Archive for the ‘ Bread ’ Category

Matcha Chocolate Banana Bread

A between challenge post ??? I know… It’s been a long time since I did more than DB Challenge. Well, thank God I have a little bit more time in my hand now. I also have been buying a lot of cooking books lately, since I left most of my old ones back in Jordan. So,I took the recipe from “The Great British Book of Baking” one of my recent ones… I just add ” a little” matcha powder… you might notice that I’ve been in this matcha madness mood always lately… hope you don’t mind 😉


Scallion Cream Cheese Viennese


From the last post I still half batch extra Viennese dough, my craving still hasn’t move from the cheese area… this time I used cream cheese to fill in the dough kneaded in scallions.I’m a scallions addict I eat chopped scallions with almost everything savory 🙂

If you dont like the strong aroma you can opted the scallions with chives.


I’m sending the above picture to Jugalbandi for CLICK-August



Cheese Sesame Sticks


The weather here  is finally shown it’s mercy by going down a little. Now,  it’s not to hard for me to start to have good baking days again.

I tried this Nigella’s recipe that suggested a nearly authentic result of Viennese but in a much quicker way. I had some Parmigiano-Reggiano that I want to finish  use and Iwant to make something buttery to nibble, so cheese sesame sticks came in mind.

The result was good, but.. it’s not the real thing, I guess the method on how you distribute the butter in the dough kind of play a big role on the final taste.  I was happy, but next time I going to stick to the old method of making Viennese.

Also I’m sending the sticks to the YeastSpoting over at Susan of  WildYeast


Food Processor Danish Pastry
Resource: How to Be a Domestic Goddess– Nigella Lawson
60ml warm water
125ml milk, at room temperature
1 large egg, at room temperature
250g white bread flour
7g (1 sachet) dried yeast
1 teaspoon salt
25g caster sugar
250g unsalted butter, cold, cut into chunks
Pour the water and milk into a measuring jug and add the egg, beating with a fork to mix. Put aside. Put flour, yeast, salt and sugar in a food processor and give a quick whizz, just to mix. Add the cold slices of butter and process briefly so that the butter is cut up a little, though you still want visitble chunks of at least 1cm. Empty the contents of the food processor into a large bowl and quickly add the contents of the jug. Fold the ingredients together, but don’t overdo it; expect to have a gooey mess with some butter lumps pebbled through it. Cover the bowl with plastic wrap, put in the frige and leave overnight or a few days.
To turn it into pastry, take it out of the fridge, let it get to room temperature and roll it out to a 50x50cm square. Fold the dough square into thirds, like a business letter, turning it afterwards so that the closed fold is on your left, like the spine of a book. Roll out again to a 50cm square, repeating the steps above 3 times. Cut in half, wrap both pieces and store in the fridge for 30 minutes before using, or the freezer to store.


Sweet Potato Bomboloni


Another year has past, today is my first blogoversary. I ‘ve been in the blogosphere since year 2005 with different themes of blogs,  but food blog is my lastest and my lasting theme. Usually I’m quickly bored with one theme and easily move to another, but I guess in food blog I really find my  appetite  passion. So here I am, still in love with my simplicious and hopefully will continue to do so 🙂

Today also, I’ve launch  another page containing  my recipe index, have a look and enjoy.

I’m sending this post, to the yeastspotting  over at Zorra of 1x umrühren bitte.



  • 2 medium sweet potato, boiled
  • 2 1/4  tsp instant yeast
  • 2 tbsp  whole milk, slightly warmed
  • 1 ½ cups flour
  • 1 egg
  • ¼ cup sugar
  • 1 teaspoon vanilla essence
  • ½ tablespoon butter, at room temperature
  • ½ teaspoon salt
  • 2 quarts vegetable oil, for frying


Mix flour, sugar and yeast in a food processor, add the sweet potato, mix, add milk a spoon at  the time, while it’s still mixing add the butter and egg in, mix again until it form a big ball.Cover with plastic wrap and let the dough proof in the refrigerator for 6 hours or over night.

Line a sheet pan with parchment or wax paper. Remove the dough from the bowl and make balls with two tablespoons. Place the balls, not too close to one another, on the sheet pan, and drape plastic wrap loosely over them. Let the circles proof at room temperature for 30 minutes – they will puff up and out a little.

In a deep pan over medium-heat, warm the oil until it reaches 375˚F. Drop in the balls, a few at a time, and fry them until they’re golden brown, lifting them out of the oil as they are done and draining them on paper towels.

