Baking Bread Plus: Episode #10 : Brioche Col Tuppo 🇮🇹

Baking Bread Plus: Episode #10 : Brioche Col Tuppo is now on Vimeo and You Tube!!! Check this out and enjoy one of my favorite Italian recipe.

Brioche col Tuppo is a Sicilian sweet bread, oval-shaped and topped with a hemispherical ball (tuppo). The name comes from its shape that reminds the traditional low bun that Sicilian women used to wore in the past and in Sicilian dialect is called Tuppo. This brioche is amazingly soft and fragrant and is traditionally served accompanied by another staple of the Sicilian cuisine : Granita Siciliana.

Enjoy!

Credits:
Alessandra Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2015. All Rights Reserved.

Baking Bread Plus: Episode #9: Fan Tans 🇺🇸

Learn how to make Fan Tans simply following the new episode of Baking Bread Plus: Episode #9: Fan Tans. Now on Vimeo and You Tube!

Fan Tans are flaky, pull-apart dinner rolls, shaped like a fan and originated in New England (USA). These rolls are luscious and perfect to accompany any meal, to dip into sauces or to eat on their own.

Enjoy!

Credits:
Alessandra Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2015. All Rights Reserved.

Coconut Granita Sicilian Style

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Granita is a traditional semi-frozen Italian dessert from the ravishing Island of Sicily. The Sicilian granita is usually prepared with water, sugar, fruit juice ( lemon, orange, mandarin ) or other ingredients such as almonds, pistachios, coffee, cocoa, coconut or jasmine. It is traditionally served in a transparent glass and accompanied by the typical brioche col tuppo, an oval-shaped bread topped with a hemispherical ball (tuppo). During the Arab rule in Sicily, the Arabs introduced on the Island the ancestor of the granita : the sherbet, an iced drink flavored with fruit juice or rose water. Afterwards the Sicilians developed the sherbet recipe collecting the snow on Mount Etna, Mountains Peloritani, Iblei and Nebrodi on the nivieri, (stone buildings erected over natural or artificial caves) and using the collected ice covered with fruit syrups or flowers as a refreshing treat during the Summer. Since 2012, in the beautiful city of Acireale (Sicily), takes place the Nivarata a festival dedicated to “the rite of Granita Siciliana”. This festival has been named after the Nivaroli, the people that in the past were in charge of collecting the snow.

I gave to my homemade granita a delicate coconut flavor using the organic, non-GMO verified coconuts, So Delicious Original Coconut Milk.This granita is absolutely easy to make, delicious, refreshing and dairy free.

I’m happy to announce that with this recipe I just entered the Snackable Recipe Contest hosted by GoDairyFree.org and sponsored by So Delicious Dairy Free 

http://www.godairyfree.org/news/snackable-recipe-contest

https://www.facebook.com/sodeliciousdairyfree

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Wish me luck and enjoy the Summer!

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Photo by Ale Gambini – BreadLoveAndDreams.com

INGREDIENTS

1 cup caster sugar

1  1.4 cups spring water

2 cups So Delicious Coconut Milk Original

2 teaspoons rose water

chopped pistachios, for garnish

DIRECTIONS

In a medium sauce pan, put the water and the sugar and cook at low heat until the sugar dissolves. Allow to cool completely.

Transfer the cooled water and sugar mixture into a pitcher or a quart measuring cup then add the coconut milk and the rose water. Stir well.

Pour the mixture into an ice cream maker and churn for about 20 minutes.

Serve right away in transparent glasses, sprinkled with chopped pistachios on top.

Baking Bread Plus: Episode #8 : Japanese Milk Bread ミルク食パン 🇯🇵

Have you ever tried the Japanese Milk Bread? Well, watch the new episode of Baking Bread Plus : Japanese Milk Bread ミルク食パン and learn how to make this heavenly soft and fluffy bread.

The Japanese Milk Bread or Hokkaido Milk Bread is a surprisingly soft bread made with TangZhong 湯種 , a flour and water paste starter (water-roux) for a softer and fluffy bread. Although the TangZhong bread making method was originated in Japan, it has been developed by the Chinese.

By far the best soft bread I’ve ever tasted.

Enjoy!

Credits:
Alessandra Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2015. All Rights Reserved.

Bread Plus: Episode #7 : Naan नान 🇮🇳

Let’s start the day with a new episode of Baking Bread Plus. Follow my step-by-step recipe and learn how to make Naan.

Naan is a traditional Indian oven-baked flat bread made with all-purpose flour (maida), dry yeast, warm water, sugar, salt, ghee and yogurt. Naan is traditionally cooked in a TANDOOR (cylindrical clay or metal oven), but it can also be easily baked at home in a conventional oven or cast-iron skillet.

Naan is usually served hot, brushed with ghee (clarified butter) or butter.

Enjoy!

A special thanks to Ruchi for sharing with me her knowledge ;)

Credits:
Alessandra Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2015. All Rights Reserved.

Baking Bread Plus: Episode #6 : Chocolate Bread 🇮🇹

Ready for a delicious homemade Chocolate Bread? Watch the new episode of my web series Baking Bread Plus and learn how to make this crispy outside and soft inside scrumptious bread. This bread is very versatile so have a slice of chocolate bread spread with jam and butter or enjoy it with Italian salumi (cold cuts).

Enjoy!

Credits:
Alessandra Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2015. All Rights Reserved.

August 4 is National Chocolate Chip Cookie Day

Bread Love And Dreams:

Yay, it’s Chocolate Chip Cookie Day!!!

Originally posted on Foodimentary - National Food Holidays:

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National Chocolate Chip Cookie Day

A History of Chocolate ‘Chips’: did you know…

  • Chocolate chip cookies, which were invented in 1933 when Ruth Graves Wakefield of the Toll House Inn in Whitman, Massachusetts added cut-up chunks of a semi-sweet Nestlé chocolate to a cookie recipe.
  • The cookies were a huge success, and Wakefield reached an agreement with Nestlé to add her recipe to the chocolate bar’s packaging in exchange for a lifetime supply of chocolate.
  • Initially, Nestlé included a small chopping tool with the chocolate bars, but in 1939 they started selling the chocolate in chip (or “morsel”) form.
  • The Nestlé brand Toll House cookies is named for the inn.
  • Originally, chocolate chips were made of only semi-sweet chocolate, but today there are many flavors.

Today’s Food History

on this day in…

1608 John Tradescant was born. He succeeded his father as naturalist and gardener to Charles I.

1693 Dom Perignon discovers the…

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