Focaccia Bread
2 ¾ cups all-purpose flour
1 tsp salt
1 tsp white sugar
1 tbsp active dry yeast
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
½ tsp dried basil
1 pinch ground black pepper
1 tbsp vegetable oil
1 cup water
2 tbsp olive oil
1 tbsp grated Parmesan cheese
1 cup mozzarella
In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 230 degrees. Punch dough down; place on greased baking sheet. Pat into a ½ inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
Ekmek Turkish Bread
1 ½ cups bread flour, divided
¾ cup water, divided
5 tsp dry yeast
1 tsp white sugar
2 cups warm water
6 cups bread flour
2 tsp salt
To make the starter: Place ½ cup flour and ¼ cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add ½ cup flour and ¼ cup water to the bowl. Cover and let sit at room temperature overnight.
On the third day, add ½ cup flour and ¼ cup water to the bowl. Cover and let sit at room temperature overnight. To make the dough:
In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. Break the starter into small pieces and add it to the yeast mixture.
Stir in 4 cups of flour and the salt. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size. Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes.
Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15×12 inch ovals. Dust the tops of the loaves with flour.
Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 220 degrees.
Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.
Tea Cake
2 cups self raising flour
1 tsp ground cardamom
1 cup castor sugar
3 eggs, beaten
½ cup milk
1 cup light olive oil
Cinnamon
Sift dry ingredients into bowl. Beat in wet bits. Pour into a buttered tin that has been dusted with sugar and cinnamon Bake at 180 till cooked through.
Groovy Icing Mixture
80g cream cheese
3 teaspoons orange juice
1 tbsp softened butter
1 ½ cup icing sugar
Zucchini cake
2 cups grated zucchini
¾ cup walnuts, chopped
4 eggs
1 ½ cup castor sugar
¾ cup vegetable oil
2 ¾ cup self raising flour
1 tsp ground cinnamon
¾ cup chopped raisins
1 tsp vanilla essence
Beat eggs till thick then gradually beat in sugar then oil.
Combine flour and cinnamon. Add with zucchini mixing until well combined. Fold in walnuts, raisins and vanilla essence. Pour mixture into a well greased tin and bake at 180c until cooked (approx 60 mins.)
Zucchini bread
3 eggs
1 cup oil
2 ¼ cup castor sugar
3 cup plain flour oven.
1 tsp salt
3 tsp cinnamon
¼ tsp baking powder
1 tsp carb soda
3 tsp vanilla
2 cups zucchini, grated
1 cup chopped walnuts
3 cups plain flour
Beat eggs till light – add sugar, vanilla and oil and beat till thick.
Add grated zucchini. Sift dry ingredients and add to mixture.
Mix in walnuts. Bake in lined tins 1 – 1 ½ hours in moderate
Makes 2 large loaves.
