Corn & Flour Tortillas

(about 8 large or 12 small tortillas)

I couldn't decide whether to make corn or flour, so I ended up combining the flours.
1 cup unbleached flour, perhaps a tbsp or so more
1 cup masa harina
1/4 cup lard, shortening or unsalted butter (1/2 stick)
1 tsp baking powder
1 tsp salt
3/4 - 1 cup warm water

Place 1 cup flour, masa harina, lard, shortening or butter, baking powder and salt in a bowl of a food processor fitted with the dough blade. Pulse a few times to combine the ingredients.

Pour about 3/4 of a cup of warm water down the chute with the motor running.

Add either a bit more water or flour until you have a soft dough ball which leaves the sides of the bowl cleanly. Run another minute or so, or remove the dough and knead it a bit. Cover and allow to rest for about 30 minutes.

Divide the dough into 8 to 12 balls. Either roll each one out or flatten them in a tortilla press between 2 pieces of parchment paper.

Cook the tortillas, one at a time in a hot ungreased skillet, about 1-2  minutes on each side. Adjust the temperature if necessary to keep them from burning.

No Knead Bread, Kalamata Olive Sourdough

(about 1 lb loaf)

I started this dough the same day I finished my first no knead loaf, and changed up a few ingredients. I couldn't wait to try this with Kalamata olives. The occasional olive bread I bring home costs a small fortune, and I had the feeling this would be as good if not better.

It was as good, but with more olives!

Adapted from Jim Lahey's Recipe
1/3 cup organic rye flour
2 2/3 - 3 1/3 cups unbleached flour
1/4 tsp dry yeast
1 1/2 tsp salt
1 1/2 cups spring water, aprox.
2 tbsp olive oil
2/3 cup Kalamata olives, pitted

Combine the rye flour, 2 2/3 cups unbleached flour, yeast and salt. Make a well in the centre and add the water and olive oil. Stir until well combined. Cover the top with a cheese cloth and set in a draft free place in a room with a temperature of about 70-75°F. for about 8-12 hours.

The dough should have risen and look bubbly. Stir it down, cover and leave at room temperature for another 8-12 hours.
 
Repeat this process for 2-3 days, twice a day. The longer you delay baking this dough the more sour it will become. I went to three days this time, and loved the result.
 
On the night before you plan to bake your loaf. Add a couple of tablespoons of water and up to 1/2 cup of flour (depending on how firm a dough you would like) . Stir this in well to combine. I thought this might help "feed" the dough. I wasn't sure if that was necessary, but I didn't think it would hurt and I wanted a slightly firmer dough than I had on my first attempt. I really ought to purchase Jim Lahey's book; I imagine it might be a good read.

Sprinkle a small amount of flour onto a piece of baking parchment paper. I placed my paper into a bowl. Add the Kalamata olives to the dough and stir down. The dough will probably have a pronounced sourdough smell at this point.

Sprinkle a small amount of flour over the dough. Flour your hands and place the dough onto the parchment paper. Shape the dough into a ball, tucking the ends underneath it. Cover it with the cheesecloth and allow to rise 2-3 hours, or until it looks like it's doubled in volume.

Place a Le Creuset cast iron dutch oven (this seems to work best from what I've read) into your oven and turn on the heat to 450-500°F. (My Breville counter top convection oven will only allow me to go to 450°, but the bread turned out fine).

When the pot is good and hot, carefully pull it out and place the parchment paper with the dough into pot and cover with lid. Bake for about 25 minutes.

Remove the lid and bake an additional 15-20 minutes or until the crust is a nice brown OR turn on the broiler for 3-5 minutes until the top of the loaf is nicely browned; this is what I did. In all honesty, I was a bit worried baking it any longer than that because the loaf seemed done to me, and I was concerned about drying it out.

Allow the loaf to cool at least an hour before cutting into it.

No Knead Sourdough Cheese Bread, adapted from Jim Lahey's Recipe

(about a 1 lb loaf)

My curiosity got the better of me when I kept coming across images of no knead bread based on Jim Lahey's recipe. When I finally decided to give it a try, I understood why people were raving about this bread. This is possibly the best loaf of bread I have ever made at home. It had a wonderful crust, chewy texture, and this one had a nice sour tang to it because I extended the time, to over 48 hours.

It will be a while before I try anything else. I'd like to make this a few more times; with  kalamata olives... prosciutto and caramelized onions....  roasted garlic and rosemary....   I might swap out some of the water for olive oil, or yogurt.. lots of choices.

Adapted from Jim Lahey's Recipe
2 tbsp organic rye flour
2 3/4 - 3 1/3 cups unbleached flour
1/4 tsp dry yeast
1 1/2 tsp salt
1 1/2 cups spring water

2/3 cup Swiss cheese, cut into 1/2" cubes

olive oil for coating


(Day 1, morning) Combine the rye flour, 2 3/4 cup unbleached flour, yeast and salt in a large glass bowl. Make a well in the centre and  add the water. Stir until well combined. Cover the top with a cheese cloth and set in a draft free place in a room with a temperature of about 70-75°F. for about 12-14 hours.

(Day 1, evening) The volume should have doubled and the dough should look bubbly. Stir the mixture down, cover with the cheese cloth and allow to sit another 9-12 hours or so.

(Day 2, , morning) Again the dough will have doubled and look quite bubbly.  Stir down and cover with the cheeseckoth and leave sit 9-12 hours or so.

