add beer & stir .....

making & baking my own bread/s is something i've done for a very long time. of course, it's much easier to run out to a local bakery, of which we have many, and buy it. why sweat? for the most part, i enjoy "sweating" over making it myself. not even so much for the final result — i actually like the process itself a whole lot. making things yourself gives satisfaction that you just don't get from buying it.

all of this this requires patience and energy however (not to mention lots of time). the yiddish word, koyach [כוח], describes it best — breadmaking takes koyach. the negative or opposite idea to this famous yiddish word is the phrase 'hob nisht keyn koyach' [איך האב נישט קיין כוח] and, trust me, plenty of days hob nisht KEYN koyach! this weekend included one of those days (okay, two or three of them actually) where i had zero energy/strength to spend hours fiddling with dough.

those days are when i rely on insane recipes for bread such as the one which i am posting here. i found the following several years back and have made it countless times on those occasions when time was short and i wanted something for toast or a sandwich.

why crazy? well first of all, it requires only 2 ingredients! second of all, there is NO kneading involved and third, it can be thrown together and mixed in under 5 minutes if you're organized. PLUS no dough stuck to your hands! (ok, i like that part but i digress....)

the "secret" ingredient was given away already in the title of this post: beer. i am not really a drinker of alcohol, at all, and was at first a bit hesitant about making this bread. beer is the least of my favourite items to drink ..... regardless, the nature of beer itself is what helps to leaven this quick bread and give it lots of flavour, without an alcohol taste i might add.


after almost an hour of baking, you get a nice loaf of bread with a decent crust and very soft crumb. the only drawback is, if it is indeed one for you, that it's more of a tender interior and not a chewy one. obviously, this is a result of the fact that the dough is not kneaded. i must say, it makes EXCELLENT toast — a nice crisp exterior crust and a soft interior! without being toasted, it makes for nice sandwich bread or eating with a soup.

of course, this will never be like the lengthy 48 to 72 hour breads i often make which give incredibly good bakery-type breads. when you're hungry, who cares? cardboard would taste as good! (not really).


pour & stir beer bread

ingredients:

2 2/3 c self raising [rising] flour*
12 oz or 1 1/2 c beer (any type as long as it's a good one!)

* or make your own

method:

preheat oven to 375 F for at least 30 minutes. grease a 9 x 5 inch loaf pan or 8 inch round pan.

place flour in a bowl.

make well in center of flour. add beer.

stir gently with a spatula or wooden spoon until it is completely mixed. don't be rough, just blend everything together. it should only take less than a minute to do this.

transfer the dough into the pan and bake for 55 minutes.

remove from pan and let cool on rack.

toast or use for sandwiches.

you can also use a smaller loaf pan which will give a more height to your bread than a 9 x 5 inch one.

enjoy!

kitchen essentials — make your own self-raising flour v.2

previously, i gave a "recipe" for self-raising (rising) flour which i much preferred over others i had tried in the past. because that one uses cake and pastry flour, it is really best for making cakes and cookies. it goes without saying that many, many recipes calling for self-raising flour are for these types of items.

sometimes, though, you come across recipes for breads and the like which require stronger gluten protein percentages than that found in cake and pastry flours. this mixture is the one i use for those such recipes. this can be used for cakes and pastries, nonetheless with perfect results.

stronger self raising flour
(best for breads, quick breads, etc)

ingredients:

1 1/2 tsp baking powder
1/2 tsp salt
1 cup all purpose flour

method:

place baking powder, salt and flour in a bowl.

mix well and use as necessary.

can be double, tripled, quadrupled ..... etc.

time to get naughty knotty

who doesn't love these? i certainly know i do! so much so, in fact, i can eat all of them by myself, no problem :o

bretzellen, or soft (salted) pretzels, were always a welcomed treat and one which certainly got gobbled up faster than it took to make. i remember watching in amazement as my mother grabbed a piece of dough, rolled it and twisted the long snake like rope together with one or two flicks of the wrist. before you could blink, they were perfectly formed into that familiar pretzel shape.

according to my parents, these were/are very popular at this time of the year in certain parts of europe. not only do them come salted, in various places, they are even made with powdered or coarse sugar. who knows, i've only ever had the salted kind. we sometimes coated them with slightly browned onions also.

for a bread recipe, this one takes very little time to make — even the proving time is very short! there are a few things to keep in mind, however, when making (these) pretzels. in order to achieve the best results, it goes without saying, to follow the recipe the first time you make these twisted goodies.

