Tag: bread

Mkatra Foutra- Comoros

Mkatra Foutra- Comoros

Not many people know about Comoros. I always knew it existed, but I never thought it was particularly exciting. Not anymore. I’m spreading the gospel of Comoros. This bread (basically, that’s what Mkatra Foutra is), is so, so, SO good. It tastes buttery, but it […]

Arepas- Colombia

Arepas- Colombia

I have three passions in life: dogs, economics, and carbs. And there are few better ways to get my carb fix than from arepas. If anyone ever tells you to give up carbs (unless for medical reasons), cut them out of your life, then go […]

Cinnamon Bread With Applesauce Glaze

Cinnamon Bread With Applesauce Glaze

This started with the best of intentions. I pictured a beautiful, swirled cinnamon bread slathered with a rich, creamy frosting. But then again, I’m sure 48.2% of (sane) people thought that a fascist carrot with an ego the size of Jupiter and an IQ the size of one of my baby teeth wouldn’t win. Things don’t always go according to plan. The cinnamon bread dough got all mixed together, the fat content in the applesauce wasn’t enough to thicken, so it turned into a glaze, and preschoolers with anger issues are in charge. Oh, I wish actual preschoolers were in charge. How cool would that be? I’m so ready for an executive order that makes an hour of coloring everyday mandatory.

 

INGREDIENTS

 

Bread:

 

1 ¼ cups whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

½ cup Greek yogurt

3 tablespoons honey

3 tablespoons milk

1 egg

2 teaspoons vanilla

1 tablespoon oil

 

Streusel topping:

1 tablespoon oil

¼ cup brown sugar

1 tablespoon cinnamon

½ teaspoon nutmeg

 

Applesauce Glaze

 

1 cup applesauce

2 cups powdered sugar

1 teaspoon salt

1 teaspoon vanilla

Preheat the oven to 350 F.

 

Get out two big bowls. Having two bowls out at once makes me feel so professional.

Into the bigger bowl, throw in the flour,

baking soda, and baking powder.

Mix that up. I should mention, this recipe is extremely easy.

In the other bowl, chuck in the Greek yogurt. I actually didn’t know what the difference between regular and Greek yogurt was until a few weeks ago. I expect the food blogger police will be arriving to confiscate my license any day now. Well, you can’t confiscate a license if it doesn’t exist. I’ve always wished I had a food blogger license!

Anyways. Pour in the honey. Usually, I spray the bowl or cup I put honey in with nonstick spray, so it all slides out easily, but I forgot today, so I spent 10 minutes scraping it all out with a spoon.

Whisk it all up- and taste a bit. Greek yogurt and honey makes for a delicious snack! But only taste a bit. We still need the rest!

Pour in one tablespoon of oil,

vanilla,

milk, and crack in the egg.

Now whisk that up. Feel free to whisk it as much as you please. I love whisking things. It gives you great muscles, so you’ll never lose another arm wrestling contest to your obnoxious sister. Am I projecting? I think I’m projecting. Well, too bad. This recipe comes with emotional baggage. However, this recipe is also extremely healthy! There’s no butter or sugar, and the yogurt gives it a ton of protein and calcium. All the good things in life. Protein, calcium, and David Bowie. You can’t talk about the good things in life without mentioning David Bowie.  

Now pour the wet ingredients into the dry, and mix it all up with a spoon. Don’t try to whisk a dough. DO NOT TRY TO WHISK A DOUGH. DO NOT TRY TO WHISK A DOUGH. DO NOT TRY TO WHISK A DOUGH. DO NOT TRY TO WHISK A DOUGH. That message ought to be sufficiently implanted by now.

Now, since you didn’t try to whisk the dough, it’ll be thick and creamy and nice.

So get out a loaf pan. Isn’t this one cute? My mother has a knack for picking out nice china and bakeware.

Plop about half the dough into the pan,

and smooth it out

In a separate, smaller bowl, throw in the brown sugar,

cinnamon,

and oil,

 

and mix it together. This is optional, but highly recommended.

