Breads

Discussion in 'Five Star Kitchen' started by sister herb, May 7, 2014.

  1. sister herb
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    Whole Wheat Moroccan Bread

    The traditional recipe for Moroccan Khubz Maghrebi calls for all white flour. Although this works well, it imparts little flavor, so I've created a heartier whole wheat version.

    • Prep: 20 min
    • Rise: 1 hour 30 min
    • Cook: 30 min
    • Total: 2 hour 30 min
    • Yields 3 round loaves

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    Dough

    2 ½ cups warm water (100* to 110 F/38 - 43 C)
    2 ¼ teaspoons instant yeast

    In a large bowl, dissolve yeast in water.

    20 ounces all-purpose flour (about 5 cups)
    11.5 ounces whole wheat flour (about 2 cups)
    2 teaspoons kosher salt

    In a small bowl, combine flours and salt.

    Pour in about ⅓ of the the flour into the mixing bowl with water. Mix well with a dough whisk or wooden spoon until incorporated. Pour in another ⅓ of the flour, stir, and repeat until incorporated.

    Stir well with a dough whisk until a rough ball of dough starts to forms. Turn out onto a clean work surface and knead by hand until dough is soft and smooth, about 8 to 10 minutes.

    Rising

    cooking spray

    Form dough into a round and place in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let dough rise until doubled, about 1 hour.

    By hand, gentle remove the dough from the bowl, press down, and form into a 12 inch cylinder. Using a pastry knife or bench scrapper, cut into three each pieces. Form each piece into a disc.

    2 teaspoons whole wheat flour
    cooking spray

    Lightly grease a baking sheet and place all three discs onto it. Sprinkle each with whole wheat flour and cover. Let sit until dough has risen by half, about 40 minutes.

    Baking

    Preheat oven to 350 F/175 C with rack at bottom third position.

    1 tablespoon extra-virgin olive oil
    Remove plastic wrap from baking sheet and brush each with 1 teaspoon oil.

    Bake at 350 F/175 C until an instant-read thermometer inserted into center of loaf reads 190 F/80 C, about 30 to 35 minutes. Note that the bread will only turn slightly golden brown.

    Remove from oven and transfer to a wire rack. Let cool completely to room temperature, about 2 to 3 hours. Slice and serve.

    Source: http://www.makebetterfood.com/recipes/whole-wheat-khubz-maghrebi-moroccan-bread/
  2. sister herb
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    Italian Bread

    This simple recipes creates a delicious, fluffy Italian bread that's a perfect side for any pasta dish. It also is the base for an incredible homemade garlic bread or a terrific grilled cheese sandwich.

    • Prep: 15 min
    • Rise: 1 hour 45 mins
    • Cook: 45 min min
    • Total: 3 hours
    • Yields 2 loaves

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    23 ounces all-purpose flour (about 5 cups)
    6 ounces semolina (about 1 cup)
    4 teaspoons instant yeast
    3 teaspoons salt
    2 teaspoons sugar

    In a large mixing bowl, combine flour, semolina, instant yeast, salt, and sugar. Mix with a dough whisk or wooden spoon until combined.

    1 ½ cups water
    ½ cup milk
    4 tablespoons olive oil

    In a small bowl, mix together water, milk, and olive oil.

    Knead By Hand

    Add about half of the wet ingredients to the flour mixture. Stir with a dough whisk until fully incorporated.

    Add remaining wet ingredients and stir until fully incorporated and a rough dough forms.

    Turn out onto a clean work surface and knead by hand until dough is smooth and satiny, about 8 to 10 minutes.

    or Knead with Stand Mixer

    If you prefer, you can use a mixer to knead the dough. Add half of the wet ingredients to the flour mixture and mix on low speed with a dough hook until fully incorporated. Add remaining wet ingredients and mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes.

    Remove dough from mixer and place onto a lightly floured work surface.

    Rising

    By hand, form dough into a ball by flattening dough and folding the four corners into the middle of the dough. Flip over and shape into a disc.

    cooking spray
    Lightly spray the sides of a large bowl with cooking oil. Place dough ball into bowl and turn several times to lightly coat dough.

