- In the bowl of your stand mixer, place all the ingredients.
- With the flat beater on low speed beat and fully incorporate the dough. The dough will be wet and sticky.
- Switch to a dough hook and beat the dough vigorously for 5 minutes or until the sides of the bowl is cleared. You can knead the dough by hand on a floured surface, but this is a sticky-dough and any additional flour will result in a denser loaf.
- Place the dough in a lightly oiled bowl, turn over and let it rise until it doubles in size. Time can vary.
- Line a baking sheet with parchment paper.
- Roll out the dough on a really well floured surface to fit your baking pan.
- Divide the dough and roll up or twist them into two loaves.
- Sprinkle the top with flour.
- Place the loaves on the prepared baking sheet.
- Allow breads to rest for about 20 minutes in a warm, draft-free place. It will rise a bit but not considerably.
- Turn the oven to 500F. Set the timer for 9 minutes.
- Place the breads in the preheated oven. Set the timer for 5 minutes.
- After 5 minutes, reduce the oven to 400F. Set the timer for 9 more minutes.
- Remove the breads from the oven and place them on a wire rack to cool down completely before slicing.
This is the other egg bread experiment. These were made from leftover oatmeal porridge and the 0% plain yoghurt I had courtesy of our friend, Tony. As a rule I think 0% of anything is zero, but you don’t look a gift horse in the mouth. Olivia asked me the other day what that meant and then last night we had a chat with a couple of young people about how you can’t really use a second language studying grammar only. They were from
Russia and the . Both
funny and wonderful how Ukraine brings
people together. Canada
They turned out less chewy than artisan breads. When I took them out of the oven they were soft and squishy. But once they cooled down, they sliced beautifully. You can’t see the oatmeal or taste it.
1 Tbsp sugar
3 tsp instant yeast
1 tsp white wine vinegar
1 tsp salt
3-1/2 cups flour
1 cup thick cooked oatmeal porridge, chilled [but just porridge, without the brown sugar or cream]
1-1/2 cups 0% yoghurt
flour for handling
oil for greasing
- I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!
All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.
- ALMOND MARMALADE CAKE
- CARAMEL WALNUT BARS
- USING UP FRUIT
- TINY SALTY TEA BISCUITS - SÓS APRÓ TEASÜTEMÉNY
- POACHING SOCKEYE with VEGETABLES AND STOCK
- COCOA SNAILS - KAKAÓSCSIGA
- LAMINATED YEAST PASTRY - BLUNDELL TÉSZTA
- MARMALADE TEA CAKE
- PORRIDGE BREAD
- RAISIN EGG BREAD
- BREADING and FRYING CUTLETS
- EASTER HAM from READY TO EAT
- HAM HAMBURGERS
- NUTELLA PISKOTA – NUTELLA PISKÓTA
- WALNUT SQUARES - DIÓS PITE
- CARROT MUFFINS
- CHOCOLATE CHUNK COOKIES
- ROASTED ASPARAGUS
- BUTTER ROLLS
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