pretzels typically have a certain flavour to them which can only be attained by using baking soda. if you don't use it, you'll get a baked, very plain tasting, twisted bread and not a pretzel. the baking soda not only helps in its taste, it also helps to brown them properly. i've tested recipes in the past without using it and it just doesn't yield the same results. remember, cooking & baking are indeed science and this chemical reaction is only achieved with NaHCO₃.

the soda can be applied in two way — one way being easier than the other. the simplest way is to just apply the solution with a (pastry) brush; this gives a very decent result. the more complicated way, if you can call it that, is boiling the pre-baked pretzels in a solution of water and baking soda very very briefly. this helps to give a chewier crust and is how it is typically done in europe. the solution however is not always baking soda (not important for our purposes).

in terms of using the egg wash, it's totally optional. because of the baking soda, the pretzels will brown on their own nicely and the salt adheres to the dough perfectly. just make SURE to use the right type of salt. table salt is not appropriate. kosher salt is also a bit too fine. i use fleur de sel or maldon. just find a salt which is coarse in texture.

the pretzels also need to be cooked quickly in a hot oven. as they are quite thin, they need a high temperature and short cooking time. while they are great served warm, i have found they benefit greatly in terms of texture once they've cooled down. they seem to become chewier, they way they are meant to be, once they've rested a bit.

if you're one of those cooks who doesn't feel s/he does well at baking, don't be intimidated from trying your hand at making pretzels, they're terribly easy in spite of the instructions. read through the whole recipe first before starting to get a feel for what you need to do.

have fun twisting and turning!


bretzellen — salted soft pretzels

makes 7 (double recipe for 14)

ingredients:

proving your yeast:

1 1/4 tsp instant (rapid rise) dry yeast
1 tsp sugar, white (or brown)
6 oz warm water

OR:

1 1/2 tsp regular active dry yeast
1 tsp sugar, white (or brown)
6 oz warm water

dough:

1 tbsp + 2 tsp sugar, white (or brown)
1 1/8 tsp salt
1/8 tsp dry ginger powder, heaped
282 g / 14 oz bread (strong) OR all purpose flour*
1/2 tsp gluten flour, optional -- to use with AP flour

*if using all purpose flour, i recommend adding the 1/2 tsp of gluten flour which approximates bread flour. if you can't get it, well.... just proceed with AP flour. if you're using bread flour, don't worry about the gluten flour as the protein percentage is correct. why gluten flour? to make more of a chewier pretzel; AP flour doesn't have as much gluten as bread flour.

baking soda wash:

1 tsp baking soda
2 tbsp hot water

baking soda "bath":

ratio is 1 1/2 tsp per cup of water — i use 2 1/2 tbsp & 5 c water

optional eggwash:

1 egg
1 tbsp water or milk or soymilk

alternative "egg" wash:

flax seed replacement, strained


fleur de sel or coarse sea salt (not fine or table salt!)
1/3 c browned minced onion, optional

method:

the yeast proof:

make the proof by combining the yeast, sugar and warm water in a small bowl. let it prove for about 10 to 15 minutes.

stir both after proofing times. make sure all is dissolved.

the dough:

in a medium sized bowl or processor, combine the flour, sugar, salt and ginger powder.

if using the gluten flour add it also.

add the wet to the dry and combine with your hands or a wooden spoon OR if using the processor, dribble in the yeast mixture to combine. pulse the mixture until it is kneaded.

by hand, knead the dough without extra flour until it is smooth. it should be extremely soft and only slightly tacky.

my finished dough weight is ~282 grams.

divide to make 7 equal sized balls of dough. 72 grams is what i always use. if you don't know metric, then it should be the size of a small (moroccan) tangerine / golf ball sized. well, maybe a little larger than a golf ball!

you do not need to prove the dough prior to shaping. it will be done after the bretzellen are formed.

you will roll out each ball of dough, one by one. keep the others covered.

the typical shape is one which has an only slightly fatter central portion and tapers to a point on each end. i highly recommend a long rope which is approximately 33 inches long (84 cm).

place the dough on an unfloured board or surface. make SURE to deflate them if any have started to puff up. just squish them in your hand to release any air. i suggest forming torpedo shapes and storing them in a ziploc, leaving a little space between each, until you are ready to roll them. this keeps the pretzel dough from drying out. don't delay in forming them or they'll start to rise.

if you find you are having difficulty stretching them, let them rest covered a bit longer as the gluten needs to relax in order for it to be flexible. they should be fine.

