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Pita Bread

The first memory I have of pita bread I made when I was still a child. At this time there was this great Greek snack stand in our town, where you could get gyros served in pita bread. This snack stand doesn’t exist anymore, but I never forgot the delicious gyros, not least because of the pita bread it was served in. Honestly, the concept of bread which can be filled with whatever you like, without loosing half of the filling is just ingenious, isn’t it? I always thought that there has to be some secret in the baking process to ensure that the bread evolves that hollow space in the middle. It turned out that I was wrong, there is nothing special you have to do to achieve this result. I was completely surprised that even my first attempt to make pita bread on my own turned out to be that good. Pita Bread Source: The Lebanese Kitchen by Salma Hage Yield: 6 pita bread Ingredients 150 ml lukewarm water ½ cube fresh yeast …

pesto-bread

Flower-Shaped Pesto Bread

I’m sure everybody of you knows these occasions when you are planning a nice party or dinner with your friends and everybody is asked to bring something to eat. One of these occasions was the annual Christmas dinner of my pottery class. If there is no official list to prevent that the same food is made by more than one person, choosing what to prepare can be really challenging. Nobody wants a buffet which is not varied. I decided to make flower shaped pesto bread this year. I had seen stuff like that on the internet before and was always thrilled with the look of this kind of bread. It is suitable to every kind of food, no matter if it is salad, soup, or grilled meat. In the beginning, I was a bit scared by the beautiful shape of these bread, but as it turned out it is not difficult at all. Flower Bread with Pesto Source: http://www.chefkoch.de/rezepte/2576581403793589/Pestobrot.html Yield: 1 flower bread Ingredients 600 g flour 300 ml lukewarm water 1 cube fresh yeast …

spelt rolls

Spelt Rolls with Yoghurt

A couple of months ago I started my first attempt to bake bread. Making my own bread was always something I didn’t have enough confidence because I don’t have a bread oven and there are so many theories about using the right flour, etc. Beside that, Germany and all its bakeries provide such a huge amount of different breads, that there wasn’t any urge to bake my own bread. Someday I started to collect bread-recipes on my “Bakery”-board on Pinterest and that was the first time I started to think about baking bread. Since then I tried some different kinds of bread and bread rolls, some came out great, others I have to try again. I still have some difficulties to cope with sourdough, so I mainly rely on recipes based on yeast yet. This post deals with bread rolls I made the last time I visited my parents. They are great because the dough is prepared in the evening, rests overnight and is ready for the oven in the morning before breakfast. In other …

Simit – Turkish Bread Rings with Sesame

Last weekend I finally got to try these great Turkish bread rings. Whenever I read something about Turkey or Istanbul, I saw tons of Simit on the pictures, offered at market stalls. I am a huge fan of all kinds of flatbread and pita, so I was really curious how this kind of bread would taste. I chose a recipe without eggs, as it is easier to make less or more, and I was completely convinced by the result. Everything worked out very well, the shaping of the rings is not difficult at all and I am totally convinced by the taste. The two most important ingredients of the recipe are sesame seeds and grape molasses (Üzüm Pekmezi). The grape molasses give the Simit a mildly sweet note and goes very well with the nutty flavor of the sesame. Simit Source: inspired by www.soulkitchenrecipes.com, modified Yield: 6 Ingredients 375 g flour (I used spelt flour) ca. 30g fresh yeast 225 ml warm water 1 tsp sugar ¾ tsp salt 2 ½ tbsp. sunflower oil 30-50 …