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Normally I am Team Dark, Crusty Bread. However, this traditional Turkish flatbread, which is soft and fluffy on the inside and golden on the outside, has given me pause. I first tried this bread at a local Turkish restaurant that my husband and I stumbled into after one of our long walks around Chicago. It was served warm and fresh from the oven and we fell immediately in love. Frankly, we happily could have been satisfied to only eat that with some feta cheese and a salad or dip. I knew that I had to find a recipe to make this at home.
Turkish Pide Bread is relatively quick to make and is perfect for lapping up sauces and spreads. It is best enjoyed the day you make it, fresh from the oven. However, we have eaten left-overs drizzled with olive oil and lightly toasted. The version I made contains dairy, but I don’t see why it couldn’t be made vegan with non-dairy milk and yogurt.
Turkish Pide Bread comes in several versions, including a boat-shaped version with meat or veggie toppings. The recipe below is referred to as Ramazan Pidesi and is often served for iftar during Ramadan. It has a classic woven pattern on top and is liberally sprinkled with Nigella and sesame seeds.
As I always do with a new recipe, I searched my extensive selection of cookbooks as well as the web. I then often mix and match, choosing ingredients from one with a method from another etc. This version comes from Zerin and Yusuf although the method was from watching various YouTube versions.
Enjoy this lovely bread soon.
Recipe
Yield: One large round loaf – about 8 servings
Ingredients
Dough
3 cups of unbleached, all-purpose flour
1 teaspoon sugar
1 teaspoon salt
2 teaspoons active, dried yeast (you could use instant yeast)
3 Tablespoons olive oil (I used a wonderful flavored oil from Sciabica but any good quality EVOO would do.)
1 cup lukewarm milk
2 to 3 Tablespoons warm water (more if necessary)
Topping
1 egg yolk (skip if making this a vegan version)
1 Tablespoon milk or natural yogurt (dairy or non-dairy)
About 1 to 2 Tablespoons of sesame or nigella (or a mix) seeds
Directions
Mix the yeast, sugar and warm milk and allow to proof. If you are using instant yeast, you can skip the proofing step.
In a large bowl, mix together the flour, salt and EVOO. Add the warm milk with the yeast and sugar. Gently mix it with your hand, slowly adding just enough warm water to make a soft, slightly sticky dough. (I would not use a mixer for this. It’s too easy to add too much flour that way.) Only knead it enough to incorporate the flour for a smooth-ish dough. Roll the dough ball in about 2 teaspoons of EVOO and cover the bowl to allow it to rise. Depending on the warmth of your kitchen and your yeast, the dough can take anywhere from 40 minutes to 1.5 hours to rise. Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with parchment or a Silpat.
Once the dough has risen, turn it out onto the parchment-lined baking sheet. Using your hands, gently release the air and push the dough into a circle or oval, leaving and thicker edge all around.
Using your finger tips, firmly press down into the dough to make the woven pattern.
Allow the dough to rest uncovered for about 15 minutes. Then stir your topping and brush the entire surface with the mixture.
Liberally sprinkle with your seeds.
Bake for about 20 minutes or until golden. Then reduce the heat to 325 degrees F. and bake for an additional 5 minutes. Remove from the oven serve immediately. If you are not serving it immediately, wrap in a clean, slightly damp tea towel to keep the bread soft.
This fragrant quick bread is easy to make and even easier to eat. While flipping through one of my old hand-written books of favorite recipes, I came across this Bourbon Pecan Bread. I hadn’t made it in years and the recipe said that it made three mini-loaves. Clearly this was a recipe that I used to make as gifts to friends and teachers. However, I wanted to only make a single larger loaf this time around. Like most quick breads, this one comes together quickly and bakes for about an hour. These breads are really not breads at all but are simple cakes that are perfect with tea or coffee pretty much anytime of day. They all have the traditional crack down the middle that you see in cakes made with baking soda.
Bourbon Pecan Bread doesn’t need any glaze or embellishments. With holidays and maybe even some friends or family visiting, it’s great to have this absolutely wonderful quick bread in your back pocket. The most difficult part will be not jumping in to eat it before its cool. These make wonderful “host/hostess” gifts. And wrap it in some cellophane and tie a pretty bow on for a gift that anyone would be happy to receive.
Now I’m sure that the recipe comes from somewhere. Unfortunately, several decades ago when I was writing it down, I wasn’t concerned with provenance. So, that said, my apologies to whoever conceived the original, wonderful recipe. Though uncredited, it is truly appreciated. I did make a few tweaks, but nothing substantial.
This recipe was made using a food processor. However, it could also be made by hand, or using a hand or stand mixer. There are just a few things to remember: don’t over mix the batter once you start adding the flour and make sure that all of your ingredients are at room temperature.
You could swap out walnuts for the pecans and some sort of cognac or Armagnac for the Bourbon. But there is just some wonderful alchemy that happens when pecans and Bourbon are in the same recipe. Bourbon is an American whiskey made from distilled corn mash. And pecans are the only indigenous American nut. So perhaps, that is why something so magical happens when they are paired in things like Bourbon Pecan Pie or this Bourbon Pecan Bread.
Bourbon Pecan Bread
While there is alcohol in this recipe, it cooks away in the baking process, leaving only its flavorful depth and essence behind. There is no non-alcoholic substitute that would work here.
Tightly wrapped once it has fully cooled, this Bourbon Pecan Bread will last for several days and can be frozen for later enjoyment. However, when this intoxicating smell wafts out of your oven, you will have to be of a stronger will than I have to not eat it right away.
