New Zealand’s Authentic Maori Mashed Potato Sourdough Bread

New Zealand’s Maori Rewena Paraoa (Mashed Potato Sourdough) Bread

Looking for a different take on sourdough? This is NOT your typical sourdough! Mashed potatoes, water, sugar, and flour are all you need to create a resilient naturally occurring yeast. You can make 2 loaves of bread from scratch after fermentation, NO rising time!! Save some dough and feed for future loaves whenever you’re ready! Potato Sourdough Bread? Ready, set, go!

New Zealand’s Māori Rēwena Parāoa Sourdough Bread

This New Zealand Potato Sourdough Bread recipe originated with the Māori tribe, New Zealand’s indigenous people originally from the Polynesian islands. Thanks to the Māori for cleverly fermenting potatoes to create a naturally occurring yeast to make bread. What an idea since starch in the potatoes can produce yeast!!

Traditional Māori

In the Māori language, which is 1 of 3 official languages in New Zealand, this bread bake is called “Rēwena Parāoa” meaning “flour leavening”. And the word “rīwai” which is part of the word “Rēwena” means “potato”.

What is so UNIQUE about this sourdough bread?

As you’ve guessed, what makes this bread unique is the naturally occurring yeast created from the potato starter. It is very different from other potato sourdough starters you find online because there are no processed ingredients like potato flakes and commercial yeast. This mashed potato concoction mixed with flour, sugar, and water along with time are all you need. It is said by some to be the best bread you’ll ever eat. WHAT????

How Long Does it Take?

Since this bread is a type of sourdough, you know what that means… an easy multi-day process. No, that was not an oxymoron. While it takes several days to create and feed the natural “yeast”, each day requires very little effort. So, by day 4, 5, or 6 (depending on your environment), you should be able to make 2 loaves of bread. Then, you feed a baby starter daily to continue to make bread every few days. If the thought of baking every few days exhausts you, then store the baby starter in the fridge. Feed it about once a week and bring it to room temperature to bubble up for a couple days before you’re ready to bake.

How does it Differ from Regular Sourdough?

Potato sourdough is primarily made with mashed potatoes and only uses all-purpose flour. The starter will NOT grow like a regular sourdough; it will only be bubbly on the top. You might see a pink or purplish clear liquid on top; just stir it all together before you feed it as that is just the potato starch turning color (like potatoes when they are exposed to oxygen). The sweet, starchy potatoes create the yeast, add sweetness to the bread, AND differ from the traditional sourdough in it firmness making it a heartier, denser bread. The potato flavoring is very subtle, so you can serve or eat it in any capacity. Therefore, you can use your discard in any savory or sweet recipe.

A Few Pertinent Details about Potato Sourdough

Give it Warmth

Summertime is the best time to make sourdough due to warm temperatures. Ideal temperatures for sourdough yeast growth are 75˚F – 82˚F (25˚C – 28˚C). If much cooler, the sourdough will “hibernate” like it does in the fridge. Provide a warm area like an oven with the oven light on to ensure consistent warmth. If covered properly, you could also set it outside in the shade or in the garage, as long as the temperatures are appropriate.

Feed it Regularly

Check the sourdough starter daily, be sure to feed it, and when it’s bubbly and has risen a little, it’ll be ready to use in baking. This potato sourdough recipe will not look like the traditional sourdough, because it’s so heavy with mashed potatoes. It will only be a little bubbly and rise a little. And, of course, like traditional sourdough, don’t be alarmed if there’s a sour odor… that means it’s working and fermenting nicely… hence the name, “sourdough”.

Be Patient!

Your environment and time play a crucial role in sourdough development. Read your sourdough; don’t rush nature. If you’re making a new mother potato sourdough, feed it daily, provide warmth, and wait until you have lots of bubbles and some rise before making your bread recipe. If you use it too soon, you’ll end up with a dense loaf, albeit still tasty!

Day 3: Sourdough NOT bubbly & NOT ready
Dense loaf using sourdough before ready
Day 6: Sourdough bubbly & ready for baking
Perfectly risen loaf using sourdough when bubbly

A Little Māori Culture to Explain the Potato Sourdough Artistic Designs

Tā Moko Face Tattoos

Māori King with Face Tattoo
Modern Day Māori Face Tattoo

Tā Moko simply means permanent tattoo, which is typically on faces of the Māori people. For the Māori, face tattooing is as a sign of identity and prestige with each tattooed face being unique. This rite of passage is like a fingerprint for each person. Each tattooed section on the face tells all about that person including general rank (forehead), position (under brows), marital status (temples), person’s job (cheek), and even a signature (under nose) for confirming one’s identity for business purposes. What!?!? The Māori tattoos are revered as a sacred act and tattoo artists are considered holy. Here’s a really cool website that tells all about the history and culture of Māori tattooing. If this is of any interest to you, you should totally check it out! It gives you the ends and outs about tattoo meanings and why they are so revered.

 The Koru Shape

Homemade Koru (spiral) Stencil
Typical Unfurled Fern (spirial shape)

To honor Māori culture, I decided to make my own bread “tattoo”. For one of my loaves, I made a stencil using parchment paper of a Koru (spiral). The Koru shape looks like and comes from the symbolism of an unfurled fern leaf since New Zealand has some of the most beautiful ferns in the world. The Koru symbol represents new beginnings, growth and harmony. It “conveys the idea of perpetual movement,” while the inner coil “suggests returning to the point of origin”. I think that’s an appropriate symbol for the times we live in today.

Scoring Makes a HUGE Difference

Potato sourdough breads, once in the oven, crust over very quickly. In addition, the baking soda also reacts very quickly and forcefully with the acidic yeast from the sourdough. Both of these result in potential blowouts anywhere the dough has weak points. Those weak points are areas where the dough is creased or folded; weak points are also areas where the dough may be thin. Check out examples of my blowouts from weak areas in my dough.

Weak area around the base of the dough
Weak area at the base AND on the left side

You can control where the dough expands preventing random blowouts that will likely give your final bread bake an awkward shape. You simply need to “create” your own weak points in the dough. We can do this by scoring intentional artistic designs that will allow for expansion and beauty. Thus, scoring allows for expansion during the rise letting you control exactly where the bread cracks during baking.

Intentional Artistic Scoring to Create the Areas of Weakness for Expansion… NO Blowouts!

For my second loaf, instead of a Tā Moko, I decided to focus on artistic scoring. The fern was calling my name so I could still honor the Māori culture and control the areas of needed expansion as the dough baked.

Final Thoughts on Potato Sourdough Starter & Bread…

The Baker’s Perspective

I had a lot of fun with this sourdough recipe. I could neither find any troubleshooting tips online nor pictures to guide me. When I started this process, I had NO idea what to expect. Potato sourdough does NOT act like a traditional flour-only sourdough, so I had to make several starters and bake many loaves to understand the science and expectations of this type of sourdough and bread.

With so little helpful online information, I was VERY detailed oriented in my YouTube video to show lots of video and pics for each stage and step of the process. If you decide to make this recipe and need some visual guidance, see my video (just fast forward to the starter section: 3:18-7:43; it’s quick paced with music). Or, you can click here to see a short video JUST on the beginning and feeding the starter. Soon after, I’ll post a video and blog on my 7 Tips for a Successful (Potato) Sourdough. So, stay tuned for additional guidance on making a successful mashed potato sourdough starter and bread.

In the end, I really loved making this bread. I think my reasoning is in part due to the cultural aspects. But, I also love potatoes! We’ve been eating potatoes almost everyday for the past month as I worked through this recipe! It really is a fun bread when you can be a little artistic in stenciling or scoring designs.

The Taster’s Perspective

Due to my gluten issues in the flour, Scott has been my potato sourdough consumer and has become quite the potato sourdough connoisseur. He has tasted and eaten plenty of dense breads and those that were just right. The flavor remained regardless of density, so he enjoyed all versions. The lighter loaves were certainly more enjoyable as they were more of a sourdough-type loaf.

Overall, he liked the sourdough flavoring. He found it subtle but more profound in the crust. The potato flavor wasn’t recognizable; however, it added a bit of sweetness in the bread. It is a simple bread and one you could eat everyday with any meal and for any occasion. He’s been eating this bread for a month now and still enjoys it! That’s saying something!

Check out my video for the WHOLE process from beginning the starter to seeing the final results of the bread bake with lots of tips! “How to Make a Successful Potato Sourdough Starter & Bread Based on New Zealand’s Maori Culture“.

Here’s a shorter video version JUST on beginning and feeding the starter.

Print Recipe

New Zealand’s Authentic Maori Mashed Potato Sourdough Bread

This is NOT your typical sourdough! Mashed potatoes, water, sugar, and flour are all you need to create a resilient naturally occurring yeast. You can make 2 loaves of bread from scratch after fermentation, NO rising time!! Save some dough and feed for future loaves whenever you're ready! Learn some Maori culture and design your loaves with significant and spiritual meaning.
Prep Time2 hours
Cook Time45 minutes
Fermentation Time4 days
Total Time4 days 2 hours 45 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Keyword: sourdough bread, potato sourdough, New Zealand bread, Maori bread, natural yeast bread, Rewena Potato Sourdough, homemade bread,
Servings: 2 small loaves

Ingredients

Making an Original Potato Starter Plant or Bug

Day 1: Creating the Starter

  • 2 cups all-purpose flour
  • 3 medium potatoes 16.5-18 oz total = ( 1-1.15 lbs)
  • 1 cup water
  • 1 tsp sugar

Days 2 & 3 (or more, if NOT bubbly): Feeding the Starter

  • 1 medium potato 5.5-6 oz
  • 1 cup water
  • 1 tsp sugar

Day 4 (or whenever starter is ready): Baking the Bread

  • 5 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup water may not need any
  • 4-4½ cups OR All starter up to baking day on day 4 if feeding longer to reach the bubbly and rising stage, you need ~4- 4½ cups total for this recipe and discard the rest or save and feed to make a new plant

Instructions

Day 1: Creating the Starter

  • To make starter plant, peel, dice, and boil potato in 1 cup of water. Turn down heat to simmer with lid slightly ajar for 10 minutes (to mashing consistency, use a knife to cut through one to check for softness). Mash potato thoroughly with any remaining water in saucepan & scoop it into a large bowl that you will be working in and adding ingredients to for the next two or so days. Set mashed potatoes aside to cool down to lukewarm temperature (~100˚F/38˚C) about 15-20 minutes.
  • When the mashed potatoes are lukewarm (~100˚F/38˚C), add flour and sugar. Mix all ingredients together to a firm texture. Mixture should be a dough-like consistency. Use your hands to bring it all together and smooth it out on the bottom of the bowl.
  • Cover the bowl with plastic wrap and leave it in a warm place to ferment. If your environment is less than 75˚F/25˚C, then place your bowl in the oven (turned off) with the light turned on and store it there to create a warm area for growth.

Days 2 & 3 (and more, if NOT bubbly): Feeding the Starter (add ~1 cup of flour to maintain thick batter consistency)

  • To feed the starter plant daily, peel, dice, and boil potato in 1 cup of water. Turn down heat to simmer with lid slightly ajar for 10 minutes. Remove the potatoes careful not to mash them (discard the potatoes, use the potato in another dish, eat it separately) You only need to retain the starchy liquid. Set liquid aside until lukewarm (~100˚F/38˚C) about 15-20 minutes.
  • Pour the lukewarm starchy liquid mixed with 1 teaspoon of sugar into the starter plant (made the day before) and mix well. Store again in a warm place to continue in the fermenting process.
  • The starter should have a sour odor (like the smell of sour cream or vinegar). That means it's fermenting well.

