Hobbies and Crafts

How about this, it does not have yeast... but my cousin's daughter Joanne who edits our Bite Mag in our Monday's paper put up this one.. it comes from Sth Australia.. she had it when she was there, reminiscent of an Aussie Damper.

Fleurieu olive and cheese bread:

2 cups plain flour ..........................................................1 1/2 tsp dried oregano
2 tsp baking powder............................................plus extra oregano for topping
1/2 tsp baking soda........................................................1 1/2 tsp salt
1 tsp smoked paprika (optional).....................................2 large eggs
100g kalamata olives.....................................................2 1/2 tbsp. olive oil
pitted and chopped.........................................................1 1/4 cups buttermilk
2 cups grated cheese (your choice she used a mix of gouda and cheddar)

1. Heat over to 180 C, Grease a loaf tin and line bottom with baking paper.
2. Sift flour, baking powder, baking soda and smoked paprika in to a bowl and mix through olives, cheese, oregano and salt.
3. In a separate bowl lightly whisk 2 eggs then whisk in olive oil and buttermilk
4. Make a well in the dry ingredients and pour in the buttermilk mixture. Sir to a smooth batter.
5. Spoon in to the loaf tin and sprinkle some extra oregan on top.
6. Bake for an hour or until a skewer inserted in to the centre comes out clean.
7 Cool in tin for 5 mins before turning on to a cake rack. Leave to cool before eating.


Now me I probably would make it into a round dollop of a circle on a flour dusted baking paper (yes I do have loaf tins) criss cross it with a knife and dust with flour and oregano on top.. or I might even use thyme instead.

I also would not be waiting too long before eating it.. I like the butter to melt into the hot bread when I am munching.

Persie

Sounds alright, Persie, I may give it a try :-)

I will be making Paska (a sweet Ukrainian Easter bread) soon. We normally have one for Easter, but as we were away this year we missed it

Is that done without yeast as well.. at Pesach when my youngest was at the Hebrew school they had Matzah?

I preferred the rest of the year's Hebrew holidays when we got Challah.. now that was really nice. I was very good we even bought kosher cheese but they were not allowed cheese at school at all in case it wasn't kosher.

No, Persie. Yeast is involved :-)

Gentle nudge for bread-making persons
xx

Hello Elizabeth :-)

We'll get a baker's dozen yet :-D

I hope that you and your family are all well

Regards

Allan

Dear Allan

Hello

Hope you and your family are well.

I have brought some flour and the other ingredients to make some
bread but can't decide which one!

Spelt bread with honey is delicious!

Then there is the Jewish Sabbath bread with butter, honey and a few seeds.

I think I will have a nosey in my bread book.


Take gentle care
With best wishes
Elizabeth,
xx

Dear Allan

Hello

Hope you and your family are well.

Thank you for posting.

This post was beginning to look a bit soggy!


I have brought some flour and the other ingredients to make some
bread but can't decide which one!

Spelt bread with honey is delicious!

Then there is the Jewish Sabbath bread with butter, honey and a few seeds.

I think I will have a nosey in my bread book.


Take gentle care
With best wishes
Elizabeth,
xx

They both sound delicious, Elizabeth.

Why not make one of each :-)

Regards

Allan

and would you like to make Maori bread?

Hello, Persie :-)

I hope that you and OH are keeping well.

I've not heard of Maori Bread :-(

Can you post the recipe?

Not done much recently, of anything, just seem to be in of those 'down' periods

This is from my relative's magazine section of paper yet again: was in Monday's paper...

From her:
Food is such an integral part of any celebration and with this week being the start of the Maori New Year I am sharing a recipe that is perfect for a gathering of friends — for me it recognises and respect the importance of Matariki.

Rewena paraoa is a traditional Maori sourdough potato bread. It is made with a potato starter or “bug’’, that ferments and causes the bread to rise and gives it its unique flavour. I read that making rewena can take years to truly master and because it is made with a completely natural starter bug I did find it quite challenging. Makes 1 loaf.

1 cup Potato, diced
2 tsp Sugar
4½ cups Plain flour
1 cup Wholemeal flour
3 tsp Salt

1.Boil the potato in 2 cups of water then leave to cool, do not add salt. Add sugar and half a cup of the flour, then use a potato masher to form a batter. Place in a large Agee jar and cover with a clean tea towel. Leave in a warm spot for 24 hours so it starts to ferment. It should be bubbling furiously and almost double in size when it is at its peak, this is when you need to make your bread dough.

