Breads and Pancakes

In my experience, the best way to let bread rise after the dough has been shaped is to turn the oven on for one minute, then turn it off. Covered with a towel, bread rises well in this gentle warmth.

Sourdough Rye Bread ("Reikäleipä")

1/2 cup rye flour and 1/2 cup water to "feed" the starter the night before
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1 cup "fed" sourdough starter

1 1/2 cups rye flour

1 cup water
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2 teaspoons salt

1+ cups rye flour

Step 1. In the morning, mix 1 cup starter, 1 1/2 cup rye flour and 1 cup water to create the "sponge". Beat for a couple minutes with a wooden spoon and let stand all day, covered. 

Step 2. In the evening the sponge will be bubbly and very fluffy. Beat 2 teaspoons salt and 1 cup rye flour into the sponge. Wait ten minutes or so. The dough will still be soft, sort of like thick oatmeal. It should be thick enough that you can't *stir* it, you have to *turn* it. If in doubt, add a little rye flour. Refrigerate under cover overnight. 

Step 3. In the morning, dump the dough onto a well-floured counter and, with well-floured hands, shape into a thick log and cut into two equal parts. With the cut end against the counter, pat into two flat cakes and place in round pans lined with baking paper.  Sprinkle the cakes with rye flour and cut a round hole in the middle. With a pastry wheel, divide the loaves into six sections (don't cut all the way through), then prick with a fork, 3 or 4 times per section. Let rise, covered with a towel, until puffy - 3 to 5 hours, depending on the weather. Bake in 400 degrees for 40 minutes. When the loaves are done, they sound hollow when tapped.
Once the bread has cooled, I cut it into pieces along the score lines, then freeze. Out of the freezer, 28 seconds in my microwave gives me a piece of bread that's soft and warm like just-baked bread. 

"San Francisco Sourdough" Bread

Day One: Take the starter out of the refrigerator in the late afternoon or evening and let come into room temperature. Feed with 1/2 cup flour and 1/3 cup water and let stand a few hours.

Before bed, when the starter is bubbly, put 1 cup of starter, 2 cups of flour and 1 cup of water to create the "sponge". (Feed and refrigerate the rest of the starter.) Beat the sponge for a couple minutes with a wooden spoon until it becomes stretchy and let stand overnight, covered.

Day Two: In the morning the sponge is bubbly and very fluffy. Add 1 cup of flour and 2 teaspoons of salt into the bowl and mix with a wooden spoon until all flour is incorporated. You can get your hands in there, but you don't have to. Let rest, covered, in room temperature.

After half an hour or so, start a series of "stretch-and-folds". With moist hands, pull the dough up from one side of the bowl and fold it over itself. Giving the bowl a quarter turn, repeat this until you have gone all the way around. Cover the bowl and let it rest again. Repeat the stretch-and-folds four or five times at about half-hour intervals, then cover the dough again and let it rest.

In the evening, shape the dough into a round ball, pulling the dough under to create surface tension. Put it smooth side down into a bowl covered with a cloth sprinkled with rice flour. Cover the bowl and refrigerate overnight.

Day Three: In the morning, preheat the oven to 500 with a cloche or pizza stone in it. Invert the loaf onto a piece of baking paper with a pizza peel and slash it quickly with a very sharp knife or razor blade. With the pizza peel, slide it carefully onto the hot stone or cloche bottom and cover with the hot top. Bake in 500 degrees for 15-20 minutes, covered; then uncover and bake another 15-20 minutes in 450 or 425. (I'm still working on the optimal temperature. The loaf should be nice and brown.)





 

Naan 

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 (heaping) teaspoon salt

1/2 teaspoon sugar 

1/2 cup plain yogurt (or buttermilk)

1/3 cup warm milk 

2 tablespoons butter, melted

1 tablespoon oil 

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Add yogurt or buttermilk, warm milk, melted butter, and oil. With a sturdy wooden spoon, mix until a dough forms. Turn onto the counter and knead until smooth and elastic, about five minutes. Because of the butter and oil, the dough does not stick, and you don't have to add flour to the counter or your hands. Cover and let rest at least 30 minutes, but you can keep it in a plastic bag for several hours, or even refrigerate overnight. - Divide the dough into 6-8 equal portions. While the cast iron pan is heating, start shaping the portions into balls and flattening them out into rounds. Brush the pan with a little oil, and cook the first naan under cover until bubbles form, 1-2 minutes. Flip the naan and cook another 1-2 minutes. In the meanwhile, roll out the next naan. Once a naan is done, brush it with melted butter and keep under a towel.

