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.
- - - - - - - - - - - - - - - - - -
* 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.
- - - - - - - - - - - - - - - - - -
* 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.
- - - - - - - - - - - - - - - - - -