Mini pita breads

May 29th, 2012 § Comments Off on Mini pita breads § permalink

The most delicious mini pitas with no efford, to serve with mezes or any kind of dip.

  • 2 cups of flour (I used 1 cup whole wheat, 1 cup white flour)
  • 1 t instant yeast
  • 1 cup lukewarm water
  • 1 t vinegar
  • 1/2 t sugar 
  • a pinch of salt
  • sesame seeds

Combine and sift flour, sugar and salt into a bowl. Then stir in the yeast. Add lukewarm water and vinegar. 

The dough should be soft and smooth, just a little sticky to the touch. Add a little flour if necessary.

Cut the dough into four pieces. On a lightly floured counter, shape pieces first into a ball and then flatten into a disk.

Roll each, into a 15 cm diameter circle and put them into a greased oven tray.

Make cross with the remaining dough.

Sprinkle with sesame seeds. Allow to rest for 15 minutes.

Bake in a preheat oven 190° C for 10 minutes.

Horse bean bread

May 10th, 2012 § Comments Off on Horse bean bread § permalink

 

The horse bean I bought in the refrigerator, was calling me out to be used up. So I decided to make a bread with horse bean!

The colour of the bread turned out, as if it is a whole wheat bread with excellent texture and great flavour.

  •  450 gr all purpose flour
  • 9 gr instant yeast
  • 1 cup lukewarm water
  • 1/2 kg horse beans
  • 1 t. salt

Wash and drain horse beans. Pod cut them from both sides.  If it is mature enough, take the beans out.

Cook them for 15-20 minutes until tender. Blend them and make a fine puree.

Combine flour, yeast and salt. Add lukewarm water and stir well. Pour horse bean puree and make a soft dough.

Put into greased loaf pan and let rise until double in a warm place.

Bake in a preheat oven 190° C for 30 minutes and 200° C for 10 minutes in order to have a little bit thick crust.

Çörek bread with blueberry

April 12th, 2012 § Comments Off on Çörek bread with blueberry § permalink

  • 2 1/2 cup flour
  • 1/2 cup sugar
  • 1 eggs
  • 25 gr butter
  • 250 – 300 gr milk
  • 10 gr fresh yeast
  • 2 T ground mahaleb (mortar the mahleb)
  • 1 t mastic powder (mortared)
  • 1 T fresh blueberry (optional)
  • Dissolve yeast in 2 T lukewarm milk and let work 15 minutes.

    Mix eggs, sugar, butter, ground mahaleb and mastic powder all together.

    Add flour and milk. Finally add dissolved yeast in milk.

    Knead well about 15 minutes and make a soft dough. Add blueberries.

    Cover with a towel and allow to rest until the dough doubles in bulk about 2 hours.

    Cut dough into 2 equal pieces.  Make 20 cm long strips from doughs and twist together the two ropes.

    Place them on baking tray lined with parchment paper and allow to rise again for 30- 35 minutes.

    for the top:

  • 1 egg yolk
  • 1 T slim sliced hazelnuts (optional)
  • Beat egg yolk with 1 T hazelnut oil. Brush the bread with this mixture.

    Optionally sprinkle with sliced hazelnuts.

    Bake the bread in 200° C pre-heat oven until golden brown.

    Please find related recipes past years at this time : Easter chocolate bread also çörek with mastic powder.

    Bread with hazelnut flour

    February 16th, 2012 § 1 comment § permalink

    Hazelnuts have been a very valuable source of nourishment since ancient times. Today, modern dieticians recognise their important role in a balanced diet.

    The benefits of this nut are enormous. It contains numerous minerals, including Calcium, Magnesium, Iron, Phosphorus and Potassium as well as vitamin E. Hazelnuts are also good for the heart and adjust blood sugar that protects us against cardiovascular diseases.

    A fundamental food like bread with hazelnut flour will not only be delicious, but will also be crunchy crust with excellent texture and great flavour.

    • 4 cup flour
    • 1 cup bran
    • 1 cup hazelnut flour
    • 1 t sugar 
    • 1 cup lukewarm water
    • 1 T yeast
    • 1 t. salt

     Dissolve yeast in 1/4 cup lukewarm water and let work 15 minutes. 

    Combine and sift flour, sugar and salt into a bowl. Then stir in the yeast. Add lukewarm water and hazelnut flour. Mix until it?s a soft, sticky dough. 

    Put into greased loaf pan and let rise until double in a warm place.

    Bake in a preheat oven 190° C for 30 minutes and 200° C for 10 minutes in order to have a little bit thick crust.

    Poppy seed paste spiral buns

    February 12th, 2012 § Comments Off on Poppy seed paste spiral buns § permalink

           

    poppy seed buns

    poppy seed buns

     Have a lovely Sunday! 

  • 3 cup flour
  • 1 egg
  • 1/4 cup butter (melted)
  • 3/4 cup milk (warm)
  • 1/4 cup sugar
  • 10 gr yeast
  • a pinch of salt
  • Mix yeast with 2 T of luke warm water.     

    Put flour, sugar and salt together. Add egg and mix until smooth.    

    Slowly add butter and knead the dough well. Wrap in waxed paper. Refrigerate overnight.    

    for the filling:    

  • poppy seed paste (can be found at Middle East markets)
  • sugar
  • blanched almonds (finely chopped)
  • Mix the poppy seed paste, sugar and almonds together in a bowl.    

    Divide the dough into 5 balls. Roll out each dough and form a rectangle about 20x5cm.    

    Spread some of the poppy seed paste filling over the dough. Starting with one long side, roll the dough into a cylinder. Make a spiral from this cylinder.   

    Repeat process with the other dough balls.    

    In a separate bowl combine an egg white with 1 T water and beat with a wire whisk until foamy. Brush the tops of the buns with the foam.   

    Place the buns all together into a greased paper covered oven tray.    

    Bake in 180° C pre-heated oven for 15-20 minutes or until they are golden.  

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