    Cover bowl tightly with plastic wrap and let rise in a warm place until dough has doubled in size, about 1 hour.

    Forming Loaves

    Once dough has doubled in size, punch down and separate into two pieces using a pastry blade or a knife.

    On a clean work surface, gently stretch and press one piece of dough into a rectangle about 10 to 12 inches long and 7 to 9 inches wide. Starting on one of the long edges, fold in the top left and top right corners towards the center to created two diagonal corners. Using the now shorter top side, roll the dough towards you, turning it until it's tight, to form a 10 to 12 inch log. Repeat with remaining half of dough.

    2 tablespoons semolina

    Sprinkle a baking sheet or pizza peel generously with semolina. Place loaf on top and cover with plastic wrap. Let rise in a warm place until doubled in size, about 45 minutes.

    Cover with plastic wrap and set aside in warm spot until dough almost doubles in size, 20 to 30 minutes.

    Preheat oven to 425 F/220 C with a baking stone or baking sheet on the middle rack.

    Baking

    Once doubled in size, remove plastic wrap. Using a serrated knife or scoring lame, cut three diagonal grooves into the top of each loaf. Slide loaves carefully onto preheated baking stone. Bake at 425 F/220 C until the bread becomes golden brown and an instant-read thermometer inserted at angle into the center reads 190 F/90 C, about 40 to 45 minutes.

    Remove from oven and place on a wire rack. Let cool completely and slice.

    Source: http://www.makebetterfood.com/recipes/italian-bread/
  3. sister herb
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    Irish Soda Bread

    Thick, crisp, and packed with raisins and carroway seeds. Best eaten freshly baked and warm or toasted.

    • Prep: 15 min
    • Cook: 30 hour
    • Total: 45 min
    • Yields one loaf

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    cooking spray
    Preheat oven to 425 F/220 C. Grease an 8-inch to 10-inch cast iron skillet.

    25 ounces (about 4 ½ cups) all-purpose flour
    3 tablespoons sugar
    1 teaspoons salt
    1 teaspoon baking soda

    In a bowl, whisk together the flour, sugar, salt, and baking soda.

    4 tablespoons butter
    Add butter to dry ingredients and using a pastry cutter or two knives, cut the butter into small piece and incorporate into flour until it is the size of large pebbles.

    1 ½ cups raisins or currants
    1 tablespoon carroway seeds (optional)

    Add raisins and carroway seeds (if using) and stir until combined. (Note: The carroway seeds add deep notes of anise to the bread. This strong flavor may be off-putting to people not accustomed to it, so you may want to omit them.)

    2 eggs
    In a small bowl, beat eggs.

    1 ¾ cups buttermilk
    Add buttermilk to eggs and stir to combine.

    Pour buttermilk and eggs into bowl with dry ingredients. Using a wooden spoon, stir until ingredients have just combined.

    Using your hands, gently knead the dough until it is rough and scrappy. Do not over mix or over knead the dough as the resulting bread will be tough.

    Gentle shape dough into a round and place on a greased cast-iron skillet. Using a knife, score the top of the dough with ½ inch deep cut in an 'X' shape. Pull the dough back slightly to open the 'X'. Transfer to oven and bake until bread is golden and a knife or skewer inserted into the center comes out clean, about 30 minutes.

    Cool 10 minutes before slicing and serving.

    Carbohydrate Info:
    Total weight = 1446g. Total carbs = (772g). Serving weight = 120g. Carbs per serving = (64g).

