Spiced bread

Name: Spiced bread - Filofteia C.
Ingredients: 450 ml water; 1 tablespoon salt; 1 tablespoon sugar; 1 tablespoon apple cider vinegar with honey; 25 g yeast; 100 g butter; 750 g flour; Spicy & Hot spices. For brushing: 1 egg yolk; 1 teaspoon milk.

Pasta/Pizza - Spiced bread by Filofteia C. - Recipia

I made these little breads for sandwiches at a contest, but since then they have remained a staple recipe in my home. They are easy to shape, and the spicy seasonings sprinkled on top give them a unique flavor. If you have a little time and want something different from regular bread, it's worth trying them. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 40 minutes (including rising time) Baking time: 40 minutes Servings: 5 individual breads Difficulty: medium Recipe type: homemade breads with spices, good for sandwiches or snacks Ingredients 450 ml water 1 tablespoon salt 1 tablespoon sugar 1 tablespoon honey apple cider vinegar 25 g fresh yeast 100 g butter 750 g flour Spicy & Hot seasonings (or other hot spices) For brushing: 1 egg yolk 1 teaspoon milk Preparation method 1. First, I prepare the starter. In a bowl, I crumble the fresh yeast and add the sugar. I mix with a wooden spoon until it is homogeneous and liquefied. 2. I warm half of the water with added salt. The water should be lukewarm, comfortable to the touch, not hot. 3. I pour this water over the yeast mixture, then add two handfuls of flour. I mix well to combine everything and cover the bowl. I let it rise for 15 minutes in a warm place; the starter should activate and form bubbles. 4. In a large bowl, I place the remaining flour. I make a well in the center and pour in the melted butter, the risen starter, and the apple cider vinegar. I start pulling the flour from the edges towards the center with a wooden spatula to form a dough. 5. I gently warm the rest of the water. I rinse the bowl from the starter with it to get everything that was left. I gradually incorporate this water into the dough, mixing continuously. 6. I knead with well-floured hands until the dough becomes elastic, non-sticky, and soft. If it feels sticky, I flour my hands a bit more. 7. I cover the bowl with a towel and let the dough rise for about 15 minutes in a warm place. 8. After the dough rises and doubles in volume, I turn it out onto a lightly floured surface. I divide it into five as equal parts as possible. 9. I stretch each piece with my hands into a thin sheet. I sprinkle the Spicy & Hot seasonings or whatever I have on hand over them. 10. I roll each sheet of dough. This way, I shape five rolls. 11. With a sharp knife, I make a few cuts along each bread. 12. I place them on a baking tray lined with parchment paper, each on its own piece, so they don’t stick together while baking. 13. I mix the egg yolk with a teaspoon of milk and brush the rolls on top, then sprinkle more seasonings. 14. I let them rest on the tray for another 10 minutes to rise a little more before baking. 15. I place the tray in the preheated oven at 180 degrees and bake for 40 minutes. When they are done, they feel firm to the touch and have a golden crust. Why I make this recipe often This recipe is practical because it doesn’t require complicated techniques and I can adapt the seasonings based on what I have in the cupboard. The breads keep well for a few days and are suitable for sandwiches, but also as a simple snack. Tips and variations Tips - Use flour with a higher protein content for a more elastic texture. - Don’t skip the rising time; otherwise, the dough will remain dense. - The water should be just lukewarm, not hot, so you don’t kill the yeast. - If you want a crispier crust, leave the tray uncovered towards the end of baking. Substitutions - You can use dry yeast (about 7-8 g) instead of fresh, but activate it separately with a little lukewarm water and sugar. - The apple cider vinegar can be replaced with white vinegar or lemon juice; its role is to help the texture. - Butter can be replaced with margarine, but the final texture will be slightly different. Variations - For a milder flavor, use less hot spices or just sesame or poppy seeds. - You can add a little grated cheese on top of the breads before baking for a different crust. Serving ideas - They are good plain or spread with butter. - They work well for sandwiches with any filling. - Sliced, they can be served alongside soups or salads. Frequently asked questions 1. Can I use whole wheat flour instead of white flour? You can replace part of the flour with whole wheat flour, but the dough will rise more slowly and be denser. Use at most half whole wheat for a balanced result. 2. Can the breads be frozen? Yes, after they cool completely, you can freeze them in well-sealed bags. They thaw at room temperature or a few minutes in the oven. 3. What if I don’t have Spicy & Hot seasonings, what can I use? You can use chili pepper mixes, paprika, pepper, or even dried herbs. Adjust to taste. 4. What do I do if the dough is too soft? Add a tablespoon of flour at a time, knead again, and see if it binds better. 5. What can I brush the dough with if I avoid eggs? You can brush with plain milk or a little oil, just for shine. The crust won’t be as shiny, but it will turn out well. Nutritional values Estimate per bread (from a total of 5): Calories: approximately 420 kcal Protein: 10 g Carbohydrates: 65 g Fat: 13 g Values are approximate and can vary depending on the type of flour and the amount of spices used. Spicy seasonings do not add significant calories. Storage and reheating The breads store well at room temperature, in a paper or plastic bag, for up to 2 days. If you want them fresher, you can freeze them as soon as they cool down. For reheating, a few minutes in the oven at 150 degrees are sufficient. If you leave them uncovered for too long, the crust will harden, but they can be revived briefly with steam or a little water sprinkled on top before putting them in the oven. The recipe is simple and versatile, and the spices change everything. If you make them once, you will probably return to them when you crave something different from classic bread.

Preparation

First, we prepare the starter. We crumble the yeast into a bowl, add the sugar over it, and with the help of a wooden spoon, we mix until dissolved. We heat half of the salted water, and when it is warm enough to touch, we add it over the crumbled yeast, then we add 2 handfuls of flour and mix well. We cover the starter and let it rise for 15 minutes. We put the rest of the flour in a bowl, make a well in the middle, and pour in the melted butter, then add the risen starter, vinegar, and start incorporating the flour. With the rest of the heated water, we rinse the bowl where the starter was and gradually pour it into the bowl with flour, mixing everything with a wooden spatula. With floured hands, we knead a non-sticky and not too hard dough. We cover the dough with a towel and let it rise for about 15 minutes in a warm place. After it has risen sufficiently, meaning it has doubled in volume, we divide the dough into five equal parts, roll them out into thin sheets on the work surface, sprinkle spices over them, and roll them up. Using a sharp knife, we make cuts in the rolls here and there, place them on a baking tray, putting each one on a piece of baking paper to prevent sticking during baking. We brush the rolls with egg yolk diluted with milk and sprinkle spices on top. We let them rest on the tray for about 10 minutes, after which we bake them at 180 degrees for 40 minutes.

Spiced bread

Preparation

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