Recipe
Yield: 3 mini-loaves or one 9 x 5-ince loaf
Bourbon Pecan Bread
Ingredients
2 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1/2 cup (one stick) unsalted butter at room temperature
1/2 cup real maple syrup
1/3 cup firmly packed dark brown sugar
1/2 cup buttermilk or plain kefir
1 cup coarsely chopped pecans, lightly pan toasted
3 Tablespoons Bourbon
1 teaspoon pure vanilla extract
About 2+ Tablespoons Demerara or other coarse sugar (optional, but a nice touch)
Directions
Preheat the oven to 350 degrees F. Generously grease (I used cooking spray) a loaf pan. Line the bottom and sides with parchment with a 2-inch overhang. Grease the paper as well. Sprinkle the Demerara sugar un the bottom of the pan, if using. Then carefully turning the pan, coat the bottom and sides with the sugar. Set aside.
In a medium bowl, sift the flour, baking powder, baking soda and then add the salt.
Using a food processor or mixer (or by hand), cream the butter, brown sugar and maple syrup until fluffy. This should take about 3 minutes if you are using a machine. Add the eggs and mix well. Then add the Bourbon and vanilla.
Starting with the flour, add one third to the butter mixture and process in pulses just until barely combined. Then add half of the buttermilk and lightly pulse or mix it through. Repeat with the next third of the flout and the remaining buttermilk. Add the toasted pecans to the final bit of flour and toss them together. This will help prevent the nuts from all sinking to the bottom. Now add this last amount of flour/pecan mixture and pulse it through the batter or mix with a spatula until just combined. Do not overmix the batter once you have begun adding the flour or the final cake will be gummy and tough.
Pour or spoon the thick batter into the prepared pan. Tap it lightly on the counter to even things out. Lightly sprinkle with the coarse sugar if using and bake for about an hour or until a toothpick inserted comes out clean. For mini-loaves, bake these beauties for about 45 minutes. If your oven bakes as unevenly as mine, turn the bread about half way through. Don’t worry about the top cracking down the middle. That is classic for this kind of bread. Allow the cake to cool for 10 minutes in the pan. Then carefully lift out the Bourbon Pecan Bread, using the parchment sling. Remove the parchment and place on a wire rack to cool completely. Now enjoy!
These Flaky Flatbreads are fun to make and so versatile. Make them ahead and they reheat beautifully. While I make mine with a Bulgarian or goat yogurt, any yogurt will work, including non-dairy. And even though I brush mine with fresh garlic butter, you can use either a good EVOO or vegan butter instead. Recently, my husband was out of town and I made up a batch of these. I wrapped the leftovers in foil and reheated them in my toaster as needed. The outside got slightly crispy. And the layers flaked into these lovely fragrant pieces of dough that were perfect for dipping into soups and spreads.
Since I began doing more Indian cooking, I have become familiar with spices and herbs that I had not traditionally used before. Two of my favorites now are carom seed (ajwain) and fenugreek leaves (kasuri methi). Either one, or dried mint, cumin seed (or nothing at all) works wonderfully in this flaky flatbread. And because you control the seasoning, your flatbreads will be unique to you!
Unlike most breads, these flaky flatbreads don’t require any rising time. The dough comes together in just minutes. Then we let it have a nice rest until it becomes supple and easy to roll out. This resting time can be a 20 minute catnap or as much as a couple of hours. Your schedule can dictate the time. The longer resting time makes them a bit easier to work with, but I have made them both ways successfully. We enjoy these flatbreads at least once a week. They are the perfect compliment to Middle Eastern/Mediterranean foods as well as South Asian.
I came across many iterations of this basic recipe online so it is difficult to say exactly which one I ended up using. And the addition of the fenugreek and garlic butter is my own twist. How you use this flaky flatbread is only limited by your imagination. Leave out the garlic and this becomes a great bread for breakfast or snacking. Just add your favorite nut butter, smushed avocado or preserves. Smear on tomato sauce or pesto with the toppings of your choice and you have mini pizzas. Did I mention that this was versatile?
I am not going to claim that these are as healthy as the two ingredient lentil pancake/flatbreads that you can find all over YouTube. But eaten in moderation with an otherwise healthy meal, they are fine. And as much as I love a good lentil dish, these really do taste better than those pancake/flatbreads.
Flaky Flatbread with Fenugreek
Recipe
Yield: 8 flatbreads
Ingredients
2 cups of all-purpose flour, plus about 1/4 cup more for dusting the dough
2 teaspoons kosher salt
1.5 teaspoons fenugreek leaves (kasuri methi) Optional, but recommended
1 teaspoon baking powder
1 cup plain natural yogurt (I like full-fat)
8 ounces melted butter
2 large garlic cloves, crushed Optional, but recommended
Directions
Measure out the flour, salt, baking powder and dried herbs, if used, into a medium bowl. Using a fork or whisk, mix everything together so that the salt, baking powder and herbs are well distributed. If the bowl is wider and shallower, it is a bit easier to work with, but any bowl will do. You can do this ahead and cover it until you are ready to make the dough.
Flaky Flatbread
Add the yogurt and mix through the flour until you get a shaggy dough. I found that it was easiest to use my hands for this. It should take only about 1 to 2 minutes.
Flaky Flatbread
Then using your hands, gently knead the dough until the moisture from the yogurt is distributed throughout and you end up with a smooth, moist dough. Depending on the shape of your bowl, it might be easiest to transfer the dough to your counter to work with. If you use a thicker yogurt, like a Greek or Icelandic yogurt, you might need to add a Tablespoon of water to the dough. Natural yogurts are more liquidy and preferable for this recipe.
Form the dough into a ball and place it back into the bowl. Cover it lightly with plastic wrap or a plate. This entire process from the time you add the yogurt to the time you form your dough ball should take no more than 5 minutes and possibly as little as 3 minutes.
Flaky Flatbread
Allow the dough to rest for a minimum of 20 minutes and up to 2 hours. It will not double in size. We are not using yeast. But the dough will become more relaxed and supple and will be easier to roll out.
When the dough has rested, remove it from the bowl and divide it into 8 pieces. Unless you are doing this for a living, just eyeball the pieces. It is not necessary to weigh them out to be sure that they are exactly equal in size.
