The bbq season is here and some fresh herbs start to grow in my garden. Yesterday was the perfect day to try this flatbread inspired by Martha Stewart as a side for steak and corn from the grill. It was extremely yummy. I made the pizza dough from scratch but did not let it rise as I usually would do.
Ingredients (makes 6-7 flat breads)
for the dough:
- 500g flour (I used half whole wheat, half regular flour)
- 2.5 tsp quick rise yeast
- salt, sugar
- 4 tbsp olive oil
- 1 cup lukewarm water.
for the topping:
- 3 tbsp. unsalted butter
- 3 tbsp. olive oil, (more for drizzling)
- 2 garlic cloves, minced
- 2 tsp. coarse salt, (more for sprinkling)
- 3 tsp. finely chopped fresh rosemary
Mix all dry ingredients for the dough, then add the olive oil and the water (as much as needed) and knead everything for a couple of minutes.
Heat butter and olive oil for the topping in a saucepan, add salt and garlic and cook, but do not brown the garlic.
Sprinkle baking sheets with cornmeal.
Divide the dough into 6-7 portions and roll it out as you would do for a pizza. Brush with the butter-oil-garlic mixture and sprinkle with rosemary.
Bake for 15 min. at 400˚F. When the bread comes out of the oven drizzle some olive oil over top and sprinkle with coarse salt.
A little sprig of rosemary on each bread looks quite decorative.
This morning my house was filled with the smell of fresh yeast as I was baking a braided bread. I learned this recipe while living in Switzerland. It is a very popular treat that you can buy in any local bakery especially for your Saturday morning breakfast.
- 1 kg flour (I used half white, half whole wheat flour)
- 4 tsp yeast
- 125ml milk
- 1 tsp. sugar
- 1/2 l milk
- 100 ml water
- 100g butter (at room temperature)
- 2 tsp. salt
- 1 egg mixed with 1 tsp. vegetable oil.
Pour the flour in a big bowl and make a hole in the middle. Add the yeast and 1 tsp. of sugar, mix with 125ml lukewarm milk and let sit at least 15 minutes so the yeast can proof. Bubbles rising up indicates that your dough is ready.
Add cut butter and salt. While mixing with your hand gradually add milk, just enough to make a smooth dough. Knead and beat the dough until it has a silky consistency for about 10 minutes. Cover and let sit for 1.5 hours at a warm place.
Now the braiding begins. I cut the dough in four pieces and made two braids, each with two strands, folded over so you can form a four stranded braid. Take a minute to watch this great video that explains how to do better than I did.
After braiding brush some egg mixture on top and bake for 40-45 minutes at 200˚C in the middle of the oven. Your bread is well baked if it sounds hollow when you knock at the bottom
For our Easter Sunday breakfast I recently bought these little Easter bunnies made from the same dough at a farmers market. Aren’t they cute?
Filed under baking, bread
This is a very easy and healthy bread that I bake once a week. It is a mix of half rye, half wheat flour made with yeast. I play around with different kinds of flours or replace part of the flour with oats. Instead of sugar honey or molasses works well. I also replaced the sunflower seeds by walnuts or added a variety of seeds, like sesame, sunflower and poppy seeds.
- 500g rye flour
- 250g whole wheat flour
- 250g white flour
- 100g sunflower seeds
- 4 tsp. quick rise yeast
- 2 tsp. salt
- 2 tsp. sugar
- 800ml warm water.
Mix all dry ingredients, add water and knead until soft. Let the dough rise for about an hour. Form a loaf and put it into a greased loaf pan. Cut a slash in the middle and bake at 425°F for 40 minutes.