Ciabatta bread

Since I am trying to use up the white flour in the house, I decided to make some bread. I rarely make a sponge when I'm making bread but it really isn't hard. It just takes a little more planning. It came out good. Plus anytime I make bread, my family thinks it is fancy. Soon, I will be making bread with whole wheat flour and I just hope it doesn't come out dense.

Ciabatta Bread
Sponge:
1 package of active dry yeast
pinch of sugar
2 Tbsp warm water (110 degrees F)
1/3 cup warm water (110 degrees F)
1 cup bread flour
Dough: 
1 package of active dry yeast
2 Tbsp warm milk (110 degrees F)
2/3 cups warm water (110 degrees F)
1 Tbsp olive oil
2 cups bread flour
2 tsp salt

Directions:

1. In a cup, combine the 2 Tbsp of warm water with 1 package of yeast with a pinch of sugar. Allow to rest for 5 minutes.
2. In a large freezer bag, add the water with the yeast. 
3. Add the 1/3 cup warm water with 1 cup of bread flour to the freezer bag. Mix well for a couple of minutes.
4. Seal the bag and allow to set in a cool place for 12 to 24 hours to form a sponge.
5. In a large bowl, combine 1 package of yeast with the warm milk. Allow to rest for 5 minutes.
6. Add the sponge mixture to the large bowl with the 2/3 cup water, olive oil, and 2 cups bread flour.
7. Mix until just combined then add the salt.
8. Mix for 8 minutes and the mixture is smooth and elastic.
9. Place the dough into an oiled bowl and cover with plastic wrap. Allow to rest for about 90 minutes.
10. Turn the dough onto a floured surface and divide into half.
11. Place each half onto a parchment lined baking sheet and form into oval loaves.
12. Dust the top of the loaves with flour and dimple the surface with fingertips.
13. Cover loaves with a dampened kitchen towel and allow to rise for 90 minutes.
14. Preheat oven to 425 with a baking stone in the oven.
15. Transfer one loaf with the parchment paper onto the baking stone. 
16. Bake the loaves one at a time on the baking stone for 20 minutes or until pale golden. 
17. Allow to cool on a wire rack. 

Recipe adapted from Allrecipe.

One year ago.....................................I made Blueberry Oatmeal.
Two years ago...................................I made Creamy Polenta.
Three years ago.................................I made Lemon Cookies.
Four years ago..................................I made Bruschetta.

Did you already know.....................
-Ciabatta bread originates from Italy.
-Ciabatta means slipper since the shape of the bread resembles a slipper.
-Since the bread is very porous, the bread is chewy and light.

Pretzels

I haven't made pretzels from scratch for a long time. I made the dough. Then the kids and I made our own. The kids did a pretty good job. It was a lot of fun to watch them shape their pretzels. My son made tiny ones. My daughter made her pretzel bigger than her head. Of course, she dipped her pretzel into sugar cinnamon for her liking. I brought mine to work for my lunch. My children had to bring theirs into school for snack.The pretzels are soft and filling. I didn't make a dip since my daughter wanted her pretzel to be sweet.

Pretzels
8 cup all purpose flour
1 cup warm water
1 (.25 0z.) package of dry active yeast
1 tsp sugar
1 cup warm milk
5 Tbps butter, melted
2 Tbsp salt
3 Tbsp baking soda
1 egg white
1 Tbsp sea salt

Directions:

1. Line a cookie sheet with parchment paper. Set aside. 
2. Combine 1 cup of flour with the water, yeast, and sugar. Cover loosely and set aside for 5 hours.
3. In a large bowl, combine the remaining flour, yeast mixture, milk, butter, and salt. 
4. Knead the dough for 10 minutes. 
5. Cover with plastic wrap sprayed with nonstick baking spray. 
6. Set aside to rise for 1 hour or until double in size. 
7. Punch down the dough. 
8. Shape the pretzels into the desired shape. 
9. Set the shaped pretzels onto the cookie sheet. 
10. Allow the dough to rise for 30 minute. 
11. Bring a large pot of water to boil. 
12. Add the baking soda to the boiling water.
13. Gently, add one pretzel to the boiling water at a time. 
14. Allow the pretzel to boil until they float to the top about 30 seconds. 
15. Remove the pretzel with a slotted spoon. 
16. Place onto the cookie sheet. 
17. Brush with the egg white and sprinkle with the sea salt.
18. Preheat the oven to 450 degrees F. 
19. Bake the pretzels for 12 minutes or until golden brown. 
20. Remove and allow to cool on a wire rack.