(Day 2, evening) Stir down and stir in 1/4 cup of unbleached flour. (I did this at this point because the dough was beginning to look a bit soupy). Cover with the cheesecloth and allow to sit another 9-12 hours or so.

(Day 3) Sprinkle a small amount of flour onto a piece of baking parchment paper. Add the cheese cubes to the dough and stir down. The dough will probably have a pronounced sourdough smell at this point.

Sprinkle a small amount of flour over the dough. Flour your hands and place the dough onto the parchment paper. Shape the dough into a ball, tucking the ends underneath it. Cover it with the cheesecloth and allow to rise 2-3 hours, or until it looks like it's doubled in volume.

Brush the top lightly with olive oil.

Place a Le Creuset cast iron dutch oven (this seems to work best from what I've read) into your oven and turn on the heat to 450-500°F. (My Breville counter top convection oven will only allow me to go to 450°, but the bread turned out fine).

When the pot is good and hot, carefully pull it out and place the parchment paper with the dough into pot and cover with lid. Bake for about 25 minutes.

Remove the lid and bake an additional 15-20 minutes or until the crust is a nice brown OR turn on the broiler for 3-5 minutes until the top of the loaf is nicely browned; this is what I did. In all honesty, I was a bit worried baking it any longer than that because the loaf seemed done to me, and I was concerned about drying it out.

Allow the loaf to cool at least an hour before cutting into it.

Braided Sweet Raisin Bread

(1 loaf)

This bread is wonderful with marmalade, honey or anything sweet. If there's anything left over, it makes a nice french toast.

My mum will probably read this and ask me why I added the baking soda to a yeast bread, (she told me recently she has an aversion to the stuff). All I'll be able to tell her, it's habit. I usually add a bit of baking soda whenever I use buttermilk or something acidic to neutralize the acid.

I make this bread in an 11 cup food processor, with minimal kneading by hand.

bread
1 cup buttermilk, warmed, but not too hot
1 1/2 tsp dry yeast
3 tbsp sugar
3 - 3 1/2 cups unbleached bread flour
1/2 cup raisins*,  see note at bottom
1/2 tsp baking soda
2 tsp lemon zest,  minced
1/2 tsp ground cardamon
1/4 cup butter, softened

1 large egg

glaze (optional)
1 egg, beaten
1 tbsp water
1  tbsp coarse sugar

Add the yeast and sugar to the buttermilk and let stand for about 5 minutes until the yeast has dissolved.

Place 3 cups of flour (to start) in the bowl of your food processor fitted with the dough blade. Add the raisins, baking soda, lemon zest and cardamon. Pulse a few times to combine.

Add the buttermilk mixture, butter and egg. Run the food processor with the chute open. If the dough doesn't leave the sides of the bowl, then slowly add a tablespoon of flour at a time until it barely does. I try to add the least amount of flour so that the dough is on the "wet" side.

Run the food processor an additional 3 minutes. The dough should feel soft and slightly sticky. Butter your hands and knead on a very lightly floured surface for another 3 minutes until it looks smooth and elastic.

Place onto a buttered dish, cover and allow to double in size; about 1 - 1 1/2 hours.

Punch down, and divide into 3 equal pieces. Roll out into ropes and braid, tucking in both ends.

Allow to rise for at least 30 minutes; preferably longer if you want it to double in size. I'm usually impatient at this point and don't mind a denser loaf.

Preheat oven to 350°F.

Combine the egg and water and brush over the top of the loaf. Sprinkle with the sugar.

Bake for about 30-40 minutes or until it sounds hollow when tapped.

* I add the raisins at the very beginning and they do break up while the dough gets it's workout in the food processor. I like my bread this way. If you prefer your raisins to remain whole, then don't add them until you remove the dough from the food processor. Work them while you are kneading.

Skillet Naan

(8-10 pieces)

I just had to make fresh naan to go with the butter chicken. This became an Indian themed weekend.

2/3 cup warm water
2 tsp sugar
2 tsp dry yeast
3 1/2 - 4 cups unbleached flour
1 tsp baking powder
1/2 cup greek style plain yogurt, (I used some leftover herbed yogurt)
1 egg

ghee or olive oil for the skillet

Combine the water, sugar and yeast. Set aside for 5 minutes.

Add 3 1/2 cups of flour (to start) and baking powder to the bowl of a *food processor fitted with a dough blade. Pulse a few times to combine. Add the water and yeast mixture as well as the yogurt and egg. Pulse a few times.

If the dough remains in clumps, then add tiny amounts of water until you get a ball. If on the other hand the dough is very gooey and sticky, add small amounts of flour until you get a ball. I like my dough to be very soft and slightly sticky to the feel, yet still have the ability to pull away from the bowl of the food processor.

Process the ball for about 2-3 minutes. Place into a greased bowl, cover loosely and set aside for about 1-1 1/2 hours or until it has doubled in volume.

Punch down and divide into 8-10 pieces. Roll each one into an oval about 1/4" thick.

Heat up a non-stick skillet over medium to medium low heat and coat it with a small amount of ghee or olive oil.

Place one circle of dough at a time and cook for about 1-2 minutes on each side, or until both sides are lightly browned.

*If your food processor is on the smallish side, then half the recipe. Use the entire egg and add a bit extra flour to make up for that.