The Fresh Loaf

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Jamila's picture
Jamila

Khobz Edar (Algerian) means bread at home, so it's basically the bread we eat the most and always made from home. It is also a bread that if you do by hand takes a long time as you must knead it for like 30 minutes.

 





 

AnnieT's picture
AnnieT

How frustrating! I spent most of the afternoon figuring out how to get the pictures into the computer but now I can't manage to send them! Zounds! What is the saying about not teaching an old dog new tricks? The instruction book doesn't tell me how either. Is anyone able to give me some guidance, please? A

meedo's picture
meedo

A fruity flavor squares and low in fat.

Dough:
1 1/2 cups all purpose flour.
1 1/2 cups whole wheat flour.
2 1/4 teaspoons yeast.
1 teaspoon backing powder.
1 teaspoon vanilla essence.
1/2 teaspoon vanilla powder.
3/4 teaspoon salt.
1/4 cup sugar.
1/4 cup low fat yogurt.
1/3 to 1/2 cup water.
1 1/2 tablespoon oil.
2 egg whites.


Topping:
1/4 cup low fat cream cheese.
1/2 cup blackberry jam.
3 apples (peeled and chopped).


Crumble:
1/4 cup all purpose flour.
1 tablespoon butter.
1/2 teaspoon vanilla essence.
2 tablespoons sugar.
1/4 cup almonds, chopped.


1)To make dough: mix all the ingredients; knead for 10 minutes, until you get smooth dough. Let rest for 40 minutes.

2)Press dough into a baking pan, spread with cream chesses.

then blackberry jam,

and top it with chopped apples.

3)To make the crumble: work butter into flour then add sugar, vanilla, and almonds. Sprinkle the mixture on top of apples.

4) Cover and let rise for 30 to 40 minutes.

5)bake at 350 F . for 25 minutes or until cooked and browned.

my homemade blackberry jam:

 

http://arabicbites.blogspot.com

meedo

Jamila's picture
Jamila

This is one of my kids favorite breakfast breads. I enjoy it as well, with hot cup of coffe!

 




Jamila's picture
Jamila

Day 1

1 Cup KA BF
1 Cup Warm Water


 

Day 2

I am not really sure if it is good to have all of this activity under 24 hours after starting this and not even feeding it once. I will let it go and see what happens. I have been doing some reading and found that the brownish liquid isn't much of a problem but all this activity I am not sure is a good or bad thing yet.

 



 

 

Day 3

 



 

 

 

 

Day 4

The smell is way less and well , and I don't know if this looks good or not,.

 

 

 

 

 

I wanted to share what it looks like, as it is my first time doing this and I find the entire process intriguing to say the least.

manuela's picture
manuela

I found instructions to make an apple bread in a vintage American cook book by J. L. Croly (1870) which simply indicated to use 1 part of pureed stewed apples and two parts of flour plus salt and yeast, using either white or Graham flour.

The result is a really good bread. Full recipe is here http://bakinghistory.wordpress.com/2007/07/14/apple-bread/

(This is my entry for Bread Baking Day # 2 themed "Bread with Fruit" by Becke of Columbus Foodie)


 

apple bread

 

Jamila's picture
Jamila

I have found that some like this bread less thick than I do. Some also just use Semolina where I use both Semonlina and Bread Flour then there are times when I just Semolina. Either way, the result is fabulous!


  • This particular night I used 4 cups of fine Semolina and 2 cups of KA Bread Flour
  • 2 teaspoons dry active yeast
  • 1/2 liter of warm water
  • 2 teaspoons of salt
  • 1/3 cup of Extra Virgin Olive Oil
  • 1/2 cup of Black Seeds, you can use any seed or none at all
  • 1 egg yolk and 2 teaspoons of water for the wash


Activate the yeast in the warm water and allow it to become a bit frothy.
Measure out all other ingredients and put on top of the yeast mixture and as always making sure that the salt is last so as to not touch the yeast and kill it.





Knead for 2-5 minutes to make a bit of a sticky but smooth dough. I have found that in Algeria the woman say to add much more water than what I said and to knead for a lot longer than I do. I find that the crumb is not so soft and really falls apart when you do that, (where it is not 100% semolina) so I don't.


 

Cover and allow to rise for about 1 hour or so. I let mine triple, but some days I only let it double. This day I was so busy with the kids I forgot I was cooking bread. :-)



Punch it down and transfer to your plate of preference. I used my Algerian Bread pan, since I was making Algerian Bread. This pan must be oiled, I used extra virgin olive oil.




Press the dough down into the plate. If you want to get a plate like this, either you have to go to Algeria or have a friend bring one with them when they go visit and come back to the states. I have looked everywhere and I have never seen anything like this in the USA.


 

Let it rise again until it is the height you like. I left mine too long, homeschooling and toddlers sometimes occupy my brain more than the bread! So anyway the bread rose up over the edges, so I just pushed it back down before I thought to take a picture of it.

Brush on your wash. I sometimes like it darker but this day I just used egg yolk and water.




