SOFT AND CHEWY BALKAN BREAD
Pogaca (Bosnian/Croatian) or pogacha is a type of bread baked in the ashes of the fireplace, and later on in the oven. This bread is found in the cuisines of the Balkans and Turkey. So I searched high and low for a great bread to bake for my homemade panini. I tried maybe a dozen bread recipes over the years just to get it right. I needed a bread that was light and airy that you could press using a panini press and wouldn't get too hard to chew or too thick to eat.
Provided by Courtney Lynn Hernandez
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h5m
Yield 5
Number Of Ingredients 7
Steps:
- Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.
- Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
- Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
- Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten the balls out into thick rectangles. Place the rectangles of dough onto a greased baking sheet. Brush the tops with a thin coat of olive oil. Let rest for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C) while the dough rests.
- Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the top of the rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 38.4 g, Cholesterol 2.6 mg, Fat 12.3 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 2 g, Sodium 248.5 mg, Sugar 2.9 g
CHEWY CHOCOLATY BROWNIES
I started making brownies from scratch a couple of years ago and this one is easy and yummy. :) It is a versatile recipe! I put a variety of different chips or nuts in or on top of it. I use it for any recipe that calls for brownies.\
Provided by SweetsLady
Categories Bar Cookie
Time 40m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease 13 x 9-inch baking pan.
- Combine dry ingredients in large mixer bowl; stir.
- Add wet ingredients and stir well.
- Spread into prepared baking pan.
- Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
- Enjoy! :).
Nutrition Facts : Calories 143, Fat 6.6, SaturatedFat 4, Cholesterol 30.8, Sodium 89.3, Carbohydrate 20.8, Fiber 1.1, Sugar 14, Protein 1.8
SOFT AND CHEWY BALKAN BREAD
Pogaca (Bosnian/Croatian) or pogacha is a type of bread baked in the ashes of the fireplace, and later on in the oven. This bread is found in the cuisines of the Balkans and Turkey. So I searched high and low for a great bread to bake for my homemade panini. I tried maybe a dozen bread recipes over the years just to get it right. I needed a bread that was light and airy that you could press using a panini press and wouldn't get too hard to chew or too thick to eat.
Provided by Courtney Lynn Hernandez
Categories Roll and Bun Recipes
Time 2h5m
Yield 5
Number Of Ingredients 7
Steps:
- Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.
- Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
- Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
- Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten the balls out into thick rectangles. Place the rectangles of dough onto a greased baking sheet. Brush the tops with a thin coat of olive oil. Let rest for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C) while the dough rests.
- Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the top of the rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 38.4 g, Cholesterol 2.6 mg, Fat 12.3 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 2 g, Sodium 248.5 mg, Sugar 2.9 g
CHEWY ITALIAN BREAD
Make and share this Chewy Italian Bread recipe from Food.com.
Provided by ghostlyvision
Categories Yeast Breads
Time 8h
Yield 1 1/2 pound loaf, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- To make the biga:.
- Combine 1/4 teaspoons yeast and 1/4 cup warm water, let stand about 5 minutes, until dissolved. Mix in 3/4 cup flour until completely moistened. Gather into a ball and put into a glass bowl, cover with plastic wrap and let sit for 3 - 5 hours, until very bubbly and tripled in size.
- To mix dough, combine 1 teaspoons yeast in 1/4 cup warm water until dissolved, about 5 minutes.
- Place biga in a large bowl, add 1/4 cup ice cold water and mix on low speed with paddle until smooth, add yeast mixture, salt and remaining 3/4 cup ice cold water, mix until blended. Add 2 3/4 cups flour and beat on medium speed until well blended. Change to dough hook and beat on medium speed until very smooth and elastic, about 12 - 15 minutes (dough will be very sticky).
- Scrape dough into an oiled 2 quart bowl, wrap with plastic wrap and let rise until tripled in size, about 3 hours.
- Sprinkle board generously with flour and scrape dough onto it. With floured hands, gently fold in half and pinch a seam, turn over and form into a 12 - 13 inch smooth log. Lightly sprinkle with flour, cover loosely with plastic wrap and let stand until puffy, about 30 minutes.
- While dough is rising, place a large baking stone (or large baking sheet) in oven and set to 425°F, let heat at least 30 minutes. Flour a 14" x 17" piece of stiff cardboard or unedged baking sheet and gently lift dough onto it, stretching dough out to about 16 inches long. Shake floured board or sheet to slide dough diagonally onto baking stone or baking sheet.
- Bake until deep golden brown, about 30 - 35 minutes. Cool on wire rack.
- Times are approximate, altogether the bread takes most of the day to complete.
Nutrition Facts : Calories 215.3, Fat 0.6, SaturatedFat 0.1, Sodium 584.2, Carbohydrate 45, Fiber 1.8, Sugar 0.2, Protein 6.3
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