Msemmen - North African (Algerian) Flat Bread

You may have noticed that I jump around a lot from place to place. Like last week I wrote about a to-die-for cinnamon loaf, and the week before that it was cornbread. Now I am in North Africa, specifically Algeria with a bread the locals call msemmen that is sort of like a laffa, but soooo different. This one is rolled flat, then fried (like naan) with the oil and spice mixture INSIDE! This is 'peasant' bread and is popular with lamb dishes and all of those luscious dips from the Mediterranean like humus, and tehina and the roasted eggplant dips.It's a keeper believe me.

Here's What You'll Need:
1 3/4 cups whole wheat flour
3/8 Tbs. yeast  (1 full teaspoon)
1/4 Tbs.(a little less than 1 tsp.) kosher salt
1 Tbs. gluten
7/8 cup warm water
2 Tbs. olive oil

for the spice mixture:
3 Tbs. olive oil
1 tsp.paprika
1 tsp. turmeric
1/2 tsp. cayenne pepper (optional)
1/4 tsp. kosher salt for sprinkling on top
2 Tbs. olive oil for the skillet


Here's What You'll Need To Do:
1. Mix together the flour, yeast, gluten and salt.

Then, mix in the olive oil and enough of the water to make a soft dough. Knead vigorously for about 7 or 8 minutes to make the dough very smooth and only a little sticky.

2. Move the dough to a lightly floured surface, and form it into a ball. Then roll it out into a circle about 20cm (8 inches) in diameter and only a few millimeters thick (1/8 in).

3. Mix the oil and spice mixture then spread the oil and spice mixture over the surface of the dough almost to the edge.  Then roll it up into a log. Form the log into a spiral, and cover with a towel to rest, about 20 minutes.

4. Working with one spiral at a time, roll the spiral out into another disk, again only a few millimeters this (1/8 in).

5. Spread a little olive oil in a skillet, place this dough disk in the skillet when it is quite hot and cover, on low heat for about 3 or 4 minutes. Then flip the bread to cook the other side.

6. Store the 'cooked' breadson a plate covered with a towel.

7. These breads, called msemmen are delicious served still warm, and dipped in something hot and spicy.

Sweet Tooth Comfort - 90 minute Cinnamon Loaf

I really like healthy bread - I mean the whole wheat breads laden with seeds and various spices and herbs. Or the artisan-type loaves with the thick chewy crust that 'sings' when it comes out of the oven. But sometimes what I really crave is good old-fashioned comfort food, that is, well, just a little decadent. I mean the rich doughs made with lots of sugar, with eggs and milk instead of plain water for liquid. What Peter Reinhart in The Bread Baker's Apprentice calls 'enriched' dough.

This bread is just that. It is actually a variation of a recipe I have for cinnamon rolls (Cinnabuns in America) but instead shaped into a loaf. The great thing about it is that it is quick, and very satisfying. Oh, and it fills your whole house with the most incredible aroma ever. Really!

Here's What You'll Need:
about 3 2/3 cups AP flour
1 Tbs. yeast
1/4 cup sugar
1/2 tsp. salt
3/4 cup milk
1/4 cup warm water
1/4 cup butter or margarine
1 egg
1 cup brown sugar firmly packed
1 Tbs. cinnamon
1/2 cup margarine or butter, softened
1/2 cup raisins (optional)

Here's What You'll Need To Do:

1. Set aside 1 cup of the flour, in case you need to add more.

2. Mix the remaining flour, yeast sugar and salt in a large bowl.

3. In a smallish saucepan, heat the water, milk and 1/4 cup butter or margarine until hot to touch (but not boiling). Remove from the heat and stir the hot liquid into the dry ingredients. Only at the end should you mix in the egg. Finally mix in enough of the reserved flour to make a soft (but not sticky) dough. Knead for about 5 minutes, then place in a lightly oiled bowl, turn to coat, and cover. Let it rest, covered, for 10 minutes.

4. Turn the dough out onto a floured tabletop, and roll it out into a rectangle. Mix together the softened butter or margarine, with the cinnamon. Then spread this paste fairly evenly over the surface of your rectangle of dough.

