Thursday, August 16, 2018

Breakfast with the BBB - Blueberry Yeast Coffeecake

Join us this month in using the summer bounty of berries in this delicious yeast risen coffee cake chosen by our host kitchen at Judy's Gross Eats.  We are fortunate to be in an area where "U-pick" berry fields are easy to come by, but this rich and delightful coffeecake is easily made with a homemade blueberry jam using frozen blueberries any time of year.  The original recipe is made with a brioche, but I am on a challah dough loving kick right now, and happy enough that it is lovely tasting and not quite so rich as brioche!  I had used the same bucket method for challah recently as is described for the brioche in the original recipe and post and knew it would work beautifully.  If it will make awesome sticky buns, it will make brilliant coffeecake!

Since this recipe makes enough dough for 3-4 batches, consider trying out something else, like cinnamon rolls, sticky buns, or sweet rolls of some sort.  You can cut down to a quarter batch with the challah dough easily for just a single coffeecake since the eggs split up nicely that way.  Feel free to use the original brioche from our host kitchen's post, or the challah listed here.  They are both the same method and super easy, since you basically throw it in a bucket, barely mix up, and leave it overnight to be ready in the morning!  I think I over-baked mine by 5 minutes because I wasn't sure it was done due to the center rise differential, and it was still delicious!  My daughter's friend happily gobbled up two pieces.  Hubby and youngest loved it as well.

We would love for you to join in as a buddy baker this month! You don't have to have a blog to participate, a picture will do.  Just send a picture or your post of your finished bread to the host kitchen by the 29th of this month.  You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month.  New recipes are posted every month on the 16th.  Check out our Facebook group to see the participants' baking results during that time.

Yeasted Blueberry Coffee Cake

Challah Dough:
makes enough for 3-4 cakes
Lukewarm water:  1¾ cups/14 oz./400 grams
Granulated yeast:  1 tbsp/.35 oz./10 grams
Kosher salt:  1-1½ tbsp/.6-.9 oz./17-25 grams
Large eggs, lightly beaten:  4/8 oz./225 grams
Honey:  ½ cup/6 oz./170 grams
Butter, melted:  ½ cup (1 stick)/4 oz./115 grams
All-purpose flour:  7 cups/2 lb., 3 oz./990 grams

Mix the water, yeast, salt, eggs, honey, and melted butter in a 6-quart bowl or a lidded container/dough bucket.

Mix in the flour until fully incorporated, but without kneading.  Use a Danish dough whisk, a large wooden spoon, or a heavy-duty stand mixer (with paddle).  The dough will be loose but will firm up when chilled; don’t try to work with it before chilling.

Cover loosely and allow to rest at room temperature for 2 hours, then refrigerate.

The dough may be used as soon as it is well chilled and easy to handle, at least 3 hours. Refrigerate the container and use over the next 5 days.

This recipe may be halved if you don't want to end up with extra.  If you halve it, try to use at least a 3-quart container to prevent the dough rising above the top.  Even a half recipe will provide enough dough for two separate bakes.

Blueberry Skillet Jam
one cake worth

5 cups fresh or frozen wild blueberries
1 cup sugar (I only used ½ cup)
Juice of ½ lemon (juice of a whole lime plus a tbsp lemon juice)

Cook the berries, sugar and juice until the blueberries have broken down a bit and the fruit juices are thick enough that you can run the spoon across the bottom of the pan and it doesn’t immediately fill in.  It should be the consistency of honey.

You are welcome to experiment with other fruits.

This can be made ahead.

Streusel Topping
one cake worth

1/3 cup all-purpose flour
1/3 cup brown sugar
¼ teaspoon cinnamon
Pinch salt
2 tbsp unsalted butter, softened

In a bowl mix together the flour, sugar, cinnamon and salt. Add the butter and work it into the sugar mixture with your fingers.

This can be made ahead.


Take 12 ounces of the brioche (challah) dough, or 16 ounces if you are using a 9” springform pan. (You can also use Whole Wheat brioche dough.) (I did use the 9" springform.)

Divide the dough into 3 pieces, shape each piece into a ball and then roll out into disks that will fit comfortably into the springform or cake pan.  It’s okay if the edges go up slightly on the sides.  Let the dough rest for a few minutes if it does not want to roll out easily.

Lay one of the disks into the pan.

Cover with 1/3 of the jam, spreading it out, but not quite to the edges.

Repeat with the remaining two disks of dough and jam.

Cover the pan and allow to rest for 1-1½ hours, depending on the warmth of your kitchen.

While the coffee cake is resting and rising, set out or prepare the streusel topping.

Preheat the oven to 350°F.

Add the streusel to the pan just before baking, otherwise it will get soggy from the jam.  Scatter it over the top, still in pieces.  Don’t press it down, just leave in nice chunks.
Bake for about 45 minutes. Let it cool in the pan for 10 minutes before removing the sides of the pan.

Let cool for 20 minutes before cutting to allow the bread layers to set or cool longer and serve room temperature.

The rest of the Bread Baking Babes

Approximate nutrition for a wedge of a coffeecake cut into 12 pieces :

Sunday, August 12, 2018

Small Batch Chewy Chocolate Brownie Cookies

Epic brownies.  Unfiltered chocolate goodness.  Those are the comments from teenager and hubby.  Youngest child simply grinned and said "Yum!" through the crumbs.

They are quick to throw together and bake, and delicious while still warm.  In other words, dangerous goodies!  Fortunately it only makes nine or ten large cookies, so it really is an ideal indulgence!  Portion control built in.  Unless you eat the whole recipe yourself, for which I cannot be held responsible but would understand.  I have been culling my cookbooks and magazines and this was a recipe that was surprisingly unavailable online that I could find.  So I am sharing it here for my benefit and yours.  I was able to make it with just a wooden spoon, so only one dirty bowl and no mixer beaters to clean and that is a bonus for some!  Normally I make cookies smaller, but for best texture I do recommend the large size scoops here.

Chewy Chocolate Cookies
from Miriam Miller
makes 10 large cookies

8 oz. semisweet chocolate, divided (It called for squares, but I used mini chips.)
2 tbsp butter, softened
1/3 cup packed brown sugar
1 egg
½ tsp vanilla extract
¼ cup all purpose flour
¼ tsp baking powder
1 cup chopped pecans

Preheat oven to 350ºF.

Melt 4 oz. of the chocolate in the microwave and cool to room temperature.  Chop the rest if necessary and set aside.

Cream the butter and sugar together in a small mixing bowl.  Beat in the egg and vanilla, mixture may look somewhat curdled.  Beat in the melted chocolate until the mixture is evenly creamy.

Combine the flour and baking powder and add to the chocolate mixture.  Stir in pecans and chopped chocolate or chips.

Drop by ¼ cupfuls onto a parchment lined baking sheet.  Bake for 10-12 minutess or until firm and tops are cracked.  Let cool for 2 minutes before removing to wire rack to cool completely.