    Source: http://www.makebetterfood.com/recipes/irish-soda-bread/
  4. sister herb
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    Tomato Spinach Bread

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    1 package (1/4 ounce) active dry yeast
    1 cup warm water (110 to 115/43 C)
    4 teaspoons butter, melted
    1 teaspoon salt
    2-3/4 to 3 cups bread flour

    SPINACH DOUGH:

    1/4 cup cold water
    1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
    1 package (1/4 ounce) active dry yeast
    3/4 cup warm water (110 to 115/43 C)
    4 teaspoons butter, melted
    1 teaspoon salt
    3-1/4 to 3-1/2 cups bread flour

    TOMATO DOUGH:

    1 package (1/4 ounce) active dry yeast
    1 cup warm water (110 to 115 F/43 C)
    4 teaspoons butter, melted
    1 teaspoon salt
    1 can (6 ounces) tomato paste
    3-1/4 to 3-3/4 cups bread flour
    1 egg white
    1 teaspoon cold water



    For plain dough, in a large bowl, dissolve yeast in warm water. Add butter, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a firm dough.

    Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.

    For spinach dough, puree cold water and spinach in a food processor. In a large bowl, dissolve yeast in warm water. Add butter, salt, 2 cups flour and spinach mixture; beat until smooth. Add enough remaining flour to form a firm dough.

    Turn onto a lightly floured surface. With lightly floured hands, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.

    For tomato dough, in a large bowl, dissolve yeast in warm water. Add butter, salt, tomato paste and 2 cups flour; beat until smooth. Add enough remaining flour to form a firm dough.

    Turn onto a lightly floured surface. With lightly floured hands, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.

    Punch down each dough and divide in half; cover. On a lightly floured surface, roll out one portion of each dough into a 10-in. x 8-in. rectangle. Place a rectangle of spinach dough on plain dough; top with tomato dough. Roll into a 12-in. x 10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.

    Place seam side down on a greased baking sheet. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes.

    With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Beat egg white and cold water; brush over loaves. Bake at 350 F/175 C for 35-45 minutes or until golden brown. Remove to wire racks to cool.

    Yield:
    2 loaves (10 slices each).

    Source: http://www.tasteofhome.com/recipes/tomato-spinach-bread
  5. sister herb
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    Pao de Queijo (Brazillian Cheese Bread) - Gluten-Free

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    Ingredients

    • 1 cup whole milk
    • 4 tablespoons butter, melted
    • 1/4 cup vegetable oil
    • 3-1/2 cups tapioca flour + 2 tbsp
    • 2 eggs, slightly beaten
    • 1 cup grated farmer's cheese, or any firm, fresh cows milk cheese (I used fresh Mozzarella)
    • 2-3 tbsp grated cheddar cheese (optional)
    • salt to taste
    Method

    Preheat the oven to 350 degrees F/175 C. Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil.

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    As soon as it boils, remove from heat. Stir tapioca flour into the milk and butter mixture.

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    Stir in the eggs and the cheese, and mix well.

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    Let mixture cool for 15-30 minutes, so that it will be easier to handle.The recipe mentions refrigeration for 15 minutes. But if you see the picture below with the measurement they provided it was more of a bread broth

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    and when I added extra flour it became like this. Much better. The measurement I have provided makes it easy to roll into balls.But then as I mentioned previously add it with discretion.

    [​IMG]

    Its still sticky but flouring your hands make it easier.

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    With floured (tapioca flour) hands, shape the dough into small balls.

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    and place them on a baking sheet.

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    Bake rolls for 20 to 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes. You know they are done when there is amazing aroma wafting (tapioc'ish smell?), the bread puffs up with lots of cracks (looks like some dinosaur egg hatching!) and it gets this v. slight yellowish glow with flecks of yellow here and there (cheese flecks?)

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    Serve warm.

