Adzimka Bread Recipes

ADZIMKA BREAD

Steps:

• In a large mixing bowl, dissolve yeast in warm water (110 degrees F, 45 degrees C). Let stand until creamy, about 10 minutes.
• Add the vegetable oil, sugar, 3 cups of the flour and the salt to the yeast mixture; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Generously oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While the dough is rising: Place the potatoes in a small sauce pan, cover with water, bring to a boil and cook until tender; about 15 minutes. Place the drained potatoes in a bowl and mash. Combine with the shredded cheese and season to taste with salt and pepper. Set aside to cool.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 14 inch pizza pan of baking sheet. Deflate the dough and turn it out onto a lightly floured surface. Knead for a few turns, then form it into a round, cover and let rest for 10 minutes.
• On a lightly floured surface roll the dough out into a circle slightly larger than the pan, and place onto the prepared pan with the dough draped over the sides. Spoon the potato filling into the center of the dough, leaving a 2 inch space around the edges. Stir together the egg yolk and water to make an egg wash. Brush egg wash around the exposed edge of the circle. Fold dough from the edge into the center about every 6 to 8 inches, until the whole edge has been folded in to form a pinwheel pattern. Press to seal after each fold. Brush the top of the loaf with the remaining egg wash.
• Bake at 400 degrees F (200 degrees C) for 15 minutes then lower the temperature to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes or until golden brown on top and bottom. Remove the bread to a wire rack and let cool for 15 minutes before slicing into wedges and serving.

SLOW COOKER BREAD

Steps:

• Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
• Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
• Cover container with the lid. Let dough rise at room temperature for 1 hour.
• Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
• Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
• Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
• Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
• Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

SOFT AND CHEWY BALKAN BREAD

Steps:

• Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.
• Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
• Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
• Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten the balls out into thick rectangles. Place the rectangles of dough onto a greased baking sheet. Brush the tops with a thin coat of olive oil. Let rest for 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C) while the dough rests.
• Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the top of the rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.

DELICIOUS BREAD

Steps:

• In a bowl, combine cooled butter, egg, garlic salt and dried parsley. Pull off walnut size pieces of dough. Dip the bread pieces in the butter mixture and place in a lightly greased Bundt cake pan. When all of the bread dough has been placed in the pan, pour the remaining butter mixture over the top of the dough.
• Cover pan and put in a warm place until bread pieces have doubled in size. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 30 to 45 minutes, until browned. Serve warm.

WOOL ROLL BREAD

Steps:

• To make "water roux," whisk together water and flour in a small saucepan and cook, stirring, over medium heat until a very hot, gluey paste is formed. Mixture should reach at least 150 degrees F (65 degrees C). Remove from heat and let cool completely.
• While roux cools, pour 1/2 cup warm milk and yeast into the bowl of a stand mixer and let bloom for 10 minutes.
• Add the cooled starter, sugar, salt, beaten egg, flour, and butter to the yeast mixture. Using the dough hook, knead on low speed until a smooth, elastic, slightly sticky dough forms, about 10 minutes.
• Shape dough into a ball and transfer to a buttered bowl; let rise until doubled in size, 60 to 90 minutes.
• Transfer dough to work surface and press into a round disk. Use a bench scraper to cut dough like a pie, into 5 equal wedges. Form each portion into a ball of dough. Cover loosely with plastic wrap and let rest for 15 minutes.
• Generously butter a 10-inch springform pan, or 10-inch round cake pan. Cut a round piece of parchment paper to fit the bottom, place into the pan, and butter that as well. Set aside.
• Take one ball of dough and roll out on a lightly floured surface into an oblong shape, about 5 inches wide by 9 inches long. Take your bench scraper and make lots of lengthwise cuts, about 1/8 inch apart, starting 1/3 of the way from one of the ends, slicing all the way through the dough to the opposite end, forming many equal-sized strands of dough. When done, two-thirds of the dough will be sliced, and one-third will not be.
• Roll the unsliced part of the dough to flatten to 1/8-inch thickness. Place a rounded tablespoon of chocolate chunks (or the filling of your choice) in the center of the unsliced dough, and roll it up, tucking in the sides as you go, until the chocolate is covered, and you've reached the beginning of the cuts.
• Slowly roll up to form a "wool roll," being careful not to crush the sliced edges of the dough strands, finishing with the seam on the bottom. Transfer to the prepared pan, and place on the bottom, just barely touching the edge of the pan. Repeat four more times. Place the rolls around the inside of the pan to form a ring.
• Cover with plastic wrap and let dough double in size, 45 to 60 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Brush the bread's surface lightly with remaining milk.
• Bake in the center of the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes. Remove from the pan and allow to cool completely on a wire rack before serving.

CHAPATI (EAST AFRICAN BREAD)

Steps:

• Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined.
• Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat a skillet or griddle over medium heat.
• Divide dough into orange-sized balls. Flatten into 6-inch circles. Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.