Indian Naan Bread

With Indian food becoming so popular over the past few years it is easy to find naan bread at the store but why not make your own as it is easy to make and so much better fresh!

300g/10.5 oz strong plain white flour
1 teaspoon salt
1 1/2 teaspoons salt
1 1/2 teaspoon dried yeast
4 tablespoons natural yogurt (at room temperature)
1 tablespoon sunflower oil
About 125ml/4fl oz) warm milk
About 3 tablespoons melted ghee or butter, for brushing

Instructions:

Add ingredients to breadmaker in order specified in your instruction book. Use basic dough setting. Once the dough is done kneading remove and place into a greased bowl. Cover and let rise in a warm place until doubled in size. Punch down the dough and divide into 6 equal portions. On a lightly floured surface roll out each piece of dough to form a flat oval or teardrop shape, about 5mm/1/4 inch thick. Cover and leave for 15 minutes.

Preheat oven to 230 C/450 F. Put two baking sheets in the oven to heat. Place the naan breads on the hot baking sheets and brush with melted ghee or butter. Bake about 10 minutes or or until puffed up. Wrap in a clean towel and serve warm.

Yield: 6 naan breads.

Variation: For spiced naan bread add 1 1/2 teaspoons ground coriander, 1 teaspoon ground cumin and 1 teaspoon hot chili powder. For garlic and coriander naan bread add 1 1/2 ground coriander, 1 large garlic clove, 1-2 teaspoons black onion seeds and 1-2 teaspoons chopped fresh coriander.

Belgian Abbey Bread

This mild flavored black bread from Belgium originated in the Abbeys where monks baked bread daily for the poor. Heart healthy and versatile, this bread needs to be started the day before baking. Its great served in slices with pork sausages and mustard.

For the Poolish:
2/3 cup white bread flour
2/3 cup rye flour
1/2 teaspoon dried yeast
2/3 cup water

1/2 cup flaxseeds, plus water for soaking
2 1/4 cups white bread flour
2 1/4 cups whole wheat bread flour
2 1/4 cups rye flour
1 tablespoon salt
1 tablespoon dried yeast
1 1/4 cups lukewarm water

Instructions:

Start by making the poolish. Mix all the dry ingredients in a bowl. Stir the water in to make a smooth paste. Cover the bowl and leave the mixture to stand for 8-12 hours at room temperature.

Put the flaxeeds in a bowl and pour over about 1/2 cap hot water. Leave to stand for at least an hour.

Put the flours into a large mixing bowl. Add the salt and yeast. Make a well in the center and add the poolish, with the lukewarm water. Mix, gradually incorporating the flour, until the mixture comes together to form a dough. Transfer to a lightly floured surface and need dough for 10 minutes. Knead the flaxseeds into the dough until well distributed, a few more minutes. Transfer the dough to an oiled pan. Pat it out, then fold it over like a blanket, cover and leave to rise in a warm dry place until it doubles in size, about 1 hour.

Punch down the dough, then divide into 2 equal portions. Shape each into a ball or loaf and place on oiled pan. Score the bread with a knife. Cover and leave to raise again for 30-60 minutes, until doubled in size.

Preheat the oven to 450 F. Introduce steam into the over by lightly spraying it with a water bottle (if you don't have a water bottle you can place a shallow pan of water in the bottom of the oven). Place the breads in the oven and spray again. Bake for 40 minutes or until the loaves are golden brown and sound hollow when tapped on the bottom. Cool on wire racks.

Yield: 2 loaves.

Italian Bread

Living in Europe affords delicious bread everywhere we go. Here is one you can easily make at home. Great dipped in olive oil, balsamic vinegar and freshly grated black pepper.

1 package (1/4 oz.) active dry yeast
2 cups warm water (110-115 degrees)
1 teaspoon sugar
2 teaspoons salt
5 1/2 cups all-purpose flour

Instructions:

In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about one hour.

Punch down dough. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow slashes across the top of each loaf.

Bake at 400 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Yield: 2 loaves.

Irish Soda Bread

Most soda bread recipes in the States have twice as many ingredients as are found in this recipe but this is how the Irish make it. Great served with a hearty homemade soup or stew!

1 lb all purpose flour
1 level teaspoon bicarbonate of soda
1 teaspoon sugar
1/2 teaspoon salt
about 14 fluid oz. buttermilk

Instructions:

Mix all the dry ingredients together in a large bowl. Gradually mix in the buttermilk to give a moist dough. Place in a greased loaf pan and bake in a preheated oven at 450 F/230 C for 30 minutes, until the loaf sounds hollow when turned out of the tin and tapped underneath. Place on a wire rack to cool.

Variation: Replace half of the white flour with wheat flour. Add sultanas to make a nice breakfast bread.

Yield: 1 large loaf.