Flaky Flatbread
Cup your hand over the dough piece and roll your hand in a circle against the counter to form a ball. Lay the pieces out on the counter or a baking tray or platter to make it easier to work with.
You want to work with one section or ball at a time. I found it easiest to put 1/4 to 1/3 cup of all-purpose flour in a shallow bowl or container rather than sprinkling my counter. I then slightly flatten the dough ball with my hand and dip each side into the all-purpose flour. If I need to double dip, I can. Any excess flour can be sealed in a container and used for the same purpose since no raw dough gets mixed in. I know, but trust me on this.
Flaky Flatbread
Years ago, a dear friend, now dead, gave me a wonderful marble rolling pin to use in making mu shu pancakes. I never actually used it for that purpose, but it is perfect for these flatbreads and I think of Marge with great fondness whenever I handle it. But any rolling pin or empty wine or beer bottle will work too.
Place the flattened dough ball on the counter or board and roll it out as thinly as possible. Don’t worry too much about the shape. If it is round or oblong, or even slightly misshapen, this will still work. I am no expert! Brush the dough lightly with some of the melted garlic butter. Then working from the longest end, tightly roll up the dough into a log. Perfection is not necessary! If butter got on the board or counter, just wipe it away with a paper towel. Otherwise the next ball will be difficult to roll out. It doesn’t have to be perfectly clean – just wipe up any excess butter or oil.
Then take one end of the log and curl it in on itself and keep doing this to form a flat snail. [See the speeded up video below] Lay the snail onto the baking sheet lined with a silicone sheet. If you don’t have that, you can use a sheet of parchment barely dusted with flour. Those with more experience may try to pleat the dough instead of folding it. This is something that I saw Chetna Makan do. The more folds that you have, the more layers of flakiness. But honestly, life is complicated enough!
Keep repeating this until you have 8 flat snails. Cover them with plastic wrap or a tea towel and allow them to rest for as little as 20 minutes or up to an hour.
Quick tutorial on rolling out flaky flatbreads
Flaky Flatbread
When you are ready to cook the flatbreads, set an untreated non-stick or well-seasoned cast iron skillet on medium high heat. If you have a bigger pan, use it so you can cook several flatbreads at once. If all you have is a small skillet, don’t fret. It will take more time to cook everything, but it will work just as well.
Take one snail at a time, keeping the remaining snails covered while you work. Again, dip both sides of the snail into your reserved flour. Using your rolling pin, roll the dough out into an approximately 5-inch diameter circle. If it isn’t a perfect round, it’s okay. I have yet to achieve a perfect circle! Try to keep the roll from opening up. It seemed to work best for me to just flatten the snail a bit with my hand first before applying the rolling pin.
Once you have the circle rolled out, generously brush the surface with the garlic butter. Immediately pick up the dough and place it in the hot pan, butter side down. Then brush the top side with butter. If your pan will hold more than one flatbread, immediately roll out your next snail, repeating the above process. Each side takes about 5 minutes to cook. The dough may puff up a bit while cooking. That’s okay. Take a flat spatula, and gently press down on the top of the dough. You don’t need to pop the bubbles, but you don’t want them to get away from you or when you turn the flatbread over, it won’t cook evenly. All of the surfaces need to hit the pan.
You know the side is done when you have nice brown spots all over. If your heat is too high, the outside will burn before the inside is cooked. If the pan isn’t hot enough, the dough won’t really get that nice browned look that you are going for. As with pancakes, the first one out of the pan is never quite as good as the subsequent ones. I always go for the darkest bread at the bakery. So check your bread after 4 minutes to achieve the desired doneness.
When each flatbread is finished, you can place it on a baking sheet in a warm oven until you are finished and ready to serve. If you are not eating all of the breads in one go, allow the leftovers to cool and then wrap the rounds in foil. They will keep in the fridge for several days or even on your counter if your house is cool. When you are ready to eat them, warm them in the oven or a toaster. Do not microwave them!
Fast Fabulous Focaccia – a chewy, crusty, fragrant bread – that’s perfect with salads, beans and pastas. We make and eat a LOT of bread in our house. I can easily imagine living without meat, but not without bread. Since none of us is over-weight, we must be doing something right. This Fast Fabulous Focaccia comes together literally in minutes. After a proving time of about 1.5 hours it goes into a hot oven and is ready to eat. Fresh bread in about 2 hours!
I’m looking out my window at yet another rainy day with somewhat coolish temperatures for this time of year. While I might feel a bit droopy, my plants are on over-drive. Our terrace garden has never been more vibrant and my herbs are growing like crazy. I have been making pesto and mint chutney, putting rosemary into breads and stir-fry with handfuls of my Thai basil. So last night I decided to make a beautiful salad with ripe tomatoes, arugula, bocconcini mozzarella that I had marinated and fresh basil. I cooked up some pasta that I served with my pesto. But I wanted a bread to help soak up all of those beautiful flavors and olive oil. Since it was already 4:00, I knew that I needed to think quickly if we were going to have fresh bread with dinner. Enter this focaccia.
Having made some wonderful focaccia (see below for links to recipes) I knew 2 things: 1) I didn’t have quite enough time to make my best focaccia and 2) those recipes simply made too much for what I wanted. I turned to Molly Yeh. She is VERY perky – frankly, I find it a bit exhausting. And I wouldn’t make most of the foods that she makes – way to fatty. But she is very clever at decorating foods even if she is a bit too in love with sprinkles.
However, I have made two recipes that were wonderful and that worked exactly as written – her falafel and this focaccia. My version is delicious and easy and beautiful in its simplicity. If you choose to make it with elaborate vegetable designs like Molly Yeh and others I have seen, you can find instructions on the web.
