Tag Archives: Breads and Rolls

Soft Cheese Bread: Two Ways (seasonsandsuppers)

Basic Recipe

6 1/2 c unbleached bread flour (can use all purpose, if that’s all you have)
2 t fine salt or 1 T coarse kosher salt
5 T sugar (or 5 T brown sugar or 3 1/2 T honey or agave nectar)
1 c lukewarm water about 95 F (for even softer bread, use 1 c water leftover from boiling potatoes, cooled)
1 c & 2 T lukewarm buttermilk or milk
1 1/2 T  instant yeast
1/4 c melted unsalted butter or vegetable oil

In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar together. (Tip: If measuring your flour in cups, without a scale, hold back 1 c to add as needed later). (If you’re using honey or agave, add with the liquid ingredients instead.)
In a large measuring cup or bowl, combine water and buttermilk and whisk in the yeast until dissolved. Add this mix along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook until the mix is combined, about 2 min. Let the dough rest for 5 min. Continue mixing the dough, adding more flour or water as needed, until the dough becomes soft, smooth and tacky, but not sticky. Transfer the dough to a lightly floured surface and knead for a couple of min, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temp until doubled in size (about 60 – 90 min). If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temp. Divide dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approx 10″ wide and 16″ long. Follow one of the options below. Grease 2 8 x 4″ loaf pans and set aside. Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighten it up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1″ above the side of the pans in the middle. Preheat oven to 350° F. Bake for 45 – 50 min total, but after 25 min of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° internal temp in the centre. Remove bread from the oven and allow to cool in the pans for a couple of min. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow to cool for 1 hour before slicing.

Cheddar and Herb (Makes 1 loaf):

2 c shredded sharp cheddar cheese
1/4 c minced herbs (parsley and chives are good choices)

Spread shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.

Parmesan, Garlic and Herb (Makes 1 loaf):

1 1/2 c freshly grated Parmesan
1/2 t garlic powder (or about 2 t minced fresh garlic)
1/4 c minced herbs (parsley works well)
1/4 c butter, at room temp

Spread softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.



Russian Black Bread (geniuskitchen)

4 c rye flour
3 c flour
1 t sugar
2 t salt
2 c 100% all-bran cereal
2 T caraway seeds, crushed
2 t instant coffee powder
2 t onion powder
1⁄2 t fennel seed, crushed
2 pkgs active dry yeast
2 1⁄2 c water
1⁄4 c vinegar
1⁄4 c dark molasses
1 oz unsweetened chocolate
1⁄4 c butter
1 t cornstarch
1⁄2 c cold water

Combine flours. In a large bowl, thoroughly mix 2 1/3 c flour mix, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast. In a sauce pan combine 2 1/2 c water, vinegar, molasses, chocolate and butter. Heat liquid mix over low heat until liquids are very warm (120°-130°F), butter and chocolate do not have to be melted. Gradually add heated liquid mix to dry ingredients and beat (with electric mixer) for 2 min at medium speed, scraping bowl occasionally. Add 1/2 c flour mix. Beat at high speed for 2 min, scraping bowl occasionally. Stir in enough additional flour mix to make a soft dough. Turn dough on to a lightly floured board. Cover dough and let rest for 15 min. Knead dough until smooth and elastic (about 10 – 15 min), dough may be sticky. Place dough in a greased bowl, turning dough to grease the top. Cover bowl and place in a warm, draft free place to rise until doubled in bulk (about 1 hour). Punch dough down; turn out onto a lightly floured board. Divide dough in half. Shape each half into a ball, about 5″ in diameter. Place each ball into the center of a greased 8″ round cake pan. (Can also put into loaf pans) Cover; let rise in a warm, draft free place until doubled in bulk (about 1 hour). Bake at 350° F for 40 – 45 min or until done. Meanwhile, combine cornstarch and cold water. Cook over medium heat, stirring constantly, until mix starts to boil; continue cooking mix for 1 min stirring constantly. As soon as bread is baked, brush cornstarch mix over top of loaves. Return bread to oven and bake 2 – 3 min longer or until glaze is set. Remove loaves from pans and cool on wire racks. Note: Omitting the fennel seed and onion powder changes the flavor a bit, but it is still a very good bread.

