White Bread

Ingredients

• 1 1/2 C water
• 4 Tbs dry milk
• 4 Tbs oil
• 2 Tbs sugar
• 2 tsp salt
• 4 C bread flour
• 1 1/2 tsp active dry yeast
• 2 Tbs starter (mahmetzet)or (sourdough)- see recipe in the blog

Directions

1. Add the ingredients into the bread pan in the order listed above- up to the starter
2. The starter you add some seconds after the machine starts to function
3. When bread is baked, take it out of the pan
4. Let bread cool thoroughly before slicing

Crispy Breadsticks

Ingredients

• 100 gr butter
• 1/2 C oil
• 1 C + 2 Tbs water
• 3 tsp instant yeast ( mix with flour or add to dough during first stage of mixing)
• 3 tsp anise (optional)
• 1 tsp salt
• about  5- 1/2 C flour

Topping

• 1 egg, beaten
• sesame seeds
• black seeds

Directions

1. Make a dough with all the ingredients.
2. Place dough in an oiled and floured bowl. Let dough rise for 1 hour.
3. Divide dough into portions. Shape each into a ball.
4. Place each ball on a floured surface and roll into about 10-15 cm long stick.
5. If you wish you can twist 2 thin sticks together.
6. In a shallow bowl combine sesame seeds and black seeds.
7. In an other shallow bowl place beaten egg.
8. Dip bread sticks in egg then in sesame mixture.
9. Place sticks on a baking tray covered with baking paper.
10. Let bread sticks rise for 1/2 hour.
11. Bake in 180 C -190 C preheated oven for about 20 minutes- until browned and crispy.
12. Store in airtight container.

Sun-dried Tomato and Olive Bread (bread machine)

Ingredients

• 1 1/2 C water
• 2 Tbs olive oil
• 1 Tbs silan (date honey), or dark sugar, or molassa
• 2 tsp salt
• 2 1/2 C bread flour
• 3/4 C rye flour
• 2 Tbs ground flax seeds
• 1 1/2 tsp dry yeast
• 2 Tbs starter (sourdough)- see recipe in the blog
• 2 Tbs black olive rings, rinsed, drained and mixed with 1 tsp of flour
• 2 Tbs sun-dried tomatoes, cut into large pieces
• 1-2 Tbs sunflower seeds

Directions

1. Add the ingredients  into the bread pan in the order listed above. Up to the starter
2. The starter you add a minute after the machine starts to function.
3. The olives, sun-dried tomatoes and the sunflower seeds you add depending when your machine gives the signal.
4. When bread is baked, take it out of the pan.
5. Let bread cool thoroughly before slicing.

Focaccia

Ingredients

• 1 3/4 C water 
• 4 Tbs olive oil (1/4 C) 
• 1 Tbs sugar
• 4 1/2 C bread flour
• 2 1/2 tsp dried yeast
• 2 Tbs sourdough  (optional)
• 2 tsp salt

Ingredients for topping

• 2 Tbs olive oil
• 1 Tbs coarse salt
• optional (bunch of fresh rosemary)

Directions

1. Combine water, oil, sugar, flour and dry yeast in the mixer bowl. Place the dough hook.
2. Mix in low speed for about 2 minutes. Add sourdough (optional). Mix for a minute.
3. Add salt. Continue mixing for 10 more minutes in medium speed. Mix until dough is smooth and elastic. If dough is still sticky, add a little flour.
4. Form a round dough.
5. Place the dough in an oiled and floured bowl.
6. Cover with plastic wrap.
7. Let it rise 1 hour, until volume doubles.
8. With your hands push down the dough, gently. 
9. Form a ball, or 2 smaller balls with the dough.
10. Flatten each ball with your hands. Stretch it until you reach the size and shape you desire. About 1 cm thick.
11. Place the flattened, shaped dough on a baking tray lined with baking paper.
12. Let rest for 1/2 hour.
13. Press gently with your fingertips to form some holes.
14. Brush with oil and sprinkle coarse salt and (optional) rosemary.
15. Let rest for almost 1 hour.
16. (optional) Put a bowl with a cup of water in the bottom of the oven right before you put the bread.
17. Bake in 210 C preheated oven for about 15 minutes, until golden brown.