A word about EVOO
The olive oil that you use will make or break this recipe. It is used at different stages of the recipe and truly makes the focaccia magical. As EVOO has become more popular, so has fraud in the industry. So don’t take for granted that the EVOO you are buying is actually what it says it is, especially if you are buying a flavored oil. I love using flavored oils in baking and cooking. If you choose to make your own – great. A Mediterranean blend with oregano, rosemary, basil and garlic was what I used. A good quality plain EVOO or one flavored to your choice would all work.
Focaccia is meant to be eaten fresh and warm with freshly drizzled EVOO on top. But we are only two people and even this more manageable-sized focaccia is too big for us to finish off in one night. Left-overs make wonderful croutons or can be used in a bread salad. The focaccia can be re-heated and we did eat it that way. It is definitely edible but it won’t be as amazing.
1.5 teaspoons active dried yeast (or instant yeast)
About 9 Tablespoons EVOO, divided
3 to 3.25 cups all-purpose, unbleached flour
2 Tablespoons fresh rosemary leaves (optional, but recommended)
Maldon or flaked sea salt
Directions
Combine the water, sugar and yeast in a measuring cup or bowl. Allow to prove for about 10 minutes. If you are using instant yeast, there is no need to prove the yeast.
Once the yeast has started to get creamy, whisk in 3 Tablespoons of the EVOO. Then add this to 3 cups of flour and the salt in the bowl of a stand mixer. Mix by hand just to moisten everything.
Using the dough hook, knead the dough on medium-high until the dough is smooth and elastic and forms a stretchy ball. If the dough appears to be too wet (humidity and different brands of flour will all affect the moisture level) add a bit more flour, a tablespoon at a time until you get the desired consistency. Mine came together perfectly with just the initial 3 cups of flour. It was a lovely, supple dough.
Brush a quarter-sized sheet pan with 2 Tablespoons of EVOO. Place the dough directly onto the oiled pan and coat it in the oil. Using your clean hands, gently press out the dough to almost fill the pan. Cover it loosely with plastic wrap and leave in a draft-free place. I use my microwave. It should double and fill the pan. Depending on the temperature of your room, this will take 1 to 1.5 hours.
About 45 minutes in to the rising time, heat your oven to 400 degrees F. If you have a pizza stone or steel, place it on top of the rack in the oven and allow it to heat.
When the dough has doubled, remove the plastic. If it hasn’t totally reached the end of the pan, you can gently press it out to the edges. Add your rosemary leaves, if using. With your fingertips, dimple the dough, gently pressing the rosemary into the dough. Drizzle with 2 more Tablespoons of EVOO. Honestly, I just eyeball it. All of the dimples that you made will allow the EVOO to pool in the dough, a classic sign of a focaccia. Sprinkle with the flaked salt. If you prefer or if you forgot, you can sprinkle with the salt after it comes out of the oven.
Fast Fabulous Focaccia
Bake until golden, about 30 minutes. Remove from the oven, drizzle with more EVOO and allow to cool for 5 minutes in the pan. Remove the focaccia to a cutting board and serve!
Fast Fabulous Focaccia
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Cranberry Orange Bread is sweet, tart, citrusy and nutty. Perfect for Thanksgiving! Cranberries are one of nature’s superfoods and they taste great. I love their bright tartness that is only enhanced with the addition of orange. And they are so pretty to look at – little scarlet jewels that add a dash of autumn color to any dish. When they are dried, I actually prefer them to raisins.
This recipe (with a few changes from me) comes from Beard On Bread and makes one large loaf. I have another recipe which I have been making for over 40 years and can be found hand-written in a book that I keep of favorite recipes. Unfortunately, I have no idea where it originated. It is substantially similar to the Beard recipe but fits a more conventional 9 X 5-inch pan. You can’t go wrong with either one.
Cranberry Orange Nut Bread
A Note on Hoarding (Okay, a justification)
As it happens, I have the larger 10 X 5-inch pan called for in the James Beard version, so that is what I made this time. More Cranberry Orange Bread for me! However, I have given the proportions below for the smaller version as well since that is the size pan that most people will have on hand. Honestly, I don’t even know why I have the larger pan. It sat in the back of a cupboard rarely used and I have no recollection of ever buying it. Probably just one of those things I inherited or picked up over the years.
Matthew and Frances will probably hate me when I die because I have collected so much stuff that they will have to sort through. But I’ve been married for over 36 years. So not only did I manage to buy things during that time, but my mother and some of her friends recognized a kindred entertaining spirit in me and gifted things to me.
Don’t get me wrong. There are some real treasures – beautiful silver serving pieces, antique hors d’oevres plates, some antique table linens that I picked up on a trip to Taormina, Italy. Decorations unique to each holiday. Well, you get the idea. It all seems kind of pointless now since there are no more large family gatherings. But the optimist in me hopes that maybe there will be a few more in my lifetime. Who knows? Maybe a grandchild or niece or nephew will want some of it. It could happen.
But I digress. This Cranberry Orange Bread is lovely on the Thanksgiving table but it’s also great anytime for brunch or an afternoon snack. I have even been known to cut a thick slice, lavishly butter it and stick it under the broiler briefly just to toast the top. OMG that is sooooooooooooooo good.
Since it is almost Thanksgiving, whether you are having any friends or family over, you also might look here for some inspiration:
Yield: 10 X 5-inch Loaf (See below for 9 X 5-inch loaf)
Ingredients
3 cups all-purpose, unbleached flour
1 teaspoon baking soda
1 teaspoon double-acting baking powder
1 teaspoon kosher salt
2 large eggs
1 cup granulated sugar
1/4 cup melted, unsalted butter
3/4 cup orange juice plus 1/2 cup milk (non-dairy is fine) (I actually used buttermilk)
Grated orange zest of 2 large navel oranges
1.25 cups fresh or frozen raw cranberries, cut in half (I find that freezing the cranberries first makes them less likely to “bleed” when mixed with the batter.)
