This is a higher fiber variation of Khubz , the Arab equivalent of pita. This recipe makes 6 flatbreads (vs. 12 for the original Khubz recipe). They turned out well, but were not very extensible. I may next time increase the water a little. (High fiber flour is thirsty.) 142 g. high gluten flour 142 Read More …
Milk bread is popular in Japan and is a moist and rich loaf which is very good for sandwiches, etc. Milk bread is different from standard western breads because it starts with a cooked starch paste, which allows the loaf to have a higher hydration while still being manageable. I recently saw an article in Read More …
Khubz is the Arabic cousin to pita. This version is adapted from Imad’s Syrian kitchen. It can take as little as 2 hours to make a batch, or it can take longer if the fermenting dough is put in the refrigerator for some time (which has the advantage of improving the flavor). This will make Read More …
I have been experimenting with modifying a basic pizza dough to make focaccia-like breads to eat with saucy foods. This one worked very well. It makes about 3 servings. 2 oz. 50/50 sourdough starter 5.5 oz. KFA keto flour 1/8 tsp. yeast 4.5 oz. water ¾ tsp. salt Cooking spray 4 tsp. olive oil, divided Read More …
These are large drop biscuits which could be eaten with butter and jam or with sausage gravy for a classic Southern breakfast. This is an adaptation of a recipe in the Richmond Times-Dispatch sized for 2 servings. The original used a 50/50 blend of all-purpose flour and cake flour to get a very low protein Read More …
This is my first experiment using King Arthur Flour’s “Keto Wheat Baking Flour”, which is an ultra high fiber substitute for all-purpose flour. (Of the 14g of carbohydrates in a ¼ cup, 10 g. are dietary fiber.) I made a small focaccia to accompany an entrée salad, substituting about a third of the bread flour Read More …
This is an adaptation of a recipe in Peter Reinhart’s Bread Revolution. It uses a heritage wheat, Red Fife, which I got from Anson Mills in South Carolina. It turned out very light, which is an achievement for a 100% whole wheat bread. I also liked that there was no need to discard any dough Read More …
This was another variation on the basic recipe in Honey Oat Porridge Loaf . These were: All these variations worked well. The loaf was baked for 30 minutes at 450 degrees.
I tried several variations to the basic recipe in Honey Oat Porridge Loaf . These were: All these variations worked well. Because of the smaller size, the baking time was lower. For the oval boule, it was baked for 20 minutes with a lid and 15 minutes without the loaf. The loaf was baked for Read More …
My granddaughter Lina and I made this focaccia for New Year’s Eve based on a recipe in the America’s Test Kitchen’s cookbook for young bakers. It is a rather stripped-down recipe, flavored with olive oil and salt, and omitting common focaccia toppings like garlic and rosemary, but it was a hit with children and adults Read More …