Category Archive: Bread

Olive Oil Bread with Oregano and Black Olives

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October 31, 2011

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October 31, 2011

 

I love bread so much, and if you are like me, you like dipping your bread with olive oil; you won’t need to   with this bread. This bread has so much flavor on its own that you can eat it like it is and be satisfied. The olives and oregano gives a great taste to this bread and they go so well with the flavor of the olive oil in the bread.

 

Ingredients:

Yields 1 huge boule or 2 round loaves

 

3 cups bread flour or all –purpose flour

2 tsp. instant yeast

2 tsp. salt

1/3 cup extra virgin olive oil

1 cup halved olives ( you can add more if you like )

½ to 1 tbsp. dried oregano

1 cup warm water

 

Directions:

 

Combine flour, yeast and salt in a food processor bowl (The recipe didn’t specify which blade to use, but personally I used the dough blade). Turn the machine on and add the olive oil through the feed tube followed by the water. Process for 30 seconds adding water a little at a time until the mixture forms a ball and is slightly sticky to the touch.

Turn the dough on a floured surface and knead the olives and oregano in the dough. Form a smooth ball and put it in greased bowl cover and put in a warm place. Let rise for 1 to 2 hours until it doubles in size or you can let it rise slowly in the fridge overnight.

After the dough rises divide it if you want or leave it as whole, sprinkle some flour and form a ball. Cover again and let it rise until it puffs about 20 minutes.

Pinch the bottom of the ball to seal the seam as much as you can, sprinkle all over with flour and put on put on a well-floured wooden board, pizza peal or baking sheet. Cover and let rest again for 1 hour preferably 2 hours.

Heat oven with pizza stone on the bottom rack to 425°.  Slash your dough with a sharp knife. Slide your dough on the pizza stone, or place the baking sheet directly in the oven.

Bake until the bread just beginning to brown, reduce heat to 375°. Bake until the crust is golden brown for about 40-60 minutes. Remove a cool on wire rack.

 

 

Source: How To Cook Everything
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Hoagie Rolls

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July 10, 2011

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July 10, 2011

These rolls are perfect for sub sandwiches, a little bit crusty on the outside and chewy and tender from the inside. These are my husband’s favorite. I make them all the time when I want to make Philly steak ,fajitas or roast beef sub sandwiches. You can use all-purpose flour but making these Hoagie rolls with bread flour makes them perfect.

 

Ingredients:
Makes 4 rolls

2 1/2 teaspoons yeast (1 pkgs)

1 tbsp. sugar 

1 cups warm water

 1 1/2 tablespoons butter melted

1 tablespoons salt

3- 3 1/2 cups flour

Corn meal 

Directions:

Dissolve yeast and sugar in water and let rest for 3 minutes.
Melt butter, add salt and add to the yeast mixture.
Put yeast mixture in bowl of stand up mixer or food processor and start adding the yeast mixture slowly until a dough is developed. If you need more water add 1 tbsp at a time.
Kneed at least 10 minutes .
Cover and let it rest for at least one hour or until it doubles in size.
Prepare baking sheet , spray with oil and spinkle cornmeal.
Form dough into four logs and place them 2 inches apart  on the baking sheet.
Spray with logs with cooking spray.
Cover and let rest for 30-40 minutes.
Bake at 400 degrees for about 25 minutes until golden brown.
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Artisan Boule Bread Recipe

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June 1, 2011

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June 1, 2011

While I was making this bread I was sceptical at first, because it was the first time I use such a method. The dough was really wet and sticky and didn’t really form your regular bread dough. I think one of the good things about this bread is that it does not require kneading , so for those of you who knead their bread by hand , you will love this recipe. The bread was delicious, crusty from the outside soft from the inside, your family or guests will think you bought this bread from the bakery. I got this recipe from the book Artisan Bread in five minutes a day.