                                                                                 

Whole Rye Yogurt Bread (Bread Machine)

Ingredients

• 3/4 C water
• 3/4 C yogurt
• 1 1/2 tsp salt
• 1 1/2  Tbs dark brown sugar or molassa or silan (date honey)
• 2 Tbs olive oil
• 3 C white bread flour
• 3/4 C whole rye flour
• 2 Tbs ground flax seeds
• 1 1/2 tsp dry yeast
• 2 Tbs starter (see sourdough recipe)

Directions

1. Add the ingredients into the bread pan in the order listed above. Up to the " starter".
2. Place the bread pan in the machine.
3. The "starter" you add a minute after the machine starts to function.
4. When bread is baked, take it out of the pan.
5. Let bread cool thoroughly before slicing.

Healthy Sourdough Seed Bread (bread machine)

Ingredients

• 1-1/2 C water
• 2 Tbs olive oil
• 1 Tbs silan (date honey), or dark brown sugar, or molassa
• 2 tsp salt
• 2 C bread flour
• 1 C whole wheat flour
• 1/3 C whole rye flour
• 1/4 C oat bran
• 3 Tbs wheat bran ( germs)
• 2 Tbs ground flax seeds
• 1-1/2 tsp dry yeast
• 2 Tbs starter ( sourdough) -  see recipe in the blog
• 2 Tbs mixed sesame, sunflower, and pumpkin seeds
• 2 Tbs walnut halves, roughly chopped

Directions

1. Add the ingredients into the bread  pan in the order listed above. Up to the starter.
2. The starter you add a minute after the machines starts to function.
3. The seeds and the walnuts, you add depending when your machine gives the signal.
4. Let bread cool thoroughly before slicing

Light Sourdough Olive Bread (bread machine)

Ingredients

• 1-1/2 C water
• 2 Tbs olive oil
• 1-1/2 Tbs silan ( date honey) or molassa or brown sugar
• 2 tsp salt
• 2-1/2 C bread flour
• 3/4 C whole rye flour
• 2 Tbs ground flax seeds
• 1-1/2 tsp dry yeast
• 2 Tbs starter (sourdough) - see recipe in the  blog
• 1/2 C black olive rings, rinced, drained and mixed with 1 tsp of flour

Directions

1. Add the ingredients into the bread pan in the order listed above. Up to the starter.
2. The starter you add a minute after the machine starts to function.
3. The olives you add depending when your machine gives the signal.
4. Let the bread cool thoroughly before slicing.

Sourdough

Ingredients

• 3 potatoes, peeled and cut to cubes
• 4 C water for boiling (Use 2 C of the boiled water)
• 2 C white flour
• 1 Tbs sugar
• 2 tsp dry yeast

Directions

1. Boil the potatoes in 4 C of water until tender
2. Drain the liquid off into a large bowl. Set aside until it cools.
3. Take 2 C of the slightly warm potatoes water.
4. Mix in the remaining ingredients.
5. Cover the bowl with a clean kitchen napkin and hold in place with a rubber band.
6. Let stand 4- 5 days at room temperature.
7. Stir it once a day.
8. After 4 days, check to see if the mixture has fermented. (there should be bubbles on top and a pleasant  sour smell.
9. If there are no bubbles, let stand for 1 more day.
10. Put the sourdough (starter) as called in recipes into a glass jar.
11. Cover and store in the refrigerator.
12. Use a small amount of the starter within a week.
13. Every time you want to use it, remove it from the refrigerator. Let it come to room temperature.
14. You can let it sit overnight on the counter.
15. After you use it, you have to feed it.
16. To feed:  Add 1/4 C flour and 1/4 C cool water. Mix well. Let it stand covered 6- 8 hours at room temperature. When you see bubbles, close the jar, refrigerate it.