BREAD RECIPES SHARED ON LIFESTYLE
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BREAD RECIPES SHARED ON LIFESTYLE WITH SAFEERA KAKA
KachaPuri Georgian Cheese Bread
Ingredients
• For the dough:
• 1 tsp salt
• 1 tsp dry active yeast
• 1 tbsp granulated sugar
• 3 1/2 cup all-purpose flour
• 1 cup water
• 1/2 cup milk
• 1 tbsp olive oil
• For the filling:
• 1 1/2 cup Farmers cheese
• 1 1/2 cup Shredded mozzarella
• 1 1/2 cup Feta cheese
• 4 eggs + 1 for egg wash
• unsalted butter optional
Instructions
1. In the bowl of a stand mixer combine the
2. salt, yeast, sugar, and flour.
3. Heat water and milk to about 115 degrees Fahrenheit. Then pour it into the bowl of dry ingredients.
4. Begin kneading the dough with the hook attachment until it’s close to being smooth and elastic.
5. Add the oil into the dough and knead for another minute.
6. Drizzle a little bit of olive oil onto the bottom and sides of a deep bowl. Place the dough inside the bowl and cover with plastic wrap. Set the bowl in a warm place until the dough doubles in size, about 1 hour.
7. Remove the plastic wrap and press into the dough a few times with your hands. Cover with plastic wrap once more and let it sit in a warm place for another 30 minutes.
8. Meanwhile, combine the farmers cheese, feta, and mozzarella in a bowl.
9. Remove the dough from the bowl and place it onto a floured surface. Then cut it into 4 equal pieces.
10. Spread each piece of the dough into a circle about 9 inches in diameter. Then roll 2 opposite sides of the circle towards the center so it ends up have a boat like shape. Then pinch the corners together.
11. Transfer the khachapuri onto a baking sheet lined with greased parchment paper.
12. Stuff each khachapuri with the cheese mixture. Beat 1 egg with a teaspoon of water, then brush the dough with egg wash.
13. Bake in a preheated oven for about 15 minutes or until the crust becomes golden brown.
14. Make a well in the center of each khachapuri with the back of a spoon (about 3 inches in diameter) and drop 1 egg into each well. Then stick a few small pieces of butter into the cheese.
15. Return the khachapuri back into the oven and bake for another 5-6 minutes. Cooking time may vary depending on your oven. The egg white should be white but still pretty runny. It will cook further as it sits in the hot cheese. When serving, mix the cheese and egg with a fork and serve immediately.
Turkish pide
Makes 8 individual pides
Dough
• 500g/1.1lbs bread flour (I added some wholemeal flour into the mix)
• 1.5 tablespoons instant dried yeast
• 1 teaspoon sugar
• 275-300ml/9.7-10.6fl ozs. lukewarm water
• 25ml/1oz. olive oil
• 2 teaspoons salt
• 1/4 cup olive oil extra for brushing
Filling (enough filling for 8)
• 1 tablespoon oil
• 1 large onion or 2 medium, diced
• 4 cloves garlic, peeled and diced
• 750g/26.5ozs. minced beef (not lean)
• 1 medium green capsicum, diced
• 1 medium red capsicum, diced
• 5 tablespoons capsicum or red pepper puree
• 3 tablespoons tomato paste
• 3 small red chillies, finely chopped (use large if you don’t want it too hot)
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 bunch parsley, chopped
• Grated cheese optional
• Tabasco sauce and lemon wedges to serve
Step 1 – Make the dough. Add the flour, yeast, sugar, 275ml water and oil (do not add salt yet). Knead on a lowest speed until elastic. Add more water if needed. Form into a large ball and then place in a large bowl (the mixer bowl will do) and cover with cling film and allow to rise until triple in size, about an hour. As it is Winter I placed it in an oven that I preheated to 50C/122F and then turned off.
Step 2 – While the dough is rising, make the filling. Heat the oil in a large frypan and add the onion and garlic and saute for a minute or two. Add the minced beef making sure to break up any large chunks. Fry for a couple of minutes, then add the capsicum, capsicum paste, tomato paste, chillies, smoked paprika, ground cumin, salt and pepper. Fry until cooked, about 5 minutes. Add 3/4 of the parsley reserving 1/4 of the bunch to decorate. Allow to cool.
