Delicate Crispy Breakfast Rolls

Name and pronunciation: kopertówki [koh-per-toof-key]
Description: “envelope” breakfast rolls
Type of cuisine: Eastern European

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These would probably be my top 3 bread types in my childhood. Our local bakery baked them daily and I just loved them. Quite large, with delicate crispy crust and very soft inside, they resemble lighter version of ciabatta rolls.

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Approximately 8 large or 16 small rolls • Preparation time: about 45 minutes • Resting time: 2 hours plus 30 minutes • Baking time: 1-2 minutes

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Tips:

01
The dough for these rolls is quite delicate and slightly sticky, so before rolling it, make sure to generously dust the work surface, the dough itself and the rolling pin with flour. You do not want to work the flour into the dough, just coat it with flour all around, so you capture the moisture inside and prevent the dough from sticking 

02
If you want to preserve freshness of your rolls, freeze them after they have cooled down. Cut them in half to speed up defrosting later. Now you can enjoy perfectly fresh rolls without a constant effort. Amazing!

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Ingredients:

✽ 4 cups all-purpose flour
✽ 2 cups tepid water
✽ 2 tablespoons oil
✽ 1 tablespoon dry yeast
✽ 2 teaspoons salt
✽ 1 teaspoon sugar

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Method:

01
Dissolve yeast, sugar and oil in water. Sit aside for about 10 minutes.

02
Sift the flour and add to the water. Add the salt as well and knead for few minutes, until dough if formed. Leave aside for another 15 minutes. 

03
Knead again, this time for at least 10 minutes.

04
When the dough is perfectly smooth and springy, put it aside in a warm place for about 2 hours.

05
Generously sprinkle your worktop with flour and transfer the dough on it. Roll out in a large square until it is about 0,5 cm thick. Cut in rectangles in sizes you have chosen (small or large).

06
Prepare two baking trays lined with parchment papers or baking mats. Now gently fold each rectangle, but on in half. Choose a mark at about ⅓ and find there, so the top layer does not cover the bottom layer entirely.

07
Very carefully transfer your rolls on the baking tray and raise for another 30 minutes.

08
Bake in 190ºC for about 20 minutes until the crust is slightly golden. Cool down and serve.

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Enjoy!

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Easy Sourdough Bread

Name and pronunciation: chleb na zakwasie [h-leh-p • nah • zack-fah-sheh]
Description: sourdough bread
Type of cuisine: Eastern European

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There are many different recipes for a sourdough, some more difficult than others. This is a perfect one to start your wild yeast adventure. Sourdough bread always takes a while, but this method does not take a lot of effort, just time, which is a great advantage.

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Approximately 1.5 kg loaf (or two smalls ones) • Preparation time: about 30 minutes • Resting time: 3 x 12 hours • Baking time: 45 minutes

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Tips:

01
I find it easier to bake two smaller loaves than one large one.

02
To bake, use any cake form, but bread crust needs moisture and high temperature, so I get best results using cast iron pots.

03
Always line your forms with parchment paper.

04
If your oven does not have a steam function, place a bowl of hot water next to the forms.

05
Use bread flour of any kind you like. I usually mix white and whole-wheat flours 50/50, but you can also add some rye flour for a nice, strong flavour.

06
It is a good idea to slice and freeze all excess bread. It defrosts in minutes and remains as fresh as on the first day.

07
To make the top crust thicker and crispier, I spray the top with water several times during the last stage of rising. Be generous and make sure you spray your bread with water and generously cover with flour just before baking as well.

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Schedule:

01
Morning: prepare your starter for activation and leave it until evening.

02
Evening: make the sponge and leave it overnight.

03
Morning: knead the bread dough, move it to forms, cover and leave it to rise for the whole day.

04
Evening: bake the bread and cool it. Two days before the bread runs out, prepare new starter to activate for new loaves.

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Activating starter

Ingredients:

✽ 100 g cold starter
✽ 100 g flour
✽ 100 ml water

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Method:

01 
Mix all ingredients thoroughly in a non-metallic container and leave out in warmth for about 12 hours. Make sure it has space to rise. I always use a 500 ml glass.

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Making sponge

Ingredients:

✽ activated starter from previous stage
✽ 500 g bread flour
✽ 500 ml water

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Method:

01
Mix all ingredients thoroughly in a large bowl, cover with a tea towel and leave for about 12 hours in a warm spot.

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Kneading dough

Ingredients:

✽ sponge from previous stage
✽ 500 g bread flour
✽ 25 g salt
✽ seeds, grains and nuts (optional)

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Method:

01
Mix all ingredients and knead by pressing and stretching for at least 10 minutes. The dough needs to feel elastic and springy to be ready.

