Pain aux bananes double chocolat

Source : https://www.kingarthurbaking.com/recipes/double-chocolate-banana-bread-recipe

Note : 1 recette donne 1 gros pain. Je double la recette.

Ingredients

Directions :

  1. Preheat the oven to 350°F. Lightly grease two 3 1/4″ x 5 3/4″ mini loaf pans, or one 9″ x 5″ loaf pan.
  2. Combine the flour, baking soda, salt, and cocoa.
  3. In a separate bowl, beat the butter and sugar until light and creamy.
  4. Beat in the egg, then stir in the vanilla, banana, and sour cream.
  5. Gently mix in the dry ingredients and chocolate chips until well incorporated.
  6. Pour the batter into the pan(s) and bake for 45 to 60 minutes (bake for the shorter time for two mini loaves and the longer time for the larger loaf), until a cake tester or toothpick inserted into the center comes out clean.
  7. Remove the bread(s) from the oven, and allow to rest in the pan(s) for 10 minutes. Turn the bread(s) out onto a rack to cool completely.

Pain naan à l’ail

Source :https://www.allrecipes.com/recipe/270860/garlic-naan/

Note : Je fais le pain naan nature en utilisant du beurre.

Prévoir 2h30 à l’avance idéalement (fonctionne aussi en 1h30).

Ingredients

  • ½ cup warm water, or more as needed
  • 1 teaspoon white sugar
  • 1 (.25 ounce) package active dry yeast
  • ¼ cup butter
  • 2 cloves garlic, minced
  • 2 cups bread flour, or more as needed
  • ¼ cup plain yogurt
  • 1 teaspoon kosher salt
  • ¼ cup chopped cilantro (Optional)

Directions

  1. Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
  2. Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.
  3. Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.
  4. Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.
  5. Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
  6. Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.
  7. Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.
  8. Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.
  9. Brush naan with more garlic butter before serving.

Craquelins style Raincoast

Source :http://distasio.telequebec.tv/recette/1460/craquelins-style-raincoast

Donne : 5 douzaines / 4 petits moules à pain de 14.5 x 8 cm (5.5 x 3 po)

Ingrédients :

  • 1 2/3 tasse ( 410 ml ) de babeurre ou même quantité de lait additionnée de 25 ml (5 c. à thé) de jus de citron
  • 1/3 tasse ( 80 ml ) de sirop d’érable
  • 3 tasse ( 750 ml ) de farine non blanchie ou tout usage
  • 1 c. à thé ( 5 ml ) de bicarbonate de soude
  • 1 c. à thé ( 5 ml ) de sel
  • 1 c. à soupe ( 15 ml ) de poudre à pâte
  • 1 1/2 tasse ( 375 ml 1/2 ) de canneberges séchées hachées
  • 2/3 tasse ( 160 ml ) de pacanes hachées
  • 2/3 tasse ( 160 ml ) d’abricots séchés coupés en juliennes
  • 1/4 tasse ( 60 ml ) de graines de sésame
  • 1/4 tasse ( 60 ml ) de graines de citrouille
  • 2 c. à thé ( 10 ml ) de romarin frais haché finement (facultatif)

Préparation :

Si vous n’utilisez pas le babeurre, ajouter le jus de citron au lait et réserver sur le comptoir 15 minutes, puis ajouter le sirop d’érable. Sinon, ajouter le sirop d’érable au babeurre

Préchauffer le four à 350 ºF.

Beurrer et fariner les moules.

Dans un grand bol, mélanger le reste des ingrédients. Ajouter le liquide et mélanger juste ce qu’il faut pour incorporer tous les ingrédients, sans plus. Répartir dans les moules.

Cuire 35 minutes. Démouler les pains et laisser refroidir complètement. Emballer dans du papier aluminium et réfrigérer ou congeler une trentaine de minutes avant de couper en fines tranches à l’aide d’un couteau dentelé.

Chauffer le four à 300 ºF.

Déposer les tranches sur 2 plaques et cuire environ 15 à 20 minutes de chaque côté, ou jusqu’à ce que les tranches soient croustillantes, en prenant soin de changer la position des plaques à mi-cuisson.

Servir les craquelins chauds avec du beurre, ou froids avec du fromage.

Ils se conserveront une à deux semaines dans un contenant hermétique.

NOTE
Les petits pains peuvent aussi être congelés, puis tranchés et cuits au moment désiré. Pour obtenir des craquelins plus secs, réduire la quantité de canneberges et d’abricots de moitié. 

Pain aux zucchinis

Source : http://aladistasio.telequebec.tv/recettes/recette.aspx?id=431

Note : Je fais la recette dans 2 petits moules à pain et je fais cuire 30 minutes.