Baguettes and Burger Buns

1 cup water

1 package yeast

1 1/2 teaspoons salt

1 tablespoon sugar

3 cups bread flour

Measure the ingredients into the tub and set the machine for dough cycle. When the dough is ready, turn it onto a floured board. Shape into four foot-long ropes. Place onto a baking sheet covered by baking parchment or silicone mat. Cut four diagonal slashes across the top. Brush with beaten egg white. Let rise until double. Bake in 400° until brown.

To make soft burger buns, use buttermilk instead of water in the above recipe. Add a little sourdough starter and a splash of olive oil. Shape the dough into one thick rope and cut it into eight equal pieces. Shape into approximate circles. Let rise until double. Then brush with beaten egg and bake in 400° until brown.





Oatmeal Pan Bread ("Rieska")

1 cup oatmeal

1/2 cup wheat flour

1 cup buttermilk

1 tablespoon butter, melted; or 1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon sugar
1/2 teaspoon baking powder

Etti used to make this for Saturday evening tea in Hauho. She would also throw in any soured cream that was found in the pantry. Unlike the sourdough breads, this takes no practice at all. Just mix the ingredients, bake, and enjoy!
Mix all ingredients well. Let stand for a moment, then pour into an oiled cast iron frying pan or onto a silicon baking sheet, and bake for 20-25 minutes in 450°. Serve hot, with butter.

Challah

1 cup water

1 package yeast

2 tablespoons sugar

1 teaspoon salt

1 egg, slightly beaten

3 tablespoons oil

3 1/2 cups flour

Egg yolk and water, beaten, for just before baking

Combine all ingredients in bread maker and process on dough cycle. Braid into two loaves. Raise until double. Brush with egg yolk and water. Bake in 375° for 25-30 minutes, or until nicely brown. When slightly cooled, cover with light kitchen towel to finish cooling and soften crust.

Mirjan Pulla

1 cup warm milk

1 package dry yeast

1/2 teaspoon salt

1/3 cup sugar

1 egg, lightly beaten

1 teaspoon ground cardamon

3/4 stick butter, melted

3 1/4 cups flour, approximately
Egg yolk and a little water, beaten, for just before baking

Mix all ingredients in a bread maker and process on dough setting OR mix all ingredients in a large bowl, mix and knead until you have a ball of dough that is shiny and elastic and doesn't stick too much; then let rise in a bowl under a towel until doubled in size, an hour and a half or so. (A good way to reach a good rising temperature is turn on the oven for one minute, then turn it off.)

Roll out into a long, narrow rectangle, brush lightly with melted butter, sprinkle with sugar, cinnamon, and raisins. Roll up and cut into 20 pieces. Place each piece (in a paper baking cup if you have them, or just next to each other) on a baking sheet, cover with a towel, and let rise 45 minutes to an hour. Brush with beaten egg, sprinkle with a little more cinnamon sugar and baker's pearl sugar, and bake in 375F for about 20-25 minutes or until nicely browned. Eat when slightly cooled and say, “Boy, is that good!"

 

Light Rye Bread ("Hiivaleipä")

1 cup warm water

1 package yeast

1 teaspoon sugar

1 teaspoon salt

1 tablespoon vegetable oil

1 cup rye flour

1 1/4 to 1/2 cups white bread flour

Combine all ingredients in bread maker and process on dough cycle. Shape into a round loaf and place onto a baking sheet covered with parchment paper. Prick all over with a fork and sprinkle flour on top. Let rise 45-60 minutes and bake for 30 minutes in 375.

Oatmeal Rolls

7 dl flour

4 dl rolled oats

2 teaspoons sugar
2 teaspoons salt

1 pkg dry yeast

4 dl warm water

3/4 dl olive oil

Put all ingredients in a bread maker and process on the dough cycle. (The dough will be very soft and sticky.) With a generous amount of flour, shape the dough into a log and cut into 16 pieces. With floured hands, shape into rolls and place on a baking sheet covered with baking paper. Don't worry if the rolls don't look evenly shaped. Let rise under a towel for 30-45 minutes, then bake for 20-25 minutes in 400.

Dinner Rolls

1/2 cup water

1 package yeast

1 teaspoon salt

2 teaspoons sugar

2/3 cup milk

3 tablespoons oil

3 cups flour

Prepare the dough in a bread maker. Shape risen dough into knots and let rise for 1/2 hour. Brush with melted butter and sprinkle with breadcrumbs. Bake for 25 minutes in 425°.

