BOILED BREAD RECIPE RECIPES

Name: Brown Bread and Boiled Eggs
Yield: 1 Servings
Ingredients: 2 eggs; 2 tablespoons butter or cream cheese, softened; 2 slices pumpernickel bread, cut in half; ¼ English cucumber, sliced in half lengthwise and cut into spears; Flaky sea salt, such as Maldon

BROWN BREAD AND BOILED EGGS RECIPE | BON APPÉTIT

Brown Bread and Boiled Eggs Recipe | Bon Appétit image

Use this boiled egg recipe to boil 'em in bulk at the beginning of the week. Make egg salad with the egg-stras!

Provided by Bon Appétit

Yield 1 Servings

Number Of Ingredients 5

Ingredients

2 eggs
2 tablespoons butter or cream cheese, softened
2 slices pumpernickel bread, cut in half
¼ English cucumber, sliced in half lengthwise and cut into spears
Flaky sea salt, such as Maldon

Steps:

Place eggs (older eggs will be easier to peel) in a medium heavy saucepan. Add water to cover by 1½”. Bring to a boil; immediately remove pan from heat. Cover and let stand 10 minutes, then transfer eggs to a bowl of ice water to cool. Gently crack the eggshells and peel eggs under running water for ease. Spread butter or cream cheese on bread. Pack eggs, bread, and cucumber spears in separate containers. Pack a pinch of sea salt in a bottle cap and seal tightly with plastic wrap.

RICE BREAD RECIPE | MYRECIPES

Rice Bread Recipe | MyRecipes image

You can use just about any kind of rice in this chewy bread. Letting the dough for this recipe rise will be the best spent hour you’ve had in your kitchen lately. The best news? While it rises, you can be anywhere else you'd like to be: on the porch with a drink, sipping coffee on the armchair, or even grabbing a quick manicure.

Provided by MyRecipes

Yield 2 loaves, 12 slices per loaf (serving size: 1 slice)

Number Of Ingredients 7

Ingredients

1?½ cups water
½ cup basmati rice
1?¼ cups warm water (100° to 110°)
6 cups all-purpose flour, divided
1 package quick-rise yeast (about 2 1/4 teaspoons)
2 teaspoons salt
Cooking spray

Steps:

Combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon rice into a large bowl; cool to room temperature. Stir in 1 1/4 cups warm water.
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and yeast to rice mixture; stir well to combine. Cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).
Add 2 cups flour and salt to batter; stir 1 minute with a wooden spoon or until well combined.
Scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Divide dough in half. Working with 1 portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a lightly floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
Lightly coat the loaves with cooking spray; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
Preheat oven to 375°.
Bake at 375° for 45 minutes or until loaves are lightly browned and sound hollow when tapped. Cool in pans on wire racks.

Nutrition Facts : Calories 129 calories, CarbohydrateContent 27 g, FatContent 0.5 g, FiberContent 1.1 g, ProteinContent 3.7 g, SaturatedFatContent 0.1 g, SodiumContent 196 mg

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