3/4 cup chopped walnuts or pecans
1 to 2 Tablespoons of crumbled brown sugar (Optional)
Cranberry Orange Bread
Directions
Preheat the oven to 350 degrees F. Grease and flour (Baking spray with flour works well) a 10 X 5-inch loaf pan.
In a medium bowl, sift the flour with the baking soda, baking powder and salt. Set aside.
Using a standing mixer or hand beater, beat the eggs and sugar until well blended and fluffy. Stir in the melted butter, orange zest, milk and OJ. Add the flour mixture and mix just until blended. Do NOT over-mix.
Gently fold in the cranberries and nuts by hand. Don’t worry if the cranberries “bleed” a little into the dough. Carefully spread the thick batter into the pan so that it is even. If you are using the brown sugar, crumble some over the top and lightly press into the batter.
Bake for about 75 minutes or until the center of the bread springs back when lightly touched or a cake tester comes out clean. If it seems to be browning more than you like but isn’t finished baking, cover it lightly with foil and continue baking. Ovens vary so start checking after one hour and don’t worry if it takes longer.
Allow the bread to cool in the pan for 15 to 20 minutes or until you can just handle the pan with your bare hands before turning the bread out onto a cooling rack. This is best made a day ahead of serving for all of the flavors to fully develop. Wrap it tightly once it is completely cooled.
Note
Because this is a “quick” bread made with baking soda and baking powder, it is normal for a crack down the top to develop during the baking. Why is it called a quick bread? Because it rises without yeast or a long fermentation process. The baking soda and baking powder make the bread rise as soon as it is mixed in and you pop it in the oven.
And because this is a particularly moist bread that will get even moister over time, it is best stored in the fridge or a very cool spot in your house. Bring it to room temperature before serving.
Measurements for 9 X 5-inch Cranberry Orange Bread or 3 Mini-Loaves
2 cups all-purpose, unbleached flour
1.5 teaspoons baking powder
1/2 teaspoon double-acting baking powder
1 teaspoon kosher salt
1 large egg
1/4 melted, unsalted butter
3/4 cup orange juice
Grated zest of 1 large orange
1 cup raw fresh or frozen cranberries, cut in half
1/2 cup chopped walnuts or pecans
Follow Directions as above
The baking time is about an hour for the 9 X 5-inch loaf and about 45 minutes if using the mini-loaf pans. Always check when you begin to really smell the baking since all ovens are different.
Guinness Gingerbread Loaf is dense, dark, rich and satisfying with autumn flavors. When you bake this loaf, light a crackling fire and snuggle up with some loved ones – furry, children or adults. The house will smell so inviting that you just may have to turn your neighbors away.
I’m looking out on a dreary, rainy, chilly fall day. But inside, my husband and I (with our cat, Zoya) are snug and happy to be at home, waiting for this delicious Guinness Gingerbread Loaf to come out of the oven. I’ve recently started watching Laura in the Kitchen and when I saw this, I knew that I had to make it. It isn’t fancy and that is perfect. While I may enjoy the artistry of a beautifully sculpted and plated confection, generally I want something that is delicious without being precious or too fussy. And please, NO SPRINKLES!
This Guinness Gingerbread Loaf comes together fairly quickly and with easy- to-find ingredients. And even though the recipe uses Stout, the alcohol cooks away in the baking process leaving only that delicious molassesy, caramelly taste. The spicing is just right. My husband and I ate this still warm from the oven and after one bite we just looked at each other with these slightly silly grins. So, so good. There is just a bit of crust and then you sink into this dense, moist cake. Did I say that this was delicious?
Guinness Gingerbread Loaf
I wouldn’t hesitate to give this to kids – as is or with a shmear of cream cheese or good butter. When my son was little, I would whip up gingerbread for him to eat when he got home from school. So even though many kids are schooling remotely from home, that doesn’t mean that wonderful treats shouldn’t await them when the school day ends.
There truly isn’t enough comfort in the world that we couldn’t use a bit more. Mix up this wonderfully comforting Gingerbread Loaf and take a breath. Let the autumn leaves fall and bring on the chill!
For other delicious gingerbread recipes try these:
1/2 cup of unsalted butter softened at room temperature
1 cup of full flavor (robust) molasses or treacle (I actually used a combination of molasses and treacle since I didn’t have quite enough molasses on hand.)
Preheat your oven to 350 degrees F. Grease a 9 x 5-inch loaf pan with nonstick spray and line the bottom with parchment paper. Leave a 2-inch overhang with the parchment. It isn’t essential to do this step but makes getting the loaf out of the pan a little easier, especially if you aren’t using a non-stick pan. Spray the parchment.
Combine the butter, Guinness Stout and molasses in a saucepan. Bring the mixture to a boil, stirring once or twice to make sure that the butter melts. As soon as it comes to a boil, remove the pan from the heat and allow the mixture to cool for about 15 minutes.
Mix the flour baking soda, baking powder, salt and spices together in a medium bowl.
In a large bowl, whisk together the eggs, vanilla nd brown sugar, breaking up any lumps. Add the dry ingredients along with the Guinness mixture and stir until combined.
Pour the mixture into the prepared pan and bake for about 1 hour or until a tester comes out clean. I thought that my loaf was still a bit moist after one hour but didn’t want to overbake it. So I turned off the oven, cracked open the door and left it in for another 10 minutes. I allowed it to cool on a wire rack for about an additional 10 minutes before removing from the pan.
The bread can be cut while it is still slightly warm, but allow it to cool for about an hour first. You can sprinkle with powdered or icing sugar for presentation, if you like.
Cheesy Cornbread is moist, flavorful and with a wonderful texture to accompany chili or soup. While many parts of the country – and world – are experiencing record heat waves, fall nevertheless has started. Cooler days and nights and trees turning golden turn my thoughts to earthy chili, stews and soups. And what better side than this delicious, Cheesy Cornbread.
Cheesy Cornbread
The addition of corn kernels give this cornbread a marvelous texture, With every bite you get a little pop from the kernel. I used canned corn, but you could use fresh or frozen. And while I didn’t put any cheese on top, go ahead if you want a bit of extra cheesiness.
