- In the bowl of your stand mixer, place all the ingredients.
- With the flat beater on low speed beat and fully incorporate the dough. The dough will be wet and sticky.
- Switch to a dough hook and beat the dough vigorously for 5 minutes or until the sides of the bowl is cleared. You can knead the dough by hand on a floured surface, but this is a sticky-dough and any additional flour will result in a denser loaf.
- Place the dough in a lightly oiled bowl, turn over and let it rise until it doubles in size. Time can vary.
- Line a baking sheet with parchment paper.
- Roll out the dough on a really well floured surface to fit your baking pan.
- Divide the dough and roll up or twist them into two loaves.
- Sprinkle the top with flour.
- Place the loaves on the prepared baking sheet.
- Allow breads to rest for about 20 minutes in a warm, draft-free place. It will rise a bit but not considerably.
- Turn the oven to 500F. Set the timer for 9 minutes.
- Place the breads in the preheated oven. Set the timer for 5 minutes.
- After 5 minutes, reduce the oven to 400F. Set the timer for 9 more minutes.
- Remove the breads from the oven and place them on a wire rack to cool down completely before slicing.
This is the other egg bread experiment. These were made from leftover oatmeal porridge and the 0% plain yoghurt I had courtesy of our friend, Tony. As a rule I think 0% of anything is zero, but you don’t look a gift horse in the mouth. Olivia asked me the other day what that meant and then last night we had a chat with a couple of young people about how you can’t really use a second language studying grammar only. They were from
Russia and the . Both
funny and wonderful how Ukraine brings
people together. Canada
They turned out less chewy than artisan breads. When I took them out of the oven they were soft and squishy. But once they cooled down, they sliced beautifully. You can’t see the oatmeal or taste it.
1 Tbsp sugar
3 tsp instant yeast
1 tsp white wine vinegar
1 tsp salt
3-1/2 cups flour
1 cup thick cooked oatmeal porridge, chilled [but just porridge, without the brown sugar or cream]
1-1/2 cups 0% yoghurt
flour for handling
oil for greasing
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
- ALMOND MARMALADE CAKE
- CARAMEL WALNUT BARS
- USING UP FRUIT
- TINY SALTY TEA BISCUITS - SÓS APRÓ TEASÜTEMÉNY
- POACHING SOCKEYE with VEGETABLES AND STOCK
- COCOA SNAILS - KAKAÓSCSIGA
- LAMINATED YEAST PASTRY - BLUNDELL TÉSZTA
- MARMALADE TEA CAKE
- PORRIDGE BREAD
- RAISIN EGG BREAD
- BREADING and FRYING CUTLETS
- EASTER HAM from READY TO EAT
- HAM HAMBURGERS
- NUTELLA PISKOTA – NUTELLA PISKÓTA
- WALNUT SQUARES - DIÓS PITE
- CARROT MUFFINS
- CHOCOLATE CHUNK COOKIES
- ROASTED ASPARAGUS
- BUTTER ROLLS
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