In the heart of Bulgaria, where a frugal lifestyle was a necessity, basic ingredients—flour, salt, water, and yeast—formed the foundation of sustenance. With this recipe, you can experience the same joy, comfort, and cherished memories that have enriched my life for decades.
The wonderful aroma of this Cardamom Bread as it bakes immediately transports me to a cozy Scandinavian kitchen. Add some brewing coffee to the mix and your house will smell unbelievable. I really wish I could bottle it up. Cardamom is not a commonly used spice here in the United States but it is prevalent in Indian cooking and Scandinavian baking. This Cardamom Bread is made with a lightly sweetened dough containing eggs, milk and butter and I find the texture of it reminiscent of Challah bread. And like Challah, I braided the loaves but you could also bake them in standard loaf pans. I also topped the loaves with a sprinkling of pretty Swedish Pearl Sugar. My friend Ann recently gave some to me and I've been looking for an opportunity to use it. Swedish Pearl Sugar can be found in specialty food stores and Ikea Swedish Markets. This recipe makes two loaves and is so delicious. My family and I had a really hard time keeping ourselves from gobbling up an entire loaf still warm from the oven. Cardamom Bread (makes 2 loaves) 1 1/3 cups milk 2/3 cups sugar 4 teaspoons ground cardamom 1 1/2 tablespoons active dry yeast 3 eggs 1 teaspoon sea salt 1/3 cup unsalted butter, room temperature and cut into small pieces 6 to 8 cups unbleached flour 1 tablespoon heavy cream 1 egg yolk Swedish pearl sugar (optional) In a medium-sized saucepan, heat the milk with the sugar, cardamom and butter. Heat just until the butter is melted. Pour the milk mixture into a large bowl and let it cool until it is still warm but not above 115-degrees. Add the yeast and stir until dissolved. Add the three eggs and salt and mix well to combine. Add the flour, a cup at a time until a soft dough forms. Knead the dough for 5 to 7-minutes, adding additional flour as necessary. Transfer the dough to a clean bowl and cover with plastic wrap or a clean towel. Let the dough rise for 60 to 90 minutes or until double in bulk. Punch the dough down and let it rise a second time until double in bulk. Punch the dough down and divide it in half. Divide the dough in half. Divide each half into thirds and roll the pieces into even lengths that are 16 to 18-inches long. Divide each half into thirds. Roll the thirds into even sized lengths, 16 to 18-inches long. Pinch three of the pieces together and braid into a loaf, also pinching the ends together. Place the loaf on a parchment lined baking sheet. Place the braided loaf on a parchment lined sheetpan, cover and let rise for 20 to 30 minutes. Repeat with the remaining three pieces and again place on a lined baking sheet. Cover the loaves with plastic wrap and let rise for 20 to 30 minutes. Preheat the oven to 375-degrees. In a small bowl combine the egg yolk with the cream. Brush the mixture on the top of each loaf. Sprinkle with Swedish Pearl Sugar if desired. Mix together the egg yolk and cream. Brush the egg mixture on top of the loaves and sprinkle with Swedish Pearl Sugar. Bake for 25 minutes or until golden brown. Enjoy!
My German grandma made this stollen for us when we were young. I love its homey taste and how it reminds me of her and the German food she made. I often freeze this sweet bread once it’s shaped into a braid. Then I can pull it out the night before, let it rise on the counter overnight, and bake it in the morning. —Abigail Leszczynski, Beauford, South Carolina
Unleavened bread is a flatbread that consists of no rising agents. Known as Matzah within the Jewish community--it represents a symbolic element with great importance. This 3 ingredient recipe is a great way to incorporate a Biblical approach to the Passover holiday.
Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is The Hot Bread Kitchen Cookbook: Artisanal Baking from...
I love proper Eastern European black bread, but I must confess that this loaf, although it tastes the part, is hardly traditional, let alone authentic. For one thing, it’s made following the no-knead method, and for another it contains stout — its ferrous tang partnered by black treacle and mellowed by dark muscovado sugar — which makes this recipe something of a louche aberration. But it’s so easy to make, and so wonderful to eat, I don’t think we can let that concern us. The only thing you must be prepared for is that you do need to start making it a full day before you want to eat it, not because it’s elaborate in any way, but just because it requires, all told, about a day's rising (during which time you can happily ignore it). And while I can’t imagine anyone not loving this, I do know that there are those who regard anything in the anise arena with antagonism; I’m afraid to say, however, that it just doesn’t taste right without the caraway and fennel seeds. As there is an egg white in the dough and the top is painted with a egg wash made with the leftover yolk it isn’t vegan-friendly, but that can easily be remedied: simply replace the egg white with 1 teaspoon of vegan egg-replacer powder, adding it along with the dried ingredients, and instead of the yolk wash, glaze the loaf with 1 teaspoon of maple syrup mixed into 2 teaspoons of almond milk, although you won’t get the high shine you get with egg wash. There’s no need, by the way, to rush out to get activated charcoal: it doesn’t affect the taste, but simply makes the loaf a deeper hue. But whatever you do, don’t be tempted to use what’s sold as “black cocoa”; just trust me on this! It’s good with so much: cream cheese, cherry jam — or cream cheese and cherry jam! — smoked fish of any sort, ditto cured meat, and I just adore it with taramasalata, And it’s spirit-lifitingly gorgeous when spread with the almost fluo pink of Beetroot and Chickpea Dip which is, in effect, beetroot hummus, just as it is, or topped with slices of avocado and a few fronds of dill. For US cup measures, use the toggle at the top of the ingredients list.
