"Mamma Mamma,I broke my hair". Little M was trying to grab my attention by pulling my trousers and I looked down saying "oh, it's ok! How did you break the hair? What happened?" Lil M looked at me confused as if he was wondering why his mother was not taking him seriously. He persisted and explained how he pulled his hair. But what made my jaw drop is when he said " I need to see a doctor". "What!" I thought in my head, but trying hard hard not to crack up said, "It's ok buddy!. You don't need to see a doctor if you broke a hair. It is fine". He looked evern more perplexed with my calm and dolefully said "Ok, so can I have a Bandaid then?" This time I couldn't stop laughing out loud. Now, you help me understand, am I dealing with a dumb or a smart boy at home?



Stories apart, today I want to share the recipe for a focaccia. A simple and easy method,which I have been following successfully at home. Are you intimidated about yeast/yeast breads? If yes, then this is a perfect recipe to start with. You could never go wrong with a Focaccia recipe,like this. I have tried it several times and it always turned out perfect.



The texture is great and the taste is wonderful !


Ingredients:

Lukewarm water- 1 3/4 cups,divided
Sugar- 1 tsp
Active dry yeast- 2 tsp
Bread flour- 3 cups
A P flour- 3/4 cup
Salt- 2 tsp
extra virgin olive oil- 1 Tbsp

For Olive Oil topping:

Warm Olive oil- 3 Tbsp
Optional herbs/spices:(You can combine your favorites)
Freshly ground black pepper - 1/2 tsp
Dried oregano- 2 tsp
Dried basil- 1 tsp
Dried sage
Fresh Rosemary- 2 Tbsp (1 tsp if dried)
Garlic powder- 1 tsp

Method:


1.Take 1/4 cup of lukewarm water and mix yeast and sugar and set aside for a couple of minutes or until its frothy.
2.In the bowl of your electric mixer - mix the flour, and salt together.
3.Add to it a tablespoon of oil and mix again.
4.Start pouring in the rest of the lukewarm water into the dough and start mixing.
5. Follow it with frothy yeast and continue mixing the dough.
6.Slowly add the rest of the water and mix until the dough comes together and leave the sides of the bowl.
7.Continue kneading for 5-6 minutes or until the kneading is done. (you can test this by pushing down the dough with your finer and if it is done, the dough will bounce back).
8.The dough shouldn't be too tight. It is better if it's on the stickier side.
9.Take out the dough from the bowl and make a smooth ball out of it.Spoon over some olive oil to coat the dough ball and the bottom of the bowl.Cover this and keep in a warm place to rise to double. This may take about 1 1/2 to 2 hours.
19.Take out the dough from the bowl and knead on a lightly floured work surface.
20.Prepare a baking pan by greasing and place the dough in it and flatten the dough till it is about an inch thick.
21.Cover it and let it rest for 30-40 minutes.
22.Preheat the oven at 400 degree F.
23.Make the herb oil by warming the oil in a microwave safe bowl/to be on a safer side, keep in a thick bottom pan that is small and warming the oil. If you are using a microwave, be very careful, do not burn yourself or the oil :-) Keep the oil for 15 seconds and check and keep another 15 seconds until it is warm enough.
24.Mix the herbs in the warm oil and mix well.
25.When the dough is ready, risen double, dimple it with your finger tips and brush with this herb oil.
26.Bake on the center rack of the oven for 18-20 minutes or until it is slightly browned on top.
27.Cool on a wire rack before you slice it.

Sending this bread to Yeastspotting.

Notes:

1.You could use any pizza recipe to make this bread.
2.The herb toppings is up to your imagination. You could use any combo of your choice.
3.You could add more olive oil on the top if you wish.

Adapted from : Flavored breads by Mark Miller and Andrew Maclauchlan
and Bread Baker's Apprentice by Peter Reinhart
Contributor: Namitha

Kolache (also spelled kolace, kolach, or kolacky, from the Czech and Slovak plural koláče) is a traditional Czech bread stuffed with dried fruits or cheese compote. I preferred a dried fruit filling for this recipe. This was made a while back and is from my drafts. It is an apt time to use recipes from my drafts, because I am not keeping well. No, there is no serious illness, but some aches and pains that need resting.






Also the impression when I read the recipe was ‘daunting,’ but soon my fears were laid to rest because once you start getting practical it works like a charm. It really does! Hope you are encouraged enough to try them yourselves.


Ingredients: (Makes12 rolls)

For the Rolls:
Active Dry yeast- 2 tsp
Sugar- 1 1/2 Tbsp
Warm water- 1/4 cup
Warm Milk- 3/4 cup
Grated zest of one Lemon
Egg- 1
Salt- 3/4 tsp
All purpose flour- 3 to 3 1/4 cup
Unsalted Butter- 4 Tbsp, at room temp, cut into pieces

For Dried fruit filling:

Dried fruit of your choice (Peaches,sour cherries,apricots,prunes etc)- 4 oz
Fruit Brandy- 2 Tbsp (optional)
Sugar- 1/4 cup
Grated zest and juice of half a lemon
Unsalted butter- 1 Tbsp


Method:

1. Mix the yeast, warm water and bit of sugar, from the 1.5 Tbspn mentioned under rolls, in a small bowl. Stir to mix well and let it stand till it's frothy.
2. In a large bowl mix the rest of the sugar, warm milk, lemon zest, egg, salt and 1 cup of flour. You could either mix using an electric mixer or whisk by hand.
3. Beat well for one minute. Add the yeast mixture and ½ cup more of the flour. Beat for another minute.
4. Now add the butter pieces and beat until incorporated. Add the remaining flour, 1/4 cup at a time and after 3 cups a tablespoon at a time, until a soft dough that just clears the sides of the bowl is formed.
5. If you are using hands, turn the dough onto a lightly floured surface and knead for about 2 minutes. If kneading by machine, change to the dough hook and knead for 2 minutes. Do not add too much flour, or you may end up with dry dough.
6. Place the dough in a greased deep container. Grease the top of the dough as well. Cover and let rise in a warm place for about 1 1/2 hours or until the dough has doubled.
7. Meanwhile, prepare the filling. Combine the dry fruit, fruit bandy and enough water to cover the fruits. Boil, reduce the heat and cook for about 20 minutes or until the fruit is tender.
8. Drain if there is a lot of liquid, reserving 2 tablespoons. Mix the warm fruit, lemon zest and juice, butter and reserved liquid in a food processor and blend until smooth. Set aside or cover and refrigerate until needed.
9. Deflate the dough by punching down and turn onto a lightly floured surface. Prepare a baking sheet lined with parchment paper.
10. Divide the dough into 2 equal parts and divide each part into 6, making 12 rolls.
11. Cover and let rise for abut 30 minutes.
12. Preheat the oven at least 20 minutes before you start baking at 350 degree F.
13. When the rolls have risen well, make an indentation with your thumb or back of a wooden spoon.
14. Fill with the prepared dry fruit filling and bake for about 18-20 minutes or until the rolls have turned slight brown.
15. Cool on a wire rack.


Sending this to Yeastspotting

Notes:

1.These mildly sweet rolls are light and delicious.
2.You could also use a cheese filling for this. Unfortunately I don't have a recipe to share right now.
3.These are also called Bohemian Sweet rolls
Recipe from: The Bread Bible by Beth Hensperger
Contributor: Namitha