October 14, 2008

World Bread Day 2008

World Bread Day 2008 יום הלחם העולמי
It's Bread day again !! The 3rd World Bread Day is Here !
I'm sure this Bread Day will be a great and successful event like every year, thanks to zorra and all Bread bakers around the world. I was thinking for weeks ..looking for some new ideas..until yesterday, I didn't knew which Bread will be 'The Bread' , So I've baked 2 Breads, I hope you'll love them , they're sent with love from me to all of you !
Bread No. 1 - Pistachio Bread [for 1 bread loaf)450 gr AP flour
25 fresh yeast
1 1/4 cups warm water
75 gr pistachios
1.5 ts salt
1 Tb butter, melted
1 TB flour

H O W :In a large mixer bowl , or by hand, mix flour and yeast.Gradually add the water, knead for few minutes until you get a soft dough.cover and let the dough rise for 1 hour or until double in bulk.
Now add the salt and pistachios ,knead for few minutes, let rise again for 1 hour or until double in bulk.Roll the dough into a small loaf,put it in a bread tin and let rise for 45 minutes.
Spraed the loaf with cool melted butter and then with flour .
Bake in preheated oven - 400F (200C) for 40 minutes or until done.

3rd World Bread Day hosted by 1x umruehren bitte aka kochtopf
Bread No. 2 - Focaccia al Rosmarino-Rosemary Focaccia

Focaccia al Rosmarino -Rosemary Focaccia
/full recipe-no.2 is here
Starter2 Tsp. Active dry yeast = 6 gr
1/4 Cup Water - (60 g.) [105-110 degrees]
Range of Water 1 cup + 7 tsp. to 1 1/4 cups + 2 tsp. water (275 g to 310 g)
100 gr Unbleached all purpose flour
Dough3 Tbl. Extra virgin Olive Oil (35 g.)
400 gr Unbleached all purpose flour - (400 g.)
8 gr Salt
2 Sprigs Fresh Rosemary (optional)
Toppings3 - 4 Tbl. Extra virgin Olive Oil
1 - 2 Tsp. Coarse Salt
3 - 4 Sprigs Fresh Rosemary
Procedures: Starter, Dough and Toppings
Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5 -10 minutes. Add the additional water (1-cup) to the dissolved yeast mixture. Add 3/4 cup unbleached all-purpose flour and mix until the flour is absorbed. Cover the starter, and allow it to remain at room temperature for 30 minutes.

Add 3 tablespoons extra-virgin olive oil, the remaining flour (3 cups), and the salt (1 1/2 teaspoons), to the starter (which may have separated). The fresh rosemary leaves may be added to the dough now if one desires to also have this herb in the dough as well as in the topping. Knead the dough, until it is smooth and elastic.

Place the dough in a lightly oiled bowl, cover and allow the dough to rise until it is at least double in size (approximately 1 - 2 hours).

Lightly oil the baking pan(s). Place the dough in the center of the baking pan and, using your fingertips, stretch it gently toward the rim of the pan. If the dough resists being stretched, allow it to rest in the baking pan for 5-10 minutes, and complete the stretching process.

Allow the dough to rise in the baking pan until at least double in size (approximately 45 minutes). Preheat the oven to 425 ° F. Prior to adding the toppings, dimple the focaccia by gently pressing into it with your fingertips. Drizzle the surface of the focaccia with extra-virgin olive oil and sprinkle it to taste with salt and rosemary leaves.

Place the baking pan in the oven and bake the focaccia for 20 or until done (until it's golden brown in color) Remove the focaccia from the baking pan(s) and cool on a rack. Serve warm or at room temperature.

Bread Day 2007 - My Bread
Bread Day 2006 -
My Bread
תצוגת הלחמים מחולקת ל-4 חלקים(A-G)לחמים
ממדינות:הונגריה,הודו,ישראל ואיטליה
(L-S)לחמיםממדינות: לוקסמבורג,מלזיה,מכסיקו,הולנד,ניו זילנד,נורבגיה,פולין,פורטוגל,סנגל,סינגפור,ספרד,שוודיה ושוורץ
:טרינידד,טורקיה,בריטניה,ארה"ב וונצואלה


Marcela said...

A special ocasion and beautiful breads Chanit!
Best wishes,

Rosa's Yummy Yums said...

Delicious! Both breads looks good! That pistachio loaf must have an interesting flavor!



zorra said...

Okday, I take a piece of both! Thank you very much for your participation in WBD'08!

Anonymous said...

Thanks for sharing the wonderful pictures & recipes :)

Anonymous said...

Great recipes Chanit. The focaccia looks perfect, but I am particularly interested in the pistachio bread. I love pistachios and never tasted a bread which contained them Something I really want to try.

Chanita Harel חני הראל said...

Dear Marcela
Thank you :)

Dear rosa
Many thanks :)

Unknown said...

Grazie bella ricetta di focaccia e pani un saluto dal brasile


zorra said...

Wonderful breads! The Pistacho one is apealing me very much!
Thank you for participating in World Bread Day 2009. Yes you baked!

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