Refika's Turkisk Lavash Flatbread

Ingredients.

250g cake flour

125g/ml water

1tsp salt

2 Tbsp olive oil

 

Method.

Add the flour to a bowl.

Add the salt and olive oil.

Add in the water a little at a time, combining with a wooden spoon or spatula.

Combine as much as you can using a spatula or wooden spoon and put on a kitchen counter to finish combining and knead for at least 6 minutes.

Roll into a log and divide into 4 equal portions. 

Roll each portion with your hands into 4 balls and flatten and put on a plate to rest.

Cover with a damp towel or plastic shower cap and let rest for 15 minutes or longer.

 

Roll out on a lightly floured surface into 4 thin flatbreads. You can stretch them with your hands similar to someone making pizza bases too after rolling. You can do this one at a time while the previous one is cooking.

Put a cast iron pan upside down over a gas flame and heat until medium hot.

 

Cook each one on the bottom surface of the pan turning when bubbles have formed and the flatbread starts to come away from the pan. You can turn a few times after that.

Optional. Brush each one with butter after it is cooked, stacking them on top of each other.

Give the cooking surface a wipe with a damp cloth between cooking each one to wipe away any burnt flour.

If the pan is not hot enough, they will be crisp like biscuits and if it is too hot the bubbles will burn.

Leklue Silicone Bread Maker White Baguette

 

Ingredients. 

400g White Bread Flour

1 tsp Salt

1 tsp Instant Yeast

1 tsp Sugar

1 tsp Olive Oil

250g 40 degrees C Water

 

Method.

Place all the dry ingredients into the bread maker and mix thoroughly. I use a silicone spatula for this as it works brilliantly. Bought cheaply from the Crazy Store.

Add the Olive Oil and Water and using the spatula combine until well mixed. Takes a few minutes.

Close the bread maker and cover either with cling film or I use a plastic shower cap, also from the Crazy Store and leave overnight or a minimum of 8 hours to prove, opening it up at least an hour before baking and shaping it into a baguette loaf shape using the spatula again and also cut a line into the top with a very sharp blade. I use a carpet cutter for this.

Place the closed bread maker in a 200 degree C oven and bake for 45 minutes. After 45 minutes take the loaf out of the bread maker and return it upside down into the oven for around 8 minutes for the bottom to crisp up. It should sound hollow when tapped on the bottom to determine when it is ready.

Allow to cool for 20 minutes on a wire rack.

Last Note. I have an expensive Lekue silicone bread maker and I have just seen some on Takealot's site for about a third of what I paid. There are also two of them included the deal.

Air Fryer Chicken or Pork Fajita's

Tacos Seasoning .

2 tsps chilli powder

 1 tsp paprika

1/2 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp pepper 

 

Cut 2 chicken breast or a 300g pork fillet into strips.

Cut 1 red or yellow pepper into strips 

Cut 1 onion into strips

Mix all together in a bowl with 1 Tbsp of Olive oil.

Add the Tacos seasoning and toss until all are well coated.

 

 Preheat your Airfryer to 180 degrees C and put the mixture in it and airfry for 16 minutes tossing it halfway. 

Serve in a wrap or flour tortilla with Guacamole and Yoghurt.

No Knead Seed Loaf

 

I have been experimenting with different recipes lately to come up with something both very easy and nice.

I adapted this recipe from a couple of different ones from a baker I follow on Youtube. My main motivation is to get a loaf that you start making the day before and end up with a nice freshly baked warm bread for breakfast.

Ingredients 

400g white bread flour

200g wholewheat flour

2tsp kitchen/kosher salt

1tsp instant yeast

1/4 cup brown sugar

1 cup mixed seeds

2Tbsp olive oil

420g/ml water

Method.

Mix the dry ingredients together in a large bowl.

Add the rest of the ingredients and mix well. I find that a silicone spatula works best for this.

Cover the bowl with cling film (I use a plastic shower cap) and leave overnight to prove or for a minimum of 8 hours.