Cornbread with Crispy Bacon, Caramelized Onions and Jalapeno Jack Cheese (gardenandtable)

6 strips apple smoked bacon (raw), finely chopped
1/4 red onion, finely minced
black pepper
1 1/4 c cornmeal
1 c flour
1 T sugar
2 t baking powder
1/2 t baking soda
1 1/2 c buttermilk
2 eggs, beaten
7 T melted butter
1/4 c honey
1 c pepper-jack cheese, grated

Preheat oven to 425° F and butter a 8  x 8 ” baking dish. Place a large, non-stick pan over medium-high heat and once hot, add in chopped bacon and cook until crispy and golden brown; remove bacon with a slotted spoon, and allow it drain on paper towel; set aside for a moment. Pour most of the bacon grease out of the pan, leaving back about 1 – 2 T; with the heat on medium/medium-low, add minced red onion, along with a pinch of salt and pepper and caramelize for a few minutes until very soft, sweet and golden-brown; remove from pan and set aside for a moment. Prepare cornbread batter by adding the cornmeal, flour, sugar, baking powder, baking soda and 1 t salt to a large bowl and whisk to combine those dry ingredients; next, add to the dry ingredients the buttermilk, the eggs, the melted butter and the honey and gently fold/stir just until combined; add in the crisped bacon, the caramelized red onion and about half of the cheese, and fold those ingredients in, just until combined; pour the batter into the buttered baking dish, sprinkle over top the remainder of the grated cheese, and bake for about 25 min or until toothpick comes out clean when inserted; allow to cool slightly before cutting and serving. Serve with salted whipped butter and some honey on the side.

Unbelievably Easy Artisan Rolls (thecafesucrefarine)

4 c bread flour & 1/4 + extra for shaping
2 t kosher salt
1 t active dry yeast
2 c room temp tap water

In a medium-large bowl, whisk together the bread flour, salt and yeast. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be. Cover bowl with a plastic wrap and leave to rise at room temp overnight or for up to 12 hours. The following morning (or after 8 – 12 hours), the dough will have risen, but it may still look shaggy and it’s surface will be covered with bubbles. Line a sheet pan with parchment paper. Preheat the oven to 425º F. Spread a generous 1/4 c flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. Divide the dough into 12 – 16 equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough). Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up. This will give you craggy, rustic textured rolls. If the dough is sticky as you’re shaping, just roll the piece in more of the flour. Let shaped rolls rise for 20 min. Transfer pan to the oven. Bake 15 min. Rotate pan. Bake 5 min more or until nicely golden. Transfer rolls to cooling rack to cool completely. If making in advance, remove from oven when pale golden brown (about 3 – 4 min less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 8 – 10 min at 350˚ F.

Soft and Chewy Balkan Bread (allrecipes)

2/3 c milk
1/3 c water
1 1/2 t sugar
2 1/2 t active dry yeast
2 c bread flour
1/2 t salt
1/4 c olive oil, or as needed & 1 T, divided

Mix milk and water in a pot over low heat. Heat, stirring constantly until an instant-read thermometer inserted into the pot reads 110 F. Remove from heat. Add sugar and stir to dissolve. Pour mix into a cup or other cylindrical glass; sprinkle yeast on top. Let mix rest until yeast is frothy and fragrant, about 10 min. Stir flour and salt together in a large mixing bowl. Pour in yeast mix and mix until a sticky dough forms. Turn dough out on a floured work surface and knead quickly for 5 min. Shape dough into a ball. Grease a large bowl with 1 T olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour. Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 min. Divide into 5 balls. Flatten the balls out into thick rectangles. Place the rectangles of dough onto a greased baking sheet. Brush the tops with a thin coat of olive oil. Let rest for 20 min. Preheat oven to 350 F while dough rests. Bake bread in the preheated oven for 12 min. Switch to the broil setting until the top of the rolls turn golden brown, about 1 min. Remove from baking sheet and allow to cool completely. Cut rolls in half lengthwise.

