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ethnic breads

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 07 Apr 1999 16:30:59 -0700
v099.n020.6
Hungarian Poppy Seed Bread
Italian Herbed Oatmeal Focaccia
Tortillas De Harina De Trigo

Here are some ethnic breads that I have been saving to make but haven't
gotten around to yet.  I thought that some of you might enjoy making them.  

                     *  Exported from  MasterCook  *

                        Hungarian Poppy Seed Bread

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Bread/Muffins/Rolls              Ethnic
                Want To Try                      Bread-Bakers Mailing List
                Hand Made

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Tbsp          Active Dry Yeast
     1/3  C             Light Brown Sugar -- Packed
                        Zest Of 1 Lg Lemon
   2      Tsp           salt
   5      C             All-Purpose Flour -- to 5 1/2 C, OR
                        bread flour
   1      C             milk
     1/2  C             water
   6      Tbsp          unsalted butter
   3                    eggs
   1 1/2  C             Raisins -- dark
     1/3  C             Liqueur -- amaretto
  24      Oz            poppy seed filling -- *Note
                        powdered sugar -- for dusting

In a large mixing bowl with a whisk or bowl of a heavy-duty electric 
mixer fitted with paddle attachment, combine yeast, sugar, lemon zest, 
salt and 2 cups flour. In a small saucepan, combine milk, water and 
butter. Heat until just warm. Stir to melt butter. Let cool to 120F.

Add milk and eggs to dry mixture and beat hard 1 minute, or until 
creamy. Add remaining flour 1/2 cup at a time to form a soft dough that 
just clears sides of bowl, switching to a wooden spoon if necessary if 
making by hand.

Turn dough out onto a lightly floured work surface and knead until 
smooth, springy and soft, about 3 minutes, adding flour 1 tablespoon at 
a time as necessary to prevent sticking. Transfer to a deep, greased 
container, turn once to coat top and cover with plastic wrap. Let rise 
in a warm place until doubled in bulk, about 1 1/2 hours. Place raisins 
and Amaretto in a small bowl to soak.

Drain raisins, reserving liqueur. Turn dough out onto a lightly floured 
work surface and divide in half. Pat or roll out each section into a 
9-by-14-inch rectangle. Leaving a 1-inch border on all sides, spread 
each section evenly with a can of poppy seed filling. Sprinkle with half 
the drained raisins. Roll up from short end and pinch seams to seal. 
Place each roll seam-side down in a greased 9-by-5-inch loaf pan.

Brush tops with a bit of reserved liqueur. Loosely cover with plastic 
wrap and let rise until 1 inch above rim of pans, about 40 minutes. 
Twenty minutes before baking, preheat oven to 350F.

Bake in center of oven 40-45 minutes, until golden brown and hollow 
sounding when tapped with your finger. Remove from pans to cool 
completely on racks before slicing. Dust with powdered sugar before 
serving.

 Makes 2 loaves.

*NOTE:   Poppy seed filling is available in baking sections of supermarkets.

Beth Hensperger of Mountain View has written four baking books. Her 
latest is ``Bread for All Seasons'' (Chronicle Books, $18.95).

Entered into MasterCook by Reggie Dwork  <reggie@jeff-and-reggie.com>

With permission from The Mercury News Newspaper.


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                     *  Exported from  MasterCook  *

                     Italian Herbed Oatmeal Focaccia

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Bread/Muffins/Rolls              Italian
                Bread-Bakers Mailing List

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tablespoons   cornmeal
   1 1/2  Cups          all-purpose flour -- to 2 1/4C, divided
   1      Cup           Rolled Oats -- Uncooked
                        -- quick or old-fashioned
   2      Tablespoons   Italian seasoning -- divided
   2 1/4  Teaspoons     yeast -- (1 1/4 oz pkg)
   2      Teaspoons     granulated sugar
   1 1/2  Teaspoons     garlic salt -- divided
   1      Cup           water
     1/4  Cup           olive oil -- plus
   2      Tablespoons   olive oil -- divided
   4                    Sun-Dried Tomatoes, Oil-Packed -- to 6, drain, chop
     1/4  Cup           shredded Parmesan cheese

Lightly spray a 13-by-9-inch baking pan with non-stick cooking spray; 
dust with cornmeal. In a large bowl, combine 1 cup flour, oats, 1 
tablespoon Italian seasoning, yeast, sugar and 1 teaspoon garlic salt; 
mix well. In small saucepan, heat water and 1/4 cup olive oil until very 
warm (120-130 degrees); stir into flour mixture. Gradually stir in 
enough remaining flour to make soft dough. Turn dough out onto lightly 
floured surface. Knead 8-10 minutes or until smooth and elastic. Cover 
and allow to rest 10 minutes.

Pat dough into prepared pan, pressing dough out to edges of pan. Using 
fingertips, poke indentations all over surface of dough; brush with 
remaining 2 tablespoons oil. Sprinkle with remaining 1 tablespoon 
Italian seasoning and 1/2 teaspoon garlic salt. Arrange dried tomatoes 
across top; sprinkle with cheese. Cover; let rise in warm place until 
doubled, about 30 minutes. Heat oven to 400 degrees. Bake 25-30 minutes 
or until golden brown. Cut into strips or squares. Serve warm. 

Makes 12 servings.

Per serving: 190 calories, 8g fat, 1.5g saturated fat, no cholesterol, 
25g carbohydrate, 190mg sodium, 5g protein.

Published 1/24/96 in the San Jose Mercury News.  Copied with permission.


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                     *  Exported from  MasterCook  *

                       Tortillas De Harina De Trigo

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Breads                           Ethnic
                Bread-Bakers Mailing List        Hand Made

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/3  Cups          all-purpose flour
     2/3  Cup           whole-wheat flour
   1      Teaspoon      salt
     1/2  Teaspoon      baking powder
     1/4  Cup           vegetable shortening
     2/3  Cup           hot water

In a large bowl, stir flours, salt and baking powder.

With a pastry cutter, two forks or by hand, blend in shortening until 
mixture resembles coarse meal.

Add enough hot water to form a stiff dough. Place dough on plastic wrap 
or wax paper and form into cylinder, approximately 2 1/2 inches thick. 
Refrigerate at least 1/2 hour. (Dough may be made up to a day in 
advance.)

Cut dough into 12 pieces. Form each piece into a ball. On a floured 
surface, roll each ball into flat 8-inch disks.

Cook on a hot, ungreased skillet or in a large saute pan until lightly 
browned, about 30 seconds. Flip tortilla over and cook 20 seconds. 

Makes 12

Published 1/10/96 in the San Jose Mercury News. Copied with permission.


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