brood – My Whisk and I

Turkish Flatbread/Bazlama

July 2, 2023May 7, 2023by Karen Claassen1 Comment

Bazlama is known as village bread in Turkey and is a super tender flatbread, very similar to naan. This bread can be cooked in a pan or on an open fire.

12,2ml instant yeast
15ml sugar
310ml warm water
190ml Greek yoghurt
30ml olive oil
10ml salt
4 x 250ml + 125ml flour + extra
60ml parsley, finely chopped

Add the yeast and sugar to the bowl of a stand mixer fitted with the dough hook.
Pour in the water and stir to dissolve the sugar. Set aside for 10 minutes, until frothy.
Now add the yoghurt, olive oil and salt and whisk together by hand.
Add the flour and parsley and turn the mixer on a low speed until the dough comes together.
If it is VERY wet you can add another 60ml of flour.
Knead the dough in the machine on a medium speed for 5 minutes.
Transfer the dough to a work surface and divide into 10 equal pieces.
Dust with flour, cover with a tea towel and allow to rest for 15 minutes.
Roll each dough portion to a 15cm diameter circle.
Brush the tops with olive oil.
Place a pan on medium-low heat and allow it to warm up.
Slice the first flatbread, oiled side down, into the pan and brush the top with olive oil.
Cook the bread for 1minute 40 seconds and flip it over. Cook for another 1 minute 40 seconds.
The bread should have bubbles after cooking for the first 1 minute and about 20 seconds. If your bread does not look like the photograph below, turn the heat up a notch.
Repeat with the other breads.
Keep the cooked flatbreads wrapped in a tea towel until you are ready to serve them.

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Biltong Borrelbrood

June 20, 2023June 16, 2023by Karen ClaassenLeave a Comment

1 sourdough bread
200g cheese spread
100g butter
4 cloves of garlic, minced
80ml parsley, chopped
200g biltong, sliced

Preheat your oven to 180℃.
Place the bread on a wooden board and place a wooden spoon on either side of it, in its length.
Slice the bread on the diagonal, into 1,5cm thick slices WITHOUT slicing through – the wooden spoons should prevent this.
Now turn the bread and slice again so that you are left with squares that are attached at the bottom.
Place the sliced bread on a large piece of aluminium foil and then onto a baking sheet. Set aside.
Add the cheese spread, butter and garlic to a small saucepan and set it over a medium-low heat.
Stir every now and then until the mixture has melted and is amalgamated.
Remove from the heat and stir in the parsley.
Spoon generous amounts of the cheese mixture in between the sliced bread.
Push the biltong slices between the bread squares and cover with the aluminium foil.
Bake in the oven for 30 minutes.
Serve immediately as a casual starter.

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Mozzarella Wool Bread

June 3, 2023June 3, 2023by Karen ClaassenLeave a Comment

125ml warm milk
5ml instant yeast
325g flour
45ml sugar
5ml salt
95ml boiling water
30ml butter, room temperature
300g mozzarella cheese
30ml milk

Pour the milk in a bowl and sprinkle the yeast over.
Stir to dissolve and set aside for 10 minutes.
Add the flour, sugar and salt to the bowl of a stand mixer fitted with the dough hook.
Turn the mixer on to a low speed and drizzle in the boiling water.
Mix for 2-3 minutes.
Turn the mixer on medium speed and add the milk and yeast mixture. Mix for another 3 minutes.
Now add the butter a little at a time, with the mixer running on medium-high. Mix/knead for 10 minutes.
Drizzle a few drops of oil in a large bowl , place the dough in it, cover with plastic wrap and stand in a warm place for an hour or until doubled in size.
Take the dough from the bowl and place it on a work surface.
Divide it into 12- 15 equal portions, cover lightly with plastic wrap and rest for 10 minutes.
Grease a 22cm x 22cm dish with butter.
Slice the mozzarella into sticks of 6-8cm x 1cm x1cm.
Now roll the dough to a width of about 10cm x 15cm.
Place a mozzarella stick on it, fold over and then cut the bottom of the pastry into thin strips.
Roll the dough into a log and place in the prepared dish.
Keep going until you have no dough and/or mozzarella left.
Cover with a tea towel and leave to rise for 1 hour.
Preheat your oven to 170℃.
Brush the bread with the milk and bake for 25 minutes.
Remove the wool bread, take it from the dish and serve while warm.

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Wool Bread with Pesto

May 27, 2023May 20, 2023by Karen ClaassenLeave a Comment

125ml warm milk
5ml instant yeast
625ml flour
45ml sugar
5ml salt
95ml boiling water
30ml butter, room temperature
155ml pesto
30ml milk

Pour the milk into a bowl, sprinkle over the yeast, stir and set aside for 10 minutes.
Add the flour, sugar and salt to the bowl of a stand mixer fitted with the dough hook.
Turn the mixer on a low speed and drizzle in the boiling water.
Mix on medium speed for 2-3 minutes.
Add the yeast mixture and mix on medium speed for another 3 minutes.
Add the butter a little at a time with the machine running.
Mix/knead for 10 minutes.
Lightly oil a clean bowl, place the dough in it, cover with plastic wrap and stand in a warm place for one hour.
Take the dough from the bowl and place it on a work surface.
Gently fold the dough until deflated.
Divide into 5 even portions and roll each into a ball. Cover lightly with plastic wrap and rest on the work surface for 10 minutes.
Grease a 22cm loose-bottom cake tin with butter and line the base with baking paper. Set aside.
Lightly flour a work surface and roll a dough ball into a 20cm long rectangle.
Cut the bottom half into thin strips. (see Photograph beneath)
Spoon 45ml pesto on the half that isn’t cut and spread it out evenly.
Fold a 1cm edge on the sides, over the pesto and roll that section into a log. Roll over the part that are cut into strips.
Repeat this process with the other 4 dough portions.
Place the logs on the outside perimeter of the prepared cake tin.
Cover with plastic wrap and proof in a warm area for 1 hour.
Preheat your oven to 170℃.
Brush the bread with milk and bake for 25 minutes.
Remove from the oven, stand for 10 minutes and remove from the baking tin.
Cool on a wire rack.
The bread is easily broken into portions and is delicious served slightly warm.

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Yoghurt Quick Bread

July 5, 2021July 6, 2021by Karen ClaassenLeave a Comment

Easy, healthy and delicious!

250ml wholewheat flour
250ml cake flour
125ml sugar
7,5ml baking powder
2,5ml bicarbonate of soda
2,5ml salt
15ml each of sesame, poppy and sunflower seeds
250ml greek yoghurt
1 egg
62ml vegetable oil

Preheat your oven to 180℃ and grease a standard 23cm X 13cm loaf pan.
Add the wholewheat flour, cake flour, sugar, baking powder, bicarbonate of soda, salt and seeds to a mixing bowl and mix through with a whisk.
Add the yoghurt, egg and vegetable oil to a wide-mouthed jug and whisk together.
Pour the liquid ingredients in to the dry ingredients and stir through with a spatula until all the flour has been incorporated and you are left with a shaggy, wet batter.
Scrape the batter into the prepared loaf pan and pat it down into the corners.
Bake the loaf for 50 minutes or until a toothpick inserted into the centre of the loaf, comes out clean.
Take the bread from the oven and cool in the pan for 15 minutes before turning it out.
Allow to cool completely before slicing.