Syrian Bread

August 13, 2017
Serves 2 Loaf
Equipment
Pizza Peel
Pizza Stone
Cook Time
10m

This recipe is passed on from my family who immigrated from Syria in the early 1900’s. This bread is outstanding, with the only catch that it’s just doesn’t age well. it is meant to be eaten the same day, or usually the same hour it’s cooked.  We enjoy it very much, and I hope you give it a try. Syrian Bread is a bit thicker than Indian Naan, but similar in style.

Syrian Bread
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Syrian Bread
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Instructions
  2. Put dough in an oiled bowl, covered with plastic wrap for 2 hrs. It should double in size or more. (alternatively, put dough in ziplock bag and refrigerate for up to 48 hours)
  3. Preheat oven to 550 degrees with a stone or metal pizza steel inside. (To get the best results, use the convection setting.)...and yes, we are pre-heating for 45 minutes....
  4. Punch the dough down and break in to softball sized balls, and set on an oiled tray. Cover with plastic wrap and let sit for additional 45 minutes to an hour.
  5. Take each ball, put a small amount of flour on one side and stretch out like pizza dough until about 1/2 inch thick. DO NOT use a rolling pin. The way I do this, is using two fists in the middle of the dough ball keeping it up in the air (not on counter), just pull the dough apart slowly and move it around in circles. You can also grab the edges and let gravity help if needed, but this makes it harder to keep a perfect circle.
  6. Place the dough on the hot stone flour side down using a pizza peel, then using the corner of a spatula, cut about 7-8 holes in the dough about 1/2 inch long. (this keeps the dough from puffing up in the center - and maintains the flatbread style consistency we are going for. (The image below shows this done with a fork, but the corner of a metal spatula works and looks better)
  7. cook for about 5-7 minutes until golden on the top (An ovens convection setting works best for this)
  8. remove from the oven using a spatula and let cool on a rack for about 15 minutes.
  9. Repeat for each loaf, allowing about 5 minutes for the stone and over to get back to a high temp.
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Biscuits

August 13, 2017
Serves 5d
Equipment
Round Cutter
Prep time
25m
Cook Time
15m

This is a recipe for biscuits that does not include dairy for those with a dairy allergy. If you are ok with dairy, jsut substitute real butter for the alternatives used in this recipe.

Biscuits
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Biscuits
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Ingredients
Servings:
Instructions
  1. Preheat oven to 450
  2. mix dry ingredients together
  3. mix in shortening (not very much mixing here - leave it clumpy)
  4. slowly add coconut milk …continue mixing lightly.
  5. on a floured board, fold dough carefully over itself half at a time about 7-8 times (this makes the layered flakes)
  6. push down to 2/3 inch thick
  7. use a biscuit cutter, and cut straight down without twisting (to ensure the sides are not sealed and the biscuits can rise in the oven)
  8. place on a greased baking sheet in the oven at 450 for 12-15 min
  9. brush with butter flavored shortening when done
  10. serve!
Recipe Notes

This recipe eliminates any Dairy, soy, or corn from a standard recipe. Baking powder contains corn starch, and i substituted as seen above.

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Basic Dough for Pizza or Bread

August 13, 2017
Serves 6 Pizzas
Equipment
Mixer
Scale
Prep time
20m

Standard recipe for basic dough. The recipe calls for using a scale, based on the fact that there really isn’t any such thing as a ‘cup’ of flour. Every cup would be different. So, to ensure a consistent result, a scale should always be used for bread of any kind. All recipes for dough or bread on this site will use a weighted measurement.

This recipe can be used for 2 loaves of Italian Bread or about 5-7 pizza’s.

Basic Dough for Pizza or Bread
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Basic Dough for Pizza or Bread
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Ingredients
Servings:
Instructions
  1. mix the flour and salt together in a mixer.
  2. Prepare yeast mixture by adding either the sugar or honey to the warm water along with the yeast.
  3. stir well and let sit for about 2-3 min.
  4. Then, using speed 2 on a mixer with a dough hook, add the water to the flour/salt mixture. let it mix together for a few minutes until it's an even consistency.
  5. Once all the dry flour is incorporated into the dough, add the oil, and keep mixing at speed two for another 5-7 minutes. (It's important to wait until the water and flour get mixed together before adding the oil) . After 5-7 minutes of mixing/kneading with oil, the dough should develop a nice soft pillow like consistency.
  6. Put dough in an oiled bowl, covered with plastic wrap for 2 hrs. It should double in size or more. (alternatively, cut dough in two equal parts put in ziplock bags and refrigerate for up to 5 days)
Recipe Notes

The percentages above, can be scaled up and down according to how much flour you use. Some mixers can handle 1000g of flour, some can't. if yours cannot, then scale down to 800 or 700g of flour, and use the percentages for all the other ingredients. it's simple once you get the hang of it.

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Bread Machine _ White Bread

August 12, 2017
Serves 1
Equipment
Bread Machine
Prep time
4h 0m

White Bread Recipe for Bread Machine

This recipe is what works in our bread machine. It makes a perfect loaf of bread. You can set the time forward, and it will delay start. Usually it’s 3:45 minutes total time. it only takes about 5 minutes to put the ingredients in the pan, and then it beeps when done. It’s so easy!

 

 

 

Bread Machine _ White Bread
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White Bread Recipe for Bread machine
Servings Prep Time
1 Loaf 4 Hours
Servings Prep Time
1 Loaf 4 Hours
Bread Machine _ White Bread
Print Recipe
White Bread Recipe for Bread machine
Servings Prep Time
1 Loaf 4 Hours
Servings Prep Time
1 Loaf 4 Hours
Ingredients
Servings: Loaf
Instructions
  1. Put items in the machine pan, in the exact order listed above. Zero out scale after each ingredient. Dig a small crater for the yeast.
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