Wednesday, March 26, 2014

"Olga" Copycat Bread and Tzatziki Sauce


Olga's bread is the best. It is a soft kind of sweet yeasty flat bread that is used to make a pita type sandwich sometimes served with tzatziki sauce. It is always a treat to eat lunch at Olga's when at the Mall. But how fun is it to be able to have an Olga's sandwich at home whenever you want!  I made some several years ago and my family loved them.  They were super simple to make and this weekend when I scoured through our most recent church cookbook I came across this recipe and thought I would give them a try again.  The recipe was submitted by a mother daughter duo, Carol McFall, and Julie Ureste, who are both beautiful, talented, women, and they said they don't mind me sharing their recipe for Olga bread with you!


 







"Olga" Copycat Bread (ww 4.5 p+ each)
1 cup milk
1/4 cup honey
1/4 cup butter
1 tsp. salt
1 pkg. active dry yeast
1/4 cup warm water
1 tsp. sugar
4 cup flour, divided
1 egg


Directions:  Scald milk and remove to large bowl.  Add honey, butter and salt to milk and stir until butter is melted.  Set aside to cool.  In small bowl add yeast, warm water and sugar.  Stir until sugar dissolves and set aside to cool. Add 1 1/2 cup flour to milk mixture and beat well.  Beat in egg and yeast until thoroughly combined.  Add remaining 2 1/2 cups flour a little at a time until dough is sticky. Knead on a floured surface for 2 minutes.  Place dough in oiled bowl and turn once. Cover with plastic wrap and let stand in warm place until doubled in bulk. Punch down dough.  Divide into 16 pieces.  Roll each in a 10 inch circle.  Heat a large dry skillet over medium heat.  Bake each circle 15 seconds.  Flip and bake other side 10 seconds, until brown spots appear. Do not overcook.



Scald milk on stove top and remove from heat


Add honey and butter and salt to scalded milk and stir until 
butter is melted, set aside to cool


In small bowl add yeast and sugar to warm water and stir to dissolve, 
set aside to cool


In mixer bowl add 1 1/2 cups flour and milk and mix to combine


Add egg and yeast mixture and mix again to combine


Add the remaining 2 1/2 cups flour and mix until sticky dough forms


Turn dough out on floured surface 


Knead dough for 2 minutes


Place dough into a well floured bowl and turn once to coat


Cover with plastic and place in warm place until doubled in size
I don't have very good luck with raising bread in a "warm spot" 
so I make my own by adding boiling water to the bottom of a dish 
and putting a cooling rack on top to set my dough bowl


I usually tent it to keep the heat in and this helps speed up rising!


When the dough is doubled in size you are good to go!


Take out some aggression on your bread and give it a good punch


Separate dough into 16 portions


Roll each dough ball into a 10 inch circle... I have a handy dandy tortlla press that is helpful but not necessary for this.  Place dough ball in press


Cover with lid and press to flatten


Look at my nice little cirlcle


Of course a rolling pin works great too!  This dough likes to shrink 
a little when rolled so I roll it pretty thin


Place dough circle in a dry pan that has been pre-heated to medium, 
cook until little bubbles start forming
about 15 seconds.


Flip bread and cook on other side about 10 seconds longer, 
and remove from pan

Look at that delicious bread!


Bonus Recipe...

Tzatziki Sauce (ww 6 p+ for 2 Tbs. serving)
3 Tbs. olive oil
1 Tbs. vinegar
2 cloves garlic, minced finely
1 Tbs. grated onion (optional)
1/2 tsp. salt
1/4 tsp. white pepper
1 cup Greek yogurt, strained
1 cup sour cream
2 cumbers, peeled, seeded and diced (I used 1/2 of a English cucumber)
1 tsp. chopped fresh dill (I used dried dill)

Directions:  Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream (I used fat free Greek yogurt and low fat sour cream). Add the olive oil mixture to the yogurt mixture and mix well.  Finally, add the cucumber and chopped fresh dill.  Chill for at least two hours before serving.  Wonderful served with pita bread, pita chips, veggies, or as dressing for a sandwich.

Mix the olive oil, garlic, onion, vinegar, salt and pepper in one bowl. 
Combine the olive oil mixture with the yogurt and sour cream


Dice the cucumber in small pieces and add to the mixture.  
I used 1/2 of an English cucumber so I did not seed.


Stir in dill weed, the recipe called for fresh but 
I only had dried dill and it worked fine!


Enjoy as a dip with your pita bread, pita chips, veggies, or as a 
dressing for a delicious sandwich made with your fresh baked pita bread!

Opa!

Sandy