Pizza night

Every one has his own recipe for the best pizza
In my life I tried so many versions, so many recipes, but never I had the one that was our favorite...
So, I kept looking for the one that everybody would love and that would be our.

This recipe for the dough will defiantly be used again for pizza, the dough was so great to deal with, elastic and smooth so good, and the best part with this pizza is that there is no need for rising - you make it and eat it in one hour - isn't it great?


Pizza - from chef Oren Giron

Dough:

3 1/2 cups flour
1 tablespoon dry yeast
1/2 teaspoon salt
1 tablespoon sugar
50 m"l (1/4 cup) olive oil
300 m"l (1 1/4 cup) like warm water

Pizza sauce
1 small tomato paste can
1/2 teaspoon oragno
1 teaspoon garlic powder
1 teaspoon salt
5 tablespoon water
2 tablespoon olive oil
1 tablespoon ketchup

Mix all the ingredients together to smooth paste.

Direction:

In a mixer bowl, mix the flours, salt and sugar.
Add the yeast, water and olive oil and mix it for 10 minutes, until a soft dough forms into a ball.
take the ball and ut dough into 2 pieces.
Take one, flatten with your hand then roll out on a pizza peel or upside-down cookie sheet.
Roll out dough until very thin.

Prepare dough with sauce and toppings of your choice.
Bake in 400 degrees for 10 to 15 minutes or until lightly browned.

pizza with roasted eggplant and feta cheese

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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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Jelly Doughnuts

I love the holidays, festival of light, Hanukkah.
8 days of celebration and great food.
Every year I search for the best jelly doughnuts , the kind that reminds me the one's I used to eat back home, the perfect amount of sprinkled powder sugar -
and red strawberries jam inside.

This year a friend of mine who's learning in the culinary institute, sent me a brand new recipe. She warned me that I should forget everything I knew before about doughnuts, because these is the winning recipe.
I didn't think twice, checked that I have all the ingredients and ran into my kitchen to prepare them.



The best jelly doughnuts ever!

7 cups + 2 Tbsp. flour
3 envelope active dry yeast
3.5 oz. sugar
1/2 tsp. salt
4 yolk
2 eggs
1 3/4 room temp. milk
2 1/2 ounces of butter room temp.

Strawberry jam for filling
Sugar powder for dusting
Canola oil for frying the doughnuts

Direction:
In a large mixing bowl, stir together all the ingredients for the dough except the butter and mix it for 7 min.
add the butter and mix for another 4 min.
Place the dough in a lightly greased bowl, cover with a clean towel and let it rise for 50- 60 minutes, or until the dough double his size. (the best way is to keep refrigerated over night).

Divide the dough to equal 50 gram balls and and round them on a oily surface.
It is important to starch and band the dough downwards.
Keep the balls on oily surface and let them rise again for 40 minutes.

In a deep fryer or a wok, heat 4 inches of oil to 380 degrees F.
(Check the temperature with your cooking thermometer.)

add the doughnuts to the oil and fry for 3 minutes each side.
They will be golden brown on both sides when done.
Lift the doughnuts out with a slotted spoon or tongs and drain them well on paper towels.
Dust lightly with confectioners sugar.
Add to each doughnuts a good strawberry jelly
Enjoy!



Happy Holiday !

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Choclate Caramel Babka

There is nothing better in winter days then a warm piece of chocolate babka cakes.
This dough is so easy to use and the result is amazing.
usually I fill the logs with chocolate alone, but this time I tried one of my Dulce de Leche (caramel) can that I have, the combination was divine.

I loved to see how the dough rose and the smell in the house spread ...



Chocolate Caramel Babka

For the dough
7 Cups + 1 Tablespoon Flour
2 1/4 Teaspoon dry yeast
3/4 cup sugar
1 cup oil
4 eggs
1-1/2 cups warm milk (or water)

Filling
Nuttela Chocolate spread
Dulce de leche


Glaze:
1 bitten egg
2 Tablespoon milk


Syrup:
1 cup of water
1 cup of sugar
boil together until the sugar desolved close and let it cool


Direction:

Put all the dough ingredients in a bowl, combine to make dough, and knead for about 5 minutes, until the dough is soft and elastic.

