Khaliat Nahal (Bee’s Hive Bread)

Khaliat al Nahal (known by many as Khaliat Nahal) literally means Bee’s Hive in Arabic. This is because the buns are baked close to each other in a round pan in a honeycomb like pattern and they are glazed with a honey flavored syrup. Now there are many different recipes for this dish. I have compiled a group of them and found an easier and less expensive version.

Here are the ingredients needed for this recipe:

Dough

  • 3 cup all-purpose flour
  • 1/4 cup + 1 Tbsp. powdered milk
  • 1/4 cup vegetable oil
  • 1 pkg. dry active yeast
  • 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup warm water (may need more or less, just enough to form a soft dough) (I added 1/2 tsp.)
  • 1/2 (8oz.) pkg. cream cheese
  • sesame seeds

Simple Syrup

  • 1 cup sugar
  • 1/2 cup water
  • 1 Tbsp. honey

Egg Wash

  • 1 egg yolk + 1 Tbsp. water

Step 1: In a large bowl, sift together the flour, powdered milk, sugar, baking powder, and salt.

Step 2: Mix in the yeast, vegetable oil, and enough warm water to form a soft dough.

Step 3: Knead for 8-10 minutes. The dough will be smooth in texture.

Step 4: Place dough into a lightly oiled bowl, cover with a damp cloth, and place plastic wrap over the bowl. (I recommend to not cover the dough with the cloth, it will stick to the dough. Instead just lightly oil the plastic wrap and cover the dough with it.)

Step 5: Proof for 1 + 1/2 hours.

Step 6: Meanwhile in a sauce pan, combine the sugar, water, and honey.

Step 7: Bring to a boil and allow it to lightly thicken over med-low heat, 3-4 minutes. Allow to cool.

Step 8: Lightly oil and line the bottom of a baking pan. (I will be using a 12-inch cake pan.)

Step 9: Preheat the oven to 350°F.

Step 10: Punch the dough down and divide it into small balls, about 2-3 Tbsp.

Step 11: Create a well in the balls and add 1/2-1 tsp. cream cheese in the center and encase the cream cheese in the dough.

Step 12: Place dough balls into a lightly oiled and lined baking pan, starting from the center and moving outward like a honeycomb.

Step 13: Brush dough balls with the egg wash and sprinkle on some sesame seeds.

Step 14: Bake for 25-30 minutes, or until golden brown.

Step 15: Remove from oven and immediately pour the cooled simple syrup over the buns.

Step 16: Cover the buns with foil and allow to cool to room temperature, about 20-30 minutes. (The syrup will be absorbed into the buns.)

Grapefruit Bread

Going through a nostalgic moment this week and bought a few grapefruits for breakfast or to just snack on during the day. I remember sitting in the kitchen on the weekends as a child and spooning on teaspoons of sugar on top of grapefruit half and sharing it with my mom. It must have been a warm day with a bit of wind because the kitchen was brightly lit and the windows were wide open. When these memories hit me I just had to buy some grapefruits. I got some and after about 4 days of eating grapefruit I still had one left and I didn’t feel like eating it with just plain old sugar. So I figured I could incorporate it into a baked good of some sort. Nothing to fancy or anything. Just something easy to make and will only require 1-2 grapefruits.

Here are the ingredients needed for this recipe:

Bread

  • (3oz.) 3/4 cup pecans, chopped and toasted
  • 2 cups all-purpose flour or white whole wheat
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 4 egg whites
  • (6oz.) 3/4 cup vanilla yogurt (If using plain yogurt add 1 tsp. vanilla extract)
  • 1/4 cup milk
  • 3 Tbsp. vegetable oil
  • 2 grapefruits, segmented, coarsely chopped, and juice reserved (I will be using an orange in place of 1 grapefruit, don’t do this it will change the taste of the bread and not in a good way either.)
  • 1 Tbsp. grapefruit zest
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon (optional)

Glaze

  • 2/3 cup confectioners’ sugar, sifted
  • 1 Tbsp. + 1 tsp. grapefruit juice

Bread

Step 1: Preheat oven to 350°F and grease the loaf pan (I lined the bottom with parchment paper)

Step 2: In a large bowl, sift together the flour, ginger, sugar, baking powder, baking soda, and salt; set aside.

Step 3: In a medium bowl, add the egg whites and whisk them until they become frothy.

Step 4: Add in the yogurt, milk, and oil; whisk together until combined.

Step 5: Stir in the grapefruit pieces and zest.

Step 6: Fold the egg mixture into the flour mixture until no lumps.

Step 7: Fold in the pecans.

Step 8: Pour into the prepared loaf pan.

