I am always delighted to learn some history behind foods/recipes. I saw this recipe the other day posted by my friend Didi from Facebooks "Dishin with Didi II" and needed to bake some myself. It wasn't until later that I looked into its history. I love that foods not only evoke memories but, that they are rooted in such rich culture! Here is what I gleaned about Koulouria's: "A Koulouri is a sesame seed-coated ring of bread that can be found on the streets of Thessaloniki and Athens and most bakeries around Greece. Often they are eaten plain or when at home with some cheese, or marmalade. The Koulouri of Thessaloniki has Byzantine roots and it’s origins are from Constantinople where Christians (Greeks, Armenians) were the first bakers. Through population exchanges between Turkey and Greece, the Greeks who resettled in Thessaloniki brought along their culinary traditions with them, including the Koulouri..." "The City of Thessaloniki, Greece’s second largest city and the capital of the province of Macedonia. Athens is the capital and the heart of Greece but Thessaloniki is the belly, feeding Greece with it’s sophisticated and diverse cuisine – influenced by the past and present peoples that settled in this multi-ethnic city. Jews from Spain’s Inquisition are still here, Greeks, Pontian Greeks from the Black Sea, Greeks from Constantinople, Smyrni and Asia Minor, Wallachians." With all that history - to say the least, this recipe is easy to make and quite excellent. I also realize now that my version - the rings do not look very 'traditional' - mine resemble more of the Jewish Bagel look - which actually turned out to be a plus as we've used them already in so many meals and prefer the smaller ring hole. We have piled leftover roast on top of some, others were toasted with Cream Cheese or spread with jam and this morning, topped with an egg for a Breakfast sandwich.... I will be making these again (and often) Thank you Didi for introducing me not only to a great recipe but, sharing this rich cultural food. ~Enjoy! Diane Koulouria Thessaloniki's Ingredients: 4 cups all purpose flour 1 cup toasted sesame seeds, traditional (or your favorite topping) 1-1/2 cups lukewarm water (at temp your yeast requires) 1 Tbs of Active yeast 2 tsp sugar 1 tsp salt 3 Tbs olive oil 2 cups water for dipping/brushing Directions: -Using a measuring cup, add in the lukewarm water (my yeast requires 90-100 temp water), the yeast and sugar, give a stir. Set aside and let yeast proof for about 8-10 minutes. It's ready for use (and your yeast is alive) when the yeast mixture foams a bit on top. -In your stand mixer bowl add in the flour, salt and olive oil. Once the yeast mixture is ready, add into flour mixture. Using the dough hook attachment, mix all the ingredients at low speed for about 7-8 minutes till the dough has formed into an elastic ball. (If dough seems too dry add a touch of water. If your dough seems a little to wet/sticky add in a touch of flour.) -Coat a separate bowl with a bit of olive oil and add in the dough ball, turn ball clockwise, so dough is coated with the oil and flip over, turn again clockwise to coat. Cover with plastic wrap (I use a new, clean shower cap) and set aside to rise for 30 minutes. **Baking Tip: I place my dough into an oven that has been warmed to 120 and then shut immediately off - I do the oven warming while the dough is being mixed. Then I leave the oven door cracked a bit until its ready for the dough ball...this gives a warm 'rising' area for the dough that is also draft free (just make sure your oven did not remain too hot before placing dough ball in there! or you will slowly cook your dough!) -Turn the dough onto a solid work surface sprinkled with flour. Divide dough into 10 pieces. Take one piece of the dough and roll out into a rope approximately 2-3 inches long . Form rope into a circle - joining the two ends and pinch the ends together. Place on a parchment lined baking sheet. You will need 2 baking sheets. -Continue forming and shaping the rest of the dough. -Using 2 shallow pans/dishes, add water to one and the sesame seeds to the other. Dip or brush the rings with water, then place into the sesame seeds or your favorite topping mixture, making sure all sides are coated. Place back onto baking sheets. -Cover baking sheets with saran sprayed with cooking spray or with towels and let rise once more for 30 minutes. -Bake in a preheated 400F oven for 15-18 minutes or till nicely golden brown and crusty. Since there are two baking sheets - rotate the baking sheets on racks halfway through baking time, if needed. **Recipe Note: Traditional Koulouris are rolled all over in sesame seeds. I used sesame seeds and also my "everything topping' mix on some... both equally great tasting but, the "everything topping mix" is not traditional to this food item. My "Everything Topping" Mix: 1 Tbs dried onion 1 Tbs dried garlic 1 Tbs poppy-seeds 1 Tbs toasted sesame seeds 2 tsp course salt Recipe by: Dishin With Didi - Koulouria Thessalonikis - Greek Sesame Bread Rings Photos unless otherwise stated, by: Diane Baker for Canning and Cooking at Home Photos Above: Left - Traditional Greek Koulouria and Right - Turkish, Braided Simit
(two above photos:courtesy of google images)
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This is a very simple zucchini bread recipe - easy to make and even easier to eat! I decided since this was my first time trying this recipe, not to add in any 'other' items like nuts, raisins etc... It's great with just the zucchini. The loaves baked up nice and the crust has a slightly sugary crunch (which we love.) ~Enjoy! Diane
