tag:blogger.com,1999:blog-71791385694440089632024-03-18T17:21:23.288-07:00A Messy KitchenMaking whatever we can with what counter space we can find...hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.comBlogger450125tag:blogger.com,1999:blog-7179138569444008963.post-80567722011871491252024-03-18T15:12:00.000-07:002024-03-18T15:12:17.013-07:00Copycat Panera Tomato Basil Bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirrE4yQJ9dgwq4n3QdY3FHqk1TosaLLBMbsDVTgNtQCuQX10rBtrFou5PGVXqTEMjCh8h7BDnQ4yYuDmHi4ueGPchF7_JDS7RG-HFI1n7LeTwPkBj29hTy0pF5MLufNxcebsMaZSUXW1UPB5BYjK-2z70MRoiI9JA1wPSRkMcHeUdQ5UbUsGi2_8qBL8/s3886/PXL_20240204_014058358.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2926" data-original-width="3886" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirrE4yQJ9dgwq4n3QdY3FHqk1TosaLLBMbsDVTgNtQCuQX10rBtrFou5PGVXqTEMjCh8h7BDnQ4yYuDmHi4ueGPchF7_JDS7RG-HFI1n7LeTwPkBj29hTy0pF5MLufNxcebsMaZSUXW1UPB5BYjK-2z70MRoiI9JA1wPSRkMcHeUdQ5UbUsGi2_8qBL8/w429-h323/PXL_20240204_014058358.jpg" width="429" /></a></div><p style="text-align: justify;">My kids love getting Panera as a special treat. My eldest has a standing order for their turkey bacon bravo sandwich, which is made with their tomato basil bread, along with a blueberry peach smoothie. The bread is a nice, typically soft sandwich loaf slice with a slightly sweet coating on the crust. I tried a number of different recipes before finding a version that passes muster for the kiddo. It makes the best grilled cheese sandwiches, which is invariably what we use it for at home. I always keep a loaf of this on hand, pre-sliced, and bagged up in the freezer for when we need it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgr7BMc6lUuzG1kx1snbhC_FkTNZ_xMdjRkHKMkbYyrbHEiWB7TApTtTZ_HVF3uq767YX8x59l-aLtvas5Io4-Q-Y7waxDzm3AQ8t9geyFKSFqkxQ8ZmoHK-EtX7ktULxaOc5rMW9qCPQQxuerJe6jlWMpGZh0Ed_pL5JpmKOtQ51E_nCAXjN6SF5UZPU/s3993/PXL_20240201_080928066.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3006" data-original-width="3993" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgr7BMc6lUuzG1kx1snbhC_FkTNZ_xMdjRkHKMkbYyrbHEiWB7TApTtTZ_HVF3uq767YX8x59l-aLtvas5Io4-Q-Y7waxDzm3AQ8t9geyFKSFqkxQ8ZmoHK-EtX7ktULxaOc5rMW9qCPQQxuerJe6jlWMpGZh0Ed_pL5JpmKOtQ51E_nCAXjN6SF5UZPU/s320/PXL_20240201_080928066.PORTRAIT.jpg" width="320" /></a></div><p style="text-align: justify;"></p><p><span style="font-size: large;"><i>Tomato Basil Sandwich Bread</i></span><br /><span style="font-size: x-small;">Makes 1 8x4" loaf</span></p><p>400g All purpose or bread flour - 3 cups<br />212g water - ¾ cup + 3 tbsp<br />1¼ tsp sea salt<br />1 tbsp sugar or golden syrup<br />3 tbsp tomato paste<br />1½ tbsp fresh basil, chopped (or ½ tbsp dried)<br />2 tsp active dry yeast<br />1 tbsp olive oil<br />¼ tsp chili flakes<br />½ tsp garlic powder </p><p>Topping:<br />1 tsp brown sugar<br />1 tsp granulated sugar<br />1 tsp all-purpose flour<br />¼ teaspoon ground cinnamon<br />⅛ teaspoon salt<br />½ tbsp olive oil<br />1 tsp honey<br />½ tsp water (if necessary to thin)</p><p>Combine the yeast, water, and golden syrup or sugar in the bowl of a stand mixer. Let sit for a few minutes until foamy. Add the remaining dough ingredients and knead for about 10 minutes, until the dough is smooth and elastic.<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3qodtVcN9EKlS5eXeUCEkQesdT15yvPPZMlpocJ-v2-QjUYa9kVVOCQjrp-_eVpkUMarnWH8AkaeyaBOZoY6WobsyzMV0IQscHvse6FoBpm3Om_pAj5ugpntvnx12gdQQlwomG21u1leFFLR8uCBhJVmQt8s7CbTE4k5pQ_iZzrIPww68-XyFlIUEDo/s4080/PXL_20240201_005530411.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3qodtVcN9EKlS5eXeUCEkQesdT15yvPPZMlpocJ-v2-QjUYa9kVVOCQjrp-_eVpkUMarnWH8AkaeyaBOZoY6WobsyzMV0IQscHvse6FoBpm3Om_pAj5ugpntvnx12gdQQlwomG21u1leFFLR8uCBhJVmQt8s7CbTE4k5pQ_iZzrIPww68-XyFlIUEDo/s320/PXL_20240201_005530411.PORTRAIT.jpg" width="320" /></a></div><p></p><p>Let the dough rest, covered, until double in size, 60-90 minutes. Meanwhile make the glaze. The glaze is optional but necessary if you are going for the Panera style loaf, and really quite good regardless. Combine all the glaze ingredients in a small bowl and thin to a consistency that is easily spread with a pastry brush.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsreWANoAbEUnR5nnS7G09EGHD2Obhig26OTxykD3UDnNiyvO6PzZ1CzfGbE0e1M3kU4J2vRlmPw6FC_2yj01NkpBowUelw7-6-l4uFIjSC-H2-vcCIi8ifagAK42dGoMvMaku4K8Hc78ytiqLaRLU6LEOqR7XzYhavhZe_GaOFahz_OL66NoMtQv4Zrw/s3107/PXL_20240201_021359703.MP.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3107" data-original-width="2339" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsreWANoAbEUnR5nnS7G09EGHD2Obhig26OTxykD3UDnNiyvO6PzZ1CzfGbE0e1M3kU4J2vRlmPw6FC_2yj01NkpBowUelw7-6-l4uFIjSC-H2-vcCIi8ifagAK42dGoMvMaku4K8Hc78ytiqLaRLU6LEOqR7XzYhavhZe_GaOFahz_OL66NoMtQv4Zrw/s320/PXL_20240201_021359703.MP.jpg" width="241" /></a></div><p></p><p>Once the dough has doubled, turn it out onto a work surface and form into a loaf to fit an 8x4" loaf pan. Cover and allow to rise until doubled, about 60 minutes. Preheat the oven to 375ºF. Once the loaf has crested the edges of the pan, gently brush the top evenly with the glaze.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjeaJxztqzRXvqIZlhz39oLqNwHxc74ypf2JffmfcfY3pOjzxFGrHN2L18LWh6S2wykMhiNvIddISAqwDXmeSr56zRmuXRpGlMIxIbkwF5-qVhJPEBrJXo8e3F639Qat_a-xMJOti5S1cAnJOWuYAItFnKt2t2lis6TI1AmQND4B1rNWl9lsBSH5cJPI/s4080/PXL_20240201_025004143.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjeaJxztqzRXvqIZlhz39oLqNwHxc74ypf2JffmfcfY3pOjzxFGrHN2L18LWh6S2wykMhiNvIddISAqwDXmeSr56zRmuXRpGlMIxIbkwF5-qVhJPEBrJXo8e3F639Qat_a-xMJOti5S1cAnJOWuYAItFnKt2t2lis6TI1AmQND4B1rNWl9lsBSH5cJPI/s320/PXL_20240201_025004143.PORTRAIT.jpg" width="241" /></a></div><p>Bake at 375ºF for 25-35 minutes, until the loaf is fully baked and golden. Internal temperature should be around 200ºF. Let cool fully before slicing. This bread makes great sandwiches!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HdQs39ZQECS3w2qGRx5v8QHH9hJkLOFgyCZSlJeo6nrvuWkJCjRvzhJG37711JZGlT8_oCDDUFIFtcZQosEL6gqKUsvztfpgq6q-a9qnFpuFmqPnA4viK7i_wAiY59dMb2XuJsNWH1TWPq1lEq0GfJFfsYPKIq1Trk5IPvbEQBjM7rf0S_PwUv0LFp0/s4080/PXL_20240204_014112174.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HdQs39ZQECS3w2qGRx5v8QHH9hJkLOFgyCZSlJeo6nrvuWkJCjRvzhJG37711JZGlT8_oCDDUFIFtcZQosEL6gqKUsvztfpgq6q-a9qnFpuFmqPnA4viK7i_wAiY59dMb2XuJsNWH1TWPq1lEq0GfJFfsYPKIq1Trk5IPvbEQBjM7rf0S_PwUv0LFp0/w301-h400/PXL_20240204_014112174.jpg" width="301" /></a></div><p></p><p>Made and enjoyed often...<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIxcJWPqOCteJ2CKlbssttYMYTylhsFm458adi000PkJ6pgPbuXqMrZ3XrCZyWWmufND79TnYzFzCJAGvqWaajxIiyf90sJa84gNySRr_NzOiVipMp2Aan1aSCoaALAb5KWBKYJkl_L-2pmWCVSZF6CkDuLok4c9KbelEGS1AbPUtVvFO_3yozZq_PRM/s4080/PXL_20230921_030715681.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIxcJWPqOCteJ2CKlbssttYMYTylhsFm458adi000PkJ6pgPbuXqMrZ3XrCZyWWmufND79TnYzFzCJAGvqWaajxIiyf90sJa84gNySRr_NzOiVipMp2Aan1aSCoaALAb5KWBKYJkl_L-2pmWCVSZF6CkDuLok4c9KbelEGS1AbPUtVvFO_3yozZq_PRM/s320/PXL_20230921_030715681.PORTRAIT.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64xUrarBAOZRVdJWuY1PtPQCjWf-MNytPbTUc4U6rpjW88KNZCPjWebKeXBnvjRGq-vEYuWbnyoUrQvObuvjnSDPeutlaaUQijXO3NxU0JUP2UZ5VAbJfx-hCNU2GLsJim9hnL2kPxmkSGgr-Ws6qbOvyPk23ijt7gj-u-n4nyKy8ykp3CfWYq1aEu7E/s3962/PXL_20230921_030813166.PORTRAIT.ORIGINAL2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2983" data-original-width="3962" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64xUrarBAOZRVdJWuY1PtPQCjWf-MNytPbTUc4U6rpjW88KNZCPjWebKeXBnvjRGq-vEYuWbnyoUrQvObuvjnSDPeutlaaUQijXO3NxU0JUP2UZ5VAbJfx-hCNU2GLsJim9hnL2kPxmkSGgr-Ws6qbOvyPk23ijt7gj-u-n4nyKy8ykp3CfWYq1aEu7E/w400-h301/PXL_20230921_030813166.PORTRAIT.ORIGINAL2.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfi0fRCQxWfiE72BxARUyZ-5ZQSifZQat8QNJf0BN2JHcCvfm14dg914UyqdIjpnypP0g65qWsa90iy007Kd5JJYD-k1fBNZk85ZIGvEUbUab58ZSRa_KUrXy-LsHCJKeVEqrxq3NaP2dKKrtXYjVr2pOgv_MD3hRTpaemJBytXSxSqaqNMZ5vJqb51vI/s4080/PXL_20230921_031031600.PORTRAIT2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfi0fRCQxWfiE72BxARUyZ-5ZQSifZQat8QNJf0BN2JHcCvfm14dg914UyqdIjpnypP0g65qWsa90iy007Kd5JJYD-k1fBNZk85ZIGvEUbUab58ZSRa_KUrXy-LsHCJKeVEqrxq3NaP2dKKrtXYjVr2pOgv_MD3hRTpaemJBytXSxSqaqNMZ5vJqb51vI/s320/PXL_20230921_031031600.PORTRAIT2.jpg" width="320" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><p></p>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com0tag:blogger.com,1999:blog-7179138569444008963.post-76638878178634044512024-03-12T00:03:00.000-07:002024-03-12T17:26:50.770-07:00Carrot Milk Bread #BreadBakers<p style="text-align: justify;"><span style="font-size: small;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJl2HO7lYuc-8VuHyYL7MDctC41Wg7T7OAC9M_x7zGq9wX2Ew5Gk2Y_tqhmQ4_hDMAHkg2-R-6CP45n5bPO61KfJeIT8boFxSmPoO4paB2tXW3Yi8XhKh9xHSQyugvkYwSbqlOmOEKLmeYWzM9vSasGNsG2V0H8JdZx3KvOfmnFTYch8AjWQORlD364uA/s4080/PXL_20240302_175925237.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJl2HO7lYuc-8VuHyYL7MDctC41Wg7T7OAC9M_x7zGq9wX2Ew5Gk2Y_tqhmQ4_hDMAHkg2-R-6CP45n5bPO61KfJeIT8boFxSmPoO4paB2tXW3Yi8XhKh9xHSQyugvkYwSbqlOmOEKLmeYWzM9vSasGNsG2V0H8JdZx3KvOfmnFTYch8AjWQORlD364uA/w439-h331/PXL_20240302_175925237.PORTRAIT.jpg" width="439" /></a></span></div><p></p><p style="text-align: justify;">Welcome to our BreadBakers challenge for this month! The challenge category was for either Easter or carrot breads. Well I've made many Easter breads, and only a couple carrot breads, <a href="https://amessykitchen.blogspot.com/2016/12/beet-challah-colorful-creation-with-bbb.html">here</a> and <a href="https://amessykitchen.blogspot.com/2013/10/bbb-carrot-bread.html">here</a>. They were both lovely breads and so I decided on carrots. The bread I found and baked turned out so beautifully delicious that it will definitely be a regular bake. The texture is so soft and bouncy, the flavor mild and appealing, good for savory or sweet enjoyment. The color of course is just lovely and the crust turned out amazingly like a brioche, wonderful texture. All I did was brush with butter after baking.<span style="font-size: small;"><br /></span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhYXK7DrT5V9TGQXXwKedNNuMdsBOTvJWDJHk5w9IHQUpsMxGs7gnPi2EDdzk15wNQMoOdm4ZNZwycKhDLUUjQ_077kguY1YbK_DKy_plmvNkfvqxWbiAxeY6WNfIOoyuTFx6K1CVb0mZjLAje99rr_C3TJ-ZL8JvB58OVehsYGE4puACQffhGZGr4Xo/s4080/PXL_20240302_045701068.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhYXK7DrT5V9TGQXXwKedNNuMdsBOTvJWDJHk5w9IHQUpsMxGs7gnPi2EDdzk15wNQMoOdm4ZNZwycKhDLUUjQ_077kguY1YbK_DKy_plmvNkfvqxWbiAxeY6WNfIOoyuTFx6K1CVb0mZjLAje99rr_C3TJ-ZL8JvB58OVehsYGE4puACQffhGZGr4Xo/w400-h301/PXL_20240302_045701068.PORTRAIT.jpg" width="400" /></a></div><span style="font-size: small;"><br />(I normally bake sandwich bread in a smaller ~8x4" loaf pan, but this recipe works best in a 9x5" pan.)<br /></span><p><i><span style="font-size: large;">Carrot Bread Loaf</span></i><br />makes 1 9x5" loaf <br /><br />560g bread flour<br />30g sugar<br />1 tsp sea salt<br />1½ tsp instant active yeast<br />300g fresh milk (you might need 1-2 tbsp more depending on the moisture level of the puree)<br />100g Carrot purée (steamed and blended)<br /><br />35g unsalted butter<br /><br />50g <i>finely</i> grated fresh carrot </p><p>optional egg wash (one egg yolk + 1 tbsp water)<br /><br />Mix together the first 6 ingredients in a stand mixer until fairly smooth. If the dough looks dry and rough, add milk by 1 tbsp until it is more supple. Add in the butter and continue to knead until the dough becomes shiny and smooth. Let the dough rest, covered, until double in size.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt65tdH-J5ABGfBNT1UDs92jGgeqWMG2vqIPARUuKxTDcJs291O6v_9rTmBHKn7XcL-jlqKKu1X9Edw6770yIPNnoi02v3tD_Gi3wLVE0u_8E-MsSSNgpOyj437l2Cg3OGebc4wgFv45jkRD-PMsd6ZAkdPJmNJwRh7p1W0XdovUH_EPdxrSl7x_MTxjA/s4080/PXL_20240301_024553424.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt65tdH-J5ABGfBNT1UDs92jGgeqWMG2vqIPARUuKxTDcJs291O6v_9rTmBHKn7XcL-jlqKKu1X9Edw6770yIPNnoi02v3tD_Gi3wLVE0u_8E-MsSSNgpOyj437l2Cg3OGebc4wgFv45jkRD-PMsd6ZAkdPJmNJwRh7p1W0XdovUH_EPdxrSl7x_MTxjA/s320/PXL_20240301_024553424.PORTRAIT.jpg" width="320" /></a></div><br />Work in the grated carrot until well combined. (The moisture from the carrots may make the dough tear a little at first.) For a pretty looking loaf, divide the dough into 3 equal balls. Let them rest for another 10 minutes.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1oiTCr0my2yz7fjbZlnm7S4gs4LDCtKQAAy9jmc-0W-iXsdY4Y5VABLpIcCNav65jZ-2_T_QkGY77x-UE9JUzIUJc2D8oB6782-Ut4fZ1PZuNwtlKnRgOLHdKZ48PvDia1zBuAyfDI9iRnBOpeGmPygAOM_D02DiUyvEUcxy61AdVuhThy8XePzbxtbg/s4080/PXL_20240301_053558285.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1oiTCr0my2yz7fjbZlnm7S4gs4LDCtKQAAy9jmc-0W-iXsdY4Y5VABLpIcCNav65jZ-2_T_QkGY77x-UE9JUzIUJc2D8oB6782-Ut4fZ1PZuNwtlKnRgOLHdKZ48PvDia1zBuAyfDI9iRnBOpeGmPygAOM_D02DiUyvEUcxy61AdVuhThy8XePzbxtbg/s320/PXL_20240301_053558285.PORTRAIT.jpg" width="320" /></a></div><br />Grease a 9x5-in. loaf pan. Using your hands to guide the dough, circle the balls on the counter, using the surface tension to pull the skin of the dough tight. Place the balls in the prepared pan. Let the loaf rise until it has crested almost 1 inch over the edge of the pan. Meanwhile, preheat the oven to 360ºF.<br /><p></p><p>Bake for 35mins, covering the top with foil if necessary to prevent over browning.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLFqAkde2wfs0MwiNwYa8CrsqpQFbUSaHjp1i8IX_NuP7gBsj46sJLAyNwJIYrR_hJcuYtvHwvFhdSTxqwrezoLqrrTtvfCR8t8q5OH-LVnPVt3Ss-FrrGlloffrmErVIjxHnz2LqGkKfuZVXEjanSdE60cQqPt8UXcp8KGG2lAyNRIiMM9ElwhuSs_o/s4080/PXL_20240302_175952071.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLFqAkde2wfs0MwiNwYa8CrsqpQFbUSaHjp1i8IX_NuP7gBsj46sJLAyNwJIYrR_hJcuYtvHwvFhdSTxqwrezoLqrrTtvfCR8t8q5OH-LVnPVt3Ss-FrrGlloffrmErVIjxHnz2LqGkKfuZVXEjanSdE60cQqPt8UXcp8KGG2lAyNRIiMM9ElwhuSs_o/s320/PXL_20240302_175952071.PORTRAIT.jpg" width="241" /></a></div><br /> This bread is wonderful fresh, plain, buttered, toasted, sandwiched, jammed, everything bread!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTmhkNpQgPT9rG9WQkji-dZF1WjR6wK-v7T2yI-_C4QAfV4OAjMKO4jxbSGVCHBcE7v73UA-985W4CtNOUQNNeV4Uief6jw5aOSMTsW6WofRQGBRdyyRBExyFCGuuoxvfbDAUWvIfHhhH6BbKC1avGX91iB9VqN0348XvGDZAYtpTG_SJee1jYsoBX7E/s4080/PXL_20240303_192945507.PORTRAIT~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTmhkNpQgPT9rG9WQkji-dZF1WjR6wK-v7T2yI-_C4QAfV4OAjMKO4jxbSGVCHBcE7v73UA-985W4CtNOUQNNeV4Uief6jw5aOSMTsW6WofRQGBRdyyRBExyFCGuuoxvfbDAUWvIfHhhH6BbKC1avGX91iB9VqN0348XvGDZAYtpTG_SJee1jYsoBX7E/s320/PXL_20240303_192945507.PORTRAIT~2.jpg" width="320" /></a></div><br /><p>Be sure to check out the rest of our Easter and carrot breads!</p><ul style="text-align: left;"><li>What Smells So Good?: <a href="https://www.yummysmells.ca/2024/03/bunny-bread-breadbakers.html" target="_blank">Bunny Bread</a> </li><li>Palatable Pastime: <a _blank="" href="https://palatablepastime.com/2024/03/12/carrot-bread/" target="_blank">Carrot Bread</a> <br /></li><li>A Messy Kitchen: <a href="https://amessykitchen.blogspot.com/" target="_blank"> Carrot Milk Bread</a> </li><li>Magical Ingredients: <a href="https://magical-ingredients.com/2024/03/carrot-stuffed-carrot-buns/" target="_blank">Carrot Stuffed Carrot Buns</a></li><li>Sneha’s Recipe : <a href="https://snehasrecipe.blogspot.com/2024/03/carrot-whole-wheat-bajra-flour.html" target="_blank">Carrot Whole Wheat & Bajra Flour Flatbread</a> </li><li>Karen’s Kitchen Stories: <a href="https://www.karenskitchenstories.com/2024/03/casatiello-napolitano-italian-easter.html" target="_blank">Casatiello Napolitano</a></li><li>A Day in the Life on the Farm: <a href="https://adayinthelifeonthefarm.blogspot.com/2024/03/hot-cross-buns-muffins-and-book-review.html" target="_blank"> Hot Cross Buns Muffins</a> <br /></li><li>Passion Kneaded: <a href="https://passionkneaded.blogspot.com/2024/03/italian-easter-bread-breadbakers.html" target="_blank">Italian Easter Bread </a></li><li>Ambrosia: <a _blank="" href="https://www.ambrosiasoulfulcooking.com/2024/03/rosemary-dinner-rolls-breadbakers.html" target="_blank">Rosemary Dinner Rolls</a> </li><li>Zesty South Indian Kitchen: <a href="https://zestysouthindiankitchen.com/sourdough-osterbrot-german-easter-bread/" target="_blank">Sourdough Osterbrot</a></li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOMorhrMn2ChsEWvTA0mYxBovkVYYg5fWAyVNfBXgOzc75ZKN1WTkF39atHoizDN_m1fCeFwoTs-Msr9SRsbDlhLQbLLqtmLitJ6A5spRL7XRduUD9lhmapk6RJ-_GppCckbHNj5orNNQR0_hDpnVPRhtKvbxsuHE6LUM_LEZ9LglvQeGG2eO_-E3cnY/s3776/PXL_20240302_180132931.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2843" data-original-width="3776" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOMorhrMn2ChsEWvTA0mYxBovkVYYg5fWAyVNfBXgOzc75ZKN1WTkF39atHoizDN_m1fCeFwoTs-Msr9SRsbDlhLQbLLqtmLitJ6A5spRL7XRduUD9lhmapk6RJ-_GppCckbHNj5orNNQR0_hDpnVPRhtKvbxsuHE6LUM_LEZ9LglvQeGG2eO_-E3cnY/s320/PXL_20240302_180132931.PORTRAIT.ORIGINAL.jpg" width="320" /></a></div> <p></p><p>#BreadBakers is a group of bread loving bakers who get together once a
month to bake bread with a common ingredient or theme. Follow our
Pinterest board <a href="http://www.pinterest.com/flpl/bread-bakers/" target="_blank">right here</a>. Links are also updated each month on this <a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank">home page</a>.<br />
<br />
We take turns hosting each month and choosing the theme/ingredient.<br />
<br /></p><div class="separator" style="clear: both; text-align: center;">
<a href="https://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank"><img alt="BreadBakers" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMDcsYwoyvbqbBcrFSx7LzQORip-0PPYAIucX8IWUEfNr13zoJlIJPgrR0qfBBv5K2qKSzm4kBe0mYUOKxFdL0QDgCyF9PZVoyjNZc_XpCWZ1BMvr0hgtQ28U5gLb2mH8s7vt1TojNpg/w320-h320/breadbakers+(1).png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com6tag:blogger.com,1999:blog-7179138569444008963.post-70017749434511621352024-02-16T04:30:00.000-08:002024-02-18T21:29:30.060-08:00Black Sesame Shokupan #BBB<div><p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi066UGAvko8cIfvkamUq4TQAyXuzYe7dGrELGI19140ISvxkgIrFIRcaTjLTUDv-br6s813BBA5q5s9XegtoFwlzNRyh4PyrqWGSF43mWqxp116-mVeZxiPFYrj-QwipTTfycLkzcUOZz0Tm1NDFZNblff0Xiuo-X195X7rHNbiTyN6s7GUjbCc4BMNfg/s3917/PXL_20240106_192849113.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2949" data-original-width="3917" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi066UGAvko8cIfvkamUq4TQAyXuzYe7dGrELGI19140ISvxkgIrFIRcaTjLTUDv-br6s813BBA5q5s9XegtoFwlzNRyh4PyrqWGSF43mWqxp116-mVeZxiPFYrj-QwipTTfycLkzcUOZz0Tm1NDFZNblff0Xiuo-X195X7rHNbiTyN6s7GUjbCc4BMNfg/w437-h329/PXL_20240106_192849113.PORTRAIT.jpg" width="437" /></a></i></div><i> </i><p></p><p style="text-align: justify;">It's my month to host for the first BBB bake of the year and I decided to delve into a method we haven't tried yet as a group bake. While we have baked with tangzhong based dough before we hadn't tried the yudane method. The principle and the results are quite similar, but the proportions and method differ. Both are meant to introduce a larger amount of moisture into the dough than would otherwise be there, by cooking/heating a portion of the flour with water to gelatinize some of the starches. I believe tangzhong is usually around 7% of the dough and a 1:4 flour to water mixture, whereas yudane is more like 20% of the dough and usually just about a 1:1 mixture, though the proportions vary by recipe. Yudane also has to rest longer, though I find many recipes prefer to make both of them the day before.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9ZPZXKBVgk81-9R6IajhVfYYm9deRzfrnhE6zKAYv0A_mlwv66uMTjfmQI9NZTbxNEADBIOHncWkEfJ5uqGW1fYYS2p2dWh6ueJsypPBnRa0g7IaGpCIOPKSSaGQc5nYfKwEtXEldCAON5HQcHzwFBmkAcks8UISbz3yNvqBUegZLsONWZE9mCwgI_c/s4080/PXL_20240106_192728032.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9ZPZXKBVgk81-9R6IajhVfYYm9deRzfrnhE6zKAYv0A_mlwv66uMTjfmQI9NZTbxNEADBIOHncWkEfJ5uqGW1fYYS2p2dWh6ueJsypPBnRa0g7IaGpCIOPKSSaGQc5nYfKwEtXEldCAON5HQcHzwFBmkAcks8UISbz3yNvqBUegZLsONWZE9mCwgI_c/w301-h400/PXL_20240106_192728032.PORTRAIT.ORIGINAL.jpg" width="301" /></a></div><p></p><p style="text-align: justify;">So our bake is a marbled black sesame shokupan, or Japanese milk bread, made with the yudane method, with an alternate un-swirled option for a slightly easier shape. I know sesame can have a strong flavor for some folks, though I consider the flavor pretty light in this bread. It's quite subtle on the crushed loaf for which I have used half crushed toasted black sesame and half chia seeds. Just a really nice, soft, multigrain loaf.<i><br /></i></p><p style="text-align: justify;"><i>*For the option with less shaping required, simply add 2 tbsp
lightly crushed toasted black sesame seeds to the total dough and forgo
the marbling step. <u><b>If you truly don't like sesame, consider adding in 1-2
tbsp of chia seeds in the simple shaped loaf for a similar look.</b></u> Consider dividing the dough into
two or three smaller balls in the loaf pan for a more fancy look if
skipping the marbling step.</i></p><p style="text-align: justify;"><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRv-y_b0IkG0nGYzyQME-wvUIEtNJDYMM4SuFbsORQVexO9Zv72BjtmjZVVCfmC9mS9iDs_Y36Fq4ZIErLxxzWEYwWHkt-35ZIVchY3pU06LOIbpsfTMlN0qQtQY4yYdOEwV7l5JxFMClZSPwKecpr17nFMFREdfMe14c7HdfiP5aWSIZZEhxgociGhD8/s4080/PXL_20240108_034340511.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRv-y_b0IkG0nGYzyQME-wvUIEtNJDYMM4SuFbsORQVexO9Zv72BjtmjZVVCfmC9mS9iDs_Y36Fq4ZIErLxxzWEYwWHkt-35ZIVchY3pU06LOIbpsfTMlN0qQtQY4yYdOEwV7l5JxFMClZSPwKecpr17nFMFREdfMe14c7HdfiP5aWSIZZEhxgociGhD8/s320/PXL_20240108_034340511.PORTRAIT.jpg" width="320" /></a></i></div><i><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7-hmDrk8G6fPFJXTTliVq_a7vsa56PWZ3G5Q5LYNcDzv5nL5-Q-e_w9Ji5nO0PWuReGPWEOsiB7j7VDF0yenaUnEhxb-lssnc4MPz1WPRu7w_QJqDv-Yuby7078FFLmYiZOW0hB_WhwkM_PYybMokdFy2wMPkWSCair3tGe07n3vEmE4vlQZAZPAD1k/s3812/PXL_20240108_172343382.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2870" data-original-width="3812" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7-hmDrk8G6fPFJXTTliVq_a7vsa56PWZ3G5Q5LYNcDzv5nL5-Q-e_w9Ji5nO0PWuReGPWEOsiB7j7VDF0yenaUnEhxb-lssnc4MPz1WPRu7w_QJqDv-Yuby7078FFLmYiZOW0hB_WhwkM_PYybMokdFy2wMPkWSCair3tGe07n3vEmE4vlQZAZPAD1k/s320/PXL_20240108_172343382.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfABXOLx-v_WcwKF-M6B1hWlB4VL69C6PpK-xAKYZIwtnAShcKT3fJ5j0sJI9mAG8miuXYEONPTzIBeh_QjL_aC-W3Wl305hs9cOszKeHHaFuzt8DwAqp_4niwfYu2qwNgeWzm8Rca-FSJ9dCgtUmniHO3x5v50HdusRJ5r5Hn-Ukv8f1R27AlJ4Hgipo/s3568/PXL_20240108_172519239.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3568" data-original-width="2686" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfABXOLx-v_WcwKF-M6B1hWlB4VL69C6PpK-xAKYZIwtnAShcKT3fJ5j0sJI9mAG8miuXYEONPTzIBeh_QjL_aC-W3Wl305hs9cOszKeHHaFuzt8DwAqp_4niwfYu2qwNgeWzm8Rca-FSJ9dCgtUmniHO3x5v50HdusRJ5r5Hn-Ukv8f1R27AlJ4Hgipo/s320/PXL_20240108_172519239.jpg" width="241" /></a></div><br /></i></div><div style="text-align: justify;">We would love to have you try out either version of this loaf with us this
month and share how it turned out and what you thought! New recipes
are posted every other month on the 16th. (Next bake in February 2024). Check out our <a href="https://www.facebook.com/groups/113239422083071" target="_blank">Facebook group</a> to see
the participants' baking results during that time. If you would like to
post your results with a Buddy badge on a blog, let us know in the
