English Breakfast – The Best in the Morning

An English breakfast is called everything from 'comfort food' to 'heart attack on a plate'- owed to the fact that almost every element is fried. However, it remains a classic and is a favorite English meal (either as breakfast or sometimes as dinner). There are many variations of it all over Britain.

Here is how you can make your own version:

Fry up some streaky fat less or a 'happy middle' kind of batch of bacon strips or rashers until they are brown on both sides. They should not be totally crispy like their American counterparts, but still be soft and ooze their natural juices. Next, fry some pork sausages till they are golden brown.

Then, take some mushrooms and season them with salt and pepper. Fry them on both sides till they are tender, making sure that you fry the flat side first. Add butter into the pan to lend a nutty flavor. Tomatoes are a defining element of this hearty meal. Pick large, firm tomatoes. Cut them in half, and season with salt and pepper. First fry them face down, turn and add butter. They should have a nice sear on them. Do not shake the pan while you are frying them or the tomatoes will release their juices and you will get tomato stew.

Breakfast is complete without bread. Many people enjoy a simple toast, but there are fans of 'fried bread' too. For making fried bread, you need to choose a couple days old medium / large sized bread slice and fry it in olive oil on both sides till it gets golden brown. Fresh bread absorbs too much oil.

Eggs are super important. There are many ways of cooking it, but again, the fried kind is quite popular. Put around a tablespoon of butter in a pan on medium heat, crack open an egg in it and fry till it is cooked the way you like it. Another much-enjoyed feature is the fried potato. Some like fried potato patties, while some like good old finger chips. American style hash browns are becoming quite popular too.

Black Pudding is a very English part of the English breakfast, and is sometimes described as an acquired taste. It is usually disc-shaped and is made from pork blood, fat and oatmeal. It is also fried well in a pan. Baked beans are another component of the meal- they are usually served out of the can. Finally, a nice mug of black tea to wash all of the greasy food down completes a full English breakfast.

Source by Sooraj Surendran

Panasonic SD-YD250 Automatic Bread Maker With Yeast Dispenser

The Panasonic SD-YD250 Automatic Bread Maker with Yeast Dispenser is the ideal bread maker for all bakers at all skill levels. This machine can be used as little or as much as often, with options to make three different loaf sizes, the largest being two and a half pounds. These three loaf sizes: medium, large and extra large, prevents waste by allow the user to only bake as much as is needed.

This machine is a light fifteen pounds and measures 14×13.5×9 inches, which means it takes up little counter space and can fit in virtually any kitchen. The Panasonic SD-YD250 Automatic Bread Maker with Yeast Dispenser has a long list of wonderful features including a thirteen hour delay timer, a recipe book for over forty different types of bread, a measuring spoon, kneading blade, top-loading locking lid, measuring cup, a Yeastpro automatic yeast dispenser, LCD control panel and a nonstick, removable inner bake pan with a handle.

One interesting feature that sets this bread maker apart from other machines is the lack of a viewing window. By not installing the window, the heat is reflected more even, allowing for a nice rise, even color and excellent crust. This bread maker also has a sensitive microprocessor that can adjust the temperature as needed regardless of your kitchen's climate or temperature.

The Panasonic SD-YD250 Automatic Bread Maker with Yeast Dispenser is simple to use; just add your ingredients and go. This machine is so innovative, that it is programmed to add the yeast at the perfect time, ensuring that your bread comes out light and fluffy every time. Not only does this machine add the yeast for you, there is an option on the machine where it tells you when to add your dried fruit if it's called for in a recipe.

This machine has options to easily bake bread or mix dough, which makes the Panasonic SD-YD250 Automatic Bread Maker with Yeast Dispenser a versatile machine, with the ability to make a variety of spreads such as: basic, whole wheat, multi-grain, French, pizza dough and cake. The Bake Only mode is great for bread such as fruitcake, gingerbread and teacake. Another mode this machine has the Rapid Bake, which is good for raisin and sandwich spreads and can also reduce the baking time for your basic and whole-wheat bread. The Dough mode includes options to make pizza, rolls and raisin dough.

With all of these great features, it's no wonder that the Panasonic SD-YD250 Automatic Bread Maker with Yeast Dispenser is an Amazon best-seller! At only $ 130, this machine is worth every penny, especially with all of its innovative features. Imagine all of the money you'll save by making your own fresh, healthy bread at home everyday, instead of buying it at the grocery store!

Source by A MacNab

Sicilian Bread and the Flour It's Made With

You may have heard of Sicilian semolina bread, or perhaps even challenged yourself to make this specialty artisan bread, but there are a few things you should know about it's background and the flour that makes it so characteristic.

Durum wheat is a popular farm product of some northern states such as Montana, Minnesota, South Dakota and especially North Dakota. However, industry analysts say that the prairie region of Canada (being semi arid), particularly in Saskatchewan produces some of the best durum semolina in the world.

Durum wheat is a hearty grain that is normally milled into semolina – granules that more resemble uncooked polenta. It is very high in protein and gluten which makes it ideal for pasta production and the farmers of these states are often suppliers to some of the largest dry pasta producers around the world.

There are other popular uses as well for semolina such as couscous and some countries such as Germany, Poland, Sweden and Latvia have versions of a semolina pudding which is basically cooked with milk or cream and assorted fruit flavors until it is thick, then refrigerated and set almost like a panna cotta would be. It is served cool, with many varieties of fruit and sauces.

Semolina flour which comes from grinding the heart of the durum wheat berry is a refined product that still has the high gluten and protein of the durum wheat. Using this flour to bake Sicilian semolina bread produces a vibrant golden crusty outer shell, with a spongy soft buttery body. Most Italian exports with a crunchy shell will usually have at least some semolina or durum flour in them. In Canadian and North American bakeries, the semolina flour is generally combined with at least some durum flour as well so as to add some shaping structure to help form the bread into its many popular twist loaf shapes.

Sicilian semolina bread (Pane Siciliano Semolina) is most often topped with a sprinkling of sesame seeds – as is the Sicilian tradition, but this is entirely optional. When we do a batch of this bread, we normally offer both versions. The sesame seeds add a light, but distinct nutty and toasty flavor which makes a great compliment for soups, sliced ​​meats and cheeses. Also, the soft and spongy texture make Sicilian semolina bread just awesome for home, grilled panini sandwiches with your favorite fillings.

If you find it difficult to find semolina flour at your grocery store, then the next best option would be a fine durum wheat flour.

Source by Fabio Battaglia