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International A-Z: Bulgarian Holiday Bread

Story location: Home / food_and_drink / a_to_z /
01/Jan/2017

For the letter 'B' I decided to do a version of a traditional Bulgarian Christmas loaf. I had originally intended to make it over Christmas but I didn't find time to do any baking, and since we had lots of cakes and chocolates to eat, we didn't really need more bread.

Ingredients

(For the bread)

  • 2 cups of bread flour
  • 2 tsp yeast
  • 2 eggs
  • 50g softened butter
  • ½ cup water
  • 1 tsp salt
  • 1 tablespoon honey

(For the glaze)

  • 1 tsp of honey
  • a few drops of water

Mix the water and honey a few drops at a time until the honey is a pourable consistency.

Method

I put all the bread ingredients in our food mixer, with the dough hook, and let it mix for a few minutes. Since this a brioche type bread, the mix was very wet and a bit sticky, which made it difficult to handle and shape.

I broke the dough into equal weight pieces, rolled them into balls and put them in a round tin to prove.

After proving and brushing with honey

After they had risen, I carefully brushed them with the honey mixture. It was baked in a pre-heated oven (gas mark 5) for half an hour. I started it off covered in foil, but took the foil off after the first 15 minutes.

After baking

Verdict: a soft slightly sweet brioche with a honey flavoured crust. Definitely one to try again.

Bulgarian honey bread with butter



International A-Z: A for Algeria

Story location: Home / food_and_drink / a_to_z /
15/Nov/2016

Earlier this year I was watching Saturday Kitchen and they were showing one of the many regular clips from Rick Stein. This was from a series he did in Eastern Europe and it gave me the idea to try to do another alphabetical cooking challenge. I intend to take each letter of the alphabet and cook something from a country or region beginning with each letter.

Originally my plan was to cook a meal but we were recently at a barbecue where the husband was Algerian and his family had provided most of the food. There was a yellow bread which went down really well. When I got home I looked it up and found some recipes.

Khobz El Dar: Algerian Semolina Bread

I took inspiration from a recipe from food.com but I reduced the quantities a bit. Since the bread we ate didn't have seeds on or in it, I left those out.

Algerian Semolina Bread

My bread took a long time to rise (I think there were problems with the yeast) and the bread had a slight sourdough taste to it. I had baked with semolina before but this was the first time I had done a bread which was mostly semolina flour. My version wasn't as good as the one we had at the barbecue but it was my first attempt. If I try again, with fresher yeast, it might come out better.