Day 4 (or whenever starter is ready): Baking the Bread

  • In a large bowl, sift flour and salt. Make a well in the center and pour in all of the starter plant (or 4 -4½ cups, if feeding longer than Day 3). Sprinkle baking soda over starter plant and mix ingredients until combined adding extra water, if required. You will not need any water if the dough is sticky.
  • Scoop dough out onto a lightly floured surface and knead for 10 minutes (no longer) adding flour as necessary.
  • Tear off about 2 tablespoons of dough. Place it in a small bowl to use to make another plant and cover with plastic wrap. Follow with daily feeding from Days 2 & 3. You may require an additional cup (or 2) of sifted flour added to the mixture to maintain a thick pancake batter-like consistency. By continuing this process you can always have a plant handy to make Rewena Paraoa every few days. You can also store the plant in the fridge to slow down the fermentation process and only feed about once a week. Be sure to store it in a warm place and feed it daily when you're ready to make bread again.
  • Since there's no rising time, you can go ahead and preheat oven to 400˚F / 204˚C.
  • Line a large cookie sheet (21 x18) or 2 medium-size round cookie sheets (at least 8 inches in diameter) with parchment paper and lightly flour for a bakery look. You can also use a Dutch Oven lined with parchment paper. Split dough in ½ and shape into rounds on parchment paper first. Then add parchment paper to cookie sheet(s) or Dutch Oven.
  • Score the dough. Cut multiple slits ¼ inch deep from one side to the other for an artisan design OR create a leaf stencil from parchment paper and sprinkle flour over the dough just before you bake it OR do both, since you have 2 loaves. Be sure to score on both loaves because they will rise and expand in the oven.
  • Bake loaves in preheated oven for 40-55 minutes or until golden or internal temp 190˚F / 88˚C.
  • Eat hot out of the oven with butter and jam or whatever you want.

Video

Notes

*Store sourdough in a warm area for it to ferment. If not, it will go dormant and not grow until it’s fed and warmed.
*As your sourdough grows from the daily feedings, remove several cups every 4-5 days and either throw it away, give it away to a friend, bake above bread, or use it as an ingredient in pancakes, waffles, etc. If not, it will overtake your kitchen.
*Scoring the dough is very important for aesthetically pleasing bread. If not, the dough will find its own weak points and expand in areas you may not want it to grow.
*Dutch Oven or cookie sheet works great for baking this bread. If using a Dutch Oven, place it in the oven when you preheat the oven, so it heats up with the oven. Then, remove it carefully and place your dough already on parchment paper in the Dutch Oven. Then, place it back in the oven.
 

Interested in another sourdough bread? Check out this recipe.

Borodinsky Russian Rye Sourdough Starter & Bread

Interested in other homemade bread recipes? Check these out.

Turkish Pide Flatbread

Australian Damper Bread

Homemade Hamburger, Hot Dog, and Hoagie Rolls

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The BEST Homemade Hamburger, Hot Dog, and Hoagie Buns

Yummy Hamburger and Hot Dog Buns

Grilling season is here! Warm weather welcomes the season’s favorite foods, hamburgers and hot dogs. I’m really excited to share these absolute favorite homemade hamburger, hot dog, and hoagie buns.

Should you make homemade buns?

Yes! Definitely! Have you ever looked at the ingredient list on a store-bought package of hamburger or hot dog buns? Check this out!

Store-bought hamburger buns ingredient list

There are at least 12 ingredients with many others in parentheses of which I can’t pronounce, can you? Rule of thumb in healthy eating is to avoid foods with words in the ingredient list that are… questionable as food. Basically, if you don’t know what it is, then you might avoid the whole item all together. Of course, you’ll be interested in doing this if you are trying to eat a little healthier. Whole food, whole ingredients… that’s what we should be aiming for in food buying and eating.

This is all you need for your own version!

Look at this ingredient list of some amazingly good homemade hamburger and hot dog buns.

milk, water, butter, all-purpose flour, yeast, sugar, salt, and egg

Hmm… I can pronounce all of these words AND I always have them readily available in my cupboard and fridge. In addition, I can add my favorite nuts and seeds to the tops to enhance their look and flavor.

But time is of the essence!

Ok, I understand, we buy for convenience. I know, buying them is so much easier. But why not make these yourself whenever you have a little baking time, freeze them, and then thaw and toast them on the grill when you’re ready to eat? There’s no need to ever buy store-bought buns again. You can make a couple of batches at once; one batch for hamburgers, one batch for hot dogs, and one batch for hoagie rolls and you’re set for various types of sandwiches for a while.

Homemade buns are totally worth the effort…

Make them in any shape and any size

I started making these homemade buns 8 years ago. The first time I made them, I was absolutely shocked! I had no idea that buns could taste so good. They were soft, flavorful, and held up well as a shell for the meat, veggies, and condiments I added inside. In fact, this recipe was more of an enriched, yeast roll than the typical bland buns that I was used to buying from the store. After that first bake of these buns, I decided… never again will I buy them.

Homemade buns… so yummy and not that time consuming!!

These buns are so good, before my gluten issues, I was known to eat them by themselves heated with butter like a yeast roll. Oh, my mouth is watering as I speak. Miam (French for yum)!!

They really aren’t that difficult to make or time consuming. There is a typical 10 minute knead and one “short” rise after you shape them. We’re talking 2 hours max from start to finish. Now that’s incredibly short for homemade yeast bread!

Differences between store-bought and homemade buns

In comparing with the store-bought versions, I would say the homemade buns are healthier because there are no artificial ingredients, preservatives, or flavorings. They are tastier because we use whole ingredients full of flavor like a homemade yeast roll. They are cheaper because there’s one less thing to buy at the store, since you likely already have the ingredients in your pantry just sitting there waiting to be used.

Holiday time, why not!

With Memorial Day, Independence Day, and Labor Day on the horizon, go ahead and make these, store them in a zip-top freezer bag in the freezer until the holidays arrive. They will freeze well for several months, through the summer. You can scratch the store-bought ones off your grocery list and surprise your family and guests with these amazing homemade flavorful buns.

If you are interested in the step-by-step visuals of this recipe, particularly the rolling and shaping of the different rolls, see my video, “The BEST Hamburger, Hot Dog, and Hoagie Buns: Taste like Yeast Rolls and Sturdy for Condiments!”.
Print Recipe

The BEST Homemade Hamburger, Hot Dog, and Hoagie Buns

Scratch sandwich buns off your grocery list! Make these incredibly soft and tasty buns for your outdoor holiday gatherings. Make and bake them months ahead of time and store in the freezer. They taste like a yeast roll, but hold up well to all meat, veggie, and condiment fillings. I also LOVE them alone heated with butter! Form the dough into hamburger, hot dog, and hoagie rolls. I don't think you can go wrong with this recipe! This recipe was adapted from https://www.allrecipes.com/recipe/6833/burger-or-hot-dog-buns/
Prep Time30 minutes
Cook Time15 minutes
Rising Time1 hour
Total Time1 hour 45 minutes
Course: Main Course, Snack
Cuisine: American
Keyword: homemade bread, summer grilling, grilling bread, barbecue,
Servings: 12

Ingredients

  • 1 cup milk
  • ½ cup water
  • ¼ cup butter 4 tbsp or ½ stick
  • 4- 4 ½ cups all-purpose flour determine quantity based on humidity
  • 2 ¼ tsp active dry yeast .25 oz package
  • 2 tbsp white sugar
  • 1 ½ tsp salt
  • 1 egg
  • Sesame seeds or black cumin seeds optional for topping

Instructions

  • In a small bowl, melt butter in the microwave (20 seconds) and set aside. In a glass measuring cup, heat milk and water in the microwave until the temperature reaches 110˚F / 43˚C. Then, stir the butter into the milk and water mixture and set aside.
  • In a large bowl, whisk together 1 ¾ cup flour, yeast, sugar and salt.
  • Make a well in the center of the dry ingredients and pour in the milk mixture. Crack the egg in a separate bowl and lightly beat it with a fork. Pour the egg in with the wet ingredients and stir everything together until the ingredients are well combined.
  • Add in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together and still sticky, but can be manipulated by hand, turn it out onto a lightly floured surface. Knead the dough until smooth and elastic for 8-10 minutes.
  • Divide dough into 12 equal pieces.
  • For hamburger buns, shape each piece into smooth balls and flatten out to the width appropriate for hamburgers. Place each on a baking sheet lined with parchment paper. If desired, top with sesame or black cumin seeds. Cover with plastic wrap and let rise for 30 to 60 minutes until puffed.
  • Preheat oven to 400˚F / 204˚C during the last 15 minutes of rising. Bake buns for 10 to 14 minutes or until golden brown.
  • For Hot Dog Buns, shape each piece into a 6×4 inch rectangle. Starting with the longer side, roll up tightly and pinch edges and ends to seal. Let rise about 30 to 45 minutes. Bake for 10-14 minutes or until golden brown.
  • For larger hoagie or submarine rolls, combine 1½- 2 hot dog rounds (before forming them into hog dog buns). Knead just slightly to blend the dough together. Shape each piece into a 6×4 inch rectangle (or slightly larger) and roll up like the hot dog bun. Use a knife and score a long slit about ¼ inch deep down the center of each roll. As the dough rises and bakes, the slit will leave a scar which is the typical look of a traditional hoagie roll.

Video

Notes

*Make the recipe several times and shape each into a different type of sandwich bun. You’ll have hamburger, hot dog, and hoagie rolls ready for any summertime gathering. Freeze them until ready to use.

Interested in some other rolls? Check out these recipes.

Mexican Bollilo Rolls

Filipino Ensaymada Rolls

The Berry Rolls (my Grandma’s recipe)

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

How to Bake FRESH Bread while Backpacking or Camping

G’DAY MATES! For this blog post, I decided to hangout in my backyard and attempt an Australian backcountry simulation. I’m imagining being with an Aboriginal tribe learning the outdoor baking method of this bake, a traditional Aboriginal Bush Bread, ideal for backpacking and camping.

The weather is beautiful! Why would I spend the day indoors baking when I can bake outside?

Whether on a picnic, camping trip with your loved ones, or on a multi-day backpacking trip alone or with friends, you can bake homemade bread. All you really need are a few simple ingredients and a heat source, be that a campfire or what I used, a small butane/propane canister with a backpacking stove. The rest can be improvised!

My handy dandy backpacking cooking and baking setup

The most common bread in STRAYA (as the Aussie’s call it) is the Bush Tucker ( “food from nature”) or also known as Damper Bread ( “something that suppresses the appetite”). For more information on this bread, see my previous blog post “Australian Damper to Fairy Bread” with a traditional oven-baked version and more cultural information.

Bush bread, also called Australian cowboy or backpacker bread, is a simple, yeast-free, quick bread similar to the Irish Soda Bread. The difference being the leavening agent. Baking powder is used in place of the baking soda and traditionally baked outdoors over hot coals. For you southern Americans, this is an Australian version of a biscuit.

Baking in the outdoors requires a little prep work.

You should measure out and combine your dry ingredients before heading in the outdoors, so you can just mix them with water and bake when you’re ready. A zip-top bag is PERFECT for storing, mixing, and kneading the ingredients. WHAT!!! Yes, super simple and all contained! I like to write what’s in the bag on the outside along with the approximate amount of water I need for the dough. Talk about easy! Save your brainpower for navigation!

Dry mix in a bag and water are all you need!

What you see in the quart-size bag above is half of the recipe below. Since I’m on a solo backpacking trip, I decided to cut the recipe so you could see what that looks like. The whole recipe could still be contained in a zip-top bag. The amount you see makes 3 bush rolls. If you were baking these for dinner and only wanted to eat two of them, you could save the third for breakfast the next morning.

That’s not all!! This backpacking bush bread is so versatile, too!

You can add any additional flavorings to the flour mix. Try adding in sugar, shortening or butter, dried herbs, dried fruit, or some CHOKKIE (Aussie for chocolate). Ooh! DEFO (definitely) 😊! This is just a blank canvas recipe. Have fun and get your kiddos in on the preparation using their favorite mix-ins. In fact, you can have a separate flour mix bag for each kid or family member with their favorite add-ins. Then, when you reach your campsite or backpacking destination for the afternoon or evening everyone can sit around a campfire and bake their own bread. Simply add water, knead the bag, shape the dough, and bake in pot/skillet or on sticks over a fire like roasting a marshmallow. Kids will LOVE this! How easy is that! Now that’s ACE (excellent)! Excuse my Aussie slang… I’m just having fun!