Step 3 – Line three trays with parchment and preheat oven to 200C/400F. Punch down the dough and knead the salt in at the lowest speed. Allow to rest for 5 minutes and then shape into a log. Divide into 8 pieces and flour the bench well. Keeping the dough covered, take 1 piece and shape it into fat rectangle or oval. It doesn’t really matter how long they are but I kept mine around the same size so I could fit them on the tray. Gently lift the dough rectangle to the lined tray. Fill the centre with the cooled beef mixture. Fold over the sides to enclose the mixture. Then brush the edges with the extra 1/4 cup of oil. Bake for 12-15 minutes. Add some fresh parsley on top and serve with lemon wedges.
SIMIT
Ingredients
• 1 ½ cup all-purpose flour
• ½ teaspoon salt
• 1 teaspoon sugar
• 1 ½ teaspoon yeast
• 2 tablespoon vegetable oil
• ½ cup warm water
• ***To dip the simit:
• 2 tablespoon molasses mixed with 3 tablespoon water.
• ¾ cup sesame seeds
Instructions
1. Add the sugar and yeast to the warm water, mix and keep aside for 3 minutes.
2. In a bowl, add the flour, salt, and vegetable oil. Mix well. Add the water and yeast mixture and start kneading.
3. The dough will be sticky the first 2 minutes but with continues kneading it will firm a little. Knead for at least 7 minutes. Cover and leave in warm place to double in size, will take 1 hour to one hour and a half.
4. To make medium size simit, form 4 equal size balls from the dough.
5. Dust the working surface with flour, using your hands form a long rope, fold the rope in half, twist both halves of the rope, join two ends together to form a circle, press the ends firmly to seal.
6. Dip both sides in the molasses mixture first then in the sesame seeds, place on a baking sheet. Cover and let it rise again for 30 minutes.
7. Preheat oven to 200C/400F. Bake the simit for 15 minutes on the middle rack.
8. Serve warm with jam, honey, or feta cheese.
BREAD ROLLS
950 gr flour
125 gr butter
One an a quarter packet instant yeast
2 eggs
1/2 cup sugar
265 gr milk
265 gr water
Process butter an flour in food processor or grate butter into flour an rub in until well incoporated.
Add
1 teaspoon salt
1/2 cup sugar
One an a quarter packet dry yeast
Mix into flour until well incoporated.
Wisk 2 eggs an add milk
Add water. Put into microwave until warm. Put for one minute an c. Wisk
Add to dry ingredients
Make a dough. I used the k hook an made dough in my kenwood.
Let dough rise for +_ 2 hours or until well risen.
Punch down
Make balls of 85gr an let them rise in a greased baking tray.
Got 21 rolls from this receipe.
Wen well risen. Bake in a very hot oven for +_ 10 minutes or until done.
200 degrees or 220 degrees.
Once baked have some melted ghee ready. Brush tops with ghee.
These rolls freeze very well.
I did not glaze with egg.
BREADSTICKS (GRISSINI) RECIPE
Ingredients
• 2 ¾ cups (380 g) bread flour or all-purpose flour
• 1 teaspoon instant dry yeast
• 3/4 cup plus 1 tablespoon (195 ml) warm water
• ¼ cup (60 ml) olive oil
• 2 tablespoons (30 g) unsalted butter, melted and slightly cooled
• 1¼ teaspoons fine salt
Optional:
• Olive oil , melted butter, or water, for brushing
• Sesame seeds or Parmesan cheese , for sprinkling
Instructions
1. Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 minutes. Increase mixer speed to medium-low and mix for another 5 minutes. Cover bowl with plastic wrap and let sit for one hour at room temperature.
2. Preheat oven to 375F/190C. Line two baking sheets with parchment paper.
3. Divide dough into 24 pieces, each weighing about 25g. Roll each piece into a log that is roughly 25cm long (or 30cm if you like them extra thin) and ½-1 cm wide, depending on how thick you want them. Keep in mind that they will expand during baking. Place on prepared baking sheets, allowing sufficient space between each stick. If you like, brush them with oil or water and sprinkle with Parmesan cheese or sesame seeds.
4. Bake for 20-25 minutes or until light golden and crisp. While the first batch is baking, cover the other baking sheet with plastic wrap until it’s ready to go into the oven.
