Bread Recipes
Fattoush - Bread crumbs salad
Thyme bread
1 Tab active dry yeast
1 tesp sugar
1 1/4 c lukewarm water
3 1/4 c all-purpose flour
1/2 tesp salt
6 Tabs extra virgin olive oil
4 Tabs za'atar
Proof the yeast in a few tablespoons of warm water andsugar and mixed in. Sift the flour and salt into a large bowl and make a well in the center. Add the yeast mixture and remaining water and knead until you have a firm dough. Transfer to a floured work surface and continue to knead for 10-15 minutes or until smooth and elastic. Knead in 1 tablespoon olive oil into the dough .
Grease bowl with a little oil. Add dough andand roll around in the bowl until well oiled. Leave, covered for 2 hours.
Punch down the dough and knead for a few minutes. Divide into 10 portions and roll each between your palms until smooth and round. Flour a work surface. Flatten each round with a rolling pin until it is circular, even, and about 1/4 inch thick. Cover and leave in a warm place to rise for 20 more minutes.
Preheat the oven to 450F. Put 2 large oiled baking sheets in the oven to heat. Brush the tops of the rounds with a little of the olive oil. Mix the remaining oil with the zaatar and spread the mixture over the surface of each round. Slide the bread onto the hot baking sheets and bake for 8-10 minutes. Remove from the oven and place on wire racks to cool.
Round shaped Challa
9 cups of flour
2 pkgs of dry yeast
2 ½ cups of lukewarm water
½ tesp of baking powder
4 large eggs
3/4 oil
1 cup of sugar
2 tabs of cinnamon
vanilla
Warm oven to 325*F. In a big bowl, place 4 cups of flour. Make a well, put the yeast, 3 tabs sugar and 1 cup of lukewarm water. Put the bowl in a warm place covered with a towel for ½ hour.
Add rest of the ingredients into the bowl and mix. Knead for 10 minutes, and put it back in the warm place for 1 hour. Knead again, and make the braids. Cover and return letting it rise for 20 minutes. Uncover and place it on a cookie sheet. Spread an egg-yolk with a touch of oil and sugar and bake in a pre-heated oven for 1 hour, or until it is done.
Flat bread
1 tab yeast
2 cups water
2 teas sugar
1 3/4 teas salt
2 tabs extra virgin olive oil
2 cup unbleached all purpose flour
5 cups unbleached bread flour
1 3/4 teas salt
Topping
1/4 cup za'atar spice
1/2 teaspoon kosher salt
juice of two lemons
3/4 cup extra virgin olive oil
For topping, stir together all ingredients in a small bowl and set aside.
Whisk together yeast, water and sugar. Stir in oil and most of flour (reserve 1 cup of whole wheat), then salt. Knead 8-10 minutes to form an elastic, supple dough, adding reserved flour as required. Place dough in a well greased large bowl, cover with plastic wrap and a tea towel and let rise, until doubled.
Bring dough to room temperature before using . Break off sections of dough, about the size of a grapefruit. Stretch or roll into irregular slabs. Let rest 15 minutes, covered with a tea towel. Spoon on some olive/zataar mixture. Preheat grill to "Hot". Lay slabs gently on grill. Close cover for one to two minutes, then check doneness. Allow to bake until tops begin to brown. Brush with additional topping if desired.
Bread with Za'atar
3 Pita bread
4 tabs olive oil
2 tabs sesame seeds
2 tabs za'atar
salt
Cut each pita into 8 pcs. Mix the remaining ingredients together to form a paste. Brush pita pcs with a bit of the paste. Place on a cookie sheet and broil until lightly browned on top.
Lahmacun
250 gr' minced meat
50 gr' beef fat
2 onion thinly chopped
3 tabs parsley thinly chopped
salt
1 tomato peeled and thinly chopped
1 teas red pepper
Dough
250 gr' flour - sieved
10 gr' yeast
1 teas salt
150 gr' water
30 gr' milk
1 teas salt
Mix onion, and parsley in widthest tray. Add minced meat, sheep fat, salt, tomato and bitter red pepper and mix this mixture properly. Press this ingredients to tray.
Add yeast and salt to water in a bowl. Mix for 3 minutes. Add flavour and mix properly. Cover the dough with wet cloth and wait for 30 minutes. Divide the dough to two pieces by pressing hand. Roll each dough by palm. Cover with wet cloth and wait for 30 minutes more. Lay each dough as thin sheets until plate size. Use palms for laying and push with your fingers to shore for thinning. Heat owen to 240'
Bread Sticks
3/4 c warm water
3/4 c warm beer
1 pckt dry yeast
3/4 c olive oil
1 tb fennel seeds
1 1/2 ts salt
4 1/2 c flour
Glaze
1 egg
1 tb water
Dissolve yeast in warm water and warm beer for 10 minutes or until very faomy. Add olive oil, salt and fennel seeds. Mix in 3 1/2 cups flour and knead until smooth and elastic adding more flour as needed to prevent stickiness. Place dough in oiled bowl, cover and let rise double.
Punchdown dough and divide into 12 balls and divide each ball into 4 pieces. Roll each piece into a long rope and place on greased baking sheets at least 1 inch apart. Brush with egg glaze. Bake immediately, 350*F (180*C) until golden about 30 minutes.
Breaded olives
250 gr' green pitted olives
1 red onion peeled and minced
1 garlic clove peeled and minced
4 tabs finely chopped fresh parsley
cayenne
2 tabs olive oil
Coating
1/2 cup all purpose flour
1 large egg lightly beaten
1/2 cup finely ground breadcrumbs
olive oil for frying
Place the onion, garlic, parsley, olive oil and cayenne in a food processor and pulse on until it's pureed and smooth. Remove to a bowl. Stuff each olive with the filling.
Spread the flour onto one plate and the breadcrumbs onto another. Heat about half an inch of olive oil in a large, heavy skillet over medium flame. Roll the olives in the flour, then in the egg, and finally into the breadcrumbs. Fry over moderate heat until the breadcrumbs have turned golden. Remove and place on paper towels to drain .
Leftover Bread
- Toast it.
- Make croutons.
- Soak the bread in water, strain and use it for meatballs.
- Cut bread into thin slices, dip into beaten eggs then fry. Sprinkle some sugar and cinnamon .
- Cut bread into thin slices. Combine in a bowl some olive oil with mashed garlic (as much as you like) and smear the mixture on the bread slices.
Breadcrumbs
Slice all leftover bread and toast it in the oven, on cookie sheets, until both sides are well toasted. When cooled, drop the toast into your food processor at medium speed. Add a little salt to absorb any moisture. To flavor crumbs, add spices choice as dried basil, thyme, parsley, rosemary, dill or oregano. Store the finished crumbs in sealed containers in your freezer.
Croutons
Cube your leftover bread and place in a large bowl. Mix in salt and garlic to taste. Add herbs if you like. Shpritz with olive oil. Mix well with your hands until cubes are nicely coated. Place cubes on cookie sheet and toast in the oven until well dried out.
Bread with Ground Meat
1/2 Kg ground meat
oil
2 chopped onions
Salt & pepper to tast
several Pita Breads
Fry beef with onions half way. Add salt and pepper. Top pita bread with the meat mixture. cover with alu. foil and cook in the oven on a low heat until the bread is almost toasted.