03
Split in two and roll the loafs in flour. You can mix the flour with sesame seeds, poppy seeds or oats for added crust flavour.

04
Place the loaves in forms lined with parchment paper. If you want to score your loaves, do it now. Make sure the cuts are quite deep, because the dough will still rise significantly and shallow scoring will disappear.

05
Cover with tea towels and leave for about 12 hours in a warm spot.

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Baking bread

Method:

01
Pre-heat your oven to maximum temperature for about 10-15 minutes. Boil water and fill in a small bowl. Place it in the oven.

02
Bake your loaves for 10 minutes in the maximum heat, then lower it to 200ºC. Bake for another 35-40 minutes.

03
Cool down the loaves before cutting them. If you do not have time to put away the loaves away after they have cooled down, simply wrap them loosely in tea towels and leave them on a kitchen counter until the morning.

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Enjoy!

Iraqi Flat Bread

Name and pronunciation: khubz [kh-oo-bz]
Description: flat bread
Country of origin: Iraq

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This Iraqi version of flat bread resembles Indian naan a little. It is soft and a little chewy, and not dry and flaky like, for example, pita bread. It is absolutely delicious and surprisingly easy to make. Traditionally, it is baked on the walls of a cylinder-shaped, clay oven called “tanoor”, but this recipe is adjusted to make it effortlessly on a flat, non-stick pan you normally use to make pancakes.

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8 large or 16 small servings • Preparation time: about 30 minutes • Rising time: 2 x 30 minutes

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Tips:

01
You can try different flour combinations. It will work each time with different types of flours, but taste and consistency will differ, so test and choose your favourite.

02
Use this tip for rising your dough quickly and efficiently.

03
Feel free to make more bread and freeze it. They defrost very quickly and stay as fresh as on the first day. Perfect!

04
Serve your khubz with zaatar, home-made hummus, or any other spread or paste. Tear a little piece or bread, fold it and use to take a bit of spread from a small bowl set in the middle of the table. If you are eating it with spices, wet it in oil first.

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Ingredients:

✽ 500 g all-purpose flour
✽ 250 g whole-wheat flour
✽ 1 cup warm milk
✽ 1 cup warm water
✽ 14 g dry yeast (two tablespoons or two little sachets)
✽ 1 tablespoon olive oil
✽ 1 tablespoon sugar
✽ 1-1½ teaspoon salt

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Method:

01 
First of all, mix water, milk, sugar and yeast in a small bowl to soak and activate the yeast. It will take about 15 minutes.

02 
While you are waiting for the yeast to froth, mix both types of flour with salt and oil in a large bowl.

03
Mix the dry and wet ingredients.

04
Knead the dough for about 15 minutes. It needs to be slightly wet on the surface, but not sticking to the worktop. This is a perfect consistency. I admit, it is not my favourite dough to knead. It is rather hard to work, but if you add too much water at this stage, it will be very difficult to form your breads.

05
Form a ball from the dough, place it in a large ball and cover it with a tea towel, or even better, with a pot lid (not to allow any dryness on the surface). Put it in a warm place and let it rise for 2-3 hours.

06
After that time, it should be at least twice the size. If it is smooth and just a little bit sticky on the surface, it means you have made the perfect dough. Do not worry if it deflates and drops when you are taking it out, it is completely normal.

07
Form a large ball from your dough and split it into eight or sixteen equal parts. Take each part and roll in your hands to form a ball. Line them on a baking tray or a worktop to raise some more. Cover again with a tea towel or waxed fabric.

08
Once each ball has doubled in size, your bread is ready for baking! Heat up the pan on the highest setting (no oil needed) and start making flat breads out of dough balls. Traditionally, khubz are stretched and formed all by hand, but you can also use a roller pin to get it into shape quickly. They should be quite thin, since they will still rise a little won the pan. Do not forget to cover back the remaining balls, as they dry very quickly.

09
Once on a pan, your khubz will be ready very quickly. Within seconds you will see small bubbles forming on the surface. It is an excellent sign! Wait another minute or two, and flip it. Nothing easier, it holds shape very well.

10
During cooling down process, they will get a little wet, so do not stack them up, but rather lie them out on a tea towel and wait until they are cold and dry. Then you cab serve, store or freeze them.

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Enjoy!