starting from the center with both hands, roll out the ball of dough several times until you get the length and shape you want. don't worry if it's not perfect, it takes practice (they're very easy however). make sure the "arms" on either side are tapered and end in a point. the central portion/barrel should be about 3/4 of an inch or so (depends how much dough you've used and how long you roll them out).

as they become VERY long while rolling, i like to hold the left side up in the air with my left hand and roll the right out with my right hand to extend it further and further. find the technique that you like. look here for a variety of european techniques (short videos) for traditional rolling out of bretzellen.

form the pretzels or bretzellen as follows:

take one of the extended piece of dough and make a loop.

twist the central knot one time. some people double twist it.

bring the top of the loop towards you folding it down over the X shape.

transfer the pretzels to a parchment lined or greased sheet.

cover and prove the bretzellen for 15 minutes.

preheat the oven to 450F.

at this point, you have a choice:

[1] pre-cook the pretzels as is done with bagels. this is said to create a chewier texture; personally speaking, i find the difference negligible. it's worth experimenting with, however, to see for yourself.

[2] use a soda wash on them (the easier procedure).

to pre cook the pretzels:

place 5 cups of water in a fry pan and bring to a boil.

add the 2 1/2 tbsp of baking soda. the water will fizz a lot. this is supposed to happen.

add the pretzels, one by one, and let them cook for 15 seconds. count out loud to 15 and remove to the baking sheet. be careful when removing them as they like to slip and slide!

either egg wash the pretzels or just salt them, as is, and bake for exactly 15 minutes. they will be a mahogany brown once fully baked. you do not need to use the soda wash (below as you've just done it here).

"washing" the pretzels:

this step cannot be skipped if you want real bretzellen (and haven't opted for the above procedure). the baking soda wash helps to provide the necessary final flavour and with the maillard reaction (browning). for those who do not use eggs, it is sufficient to coat them with the soda wash. they will brown beautifully.

mix the 1 tsp of baking soda with 2 tbsp of HOT water. mix well.

wash each pretzel completely with the soda mix. make sure the whole exposed surfaces are covered.

either make your egg wash and salt the pretzels or you can skip the eggwash and just salt them.

sprinkle the pretzels WELL with the coarse salt. they are supposed to be salty.

in either case, bake the pretzels for 15 minutes ONLY. they will be a deep golden brown.

remove from oven and let cool a little. best eaten the day they are made, just after being baked.

enjoy with mustard or
honey mustard while still warm!

BEST WISHES FOR 2008!

a year of health,
happiness & prosperity
for one & all!

burekas 101

every country & culture seems to have some snack item or appetizer which involves a filling surrounded by a type of pastry.

just as latin populations love their empanadas and indians adore samosas, the jewish community has a great love for what we call burekas (pronounced bou-ray-kahs). obviously a derivation from the words boereg or burek [turkic], these snacks come filled with a variety of stuffings and in different shapes.

it's no secret that the most popular are the puff pastry ones filled with melted cheese (hmmm, i wonder why?!). other popular fillings are potato and, where i live, spicy tuna. some people make them with a meat filling also.

puff pastry burekas are probably the least complicated burekas to make, especially for beginners. all you have to do is roll the dough, make a filling, stuff them and bake.

below are three different fillings you can use. of course, you can put whatever you want. these are just suggestions. other bureka recipes from my blog: sefardi style, salmon, meat.

happy bureka making!

puff pastry burekas — בורקסים בבצק עלים

burekas can become very addictive. puff pastry ones are the quickest to make as the dough is already pre-made and easily bought in a grocery store in the freezer section. they're also the best ones! :))

makes 32 small-ish burekas

ingredients:

1 pkg puff pastry (454- 500 grams / 1 lb)

1 - 2 eggs for eggwash
sesame seeds

fillings:

spicy tuna (thon épicé) filling

1 can tuna (6 oz?) in OIL
1 - 2 tsp harissa or similar sauce
1/2 tsp sugar
salt & pepper to taste
small squeeze lemon juice
chopped parsley or coriander (opt)

see below for instructions

cheese filling

1 1/2 c coarsely grated (brick) white cheddar or mozzarella
1 c ricotta cheese, drained
1 - 2 tbsp lemon juice
salt & pepper to taste

mix all together and fill burekas

potato filling

3 large potatoes, cooked and mashed or riced
1 large onion + 2 large cloves garlic, minced and fried until golden
1 - 1 1/2 tsp salt
pepper to taste
1/2 - 1 tsp sugar, opt
2 tbsp olive oil
squeeze of lemon juice
1 egg yolk, opt.

