a thoughtful web.
Share good ideas and conversation.   Login or Take a Tour!
comment by user-inactivated
user-inactivated  ·  1075 days ago  ·  link  ·    ·  parent  ·  post: 2nd Weekly Bakers' Thread

What does hard tack taste like? What I'm imagining is raw flour taste. edit: Or unleavened foccicia. I'm oscillating between extremes here.

Devac  ·  1075 days ago  ·  link  ·  

Usually, it's pretty close to the bread crust and (optionally) whatever spices you wish to add. My favourite ones are whole caraway seeds, teriyaki powder and sweet paprika. It's pretty much just a base and you can add anything that you want. This time I'm making it plain since I don't know if the butter will work as well as oil does.

For a similar reason, I'm usually making pirozhki (aka meatbread) instead of just bread. If I already go through the hassle of making bread, why not make it a bit fancy! ;)

snoodog  ·  1074 days ago  ·  link  ·  

Do you have a good recipe? Every time I make them they come out too doughy and not meaty enough

Devac  ·  1074 days ago  ·  link  ·  


- 500g of flour (I'm using a generic type 600 flour, best US equivalent should be the high gluten variant),

- 20g of yeast,

- 1 tablespoon of salt,

- 2-3 tablespoons of sugar,

- 1-2 tablespoons of sunflower oil (or olive oil, whichever you have on hand, really).

Put it all together and add warm water while kneading. The dough is ready once it will stop sticking to your fingers. Leave it in a warm place under some cloth for an hour or two to let the yeast do their magic. Afterwards, drop it onto the table and roll it into a rectangle that's about 1cm thick.


- 500g of ground beef or pork/beef mix,

- Some chopped olives (completely optional, I just like them),

- 500g of gouda or mozzarella cheese,

- Large onion or two,

- Paprika powder,

- Garlic powder,

- White mushrooms (again, optional).

Put the ground meat on a pan and keep it there until you will judge it as ready. Do the same for mushrooms and onions. When separating the ingredients remember that there's quite a lot of moisture from mushrooms, meat etc so you might want to pour the excess somewhere. I leave it as a base for sauces but you do you.

You have our rectangular dough, right? Do the following while keeping in mind that you want to leave enough of the boundary to make an 'envelope' out of the dough once you'll put all the filling. Now put olives on it, then some cheese, then some of the meat. Alternate cheese, meat, mushroom/onion and top it off with some of the cheese. You can add the spices at any point.

Now let's make it into the finished product. First, bend the shorter ends of the dough inwards and then the longer sides. You'll have to put some pressure on the edges to force it together but that's to be expected.

Before putting it into the oven onto the oiled baking paper make sure to:

1. Carefully turn it around so that the parts that you've 'stitched' will be at the bottom.

2. Smear some oil on the upper side of the dough.

The oven should be pre-heated to about 220 °C and baking time is between 40 and 60 minutes.

EDIT: As always, but I feel like it should be said in every recipe, the amounts of ingredients for filling are just guidelines. You like it really meaty? Make it 750g or even a whole kilogramme! Feels like there's not enough cheese? Well, then put some more! Same with the dough: if you would happen to overshoot with the water just add more flour. Experiment until you'll get it to your liking.