Ingrédients :

  • 2 oeufs
  • 1/2 tasse d’huile d’olive
  • 1/2 tasse de sucre
  • 1 c. à thé de vanille
  • 1/2 c. à thé de cannelle moulue ou une autre épice
  • 1 1/2 tasse de farine
  • 1/2 c. à thé de poudre à pâte
  • 1/2 c. à thé de sel
  • 1/4 c. à thé de bicarbonate de soude
  • 1 1/2 à 2 tasses de zucchinis râpés, non égouttés
  • 1/2 tasse de brisures de chocolat mi-sucré

Préparation :

  1. Préchauffer le four à 180° C ( 350º F ).
  2. Beurrer et fariner un moule à pain.
  3. Dans un bol, mélanger les œufs, ajouter le sucre, l’huile, la vanille, la cannelle et mélanger jusqu’à ce que la consistance soit homogène.  Ajouter les zucchinis râpés.
  4. Dans un autre bol, mélanger la farine, la poudre à pâte, le sel, le bicarbonate de soude.
  5. Incorporer au premier mélange en réservant une partie de la farine pour enrober les brisures de chocolat.
  6. Ajouter les brisures de chocolat, mélanger.
  7. Verser la préparation dans le moule et cuire au four 35 minutes ou jusqu’à ce qu’un cure-dent piqué au centre du pain en ressorte propre.
  8. Démouler le pain aux zucchinis sur une grille et laisser refroidir.

Pain à l’avoine et érable

Source : http://www.kingarthurflour.com/recipes/vermont-whole-wheat-oatmeal-honey-bread-recipe

Note : La recette originale donne 2 pains, faire la moitié de la recette pour un seul pain.Pour faire la farine d’avoine, on passe de l’avoine en flocons dans le mélangeur.

Ingredients

Directions

1) In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.

2) Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.

3) Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.

4) Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2″ x 4 1/2″ bread pans.

5) Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they’ve crowned about 1″ over the rim of the pan, about 60 to 90 minutes.

6) Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they’re golden brown, and the interior registers 190°F on a digital thermometer.

7) Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.

 

Pain blanc 101

Source : Livre The all-purpose baking cookbook, The King Arthur Flour

Note : J’ajoute 1/4 de tasse de graines de lin moulues. Parfois, je ne mets pas de farine de patate.

Ingredients

  • 3  2 cups unbleached all-purpose flour + 1 cup farine 6 grains
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 4 tablespoons butter
  • 1/4 cup nonfat dry milk
  • 1/4 cup potato flour, ou 1/3 cup potato flakes
  • 1 1/8 cups lukewarm water

Directions

  1. Combine all the ingredients and mix and knead them together – by hand, mixer, or bread machine – until you’ve made a soft, smooth dough.  Adjust the dough’s consistency with additionnal flour or water as needed; but remember, the more flour you add while you’re kneading, the heavier and drier your final loaf will be.
  2. Cover and let the dough rise for 1 hour, until it’s puffy (though not necessarily doubled in bulk).
  3. Transfer the dough to a lightly greased work surface and shape in into an 8-inch log.
  4. Transfer the log to a lightly greased 8 1/2 X 4 1/2-inch loaf pan, cover the pan (a proof cover works well here), and let the bread rise until the outer edge has risen about 1 inch over the rim of the pan, about 1 hour.
  5. Preheat the oven to 350 F.
  6. Uncover the pan and bake the bread for 35 to 40 minutes, tenting in lightly with aluminum foil for the final 10 to 15 minutes if it appears to be browning too quickly.
  7. Remove the bread from the oven, take it out of the pan, and place it on a wire rack to cool completely.
  8. After 15 minutes, brush it with butter, if desired; this will give it a soft crust.

Pains hamburger

Source: Livre The all-purpose baking cookbook, The King Arthur Flour

Notes : Commencer la préparation à 9h30 le matin pour obtenir des pains prêts à manger pour le dîner.

Aplatir davantage les pains.

On peut utiliser la même pâte pour faire des pains hot-dog.  Il suffit de faconner les pains en rouleau collés un à côté de l’autre pour la dernière levée.

Donne 8 gros pains (pourrait être divisé en 12 pains)

Ingredients

  • 1 cup water
  • 2 tablespoons butter
  • 1 large egg
  • 3 1/4 cup unbleached all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon instant yeast
  • 1 teaspoon onion powder (optional)
  • 1/2 teaspoon dried minced onion (optional)

Directions

  1. Combine all the ingredients and mix and knead them together – by hand or mixer – until you’ve made a soft, smooth dough.
  2. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour.
  3. Divide the dough into 8 pieces and shape each piece into a flattened ball.
  4. Place the buns on greased baking sheets, cover, and let it rise 30 to 40 minutes, until they’re quite puffy.
  5. Preheat the oven to 375 F.
  6. Bake the buns for 12 to 15 minutes, until they’re golden brown.
  7. Remove them from the oven and cool them on a rack.
  8. Split and use for burgers or sandwiches.  For burgers, butter the split sides and fry them, buttered side down, until they’re golden brown and warmed through.

