I’ve got quite a few bread recipes waiting their turn to get published, let’s give two of them this chance!
I’ll start with Easy Tomato Bread found at About.com which although quite sticky and refusing to rise turned out to be such a lovely loaf with soft texture and unusual – for bread – tomato flavour and taste. Let’s call this recipe American (at least its author is from Pennsylvania) and dedicate it to my overseas or better Transatlantic friend Sarah.
Easy Tomato Bread adapted from breadbaking.about.com
- 1 tsp salt
- 1 Tbs sugar
- 1 Tbs butter (as there’s no shortening in Russia)
- 1 Tbs active dry yeast
- 3/4 cup warm water
- 1/2 cup crushed tomatoes (the original recipe asked for tomato paste, but that was what I had on hand)
- 2-1/4 cups flour (I used about 3 cups for sure)
- dried basil (to make it a little bit Italian too)
- 1 egg white
- poppy seeds
Turn dough out on floured board. Knead in remaining 1/4 cup flour (or in my case more more more flour, perhaps all due to my crushed tomatoes).
Punch down. Turn out onto board and knead for about 3 minutes.
Form dough into loaf. Place in greased rectangle loaf pan. Cover and let rise for about 45 minutes or until double in size (mine wouldn’t rise, just a little bit, but in the oven it sprang).
Brush on egg white and sprinkle poppy seeds on top. Score the loaf by making three quick slashes across the top.
Bake at 190 C for 45 minutes or until the bread sounds hollow when you tap on it with your fingers (never try it on a hot pan;) ) Remove from heat and turn loaf out. Let cool on a rack or on a clean cloth. Elizabeth Yetter suggests that this bread can be wrapped and frozen for up to three months. I swear it won’t last for more than 2 days!
The second bread doesn’t have a person to dedicate it to, let’s just move on to it. Surely it’s also American, cause it’s from King Arthur Flour recipes (love their blog and recipes!), so Sarah, it’s again for you =) Although it’s not
winter yet, we, Russians, just cannot live without black bread, so usually I bake two kinds of bread – ‘white’ (see Tomato bread, hehe) and ‘black’ – from rye or whole wheat flour. The first one is for breakfast and it corresponds roughly to what we call ‘boolka‘ in Russian (and I as a child pronounced ‘booka‘) and the second type is for lunch or dinner and it’s most likely referred to as ‘hleb’ (or my version – ‘hep’); however both types are ‘hleb’ (‘bread’), that’s a general word as in English.
Heart of Winter Loaf adapted slightly from www.kingarthurflour.com. Makes 2 loaves.
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 3/4 cup oat flour or ground oatmeal
- 1/3 cup flax flour (I’m happy to have found all these required types except whole wheat in Russia)
- 1/4 cup dry milk
- 2 Tbs white sugar
- 1 1/2 tsp salt
- 2 tsp instant yeast
- 1 3/4 cups water
1 egg white, lightly beaten + the seeds of your choice (I used caraway, flax and poppy seeds, coriander, black sesame)
Combine all of the dough ingredients (the flour mixture is just extraordinary!), mixing and kneading to form a smooth, sticky dough. Cover the dough, and let it rise for about an hour; it should become puffy.
Divide the dough in half, and shape each half into an oval loaf. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover the pan, and allow the loaves to rise for about 90 minutes, or till they’ve increased in size by about one-third. Just before baking, brush the loaves with a lightly beaten egg white, then sprinkle with seeds. Slash each loaf diagonally three times (or more=) ).
Bake the loaves in a preheated 200 C oven for 25 to 30 minutes. Remove the bread from the oven, and transfer it to a rack to cool.
My canary bird seemed to enjoy this bread =) He was moving so quickly that I couldn’t capture him on a photo right. But in this one he looks so funny, just as he did 10 years ago!
P.S. Sarah, good luck to you and a letter to your far-far-far away place will soon be on its way =) Wish I could share these loaves with you!
Tomorrow there are two job interviews so… who knows! We’ll see.
See you soon,