Favorite recipes of Chef Marina Staver.

Homemade bread with coriander, caraway and beet dust.

Catering Miami
let's talk about bread today.
Every supermarket has its own bakery and you can choose bread for every taste.
And besides that, there are many more pastry shops where you can order and buy bread.
Ciabatta, baguettes, loaves, tortillas, pita bread, bricks, any pastry - in general, anything you want.

I bake bread myself not so often (since I rarely eat it), I cook according to simple recipes, without any problems. But always with a new taste, for example, today I have coriander, caraway, and beet dust. I am for new textures, flavors, aromas, and shapes

The most favorite option of eat it with delicious butter and salt, when the bread is still warm.
Write in the comments how you like to eat bread.
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You cut off the crust, with a crunch, brush the still-warm bread with delicious butter and sprinkle with salt.
Yummmmmy, the song is so simple but so delicious.

And yes, he is completely different, cooked and mixed with love and soul.
Who wants to bake fragrant with love and soul🤗 I have written you the options of additives: 

·        With dried Italian herbs and onions
·        With dried tomatoes
·        With olives
·        With smoked bacon
·        With walnut and honey flavor
·        With the addition of potatoes, but that's another story ... I'll tell you about him sometime if you like this post🤗
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Homemade bread with coriander, caraway, and beet dust.

·        130 g of water
·        4 g of dry active yeast
·        1 teaspoon of sugar
·        200 g flour
·        20 g olive oil 
·        1 teaspoon beet dust
·        1/2 teaspoon coriander 
·        1/2 teaspoon caraway
·        3 grams of salt

Dilute sugar and salt in warm water, add yeast, you need them to activate (if this does not happen, replace the yeast and repeat the action). Leave it on for 10 minutes.
Then add the sifted flour, spices and beetroot dust. Knead the dough for 7-10 minutes. (if necessary, add a little flour) Form a loaf, cut the incisions on top and put it in a warm place, without drafts, covered with a towel for 1 hour.

Bake in a preheated 390-400 ℉ (200 – С degree) oven for 25-30 minutes until golden brown.
Enjoy your meal!
Bon Appetit!

#1 Chef in the house in Miami
P.s. This quantity makes a small loaf, if you want more, double everything.
If you don't have beet dust, just skip this point 😉