Ingredients:

Yields 2 boules

1 1/2 cups lukewarm water
3/4 tbs yeast (1 packet)
3/4 tbs kosher or coarse salt
3 1/4 cups unsifted all unbleached all-purpose flour( I used regular all purpose floour)

Directions:

Warm the water slightly about 100°F
Add salt and yeast to the water.
Scoop flour gently, do not press down while scooping flour, and then sweep the top level with a knife. Add flour to the water mixture and mix with a wooden spoon or in a stand up mixer fitted with the dough hook until the mixture is un-uniform. This will result in dough wet and loose enough to form the shape of its container

Your dough will look like this

.
Cover and let it rise from 2 to 5 hours depending on your room temperature until it collapse or at least flattens on top. Fully refrigerated wet dough is less sticky and easier to work with, so the first time you use this method, it is best to refrigerate the dough of at least 3 hours or overnight before shaping the dough.
(I didn’t refrigerate the dough, and I didn’t think it was very hard to form the dough)
Prepare a pizza peel or a wood cutting board by sprinkling it liberally with cornmeal.

Sprinkle flour on your dough and cut 1/2 of the dough using a serrated knife. Hold the mass with your hands and add a little more flour as needed so the dough won’t be sticking to your hands. Gently stretch the sides of the dough forming a ball. Most of the dusting flour will fall off as it is not intended to be incorporated in the dough. The bottom of the dough may look like a collection of bunched ends but eventually in baking it will smooth out.

Let the ball rest on the pizza peal for 40 mins.

Twenty minutes before baking preheat oven to 450°F with a baking stone ( I don’t have a pizza stone so I used a pizza baking sheet)  placed on the middle rack. And on the lower rack place empty broiler pan (eventually we will add water to the pan).
Dust some flour on top and cut with a knife the preferred shape. After 20 minutes slide the dough on the stone, and quickly but carefully add a cup of hot water in the baking dish or broiler pan.
Bake for 30 mins or until crust nicely browned and firm to touch.
Let it cool.
The dough can be refrigerated in a closed container ( not air tight) for 14 days.

**** update: I tried to use the dough after 4 days , it smelled so yeasty and soury for me , so I didn’t feel it will taste right. So I think its better to use the dough by next day or freeze it if intended to be used later.

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Homemade Burger Buns Recipe and Lebanes Style Burgers

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May 18, 2011

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May 18, 2011

I’ve been craving  Lebanese style hamburgers. They usually come in buns like these not sweet like the usual hamburger bun with a coleslaw, pickles, fries, ketchup all inside the bun. Since I usually buy Kaiser rolls when I want to make these burgers , I looked for a Kaiser roll recipe to use for the Bun. The recipe actually yields 16 rolls  but I divided mine to 8 Rolls because I wanted the buns to be huge. ) You can tell I was really craving these burgers :) The buns are soft and fluffy inside, if you eat them while fresh from the oven, it will have a crust or you can cover them and wait until they are all soft. I will also include the recipe Lebanese style patties.

Directions
  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  • whisk egg with milk to make egg wash.
  • Brush the rolls with egg wash and sprinkle sesame seeds.
  • Bake in a 400 degree oven, for 20 mins.

Source: Taste of Home

    Lebanese Style Patties:
    1 1/2 ground beef
    1//4 cup bread crumbs
    1/4 cup ketchup
    1/2 tsp salt
    1/2 tsp all spice
    1/4 tsp ground cloves
    Mix all ingredients together , form about 6 to 8 Patties depending on your preference of thickness and grill.
    I usually empty the pockets of the buns, put coleslaw ( just shredded cabbage plus Mayo) pickles, Ketchup and fries.
      *** You can use the bread you take of from the bun to make bread crumbs , by toasting it and put it in the food processor.
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    Pita Bread Recipe الخبز العربي

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    May 4, 2011

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    May 4, 2011

    Pita is used to scoop sauces or dips such as hummus and to wrap kebabs, gyros or falafel in the manner of sandwiches. Most pita are baked at high temperatures , causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes.It is a custom in the middle eastern cuisine to eat almost everything in Pita Bread.