Rabanadas or Fatias Douradas are a classic Portuguese dessert that’s very popular around the festive season. Like a French Toast or Eggy Bread, rabanadas are made of a day-old bread that’s soaked with a mixture of milk, sugar, a mix of spices and citrus peel, then fried and coated in more sugar and cinnamon.
Resep dalam Bhs Indonesia ada dibagian bawah Merhaba From Türkiye 👋 First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 You may already hear about "pide". It's one of Turkish fast food that no one can resist for the second portion. Here we have many kinds of "pide". There is one type of pide bread which especially served during the month of Ramadan calls "Ramazan pidesi". It's a simple flatbread sprinkled with sesame seeds. You can check my Ramazan pidesi that I made before: Here for kneading version. Check this link for No-Knead version Also authentic Ramazan pidesi with poolish method. But What I am going to share today it's not that kind of pide. Today I will share Pide with topping and it's shaped like a boat/ kayak. Pide is a flatbread with various topping and bakes traditionally in a stone oven.Pide and its varieties are widespread through Turkey and are established as an important food. The base is a flat-bread of a similar style to pita, chapati, or western pizza crust. A proper pide should be baked in a brick or other stone oven. Toppings (or can be as filling) vary widely and include but are not limited to cheese, onions, peppers, tomatoes, sausage, pastrami, eggs, mushrooms, ground beef, and parsley. Pide is also available for cheap on the street from a cart. Traditionally, these are baked in a wood or clay oven, but they also bake up beautifully in a regular oven for a homemade version. So today I am going to share my homemade version of pide flatbread topped with cheese. This pide bread I made is also typical of patisserie's style which has a soft texture. Different from the traditional bakery (fırın) style which has a chewy texture (just like Italian pizza). But if you are looking for that traditional version with a chewy bread texture you can check my previous recipe here, here, here, and here. Or just check "Turkish Food" category at the sidebar to find 100+ Turkish cuisines recipes that might inspire you. So Let's Jump to the recipe, shall we? Peynirli pide (pastane usulü) / Turkish Cheesy Pide Bread (soft version) By: Çitra's Home Diary Make 8-10 pides Ingredients: 🧀 250 gr (1 cup) of warm milk 🧀 250 gr (1 cup) of warm water 🧀 125 gr (½ cup) of vegetable oil 🧀 30 gr (2Tbsp) of sugar 🧀 1 tbsp instant dry yeast 🧀 800 gr (4½ cup) of flour ➝ add gradually 🧀 2 tsp salt Topping: 🧀 White cheese, crumbled/ shredded 🧀 cheddar cheese, shredded 🧀 1 egg beat with 2 tbsp oil 🧀 sesame seed How to make: 1) In a big bowl mix together warm milk, warm water, vegetable oil, sugar dan dry yeast. Whisk together and let it sit for about 5-6minutes. 2) Add the flour and salt, start to knead until becomes a smooth and elastic dough. Cover with plastic wrap and let it rest until it doubles in size. How long it takes would depend on your room temperature. 3) Deflate the dough and divide it into 8-10 portions. Round each part into a ball. Work one ball at a time, using a rolling pin, roll the dough into a long oval shape (see illustration pictures below). Then roll up long side edges to the middle side, seal both edges so the shape like a longboat with "crater" in the middle. Move it onto a baking tray lined with parchment paper. Do to all the dough. 4) Add the mixed cheese topping. Lightly cover with a kitchen towel and let them rest for about 30 minutes or until noticeably puffy. Meanwhile, preheat your oven at 190℃. 5) Brush the bread edges with egg wash and sprinkle with sesame seeds. Bake at preheated oven for about 16-19 minutes or until nicely golden brown. Note: Time and baking temperature only guidance, recognize your own oven condition to adjust. 6) Remove from the oven. Enjoy them better while it's warm. Note: leftover can be store in plastic sealed/ plastic wrap and keep in the refrigerator for up to 4-5 days. You can freeze them too. Just warm up in a lower temperature oven (about 125℃ ) just until warm before enjoy them. Or warm up 1 minute in the microwave in high heat. Enjoy. Afiyet olsun. Follow me on Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ⇊ ⇊ ⇊ ⇊ ⇊ PIN THIS FOR LATER ⇊ ⇊ ⇊ ⇊ ⇊ 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 BAHASA INDONESIA بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ Merhaba dari Türki semuanya 👋 Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟 Ketemu lagi ya dengan postingan saya... . Semoga gak