Zucchini Garlic Rose Bread

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 Zucchini Garlic Rose Bread

Dough:
250g (2 cups) all-purpose flour/plain flour
1 tsp salt, adjustable
1 tsp instant yeast
1 tbsp oil
125ml + 2 tbsp (1/2 cup + 2 tbsp) warm water
A little oil to coat the dough
One or two zucchini, sliced thin. Pat dry with paper towels.
Egg for egg wash

Garlic butter:
3 tbsp soft butter
1 tsp minced garlic
1 tbsp chopped chives or parsley or scallions or other herbs.
Mix well until combined, keep in the refrigerator until ready to use.

Dough method:

1. In a bowl, add flour and salt. Stir.
2. Add yeast and oil. Stir.
3. Pour warm water, stir and continue kneading on work surface about 5 minutes or until smooth. Adjust the water or flour as you kneading if necessary.
4. Put back in the bowl, drizzle with a little oil and coat the dough. 
5. Cover for an hour or more depends on your room temperature. After proofing, the dough is smooth and elastic.
6. Divide into 16 pieces, form ball.
7. Flatten lengthwise, spread with garlic butter. 
8. Place 4 slices zucchini for each dough, slightly overlapping. 
9. Fold the dough exposing 1/2 part of the zucchini slices.
   Press on both ends to secure the zucchini.
10. Spread garlic butter and roll to make a rose shape.
11. I use a round baking dish, we can use any pan. Cover for 30 minutes. Egg wash.
12. Bake at 200°C (400°F) for 20 - 25 minutes, preheated oven. An oven may vary.
13. Eat warm...

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Lebanese Purse Bread - KAAK - Lebanese Street Bread Recipe

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KA'AK or Lebanese Purse Bread - Lebanese Street Bread.

Dough: 
makes 4 pieces of bread

 A half of 375g (3 cups) all-purpose flour, keep the other half for later.
7g (2-1/4 tsp active dry yeast
12.5g (1 tbsp) sugar
5g (1 tsp) salt
125ml (1/2 cup) warm milk
125ml (1/2 cup) warm water
15ml (1 tbsp) oil
Extra oil to coat the dough
Extra flour to handle the dough
Sesame seeds as the need

Method:

1. In a large bowl, add a half of the flour, yeast, sugar, and salt. Stir.
2. Add oil, milk, water into the flour. Stir well and cover for 15 minutes until foamy.
3. Add the remaining flour, stir and transfer to the working table with extra flour to handle the dough.
4. The dough is very soft and sticky. Give light pressure so as not to stick in hand. May rub the hand with little oil if too sticky. Form a ball.
5. In another bowl with little oil, put the dough ball and coat well with the oil. 
6. Cover and let rise until double in size. -First rise-
7. Punch the dough and shape again into a ball in the bowl.
8. Cover and let rise again until double in size. -2nd rise-
9. Divide into 4 pieces. Form balls. Cover the dough while working on it. 
10. Sprinkle a little flour, flatten the dough and roll out into a circle, about 20cm or 8 inches.
11. Use a cookie cutter or a small bowl to make a hole on one side near the edge. Fix the shape to resemble a purse. 
12. Another way, roll into a rope with a belly in the middle. Unite both ends. Press or flatten the dough to resemble a purse. 
13. Put on a greased baking tray with parchment paper. Cover for an hour. I use 2 baking trays.
14. Egg wash. Sprinkle with sesame seeds. The original use of white sesame seeds. I use black sesame seeds
15. Bake at 230°C (450°F) preheated oven, for 15 minutes. Until puffy golden brown and smell delicious.
16. The inside is soft and hollow. 
17. To serve, slice open on the puffy side to stuff with the filling of your choice.

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Turkish Ramadan Bread . Ramazan Pidesi Recipe

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Turkish Ramadan Bread (Ramazan Pidesi)
The smell of this bread so good from the egg yolk and the seeds with the crisp outside, hollow sound, chewy but light texture. 

Ingredients: makes two regular pizza size bread

7g (2-1/4 tsp) active dry yeast
4g (1 tsp) sugar
250ml (1 cup) warm water or milk or a mixture of both
312.5g (3 cups) all-purpose flour
5g (1 tsp) salt
30ml (2 tbsp) vegetable oil
1 egg yolk for egg wash
Some of the sesame seeds, black sesame seeds, or nigella seeds for sprinkle on top.