Backpacking Bush Bread Visual Steps

Dry mix in a bag and water are all you need!
1/4 cup of water = 60 ml; aim for between the 100 ml markers on a Nalgene bottle
Add enough water to moisten dry ingredients ~ 1/4 cup for half recipe
Massage/knead the dough in the bag
Dough is kneaded and ready to be formed
Form at log shape with the dough in the bag for ease
Divide into 3 dough balls from the log of half recipe
Flatten the dough to the shape of a biscuit for quicker baking
Dust dough in extra flour (separate bag of flour) if baking in a pot to prevent sticking
Foil line a pot to prevent flour burns
Place dough in pot and cover with a lid or foil as it bakes
Notice the dough has puffed up and started to crack
One cooked side of dough
2nd cooked side of dough
OR place a dough round on the end of a stick and roast it like a marshmallow over the fire
Final view of the Backpacking Bush Bread

Turn this into a family FUN activity!

If you have a campfire and a stick for each person, everyone can participate and bake their own Bush Bread. With each person having his or her own bag of flour mix with personal add-ins, simply add ~1/4 cup water to each bag and have each person knead their own dough. They should make 2-3 rolls from their dough (using half of the recipe, like I did) and shape each into an oval around one end of the stick. Then, hold the dough on the stick over a campfire and bake the dough for 10-15 minutes rotating it occasionally. Enjoy the BUSH TELLY in the meantime (campfire-outdoor entertainment). Be sure to rotate the stick regularly until the bread is golden brown on all sides. Finally, wait a few minutes before removing the bread from the stick to enjoy!

How to eat the Backpacking Bush Bread

I think this has a pretty straight forward answer. Just split the bread and top with butter, jam, Nutella, or nut butter. It would be great with eggs! Why not make the kid favorite Australian “Fairy bread”. Now that’s BONZER (great!) for the kiddos! If that piques your interest, see my previous video on “Australian Damper to Fairy Bread”.

Regardless, it’s just a simple bake to be used as a vehicle to go with your dehydrated meals or whatever else you’re eating in the WOOP WOOP (outdoors). 😉

Final Thoughts…

The Baker’s Perspective

It’s a very easy, no fail (unless you burn it) bake. Granted, I needed to use my hands a little to ensure a good knead and to divide the dough into 3 rolls. However, I was able to rely on the plastic bag for most of the dirty work. Overall, it is a feasible bread to make when you have very little resources. If you bake this bread in a skillet or pot over an open flame (like a butane canister), careful to keep your flame on a low setting or the dough exterior sitting on the bottom will burn. Just keep an eye on it. If your bread is browning too quickly, turn down the flame. I love the versatility of this bread in terms of adding ingredients. It’s a great family activity when everyone can participate… meaning… the baker in the family can take a little breather. Ha!

The Taster’s Perspective

Scott compared this bread to the American biscuit. It is certainly a simple bread and a bit dense (denser than a biscuit). Overall, he liked it because it is a blank canvas for eating with many other ingredients and toppings. While he enjoyed the simplicity, I think his interest was primarily in the novelty of eating freshly baked bread in the outdoors. Who wouldn’t like that!

Check out my video on the details of making this bread and using backpacking tools, “How to Bake FRESH Bread while Backpacking or Camping: FUN for the whole family!“.

Print Recipe

Backpacking Bush Bread: Simple Fresh Bread while Camping

Whether on a picnic, camping trip, or on a multi-day backpacking trip, you can bake homemade bread. All you need are a few simple ingredients and a heat source. A wonderful family activity, too! Allow each person a personalized flour mix zip-top bag with their favorite mix-ins. Add water, knead in the bag, and divide the dough into 2-3 rolls. Skewer rolls onto a stick and bake the dough over a campfire like roasting a marshmallow! What could be more fun!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Servings: 6 rolls

Ingredients

Basic Dough Ingredients:

  • 2 cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ cup water

Optional Mix-in Ingredients (select based on preferred flavor combinations):

  • 2½ tbsp butter or shortening
  • 2 tsp sugar granulated
  • 1 tsp dried herbs rosemary, chives, Italian seasoning, thyme, basil, marjoram, oregano, parsley, etc.
  • ¼ cup shredded cheese
  • ¼ cup chopped dried fruit raisins, cranberries, blueberries, etc.
  • ¼ cup chopped nuts macadamia
  • ½ tsp cinnamon
  • ¼ cup mini chocolate chips

Instructions

Full Recipe Directions:

  • Combine all dry ingredients in a large bowl including any preferred mix-ins. If adding butter or shortening, use your fingers to break it up into the flour. Add enough water to moisten all the ingredients so they hold together. Divide the dough into 6 separate dough portions (balls).
  • If using a large skillet or pot, flatten each dough portion out into a biscuit. Dust each flattened dough with flour so they don't stick to the skillet or pot. Place each into the skillet allowing a little space in between each as the dough will swell but not much. Place the skillet or pot over a heat source like hot campfire ashes, portable camping stove, or backpacking butane canister flame. Cover the skillet or pot with a lid or piece of foil. Bake for 5 minutes. Flip each dough round and bake for another 5 minutes. Adjust the flame as needed trying to keep it on a low setting. Bread is baked completely when each sounds hollow after tapping in the center.

Half Recipe Directions (for individual servings):

  • Place HALF of all the dry ingredients in a zip-top bag. Make as many bags as individuals present. Allow each person to add in their favorite mix-ins. Consider writing the ingredients on the bag and/or the name of the bag's owner.
  • Once at your outdoor destination, give individuals their personalized flour bag. Pour ~¼ cup water into each bag (consider a little less to start so you don't add too much). Instruct each person to knead their bags until the water is well combined with the dry ingredients. Add more water if necessary.
  • You can bake these individually in small camp stoves or in large skillets over a campfire as directed in the Full Recipe Directions.
  • For individual baking using a stick over a campfire, provide each person with a stick for baking/roasting. Instruct each person to divide their dough into 2-3 balls and skewer the dough balls (1-2 at a time or whatever will fit on the stick) onto one end of the stick. Form each dough ball into a tight oval around the stick to keep it from falling off onto the ground. Hold the stick with the dough balls over the campfire and bake the bread like roasting a marshmallow. Be sure to rotate the bread occasionally so all sides are baked evenly. The bread will be done in 10-15 minutes when it sounds hollow when tapped. Wait 5 minutes before removing the bread from the sticks. Eat with favorite toppings and enjoy!

Video

Notes

*Consider adding foil to the bottom of skillet or pot to prevent flour from burning onto the container.
*For small children, you may want to measure out only a quarter of the full recipe into individual bags which would yield 2 small bread rounds.
*Be sure to supervise children during this process as it can be messy or dangerous around a fire.
*You may need to use your hands to ensure a well thorough knead of the dough and to divide it.

Interested in some other simple breads? Check out these recipes.

Australian Damper to Fairy Bread

Irish Soda Bread

Turkish Pide Flatbread

Zanzibar Sesame Flatbread

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Australian Damper to Fairy Bread: Simple & Savory or Sweet

Damper & Fairy Bread: Savory & Sweet

As we know, Americans observe Veterans Day every November 11th. It’s a day to honor and show appreciation to all men and women in military service; past, present, and future. Australians and New Zealanders observe this same type of commemoration annually on April 25th. This blog post celebrates our Down Under friends with a simple, rustic, versatile bread prepared and baked either indoors or out, the Australian Damper (Bush) Bread.

A Little Down Under Culture

Anzac Day

This special day on April 25th, devised during WW1, called Anzac Day stands for “Australian and New Zealand Army Corps. With this date around the corner, I really wanted to pause and give thanks, in my own way, to all patriotic men and women around the world who fight for basic human rights and freedoms.

The Aborigines

Traditional Aboriginal Tribe

In honor of our Aussie service veterans, this bake focuses on the native Australians, the Aborigines. The Aborigines to Australia are like my Choctaw and Cherokee ancestors, the original inhabitants of North America. They were hunters and gatherers and lived off the land utilizing only what they needed. They taught European settlers how to survive, live, and thrive in the unforgiving outback.

The downside to new inhabitants… assimilation ☹

Assimilation of Aborigines

Unfortunately, these settlers in Australia treated Aborigines the way American settlers treated my Native American ancestors, forcing them to leave behind their culture and traditions in order to assimilate. (As an aside, I also have roots from the United Kingdom, so I have other ancestors on the unforgiving side.) Aside from the negativity though, both original and new inhabitants learned and benefited greatly from each other teaching trades and skills that were not already a part of their cultures.

The upside to new inhabitants… food 😊

The Aborigines introduced the well-known Bush Bread to the European settlers. Over time, Europeans renamed it as Damper Bread because of the way the Aborigines baked it over hot coals. In its most basic form, Bush Bread consists only of flour and water, but salt and baking powder are typically added for flavoring and rising. Today, you can add almost any sweetener, herbs, fat, and spice to liven up this basic recipe. See my recipe below for additional mix-ins.

Role of Aboriginal women and children in bread baking

Sample grinding stone

Without a local mercantile in the outback, Aboriginal women and children used grinding stones to grind local seeds into flour. These seeds came from the local Acacia and Wattle native plants. The hard, physical task of grinding seeds took about two hours to produce about one pound of flour. This means that a five-pound bag of flour purchased in the grocery stores would’ve taken them ten solid hours to process by hand. Crikey! Keep in mind that they were baking for an entire tribe and they had other responsibilities.

acacia
wattle

Why the name “damper” bread?

Once the flour was mixed with water, the Aborigines baked the bread loaves directly in the ashes or on top of the hot coals of a campfire. This is where the “damper” name comes from,  to “damper”, dull, or depress the fire in order to bake in ash. AND YES! As you would’ve guessed, there were ashes on the baked bread. But they would simply brush or tear off the black ash and eat the “clean” portions around and on the inside. Hey! A little ash never hurt anyone, right?

Baking in a Dutch oven over hot coals

Thanks to modern convenience, this bread recipe uses store-bought flour and is baked in a skillet in an oven, but you could easily bake this bread in a cast iron Dutch oven over hot coals of a campfire.

About the Damper Bread recipe

Simple Australian Damper Bread Recipe

The Aboriginal Bush Bread, also known as the Australian Damper Bread, resembles the Irish Soda Bread in its simplicity but doesn’t contain any baking soda. Like the Irish Soda Bread, there are only four simple ingredients; flour, salt, baking powder, and milk (or water).

Difference between Australian Damper Bread and Irish Soda Bread

The difference between the Australian Damper Bread and the Irish Soda Bread is the substitution of baking powder for soda and either water or milk in place of buttermilk. Baking powder in the Damper Bread recipe serves as the leavening agent. Since baking powder already has an acidic component, there’s no need for an acidic liquid like buttermilk. The baking powder alone mixed with any liquid will help the dough rise without any yeast. So, if you want to make a simple “soda” bread at home and don’t have an acidic liquid (like buttermilk), either make a substitution (see my blog on 5+ Buttermilk Substitutions), or just triple the amount of baking powder for the baking soda and add water as your liquid ingredient.

How to sub baking powder for baking soda

For example, if a recipe calls for one teaspoon of baking soda, you can substitute three teaspoons of baking powder in that recipe.

1 tsp baking soda = 3 tsp of baking powder

How to sub baking soda for baking powder

The reverse is not as simple, but if you have baking soda and cream of tartar, you can make your own baking powder. With the homemade substitution, if a recipe calls for one tsp of baking powder, just sub the same amount with the homemade version.

Recipe: mix two parts cream of tartar with one part baking soda.

