Okay you get the idea. My first problem is scalding milk, I don't know what I'm doing there. Then I found this easy one on The Recipe Link.
In Reply to: Olga's kitchen bread posted by Julie on May 11, 1999 at 20:20:34:
1 cup milk, 1/4 cup honey,1/4 cup margarine, 1 tsp. salt, 1 pkg. yeast, 1/4 cup warm water, 1 tsp. sugar, 4 cups flour, 1 egg.
edited to add a little better instructions:
In Reply to: Olga's kitchen bread posted by Julie on May 11, 1999 at 20:20:34:
1 cup milk, 1/4 cup honey,1/4 cup margarine, 1 tsp. salt, 1 pkg. yeast, 1/4 cup warm water, 1 tsp. sugar, 4 cups flour, 1 egg.
edited to add a little better instructions:
In the bread machine I first add:
1 cup milk (use what ever milk you have I've used 2%)
1/4 cup honey
1/4 cup butter (I try to get it at room temp, if not cube it or soften a little in microwave)
1 egg (lightly beaten)
1 tsp salt
1/4 cup warm water (in the regular recipe they use the warm water and sugar to activate the yeast separately, I don't find you need to do this, but I still use the sugar and water to get the liquid amount right)
Then I add the dry ingredients and try to keep the salt away from the yeast.
4 cups flour
1 tsp yeast (the yeast I use I get it in bulk baggie and I found 1 tsp seems to work okay, you can use more if you find what works for you.) The last time I made it it didn't raise all the way when the dough setting was over and my machine beeped. I left it in for a little while longer until I finished dinner and it came up fine! You can dust a little more flour in the mixing segment if it is sticking to the side too much, but I leave it still a little sticky. You can make what ever sizes that works for what you want to use it for. Hope this helps.
I used bread machine with the above. After one rise, punch down, divide into 16 pcs. Roll each into a thin circle, about 8 in. in diameter. heat a large dry skillet on med. Use no oil. bake each side about 15 secs. Cool and store in plastic bag. It's my favorite bread.
Yahoo, a bread machine one, now this one I wanted to try what did I have to loose? The only things I changed was butter instead of margarine, and 2 tsp of yeast (I didn't have the packages of yeast). I put the liquids in first,(room temp), flour and yeast on top.
Oh, those look like the pitas I ate in Greece! Delicious!
ReplyDeleteThat looks so good! I had to ask my mom a while back how to scald milk when one of my recipes called for it. She said that you just heat it up until it starts getting those little tiny bubbles along the edge of the pan, but don't let it boil. It worked fine when I did that. They look like they would be great for a pizza with feta and maybe some kalamata olives.:)
ReplyDeleteThese look like the Indian naan bread! The sandwich looks yummy!
ReplyDeleteTKW - ty, it was worth trying.
ReplyDeleteLaura - Thanks for the tip, I might have to do the other recipe to see what the difference might be. I think a pizza with feta and kalamata would be great!
petite nyonya - I does look like Indian Naan bread, and it would taste great with hummus! Thanks, and thanks for visiting my food blog!
I agreed with petite nyonya, looks like naan bread or roti prata (refer my post under Label~Prata).
ReplyDeleteLyndsey, I think they've name it out already 'roti naan'. This is best to serve with hot curry or dhall. Probably, you can try it out sometime. I wish I can have one right now. haha... Cheers. =D
ReplyDeleteOh, I admire those who make bread! I am not very motivated to do so here in Paris becuase I have seven bakeries within walking distance from my home, but the truth is that I do not like the feeling of dough ...
ReplyDeleteWell, I'd like you to check my blog, I have awarded you the Honest Scarp Award - and start thinking what ten truths you're going to tell!
Anncoo, yes it does!
ReplyDeleteKristy, that's a good one "roti naan" bread. It would be great with curry and I was just looking at my dahl recipes.
Laura, thank you for the award and I wouldn't bake either if I were you. I usually have an aversion to yeast breads, but this one was safe because you don't let it rise again.
It looks alot like indian naan bread which is totally yummy when fresh, so I'm sure there is just as fab. Love the sandwich you made from it :D
ReplyDeleteThank you, it was yummy!
ReplyDeleteIt does look like naan. I checked what ingredients were in it and they are simular.
You did a great job with the bread! Thanks for sharing :)
ReplyDeleteYum! I can just imagine how wonderful a sandwich would be on this hot bread!
ReplyDeleteThat looks really good. Thanks for sharing the recipe :)
ReplyDeletelooks so good!
ReplyDeleteAmanda
softandstiffpeaks.blogspot.com
So many comparisons to naan. Just to be clear, the experience of Olga bread is really nothing like naan. We eat both regularly here.
ReplyDeleteOlga bread is a soft, sweet flat bread (even using the term pita seems incorrect somehow). Naan is thinner, less sweet, and perfect when kissed by fire.
Sooo many comparisons to naan. Just to be clear to the uninitiated: Olga bread is really nothing like naan--except perhaps in that they are both flat breads.
ReplyDeleteWe eat plenty of both in our house, and love them for very different reasons. Olga bread is soft and very sweet. Naan is thin, much less sweet, and perfect when kissed by fire. The Olga bread pairs well with the bite of the yogurt sauce that comes on most Olga sandwiches at the restaurant. I think naan is much better with curry or makhani.