Recipe adapted from BBC Good Foods.


Two years ago..........................I made Tomato Salad.
Three years ago.........................I made German Pancakes.
Four years ago...........................I made Apple Strudel.

Did you already know........................
-In the 6th century, Italian monks created pretzels to reward children for their prayers.
-Pretzels may have been on the Mayflower.
-It is believed the hard pretzel was created when a baker fell asleep and his pretzels were cooked crispy.

Whose pretzels did you like the best? My daughters? My sons? Or the first ones which were mine?

Brotchen Bread

Since I am making German foods, I had to make some bread. I will admit this is one of my favorite German foods I've made this year. I love bread so of course it is one of my favorite dishes. I will probably make these again at Thanksgiving. They taste like a roll that is served at a nice restaurant. Also, I wanted to give you a list of other German foods I have made:

Black Forest Cherry Torte

German Apple Pancakes

Pretzel buns with Bratwurst

Sauerbraten

Apple Strudel

German Red Cabbage
German Honey Cookies
German Potato Salad 
Jaegerschnitzel
Rindsouladen
Spaetzle

Brotchen Bread (German Bread)

1 ( .25 oz.) package of active dry yeast package
1 tsp sugar
1 cup warm water
3 cups of all purpose flour
1 tsp salt
1 tsp olive oil

1 egg white
1 tsp sea salt

Directions:

1. Line a cookie sheet with parchment paper. Set aside.
2. In a cup, combine the yeast with the water and sugar. Set aside to rest for 15 minutes. 
3. In a large mixer, add 2 1/2 cups of flour, salt and oil.
4. Add the yeast mixture with the flour. 
5. Knead for 8 minutes or until the dough is smooth.
6. Cover with plastic wrap which had been sprayed with nonstick cooking spray.
7. Allow to rest for 30 minutes or until doubled in size. 
8. Punch down the dough and divide into 12 sections.
9. Shape the dough into oval shapes. 
10. Place the dough onto the lined cookie sheet about 3 inches apart. 
11. Allow the rolls to rise for 30 minutes.
12. Preheat oven to 450 degrees F.
13. Gently make a horizontal cut on the top of each roll.
14. Gently brush with the egg white and sprinkle with some sea salt.
15. Bake the rolls for 15 minutes or until golden brown. 

Recipe adapted from Food.com.

One year ago....................................I made Pork Chops in a mushroom sauce. 
Two years ago..................................I made German Potato Salad.
Three years ago................................I made Plum Cake.
Four years ago.................................I made German Red Cabbage.

Did you already know.............................
-Brotchen translates to bun.
-German breads tend to be dense like pumpernickel and Volkornbort.
-Many German breads are made from rye, spelt, millet, and wheat.

Breadsticks

I'm sorry I've been gone. I headed to Mississippi and back. It was very nice to see my family. I have been spoiled by my Aunt E did the cooking. Boy, she can cook. After a trip, the last thing I want to do is eat out. So when we arrive home, I asked the family what I should make. My family elected pasta. So, what goes better with pasta? Breadsticks! Yum! These breadsticks are so good.