comments or on the Facebook page. <br /></div><div><p></p><p><i><span style="font-size: large;">Black Sesame Shokupan (yudane method)</span></i><br /><span style="font-size: x-small;">Yields: 1 loaf </span><br /><br />Yudane:<br />75g bread flour<br />68g boiling water<br /><br />Bread dough:<br />210g bread flour<br />90g spelt flour (or kamut, or whole wheat) I used freshly ground kamut this time<br />1¾ tsp active dry yeast<br />2 tbsp + ¾ tsp brown sugar<br />1⅛ tsp salt<br />2 tbsp flaxseed, ground in food processor or spice grinder<br />15g butter<br />225g whole or 2% milk, cold (reserve 30g, about 2 tbsp, and add in 1 tbsp at a time to final dough if dry)<br /><br />Black sesame paste:<br />2 tbsp (14g) toasted black sesame seeds<br />1 tbsp (12g) granulated sugar<br />1 tbsp (14g) unsalted butter <br /></p><p>Topping:<br />egg wash (1 small egg + ½ tbsp water, beaten together)</p><p><i>Yudane (The day before):</i><br />In a bowl, combine 75g bread flour in a bowl and boiling water and mix well with spatula or spoon. Cover tightly and place in the fridge for at least 4 hours or overnight. The mixture will be stiff after mixing, and soft and pliable the next morning. Use directly from the fridge.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiehuzqgMy2RgwVbgFqf1B6oQJ5wnUibSMmHmdbhc-mN8msmrj_YNvPfxOxPWWeCzNWdb22XXgqW0r0klxmioKcc0spsQ1Cl2yJtl-_njW93YLSj5rl3_8LscBGoQF6R3E2T7dFC2in1840XjWlHz5CIAi0CDz5FNUiwUdotsA_Oi3AJgPRpWLWwYP9zxo/s4080/PXL_20240106_192050954.PORTRAIT.ORIGINAL.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiehuzqgMy2RgwVbgFqf1B6oQJ5wnUibSMmHmdbhc-mN8msmrj_YNvPfxOxPWWeCzNWdb22XXgqW0r0klxmioKcc0spsQ1Cl2yJtl-_njW93YLSj5rl3_8LscBGoQF6R3E2T7dFC2in1840XjWlHz5CIAi0CDz5FNUiwUdotsA_Oi3AJgPRpWLWwYP9zxo/s320/PXL_20240106_192050954.PORTRAIT.ORIGINAL.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Yudane - quite different to a tangzhong.<br /></td></tr></tbody></table><br /><i>The next day (or at least four hours after making the yudane):<br /></i>Finely grind the black sesame seeds in a small food processor. Add the sugar and softened butter. Pulse to make a paste. Transfer to a small bowl, cover, and set aside. (This step may be skipped for the more plain loaf option.)<br /><br />Tear the yudane dough into pieces and combine with the flours, yeast, brown sugar, salt, flax seed, and milk in the bowl of a stand mixer. Stir together with a spatula or paddle attachment for 2 minutes to incorporate. Change to the dough hook and knead for another 3 minutes or until the dough comes together. Add the butter and continue kneading for another 10 - 13 minutes or until the gluten is well developed and can be drawn out into a fairly transparent sheet (windowpane test). <i>This dough should be slightly tacky but not sticky.</i> Scrape down the dough from the hook periodically during the kneading process to ensure well distributed gluten development.*<br /><br />Using a scale and a bench knife, separate the dough into 1/3 and 2/3 portions. Place the smaller 1/3 portion of dough back in the mixer, add the sesame paste, and knead until combined. About 3-4 more minutes.<br /><br />Place the plain and sesame dough each in their own bowl. Cover and let rise in a warm place for 1-2 hours or until double in size.<p></p><p>When the doughs have doubled, turn them out onto a lightly floured surface. Using a rolling pin, roll out the plain dough into an 8x12-in (20x30-cm) rectangle. Roll out the sesame dough into an 8x6-in (20×15-cm) rectangle. Place the sesame dough on top of one side of the plain dough and fold the plain dough over to enclose the sesame dough. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZlYDvuAnjggH2iwcYI1Xcyd0iWEdv9igcjFN72cMkWqfHwwT5BXT4Sb5BXuPXVFYV5yOyHZIpm_G2xSD7RjwtBx4n2dNTCzRENMYYyrH2plN1E7slk1RlS50gutKuwpJqPWjpA15lBc2B6GDksZm-okzibAeaU45HL5l5pv6IVEp8Yd6F_VBjOt0Buk/s4080/PXL_20240105_231831387.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZlYDvuAnjggH2iwcYI1Xcyd0iWEdv9igcjFN72cMkWqfHwwT5BXT4Sb5BXuPXVFYV5yOyHZIpm_G2xSD7RjwtBx4n2dNTCzRENMYYyrH2plN1E7slk1RlS50gutKuwpJqPWjpA15lBc2B6GDksZm-okzibAeaU45HL5l5pv6IVEp8Yd6F_VBjOt0Buk/s320/PXL_20240105_231831387.PORTRAIT.ORIGINAL.jpg" width="320" /></a></div><br /> Using a bench scraper, pizza cutter, or knife, cut the dough in half width-wise, then stack the two pieces on top of each other. Roll the dough back into an 8 x 12 in (20 x 30 cm) rectangle. Repeat this step twice more, having finally cut and stacked a total of three times.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARUBwYTU-O07EYhJ00CuWcd8b7iHQlprX2AE61Vd8dNk25MMfWfuyqA2WwxMdh4NFj6TBOd9n2nGBFPnhRIS2_3XBKDkUt-A_e50A3j9gNCPSraDEWP9pcFF-NjKaOQ3-k-_lS4Z_ARebpNh8JkW_Kl-e2NxcniDK6t7Md2d6mNqYGp3nlnIQ0yOsdrQ/s4080/PXL_20240105_231917597.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARUBwYTU-O07EYhJ00CuWcd8b7iHQlprX2AE61Vd8dNk25MMfWfuyqA2WwxMdh4NFj6TBOd9n2nGBFPnhRIS2_3XBKDkUt-A_e50A3j9gNCPSraDEWP9pcFF-NjKaOQ3-k-_lS4Z_ARebpNh8JkW_Kl-e2NxcniDK6t7Md2d6mNqYGp3nlnIQ0yOsdrQ/s320/PXL_20240105_231917597.PORTRAIT.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUap4OlXLBBzA0pHddVUmgCYDgg7Nq4kRE2TnRp47XCYA-Ri-0iqi9px2NVPbS10qj9AU4zzSEbnHViGFCBFroXtlK39e0C0pSxDXie-MRHVsoaWMO21PcmDi7cdQ6RVyQEK-k8h5Ezbi3jVWAToyBZVmaEXPQkyKTbxZjqksSn6Rbsnl4fZPb8ZZv5Ks/s4080/PXL_20240105_232033410.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUap4OlXLBBzA0pHddVUmgCYDgg7Nq4kRE2TnRp47XCYA-Ri-0iqi9px2NVPbS10qj9AU4zzSEbnHViGFCBFroXtlK39e0C0pSxDXie-MRHVsoaWMO21PcmDi7cdQ6RVyQEK-k8h5Ezbi3jVWAToyBZVmaEXPQkyKTbxZjqksSn6Rbsnl4fZPb8ZZv5Ks/s320/PXL_20240105_232033410.PORTRAIT.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dZ8J4eThN1Ve5nupZVXMRTMhK1Fmg2flisNj2qVrVsImYOMBia3ShmOQzPdyKNQKTvcLIX34v9eKMYel9833HWroUXMDZ-sHQMfgZZVwmqISZjavCE4v5qQ27NPoLUSr4DyDHW6KQ2i-29Rd0ygqiJPPaLQS04HqqysZYOaJ_rsXwFUBzXslu3xlnbs/s4080/PXL_20240105_232248017.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dZ8J4eThN1Ve5nupZVXMRTMhK1Fmg2flisNj2qVrVsImYOMBia3ShmOQzPdyKNQKTvcLIX34v9eKMYel9833HWroUXMDZ-sHQMfgZZVwmqISZjavCE4v5qQ27NPoLUSr4DyDHW6KQ2i-29Rd0ygqiJPPaLQS04HqqysZYOaJ_rsXwFUBzXslu3xlnbs/s320/PXL_20240105_232248017.PORTRAIT.jpg" width="320" /></a></div><br /> Now, using the bench scraper, pizza cutter, or knife, slice the dough lengthwise into 3 equal 12-inch strips. Roll and twist each strip into a tube/rope shape and braid the ropes together.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAsrb4y3b6TpxbK9szzciE9TkixMqWm2V2Dh78PNkPxU5BV6380JKNbOMsbMSHIlkSWPJqdZyPMr95uKkaXGA_i-dcJJueHAh10vn7NPHgPrZfNHKhAWh9I9agjk697Vlaluesm_IAYSEzsXDnYxQ1YN7GxbKzphphfAe-8-_r0NaoaKlbxIz61MzL9w/s4080/PXL_20240105_232539969.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAsrb4y3b6TpxbK9szzciE9TkixMqWm2V2Dh78PNkPxU5BV6380JKNbOMsbMSHIlkSWPJqdZyPMr95uKkaXGA_i-dcJJueHAh10vn7NPHgPrZfNHKhAWh9I9agjk697Vlaluesm_IAYSEzsXDnYxQ1YN7GxbKzphphfAe-8-_r0NaoaKlbxIz61MzL9w/s320/PXL_20240105_232539969.PORTRAIT.ORIGINAL.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZglRX-9XUZImuVPVZqQvOCLjtiWyLu5fpTuCT8se7jFnuJoOO2-xq_k8rSu2ZndSs_tvwbemYYZgcagWwhthUWqaOIFZH-At_xrkvspHs0dtYmFlDjOs9hQOt0WbhKUDU3fPylb4dSqTWsUnt6HI7JgAUZ47Zx3Bh7J79LP5LOzwmlcuv-OMmjc3MNI/s4080/PXL_20240105_232701399.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZglRX-9XUZImuVPVZqQvOCLjtiWyLu5fpTuCT8se7jFnuJoOO2-xq_k8rSu2ZndSs_tvwbemYYZgcagWwhthUWqaOIFZH-At_xrkvspHs0dtYmFlDjOs9hQOt0WbhKUDU3fPylb4dSqTWsUnt6HI7JgAUZ47Zx3Bh7J79LP5LOzwmlcuv-OMmjc3MNI/s320/PXL_20240105_232701399.PORTRAIT.ORIGINAL.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLe_ABGMV3Ir4kaplxDkUEATWAqgnBUOyO9KFuBuc5PIwZDP6ISFMdCkQEih9qcDVovHT5J1XMhHpgFTQ7yTqTkkwvkfm7T_HoYzvwu51o_GsEkBEZ8dz_mDpILWVbKwxNNd9QCr6qiMvllYmD04tqmH9VqA7h34f4XXXxjStjho6q4b4O8YR-kckPJFc/s4080/PXL_20240105_232801969.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLe_ABGMV3Ir4kaplxDkUEATWAqgnBUOyO9KFuBuc5PIwZDP6ISFMdCkQEih9qcDVovHT5J1XMhHpgFTQ7yTqTkkwvkfm7T_HoYzvwu51o_GsEkBEZ8dz_mDpILWVbKwxNNd9QCr6qiMvllYmD04tqmH9VqA7h34f4XXXxjStjho6q4b4O8YR-kckPJFc/s320/PXL_20240105_232801969.PORTRAIT.ORIGINAL.jpg" width="320" /></a></div><br />Grease an 8½x4½-in loaf pan. Fold the ends of the braided dough under to fit in the bread pan. Proof in a warm place for 45 min to 1 hour or until doubled in size.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3LfGY7uLfAfwqnBFRqxe-_x7f-Phts2F4-NW8blVKJT4bfJaN8adjhd9HhKtlPWuL9dC81RA2MO7lbzD5QYidiUsBYpsxqj7BS6xbDxsOC9HFKZb_bd5huSs1LebvI-r8wIBnytniiKA1Jxmm8GyuBmxux7yeQQjYqGyhdcx1kpWfYILL16Hz7iAU05E/s4080/PXL_20240105_233000124.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3LfGY7uLfAfwqnBFRqxe-_x7f-Phts2F4-NW8blVKJT4bfJaN8adjhd9HhKtlPWuL9dC81RA2MO7lbzD5QYidiUsBYpsxqj7BS6xbDxsOC9HFKZb_bd5huSs1LebvI-r8wIBnytniiKA1Jxmm8GyuBmxux7yeQQjYqGyhdcx1kpWfYILL16Hz7iAU05E/s320/PXL_20240105_233000124.PORTRAIT.ORIGINAL.jpg" width="320" /></a></div><p></p><p> While the loaf is rising, preheat oven to 350°F (175°C). When the loaf has doubled, brush with egg wash. Bake for 30 minutes until golden and baked through, (internal temperature should be at least 190ºF). Cool in the pan for about 5-10 minutes. Remove the loaf from the pan and finish cooling on a wire rack completely before slicing and serving.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1nK7pPu_D-NVYOGwRAZQE2avCpdJMF7Wf_qUp-qCGrA1y8hg7SlyLmw49U3pehRz6bB01hic3KUSu23_Ky210Mcr4-SMoKhOsZXVMYMLTYQa0xqNh8Dyqs2yzEHHbKgqX5yzQR0BWa-0dLfhmRkvl_stHotYTRkvHCKyTJTySddEfMepUsPi4VuOwf4/s4080/PXL_20240106_020426688.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1nK7pPu_D-NVYOGwRAZQE2avCpdJMF7Wf_qUp-qCGrA1y8hg7SlyLmw49U3pehRz6bB01hic3KUSu23_Ky210Mcr4-SMoKhOsZXVMYMLTYQa0xqNh8Dyqs2yzEHHbKgqX5yzQR0BWa-0dLfhmRkvl_stHotYTRkvHCKyTJTySddEfMepUsPi4VuOwf4/s320/PXL_20240106_020426688.PORTRAIT.jpg" width="320" /></a></div><br /><p><span><span lang="HU">The rest of the Bread Baking Babes
</span><br />
</span></p><p></p><p></p><ul style="text-align: justify;"><li style="text-align: justify;"><a href="https://etherwork.net/blog/bbb-february-2024/" target="_blank">Blog from OUR Kitchen</a> – Elizabeth <br /></li><li style="text-align: justify;"><a href="https://wandasue22.blogspot.com/2024/02/babes-bake-gneiss-bread.html" target="_blank">Judy’s Gross Eats</a> – Judy</li><li style="text-align: justify;"><a href="https://www.mydiversekitchen.com/" target="_blank">My Diverse Kitchen</a> - Aparna </li><li style="text-align: justify;"><a href="https://www.breadexperience.com/marbled-black-sesame-shokupan-yudane-bread" target="_blank">Bread Experience</a> - Cathy</li><li style="text-align: justify;"><a href="https://thymeforcookingblog.com/2024/02/black-sesame-shokupan/" target="_blank">Thyme for Cooking</a> - Katie</li><li style="text-align: justify;"><a href="https://my-kitchen-in-half-cups.com/" target="_blank">My Kitchen in Half Cups </a>- Tanna</li><li style="text-align: justify;"><a href="https://feedingmyenthusiasms.blogspot.com/" target="_blank">Feeding My Enthusiasms</a> - Elle </li><li style="text-align: justify;"><a href="https://www.karenskitchenstories.com/2024/02/black-sesame-shokupan-japanese-milk.html" target="_blank">Karen's Kitchen Stories</a> - Karen </li></ul><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5hn5LeTLsYKL47K1ZdHxl8mS8q7JZ2p_j9jePl_zeyanysJhUifBywSDTXrlvQp03UEPYH0IGoACm4FwoNJOVKskA-voSLrjRgnFwgIlL_l4q2V4qn2V1yGU7l88hY12Jlo6mELJ-dIj8-t0Db7aiD-81JO8cRg4Zw4WMsMRLEDiFIISSTT3xD6MdxQ/s350/BBBFebruary2024_-_350x350.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="350" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5hn5LeTLsYKL47K1ZdHxl8mS8q7JZ2p_j9jePl_zeyanysJhUifBywSDTXrlvQp03UEPYH0IGoACm4FwoNJOVKskA-voSLrjRgnFwgIlL_l4q2V4qn2V1yGU7l88hY12Jlo6mELJ-dIj8-t0Db7aiD-81JO8cRg4Zw4WMsMRLEDiFIISSTT3xD6MdxQ/s320/BBBFebruary2024_-_350x350.png" width="320" /></a></div></div>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com14tag:blogger.com,1999:blog-7179138569444008963.post-87184631329691411982024-02-13T00:03:00.000-08:002024-02-13T11:43:35.392-08:00Lemon & Ginger Scented White Chocolate Sourdough #BreadBakers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8oAFUGjAP2evazkTqKxeUUVDsVaGJ4w2ATGDA36tp4nYfv_ST039wqKbOERdUR6AKOstXtuEVTrE6Wi8hlBzYjg35iEA8ywxPGAkBq1mFzeWrKOK13RsrFV4uhZLcVh1vXzszozJjFoK5RBFBmrnyEf71rsIMGLu4gk_dwXFclJmr-CQRJE4FxUN9Lk/s4080/PXL_20240210_175519286.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8oAFUGjAP2evazkTqKxeUUVDsVaGJ4w2ATGDA36tp4nYfv_ST039wqKbOERdUR6AKOstXtuEVTrE6Wi8hlBzYjg35iEA8ywxPGAkBq1mFzeWrKOK13RsrFV4uhZLcVh1vXzszozJjFoK5RBFBmrnyEf71rsIMGLu4gk_dwXFclJmr-CQRJE4FxUN9Lk/w438-h330/PXL_20240210_175519286.PORTRAIT.jpg" width="438" /></a></div><p style="text-align: justify;">Do you like chocolate? Milk or dark? Do you think white chocolate qualifies as chocolate? I love chocolate, both milk and dark, and I don't mind white chocolate though I consider it very sweet. It is indeed cocoa butter based when it is true white chocolate and not just a vanilla chip. (I love the smell of cocoa butter.) And while I like dark and milk chocolate, I actually tend to not prefer it in bread for some reason. I.e., I'd typically go for the plain croissant over the pain au chocolat. But although I am not the biggest white chocolate seeker, hubby loves it, and it goes beautifully with lemon and ginger, which I desperately love. So that is what I chose for this month's Bread Bakers challenge.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8TApemljyOJcmprcACqJr1RMIJiISJpddxpmKYxJ-GR8WSuzlQp6-qzRjsprgONG1ITDb7RPlwzQzcBzkzZKrCOLTziRPwCJtJlw0ntlVeRwvWDfJGhQ0iZ96Prk4hE2ne6FQew4bRH37P5qoRjkI-Douap7YCPgRM26ka-_BBKJICDRsFp-2Cprgzc/s4080/PXL_20240210_175839417.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8TApemljyOJcmprcACqJr1RMIJiISJpddxpmKYxJ-GR8WSuzlQp6-qzRjsprgONG1ITDb7RPlwzQzcBzkzZKrCOLTziRPwCJtJlw0ntlVeRwvWDfJGhQ0iZ96Prk4hE2ne6FQew4bRH37P5qoRjkI-Douap7YCPgRM26ka-_BBKJICDRsFp-2Cprgzc/w400-h301/PXL_20240210_175839417.PORTRAIT.ORIGINAL.jpg" width="400" /></a></div><p style="text-align: justify;"></p><p style="text-align: justify;">This sourdough is just lovely, with no added sugar aside from the ample sweetness of the white chocolate and the small amount of candied ginger. The crumb is perfectly chewy with a wonderfully thin and crispy crust from the Dutch oven cooking method. The only tricky part of baking with white chocolate is the tendency of it to scorch at high temperature so I do suggest trying to bury the chunks or chips really well to avoid that. My visiting mother got to try out this bread, toasted, for breakfast the next day. "Mmmmm, oh my, oh... yum!" was the response. She had three pieces. It really is good bread. Oh, and it sang for me. I love when that happens.<br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTUAv-_Wby5qR8LHqDRMCxiSfd0UqATOsm2qRfUPW8_LpbmFtilH_lIUuc35fpezwkDNgpDlBlYzvcfNh0ZI46FH24UxnGyIluwA82N8cyg3fYLtwZgBSbZBdl7xT0JJYXPqdKfJ8hPj9k2aNqhnrjrfuxlCXAulwXSGtnru2tIlXd0r8wO0fFDXzQh4/s4080/PXL_20240210_181008330.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTUAv-_Wby5qR8LHqDRMCxiSfd0UqATOsm2qRfUPW8_LpbmFtilH_lIUuc35fpezwkDNgpDlBlYzvcfNh0ZI46FH24UxnGyIluwA82N8cyg3fYLtwZgBSbZBdl7xT0JJYXPqdKfJ8hPj9k2aNqhnrjrfuxlCXAulwXSGtnru2tIlXd0r8wO0fFDXzQh4/w400-h301/PXL_20240210_181008330.PORTRAIT.ORIGINAL.jpg" width="400" /></a></div><p></p><p style="text-align: justify;"><span style="font-size: large;"><i>Lemon & Ginger Scented White Chocolate Sourdough</i></span><br /><span style="font-size: x-small;">makes 1 boule</span><br /></p><p>500 g Bread Flour <br />375 g Water (If using all purpose flour, try starting with 350g)<br />50 g sourdough starter (active and bubbly)<br />90 g white chocolate chips or chopped white chocolate (yes, you can use dark chocolate if preferred)<br />9 g sea salt <br />~20 g lemon zest* (1 large lemon, organic preferred, washed well prior to zesting)<br />20g minced candied ginger (~ 1½-2 tbsp)<br />optional pinch of yeast if your starter needs a little assistance<br /></p><p>In the morning: <br /></p><p>Mix the water and active starter together in a glass bowl or dough bucket. Add the flour and salt and mix together to form a shaggy dough.<br /><br />Cover the bowl and let it sit for around 1 hour. This autolyse stage is flexible as to time and simply allows the flour to become hydrated. <br /><br />After the dough has rested, bring it together into a ball: work around the edges of the bowl or container, pulling the dough from the outside, and stretching it up and over itself into the middle, until a smooth ball is formed. </p><p>Over the next few hours, complete around 4-6 of these stretch and fold steps every 30-45 minutes. The dough will continue to develop and become more shiny and smooth during this time.</p><p>After the 2nd stretch and fold, it is time to incorporate the add-ins over the next few folds.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkVe6JxNLVzCGJaYgWlvaVIYaBQWu84F2G0c-YetLfuGBhmkEB48Tf8Cd_zoX9aS7SGG_u-nCP_aGl_ydCrxyvYE2DRxegQ6BP-LGoQGLw7u-K8cIytO5be9KiKJNndfSK68zXzpkeT6RGbvXqCKq6Rk2iqUgvI2Deut0RMERXwcXa3elwKaYeKOgBQ0/s3717/PXL_20240209_205850512.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2799" data-original-width="3717" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkVe6JxNLVzCGJaYgWlvaVIYaBQWu84F2G0c-YetLfuGBhmkEB48Tf8Cd_zoX9aS7SGG_u-nCP_aGl_ydCrxyvYE2DRxegQ6BP-LGoQGLw7u-K8cIytO5be9KiKJNndfSK68zXzpkeT6RGbvXqCKq6Rk2iqUgvI2Deut0RMERXwcXa3elwKaYeKOgBQ0/s320/PXL_20240209_205850512.jpg" width="320" /></a></div><br />Stretch the dough up and over itself 4 times. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FI7pfyy-arEXNSxh5daZd08rjBoyvXIUKnOE3BY0RSG9LQYS-mjEypy4lE3zJrFe4aCSlmYHBcThoOqTo4OmdacqBD-YL3srmy8ZphwKMVMrFlj7PLMwObGZweNTw_2H_F8fRFQkKNf09-EUbtndo_FBbgPcDf3qiDRv5Y04AOl6wp8mJ32-V7y6rBM/s3413/PXL_20240209_205947475.MP.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2570" data-original-width="3413" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FI7pfyy-arEXNSxh5daZd08rjBoyvXIUKnOE3BY0RSG9LQYS-mjEypy4lE3zJrFe4aCSlmYHBcThoOqTo4OmdacqBD-YL3srmy8ZphwKMVMrFlj7PLMwObGZweNTw_2H_F8fRFQkKNf09-EUbtndo_FBbgPcDf3qiDRv5Y04AOl6wp8mJ32-V7y6rBM/s320/PXL_20240209_205947475.MP.jpg" width="320" /></a></div><br />Once the pieces are incorporated and the dough has started to become springy and has aerated during the stretches, form the dough into a boule or batard.<p></p><p>Spritz a banneton or cloth lined bowl with water and dust well with rice flour. Shape the dough into a tight oblong and place into the banneton smooth side down, so that the rough seam is on the top. Cover lightly with a damp towel or greased plastic wrap and let rise until noticeably puffy but not quite doubled, 1-2 hours. (Note that the loaf can also be cold fermented after forming and baked the next day by placing in a plastic bag in the fridge overnight.)<br /><br />Once ready to bake the sourdough, preheat the oven to 232ºC/450ºF.<br /><br />Place a Dutch Oven to preheat in the oven at the same time. Leave at least 20 minutes longer than the time it takes to preheat to make sure the Dutch oven has also heated through and the oven temperature has stabilized.</p><p>Turn out the loaf very gently onto a piece of baking paper, seam/rough side down. (You can pull up on the edges just slightly and anchor in the the center a bit more to tighten the loaf if desired,<i> do this before turning out the loaf</i>, just be careful not to deflate the loaf.)<br /> <br />Use a baking paper sheet that is large enough to use the edges as a handle to lower to dough into the Dutch Oven.<br /><br />Score the bread as desired with a lame, clean razor blade or knife. Try to score it fairly deep so that the dough opens up.<br /><br />Carefully take the HOT dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Pour a couple tbsp water down the inside edge of the pan but on the outside of the paper. Quickly put the lid on and place into the hot oven.</p><p>Bake for 30 minutes with the lid on at 232ºC/450ºF and then reduce the temperature to 204ºC/400ºF. Remove the lid and continue to bake for another 10-15 minutes until the crust is a deep chestnut brown.</p><p>Remove the Dutch oven and immediately and carefully transfer the loaf to a wire rack to cool.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiheEC0CWpRuivCoCMmcCfAKtcaPYQg3Uc5ReuFBMbN9WuOTY2YE00M4M9tFNcdubczNJOH5otq5owp1oLEvlBLyrUr0ilm3cwYqzj8-asmmNIChO5T8m2jYUz8CtidhPvK9V6mz1nZiYXk7vJIC3wWIAgZDSWMAt0e5FQdKuCWploqVv6qACPJ3-SPVWE/s3848/PXL_20240210_052220213.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2897" data-original-width="3848" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiheEC0CWpRuivCoCMmcCfAKtcaPYQg3Uc5ReuFBMbN9WuOTY2YE00M4M9tFNcdubczNJOH5otq5owp1oLEvlBLyrUr0ilm3cwYqzj8-asmmNIChO5T8m2jYUz8CtidhPvK9V6mz1nZiYXk7vJIC3wWIAgZDSWMAt0e5FQdKuCWploqVv6qACPJ3-SPVWE/s320/PXL_20240210_052220213.jpg" width="320" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio49xEFz5jNWoUuSrXMBWaWBWyR-EJkCLE2c3mh8XGQnUmIq34idyZW6U2QuasLFa59fixuptLRJxA3e8VeMVj3dBJNwxipZ6aoT7sRbBd2sgXtm8dQ43djiknSHb4sE-PMyINyPgkF6bpswKFCMCoUOvghyAHq8EDHdONoFJSUhiJ6Fg6TTVs15KjFYE/s4080/PXL_20240210_180004599.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio49xEFz5jNWoUuSrXMBWaWBWyR-EJkCLE2c3mh8XGQnUmIq34idyZW6U2QuasLFa59fixuptLRJxA3e8VeMVj3dBJNwxipZ6aoT7sRbBd2sgXtm8dQ43djiknSHb4sE-PMyINyPgkF6bpswKFCMCoUOvghyAHq8EDHdONoFJSUhiJ6Fg6TTVs15KjFYE/w301-h400/PXL_20240210_180004599.PORTRAIT.jpg" width="301" /></a></div><br /> Wait to slice the bread until it has fully cooled. Then it may be reheated if desired. <p></p><p>* zesting a lemon using a <a href="https://amzn.to/3Oquuu7" target="_blank">microplane zester</a> could require up to 3 lemons to get to 20g, using a <a href="https://amzn.to/3vYNfi5" target="_blank">regular citrus zester</a> will require about 1large lemon for 20g, however 1 large lemon will be sufficient either way.</p><p>Be sure to check out all the other delicious chocolate offerings: <br /></p>
<ul style="text-align: left;"><li>Chocolate Chip Breadsticks from <a href="https://www.karenskitchenstories.com/2024/02/chocolate-chip-breadsticks.html" target="_blank">Karen's Kitchen Stories</a></li><li>Chocolate Chocolate Chip Mini Loaves from <a href="https://www.foodlustpeoplelove.com/2024/02/chocolate-chocolate-chip-mini-loaves.html" target="_blank">Food Lust People Love </a></li><li>Chocolate Crepes from <a href="https://adayinthelifeonthefarm.blogspot.com/2024/02/chocolate-crepes-breadbakers.html" target="_blank">A Day in the Life on the Farm</a></li><li>Chocolate Fudge Sauce Star Bread from <a href="https://snehasrecipe.blogspot.com/2024/02/chocolate-fudge-sauce-star.html" target="_blank">Sneha's Recipe</a></li><li>Chocolate Protein Oat Banana Waffles from<a href="https://cookwithrenu.com/chocolate-protein-oat-banana-waffles/" target="_blank"> Cook with Renu</a></li><li>Chocolate Swirl Buns from <a href="https://passionkneaded.blogspot.com/2024/02/chocolate-swirl-buns-breadbakers.html" target="_blank">Passion Kneaded</a></li><li>Double Chocolate Chip Bread from <a href="https://palatablepastime.com/2024/02/13/double-chocolate-chip-bread/" target="_blank">Palatable Pastime</a></li><li>Lemon and Ginger Scented White Chocolate Sourdough from <a href="https://amessykitchen.blogspot.com/" target="_blank">A Messy Kitchen</a></li><li>Milk and Chocolate Rolls from <a href="https://magical-ingredients.com/2024/02/milk-and-chocolate-rolls/" target="_blank">Magical Ingredients</a></li></ul><p> </p><p>#BreadBakers is a group of bread loving bakers who get together once a
month to bake bread with a common ingredient or theme. Follow our
Pinterest board <a href="http://www.pinterest.com/flpl/bread-bakers/" target="_blank">right here</a>. Links are also updated each month on this <a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank">home page</a>.<br />
<br />
We take turns hosting each month and choosing the theme/ingredient.<br />
<br /></p><div class="separator" style="clear: both; text-align: center;">
<a href="https://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank"><img alt="BreadBakers" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMDcsYwoyvbqbBcrFSx7LzQORip-0PPYAIucX8IWUEfNr13zoJlIJPgrR0qfBBv5K2qKSzm4kBe0mYUOKxFdL0QDgCyF9PZVoyjNZc_XpCWZ1BMvr0hgtQ28U5gLb2mH8s7vt1TojNpg/w320-h320/breadbakers+(1).png" width="320" /></a></div>
hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com7tag:blogger.com,1999:blog-7179138569444008963.post-16076295706393754692024-01-09T00:03:00.000-08:002024-01-09T22:41:45.797-08:00Vasilopita (Greek New Year's Bread) #BreadBakers<div><p style="text-align: justify;"><span style="font-size: small;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd9vV73skT4K91yGbieRtLN3zE-cmKl0K1V2iP5OSx6oymG89Sv8VCdO4sqjc7-zWWKLJz_HUbZFfWyENZVboBEUp_0Osf_n-UW5SyNIV8Jn4hYKB0XiMrn4bXAJrTOyFO2OolJy9pMvjgOgGpzX7cfFqdOUFsgJ5uyo7lkEx87iYTPwInBeFD5VnUDs/s3887/PXL_20240105_173030216.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2927" data-original-width="3887" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd9vV73skT4K91yGbieRtLN3zE-cmKl0K1V2iP5OSx6oymG89Sv8VCdO4sqjc7-zWWKLJz_HUbZFfWyENZVboBEUp_0Osf_n-UW5SyNIV8Jn4hYKB0XiMrn4bXAJrTOyFO2OolJy9pMvjgOgGpzX7cfFqdOUFsgJ5uyo7lkEx87iYTPwInBeFD5VnUDs/w400-h301/PXL_20240105_173030216.PORTRAIT.jpg" width="400" /></a></span></div><span style="font-size: small;"><br /></span></div><div style="text-align: justify;"><span style="font-size: small;">Well, it's a week and change past New Year's but since our BreadBaker's theme for January is Mediterranean bread, I still wanted to bake this bread. Greece is a Mediterranean country with very unique and recognizable flavors indeed. This enriched loaf is a New Year's or St. Basil's day tradition and can be found both as a cake and a yeast bread. It is a sweet and moist loaf, lightly scented with orange, and traditionally served right after midnight. Also included is a tradition is the hiding of a coin in the bottom of the loaf, and whoever gets the slice with the coin is granted good luck throughout the year. Reminds me of the King cake tradition. Since I have <a href="https://amzn.to/3xkBGQJ" target="_blank">mastiha</a> on hand from making <a href="https://amessykitchen.blogspot.com/2022/04/greek-tsoureki.html" target="_blank">Tsoureki</a>, I probably defied tradition a little by adding a few tears to my Vasilopita. The two breads are actually quite similar except that the tsoureki also has <a href="https://amzn.to/3xlp9MX" target="_blank">mahleb</a> and mastic. Since I missed the traditional New Year's slicing, perhaps leaning a little toward the Easter flavor profile was appropriate after all.</span><br /></div><div><p></p><p><i><span style="font-size: large;">Vasilopita (Greek New Year's Bread) <br /></span><span style="font-size: x-small;">makes one 9" round loaf</span></i><br /><br />2¼ tsp active dry yeast<br />1 cup milk warmed, <i>divided</i><br />6 tbsp + 1 tsp sugar<br />3½ to 4 cups all-purpose flour<br />1 tbsp extra-virgin olive oil plus more for pan<br />scant ¾ tsp sea salt<br />2 egg, beaten<br />zest of one medium orange<br /><br />sesame seeds or sliced almonds<br />extra egg + 1 tsp water for egg wash<br /><br />For the dough<br /><br />Activate the yeast in ½ cup of warmed milk with one tsp sugar. Let bloom and rise for 10 minutes until foamy. This is an important step for a sweet dough, to confirm the activity of the yeast.<br /><br />Meanwhile, in the bowl of a stand mixer stir together 3½ cups of flour, the salt, and the 6 tbsp sugar in a large mixing bowl. When the yeast has become foamy and puffy, add to the flour mixture along with the olive oil, 2 beaten eggs, the rest of the milk, and the orange zest.</p><p>Knead on low until the dough comes together, then increase speed and continue to knead until the dough forms a smooth and somewhat tacky ball, about 10 minutes. Add up to ½ cup more flour if needed if the dough is quite sticky.<br /><br />Cover the dough and allow to rise in a warm place for 1-2 hours, or until doubled in size.</p><p>Deflate the dough and knead for a few minutes. Form into a ball, flatten slightly, and place in a well-oiled 9-inch circular pan. Cover and allow to rise until doubled in size for about one hour in a warm place.</p><p>Using a very sharp knife, lame, or clean razor blade, carve decorative patterns into the top of each loaf; lines, leaves and crosses are all common.</p><p>Using a pastry brush, brush the top of each loaf with the egg wash and sprinkle with sesame seeds. (Sliced almonds are also sometimes used here.)</p><p>Bake in a preheated oven at 375ºF for 10 minutes, then turn the temperature down to 350ºF and bake for another 30 minutes or until the top of the loaf turns a deep chestnut brown.</p><p>Allow to cool for at least 10 minutes before removing from the pan. Cool completely on a wire rack after removing the loaf. At this point, you can insert a clean coin into the bottom of the loaf using a toothpick or skinny knife to push it in.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv70ZHLaYOURAfRz00ccNELVMsmQOntEMAKBpZ-tE_4oFVe9YIIMsK56iMaTQonXeMwcs1BfWyMDTqf-Woa0MilfYgzWSKPAf2QfVFRsp9XExwEc4w94cajnL6dy6tRAnbRJZzFv5TmC52wmXiYZGPF9qHBURKZoHneywbx-RB7UdYUsZUH6md-rpKYWU/s4080/PXL_20240105_172904236.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv70ZHLaYOURAfRz00ccNELVMsmQOntEMAKBpZ-tE_4oFVe9YIIMsK56iMaTQonXeMwcs1BfWyMDTqf-Woa0MilfYgzWSKPAf2QfVFRsp9XExwEc4w94cajnL6dy6tRAnbRJZzFv5TmC52wmXiYZGPF9qHBURKZoHneywbx-RB7UdYUsZUH6md-rpKYWU/s320/PXL_20240105_172904236.PORTRAIT.jpg" width="320" /></a></div><br />Spin the loaf so no one knows where the coin is hiding. Cut into wedges and serve. (Be mindful of young children if following the coin tradition.)<br /><p></p><p></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-Sgg2M_8PEsGwWNegutUx3JZG2SD7CvA5w5wyNXXkYSNIkKDp1rzjZ_92oLX0Hgwqn0cJx0gJCmfV82BXJ6X9Jghimd7gZZhHqAaBccD5mAhGpguTKyKwaqVBXFz-HU1p5Uj_iYkXSkhu_M8nEN1bIr77V4VhdAMnP2PoOZlBOQg52qKZlJF9Jdx6kk/s3658/PXL_20240105_173104339.PORTRAIT.jpg"><img border="0" data-original-height="2754" data-original-width="3658" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-Sgg2M_8PEsGwWNegutUx3JZG2SD7CvA5w5wyNXXkYSNIkKDp1rzjZ_92oLX0Hgwqn0cJx0gJCmfV82BXJ6X9Jghimd7gZZhHqAaBccD5mAhGpguTKyKwaqVBXFz-HU1p5Uj_iYkXSkhu_M8nEN1bIr77V4VhdAMnP2PoOZlBOQg52qKZlJF9Jdx6kk/w400-h301/PXL_20240105_173104339.PORTRAIT.jpg" width="400" /></a></div><br />Be sure to check out the rest of our Mediterranean breads: <br /><p></p>
<ul>
<li><a href="https://magical-ingredients.com/2024/01/bazlama/" target="_blank">Bazlama</a> from Magical Ingredients</li>
<li><a href="https://snehasrecipe.blogspot.com/2024/01/cheese-fatayerbreadbakers.html" target="_blank">Cheese Fatayer</a> from Sneha's Recipe</li>
<li><a href="https://www.foodlustpeoplelove.com/2024/01/egyptian-mahlab-bread.html" target="_blank">Egyptian Mahlab Bread</a> from Food Lust People Love</li>
<li><a href="https://cookwithrenu.com/halloumi-cheese-olive-and-mint-bread/" target="_blank">Halloumi Cheese, Olive, and Mint Bread</a> from Cook with Renu</li>
<li><a href="https://www.karenskitchenstories.com/2024/01/kaak-asfar-palestinian-style-turmeric.html" target="_blank">Ka'ak Asfar</a> from Karen's Kitchen Stories</li>
<li><a href="https://adayinthelifeonthefarm.blogspot.com/2024/01/olive-oil-blueberry-muffins-breadbakers.html" target="_blank">Olive Oil Blueberry Muffins</a> from A Day in the Life on the Farm</li>
<li><a href="https://passionkneaded.blogspot.com/2024/01/pita-breadbakers.html" target="_blank">Pita</a> from Passion Kneaded</li>
<li><a href="https://zestysouthindiankitchen.com/sourdough-manoushe-zaatar-flatbread/" target="_blank">Sourdough Man'oushe (Za'atar Flatbread)</a> from Zesty South Indian Kitchen</li>
<li><a href="https://amessykitchen.blogspot.com/" target="_blank">Vasilopita</a> from A Messy Kitchen</li></ul><p>#BreadBakers is a group of bread loving bakers who get together once a
month to bake bread with a common ingredient or theme. Follow our
Pinterest board <a href="http://www.pinterest.com/flpl/bread-bakers/" target="_blank">right here</a>. Links are also updated each month on this <a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank">home page</a>.<br />
<br />
We take turns hosting each month and choosing the theme/ingredient.<br />
<br /></p><div class="separator" style="clear: both; text-align: center;">
<a href="https://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank"><img alt="BreadBakers" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMDcsYwoyvbqbBcrFSx7LzQORip-0PPYAIucX8IWUEfNr13zoJlIJPgrR0qfBBv5K2qKSzm4kBe0mYUOKxFdL0QDgCyF9PZVoyjNZc_XpCWZ1BMvr0hgtQ28U5gLb2mH8s7vt1TojNpg/w320-h320/breadbakers+(1).png" width="320" /></a></div><p> </p><ul>
</ul>
</div>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com8tag:blogger.com,1999:blog-7179138569444008963.post-338199781901615222023-12-28T14:21:00.000-08:002023-12-29T11:05:49.268-08:00Brown Butter Hack #brownbutterconcentrate<div><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6NU5W8W8bcbn7ZPJ8wq1G_vmYLtXFZTNkY_E0lCvnFfGQpbbe9Daw0ll-zSDRXAeb3Hkie8tBA9Hk_06PAktDaIdRrb2wNZSF9scKrpdWBo0iperfn9hIdwVxwmJfqb5gBw2_f4DX4UXtx71ZJFGmkkx-nGuogP8KKJ5NxeIIm6w22lc-44ubJRN7BA/s778/Screenshot%202023-12-28%20at%2014-07-27%20Butter%20Images%20%E2%80%93%20Browse%20891%20827%20Stock%20Photos%20Vectors%20and%20Video.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="514" data-original-width="778" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6NU5W8W8bcbn7ZPJ8wq1G_vmYLtXFZTNkY_E0lCvnFfGQpbbe9Daw0ll-zSDRXAeb3Hkie8tBA9Hk_06PAktDaIdRrb2wNZSF9scKrpdWBo0iperfn9hIdwVxwmJfqb5gBw2_f4DX4UXtx71ZJFGmkkx-nGuogP8KKJ5NxeIIm6w22lc-44ubJRN7BA/w400-h264/Screenshot%202023-12-28%20at%2014-07-27%20Butter%20Images%20%E2%80%93%20Browse%20891%20827%20Stock%20Photos%20Vectors%20and%20Video.png" width="400" /></a></div><p></p><p style="text-align: justify;">Did you forget to brown the butter for that recipe you have made often enough that you only looked at the ingredients and totally forgot about that step of the method? And now you have a whole bowl of creamed butter and sugars that is lacking that delicious brown butter flavor? It CAN be fixed without starting over or finding a different recipe to use your mixture. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSX4xiRPcELboPkBthOl3ss1ychQ-5cnTgJd1a9BwE6Ia6L-L4K70A9BopnF-Xw2VElejJUdywQzxTYYrzNBJBKjKx7MDEubpWMFkuZ2tueswkaFofZs2elnNvDoRTwZTIQmAAEORg57-YvkQzGjV6_ZvwkRLydwW5sUwXfQr3GtqG1gaLdpu05gM39bI/s4080/PXL_20231216_200250393.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSX4xiRPcELboPkBthOl3ss1ychQ-5cnTgJd1a9BwE6Ia6L-L4K70A9BopnF-Xw2VElejJUdywQzxTYYrzNBJBKjKx7MDEubpWMFkuZ2tueswkaFofZs2elnNvDoRTwZTIQmAAEORg57-YvkQzGjV6_ZvwkRLydwW5sUwXfQr3GtqG1gaLdpu05gM39bI/w400-h301/PXL_20231216_200250393.PORTRAIT.ORIGINAL.jpg" width="400" /></a></div><p></p><p style="text-align: justify;">Did I figure this out the hard way? Um... Don't ask.</p><p style="text-align: justify;">But hey, this means you can add fantastic brown butter flavor to other established recipes without changing the basic creaming method too! Or even add delicious brown butter flavor to any recipe without having to alter the recipe ingredients.</p><p style="text-align: justify;">So what is it that makes brown butter? What is it that makes it so deliciously aromatic? It is the milk protein solids that get toasted and caramelized up to a nutty brown when cooking the butter long enough over low-medium heat. Actually I had read somewhere that you can amp up regular brown butter by simply adding more milk solids to the butter during the process. Well, that's adding dry milk. So I thought it stands to reason that the same principle could fix my, uh, forgotten browning step. And indeed it did! (Now granted, there is a slight possible texture variation in cookies made with creamed butter vs browned or melted butter, but flavor is our concern here.)<br /></p><p style="text-align: justify;">Actually, this is pretty awesome, there are so many ways you could use what is basically a concentrated brown butter sprinkle! I totally need to think of more. Eat your heart out Emeril Lagasse, BAM! Flavor!</p><p style="text-align: justify;"><i><span style="font-size: large;">Brown Butter Concentrate</span></i><br /><span style="font-size: x-small;">makes equivalent flavor from one stick (½ cup) butter</span></p><p style="text-align: justify;">~1 rounded tbsp nonfat dry milk<br />~½ tsp butter, <i>enough to make a crumbly paste with the dry milk</i></p><p style="text-align: justify;">With a spoon or soft spatula, combine the dry milk and just enough butter in a pan to make a crumbly mixture. This simply makes the browning easier to manage and assess. Cook and stir over low-medium heat until the milk turns a golden brown. </p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbFsIppJjikpSZriNuoQq94M_TtAlDU_UzI1vhYEd1Ncn7akWAcUnPf60gdCG7nOUoQkpwvLQtuRW8r871meLKrWZaXq5cKd5mk0I1A72p9s5sl-mrnUqqJgLmXTXAhQdyys7UwyzZB94UHXsOgxTVD-L2Zei_njnSbuH8_I7OiVV3gf82JYOpKs1Yzo/s3704/PXL_20231216_200050384.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2789" data-original-width="3704" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbFsIppJjikpSZriNuoQq94M_TtAlDU_UzI1vhYEd1Ncn7akWAcUnPf60gdCG7nOUoQkpwvLQtuRW8r871meLKrWZaXq5cKd5mk0I1A72p9s5sl-mrnUqqJgLmXTXAhQdyys7UwyzZB94UHXsOgxTVD-L2Zei_njnSbuH8_I7OiVV3gf82JYOpKs1Yzo/s320/PXL_20231216_200050384.jpg" width="320" /></a></div><br /> Lower the heat when the milk starts to turn golden and watch closely to finish. Remove from pan to a dish when the desired color is achieved to stop the browning process. The milk solids should be a deeply golden brown, but not too dark and the smell will be the familiar, nutty, browned butter smell.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8W3DW104ELrNyPwpTt20pnd5v-e8ZkM8kn9K28Gl1wziyQvr37SGrL_44-U4KYOLWBswHD9MbCAbvPcw0DFHt3Odeap2jUK0Fy4yZs75gZ0qywf2j3oIu4f7bIcGIbWC4FTv_RDtWUMZyBGayH1NeuvVA1-KdSZcVxzgskG9SEM34VEcYV2OnyXiLUE/s3094/PXL_20231216_200224481.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2330" data-original-width="3094" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8W3DW104ELrNyPwpTt20pnd5v-e8ZkM8kn9K28Gl1wziyQvr37SGrL_44-U4KYOLWBswHD9MbCAbvPcw0DFHt3Odeap2jUK0Fy4yZs75gZ0qywf2j3oIu4f7bIcGIbWC4FTv_RDtWUMZyBGayH1NeuvVA1-KdSZcVxzgskG9SEM34VEcYV2OnyXiLUE/s320/PXL_20231216_200224481.jpg" width="320" /></a></div><br /></div><div style="text-align: justify;">Browned butter concentrate can be stored in airtight containers in the fridge for up to two weeks, and should last for up to three months in the freezer. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Now go forth and mix and sprinkle it on everything! Oatmeal, toast, salads, muffins, streusels, breading, ooooo, the possibilities!<br /></div>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com1tag:blogger.com,1999:blog-7179138569444008963.post-38119879741453182512023-12-16T01:42:00.000-08:002023-12-17T22:38:33.358-08:00Fruited Fougasse #BBB<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVv6vwTEPrjc9d7q2C7uaIAGSI98Tk3RiCvmyx0jD5tWBArfo_8-yLTrHdqhNtLHPCPzXUdu9bwftg0fU9WsvgCi-S4spO_rgKOBwBPnQLZIK9R21FlTfAhzU_e8KOAbp5T3fSGytNTwN2ggzsmcdIF5t8RXU8nJiS7WPROljRsxp4jfR69oWbN56WA0/s4080/PXL_20231216_073131168.PORTRAIT~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVv6vwTEPrjc9d7q2C7uaIAGSI98Tk3RiCvmyx0jD5tWBArfo_8-yLTrHdqhNtLHPCPzXUdu9bwftg0fU9WsvgCi-S4spO_rgKOBwBPnQLZIK9R21FlTfAhzU_e8KOAbp5T3fSGytNTwN2ggzsmcdIF5t8RXU8nJiS7WPROljRsxp4jfR69oWbN56WA0/w301-h400/PXL_20231216_073131168.PORTRAIT~2.jpg" width="301" /></a></div><p style="text-align: justify;">The French cousin to the wonderful focaccia is the leaf shaped fougasse. The last time I made fougasse was as a <a href="https://amessykitchen.blogspot.com/2011/10/boy-just-on-line-for-timing-here-but-i.html">buddy bake</a>, 12 years ago! Another version is our bake for this month with both a yeast and a sourdough option. <a href="https://feedingmyenthusiasms.blogspot.com/2023/12/a-bread-to-love.html" target="_blank">Our host</a> chose the delicious option of a rosemary and sea salt leaf. I, being me, have chosen a slightly different flavor profile. Apricot ginger fougasse, with poppy seeds. And because I was just given the fantastic gift of 3 varieties of local wheat to try out, I decided to use 30% fresh ground red wheat. To complement and temper the stronger flavor of red wheat, I switched some of the water to orange juice.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVIIMwIIboXwvMULd0J0QVjWU6SC34FmF7bCBIVD_QnELPd7oHYVlsi0b1iMZVIjT5kofKmDjZyyOver_UQgg0ITPjPpP1POZfObUaElA6d-GjuZBQskBjS_EiovCfJ1Gg0dXmHIVUpPrs4Kk8gqYJQBwzwqFT9PzRooX6V7Re8MUXXXIdojJ11OssgEM/s4080/PXL_20231215_003733417.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVIIMwIIboXwvMULd0J0QVjWU6SC34FmF7bCBIVD_QnELPd7oHYVlsi0b1iMZVIjT5kofKmDjZyyOver_UQgg0ITPjPpP1POZfObUaElA6d-GjuZBQskBjS_EiovCfJ1Gg0dXmHIVUpPrs4Kk8gqYJQBwzwqFT9PzRooX6V7Re8MUXXXIdojJ11OssgEM/s320/PXL_20231215_003733417.jpg" width="320" /></a></div><p></p><p>(I can't wait to try out more of this wheat from a family farm that has spanned 5 generations over the past 125 years!)<br /></p><p style="text-align: left;"></p><p style="text-align: justify;">We would love to have you try out this lovely, leaf shaped bread with us this
month and share how it turned out and what you thought! New recipes
are posted every other month on the 16th. (Next bake in February 2024). Check out our <a href="https://www.facebook.com/groups/113239422083071" target="_blank">Facebook group</a> to see
the participants' baking results during that time. If you would like to
post your results with a Buddy badge on a blog, let us know in the
comments or on the Facebook page. <br /></p><p style="text-align: left;">Here is my version of the fougasse, keep scrolling for the original rosemary version below!</p><p style="text-align: left;"><i><span style="font-size: large;">Fruited Fougasse </span></i><br /><span style="font-size: x-small;">Makes one large leaf or two small leaves</span><br /><br />Preferment:<br />⅛ tsp active dry yeast<br />1 cup lukewarm water (not hot), divided<br />1 cup bread flour, divided<br /></p><p style="text-align: justify;">Mix
together yeast, ½ cup lukewarm water and ½ cup
bread flour in a bowl. Cover lightly and let sit for 1 hour. Add an
additional 1 cup lukewarm water and and additional cup bread flour and
mix until all new ingredients are incorporated. Let sit for at least an
hour for flavor (or refrigerate overnight, then bring to room
temperature).<br /></p><p><br />Dough:<br />all of the Preferment (I also added a spoon of sleepy sourdough starter)<br />2 tbsp olive oil, divided<br />2 tbsp lukewarm water<br />½ cup orange juice, room temperature<br />⅛ tsp active dry yeast<br />2 - 2¾ cups flour (I used 135g fresh ground Palouse red wheat, the remainder all purpose)<br />1 tsp salt<br />3 dried apricots, finely chopped (~30g, ¼+ cup)<br />1 slice candied ginger, finely chopped (~14g, 1+tbsp)<br />1 tsp poppy seeds<br />1-2 tbsp olive oil for brushing<br /><br />½ tsp poppy seed for garnish<br /><br />In
the bowl of a stand mixer place the Preferment. Add 1 tbsp of
the olive oil and mix briefly just until the oil is mixed in.<br /><br />Take the 2 tbsp water
and add the dry yeast in a small bowl. Let sit 5 minutes until foamy.<br /><br />Add
the bloomed yeast, the orange juice, and about half the
flour (~1 cup) to the mixture in the stand mixer bowl. Mix with the
paddle.<br /><br />Switch to the dough hook. On low speed add the remaining
flour, a half cup or so at a time, adding only a few tablespoons at a
time toward the end for a soft dough. Add the salt, apricots, ginger, and 1 tsp poppy seeds, and knead on low to medium low speed for about 6 minutes,
until the dough cleans the sides of the bowl and is smooth. If
necessary, add enough flour, up to an additional cup, so that dough is soft but
firm. Turn the dough out on a lightly floured surface and
knead a few times to make sure all flour is incorporated.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YK8sr7yirKvEpxfUiKr1GZrxxEA2kykss0PTdcsD2ddCwKLbXZ1BorXdzyPJ4xnLNj-wIJDPAtttNweYhQAxUpqRW-OwcoqHoCfzvKtKgVnshs6_Bq3rRCCHO_2UKGq2SUdr0N9xNWjx7ZcE7rBOGVeMwTFB7guoqVCsFIOklCHBx_GDUzkFwYVH0sY/s4080/PXL_20231215_212327092.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YK8sr7yirKvEpxfUiKr1GZrxxEA2kykss0PTdcsD2ddCwKLbXZ1BorXdzyPJ4xnLNj-wIJDPAtttNweYhQAxUpqRW-OwcoqHoCfzvKtKgVnshs6_Bq3rRCCHO_2UKGq2SUdr0N9xNWjx7ZcE7rBOGVeMwTFB7guoqVCsFIOklCHBx_GDUzkFwYVH0sY/s320/PXL_20231215_212327092.PORTRAIT.ORIGINAL.jpg" width="320" /></a></div><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCIClIh4m0gtrBrpM1f474YXUqZLGuPJYoMtBrNuoUIZpf4Q3HOwgwar_ASaEduP4PtEYDejx7MSzNXlRPUWmyCYLtSgAxnF9wXZzHdMpvr74Xs8eGHVH_pFgpBo4_iHuGWtgw2MvzLoLR6a82RNLPbhBs5_dCDiBSKISoTDEhUERGsiv5pU0tWAJZjQ/s4080/PXL_20231215_213931986.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCIClIh4m0gtrBrpM1f474YXUqZLGuPJYoMtBrNuoUIZpf4Q3HOwgwar_ASaEduP4PtEYDejx7MSzNXlRPUWmyCYLtSgAxnF9wXZzHdMpvr74Xs8eGHVH_pFgpBo4_iHuGWtgw2MvzLoLR6a82RNLPbhBs5_dCDiBSKISoTDEhUERGsiv5pU0tWAJZjQ/s320/PXL_20231215_213931986.PORTRAIT.jpg" width="320" /></a></div><br />Form the
dough into a ball and coat with the remaining tbsp olive oil. Place in a large
bowl and cover. Then let
rise in a warm spot until doubled in bulk. This usually takes a couple of hours, but
check often. Dough is ready when a finger poked into the dough leave an
indent that remains.<br /><br />Shaping: About an hour before baking the
fougasse, turn the dough out onto a lightly
floured board. Knead a few time to fully degas the dough, and
divide it into two equal pieces or shape into one larger leaf. Take a
piece and press out into a leaf shape about ½-1 inch high. Wet
hands if necessary so that dough doesn't stick. <br /><br />Place the shaped dough onto a piece of baking
parchment which has been placed on a baking sheet. Using the end of a bench scraper
or stiff plastic scraper or something similar, cut into the dough to
make leaf 'veins' - see photo at top of post. Gently
spread out the dough to open up the cuts, maintaining the leaf shape. Repeat with the other dough piece if making two.<br /><br />Cover with
lightly oiled plastic wrap, oiled side down, and let rise for about 30 -50
minutes. The leaf will get puffy. If the holes close up, gently open them again
with your fingers after removing the plastic wrap.<br /><br />While the bread is rising, preheat the oven to 425ºF. If using a pizza stone, put it in to preheat too.<br /><br />Use a pastry brush to lightly brush the surface of the leaf with olive oil, then sprinkle with poppy seeds.<br /><br />Bake
in the preheated oven for 15-20 minutes until dark golden brown. Remove
from oven, cooling for a while on a wire rack. Serve while still warm, breaking off pieces of the leaf,
or cutting into portions.<p></p><p><span><span lang="HU">The rest of the Bread Baking Babes
</span><br />
