A “staple” of sorts that you’d find baking in many a Caribbean home is coconut bread a.k.a sweet bread. Not to be mistaken for any keto baked bread or meat dishes known as sweetbreads. This bread is chocked full of grated coconut and most times, …
My no oven baking chronicles continues today, and I have a simple recipe for you all. All you need is some dough and Nutella (not a sponsored post). I had some dough in my freezer as my current no oven situations only allows me to bake one loaf of anything at a time.
Here’s a peek of the deliciousness that awaits you if you you try this recipe!
If by some chance, you don’t have a good basic dough recipe, you can try this one:
BASIC WHITE BREAD RECIPE
6 cups of white, all purpose flour
2 1/2 tsp instant yeast
2 tbsp sugar – granulated
1 tsp salt
2 tbsp melted butter
2 cups of warm water (about 105-110 degrees)
Bloom the yeast in about one cup of the warm water and 1 tbsp of the sugar. After 10 minutes, add to the flour, along with the remaining ingredients to a large bowl. Mix by hand until the dough comes together.
Turn out onto a lightly floured surface and knead for 10 minutes or so until the dough is no longer sticky/ sticks to your hand and is smooth and elastic. If you need to add more flour, do so about one tablespoon at a time. Feel free to use an electric mixer with dough hook to do the work.
Place in a greased bowl, turning once to oil the top of the dough as well, and let rise for an hour.
Gently deflate and form into two loaves and place into two greased 9×5 baking tins and allow to rise for a second time, approximately for another hour.
Bake at 350 degrees for about half an hour. The loaves will be done when the bottom sounds hollow when tapped.
Now, for the purposes of this Nutella Bread recipe, after the first rise, you can divide the dough in half and wrap one of the halves in cling wrap and then place in a ziplock bag (with as much of the air gently squeezed out of it as possible – don’t forget to label and date your bag so you know what it is when you go looking for it later!) Do this of course, if you are only baking one loaf like I did here, or go ahead and make both if you have the facilities to do so.
Note that you can also bake this in the oven for 30 minutes or until done at 350 degrees.
Right, so after the first rise, roll out one of the halves to about 10 x 15 inches and spread with the Nutella. Don’t be tempted to be heavy handed with the spread as it’ll get everywhere. Leave about an inch or a little less border around the edge of the rolled out dough when spreading the Nutella.
Roll up and pinch the sides and bottom closed. Now, split the rolled up Nutella stuffed dough down the middle as shown below and twist as best as you can (I still haven’t perfected this!) and gently place in your greased tin. Cover with cling wrap and allow to rise for a second time for about 45 minutes.
About 20 minutes in, preheat your prepared dutch oven/ large metal pot that you’ll be baking your loaf in on the stove top. Place some salt in the bottom along with the trivet and cover to heat up over medium to high heat.
Once the loaf has risen, place it on the trivet and cover the dutch oven. Reduce the heat to medium/ low flame, and allow to cook for about 40 minutes. Check for doneness when the loaf looks golden brown and when you tap the bottom of the tin, it sounds hollow.
Run a knife around the edges of the loaf and gently turn onto a rack to cool.
Slice, serve and enjoy!
I experimented with a pineapple upside down cake recipe that I found on YouTube that came out wonderfully using my cooktop baking method. I’m hoping to get some pics of the process and upload here soon.
Until then, guys, I hope this recipe and method works for you. If you give it a try, I’d love to know how it came out.
Servings – 10 slices
123 calories per slice, 11g of carbohydrates, 6g of fat, 3g of protein.
So, my oven kicked the bucket… helped along its way thanks to the utility company. One of the things I love to do is bake. It’s a wonderful outlet for creativity and stress relief and being indoors (I’m not complaining!) during this time would have been eased greatly by my being able to whip something up and throw in the oven to enjoy later.
Rather than give up until I can get my oven fixed or barring that, get a brand new one, I’ve been scouring the web for stove top baking recipes. I’ve found some that I do plan to try out, but yesterday, I wasn’t in the mood for experimentation. I wanted a quick and easy dessert to round out our Sunday meal. I thought about one of my faves – creme brûlée – and wondered if it could be done via my trusty instant pot. And hurrah, hurrah! It can!
The key really is knowing the right amount of time to cook it in the pot. By cooking it in the instant pot, there is no need to heat up the custard, temper eggs nor any of that other technical stuff that leads to melt in your mouth goodness. This method produces an arguably just as good result, with less fuss. The recipe stays the same, so easy peasy, right?
Basic creme brûlée like the one I made yesterday, calls for four simple ingredients:
– Eggs – the yolks in particular
– Vanila extract/ vanilla paste
So, what’s the formula? Very loosely, I’d say for each person you want to serve, use one egg yolk. For every egg yolk, use 1/8 cup of sugar. You do not want it too sweet as you’ll have the burnt sugar on top as well. The sugar in the custard really will be to taste. I’ve tried this up to six servings and it worked fine each time. I’ve never pushed it to eight, well because I don’t have eight ramekins nor a dish large and shallow enough to bake the entire custard mixture in for that many people.
So, here’s the loose recipe:
Instant Pot Creme Brûlée
- Instant pot
- Measuring spoons and cups
- FIne mesh strainer
- 2 cups heavy cream cold
- 4 large egg yolks room temperature
- 1/2 cup granlated sugar plus more for the brulée part
- 1 tsp vanilla extract or vanilla bean paste
- Add the eggs and sugar to a medium sized bow.
- Beat until well combined.
- Add the cream a little at a time until the sugar is dissolved and everything is well mixed.
- Add the vanilla extract/ paste and beat again until well incorporated.
- Using the fine mesh, pour into ramekins (to get rid of excess foam and any little lumps) and seal with foil.
- Put the liner into the instant pot and insert the trivet. Add one cup of water to the liner and then lower the filled ramekins into the pot. Side note, as you can see in my pic, I should have just stacked my fourth ramekin on top of the three but I chose to do that one separately.
- Set the pressure to low and cook for ten minutes. Once done, follow your pressure cooker's instructions and carefully, manually release the pressure. Once the pin drops and it is safe to open, remove the lid and place the cooked custard on a rack to cool before moving to the refrigerator to chill completely. There may be a very slight jiggle to the custard when first out of the pot. This is fine, but it should not be watery or too jiggly.
- Once cooled completely (after four hours to overnight), sprinkle with a thin layer of sugar and use a kitchen safe brûlée torch to burn the sugar. Place back in the fridge to firm up again for a few minutes.
- When ready to eat, crack that crunchy layer and enjoy!
I hope you’re able to give this simplified version a try – it’s super easy and worth every single bite.
Happy baking… er, potting!
Pavlova, hands down, has to be one of the easiest desserts to make out there. Not to mention it is texturally delightful with its crunchy shell and chewy middle topped off with fluffy whipped cream and sweet berries.
It does take a little time to pull together, but a lot of that time is spent in the oven and then cooling. Once this dessert has reached room temperature, you are only moments away from a refreshing and delicious treat.
My take on pavlovas:
I tried to be fancy and piped the meringue instead of just plopping it onto the parchment like I usually do. I need to leave that sort of thing to the professionals! LOL!
One adjustment I’d make in the future would be to either lower the temperature or the time spent in the oven as mine did not come out white but a nice golden light brown.
Let me introduce you to another family favourite of ours. Lemon Pound Cake. Tender, light deliciousness in a bundt pan – what’s not to love? My early memories of pound cake always involved me adamantly refusing to have any after an especially not-so-tasty slice served …