Back to Bread......
I haven't done a cooking post in awhile so I thought I'd write about my latest experiment with an Afghan bread.
This is not a type of bread that I had in Afghanistan. It was in the recipe book and I thought I'd give it a try. It is very simple and easy to make. It is described as a sweet bread that is served with tea or hot milk. they also say it is traditionally served at the ceremony held when a child is 40 days old.
The bread is called Roht.
Ingredients:
5.25 cups flour
2 level tablespoons baking powder
1 packet quick rise yeast
1/4 teaspoon cardamom
3/4 cup vegetable oil
1 1/2 cups sugar
3/4 cup warm water
1 egg beaten
1 level tablespoon yogurt
sia dona (nigela seeds) or sesame seeds
Mix the flour, baking powder, yeast and cardamom.
Warm the oil in a small pan then add to the flour mix rugging together for a few minutes. Put the sugar in the warm water then gradually add to the flour while mixing well. Now add the egg (save a bit back for glazing) and the yogurt. Mix well then knead into a soft white dough for about 5 minutes. Cover and let rise for about an hour in a warm place.
Preheat the oven to 425.
Divide the dough into two balls, roll them out to a round about 1/2 inch thick. Glaze with the remaining egg. YOU may use a fork to put a pattern inthe bread and sprinkle the seeds on top if desired. Place on a slightly greased baking tray and bake for 15 minutes until risen, golden brown and baked through.
This bread is very sweet and light. It tends to get crumbly real fast. (Like as soon as it cools)
I've made it twice. Both times I used self rising flour so I didn't use the baking powder. The first time I didn't use yeast either. Surprisingly it didn't really make that much of a difference in the final product. the dough with the yeast added was a bit harder to roll out and get onto the pan as it came apart while I was transferring it to the pan. the final flavor and lightness of the product seemed to be about the same. Well, a bit lighter and fluffier with the yeast but not a lot.
I did not use the seeds on top of the bread.
The pictures are the two loves I made with the yeast.
As you can see for the first loaf I used a baking tray and for the second a pizza tray. The second loaf is also a bit malformed because it came apart more while transferring it from the rolling surface to the pan.
This is not a type of bread that I had in Afghanistan. It was in the recipe book and I thought I'd give it a try. It is very simple and easy to make. It is described as a sweet bread that is served with tea or hot milk. they also say it is traditionally served at the ceremony held when a child is 40 days old.
The bread is called Roht.
Ingredients:
5.25 cups flour
2 level tablespoons baking powder
1 packet quick rise yeast
1/4 teaspoon cardamom
3/4 cup vegetable oil
1 1/2 cups sugar
3/4 cup warm water
1 egg beaten
1 level tablespoon yogurt
sia dona (nigela seeds) or sesame seeds
Mix the flour, baking powder, yeast and cardamom.
Warm the oil in a small pan then add to the flour mix rugging together for a few minutes. Put the sugar in the warm water then gradually add to the flour while mixing well. Now add the egg (save a bit back for glazing) and the yogurt. Mix well then knead into a soft white dough for about 5 minutes. Cover and let rise for about an hour in a warm place.
Preheat the oven to 425.
Divide the dough into two balls, roll them out to a round about 1/2 inch thick. Glaze with the remaining egg. YOU may use a fork to put a pattern inthe bread and sprinkle the seeds on top if desired. Place on a slightly greased baking tray and bake for 15 minutes until risen, golden brown and baked through.
This bread is very sweet and light. It tends to get crumbly real fast. (Like as soon as it cools)
I've made it twice. Both times I used self rising flour so I didn't use the baking powder. The first time I didn't use yeast either. Surprisingly it didn't really make that much of a difference in the final product. the dough with the yeast added was a bit harder to roll out and get onto the pan as it came apart while I was transferring it to the pan. the final flavor and lightness of the product seemed to be about the same. Well, a bit lighter and fluffier with the yeast but not a lot.
I did not use the seeds on top of the bread.
The pictures are the two loves I made with the yeast.
As you can see for the first loaf I used a baking tray and for the second a pizza tray. The second loaf is also a bit malformed because it came apart more while transferring it from the rolling surface to the pan.
posted by exMI | 10:00
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