I used a cheddar jack cheese, but for a more pronounced flavor, use the sharpest cheddar you can find. No matter which cheese you use, though, this cornbread comes together quickly and can be eaten right out of the oven. Since it is just my husband and me these days, I had left-overs which kept for several days, wrapped well and refrigerated.
Cheesy Cornbread is made with ingredients that are easy to keep in the pantry and fridge, so you can whip up a batch with very little notice. It is almost instant gratification and a wonderful thing for novice cooks or making with children.
While this recipe is clearly not vegan, you can check out my Vegan Corn Muffins for another delicious cornbread option. And here are some delicious ideas that would all benefit from Cheesy Cornbread as an accompaniment. So rather than dreading those long, chilly winter evenings, relish all of the rich and wonderful foods that make those months bearable.
1 can (about 15 ounces) corn kernels, drained well or 1.5 cups of fresh or frozen kernels
1 cup buttermillk’2 Tablespoons butter, melted and cooled
1 generous cup grated Cheddar cheese (4 ounces) or any grated cheese you prefer (Cheddar Jack, Pepper Jack or shredded cheese blends)
1/4 cup, seeded and finely chopped jalapeno, Serrano, Shishito or even bell pepper (how spicy you like things is up to you)
Directions
Grease a 9-inch square or round baking pan or 9-inch cast-iron skillet. Heat the oven to 400 degrees F.
In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt.
Using a separate medium bowl, lightly beat the eggs and combine them with the corn, buttermilk, melted butter, cheese and peppers.
Heat the greased pan for about 5 minutes.
Stir the wet mixture into the dry mixture just enough to combine the ingredients, but do not over mix. Pour the mixture into the hot pan. Return the pan to the oven and bake for 25 minutes or until the bread is golden and a tester inserted in the middle comes out clean.
You can eat this straight from the pan or turn it out onto a cutting board for presentation.
There are many foods that I can live without, but bread isn’t one of them. I enjoy it in all of the many forms and flavors that it takes. I love flat breads and fry bread. Herbed breads and sweet breads. And breads with crusts that make me thankful I have great teeth. Olive Rosemary Foccacia raises the volume on soups, salads and pastas. The pillowy chewiness of the center with the slightly salty crust and zing of fresh herbs makes this bread almost a meal in itself.
This easy-to-make recipe comes via Valerie Bertinelli and like just about every recipe of hers that I have tried, the directions are simple and it works out on the first try. As much as I like bread, even I can’t eat a whole pan of this delectable Olive Rosemary Focaccia in one sitting. Although it’s perfect for a family. So I ended up freezing half and saving some for another dinner. I definitely encourage you to eat this bread warm from the oven. Since mine was made a few hours earlier than we ended up eating dinner, I simply warmed it for a few minutes in a 350 degree oven when I was ready to serve. The same goes for bread that you froze and defrosted.
So the next time you want to turn turn up the volume on a bowl of soup, salad or pasta, try this Olive and Rosemary Foccacia.
1 tablespoon chopped fresh rosemary, plus more for sprinkling (I have made this with just rosemary and with a mix of fresh herbs – rosemary, oregano and thyme. Works well either way.)
1 small yellow onion, quartered and sliced (Red onion works too)
One 5.3-ounce jar pitted green olives, drained (A mix of black and green or one or the other works. Use what you have. I used Kalamatos and Cerignola this time.)
1 teaspoon sea salt flakes (Optional but really nice)
Directions
Line a sheet tray with parchment paper and grease with a thin layer of olive oil. (You can also make this directly on the pan if you don’t have parchment.)
Place sugar and 1 1/2 cups slightly warm tap water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the top. Let the mixture stand for 10 minutes to activate the yeast.
Combine the bread flour, all-purpose flour, salt and one tablespoon rosemary in a large bowl. Add to the mixer along with the oil. Knead the dough on medium speed until it forms a smooth, supple ball that is not sticky to the touch, about 5 minutes. Turn the dough out on the prepared sheet tray, drizzle with more olive oil and cover with a bowl or clean kitchen towel. Allow to rise until it doubles in size, about 2 hours.
Using well-oiled fingertips, gently press the dough out onto the sheet tray, making dimpled indentations all over the dough. Cover with a towel and allow to rise again for another 45 minutes.
Preheat the oven to 425 degrees F.
Sprinkle the dough with the onions, olives and rosemary and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil and sprinkle with sea salt flakes before serving. Don’t be stingy with the EVOO. The focaccia drinks it up and it’s just delicious!
I’ve decided to take another look at some of my recipes and this week it is Lisa’s Challah Revisited. It isn’t always about blogging something new, but instead, it’s reminding people just how good a recipe is. Shabbat may come every week, but it still is the most important holiday in the Jewish calendar after Yom Kippur. It is an island in time where we don’t answer the phones or watch TV. No matter how busy and hectic the week was, we always sit down as a family, to a table set with our best glasses and dishes and a lovely meal. We light the Sabbath candles, sing songs and b’rachot (blessings) and take the time to really be present for one another.
When my son was little he would help me clean up and prepare the table. Like all children, he would sometimes balk. So I told him the story about how two angels would come to our house each week – a good angel and a bad angel. If the bad angel saw us fighting and the house not ready to welcome Shabbat, he would tell the good angel that he had won control and that our family would have a bad Shabbat and following week. But if our house was in order, the table set and we were into the spirit of Shabbat, including giving tzedekah for those less fortunate then she would turn to the bad angel and say that she had won control. Our house and family would be blessed with a peaceful Shabbat and a good week. Not surprisingly, the good angel won more times than not. These are precious memories and traditions that we built and ones that our son now continues with his family.