Amazing Brioche


2 1/4 t yeast
1/3 c warm water
6 c bread flour
1/3 c sugar
2 1/2 t sea salts
6 large eggs
3 large egg yolks
1 lb unsalted butter, cold
1/4 c flour

Add yeast to warm water, stir. Set aside to proof for 5 – 7 min. In bowl of a KitchenAid mixer fitted with the dough hook, add flour, sugar and sea salt. Mix well for a couple min. In a separate bowl, add eggs and yolks and whisk well. Set aside. Cut butter into 1/2″ squares. Set aside. Turn mixer on low and add yeast to flour mix all at once then add the egg mix all at once. Continue to mix on low. Dough will look dry and crumbly at first. Increase the speed of the mixer to medium speed and add 1/4 of the cold butter. Allow to mix for 15 sec then add 1/4th more butter. Repeat every 15 sec until all the butter has been added. Continue to mix at this speed for 10 min allowing the cold butter to incorporate. The Dough will go from looking dry to looking sticky and finally to form a smooth large ball. Scrape down the bowl often. You may also need scrape down the dough hook from time to time. After 10 min the dough ball should be smooth. Pull it from the dough hook and place in the large buttered bowl. Cover very tightly with plastic wrap and refrigerate over night, 16 hrs minimum but 24 hrs is even better. The next day remove dough from fridge. The top of the dough will look dried out and the dough will have increased in size, but not a lot. Grease 2 loaf pans. Sprinkle about 1/4 c flour on a board and dump dough on the flour. Cut dough in half and form into a rough loaf shape. The dough will feel heavy and dense. Knead it for 1 min to soften to make it workable. If you are not making loaves, form the Dough into the shapes you want at this stage. Place into prepared pans then cover with a kitchen cloth and place in a warm place and allow to rise, doubling in size, approx 2 – 2 1/2 hours. After the dough has doubled in size, preheat oven to 350 F. Score top of dough gently with a sharp knife down the middle lengthwise. Brush egg wash on the tops of the dough. This will give the bread a beautiful shiny brown top crust. Bake at 350 F in the center of your oven for 50 – 55 min until the top is well browned. For small rolls bake for 25 – 30 min. Tap the bread on top listening for a hollow thump indicating it is done. Immediately remove from the loaf pans and allow to cool on a wire rack.

Egg Wash

1 large egg
1 T water

Mix together.


Hillbilly Bacon Cheddar Bread (keyingredient)

6 c flour
3 1/4 c warm water
2 t instant yeast
2 t salt
2 t sugar
2 3/4 c cheddar cheese, fresh grated not bagged, divided
10 strips cooked thick cut bacon, chopped, divided
fresh ground black pepper to taste

In a large mixing bowl combine water, yeast, salt and sugar. Allow mix to sit for several min. Add flour, 2 c cheese, 1/2 bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end. Cover with a towel and allow to rise in a warm place for an hour. After an hour, turn dough out onto a floured board and knead for a few min. It does not need to be completely smooth. Just knead it long enough to come together. Divide dough into 2 equal halves and place in standard loaf pans. Cover loaves with remaining cheese and bacon. Cover with towel and allow to rest for 30 min. Bake in a 400º F oven for 15 min. Cover loosely with foil and reduce heat to 350º F and continue baking for another 35 min. Remove foil and allow to bake for another 10 min. Note: If the dough feels too wet, add a little more flour but know that this dough is a bit stickier than most.

Grandma Julia’s Bourekas (forward)

Masa (Dough)

1 c oil
1 c water, saved from boiling the potatoes
1/2 t salt
5 c flour, sifted

Put oil, water and salt in a pot and bring to a boil. Allow to cool. When tepid, add flour all at once and blend thoroughly. Break off portions the size of a large walnut in diameter, and approx 1/8″ thick. Fill with 1 T filling and lap over like a turnover. Seal edges of overlapped dough all around so that filling will not run out while baking. Crimp edges with a fork. Brush tops of bourekas with a 2 beaten yolks; sprinkle with grated Parmesan. Bake in a well-greased pan in a 375 F oven for 45 min or until a light, golden brown. Best when served hot, though some love them straight from the fridge. Makes approx 24 bourekas.

