Fouace With Orange Blossom Water Overnight Sweet French Bread Food

FOUGASSE

Steps:

• Make starter:
• Stir together sugar and warm water in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
• Whisk flour into yeast mixture until combined well. Let starter rise, loosely covered with plastic wrap, 30 minutes.
• Make dough:
• Add sugar, salt, crushed anise seeds, water, orange-flower water, zest, 1/3 cup oil, and 11/4 cups flour to starter and beat at medium speed until smooth. Mix in remaining 2 cups flour, 1/2 cup at a time, at low speed until a soft dough forms.
• Turn dough out onto a lightly floured surface and knead, sprinkling surface lightly with flour if dough is very sticky, until smooth and elastic (dough will remain slightly sticky), 8 to 10 minutes. Form dough into a ball and transfer to a lightly oiled large bowl, turning dough to coat with oil. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
• Punch down dough (do not knead), then halve. Pat out each half into an oval (about 12 inches long and 1/4 inch thick), then transfer to 2 lightly oiled large baking sheets.
• Using a very sharp knife or a pastry scraper, make a cut down center of each oval "leaf," cutting all the way through to baking sheet and leaving a 1-inch border on each end of cut. Make 3 shorter diagonal cuts on each side of original cut, leaving a 1-inch border on each end of cuts, to create the look of leaf veins (do not connect cuts). Gently pull apart cuts about 1 1/2 inches with your fingers. Let dough stand, uncovered, until slightly puffed, about 30 minutes.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Brush loaves with remaining tablespoon oil and sprinkle with sea salt. Bake, switching position of baking sheets halfway through baking, until loaves are golden brown and sound hollow when tapped on bottom, 35 to 40 minutes total. Transfer loaves to a rack and cool to warm or room temperature.

FOUACE WITH ORANGE BLOSSOM WATER: OVERNIGHT SWEET FRENCH BREAD

Steps:

• The night before.
• Dissolve the yeast in the lukewarm milk.
• Arrange the flour in a bowl. In the centre place the whole eggs, sugar, salt, orange flower water and yeast-milk mixture. Gradually incorporate the flour with your hand, adding the softened butter little by little. When the dough is smooth, continue to knead for about 30 minutes - until bubbles form on the surface. This long kneading is essential for successful fouace. Let the dough rise overnight.
• Baking.
• The next day, form the dough into the desired shape: a wreath or oval; Place on a buttered baking sheet. Bake in a low oven, 125C/250F/Gas 1/2 for 1 hour.
• Remove from the oven; brush the fouace with the topping mixture of beaten egg white and orange flower water. prinkle immediately with sugar so that it sticks to the crust.
• Serve hot or cold with butter, jam, cheese or meats/terrines.

MOROCCAN CARROT SALAD WITH ORANGE BLOSSOM WATER VEGAN

Steps:

• Peel the carrots and cut them in half and lengthwise.
• Put them in a pot with just enough water to cover them, 1/2 the garlic, and the sugar.
• Boil until just tender. Drain.
• While the carrots are boiling, mix together the olive oil, orange blossom water, remaining garlic, and pepper.
• Return the carrots to the pot with this mixture and sauté over low heat for a few minutes to combine the flavors.
• Remove from heat, put in a serving dish, and mix with the chopped parsley and cilantro.

MINTED ICED TEA WITH ORANGE-BLOSSOM WATER

Steps:

• Steep tea bags in boiling water, add mint, sugar and lemon peel. Stir until sugar dissolves. Allow to stand for up to four hours. Discard lemon peel and mint. Strain lemon juice and add to tea. Add cold water and orange blossom water, and plenty of ice cubes.
• Serve in tall, clear glasses, garnished with lemon slices and fresh mint sprigs.
• Orange blossom water is available in Middle Eastern grocery stores, and in the specialty aisles of some supermarkets.

TAHINI CAKE

Steps:

• Heat oven to 350 degrees. Grease an 9-by-13 inch cake pan with melted butter and chill in the refrigerator until required.
• Beat tahini, sugar and orange zest 10 minutes, then gradually beat in the orange juice and orange-blossom water.
• Sift together the flour, salt, baking powder, soda and allspice. Sift again and fold into the tahini mixture. Stir in the walnuts and raisins.
• Dust the chilled cake pan with flour and turn batter into the pan. Spread evenly and knock base of pan on a counter to settle.
• Bake about 45 minutes, until a toothpick comes out clean. Invert cake pan onto a cooling rack and leave for 2 to 3 minutes before lifting pan from cake. Cool and cut into squares.

