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Maree's Turkish Bread (use breadmaker on dough setting) I'm not sure where I found this, but its scribbled on some note paper, probably sitting in a waiting room somewhere!
Maree's Turkish Bread (use breadmaker on dough setting) I'm not sure where I found this, but its scribbled on some note paper, probably sitting in a waiting room somewhere!
4 cups strong flour
2 tsp sugar
2 tsp salt
2 tsp bread maker yeast
1 1/2 tbsp olive oil
1 1/2 cups tepid water
Place bread maker on dough setting, this will take 1 1/2 hours.
Add water, salt, flour, yeast, sugar and olive oil in this order.
Let breadmaker do its process or you can do it by hand.
Pre heat oven to 250 degrees C, with pizza stone in oven,
Place dough on floured board and cut into 2 or 3 loaves,
Glaze with beaten egg and sprinkle with sesame seeds or herbs of your liking.
Cook for 8-9 minutes.
Jacqui's Focaccia
Jacqui's Focaccia
2 tsp Surebake active yeast
3 cups of high grade flour
1 tsp oreganum
1 tbsp sugar
1 tsp salt
1 tbsp olive oil
1 1/2 cups water maybe 1 1/4
Extra
Extra
1 tbsp olive oil
Maldon salt
herbs
Add first 7 ingredients in the order above
Set breadmaker to Dough (will take 90 minutes)
Take out of bread maker, shape into an oval on a tray, cover with a tea towel and leave to rise for around an hour
Poke the top with your fingers and brush extra oil, salt and herbs
Bake in an oven 225 degrees C for 20 to 30 minutes
Flatbread
Flatbread
2 cups / 300g plain flour
1/4 cup extra for dusting & adjusting dough
1/2 tsp salt
50g butter
185 ml milk
1/2 tbsp oil (for cooking)
Combine butter and milk and heat until butter is just melted - on stove or in microwave.
Combine 2 cups flour, salt, butter and milk.
Sprinkle work surface with flour then knead for a few minutes until it is smooth - it doesn't need much kneading. Add extra flour if the dough is too sticky.
Wrap with cling wrap and rest at room temperature for 30 minutes or so.
Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8" / 0.3cm thick rounds.
Heat 1/2 tbsp olive oil in a non stick pan over medium heat - or lower if you have a heavy based skillet. (Note 1)
Place one flatbread in the pan, cook for around 1- 1 1/2 minutes - it should bubble up (see photo in post)- then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.
Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable.
Continue to cook with remaining pieces.
Optional: Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!
Recipe Notes:
Recipe Notes:
1. Higher heat and the thinner the dough = crispier crust, though still pliable inside, the thin crispy crust on the outside might crack when you roll it. This is how I make naan. The larger darker brown spots on the bread (see image in post) make it look like authentic naan, just like what you get at Indian restaurants!
2. STORING: Dough keeps in the refrigerator for around 3 days. Tip: Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice.
Cooked breads keep really well in the freezer!
Soft Roti
Soft Roti
3 cups flour
3 tbsp oil (canola or rice bran)
1 cup boiling water
50 g melted butter
This actually makes 18 Servings
Place the flour in an electric mixer bowl. Add the oil and boiling water and knead with the dough hook until a smooth dough (not sticky) has formed. This will take 2 – 3 minutes.
Divide the dough into three pieces and on a well floured surface roll each piece out into nice thin discs. Brush with melted butter and roll up sushi-like into a tight roll with the butter side inside. Cut each roll into six equal pieces then roll these out into 14 – 15 cm circles the size of bread and butter plates.
RECIPE NOTES
RECIPE NOTES
Heat a large non-stick frypan over medium-high heat until good and sizzling hot. Dry-fry each roti for about 45 seconds each side until it has bubbled and lightly browned. Stack up in a pile and wrap in tinfoil to reheat if desired.