Cheese Filling

1 1/2 lbs potatoes (approx 5 medium), boiled and mashed
1/2 lb feta cheese (we recommend sheep’s milk, Bulgarian or Greek)
4 eggs, beaten
1/8 t salt

Mix all ingredients together.


2 egg yolks
1/2 c grated Parmesan

Cornbread in the Bread Machine (breadmachinediva)

1 c cornmeal
1 – 1/4 c bread flour
4 t baking powder
1/4 c sugar
1 t salt
1 t vanilla
2 eggs, lightly beaten
1 c milk
1/4 c melted butter or oil

Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. Then select the cake setting with a light crust. If your machine doesn’t have a cake setting, use the quick bread setting. To Freeze: Slice cornbread  and pop it in the toaster to use. It thaws and heats the cornbread all at once.
Note: Can be made in a 2 lb machine, however it also works in a 1 1/2 lb machine.

Ezekial Bread (Bread Machine) (breadmachinerecipe)

1 1/2 lb. Loaf  

1 c water
1/4 c red kidney Beans, cooked and drained
1/4 c lentils, cooked and drained
1 1/2 T olive oil
1 1/2 T honey
1/2 t salt
2 c bread flour
1/2 c barley flour
1/2 c millet flour
2 T vital gluten
1 1/2 t yeast

2 lb Loaf  

1 1/4 c water
1/3 c red kidney beans, cooked and drained
1/3 c lentils,cooked and drained
2 T olive oil
2 T honey
1 t salt
2 2/3 c bread flour
3/4 c barley flour
1/3 c millet flour
2 1/2 T vital gluten
2 t yeast

Before starting this recipe you will need to cook and drain the beans and lentils. Alternatively you could buy canned beans, which do not need cooking. Once your bread machine is set up and ready to go you can begin adding the ingredients. Add the ingredients in the listed order, and when they are all in your can close the lid of your bread maker. Now you should select which crust setting you want, and for this is should be “basic” or “light” (some machines have different names for this). Click the “knead” button and leave for 10 min. This is the time to check the mixture’s consistency. Lift the lid, and using a clean finger test the dough’s consistency. It should not be too wet or too dry. If it is then it is easy enough to correct. Simply add a t water if it is too dry or a t flour if it is too wet. Then press the knead button again and allow it to knead for 1 min longer. Once the dough is prepared you can set the bread machine to ‘basic bread machine’ setting. Wait for the machine to beep and then you can remove your Ezekiel loaf. Allow it to cool on an open wire rack. Note: Ezekiel bread is a wonderful recipe to play with. There are many alterations that can be made regarding the combination of beans and flour. Try adding pinto or northern beans or change one of the flours for spelt flour. Another option is to add some nuts or raisins. One problem with Ezekiel bread is that it has a high quantity of beans/legumes in proportion to flour. This unfortunately will make the bread very crumbly and may not hold together well. If you find this happens with your loaf consider reducing the amount of beans in the recipe. This will give the loaf a better structure and make it easier to eat.

Dark Rye (Bread Machine) (geniuskitchen)

2 1⁄4 t yeast
1 1⁄4 c warm water
1⁄3 c molasses
2 1⁄2 c bread flour
1 c rye flour
1⁄2 t salt
1⁄8 c vegetable oil
1⁄8 c cocoa powder
1 T caraway seed (opt)

Add ingredients to your bread machine as directed. Set to standard (white) bread and Go.

Outback Steakhouse Bushman Bread (Bread Machine) (momcaster)

1/2 c each: water, brewed coffee, evaporated milk warmed to 100 F
2 T butter, softened
1/2 c honey
2 1/4 c bread flour
2 1/4 c wheat flour
1 T cocoa
1 T sugar
1 T molasses
1 t salt
2 1/4 t bread machine yeast

Put all the wet ingredients together in a big glass measuring cup. Put all dry ingredients EXCEPT FOR the bread machine yeast. You don’t add that just yet. Place all of the ingredients in the bread machine – wet ingredients first, then add the dry ingredients and finally put the bread machine yeast on top. Use your bread machine’s setting for “sweet bread.”