Sprinkle some of this onto the dough,

then plop on the other half the dough.

Top it with the rest of the cinnamon mix,

and then grab a knife,

and cut several swirls through it.

I got just a tad overzealous. It happens. Now bake this at 350 F for 45 minutes.

Let it cool, and in the meanwhile, make the glaze!

This is really quite simple! Just sift in the powdered sugar,

throw the applesauce on top,

throw in the applesauce

and vanilla

nd stir it up! You may have to stir it quite a bit to get it to a smooth consistency. In hindsight, a whisk would work best! I would also recommend adding the powdered sugar in batches, rather than all at once.

Drizzle this all over a slice of cinnamon bread- they go great together!

Flour Tortillas

Flour Tortillas

Okay, before you all get intimidated and run screaming, this isn’t the fascist carrot, this is just tortillas. It’s easy! People think making tortillas is a very long, drawn out, complex process, but it’s really quite simple! And it’s good. Oh, is it ever good. […]

Cornbread

Cornbread

Cornbread fascinates me. Cornbread. Bready corn. Corny bread. Holiday stress is finally getting to me. Turns out, making an entire Thanksgiving dinner alone is actually kind of hard! But this cornbread will make it all worth it. Really. I mean it. I promise.   INGREDIENTS […]

Pogacha Bread-Albania

Pogacha Bread-Albania

I love bread. I goshdarn love bread. Brioche, baguettes, rolls, biscuits, whole wheat, rye, naan, flatbread, pita… I could go on and on and on. But I really liked this one. Rich, satisfying, and really, really good.

INGREDIENTS

1 cup milk
¾ stick of butter (6 tbsps)
1 package active dry yeast
2 tablespoons sugar
5 cups all-purpose flour plus additional for shaping
8 oz container sour cream
1/4 cup vegetable or canola oil
1 large egg, slightly beaten
1 teaspoon salt
2 tablespoons dill seeds

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19 APR POGACHA BREAD – ALBANIA
Posted at 04:29h in Food by admin 1 Comment
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POGACHA BREAD- ALBANIA

I love bread. I goshdarn love bread. Brioche, baguettes, rolls, biscuits, whole wheat, rye, naan, flatbread, pita… I could go on and on and on. But I really liked this one. Rich, satisfying, and really, really good.

INGREDIENTS

1 cup milk
¾ stick of butter (6 tbsps)
1 package active dry yeast
2 tablespoons sugar
5 cups all-purpose flour plus additional for shaping
8 oz container sour cream
1/4 cup vegetable or canola oil
1 large egg, slightly beaten
1 teaspoon salt
2 tablespoons dill seeds

Start by scalding the milk and butter in a pot. By scalding, I mean heat it until it’s almost boiling, then turn off the heat and allow it to cool to lukewarm. Never turn the heat under milk to high!

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While it cools, mix up yeast and sugar in a small bowl, and behold it. You’ve seen cinnamon sugar, lemon sugar, cane sugar, and coconut sugar, but I bet you’ve never seen yeast sugar! Just don’t spread it on your morning croissant. Be sure to pour it into the milk mixture. I forgot all about it and had to throw it in later.

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Measure 5 cups flour into the work bowl of a stand mixer fitted with the paddle attachment. Add the milk- butter mixture, sour cream, oil, egg, salt, and dill seeds. Mix it well. Real well!

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Switch to the dough hook and knead it for about 5 minutes, or until the dough is smooth and elastic and stretchy.

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Turn out into a large greased bowl, you can use olive oil, butter, or even lard. I won’t judge… Flip dough over a few times to grease both sides, cover and let it rise until doubled.
Preheat oven to 350 degrees. Punch down the dough, and hand shape into a 10-inch round (or something like that) and place it on a parchment-lined baking sheet.

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Using a sharp knife, mezzaluna, or lame, slash the top of the dough three times.

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Bake for about 1 hour. Remove from the oven, and enjoy! It’s so rich you don’t need butter. I just slathered on some butter. It’s even better with it. Never mind!

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Here’s the printable recipe with ingredients and instructions: Albania