</span></p><p></p><p></p><ul style="text-align: justify;"><li style="text-align: justify;"><a href="https://etherwork.net/blog/bbb-december-2023/" target="_blank">Blog from OUR Kitchen</a> – Elizabeth <br /></li><li style="text-align: justify;"><a href="https://wandasue22.blogspot.com/2023/12/fougasse.html" target="_blank">Judy’s Gross Eats</a> – Judy</li><li style="text-align: justify;"><a href="https://www.mydiversekitchen.com/" target="_blank">My Diverse Kitchen</a> - Aparna </li><li style="text-align: justify;"><a href="https://www.breadexperience.com/sourdough-asiago-herb-fougasse" target="_blank">Bread Experience</a> - Cathy</li><li style="text-align: justify;"><a href="https://thymeforcookingblog.com/2023/12/bread-baking-babes-go-french-for-the-holidays/" target="_blank">Thyme for Cooking</a> - Katie</li><li style="text-align: justify;"><a href="https://my-kitchen-in-half-cups.com/" target="_blank">My Kitchen in Half Cups </a>- Tanna</li><li style="text-align: justify;"><a href="https://feedingmyenthusiasms.blogspot.com/2023/12/a-bread-to-love.html" target="_blank">Feeding My Enthusiasms</a> - Elle </li><li style="text-align: justify;"><a href="https://www.karenskitchenstories.com/2023/12/fougasse-bread-with-herbs-de-provence.html" target="_blank">Karen's Kitchen Stories</a> - Karen <br /></li></ul><p><i><span style="font-size: large;"> </span></i><span style="font-size: small;">If you would like to make the rosemary version of fougasse, read on for the original recipe!</span><i><span style="font-size: large;"> <br /></span></i></p><p><i><span style="font-size: large;">Fougasse with Rosemary and Sea Salt</span></i><br /><span style="font-size: x-small;">Makes FOUR leaves (recipe may be halved)</span><br /><br />Preferment:<br />¼ teaspoon active dry yeast<br />2 cups lukewarm water (not hot), divided<br />2 cups bread flour, divided<br /><br />Mix together ¼ teaspoon active dry yeast, 1 cup lukewarm water and 1 cup bread flour in a bowl. Cover lightly and let sit for 1 hour. Add an additional 1 cup lukewarm water and and additional cup bread flour and mix until all new ingredients are incorporated. Let sit for at least an hour for flavor (or refrigerate overnight, then bring to room temperature).<br /><br />Dough:<br />all of Preferment<br />4 tablespoons olive oil, divided<br />1 cup water, divided<br />¼ teaspoon active dry yeast<br />4 - 5.5 cups unbleached bread flour<br />2 teaspoons salt<br />2-3 tablespoons olive oil from brushing<br />1-2 tablespoons chopped rosemary<br />1-2 tablespoons sea salt for sprinkling<br /><br />In the bowl of a stand mixer place the Preferment. Add 3 tablespoons of the olive oil and mix briefly just until the oil is mixed in.<br /><br />Make sure the water for the dough is lukewarm, not hot. Take 1/4 cup of it and add the dry yeast in a small bowl. Let sit 5 minutes until foamy.<br /><br />Add the re-hydrated yeast, the rest of the warm water, and about half the flour (2 cups) to the mixture in the stand mixer bowl. Mix with the paddle.<br /><br />Switch to the dough hook. On slow speed add the remaining flour, a half cup or so at a time, adding only a few tablespoons at a time toward the end. The dough will be soft. Add the salt and then knead with the dough hook on low to medium low speed for about 6 minutes, until the dough cleans the sides of the bowl and is smooth. If necessary, add up to an additional cup flour so that dough is soft but firm. Turn kneaded dough out on a lightly floured board or counter and knead a few turn to make sure all flour is incorporated.<br /><br />Form the dough into a ball. With the remaining tablespoon olive oil, oil a large bowl and turn the dough ball in the oil to coat. Cover with oiled plastic wrap or a clean shower cap and place in a warm place and let rise until doubled in bulk. This usually takes a couple of hours, but check often. Dough is ready when a finger poked into the dough leave an indent that stays.<br /><br />Shaping: About an hour before baking the fougasse, punch dough down, and turn the dough out onto a lightly floured board. Knead a few time to get rid of the extra trapped gas, and divide it into four pieces weighing about the same. Take one of the pieces and press it out into a leaf shape. Use your clean hands to press it to about 10-11-inches on a side and about 1/2 - 1-inch high. Wet hands if necessary so that dough doesn't stick. (I shaped it into a tall triangle.)<br /><br />Place the shaped dough onto a piece of baking parchment which has been placed on a baking sheet. Using a bench scraper or stiff plastic scraper or something similar, cut into the dough to make leaf 'veins' - see photo at top of post. Use your fingers to gently spread out the dough to open up the cuts. Keep the leaf shape. Repeat if desired with the other pieces of dough, making four leaves, or store rest of dough, covered, in fridge, until ready to use.<br /><br />Cover with lightly oiled plastic wrap, oiled side down, and let rise for about 30 minutes. Leaf will get puffy. If holes close up, gently open them again with your fingers after removing the plastic wrap.<br /><br />While leaf is rising, preheat the oven to 425 degrees F. If you have a pizza stone, put it in to preheat too.<br /><br />Use a pastry brush to lightly brush the surface of the leaf with olive oil, then sprinkle with rosemary and sea salt.<br /><br />Bake in the preheated oven for 15-20 minutes until dark golden brown. Remove from oven, cool a bit on a wire rack after having removed it from pan and parchment. Serve while still warm, breaking off pieces of the leaf, or cutting into portions.<br /><br />Don't care for rosemary and sea salt? Just replace those with your favorite enhancements.</p><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFSViNbb6J6swJd2Was4e-Ab2CXcqDkhUgTKu18L6EiTSnEec3bsd9KaeyepIhm947_wgEbaboE85nobVayNPh-JX-efbe-FHv7bUvPK92t5DEWq4HwZaU_jLD4rnEVz3VlT2rNnhEn42vfXyOFBCVlap9eMvTjUIfkZylS8RQ_6zH_QQW9-NH9_QeME/s350/BBBDecember2023_-_350x350.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="350" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFSViNbb6J6swJd2Was4e-Ab2CXcqDkhUgTKu18L6EiTSnEec3bsd9KaeyepIhm947_wgEbaboE85nobVayNPh-JX-efbe-FHv7bUvPK92t5DEWq4HwZaU_jLD4rnEVz3VlT2rNnhEn42vfXyOFBCVlap9eMvTjUIfkZylS8RQ_6zH_QQW9-NH9_QeME/s320/BBBDecember2023_-_350x350.png" width="320" /></a></p>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com5tag:blogger.com,1999:blog-7179138569444008963.post-15084285613463541902023-12-12T00:03:00.000-08:002023-12-12T11:11:22.277-08:00Cranberry Brie Appetizer Pinwheels #Breadbakers<div><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOrpWjDPRDp1ItVqm2WF134yfNR7JmHX9Iygq8bAEmMVoeeYtw-0ehKvPh-AdmXjt-ReVBQarCIUk3RbPNBg1mf5io3PmTmX1YgxP40vVUVd698VZfgBUDtpI8pq5M42xPUjzCGX5m6jHDagajFE8FBOVd_684iqjKk_zz73FxBWAo8QSLtRc2EfBy70/s4080/PXL_20231211_040323694.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOrpWjDPRDp1ItVqm2WF134yfNR7JmHX9Iygq8bAEmMVoeeYtw-0ehKvPh-AdmXjt-ReVBQarCIUk3RbPNBg1mf5io3PmTmX1YgxP40vVUVd698VZfgBUDtpI8pq5M42xPUjzCGX5m6jHDagajFE8FBOVd_684iqjKk_zz73FxBWAo8QSLtRc2EfBy70/w400-h301/PXL_20231211_040323694.PORTRAIT.ORIGINAL.jpg" width="400" /></a><br /></p><p style="text-align: justify;">Baked goods made with laminated dough are a treat very often relegated to gatherings and holidays. Laminated dough has been a bit of a nemesis for me and I tend to stick to rough puff. That's perfectly fine though! Rough puff works a treat for so many things. So for our BreakBakers challenge to use laminated dough, I decided on a nice little appetizer with my <a href="https://amessykitchen.blogspot.com/2020/12/baklava-danish-tear-and-share-treat.html" target="_blank">favorite rough puff</a>.<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMm4oWNposvMb69IWl0jEfYrZOgZhOsgFRi2rBek5dtBVZXpdCyBwK-Fjl1QOUZBRkZVnVpX40uNuhTdLkBv47-MwM7wq_7volJ8ZMvfkqwpU9VfvaTMGY41iRrHi_1PF3GSQx4Ot9Eq-Th5GjwWlUN90-qNeCZ1mCUuOloRnsBs5rrYkGt_32WmsFnPs/s3492/PXL_20231211_040711073.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2731" data-original-width="3492" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMm4oWNposvMb69IWl0jEfYrZOgZhOsgFRi2rBek5dtBVZXpdCyBwK-Fjl1QOUZBRkZVnVpX40uNuhTdLkBv47-MwM7wq_7volJ8ZMvfkqwpU9VfvaTMGY41iRrHi_1PF3GSQx4Ot9Eq-Th5GjwWlUN90-qNeCZ1mCUuOloRnsBs5rrYkGt_32WmsFnPs/w400-h313/PXL_20231211_040711073.jpg" width="400" /></a></div><p style="text-align: justify;"><br />These are a simple little treat, not too sweet, just rich and satisfying. They really do benefit from that tiny drizzle or dusting of sweet on top though! (Hubby decided that he quite liked them with a little jam on top.) Brie cheese in the states is not as flavorful as what is available in Europe, so I gather. This is evidently due to the use of pasteurized milk rather than the raw milk used to culture the cheese in France. For this reason, I do recommend making sure to use all the perfectly edible rind for the most flavor possible if using American Brie. Brie is meant to be eaten along with the rind anyway but I won't judge those that trim it off. Just don't ever scoop out the center of Brie from a cheese board. <br /></p><p>The dough recipe will make enough for two full sheets of pastry, double the filling if you want to use them both, or freeze the extra sheet for another time. You can of course use store bought puff pastry in a pinch.<br /><br /><span style="font-size: large;"><i>Cranberry Brie Appetizer Pinwheels</i></span><br /><span style="font-size: x-small;">makes 12-14</span><br /></p><p>Dough:<br /><span style="font-size: x-small;"><i>(Makes 2 sheets, enough for two batches of appetizers)</i><br /></span><br />3 cups (15 oz) all purpose flour<br />1 tbsp sugar<br />2¼ tsp instant yeast<br />¾ tsp salt<br />20 tbsp (1¼ cups or 2½ sticks) unsalted butter, cut into ¼-in slices and chilled<br />1 cup sour cream, cold<br />¼ cup orange juice, cold<br />3 tbsp ice water<br />1 large egg yolk<br /><br />Filling: <br /><span style="font-size: x-small;"><i>(this amount will fill one sheet of the pastry, double for both sheets)<br /><b>(Makes 12, double for 24) </b></i></span> <br /><br />3 tbsp butter, melted, divided<br />4 oz Brie cheese, diced<br />¾ cup dried cranberries, chopped<br />½ cup finely chopped walnuts or pecans<br />2 tbsp honey or golden syrup<br /><br />honey or golden syrup for drizzling, or powdered sugar for dusting</p><div style="text-align: justify;">For the pastry dough:</div><div style="text-align: justify;"><i>(Can be made in advance and frozen in a block or rolled out and rolled up in parchment and sealed, then frozen.) </i><br /></div><div style="text-align: justify;">Combine
flour, sugar, yeast and salt in a large (gallon size) zip top bag. Add
butter to bag and seal. Shake bag to coat butter. Press all the air
out of the bag and seal. Gently pound all over the bag to flatten all
the chunks of butter. Flip the bag over and repeat. Be careful not to
pound too hard close to the seal just in case it pops open. Transfer
flour mixture to a large bowl. Toss the flour and butter pieces and
sheet any lumpy pieces with your fingers. Combine sour cream, juice,
water and yolk in a <a href="https://amzn.to/3oxHIpp" target="_blank">2-cup glass measure</a> and mix to combine. Stir and fold into flour mixture until combined. </div> <div style="text-align: justify;"><br />
Turn the shaggy dough onto a floured counter and pat into a rough
rectangle. Using a bench scraper, bring up the sides and fold into the
middle a couple times on each side, pressing down between folds. Knead
briefly to form a cohesive mixture. Roll the dough out into a 20x12-in
rectangle. Starting at a short edge, roll the dough up into a tight
cylinder. Flatten the roll by patting into a 12x4-in slab. Transfer to
a parchment lined baking sheet and cover with plastic wrap. Freeze for
15 minutes. Remove dough from freezer and place on lightly floured
counter. Roll into two 12-inch squares, or 12½-inch circles. <i>(The dough may be rolled up in parchment and frozen at this point.)</i> </div><div style="text-align: justify;"> </div>To make the pinwheels:<br /> <br /></div><div style="text-align: justify;">Preheat the oven to 375˚F. Line a baking sheet with parchment paper and set aside. <i>(If the pastry has been frozen, thaw covered at room temperature for 40 minutes.) </i> Unroll a sheet of pastry onto a clean and lightly floured work surface. Brush the surface with about a tablespoon of melted butter. Sprinkle and arrange the diced brie, cranberries, and nuts evenly over the pastry. Drizzle the honey or golden syrup over the cheese, cranberries, and nuts. </div><div style="text-align: justify;"> </div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSttlAk0Ccd5kvoWpfsuygSHWDw2f2kitWxLmWq6busU-jxCWyRtKJsyiDAiN3nLFgQzixKhpkMQ_2z-n986k6FSTiQH9c4xchwqRRdV00WTpmDMvF00RfzPDp7c4YkYM1Itbrw5MbwSXRxpbu48V6GgBXZ0TNraVxukvqIDq3ibRgV6uxrdN6d4k4yGU/s4080/PXL_20231211_032527534.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSttlAk0Ccd5kvoWpfsuygSHWDw2f2kitWxLmWq6busU-jxCWyRtKJsyiDAiN3nLFgQzixKhpkMQ_2z-n986k6FSTiQH9c4xchwqRRdV00WTpmDMvF00RfzPDp7c4YkYM1Itbrw5MbwSXRxpbu48V6GgBXZ0TNraVxukvqIDq3ibRgV6uxrdN6d4k4yGU/s320/PXL_20231211_032527534.PORTRAIT.jpg" width="320" /></a></div> </div><div style="text-align: justify;">From a long side, roll the pastry up as tightly as possible, as for cinnamon rolls. Brush the roll with the rest of the melted butter. Using a sharp knife, cut it into 12-14 pinwheels. </div><div style="text-align: justify;"> </div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSadkrziQnPZTpl2NqKTLyhjkSHJtiWhmpl2r8z5ISM5UMcsa0K-IV3nGeQOYUZUtt1jZHq_c516b9dK7_Gj-7qMi5proNTq4T9FEcmYc6Vcwa_Q7ljR6DMyGPm6ems-WBgoRFkzVI-a0SuLcroHtgPcJ3jVirbHYOH5yDWz-HBL8f89zJdr9fSbaQn1s/s4080/PXL_20231211_033023363.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSadkrziQnPZTpl2NqKTLyhjkSHJtiWhmpl2r8z5ISM5UMcsa0K-IV3nGeQOYUZUtt1jZHq_c516b9dK7_Gj-7qMi5proNTq4T9FEcmYc6Vcwa_Q7ljR6DMyGPm6ems-WBgoRFkzVI-a0SuLcroHtgPcJ3jVirbHYOH5yDWz-HBL8f89zJdr9fSbaQn1s/s320/PXL_20231211_033023363.PORTRAIT.ORIGINAL.jpg" width="320" /></a></div> </div><div style="text-align: justify;">Transfer the pinwheels to the baking sheet, flattening them just slightly. </div><div style="text-align: justify;"> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qGSm1fFdaBSRIHd1lpu0FboeabcnegqGs151WDbcFiNkukdOFlACEGT9yzMnjk5xFFormm52G_jCAlIjMCq82eR_ukJuJYqVOx-7iPi161kMcE2JZfpTOAqYWIsLJ7W_ae8wp5EMHZ1vD7P9ak3fgT7a_crMcWC5HuzsWjT3IwWhxJflhS6_4KWI7KU/s4080/PXL_20231211_033027329.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qGSm1fFdaBSRIHd1lpu0FboeabcnegqGs151WDbcFiNkukdOFlACEGT9yzMnjk5xFFormm52G_jCAlIjMCq82eR_ukJuJYqVOx-7iPi161kMcE2JZfpTOAqYWIsLJ7W_ae8wp5EMHZ1vD7P9ak3fgT7a_crMcWC5HuzsWjT3IwWhxJflhS6_4KWI7KU/s320/PXL_20231211_033027329.PORTRAIT.jpg" width="320" /></a></div><br /></div><div style="text-align: justify;">Bake for 20 to 24 minutes, until the cheese is melted and the pastry is golden brown. Remove to a cooling rack for a couple minutes. While the pinwheels are still warm, drizzle with a little honey or golden syrup, or dust with a little powdered sugar, and enjoy.<br /><br />Be sure to check out the rest of our laminated recipes this month:<br /><p></p></div>
<ul>
<li><a href="https://amessykitchen.blogspot.com/" target="_blank">Cranberry Brie Appetizer Pinwheels </a> from A Messy Kitchen </li>
<li><a href="https://www.karenskitchenstories.com/2023/12/croissant-bread-pull-apart-laminated.html" target="_blank">Croissant Bread</a> from Karen's Kitchen Stories</li>
<li><a href="https://snehasrecipe.blogspot.com/2023/12/herbed-cheese-scrollsbreadbakers.html" target="_blank">Herbed Cheese Scrolls</a> from Sneha's Recipes</li>
<li><a href="https://passionkneaded.blogspot.com/2023/12/kakaos-csiga-breadbakers.html" target="_blank">Kakaós Csiga</a> from Passion Kneaded</li>
<li><a href="https://www.foodlustpeoplelove.com/2023/12/rough-puff-pain-au-chocolat.html" target="_blank">Rough Puff Pain au Chocolat</a> from Food Lust People Love</li>
</ul>
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board <a href="http://www.pinterest.com/flpl/bread-bakers/" target="_blank">right here</a>. Links are also updated each month on this <a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank">home page</a>.<br />
<br />
We take turns hosting each month and choosing the theme/ingredient.<br />
<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank"><img alt="BreadBakers" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMDcsYwoyvbqbBcrFSx7LzQORip-0PPYAIucX8IWUEfNr13zoJlIJPgrR0qfBBv5K2qKSzm4kBe0mYUOKxFdL0QDgCyF9PZVoyjNZc_XpCWZ1BMvr0hgtQ28U5gLb2mH8s7vt1TojNpg/w320-h320/breadbakers+(1).png" width="320" /></a></div>
hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com4tag:blogger.com,1999:blog-7179138569444008963.post-33864150298043128102023-11-16T04:30:00.000-08:002023-11-28T09:32:51.666-08:00Shio Pan - Japanese Salt Bread #BBB<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXp9huXJHl50sjzpqb80IizVeM400-TQUmxlFozcfM9_s1kgKxtpA194kwwA_kW1WvwEdfsDJhiVErrCAxGlqUCfjjQ9WEZpX5BC6Xe7go7Kdh5Znp5mqPdsUimwrxYxj50n-2duyCNqgPGVwo3QW3EqT0qSCxXcq4NO5-ogYTjPk0uo7eCxCHafeRcQA/s2048/PXL_20231112_191202915.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXp9huXJHl50sjzpqb80IizVeM400-TQUmxlFozcfM9_s1kgKxtpA194kwwA_kW1WvwEdfsDJhiVErrCAxGlqUCfjjQ9WEZpX5BC6Xe7go7Kdh5Znp5mqPdsUimwrxYxj50n-2duyCNqgPGVwo3QW3EqT0qSCxXcq4NO5-ogYTjPk0uo7eCxCHafeRcQA/w400-h301/PXL_20231112_191202915.PORTRAIT.jpg" width="400" /></a></div><br /></div><div style="text-align: justify;">For November, <a href="https://www.karenskitchenstories.com/2023/11/shio-pan-japanese-salt-bread.html" target="_blank">Karen</a> has shared with us a nifty little butter crescent she discovered at a Japanese bakery. They are called Shio Pan or Japanese Salt Bread. These flavorful beauties are stuffed in the middle with a long piece of butter that melts out around the baking bread, and browns up and crisps the bottom of the roll. That brown butter adds even more flavor. <i>(Be warned, you should use a baking sheet with a rim to avoid butter oil spilling in the oven and creating smoke.)</i><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIkJdkQJIkVJIDqpQ0xhXaxvA3whyphenhyphenFXTceIlMcMFKhwUhjb4nsshYIChFZmUsFx2g_jrDzwa7q3tVRXYoGzviBJXXSs-2o-uFNhqP9iA-jQRpC6_j9gBdS_7U2r2_6H0wgD0nzGZo98jkm2pPat_B0xEkXVKrUWvKD60KYXRGRwiUVDlvcGyGkEYQULg/s2048/PXL_20231112_191345174.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIkJdkQJIkVJIDqpQ0xhXaxvA3whyphenhyphenFXTceIlMcMFKhwUhjb4nsshYIChFZmUsFx2g_jrDzwa7q3tVRXYoGzviBJXXSs-2o-uFNhqP9iA-jQRpC6_j9gBdS_7U2r2_6H0wgD0nzGZo98jkm2pPat_B0xEkXVKrUWvKD60KYXRGRwiUVDlvcGyGkEYQULg/w400-h301/PXL_20231112_191345174.PORTRAIT.jpg" width="400" /></a></div><br /></div><div style="text-align: justify;">These are a wonderful, small batch recipe which my hubby devoured while making happy noises and then made the simple declaration, "Oh, yes." He ate his piece warmed, with a little homemade jam and it was delightful. Our host kitchen tried some with the salt sprinkle, some with an everything bagel sprinkle, and had the wonderful suggestion of possibly adding some flavor to the butter stick that bakes inside the crescents.<br /></div><div><p style="text-align: justify;">We would love to have you try out these rich and easy rolls with us this
month and share how they turned out and what you thought! New recipes
are posted every month on the 16th. Check out our <a href="https://www.facebook.com/groups/113239422083071" target="_blank">Facebook group</a> to see
the participants' baking results during that time. If you would like to
post your results with a Buddy badge on a blog, let us know in the
comments or on the Facebook page. </p><p><span style="font-size: large;"><i>Shio Pan - Japanese Salt Bread</i></span><br /><span style="font-size: x-small;">makes 6 rolls</span><br /></p><p>210g bread flour<br />10g granulated sugar<br />¾ tsp fine sea salt<br />½ tsp instant yeast<br />70g cold milk<br />70g cold water<br />7g softened unsalted butter<br />15g butter, melted, for brushing<br />60g butter, cut into 6 x 10 gram strips as pictured.* <br /><br />Flaked sea salt for topping<br /><br />Combine flour, sugar, salt, and yeast in a stand mixer bowl. Add the milk and water and mix briefly until just combined. Add the softened butter and knead to incorporate. <br /><br />Knead the dough for about five minutes, until smooth. The dough will be somewhat sticky but don't add more flour unless your workspace is quite humid. <br /><br />Let the dough rise until doubled, about 45 minutes to 2 hours, depending on ambient temperature. <br /><br />Turn the dough out onto an un-floured work surface and form it into a ½ inch thick, round disk. <br /><br />Cut the dough into 6 wedges with a bench scraper. <br /><br />Roll each piece of dough into an oblong cone shape, pinching the seam, and let them rest, covered, for 10 minutes. <br /><br />With your hands, press each section into a triangle and then using a rolling pin, shape each into a very long, thin triangle. (Longer and thinner will yield more layers.) Lightly brush each triangle with melted butter. Place a 10 gram butter stick on the wide end and roll up the dough and form it into a crescent. Place it on a parchment lined <i><u><b>rimmed</b></u></i> baking sheet. (Butter oil will leak out of these rolls, use a rimmed sheet to prevent a super smoky oven!)<br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJNx1JnsNPX2H5bw3qxwsDBZVvnNmM0UNEWThfv3mvNhVAOIdwgv36ie9RqTtNIKhtRmUJ8h_lq-Uq5s1MCV_jztWODb-oYZdB_LYslwLUm7MKIuTDYYWOaaGhH8fmmUzjTNBYIIclYnflvYgkB8mVvZPpvz8szmihilZ_KenXj95vyQUvgpzJ5d8390/s2048/PXL_20231112_014946729.PORTRAIT.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJNx1JnsNPX2H5bw3qxwsDBZVvnNmM0UNEWThfv3mvNhVAOIdwgv36ie9RqTtNIKhtRmUJ8h_lq-Uq5s1MCV_jztWODb-oYZdB_LYslwLUm7MKIuTDYYWOaaGhH8fmmUzjTNBYIIclYnflvYgkB8mVvZPpvz8szmihilZ_KenXj95vyQUvgpzJ5d8390/s320/PXL_20231112_014946729.PORTRAIT.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">* ~10 gram butter stick<br /></td></tr></tbody></table><br />Repeat with the rest of the dough. Cover with oiled plastic wrap and let rise until puffy, about 45 minutes to an hour in a warm spot. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6IeEqXmBXMsrtC0ofPibAFsjR1gXViXnw3kpHkuLX1BlKtt-kv8MUgGSox_iw5Mx24AwwY8rrMDgSvVZfFX3UVAq-a4UIUCYA8zacijdKRe7brDLcig0mfLWKi74ubNKllOfaUynJQ5FpEOen4qFSTLk8ayzJk6AU1tH5wptKdgELN7tQ1YWe8bWXEU/s2048/PXL_20231112_020617286.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6IeEqXmBXMsrtC0ofPibAFsjR1gXViXnw3kpHkuLX1BlKtt-kv8MUgGSox_iw5Mx24AwwY8rrMDgSvVZfFX3UVAq-a4UIUCYA8zacijdKRe7brDLcig0mfLWKi74ubNKllOfaUynJQ5FpEOen4qFSTLk8ayzJk6AU1tH5wptKdgELN7tQ1YWe8bWXEU/s320/PXL_20231112_020617286.PORTRAIT.ORIGINAL.jpg" width="320" /></a></div><br />Heat your oven to 400º F. <br /><br />When ready to bake, spray the shaped rolls with water until the tops are moistened. Sprinkle each with a pinch or so of flaked sea salt. <br /><br />Bake for 15 - 18 minutes, until lightly golden on top and crispy and browned on the bottom. <br /><br />Transfer to a wire rack to cool slightly. <br /><br />These are best warm from the oven or within two hours. Leftovers may be warmed in the oven, toaster, or air fryer. Wrap and freeze additional leftovers for reheating in the oven the next day. <br /><p></p>Enjoy!<br /><p><span><span lang="HU">The rest of the Bread Baking Babes
</span><br />