Methods:

1. In a large bowl, add yeast and sugar. Pour warm water or milk or the mixture of both, into the bowl. Stir and cover for 10 - 15 minutes until foamy.
2. In another bowl, add flour and salt, stir.
3. Add flour to the yeast mixture a little at a time between the stirring.
4. Add the oil to the dough and stir until just combined. Gather the dough in the bowl and transfer to a work table.
5. Knead the dough until smooth and elastic about 10 minutes. Form a ball. Cover until double its size, divide into 2 pieces.
6.  Sprinkle flour in parchment paper, flatten one dough and spread by hands into wide and round. Similar to a pizza size. You may use a rolling pin.
7. With fingertips or a fork, make a border mark around the edges and create quilt pattern or criss-cross on the surface. Cover for 20 - 30 minutes. 
8. Heat oven at 230°C (450°F) 10 or 15 minutes before baking time.
9. Dab the surface with egg yolk and sprinkle with the seeds.
10. Bake at 230°C (450°F) for 15 - 18 minutes until golden brown.
11. Serve warm with kebabs or meats and other of dishes.

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Garlic Flower Bread

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Garlic Flower Bread

This recipe update from the video (there are a few typos with the text in the video)
The recipe makes 16 small pieces, shown in the picture above only 14 pieces, the other two I make it into a small bun, it happened because my baking pan only fit for 14 pieces.

NOTE for my measurements : 1 cup all-purpose flour = 125 grams 1 cup milk/water = 250 ml

Garlic Flower Bread
 Dough :
2.5 cups (312g) all-purpose flour
3 tbsp granulated sugar
1/2 tsp fine salt
1 tbsp dry yeast
3/4 cup (180ml) warm milk
1 large egg, beaten. Keep 2 tbsp for later use.
3 tbsp butter, room temperature
Extra flour as needed

Garlic Butter : (you maybe won't use it all)
1 cup butter/margarine, soft at room temperature (not melt)
1 tsp fine salt (table salt)
1/2 cup minced green onion
1 tsp garlic powder / minced garlic

Put butter, salt, green onion in a small bowl, mix until combined. Add garlic powder/minced garlic into the mix and continue mixing until well blended. Keep in the fridge until ready to use.

Make the dough :
1. In a mixing bowl put flour, make 3 wells. Add into each well: sugar, salt, yeast. Stir sugar and yeast first then stir together using a wooden spoon.
2. Pour warm milk and beaten egg (minus 2 tbsp). Stir until combined.
3. Add soft butter, continue stirring until well blended into a smooth sticky dough.
4. Put the dough into greased bowl. Cover with cling wrap and put in a warm place for about an hour. An hour later the dough will be very soft and hollow. When you pull the dough, it will show the hollows all around. Sprinkle with extra flour and start folding with fingertips (not kneading). Sprinkle more flour as needed but not too much.
5. Dust work table with flour before put the dough. Flatten the dough with hand. Cut into 16 pieces. 6. Shape the dough into balls. Sprinkle with flour to prevent sticking.
7. Flatten or press the dough with fingers, spread with 1/2 tsp of garlic butter. Fold into a half-moon then gather both corners creating a flower petal. Repeat the method until finished.
8. Arrange on greased a round baking pan ( I used an inverted pie pan). Cover with loose cling wrap for 30 minutes. Let rise.
9. Brush beaten egg on top. Bake at 175°C pre-heated oven, for 30 minutes until golden brown and blooming. Let stay in the pan for 10 minutes.
Serve with hot soup or just enjoy the way it is.

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Garlic Hard Rolls (Garlic Brötchen)

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Garlic Hard Rolls (Garlic Brötchen)
Crusty outside, soft chewy inside. Four pieces large, 6 pieces medium, 8 pieces mini.

Dough:

250g (2 cups) all-purpose flour/plain flour
129g (1 cup)whole wheat flour
7g (1 tbsp) instant dry yeast
25g (2 tbsp) sugar
5g (1 tsp) salt
75ml (3 tbsp) sunflower oil
250ml (1 cup) warm water, add a little at a time (maybe you won't use it all)

15ml (1 tbsp) oil to coat the dough in the bowl
We need a spray bottle filled with cold water to spray the dough.
A small baking pan, fill with 1/3 cup of hot boiling water on the bottom of the oven before baking.
A sharp blade or knife to score the dough.
Extra flour to handle the dough.

Methods:
1. In a large mixing bowl, add all-purpose flour, whole wheat flour, instant yeast, sugar, salt, oil.
2. Stir and add warm water a little at a time while stirring. You may not use it all. Stir using a strong spoon until smooth, stirring about 5 minutes until the dough very soft and sticky.
3. Add 1 tablespoon of oil to the dough and coat evenly.
4. Cover until double in size. Afer the dough has expanded, shape into a ball and divide as you wish.
5. Flatten each dough lengthwise and roll up into a bun.
6. Arrange on a baking tray with parchment paper or grease the pan., cover for 30 minutes.
7. Turn on the oven 10 minutes before baking time at 220°C (430°F). Score the dough.
8. Spray the dough with cold water using a spray bottle. This is important to create crusty exterior.
9. Fill the scored dough with cold garlic butter.
10. Pour 1/3 cup hot boiling water into a small baking pan. Put in the bottom of the oven.
11. Bake the rolls at 220°C (430°F) for 15 minutes, remove the pan at the bottom of the oven. Continue baking at 210°C (410°F) for 15 minutes. May bake a little longer for a darker appearance.