bosan dan makin tertarik untuk coba-coba resep-resep yang ada disini. Inshaallah sehat dan bahagia semuanya ya, Amin. Tetap sabar dan bersyukur dengan apa yang kita nikmati saat ini. Hari ini saya ingin berbagi salah satu makanan Turki yang sudah terkenal banget yaitu "pide". Apa sih "pide" itu? Pide itu semacam flatbread (roti pipih) khas Turki dan negara-negara Balkan lainnya bahkan juga ditemui di negara-negara Timur Tengah. Pide kalau di Turki ada banyak sekali macam dan variannya. Ada jenis pide yang khas dan banyak disajikan ketika bulan suci Ramadhan, namanya "Ramazan pidesi". Jenis pide ini plain tidak pakai topping atau filling macam-macam. Hanya taburan wijen diatasnya dan berbentuk unik. Untuk tahu bagaimana uniknya Ramazan Pidesi, bisa di cek dibeberapa postingan saya sebelumnya, disini, disini dan disini. Saya memang punya beberapa versi yang patut dicoba. Untuk postingan saya hari ini saya ingin berbagi resep pide yang bertopping dan berbentuk seperti perahu. Biasanya pide jenis ini mempunyai banyak sekali topping, mulai dari daging cincang, keju, telur, sosis, sucuk (sosis berbumbu khas Turki), Pastırma (daging olahan khas Turki), bayam dan lain-lain. Selain utuk topping di beberapa daerah di Turki variasi tadi disajikan sebagai isian, jadi semacam stuffed pide gitu. Pide tradisional mempunyai texture yang chewy- bukan "bready" yang mirip soft bread. Dan biasanya dipanggang dalam oven batu dengan kayu bakar. Walaupun demikian untuk versi rumahan bisa juga kok dipanggang dengan menggunakan oven rumahan. Pide yang bertekstur "chewy" atau liat umumnya dijual toko-toko bakery atau rumah makan dengan oven batu tadi. Ada juga pide jenis tekstur lembut dan biasanya banyak dijual di toko patisserie atau penjual roti. Naahh... saya ingin berbagi pide jenis patisserie ini. Tapi jika tertarik dan ingin bikin pide yang versi tradisional (bertekstur liat) bisa dilihat di postingan saya sebelumnya disini, disini, disini atau disini. Atau langsung klik dan search kategory "Turkish Food" di sidebar ya. Yuk... Langsung ke resepnya saja ya. Tapijika ingin bertanya sesuatu mengenai makanan Turki bisa kok tinggalkan di kolom komentar. Inshaallah saya balas secepatnya dan sependek pengetahuan saya. Peynirli pide (pastane usulü) / Turkish Cheesy Pide Bread (soft version) Oleh: Çitra's Home Diary Hasil jadi 8-10 pide Bahan-bahan: 🧀 250 gr (1 cup) susu cair hangat 🧀 250 gr (1 cup) air hangat kuku 🧀 125 gr (½ cup) minyak sayur 🧀 30 gr (2 sdm) gula 🧀 1 sdm ragi instant 🧀 800 gr (4½ cup) terigu serba guna ➝ Penambahan terakhir sedikit-sedikit aja 🧀 2 sdt garam halus Topping: 🧀 Keju putih, secukupnya, parut 🧀 cheddar cheese secukupnya, parut 🧀 1 telur kocok dengan 2 sdm minyak 🧀 wijen secukupnya Cara membuat: 1) Dalam mangkok besar, campurkan susu hangat, air hangat, minyak sayur, gula dan ragi instant. Aduk dengan sendok atau whisk hingga rata. Diamkan kurleb 5-6 menit. 2) Lalu tambahkan terigu (sisakan ½ cup untuk ditambahkan pelan-pelan) dan garam. Uleni hingga halus dan elastis (tidak perlu sampai pakai tes "windopane" segala ya) 😊 . Tutup dengan plastik cling dan diamkan hingga mengembang dua kali lipat. Waktu fermentasi ini tergantung suhu ruangan masing-masing ya. 3) Tinju adonan dan taruh di meja kerja bertabur tepung tipis. Bagi adonan menjadi 8 atau 10 sesuai selera. Bentuk bola tiap bagiannya. Ambil satu bagian adonan dan gilas tipis bentuk oval panjang. (lihat poto dibawa untuk ilustrasinya). Lalu gulung dua bagian pinggirnya ke arah tengah, rekatkan ujung-ujungnya, jadi bentuknya menyerupai perahu. (lihat gambar dibawah). Lalu taruh di loyang beralas kertas baking. Lakukan hingga semua adonan habis. 4) Sementara itu panaskan oven suhu 190℃. Beri topping campuran keju diatas pide. Tutupi semuanya dengan serbet bersih dan diamkan sampai mengembang (kurleb 30 menit). 5) Setelah mengembang, olesi pinggiran pide dengan kocokan telur dan taburi dengan biji wijen. Panggang di oven yang sudah dipanaskan terlebih dahulu sampai permukaannya merah keemasan. Saya panggang kurang lebih 16-19 menit. Note: Waktu dan suhu memanggang sesuaikan dengan oven masing-masing ya. 6) Keluarkan dari oven dan sajikan selagi hangat. Note: Jika ada sisa, bisa ditaruh dalam plastik ziplock dan disimpan dalam lemari es kurleb 4-5 hari. Jika ingin menikmatinya lagi, tinggal dipanaskan dalam oven suhu rendah sampai hangat kembali dan langsung disajikan segera. Bisa juga dipanaskan dalam microwave. Afiyet olsun. Selamat menikmati. Semoga bermanfaat. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 https://myhomediaryinturkey.blogspot.com/2021/02/peynirli-pide-pastane-usulu-turkish.html loading...