BAKLAWA (LEBANESE VERSION OF BAKLAVA)

Steps:

• Unwrap and carefully unfold thawed phyllo dough; cover with plastic wrap or wax paper and a damp cloth to keep the dough from drying out.
• FOR THE FILLING -- Grind the walnuts coarsely, mix with sugar and orange blossom water until well blended. Butter a 12 x 16 inch baking pan. Render the butter.
• FOR THE ASSEMBLY -- Layer one package of the phyllo sheets in the pan, buttering generously between each sheet with a pastry brush or cloth dipped in butter. Mix 2-3 tablespoons of water with the walnut mixture and put over the top of the last sheet, making sure to keep the layer of walnuts level.
• Repeat the same procedure with the second package of dough, buttering generously between each sheet, and butter the top. Cut into diamonds, dipping the knife into hot water as you go for easier cutting. Pour over any remaining butter.
• Bake at 350 degrees for 45 minutes to 1 hour (depending on your oven) or until bottom is done and top is golden brown. If top does not brown nicely, put the baklawa under the broiler for a few seconds, watching constantly, as it will burn very quickly.
• FOR THE SYRUP -- Mix sugar and water together and bring to a boil. Boil about 15-20 minutes. Remove syrup from heat, add lemon juice and orange blossom water. Stir and let cool.
• SHORTCUT -- Butter pan and place one whole package of phyllo dough in pan, butter top, and add nut filling. Place second package of phyllo dough over nuts and butter the top. Cut into diamonds and pour all the rendered butter into the pan, making sure it settles into all the cuts and around edges. Bake as directed above.

SWEET HONEY FRENCH BREAD

Steps:

• Place items in bread machine as per manufactures instructions.
• While bread is baking, drizzle with honey if desired.

POMPE à L'HUILE (OLIVE OIL BRIOCHE)

Steps:

• Check out the photo gallery below the recipe to see how the dough looks at each step.
• For the sourdough version
• The night before you plan to bake, mix a 56% hydration sourdough starter weighing 250g. Knead it on the counter for 1-2 minutes, and then place it in a jar with room for tripling. Cover and leave it somewhere warm. This stiff starter can be created from a single feed of 40g 100% hydration starter, 140g bread flour, and 70g water.
• Optional for the yeast version
• Just before mixing your dough, put a portion of the recipe's water in a small bowl with the yeast and a pinch of sugar. Let the yeast dissolve and foam up.
• Both Recipes
• Mixing
• In a medium bowl (ideally with a pouring spout), measure out the water, sugar, orange blossom water, salt, and ground anise.
• While the sugar and salt begin dissolving, zest and juice the orange, straining out seeds and pulp.
• Stir a bit and then add the oil.
• In the bowl of a stand mixer, briefly whisk your flour and instant yeast - OR - add the stiff starter in chunks to your flour. If you chose to proof your yeast, you can simply pour the mixture over the flour.
• Add the orange mixture to your stand mixer bowl and begin mixing using the dough hook attachment.
• Mix 5-8 minutes, initially on low speed and then low-med. Pause once early on to scrape down the sides of the bowl. The dough should be smooth and only slightly sticky to the touch toward the end of mixing.
• If you don't have a stand mixer, mix by hand or with a spatula, and then slap and fold the dough for gluten development. Videos of this technique can be found here.
• First Rise
• Transfer the dough to a lightly oiled bowl. Cover and let rise in a warm place (ideally at temps in the low 80s) until about doubled. This was 3 1/2 hours with instant yeast, and 8 hours with sourdough.
• Shaping
• Scrape the dough onto your countertop. There's no need to flour or oil it. Divide the dough in two pieces and roll them into balls.
• Cover the dough balls with a large piece of plastic wrap (you'll reuse this) and let them rest for about 20 minutes.
• Prepare a large baking sheet with parchment paper. You can also prepare two parchment squares and bake the breads one at a time on a smaller baking sheet.
• Using a rolling pin, roll the dough balls into circles about 8 inches in diameter and 1/2 inch thick.
• Transfer the circles to the parchment paper, and make cuts in the dough as if it were pie but without reaching the center or the edges. Open the cuts a bit with your tool (spatula) or your fingers.
• Final Proof
• Cover the dough with your sheet of plastic wrap and let it rise in a warm place until puffy, almost twice as tall. This was 1 1/2 hours for instant yeast, and 4 hours for sourdough.
• Baking
• Preheat your oven to 400°F with a shelf in the center position.
• Bake the pompe à l'huile for 16-18 minutes or until the internal temp is over 200°F. If your fermentation times were long, the color of the breads may be lighter despite the interior being cooked through.
• Lightly brush the breads with olive oil to help them stay soft longer.
• Let the pompe à l'huile cool on a rack for about 20 minutes, then sprinkle powdered sugar on them if desired.
• The breads can be wrapped for storage, and softened through reheating in the microwave for 10-15 seconds.