World Bread Day 2013 - Soft Pretzel Rolls

Yes ! The Bread Party is here again !

The World Bread Day is taking place today : October 16th 2013.
I want to thank again zorra from kochtopf Cooking site for organizing all these wonderful events and for hosting So many Breads from around the world in her site for all these years. It's the Best Bread Cookbook ever every year again.

 

These Soft Pretzel Rolls are easy to make and have a nice shape and color.
 Fun to make and eat, try them today !

This recipe for Soft Pretzel Rolls, is based on a recipe by Jessica Lankey, from The Rajter/Stutzman Family Favorites, one of the cookbooks created at Family Cookbook Project.com. I have made few changes from here.

Soft Pretzel Rolls
For 6 Pretzel

Ingredients:	3 ½ cups AP  flour= 390gr 4 Tbsp. brown sugar - I use golden sugar 2 tsp. salt (sea salt preferably) - I use only 1 tsp.salt 1 Tbsp. dry yeast, dissolved in the water = 11 gr 1 cup water =240ml (120°) fairly warm but not hot. water-soda solution: 1 Tbsp. baking soda mixed with 1 Cup boiling water 1 egg beaten with 1 teaspoon water in a small bowl.
H O W:	Mix water, yeast, brown sugar in a food processor (yes, use your food processor!) or use a large mixing bowl. Add flour and salt and mix until dough is smooth. (Add more flour if sticky). Let the dough sit overnight in a plastic container in the fridge. Now divide the dough into 6 pieces. Roll each piece into a rope, very thin,a little bigger than a pencil about 60 cm long.  Shape into an upside down U shape on your table. Bring the ends together and twist them. Flatten the ends with your fingers and bring to the top of the pretzel and press in the dough to secure, making it look like a pretzel. Place on a cookie sheet. Now let the pretzels raise for 30-40 minutes or until about double in size. Brush with the water-soda solution. I didn't boil my Pretzel Rolls -For a chewier crust put 2 Tbsp. baking soda mixed with 4 Cups boiling water drop the pretzel in there for about the count of 10 and then lift out with a strainer or pancake turner. Brush the pretzels with the egg and the water that was whipped up in a small bowl.(This gives the pretzel a nice shiny glaze). Sprinkle with toppings like coarse salt.  Bake in a hot oven 225C (400 to 450 degrees) for 12 to 15 minutes or until well browned.

 

 

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2013 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

World Bread Day 2012 - Lime Rye Wreaths

Yes ! The Bread Party is here again !

The World Bread Day is taking place today : October 16th 2012.
I want to thank again zorra from kochtopf Cooking site for organizing all these wonderful events and for hosting So many Breads from around the world in her site for all these years. It's the Best Bread Cookbook ever every year again.

These Rye Wreats are easy to make, have a nice shape and color and are crispy. Adding Lime rind (a tangy note) and nigella seeds was new to me. Fun to make and eat, try them !

World Bread Day 2011 - My Beetroot Bread

World Bread Day 2011 -
My Beetroot Bread-A step by Step recipe :

Yes ! The Bread Party is here again !
The World Bread Day is taking place today :  October 16th 2011.
I want to thank again zorra from kochtopf Cooking site for organizing all these wonderful events and for hosting So many Breads around the world in her site for all these years. It's the Best Bread Cookbook ever every year again.
 
This Bread is So easy to make, So soft, very Tasty and has a nice color . Just a perfect Bread with any spraed you like, or eat this Beet Bread with butter like I did... :) . A great surprise !
Beetroot Bread
 לחם סלק

What you'll need :
2 tsp dried yeast (=6 gr)
100ml double cream (or 38% fat cream)
200ml milk
1/2 tsp sugar
125g (4oz) cooked plain beetroot grated finely and drained well
450g (1lb) AP flour
1/2 tsp oil (not olive oil)
1 tsp salt

H O W :
1. Slightly warm the cream + the milk.
2. Sprinkle the yeast into the cream-milk, add the sugar, mix and leave for 15 minutes.
3. Put the beetroot and flour into a mixer bowl and stir in the salt and oil .mix (by hand).
4. Make a well in the centre and add the cream-milk- yeast mixture.
5. Mix well to form a dough (which at this point will be a spectacular pink in colour!).
6. Knead the dough for 10 minutes (with your mixer). (add 3-4 TB flour id needed)
7. Place in a clean oiled bowl.
8. Cover and leave in a warm place for 1 hour until doubled in size.
9. Knock the dough back and knead for few minutes.
10. Divide the dough into 2 parts (430 gr each one) and form into round loaves.
11. Place on a baking sheet and leave to stand for 30-35 minutes. (It's better to sprinkle flour on top of each Bread).
12. Bake at 190C  for about 35-40 minutes until the loaf sounds hollow when tapped on its base.
Idea for this recipe (with changes) from this recipe.

Few Tips for you :
*When you use cooked beet you'll get a yellow Bread .With uncooked beets you'll get a pink bread (but
please, don't try the uncooked version here)
* You can use single cream instead of double cream and the milk (there is no single cream here in Israel).