Beer Bread
Beer Bread
Bread
Bread
3 cups plain flour
3 tsp baking powder
2 tsp sugar
1 tsp salt
375 ml beer or soda water (don't use Corona, makes it doughy)
Toppings
Toppings
Fine chopped onion
Grated cheese
Sprinkle of paprika and oregano
salt and pepper
Extra virgin olive oil for drizzling
Extras
Extras
olives, capers, parmesan, sundried tomatoes, sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, cumin seeds, coriander seeds, parmesan
Preheat oven 180 C
Line a small/medium loaf tin with baking paper
Add flour, baking powder, sugar and salt to a large mixing bowl, stir to combine
Pour in beer and stir again to combine
Scrape into tin and smooth out
Sprinkle with toppings and drizzle with olive oil
Bake in oven for 40 mins until puffed up
Garlic Roti
Garlic Roti
2 cup wheat flour
3/4 cup water
1 tablespoon olive oil
1/2 teaspoon salt
2 garlic cloves minced
extra sea salt for sprinkling
In a bowl combine flour, water, olive oil, and salt.
Knead the dough with your hands for 10 minutes.
Preheat a skillet on medium-high (no oil).
Divide the dough into 10 sections.
Roll each section into a ball, then roll thinly with a rolling pin.
Gently sprinkle sea salt on top of each piece, and press pieces of garlic into the dough.
Cook each side of the roti for 1 minute. Small dark spots will appear.
Herb and Ricotta Loaf
Herb and Ricotta Loaf
375g plain flour
1 1/2 tsp baking powder
2 tbsp runny honey
120g sour cream
3 eggs lightly beaten
125ml milk
110 unsalted butter, melted, cooled
250g fresh ricotta, drained + extra to serve
2 long green shallots, thinly sliced
20g finely grated parmesan
1 tsp fennel seeds
1 lemon finely grated zest + extra to serve
1 cup chopped herbs
Preheat oven to 180 C
Lightly grease a 20cm x 10cm x 8cm deep loaf pan and line with baking paper with 2cm hanging over on all sides
Whisk the flour, baking powder and 1 tsp salt flakes in a large bowl
In separate bowl, whisk the honey, sour cream, eggs and milk then slowly whisk in the cooled melted butter
Pour wet ingredients into the dry ingredients and mix until just combined (you will want to see a few lumps of flour)
Fold through ricotta, shallot, parmesan, fennel, lemon zest, herbs and 1/2 tsp black pepper
Pour batter into the prepared pan snd smooth the top with the back of a spoon
Decorate with extra herbs
Bake for 60-70 mins until a skewer comes out clean
Cool in the pan for 10 mins then transfer to wire rack
The good loaf: Fig, Cranberry and Fennel seed (gf)
The good loaf: Fig, Cranberry and Fennel seed (gf)
240 g almond meal
70g soft dried figs, roughly chopped
70g dried cranberries
3/4 tsp baking powder
2 tsp fennel seeds, toasted
1 tbsp each ground ginger & cinnamon
1/4 tsp salt
1 apple, cored & roughly chopped
5 large eggs
110 ml light olive oil
50g runny honey or maple syrup
finely grated zest 1 orange & 1 lemon
1 tbsp lemon juice
1 cup finely grated zucchini (remove excess moisture)
50g whole roasted almonds, roughly chopped
Grease a 5 - cup loaf tin and fully line with baking paper
Preheat the oven to 160 C regular bake
Combine the ground almonds, figs, cranberries, baking soda, fennel seeds, spices and salt in a large bowl
Put the apple, eggs, oil, honey, both zests and lemon juice in a food processor or blender and blitz until smooth
Pour into the dry ingredients and stir to combine well
Stir in the zucchini until evenly mixed through
Pour into the tin, then lightly scatter over the almonds
Bake for about 1 hour, or until a skewer inserted in the centre comes out clean (cover the top loosely with foil if it is browning too much
