Challah

Challah

4 cup flour
4 1/2 tsp quick dry yeast
1/4 cup sugar
1 cup warm water
2 tsp salt
1/2 cup oil
3 eggs

30-35 minutes @ 375

1. Mix the yeast with 2 tsp of the sugar and 1/2 cup of warm water and let activate for about 30 minutes.

2. Once the yeast has activated mix it with 2 cups of the flour, the rest of the sugar, the salt, the rest of the water, 2 eggs and the oil.

3. Gradually knead in the rest of the flour 1/2 cup at a time. Knead it for about 8 minutes and then let the dough ride in a oiled bowl (covered with a damp cloth) for 30-45 minutes until it has doubled in size.

4. Punch down the dough and knead it for a bit more. Shape the dough into a braid and let it double in size on a lined baking sheet covered in plastic wrap (20-30 minutes).

5. Mix together the last egg and 1 tbsp of water and brush over the dough. Bake for 30-35 minutes, until golden brown and sounds hollow when tapped.

-thanks to Britt for the recipe-

Soda Bread

Soda Bread

4 cup flour
1/2 cup sugar
1 tbsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1/4 cup butter/margarine
2 eggs
1 3/4 cup buttermilk

50-60 minutes @ 350

1. Mix together the flour, sugar, baking powder, baking soda and salt.

2. Cut the butter into the dry mixture until the butter is in fine pieces.

 3. Make a well in the middle of the dry mixture. Mix the buttermilk and eggs together and then add them to the center of the well.

 4. Mix with a fork until it comes together to make a soft dough.

5. Make the dough into a ball and knead about 10 times.
6. Put the dough on a lightly greased pan. Make the dough about 8" across and cut a large X into the top of the dough.

7. Bake for 50-60 minutes at 350.

Pretzels

Pretzels

2 1/4 tsp dry active yeast
2 tsp sugar
1 cup warm water
2 3/4 cup flour
2 tbsp oil
1 1/2 tsp salt

6 tbsp baking soda
6 cups water
coarse salt

12 minutes @ 425

1. Activate yeast in the warm water with 1 tsp of sugar. Let the yeast sit for about 15 minutes to activate.

2. Make a well in the flour and add the rest of the sugar, the regular salt, the oil and the yeast to the centre of the well.

 3. Stir the mixture around until it the dough comes together. If it seems a bit dry add a bit more water, a tsp at a time.

 4. Knead the dough for about five minutes and then place it in an oiled bowl, making sure to roll the dough ball around to coat all sides.

5. Cover the bowl with a damp towel and let sit for about an hour until it has about doubled in size.

6. When the dough has finished rising, punch and knead it a bit more. Then separate it evenly into 12 ball of dough.

7. Take each ball and roll it out with your hands to around a foot and a half in length (with the middle slightly thicker than the ends). Twist it into pretzel shape.

8. Boil the baking soda and water mixture and drop each pretzel into it for 10 seconds in each side. Take the pretzel out and let dry a bit and add a bit of coarse salt on top.

 9. Bake for 12 minutes at 425.

10. Enjoy with a beer :)

Focaccia

Focaccia

2 1/4 tsp dry active yeast
1 tsp sugar
1/4 cup warm water
2 cups flour
1 tsp salt

olive oil
salt
pepper
onion powder
rosemary (about 2 1/2 tbsp)
garlic (4-5 cloves)

20 minutes @ 425

1. Add yeast sugar and water together in small bowl. Wait about 10 minutes for the yeast to activate.

 2. Once yeast is activated put it in a large bowl with the flour and salt. Mix around, gradually adding a little bit more water at a time until the dough is coming together. Knead the dough for 2 minutes on a lightly floured surface.

3. Coat a large bowl with olive oil and put the dough in the bowl. Cover the bowl with a damp towel and let sit for 45 minutes.

 4. When the dough has finished  rising, punch and knead it on the counter a bit more.
5. Spread out the dough on a slightly oiled pan. Make dimples in it with your fingers.

 6. Coat lightly with olive oil and sprinkle with onion powder, salt, pepper, finely chopped garlic and coarsely chopped rosemary.

 7. Bake for 20 minutes at 425.