Sprinkle with powder sugar before serving.

Mini Milk Honey Raisins White Loaf


Spring time is in the air, love how the earth starts to become “alive” again, love the smell of new grass, love to see the parade of flower buds reaching for the sky… and what could be better than to celebrate spring by baking your own bread…

This moist bread is the kind of bread that you don’t need anything else to eat with, but a small amount of salted butter.

I’m sending these babies to the yeastspotting over at Wildyeast



  • 425 gr bread flour
  • 4 tbs thick honey
  • 1/4 tsp salt
  • 1  1/4 tsp instant yeast
  • 2 tbsp sunflower oil
  • 2 tbsp milk powder
  • 1 cup water
  • 125 gr raisins


  1. Blend flour, milk  powder, and yeast in a food processor for a couple of seconds.  Mix honey, salt and water in a separate bowl. Add the wet mix  little by little to the dry ingredients while whizzing the dry ingredients.
  2. Stop when the dough has form a ball, remove the dough to a lightly  flour dusted surface, and kneed the dough for 10 mins.  Gradually kneed in the raisins
  3. Put the dough in slightly oiled bowl, cover with oiled plastic cling, Let it rise in a warm place for 1 hour.
  4. Tip the dough out on to a lightly floured surface, divide into small amounts, then press into mini greased loaf tins.Let it prove for 30 mins, preheat the oven  to 200′ C.
  5. When they are ready,  baked for 15 -20min or until the bread is well risen, browned and sounds hollow when tapped with the fingertips.

Sweet Bread Dumplings / Ba-Pao



In the dreary winter time like this, I just love to have my  breakfast warm, from crepes, pannekoek, french toast to the breakfast from far east: Ba-pao.

Ba-pao is simply a sweet bread dumpling  fillled with soya sauted meat or chicken.

In the Netherlands, Ba-pao is also an all time of the day snack introduce by the Vietnamese immigrants along side with loempia, there you can find them everywhere, from the street vendors to the frozen isle in the supermarket.

In the middle east as far as I know they are no where to be found but in my kitchen 😉 .

I’m sending this to “waiter there’s something in my… hot puds”  host by the passionate cook.


Beef  Ba-Pao Recipe

Beef  fillings


  • 250 gr minced beef
  • 1 small red onion, finely chopped
  • 1 big clove garlic, finely chopped
  • 1 tbsp vegetable oil
  • 1 tbsp sweet soy sauce
  • salt
  • pepper


  1. Heat oil, saute the onion and garlic until they turn their colours
  2. Add the meat and and the soya sauce, stir, cover the pan and cook for +/- 8 mins
  3. Remove from the heat and set aside




  • 500 gr bread flour
  • 2,5 tsp dry instant yeast
  • 250 ml cold water
  • 50 gr butter, softened
  • 125 gr  fine sugar
  • parchment paper, cut into square with 5 cm diameter.


  1. Mix flour, sugar and yeast in a food processor, add water little by little while it’s still mixing, add the butter in, mix again until it form a big ball.
  2. Knead for -/+ 10 mins until the dough become soft and shiny
  3. Divide the dough into small balls,  roll it out and put the filling in the middle, close the dough and form it into a ball again.
  4. Place the dough on to the ready cut parchment paper, let it rest for +/- 15 mins
  5. Steam the dough for 10 mins
  6. Serve it warm


Beef Salami and Pineapple Pizza

Reading this month challenge was like reading a law related  contract for me, because the first time I red it, it was too quick and I tought to my self… what so special about making pizza dough (I mean I looove pizza, who doesn’t? but pizza challenge??) then I red it thoroughly words by words  and BAM!!! It says you have to try to TOSS your dough?  My mind played rewind of this episode of Martha Stewart invites all the American national pizza tossing champions (people were tossing dough with acrobatic movements)… and because of that I almost caved in, but I didn’t… I didn’t succeed either in my first time tossing pizza, but at least I tried.

The pizza was anyway delicious and crunchy, just the way I like it, thin crust with tomato garlic paste, beef salami, pineapple and mozzarella toppings.

Thank’s to Rosa for another learning experience 🙂

Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled –
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar –
Semolina/durum flour or cornmeal for dusting


1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

3. Flour a work surface or counter.  Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.  Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.


8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

12. Lightly top it with sweet or savory toppings of your choice.

bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the

cheese to set a little, wait 3-5 minutes before slicing or serving.