Extremely Soft White Bread (Bread Machine) (geniuskitchen)

1 c hot water
2 t yeast
3 T sugar
1⁄4 c vegetable oil
1 t salt
3 c white flour

Put your hot water, yeast and sugar in your bread machine. Let stand 6 – 12 min depending on the temp of your water. Your yeast will foam. Add remaining ingredients. Use rapid or basic white cycles or bake for 25 min at 350 F.

Mock Sourdough Bread (Bread Machine) (theprofreshionalduo)

2/3 c water
2 T white vinegar
1/2 c sour cream
1 T sugar
1 1/2 t salt
3 c bread flour
2 1/4 t active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. (usually liquids first, then dry ingredients, ending with yeast last). Select basic bread setting on machine. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 min of mixing, and add 1 – 2 T of either flour or water if needed.) Note: If your bread machine has a time-delay feature, it’s recommended that you don’t use it because the sour cream may spoil if it sits too long unrefrigerated in the machine. Yield: 1 loaf (1 1/2 lbs).

Best Bread Machine Bread (dinnerwiththebickfords)

2 Lb Loaf

1 1/3 c warm water
2 T & 2 t sugar
3 t yeast
1/3 c olive oil (it’s not nearly as good with vegetable oil)
4 c flour (or 1 1/2 c whole wheat flour and 2 1/2 c bread flour)
2 t  salt

In a bread machine, place water, oil and salt. Add flour on top of liquids. Pour sugar into one corner of the bread machine basket. Then make a well in the center of the flour and pour in the yeast. Set your bread machine for “basic” loaf, and let it do the work for you!

1 1/2 Lb Loaf

1 c warm water
2 T sugar
2 1/4 t yeast
1/4 c olive oil
3 c flour
1 1/2 t salt

In a bread machine, place water, oil and salt. Add flour on top of liquids. Pour sugar into one corner of the bread machine basket. Then make a well in the center of the flour and pour in the yeast. Set your bread machine for “basic” loaf, and let it do the work for you!

Crazy Pizza Bread (tastykitchen)

1 t yeast
3/4 c warm water
1 2/3 c flour
1 t Kosher salt
1/2 c chopped olives
1 1/2 c your favorite pizza toppings,  hopped
8 oz shredded Mozzarella cheese
1 T olive oil

Sprinkle yeast over warm water in a bowl. Let it sit for 3 min until foamy then add in flour and salt. Mix (using a mixer, spoon or your hands) just until it comes together. Add in the olives and toppings and combine well. Dough will be tacky; dust with a bit more extra flour if it feels too tacky. Let rise for about 1 hour, then put in the refrigerator for another hour. (If using pre-made dough, thaw if frozen and continue to the next step.) Take the dough out of the refrigerator and flour a Silpat or waxed paper. Roll out into a rectangle about 11 × 17”. Sprinkle cheese over the top. Then, using the Silpat or paper, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let rest while you preheat oven to 450 F. Let oven stay at 450 F for 20 min. Bake the bread, either on a pizza stone or baking sheet, for 25 – 30 min until golden brown. About 3 min before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing. To pack for lunch, wrap slices in foil and lightly toast before putting it in a lunchbox. Include a small container of tomato soup or marinara sauce for dipping.

Marrakech Tagine Bread (andreasrecipes)

2 1/2 c semolina flour & extra for sprinkling
1 c flour
1 1/2 t rapid rise yeast
1 1/2 t salt
1 1/2 t sugar
1 3/4 c lukewarm water
1 T extra virgin olive oil
2 T unsalted butter, melted (or milk)

