Tag Archives: yeast

Oh my my

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As much as I try and stay away from it, I love bread. When we lived in the Middle East, finding new and better bread vendors was a family sport.

The other day, I stumbled upon the blog of Nancy Shehata and her recipe for pita bread. It looked easy and delicious. She said she finds that the kind of pita bread you find in the store is too tough. I find that, too. It’s dry and bears no resemblance to the bread you find in the Middle East.

I thought I’d give the bread a try today only I turned it into Zatar as she instructs at the bottom of the blog. Oh my my. It was amazing! Delicious, soft. I could have eaten all of it all by myself.

I’m good at baking bread but this is not a difficult recipe and I believe anyone can make this amazing stuff!

Pita Bread

Ingredients

2+ cups of flour

1 tbs sugar

1 tsp salt

2 tbs yeast

2 tbs olive oil

1 cup very warm water

Add 1 cup of flour, sugar, salt, yeast and olive oil into the bowl of your mixer fitted with the whisk attachment. Slowly add 1 cup of very warm water. Mix on medium for three minutes.

Add another cup (and possibly more to make a sticky but not stiff dough) of flour mix using dough hook for 10 minutes.

Take the dough out and knead for another minute or two by hand to make a smooth ball. Cut the ball into 8 pieces and form into balls. Cover with a towel and let rise for 10-20 minutes while the oven is heating to 550 degrees. If your oven doesn’t go up to 550, I’m sure that 500 is fine. Just be sure to check that it doesn’t burn! 🙂

Take each ball and roll into a 6 inch round, place two to three on an ungreased cookie sheet and bake for 3 minutes.

Make sure they don’t burn! Take them out of the oven and remove from sheet with a spatula. Be careful. If it poofed (to make the pocket) like you want, that steam inside will be HOT!

If you want to make zatar, prick all over with a fork to keep the pocket from forming, brush with olive oil and sprinkle with zatar spice mix before baking for 3 minutes.

Delicious! I’ll bet you’ll want to eat them all too. 🙂

Country Crust Bread

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Hanging out on twitter this a.m. and waiting for the storm of the year to hit, I was thinking about baking a cake tomorrow. When it’s really cold. But one of the ladies I follow, @tashadoestulsa, said she was making Country Crust Bread and provided the link. Well, that seemed like a nice idea. I wrapped up what I was doing and started making the bread myself.

Of course I didn’t make it like the recipe said. I halved it for starters and used butter instead of oil. Then I mixed it up all differently but it produced a gorgeous, yummy smelling loaf.

Here’s the recipe adapted from the original that I got from bread & honey: a food blog.

Country Crust Bread

Ingredients:

1 packages active dry yeast
1 cups warm water (105 to 115 degrees)
1/4 cup sugar
1 tablespoon salt
1 eggs
2 tbs butter, melted
3 1/4 cups bread flour

Directions:

Place 3 cups of flour in mixer. Add yeast and sugar. You should probably add the salt here, too, but I don’t use salt. Heat the water until the proper temperature and mix into the flour along with egg and melted butter. Mix for about 8 minutes until dough is elastic.

Turn dough into a lightly greased bowl, cover and let rise in a warm place until doubled.

Punch down dough. Roll into a rectangle, 18×9 inches. Roll up, beginning at short side. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in greased loaf pan. Brush loaf with a little oil. Let rise until doubled, about another hour.

Preheat oven to 375 degrees F. Place loaf on lower oven rack so that the top of the pan is in the center of the oven. Pan should not touch the sides of oven. Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pan. Brush loaf with butter; cool on wire rack.

Wine Cheese Bread

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How about a little cheese with your wine? Bread that is.  I wanted something special to go with dinner so that’s what I baked today – Wine Cheese Bread and it was FABU!

While it is a yeast bread, the end result is almost closer to a quick bread in texture. I think that’s because of the addition of the eggs. This was an easy bread to make with few ingredients, like most bread.

You’ll want to combine the first four ingredients in a saucepan.  Cook over low heat until very warm. I usually gauge this by when the butter is just about all melted but you can measure that around 120 degrees.  Set this mixture aside.  Stir 2 cups of flour and 2 teaspoons of yeast together in your mixer bowl. Add the wine mixture and eggs. Beat at medium speed for 2 minutes.  Gradually add the remaining flour and the cheese to make a soft dough.  Mix for 8 minutes. Dough should have formed a ball in the mixer bowl.  Place the dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place until doubled in volume, around 1 hour.  Punch the dough down and let rest for 10 minutes.  Place the dough in a greased pie plate. Cover and let rise again until double, around 40 minutes.  Bake at 375 degrees for 20 minutes. Cover with foil and bake an additional 20 minutes.

This bread has an amazing texture. Crunchy and cheesy on the outside and cakey with a tang of the wine on the inside. I’m sure you will agree that this bread is FABU!

Wine Cheese Bread

1/2 c. dry white wine
1/2 c. butter
2 tsp. sugar
1 tsp. salt
4 c. all-purpose flour
2 tsp dry yeast
3 eggs
1 c. shredded Monterey Jack Cheese

Combine first 4 ingredients in a small saucepan. Cook over low heat until very warm (120 to 130 degrees). Set aside. Combine 1 1/2 cups flour and yeast in a large mixing bowl. Add wine mixture and eggs, beat at medium speed of an electric mixer 2 minutes. Gradually stir in cheese and enough remaining flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic (8 to 10 minutes). Place dough in a greased bowl turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 1/2 hours or until doubled in bulk. Punch down dough, let rest 10 minutes. Place dough in greased 1-quart souffle dish or 9 inch pie plate. Cover and let rise in warm place (85 degrees) free from drafts, 40 minutes or until doubled in bulk. Bake at 375 degrees for 20 minutes. Cover with foil and bake an additional 20 minutes. Yield: 1 loaf.