Wrap the bowl in a cling film or cover the dough with a clean kitchen towel and let it's sit for 1 hour our until it's doubled his size.

after the dough has risen knead it down for a while, put the dough on a light flour surface and knead it to a ball, cut the dough to a 6 small balls.

roll the dough to a thin square.

Cover the dough with chocolate and Dulce de leche over the dough and roll it into a snug log.
place the Babka on a baking mat, brush with the beaten egg and milk and bake for 30 min. in 350 F. until puffed and become golden brown.
transfer the babka to a cooling rock and brush them with the water sugar syrup.

Enjoy!

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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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Cinnamon Rolls - Homemade CINNABON

Yesterday I planed to go to mall.
One of the things that I love about going to the mall, is the smell and the taste of the fresh cinnamon rolls, from CINNABON. I always have to stop there and buy at least one.
Unfortunately, my planes changed due to a summer thunderstorm, but couldn't stop thinking about the CINNABON taste and could almost smell it.
So I looked for a good receipt and did a homemade CINNABON with cream cheese glaze. It's turned out so delicious and yummy.


4 tsp. dry yeast (2 packages)
1 cup warm water
2/3 + 1 tsp. sugar
1 cup warm water
1 1/2 Sticks butter softened
1 tsp. salt
2 beaten eggs
7 cup flour

Directions:

In a cup dissolve the yeast with water and 1 tsp. of sugar, set aside.
In the mixer bowl mix together milk, sugar, butter salt and eggs
add the yeast and gradually add the flour (1/2 cup at a time) beating well after each addition.
When the dough pulled together turn it into a floured surface and knead until smooth and elastic.
Oil a large bowl and place the dough. Cover with a clean towel and let it rise in a warm place one hour or until it's double his size.

Filling
11/2 sticks melted butter
1 cup sugar
3 tsp. cinnamon
1 beaten egg (to brush on the ready rolls just before baking)

After the dough double his size, divided the dough into equal 2 balls. take one ball and roll into a large rectangle 12" x 20" inc. Spread the cinnamon butter over the surface and tart to roll up the dough.
Use s sharp knife, cut the dough into even-sized pieces.
Place the rolls on a greased or parchment lined pan. arrange the rolls with an inch apart,
Brush the egg and let it rise for another 45 min.
Bake in 375 F. over for 35 min. or until the rolls become golden brown.
Let cool completely before glazing.



Glaze:
1/2 package cream cheese
1/2 stick soft butter
2 tsp. vanilla extract
3 tsp. sager powder
1/4 cup milk

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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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Chocolate Rugelach

Yesterday afternoon I was thinking of bringing some treats to work.
something sweet and tasty for Valentine's day
I decided to bake some Rugelach with chocolate
you can bake the rugelach with cinnamon nuts and sugar, sweet cream cheese, or just with Nutella chocolate, which i did..

This kind of rugelach are the favorite in my home land.

There is no better way to start off a day then with ruelach and coffee .

It's one of my kids favorite pastries.
The kind that they just can't get enough off...

my colleague love's them :-)

Chocolate Rugelach

• 6 cups flour
• 300 ml. warm milk
• 2 tbsp. yeast
• 3/4 cups sugar
• 1 tbsp. salt
• 4 eggs
• 2 sticks soft butter
• 1 tsp. vanilla extract
• 1 bitten egg + 3 tbsp milk

Syrup

• 1 cup of water
• 1 cup of sugar
• boil togeter until the sugar desolved close and let it cool.

In the mixer bowel put the flour, eggs, salt, milk and yeast and mix for 3 min.
stop the mixer add the butter and the vanilla extract and mix in a low speed for another 5 min, until the dough is soft and shiny.

cover the dough with a clean kitchen towel and let it's stand for 1 hour our until it's doubled his size.

after the dough has risen knead it down for a while, cover again and put it in the refrigerator for another 4 hours or over night.

put the dough on a flour surface and knead it to a ball, cut the dough to a 5 small balls.

roll the dough to a thin circle.

spoon chocolate over the dough, using a pizza wheel or a sharp knife cut the dough into triangle , then roll each triangle starting from the base to the top.
place the rugelach on a baking mat, brush with the beaten egg and milk and bake for 20 min. in 350 F. until puffed and become golden brown.
transfer the cookies to a cooling rock and brush them with the water sugar syrop.

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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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