So why am I revisiting my challah recipe if I had made it for decades? Well for a long time now I was only making my Vegan Challah. We would celebrate Shabbat with my niece’s family and since her son is deathly allergic to eggs I developed a challah recipe that everyone could enjoy. I never wanted my great-nephew and godson to miss out on anything because of his allergies. If you are vegan or have a food allergy, this is a great recipe. However, as good as that recipe is, it simply is not the same as traditional egg challah. Now that my niece has moved away and we have our first grandchild, I wanted to ensure that she would grow up with the absolute best traditional challah. Lisa’s Challah Revisited delivers. It is everything an eggy, tender, sweet challah should be.
So Why the Need for a New Recipe?
I returned to my original challah recipe that I had developed over two decades. The only problem was that it no longer worked for me. I couldn’t put my finger on the problem, but after several less than stellar attempts, I decided to go back to the drawing board and start from scratch. Thus Lisa’s Challah Revisited. My husband and I now make this every week. We recently returned from visiting our beautiful granddaughter in San Francisco and we passed on this improved version to our son, who is the challah maker in his family.
Making Challah When You Work
Clearly it is easier to bake bread when you are at home all day. But there still are ways to enjoy homemade challah even if you work outside the home. You can start it the night before and then refrigerate the dough to slow down the rising process, completing the last rising and baking after you return home. I used to prepare my dough before I left for work and then brought a sealed plastic bucket of dough with me to the office where I could punch it down as needed until I was able to leave for the day. Bread can be pretty forgiving and an extra rising will just make for a finer crumb. Of course the first time I did this my supervisor came into my office and asked if I had been drinking beer! The yeasty smell had permeated the office. After that, though, my co-workers used to like to come into my office to check out the dough and even to punch it down on occasion. So if you don’t work from home, you can still bake your own challah. Nothing gets me in the mood for Shabbat quite like the smell and taste of fresh baked challah. If you can’t do it every week (and the bread can be frozen as well so you can make a big batch) at least make it for a special Shabbat or holiday.
I believe that welcoming and observing Shabbat is the most beautiful tradition we Jews have. And in this crazy world we live in it is actually a necessity for keeping our sanity and bringing families and loved ones together. But the truth is, you don’t have to be Jewish to enjoy this bread.
Tradition
A word about tradition. When it comes to food, I am all about tradition. I understand that with the plethora of food blogs and bloggers out there, everyone is looking for the new “it” recipe to fill space and gain new followers. Over time, I have even tried many of these recipes and rarely do I find that they are an improvement. New is not necessarily better, especially when it comes to food. So you can take your stuffed challah and challah using all kinds of different grains and strange ingredients. For my money and my family, Lisa’s Challah is the one that will stand the test of time. The only tweaks that I will allow are whether to use raisins or not (my husband loves them; my son – not so much) and to add sesame or poppy seeds to the glaze or to leave it plain. Okay, I did once make my vegan challah using chocolate chips instead of raisins as a special treat for the children.
The Pupil Surpasses the Teacher
And while this recipe and method is mine, I will happily admit that the student has surpassed the teacher. My husband retired a few years ago and has taken an interest in doing some cooking. And after 35 years of preparing three meals a day, I’m very happy for him to occasionally cook a meal for us. He started helping me to bake bread when the arthritis in my hands got bad and now he has become the challah maker every week. Our son also is making his family’s challah and I couldn’t be prouder. And while I am always on hand to give advice and check the dough, I have to give credit where it is due. My husband is way better at braiding than I ever was and he creates a beautiful and consistent challah week after week.
Lisa’s Challah Revisited
I am including this recipe exactly as my husband has written it down. Since he was a complete novice at bread baking, he needed to have the recipe make sense for him. If he could learn to make THE best challah, you can too. We enjoy this bread every shabbat and all week long. Left-overs make great toast with butter and cinnamon or honey or french toast. You can also make next week’s dessert using left-over challah for the best bread pudding. This recipe makes one large loaf. It can be doubled or divided into two small loaves. If you do the latter, you will have to reduce your baking time by about 12 to 15 minutes,
Recipe
Yield: 1 large loaf
Ingredients
2.25 teaspoons active dried yeast
1/3 cup warm water (It should feel warm to your finger, but not burning)
2 teaspoons granulated sugar
½ cup warm water
2 X-tra large eggs, at room temperature
1.5 teaspoons kosher salt
¼ cup canola oil
1/8 cup honey
3+ cups flour – either all-purpose, unbleached flour or bread flour (I prefer to use bread flour, but all-purpose will work too)
1/3 cup raisins, tossed with ¼ tsp. all-purpose unbleached flour (Optional)
1/3 cup of granulated sugar
1 egg, beaten for the glaze
Directions
Place yeast, 2 teaspoons of sugar and 1/3 cup warm (to the touch) water in a large bowl and mix well. Allow the yeast to proof for 8 to 10 minutes.
Once the yeast is bubbly, add the remaining 1/2 cup warm water, eggs, salt, oil, honey and 1 cup of flour. Using a wooden spoon, stir the mixture for 100 strokes.
Add 1 more cup of flour and the raisins and stir through.
Add 1/3 cup of granulated sugar and one more cup of flour and mix using a wooden spoon or a dough scraper until there are no more visible shreds of dough. If the dough still looks wet, add another 1/4 to 1/3 cup of flour and stir or knead to incorporate. Cover the bowl with a tea towel or plastic wrap and allow it to rest for 12 minutes. (This allows the gluten to begin to form and prevents you from adding more flour than is needed, which would make for a heavier bread.)
Turn the dough out onto a floured surface and knead it for about 10 minutes, adding flour by the tablespoonful only as needed to keep the dough from sticking (usually about 1/4 cup). You want to use as little as possible to produce a supple, unsticky dough. You know you have kneaded enough when you poke two holes in the dough with your fingers and it springs back quickly.
Form the dough into a tight ball and place back in the bowl which has been coated with about 1 to 2 teaspoons of canola oil. Roll the dough in the oil to coat and then cover the bowl. I use a towel, but plastic wrap also works.