2 tsp cream of tartar + 1 tsp baking soda = 3 tsp of baking powder

The famous Australian Fairy Bread

Australian Childhood Favorite Fairy Bread

Most adults having grown up in Australia and most children currently living in Australia LOVE the famous “Fairy” Bread. It makes an appearance at birthday parties and adults are nostalgic for it. First, all you need is a slice of basic white bread, like the Australian Damper Bread. Then spread one side with softened butter (which adds flavor and acts as a glue). Follow up by sprinkling on your favorite childhood sugar cookie topping like rainbow sprinkles. Fairy Bread has existed for over a century! Surprise! It was referenced in a 1913 poem by Scottish writer Robert Louis Stevenson. So, while us Americans may think this is a new snack craze… it is NOT.

Fairy Bread Poem by Robert Louis Stevenson

Come up here, O dusty feet!
Here is fairy ready to eat.
Here in my retiring room,
Children ,you may dine
On the golden smell of broom
And the shade of pine;
And when you have eaten well,
Fairy stories hear and tell.

Final thoughts on Damper Bread

The smell of this bread reminded me of a southern American biscuit. However, since Scott was the taster, he felt that it was a bit simpler in flavor. The only indulgent ingredient in this recipe was the whole milk.

You can quickly make and bake this bread for breakfast or dinner. Eat slices of it for breakfast or a snack with butter, jam, nut butter, or Nutella. Cut it in wedges and eat it as a side with lunch or dinner.

As the baker, I recommend it for its simplicity and versatility, see my many flavorful mix-in suggestions in the recipe ingredient list. With Scott as the taster, he recommends it for its sustenance and blank canvas.

In thinking about the Australian Damper Bread’s simplicity, it can be baked on the fly with so few ingredients. It provides sustenance and makes a great meal component for soldiers in war, a cowboy on the range, or backpacker in the backcountry. If you have flour and water, you can bake bread like the Aborigines.

Thank you to all veterans

Thanks to all veterans around the world for your bravery and patriotism in serving and protecting us all. This bread is for you.

Until next time, enjoy the simple, natural things in life like the Aborigines and Native Americans, remember to thank veterans for their service, and as always go bake the world.

Check out my video with step-by-step directions on making both the Damper and Fairy bread: “Australian Damper to Fairy Bread: Simple & Savory or Sweet“.
Print Recipe

Australian Damper to Fairy Bread: Simple & Savory or Sweet

This authentic Australian Damper Bread aka Aboriginal Bush Bread reflects sustenance and simplicity with versatility. It was originally baked by the Aborigines directly in the hot coals of a campfire. The ashes were brushed or torn off prior to consuming. Today, it can easily be baked in a cast iron Dutch oven in an oven or over the hot coals of a campfire. Add additional flavorings for a savory or sweet version. To feel Australian, turn a slice of this bread into the coveted, nostalgic Fairy Bread.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack

Ingredients

Basic Dough Ingredients:

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 – 1¼ cup milk or water

Optional Mix-in Ingredients (select based on preferred flavor combinations):

  • 5 tbsp chilled butter or shortening
  • 1 ½ tbsp sugar honey or maple syrup
  • 2 tsp dried herbs rosemary, chives, Italian seasoning, thyme, basil, marjoram, oregano, parsley, etc.
  • ½ cup shredded cheese
  • ½ cup chopped dried fruit raisins, cranberries, blueberries, etc.
  • ½ cup chopped nuts macadamia
  • 1 tsp cinnamon
  • ½ cup mini chocolate chips

Fairy Bread Ingredients:

  • softened butter enough to coat preferred number of bread slices
  • rainbow sprinkles or any sugar cookie topping colored sugar, chocolate sprinkles, nonpareils, chocolate chips, etc.

Instructions

Dough Directions:

  • In a large mixing bowl, whisk in flour, baking powder, salt, and preferred optional mix-ins. If adding a solid fat, cut or massage in butter or shortening using your fingers or pastry cutter.
  • Heat 1 cup of milk or water in the microwave (~45 seconds or so) or on the stove until the temperature 100˚F-110˚F / 38˚C-43˚C. With a spoon, slowly stir the liquid in with the other ingredients. Begin kneading with your hands until all the flour is well moistened and begins to form a ball. If necessary, add milk (water) or flour to adjust the texture.
  • Preheat the oven to 410°F / 210°C.
  • Scoop the dough out onto a lightly floured surface. Knead, fold, and turn it over just enough to create a smooth round ball. Kneading the dough too much will create a heavy and dense bread.
  • Once the oven has preheated, place a cast iron skillet (~9 inches in diameter works well) or Dutch oven in the oven on the middle rack for 5 minutes to heat up. After 5 minutes, remove the skillet and dust the bottom of it with flour to prevent the dough from sticking.
  • Place the dough round in the skillet and flatten the dough to near the edges.
  • Put the skillet in the oven for about 45 minutes or until the top is lightly browned. The bread will swell during baking.
  • Shake the skillet after 15 minutes of baking to ensure even browning and to prevent sticking.
  • The bread is baked when a knife inserted in the center of it comes out clean or the internal temperature reaches 190˚F / 88˚C. The bread should offer a hollow sound when tapped in the center.
  • Let the damper sit for 5 to 10 minutes before cutting and serving.

Fairy Bread Directions:

  • Slice the damper bread and spread one side generously with butter (at least enough to serve as a glue to hold on to the topping).
  • Sprinkle on your favorite toppings, as much as you would like.
  • Eat and enjoy! Your kids will LOVE the Fairy Bread!

Video

Notes

*For an artisan look, cut cross-cross slits into the top of the dough, or diamond pattern, or three equal-spaced slits along the top from one side to another.
*For the basic damper bread recipe, slice (or cut into wedges), and top with butter, jam, nut butter, or Nutella. Slice and toast with a topping of butter, cinnamon, and sugar.
*Serve the bread for breakfast with common southern American biscuit toppings. Use it as a base breakfast sandwich bread for eggs, cheese, and sausage patties or ham.
*Serve the bread as a snack or as a meal accompaniment to sop of food juices.

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Interested in some other simple breads? Check out these recipes.

Irish Soda Bread

Turkish Pide Flatbread

Serbian Proja Cornbread

Zanzibar Sesame Flatbread

Authentic Turkish Pide Flatbread: Light and Indulgent with Health Benefits

Turkish Pide Flatbread: Perfect for Ramadan or anytime!

Spring brings renewal, rebirth, and many religious feasts and celebrations. With Passover and Easter past, religious traditions continue with the Muslim observance of Ramadan. Ramadan is a month-long period of reflection beginning the evening of April 12th this year through the evening of May 11th. Whether during Ramadan or when you want a light and indulgent bread to serve with any meal, why not the Turkish Pide (pee dae) Flatbread? You’ll discover a new superfood in the process, see the following details!

A little about Ramadan…

Beginning of the Iftar feast, notice the dates!

Ramadan is a 30-day fasting period from sunrise to sunset filled with prayer, giving, and self-evaluation. Yes, no eating or drinking during daylight hours! It’s a time to forgo worldly pleasures and concentrate on the inner self.

Regardless of your religious perspectives, I don’t think you can argue with the benefits of the Ramadan focus. Fasting creates a justifiable means for that profound focus that teaches patience, compassion, and gratitude.

What about the word Ramadan?

Ramadan Symbols: Moon and Stars- Kareem = Blessed / Generous

Ramadan occurs every 9 months on the Islamic calendar. It is a sacred month for millions of Muslims around the world. The word ‘Ramadan’ (AKA Ramazan in Turkish) comes from the Arabic word ‘Ramad / Ramida’ meaning drought. Thus the reasoning for abstinence during Ramadan from eating and drinking (including water) from dawn till dusk.

The irony of such a fast…

Ramadan Feast

Ironically, the fasting Ramadan is also known for its amazing Iftar (eef tahr) feast after sunset and Suhur feast prior to sunrise. Ramadan feasts are tamed to some extent to exclude too much fried, sugary, and salty foods as they can cause fatigue and sluggishness during the fasting hours. However, these minor limitations do not seem like limits when you witness the Iftar and Suhur feasting tables.

Bread has quite the hype, especially the Turkish Pide Flatbread!

Turkish Pide Flatbread

Bread provides satiety and enjoyment during Ramadan. The traditional Ramazan Turkish Pide (pee dae) bread is a light, enriched, yeasted flatbread primarily enjoyed during Ramadan. Regardless of one’s religious beliefs, anyone can enjoy it, anytime, and anywhere.

Pide is traditionally eaten every evening with the meal. One hour before sunset, bakeries in Turkey begin seeing lines of people form outside their doors to purchase this famous Ramanzan Pide Flatbread to take home and eat for Iftar.

What about the rest of the Iftar and Suhur meals?

The evening Iftar meal begins with dates. Yes! Dates make up the first bite during Iftar since dates contain natural sugars that provide a quick energy source after a long fast. Think of dates as the precursor for today’s energy gels consumed during exercise for that quick energy source. Why not?!

Iftar Feast Beginning with Dates

After the consumption of dates, the meal continues with pide, soup, meat (such as lamb or chicken), rice, vegetables, eggs, cheese, yogurt, and lots of herbs and spices. Sweets are not forgotten! You’ll often find desserts with fruit and sweetened cream on the table. The morning Suhur feast tends to be heartier with a balance of protein, carbohydrates, and fat to aid in sustainability throughout the fasting day.

The uniqueness of Turkish Pide Flatbread

You may think pide (not pita) resembles any other flatbread. The uniqueness lies in the indulgent ingredients and the topping. Imagine a bread made with enriched dough slathered with a yogurt/egg mixture and topped with white sesame seeds and nigella (black cumin) seeds. Maybe you can’t imagine it! That’s my point! It produces such a unique flavor combination not found in American cuisine. However, these flavors frame many Indian curries along with Middle Eastern and North African cuisine.

The “NEW” Superfood!!

Nigella Seeds (Black Cumin Seeds)

Nigella seeds are totally the new superfood! In my opinion, nigella seeds are such an underappreciated, unknown (in American culture) seed that should be a part of our daily diet. They have a slight bitter, pungent (but not strong), earthy flavoring (maybe a cross between oregano and mild onion?). You can eat them like chia seeds over oatmeal, salads, on breads (of course), yogurts, egg dishes (such as omelettes), dals, curries, or used in anyway you might use a nice (Italian?) spice. I imagine them great sprinkled on fish, steak, or chicken.

Scott and I have eaten them sprinkled inside of grilled cheese sandwiches (homemade gluten-free bread for me 😉) with garlic salt seasoned mashed avocado. The sandwich was really good and I LOVED the addition of the nigella seeds. They added a slight roasted, earthy taste to the sandwich… highly recommend! So, if you’re looking for a different seed to add to your many food favs, I recommend this one. These seeds are versatile and provide amazing health benefits.

Health benefits of Nigella seeds and their oil…

Nigella seeds (black cumin seeds) contain anti-inflammatory and therapeutic properties. In fact, their medicinal qualities explain why they were found in King Tut’s tomb. Surprise! If they were fit for a king, why aren’t we consuming them today?

If you’re science minded, you may be interested in knowing that their scientific name is “Nigella sativa” (kalonji) belonging to the buttercup family of flowering plants. Keep in mind that the following benefits are not entirely proven but are believed to be benefits based on current data. Additional scientific studies are needed to confirm the benefits since majority of them were conducted on animals.

Here’s the rundown of the potential many health benefits of Nigella seeds (and oil).

The basic rundown is that they are rich in potassium, protein, and fiber as well as a number of essential vitamins and minerals. In addition, they contain healthy fats, amino acids, and antioxidants. They can aid in weight loss and promote skin health.

  • Antioxidant (containing proteins- thymoquinone, carvacrol, t-anethole and 4-terpineol): may protect against several types of chronic conditions, including cancer (from the thymoquinone protein), diabetes, heart disease and obesity.
  • Cholesterol fighting: associated with significant decreases in both total and “bad” LDL cholesterol as well as blood triglycerides.
  • Antibacterial properties: believed to be as effective as antibiotics in treating some bacterial infections such as MRSA
  • Anti-inflammatory: thought to reduce inflammation markers in patients with rheumatoid arthritis and general injuries.
  • Liver protector: may protect the liver against injury or damage by reducing the toxicity of chemicals.
  • Diabetic treatment: thought to stabilize blood sugar during fasting hours and helps to maintain levels by positively controlling the glycemic index in foods.
  • Stomach ulcer preventer: thought to provide active qualities to protect the stomach lining from ulcer causing foods or beverages such as alcohol.

Thoughts on my experience in making the Turkish Pide Flatbread…

My thoughts on Nigella seeds…

Well, I discovered my new favorite food additive with this bread, the nigella seed! I had no idea this hidden SUPERFOOD could pack so much flavor and health perks. If you’ve never tried these seeds, I encourage you to give them a shot. They resemble in so many ways a gourmet spice that can enhance the flavor profile of so many dishes. For me, they elevated my already amazing, “fancy” grilled cheese sandwiches in a way I could never imagine.

The baker’s perspective of Turkish Pide Flatbread…

Notice the air pockets from the gas developed by the yeast between the gluten fibers

I can only speak from the baker’s perspective, since I am unable to consume gluten. The dough had a beautiful, flexible feel and was easy to manipulate. It was so soft from beginning to end. The recipe is very easy and aside from the rising time, it really didn’t take much effort to make, if using a stand mixer. The final result produced a very light and airy crumb (notice the many holes in the baked loaves from the yeast gas developed between the gluten fibers). The yogurt/egg yolk topping peaked my interest and added to the flavor (according to Scott), moistness, and soft “crust”. The artisan cuts were traditional and pretty. I would add less yogurt topping next time; I have adjusted the original recipe from 1/2 cup down to 1/3 cup of yogurt. It’s a keeper from a baker’s perspective!

Scott’s thoughts on tasting the Turkish Pide Flatbread

From the consumer’s perspective, Scott really liked this bread. Of all of the breads from around the world I have made, this one ranks at the top of his favs list. As he said, it truly is an all-around good bread for any meal. The yogurt/egg yolk topping and seeds (both sesame and nigella) enhanced an indulgent bread in a way that totally yielded unique but pleasant flavors. For him, the flavors that stood out the most were the olive oil, yogurt, and seeds. Thus, if you decide to make this bread, I encourage you NOT to skip these ingredients.

This basic pide bread looks very familiar. It resembles the pita bread from Greece, focaccia from Italy, and the fougasse from France. We can thank Turkey for influencing all of these, particularly the Italian pizza. There are many different types of pide including the boat shape that’s filled with toppings anywhere from meat to veggies, eggs, and cheese.

Common boat-shaped pide bread (pizza)

In closing…

Another bread to cross cultural boundaries, ancient boundaries at that. The next time you’re eating pizza, think about where that idea originated. Consider making your own pizza (using this pide recipe) adding traditional Middle Eastern toppings like ground lamb mixed with cumin and mint. 

With that, whether you observe Ramadan or not, there’s always a good time for self-reflection in developing more patience and compassion for others.

Check out my YouTube video entitled, “Authentic Turkish Pide Flatbread: Light and Indulgent with Health Benefits” for the detailed steps in making and baking this bread. You get a close-up view of cutting in the artisan designs along with a detailed description of the final taste.

Print Recipe

Authentic Turkish Pide Flatbread: Light and Indulgent with Health Benefits

This authentic Turkish Pide bread is a light, enriched, indulgent, yeasted flatbread complete with olive oil, milk, butter, egg, yogurt along with sesame and nigella seeds. While primarily enjoyed during Ramadan, it can be enjoyed by anyone, anywhere, and at anytime. Eat it as a snack, for breakfast, or a side with any meal. You will not be disappointed with this bread! This recipe was adapted from https://www.thespruceeats.com/turkish-ramadan-flat-bread-pide-recipe-4129254
Prep Time55 minutes
Cook Time30 minutes
Rising time1 hour
Total Time2 hours 25 minutes
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Servings: 6 2 loaves

Ingredients

Dough Ingredients

  • 4 cups all-purpose flour
  • 2¼ tsp instant dry yeast = ¼ oz pkg
  • 1⅓ cups water
  • ½ cup milk
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 tbsp sugar granulated
  • 1 teaspoon salt

Topping Ingredients

  • 1 large egg yolk at room temperature
  • ⅓ cup plain yogurt at room temperature (of any fat %)
  • 1 tbsp sesame seeds
  • 1 tbsp nigella seeds black cumin seeds

Instructions

Dough Directions

  • In a large bowl, whisk in the flour and yeast.
  • Heat up the water and milk in the microwave or on the stove until the liquid reaches 100˚F-110˚F / 38˚C-43˚C. Pour the liquid into the flour/yeast mixture and use a sturdy spoon to combine well.
  • Soften the butter in the microwave, if necessary (cut in small dice and heat for 10 seconds and stir). Add the softened butter, olive oil, sugar, and salt to the flour and liquid mixture and stir well to combine.
  • Knead the dough. If kneading in a stand mixer, use the dough hook and knead the dough on low for 10 minutes. If kneading by hand, knead the dough on a lightly floured surface or in the bowl for 15 minutes.
  • If kneading by hand, kneading is done. If kneading in a stand mixer, scoop out the dough onto a lightly floured surface and continue to knead for another five minutes . The dough should be very soft. If it’s too firm, knead in another tablespoon of olive oil until smooth or add more flour if too sticky.
  • Return the dough to the mixing bowl and cover with plastic wrap sprayed with cooking spray or with a damp cloth. Set it aside in a warm place. Allow the dough to rise between one and two hours or until doubled in size.
  • After the dough has doubled in size, place a shallow metal baking tray or cookie sheet on the bottom rack of the oven. Fill the cookie sheet with water (for a 13"x 18" pan fill with ~ 4 cups of water). Preheat oven to 430° F/~220° C.
  • Remove the plastic wrap or towel and scoop out the dough onto a lightly floured surface. Divide the dough in half into 2 separate loaves with a sharp knife.
  • Shape the 2 loaves using your fingers into flat rounds or ovals about ½" thick (~9" in diameter).
  • Place each flatbread on a DIFFERENT metal baking tray / cookie sheet lined with parchment paper. One baking tray (~14"x 21" for both), or 2 smaller ones.
  • For each flatbread, cut about 1 inch in from the edge to make a circle all the way around the flatbread. Then, inside the circle, make diagonal cuts in opposite directions to make a diamond pattern. Do the same with the other flatbread.

Topping Directions

  • In a small bowl, whisk together the yogurt and egg yolk. Using a pastry brush, coat the top of the loaves generously with the yogurt/egg yolk mixture.
  • Sprinkle the sesame and nigella seeds evenly over the tops.
  • Place the flatbreads on the middle rack in the preheated oven. Bake with the water tray for about 30 minutes or until the top becomes deep, golden brown. Serve the bread hot out of the oven.

Video

Notes

*Brush on just enough yogurt/egg yolk mixture to still see the artisan cuts. If too much yogurt mixture is brushed on, the cuts will not be visible once baked.
*If the bread will not be eaten immediately out of the oven, cover it with a damp towel (paper is fine) until ready to eat.
*Eat within in a few days or slice and store in freezer bags in the freezer for several months.

Interested in some of my favorite breads thus far? Check out these recipes.

Challah Bread

Filipino Ensaymada Rolls

Zanzibar Sesame Flatbread

The Berry Rolls (My Grandmother’s Recipe)

Hokkaido Japanese Milk BreadHokkaido Japanese Milk Bread

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Beautiful Challah Bread: Perfect Mix of Judaism and Christianity

Challah: Perfect for Easter or ANY day!

It’s that time of year where Judaism and Christianity truly come together. We are between the Jewish Passover and the Christian Easter celebrations. What could be a better bake than a traditional Easter bread? While Judaism and Christianity have some distinctively different beliefs, there is one bread that connects them both like the week between Passover and Easter. I really believe that bread is the challah.

Why challah?

While challah is “forbidden” during Passover, since it is a leavened bread, it is still a Jewish bread. It is commonly eaten during Shabbat which is the Sabbath for the Jewish referring to every Friday evening to Saturday evening. It is typically consumed year round and on special occasions. Ironically, it is also the basis of most Easter breads from around the world. If you look at different Easter bread recipes, you’ll notice they contain a higher-in-fat (10%, at least), sweet and egg-enriched dough that is basically a variation of the traditional Jewish challah.

How did I determine which “Easter” bread to bake?

Traditional Easter bread

In my search for a good traditional combined Jewish/Easter bake, I was conflicted with the many variations of the same bread. Which should I bake? The answer was quite simple: go back to the basics. In looking at so many recipes from various countries throughout the world, I heard challah loud and clear. It was the basic recipe I was looking for to represent both religions and to satisfy my Easter-bake needs.

What is so unique about challah bread?

The ingredients in challah bread are rather common to other enriched dough. Enriched dough is simply a dough with fat and sweetener like eggs, sugar, milk, butter, and/or oil. Challah bread recipes are very closely related to the French brioche. However, the symbolic elements, particularly the artistic shaping, are what make this bread unique.

The Jewish bread “challah” is a Hebrew word that means a “loaf of bread” or more specifically in Hebrew as “portion”. However, over thousands of years, it came to be known as a specific type of sweet, braided, or twisted bread.

Traditionally, the baker removed a very small section of dough (no smaller than an olive) from the main loaf while kneading to be used as an offering (originally to religious leaders). Today, bakers tear off a small piece of dough, wrap it in foil, and throw it in the fire with a blessing. That small offering is called “challah”.

What are some of these challah symbolic elements?

Why do challah recipes make 2 loaves?

1 recipe = 2 loaves of challah

Most challah recipes make two loaves of bread. Two is symbolic for the two portions of manna that were distributed on Fridays to the children of Israel during their Exodus from Egypt. They were given one portion (1 portion = 1 omer = 43 oz) on a daily basis except on Fridays. On this day, they received two portions to last through Saturday evening (their 7th day, day of rest). This period of time from Friday evening to Saturday evening is known as Shabbat (Sabbath) and is recognized as such today.

Manna? Huh?

Sesame seeds that resemble manna

In the Bible, the Israelites described manna as white flakes similar to coriander seed (or sesame seed) with a hint of sweetness like honey. It fell from the sky everyday while the Israelites wandered in the desert for 40 years. Supposedly, one portion of manna a day satiated the Israelites.

The bread shape symbols

Braided challah

The braided challah has several meanings. The braids resemble a ladder in reference to the ascent into heaven. The braids when formed into a circle represent a crown to symbolize God as the King of the Universe. And finally, the braids can symbolize arms intertwined to represent love.

spiral rounds
bird shapes

While I chose to make the traditional braided challah, there are other common shapes with symbolic meanings. The spiral round challah symbolizes the continuity of creation. The bird shapes symbolize the Lord shielding Jerusalem as described in the book of Isaiah 31:5.

Want details of this bread?

See my video entitled “Beautiful Challah Bread: Perfect Mix of Judaism and Christianity“. Included are step-by-step directions on the 6-braid technique.

If you’re only interested in watching the 6-Braid technique, I have a separate video only on that. Check it out here!
Print Recipe

Beautiful Challah Bread: Perfect Mix of Judaism and Christianity

Challah is the basis of all Easter breads. An enriched dough similar to a French brioche, it crosses religious boundaries blending Judaism and Christianity along with intertwining cultures. While it's a beautiful bread, the many elements from ingredients to shaping symbolize hope and represent inspiration. Make it for Easter, eat it during Shabbat, or enjoy it anytime of year. It goes well with any meal or alone with butter and jam. French toast anyone?
Prep Time50 minutes
Cook Time40 minutes
Rising Time1 hour 30 minutes
Total Time3 hours
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack

Ingredients

Dough Ingredients

  • 8 cups all-purpose flour sifted
  • 2½ tbsp active dry yeast 3 full pkgs + 1 partial (4 pkgs)
  • 6 tbsp granulated sugar
  • 5 tbsp neutral oil avocado, sunflower, grapeseed, vegetable
  • 1 tbsp white sesame seeds plus more for topping
  • 2 tsp salt
  • 2 eggs +1 white beaten
  • 2 cups warm water (100°-110°) use more or less depending on dough feel

Dough Topping

  • 2 tsp water
  • 2 egg yolks use the one leftover from the egg white that was mixed in the dough and add 1 more
  • white sesame seeds to sprinkle on top poppy seeds or coriander seeds

Instructions

Dough and Topping Directions

  • In the bowl of a stand mixer or large bowl, if making by hand, add the sifted flour, yeast, sugar, oil, sesame seeds, and eggs. Stir or use the dough hook to combine ingredients.
  • With the mixer on low, slowing pour in the water adding enough for the dough to come together. You may need more or less than 2 cups depending on the dough feel. It should be tacky but not too sticky. If it's too sticky and wet, add a tbsp more flour. Continue to adjust until the dough is the tacky consistency.
  • Knead in the salt using the dough hook or by hand and continue to knead 6-8 minutes with the dough hook or 10 minutes by hand.
  • Remove dough hook and punch down dough into the large bowl. Cover with plastic wrap sprayed with cooking spray leaving the plastic loose at the top as the dough will likely rise above the bowl. Ensure the plastic is secure around the bowl to prevent drafts. Place the bowl in a warm area for 1-1½ hours or until doubled in size.
  • Deflate the dough and scoop it out onto a lightly floured work surface. Knead a few times until it all comes together and is deflated. Knead it into a nice round ball. Cut it in half and set one half aside. From these 2 halves, you can make 2 challahs which will be very large and include 6 braids each. Or you can make 4 challahs which will be much smaller and made with 3 braids each.
  • To form the challahs, divide the large dough in half and set one aside. Take one of the two halves and divide it in half again. Divide these new two halves into thirds. This will give you 6 balls of dough for 1 challah or 3 balls of dough each for 2 challahs from this one half.
  • Roll out each of the 6 balls of dough into ropes about 12" long each. You can use all 6 ropes to braid into 1 challah or divide them and use 3 ropes to make 2 separate challahs.
  • If making a 6-braid challah, line all 6 dough ropes side-by-side touching. Pinch 1 end together to seal that end so the ropes are all connected. Take the strand on the far right and lay it past the 2 strands next to it towards the center. Take the 2nd strand from the left and move it to the far right. Take the outside left strand and move it towards the center past the 2 strands next to it. Continue until the challah is fully braided. Remember to manipulate each strand before returning to the 1st strand and so forth. Once the braid is complete, pinch and seal the braid tightly at that end. Adjust the braiding technique to fit your skill level and desired aesthetics of the bread. The key is to have uniform thickness from one end to the other with a tight intertwining of ropes from end to end. Be sure both ends are sealed tightly to prevent the loaf from separating as it rises and bakes.
  • If making a 3-braid challah, line 3 dough ropes side-by-side touching. Pinch 1 end together to seal that end so the ropes are all connected. Then just simply intertwine the 3 ropes to form a braid all the way down to the other end. Once the braid is complete, pinch and seal the braid tightly at that end. Adjust the braiding technique to fit your skill level and desired aesthetics of the bread. The key is to have uniform thickness from one end to the other with a tight intertwining of ropes from end to end. Be sure both ends are sealed tightly to prevent the loaf from separating as it rises and bakes. Repeat these steps for the other 3 ropes.
  • Repeat the same steps with the other half of dough that you set aside before making the 3 or 6-braid challahs.
  • Place the 2 or 4 challahs on 1 or 2 baking sheets lined with parchment paper spacing them 2"-3" apart to allow for rising and to expand while baking.
  • Cover the challahs with plastic wrap sprayed with cooking spray and set them aside in a warm area to rise and puff up for 30 minutes.
  • At the 15 minute mark into the rise, preheat the oven to 350˚F / 177˚C.
  • While the oven is preheating, make the topping. In a small bowl, whisk the egg yolks and water and set aside until the rise time is complete.
  • Once the challahs have puffed up, carefully remove the plastic wrap and lightly brush on the egg yolk and water mixture covering tops and sides of all challah loaves. Sprinkle on sesame seeds, as much as you'd like.
  • Place the challahs in the oven to bake. If baking 3-4 challahs, check for doneness at 20 minutes. If baking 2 challahs check for doneness at 30 minutes. Regardless of the number of loaves, the challahs should be dark brown and crusty on top. If you have a thermometer, check that the internal temperature of each is at least 190˚F / 88˚C to ensure all bread loaves are done.
  • Doneness guide: 3-4 challahs will take 20-30 minutes to bake while 2 challahs will take 30-40 (maybe a little longer) minutes to bake. Check internal temperature to be sure.
  • When bread is done, you can let it cool or go ahead and dig in. Slice and store in freezer for up to a couple of months and take out slices as you want them.

Video

Notes

*You can make 2, 3, or 4 challahs with this recipe. Try 4 small, 3 medium, 2 large, or 2 small and 1 large size.
*Don’t stress over the braiding technique, just intertwine them tightly with some sort of uniformity.
*Serve this bread with any meal as it is neither too sweet nor rich. Serve for breakfast or as a snack with any bread toppings you want.
*Dip slices into whisked eggs mixed with vanilla extract and a little milk and fry them on each side in a skillet to make French toast. Serve with maple syrup and powdered sugar.
*If following Jewish traditions, make and eat this bread on Fridays, Saturdays (outside of Passover) or on any holiday or special occasion.

Recipe thoughts

After looking at many challah recipes, I eventually adapted a couple to fit my needs as a homebaker. Interestingly enough, most challah recipes were not helpful in describing braiding techniques. I had to research and also play around with my dough to come up with a suitable way of describing the more complex six-braided loaves. Nevertheless, I’m very happy with my final result and have created a reliable recipe with reliable directions that I hope will work for you, too. If you use this recipe and have some helpful tips, please let me know. There’s always room to grow and learn.

Final thoughts on challah

Challah is a great basic, classic, versatile bread to be eaten with any meal. You can slice it and eat it as sandwich bread or use it to make French toast. Add some butter and jam for breakfast or use it to sop up the juices from your meat, veggies, or soups.

More importantly, while challah is an all-around good bread (the foundation of most sweet breads), its roots are religiously significant and make a great dinner table discussion of both Judaism and Christianity. Regardless of your beliefs, at its core, this bread is full of hope and inspiration. Oh, and don’t forget a great meal accompaniment, too! 😊

Interested in some other mildly sweet breads? Check out these recipes.

The Italian Panettone

Mexican Day of the Dead Bread

Hokkaido Japanese Milk Bread

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Unleavened Bread: Gluten & Gluten Free Baked 2 Ways

Unleavened Bread: Gluten & Gluten Free

Unleavened bread is eaten as a staple all over the world. It is most commonly called flatbread and more specifically tortilla, chapati, fry bread, lavash, matzo, and roti, just to name a few. Thus, versions of these are found in most countries, cultures, and religious settings. In fact, communion bread is a common variation of this bread. All these basic recipes are pretty much the same; they contain flour and water. With Passover starting today, this is the bread of the week.

Why an unleavened bread?

Since we are in the week between Passover and Easter, it’s time to bake a basic unleavened flatbread. This bread is commonly eaten during this week when leavened bread for the Jewish is not consumed. However, in many cultures this bread is eaten year-round. For religious reasons or not, a basic unleavened bread is simple and quick to make to accompany any meal.

Given the season, unleavened bread has its religious purpose. There is symbolism behind it whether you are Jewish, Christian, or other religion where unleavened bread is consumed. Unleavened bread, simply put, is bread without any raising agent like yeast, baking powder, or baking soda that would cause the dough to rise.

In the Bible, leavening such as yeast represents sin. Therefore, its counterpart, unleavened bread, represents simplicity and purity for the Jewish and Christian faiths, whether during Passover or for communion. It’s a reminder of the sacrifices made, and the need to eliminate sin from daily lives.

A Simple, Basic Bread with Options

My goal for this post was to make the most basic bread appropriate for the season and to accommodate preferences and needs. The following recipe is very simple but can be adjusted by adding any flavorings you desire. In the same breath, with so few ingredients, you almost always have what you need on hand to bake a homemade bread.

Interesting Fact: Kosher Unleavened Bread Must be Baked Quickly After Mixing. Here’s why…

Yes! If you intend to follow the Passover customs of baking and eating kosher unleavened bread, you are on borrowed time. It takes 18-22 minutes for flour and water to begin fermentation. Thus, once you begin the mixing process, you should bake the dough within that time frame. Think about it. This is the same way sourdough is made, just over many days. Naturally occurring yeast is simply water and flour. So, plan ahead and have your oven or skillet heated to bake as soon as the dough is ready.

Check out my video “Unleavened Bread: Gluten & Gluten Free Baked 2 Ways“. Follow the step-by-step visual directions and feel good about making a clean bake during Passover, for communion, or anytime of year.

Final Thoughts…

While you can vary this recipe, I chose to make the most basic version. Scott and I enjoyed the simplicity and cleanliness of both the skillet-cooked and oven-baked versions. They are both hearty enough and would make a good accompaniment to any meal, since they are very simple in flavor. Scott described them both as… “Tastes like communion bread.” So, I think that tells you all you need to know. 😉

Skillet-cooked thoughts in detail…

The skillet-cooked version for both gluten and gluten-free breads were much like a Mexican tortilla. It’s important to roll out the dough very thin like a tortilla, so the center cooks completely through. Even with a thin roll, the gluten-free version was a little gummy / chewy. I think that was due to the type of gluten-free flour I used (Namaste). In the future, once I have my gluten-free flour recipes sorted out, I plan to remake this recipe with one of my flours without (or less) gums (agar agar, guar gum, or xanthan gum). Gums are in most all-purpose gluten-free, store-bought flour mixes because they provide the structure for making bread. However, sometimes, I think the gum ratios (in store-bought versions) are more than necessary for a simple pancake or flatbread. More to come on this.

Oven-baked thoughts in detail…

The gluten version came out of the oven with a beautiful, brown coloring on both sides. The internal portion was baked though and a bit crunchy (pleasantly crunchy on the exterior with a soft interior). After the bread cooled, it softened up a bit all the way through. Scoring was important to keep the bread from rising and to allow for easy portioning. Again, this was a simple tasting bread. The gluten-free version browned nicely on the bottom but not so much on the top side. The exterior was crunchy, but the interior was a little chewy / gummy. I didn’t mind the chewiness of the bread, but I think a different gluten-free flour (homemade version with less gum) would produce better results. More on that later.

UPDATE! I have been making the gluten-free version for communion bread in the oven. A regular, gluten-free flour works well. The key is rolling out the dough thin (like a communion cracker) and scoring it into small communion size pieces. I store mine for communion in the freezer and remove what I need for that day (just 30 minutes before we consume it). It’s been working very well and fits our needs.

Overall…

Overall, both gluten and gluten-free versions were what we expected from such a basic recipe. I intend to make them again, but I would add other ingredients for more flavoring (dried rosemary and minced garlic, for example) and cooked in the skillet with salted butter. Yes, please!

Print Recipe

Unleavened Bread: Gluten or Gluten Free Baked 2 Ways

Unleavened bread is a staple all over the world. This most basic recipe can be made gluten free. Cook it in a skillet or bake it in the oven. Serve it as a side with any meal. Eat it for breakfast or as a snack with butter, jam, or nut butter. It's perfect for Passover or as communion bread.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack

Ingredients

Skillet-Cooked Bread

  • 2 cups + 2 tbsp all-purpose flour OR any gluten-free all-purpose flour
  • ½ tsp salt
  • 1 cup cold water

Oven-Baked Bread

  • mix all ingredients for skillet-cooked bread and add the following flour and oil
  • 1 tbsp flour (in addition to the above)
  • 4 tbsp oil neutral or flavored, depending on preferences

Optional Ingredients

  • 1 tsp dried herbs
  • 1 tsp minced garlic
  • ¼ cup melted butter or shortening
  • 1½ tsp honey

Instructions

Skillet-Cooked Bread

  • In a large bowl, whisk flour and salt. Mix in any optional ingredients you want. Stir in water slowly, adding only enough until the dough comes together and isn't too sticky.
  • On a lightly floured surface, scoop out dough and knead for a few minutes, just until all the ingredients are well combined. Add flour as necessary.
  • Divide dough into 6-7 equal sized balls. Quickly roll out each on a lightly floured surface into ovals as thin as a tortilla.
  • Preheat skillet on medium-high heat. Skillet is hot when a splash of water sizzles and quickly evaporates. Add an oval of dough and cook until the underside is spotted brown and bubbly. Reduce heat as needed. Flip bread and cook on other side until spotted brown. Remove and continue with the other dough ovals.
  • Serve and enjoy!

Oven-Baked Bread

  • In a large bowl, whisk flour and salt. Mix in oil and any optional ingredients you want. Stir in water slowly, adding only enough until the dough comes together and isn't too sticky.
  • On a lightly floured surface, scoop out dough and knead for a few minutes, just until all the ingredients are well combined. Add flour as necessary.
  • On a sheet of parchment paper cut to about 18", sprinkle on a little flour and roll out the entire ball of dough into a large oval (~8"x15").
  • With a knife, score the dough (not cutting all the way through) from one end to the other. Then, score from side to side, so you have small diamond or square shapes that can be broken off once baked.
  • Place parchment paper with dough on a cookie sheet (~13"x18") to accommodate the dough size.
  • Set oven to broil on HIGH with the bottom rack on the lowest level. Place the cookie sheet with dough on the rack and bake for 10 minutes. Remove cookie sheet, flip over bread and return to oven for another 10 minutes. Bread should be crusty and spotted brown on both sides.
  • Serve and enjoy!

Video

Notes

*Add any optional ingredients to the base recipe to fit your preferences. Make it sweet or savory.
*For kosher unleavened bread, be sure to start cooking the dough within 18 minutes of mixing the ingredients as flour and water begin fermenting at this time.
*Serve this bread as a side with any meal. Eat it for breakfast or as a snack with toppings like butter, jam, or nut butter.
*Use this unleavened bread for communion.

Interested in some other simple breads? Check out these recipes.

Irish Potato Farls (Bread / Pancakes)

Irish Soda Bread using buttermilk

Serbian Proja Cornbread

Zanzibar Sesame Flatbread

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

2 Easy Steamer Basket Alternatives for Dumplings and Rice

2 Easy Steamer Basket Alternatives for Dumplings and Grains

Do you own a steamer basket for steaming food? Do you wish you owned one? If you have one, does owning one justify its space in your kitchen? For me, it’s a no, no, and no (though I don’t have one).

You really don’t need a steamer basket if you only steam once in a while.

Over the years, I have made several dishes that required a steamer. Just when I thought I needed to breakdown and buy one, I realized… “why”? After steaming rice, dumplings, and bread using what I already owned, there was no point. Here are 2 easy steamer basket alternatives using items you may already have in your kitchen. They both have worked just fine for me.

Check out my very short video on how to MacGyver your very own. You may need to be a little creative with what you have, but my suggestions will guide you in the right direction. The key is to use all things heat safe, like metal colanders/strainers and parchment paper.

1st Steamer Basket Alternative: Dutch Oven and Metal Colander

6qt Dutch oven and metal colander
  1. In a 6 qt Dutch oven, pour in 6-7 cups of water. Bring the water to a boil over high heat. Ensure the water level does NOT reach the colander; it should remain below the bottom of the colander, if not, remove some of the water.
  2. Reduce heat to a simmer and insert a metal colander.
  3. Add a sheet of parchment paper to prevent food particles from falling down into the water.
  5. Add dumplings, buns (like my Chinese Flower Rolls – Hua Juan), or rice. If steaming rice, be sure to soak the rice and drain it first. I soaked my white rice overnight and drained it just prior to adding it to the colander.
  7. Cover the colander with a lid (one that comes with the Dutch oven, a round cookie sheet, or foil sealed rather tightly). The lid/foil contains the steam needed to cook the contents.
  9. For dumplings and buns, set the timer for 20 minutes. After 20 minutes, they will be completely cooked and ready to eat. Enjoy!
  11. For rice, set the timer for 30 minutes. After 30 minutes, stir the rice around so the top grains move to the bottom. Replace the lid and cook for another 30 minutes. Check periodically that water continues to simmer in the pot, if not, add more water.
  12. Rice should be ready after the full hour. If not, allow it to steam until done. Enjoy!

2nd Steamer Basket Alternative: Large Saucepan and Metal Strainer

Large saucepan and metal strainer
  1. In a large 3 qt saucepan, pour in 4 cups of water. Bring the water to a boil over high heat. Ensure the water level does NOT reach the bottom of the strainer, if so, remove some.
  2. Reduce heat to a simmer and insert a metal strainer. No need for parchment paper here since the fine mesh weave will prevent food particles from dropping down into the water. However, you could use a sheet of parchment paper if you would like.
  3. Add dumplings, buns (like my Chinese Flower Rolls – Hua Juan), or rice (like in the video). If steaming rice, be sure to soak the rice and drain it first. I soaked my white rice overnight and drained it just prior to adding it to the strainer.
  5. Cover the strainer with foil unless the strainer fits ALL the way into the saucepan. Just make sure the steam will stay contained within the strainer. For good measure, I added a lid, too.
  7. The foil/lid contains the steam that will cook the contents.
  9. For dumplings and buns, set the timer for 20 minutes. After 20 minutes, they will be completely cooked and ready to eat. Enjoy!
  10. For rice, set the timer for 30 minutes. After 30 minutes, stir the rice around so the top grains move to the bottom. Replace the lid and cook for another 30 minutes. Check periodically that water continues to simmer in the pot, if not, add more water.
  11. Rice should be ready after the full hour. If not, allow it to steam until done. Enjoy!

Final thoughts…

I have used both steamer basket alternatives to steam food depending on the amount of food I was making. For example, in steaming dumplings, buns, and bread, I typically go for the Dutch oven and colander because they are bigger and can accommodate food expansion. For a cup of rice, the smaller saucepan with strainer works perfectly. You could make any variation of these steamer alternatives depending on what you have available in your kitchen. Keep in mind that whatever you intend to use, make sure all is heat safe. With these tips, unless you steam food regularly, you can get by without additional cookware taking up valuable real estate in your kitchen.

Interested in other simple breads? Check out these recipes.

Irish Potato Farls (Bread or Pancakes)

Irish Soda Bread using buttermilk

Chinese Steamed Flower Rolls (Hua Juan)

Interested in some kitchen tips?

Buttermilk Substitutes (5+)

Milk Substitute or Alternative

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Authentic Irish Potato Farls: Crispy, Fluffy Breakfast Bread

Traditional Irish Potato Farls

Happy St. Patrick’s Day! The sun is shining, and winter is heading into hibernation. It’s clear why the color green is so significant to the Irish celebration of St. Patrick. It’s a sign of the seasons changing, out with winter white and in with spring green. To celebrate the season and St. Patrick, why not make a batch of Irish Potato Farls to start or end your day?

Much of what is shared and commonly known about St. Patrick is not accurate. Given these common misunderstandings, I want to share more of what is truly known about this man before getting into this week’s bake.

Who was St. Patrick?

St. Patrick

St. Patrick was NOT Irish. He was actually British and was never canonized (or officially recognized) as a Saint in the catholic church. He lived during the 4th and 5th centuries, though his specific birth date is unknown. At 16 years old, he was taken prisoner by Irish raiders from his wealthy British family’s estate. While in captivity in Ireland, he worked as a shepherd, alone most of the time. Religion and spirituality was his means of mental escape.

After physically escaping from Ireland and returning to Britain, he became a priest and felt a calling to return to Ireland and spread Christianity, which was already present throughout Ireland. With a strong knowledge of Irish (Celtic/pagan) culture, he was able to connect Christianity with Irish (Celtic/pagan) traditions thus being successful in his quest.

Why do the Irish celebrate on March 17th?

The Irish celebrate St. Patrick on March 17th specifically because that was the date of his death. It was after his death that the impact of his life became profound for the Irish. They relished in telling stories of this man who became their most notable saint. During this time, legendary stories and myths roamed Europe about his life thus naming him a saint by popular acclaim only.

Maybe we could take a note from St. Patrick

While tales were exaggerated about his life, scholars having analyzed his writings, determined that Patrick was indeed a person of good character. He was not the most educated man, but I love the quote by scholar D.A. Binchy, who stated that…

“The moral and spiritual greatness of the man shines through every stumbling sentence of his ‘rustic’ Latin.”

I love this quote because it describes the average person. To me, it simply says that although we may not be the smartest or the wisest, if we put our heart and soul into something we believe, our genuine purpose shines through and is seen and believed.

The meaning of the shamrock

shamrock or 3-leaf clover

Given the season and the date, the legend I like most about St. Patrick is the purpose of the shamrock (the 3-leaf clover). Since St. Patrick was a religious man, the clover is the perfect symbol for him. The 3 leaves on the shamrock represent the concept of the Holy Trinity; the Father, the son, and the Holy Spirit. In Ireland, wearing the shamrock emphasizes St. Patrick’s purpose in life, to spread Christianity. That is why the shamrock is the national flower of Ireland and is worn on lapels every St. Patrick’s Day.

Holy Trinity Concept: the Father, the son, and the Holy Spirit

Let’s honor St. Patrick and the season with a traditional bake of Northern Ireland’s Irish Potato Farls.

Northern Ireland: home of the Irish Potato Farls

In honor of St. Patrick, since my last bake was the 4-Ingredient Irish Soda Bread that focused on Southern Ireland, I felt it was only fair to also highlight Northern Ireland. With that, I decided to post about the traditional Northern Ireland Irish Potato Farls. The recipe I used is authentic from Northern Ireland. Potato Farls are simply a potato pancake but known as potato bread. It’s a thick dough flattened like a very thick pancake and cooked/fried in a skillet. It has a crispy exterior with a fluffy interior. It’s simple, quick to make (once you have the potatoes mashed), and perfect for breakfast. You’ll find this tasty bread commonly eaten with eggs, bacon, sausage, mushrooms, and tomatoes. Top the bread with a bit of butter and jam for a simpler meal or snack.

Check out my video entitled “Irish Potato Farls: Crispy, Fluffy Breakfast Bread” for the history and step-by-step details of this recipe with lots of tips.
Print Recipe

Irish Potato Farls (Bread or Pancakes)

Irish Potato Farls are traditional to Northern Ireland. They are a cross between a flat bread and a pancake reminiscent of hashbrowns made from a potato dough. They are perfect for breakfast commonly eaten with eggs, bacon, sausage, tomatoes, mushrooms, and onions. For a simple breakfast or snack, eat them with a pat of butter and jam. You can't go wrong with this simple, authentic recipe adapted from The Last Food Blog.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Servings: 4 8 farls

Ingredients

  • 625 grams or 2 medium sized potatoes, peeled and quartered Yokon Gold or Russets are best
  • 120 grams or 1 cup all-purpose flour / 120 g or ¾ cup +1 tbsp gluten-free all-purpose flour Namaste works well
  • 2 tbsp butter, melted plus more for cooking
  • 1 tsp baking powder
  • 1 tbsp salt divided
  • ½ tsp freshly cracked black pepper

Instructions

  • Peel and quarter the potatoes. For medium- large potatoes, cut into smaller chunks.
  • Place the potatoes in a large saucepan and cover with cold water to about an inch above the top of the potatoes.
  • Add 3/4-1 tbsp of salt to the water and taste the water. It should be salty like the sea. If not, add more salt.
  • Place the saucepan on the stove over high heat until the water boils. Turn the heat down to a simmer and set the timer for 15 minutes.
  • Use a knife or fork to check the doneness of the potatoes. The largest ones should be soft and tender.
  • Once soft, drain the potatoes in a colander over the sink. Return the potatoes to the saucepan and place back on the stove.
  • Over low heat, allow the potatoes to dry in the saucepan. Once the sizzling has stopped, they should be ready. Careful not to burn them. Stay close to them during those few minutes.
  • Remove potatoes from the heat and place in a large mixing bowl. Mash them using a potato masher or potato ricer.
  • Melt 2 tbsp of butter and pour it over the potatoes. Lightly stir in the butter.
  • Taste the potatoes for seasoning. If they are salty enough, do NOT add anymore salt. If not, add ¼ tsp, taste and add ¼ tsp more. Continue this until you've reached your desired seasoning.
  • Add the remaining ingredients: pepper, baking powder, and flour. Stir the mixture together. It will be crumbly.
  • On a lightly floured surface, spoon out the mixture (or using your hands, bring it together like a dough and scoop it out).
  • Knead the dough until it is well combined and smooth.
  • Cut the dough in half. Place one half aside while working with the other.
  • Flatten one half of the dough into a round about ¼-½-inch thick or 9-10 inches in diameter.
  • Cut the dough into equal quarters and lightly dust each quarter with flour.
  • Repeat with the other dough half (flatten it out and cut it into quarters.)
  • Melt 1 tbsp of butter in a 12-inch skillet over medium heat. Add 4 farls and cook covered for 4 minutes. You may need to lower the heat if the farls are cooking faster than 4 minutes. If the farls are not golden brown on the underside after 4 minutes, raise the heat and continue cooking.
  • Remove lid and check that the underside is crispy and golden brown. Flip each farl over. Leave uncovered and cook for 4 more minutes. The farls are done when both sides are crispy and golden brown.
  • Remove them from the skillet and place each on paper towels to drain.
  • Repeat the process with the other batch of 4. Heat 1 tbsp of butter in the skillet and cook the farls for 4 minutes on each side. Cover the farls with a lid ONLY during the first 4 minutes (uncovered on the flip side will keep the cooked side crispy while the other side cooks)
  • Eat immediately and enjoy!

Video

Notes

*Store the cooked farls in the fridge for up to 1 week.
*If uncooked, place the farls between parchment or wax paper to prevent sticking and store in the freezer. Lay them out on the counter for an hour to thaw before cooking them on the stove as directed.
*Serve for breakfast with butter and jam.
*Serve for breakfast as a bread/pancake accompaniment with eggs, breakfast meats, and veggies.

Interested in other simple breads? Check out these recipes.

Irish Soda Bread using buttermilk

Serbian Proja Cornbread

Zanzibar Sesame Flatbread

Interested in some kitchen tips or other potato recipe?

Buttermilk Substitutes (5+)

Milk Substitute or Alternative

2-way Mashed Potatoes (using a potato ricer)

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5+ Simple Buttermilk Substitutions Using Pantry Staples

5+ Buttermilk Substitutes

Buttermilk? Who has THAT sitting in the fridge on a regular basis to be used at one’s disposal? Unless you drink or use it daily, you probably don’t. How many times have you bought buttermilk for a recipe? I think many of us have done so more than we want to admit later to find leftover buttermilk spoiled still in the carton in the back of the fridge. Such a waste to have to pour it down the drain. Thus, why not use the ingredients found in your kitchen to make buttermilk substitutions?

Why question whether or not to buy buttermilk?

In my last post, I blogged about a traditional 4-ingredient Irish Soda Quick Bread. While perusing the recipe before making it, I noticed buttermilk was an essential ingredient. Now, don’t get me wrong, with so few ingredients, I don’t think buttermilk should’ve been substituted in this recipe. However, I was reminded of the number of times over the years I have subbed buttermilk in all sorts of recipes. Buttermilk is such a special ingredient, most of us don’t keep it in the fridge. So, there are many ways you can sub store-bought buttermilk for alternatives using commonly found ingredients you likely already have in your kitchen.

While you can buy buttermilk or buttermilk powder, why bother?

Buttermilk powder works but not necessary

Before I knew how to substitute buttermilk in recipes, I used to keep buttermilk powder on hand. It is simple to use since you just mix it in with your recipe’s dry ingredients before adding the liquid. But, overtime and with experience (or because I was in dire straits), I discovered some great alternatives. Call me crazy, but you can also use buttermilk substitutions for regular milk in cooking and baking. In fact, I have used many times my Greek yogurt and water version to make my weekly bread and béchamel sauce! Ridiculous sounding, I know! But it works as long as you don’t mind a little tang in your sauce. When you’re in a pinch though, you do whatever you can!

In my world, there’s always a way!

What is buttermilk?

Buttermilk is basically just soured milk. It is used as a leavening (rising) agent (like yeast) in baking. The acid in buttermilk causes a “rising” reaction when mixed with baking soda. If recipes call for buttermilk AND baking soda, that means a reaction will happen (or should happen) thus buttermilk is needed to produce a light and tender bake. Since a reaction is needed in the bake, you should NOT substitute with just milk because milk (without acid) will not cause that necessary reaction / necessary rise. However, with milk and an acidic ingredient, you can create buttermilk substitutions to achieve the same reaction.

How can you “create” buttermilk for that required reaction?

The simplest answer is to add 1 tbsp of liquid acid (like any acidic fruit juice or any type of vinegar) to enough milk to equal 1 cup. In a recipe, since the acidic portion is so small, you shouldn’t be able to taste anything other than a tang.

Keep in mind that while you can use any milk of any percent milk fat (from skim to heavy cream), you will be limited to the consistency of the milk itself. However, you can add sour cream or yogurt to thicken it or water for thinning. For example, if you use skim milk, your buttermilk substitution will be thinner than a traditional buttermilk, and if you use heavy cream, your sub will be thicker. So, either a cream or water should be added to reach the desired consistency.

Here are 5 simple buttermilk substitutions with acceptable modifications.

Check out my video entitled, “5+ Simple Buttermilk Substitutions Using Pantry Staples” for details and step-by-step, close-up visuals of the following directions. The video also touches on mixing, comparing, and tasting each of these versions with actual buttermilk.

Substitute #1: Milk of ANY kind and Lemon Juice

1 tbsp lemon juice to 1 cup milk

Since the goal is to sour milk, in an even bigger pinch, if you don’t have lemons, try limes, or oranges (even little mandarins). For this sub, all you need to do is add 1 tbsp of lemon juice to a measuring cup and pour in enough milk (or any milk sub) to equal 1 cup. Whisk and set it aside for 5 minutes to allow for thickening. That’s it! Now, you are ready to add it to your other recipe ingredients.

Substitute #2: Milk of ANY kind and Vinegar

1 tbsp vinegar to 1 cup milk

Again, since the goal is to sour milk, in an even bigger pinch, if you don’t have white vinegar, try any vinegar you have like apple cider vinegar. Because there’s so little acid, you should NOT be able to taste the extra flavors in your bake. All you have to do for this one is add 1 tbsp of vinegar to a measuring cup and pour in enough milk (or milk substitute) to equal 1 cup. Whisk and set it aside for 5 minutes to allow for thickening. Now, you are ready to add it to your other recipe ingredients.

Substitute #3: Milk of ANY kind and Cream of Tartar

1 3/4 tsp cream of tartar to 1 cup milk

Add 1 ¾ tsp of cream of tartar to a measuring cup and pour in a little milk (or milk substitute) to make a paste. This avoids clumping. Then add enough milk (or milk substitute) to equal 1 cup. Whisk and set it aside for 5 minutes to allow for thickening. Now, you are ready to add it to your other recipe ingredients.

What if you don’t have a liquid or powdered acid?

If you don’t have a liquid or powdered acid, then use sour cream whisked with milk or even water. Did you know that in professional restaurant kitchens, chefs will simply sub true buttermilk for a mixture of 1 part sour cream to 1 part milk?

Substitute #4: Sour Cream and Milk or Water

1/2 cup sour cream to 1/2 cup milk or water (1 part to 1 part)

For this mixture, you’ll need 1 part sour cream to 1 part milk (1/2 cup sour cream whisked with 1/2 cup milk equals 1 cup of buttermilk). In a bigger pinch when I don’t have milk, I simply mix 1 part (or more) sour cream with 1 part water! Yes, that works, too. You still get the dairy and sour combination; you just need to thin it out to the consistency of buttermilk or milk. If dairy is an issue for you, just use vegan sour cream instead. Whisk and set it aside until you need it; there’s no need for waiting. If you use water in place of milk, the mixture will still be sour, just not very heavy or strong flavoring. Consider adding in a little lemon juice to reach your desired sourness.

Substitute #5: Plain Greek Yogurt and Milk or Water

1/2 cup yogurt to 1/2 cup milk or water (1 part to 1 part)

For this mixture, you’ll need 1 part yogurt to 1 part milk (1/2 cup yogurt mixed with 1/2 cup milk equals 1 cup buttermilk). More often than not, I mix 1 part plain (unflavored) Greek yogurt with 1 part water! You still get the dairy and sour combination; you just need to thin it out to the consistency of buttermilk. You can use the same ratios for non-fat yogurt or water in place of milk, but the mixture will not be quite as sour, heavy, or strong. So, consider adding in a little lemon juice to reach your desired sourness. But, if you’re just using it in cooking or baking, it doesn’t matter much since it’s only one of the ingredients. Once it’s whisked, set is aside until you need it; there’s no need for waiting.

Low-fat buttermilk seems to be the norm in grocery stores.

Since I could only find low-fat buttermilk in multiple stores in my town, I think that is likely the norm these days. So, my recipes in this blog post are for the consistency of low-fat buttermilk. If you look elsewhere online, you’ll find recipes that say to use ¾ cup sour cream with ¼ cup of milk which might be an appropriate ratio for full-fat buttermilk. I think the bottom line is to use ratios that yield the consistency of what you’re looking for, start with cream and add liquid until you have your desired thickness. Add more cream if your mixture is too thin.

What if you’re dairy intolerant or vegan?

If you are vegan or unable to consume dairy, you can still make buttermilk substitutions using ANY non-dairy plant-based milk alternative like nut, seed, oat, coconut, or tofu beverage for the milk. In place of sour cream and yogurt, just use vegan sour cream.

Final thoughts on using buttermilk or buttermilk substitutions.

Ultimately, buttermilk is a key ingredient and necessary if called for in a recipe, thus it should never be eliminated since it is a leavening (rising) agent. However, in baking, you really don’t need to buy true buttermilk when there are some great alternatives. I’ve used the sour cream and yogurt versions mixed with either milk, water, or even both many times in making sandwich bread, biscuits, pancakes, and waffles. I’ve even used it as a sub for milk in boxed mac n cheese and homemade dairy sauces; the tang is a little noticeable, but it’s not overpowering. If you’re in a pinch, and you really need that milk ingredient, you won’t even notice that little tang.

Is buttermilk really ever necessary?

In light of having good buttermilk substitutions, if you’re making a recipe where buttermilk is the star or the main ingredient, particularly if the word “buttermilk” is in the title, I would use real buttermilk. Honestly, though, how often are you really going to make something where buttermilk is the star? So, given that, there’s no need to buy it except on special occasions or if you use it routinely in your food prep. And to avoid spoiled buttermilk in your fridge, just bake some bread and use the buttermilk as the dairy component. If you make several bread loaves, just slice, and freeze them to eat whenever you want. No wasting here!

Interested in other simple breads? Check out these recipes.

Irish Soda Bread using buttermilk

Serbian Proja Cornbread

Zanzibar Sesame Flatbread

Interested in some kitchen tips?

Milk Substitute or Alternative

How to Bring Butter and Eggs to Room Temperature Quickly

Prepping and Storing Fresh Herbs

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!