Garlic Butter:
3 tbsp soft butter/margarine
1 tbsp green onion or parsley, chopped.
1/2 tsp salt
1 tsp minced garlic or 1/2 tsp garlic powder

Mix all in a bowl and chill in a refrigerator until ready to use.

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Cheese Mini Loaf Bread

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This recipe using a mini paper pan, one dough makes 4 mini loaves or 2 regular loaf pan. Cheesy delicious!
I bought a mini paper bag in bakeware store. The size is 15.8 x 5.5 x 5.5 cm.

Dough:
375g (3 cups) all-purpose flour
25g (2 tbsp) sugar
7g (2-1/4 tsp) instant yeast
1 tsp salt, adjust
1 large egg, beaten (minus 1 tbsp for egg wash)
42g (3 tbsp) soft butter
250ml (1 cup) warm milk, adjust.

Filling: about 2 cups of grated cheese(s)
I used Emmental for filling and cheddar for topping.

In a large bowl: flour + yeast + sugar + salt + beaten egg + warm milk.
Stir until the flour turns moist. Add soft butter.
Continue stirring using a strong spoon until becoming soft sticky dough.
Drizzle with little oil in the bowl, coat the dough with oil as well.
Cover and stand in a warm place until double in size.
Transfer to a working table, shape a ball. Divide into 16 pieces equal size.
While we are working on the dough, cover the rest of the dough to prevent drying.
Flatten each dough lengthwise and thinner, fill with grated cheese.
Roll into a bun, put in a mini pan. One mini pan contains 4 buns.
(regular pan make bigger buns to fit the size, make into 2 regular loaf pan)
Cover and let stand at a warm place for 40 minutes.
Preheat the oven about10 minutes before baking time.
Egg wash the dough and add grated cheese on top, as much as you want.
Bake at 180°C (350°F) preheated oven for 15 - 20 minutes. Top and bottom heat, an oven may vary.
Serve warm while the cheese inside still melt.
We can reheat in the oven until warm again or in the microwave at medium-high heat for a minute or less.

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Braided Bread Recipe - Chocolate Banana

Braided Bread Recipe with chocolate and banana filling. This recipe is not as complicated as it looks. Soft and sweet with unique two colors braided style.
The recipe is simple.

 Quick water roux:
2 tbsp all purpose flour/plain flour
4 tbsp hot boiling water
Mix until smooth

Dough:
375g (3 cups) all-purpose flour/plain flour
1-1/2 tsp instant yeast
50g (4 tbsp) sugar
A pinch of salt
125ml (1/2 cup) warm milk
1 large egg, beaten
42g (3 tbsp) soft butter/margarine
Egg wash
A little oil for the bowl

Filling:
1 or more large ripe banana, cut in the middle and split up ( one banana become 4 pieces)
Chocolate flakes/sprinkles/chopped.

In a large bowl, add flour, instant yeast, sugar, and salt. Add the 'quick water roux'.
Stir until combined. Pour in the beaten egg and softened butter. Continue stirring until the dough turns moist.
Knead until soft and smooth. Divide the dough into two.
Add 1 tablespoon of cocoa powder and 1 teaspoon butter into one of the dough. Knead until it turns into a chocolate dough, smooth.
 Put the dough in an oiled bowl separately, coat the dough as well with the oil. This is for easier later to remove from the bowl. Then cover them until double in size, at a warm place.
After the dough has expanded, divide each dough into 6 or 8 pieces. I like to shape them into a ball for easier rolling out evenly. Do the same with the other dough.

For start, flatten one plain and one chocolate dough. Stack overlapping each other lengthwise and roll out.
Fill with dark chocolate flakes or sprinkles or chopped chocolate. Top with a slice of ripe banana.
Fold the top end of the dough covering the banana. Cut little dough at the top corner for easy folding.
make slices on the left and right dough slightly diagonal angle.
Start braiding fold each slice overlapping each other different color.
Cut the excess dough and press the edge. Process until finished.
We can make two colors in one bun or just simply make it into one color.
Rest on a baking tray, cover for about 30 minutes or longer. depends on your room temperature.
10 minutes before baking time, heat the oven at 180°C or 350°F.
Egg wash the buns, sprinkle with chocolate if you wish.
Bake at 180°c (350°F) for 25 minutes, top-bottom heat. An oven may vary, so please adjust it.

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