Let cool for 15 mins in the tin, then remove from the tin and could completely on a cooling rack
Store in a sealed container for up to 5 days
Silverbeet, Chilli and Lemon stuffed flatbreads (v)
Silverbeet, Chilli and Lemon stuffed flatbreads (v)
Dough
Dough
375g plain flour
1/3 cup plain yoghurt
1/2 cup water
3 tbsp olive oil
1 tsp salt
Filling
Filling
1 tbsp butter
1 tbsp olive oil
6 silverbeet leaves, stalks and leaves separated and chopped
1 red onion, finely chopped
4 cloves garlic, chopped
60 g pine nuts, toasted
zest and juice 1 lemon
2 tbsp each chopped fresh parsley and chopped fresh mint
salt and pepper
Chilli and cumin oil
Chilli and cumin oil
1/2 cup olive oil
2 tbsp cumin seeds
2 red chillies, finely chopped
4 cloves garlic, thinly sliced
To cook and serve
To cook and serve
100g feta, plus extra to serve
handful dill fronds, finely chopped
Dough
Dough
In a large bowl of a standard mixer, combine all the ingredients
Knead for 5-8 mins, until smooth
Cover and set aside
Filling
Filling
Heat the butter and oil in a frying pan
Fry the silverbeet stalks and onion over a low heat
Add the garlic and fry for 2 mins
Add the nuts, zest and juice, silverbeet leaves and herbs and mix well
Once the silverbeet has wilted, season and remove from the heat
Chilli and cumin oil
Chilli and cumin oil
Heat the oil in a small pan and add cumin and chilli
Once aromatic, reduce the heat, add the garlic and fry for 2 mins (don't let the garlic burn)
Season well and set aside
To cook and serve
To cook and serve
On a floured bench, divide the dough into 6
Roll each into a 25cm circle
Place a spoonful of filling in the centre and crumble over some feta
Fold the sides of the dough over the filling, making sure they overlap
Flatten slightly with your palm
Heat the bbq to medium high and grill the flatbreads for 2 -4 mins each side, until toasted
Flip over and toast the other side
Serve hot sprinkled with extra feta and dill alongside the chilli oil
ZUCCHINI, CARROT AND FETA LOAF
ZUCCHINI, CARROT AND FETA LOAF
This delicious loaf is great toasted and smeared with butter or with your favourite savoury breakfast toppings. It also freezes really well; just slice thickly and place small sheets of baking paper between each slice. Place in an airtight container or sealable bag.
MAKES: 1 LOAF
MAKES: 1 LOAF
INGREDIENTS
INGREDIENTS
2 zucchini, grated
1 carrot, peeled and grated
250 grams plain flour
2 teaspoons baking powder
1 tablespoon fresh thyme leaves
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon table salt
1 teaspoon cracked pepper
50ml extra virgin olive oil
50ml milk
2 large eggs, size 7
⅓ cup plain unsweetened yoghurt
100 grams feta, crumbled
¼ cup sunflower seeds
2 tablespoons sesame seeds
To serve (optional)
soft-boiled eggs
spring onion, sliced
avocado, sliced
baby kale leaves
To serve (optional)
soft-boiled eggs
spring onion, sliced
avocado, sliced
baby kale leaves
METHOD
METHOD
Preheat the oven to 180°C.
Squeeze the grated zucchini between your hands to release any liquid.Place in a large bowl with the carrot, flour, baking powder, thyme, spices, salt and pepper. Mix to combine.
Make a well in the centre and add the oil, milk, eggs and yoghurt. Stir until well incorporated.
Gently fold through feta cheese along with half the sunflower and sesame seeds.
Pour the mixture into the prepared loaf tin and top with the remaining sunflower and sesame seeds.
Bake for 45-50 minutes, or until a skewer inserted in the centre comes out clean.
To serve: Serve the sliced loaf warm or toasted with soft boiled eggs, spring onion, avocado and baby kale leaves.
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