</span></p><p></p><p></p><ul style="text-align: justify;"><li style="text-align: justify;"><a href="https://etherwork.net/blog/bbb-november-2023/" target="_blank">Blog from OUR Kitchen</a> – Elizabeth <br /></li><li style="text-align: justify;"><a href="https://wandasue22.blogspot.com/2023/11/shio-pan-japanese-salt-bread.html" target="_blank">Judy’s Gross Eats</a> – Judy</li><li style="text-align: justify;"><a href="https://www.mydiversekitchen.com/shio-pan" target="_blank">My Diverse Kitchen</a> - Aparna </li><li style="text-align: justify;"><a href="https://www.breadexperience.com/tangzhong-sourdough-shio-pan-japanese-salt-bread" target="_blank">Bread Experience</a> - Cathy</li><li style="text-align: justify;"><a href="https://thymeforcookingblog.com/2023/11/bread-baking-babes-still-salty/" target="_blank">Thyme for Cooking</a> - Katie</li><li style="text-align: justify;"><a href="https://my-kitchen-in-half-cups.com/" target="_blank">My Kitchen in Half Cups </a>- Tanna</li><li style="text-align: justify;"><a href="https://feedingmyenthusiasms.blogspot.com/2023/11/babes-bake-shio-pan-japanese-salt-bread.html" target="_blank">Feeding My Enthusiasms</a> - Elle </li><li style="text-align: justify;"><a href="https://www.karenskitchenstories.com/2023/11/shio-pan-japanese-salt-bread.html" target="_blank">Karen's Kitchen Stories</a> - Karen </li></ul><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QmmYGOdwfB56xaAAyXIoRiHZ9udzmHa6OqcD7P6aupJDP5zCIJpfPn8wrkvM3i2db_oWwQCBA4Rb3YKEDzy3hPD9xn6LeLjRTH9J9WGcWVpAfu6Cq7FXAKDo6hAqXRCv7iGujrAgCLf9nEH45Q8BHPmn1Fw0FI8AcrSlTSqSQvHk3twmXahZ1DkbYhE/s350/BBBNovember2023_-_350x350.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="350" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QmmYGOdwfB56xaAAyXIoRiHZ9udzmHa6OqcD7P6aupJDP5zCIJpfPn8wrkvM3i2db_oWwQCBA4Rb3YKEDzy3hPD9xn6LeLjRTH9J9WGcWVpAfu6Cq7FXAKDo6hAqXRCv7iGujrAgCLf9nEH45Q8BHPmn1Fw0FI8AcrSlTSqSQvHk3twmXahZ1DkbYhE/s320/BBBNovember2023_-_350x350.png" width="320" /></a></div><p></p></div>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com5tag:blogger.com,1999:blog-7179138569444008963.post-57161894796287534042023-11-14T02:11:00.000-08:002023-11-14T22:27:41.562-08:00Crispy Sage and Garlic Parmesan Rolls #BreadBakers<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-d0ktfji18UHvxUzkLVTBuvIAPoPLNbVjIJ5vU7VV8409HKaMHIZjlLNgZ0-Gu-F7fHNJsNmIVUrGFLKyiryo8RZ3SRKli-RQtt9kdJEtcVRYME5o_fbP6cKmUiXbSJCE0qOjNRu4w8x_kj7yKmbyV46ty99DS7GzYs9A8HAqe8LR0uH8bh9yVIyTDz0/s2048/PXL_20231106_025638356.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-d0ktfji18UHvxUzkLVTBuvIAPoPLNbVjIJ5vU7VV8409HKaMHIZjlLNgZ0-Gu-F7fHNJsNmIVUrGFLKyiryo8RZ3SRKli-RQtt9kdJEtcVRYME5o_fbP6cKmUiXbSJCE0qOjNRu4w8x_kj7yKmbyV46ty99DS7GzYs9A8HAqe8LR0uH8bh9yVIyTDz0/w400-h301/PXL_20231106_025638356.PORTRAIT.jpg" width="400" /></a></p><p></p><p style="text-align: justify;">Crispy sage is one of those things you don't often see, at least I never had until a year or so ago when it was included in the recipes for one of those meal services. It was really appealing and when combined with some garlic and Parmesan, made for a very tasty dinner roll! I think sage is definitely an herb to be found often on the Thanksgiving table and was perfect for this month's Bread Bakers theme. If you aren't a cheese person, I think it would be possible to leave that out of this recipe and still have it work. We still have lots of lovely sage in the garden, so that's what I used for this recipe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfj4-PqzsEU-5iJo-fzzoj0G134GQ5z-mJIoa-iUW7eDFV-puOfwXefDSC6ELn1zsXDqQZevyENPpXMQNA55HMcSLkh3DAxRmHCnLOEBUNY5PrbiDz7ueMEcbE6Q4sPw42fH62jcT76LltlAxEdMawoNPeKPZQvmrjlL7MLwAIN67__L0-JKq8h78OXU/s2048/PXL_20231105_231458841.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfj4-PqzsEU-5iJo-fzzoj0G134GQ5z-mJIoa-iUW7eDFV-puOfwXefDSC6ELn1zsXDqQZevyENPpXMQNA55HMcSLkh3DAxRmHCnLOEBUNY5PrbiDz7ueMEcbE6Q4sPw42fH62jcT76LltlAxEdMawoNPeKPZQvmrjlL7MLwAIN67__L0-JKq8h78OXU/s320/PXL_20231105_231458841.jpg" width="320" /></a></div><p><i><span style="font-size: large;">Crispy Sage and Garlic Parmesan Rolls</span></i><br /><span style="font-size: x-small;">makes 8-9 rolls</span><br /><br />3 cups (405g) flour, <i>I used 170g all purpose and 135 g fresh ground sprouted white wheat</i><br />½ cup (60g) grated Parmesan cheese<br />½ teaspoon sea salt<br />¾ cup (177ml) warm milk <i>(you may need a tbsp or two more depending on your flour)</i><br />2¼ tsp instant yeast<br />2 tsp sugar<br />2 eggs , room temperature<br />¼ cup (60g) (4 tbsp) salted butter<br />2 cloves garlic, chopped<br />14-16 fresh sage leaves, about 9-10g, roughly chopped</p><p style="text-align: justify;">In a pan, melt the butter over medium heat until it begins to sizzle and bubble. Add the chopped sage and cook and stir for 45 seconds to 1 minute. Add the chopped garlic and stir for another 30 seconds until the mixture is fragrant and just starting to turn golden. The butter should just be starting to brown by the time the mixture is ready, but err on the side of not burning the garlic. Immediately remove from heat and transfer to a heat proof bowl to cool.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjWyvtWIekKQXH92pxRUVogklieLtUlu8JRPJpwrbUPvfZ2BcqI_fXCxAQG8cF8UMQJBs1t1wA-tHo4Fmfu7KlA0wo1WXVjp1NTeWud7zYlk__lKHizBWQ5FfV3Ft0XAJm-caNWjtBr3sKHv6ddpygz-lWP2LEOiQSXSGjsUJ_JOLIUuzEM3iWn0ScTVM/s2048/PXL_20231105_232618799.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjWyvtWIekKQXH92pxRUVogklieLtUlu8JRPJpwrbUPvfZ2BcqI_fXCxAQG8cF8UMQJBs1t1wA-tHo4Fmfu7KlA0wo1WXVjp1NTeWud7zYlk__lKHizBWQ5FfV3Ft0XAJm-caNWjtBr3sKHv6ddpygz-lWP2LEOiQSXSGjsUJ_JOLIUuzEM3iWn0ScTVM/s320/PXL_20231105_232618799.PORTRAIT.ORIGINAL.jpg" width="320" /></a></div><p style="text-align: justify;">In a stand mixer combine the flour(s), yeast, cheese, sugar, and salt. Mix in the milk and eggs until mostly combined, dough may be crumbly. Add the cooled butter sage mixture and knead until fully incorporated. Add more milk or flour a tbsp at a time if needed to achieve a nice, soft dough that is not sticky. Cover the bowl and let rest at room temperature for 30 minutes to 1 hour.<br /></p><p>Preheat the oven to 425º F.<br /><br />When the dough has doubled, turn it out onto a lightly floured work surface. Divide the dough into 8 or 9 equal portions. Roll each piece into a ball first by pinching the edges together repeatedly until the top is smoothed and then rolling lightly under the palm of your hand, letting the work surface draw the edges further in and tightening the outside of the roll. Lightly butter an 8 inch baking dish. Arrange the rolls in the prepared pan. Cover and let rise 30-45 minutes in a warm place until puffy and nearly doubled.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFOJXE9WQQXePWc-G3v67B8gFrlvHi4vojJ3WqMkf-7AI9T2Osrd5QYCUOvZCsRbyq8or3Yd01vpa5oeIqMHVHrrnfNg8UAi7-d5ZTTUPXUZCqJQwo6unKNl7AhhPlvxH7hnNM_sJR0-osPoks1HNPAaN-OiWxE8es2BfQOF9a3TuIqeBsVX6-DZe_XU/s2048/PXL_20231106_021951553.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFOJXE9WQQXePWc-G3v67B8gFrlvHi4vojJ3WqMkf-7AI9T2Osrd5QYCUOvZCsRbyq8or3Yd01vpa5oeIqMHVHrrnfNg8UAi7-d5ZTTUPXUZCqJQwo6unKNl7AhhPlvxH7hnNM_sJR0-osPoks1HNPAaN-OiWxE8es2BfQOF9a3TuIqeBsVX6-DZe_XU/w400-h301/PXL_20231106_021951553.PORTRAIT.jpg" width="400" /></a></div><br />Bake 20 minutes, until lightly browned on top. Reduce the oven temp to 350ºF, and continue baking another 25-30 minutes until baked through. Internal temperature should be around 195-200ºF. Cover with foil to prevent over-browning if your oven runs hot. Brush the hot rolls with softened or melted butter and serve warm with additional butter.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFR8afXDz6oxE-7LATH9RrnWF9OgNVFw3bt0ZUuKnoCnrTiud7DjxIlNF40cWAZgDdRAuZN76bS14gJ8jODYnMaeP7ZvH1pqq73m1qTvqZYU187lu2hzsmbpHXJVqtUJArfSksYSqSkCngNl9j-xfIQyTwbjyydTQde2xvue9A4CAXivwC0arH8Jn7ms/s2048/PXL_20231106_025611898.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFR8afXDz6oxE-7LATH9RrnWF9OgNVFw3bt0ZUuKnoCnrTiud7DjxIlNF40cWAZgDdRAuZN76bS14gJ8jODYnMaeP7ZvH1pqq73m1qTvqZYU187lu2hzsmbpHXJVqtUJArfSksYSqSkCngNl9j-xfIQyTwbjyydTQde2xvue9A4CAXivwC0arH8Jn7ms/w400-h301/PXL_20231106_025611898.PORTRAIT.ORIGINAL.jpg" width="400" /></a></div><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7oEdM9q0MD2vX99cyQbFVJh3Pcx4R9w7KsATUyACSUHzix5ldmrVoBBKxTHrr7oyTXV29PtbqABNIwHG9AQnoFNX0IZeORu5DCC44CrFVMT11SQNn9UbAMrYi8uoBcCiSTbdR01uJf6c2S7buaE9r3bjci9XqlRu5hRx-Aa2gUlLHdtOa1sLw51JvtSg/s2048/PXL_20231106_030000910.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7oEdM9q0MD2vX99cyQbFVJh3Pcx4R9w7KsATUyACSUHzix5ldmrVoBBKxTHrr7oyTXV29PtbqABNIwHG9AQnoFNX0IZeORu5DCC44CrFVMT11SQNn9UbAMrYi8uoBcCiSTbdR01uJf6c2S7buaE9r3bjci9XqlRu5hRx-Aa2gUlLHdtOa1sLw51JvtSg/w400-h301/PXL_20231106_030000910.PORTRAIT.ORIGINAL.jpg" width="400" /></a></div><br /><p></p><p>Be sure to check out the rest of our Thanksgiving Breads:<br /></p>
<ul>
<li> Crispy Sage and Garlic Parmesan Rolls by <a href="https://amessykitchen.blogspot.com//" target="_blank">A Messy Kitchen</a></li>
<li> Easy Sourdough Sweet Potato Dinner Rolls by <a href="https://zestysouthindiankitchen.com/easy-sourdough-sweet-potato-dinner-rolls/" target="_blank">Zesty South Indian Kitchen</a></li>
<li> Keto Coconut flour Sandwich Thins by <a href="https://snehasrecipe.blogspot.com/2023/11/keto-coconut-flour-sandwich.html" target="_blank">Sneha’s Recipe</a></li>
<li>Sourdough Cloverloaf by <a href="https://adayinthelifeonthefarm.blogspot.com/2023/11/sourdough-cloverleaf-rolls-breadbakers.html" target="_blank"> A day in the Life on the Farm</a></li>
<li> Thanksgiving Stuffing Rolls by <a href="https://www.karenskitchenstories.com/2023/11/thanksgiving-stuffing-rolls.html" target="_blank"> Karen’s Kitchen stories </a></li>
<li>Sweet Sourdough Pumpkin Buns by <a href="https://www.foodlustpeoplelove.com/2023/11/sweet-sourdough-pumpkin-buns.html" target="_blank">Food Lust People Love</a></li>
</ul><p>
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right <a href="https://www.pinterest.com/flpl/bread-bakers/" target="_blank">here</a>. Links are also updated after each event on the #BreadBakers <a href="https://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank">home page</a>. We take turns hosting each month and choosing the theme/ingredient. </p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><span style="border: medium; display: inline-block; height: 200px; overflow: hidden; width: 200px;"><img alt="This image has an empty alt attribute; its file name is breadbakers%2Bfor%2Bpost.png" height="200" src="https://lh7-us.googleusercontent.com/PAsfnswrn7eIWqXshGPvFMqO93u_XXnf_6iyhUO70ECKa8ogjGbSqOPnPp3xqNUnMpo0SXx-E48GFjqH7KvP3oFcbteA0A7wYSatMehCEE_AEeE8cET_p6tiLLRB5QZQJdB4LslQtN4cYaElJvwBD2s" style="margin-left: 0px; margin-top: 0px;" width="200" /></span></span></p>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com5tag:blogger.com,1999:blog-7179138569444008963.post-87087772036751754912023-10-16T04:30:00.022-07:002023-10-19T22:12:19.497-07:00Danish Salty Rye Rolls #BBB<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2Bqu_2Y7GNejoR4r38ZHutuyVw4NWAXDdi0WsLChguZPtYAXlfNTN6rapjXbUOGBwbju0n6wVlav7NPipg6OvdKTXh1ZlMA9iw1JDvdjC0H_gG0g_bN8UkhTxWLlPN4eDsuTivfN2YO7ROjBOKflTdxc1gC8JJePnHCJqJBT6IZwyDSFs4kqAPF5RsQ/s2048/PXL_20231016_024744597.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2Bqu_2Y7GNejoR4r38ZHutuyVw4NWAXDdi0WsLChguZPtYAXlfNTN6rapjXbUOGBwbju0n6wVlav7NPipg6OvdKTXh1ZlMA9iw1JDvdjC0H_gG0g_bN8UkhTxWLlPN4eDsuTivfN2YO7ROjBOKflTdxc1gC8JJePnHCJqJBT6IZwyDSFs4kqAPF5RsQ/w442-h332/PXL_20231016_024744597.PORTRAIT.jpg" width="442" /></a></div><br /></div><div style="text-align: justify;">Are you a fan of rye bread? I definitely enjoy rye, though admittedly I do prefer a rye blend to the heavy and stodgy loaves of full rye. These Danish rye rolls are a beautiful blend and while certainly hearty, they are also soft and fluffy and at the same time delightfully chewy. It's a nice little batch that makes just 8-9 rolls, I got nine perfectly sized rolls of 70g each.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The dough can be a bit sticky due to the rye flour, mine especially since I also used a portion of sprouted kamut flour, but the flavor was wonderful and the dough was workable with judicious flouring of the board. The rolls have an especially appealing chew on the bottom crust, with the overall crust being thin and just slightly chewy and soft for my results. I used the sourdough and did not add the oats on the outside, but I could go for some caraway sprinkled on top! What better to go with a rye roll? These are great fresh, with butter, but are also traditionally enjoyed with cheese, cold cuts, and smoked fish. I veered off and added some rhubarb jam to my first roll. YUM.<br /><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYTm7bt70bKwDgPYOWkfOwZdvzXnCE_wtvReNgGE9IxrQT7NiG7_fp7ZACFqKPFj-NYo2j_r6k1x_mbeTaSIK7_Bb1kbfcmXXg43hyphenhyphenS-IakLIzWRaKOedPvawpQefq2_8KTybY_DrQvuNp-K3Z8NhAlQ9wlVCAzaJeGHFicyDX6wX9tYcEyUHRVwk0Ao/s2048/PXL_20231016_024839922.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYTm7bt70bKwDgPYOWkfOwZdvzXnCE_wtvReNgGE9IxrQT7NiG7_fp7ZACFqKPFj-NYo2j_r6k1x_mbeTaSIK7_Bb1kbfcmXXg43hyphenhyphenS-IakLIzWRaKOedPvawpQefq2_8KTybY_DrQvuNp-K3Z8NhAlQ9wlVCAzaJeGHFicyDX6wX9tYcEyUHRVwk0Ao/w463-h348/PXL_20231016_024839922.PORTRAIT.jpg" width="463" /></a></div><br />We would love to have you try out these easy rolls with us this
month and share how they turned out and what you thought! (And what
you filled them with or dipped them in, etc.!) New recipes
are posted every month on the 16th. Check out our <a href="https://www.facebook.com/groups/113239422083071" target="_blank">Facebook group</a> to see
the participants' baking results during that time. If you would like to
post your results with a Buddy badge on a blog, let us know in the
comments or on the Facebook page. <br /></div><div><p></p><p><span style="font-size: large;"><i>Sigteboller, Danish Salty Rye Rolls</i></span><br /><span style="font-size: x-small;">Makes 8-9 rolls (70 grams each)</span><br /><br /><i>Poolish (yeast) or Levain (sourdough): 20%</i><br />24g (⅛ cup + 1 rounded Tbsp. + 1 tsp.) rye flour<br />40g (⅓ cup) all-purpose flour<br />64ml (¼ cup) water<br /><br />25g (1 tbsp) sourdough starter <br /><i>or</i><br />pinch of yeast <br /><br /><i>Final Dough:</i><br />150-200ml (~¾ cup) lukewarm water<br />Levain or Poolish, all of the above<br />96g (~¾ cup) medium rye flour<br />160g (~1 ¼ cups) all-purpose flour <i>(I used 100g all purpose and 104g sprouted kamut, fresh ground)</i><br />3g (1 tsp) instant yeast; ½ tsp yeast if using the levain<br />6g (1 tsp) sea salt<br />12g (2 tsp) dark molasses (unsulphured) or honey, add more if desired <i>(I used golden syrup, 24g)</i><br /><br />Topping: Rolled oats, sunflower seeds, caraway seeds, coarse Kosher salt<br /><br />For the poolish/levain<br /></p><p style="text-align: justify;">The evening before baking, combine the lukewarm water, flours, and sourdough starter or yeast in a mixing bowl. Mix well to combine, cover, and leave at warm room temp for 14-16 hours, or overnight. It should expand and have bubbles.<br /></p><p>For the dough:<br /></p><p style="text-align: justify;">In a stand mixer, add the rye flour, all-purpose flour, water, and poolish/levain. Mix on low until the flour is fully moistened. Cover and allow the dough to rest (autolyse) for 45 minutes. Note: Start with 150g of water and add in additional water gradually, as needed. Sprinkle in additional flour, one tablespoon at a time, if needed. <i>(I ended up using 175g water and could have used 10g less.)</i><br /></p><p>Add the salt, yeast and molasses or honey. Mix to fully incorporate all ingredients. <br /></p><p style="text-align: justify;">Cover the bowl, and let the dough rise in a warm place for 45 minutes. Gently knock the dough down to release the air. Form into a round and place back in the bowl. Let the dough rest for an additional 45 minutes.<br /></p><p style="text-align: justify;">After the dough has risen, gently press down again to degas. Divide the dough into 8-9 equal portions (about 70g each) and shape each portion into a ball. <i>(Because of my flour combination, I did this in two repeated steps to help strengthen the outer gluten.)</i><br /></p><p style="text-align: justify;">Press the bottom (seam side) into a plate of rolled oats. Then place each roll on a baking sheet lined with parchment. Cover the baking sheet with a kitchen towel and let the rolls rise for another 40-50 minutes, or until doubled in size.<br /></p><p>Preheat your oven to 375-400°F (190-204°C). <i>(My oven runs slow and I baked at 400ºF).</i><br /></p><p style="text-align: justify;">Just before baking, use a sharp knife to cut a cross (about ¼ - ½ inch deep) on the top of each roll. Sprinkle coarse Kosher salt over the tops. This will add flavor and a decorative touch. You can also sprinkle caraway seeds or sunflower seeds.<br /></p><p style="text-align: justify;">Bake the rolls for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. <i>(My rolls were ~205ºF internal when I removed them.)</i><br /></p><p style="text-align: justify;"></p><p style="text-align: justify;">Once the rolls are baked, allow them to cool on the baking sheet. Enjoy warm with butter. <i>(I brushed the rolls with butter immediately after baking.)<br /></i> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQLbtYCBwkOIprIx5xudexFa7TQVEy0N2BV8aRqxH6jMqmjSSFDJulRoJU4aQebHKceQzO6DJ9NHdZuzFHky6v7Ph0qe36x9_GA2no8J5MPluwIiNjK2WcUDMMPoASITJxUS-6hDhOlvLgIsVMb5QUz5Rk7d_5NeLB1Qi3NoOABg8R2rQCzGv2E5QqhQ/s2048/PXL_20231016_025132182.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQLbtYCBwkOIprIx5xudexFa7TQVEy0N2BV8aRqxH6jMqmjSSFDJulRoJU4aQebHKceQzO6DJ9NHdZuzFHky6v7Ph0qe36x9_GA2no8J5MPluwIiNjK2WcUDMMPoASITJxUS-6hDhOlvLgIsVMb5QUz5Rk7d_5NeLB1Qi3NoOABg8R2rQCzGv2E5QqhQ/w449-h338/PXL_20231016_025132182.PORTRAIT.ORIGINAL.jpg" width="449" /></a></div><br /><p></p><p><span><span lang="HU">The rest of the Bread Baking Babes
</span><br />
</span></p><p></p><p></p><ul style="text-align: justify;"><li style="text-align: justify;"><a href="https://etherwork.net/blog/bbb-october-2023/" target="_blank">Blog from OUR Kitchen</a> – Elizabeth <br /></li><li style="text-align: justify;"><a href="https://wandasue22.blogspot.com/2023/10/babes-bake-sigteboller.html" target="_blank">Judy’s Gross Eats</a> – Judy</li><li style="text-align: justify;"><a href="https://www.mydiversekitchen.com/sigteboller-or-danish-salty-rolls" target="_blank">My Diverse Kitchen</a> - Aparna </li><li style="text-align: justify;"><a href="https://www.breadexperience.com/sigteboller-danish-salty-rye-rolls" target="_blank">Bread Experience</a> - Cathy</li><li style="text-align: justify;"><a href="https://thymeforcookingblog.com/2023/10/danish-salty-rye-rolls/" target="_blank">Thyme for Cooking</a> - Katie</li><li style="text-align: justify;"><a href="https://my-kitchen-in-half-cups.com/" target="_blank">My Kitchen in Half Cups </a>- Tanna</li><li style="text-align: justify;"><a href="https://feedingmyenthusiasms.blogspot.com/2023/10/rolling-with-babes.html" target="_blank">Feeding My Enthusiasms</a> - Elle </li><li style="text-align: justify;"><a href="https://www.karenskitchenstories.com/2023/10/sigteboller-danish-salty-rye-rolls.html" target="_blank">Karen's Kitchen Stories</a> - Karen </li></ul><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZq3tAaqtqpWvG6t9sMbyiCTcFsf-1m2cPzmJkcE4Apzw1zXAZFNIPi2E8lZ9giae5HQzVFl5Uy2feyRDhP6xd9_0005ReF-sN1VLw4PGax4Q8m7CC6D58Ye4dypEvOKqRf7sIgw0rmwm699hE9BS1Ts5Vl0-HgFkPhtqF0klTOIfAmsr4vnV-85aR3d0/s2048/PXL_20231016_025544248.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZq3tAaqtqpWvG6t9sMbyiCTcFsf-1m2cPzmJkcE4Apzw1zXAZFNIPi2E8lZ9giae5HQzVFl5Uy2feyRDhP6xd9_0005ReF-sN1VLw4PGax4Q8m7CC6D58Ye4dypEvOKqRf7sIgw0rmwm699hE9BS1Ts5Vl0-HgFkPhtqF0klTOIfAmsr4vnV-85aR3d0/w452-h340/PXL_20231016_025544248.PORTRAIT.ORIGINAL.jpg" width="452" /></a></p><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMvV8rMANYlsEw8JHI3LYrjhjxn9iNqmt1BaNt_Gbt9sY032kCstlNB6VoUdNqwYs9UqsZQrd6bJe70dc4nEuk5ujpXf8ooKqcg0LkUyZu1vUCavNMGKrnnU4ukRpwIC07n-kQ2TY3CA9-OiiLnODA7QvC3wHCUAlPa2nIgZ7vMUYGAVIzueQAwI0f_Y/s350/BBBOctober2023_-_350x350.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="350" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMvV8rMANYlsEw8JHI3LYrjhjxn9iNqmt1BaNt_Gbt9sY032kCstlNB6VoUdNqwYs9UqsZQrd6bJe70dc4nEuk5ujpXf8ooKqcg0LkUyZu1vUCavNMGKrnnU4ukRpwIC07n-kQ2TY3CA9-OiiLnODA7QvC3wHCUAlPa2nIgZ7vMUYGAVIzueQAwI0f_Y/s320/BBBOctober2023_-_350x350.png" width="320" /></a></div><br /></div>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com5tag:blogger.com,1999:blog-7179138569444008963.post-3391882950476723902023-10-10T00:03:00.007-07:002023-10-10T12:36:40.459-07:00Chocolate Baguettes #BreadBakers<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFmT0c4ouWafwpGZI-zW6LG2OqXS_y8ZIlToD3YkGPhnC-VCnJ5pY9U3YO9WTNdqQTDypri_X8PQGY6DfIQIGIaQarr-9YBuNNSBSXRR0DqQRlvioe80-1ZZ3rfa3HgAs_a6kxRzbJctCMobtKZBqS8RaQ0VE6-BRcl6THr5Ffs7ttI-lC9N8dlMoB5s/s2048/PXL_20230523_225226815.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFmT0c4ouWafwpGZI-zW6LG2OqXS_y8ZIlToD3YkGPhnC-VCnJ5pY9U3YO9WTNdqQTDypri_X8PQGY6DfIQIGIaQarr-9YBuNNSBSXRR0DqQRlvioe80-1ZZ3rfa3HgAs_a6kxRzbJctCMobtKZBqS8RaQ0VE6-BRcl6THr5Ffs7ttI-lC9N8dlMoB5s/w300-h400/PXL_20230523_225226815.PORTRAIT.jpg" width="300" /></a><br /></p><p style="text-align: justify;">While baguettes are most often the simple, crisp and chewy white flour fare seen in many a bakery worldwide, there are certainly other options. Specially flavored baguettes may of course be made with several types of grains and cereals, and also fruits and nuts. There are probably about as many special baguettes as there are bakeries in France. I decided to go with chocolate. While I am not usually keen on putting chocolate into my bread, this particular application appealed to me. And these were certainly delicious, not very sweet, nor confusingly savory. They were simply delightful with a touch of butter.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7RB8mnBa5HfLM5FM7HMVWDr3AM8MUuVX040H5uGVBgpAh47q-QK8hAQb1Ix1scDRBA0U2Z1PaphVUoQCxooopw4nVX2ynxfuqogYV8EA4dm3DFaLLb1gyQavUbrfPPGt1_hkeLGAKuD5thYOqZMkRqgxsZoDe5KtSy22DgjcoFiBoqJoi1cEL_zUPV8/s2048/PXL_20230523_213438352.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7RB8mnBa5HfLM5FM7HMVWDr3AM8MUuVX040H5uGVBgpAh47q-QK8hAQb1Ix1scDRBA0U2Z1PaphVUoQCxooopw4nVX2ynxfuqogYV8EA4dm3DFaLLb1gyQavUbrfPPGt1_hkeLGAKuD5thYOqZMkRqgxsZoDe5KtSy22DgjcoFiBoqJoi1cEL_zUPV8/w400-h300/PXL_20230523_213438352.PORTRAIT.jpg" width="400" /></a></div><p style="text-align: justify;"></p><p><i><span style="font-size: large;">Chocolate Baguettes </span></i><br /></p><p>500g all purpose or bread flour <br />20g cocoa powder <br />150g bitter-sweet, high quality dark chocolate - 70% cocoa<br />425g water<br />10g salt<br />3g active dry yeast or quick rise yeast<br />2 Tbsp honey<br /><br /></p><p style="text-align: justify;">Mix together the cocoa, salt, and flour in a large bowl. Add in the remaining ingredients and mix well for a few minutes to thoroughly combine and incorporate all the flour. Let rest for 10 minutes.</p><p style="text-align: justify;">Over a period of about an hour, do 3 sets of stretch and folds, inverting the dough after each set.</p><p style="text-align: justify;">Cover the bowl with plastic wrap and place in the refrigerator overnight for about 10-12 hours.<br /><br />Turn out the dough onto a lightly floured work surface. Divide into 3 equal portions and shape into rectangles. Rest the dough for 15 minutes.<br /><br />While the dough is resting, preheat the oven to 485ºF, with a 14 x 16 inch baking stone or steel on the top rack and a bread pan filled with hot water on the bottom rack for steam.<br /><br />Stretch each dough rectangle slightly and fold into an oblong cylinder, sealing the seams along the length. With your hands, roll the cylinders gently, stretching them to desired length, about 16 inches. (Try to make sure there are no chocolate pieces sticking outside the dough, as they may get too dark toward the outer edges.)<br /><br />Place the cylinders on a floured surface or baker's couche, seam side up, side by side. Cover with plastic wrap and prop from each side to ensure the baguettes hold their shape. (This can be done with a couche, a baguette mold, or a well floured tea towel.)<br /><br />Proof at a room temperature for about 30 minutes.<br /><br />Remove the plastic wrap, pull the baguettes apart. Transfer the baguettes and set seam side down onto parchment paper, brushing off any excess flour. Using a sharp knife, lame, or a razor blade, make 3-4 scores on each baguette. When scoring, use a swift and firm motion to ensure nice and clean cuts.<br /><br />Open the oven, being mindful of the steam, and slide baguettes off onto the baking stone. Close the oven and reduce temperature to 475ºF. Bake for 15 minutes.<br /><br />Rotate the baguettes and further reduce the temperature to 450ºF and continue baking for another 10-15 minutes, until golden brown and internal temperature is about 195-200ºF.</p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB3DFfiy95D5qpYIBlJs5BNW-YtWYfeS7zombVbnLs4tX-Y1Q05iD3pa6Y05bdU2_nfUwMoHtiRMkbu2aE3exUdppTelaTmj57HmxTiWKIqyCyA8R1L01FwqiHo_Pc0RIbNSNJirCLBlgCFVO4wGmXKlVZ5jGfpl-NLHqtYsvzFqPWwcyGzX30cR8z8Fk/s2048/PXL_20230523_225547793.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB3DFfiy95D5qpYIBlJs5BNW-YtWYfeS7zombVbnLs4tX-Y1Q05iD3pa6Y05bdU2_nfUwMoHtiRMkbu2aE3exUdppTelaTmj57HmxTiWKIqyCyA8R1L01FwqiHo_Pc0RIbNSNJirCLBlgCFVO4wGmXKlVZ5jGfpl-NLHqtYsvzFqPWwcyGzX30cR8z8Fk/w400-h300/PXL_20230523_225547793.jpg" width="400" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOZagElMGTDQSDEZV1t1WSeh_Gd2HpoziJVWUuKrAPl8Zfx1ChQC98LGj52AQKQDIeL5C7csRfe4PXENlTaTKKxJVdKqDQB7S_QL-H-9NeE7Z-Uvq_7qtYVaT_W9SUDzFJcL-Qr0dW3mq_ySIWSNysWyr0o0_30NfhHHT3Wd6VS-zeTLwL-N_H-ngrBY/s2048/PXL_20230523_213209278.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOZagElMGTDQSDEZV1t1WSeh_Gd2HpoziJVWUuKrAPl8Zfx1ChQC98LGj52AQKQDIeL5C7csRfe4PXENlTaTKKxJVdKqDQB7S_QL-H-9NeE7Z-Uvq_7qtYVaT_W9SUDzFJcL-Qr0dW3mq_ySIWSNysWyr0o0_30NfhHHT3Wd6VS-zeTLwL-N_H-ngrBY/w400-h300/PXL_20230523_213209278.jpg" width="400" /></a></div><br /><p></p><p>Be sure to check out the rest of the #BreadBakers baguettes:<br /></p>
<ul>
<li><a href="https://amessykitchen.blogspot.com/" target="_blank">Chocolate Baguettes</a> from A Messy Kitchen</li>
<li><a href="https://snehasrecipe.blogspot.com/2023/10/gluten-free-artisan-baguettebreadbakers.html" target="_blank">Gluten Free Artisan Baguette</a> from Sneha’s Recipe</li>
<li><a href="https://cookwithrenu.com/no-knead-gluten-free-baguette/" target="_blank">No Knead Gluten Free Baguette</a> from Cook with Renu</li>
<li><a href="https://www.karenskitchenstories.com/2023/10/italian-pane-francese-italian-baguettes.html" target="_blank">Italian Pane Francese</a> from Karen’s Kitchen Stories</li>
<li><a href="https://www.foodlustpeoplelove.com/2023/10/slow-rise-sourdough-baguettes.html" target="_blank">Slow Rise Sourdough Baguette</a> from Food Lust People Love</li>
</ul><p style="text-align: center;"><a href="http://www.foodlustpeoplelove.com/p/breadbakers.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCqMLUwyl9GD-Px41DfOw-yiRBHHS2no_uf0lcVG8fWAWIiK7flxiRpTf7oJ0-fHYS4wKAX2o1QqXgQZvVb77FmohZbgcryGVQ9pi2gzHalyUrtpazSTVWmdHJkjJavEp_6nyx7e_k6A/s1600/breadbakers+for+post.png" /></a><br /></p>#BreadBakers
is a group of bread loving bakers who get together once a month to bake
bread with a common ingredient or theme. You can see all our of lovely
bread by following our Pinterest board <a href="http://www.pinterest.com/flpl/bread-bakers/">right here</a>. Links are also updated after each event on the <a href="http://www.foodlustpeoplelove.com/p/breadbakers.html">#BreadBakers home page</a>.
