No knead bread

My gift for Christmas was a dutch oven! I wanted one for years, but I couldn’t decide which one, then I thought they are expensive. But ok, I got one cheap-iss.
I kept looking at no knead breads on pinterest and since I got the medium (dutch oven), it was the first thing I did!
Ingredients
3 1/2 cups of flour
1 1/2 cups of warm water
1/4 tsp yeast
1 tsp salt

Basically, mix all the ingredients in a bowl and let it sit in your kitchen for 12-18 hours. Next day, it will be frothy and a bit liquid. So, cut a parchment paper and sprinkle a dose of flour and dump the mixture. Cover in with a towel and let it rest for like 2 hours. Place the dutch oven in the oven 30 minutes before the end of the rising. Open the top and now, take the mixture with the paper and throw it straight in the dutch oven. Place the lid and bake for 45′ minutes. Then take the lid off and bake for 20 more to gain color. And it’s ready!
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Greek Pitas

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As always, I was browsing pinterest and I noticed a recipe for pita bread! It has very few ingredients and I couldn’t believe it that this was actually the recipe. I gave it a shot and I was shocked!It totally works!
My main problem with pitas are that if I buy them from the counter, they have a very strict expiration date and I have thrown out quite a few. If I buy them frozen, they are dry as wood and they break when you try to bend them!
So I made them, and made a Greek souvlaki from scratch! Much cheaper from top to bottom! My husband’s favorite junk food (and unfortunately, food altogether)!

Ingredients
1 packet yeast
1 cup lukewarm water
pinch of salt
2 1/2 -3 cups of ap flour

Like always, mix the water with the yeast. Let it foam for 5 minutes, and then add the flour, salt and the yeast water in the mixer’s bowl! Use 2 1/2 cups of the flour, if still not firm just add little by little. Knead until firm ball forms and let it rest for an hour.
Part the dough in 8 pieces. Use flour to open the dough into a plate like shape with the help of a rolling pin. It doesn’t have to be perfect! Make it flat enough, not thick!Take a napkin and use a few drops of olive oil to brush the pan before using it!Use a skillet or a pan, hot enough. Place the dough in the skillet and wait! In a minute you will see that it will start make bubbles, like pancakes! That’s the cue! Turn to the other side and let it cook for a minute or 2! You can make the 8 disks before a hand or make one while the other one is cooking!Use the same napkin to clean the pan before baking the new pita, because the flour leaves residues and it will burn and blacken the next pita.
In about 30 minutes you will have 8 pitas to use as suited! If you won’t eat them all, place them in freezer because after a couple of hours they are uneatable for my likes!
Enjoy!

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Challah bread

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Ok, at some point my husband is complaining that I spend too much time thinking what to cook next. But even he can’t deny that he likes the outcome! I was baby sitting my nephew the other day and my sister in law had this book for the 101 foods that someone has to try at least once and had all this crazy categories. One of them was regarding breads! So, I wrote down the names of the breads and I try to find the best recipes for them! So stick with me, I have a few more to try!
When I first saw the challah bread, I thought it was like our own sweet bread but my brother informed me that it just a fancy fluffy bread for Sabbath and that you eat it with your meal. Also I was pronouncing it wrong! Go figure! That little incident didn’t stop me from making the bread!
I didn’t braid it properly! I did only three stripes, although it looked very pretty with 6 braids! Very easy to make, although I had a mishap! I run out of all purpose flour, and I used instead bread flour. Nice tasty, my sister in law told me it resembles the ones in Israel but it wasn’t fluffy and that is the trademark of the bread!
So, next time I will try it again, more strict to the directions!
2 tsp bread yeast
1 cup tepid water
4 – 4 1/2 cups all-purpose flour
1/4 cup white granulated sugar
2 tsp salt
2 large eggs
1 large egg yolk (reserve the white for the egg wash)
1/4 cup vegetable oil

As in all breads, mix the yeast with the tepid water and the sugar. Wait to foam for 5 minutes! In the mean while, combine the dry ingredients in a bowl and then add the other ingredients! At the end, add the yeast watery thing and knead until you can make a ball with the dough! Leave it to rest until it doubles it size.
When it’s ready, separate into 3 (or if you are brave 6) strings and braid tight the bread as you do your hair! Let it rest for about an hour and then brush the bread with the remaining egg white. At this point, you can add poppy seeds or sesame if you like! Bake it in 190 degrees for half an hour, or until it becomes brown on the top! Let it cool down and eat!
Please, enjoy!
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Irish soda bread

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Why I am fascinated with foreign countries pastry is a mystery to me! I grow up with a mother that did a very standard version foods and no baking at all. I remember as a child that she occasionally made fruit cakes and only if we had visitors. I always was jealous when I visited other people’s homes and their mothers made all beautiful creations! I love baking and since I finally got a proper mixer I will make more baking than ever! My husband complains, go figure, that I always try different recipes and I never repeat myself! I’ve been fortune enough to travel in a few countries abroad and I have enjoyed their pastry! Never been to Ireland and I want my first trip abroad with my husband to be in Dublin! So, as a way to remind him I made this bread that has one of my favourite ingredient in baking, buttermilk! It’s a bit different as a bread, with a very distinct taste but I like it!

3 cups all-purpose flour
1 cup self raising flour
2 Tbsp granulated sugar
3 tbsp baking powder
1 1/2 tsp table salt
2 Tbsp unsalted butter
1 1/2 cups buttermilk
I know, if you look at the ingredients , it says soda bread and I have not use any soda, but I can explain! The recipe said cream of tartar and I just couldn’t find it so I used instead baking powder! In the internet it says that if the recipe has soda and tartar, you can easily replace it with baking powder!
Mix all the dry ingredients and try to incorporate the butter cold with the flour. Then add the buttermilk but try not to over mix the ingredients, otherwise the bread will become very tough and compact…
Create a round shape with the dough and carve a cross on top with a knife. Bake in 180 celcius for 40 minutes or until it becomes brown on top!
Please, enjoy!
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Cruller (bread like)

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I am not even sure how to name this recipe! It is very traditional in my country to eat them as a snack on the streets, or schools! You can find them everywhere! It’s not a bagel, it’s just bread! with sesame!
But very traditional and tasty!
For 10 cruller you will need
3 tbsp bread yeast
250 ml tepid water
2 tbsp sugar
650 gr all purpose flour
1 large egg
2 tbsp olive oil
100 ml fresh full fat milk
1 tsp salt

for covering them
1½ cup sesame
⅓ cup molasses watered down in ¼ cup of water

You have to follow the instructions so that the little breads can become a success!
Mix the yeast, in the large bowl that you will knit the dough, with 2 tbsp of the water and press mix it with your fingers until it becomes a paste and then add carefully with this order the sugar, the rest of the water, the flour, the egg, the oil, the warm like milk and the salt. The salt is killing the yeast and must not make any contact directly! Knit the dough until it becomes a flexy dough and leave it to rest until doubles it’s size(for about an hour in a warm environment).
When the dough is ready, part it in ten pieces and make a long strand that you will roll in half and twist to create the shape as in the picture! when you will have the 10 little breads you will have to toast the sesame until it becomes darker in color but be careful not to burn it! Place the sesame in a bowl and the liquid in another and bathe each dough first with the liquid and then with sesame. Bake them for 20 minutes, in a preheated oven in 200 degrees and then let them cool in the racks. Unfortunately, they are not tasty when they leave the oven so be patient and wait to cool down! They don’t last long, you have to eat them the same day! Not very difficult, at all! Accompany them with cheese and olives!