5. Roll up the dough, jelly-roll fashion, and pinch the seams and ends to seal.

 Form into a the length and shape of a loaf and place it into a greased loaf pan. Cover and let it rose for about 20 minutes. (Or, you can split the roll in two, like in the photos, and twist them together for a really impressive cinnamon loaf!).

and form into a loaf

6. Bake at 375 F (190 C) for about 20 minutes or until deeply browned. Cool on a rack, removing from the loaf pan after 10 minutes of resting. Amazing!!!

Sentimental Journey With a Twist - Old-fashioned Raisin Bread

I have written about Bernie's Bakery before. Somehow, when all is said and done, I keep coming back. And usually, it's at this time of year. When winter is finally over, and the weather stabilizes into summer warmth, I like to bake things that are a little decadent. Not fattening mind you. But definitely designed for your comfort zone. So that brings me to this post - old-fashioned raisin bread. I remember the raisin bread from Bernie's we would eat on Sunday's still warm from the oven. The bakery was right around the corner, after all. Still, this was a concession of sorts to New World sensibilities, by someone who was very decidedly Old World. Raisin bread is North American. Especially soft, white raisin bread like this one. This bread is wonderful still slightly warn (but wait to slice it so it can 'rest'). It is even better toasted with butter melted all over. Or strawberry jam. This is my modern adaptation of a very old-fashioned bread. With dollops of nostalgia thrown in for good measure!

Here's What You'll Need:
 1 1/4 cups warm water
1/2 Tablespoon yeast
1/4 cup sugar
4 Tablespoons butter or margarine, melted
1 large egg
about 3 cups AP flour
3/4 cup raisins, plumped in hot water then drained

for the glaze:
1/2 Tablespoon molasses
1 Tablespoon hot water

Here' What You'll Need To Do:
1. Place the yeast in a small bowl with 1/2 cup warm water and 1 teaspoon of the sugar. Mix to dissolve then set aside for about 10 minutes until nice and foamy.

2. In the meantime, mix the flour with the rest of the sugar, the salt and the yeast mixture. Add the butter and water and mix to form a rough dough. Knead (either by hand on a lightly-floured surface, or with an electric mixer) for about 5 minutes, until smooth and soft. The dough should be slightly tacky, but not stick to the tabletop.

3. Mix in the raisins only at the end so they don't get overly mangled by the mixer. Then place the kneaded dough in a lightly-oiled bowl, turn to coat, then cover and let it rise until doubled, about 2 hours.

4. Deflate the dough then roll into a loaf shape and place in a lightly-oiled loaf pan (9 by 5 inches or 23 by13 cm) and cover with a damp kitchen cloth to rise again. It is probably a good idea to slash the bread at this stage so it doesn't 'explode' while baking. This time it will take about 45 minutes to an hour. Depends on the heat in your kitchen.

5. About 20 minutes before baking time, heat the oven to 180 C (350 F). Brush the loaf with the molasses diluted in hot water,

then bake for about 30 minuted until golden brown and it sounds hollow when tapped on the bottom. If you like, you could give the bread an additional brush with molasses halfway through the baking.

6. Cool completely on a rack before slicing.

Movin' South - Good Ol' Southern Cornbread

There is a debate in some circles about whether cornbread is even bread. If you can believe it! The truth is, of course, nobody knows for sure. Good cornbread, despite the name, is really one of those wonderful creations that falls in the middle. Like a good brioche, for example. Or any quick bread like banana bread. The rule according to Rose Levy Beranbaum  in The Bread Bible (one of the greatest bread cookbooks ever, BTW) seems to be in how the bread is eaten. So cornbread, is usually eaten with a meat meal to sop up gravy, therefore, it's bread. Either way, good cornbread is wonderful. It is soft and crumbly, and just a little sweet from the cornmeal.

The version I bring you here is the basic cornbread which is both versatile and delicious. You can, of course, make it with some of the many variations. Add whole kernels for instance. Or, for the more adventurous, add 1/4 tsp of red pepper flakes. The combination of sweet and heat is compelling. And very popular in Texas and places like Texas. Cornbread hales from the South but is now served just about everywhere. The milder versions are better known up North, the sweeter versions in the South, and the fiery versions in the Southwest. Anyway you serve it you are bound to get compliments. Cornbread is truly 'people' food, not gourmet. And maybe more delicious for it.