We take turns hosting each month and choosing the theme/ingredient. If
you are a food blogger and would like to join us, just send Stacy an
email with your blog URL to <a href="mailto:foodlustpeoplelove@gmail.com">foodlustpeoplelove@gmail.com</a>. <br /><ul>
</ul>
hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com2tag:blogger.com,1999:blog-7179138569444008963.post-75079349968707265782023-09-25T05:00:00.106-07:002023-09-25T05:00:00.144-07:00Pumpkin Pie Oatmeal<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyUSr8GmUWmcuI-gsr7CNR4KSqoi-XwwQj2UNnU-UqL0B8evg-8as_R8dqBQtCiNzoxGHaW690MpEXKYS2KXj9udef4qWrETafhBl_HZZGxtN1L6DlEJY_znFO6-qxhbFdJ0r_gF1BBfcuZQWcFrozdsHZCi9wc4AIx_OafFDdnjC35Cu4KhaUR2xV8s/s2048/PXL_20230913_183338343.PORTRAIT~2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyUSr8GmUWmcuI-gsr7CNR4KSqoi-XwwQj2UNnU-UqL0B8evg-8as_R8dqBQtCiNzoxGHaW690MpEXKYS2KXj9udef4qWrETafhBl_HZZGxtN1L6DlEJY_znFO6-qxhbFdJ0r_gF1BBfcuZQWcFrozdsHZCi9wc4AIx_OafFDdnjC35Cu4KhaUR2xV8s/w428-h322/PXL_20230913_183338343.PORTRAIT~2.jpg" width="428" /></a></div><p></p><p style="margin-bottom: 0; margin-left: 0; margin-right: 0; margin-top: 0; margin: 0px; padding-bottom: 1em; text-align: justify;">Well, it is officially fall now! Although I never understood why some people get so entirely bent out of shape over friend's or even stranger's seasonal and culinary preferences, I did wait until the official day had passed to put this particular recipe out there! Well, I kind of have an opinion on it... People are bored, addicted to social media, and think they have a say in other people's lives when they just need to tend to their own. Me, I like spring and fall best, winter next, and summer last. I hate the heat, and that means anything over 75ºF (23.9ºC) for me, with 72ºF being perfectly heavenly. As my kids proclaimed during a "would you rather" session, you can always add layers, but you can only get so naked. My very good friend absolutely thrives in hot weather that would make me pass out but she hates the cold. Everyone is wonderfully different and I certainly don't begrudge her love of warm weather, even if I definitely don't share it. So I never had an especial love of pumpkin spice or pumpkin flavored things, I have never gotten the infamous PSL, (pumpkin spice latte). But I do enjoy pumpkin; it's a superfood and good for you in so many ways. For this application, where only a couple tbsp are needed, I dollop the rest of the can of pumpkin onto a parchment lined tray in 2 tbsp portions and freeze it. Then it can be stored in a freezer container or ziptop bag until needed. Just take out one portion and stick it in the bowl while heating up the water and boiling the oats and it should be nicely thawed in time to mix into the oats.</p><p style="margin-bottom: 0; margin-left: 0; margin-right: 0; margin-top: 0; margin: 0px; padding-bottom: 1em; text-align: justify;">Our family always made chewy oats that are cooked in a lot of water and then drained. And so I never preferred creamy, gummy oatmeal. Given the phytic acid in oats, I think the cook and drain method is probably better anyway for unsoaked or unsprouted oats, but feel free to cook the oats to taste! We like some tooth to our oats and this recipe has great texture. Creamy from the pumpkin, chewy from the oats, and crunchy from the nuts; a very satisfying breakfast bowl. Now, is the whipped cream really needed? The dish is vegan without it, but if we're going to call it pumpkin <i>pie</i> oatmeal, I think it is absolutely required. Leave it out if you wish, or use a dairy free alternative, but it is seriously good with it!</p><p style="margin-bottom: 0; margin-left: 0; margin-right: 0; margin-top: 0; margin: 0px; padding-bottom: 1em;"><i><span style="font-size: large;">Pumpkin Pie Oatmeal</span><br /><span style="font-size: x-small;">makes 1 very generous serving<br /></span></i></p><p>½ cup old fashioned rolled oats<br />pinch of salt<br />2 tbsp pumpkin puree (unsweetened)<br />¼ tsp vanilla extract<br />¼ tsp of cinnamon<br />Dash of fresh ground nutmeg<br />2 tbsp chopped toasted or crispy pecans, divided<br />1 tbsp maple syrup
<br />Whipped cream or dairy free alternative (technically optional, but not really 😉)<br /><br /></p><p style="text-align: justify;">Fill a small pot of water ¾ with water and bring to a boil. Add a pinch of salt and add the oats. Boil for 10 minutes for thick oats or 8 minutes for old fashioned oats, (or as desired). While oats are cooking, combine the pumpkin, 1 tbsp of the pecans, maple syrup vanilla, cinnamon, and nutmeg. <br /></p><p>Feel free to serve with a little milk if desired. Garnish with a little whipped cream and the remaining pecans.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVpTHyOROdLM6THDrnPFoo_0lasONfHUZjvNIj53JFXupQLcYQzFknpx6K8C_URhLj0GoO5JqrJE-KlXvVS7ilpcSYHTw13Kxe-AODtoZniSYkJG6Wgs2PeHyIrPSa9trA8iJYoXeG6oMVhhqtX-ZoYijIEwYeDc9jRnC2MB0NTyB0OclHrw_TECExho/s2048/PXL_20230913_183053543.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVpTHyOROdLM6THDrnPFoo_0lasONfHUZjvNIj53JFXupQLcYQzFknpx6K8C_URhLj0GoO5JqrJE-KlXvVS7ilpcSYHTw13Kxe-AODtoZniSYkJG6Wgs2PeHyIrPSa9trA8iJYoXeG6oMVhhqtX-ZoYijIEwYeDc9jRnC2MB0NTyB0OclHrw_TECExho/w400-h301/PXL_20230913_183053543.PORTRAIT.jpg" width="400" /></a></div><br /> <p></p>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com0tag:blogger.com,1999:blog-7179138569444008963.post-38553865216574647522023-09-16T00:31:00.008-07:002023-10-16T10:09:49.136-07:00Wild Morning Bread #BBB<p></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqe9k9JSUAOXHDkErrt3CBH6uwbVKPrXpBki6Obg9EwJYTouyF1W2vA13_t6vTvAsoVwP-xGmg40D9xsm-R90J7iFGAmjtvANZTNZfI6cSiMmIEvwJSJo5FJUor067-DtqpTX-7p-WJzBRZ9xXwXYMITrdjsz0KiHGWbhBqs_94X5nSZoq5IZXwhD5FiE/s2048/PXL_20230917_002700183.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqe9k9JSUAOXHDkErrt3CBH6uwbVKPrXpBki6Obg9EwJYTouyF1W2vA13_t6vTvAsoVwP-xGmg40D9xsm-R90J7iFGAmjtvANZTNZfI6cSiMmIEvwJSJo5FJUor067-DtqpTX-7p-WJzBRZ9xXwXYMITrdjsz0KiHGWbhBqs_94X5nSZoq5IZXwhD5FiE/w425-h320/PXL_20230917_002700183.PORTRAIT.jpg" width="425" /></a></div>Our bake for this month is a sourdough risen pita, based on Lebanese morning bread. I remember mom sometimes making PB&J pitas for my school lunch box, probably because pitas were on sale or cheaper than sandwich bread at the time. Since I was a picky kid it was strictly PBJ, no other fun stuff, although I am sure she made better meals with hers. I seem to recall alfalfa sprouts always being in the fridge and I'm sure those went into some pitas. I did love the pocket part of pitas though, that was just cool and relatively unusual for our little logging town. Come to think of it, this is not the first <a href="https://amessykitchen.blogspot.com/2017/06/the-bbb-make-lebanese-kaak.html" target="_blank">Lebanese bread</a> we've made!<br /><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4g3amk0M_FHwhmGMhdORAAoBBwF5cimUnQ93NxpUfEivj5SSIhaTFADnzTKXAEnyAEvc1yr9MDFg-JwTa3JYcghG3ZGnJ5kkAg3ONAjxxsnUZ2ZimiLo0Gow7ueHY4ivnRIrQGj0UoOiblmA2XxscGE8UbVL6cUyChBU9gEl_gnOzCyl0LydU6pzLBE/s2048/PXL_20230916_022424851.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4g3amk0M_FHwhmGMhdORAAoBBwF5cimUnQ93NxpUfEivj5SSIhaTFADnzTKXAEnyAEvc1yr9MDFg-JwTa3JYcghG3ZGnJ5kkAg3ONAjxxsnUZ2ZimiLo0Gow7ueHY4ivnRIrQGj0UoOiblmA2XxscGE8UbVL6cUyChBU9gEl_gnOzCyl0LydU6pzLBE/w400-h301/PXL_20230916_022424851.PORTRAIT.jpg" width="400" /></a></p><p></p><p style="text-align: justify;">I decided to go with teff for my whole grain and would use less water next time as it does not absorb as much as corn meal. Pita dough should be tacky but not sticky. Mine was a little wet when it came time to shape. Don't worry about whether or not your pita puffs up while baking, it will still be tasty. Only one of mine puffed all the way, the rest had lots of medium bubble puffs.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-xOpZ_WoJqeHAhHhrptpZWF0CytXL0Ivh1ANHpcKZdYc0d6MVYJF04Ut8wI-byrlDeVdfb6qUJ9CBQVBN4qaT8GfelngFijXp7mHxss-T0LuzUbcqEBxzWXHpYnv2Oeu4WafUgwQddSUlIZy7E1mp0PWyYc1iOwLexzH9NLthjPav0rgC71kEtiqvU1Q/s2048/PXL_20230916_022850595.PORTRAIT~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-xOpZ_WoJqeHAhHhrptpZWF0CytXL0Ivh1ANHpcKZdYc0d6MVYJF04Ut8wI-byrlDeVdfb6qUJ9CBQVBN4qaT8GfelngFijXp7mHxss-T0LuzUbcqEBxzWXHpYnv2Oeu4WafUgwQddSUlIZy7E1mp0PWyYc1iOwLexzH9NLthjPav0rgC71kEtiqvU1Q/w404-h304/PXL_20230916_022850595.PORTRAIT~2.jpg" width="404" /></a></div><p style="text-align: justify;">What's nice is that this dough holds very well before baking, so you can make it in the morning or even the night before and still bake in the afternoon or evening. Then fill with whatever you can think of: will you go with authentic Lebanese fare, or something else? So many options. We would love to have you try out these easy breads with us this
month and share how they turned out and what you thought! (And what you filled them with or dipped them in, etc.!) New recipes
are posted every month on the 16th. Check out our <a href="https://www.facebook.com/groups/113239422083071" target="_blank">Facebook group</a> to see
the participants' baking results during that time. If you would like to
post your results with a Buddy badge on a blog, let us know in the
comments or on the Facebook page. </p><p style="text-align: justify;">(You know, pitas actually make delightful oven chips, just in case you don't use them all up on the first day!)<br /></p><p><span style="font-size: large;"><i>Wild Morning Bread</i></span><br /><span style="font-size: x-small;">based on the recipe for khobz al-Sabah (Lebanese morning bread) in "Savory Baking from the Mediterranean" by Anissa Helou</span><br /><span style="font-size: x-small;">makes 6 pitas</span><br /><br />Leavener:<br />dessert spoonful culture (whole wheat 100% hydration starter) from the fridge (about 40 g)<br />50 g [50 ml] room temperature water (plus more as needed)<br />50 g [⅓ cup] 'no-additives' 100% whole wheat flour (plus more as needed)<br /><br />Dough:<br />250 g [1⅔ cups] unbleached all-purpose flour, sifted<br />50 g [⅓ cup] cornmeal (I used fresh ground teff flour)<br />160 g [160 ml (½ cup + 8 tsp)] water (I recommend starting with a little less and then going by feel)<br />all of the leavener from above (when it floats – showing that it's as strong as it can be)<br />7 g [generous tsp] sea salt + 10 g [2 tsp] water (reduced from original recipe)<br /></p><p style="text-align: justify;">Leavener: The night before you will be making the bread, put a spoonful of sourdough culture from the fridge into a small bowl. Stir in 50 grams water and 50 grams whole wheat flour. Cover and put into the cold oven (if the night temperatures are cool, turn the oven light on) to leave overnight.</p><p style="text-align: justify;"></p><p></p><p style="text-align: justify;">Dough: On the day you will be making the bread, check to see if the starter floats in a small bowl of cool water. If it is domed but it doesn't float, wait for 30 minutes or so and try again. If the starter is bubbly but flat or concave on the surface, stir in about 5 grams each of whole wheat flour and water. Cover and leave on the counter, checking again for floating about 20-30 minutes later. It will probably float. Now proceed with making the final dough.<br /></p><p style="text-align: justify;">Using a bowl that is large enough for the dough to triple, sift in all-purpose flour. Whisk in corn meal. Add 160 grams of water and all of the leavener. Using a dough whisk or wooden spoon, stir just enough to mix it together. Cover with a plate and leave on counter for about 20 minutes.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1tWr_V-lbdqd49fG1p4bYqDGIpsPkXn0a4z8lXE24gJdRl_J5ljSnIJgIb63XguVe4kb0Dcbs975p2CUshmBfyEt-R48DrOZlkTqCt9rDx-pScTNmHxaH45TUL--f3PrebafmU3YXbQRriYkoPENf80EDuVpGDfNAK5iPxwoQV_pLdO-rfpkUHjy3H8/s2048/PXL_20230915_174703895.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1tWr_V-lbdqd49fG1p4bYqDGIpsPkXn0a4z8lXE24gJdRl_J5ljSnIJgIb63XguVe4kb0Dcbs975p2CUshmBfyEt-R48DrOZlkTqCt9rDx-pScTNmHxaH45TUL--f3PrebafmU3YXbQRriYkoPENf80EDuVpGDfNAK5iPxwoQV_pLdO-rfpkUHjy3H8/s320/PXL_20230915_174703895.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Right after mixing in the salt<br /></td></tr></tbody></table><p style="text-align: justify;"></p><p style="text-align: justify;">Kneading and adding the salt: Whisk salt and 10 grams water into a small bowl and pour on top of the dough. Wash your hands and leave one hand wet. With the back of your hand against the side of the bowl, reach down into the bowl to the bottom of the dough and pull it up to the fold it over the top. Turn the bowl with your other hand and repeat 4 or 5 times. Cover the bowl with a plate and set aside on the counter for about 20 minutes.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ANfo3gENujOWevvJputUq8CKvEsBo8gLfFYES6JNR45WBkA99cOIUeG7q5DUKoNEshvRpkdYIzWyo1Z4F8Dpp5aaMBl7X5PwDwMRq61fMBiJQMdYMIJmxIO8ZV_oo8Grikvne6QylQYbVj8ebNaZpIxQLenY0GLQ94f13Hg8bxHdwYqkFLksjcBbk0E/s2048/PXL_20230915_182553645.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ANfo3gENujOWevvJputUq8CKvEsBo8gLfFYES6JNR45WBkA99cOIUeG7q5DUKoNEshvRpkdYIzWyo1Z4F8Dpp5aaMBl7X5PwDwMRq61fMBiJQMdYMIJmxIO8ZV_oo8Grikvne6QylQYbVj8ebNaZpIxQLenY0GLQ94f13Hg8bxHdwYqkFLksjcBbk0E/s320/PXL_20230915_182553645.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After first fold<br /></td></tr></tbody></table><p style="text-align: justify;"></p><p style="text-align: justify;">Repeat the previous step 2 or 3 times more. The dough will become more smooth and silky to the touch. If the dough seems a little dry, add a splash more water and squoosh it in. The dough should be tacky but not sticky.<br /></p><p style="text-align: justify;">Proofing: Cover and leave on the counter. (Check the dough every so often as the afternoon progresses into evening. If you're not ready to bake the bread, wet your hands and gently fold the dough whenever it has doubled.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWcqlhHmKuwZox8Jw8rgXMN3M91yEhX1dcEAX5OSjU91DkZ33FasfbFLYMMj2XKHB8GfDiOt5aFIiPR2ndnFgWj3rpTY7hohD60uhfKq6uxz-9-ZWfCWQi0BpxZehM3ZDSLVGVYtrxjW1ezNx1Nnmab8qCKoNLaFXg1AA53TJ4qjZ3FojvqhwbYUw0Gw/s2048/PXL_20230915_225546331.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWcqlhHmKuwZox8Jw8rgXMN3M91yEhX1dcEAX5OSjU91DkZ33FasfbFLYMMj2XKHB8GfDiOt5aFIiPR2ndnFgWj3rpTY7hohD60uhfKq6uxz-9-ZWfCWQi0BpxZehM3ZDSLVGVYtrxjW1ezNx1Nnmab8qCKoNLaFXg1AA53TJ4qjZ3FojvqhwbYUw0Gw/s320/PXL_20230915_225546331.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ready to divide and shape<br /></td></tr></tbody></table><br /><p style="text-align: justify;"></p><p style="text-align: justify;">Preheat: Around dinnertime on the day you will be baking the bread in the:<br /> <br /><i>barbecue</i>: Light the barbecue, close the lid, and turn it to high.<br /></p><p><i>for the oven</i>: place a pizza stone on the middle shelf of the oven set at 450ºF.<br /><br /></p><p style="text-align: justify;">Pre-Shaping: While the bbq/oven is preheating, pour the risen dough onto a lightly floured board. Divide the dough evenly into 6 pieces. Using floured hands, shape each piece into a round. Cover with a damp tea towel and allow to rest for about 5 minutes.<br /></p><p style="text-align: justify;">Shaping: Starting with the first round made, using a rolling pin, roll the round out into a disc about 15cm (~6 inches) in diameter. As you roll, flour well to make sure that the disc can be lifted up easily. Repeat with all the rounds.<br /></p><p style="text-align: justify;">Baking: When the bbq/oven is hot hot hot, carry the board of rounds and, using a dough scraper, if using the:<br /></p><p style="text-align: justify;"><i>barbecue</i>: place each round directly on the grill and close the lid of the barbecue. After a minute or so, use blunt-nosed tongs to move the rounds from place to place, to account for uneven heat. Be thrilled the bread puffs up. Don't get too worried if a balloon bursts as you move the pita and enjoy the show of steam escaping. Even if it is flat, the pita will still taste good!<br /></p><p style="text-align: justify;"><i>oven</i>: place each round on the hot stone on the middle shelf of the oven still turned to high heat (450F).<br /></p><p style="text-align: justify;">It takes 5-10 minutes to bake the breads. When they balloon up, gently turn them over. Also, move them around from time to time to account for uneven heat in the barbecue and oven. Use oven mitts and tongs.<br /></p><p style="text-align: justify;">To check to see if the breads are done, use blunt-nosed tongs to gently lift them up. They should be light weight and puffy. As they are done, put them into a basket.<br /></p><p>Serve immediately.</p><p><span><span lang="HU">The rest of the Bread Baking Babes
</span><br />
</span></p><p></p><p></p><ul style="text-align: justify;"><li style="text-align: justify;"><a href="https://etherwork.net/blog/bbb-september-2023/" target="_blank">Blog from OUR Kitchen</a> – Elizabeth <br /></li><li style="text-align: justify;"><a href="https://wandasue22.blogspot.com/2023/09/lebanese-morning-bread-puffless-in.html" target="_blank">Judy’s Gross Eats</a> – Judy</li><li style="text-align: justify;"><a href="https://www.mydiversekitchen.com/lebanese-khubz-or-khuboos" target="_blank">My Diverse Kitchen</a> - Aparna </li><li style="text-align: justify;"><a href="https://www.breadexperience.com/sourdough-lebanese-morning-bread-pita/" target="_blank">Bread Experience</a> - Cathy</li><li style="text-align: justify;"><a href="https://thymeforcookingblog.com/2023/09/lebanese-morning-bread/" target="_blank">Thyme for Cooking</a> - Katie</li><li style="text-align: justify;"><a href="https://my-kitchen-in-half-cups.com/" target="_blank">My Kitchen in Half Cups </a>- Tanna</li><li style="text-align: justify;"><a href="https://feedingmyenthusiasms.blogspot.com/" target="_blank">Feeding My Enthusiasms</a> - Elle </li><li style="text-align: justify;"><a href="https://www.karenskitchenstories.com/2023/09/sourdough-lebanese-morning-bread-khobz.html" target="_blank">Karen's Kitchen Stories</a> - Karen <br /></li></ul><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1rjv84sds0ssnW66E78pvxh0-ZVxu61moZzI4s0zQPGXQFIvqI7M6d2vnWDgH_VhvQqPqYOqtHLfaVC8tGmugB3-T891kCEyhftsjE2Gqq53dwJF0Kwj5wNk8lvNqqKCyiUCHVq17z0G7S4uK-W7OrSFw_Zlm-fFQusWChyb3MKu_7AyHZ0vHaOPZJA/s350/BBBSeptember2023_-_350x350.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="350" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1rjv84sds0ssnW66E78pvxh0-ZVxu61moZzI4s0zQPGXQFIvqI7M6d2vnWDgH_VhvQqPqYOqtHLfaVC8tGmugB3-T891kCEyhftsjE2Gqq53dwJF0Kwj5wNk8lvNqqKCyiUCHVq17z0G7S4uK-W7OrSFw_Zlm-fFQusWChyb3MKu_7AyHZ0vHaOPZJA/s320/BBBSeptember2023_-_350x350.png" width="320" /></a></div><br /><p></p>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com12tag:blogger.com,1999:blog-7179138569444008963.post-57744259766968361072023-09-12T00:03:00.053-07:002023-09-13T22:34:55.622-07:00Apple Rosemary Braid #BreadBakers<div><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjvpqp1BFL_I3kqQXQGuJmerHXEQAgWqtIwWLlDvn3S7nHrBfWnppE5Ju2Nd-Jn2jE9s6msxQdjE31Ebx8ht5Hbs8GUgz_CUYGmA7OEnhhKvrV1y9VYcLJ24-FRdJW-T15YvTb6JwEM-reaPnlGWPsCUpdgROQ5qku38VIvcg7BEuJTlcLTP2tcUS8AHk/s2048/PXL_20230830_180305879.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjvpqp1BFL_I3kqQXQGuJmerHXEQAgWqtIwWLlDvn3S7nHrBfWnppE5Ju2Nd-Jn2jE9s6msxQdjE31Ebx8ht5Hbs8GUgz_CUYGmA7OEnhhKvrV1y9VYcLJ24-FRdJW-T15YvTb6JwEM-reaPnlGWPsCUpdgROQ5qku38VIvcg7BEuJTlcLTP2tcUS8AHk/w436-h328/PXL_20230830_180305879.PORTRAIT.jpg" width="436" /></a><br /></p><p style="text-align: justify;">It is definitely apple season around here and so I love that our Bread Bakers challenge this month was for apple breads. I started thinking about it many weeks ago and had ideas here and there but finally decided on my bake. I LOVE how it turned out! I had originally thought to make a cream cheese and apple breakfast braid, but then started thinking about the wonderful flavors that happen when you use typically savory herbs in a sweet recipe. My initial thought was sage but honestly, the flavor tends to bake out and be not very noticeable. So I settled on rosemary... Let me tell you, rosemary and apple is a match made in heaven and in a sweet presentation, is out of this world good. Yum. Seriously. Yum.<br /><br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAb_T52IFJ-wTzR7qjB3yyTuy6_-qgvpfDQa5YXjf9DSv9bAOKjWfdU9S9EPj5U-gZlhltcoOX_d9Mn7GYldf3KtNnYmjE7dbXo1o6JXircv2x_0v7YpoASU0hA9rnBQ_wgn7IwKXikNyU09A1-i1oewMbPIIcuqVU4n-8YTZzDdr0vWBrgFyMgAv-3_g/s2048/PXL_20230830_180110097.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAb_T52IFJ-wTzR7qjB3yyTuy6_-qgvpfDQa5YXjf9DSv9bAOKjWfdU9S9EPj5U-gZlhltcoOX_d9Mn7GYldf3KtNnYmjE7dbXo1o6JXircv2x_0v7YpoASU0hA9rnBQ_wgn7IwKXikNyU09A1-i1oewMbPIIcuqVU4n-8YTZzDdr0vWBrgFyMgAv-3_g/w400-h301/PXL_20230830_180110097.PORTRAIT.ORIGINAL.jpg" width="400" /></a></div><br /></div><div style="text-align: justify;">This recipe makes quite a large braid, enough for 20 slices! It freezes wonderfully so you can make the one large, or two smaller braids. You can alternately make just one roll up and cut it fully in half and twist/cross together as for a <a href="https://amessykitchen.blogspot.com/2022/06/pecan-pie-babka.html" target="_blank">babka</a> or <a href="https://amessykitchen.blogspot.com/2012/10/bbb-russian-rose-for-world-bread-baking.html" target="_blank">wreath</a>. The recipe will split evenly so a half batch is easily an option as well.<br /></div><div><p></p><p style="text-align: justify;"><span style="font-size: large;"><i>Apple Rosemary Braid</i></span><br /><span style="font-size: x-small;">makes 20 servings</span><br /></p><p>Dough:<br /> 2¼ tsp yeast<br /> ⅓ cup warm water<br /> ½ tablespoon sugar<br /> <i>optional spoonful of sourdough starter</i><br /> 1 cup milk, slightly warmed<br /> 4 tbsp butter, melted<br /> 2 eggs<br /> 4 cups flour<br /> ¼ cup sugar<br /> 1 tsp salt<br /> 1 tbsp chopped fresh rosemary<br /> <br /> 1 egg + 1 tbsp water, for egg wash <br /><br />Filling:<br /> ¼ cup butter, melted (add a pinch of salt if using unsalted)<br /> ¼ cup sugar<br /> ¼ cup brown sugar<br /> 2-3 tsp chopped fresh rosemary<br /> 2 Granny smith apples, small diced<br /> 2 tbsp apple butter<br /> 2 tbsp flour<br /><br />Glaze:<br /> 1¼ cup powdered sugar<br /> 1 tsp vanilla<br /> 2-3 tablespoons milk<br /> 1 sprig rosemary<br /><br />For the dough:<br /></p><p style="text-align: justify;">In a large mixing bowl or stand mixer, combine the warm water and ½ tbsp sugar. Stir in the yeast to dissolve and let activate for about 10 minutes until it is bubbly. Whisk in the milk, butter, eggs, and vanilla to the yeast mixture.<br />With the dough hook or a sturdy wooden spoon, mix in the flour, ¼ cup sugar, rosemary, and salt. Knead for 6-8 minutes (or by hand for ~10 minutes). Cover the dough in the bowl and let rise in a warm area for 1 hour. </p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2P-47099jbwB73MsDC4EaiHlpsPiXLdoRLtdGpXy3NkSqxScun9r9qQxKsBLidWEL4aBTmRj7hi1Dxr7jta1q79CCId1_tKulyeig2OcW3xaEUzwZvenTQPX2lJwKaacu3FcT-T5xVkvDIY-_isbhvDcEiYY34U6TV4Q-4syYzvaMyaDysy2Vka_eew/s2048/PXL_20230829_212725036.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1542" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2P-47099jbwB73MsDC4EaiHlpsPiXLdoRLtdGpXy3NkSqxScun9r9qQxKsBLidWEL4aBTmRj7hi1Dxr7jta1q79CCId1_tKulyeig2OcW3xaEUzwZvenTQPX2lJwKaacu3FcT-T5xVkvDIY-_isbhvDcEiYY34U6TV4Q-4syYzvaMyaDysy2Vka_eew/s320/PXL_20230829_212725036.jpg" width="241" /></a></div><br /></div><div style="text-align: justify;">After an hour, punch down the dough and allow to rise for an additional 10 minutes.<br /></div><div><br /></div><div></div><div></div><div></div><div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aV9MrmwKRJHACS9xatj24o-vnzhfSqP2DSv4InMtI1z-XjsR50ZS-Il_vWyN3D9_7W-5zqomHvWjPsx3-DI9Ua1TMgF4HoslfXAnSUAaBLXAnlz_JN47D2K-Pc4fKuRXsFtlRelgRLzbeWbzuwRj-AXQJ7yLg9Mj5G5HbnUxs9truQqWSPv6QS8qFtg/s2048/PXL_20230829_212527619.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1542" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aV9MrmwKRJHACS9xatj24o-vnzhfSqP2DSv4InMtI1z-XjsR50ZS-Il_vWyN3D9_7W-5zqomHvWjPsx3-DI9Ua1TMgF4HoslfXAnSUAaBLXAnlz_JN47D2K-Pc4fKuRXsFtlRelgRLzbeWbzuwRj-AXQJ7yLg9Mj5G5HbnUxs9truQqWSPv6QS8qFtg/s320/PXL_20230829_212527619.jpg" width="241" /></a></div><br /></div><div style="text-align: justify;"><div style="text-align: justify;">For the filling and shaping:<br /><br />Make the filling while the dough is rising. In a saute pan, mix together the butter, sugars, apples, and rosemary and cook over medium heat for 1-2 minutes, stirring frequently, until the apples just start to soften. Stir in the apple butter and cook for another 30 seconds. Sprinkle the flour evenly over the mixture and cook and stir until slightly thickened, about a minute. Remove from heat and set aside to cool to room temperature.<br /><br /></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07qyX7rq0xC9Qf8-ev9Zr4pwed_Q-Pf5LCGTvTUfooi6suG4Yd1cC_Lm8496_uckvgNAWzQYqK1iBzs-Y7tSYbi7S5duP7MufDKorHgYUznYyI1gYRc9LQPm5qDeTUkVkAia6zSJlXf3GkF2Ga_NXcDvAT3meJkjZGifKucfpEnMkkBr5xE8x9wgnm9Q/s2048/PXL_20230829_212808101.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07qyX7rq0xC9Qf8-ev9Zr4pwed_Q-Pf5LCGTvTUfooi6suG4Yd1cC_Lm8496_uckvgNAWzQYqK1iBzs-Y7tSYbi7S5duP7MufDKorHgYUznYyI1gYRc9LQPm5qDeTUkVkAia6zSJlXf3GkF2Ga_NXcDvAT3meJkjZGifKucfpEnMkkBr5xE8x9wgnm9Q/s320/PXL_20230829_212808101.jpg" width="320" /></a></div><br />When the filling has cooled, divide the dough into three equal pieces. On a floured pastry cloth or counter, roll out each piece into a large rectangle. Divide the filling into thirds and spread on top of each dough rectangle.<br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GU6neVMdMwOImwTdMykvblFIcSuQnOqKPhr0tbedBknR71uPQYzHEAdkK_NZBl9jXT3-H4a9VHa3q-AS3aXWa2cfoqJGyG9jPMCLlr7fD-gT6J_FHw8a8z_lver99N7XMalnUVN3b1BfU1u4fs4gwZ0oIFyrsay0YdMnlVj_ECFxYQq5i8lxyqNQN5M/s2048/PXL_20230829_215802447.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GU6neVMdMwOImwTdMykvblFIcSuQnOqKPhr0tbedBknR71uPQYzHEAdkK_NZBl9jXT3-H4a9VHa3q-AS3aXWa2cfoqJGyG9jPMCLlr7fD-gT6J_FHw8a8z_lver99N7XMalnUVN3b1BfU1u4fs4gwZ0oIFyrsay0YdMnlVj_ECFxYQq5i8lxyqNQN5M/s320/PXL_20230829_215802447.PORTRAIT.jpg" width="320" /></a></div><br /><div style="text-align: justify;"></div><div style="text-align: justify;">Roll each section into a long cylinder (stretching slightly as you go).</div><div style="text-align: justify;"></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsdA8ywU0XPs3ewFCZtNC03jVKRjeZeVUW250pDUgB08lwO0bedLsssGzMkJHX0LEPVf6wCCntX_Q5u-aeiBq3epF1M-fYxaP6cC0UW_3BHmWPLVkfmuNTeLnQjsKqMZhHXghu3aUd_byT8e_K_XleCIh5tU3vnmSPixg5pY6w3el-NX9jkhnaz6yOz8/s2048/PXL_20230829_215935879.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsdA8ywU0XPs3ewFCZtNC03jVKRjeZeVUW250pDUgB08lwO0bedLsssGzMkJHX0LEPVf6wCCntX_Q5u-aeiBq3epF1M-fYxaP6cC0UW_3BHmWPLVkfmuNTeLnQjsKqMZhHXghu3aUd_byT8e_K_XleCIh5tU3vnmSPixg5pY6w3el-NX9jkhnaz6yOz8/s320/PXL_20230829_215935879.PORTRAIT.ORIGINAL.jpg" width="320" /></a></div><br />Place the 3 sections on a lined baking sheet.</div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"> </div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpn70hHCyLf8ot_KARpeZWo3oZpWHFGXJzBdX4qnysoz8ZlaGNPXmATgufbOeG8Me0NMya4gCEZvXMPzk35PwYt7wfC3qM7XhLo9nP3__8JNFn5JZEPjUZx6KcaMJyhHestvIW-kcBoClJrQFHTpgHsp78lrA1iw-ee4Vtz5cRKxHq-6P13KlM76x19w/s2048/PXL_20230829_221056723.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpn70hHCyLf8ot_KARpeZWo3oZpWHFGXJzBdX4qnysoz8ZlaGNPXmATgufbOeG8Me0NMya4gCEZvXMPzk35PwYt7wfC3qM7XhLo9nP3__8JNFn5JZEPjUZx6KcaMJyhHestvIW-kcBoClJrQFHTpgHsp78lrA1iw-ee4Vtz5cRKxHq-6P13KlM76x19w/s320/PXL_20230829_221056723.jpg" width="320" /></a></div><br />With a sharp knife, gently cut a long line in each cylinder to
partially expose the filling for the fancy look in the finished braid.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtulW2c8YJ2Xmw4zKJOPmPL0qTlocm6cPkHqTkrTz9df29Nx2eZy42uCie3zieDBoe2TSABhn8Hngw--edynrZwKKrUTyz-ePkRVcKucPaotbddal-UD6ijNZBUp9A0Rn6vuVBGdTPt5A_CU5q3QdY6Rp4azvjk8-QtDQs-CcY-9ZbzEOFEY_jreEmGk/s2048/PXL_20230829_221223715.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtulW2c8YJ2Xmw4zKJOPmPL0qTlocm6cPkHqTkrTz9df29Nx2eZy42uCie3zieDBoe2TSABhn8Hngw--edynrZwKKrUTyz-ePkRVcKucPaotbddal-UD6ijNZBUp9A0Rn6vuVBGdTPt5A_CU5q3QdY6Rp4azvjk8-QtDQs-CcY-9ZbzEOFEY_jreEmGk/s320/PXL_20230829_221223715.PORTRAIT.ORIGINAL.jpg" width="320" /></a></div></div><div style="text-align: justify;"><br />Press the 3 sections together at the top and then carefully braid. Cover and let rise for 30 minutes, preheating the oven toward the end of the rising time to 375ºF.</div><div style="text-align: justify;"> </div><div style="text-align: justify;"></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ecFXw0RLDBFv47hOHjL1zNMhZc04GR6gVFd_6P6foLVqicv5eX9muJEh8VvTfVmNJE9CZNvfHDJ0PR2sFg78j2KuNTSFxbo6dR6S9bTJHVqDY_F1uxghBYfyfv47wyy7thT9DD-iaJF8TH1HuKcqxdj_ngDsgNST4v_0BoOd90soTYmD3Y_Zedjanvs/s2048/PXL_20230829_221401316.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ecFXw0RLDBFv47hOHjL1zNMhZc04GR6gVFd_6P6foLVqicv5eX9muJEh8VvTfVmNJE9CZNvfHDJ0PR2sFg78j2KuNTSFxbo6dR6S9bTJHVqDY_F1uxghBYfyfv47wyy7thT9DD-iaJF8TH1HuKcqxdj_ngDsgNST4v_0BoOd90soTYmD3Y_Zedjanvs/s320/PXL_20230829_221401316.PORTRAIT.jpg" width="320" /></a></div><br />Brush the top of the braid with an egg wash. <br /><br /></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIBBHRcaxm48xX181yLF3MUiOc496V9tiDOJeGE4S_n6tdJNFHIM7xR1pVYmkpaU3olV0nLKwznQbH6mBEDCFx8q5Hro0GEjoIAMUOdDfKwZ9EtI8j4N5d6xzccv_lf4IyVGoDbapJRPVF5xeEJqzO1N0SDlVBILoFGCGYDeJxidf9vLBddh44bT13Kw/s2048/PXL_20230829_224828344.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIBBHRcaxm48xX181yLF3MUiOc496V9tiDOJeGE4S_n6tdJNFHIM7xR1pVYmkpaU3olV0nLKwznQbH6mBEDCFx8q5Hro0GEjoIAMUOdDfKwZ9EtI8j4N5d6xzccv_lf4IyVGoDbapJRPVF5xeEJqzO1N0SDlVBILoFGCGYDeJxidf9vLBddh44bT13Kw/s320/PXL_20230829_224828344.PORTRAIT.jpg" width="320" /></a></div><br />Place in preheated oven
and bake for about 25-30 minutes. Cover the braid with foil if it is browning too quickly, reduce heat to 350ºF and bake for another 10-15 minutes until fully baked in the middle. The braid will puff up and turn
golden brown and should reach about 195ºF internal temperature when done. (I use <i>AirBake</i> sheets which extend bake times for filled loaves, and have a slow oven; baking times will vary.) Remove from oven and allow to cool.<br /><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrt-kKauhr29suJble-2ddO1nuJu4KpWLJEma2sRHudUB2bIZE-evEZF2kQJzYBg4ltxnFCFJQjzbDsNkiL56nytowyMbsQWnvesh_gI_4zhj5MKZ7VlZ3qYbEfZY5vSCh-K2ejui7LTNT0AfEZgAMqomj8yYVVvULl_c-n_ZDJV6bvXxttA03s3cVQw/s2048/PXL_20230830_024916145.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrt-kKauhr29suJble-2ddO1nuJu4KpWLJEma2sRHudUB2bIZE-evEZF2kQJzYBg4ltxnFCFJQjzbDsNkiL56nytowyMbsQWnvesh_gI_4zhj5MKZ7VlZ3qYbEfZY5vSCh-K2ejui7LTNT0AfEZgAMqomj8yYVVvULl_c-n_ZDJV6bvXxttA03s3cVQw/s320/PXL_20230830_024916145.jpg" width="320" /></a></div><br />For the glaze:<br /><br />In a small saucepan, combine the milk, vanilla, and the leaves of the rosemary sprig. Try to make sure all the rosemary is mostly under the liquid. Heat the mixture just until bubble start to form at the edges of the pan. Cover and allow to steep for 15 minutes. Sift the powdered sugar into a bowl. Strain the rosemary out of the milk and add 2 tbsp of the liquid to the powdered sugar, then as much more as is necessary to achieve the consistency you desire for your glaze.</div><div style="text-align: justify;">(If you do not wish to infuse the glaze with rosemary, just combine the other glaze ingredients to the desired thickness and omit the rosemary.)</div><div style="text-align: justify;"><br />Drizzle the glaze over the braid after it has cooled.</div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWh1fiqpCzbtKY_JUP5pvZRTOku-dLZNzPazImV4sn3ufEaVODtR1n7vaCfkpWzPoqx-iqVaK8igKWqmOGT6PKrkyangcGtX_XOaWO2NWntp8oq3y8U7jIPcFxR10480GpoVPb542bW2kVR47N_oI-A9rJUNi-mnr2yrTaW8HwxeqPFf-7a96lG5IWO4/s2048/PXL_20230830_174937842.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWh1fiqpCzbtKY_JUP5pvZRTOku-dLZNzPazImV4sn3ufEaVODtR1n7vaCfkpWzPoqx-iqVaK8igKWqmOGT6PKrkyangcGtX_XOaWO2NWntp8oq3y8U7jIPcFxR10480GpoVPb542bW2kVR47N_oI-A9rJUNi-mnr2yrTaW8HwxeqPFf-7a96lG5IWO4/s320/PXL_20230830_174937842.PORTRAIT.jpg" width="320" /></a></div><br />Garnish with fresh rosemary if desired, to let people know what the mystery flavor is, or leave it a mystery. It won't be overwhelmingly obvious, but definitely noticeable as a wonderful something extra in the flavor profile.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">To serve, slice the large loaf in half lengthwise and then into 10 pieces for each half for 20 servings. Wrap well and freeze extras in an airtight container or storage bag. Reheats well in the toaster oven, oven, air fryer, and microwave.<br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50Ad28m8eAewaPABOlUibQ2vCLBScGtReqh1yz8aiheRjfuPr7RIkOXaugw2xNjPfE5p9HXqSKZVqMhdRle4ihHlyd0ls6_qcNER3QoYJvM_23YG1k63jcLKVS_hGXgDauD52m7zI4ZgbPJoHwDMIEvfPm_iBQTQmM-LYLMD9QTnTrhafT4UQsTQgayw/s2048/PXL_20230830_191434225.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50Ad28m8eAewaPABOlUibQ2vCLBScGtReqh1yz8aiheRjfuPr7RIkOXaugw2xNjPfE5p9HXqSKZVqMhdRle4ihHlyd0ls6_qcNER3QoYJvM_23YG1k63jcLKVS_hGXgDauD52m7zI4ZgbPJoHwDMIEvfPm_iBQTQmM-LYLMD9QTnTrhafT4UQsTQgayw/s320/PXL_20230830_191434225.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><i>Nutrition facts per serving:</i><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3LsCBmNWA_U5r-_Kmfa0w_qI2UPFjt9MWXUulWfIo9gqLdLmZ-owybeTST2J0RVTj_VZCsDRzC8SOmlaG5PoolcN1ckyO4yTj-_JiZUKjIo1LyL9Q55STpBZuaS-nZDOI_58M6zVdc_HOE5vKF8Zi7z1fi7mLnsj3ic5xjyNN9_9xAhIjO4GAOuoE6s/s1079/Screenshot_20230904-225234.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="601" data-original-width="1079" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3LsCBmNWA_U5r-_Kmfa0w_qI2UPFjt9MWXUulWfIo9gqLdLmZ-owybeTST2J0RVTj_VZCsDRzC8SOmlaG5PoolcN1ckyO4yTj-_JiZUKjIo1LyL9Q55STpBZuaS-nZDOI_58M6zVdc_HOE5vKF8Zi7z1fi7mLnsj3ic5xjyNN9_9xAhIjO4GAOuoE6s/s320/Screenshot_20230904-225234.png" width="320" /></a></div><br /><div style="text-align: justify;"><br /></div><span style="font-size: small;"></span><div></div>
<p style="text-align: center;"><a href="http://www.foodlustpeoplelove.com/p/breadbakers.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCqMLUwyl9GD-Px41DfOw-yiRBHHS2no_uf0lcVG8fWAWIiK7flxiRpTf7oJ0-fHYS4wKAX2o1QqXgQZvVb77FmohZbgcryGVQ9pi2gzHalyUrtpazSTVWmdHJkjJavEp_6nyx7e_k6A/s1600/breadbakers+for+post.png" /></a><br /></p><p><br />#BreadBakers
is a group of bread loving bakers who get together once a month to bake
bread with a common ingredient or theme. You can see all our of lovely
bread by following our Pinterest board <a href="http://www.pinterest.com/flpl/bread-bakers/">right here</a>. Links are also updated after each event on the <a href="http://www.foodlustpeoplelove.com/p/breadbakers.html">#BreadBakers home page</a>.
