**Pan-fried bread: A golden comfort food journey around the world**
Crispy on the outside, soft and fluffy on the inside, pan-fried bread is a versatile dish enjoyed across cultures. From the classic French toast to the savory Spanish pan con tomate, this culinary delight comes in diverse forms, each with its unique flavors and textures. Embark on a global adventure as we explore a collection of pan-fried bread recipes that showcase the diverse culinary heritage of this comforting dish. Discover the art of creating golden-brown croutons, perfect for adding a crunchy touch to salads and soups. Learn the secrets of crafting irresistible pan-fried dumplings, filled with savory fillings and bursting with flavor. Indulge in the sweet and tangy delight of pan-fried bananas, a delightful treat that combines caramelized bananas with a crispy bread coating. A range of pan-fried bread recipes awaits, promising a culinary journey that will tantalize your taste buds and leave you craving more.
PAN-FRIED SCALLION & CHIVE BREAD (CHONG YU BING)
A simple and delicious recipe from the doyenne of Chinese-American cuisine, Barbara Tropp. It was in her excellent cookbook based on her San Francisco restaurant, the "China Moon Cookbook".
Provided by blucoat
Categories Quick Breads
Time 30m
Yield 4 6-inch breads
Number Of Ingredients 11
Steps:
- Combine oil and chili oil in a small dish and set aside. Combine scallions, cilantro and chives in another bowl and set aside.
- Combine flour and baking powder in the bowl of a mixer fitted with the flat paddle. With machine running on low speed, add hot and cold water in quick succession. Stop machine as soon as dough comes together in a soft ball. If it's very tacky and sticky, add a bit more flour.
- Turn dough out onto a lightly floured board. Cover with plastic wrap and let rest 15 minutes. (If the dough has been made in a food processor, let rest 40 minutes.) Roll gently into a smooth log. Cut evenly into 4 pieces, then put each piece, cut side down, on the lightly floured board. Cover with plastic wrap.
- Working with a piece at a time, shape dough by rolling into a thin, even circle about 7 ½ inches in diameter. Brush top with a generous film of the oil mixture, then sprinkle evenly with a rounded ¼ teaspoon salt. Heap dough with 2/3 cup of reserved greens, then spread evenly over top. Roll up dough into a fat cylinder - it doesn't need to be too tight. Grasp one end of the dough and wind other end around it in a tight spiral. Tuck tail end underneath and press lightly with your hand to flatten. Gently roll out into a 6-inch circle. Put aside on a freshly floured spot, then repeat with remaining dough.
- Cook breads immediately to prevent a soggy texture. Heat an 8- to 10-inch heavy skillet over high heat until a bead of water evaporates on contact. Add enough oil to glaze bottom by 1/8 inch, swirling to coat; reduce heat to moderate. When oil is hot enough to foam a pinch of flour, add first bread to pan. Cook until bottom is golden and a bit crusty, 3 to 4 minutes. Adjust heat so bread doesn't scorch. Flip and fry until golden, about 3 minutes longer. Remove to paper towel-lined plate. Repeat process with oil and remaining dough.
- Serve breads fresh from skillet, each cut into fourths. Or let cool and hold at room temperature up to 8 hours. Reheat in 350°F oven until hot, about 5 minutes.
PAN FRITO (FRIED CUBAN BREAD) RECIPE - (4.5/5)
Provided by DomesticMuse
Number Of Ingredients 5
Steps:
- 1. Heat the olive oil in a non-stick sklllet over medium-low heat. 2. Add the garlic and saute slowly until the garlic is golden brown. 3. Remove the garlic with a slotted spoon, leaving the hot oil in the pan. 4. Add the butter and a pinch of salt. 5. When the butter is melted, add the bread or rolls, cut side down. Increase the heat to medium. 6. Flatten the bread or rolls with a spatula and grill until golden brown, 4-5 minutes. 7. Turn and grill the other side, 3-4 minutes, flattening with a spatula. Serve hot.
Tips:
- Use stale bread for a crispier crust and to prevent the bread from absorbing too much oil.
- Cut the bread into thick slices so that it can hold up to the frying process.
- Heat the oil over medium heat so that the bread doesn't burn.
- Fry the bread in batches so that it doesn't overcrowd the pan and cook evenly.
- Flip the bread once during frying so that it cooks evenly on both sides.
- Drain the bread on paper towels to remove excess oil.
- Serve the bread immediately with your favorite toppings.
Conclusion:
Pan-fried bread is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover bread and can be easily customized with a variety of toppings. Whether you like it simple with butter and jam or savory with eggs and bacon, pan-fried bread is a surefire crowd-pleaser. So next time you're looking for a quick and easy meal, give pan-fried bread a try. You won't be disappointed!
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