    Source: http://chefinyou.com/2010/02/cheese-bread-recipe/
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  6. sister herb
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    Italian Focaccia Bread

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    Ingredients for One Large Loaf

    • 220ml./1 Cup of tepid water
    • 15ml./1tbsp. of extra virgen olive oil
    • 1tsps. granulated sugar
    • 1tsps. salt
    • 2-1/4 cups 350g. 12ozs. of strong white bread flour
    • 1 Level teaspoon of easy bake yeast - U.S.A. instant yeast

    For the Topping

    • 2 cloves of garlic - chopped
    • 1-2tbsps of extra virgen olive oil
    • 9 Sprigs of fresh rosemary
    • A grinding of black pepper
    • A good pinch of dried basil

    Focaccia Bread Recipe Method

    • In a warm bowl, mix all the dry ingredients together. Add the water and mix.
    • Add the olive oil and mix to form a soft dough. Knead for about ten minutes on a floured surface.
    • Return the dough into the lightly floured mixing bowl and cover with oiled cling film. Leave to prove in a warm place for 40 - 60 minutes or until doubled in size.
    • When the dough is completed, knock back on a floured surface and roll out to an 8" x10" oblong.
    • Place on an oiled baking sheet.
    • Make 9 holes in the dough with your finger (see photo) and place a sprig of rosemary in each hole.

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    • Now - sprinkle on the garlic and brush on the olive oil.
    • Add the black pepper and basil.
    • Then cover with oiled cling film and leave to rise in a warm place again for 30-45 minutes.
    • OK - remove the film and bake in a pre-heated oven at 375f/190c Gas 5 for 15-20 minutes - until golden brown.

    Source: http://www.cutting-edge-mediterranean-recipes.com/focaccia-bread-recipe.html
  7. sister herb
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    Swedish "Limpa" Bread

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    The classic, slightly sweet Swedish limpa bread is absolutely delicious.

    Serves: 3 loaves

    Ingredients
    • 2¼ tsp yeast
    • 2½ cups (6dl) warm water
    • ¾ cup (17cl) molasses
    • 1 Tbsp sugar
    • 1 tsp salt
    • 1 Tbsp anise seeds
    • ⅓ cup (8cl) shortening
    • 2 cups rye flour
    • 5-6 cups (12-14dl) bread flour
    • 1 egg, optional
    Instructions
    1. Dissolve the yeast in the warm water. Stir in the molasses, sugar, salt, anise seeds, shortening and rye flour, one at a time. Beat the mixture until it is smooth. Gradually mix in the bread flour until you are able to handle the dough. (It will still be slightly tacky.) Knead the dough on a lightly-floured surface until you can form a smooth ball. Place the dough ball in a greased bowl and then flip it over so that the greased side faces up. Cover the bowl and let the dough rise for 1½-2 hours or until it has doubled in size.
    2. Punch down the dough and then round it back into a ball. Let it rise for 1 hour.
    3. Shape the dough into three round loaves and place them on a greased baking sheet. Cover the loaves with a towel and let them rise for 1 hour.
    4. Beat the egg in a small bowl and brush the loaves with a beaten egg. This step is optional but I like how the egg glaze finishes the bread.
    5. Bake the bread at 350 F (175 C) degrees for 30-40 minutes until the internal temperature of the bread is between 190 and 200 degrees. (Insert your baking thermometer through the bottom into the center of the loaf.) The bread will also sound hollow when tapped. If the crust is getting too dark, cover the bread with foil while it continues to bake.

    Source: http://honestcooking.com/swedish-limpa-bread/

    Note: Swedish word "limpa" means "loaf" by English.
  8. sister herb
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    Sun-Dried Tomato, Olive and Cheese Bread

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    1 small can black olives, drained
    3 eggs
    1 cup flour
    1/2 cup milk, soy milk or almond milk
    1 Tbsp baking powder
    5 Tbsp olive oil
    1 cup shredded cheddar cheese
    1 tsp salt
    1/2 tsp pepper
    10 sun-dried tomatoes, chopped

    Preheat oven to 375 F/190 C.
    Butter and flour a 2-liter cake pan.
    Slice olives.
    In a large bowl whisk together eggs and flour and baking powder.
    Add soy or almond milk, oil and grated cheese. Add salt and pepper.
    Blend olives and tomatoes into the mixture and pour batter into prepared pan.
    Bake for about 50 minutes.
    Allow the pan to cool for 10 minutes before inverting the pan and removing the bread.

    Source: http://silk.com/recipes/sun-dried-tomato-olive-and-cheese-bread

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