Category Archives: Bakery

Flatbread made with Yogurt

20200415_173033

20200415_172923

Ingredients:

  • 1 1/2 cups bread flour or unbleached all purpose flour
  • 2 1/2 tsp. any herbs you like – basil, oregano, thyme, etc. (optional)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup yogurt
  • 2 tbsp cooking oil (we used peanut oil), plus extra for oiling the griddle

Method:

  1. In a large bowl combine the flour with the herbs (optional), baking powder, baking soda and salt. Stir to combine.
  2. Add the yogurt and 2 Tablespoons oil and mix until all of the flour is mixed in.
  3. Dust a cutting board with a little flour and dump the mixture out. Knead the dough until it is smooth and not sticky, adding a little flour if necessary.
  4. Divide dough into 8 pieces and roll into balls.
  5. Using a rolling pin, roll out each ball until the dough is about 1/4 inch thick.
  6. Heat a griddle over medium heat and brush with the oil. When the pan is hot (but the oil is not smoking) place the dough and cook, turning after 3 -4 minutes or when the bottom is golden brown. Cook for another 3 – 4 minutes until golden brown.
  7. Serve warm with a little butter or brushed with a little olive oil. (We had this bread with Pav Bhaji!

Serves: 3

Inspiration source:

https://www.acommunaltable.com/yogurt-flatbreads/

 

Onion Focaccia Bread

Onion Focaccia

Onion Focaccia

Onion Focaccia

Onion Focaccia

Ingredients:

Main ingredients:

  • 2 3/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp instant yeast
  • 1 tbsp olive oil
  • 1 cup warm water
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp finely diced red onion

For topping:

  • 2 tbsp olive oil
  • 1 small red onion, thinly moon sliced
  • A sprig of rosemary
  • 1 tsp coarse sea salt
  • 1/2 tsp Coarsely ground black pepper

Method:

  1. Sift the flour, salt, sugar and yeast into a large bowl
  2. Make a well in the center. Pour the olive oil and water into the well and mix into a soft dough
  3. Turn onto a lightly floured surface and knead 10 minutes until elastic
  4. Form into a ball and cover with cling film (plastic wrap) and leave in a warm place for about 1 hour or until doubled in size
  5. Knock back, knead in the chopped onions and rosemary and shape into a ball. Cover with a towel and let rest for 5 minutes
  6. Roll into a 10-11 inch circle. Cover with oiled cling film or plastic bag and leave to rise in a warm place for 20 minutes
  7. Uncover the focaccia and make deep dimples, all over the surface, using your fingertips. Cover and let rise for another 15-20 minutes or until dough has doubled in bulk
  8. Meanwhile preheat the oven to 400°F (200°c). Drizzle over the olive oil and sprinkle with the onion, rosemary leaves, sea salt and black pepper
  9. Bake 30-35 minutes or until golden. Turn out on a wire rack to cool slightly
  10. Serve warm

Serves: 6 to 8

Inspiration source:

http://myfavouritepastime.com/2014/11/10/onion-focaccia/

Schiacciata Bread

IMG_20141030_184655Ingredients:

  • 350 g (12.3 oz) all-purpose flour
  • 1 tsp kosher salt or to taste
  • 1 tsp instant yeast
  • 200 ml (¾ cup + 2-3 tablespoons) warm water
  • 4 tbsp extra virgin olive oil
  • 2 tsp extra virgin olive oil, for brushing
  • 2 tsp fresh rosemary leaves
  • Coarse sea salt for sprinkling (to taste)

Method:

  1. Add the flour, salt and yeast into a bowl
  2. Add the water and olive oil and mix with spoon until the dough comes together
  3. Turn onto a lightly floured surface and knead for 10 minutes until smooth and elastic
  4. Place in a lightly oiled bowl and cover with a cling film (plastic wrap). Place in a warm place until doubled in size, about 1 hour
  5. Knock back the dough, make into a ball and turn onto a lightly floured surface
  6. Cover with a towel / thin cloth and let rest for 5 minutes
  7. Roll into a rectangle and place on the prepared baking sheet
  8. Brush with 1/2 the olive oil and cover with a cling film. Leave in a warm place for 20 minutes
  9. Brush the rest of the olive oil, prick all over with a fork and sprinkle with rosemary and coarse salt. Leave to rise again for 15 minutes
  10. Meanwhile preheat the oven to 400°F (200°C) and bake for 30 minutes or until light golden
  11. Transfer to a wire rack to cool. Serve warm

Serves: 4

Inspiration source:

http://myfavouritepastime.com/2014/10/29/schiacciata

Whole Wheat Bread

Ingredients:

  • 1 and 5/8 cups water
  • 2 tsp salt
  • 4 cups whole wheat bread flour
  • 2/3 cup white bread flour
  • 1/3 cup packed brown sugar
  • 2 tbsp Ajwain / Carom seeds
  • 2 and 1/4 tsp active dry yeast

Method:

  1. Add the water to the bread pan
  2. Add 4 cups of whole wheat bread flour to the bread pan
  3. Add salt, sugar and Ajwain / Carom seeds
  4. Add the 2/3 cup white bread flour
  5. Use finger to form a well (hole) in the flour and add the yeast in it
  6. Snap the bread pan in the bread maker
  7. Follow the bread maker’s controls to bake 2 lb whole wheat bread

Inspiration source:

Oster Expressbake Breadmaker User Guide & Recipes

Traditional White Bread

Ingredients:

  • 1 and 3/8 cups water
  • 2 tbsp butter
  • 1 and 3/4 tsp salt
  • 4 cups bread flour
  • 2 tbsp dry milk
  • 2 tbsp brown sugar
  • 2 tbsp Ajwain / Carom seeds
  • 2 and 1/4 tsp active dry yeast

Method:

  1. Add the water to the bread pan
  2. Add 3 cups of flour to the bread pan
  3. Melt the butter and add to the bread pan
  4. Add salt, sugar, dry milk and Ajwain / Carom seeds
  5. Add the balance 1 cup of flour
  6. Use finger to form a well (hole) in the flour and add the yeast in it
  7. Snap the bread pan in the bread maker
  8. Follow the bread maker’s controls to bake 2 lb white bread

Inspiration source:

Oster Expressbake Breadmaker User Guide & Recipes