Baked Unleavened Bread is a flat bread with no leavening. This is how to make a quick handmade soft Matzo. Known within the Jewish community-it represents a meaningful feast in memorial of the Biblical event called Passover. This recipe for unleavened bread can be eaten for 7 days without complaints! We love it as a staple bread without leaven, because its so good! Wonderful for passover holiday (Pesach) or serve as a bread side!
Garlic bread — a damp-centred, often bendy, stick of it — was a dominating feature of my eating life in the '70s and '80s. This is a more robust version, gooey with cheese and warmly, rather than fierily, flecked with chilli. For US cup measures, use the toggle at the top of the ingredients list.
Grandmother’s Portuguese Sweet Bread Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 5 hours Yield: 3 dozen My Grandmother’s Portuguese Sweet Bread My grandmother’s Portuguese Sweet B…
This recipe will make 4 soup bowls for your favorite chili, chowder, or dip.
With Julia Child’s Homemade French Bread recipe adapted from techniques she learned in France, you can make great French bread at home.
Pandesal is the quintessential bread roll of the Philippines. The slightly sweet bread is soft and fluffy. It's best enjoyed with salty cheese or peanut butter.
This gluten free soda bread is the perfect accompaniment to your St. Patrick's Day dinner. It's so quick to make and is best eaten warm, slathered with salted Irish butter!
pappardelle pasta with sausage & fennel tossed in a spicy, creamy tomato sauce made with calabrian chili peppers servings: 6-8
This gluten free artisan bread is your simple, everyday table bread, with a crisp crust and tender crumb. No mixer needed!
When Jim Lahey’s recipe for no-knead bread first hit the New York Times, it sparked a massive bread-baking frenzy. Anyone and everyone began talking about home baking and the fact that this
This rich and buttery sourdough garlic bread is loaded with so much delicious garlic flavor. Full of herbs, fresh garlic and nutty parmesan cheese. It's the ultimate side dish and is so easy to make.
Finding a solid sourdough challah recipe has been on my bread baking list for awhile. While I have a sourdough enriched sandwich bread recipe that I love, the appeal of challah to me is that it’s dairy free and the dough is easy to shape into beautiful braids — perfect for holiday celebrations! Leftover challah […]
A beautiful sourdough brioche dough filled with chocolate and shaped into a festive star. Perfect tear and share dessert for your Christmas table.
Celebrate St. Patrick's Day with authentic Irish Soda Bread, a traditional recipe that brings the flavors of Ireland to your table.
When Rachael of Fuji Mama asked me if I’d be interested in developing a recipe for Lindsay Olive’s Back-To-School Challenge, I immediately said yes. See, at first all I heard was…
"Elsa? Do you wanna make some dooooonuts?"
Swirled with jam, this sweet beauty may look tricky, but it’s not. The best part is opening the oven to find this freshly baked star bread in all its glory. —Darlene Brenden, Salem, Oregon
This recipe is perfect for beginners and perfect for fall! I love making this nutty, spiced maple pecan sourdough cinnamon bread all through autumn and winter. This recipe is for a slightly sweet, cinnamon pecan sourdough loaf baked in a dutch oven.
Looking for a German bread rolls recipe that's reminiscent of the Brötchen you had in Germany? Take a look at these. They are just like Oma's!
Citizens - Finnish rye bread, aka ruisleipä is one of the truly amazing REAL breads you'll ever taste! As noted in a superlative (excerpted) article on finland.fi: First cultivated in Finland over 2,000 years ago, rye grain’s