2.For the bread, measure the remaining plain flour and wholemeal flour into a bowl. Add the potato bug, an additional 200ml of water, salt and knead by hand or with a machine for 8 minutes until it is silky and supple in appearance and in feel.

3.Place bread dough in a lightly oiled bowl, cover with a clean tea towel and allow to prove in a warm spot until double in size. This may take up to 4 hours.

4.Heat oven to 230C. Gently tip bread dough out on to a baking tray, lightly dust with flour then cut slits across the top. Place in the oven with two ice cubes on the baking tray (this will help it rise).

5.Bake for 35 minutes then reduce the temperature to 210C for a further 10 minutes. It is cooked when the crust is dark golden brown and it will sound hollow when tapped on the base.


I eat it but have not made it.. love it with a Hangi meal and venison or smoked trout..

I had noticed you have been very quiet Allan.

Disputes etc on the boards have probably flown right over your head.

The weather is so up and down as well.. I think we have been getting the wind that Melbourne had but not in such volumes.. though I could hear it ruckusing (sic) through the stove's range hood tonight.

Hi Persie,

I will give it a go.

I tried making some seafood chowder (or bisque, or possibly a combination of both :-S) not very successful.

I tried some in NZ at the Hangi we went to and it was so delicious :-)

I noticed that mention was made of the Maori New Year, I'm not sure what the correct phrase is, but Happy New Year should cover it ( I hope)

I have these down periods every so often, but soon get over them :-)

I'll let you know how the bread turns out :-)

Dear All

Hello

Anyone been making bread lately?


Take gentle care
Best wishes
Elizabeth,
xx

Hello Elizabeth

I made my bog-standard cheese and bacon rolls, and white rolls a couple of weeks ago.

As we used the last of the rolls yesterday with some home-made soup, I'll be making some more soon

Probably make then on Monday when OH is out at her sewing club as I also need to make some more curry powder and dukkah so I'll have the whole morning to fill the house with various aromas :-D

Dear Allan

Hello

Thank you for replying.

I heard about the antics at the sewing club.......HEE HEE!

A morning in the kitchen making delicious bread.

Enjoy and be happy!



Take gentle care
With best wishes to you and Mrs Allan
Elizabeth, EOS
xx

My pleasure, Elizabeth

Take care

Allan

Well, I managed to make the curry powder and the dukkah, but the bread, no.

The weather here has turned very stormy and cold. We actually lit the fire last night :-(

Hopefully, my bread making can return to normal soon :-0

Dear All

Hello

Hope you are okay.


Dear Allan...............this is a really good recipe for Jewish CHALLAH bread.
It is absolutely delicious.

---------------------------------------------------------------------------------------------------------------


INGREDIENTS:


Serves: 30


600ml (1 pint) warm water (45 C)


1 tablespoon dried active baking yeast


7 tablespoons honey


4 tablespoons vegetable oil


3 eggs


1 tablespoon salt


1kg (2 1/4 lb) plain flour


1 tablespoon poppy seeds (optional)


-----------------------------------------------------------------------------------------------------------


TO MAKE BREAD:


1. In a large bowl, sprinkle yeast over warm water.


2. Beat in honey, oil, 2 eggs and salt.


3. Add the flour in small amounts, beating after each addition,
graduating to kneading with hands as dough thickens.


4. Knead until smooth and elastic and no longer sticky, adding flour as needed.


5. Cover with a clean damp cloth and let rise for 1 1/2 hours
OR until dough has doubled in size.


6. Punch down the risen dough and turn out onto floured board.


7. Divide in half and knead each half for five minutes or so,
adding flour as needed to keep from getting sticky.


8. Divide each half into thirds and roll into long snake
about 4cm (1 1/2 in) in diameter.


9. Pinch the ends of the three snakes together firmly and plait from middle.


10. Grease two baking trays and place a finished plait on each.


11. Cover with towel and let rise about one hour.


12. Preheat oven to 190 C / Gas mark 5.


13. Beat the remaining egg and brush a generous amount over each plait.


14. Sprinkle with poppy seeds if desired.


15. Bake in preheated oven for about 40 minutes.


16. Bread should have a nice hollow sound when tapped on the bottom.


17. Cool on a rack for at least one hour before slicing.


---------------------------------------------------------------------------------------------------------------

Enjoy your bread-making. :-)


Take gentle care
With best wishes to you and your family, Allan
Elizabeth, EOS
xx