5. Allow breadsticks to completely cool on a wire rack. They will keep in an airtight container for up to 5 days.
PITTA BREAD
645 gr flour
OR
320 gr flour
325 gr wholewheat flour
2 tsp sugar
1 packet instant dry yeast(10 gr)
1 level teaspoon salt
Mix all the above ingredients
MIX THE FFG
60 gr oil
180 gr milk
180 gr water
PUT THE ABOVE IN THE MICROWAVE FOR A MINUTE OR UNTIL WARM
Wisk in an egg
ADD TO DRY INGREDIENTS
Bind a soft dough
Let dough rise for +_ 2 hours
Punch down
Make 90 gr balls an roll saucer size
Let pitta rise for a while
Cook as for roti
Can smear with a bit of ghee(optional)
Got 13 pitta’s from this receipe
Cheesy Garlic Bread
Ingredients
• 3/4 cup butter softened
• 1 tablespoons minced garlic
• 1 tsp garlic powder
• 1 tablespoon fresh parsley finely chopped
• 1/2 cup parmesan cheese
• 1 loaf Italian bread cut into 1/2 inch slices
• 1 tsp paprika
• 1/2 cup shredded mozzarella cheese
Instructions
1. Preheat oven
2. In a small bowl, mix together butter, minced garlic, garlic powder, parsley, and parmesan cheese.
3. Slice the Italian bread into 1/2 inch slices, and spread the butter mixture over each piece.
4. Place on a baking tray.
5. Sprinkle with a little paprika.
6. Bake for 10 minutes until butter mixture is melted, and bread is slightly toasted.
7. Remove from oven, and sprinkle with mozzarella cheese
8. Turn oven to broil, and return bread to oven, broiling until cheese is melted, and edges are golden brown (1-2 minutes)
Naan Recipe by SAFEERA KAKA
2 cups flour
1 heaped tablespoon of ghee
1 generous tsp salt
2 teaspoons baking powder
1 1/2 cups of scalding milk
Good quality butter
Sift the flour, add the baking powder and salt.
Rub the ghee into the flour mixture until its nicely incorporated.
Using a spatula slowly add the milk and bind into a soft dough.
Allow the dough to rest.
Roll into discs.
Cook on a hot frying pan/tawa flipping continuously until golden brown flecks form.
Transfer to a plate and slather generously with butter.
Stack naans on top of each other and serve.
40 Minute Hamburger Buns
Easy hamburger buns ready in under 1 hour!
Ingredients
• 2 tablespoons active dry yeast
• 1 cup warm water hot, but not too hot that you can’t hold your finger in it for a few seconds
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 egg
• 1 teaspoon salt
• 3-1/2 to 4 cups of flour
Instructions
1. Combine the yeast, water, oil, and sugar in a large bowl. Gently mix and allow to sit for 5 minutes.
2. Stir in the salt, egg, and enough flour to form a soft dough. Turn out onto a floured work surface and gently knead in additional flour until your dough is no longer sticky.
3. Divide into six equal pieces and form round balls. Place on a parchment covered tray and cover with a clean towel. Allow to sit for ten minutes while you preheat the oven
4.
Bake for 10-12 minutes, or until a nice golden brown.
BANANA BREAD
Ingredients
• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)
• 2 cups mashed bananas (about 4 large ripe bananas)
• 1 teaspoon pure vanilla extract
• optional: 3/4 cup (100g) chopped pecans or walnuts
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Instructions
1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
2. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
4. Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
5. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.
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Notes
1. Butter: If needed, you can use salted butter in this recipe instead. Keep all the other ingredients the same.
2. Cream Cheese Frosting: This banana bread also tastes fantastic with cream cheese frosting on top! To make it, beat 4 ounces (112g) of softened cream cheese and 1/4 cup (60g) of softened unsalted butter together on medium speed until smooth. Beat in 1 cup (120g) of confectioners sugar, 1/2 teaspoon of pure vanilla extract, and a pinch of salt until combined. Spread on cooled loaf.
3. Banana Bread Muffins: Use this banana bread recipe to make 2 dozen banana bread muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the banana bread muffins is about 22-23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my quick & easy banana muffins.