Breadsticks
1 1/2 cups water (110 degrees)
1 packet (1/4 oz.) active dry yeast
1 Tbsp sugar
3 1/2 cups all purpose flour
2 Tbsp salted butter, melted and cooled slightly

Butter topping:
1/2 cups unsalted butter
2 tsp garlic powder
1 tsp salt

Directions:

1. Line a baking sheet with parchment paper. 
2. In a large bowl, combine the water with the yeast and sugar. Allow to proof for 10 minutes.
3. Add the flour and butter to the yeast mixture. Mix until incorporated.
4. Knead the dough until the dough is smooth.
5. Divide the evenly and roll the dough into long strips. 
6. Cover the dough and allow to rise for 45 minutes.
7. Preheat oven to 400 degrees F.
8. Bake the breadsticks for 6 minutes.
9. While the breadsticks are cooking, combine the butter,  garlic powder, and salt.
10. Remove the breadsticks from the oven and brush with the butter topping.
11. Return the breadsticks to the oven and allow to bake for another 5 minutes or until the breadsticks are throughly cooked.
12. Remove from the oven and brush with the butter topping again.

Recipe adapted from Chef in Training.

One year ago..................................I made Summer Minestrone.
Two years ago.................................I made Kohlrobi Spring Rolls.
Three years ago...............................I made Blueberry Coffee Cake.

Did you already know..........................
-The Indian word Mississippi means great river in Ojibwa. 
-In 1817, Mississippi became the 20th state of the United States of America.
-In 1954, Oprah Winfrey was born in Mississippi.

Khobz Moroccan bread

I didn't mean to disappear. The flu knocked me out. There really wasn't even much of a fight. One day I was feeling fine then bam! All I wanted to do was sleep. So, I did. I didn't cook. I hardly ate and I slept. My family didn't complain but just let me sleep. Since I wasn't up to cooking, my husband planned our meals which was snacks. Yes, snacking is my husband's favorite meal. Chips and dips are a meal, right? Well, I am feeling better so I figured I would try making some more Moroccan dishes. The bread alone is pretty plain tasting but it is used to be torn and dip into a side dish. I made little loafs to make it more easier for the kids.

Khobz bread
1 1/2 cups warm water (110 degrees F)
1 (1/4 oz.) active dry yeast
1/4 tsp sugar
2 cups bread flour
1 cup semolina flour
1/2 tsp salt

Directions:

1. Line two baking sheets with parchment paper. Set aside.
2. In a large cup, combine the warm water with the yeast and the sugar.
3. Allow the yeast to proof for 5 minutes. 
4. In a large bowl, combine the bread flour, semolina flour and salt. 
5. Add a cup of the water mixture to the flour mixture. Mix to combine.
6. Add a little water at a time until the dough forms a ball. The dough shouldn't be too sticky or dry.
7. Knead the dough for 10 minutes until a soft and smooth dough forms.
8. Place the dough into a bowl sprayed with nonstick baking spray. 
9. Cover the dough with plastic wrap which had been sprayed with nonstick baking spray.
10. Allow the dough to rise for 1 hour.
11. Punch down the dough and divide evenly into 6 pieces. Form the dough into disk. 
12. Place the dough onto the parchment lined baking sheets. 
13. Cover with sprayed plastic wrap and allow to rise for 1 hour.
14. Heat oven to 400 degrees F.
15. Bake the bread for 15 minutes.
16. Rotate the two baking sheets from high rack to the lower rack.
17. Allow to bake for another 15 minutes or until golden brown.
18. The bread is done when the bottom of the bread is tapped and it sounds hollow.

Recipe adapted from SBS.

One year ago............................................I made Pasta with sausage.
Two years ago..........................................I made Dulce de leche cheesecake.
Three years ago........................................I made Skillet Lasagna.

Did you already know............................
-Khobz is the Arabian word for bread.
-The bread is often used in place of utilities.
-Khobz should have a nice crust with a soft interior.

Ksra

Since I'm still on the Moroccan theme, I made some Moroccan Ksra. I'm going to start with saying my husband loved, loved, loved this bread. I served it warm right from the oven. I thought this yeast bread was very easy to make. It took about an hour from when I started to make it and when I served it. I always like homemade bread so I think this is a nice addition to my repertoire of breads. I did substitute the aniseed for fennel seed. I couldn't foresee a large demand of recipe to use aniseed in the future.