My Beetroot Bread - here is how it's done:
The Beet (only 1 -there will be leftover) before cooking :

Cook the Beetroot in pure water (don't add salt or sugar) until soft, for 30-40 minutes:

Here is the cooked Beetroot (Cool it, then grated finely, draine well before adding to the flour):

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Now add the Beets to the flour:

Add the cream-milk-yeast mixture (after letting it stand for 15 minutes, only few bubbles. it's OK):

Knead for 10 minutes:

After the dough is doubled in size.. after kneading it again, divide it into 2 (430 gr each one) and form into 2 round and nice loaves :

... leave to stand for 30-35 minutes :

Here is the baked Bread:

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן פודפורנו זה שלנו This content(+FoodPorn)belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2011 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

World bread day 2010 :Potato Bread

World bread day 2010- here we come !
I want to thank zorra from kochtopf  for organizing all these wonderful events and for hosting many Bread posts around the world on  her site.It seems to become a new Bread Cookbook every year now ! .
For more details on the World Bread Day 2010, please read on zorra's site - Here.

Potato Bread

Potato Bread 
לחם תפוחי אדמה-מתכון בעברית

for 1 loaf:
225gr Potatoes,peeled and diced
7 gr (=2.25 ts)dried yeast
250 gr bread flour
100 gr AP flour
120 gr wholemeal flour
2 ts salt
30 gr butter

H o w :
Cook the Potatoes in boiling water until tender.
Drain and reserve 150 ml (=2/3 cup) of the cooking water.
Mash the Potatoes, leave to cool.
In a mixer bowl(or a large bowl) mix the flours, yeast and salt.
Rub in the butter and mix.
Mix in the Potato water and the mashed Potatoes.mix until you get a soft dough.
Knead the dough for 8-10 minutes . the dough will be smooth and elastic.
Place it in a lightly oiled bowl, cover and leave to rise for 1 hour (or until double in bulk).
Turn out the dough on to a lightly floured surface and knead gently.
Shape into oval loaf about 20cm long.
Place on a large baking sheet and sprinkle with a little wholemeal flour.
Cover the loaf lightly and leave to rise for 30-40 minutes or until double in size.
Preheat the oven to 200C.
Using a sharp knife , slash the top with 3-4 diagonal cuts.
Bake the bread for 30-35 minutes or until golden-brown.
Transfer to a wire rack to cool .

Soft Bread Sticks- A Big Hit

Soft Bread Sticks

Soft Bread Sticks
/King Arthur Flour
 מקלוני לחם-לחצו כאן למתכון בעברית

12 ounces lukewarm water
1 1/4 ounces olive oil, plus additional for drizzling
1 1/4 teaspoons salt
14 3/4 ounces Unbleached All-Purpose Flour =3 Cups
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional
Pizza seasoning or Italian seasoning, to sprinkle on topH o w:Lightly grease an half sheet pan .
Combine all of the ingredients, and beat at high speed with an electric mixer for 1 minute .
Scoop the sticky batter into the prepared pan, spreading it nearly to the edges. Oiling your fingers and 2 hands helps with this.
Use a rolling pizza wheel or knife to score the dough in 3/4" to 1" wide crosswise strips, to make 13"-long strips. Score the dough once lengthwise, so that you now have 6 1/2"-long strips.
Cover the pan, and let the dough rise at room temperature for 60 minutes, till it's become puffy.
While the dough is rising, preheat the oven to 375°F (190C).
Drizzle the dough lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.
Bake the bread till it's a very light golden brown, about 25 minutes.
Remove it from the oven, and carefully lift it out of the pan onto a rack.
As soon as you can handle it, cut the dough along the score lines.
Place the bread sticks back on their baking pan even close together. Return them to the oven, and bake for 5 minutes (for soft bread sticks), or 10 minutes (for bread sticks that can stand up to a stiffer dip).
Remove them from the oven, and serve warm/or at room temperature.
Yield: about 3 dozen bread sticks.
Full recipe - Here
 
Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חניתה ורןThis content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright ©2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Olive & Semi-dried tomatoes Focaccia