    Ingredients:

    4 cups all purpose flour
    1 tbs yeast
    1/2 tsp baking powder
    1 1/4 tsp salt
    1 tsp sugar
    2 tbs vegetable oil
    1 tbs olive oil
    1 cup warm water
    1/4-1/2 cup warm milk ( depending of flour)

    Directions:

    Mix yeast and sugar in warm water and set aside for 10 mins.
    In your stand up mixer , combine flour, salt,baking powder. Stir for 30 secs using the hook attachment.
    Add the 3 tbs oil and 1/4  cup warm milk to the yeast mixture.
    While the mixer is on. gradually add the yeast mixture. If the dough needs more liquid add one tbs of milk at a time, until a ball forms and cleans side of bowl.

    ** If needing by hand after combing the flour, salt and baking powder. form a hole in the middle add the liquid ingredients and start mixing slowly and knead for 10 mins

    Spray a bowl and place dough in side and also lightly spray the dough’s top. Cover and place in a warm place from 1 1/2 to 2 hours until in double in size.

    Form dough in 8 tennis size balls,place on a floured surface and  cover with a wet cloth , I use flour sacks cloths , but you can use a kitchen towel too.

    Let the dough ball rest for 30 mins.
    With a dough roller, on a floured surface form balls in circles. Place on floured surface and cover with a wet cloths.

    Let them rest for 30 mins .

    Heat your oven to your maximum temperature, mine can go up to 550 degrees. Place rack on Lowest position and place you pizza stone. cook sheet what ever you are using in the oven to heat for 15 mins.

    After the sheet heats for 15 mins, Slide you doughs , closing your even dough after each one you put. You want to trap the heat inside as much as you can.

    ** I used a wood cutting board and a parchment paper on top to slide my doughs.

    Keep an eye on the doughs it need few mins until it puffs, when you take your bread out ,cover with a towel . If you don’t they will dry up.

    When you bread out and before putting the other doughs close the over door for about a min so you can restore the heat lost, then slide your doughs again and so on until you are done.

    After the bread cools and deflates for 5 mins , place in plastic bags to keep them soft.

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    French Bread Loaf Recipe

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    April 25, 2011

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    April 25, 2011

    I always thought that making bread is very hard, but it turned out to be easier that going to the store to buy some. This bread has a delicate texture inside and a crisp crust from the outside. Customize this bread with your favorite toppings.

    Ingredients:

    3 cups bread flour ( you can use all purpose flour but I like the texture that bread flour produces better)
    1( 0.25 oz) package active dry yeast
    1 cup warm water
    1 1/2 tbs sugar
    2 tbs olive oil
    1 1/2 tsp salt
    Corn meal or semolina flour
    1 egg
    1 tbs water
    toppings: a mixture of 1tbs Italian seasoning + 1 tbs Parmesan cheese

    Directions:

    Put flour and salt in food processor or standup mixer and stir.
    Dissolve yeast and sugar in warm water and leave it for 10 mins. 
    Add olive oil to yeast mixture and mix.
    While the mixer is on , gradually add yeast mixture, until a ball forms.
    Transfer to a bowl coated with oil,turning it once.
    Cover the bowl and let it rest in a warm place for at least 1 1/2 hours.

    The dough will look like this after it rested.

    Turn dough on a floured surface. Divide into two doughs and gently form 2  logs.
    Coat Baking Sheet with oil and sprinkle corn meal or semolina flour.
    Transfer Logs  and let them rest for 20 mins.
     In a small bowl mix egg with 1 tbs water . Brush Logs with egg wash and sprinkle herbs and cheese mixture.
    With a sharp knife make diagonal slices in the loafs.

    Bake at 375 degrees for 20-25 mins or until golden brown. If not serving right away , let the loafs cool for 5 mins and put in plastic bag. Heat for 5- 10 mins in a 375 degrees oven.

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