Moroccan Ksra
7 oz. warm water (110 degrees F)
1 package (1/4 oz.) dry yeast
1/2 tsp sugar
2 1/4 cups white bread flour, a little additional for the surface
3/4 cups semolina flour
1 tsp fennel seed
1 1/2 tsp salt
olive oil, for brushing
sesame seeds, for sprinkling

Directions:

1. Line two baking sheets with parchment paper. Set aside.
2. In a large cup, combine the warm water with the yeast and sugar. Allow to proof for 5 minutes.
3. Combine the bread flour, semolina flour, fennel seed, and salt.
4. Add the water yeast mixture to the flour. 
5. Mix until the dough comes together and forms a ball.  
6. Half the dough and place the dough onto a lightly floured surface.
7. Shape the two halves into flatten thick discs.
8. Place the discs onto the two baking sheets. 
9. Cover the two discs with plastic wrap which had been oiled with nonstick baking spray.
10. Allow the dough to rise for 30 minutes.
11. Preheat oven to 400 degrees F.
12. Brush each discs with olive oil and sprinkle with the sesame seeds.
13. Bake the discs for 20 minutes or until the bread is golden and sound hollow when tapped underneath.

Recipe adapted from The Bread and Bread Machine Bible cookbook.

One year ago...................................................I made Blueberry Galette.
Two years ago.................................................I made Chewy Brownies.
Three years ago...............................................I made Apple-Cinnamon Loaves.

Did you already know......................................
-Ksra bread is usually served at midday.
-It is similar to the Indian Naan bread.
-Ksra is sold by street venders in Morocco.

Hearth Bread

Lately, I have been teaching my husband to make bread with me. I've taught him how to proof the yeast. I think his favorite part is the kneading. He takes all of his aggression out on it. It is nice since we have been having homemade bread more often. My son decided he wanted to be my food stylist for me. I think he did a pretty good job. He even sprinkled some herbs around the baking sheet. I really will not be surprised if he grows up to be a chief.

Hearth Bread
1 Tbsp active dry yeast
1 Tbsp sugar
2 cups warm water, 110 degrees F
5 1/2 cups to 6 cups all purpose flour
1 Tbsp salt
 1 Tbsp rosemary, crushed and more for topping
1 Tbsp olive oil

Directions:

1. In a large bowl, combine the yeast, sugar, salt, and water. Allow to sit for 5 minutes.
2. Slowly, add two cups of flour.
   Add the salt and rosemary to the mixture.
3. Continuing add the flour until the dough begins to pull away from the sides of the bowl.
4. Onto a floured surface, knead the dough even if it is still a little sticky.
5. Knead the bread for 5 minutes. Continue to sprinkle a little flour to help prevent sticking. 
6. Allow the dough to rest to rest for 5 minutes.
7. Spray a large bowl with nonstick cooking spray. Set aside.
8. Knead the bread for another 3 minutes.
9. Place the dough into the greased bowl. Turn it over. 
10. Cover the top of the bowl with a damp towel. 
11. Allow the dough to rest for 1 hour or until it doubles in bulk.
12. Punch down the dough.
13. Knead the dough for 1 minute. 
14. Cut the dough into half. 
15. Shape the dough into 2 loaves.
16. Line a cookie sheet with parchment paper. 
17. Place the loaves onto the cookie sheets.
18. Allow the dough to rest for 40 minutes.
19. With a sharp knife, lightly slash the tops with a double of diagonal lines.
    Lightly brush the olive oil on top of the dough.
20. Sprinkle the tops with additional rosemary if desired.  
21. Place a roasting pan with water into the oven.
22. Preheat the oven to 500 degrees F.
23. Bake the bread for 15 minutes before lowering the temperature to 400 degrees. 
24. Bake the bread for 10 minutes or until the crust is golden and the bottom sounds hollow to the touch.

Recipe adapted from King Arthur.

One year ago..........................I made White Cake.
Two years ago........................I made Chocolate Chocolate Chip Cookies.
Three years ago......................I made Tortilla Soup.

Did you already know..............
-Yeast is a single cell fungus. 
-The Egyptians used baking yeast as a leavening agent.
-In 1859, Louis Pasteur studied yeast which made the manufacturing process of yeast possible.