mix all together and fill burekas

method:

tuna filling:

place the tuna in a food processor and drain off most of the oil. keep maybe a tsp of it. process until the tuna is finely ground.


add harissa paste or similar hot sauce, sugar, salt, pepper and parsley or coriander if wanted. mix well.

separate the pastry into two half pound (250 g) pieces.

roll each piece out until it is 15 inches x 15 inches.

fold over the top to meet the bottom, evenly. you can cut it now on the seam it makes or do it later. if you've never done this before, do it later.

fold over the left side now to meet the right, to make another square. you should have FOUR layers now.

cut this evenly into 4 squares to give you a total of 16 pieces (4 squares x 4 layers).


preheat the oven to 375 F.

make your eggwash by mixing 1 egg with 2 tbsp of water or milk. you may need to do this again once all the burekas are formed if you use all of the first wash.

paint the egg wash onto one square in the shape of an L. if you coat all the perimeter it does not seal nicely.

take the square that has been egg washed and fill it with a tablespoon or so of filling. DO NOT OVERFILL.

fold over to make a triangle. press down slightly to seal edges. place each bureka on a baking tray (parchment lined is best).

once all the burekas have been filled, coat them well with the rest of the egg wash. make sure to seal the edges well for the cheese ones by pressing down a bit.

sprinkle them with sesame seeds.

bake the burekas for 25 to 35 minutes or until golden brown and fully puffed up.

let them cool down before eating. the cheese ones are great while still warm. the filling will be too runny if you have them while they're hot.

בתאבון • enjoy!

light and luscious

one of the simplest and easiest desserts to make are flans, or baked custards, commonly known as crème caramel. typically, they are made from nothing more than just milk, sugar and eggs (and usually a flavouring agent like vanilla) and then baked in a water bath to let them gently set. after sitting for several hours or overnight in the fridge, each creme caramel is unmolded to reveal a beautiful golden brown cap of caramelized sugar set atop a luscious and rich creamy base, sitting in a pool of liquid caramel.

an alternative to using only milk to make these little delights is using milk & coconut milk mixture. the flans will set exactly the same as using regular milk and give a more exotic tropical flavour. while vanilla is used to flavour these, if you are more adventurous, you can try adding pandan or kewra extract.

to make these you will need four 1/2 c ramekins.

an alternative to using eggs is to use agar flakes. the amount needed will depend upon the type of agar used. consult the directions on the packaging.


coconut crème caramel (flan)

makes 4 individual desserts

ingredients:

1 c sugar (2/3 c & 1/3 c)
1 c coconut milk (thick or thin type)
1 c milk (or vanilla flavoured soy milk)
4 eggs or appropriate amount of agar*
1/2 pod scraped vanilla bean seeds or 1/2 tsp vanilla

1/3 c shredded coconut (fresh or dried) -- optional

*you will have to experiment with this. try making a half recipe to test out the results and adjust accordingly.

method:

make caramel syrup:

in a pan over medium high heat, mix together 2/3 c of sugar and 1/2 c water.

bring to a boil and stir until sugar is dissolved.

cook until the mixture caramelizes to a golden brown.

remove from the heat and add 2 tbsp water and stir until all is mixed well and caramel is dissolved. do not skip this step.

divide the mixture equally between each of the 4 ramekins. set aside.

preheat the oven to 325F.

make the custard:

in another pot,

heat the milk and coconut milk until bubbles appear. it should be quite warm but not hot (enough to curdle the eggs). remove from the heat.

while the milk is heating, beat the eggs and strain them with a fine sieve. this is an optional step but helps to make a nicer end result.

place the strained eggs in a bowl and add about 3/4 c of the milk mixture and and beat until smooth. do not add if the milk is extremely hot or you will curdle the eggs. this step is optional but helps to temper the eggs. add this mix to the rest of the milk .

alternatively, add the eggs directly to the milk.

add the remaining 1/3 c of sugar, the vanilla and shredded coconut. mix well.

pour the mixture equally into each ramekin. chances are you will have a bit extra. don't worry about it.


in a roasting pan or pyrex, place the filled ramekins carefully leaving space between each.

fill the pyrex or pan with boiling water until it reaches half way up the sides of the ramekins.

carefully place the pyrex into the oven and bake for 40 minutes.

remove and let cool. refrigerate until serving.

to unmold the ramekins, run a knife around the edges of it and then place a serving dish on top.

turn the plate over quickly and unmold.

enjoy!