Step 9: Bake for 1 hour 30 minutes, or until a deep golden brown around the edges and a toothpick inserted in the centers comes out clean.

Step 10: Cool bread in loaf pan for 1 hour on a wire rack. (Forgot this part and when I removed the bread, it broke apart, so I put it back into the pan)

Step 11: Remove loaf from pan and cool completely

Glaze

Step 1: In a small bowl, whisk together the sugar and 1 Tbsp. grapefruit juice

Step 2: Stir in additional 1/2 tsp. of juice to achieve a thick, but pourable consistency.

Step 3: Add 1/2 tsp. of juice in drops if necessary.

Step 4: Place a piece of foil beneath the wire rack.

Step 5: Drizzle glaze over the top of the loaf.

Step 6: Allow the glaze to set before slicing.

Fouace Nantaise

Coming across a brioche recipe that looked really pretty I wanted to make it sometime soon. It’s a french brioche made in Nantes, France. It’s suppose to be in the shape of a star, but seriously I first thought it was a flower. Oh well it’s still quite pretty to look at in any sense. The bread is light and soft on the inside and a hard crust. Perfect for some a bread pudding or topped with jam. I found the recipe for it at FOUACE NANTAISE – a taste of home. I am going to recreate this bread, but with a few changes to some ingredients. Since some of the ingredients I am unable to find in town.

Here are the ingredients needed for this recipe:

  • 2 cups all-purpose flour, divided and more for kneading
  • 1 pkg. instant yeast
  • 1/2 cup warm milk
  • 1/2 tsp. salt
  • 1/4 cup sugar, divided
  • 7 Tbsp. unsalted butter, room temperature
  • 1/3 cup fresh orange juice
  • 1 Tbsp. water
  • 4 eggs, lightly beaten
  • 1 egg, for egg wash, lightly beaten

Step 1: In a medium bowl, add 1 cup flour, yeast, and 1 Tbsp sugar.

Step 2: Pour in warm milk and stir briefly just to well all ingredients.

Step 3: Allow to proof for 30-40 minutes, or until doubled in size, puffy, and bubbly. (Next time I will just proof without the flour)

Step 4: While yeast is proofing, in a large bowl, add in the rest of the flour, salt, remaining sugar, butter, water, juice, and 4 eggs.

Step 5: Stir with a wooden spoon until all the dry ingredients are moistened and well blended.

Step 6: Add in the yeast mixture.

Step 7: Stir together until well blended. (I had to add 4-5 handfuls of flour to become solid enough to knead)

Step 8: Scrape the sticky dough onto a well-floured surface.

Step 9: Knead the dough, while adding additional flour, until dough is no longer sticky and is soft, smooth, and elastic.

Step 10: Carefully divide dough into 6 equal portions.

Step 11: Form into balls.

Step 12: Make a flow design with the balls on a parchment lined baking sheet (Don’t worry about gaps and try to keep it center)

Step 13: Cover lightly with plastic wrap and then a kitchen towel.

Step 14: Allow to rise until doubled in size, about 1 1/2 – 2 hours.

Step 15: Preheat oven to 350°F

Step 16: Brush the dough with the egg wash.

Step 17: Bake for 35-40 minutes, or until a deep golden brown color. (Branches of the star will have started to pull away from center and if you tap the bottom it should sound hollow.)

Scottish Shortbread

So I was watching Gordon Ramsay’s Ultimate Christmas and saw him make a pretty simple shortbread recipe. I really wanted to make it, but a less expensive and wasteful version. It goes really well with tea or coffee in the winter afternoons. This version is a more rustic feel to it and is a bit crumbly, but really buttery.

Here are the ingredients needed for this recipe:

  • 3/4 cup all-purpose flour
  • 1/4 cup rice flour or cornstarch
  • 1/4 cup sugar
  • 1/2 cup frozen unsalted butter
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract (optional)

Step 1: Take out an 8-in. tart pan with a removable bottom (Since I don’t have that I’ll be using an 8-in. cake pan)

Step 2: In a large bowl, whisk together the flour, rice flour, salt and sugar together.

Step 3: Take the frozen butter and grate it over the flour mixture (you can add the vanilla extract at this time)

Step 4: With your fingertips, work the butter into the flour by lifting small handfuls and rubbing the butter and flour together. Do this until the mixture looks like breadcrumbs. (do not form a dough)

Step 5: Evenly press the shortbread into the tart pan, smoothing the top as much as possible.

Step 6:Place shortbread in freezer for 10-15 minutes.

Step 7: Preheat oven to 300°F with the rack in the center of the oven.