Easter Bread

For many years, I wanted to make this bread. Well, I finally did it. My husband even volunteered to help. This bread is an all day affair. It took about five hours to make it. Would I make it again? Yes, I would. It is very good. It taste just like cinnamon raisin bread with no raisins. I did notice I need a little more practice on braiding bread. I should have started in the center and not at the end. The kids thought it was cool and wanted my eggs. I was already prepared and boiled extra just for them. If you want a spectacular bread, this is the bread to make. If you don't want the food dye to run onto the bread like mine, then I recommend using white boiled eggs then replacing them with the colored ones before serving. No one needs to know.

Tsoureki aka Easter Bread
1 cup milk
1 package (1/4 oz.) active yeast
4 cups bread flour
1 tsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp caraway seeds
1/4 cup butter
3 Tbsp sugar
2 eggs
3 boiled eggs, cooled
Glaze (see below)

Directions: 

1. In the microwave, heat the milk for 30 seconds. Stir and allow the milk to cool to lukewarm about 110 degree F. 
2. Add the sugar to the lukewarm milk and stir. 
3. Add the yeast to the milk and allow to proof for 5 minutes. Set aside. 
4. In a large bowl,  combine the flour, salt, allspice, cinnamon, and caraway seeds. Set aside.
5. Combine the butter and sugar to the flour mixture until the mixture resembles course sand.
6. Add the yeast mixture to the flour mixture and stir to form a ball.
7. Onto a lightly floured surface, knead the dough until smooth and elastic about 8 minutes.
8. Place the dough in a lightly oiled bowl and cover with lightly oiled plastic wrap. Allow to rise for 2 hours or double in size.
9. Punch down the dough and knead for 3 minutes. 
10. Return the dough to the bowl and cover. Allow to rise for 1 hour or until double in size. 
11. Punch down the dough and divide the dough into three even pieces.
12. Onto a lightly floured surface, roll out the dough into 20 inch pieces. 
13. Braid the pieces together from the center to the end.
14. Place the dough onto a parchment lined baking sheet. 
15. Push the three boiled eggs into the loaf.
16. Allow the dough to rise for about 45 minutes.
17. Preheat the oven to 375 degrees.
18. Brush the bread with the glaze. 
19. Bake for 40 minutes or until golden and the bottom sounds hollow when tapped. 
20. Transfer to a wire rack to cool.

Glaze: 
1 egg yolk
1 tsp honey
1 tsp water

Directions:
Combine the yolk, honey, and water.

Recipe adapted from The Bread and Bread Machine Bible Cookbook.
**Note: Traditional Tsoureki has mahlab, mastic, and orange zest***

One year ago..........................I made Huli Huli Chicken.
Two years ago........................I made PB Frosting.
Three years ago......................I made Hazelnut Filling.

Yes, the middle egg is a dyed brown egg.

Did you already know..................
-From Greece, Tsoureki is a broche like bread served at Easter.
-Traditional red boiled eggs are used to symbolize the blood of Christ.
-The braid symbolizes the resurrection of Christ.

Amish White Bread

So, my daughter was asking my husband if she was nicer than her sister. He wisely wouldn't answer. Since she didn't like his answer, she complained to me. So, I asked her if I was nicer than her sister. She said, yes. I asked her if I was nicer than her Dad. She said yes. Then I asked her if there was anyone nicer than me. She replied no. So I said what about my sister. My daughter replied yes that my sister was nicer. I started laughing. She realized her mistake and tried to tell me that no one was nicer than me. I told her it was to late. Well, my daughter thought I was nice when I made her some homemade bread. This bread is very good. It is soft with a little sweetness. I used mini loaf pans for a cute change and a little different than store bought bread.

