Jewish Rye Bread

Jewish Rye Bread
Print Recipe
One of the best ways to eat rye bread is to spread a fresh slice thickly with butter then top it with rounds of sliced red, white, or purple radish. Also, this bread is quite good for sandwiches and other spreadables such as pates or foie gras.
Servings
1 1-pound loaf
Servings
1 1-pound loaf
Jewish Rye Bread
Print Recipe
One of the best ways to eat rye bread is to spread a fresh slice thickly with butter then top it with rounds of sliced red, white, or purple radish. Also, this bread is quite good for sandwiches and other spreadables such as pates or foie gras.
Servings
1 1-pound loaf
Servings
1 1-pound loaf
Ingredients
Servings: 1-pound loaf
Instructions
  1. Add all the ingredients to the bread machine pan. Process on the basic bread setting. Remove bread from the pan to cool on a rack. Store wrapped in aluminum foil or in a paper bag.
Recipe Notes

From the book:

Rustic European Breads from Your Bread Machine 

by Linda West Eckhardt and Diana Collingwood Butts

 

 

 

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Naan Bread

Naan Bread
Print Recipe
Prep Time
2 hrs
Cook Time
20 min
Prep Time
2 hrs
Cook Time
20 min
Naan Bread
Print Recipe
Prep Time
2 hrs
Cook Time
20 min
Prep Time
2 hrs
Cook Time
20 min
Ingredients
Servings:
Instructions
  1. 1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in yogurt. Add ½ cup bread flour and the 1 cup whole wheat flour to yeast mixture. Stir with a whisk until smooth. Cover and let rise in a warm place (85°F), free from drafts for 2 hours. Batter will be bubbly, lacy, and weblike.
  2. 2. Stir in salt and oil. Add 1½ cups bread flour ½ cup at a time; stir with a wooden spoon. Dough will become very difficult to stir.
  3. 3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour 1 tbsp at a time to prevent dough from sticking to hands. Dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 2 hours or until doubled in size. Press 2 fingers into dough. If indentation remains,the dough has risen enough.
  4. 4. Place pizza stone on the bottom rack in oven. Preheat oven to 500°F.
  5. 5. Punch dough down; turn out onto a lightly floured surface. Cover and let rest for 5 minutes.
  6. 6. Divide dough into 8 equal portions. Working with one portion at a time, stretch each portion into a 6-inch oval. Keep remaining dough covered to keep from drying. Cover naan pieces and let rest 5 minutes.
  7. 7. Make indentations in top of dough portions using the handle of a wooden spoon or your fingertips; cover and let rise 20 minutes.
  8. 8. Place 2 dough portions on the back of a pizza peel dusted with cornmeal. Slide onto preheated pizza stone or baking sheet lined with parchment. Bake at 500°F for 6 minutes or until lightly browned. Repeat with remaining dough. Serve immediately.
Recipe Notes

Recipe Courtesy of Catherine

I am Malala

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