No-Knead Bread

I did it at last !

I think that there is no food blogger out there that didn't bake this no-knead bread.
Seeing pictures of this bread and reading comments, made me want to make it.
The youtube clip also made me a promise that any 6 years old can do it, so I gave it a shot.

The only hard part in this bread is having the patience, 12 to 18 hours to let it rise.
That's why I decided to postpone it every time.
Though yesterday straight after work I made the dough and let it rise for the 18 hours
today I just took it out from the bowl, fold it, let it rise another 2 hours and ta-dam!
I have this boutique style Italian bread
The kind that no one will ever believe that it's no work at all to make
Beautiful shape, great taste, and the smell is just irresistible.
I HIGHLY RECOMMEND YOU MAKE THIS
(if you still haven't or just for the fun and the taste (: )


No-knead bread - Adapted from Jim Lahey, Sullivan Street Bakery

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt.
Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.
Cover bowl with plastic wrap.
Let dough rest at least 12 hours, preferably about 18, at warm room temperature,
about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal;
put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2 hours.
When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees.
Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven.
Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.

Cool on a rack.

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Meat Stuffed Bread

Meat Stuffed Bread

Dough:
6 cups unbleached flour.
2-2 1\4 cups warm water.
2 Tablespoons oil.
1 Tablespoon sugar.
2 teaspoons yeast.
2 teaspoons baking powder.
2 teaspoons salt.
oil ,for shallow-frying.

Meat Filling:
1 1/2 Pound Lean ground beef
1 large chopped onion
1 cup chopped parsley
1/2 teaspoon cumin
salt
pepper

In a large skillet cook beef and onion over medium heat until meat no longer pink, add the salt and pepper. Saute the meat until it’s cooked through drain and set aside.


For The Dough:

1) Place all ingredients in the bowl of mixer, Knead until the dough is soft for 5 minutes.
Put the dough in a bowl that has been sprayed with vegetable spray.

2) Cover dough and let rise in warm place until doubled in size, for 1-2 hours.

3) Divide dough into 16 pieces & roll each of them into a ball, roll the ball out into a round.

4) Fill each with 1-2Tablespoons of the filling, pinch and seal the edges.

5) Preheat frying pan or griddle iron over high heat. Then adjust the heat to medium heat &
add 1 Tablespoon of oil.

6) On a lightly oiled board , flatten stuffed bread gently using your hand.

7) place the stuffed bread on the frying pan & cook until golden brown on both sides
(1 to 2 minutes per side).

Serve with salad.




Adopted From Arabic Bites with my changing for the filling.

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Mini Rolls

On Monday was my day off, so I decided to bake some mini rolls.
There is no better way to start a day off than with fresh mini rolls that just came out of the oven.

The dough is very easy to work with, you can make a verity of foods such as; pizza, focaccia and challa rolls all with the dough.

Mini Rolls
7 1/2 cups all purpose flour
3 Tablespoon dry yeast
3 Tablespoon sugar
1 Teaspoon salt
3 Tablespoon olive oil
3 Cups warm water

1 egg beaten + 1 tablespoon oil
sesame seeds

In a large mixing bowl combine the flour, sugar, yeast, olive oil and the salt together, add the water and beat until the dough is smooth and elastic about 8 - 10 minutes.
place in a greased bowl, cover with clean kitchen towel.
let rise in a warm place until doubled, about 1 hour.

punch dough down, turn onto a lightly floured surface, divide dough into equal balls.
shape each piece into a small ball, pulling edges under to smooth top.
place the balls in a greased baking pan.
brush over balls with the beaten egg, sprinkle sesame seeds and bake at 350 F. for 25-30 min. or until golden brown.

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Jersuaelem Bagel

This Jerusalem bagel is a combination of a pretzel and a bagel
the kind of bagel that you would find only in the old city Jerusalem
the smell entraps everyone who comes by.

I have searched for this recipes all over until yesterday I finally found the perfect one !

I was surprised how easy it was to make and the kids and I enjoyed it so much that today we are going to make another batch of Jerusalem Bagels.

Ingredients:

• 3 1/2 cups white flour
• 1 envelope of dry yeast
• 3 tbsp sugar
• 1/2 tsp salt
• 3 tbsp oil
• 1 1/2 cups warm water
• 1 egg
  
• Sesame seed
• poppy seeds
• sugar
  

In a large mixing bowel put together the flour sugar salt yeast and oil and mix it, add the water and keep mix it together until it becomes a ball of dough.
grease a large bowel with oil and put the dough to raise for 2 hours.



after two hours make 5 small balls from the dough open each one of them with your thumb to make a small hole increase the hole until you have a long pretzel but not to longer then the oven tray.

brush the bagel with egg , spread sesame seed salt and Zatar if you want and bake for 20 min. or until the bagel become golden brown..

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Split Pea soup with Home made Croutons

Split Pea Soup with home made Croutons

croutons:

1. Preheat the oven to 400 degrees
2. Cut a few slices of old bread or Challah bread into large squares and put them in the oven tray, drizzle olive oil over the bread and season with salt, pepper, garlic powder and any other seasoning you like.
3. Bake the bread for about 20 minutes, or until its turning golden brown.

Split pea soup

• 2 spoon oil
• 1 chopped large onion
  
• 1 big potato cuts in to a big pieces
• 2 carrots cuts to big pieces
• 2 bags of frozen pea
• 5 cups chicken stock
  
• salt paper

1. In a stock pot, heat oil over medium heat and saute the onion, carrots and potato for 5 min.
   Stir regularly.
2. Add stock, and bring to a simmer. Then add peas, salt and paper and cook, covered, for 25 minutes, until soft.
3. Remove the soup from the heat, and blend it until smooth. I did it twice for best result , transfer soup to the pot again, add 1 spoon of oil and heat for another 5 min.
   
4. Serve with a home made croutons.
   

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