 

Cornbread à l’érable

Source: kingarthurflour.com: Maple Cornbread

Note: Peut être fait dans 12 moules à muffins.

Ingrédients

  • 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
  • 1 cup (4 3/4 ounces) yellow cornmeal
  • 1 tablespoon (3/8 ounce) baking powder
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) milk, whole, skim or 2%, your choice
  • 1/4 cup (2 1/2 ounces) maple syrup
  • 1/4 cup (2 ounces) melted butter
  • 2 large eggs

Directions

  1. Preheat your oven to 425°F. Lightly grease or oil an 8 x 8-inch square or 9-inch round baking pan.
  2. In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined.
  3. In a small bowl, or in a large measuring cup, whisk together the milk, maple syrup, melted butter and eggs.
  4. Add the liquid mixture to the dry ingredients and stir just until moistened.
  5. Pour the batter into the prepared pan, and bake the cornbread for about 20 to 25 minutes, until it’s lightly browned and a cake tester inserted into the center comes out clean.
  6. Remove it from the oven, and serve it warm with butter and additional maple syrup, or with a main dish — red beans and rice are nice!

Pain à la citrouille et aux brisures de chocolat

Source: kingarthurflour.com: Emmy’s Pumpkin Bread

Note: Je fais la moitié de la recette dans 2 petits moules à pain au lieu d’un gros moule de 9 X 5 pouces.

Ingredients

  • 2/3 cup shortening or 1 cup vegetable oil (1/2 tasse huile d’olive)
  • 2 2/3 cups sugar (1 tasse)
  • 4 large eggs (2 oeufs)
  • 2 cups (or one can) pumpkin (not pumpkin pie filling) (1 tasse de purée de citrouillle)
  • 2/3 cup water (1/3 tasse)
  • 3 1/3 cups King Arthur Unbleached All-Purpose Flour ( environ 1 2/3 tasse)
  • 1/2 teaspoon baking powder (1/4 c. à thé)
  • 2 teaspoons baking soda (1 c. à thé)
  • 1 1/2 teaspoons salt (3/4 c. à thé)
  • 1 teaspoon nutmeg (1/2 c. à thé)
  • 1 teaspoon vanilla (1/2 c. à thé)
  • 1 cup chopped walnuts or pecans (1/2 tasse) ou amandes
  • 1 1/2 cups chocolate chips (3/4 tasse)

Directions

  1. In a large bowl, cream together the shortening or oil and the sugar.
  2. Beat in the eggs, pumpkin and water.
  3. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the chips and nuts.
  4. Spoon the batter into two lightly greased (beurré et fariné) 9 x 5-inch loaf pans.
  5. Bake the bread in a preheated 350°F oven for 1 hour (50 minutes), or until a cake tester inserted in the center of the loaf comes out clean.
  6. Remove the bread from the oven, and cool it on a wire rack. When it’s completely cool, wrap it well in plastic wrap, and store it overnight before serving.
  7. If desired, just before serving, drizzle with an icing made of 1 cup confectioners’ or glazing sugar, 2 tablespoons melted butter, and 1 tablespoon milk.

Pain à la citrouille et canneberges

Source:foodnetwork.ca: Sugar: Pumpkin Loaf with Crystallized Ginger Syrup

Note: Je fais le pain seul dans 2 petits moules à pain. Je remplace les canneberges fraîches ou congelées par des canneberges séchées que je fais gonfler préalablement dans de l’eau bouillante.

Yield: 1 (ou 2 petits pains)

Ingredients

Pumpkin Cranberry Loaf

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 egg
  • 1 cup canned pumpkin puree
  • zest of one orange
  • 1 teaspoon vanilla
  • 1 cup orange, juice
  • 1 1/2 cups cranberries, fresh or frozen

Crystallized Ginger Syrup

  • 1/2 cup white wine
  • 1/2 cup water
  • 1 cup sugar
  • 2 teaspoons fresh grated ginger
  • 2 tablespoons crystallized ginger, finely chopped
  • 1 1/2 tablespoons cornstarch

Directions

Pumpkin Cranberry Loaf

  1. Preheat oven to 325ºF.
  2. Sift together flour, baking soda and powder, salt and spices and set aside.
  3. In a medium bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and stir in pumpkin purée, orange zest and vanilla. Stir in orange juice. Add dry ingredients in additions and blend just until incorporated. Fold in cranberries.
  4. Spoon batter into loaf pan and bake in center of oven for 60 to 75 minutes until a tester inserted into the loaf comes out clean. Allow to cool before slicing.

Crystallized Ginger Syrup

  1. In a small pot, stir together wine, water, sugar and gingers and bring up to a simmer.
  2. Whisk together cornstarch with 1 tablespoon cold water and whisk into syrup. Stir glaze until shiny and bubbling. Remove from heat.

To Assemble

  1. Pour crystallized ginger syrup over slices of pumpkin cranberry loaf. (Syrup can be served warm or cool and keeps in the fridge for up to a week.)