We take turns hosting each month and choosing the theme/ingredient. If
you are a food blogger and would like to join us, just send Stacy an
email with your blog URL to <a href="mailto:foodlustpeoplelove@gmail.com">foodlustpeoplelove@gmail.com</a>.<br /> </p><p>Check out the rest of our appleicious bakes:<br /></p><ul><li>Karen’s Kitchen Stories: <a href="https://www.karenskitchenstories.com/2023/09/apple-babka.html" target="_blank">Apple Babka</a> </li><li>Palatable Pastime: <a _blank="" href="https://palatablepastime.com/2023/09/12/apple-butter-dinner-rolls/" target="_blank">Apple Butter Dinner Rolls</a></li><li>A Day in the Life on the Farm: <a href="https://adayinthelifeonthefarm.blogspot.com/2023/09/apple-fritter-bread-breadbakers.html" target="_blank">Apple Fritter Bread</a> </li><li>A Messy Kitchen: <a href="https://amessykitchen.blogspot.com/" target="_blank">Apple Rosemary Braid</a> <br /></li><li>Magical Ingredients: <a _blank="" href="https://magical-ingredients.com/2023/09/caramel-apple-naan/" target="_blank">Caramel Apple Naan</a> </li><li>Sneha’s Recipe: <a href="https://snehasrecipe.blogspot.com/2023/09/gluten-free-oats-apple.html" target="_blank">Gluten Free Oats & Apple Pancakes</a></li><li>Zesty South Indian Kitchen: <a href="https://zestysouthindiankitchen.com/sourdough-apple-loaf/" target="_blank">Sourdough Apple loaf</a> </li><li>Cook with Renu: <a href="https://cookwithrenu.com/apple-and-cheese-sourdough-discard-focaccia/" target="_blank">Sourdough Discard Apple Bread (No Knead)</a></li></ul></div>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com5tag:blogger.com,1999:blog-7179138569444008963.post-49523697603614717902023-08-29T08:13:00.000-07:002023-08-29T08:13:30.191-07:00Pineapple Rugelach cookies<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EE9Bb0-5C5P-xQFEeyyUucwyiWOAFu_PzL1-DWv_vgjxBNTpHEDU9bcdkGMyeqt5eGom3qqUN4RPb8XaIRvIo-Qu4M0k_IkSQEntBHetXXnQGQ02N8Mq3EfKAKxwH_mPWN_JrW4SNeTOMdzXjRRyx_FsrADBoKwivFXhuZTbABs8wgl9GMVVxadff4o/s2048/PXL_20221222_011812465.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EE9Bb0-5C5P-xQFEeyyUucwyiWOAFu_PzL1-DWv_vgjxBNTpHEDU9bcdkGMyeqt5eGom3qqUN4RPb8XaIRvIo-Qu4M0k_IkSQEntBHetXXnQGQ02N8Mq3EfKAKxwH_mPWN_JrW4SNeTOMdzXjRRyx_FsrADBoKwivFXhuZTbABs8wgl9GMVVxadff4o/w445-h334/PXL_20221222_011812465.PORTRAIT.jpg" width="445" /></a><br /></p><p style="text-align: justify;">Sometimes fixing just a small part of a recipe, such as the shaping, can lead to an entirely different outcome! These rich and delicious pastries were something I had wanted to try for years and finally decided to bake them up. The original shape was not what you see here though. They were totally cute little pinwheels. Trouble is, they were a pain to shape, cut, and transfer, and they honestly were a little disappointing once baked. They had almost an under cooked texture: the recipe said to cook for a short time just until set. Well, that wasn't what I was hoping for. So I altered the next half of the batch to turn out some nice, golden brown and flaky rugelach-like pastries. The basic recipe was practically identical to a rugelach anyway and the result was a win. They froze wonderfully, they reheated wonderfully, and they were much easier to make! Rugelach dough is just like tassie dough, rich and unsweetened. These are great for those that don't like an overly sweet treat. The sweet pineapple filling and the little bit of icing lend plenty of sweetness to these rich pastries.<br /></p><p><span style="font-size: large;"><i>Pineapple Rugelach cookies<br /></i></span><span style="font-size: x-small;">makes 24 cookies</span><br /></p><p> <u><i>Dough:</i></u><br /> 1 cup salted butter, softened<br /> 1 package (8 oz) cream cheese, softened<br /> 2 cups all-purpose flour<br /><br /> <i><u>Filling:</u></i><br /> ⅔ cup sugar<br /> 4½ tsp all-purpose flour<br /> 1 cup unsweetened crushed pineapple<br /> <br /> ½ cup finely chopped walnuts, <i>divided</i><br /><br /> <i> <u>Icing and garnish:</u></i><br /> 1 cup confectioners' sugar<br /> 2 tbsp butter, melted<br /> 2 tbsp whole milk<br /> ½ tsp vanilla extract<br /> ¼ cup chopped walnuts<br /><br />In a large bowl, cream the butter and cream cheese together until light and fluffy. Add the flour and mix well. Cover and refrigerate until easy to handle, about 2 hours.<br /><br />Meanwhile, in a saucepan, combine sugar and flour; add pineapple and stir until blended. Cook over low heat until mixture comes to a boil and is thickened. Cover and refrigerate.<br /><br />Divide dough in half. On a lightly floured surface, roll out each portion into a thin circle as for a pie crust. Spread about half the filling onto each circle, (you may have extra). Sprinkle half of the finely chopped walnuts over the pineapple filling.<br /> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvnAxEqCiFVWfYPTLGqNb5X5UPy4cqvqtcV6XM8qu2l0ARWsU1zGUFGdUwXtX-eK7N4863bZL3n_XRxn_Oe0KtPrIHM833VNAXq_S8eQoHoRlGh5ZyZQ1EDIbi1NQG_kHOJLOQ8w2CW3ZPEomKXAZswsKX-vD3Jwvr5FE-5hdq1tW5jELdFDAlr0p_lQ/s2048/PXL_20221221_233451454.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvnAxEqCiFVWfYPTLGqNb5X5UPy4cqvqtcV6XM8qu2l0ARWsU1zGUFGdUwXtX-eK7N4863bZL3n_XRxn_Oe0KtPrIHM833VNAXq_S8eQoHoRlGh5ZyZQ1EDIbi1NQG_kHOJLOQ8w2CW3ZPEomKXAZswsKX-vD3Jwvr5FE-5hdq1tW5jELdFDAlr0p_lQ/w400-h300/PXL_20221221_233451454.PORTRAIT.jpg" width="400" /></a></div><p style="text-align: justify;">With a knife or pizza wheel, cut each circle into 12 wedges. (It's okay to eyeball it.) Starting from an outside edge, roll each wedge in on itself to the center to form a little rolled crescent roll shaped cookie. </p><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLpQ40sPaVGOzSkBTKzKNpwWmZpZWyK8-eJJpWgyP6F1sLkA_Wgj1lUAlZFsE495u_vgNwUFP0aWPIpV0zmnW8KmW64bDd3-6mC0cEUs0uHXt5SW_5hmkq10iVH7mHLxcVu2ERqxpej2dJzF2fKZG6_VKWoCzeuyoDZh7kNB255biYoh9xp32vtOAdLQ/s2048/PXL_20221221_233707045.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLpQ40sPaVGOzSkBTKzKNpwWmZpZWyK8-eJJpWgyP6F1sLkA_Wgj1lUAlZFsE495u_vgNwUFP0aWPIpV0zmnW8KmW64bDd3-6mC0cEUs0uHXt5SW_5hmkq10iVH7mHLxcVu2ERqxpej2dJzF2fKZG6_VKWoCzeuyoDZh7kNB255biYoh9xp32vtOAdLQ/w400-h300/PXL_20221221_233707045.PORTRAIT.jpg" width="400" /></a><br /></p><p> Place 1 in. apart on parchment lined baking sheets.</p><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZycfmYoYVwC3V5fm2qAhj5uv83TNFVe2Gp8NRDna3_5gYjfNH8e3AuvmIuoh2V_LH4bhmdz0rZzLLTvFKmUuitRVS38EpCDx0n_0fWgPityrdDxNzEIezdBG9yQnORIzBlMKXI1adeEEq8NAjwSuG13OYve3tSZmfORGG9olP0zN2RJhzPEbyQuwoZM/s2048/PXL_20221221_234106871.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZycfmYoYVwC3V5fm2qAhj5uv83TNFVe2Gp8NRDna3_5gYjfNH8e3AuvmIuoh2V_LH4bhmdz0rZzLLTvFKmUuitRVS38EpCDx0n_0fWgPityrdDxNzEIezdBG9yQnORIzBlMKXI1adeEEq8NAjwSuG13OYve3tSZmfORGG9olP0zN2RJhzPEbyQuwoZM/w400-h300/PXL_20221221_234106871.PORTRAIT.jpg" width="400" /></a></p><p></p><p style="text-align: justify;">Bake at 375° for 15-20 minutes until golden brown. Remove to wire racks to cool. For icing, combine the confectioners' sugar, butter, milk and vanilla in a bowl until smooth. Drizzle over the cooled cookies and sprinkle with walnuts. Can be enjoyed warm or at room temperature. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkYaMl4w2BZxeidm62lOz311S07JggeEdTMfqaZ45jnebV9vDTVvVfagp4lTcML5nzAYMLd_wf2JTJbSEp1-5fAKXy-NaxXTlhewz7EzcAC82-N3EiFKeKJZY_SNzMCIgXxUrEvZOkFumk3wndCAQye6cmnM4Wui4SmT4vHYq_txghRmodqlC2j5zEhU/s2048/PXL_20221222_011812465.PORTRAIT-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkYaMl4w2BZxeidm62lOz311S07JggeEdTMfqaZ45jnebV9vDTVvVfagp4lTcML5nzAYMLd_wf2JTJbSEp1-5fAKXy-NaxXTlhewz7EzcAC82-N3EiFKeKJZY_SNzMCIgXxUrEvZOkFumk3wndCAQye6cmnM4Wui4SmT4vHYq_txghRmodqlC2j5zEhU/w400-h300/PXL_20221222_011812465.PORTRAIT-2.jpg" width="400" /></a></div><p style="text-align: justify;">These reheat well in a low toaster oven or oven and can be frozen in an airtight container for up to a month.<br /><br /><i><span style="font-size: x-small;">Adapted from a Taste of Home recipe for Pineapple Stars<br /></span><span style="font-size: small;"><br /></span></i><span style="font-size: small;">Here's how the original shaping looks. Very cute, but for us, disappointing in the mouth.<br /><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTOeXSc5mv93MvcoQG_tDcYxfuT2x8E70jZNoFIlC9NbE2xU-umZn5Y13mRKiYM7u_6fCQANdYjdWyd8TqTR5N2cwR5mNfSSQvWynxDfhYgzrZJ8jg1b6ADOefkLYo4cBuuV6b5FtiCqKTvUboOQPr0vYIR-8hiu6vxYHbGhaahql4BQYWo9aCuYIcxk/s2048/PXL_20221220_205144900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTOeXSc5mv93MvcoQG_tDcYxfuT2x8E70jZNoFIlC9NbE2xU-umZn5Y13mRKiYM7u_6fCQANdYjdWyd8TqTR5N2cwR5mNfSSQvWynxDfhYgzrZJ8jg1b6ADOefkLYo4cBuuV6b5FtiCqKTvUboOQPr0vYIR-8hiu6vxYHbGhaahql4BQYWo9aCuYIcxk/s320/PXL_20221220_205144900.jpg" width="320" /></a></div><p></p><p style="text-align: justify;"><span style="font-size: small;"> </span><span style="font-size: small;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HioQ_q1NE7wul2FmpU2B6VDrg3p7icZnIbWg9ZMvKCLz4X1A5-Wghi102DyW2j1dbqeDuTGzkKFNYZMSnRDSJe7EJHcBaNPZUTCMWAX_vWEa5AxHEa47p-O8AvBCDjmMIiUspkorKQAJFnphga91DBLLCDL24UHxjT5mUHJwbgaQfYjzPzm8iIT_WNU/s2048/PXL_20221220_205750376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HioQ_q1NE7wul2FmpU2B6VDrg3p7icZnIbWg9ZMvKCLz4X1A5-Wghi102DyW2j1dbqeDuTGzkKFNYZMSnRDSJe7EJHcBaNPZUTCMWAX_vWEa5AxHEa47p-O8AvBCDjmMIiUspkorKQAJFnphga91DBLLCDL24UHxjT5mUHJwbgaQfYjzPzm8iIT_WNU/s320/PXL_20221220_205750376.jpg" width="320" /></a></span></div><p></p><p style="text-align: justify;"><span style="font-size: small;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuf9EC6Fk-cgeXnRrzkLC9x8x6IC1yIvprbSlhsy0xVYY67h5az0bRpdwQIZY_5jCPJuAU1wbA-hOsyt_iyVM_dQb5mPVYqpli8Agud33ZHABcUcBPKgLgsn_8XJ9RI40wxEr14sGo2yX1iAivfj5dr0kuZI6HrlumZElpTxYd633P0xWv_mEQFifhQ0/s2048/PXL_20221220_214824153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuf9EC6Fk-cgeXnRrzkLC9x8x6IC1yIvprbSlhsy0xVYY67h5az0bRpdwQIZY_5jCPJuAU1wbA-hOsyt_iyVM_dQb5mPVYqpli8Agud33ZHABcUcBPKgLgsn_8XJ9RI40wxEr14sGo2yX1iAivfj5dr0kuZI6HrlumZElpTxYd633P0xWv_mEQFifhQ0/s320/PXL_20221220_214824153.jpg" width="320" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisi-XqqtguetHWFDu05_7UOy79e05lhD9fMTMtTl0LFCdRkyT6S8ucpB4KJZLXxQyzv2fbaxz82CkWu_oUymxfueLDmE8lcRbcrgoXCIsQgiYHjcFKiH0a3BMMIvwhGQEQ4SAd0A8c7T08P6UWyQ_OpIuXAcm2LUlL6UmUMPZmQY11tO9g60wqK2hYK0E/s2048/PXL_20221220_215013996.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisi-XqqtguetHWFDu05_7UOy79e05lhD9fMTMtTl0LFCdRkyT6S8ucpB4KJZLXxQyzv2fbaxz82CkWu_oUymxfueLDmE8lcRbcrgoXCIsQgiYHjcFKiH0a3BMMIvwhGQEQ4SAd0A8c7T08P6UWyQ_OpIuXAcm2LUlL6UmUMPZmQY11tO9g60wqK2hYK0E/s320/PXL_20221220_215013996.PORTRAIT.jpg" width="320" /></a></div></span><br /><p></p>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com0tag:blogger.com,1999:blog-7179138569444008963.post-41328069059392998922023-08-16T03:30:00.010-07:002023-09-15T23:59:09.327-07:00The Approachable Loaf #BBB<div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSeZOR7HoUwVtGXpXjnnymWn7r0f9lImTp5NnOxZQkgfhBGLJ38NYGo83YdamVDbKWXoFhVue7SxXToPRYv6qcBvMbICUuphNg2BtmvA_12qtCpInSgDEgGBTYBMFMBXVeewzr-jsHlwS34iBRm9WzBt4rtA_w4rqjIrdixQLsCMvY1_JP3jb_C179Ks/s2048/PXL_20230629_020826996.PORTRAIT.ORIGINAL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSeZOR7HoUwVtGXpXjnnymWn7r0f9lImTp5NnOxZQkgfhBGLJ38NYGo83YdamVDbKWXoFhVue7SxXToPRYv6qcBvMbICUuphNg2BtmvA_12qtCpInSgDEgGBTYBMFMBXVeewzr-jsHlwS34iBRm9WzBt4rtA_w4rqjIrdixQLsCMvY1_JP3jb_C179Ks/w400-h301/PXL_20230629_020826996.PORTRAIT.ORIGINAL.jpg" width="400" /></a></div><br /></div><div style="text-align: justify;">Edison hard white wheat is my current favorite grain/flour for bread baking. I have used it in many loaves, including a <a href="https://amessykitchen.blogspot.com/2020/05/100-fresh-milled-whole-wheat-bread.html" target="_blank">100% whole wheat, fresh ground sandwich loaf</a>. Edison wheat was developed by a local cereal breeder and tested in the WSU Mount Vernon growing plots. It is a great performer for our northwest climate, has wonderful flavor and functional properties, and is a great way to try out increasing whole grain portions. I have always preferred the hard white wheat for a milder flavor profile, although I have learned to like red fife as well.</div><p style="text-align: justify;">So for this month's bake, I am sharing an easy recipe that was developed right here in my region by the <a href="https://breadlab.wsu.edu/" target="_blank">WSU Bread Lab</a>:
the Approachable Loaf. <i>(Their whole wheat and rye chocolate chip cookies are phenomenal too.)</i> It includes both a levain and a bit of yeast to
boost the final bake. The resulting loaf was lovely, a great flavor
and texture. Here is what they have to say about the approachable loaf:<br /></p><p></p><p></p><blockquote style="text-align: left;"><p><span style="font-size: x-small;"><span><i></i></span></span></p><i><span style="font-size: small;">Bread is a staple. People have been eating it for thousands of years.<br /><br />Yet, there are breads that are expensive and inaccessible for many people. Huge, round crusty loaves that do not resemble what we might want in our school lunches or on our dinner tables.<br /><br />Other breads are widely available but lack nutrition and can somehow sit on a grocery store shelf for months.<br /><br />We wanted a bread that is approachable, accessible and affordable. With no stabilizers or conditioners in it.<br /><br />The Approachable Loaf is tin-baked and sliced, contains no more than seven ingredients and no non-food. It is at least 60-100% whole wheat and priced under $8/loaf depending on regionality.<br /><br />Oh, and it tastes really good too.</span></i><p><span style="font-size: x-small;"><span><i></i></span></span></p></blockquote><p></p><div style="text-align: justify;">Of course I was a doofenshmirtz and absentmindedly used all the levain instead of the 80g I needed for one loaf.** So I ended up having to add another ~50g flour to offset the change in hydration. Still, it was a really nice dough to work with and watch it build up. There is a noticeable change in texture and cohesion when the final water is worked in and the gluten reaches perfect development.* The <a href="https://breadlab.wsu.edu/the-approachable-loaf-and-the-breadlab-collective/">original recipe</a> makes enough to bake two large 1kg loaves, each baked in a 9x5" pan. I prefer an 8x4" loaf and divided the recipe into thirds to make a more manageable size.</div><p style="text-align: justify;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidihZbIpXAA9uHn9eKjfyCgowIHGri8bRfekVEkHSPcakFa97yipuhQFvEurwD3Q5gveV0SWe_G-B_3Kvp20_-AEAM9ngvNiry76oq8tKntfymFEisOX9kDU8M3Gy6e5piFGOWNV2VyAEw2EmGwC46uk_MHV2VM2hvhZKDXFD-awjxPk38pCgvPGrAfk8/s2048/PXL_20230628_235711254.PORTRAIT.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidihZbIpXAA9uHn9eKjfyCgowIHGri8bRfekVEkHSPcakFa97yipuhQFvEurwD3Q5gveV0SWe_G-B_3Kvp20_-AEAM9ngvNiry76oq8tKntfymFEisOX9kDU8M3Gy6e5piFGOWNV2VyAEw2EmGwC46uk_MHV2VM2hvhZKDXFD-awjxPk38pCgvPGrAfk8/w400-h301/PXL_20230628_235711254.PORTRAIT.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /></div><div style="text-align: justify;">We would love to have you try out this easy loaf with us this
month and share how it turned out and what you thought! New recipes
are posted every month on the 16th. Check out our <a href="https://www.facebook.com/groups/113239422083071" target="_blank">Facebook group</a> to see
the participants' baking results during that time. If you would like to
post your results with a Buddy badge on a blog, let us know in the
comments or on the Facebook page. </div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2EJaqbc1N9z5oiHnzYF9pwWwwfLy1SkkU11hW8Da3ADQ0eBJXC_g1Fqi_J0z6admseV0Ww3qI6Bt-qsJ6Ni0mgX7uj8g1VeF-HcdAH8tHU_xJvL5x3eV6_vJLC8Su1DIz4PK3w1r7-CwJSVKM0ah9WVqsdlZAdOtfXsAzaFY5-_tmYtiRwzDJCN66Yg/s2048/PXL_20230629_020707880.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2EJaqbc1N9z5oiHnzYF9pwWwwfLy1SkkU11hW8Da3ADQ0eBJXC_g1Fqi_J0z6admseV0Ww3qI6Bt-qsJ6Ni0mgX7uj8g1VeF-HcdAH8tHU_xJvL5x3eV6_vJLC8Su1DIz4PK3w1r7-CwJSVKM0ah9WVqsdlZAdOtfXsAzaFY5-_tmYtiRwzDJCN66Yg/w400-h301/PXL_20230629_020707880.PORTRAIT.jpg" width="400" /></a></div><p>* It will make a large difference in the ease of building this dough to remember to not add all the liquid at once! Hold back 10% or more of the water and work the dough well before adding it in. This is true for all higher hydration dough from lean whole grain to highly enriched pannetone.</p><p>** Updating the recipe to include all the levain and a balancing amount of flour to yield a better loaf size for the pan! Good suggestion, Elle!</p><p><i>Note: fresh ground flour has all the bran and endosperm and therefore absorbs more moisture than pre-ground flour. You may need more flour to get the perfect dough consistency when using store bought flour.</i><br /> <br /><span style="font-size: large;"><i>The Approachable Loaf</i></span><br /><span style="font-size: x-small;">from the <a href="https://breadlab.wsu.edu/the-approachable-loaf-and-the-breadlab-collective/" target="_blank">WSU bread lab</a></span><br /></p><p></p><p>Levain:<br />60g flour ~½ cup (I used all purpose)<br />60g water~½ cup + 1 tsp<br />2g sourdough starter ~¾ tsp (Elle made hers with a levain, no sourdough, <a href="https://feedingmyenthusiasms.blogspot.com/2023/08/babes-bake-approachable-loaf.html" target="_blank">check it out!</a>)<br /></p><p>Final dough:<br />340g white whole wheat flour ~2¼ cups (I used fresh ground Edison and reground the sifted bran a few times)<br />247g water ~1 cup + 1 tbsp + 1¾ tsp<br />7g sea salt ~1 tsp sea salt<br />2.4g yeast ~¾ tsp + tiny pinch<br />23g honey ~ 1 tbsp<br />17g olive oil ~1tbsp + 1 tsp<br />All the levain </p><p>Levain:</p><p>The night before baking, mix levain ingredients until well incorporated. Cover and let rest 12-15 hours at room temperature. You will have more than is required for the final dough.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozRIekJ4kw2qJgjOWp3VAq0njgbJmo7KmNaxFMZp8MsZIIFAqnRUOOteA6lMJVI_9ZNnxqs9IDClZdOScLKAhjGF8als-Y0bSJP8OsW9RqqZFCeLfMSkvnmvSGL7GLr-mtcHWSmRdWSDPeJyaaKTa_bWv1JicyilEdUUNGTWsHLoAmOu21CL2Eczej3Q/s2048/PXL_20230628_190938799.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozRIekJ4kw2qJgjOWp3VAq0njgbJmo7KmNaxFMZp8MsZIIFAqnRUOOteA6lMJVI_9ZNnxqs9IDClZdOScLKAhjGF8als-Y0bSJP8OsW9RqqZFCeLfMSkvnmvSGL7GLr-mtcHWSmRdWSDPeJyaaKTa_bWv1JicyilEdUUNGTWsHLoAmOu21CL2Eczej3Q/s320/PXL_20230628_190938799.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Flexible timing, this was close to 18 hours in warm weather.<br /></td></tr></tbody></table><br />Final Dough:<p></p><p>Add all ingredients to the bowl of a stand mixer, <i><u>holding back about 10% water</u></i>. Mix on low for a few minutes to combine. Increase speed to medium low and knead until the gluten begins to develop some stretch, about 5 minutes. Slowly add in the remaining water and knead for another 5 minutes until the dough is well developed.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjH3ANrMeBQQKYKqK2VWYRwh_902ReG5IdSBCo3b0VXcB83Nzm05WA-40C6K5wcQmPW5QS5acQL_WIY9G6g8n2pPkyjEgTx71WS9cDWpSBN8PB0aV0a-gBJGeoyka2G8kNru1AB_CioJLV69kqkQXQnKu58Z9QIMlEeFhwPQOwigM3EDHn7w4WZrpyfTo/s2048/PXL_20230628_193058369.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1542" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjH3ANrMeBQQKYKqK2VWYRwh_902ReG5IdSBCo3b0VXcB83Nzm05WA-40C6K5wcQmPW5QS5acQL_WIY9G6g8n2pPkyjEgTx71WS9cDWpSBN8PB0aV0a-gBJGeoyka2G8kNru1AB_CioJLV69kqkQXQnKu58Z9QIMlEeFhwPQOwigM3EDHn7w4WZrpyfTo/s320/PXL_20230628_193058369.jpg" width="241" /></a></div><br /> Let the dough proof for about 90 minutes, folding after 45 minutes by bringing up the sides to the center all the way around. <p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8ZpnRaoG7PD68UhyghVuTJ5136790VLYSmXPFtJunA66Ozx9YXJ_iyY51zfpZOJrbbZKZTknEvvHtTwRmOh6GPW4HgZ069AVV-xyuTGMlzUEhCT5wxqOXmKEoU2K2gHY3Pn4VD70QrzPex0m4N06hypmp2SNwNUVyQ59TBcT4STgCQCX_1jlX293cC0/s2048/PXL_20230628_211051542.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8ZpnRaoG7PD68UhyghVuTJ5136790VLYSmXPFtJunA66Ozx9YXJ_iyY51zfpZOJrbbZKZTknEvvHtTwRmOh6GPW4HgZ069AVV-xyuTGMlzUEhCT5wxqOXmKEoU2K2gHY3Pn4VD70QrzPex0m4N06hypmp2SNwNUVyQ59TBcT4STgCQCX_1jlX293cC0/s320/PXL_20230628_211051542.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After folding.<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxkNnGQWnjaPJEQIN533f_nWyRW2LHBqjgNPrdnRsbkI31HqGAGuEx7WpY8dSIH7E2k4kjp_aobfsxsiLvu3noGCMNGTA6Lyc6R8XKLQBjFjKDorQz1WyCYozrbbzsxqdMuBSKn9SXyK0tP_ln_6mjD5aBKDkOd2yHoYnJ2NRWz2OUIM0HsqC--V0oQYU/s2048/PXL_20230628_215449748.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxkNnGQWnjaPJEQIN533f_nWyRW2LHBqjgNPrdnRsbkI31HqGAGuEx7WpY8dSIH7E2k4kjp_aobfsxsiLvu3noGCMNGTA6Lyc6R8XKLQBjFjKDorQz1WyCYozrbbzsxqdMuBSKn9SXyK0tP_ln_6mjD5aBKDkOd2yHoYnJ2NRWz2OUIM0HsqC--V0oQYU/s320/PXL_20230628_215449748.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After initial rise.<br /></td></tr></tbody></table><br /> Shape into a loaf and place in a greased 8x4" loaf pan.<p></p><p>Let rise for 60-90 minutes until the dough has doubled and/or risen above the edge of the pan by about ¾-1".</p><p>Score if desired.<br /></p><p>Preheat oven to 425°F. Load the bread and reduce the temperature to 375°F. Bake for 40-45 minutes. (If browning too quickly, lower to 350°F.)</p><p>Remove to wire rack to cool for 10 minutes, then remove from pan to finish cooling. Slice when completely cool.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6o9Ll1b0AX9fc4aguvFculiIulWnqzOOUVlycSaErTLh3PrFd5HL8_TbdSaHuJyfIOVmyEzfuJG7j7gMWJJM54yK9ixThVwS08oozufefgEFK-iTPGWKGm47t1DAHdzlCTY81Q05senvqPhR0VeIYU0N7hJI4UO2oB8wk8Xv90x68b3fwF-tjgyP7Zps/s2048/PXL_20230629_020501579.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6o9Ll1b0AX9fc4aguvFculiIulWnqzOOUVlycSaErTLh3PrFd5HL8_TbdSaHuJyfIOVmyEzfuJG7j7gMWJJM54yK9ixThVwS08oozufefgEFK-iTPGWKGm47t1DAHdzlCTY81Q05senvqPhR0VeIYU0N7hJI4UO2oB8wk8Xv90x68b3fwF-tjgyP7Zps/s320/PXL_20230629_020501579.PORTRAIT.jpg" width="320" /></a></div><br /><p><span><span lang="HU"> The rest of the Bread Baking Babes