This recipe is a variation of one I found in Beth Hensberger's The Bread Bible. Not the same book, even though it has the same name. It is simply excellent. A must have for any serious bread baker.

Here's What You'll Need:
1 cup AP flour
1 cup cornmeal
1/4 cup sugar
1 Tbs. baking powder
1/2 tsp. salt
2 large eggs
1 cup buttermilk
4 Tbs. (60g) unsalted butter or margarine, melted

Here's What You'll Need to Do:
1. Pre-heat the oven to 400 F (190 C). Then place all the dry ingredients (the two flours, salt, baking powder and sugar) in a large bowl and whisk together.

2. In a separate bowl, mix the eggs, buttermilk and melted butter (or margarine).

3. Add the wet mixture to the dry mixture and mix or whisk until just mixed. Don't worry if there are still a few dry patches or even lumps. The mixture will continue to hydrate as it bakes. The important thing is not to overwork it since that develops the gluten. In this case we want the cornbread to be crumbly, not chewy.

4. Place the mixture in a generously oiled pie pan and bake in the oven for about 35 minutes, or until lightly browned and 'springy'.

5. Cool in the pan and serve as wedges.

Perfect for Breakfast (or anytime) - Yoghurt Bread

I have been thinking of making this bread for a long time and, truthfully, never quite around to it. There was always some other bread, just as good that came first. Also, since it includes a 'milky' ingredient, this is obviously not a bread that can sit around overnight. Basically, it is easy to make, but is very impressive on your table. The final result is very tasty, of course, but also just a little tangy (the yoghurt) and perfect when surrounded by all kinds of sweet and slightly sour spreads. Think luscious jams and jellies, or maybe a slightly sour orange marmalade. You might try to slice this bread thinly, to make it last... no matter it will go quickly.

Here's What You'll Need:
4 to 4 1/2 cups AP flour
1 1/2 tsp. salt
1 Tbs. sugar
2 tsp. dry yeast
1 container (200g, 6 1/2 oz) plain yoghurt
3/4 to 1 cup warm water

Here's What You'll Need to Do:
1. Place the flour in a large bowl along with the sugar, salt, and the dry yeast. Mix thoroughly with a wooden spoon.

2. Make a well and add the yoghurt and 3/4 cups of the water. Mix thoroughly to form a rough dough. If the mixture is too dry and does not become a true dough add the remaining water, a little at a time until it comes together.

3. Knead the dough vigorously for about 10 minutes until it becomes smooth. Place the dough in a lightly oiled bowl, turn to coat, then cover and let it rise until doubled in volume. This will take about 2 hours at normal room temperature.

4. Move the risen dough to a baking sheet covered with baking paper. Press it down slightly into a round, then make a hole in the middle using your fingers.

Increase the size of the hole being careful not to deflate the dough. Finally, cover it and let it rise again, this time about 45 minutes.

5. About 20 minutes before baking, pre-heat the oven to 450F (about 220C). Spray the walls of the oven with water, and place boiling water in a tray, just before placing the dough, still on the tray, into the oven. If you have a baking stone, place the tray directly on the stone.

6. Bake for about 30 to 35 minutes or until it is nicely browned and sounds hollow when tapped on the bottom. Cool completely on a rack. Serve with butter, jam or just about anything... this is truly delicious bread!

New Territory - Apple Bread (World Class)

I have debated doing this for quite a while. It seems I am a stickler for exact definitions something I understand has something to do with being a Virgo. Honestly, I don't know. I will admit to having serious reservations about it all. But one thing is true... I do like things to fit exactly into their little niche, whatever that may be. And that's the problem. In baking there are crossovers and even overlaps. It's never quite that simple.

So for instance, is a good brioche really bread or is it so rich that it's really a cake after all. There is a legend that Marie Antoinette actually said 'Let them eat brioche', not cake only making matters worse for her and us. And what about 'breads like English Muffins? Are they breads after all? I don't know.

The whole category of quick breads falls in this limbo-like state... where to put them??? I personally call them breads (not cake) because of a few reasons: 1) they are eaten usually at breakfast or 'tea' slathered in butter, like bread. And 2) they have a much greater ratio of flour to sugar than a typical cake. But that's being technical. Truthfully, the line is not clear.

