the softest fluffiest, buttery Parker House Rolls!

Labels: American, Dinner Rolls, Egg, Breads,Bread Bakers, International Cuisine

All American Batter Bread with Discard from A Messy Kitchen
American Parker House Rolls from Sneha's Recipe
Mount Vernon Breakfast Gems from Food Lust People Love
Spoon Rolls from Karen's Kitchen Stories

3 comments

Kheema Anda Paratha#BreadBakers

In: Bread Bakers, Breakfast, Egg

Kheema Anda Paratha /Mince & Egg Paratha, are perfect way to start your day, these protein rich will keep you full and are so so delicious.

Kheema Egg Paratha is a classic street food.
Enjoy these with yogurt, chutney or pickle for dipping.
Ingredients
For The Roti
250 Grams All Purpose Flour
½ Teaspoon Salt
2 Tablespoons Oil
For The Filling
250 Grams Mince / Kheema - Chicken , Lamb or Beef
1 Tablespoon Ginger Garlic paste
2 Green Chilies - grind to paste
1 Teaspoon Red Chilly powder
1 Teaspoon Coriander powder
1 Teaspoon Cumin powder
¼ Teaspoon Turmeric powder
Salt to taste
½ Teaspoon Turmeric powder
2 Tablespoons Oil
1 Onion - finely chopped
½ Teaspoon Garam Masala powder
2 Tablespoon Chopped Coriander & Mint leaves
4 Eggs
Oil for shallow frying
Method
For The Kheema
Boil mince with onion, chilly and ginger garlic paste, a cup water, salt, turmeric red chilly , coriander & cumin powder and cover and cook till mince tender lastly add garam masala powder, oil and and fry for 5 to 6 minutes then add chopped coriander and green chillies and mint. Switch off the flame and let this mixture cool completly.
For The Dough / Roti
Rub the oil and salt in the flour add little at a time water and form into a medium dough cover and keep aside for 2 hours. Divide mince and dough into 4 parts.