Bake at 400 degrees for about 40 minutes or until tapped and sounds hollow.





I think the bottom is just so pretty, I had to show you a picture of it.



It has a nice soft crumb which is good for sandwiches or mopping up food which is what Algerians do.


Like I said, I like mine really thick soft. There are many Algerian homes that like it much thinner and not so soft. This is just our family preference.

kjknits's picture
kjknits

It's been a while since I've had the luxury of daily check-ins with TFL. Lots going on this summer, and actually I really don't have the time even now! But I made some sourdough sandwich bread today for the first time (so far I have only made rustic loaves with my starter), and I wanted to get the recipe written down and share it with anyone else who might like it.

I already have a favorite sandwich bread, but wanted to try using my homegrown 100% hydration starter in a sandwich loaf. Specifically, I wanted to use my starter in my favorite sandwich bread. I started with a google search and came up with a method for using starter in your favorite recipe. The website (which I can't find now, typical) stated that this was a method modified from one in Sourdough Jack's Cookery. Take 2/3 of the flour from your recipe and add it to all of the water, plus 1 cup of active starter. Stir, cover, and set on the counter overnight. Then add the rest of the ingredients and proceed as usual. This method as written, however, only allowed for a 10 minute rest after mixing, followed by final shaping. I wanted a bulk fermentation followed by shaping and a final proof. So, here's what I did, using amounts from my recipe:

Night before baking:

Combine 1 C starter (at feeding time, I feed mine every 12 hours at a 1:4:4 ratio) with 4 C KAF bread flour and 2 C Brita-filtered water at room temp (or it might have even been straight from the fridge). Stir, cover with plastic wrap and leave out overnight.

Day of baking:

Pour sponge mixture into mixer bowl and add 1/4 C melted butter, 2 TBSP sugar, 2 tsp kosher salt, and 1 C flour. Mix until combined, then add remaining cup of flour until dough is fairly stiff (my usual yeast-raised dough uses about 6 C flour and 2 C water, plus 1/4 C melted butter, for around a 35% hydration level). The dough will clear both the sides and bottom of the bowl. Knead at speed 2 for about 4 minutes or until dough passes the windowpane test. Transfer to oiled bowl and let rise in warm place until doubled, around 2 hours.

Shape into loaves and place into greased pans. Let rise for about an hour, or until light and risen nicely, then bake at 375.

This bread is tangy but not terribly sour. It tastes a little like Panera's sodo, actually, but is less chewy and has a very thin and soft crust. Moist, tender and fine crumb. Can't wait to try it in a ham sandwich!

sodosandwich1

KipperCat's picture
KipperCat

After seeing so many lovely rye loaves here, I wanted one for dinner. Since I didn't have time (or enough yeast) for a yeast bread, I decided to try and find a quick bread recipe online. This was a bit sweet for my taste, but I might make it again with less honey. With the sweetness, I quite enjoyed it for breakfast the next morning. I'm also going to order the deli rye flavor enhancer from King Arthur for future loaves - whether yeasted or quick.

CARAWAY RYE QUICK BREAD
2 teaspoons caraway seeds
1/2 cup all-purpose flour (I used all WW pastry flour ~kip)
1/2 cup whole wheat pastry flour (or use all-purpose flour)
1 cup rye flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
2 eggs
1/4 cup honey
3/4 cup buttermilk (plus 2 tablespoons to account for extra WW flour ~kip)

Preheat oven to 350 degrees. Grease an 8-inch round cake pan.

Toast the caraway seeds in a small dry skillet over medium-high heat for 2 or 3 minutes, or until fragrant. Transfer to a small plate to cool; set aside. (I ground these in a spice grinder before adding to the flour mix. ~kip)

Combine the flours with the baking powder, baking soda, toasted caraway seeds and salt in a medium mixing bowl.

In a separate bowl, whisk together the melted butter, eggs, honey and buttermilk. Stir liquid ingredients into flour mixture until just blended. Do not overmix; the batter will be lumpy. Pour into prepared pan.

Bake 40-45 minutes until top springs back when touched lightly. Cool slightly in the pan, cut into wedges and serve warm, if desired.

This bread is especially good warm. To reheat later, wrap a wedge loosely in a paper towel and microwave on half heat for 20-30 seconds.
http://www.apinchof.com/caraway1035.html

KipperCat's picture
KipperCat

I think the formula/recipe was fine on this, but the dough was either a bit overproofed or underkneaded. How's that for confusing? :D

I know that whole wheat doughs rise faster than white doughs. I don't remember how long this dough sat for the initial ferment, just that it was less than 18 hours. I suspect that it would have been fine if I had developed the gluten by hand a bit more - maybe another fold and rest before the final shaping. As it was the dough was a bit soft when risen. I slashed it about 1/2 inch deep and saw the loaf start spreading outwards almost right away! I don't have a picture of the crumb. It was soft, but not the lightness desired in a sandwich loaf. Next time I'll try a more enriched dough for a sandwich loaf - probably Laurel's Kitchen buttermilk.

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