Step 8: Score the top of the shortbread, by slightly cutting the top of the shortbread creating 8 or 16 triangles. (will flake don’t worry about it)

Step 9: Press a thumbprint at the edge of each triangle.

Step 10: Prick the surface shortbread with a fork.

Step 11: Bake for 40-50 minutes, or until light golden/biscuit color.

Step 12: Allow to cool slightly in pan on a wire rack for 5 minutes

Step 13: With a sharp knife cut all the way through the score marks on the shortbread (do this while shortbread is still quite warm)

Step 14: Allow shortbread to cool completely in pan on wire rack before removing from pan.

Notes:

  1. If you have overly warm hands you can place the flour into the refrigerator to reduce melting of the butter

Garlic Naan

Since I was having curried chicken for dinner with the family I wanted to make a side dish that could absorb the curry sauce. The only thing I could think of was rice and naan. I’ve had naan before and I really liked it so today I will be attempting to make garlic naan. Let’s hope I don’t mess it up to much.

Here are the ingredients needed for this recipe:

  • 1 (.25 oz) package active dry yeast
  • 1 cup warm water
  • 1/4 cup + 1 Tbsp white sugar, divided
  • 3 Tbsp milk
  • 1 egg, beaten
  • 2 tsp salt
  • 1/2 tsp baking soda (optional)
  • 3 1/2 cups bread flour
  • 2 tsp minced garlic, (optional)
  • 1/4 cup butter, melted + 1 tsp minced garlic

Step 1: In a large bowl, bloom the  yeast in the warm water and 1 Tbsp sugar. Let stand about 10 minutes, until frothy.

Step 2: Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.

Step 3: Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. (How to Knead Dough)

Step 4: Place dough in a well oiled bowl, cover with a damp cloth, cover bowl with plastic wrap, and set aside to rise.

Step 5: Let it rise 1 hour, until the dough has doubled in volume.

Step 6: Punch down dough, and knead in garlic.

Step 7: Pinch off small handfuls of dough about the size of a golf ball. [How to pinch dough (6:09)]

Step 8: Roll into balls, and place on a tray.

Step 9: Cover with a wet towel, cover tray with plastic wrap, and allow to rise until doubled in size, about 30 minutes.

Step 10: During the second rising, preheat grill to med-high heat.

Step 11: At grill side, roll one ball of dough out into a thin circle. (Since it’s been raining here randomly and I have no idea how to use the charcoal grill, I’ll be using a large pan for this)

Step 12: Lightly oil grill.

Step 13: Place dough on grill, cover with lid, and cook for 2 to 3 minutes, or until puffy and lightly browned. (In pan, 20 seconds or until golden brown on both sides)

Step 14: Brush uncooked side with butter, and turn over.

Step 15: Brush cooked side with butter, cover with lid, and cook until browned, another 2 to 4 minutes. (or in pan, 20 seconds)

Step 16: Remove from grill, and continue the process until all the naan has been prepared.

Notes: I recommend using a rolling pin to flatten the naan.

Egg-in-the-hole

So I was looking around my shelf of books when I came upon an old children’s cookbook. Skimming through the thick heavy pages I saw a section called “Four Ways to Cook an Eggceptional Breakfast” and I knew I had to make something from there. Now I know I’ve made all the ways to cook an egg in the book, but I saw that a friend of mine did an Egg In A Basket and that got me thinking of making my own as well. So I’ll be showing you how I will be making this breakfast item. It could also be called: bird’s nest, bull’s eye eggs, cowboy eggs, egg-in-the-hole, egg(s) in a frame, eggs in a blanket, Egyptian eye, elephant egg bagel (when made using a bagel rather than bread), frog in a hole, toad in a hole, gas house eggs, moon eggs, Sunshine Toast, Egg in the Bread-Hole, Alabama eggs, Rocky Mountain toast, and Magic Egg.

Here are the ingredients needed for this recipe:

  • 1 slice of bread
  • 1 Tbsp of butter or vegetable oil
  • 1 egg

Step 1: Cut out a hole in the center of the bread with either an upside-down drinking glass or a cookie cutter

Step 2: In a small frying pan, melt 1/2 Tbsp of butter over low heat

Step 3: Toss in the bread slice

Step 4: Add egg into the hole (or you can crack the egg into a small bowl and then add it to the bread hole, don’t worry about breaking the yolk)

Step 5: Cook until the bread is golden brown on the bottom (you can peek with a spatula)

Step 6: Using a spatula, pick up the bread and toss in remaining butter into the pan

Step 7: Turn the bread, with egg, over back into the pan

Step 8: Continue frying until the egg looks done, no more than a couple of minutes (depending how runny you like the yolk, I prefer no runny yolk so I allowed it to fry a bit longer)

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