SUN DRIED TOMATO & OLIVE NO-KNEAD BREAD

I love no-knead method because it is so simple and fun way of making bread. Today I made 2 loaves, one plain, the other with my favorite ingredients: black olives and sun dried tomatoes.

I have been watching bread making YouTube videos and also learnt a lot from my dear friend Joe in US.

I got my inspiration from the Italian bread made with olives and Parmesan cheese but I adapted and used sun dried tomatoes instead of Parmesan and I added grape molasses which gave a special taste to it.

MY BASIC DOUGH INGREDIENTS FOR ONE LOAF

• 10 1/2 oz white bread flour
• 5 oz wholemeal bread flour
• 1/4 tsp instant yeast
• 1 1/2 tsp salt(if the olives and tomatoes are salty, use less salt)
• 450 ml warm water
• 1 tbsp olive oil
• 1 tbsp molasses
• Sesame seeds for sprinkling.

• Mix instant yeast and salt with flour. Pour warm water in a jug. Add oil and molasses and mix. Pour the water mixture into the flour and mix to make a sticky dough. Cover the dough with cling film and let it sit for 12-18 hours.

FOR THE SUN DRIED AND OLIVE BREAD

• Make the second batch of the dough as above
• Add 1 tbsp chopped black olives and 1 tbs chopped sun dried tomatoes into the dough before setting the dough aside for 12-18 hours.

NEXT DAY

• Pour the dough on a well floured surface. Fold the ends of the dough to make a ball with floured hands.
• Spray a proving basket with oil spray and sprinkle linearly with sesame seeds. Transfer the dough ball in the basket, cover and let it rest for 1 1/2 hours. Do the same with the other batch of dough.
• When only half hour left, place 2 casserole dishes, Pyrex or cast iron dishes with lid in to the oven at 230 C to preheat the oven and to heat the dishes.
• After 1 1/2 hour of resting period and the dough is double in size, get the dishes out, transfer the dough into the hot dish. Brush the top of the dough with water and sprinkle with sesame seeds. Place the top on and back into the oven to cook for 30 minutes. Do the same with the other dough and place it in the oven to cook 2 loaves together.
• Take the lids off after 30 minutes and cook the bread for further 15-20 minutes until the tops of the both bread nice and golden in colour.
• Take out and cool on a wire rack for 1-2 hours before cutting it. ENJOY ...

TAHINI FLAT BREAD ( TAHINLI KATMER )

INGREDIENTS for 4 tahini bread

• 2 cups of flour
• 1 tsp salt
• 1 cup mixture of milk and warm water
• 1 tbsp olive oil
• 1 egg

For the filling

• 8 tbsp runny tahini ( sesame paste )

METHOD

1) Sieve flour with salt. In a separate bowl, mix egg, oil, milk and water. Make a dough with this mixture. Cover with a damp tea towel and let the dough rest for 15-20 minutes.

2) After the resting period, break the dough into 4 pieces. Roll each dough about 30-32 cm in diameter. Spread 2 tablespoonful of tahini for each bread and roll up the dough to form a twisty log. Then roll it again, this time 20-23 cm in diameter.

3)Pre- heat a lightly greased non stick pan or griddle then turn the heat to low and place the bread to cook slowly for about 7-10  minutes each side until they are golden and cooked through. Repeat the same with remaining dough.

4) Cool the bread 5-7 minutes before serving.

5) when cooled, wrap them in a grease proof paper and store them in a plastic bag. They will keep for 3-4 days. Re heat them in a non stick pan the next day to warm them before serving.

TURKISH PIDE - BREAD

This bread is delicious hot from the oven with butter or with any savoury dish with your meal.

PIDE

• 4 cups of strong bread flour
• 1 tsp salt
• half a cup warm water
• 2 tsp easy blend dried yeast
• 1 tsp sugar
• 1 tbsp olive oil
• 2 tbsp natural yogurt
• 1 egg white
• 1 tbsp nigella seeds

For glazing

• 1 egg yolk
• 2 tbsp milk

Sieve the flour with salt. 

1) Mix the yeast and sugar in a jug with warm water. Set aside for 10 minutes until is is frothy.

2) Make a well in the flour and add the yeast mixture. Add the oil, egg white and the yogurt. Knead by hand for about 10 minutes on a lightly floured surface. Alternatively use an electric mixer with the dough hook for 6-7 minutes. Add little more flour if sticky but make sure the dough is not too hard.

3) Place the dough in a greased bowl, cover with cling film and leave in a warm place for 2 hours until it has doubled in size. Knock back the dough and knead for 1-2 minutes.

4) Place the dough on a floured surface and divide dough into 2 pieces.. Flatten each dough with the heal of your hand, use your fingers to stretch it from the middle.

5) First mark the dough with a knife  like a diamond shape on the surface. Then push your fingers into the dough to achieve a dimpled effect.

6) Place the dough on to a baking tray, brush with milk and egg yolk mixture and sprinkle with nigella seeds. Cover and leave the dough to rise again for 30 minutes.

7) Place 2 cups of water in a oven proof dish and place at the bottom of the oven. Bake the pide in preheated oven 220 C, 200 Fan setting for 10 - 15 minutes. Bake the other pide the same way.

8) Cool on wire rack for 5 minutes before serving. Serve warm.

TURKISH SHISH KOFTE ( sis koftesi )

INGREDIENTS

• 400 g steak mince
• 1 onion, chopped
• 2 garlic cloves
• 1 egg
• 1-2 slice of bread
• bunch of fresh parsley
• 1 tsp cumin powder
• 1 tsp black pepper
• 1 tsp chilli powder
• 1 tsp salt

GRILLING

Onions, peppers and tomatoes, chopped into cubes for grilling.

METHOD

Put mince and the rest of the ingredients in a food processor and blend it until it is all mixed together. Make them into walnut size meat balls and arrange it on a skewer with onions, peppers and tomatoes. Brush them with olive oil and grill or barbecue turning them occasionally until browned nicely.

Serve the koftes on bed of rice or nice with pitta bread. Serves 4.