Foodie Blogroll

Monday, November 9, 2009

Olga's Bread

Every time I visit my family in Grand Rapids there are places I always have to visit to get that food that I can't get in Florida. Olga's Kitchen is one of them. It's Greek inspired and they make their own flat bread, slightly sweet, Olga bread. They have the Original Olga, which has the meat that is in a Gyro, Three Cheese Olga, Veggie Olga, Burger Olga, you name it. Served with Olga sauce (which seems like plain yogurt to me). I searched for copy cat recipes and found a few (they were pretty much the same recipe). Great! I wanted to try it. Well they recipe has you scald the milk, combine yeast, water, sugar & set aside. Then mix the dough, knead, plastic wrap, rise, punch down.....
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 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.
The dough is a little sticky when it came out of the bread machine. I cut it in half after I punched it down. Put half in an oiled bowl. Then divide the rest into 8 pieces, I couldn't really use a rolling pin, I think I need one of those little ones they use to roll out pot stickers or empanadas. Plus it sticks to the rolling pin and I had to keep oiling it. So I use the wooden dough cutter to flatten it, then did the rest with my hands. I couldn't get a perfect round, but I liked the more oblong shape for sandwiches anyway.
I picked it up scraping it up off the beard with the dough cutter. I oiled my cutting board that I used to roil it out on.
I did bake mine a little longer than the 15 seconds, but that's the way I liked it. I guess if you like it softer to roll up you can bake it the recommended time.
The first time I made them it was so hot I was tired of standing over the hot stove so I just made them onto rolls. They were good too.

So I've made them three times already and my family really likes them. They get easier as you get used to shaping them. You can do smaller ones if you want to use it as a top & bottom. Or longer if you want to fold it. This is what I did. They taste good any way. My daughter eats them warm right out of the pan. It is good for breakfast, lunch, or dinner for that matter.

I like them for lunch, I couldn't decide what mustard to use. I put tomato, sprouts, blue cheese, avocado.
Nope, added Bacon, yogurt, sprinkled with paprika, Graham Marsala, sea salt flakes from The Meadows.

I swapped the blue cheese for goat cheese.
Lots of cheese. Yum.. What would you use to make your Olga bread sandwich? Wade added green olives to his. I want to make the three cheese one next and warm it up! Maybe pizza!