* Exported from MasterCook *
Bread, Sephardi
Recipe By :Betsy Oppenneer
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Posted
Amount Measure Ingredient -- Preparation Method
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Dough:
1 tablespoon active dry yeast -- 1/4 oz, one package
3/4 cup water -- warm, about 110F
3 tablespoons olive oil
1 teaspoon salt
3 cups semolina flour -- 2 3/4 to 3 1/4 cups
Filling:
2 tablespoons olive oil
2 teaspoons coriander seeds -- freshly ground
1/2 teaspoon turmeric
1 cup almonds -- whole, blanched
Glaze:
1 egg
1 tablespoon water -- cold
toasted sesame seeds -- optional
This bread is at its best when baked on a stone. If you use a stone,
place the shaped dough on a piece of parchment paper to help transfer
the stuffed loaf from the rising surface to the oven in one piece.
By hand: In a large bowl, sprinkle the yeast in the water to soften.
Add the olive oil, salt, and 1 cup of the flour to the yeast. Beat
vigorously for 2 minutes. Add the remaining flour 1/4 cup at a time
until the dough begins to pull away from the side of the bowl. Turn
the dough out onto a floured work surface. Knead, adding flour a
little at a time, until the dough is stiff and elastic.
By mixer: In the mixer bowl, sprinkle the yeast in the water to
soften. Add the olive oil, salt, and 1 cup of the flour to the yeast.
Using the mixer paddle, beat on medium-low speed for 2 minutes. Add
the remaining flour 1/4 cup at a time until the dough begins to pull
away from the side of the bowl. Change to the dough hook. Continue to
add flour 1 tablespoon at a time until the dough is stiff and cleans
the bowl. Knead 4 to 5 minutes on medium-low.
By food processor: In a measuring cup or small bowl, sprinkle the
yeast in the water to soften. Add the olive oil to the yeast. In the
bowl of the food processor fitted with the dough blade, combine the
salt and 2 3/4 cups of the flour with 4 or 5 pulses. With the food
processor running, add the liquid ingredients as fast as the dry
ingredients will accept them. If you hear a sputtering sound, pour
the liquid slower. As soon as all the liquid is added, turn the
processor off. Check the liquid-to-flour ratio. Pulse until the dough
forms a ball, then process for exactly 60 seconds.
By bread machine: For the dough, put the water and olive oil into the
bread pan. Add the salt and 2 3/4 cups flour, then sprinkle with the
yeast. Select the Dough cycle and press Start. While the dough is
mixing, check the liquid-to-flour ratio. The machine stops after the
kneading cycle. You may let the dough rise in the bread machine or a bowl.
First rise: Put the dough in an oiled bowl and turn to coat the
entire ball of dough with oil. Cover with a tightly woven towel and
let rise until doubled, about 1 hour.
Prepare filling: Heat the olive oil in a large skillet over medium
heat. Add the coriander and turmeric and cook for 1 minute. Add the
almonds and cook for 5 minutes until the almonds begin to brown
slightly (they'll cook more while baking). Remove from the heat and cool.
Prepare glaze: Beat the egg with the cold water. Set aside.
Shape: Turn the dough out onto a lightly oiled work surface and
divide it in half. Roll each piece of dough into a 14-inch circle. If
using a baking stone, place one circle on a piece of parchment paper
or on a paddle that has been sprinkled heavily with semolina flour
(you need enough semolina to allow the dough to slide easily). If not
using a stone, place the dough on a parchment-lined or well-greased
pizza pan or stretch the dough to fit a large baking sheet. Spread
the almond mixture over the circle, leaving a 1/2-inch border at the
edge. Brush the edge lightly with the egg glaze. Place the other
circle over the nut-covered circle. Press the circles together. With
the side of your thumb and forefinger, pinch the top to the bottom to
seal the filling inside and create a scalloped edge.
Second rise: Cover with a tightly woven towel and let rise for 30 minutes.
Preheat oven: If using a baking stone, place the stone on the lower
shelf of the oven. About 30 minutes before baking, preheat the oven
to 425°F. If not using a stone, preheat the oven about 10 minutes
before baking.
Final preparation: Brush the top of the loaf with the egg glaze. With
a fork or skewer, punch holes about every 2 inches in the top to
prevent air bubbles from forming under the crust. Sprinkle the top of
the loaf liberally with sesame seeds.
Bake and cool: If using a baking stone, slide the bread onto the hot
stone. If not using a stone, put the pan in the oven. Bake for 20
minutes until the bread is golden brown. A thermometer does not work
for thin, filled breads. You need to go by the color of the loaf.
Immediately remove the bread from the oven and place it on a rack to
cool. Serve warm.
This bread is best served fresh. It does not freeze well because the
almonds become rubbery.
Source:
"Celebration Breads"
S(ISBN):
"0-7432-2483-3"
Yield:
"1 large loaf"
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Per Serving (excluding unknown items): 168 Calories; 8g Fat (40.6%
calories from fat); 5g Protein; 20g Carbohydrate; 2g Dietary Fiber;
11mg Cholesterol; 112mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1 1/2 Fat.