Zucchini Bread Servings: Two 8x4-inch loaves Ingredients 3 large eggs 1-3/4 cup granulated sugar 2 cups grated zucchini 2 sticks (1 cup) unsalted butter, melted and slightly cooled 2 teaspoons vanilla extract or vanilla bean paste 3 cups all-purpose flour, 2-1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 cup chopped walnuts, lightly toasted if desired (optional) 1/2 cup currants or raisins (optional) Instructions
Recipe Adapted from: Jen Segal 'Once Upon a Chef " Photos by: Diane Baker for Canning and Cooking at Home Yes, these have a longer rise time but, so worth the wait! A slightly sweet taste and super soft "crumb" /bite is perfect in these little 'tastes of the island' rolls - the pineapple and brown sugar are subtle but work so well in this - went perfectly with our honey grilled shrimp and pineapple chicken BBQ over the Fourth of July. ~Enjoy! Diane
Kings Hawaiian Rolls Ingredients SPONGE 1/4 cup King Arthur Unbleached All-Purpose Flour 1 tablespoon instant yeast, SAF Gold instant yeast preferred 2 tablespoons water DOUGH 1/2 cup pineapple juice 1/4 cup (4 tablespoons) softened, unsalted butter 1/3 cup brown sugar 2 large eggs plus 1 egg yolk, white reserved 1 teaspoon vanilla extract 2 3/4 cups King Arthur Unbleached All-Purpose Flour 2 tablespoons potato flour 1 1/4 teaspoons salt Instructions
Yield: 16 buns Recipe by: King Arthur Flour - Hawaiian Buns Recipe Photos by: Diane Baker for Canning and Cooking at Home Yes, its true. you can make a loaf of bread in just about 60 minutes! I saw this recipe over at Recipes for my Boys and thought I'd give it a try - it not only is fast and easy but, the taste is great! I did cut the original recipe in half as I tend to only like to make one loaf at a time...so, you can double this recipe - no problem! Such a great recipe to add to my recipe box! Next time, I will be turning this into garlic bread by slicing up and topping with butter, garlic powder and Parmesan once baked. Don't get me wrong - this bread is so good, even eating plain!
~Enjoy! Diane One Hour French Bread Bread: 2 1/2 cups unbleached all purpose flour 1 Tbs Rapid Rise Yeast 1 teaspoon sea salt *this is the only ingredient I did not cut in half from original 1 Tbs light honey 3/4 cup hot water, between 120 and 130 degrees F Bread Wash: 1 egg white 1 Tablespoon water olive oil Directions: Place yeast, hot water and honey, in a large bowl or cup, stir together gently and let sit for 10 mins so yeast can activate, In the bowl of your stand mixer with dough hook stir together 2 cups of the flour and the salt. Add in yeast, hot water and honey mixture to flour mixture. Stir, adding in the remaining 1/2 cup of flour, if needed, until a soft ball forms. Knead for approx 5 minutes until dough springs back when pushed. Using your hands, roll dough into a long rope (french bread) shape, Place on a parchment lined baking sheet, Cut diagonal slits in tops. Spray or brush with olive oil and cover to let rise 20 minutes, or until double in size. Preheat oven to 425 degrees F. Beat water and egg white together. Brush top with egg wash. Cook for 10 minutes. Tent with foil if getting too dark. Cook another 10 to 15 minutes. Until top is brown. (Loaves sound hollow when tapped. Internal temperature is 190 to 200 degrees F.) Cinnamon Swirl BreadIngredients:
Bread: 1 cup Milk 6 Tablespoons Butter 2-1/2 teaspoons Active Dry Yeast 2 whole Eggs, room temp if possible 1/3 cup Sugar 3-1/2 cups All-purpose Flour 1 teaspoon Salt Filling: 1/3 cup Sugar 2 Tablespoons Cinnamon Egg, for Smearing Topping: Egg And Milk, Mixed Together, For Brushing Softened Butter, for Greasing Directions: Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Check what temperature your yeast needs to activate and thrive (my yeast says 90-110 degrees) Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes. In a large bowl, Combine flour and salt - set aside. In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add in half the flour/salt mixture and beat on medium speed until combined. Add the other half and beat until combined. Switch paddle attachment over to the dough hook attachment and beat/knead dough on medium speed for 8-10 minutes. If dough is overly sticky, add 1/4 cup flour and beat until incorporated into dough. Cover dough in bowl with plastic wrap and set it in a warm, place for at least 2 hours for the first rise. On really cool or cold days here - I heat my oven to 170 when starting this recipe - as soon as it hits 170 I turn my oven OFF and crack the oven door open for about 2 minutes - this creates a warm environment that my yeast loves without "cooking" the bread. The oven should be warm but, not HOT - you are just creating a warm spot for the dough to rise, After first rise, punch down dough and turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 inches long. Smear the surface of the dough with beaten egg. Mix sugar and cinnamon together, then sprinkle evenly over the egg-brushed dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal. Prepare loaf pan by smearing with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours. Preheat oven to 350 degrees. Mix a little egg with milk, and brush over the top. Bake for 40 minutes on a middle/lower rack in the oven. Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast. Recipe Adapted from: The Pioneer Woman Photos by: Diane Baker for Canning and Cooking at Home |