Listen up! I made bread. I am so proud of myself. In the event of the apocalypse, I feel totally prepared.
Grow food ✔️
Raise chickens ✔️
Goats (soon to be in milk) ✔️
Make Bread ✔️✔️✔️
How is this my life? Knock me over with a feather…
So here’s my experiment into bread: I LOVE Olga’s restaurants. The bread, the almond Swiss butter, the zucchini fries, the gyro meat, the peasant soup, all of it! I went on a hunt for the almond Swiss butter spread in stores and found a recipe instead…and went way down the rabbit hole. I found a recipe for their bread too. The kids and I had recently worked into no yeast breads like dessert breads and zucchini, But we’ve never had to actually knead or prove. I asked the kids to help me but they ignored me and trashed the living room instead. Here’s our recipe:
1 cup of milk
1/4 cup honey
1/4 cup margarine
1 tsp salt
2 1/4 tsp (1 package) active dry yeast
1/4 cup warm water
1 tsp Sugar
4 cups flour, divided
Looking at this recipe I know now I totally forgot the salt 😂
So I started with scalding the milk. I didn’t know what that meant so I hit the google machine and it means warm up until almost a boil but not a boil…there I saved you some time looking that up too. So in a small sauce pan I warmed the milk to a frothy simmer but shut it off before it boiled. I transferred it to a big mix bowl and added the margarine, sliced up to melt faster, and the honey. Set aside.
In a small separate bowl, pour in some warm water, the package of yeast, and the teaspoon of sugar. Apparently sugar is what feeds the yeast and activates it and makes it grow. This immediately made me think of Men in Black and I’m now convinced yeast is an alien that thrives in sugar water. Not regular water, er tap water, er lemonade… Mix gently just until the sugar is dissolved. Set aside. It will get frothy and thicker, and weird looking quite honestly.
Head back over to that milk bowl, add 1 1/2 cups of the flour and mix well. Add one egg and mix some more. I’m guessing some salt goes in at this point but I know why I missed it now, the recipe never told me to add it. They think I can bake…nope. I need explicit directions.
Add your yeast mixture to the milk mix. Add the other 2 1/2 cups flour about 1/2 a cup at a time mixing thoroughly between. This is the point where I realized I should definitely have been using my kitchenaid mixer, but I was already committed to this hand mixing mess and didn’t want to dirty yet another bowl (because then we have to clean yet another bowl) so I got the work out instead.
At the last 1/2 cup, my biceps were huge, and the flour kind of stopped taking so I turned it out on to the floured up counter and started mixing with my hands and kneading. It said knead for 2-3 minutes. I don’t know how long I kneaded but I know it was fun and I felt like a kid doing an art project.
Next, it said to return the dough to an oiled bowl… ? … so I poured some vegetable oil into the bowl and sort of swished it around the side. I don’t know if that’s right…at all. I poured out excess so it wasn’t like soggy but left a film everywhere. Then it said to flip the dough once so both sides get oiled. Ok. Done. Then we covered it with cling wrap and put it on top of the stove to prove. I know what proving is because I have a deep love for the Great British Baking Show. But basically it means keep it somewhere warm all covered up and wait for it to grow.
This is about 5 minutes after we placed it under the cling wrap.
The aliens are doing their thing. It’s bigger!
Oh boy! That’s huge! It’s about doubled in size, so it’s ready.
The recipe said to punch the dough down. I didn’t know what that means but I took it quite literally and punched it in its doughy fluff ball face…a few times. And then turned it out on the counter. The counter was floured but I’m not 100% sure it’s supposed to be at this point but I figured more flour was better than stuck to the counter.
I divided it into four balls with a pastry cutter. And then divided those 4 into 4 also. So I had 16 dough balls. Put a dry skillet on the stove at about medium heat. Roll a dough ball out into a “rough” circle. Thank God this part said rough because I found out I can’t roll a circle to save my life. They were not round at all. And I’ve decided I’m ok with that.
If your skillet is warm enough these cook super fast! Basically you drop the circle on the Pan. Start to roll out another ball. Freak out. Flip it over. Finish rolling ball. Freak out. Take it off the skillet. It was literally like 15-20 seconds each side.
I did it! I made Olga bread. So full of pride. The kids and I tried the first one before we cooked the rest because I’m not into wasting time and if it was bad, I’m not above just tossing the whole bowl in the trash. But they loved it! And I did too! It was sweet and had some fun bubbly holes. It wasn’t quite Olga bread sweet, but it was definitely sweeter than a pita. I think one issue I had was that we only have skim milk and whole milk probably would have given it more flavor.
So that’s our adventure into Olga bread! Go make some, and if it’s good, invite me over to taste test it with you 😉