Place the dough in a draft-free spot like the microwave and allow it to rise for about 1.5 to 2 hours. The dough will have doubled and you know it is ready when you poke two fingers into the dough and the holes remain.
Punch down the dough, removing any air bubbles. Turn out onto a clean surface and pat the dough into a rectangle. Using your dough scraper or a knife, cut the dough in half lengthwise and then cut each half lengthwise in half again until you have 4 mostly equal strands. Try not to stretch the strands too much.
Lay the strands lengthwise next to, but not touching one another. Place the top ends of the strands together.
Braiding the Challah
There are many videos and instructions out there on how to braid challah using 3, 4, 5 and 6 strands. Find one that works for you and go with it. My husband followed this video and so far it has consistently produced a beautiful 4-strand braid.
We now have four strands of dough. The left-most is in position 1, the next one is in position 2, the next is in position 3, and the right-most is in position 4. When we say “pick up strand 1 and move it to position 3” we mean that you should pick up the left-most strand (at position 1), move it to the right – jumping over two strands – and then put it down. The strands you jumped over are now in positions 1 and 2, your strand is now in position 3, and the right-most strand is in position 4.
Without pulling (just lift) pick up strand 1 and move it to position 3. Then pick up strand 4 and move it to position 2. Finally, pick up strand 3 and move it to position 2. Keep repeating this pattern until you come to the bottom.
If it starts to narrow too much, simply fold the dough underneath.
Press the bottom strands together. Press the top strands together. Carefully move the braid (using the dough scraper to help) onto a baking sheet covered with parchment or a silicon mat. Spray lightly with cooking spray, cover with a tented piece of waxed paper and allow to rise for 45 minutes to 1 hour.
While the bread is rising, heat your oven to 350 degrees F. Beat the remaining egg.
When the dough has risen, paint it several times with the egg mixture. If you are adding sesame or poppy seeds, sprinkle them across the painted dough. Then carefully paint them one more time to be sure they adhere as much as possible. Discard any remaining egg. Place the dough in the oven and bake for about 45 minutes, turning halfway if your oven is uneven like mine. Bake until the bread is a beautiful brown and sounds hollow when tapped with your knuckles or a wooden spoon. Remove the bread to a cooling rack.
Tonight we’re having Greek Red Lentil Soup for dinner and I wanted some kind of bread to go with it. Socca Niçoise chickpea bread is the perfect accompaniment. Between the lentils and the chickpeas I certainly don’t need to worry about protein or flavor. This would be the perfect “meatless Monday” meal! And while I have no issues with gluten and happen to love almost all breads and pastas, this recipe is not only vegan, but it is gluten-free. The Socca was especially delicious drizzled with EVOO and with either tapenade or roasted smushed garlic spread on top. I’m just sayin’.
I will never be able to eat Socca without thinking of Julia Child. She did one of her TV episodes on the South of France and highlighted Socca. At the end of the show, in that inimitable Julia Child voice and with her joie de vivre, she looked at the audience and said “Socca to me!” [For those too young to recall the TV show Laugh-In, “Sock it to me” was a recurring phrase.]
What is Socca, really?
Socca Niçoise chickpea bread is a traditional Southern French treat. There are a dozen different ways you can make it. You’ll most often find socca cooked street-side on fiery grills, where the resulting flatbread is coarsely chopped and served in a cone with a sprinkling of salt and pepper. While every home cook in the South of France may have their own technique for preparing the batter, the ingredients are almost always the same: chickpea flour water, and olive oil. The Socca sold on the street are more crepe-like than this recipe but it still is delicious and worth making.
Chickpea flour is made from dried chickpeas (garbanzo beans) and is also commonly known as garbanzo flour, gram flour, and besan. However, besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. I happened to have besan on hand the first time I made this so that is what I used. I then bought chickpea/garbanzo flour and made it again. I also used 4.5 ounces of flour the second time instead of going with 1 cup. It turned out that one cup actually weighed out to 5.33 ounces. So which was better?
Both were good, but if I had to choose, I preferred the one made with actual chickpea flour and when I measured by weight rather than cups. The resulting socca had more flavor and was more reminiscent of what you would buy from a street vendor in Nice. I also drizzled olive oil on the top after 5 minutes in the oven and then returned it to the oven for another 3 minutes. When it came out of the broiler, I then drizzled more EVOO and sprinkled on my za’atar. The edges and bottom were brown and crispy and the middle was just barely flexible. I could get addicted to this especially since it is sooooooooooo easy to make. The second time I ate it with my delicious split pea soup. So, so satisfying.
1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling
1/2 teaspoon kosher salt
1 Tablespoon of finely chopped fresh rosemary
1+ teaspoon za’atar (optional)
INSTRUCTIONS
Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, rosemary and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.
Preheat the oven with the pan. Arrange an oven rack 6 inches below the broiler element and heat to 450°F with a 10-inch cast iron skillet inside. About 5 minutes before the batter is done resting, turn the oven to broil. (Don’t try this with any other kind of pan. And if you don’t have a cast iron skillet – get one. They are the best for so many things but especially when you want to really sear or brown food.)
Carefully remove the hot skillet from the oven. Add about 1+ teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan.
Broil the socca for 5 to 8 minutes. Broil the socca for 5 minutes. The top will begin to look a bit cracked. Drizzle generously with EVOO and return the pan to the oven for about 3 more minutes. The socca should be fairly flexible in the middle but crispy on the edges.
Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. It should come right out leaving your pan practically clean. Drizzle with more EVOO and sprinkle with za’atar. Slice it into wedges or squares.
RECIPE NOTES
Storage: Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.
Chickpea flour: You can find chickpea flour in the bulk bins at Whole Foods and other natural foods-type stores. Bob’s Red Mill also sells it in packages. Look for it under the name “garbanzo bean flour” if you’re having trouble finding it.
