~ Bread with Soup ~

There are still plenty of people who think baking and eating a little bread is okay. Especially with a bowl of soup come fall and winter months. When you bake your own, the process and end results are so satisfying that you really start to believe in, and practice, quality over quantity. The ingredient list is minimal: flour, yeast, salt, sometimes a dash of sugar or other special ingredients like yogurt or oil for texture. Equipment list is pretty simple too: hands, bowl, baking pans, and depending on the recipe, a stand mixer may be called for. In the case of the beloved Garlic Butter Glazed Talami bread, a mixer is your ally in achieving the bouncy dough resulting in the many air pockets you see in the photo above. This is a super-hydrated dough; in other words, super wet and sticky! Mixer does the job. You can see how it's done on my Instgram demos too. With this Za;atar Swirl Bread, you'll enjoy the pleasures of playing with dough and this bread's delicate flavor and texture. I'm so excited about our new Za'atar Olive Oil jars from our friends at Terranean--how handy for the za'atar swirl bread recipe. One of my favorite breads to make and eat is flatbread, a.k.a. PIZZA. Rubbed generously with za'atar and olive oil (that jar works here too!), this chewy, bubbly flatbread takes my breath away every time. Put your protein shake or oatmeal aside once in a while and eat za'atar man'oushe for traditional Lebanese breakfast with labneh, tomatoes, olives, cucumbers, and mint.