Scones ("Triangle Breads" when baked in a round and divided into 8ths)

2 cups flour

2 tablespoons sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/3 cup butter
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1 egg

About 2/3 cups milk

(A handful of shredded sharp cheddar) 

Pulse the first five ingredients in a food processor until the mixture is crumbly (15-25 seconds). Put the egg in a measuring cup and add enough milk to total 2/3 cup. Add to the processor (with the cheese) and process only until the dough forms a ball. Over-processing will make the scones tough and dry.

Handling the dough as lightly as possible, dump it onto a floured board, form into a rough rope shape, and cut into 12 pieces. Shape them with floured hands into rounds and place onto a baking sheet lined with baking paper. Bake for 15 minutes in 450°, or 400°/convection, or until golden brown on the top.

 

 
 

 

Buttermilk Scones

▢ 2 cups flour

▢ 2 tablespoons sugar

▢ 1 tablespoon baking powder

▢ ½ teaspoon baking soda

▢ ½ teaspoon fine grain kosher salt

▢ 6 tablespoons butter, cold and cut into cubes

▢ 1 large egg

▢ 2/3 cup buttermilk

1. Mix dry ingredients in a food processor. Add in the cold, cubed butter. Process in short bursts until the mixture resembles coarse crumbs with butter pieces no larger than the size of peas.
2. In a medium mixing bowl, whisk together the buttermilk and egg. (Do that before adding the dry ingredients.) Pour the flour and butter mixture in and mix together until you have a cohesive shaggy dough with maybe just a little bit of dry ingredients left on the bottom.
3. Dump the dough onto a lightly floured surface and use your hands and/or a bench scraper to bring the dough together into a large square.
4. Use your hands, or the bench scraper, to fold the dough over onto itself two or three times. Gently use your hands or a rolling pin to flatten it out between folds.
5. Cut the dough in half and shape into two circles about 6 to 8 inches across and use a knife to cut into six wedges. Place the wedges on a parchment-lined sheet pan and place into the freezer or refrigerator to chill while you preheat your oven to 400°F.
6. Brush the chilled scone wedges with some buttermilk or with an egg wash consisting of an egg whisk with 1 tablespoon of water. Prick with a fork.
7. Bake at 400° for 18 to 20 minutes, or until golden brown. - In my oven, they are usually perfect at 19 minutes, but check at 18 minutes.
8. Allow the scones to cool for 15 minutes before serving.

After trying several recipes, this is what I am using now. Just served them at my Rosh Chodesh tea this morning with homemade strawberry jam and whipped cream (11/19/26).

 

Piroshki

1 package yeast

1/4 cup warm water

1 cup milk

3 1/2 cups flour

2 eggs

1 tablespoon sugar

1 teaspoon salt

2 tablespoons butter, melted

Filling:

About 1 pound ground beef

1 large onion, chopped

3 tablespoons butter

2 tablespoons flour

3/4 cups hot beef broth

Combine half the flour and all the other ingredients in the tub and set the machine to dough. After the first rapid cycle has mixed most of the flour with the liquid, add the rest of the flour and let the machine finish the dough.
Brown, season with pepper and some salt. Sauté the onion until soft. Add the flour and cook for 2-3 minutes. Add the broth and stir until thick. Combine with the meat in the food processor. Process briefly. Cool before filling the pies.
Divide the dough in 20 parts. Roll each out to form a circle. Place some filling in the middle and pinch edges together to form a tight seal. Let rise for 30 minutes on a greased baking sheet. Deep-fry, place on paper towels to dry. Cover with a towel to soften crust. Serve warm.

Pizza

1 cup warm water

1 package yeast

1 teaspoon salt

1/2 teaspoon sugar

1 1/2 tablespoons oil

3 cups flour

Prepare the dough as for French bread. Roll out onto oiled pizza pan or cookie sheet. Brush with pizza sauce (homemade or from a jar). Sprinkle with Mozzarella cheese and desired toppings. Bake in preheated 450-degree oven for 20 minutes (lowest rack). Cool for 10 minutes before cutting.

Oven Pancake
 

6 dl milk

3 dl flour

2 eggs

1 1/2 tablespoons sugar

3/4 teaspoon salt

1 1/2 tablespoon butter, melted

Beat all ingredients together with a wire whisk. This is best done ahead of time, even overnight. Pour into a 10 x 13 buttered pan. Bake on the uppermost level of a 420-degree oven for 30 minutes, until puffed up and nicely browned. Let cool completely, then cut into squares and serve with sugar, maple syrup, baked apples, etc.

For my large cast iron pan (10 x 10): 4 dl milk, 2 dl flour, 2 eggs, 1 tablespoon sugar, 1/2 teaspoon salt, 1 tablespoon butter, melted, and1/4 teaspoon vanilla if I have it. I sometimes just put in a pinch of cardamon.