And so today's offering... apple bread. The original recipe comes from the incredible website for King Arthur's Flour, where it appears as the world's best banana bread. I have converted this recipe into apple bread, substituting apples for bananas, and cinnamon for vanilla. The result, scrumptious. Try it for yourself, you'll agree!

Here's What You'll Need:

1/2 cup (8 tablespoons) butter
1/2 cup brown sugar, light or dark, firmly packed
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 medium apple plus about 1 cup apple sauce; about 1 pound
1/4 cup honey
2 large eggs
2 cups  Whole Wheat Flour or 100% white whole wheat flour
1/2 cup chopped walnuts

Here's What You'll Need To Do:

1) Preheat your oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan. (23cm X 13cm)

2) In a large bowl, beat together the butter and sugar until smooth. Add the cinnamon, baking soda, salt, and apples and applesauce, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of apple.

3) Beat in the honey and eggs.
4) Add the flour, then the walnuts, stirring until smooth.
5) Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.

6) Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.
7) Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.

As I said earlier, this is bread because of the way you eat it. Slice it nice and thick for breakfast and you're good for the whole day!

Yum!

A Year Later - I'm a Baker!

When I started this enterprise with real seriousness, a year ago, I was still working as an lecturer in Computer Graphics and Basic Animation. It seems like a hundred years ago... or a thousand. In that time, if you've been following, you will know that I studied in a baking course, finished the course and have left my work at the college. Finally, I believe I am ready to make the change to this new career I have chosen. I can proclaim with some amount of pride, really, that I have become a baker!! It's really quite exciting... and not a little nerve-wracking. But also lots of fun.

For instance, I have spent the last few weeks collecting and buying baking equipment, comparing prices and contacting suppliers. This Friday it all starts.. I will be trying to sell my bread (challahs, sweet potato and rosemary loaves, sun-dried tomatoes, garlic and dill) at a local farmer's market. So today, after buying all the materials and ingredients, I spent my time baking the loaves in various shapes and weights to be able to decide what exactly I will sell. The next few posts will therefore be the breads I am preparing for the market. This first one, in loaf form and as a round, is the sweet potato and rosemary bread.

It was absolutely delicious... now let's hope it sells.

Here's What You'll Need: (for 3 loaves)
for the starter
200g AP flour
200ml warm water
5g dry yeast

for the dough
1 1/2 cup (250ml) warm water
1 Tbs. dry yeast
about 800g AP flour (to make a full kilo or 1000g - 200g from the starter)
1 1/5 Tbs. salt
1/4 cup (60ml) good quality olive oil
2 medium sweet potatoes cut in cubes and roasted in olive oil
1 Tbs. chopped fresh rosemary
all of the starter

Here's What You'll Need to Do:
1. Mix the starter, then let it sit at room temperature, covered with plastic wrap for up to 3 hours. To intensify the wheaty flavor, you can place it in the refrigerator overnight. If you do, remove it an hour before you need it tomorrow so it comes back to room temperature.
2. Cut the sweet potatoes into largish cubes, coat with some oil, add some chopped rosemary then roast until soft, about 20 minutes. Afterwards, when it cools, mash them along with the rosemary.
3. Mix all the other ingredients together in a mixer to make a smooth fairly stiff dough. Knead the dough for 10 minutes on medium speed.
4. Finally, add the sweet potato-rosemary mixture and continue kneading until the dough is colored slightly orange. The dough will now be slightly sticky and the sweet potato will not be completely incorporated but will still appear in small pieces here and there.
5. Place in a slightly oiled bowl, turn to coat, then cover with plastic wrap. Let it rise until doubled. This will take about 2 hours.
6. Divide the dough into thirds, shape each into a loaf, then place each 'loaf' into an oiled loaf pan (4X9X2 in) or (10X23X5 cm). If you like, you can shape the dough into a round loaf, like I did.

7. Let the dough rest and rise again, this time until it rises about 2-3cm about the lip of the pan. This will take about an hour.

8. Preheat the oven to 180C (350F). If baking a round loaf, place a baking stone on the floor of the oven. About 5 minutes before baking spray water into the oven.
9. Place the round loaf on the baking stone (if on a tray then place it with the tray directly on the stone).
10. Bake the round loaf for about 30 minutes and the loaves in the pans for about 20 minutes. Yum!!!