Amish White Bread
2 cups warm water
1/4 cup sugar
1 1/2 Tbsp active dry yeast
2 tsp salt
1/4 cup vegetable oil
6 cups bread flour

Directions:

1. Oil either 2 bread pans, 8 mini bread pans, or a muffin tin.
2. In a large bowl, combine the water, sugar, and yeast. Allow the yeast to proof for 5 minutes.
3. Add the salt and oil to the water mixture.
4. Stir in one cup of flour at a time. 
5. Knead the dough on a lightly floured surface for about 10 minutes. 
6. Place the dough into an oiled bowl and turn to coat the dough.
7. Cover the bowl and allow the dough to rise for 1 hour. 
8. Punch down the dough.
9. Knead for 2 minutes and then separate the dough into the desired prepared pans.
10. Allow the dough to rise for 30 minutes.
11. Preheat oven to 350 degrees.
12. Bake the bread for 30 minutes. 

Recipe adapted from Allrecipes.

One year ago......................................I made Russian Meatballs.
Two years ago....................................I made Chocolate Chip Cookie Dough Cupcakes.
Three years ago..................................I made Buttermilk Cornbread.

Did you already know............................
-One bushel of wheat can produce about 42 pounds of white flour.
-Bread has been found in Egyptian tombs.
-In 1928, sliced bread was first sold in stores.

Garlic Knots

Are you exhausted from making Thanksgiving dinner? Or were you a guest at someone's place? Maybe you went to a restaurant? I think its been over ten years since I didn't make a Thanksgiving dinner. If you happen to be recovered and want to make something easy, I have posted a quick recipe. If I was feeling more ambitious, I would have made the dough but sometimes easy is the way to go. My children loved this recipe. They even helped with making the knots. Each knot was unique.I served these knots with lasagna soup. Yum!

Garlic Knots
1 package of pizza dough
2 Tbsp salted butter, melted
2 Tbsp olive oil 
1 tsp garlic powder
1 tsp Italian seasonings
1 tsp parsley

Directions:

1. Preheat oven to 400 degrees F. 
2. Line a baking sheet with parchment paper. Set aside. 
3. Allow the pizza dough to rest at room temperature for 10 minutes.
4. In a small bowl, mix the butter, olive oil, garlic powder, Italian seasoning, and parsley.
5. Divide the dough into 14 pieces. 
6. Roll the dough into long strips. 
7. Tie the dough into a knot.
8. Dip the dough into the seasoned butter. 
9. Place the garlic knots onto the baking sheet.
10. Bake the knots for 10 minutes or until cooked through.
11. Serve immediately.

Recipe by Jen of Sweet Morris. 

Two years ago............................I made Honey Crostini.
Three years ago..........................I made Rotel Dip.

Did you already know................
-November and March begin on the same day of the week.
-November and September end on the same day of the week.
-On the Roman calendar, November was the ninth month of the year.

Nutella Chocolate Zucchini Bread

Lately, my husband is complaining that I should not hid vegetables in his food.  He thinks I should disclose any added vegetables to his food so he has a choice. So, I figured I would see his reaction when I asked him to try my chocolate zucchini bread. He hesitated in taking the bread and I had to convince him that he would like it. He did and couldn't believe the bread had a vegetable in it. My sister said that she couldn't see any zucchini in her piece. I said it's because I coated it in cocoa powder. I even used two medium zucchinis for this bread.

Nutella Chocolate Zucchini Bread
1/2 cup cocoa powder
2 cups sugar
2 cups zucchini, shredded
1/2 cup vegetable oil
1/2 cup Nutella
3 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Spray two bread pans with nonstick baking spray.
3. Dust the bread pans with cocoa powder and tap off any excess cocoa powder.
4. In a large bowl, combine the cocoa powder, sugar, and shredded zucchini.
5. Add the vegetable oil, Nutella, eggs, and vanilla extract. Stir to incorporate.
6. Add the flour, baking soda, salt, and cinnamon. Stir until combined.
7. Fold in the chocolate chips.
8. Evenly distribute the batter between the two pans.
9. Bake the bread for 55 minutes or until a toothpick inserted in the middle comes out clean.

Recipe adapted from All Recipes.

One year ago..........................I made Double Roasted Chicken.
Two years ago........................I made Peacharine Cream Cheese Tart.

Did you already know......................
-Zucchini is native to Central America.
-The largest recorded zucchini weighed 65 pounds.
-Zucchini can be eaten cooked or raw.