Category: bread

Alumni centre Loaf Cafe avocado toast

Alumni centre Loaf Cafe avocado toast

CHICKPEA SUNFLOWER SANDWICH

CHICKPEA SUNFLOWER SANDWICH

Italian-style herb breadrecipe under the cut!ingredients:3 cups…

Italian-style herb bread

recipe under the cut!

ingredients:

  • 3 cups bread flour (measured by gently spooning flour into a cup measure until it’s heaping, then levelling it off)
  • 2 tsp instant or active dry yeast (active dry will yield a slower rise and a more flavourful loaf)
  • 1 ½ tsp salt
  • 1 tbsp olive oil
  • about 1 tbsp of dried herbs (I used thyme, oregano, and sage but you can also use marjoram, basil, or rosemary)
  • about 1 ½ cups warm water

instructions:

  1. mix all ingredients except water in a large bowl. add in water little by little until ingredients come together to form a soft dough (you may need more or less than 1 ½ cups).
  2. knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic. grease the inside of a bowl with olive oil, place the dough in it seam-side down, cover, and allow to rise until it puffs up, about an hour to an hour and fifteen minutes (you’ll need less time if you’re using instant yeast).
  3. turn the dough out of the bowl and deflate it by folding it a few times before shaping it into a circular or oval loaf. place the formed loaf seam-side down on a baking sheet covered with greased parchment paper or aluminum foil, and cover with greased plastic wrap.
  4. allow the dough to rise for another 45 minutes to an hour, until almost doubled in size. slash the top of the dough a few times using a knife.
  5. bake at 400F for about 20 minutes, until the crust is hardened and golden brown.

khobz dyal smida (Moroccan semolina bread)recipe under the…

khobz dyal smida (Moroccan semolina bread)

recipe under the cut!

ingredients:

  • 2 cups all-purpose flour (or substitute semolina flour)
  • 2 cups semolina flour (or substitute all-purpose flour to make Moroccan white bread)
  • 1 heaping tbsp active dry yeast
  • 1 ½ tsp salt
  • 1 tsp sugar
  • about 1 ½ cups warm water

instructions:

1. add dry ingredients to a large bowl. make a well in the flour and add in just enough warm water to make a smooth, non-sticky dough. you may need more or less than 1 ½ cup.

3. once the dough comes together, knead it for about 10 minutes on a clean surface until it is very smooth and elastic.

4. split the dough into four even sections and knead each one for an additional couple of minutes, until it springs back when pressed with a finger.

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5. cover the dough balls with a clean kitchen towel and allow them to rest for about 10 minutes.

6. coat a surface with semolina flour and shape each dough ball into a flat circle about ¼ inch in thickness, making sure to cover both sides of the disc with semolina flour. add more semolina flour to your surface after you shape each circle.

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7. cover the shaped dough with a towel and place it in a warm place to rise for about 1-2 hours, or until it springs back when pressed with a finger.

8. poke the dough with a fork 3-4 times and bake at 400F for about 20 minutes, flipping once if necessary. the bread should be golden brown in colour and sound hollow when tapped.

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the bread can be cut into halves and served with meals and snacks throughout the day!