Olive and semi-dried tomatoes Focaccia

Olive and semi-dried tomatoes Focaccia
/recipe by By Lucy Williams Delicious magazine
פוקאצ'ה עם זיתים ועגבניות חצי יבשות - לחצו כאן למתכון בעברית
Ingredients :
500g strong plain flour
1½ tsp salt
Pinch of caster sugar
4 tbsp extra-virgin olive oil
2 x 7g sachets fast-action dried yeast = 4.5 ts
80g semi-dried tomatoes in oil, drained and chopped - I use homemade and only 64 gr
150g mixed olives, pitted - I use less..
Small handful fresh rosemary leaves - I didn't add this
2 garlic cloves, thinly sliced
H o w :
1. Mix the flour, salt and sugar in a large bowl, and make a well in the centre. Pour in 1 tbsp of the extra-virgin olive oil. Dissolve the yeast in 300ml lukewarm water, pour into the well and quickly mix to a soft dough, adding a splash more warm water if needed. Add the chopped semi-dried tomatoes and knead the dough, on a lightly floured surface, for 10 minutes until smooth and elastic. Shape into a round and place in a lightly oiled bowl.
Cover the dough with oiled cling film and leave in a warm place for 45 minutes until it has doubled in size.
2. Preheat the oven to 220°C/fan200°C/gas 7. Carefully place the dough on a lightly floured baking sheet and roll it out into a large oval about 35cm x 23cm . Press your fingers all over the dough to make dimples and scatter with the mixed olives, rosemary and garlic.
Drizzle with another 1 tbsp of the oil and scatter with sea salt. Cover loosely with lightly oiled cling film and leave to rise for 30 minutes until puffed and doubled in size once more.
3. Bake in the oven for 20 minutes until risen and golden brown.
Full recipe - Here

making the semi-dried tomatoes in oil at home..

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנוהתפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

The Best ever old-fashioned bread sticks

Onion old-fashioned bread sticks מקלוני לחם עם בצל ופרמזן

Onion and Parmesan
/mustard breadsticks/danlepard.com/forum/
מקלוני לחם - מתכון בעברית
150ml warm water
1 tsp easy-blend yeast
225g strong white flour
3 tbsp (about 50g) unsalted butter - I use only 40g
1 medium-sized onion, very finely chopped
2 tsp mustard powder- I use 4 heaped tsp grated Parmesan instead
1/4 tsp ground black pepper
2 tsp fine salt - only 1.25 tsH O W :
Mix the water with the yeast and 100g of the flour from the total amount in a warm bowl. Stir it until most of the lumps have gone then leave for 1 hour (2 Hours) or until it triples in volume, though it's fine to leave it up to 3 - 4 hours if you need to.

Meanwhile cook the onion in the butter until soft and transparent and then leave to cool so that it doesn't scorch the yeast mixture. Toss the mustard powder, pepper and salt with the remaining 125g flour in a separate bowl. Next beat the buttery onion into the yeast mixture until combined then add the remaining dry ingredients and work this into a soft sticky dough. Scrape and remaining dough from the spoon and your fingers, then cover and leave for 45 minutes.

World Bread Day 2009 - The Catalan flatbread

World Bread Day 2009Yes ,it's coming .. Today is the fresh new WORLD BREAD DAY 2009 !
I want to thank again zorra from kochtopf for organizing all these wonderful events and for hosting So many Breads around the world on her site. For more details on the World Bread Day 2009 please visit zorra's site - Here .
Catalan flatbread - "Coca de recapte"
לחם קטלוני שטוח- מתכון בעברית
Here is my wonderful Spanish Pizza :

The Catalan flatbread recipe

/Gourmet Traveller
2 tsp dried yeast
330 ml lukewarm water
½ tsp (caster) sugar
50 ml extra-virgin olive oil
500 gm (3 1/3 cups) plain flour
Topping:
80 ml (1/3 cup) olive oil (plus extra for brushing)
1 large onion, thinly sliced
3 fresh bay leaves (I use only 1)
1 each large red and green capsicum (350gm each), seeds and membrane removed, very thinly sliced (I use 2 of each)
2 garlic cloves, thinly sliced
1 tbsp coarse polenta (you will need some more)
250 gm zucchini (about 3)very thinly sliced (I use only 2 )
300 gm cherry tomatoes, halved
2 tbsp finely chopped flat-leaf parsleyH o w :

Tomato Focaccia

Tomato Focaccia -So easy to bake and One of the Best ! she's a good-looking one.. isn't she?..

Tomato Focaccia
פוקאצ'ה עגבניות עסיסית המתכון בעברית
Makes 1 Flatbread
recipe by Deborah Mele /Italian Food Forever

1 Pkg. Active Dry Yeast = 7 gr = 2.25 ts.
1 1/2 Cups Warm Water = 375ml
4 Cups All-purpose, Unbleached Flour = 560gr
1 Teaspoon Salt
6 Tablespoons Olive Oil (5 TB)
10 Cherry Tomatoes, Halved, Or Plum Tomatoes Sliced (I use 15 cherry tomatoes)
6 Large Fresh Basil Leaves
Coarse Salt
H O W :
Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 (1/2) hours.
Punch down and place on an oiled baking sheet, forming into an oval or circle. Space the tomato halves across the surface of the focaccia, then sprinkle the shredded basil leaves.
Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt.
Preheat the oven to 425 degrees F.
Bake about 20 minutes or until golden. Serve warm or at room temperature.

Variations: Instead of the tomatoes and basil, you might try adding 1 Tbs. Fresh Rosemary to the oil and salt, or sliced olives, thinly sliced zucchini or thinly sliced onions. Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.Full recipe is HereBuon Appetito!

ניתן לקרא את המתכון כטור במדור האוכל בעכבר העיר און ליין - כאן
Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן