Food For Peace
1/4 cup warm water
1/4 teasp. sugar
1 teasp. dried yeast
1 cup fine whole wheat flour
1 teasp. salt
1 teasp. hing
1 teasp. ghee, butter or oil
1 teasp. tomato puree
ghee or oil for deep-frying
Method:
1. Mix warm water, sugar and yeast. Leave until foamy.
2. Sift flour, salt and hing.
3. Rub ghee into flour evenly.
4. Stir tomato puree into yeast-foam.
5. Knead in flour until a pliable dough forms. Cover. Leave 1 hour.
6. Roll and fry as for BASIC PURI. (See Unleavened
bread recipes.)
* Yields 6 puris.
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2 Tablesp. dried yeast
2 Tablesp. warm water
2 teasp. sugar
1 cup hot water
1/2 cup scalded milk
1 teasp. salt
4 cups white or whole wheat flour
4 cups soft butter
ghee for shallow-frying
Method:
1. Mix yeast, warm water and sugar. Leave until foamy.
2. Mix hot water, scalded milk and salt.
3. Beat in half the flour.
4. Stir in foamy yeast. Cover. Leave 1/2 hour.
5. Beat in butter.
6. Knead in remaining flour until a pliable dough forms.
7. On a floured surface, roll dough out 3/4-inch thick.
8. Using a sharp-edged bowl, cut out rounds all over dough. Place on a floured tray. Leave
1 hour.
9. Heat a well-greased frying-pan.
10. Dust off excess flour. Place muffins into pan.
11. Bake breads on both sides until light brown.
12. Cool slightly. Slice in half.
13. Toast. Spread with butter.
* Yields 24 muffins.
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2 cups warm water
1/2 cup sugar
2 Tablesp. dried yeast
1/4 cup soft butter
1 Tablesp. yogurt
2 teasp. salt
7 cups white flour
Pretzel Wash:
2 Tablesp. water
2 Tablesp. butter
coarse salt
Method:
1. Mix warm water, sugar and yeast. Leave until foamy.
2. Stir in butter, yogurt and salt.
3. Knead in flour until a pliable dough forms. Cover. Leave 4 hours.
4. Roll dough into a cylinder.
5. Divide into 32 pieces.
6. Roll each piece into a 20-inch rope.
7. Shape each rope into a pretzel.
8. Brush pretzels with pretzel-wash.
9. Sprinkle all over with coarse salt.
10. place on a greased tray. Leave 1 hour.
11. Bake in hot oven 15 minutes or until golden brown.
12. Cool on a wire rack.
* Yields 32 pretzels.
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2 Tablesp. fried yeast
2 cups warm milk or water (milk makes a richer bread)
3 Tablesp. sugar
2 Tablesp. salt
6 cups whole wheat flour
Method:
1. Mix warm milk, yeast and sugar. Leave until foamy.
2. Sift flour and salt.
3. Knead in yeast-foam until a pliable dough forms. Cover. Leave 2 hours.
4. Form into buns or loaves. Place on a greased baking tray or in loaf pan. (A pot without
handles makes a good bread form.) Leave to rise 2 more hours.
5. Bake 1 hour until brown and hollow-sounding when tapped.
6. Remove from oven. Brush with milk or butter. Cool 15 minutes before taking out of bread
forms.
* Yields 3 loaves.
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1 Tablesp. dried yeast
1 cup warm water
1 1/2 Tablesp. sugar
1 Tablesp. salt
3 cups fine whole wheat flour
3/4 cup sesame or poppy seeds
ghee for deep frying
Method:
1. Mix warm water, yeast and sugar. Leave until foamy.
2. Sift flour, salt and sesame seeds.
3. Knead yeast-foam into flour until a pliable dough forms. Cover. Leave 1
hour.
4. On a slightly greased surface, roll dough into a 1/2-inch slab.
5. Slice into 1x5-inch strips.
6. Leave 20 minutes.
7. Heat deep-fryer to moderate temperature. Fry until brown.
* Yields 20 bread stick.
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2 Tablesp. yeast
1 teasp. sugar
3 cups warm whey or 1/2 cup sour yogurt mixed with 2 1/2 cups warm water
1 Tablesp. oil
1 Tablesp. salt
7 cups white or fine whole wheat flour
Method:
1. Mix, whey, yeast and sugar. Leave until foamy.
2. Sift flour and salt.
3. Knead flour into yeast-foam until a pliable dough forms. Cover. Leave 1 hour.
4. Divide dough in half. Form each half into logs.
5. Place well-spaced on a greased baking tray. Leave 2 hours.
6. Preheat oven to high.
7. Bake 15 minutes. Brush with water every 5 minutes until brown.
* Yields 2 loaves.
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3 cups warm water
2 Tablesp. yeast
1 Tablesp. sugar
3 cups whole rye flour
3 cups fine whole wheat flour
3 Tablesp. caraway seeds
1 Tablesp. oil
1 Tablesp. salt
Method:
1. Mix warm water, yeast and sugar. Leave until foamy.
2. Sift rye flour, whole wheat flour, caraway seeds and salt.
3. Knead yeast-foam into flour until a pliable dough forms. Cover. Leave 1 hour.
4. Divide dough in half. Place in greased loaf pans. Leave 2 hours.
5. Preheat oven to high.
6. Bake 1 hour until brown.
7. Brush with milk or butter.
8. Cool 15 minutes before removing from loaf pans.
* Yields 2 loaves.
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2 Tablesp. dried yeast
2 cups warm milk
4 Tablesp. sugar
7 cups white flour
2 teasp. salt
Method:
1. Mix yeast, milk and sugar. Leave until foamy.
2. Knead in flour and salt until a pliable dough forms. Cover. Leave 1 hour.
3. Form into buns or loaves. Place on a greased baking tray or in loaf pans. (A small
handle-less pot makes a nice bread form.) Leave 2 hours.
4. Bake 1 hour until golden brown on top.
5. Remove from oven. Brush with milk or butter.
6. Cool 15 minutes before removing from tray or loaf pan.
* Yields 2 loaves.
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2 Tablesp. yeast
1 1/2 cups warm water
1 Tablesp. sugar
1/3 cup milk
1 teasp. salt
1/2 cup melted butter
3 cups flour (white or fine whole wheat.)
3 1/2 teasp. thyme
1/4 teasp. hing
Method:
1. Mix yeast, water and sugar. Leave until foamy.
2. Stir in melted butter, spices, milk, and salt.
3. Knead in flour until a pliable dough forms. Cover. Leave 1 hour.
4. Divide into 36 equal balls.
5. Fill greased muffin tins with 3 balls each. Cover. Leave 1 hour.
6. Bake until golden-brown.
7. remove from oven. Serve hot with butter.
* Yields 12 rolls.
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1 cup warm milk
2 Tablesp. sugar
2 Tablesp. dried yeast
1 cup potatoes, cubed
1 1/2 cups water
2 Tablesp. butter
1 Tablesp. salt
9 cups white flour
Method:
1. Combine warm milk, sugar and yeast. leave until foamy.
2. Boil potatoes in water until soft and liquid.
3. Mash and mix potatoes with cooking water until soapy.
4. Stir in salt and butter.
5. Cool to warm. Stir in yeast-foam.
6. Knead flour into liquids until a soft dough forms.
7. Cover. Leave 2 hours.
8. Form into buns or loaves.
9. Place on a greased baking tray or in loaf pans. Leave 2 hours.
10. bake 45 minutes until golden brown.
11. Remove from oven.
12. Brush with milk or butter.
13. Cool 15 minutes before taking out of pans
* Yields 3 small loaves.
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2 cups warm water
2 Tablesp. dried yeast
1 teasp. sugar
1/4 cup oil
5 cups white flour
1 Tablesp. salt
8 cups water for boiling
2 Tablesp. sugar
2 Tablesp. milk for glazing
Method:
1. Mix warm water, yeast, and sugar. Leave until foamy.
2. Rub oil and salt into flour evenly.
3. Knead in yeast-foam until a pliable dough forms. Cover. Leave 2 hours.
4. Divide into 18 balls. Roll each ball into a 16-inch rope.
5. Moisten ends of rope. Join by pressing, to form rings.
6. Place on a greased tray. Leave in warm place 1 hour.
7. In large pot, bring water and sugar to a rolling boil.
8. When sugar dissolves, drop in a few bagels. Boil 3 minutes, turning them over ones. (Do
not overlap.)
9. With slotted spoon, remove bagels from water.
10. Place on a greased baking tray.
11. When all bagels have been boiled an placed on trays, brush with milk.
12. Bake until golden brown.
13. To serve, slice each bagel in half all the way around ring.
14. Toast. Spread with butter.
* Yields 18 bagels.
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2 Tablesp. dried yeast
1 1/2 cups warm milk
4 Tablesp. sugar
4 cups white flour
1/2 teasp. salt
1 teasp. black pepper (optional)
1 Tablesp. roasted ground peanuts (if available)
Method:
1. Mix yeast, milk and sugar. Leave until foamy.
2. Sift flour, salt, pepper, and peanut powder.
3. Knead in yeast-foam until a pliable dough forms.
4. Form dough into a round loaf. Flatten slightly.
5. Place onto a greased, round metal plate that will it inside steamer pot. A stainless
steel thali is ideal for this purpose.
6. Cover dough. Leave 2 hours in warm place.
7. Organize steamer:
* 1 large pot, 1/4 filled with water
* 1 round metal plate
* 1 flat flour sifter or metal bowls for elevating plate above water.
8. Lower plate with risen dough into steamer pot, resting it on a flat sifter or cups.
(Bread should not come in direct contact with water.)
9. Cover steam-pot tightly. place a heavy weight on lid.
10. Boil 1 hour. Check water-level every 15 minutes. Do not allow water to completely boil
away. Add more water if necessary. Bread should remain above water.
11. Remove bread when form all over. Turn out onto a dry surface or cooling rack.
12. Cool 10 minutes. Slice. Serve hot with butter.
* Yields 2 loaves.
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2 Tablesp. dried yeast
3/4 cup warm milk
1/2 cup sugar
1/2 teasp. salt
1/2 cup sugar
1/2 teasp. salt
2 1/2 cups white flour
2 Tablesp. ground cinnamon
1 cup apple chunks
1 cup soaked raisins
Method:
1. Mix yeast, warm milk and sugar. Leave until foamy.
2. Sift flour, cinnamon and salt.
3. Knead flour into yeast-foam until a thick sticky batter forms. Add more milk, if
necessary. Dough should not pour like cake batter.
4. Knead in raisins and apple chunks.
5. Spoon dough into a greased bread form. Leave 2 hours.
6. Bake in a moderate oven 1 hour until firm and hollow-sounding when tapping.
7. Brush with butter.
8. Cool 15 minutes before removing from bread form.
* Yields 1 loaf.
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2 Tablesp. dry yeast
1 teasp. sugar
2 Tablesp. warm water
1/4 cup warm milk
1/4 cup yogurt
4 Tablesp. melted butter or ghee
3 cups white flour 1 teasp. baking powder
butter for brushing on breads
Method:
1. Mix yeast, sugar, water and warm milk. Leave until foamy.
2. Stir in yogurt and butter.
3. Sift flour, salt and baking powder.
4. Knead in yeast-foam until a pliable dough forms. Cover. Leave 4 hours.
5. Divide dough into 6 equal balls.
6. Place on a greased tray. Leave 15 minutes.
7. Preheat oven 10 minutes on high.
8. Pat each ball with oiled hands into a 1/2-inch thick round.
9. Bake 5-10 minutes until puffy and speckled brown.
10. Remove from oven. Brush with butter. Serve immediately.
* Yields 6 large breads
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3 Tablesp. dried yeast
1 3/4 cups warm water
1 1/2 teasp. sugar
6 cups white flour
2 teasp. salt
Method:
1. Mix warm water, yeast and sugar. Leave until foamy.
2. Knead in flour and salt until a pliable dough forms.
3. Divide into 12 balls. Press balls slightly to form patties.
4. Roll each patty on a floured surface to 1/4-inch thick.
5. Place rounds on a floured tray. Cover. Leave 1 hour.
6. Preheat oven 10 minutes on high.
7. Place pitta on an engrossed baking sheet.
8. Bake on bottom rack of oven 5 minutes. (When pitta is cooked, bottoms should be golden
and tops cream colored.)
9. remove from oven. keep oven door closed in between breads. Breads should be soft and
flexible when cooked.
10. Spread with butter. Serve immediately.
* Yields 12 breads.
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Method:
1. Slice old bread into cubes.
2. Sprinkle with ghee, salt, hing and mixed herbs.
3. Spread on a baking tray.<"0> 4. Bake at moderate temperature.
5. Stir every 5 minutes until crunchy.
6. Use in salads and soups.
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