In the bowl of a food processor combine the semolina flour, flour, yeast, salt and sugar. Pulse until it’s all mixed together. While the machine is running, slowly pour in the warm water and olive oil and process until it’s all mixed and you have a dough that is silky-smooth. It may feel slightly to very sticky, depending on humidity. If it’s too wet, as in runny, add another T or so of flour and process until it’s mixed in. Turn the dough out onto a floured surface and lightly turn it over a couple times to make the dough smooth, elastic and satiny. Cover with a cloth and let it rest for 15 min. Punch the dough down, turn it over and divide into 4 or 6 equal pieces. Flatten each piece into a round about 1/4″ tall. Lay a piece of parchment (opt) on a large pizza peel or the back side of a baking sheet and sprinkle it with additional semolina and lay the rounds on it, side by side. Cover with a tea towel and let rise in a warm place until doubled, about 45 min. While the dough is rising, position the oven rack on the lowest rung in the oven and place the baking stone on it. Preheat the oven to 400° F. Press the center of each round with the palm of your hand to deflate it, then prick with a fork a couple times. The loaf should hold its shape. Brush each round with the melted butter. Immediately slide the loaves onto the hot stone and bake until the tops are golden and the loaves sound hollow when tapped on the bottom, about 15 – 20 min. Transfer to a towel-lined board to cool. Makes 4 – 6 loaves.

Moroccan Fry Bread (Batbout M’Khamer Bread) (rosasyummyyums)

2 1/2 c flour
1/2 c fine semolina (Durum Flour/Semolina Di Grano Duro)
1 1/4 t salt
1 pkg yeast
1 1/4 – 1 1/3 c water, lukewarm

Sprinkle the yeast into the water in a bowl. Stir to dissolve and leave for 5 min until it becomes frothy. In a big bowl, mix together flour, semolina and salt. Make a well in the centre and pour in the yeast mix. Stir in the flour to form a stiff dough. Knead for 8 – 10 min. Divide dough into 3 equal-sized pieces. On a lightly floured (with Durum Flour) surface, roll out each piece to form a round 1/2″ thick. Let rise, covered with a tea towel, for about 1 1/2 – 2 hours, until doubled in size. Heat a frying pan or a griddle over medium heat until very hot. Place one of the dough rounds in the hot pan and cook on both sides until golden brown. Repeat with the remaining dough rounds. Let cool on a wire rack. Note: The dough should not be too sticky. Add more water if it’s too dry or more flour if it is too wet. If you wish, you can add a little oil in the pan. It is not necessary, though.


Harcha (Moroccan Fry Bread) (196flavors)

4 c fine semolina
3 T sugar
1 t salt
5 t baking powder
14 T melted butter
1 1/4 c milk

In the bowl of the stand mixer add semolina, sugar, salt, baking powder and mix. dd the melted butter and mix to obtain a sanded mix. Add milk and mix for 1 min. Let dough rest for 15 min at room temp, the time it takes for the semolina to absorb the butter and the milk. Sprinkle the work surface with some semolina. Spread the dough with your hands (no rolling pin) and then cut out circles using a cookie cutter or a large glass. Heat a non-stick frying pan over medium heat and cook each harcha on both sides for 3 – 4 min on each side. Serve hot or warm. Makes about 8.

Holly’s Rye bread (quickgermanrecipes)

Dry Ingredients

2 c rye flour
1 c white flour
1 1/2 t salt
1 t yeast
1 T cocoa
1 T caraway seed

Sift together into a large bowl. Pour the wet ingredients into the dry ingredients in the large bowl and mix with fork a few times. Put bowl in plastic bag for 12 – 18 hours at room temp. Two hours before baking: Fold dough 6 times and put the ball of dough back in bowl with plastic bag. When ready to bake, heat oven to 450° F with heavy 2 qt lidded casserole dish in oven for 30 min. When oven is hot and casserole dish is hot, remove the dough from the bowl, roll gently in flour and place into the hot dish. Cut an X into ball of dough on top with scissors or sharp blade. Replace hot lid carefully and place covered casserole dish into hot oven. Bake 35 min; then remove lid and bake another 10 min. Let set at least 30 min before slicing. Note: Can sub a 1 1/2 qt lidded Corning Ware casserole dish. If you cut bread when it is HOT, the steam will ruin the inside and make it sticky nasty.

Dry Ingredients

2 T molasses
1 T vinegar

Pour molasses and vinegar into a 2 c measuring cup, then add water to the 14 oz line.