I still have a lot of apples left, so I decided to make baked apples with pumpkin caramel. In place of rye sourdough I simply used a rye-wheat that I often have on hand. I also made it vegan by using coconut oil in place of butter, replacing the double cream with oat cream, and skipping the sour cream.
Tag Archives: bread
This is an extra post because I’ve written about fatoosh before. The hot weather has me reaching for some familiar favourites. Now is a good time to remember all the wonderful summer dishes I haven’t eaten for months. I’ve been making pita bread to eat with all sorts of dips, and this is how I used up one leftover bread, for lunch.
I was craving breadsticks so I decided to make these. I didn’t exactly follow a recipe, but made some bread dough with stiff flour, salt, a pinch of sugar, fresh yeast, and olive oil. I let it rise in a bowl and then put it into a baking pan with some melted butter on the top and bottom, and let it rise again before partially cutting it into sticks. I baked it for 15 minutes in a hot oven (220 C), then took it out and brushed it with more melted butter before sprinkling the tops with Parmesan cheese, salt, basil, oregano and garlic powder.
To make the dipping sauce, I panfried a roughly chopped onion and two cloves of garlic, and boiled a medium carrot. I blended the onion, garlic and carrot together with 1 container of passata and a mix of herbs: basil, oregano, marjoram. I salted it to taste.
Here’s a recipe for this salad, which can easily serve as a complete lunch because it contains bread.
I got this recipe from my father. It is a very handy recipe if you like the taste of fresh bread, but hesitate to bake entire loaves because you have a small household. The recipe makes enough for about two loaves of bread, but you can bake them over the course of several days. Another nice thing about this recipe is that it doesn’t require any true kneading.
I used it to make cinnamon-roll bread:
One downside of this recipe is that it has quite a bit of sugar. Next time I will use less than it recommends, closer to one tablespoon per loaf. When I used it to make pita-style bread to accompany my bean meze, it made proper pockets, but it was too sweet. (To make this bread, I did not give it a rise but just rolled it out and let it rest a few minutes before putting it in a 220° Celsius/430° Fahrenheit oven for 5 minutes.) Next time I make the bread I will significantly reduce the sugar.
It also seemed a bit sweet when I used it as a crust for a mozzarella and pesto pizza, although it was less noticeable because my basic tomato sauce is sweetened a little with carrots. (For the pizza, I rolled it out and let it rest a few minutes, then baked in a 220° Celsius/430° Fahrenheit oven for 8 minutes.)
I finished the dough off by making sweet rolls with raisins and sultanas.
- 2 packages of dry active yeast
- 5½ – 6 cups of flour (I used half whole wheat and half white)
- 1 egg
- 1 ¾ cups warm water
- ¼ cup of butter or soft shortening
- ½ cup sugar (I recommend using less)
- 1 tablespoon salt
Sprinkle yeast over warm water in large bowl; stir to dissolve. Add sugar, salt, and about ½ the flour. Beat with electric mixer on medium for two minutes or stir by hand until mixture is smooth.
Add egg and shorting; beat to mix. Mix the remaining flour with hands or spoon until dough is easy to handle. Shape into a ball and place into a lightly greased bowl. Cover tightly and place in the refrigerator and let the dough rise for at least 2 hours. Punch down dough every day until you use it. Two hours before you want to serve hot rolls, punch down dough, cut and shape to make rolls. Brush on butter or oil and let rise in a warm place for 1½ hours. Bake in hot oven (200° Celsius/400° Fahrenheit for 12 to 15 minutes.
For bread bake at 180° Celsius/350° .
Dough may be kept in a refrigerator for up to 5 days.
The original recipe is completely gluten-free, in addition to being yeast-free and vegan. For my version I used, instead of 300 grams of plain gluten-free flour, 95 grams of buckwheat flour, 100 grams of brown rice flour, 100 grams of coarse tapioca flour, 1½ teaspoons xanthan gum, 1½ teaspoons potato starch, and 1½ teaspoons ground flax meal.
Overall I thought it wasn’t quite as tasty as the gluten-free bread rolls, but it was easier to prepare.