Turn the dough into a greased loaf tin and place into a sealed plastic storage container on top of a warm wet tea towel.

Place the container into a sink of 40 degree C warm water with a weight on top and leave for +- 1 hour to rise again.

Place the loaf tin into a preheated 190 degree C oven and bake for around an hour or until the internal temperature reads 96 degrees C.

Take the loaf out the tin and put back into the oven for 10 to 15 minutes to crispen the crust up. 

Allow to cool a bit before slicing.

No Knead Oat Bread

 Ingredients

• 70g light brown sugar or dark brown sugar
• 480g Bread Flour
• 60g butter, softened or Olive Oil
  
• 120g Whole Wheat Flour
• 130g old-fashioned rolled oats
• 2 teaspoons (12g) salt
• 1 teaspoon instant yeast
• 450 water.
  

 

 

 

 

 

Instructions 

1.Place all the dry ingredients in a large bowl and mix well. Add the Olive oil or butter and water  and mix well.I find that a silicone spatula works very well for this. 

2. Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it will become bubbly and rise quite a bit, so be sure your bowl is large enough.

3. Grease either a round or oval cast iron pot with butter and place the dough into the pot, evening it out with your spoon or spatula. 

4. Garnish by sprinkling a handful of oats on top. If baking a round loaf, slash a hash mark pattern (#) on top.

1. 
   

2. Place the pot into a cold oven. To keep the bread's bottom crust from burning, set the rack in the middle, not at or near the bottom. Set the oven temperature to 230C. Bake the bread for 1 hour, then remove the lid and continue to bake for another 5 to 10 minutes, until the bread is deep brown, and an instant-read thermometer inserted into the center registers about 96C

3. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

Bianca's Bread

 

300g white bread flour

200g rye or wholewheat flour

1tsp instant yeast

8g salt 

+- 350ml luke warm water 

Mix dry ingredients and add water and mix to combine in a large bowl. Cover bowl with clingfilm

Let rise for 12 to 20 hours, knocking down at least 2 hours before you wish to bake and recover with the clingfilm.

Preheat cast iron pot in oven at 230 C for 30min

Bake in pot with lid on for 45 minutes at 230 C

Remove lid and bake for 5 minutes at 230 C

Let stand in pot for 10 minutes

Cool on a wire rack for 30 minutes before slicing. 

Lekue Silicone Breadmaker

 

 

 A week or so ago an advert popped up on my Facebook page for the Lekue Silicone Breadmaker. I had a look on YouTube and decided that this tool would make my bread baking a lot easier as I like to use the no knead overnight proving method which results in a very wet dough and extremely hard to handle. This tool does everything in the one bowl and final result comes out untouched by human hands

Anyway I bought the Lekue and have made my first loaf with it and pretty pleased with the results. I found that the recipe had a touch too much liquid in it and I have therefore cut down on the original recipes water. I do find that generally our flours that we get here in South Africa have a high moisture content. I have added a few little touches of my own as well.

Ingredients.

200g white flour (Gideon Milling)

200g wholewheat flour (Eureka)

1 cup mixed seeds (sunflower, linseed and pumpkin Seeds)

2 Tbsp olive oil

1 tsp salt

1 tsp dried yeast

330ml water slightly warmed if the weather is cold

Method.

Mix all the dry ingredients together in the bread maker. I find that a solid silicone spatula works great.

Add the olive oil and water and mix with the spatula until well combined.

Close up the breadmaker and cover with plastic wrap.

Leave to stand overnight or 6 to 8 hours minimum to prove and double in size.

Open the breadmaker up and knock the dough down with the spatula.

Close up again and recover with the plastic wrap to rise again for 2 hours.

Put that breadmaker into a 200c preheated oven for 40 minutes to bake.

Take it out the oven using oven gloves, open it up and put the loaf back into the oven for 10 minutes to brown.

Allow to cool for at least 30 minutes on a wire rack