  

 

 

 

 

Outi's Oatmeal Pancakes

1/2 cup flour and 1/2 cup oatmeal

1/2 cup water and 1/2 cup  buttermilk

1 egg, beaten with fork

1/4 teaspoon baking soda

1/2 teaspoon sugar and 1/3 teaspoon salt

1 tablespoon butter, melted

A little milk or half-half to thin out the batter if you like thinner pancakes (I do)

Mix all ingredients together and mix well with a fork or whisk. Let sit for 5-15 minutes. Stir again and add the melted butter. Heat a no-stick pan thoroughly, then fry small pancakes in a little olive oil, just until brown on both sides. Eat immediately. Warren likes his with maple syrup, I eat mine plain. We usually eat one batch while I’m frying the next. These are seriously good.


Passover Rolls

2 cups matzo meal

1 teaspoon salt

1 tablespoon sugar

1 cup water

1/2 cup oil

4 eggs

Combine matzo meal, salt, and sugar. Bring water and oil to boil, and add to the matzo meal mixture, stirring with a sturdy wooden fork or spoon until well blended. Add the eggs one at a time, beating thoroughly after each addition. Cover bowl with a towel and let stand on the counter for 15 minutes. With wet hands, divide batter into 12 heaps and roll between moist hands until even. Place on an un-greased baking pan and bake in 375 degrees for 50 minutes. - These help you get through eight days of no bread. Eat plain, or break open to make an egg salad or tuna salad sandwich.

Pita Bread ("Arab Bread")

1/2 package yeast

1/4 teaspoon sugar

3/4 cup warm water

2 cups flour

3/4 tablespoon oil

1/4 teaspoon salt

Make the dough in either a bread maker or food processor. When risen, divide into 8 sections. Pat and pull dough into thin rounds. Place on a lightly floured towel, cover, and let stand for 30 minutes. Preheat oven to highest setting. Preheat a baking tray for 5 minutes and rub with oil. Place the breads, 4 at a time, on the heated tray and bake 5 minutes on one side, then 3 minutes on the other side, until nicely brown. Place immediately in a basket and wrap inside a thick towel.

Rye Crackers
2 1/2 dl rye flour
2 1/2 dl wheat flour
1 teaspoon salt
2 dl water
Process all ingredients in the food processor until a ball forms. If the dough feels sticky (it probably will), add a little wheat flour. Turn onto a well-floured board and divide in two. Roll each half into a very thin rectangle, turning the dough often and adding flour to the board to prevent sticking. Transfer onto a cookie sheet and cut into squares with a pastry cutter. Prick each square once or twice with a fork. Bake in 425 degrees for 12-15 minutes, until the sides of the squares are a little browned. Cool on a rack.

Homemade Matzah

 

Ingredients

1 1/4 cups flour

1/4 teaspoon kosher salt 

2 tablespoons olive oil

1/4 cup water, plus a little more as needed

 

How to Make It

Set a baking sheet on an oven rack and heat oven to 525°.

Put 1 1/4 cups flour and kosher salt in a food processor. With the motor running, slowly add 1/4 cup water to which 2 T. of oil has been added. Start with the 1/4 cup, then add a little at a time until the dough comes together into a ball. The dough will be soft and supple and not at all sticky.

If you make this small batch, it will be easier to manage the baking within the prescribed 18 minutes. If you need more matzah and don’t care about the time, double the amounts.

Divide dough into 3 portions. With a rolling pin, roll 1 portion at a time into a 1/4 inch thickness or so. Put it through pasta machine three times, the last time very thin. If you don't have a pasta machine, just roll the dough to about 1/8 of an inch. On the counter, prick the pieces all over with a fork. Don’t flour the board - the dough will not stick.

Take the hot baking sheet out of the oven. One piece at a time, pick the dough pieces up by hand and drop them onto the hot sheet. Bake until matzo is light golden and crisp and a bit darker at the edges. In my oven, this takes about 8-9 minutes or more. It is not necessary to turn the pieces. Transfer matzo to a cooling rack and make remaining matzos the same way.

Savory Bread Pudding

2 cups dried bread cubes

1 egg, beaten

1 cup milk

1/2 teaspoon salt

1/2 teaspoon sugar

Pinch white pepper

1 tablespoon butter, melted

1/2 cup grated cheese

Put the bread and cheese in an oiled cast iron pan. Mix the rest of the ingredients and pour over bread. Bake 45 minutes in 375 degrees.