</span><br />
</span></p><p></p><p></p><ul style="text-align: justify;"><li style="text-align: justify;"><a href="https://etherwork.net/blog/bbb-august-2023" target="_blank">Blog from OUR Kitchen</a> – Elizabeth <br /></li><li style="text-align: justify;"><a href="https://wandasue22.blogspot.com/2023/08/bbb-approachable-loaf.html" target="_blank">Judy’s Gross Eats</a> – Judy</li><li style="text-align: justify;"><a href="https://www.mydiversekitchen.com/an-approachable-loaf" target="_blank">My Diverse Kitchen</a> - Aparna </li><li style="text-align: justify;"><a href="https://www.breadexperience.com/approachable-loaf-bread-redefined" target="_blank">Bread Experience</a> - Cathy</li><li style="text-align: justify;"><a href="https://thymeforcookingblog.com/2023/08/the-babes-are-approachable/" target="_blank">Thyme for Cooking</a> - Katie</li><li style="text-align: justify;"><a href="https://my-kitchen-in-half-cups.com/" target="_blank">My Kitchen in Half Cups </a>- Tanna</li><li style="text-align: justify;"><a href="https://feedingmyenthusiasms.blogspot.com/2023/08/babes-bake-approachable-loaf.html" target="_blank">Feeding My Enthusiasms</a> - Elle </li><li style="text-align: justify;"><a href="https://www.karenskitchenstories.com/2023/08/the-approachable-loaf-whole-wheat.html" target="_blank">Karen's Kitchen Stories</a> - Karen </li></ul><p> </p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBb-cZLyekD3Ucf72Rz7w2ISoN0IwAeHmcnx9Lxhi1PWqRLnZSbPScBlXyKBryZ3hze5jS0cVVaVhwOQ9GWc03ZAZtkp21VX7CnSf6ubt-REKxoJC9aRTb96tT8tEb0rYukBhE6Ql0d1-4zsACm0Zqllj1-sFoURsX4gwJWHQXUBJUeLmZAek3cfUBuc/s2048/PXL_20230629_030529710.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBb-cZLyekD3Ucf72Rz7w2ISoN0IwAeHmcnx9Lxhi1PWqRLnZSbPScBlXyKBryZ3hze5jS0cVVaVhwOQ9GWc03ZAZtkp21VX7CnSf6ubt-REKxoJC9aRTb96tT8tEb0rYukBhE6Ql0d1-4zsACm0Zqllj1-sFoURsX4gwJWHQXUBJUeLmZAek3cfUBuc/s320/PXL_20230629_030529710.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Great fresh, great toasted!<br /></td></tr></tbody></table><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORC05hYfWU-6j_vGNiikhy-IeM0lzWk05YG7XPHr-nub-aKuew5AwlRrxz_R5dSo0E2FE8wPkpm9AvSgIrYqSSfB_0bi5rJSx2KVe7RlMUm2uX6vOArCtq3jjjZX25YD4eyHqG8BRrsyOZ42cZD-XxK6Hxa_GlrFW-A68JmChVICr5NWqeig0Bw94kzY/s350/BBBAugust2023.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="350" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORC05hYfWU-6j_vGNiikhy-IeM0lzWk05YG7XPHr-nub-aKuew5AwlRrxz_R5dSo0E2FE8wPkpm9AvSgIrYqSSfB_0bi5rJSx2KVe7RlMUm2uX6vOArCtq3jjjZX25YD4eyHqG8BRrsyOZ42cZD-XxK6Hxa_GlrFW-A68JmChVICr5NWqeig0Bw94kzY/s320/BBBAugust2023.png" width="320" /></a></div><p></p><p></p>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com11tag:blogger.com,1999:blog-7179138569444008963.post-3788518561068154532023-08-08T00:03:00.025-07:002023-08-08T13:45:25.469-07:00Teff and Oat Pancakes and Sourdough Bread - Gluten Free #BreadBakers<div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1aRXvBVyJ0uJ5F5nRpfIbHCfx5LF3j7y6wAbTkOcmUKxdCBFtW-_SILGwTY2K5mkoXKjaGk8RPIGidZoDuHHoKDFlTir7X9gE_rJ_QCJ8mJu8qhEa5BnbZzFTt-DfV3ccfuLhgH9p_ceIqAv2PK-2iEkyVJKuYLNJMG1GGWl0lfp4H8uXlOSBBM3dkw/s2048/PXL_20230807_182843056.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1aRXvBVyJ0uJ5F5nRpfIbHCfx5LF3j7y6wAbTkOcmUKxdCBFtW-_SILGwTY2K5mkoXKjaGk8RPIGidZoDuHHoKDFlTir7X9gE_rJ_QCJ8mJu8qhEa5BnbZzFTt-DfV3ccfuLhgH9p_ceIqAv2PK-2iEkyVJKuYLNJMG1GGWl0lfp4H8uXlOSBBM3dkw/w400-h301/PXL_20230807_182843056.PORTRAIT.jpg" width="400" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45rSPQ72xwJGY9dpeXPdqHGHdgydh88dtqkU-lD98lnYyo4yaf6hSpffcWkPXUGwGfzdMMZv7cj7Vi7eqOYU2gNzbGDSeZc26TlIz4IAPky64_rlLTI73lz00jZPUyUkRip9TQPUzfskfNmNNTLlsa981ZuGOamxdLUY-B2fjT0azZ_h8Hax4_JVeFD4/s2048/PXL_20230808_050456595.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45rSPQ72xwJGY9dpeXPdqHGHdgydh88dtqkU-lD98lnYyo4yaf6hSpffcWkPXUGwGfzdMMZv7cj7Vi7eqOYU2gNzbGDSeZc26TlIz4IAPky64_rlLTI73lz00jZPUyUkRip9TQPUzfskfNmNNTLlsa981ZuGOamxdLUY-B2fjT0azZ_h8Hax4_JVeFD4/w400-h301/PXL_20230808_050456595.PORTRAIT.jpg" width="400" /></a></div></div><div style="text-align: justify;">When doing a challenge, it helps to have the correct month in mind when you have a recipe that needs planning. I still managed to bake the gluten free sourdough I had intended to, and I am fairly impressed with the texture for a first try! It takes time to make up a GF starter and I do actually have a package of GF starter from Cultures for Health but it would not likely have been ready in time to bake. So I ended up converting some gluten full starter over a week of twice daily feedings. Since it had gluten full beginnings, it would never be safe for celiac. There is the possibility of extremely minute amounts of gluten and for anyone who suffers severe intolerance, a clean kitchen and a pristine starter is necessary. Since my kitchen has cross contamination, it shouldn't be used in that way anyway. But for the purposes of testing, this trial was essentially 99.999% GF, which is close enough for my purposes. </div><p style="text-align: justify;">I also had my backup recipe, which turned out very nice too, although it did not pass the kid test. Oh well, their loss. It tastes just like a favorite recipe I grew up with, Iowa corn pancakes, but that isn't their preference either. Fluffy white or blueberry pancakes are their order but that's okay, more for me. I was originally just going to share the pancake recipe and then link to the sourdough recipe. But I happened to leave a half slice on the cutting board and hubby happened to nab it, and butter it, and eat it, without knowing it was gluten free. And he didn't know it was gluten free until I told him. He liked the texture and flavor and said it tasted good, just like normal bread. So I am sharing both! Thank you to Sneha for hosting this month's challenge theme of gluten free breads.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnAB1yIBpIIDbezVCE7JpseG-Xb0_mc-ebLhYo9RmD3hUTTW38SP9_TRTzSxnRawpc6No9yJbOhe8k2dZoN9PdbK9uu3Po9BFXfRmd8qVX_B_1J7P-V1hDSaQhG-zlM6I9oYCpeX8OuMT0hMz7R957AB8FgbSBt08MXUIStW6xKU_s7hEkBKUO4IAVSs/s2048/PXL_20230807_182715582.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnAB1yIBpIIDbezVCE7JpseG-Xb0_mc-ebLhYo9RmD3hUTTW38SP9_TRTzSxnRawpc6No9yJbOhe8k2dZoN9PdbK9uu3Po9BFXfRmd8qVX_B_1J7P-V1hDSaQhG-zlM6I9oYCpeX8OuMT0hMz7R957AB8FgbSBt08MXUIStW6xKU_s7hEkBKUO4IAVSs/w400-h301/PXL_20230807_182715582.PORTRAIT.jpg" width="400" /></a></div><p style="text-align: justify;"><i>*Pancake Note: the only trouble with converting volume recipes to weight is that you don't know how heavy handed the original recipe was in measuring. Using approximate weights for the listed volumes, I ended up with a batter that was too thin and ended up adding a good ½ cup of extra gum free, gluten free mix I had made up for the sourdough starter recipe. It helped significantly with the fluffiness. So I recommend going for the thick batter that is mentioned and I do recommend either the xanthan gum or some flaxseed meal for binding.</i><br /></p><p><i><span style="font-size: large;">Teff & Oat Flour Yogurt Pancakes</span></i><br /><span style="font-size: x-small;">Makes 16 4-inch pancakes, serves 4 </span><span style="font-size: x-small;">From <a href="http://freshtart.com/blog/teff-oat-flour-yogurt-pancakes-gluten-free" target="_blank">Fresh tart</a>.</span><br /><br />¾ cup teff flour<br />¼ cup oat flour (grind oats in a spice grinder in a pinch)<br />⅛ tsp xanthan gum (optional, or ½-1 tbsp flaxseed meal)<br />½ tsp baking powder<br />1 tsp baking soda<br />¼ tsp salt<br />½ c orange juice<br />orange zest (optional)<br />½ c plain yogurt<br />½ c milk<br />1 egg<br />½ tsp vanilla extract<br />4 Tbsp butter, melted, divided<br />blueberries (optional)<br />warm maple syrup and good butter to serve<br /></p><p style="text-align: justify;">In a medium bowl, sift or whisk together the dry ingredients. In a 2 cup glass measure, whisk together juice, optional zest, yogurt, milk, egg, vanilla, and 2 Tbsp. of the melted butter. Stir wet mixture into the flour mixture until fully combined (batter will be quite thick).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn5LjGKcDpKw_26l7aa484DbL5k6HuOYaCFy7bXR54x3hRRWl9hHaCQcAc2GB3T8S_QNSeVEwGGz21w99j1hwArNyFs-YRobedksd_N4WHVfjJfHajXgT8e32wlsY4C9KVnmuEFTcwjP0iIQ3nVpEGkZSW39rfOf5UNcXKRc-qF9zF3sKXbR7k18Wcetk/s2048/PXL_20230807_172906290.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn5LjGKcDpKw_26l7aa484DbL5k6HuOYaCFy7bXR54x3hRRWl9hHaCQcAc2GB3T8S_QNSeVEwGGz21w99j1hwArNyFs-YRobedksd_N4WHVfjJfHajXgT8e32wlsY4C9KVnmuEFTcwjP0iIQ3nVpEGkZSW39rfOf5UNcXKRc-qF9zF3sKXbR7k18Wcetk/s320/PXL_20230807_172906290.PORTRAIT.jpg" width="320" /></a></div><p></p><p style="text-align: justify;">Heat a griddle or large skillet over <strike>medium high heat</strike> until quite hot. <i><span style="color: #d5a6bd;">(I kept my pan at low-med heat to avoid over browning and allow the pancakes to set enough to flip easily at the correct time.)</span></i> Brush pan with a very thin coating of some of the remaining melted butter and spread batter into 4-inch pancakes. When the pancakes bubble, the edges start to dry, and the bottoms are browned, flip and continue cooking until done and browned on the second side. Brush pan with melted butter between each batch. Serve warm with maple syrup.<br /><br />_____________________<br /></p><p><span style="font-size: large;"><i>Gluten Free Sourdough</i></span><span style="font-size: small;"><br /></span><span style="font-size: x-small;">From <a href="https://glutenfreeonashoestring.com/gluten-free-sourdough-bread/" target="_blank">Gluten Free on a Shoestring</a></span><span style="font-size: small;"><br /><br />3 cups (420 g) all purpose gluten free flour blend (I used Better Batter as recommended)<br />1½ teaspoons xanthan gum (omit if your blend already contains it)<br />9 tbsp (68 g) tapioca starch/flour<br />2 tbsp (25 g) granulated sugar<br />1½ tsp (9 g) kosher salt (closer to 1 tsp sea salt, still 9g)<br />¾ cup (165 g) fed gluten free wild yeast sourdough starter <br />1½ cups (12 fluid oz) warm milk (about 95°F), plus more by tbsp if needed<br />4 tbsp (56 g) unsalted butter at room temperature<br /><br /></span></p><p style="text-align: justify;"><span style="font-size: small;">Grease a standard 9-inch x 5-inch loaf pan and line with parchment paper. Set the pan aside. <i><span style="color: #d5a6bd;">(I would definitely use an 8x4-inch pan another time.)</span></i><br />In a stand mixer fitted with the paddle attachment or using a strong hand mixer fitted with dough hooks, combine the all purpose flour, xanthan gum, tapioca starch/flour, granulated sugar, and salt, and mix or whisk together thoroughly.<br />Add the active starter, 1½ cups milk, and the softened butter, and beat on medium speed to combine. This batter-style dough won’t resemble traditional bread dough, but rather a soft cookie dough.<br />Turn the mixer up to medium-high speed and beat until the dough has taken on a whipped appearance (about 5 minutes). The dough should be tacky to the touch, but should hold its shape when scooped out.<br />If the dough feels at all dry to the touch, add more milk one tbsp at a time, beating it in until well-combined and the dough reaches the proper consistency.</span></p><p><span style="font-size: small;"></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_EgaOPN8Gu-lkcTnrT13k8uUW8OycN9j4PG_nU_CqF7r_Bua-qpCbiy7Rp75hhL3c_WXoO3Qg3hJusY-0b65QejoHPtKYvVtl60RRrgWTnsJovg6I_ujn6kfU_euOrvbCQ5QZX-G4F00GpicFGx8SQ-6ptS8rqknK7bMAl4aRkXVlFSKh_bVjeGd3UA/s2048/PXL_20230807_201815469.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_EgaOPN8Gu-lkcTnrT13k8uUW8OycN9j4PG_nU_CqF7r_Bua-qpCbiy7Rp75hhL3c_WXoO3Qg3hJusY-0b65QejoHPtKYvVtl60RRrgWTnsJovg6I_ujn6kfU_euOrvbCQ5QZX-G4F00GpicFGx8SQ-6ptS8rqknK7bMAl4aRkXVlFSKh_bVjeGd3UA/s320/PXL_20230807_201815469.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The dough will stick to the bowl while mixing <br />but easily form together with a spatula.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"></span></div><span style="font-size: small;"><br /></span></div><div><div style="text-align: justify;"><span style="font-size: small;">Transfer the bread dough to the prepared loaf pan. Using a moistened spatula, press the dough into every corner of the loaf pan and spread the top into an even layer.</span><br /><span style="font-size: small;">For a more traditional loaf shape, pile the dough a bit more toward the center in a dome.</span></div><p></p><p><span style="font-size: small;"></span></p><p><span style="font-size: small;"></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-_wa8ok6PrLlBl8Y-V6P2B5M5dULSmnxglbyhY8bxkpKYX0SuGN1yRXd87dgS-Dr-lxQznq7VW0vEUfZ8duso14CxvddNgrVTkulx0TLzv0orqoVVlVz1eKdUtaUyVBk2KT_TjAkx8d_Q-jYSNmvmqdKqzpYhFfJzB4SLsUXlJsFULtz3onELsEdnqg/s2048/PXL_20230807_202309862.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-_wa8ok6PrLlBl8Y-V6P2B5M5dULSmnxglbyhY8bxkpKYX0SuGN1yRXd87dgS-Dr-lxQznq7VW0vEUfZ8duso14CxvddNgrVTkulx0TLzv0orqoVVlVz1eKdUtaUyVBk2KT_TjAkx8d_Q-jYSNmvmqdKqzpYhFfJzB4SLsUXlJsFULtz3onELsEdnqg/s320/PXL_20230807_202309862.jpg" width="320" /></a></div><br /></div><div style="text-align: justify;"><span style="font-size: small;">Cover the loaf pan with lightly oiled plastic wrap and allow it to rest in a warm, draft-free place until it has risen to about 150% of its original size, at least 4 hours. It will not fully double in volume, and will rise more in the oven than it does while resting.<br />As with traditional yeast bread dough, it will take longer to rise properly in colder, drier weather and less time in warmer, more humid weather. Wild yeast sourdough takes longer to rise and depends in part upon the age and vigor of the starter.<br />This dough is much less likely to overproof and take on that pock-marked appearance than bread made with conventional yeast. When unsure about whether the bread has proofed enough, allow it to keep rising.<br />During the end of its rise time, preheat the oven to 400°F.<br />Remove the plastic wrap and using a sharp knife or lame, slash the top of the loaf from one short end to the other, about ¼-inch deep.<br />Place the pan in the center of the preheated oven and bake for 30 minutes.<br />Reduce temperature to 350°F, rotate the pan 180° around, and continue to bake until center of the loaf reads 200°F on an instant read thermometer (about 30 minutes more).<br />The crust will not darken very much, but the loaf needs to sound hollow when thumped quickly with a finger.<br /></span></div><div style="text-align: justify;"><span style="font-size: small;">Remove the pan from the oven and allow the bread to cool for about 10 minutes in pan before transferring to a wire rack to cool <u><i><b>completely</b></i></u> before slicing and serving.</span><br /></div><div style="text-align: justify;"><span style="font-size: small;">To freeze the bread, cool the loaf completely, then slice, wrap tightly, and freeze the slices. Defrost as many slices at a time as you need in the toaster.</span></div><div style="text-align: justify;"><span style="font-size: small;"> </span></div><div style="text-align: justify;"><span style="font-size: small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00SCQ9fEdGDLJv_LfNJL3ZTJI53G9aWZNouJOia6NU3NwHUpqbcX28VGuj_qX8uT_EZjyEFLQsod7bc_8S4K03r-NVf-3NEA3R_1StVsT32qlu6m4JcnmGQzUSPaP5yR7sJl6Z64gC1oLS5IPOaoyaUOjBSZIu5QpCfL0iBzbV4t4-feDWlvVU3b3KGU/s2048/PXL_20230808_050419139.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1542" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00SCQ9fEdGDLJv_LfNJL3ZTJI53G9aWZNouJOia6NU3NwHUpqbcX28VGuj_qX8uT_EZjyEFLQsod7bc_8S4K03r-NVf-3NEA3R_1StVsT32qlu6m4JcnmGQzUSPaP5yR7sJl6Z64gC1oLS5IPOaoyaUOjBSZIu5QpCfL0iBzbV4t4-feDWlvVU3b3KGU/w301-h400/PXL_20230808_050419139.jpg" width="301" /></a></div> For detailed instructions on building the starter and feeding it, check out the original post at <a href="https://glutenfreeonashoestring.com/gluten-free-sourdough-bread/" target="_blank">Gluten Free on a Shoestring</a>.<br /></span></div><div></div>
<p style="text-align: center;"><a href="http://www.foodlustpeoplelove.com/p/breadbakers.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCqMLUwyl9GD-Px41DfOw-yiRBHHS2no_uf0lcVG8fWAWIiK7flxiRpTf7oJ0-fHYS4wKAX2o1QqXgQZvVb77FmohZbgcryGVQ9pi2gzHalyUrtpazSTVWmdHJkjJavEp_6nyx7e_k6A/s1600/breadbakers+for+post.png" /></a><br /></p><p><br />#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board <a href="http://www.pinterest.com/flpl/bread-bakers/">right here</a>. Links are also updated after each event on the <a href="http://www.foodlustpeoplelove.com/p/breadbakers.html">#BreadBakers home page</a>. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to <a href="mailto:foodlustpeoplelove@gmail.com">foodlustpeoplelove@gmail.com</a>.<br /> </p><p>Check out the rest of our gluten free bakes:<span face="Roboto, Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px;"><br /></span></p>Coconut Banana Zucchini Bread from<a href="https://adayinthelifeonthefarm.blogspot.com/2023/08/coconut-banana-zucchini-bread.html" rel="nofollow" target="_blank"> A Day in the Life on the Farm</a> <div>Gluten Free Oat Crackers from <a href="https://www.ambrosiasoulfulcooking.com/2023/08/oat-flaxseed-and-ragi-crackers-gluten.html" rel="nofollow" target="_blank">Ambrosia</a><br />Gluten Free Sourdough Bread and Teff and Oat Pancakes from <a href=" https://amessykitchen.blogspot.com" rel="nofollow" target="_blank">A Messy Kitchen</a><br />Keto Coconut Flour Bread from <a href="https://snehasrecipe.blogspot.com/2023/08/keto-coconut-flour-breadbreadbakers.html" rel="nofollow" target="_blank">Sneha’s Recipe</a> </div><div>Oatmeal Raisin Gluten-free Quick Bread from<a href="https://www.foodlustpeoplelove.com/2023/08/oatmeal-raisin-gluten-free-quick-bread.html" rel="nofollow" target="_blank"> Food Lust People Love</a><br />Rice and Almond Thin Crackers with Sea Salt from <a href="https://www.karenskitchenstories.com/2023/08/rice-and-almond-thin-crackers-with-sea.html" rel="nofollow" target="_blank">Karen’s Kitchen Stories</a> </div><div> </div>
hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com5tag:blogger.com,1999:blog-7179138569444008963.post-83450017114410714252023-07-16T04:30:00.071-07:002023-09-15T23:59:29.161-07:00Kolache #BBB<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbdhABVZhMsCELcfPIg66Pmt9fmdEbAjGXZ8QwEuEtKVPN7qXmt_-N4zah-bSvN1oMClf9ftOsNo6A52S06q1EYEFZj2xoFDcLf7nm69JuK6A3JMxhYTKZAcX-H3Rr8SgGEfY67gPcYnIjjyfocmcoRdTma9wPWfsIn8EG7Rh3yVIxnVc7ThwH6_g5QU/s2048/PXL_20230702_015524492~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbdhABVZhMsCELcfPIg66Pmt9fmdEbAjGXZ8QwEuEtKVPN7qXmt_-N4zah-bSvN1oMClf9ftOsNo6A52S06q1EYEFZj2xoFDcLf7nm69JuK6A3JMxhYTKZAcX-H3Rr8SgGEfY67gPcYnIjjyfocmcoRdTma9wPWfsIn8EG7Rh3yVIxnVc7ThwH6_g5QU/w494-h372/PXL_20230702_015524492~2.jpg" width="494" /></a></div><p style="text-align: justify;">Our bake this month is certainly a treat, the Czech and Slovak sweet pastry known as kolache. I made them a <a href="https://amessykitchen.blogspot.com/2021/10/tangzhong-kolaches.html" target="_blank">couple years back</a> and they were the fluffiest thing I have almost ever had! That time I used a half and half cheese and preserve filling so this time I decided to go with an apple filling from <a href="https://www.kingarthurbaking.com/recipes/czech-kolaches-recipe" target="_blank">King Arthur</a>. I went with my original dough recipe since it had turned out so amazingly soft and fluffy but I may also try our <a href="https://wandasue22.blogspot.com/2023/07/czech-out-babes.html" target="_blank">host's recipe</a> because mine was not a sweet dough and I think the apple filling could have benefited from a slightly sweet dough. I added quite a bit of lemon to tart up the apples I was using, (not Granny Smith), because a perky apple filling is much better than a bland, sweet one. These are quite delicious, though I wonder if a tiny bit of icing drizzle might be good for this particular batch with the not-sweet dough. My family likes to let things sit in the toaster oven on warm and that little bit of icing drizz would just bubble and crisp and be positively delightful. Yup, another batch in order...<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDooCqYr8AheKm2o1_5EonnDDm7gQYzMw8-4TTXe5L8ryfkROZ9N0Kb5PxkFeH5hWbIFmghJ_EF08lp5YfddBFbe3kBQRSGs46a_o7isRmnzAJleJSynjTUAG_jrtf7Ee7whvjvosgMWgkX8DkJpariKSqNDgkMEi7L_Xduhf-szAJiMExQoeJtbp4Uf4/s2048/PXL_20230702_015455778.MP.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDooCqYr8AheKm2o1_5EonnDDm7gQYzMw8-4TTXe5L8ryfkROZ9N0Kb5PxkFeH5hWbIFmghJ_EF08lp5YfddBFbe3kBQRSGs46a_o7isRmnzAJleJSynjTUAG_jrtf7Ee7whvjvosgMWgkX8DkJpariKSqNDgkMEi7L_Xduhf-szAJiMExQoeJtbp4Uf4/w485-h365/PXL_20230702_015455778.MP.jpg" width="485" /></a></div><p style="text-align: justify;">We would love to have you try out these delicious treats with us this
month and share how it turned out and what you thought! New recipes
are posted every month on the 16th. Check out our <a href="https://www.facebook.com/groups/113239422083071" target="_blank">Facebook group</a> to see
the participants' baking results during that time. If you would like to
post your results with a Buddy badge on a blog, let us know in the
comments or on the Facebook page. </p><p style="text-align: justify;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-dltOeVzbqcRCZS8L9r-ZmsZHbXoP1fwF5kM7j-_tGW5CSfZJRHeFlhSm6xOv-RAndPX7Kk1r9OJ66jQXiQEKi8y6AxoX4q7dRIbGxfnRVwLCM5CsXijbWT0SYJz84CzNY0ffmvHvkU/s400/PXL_20211008_225905822.PORTRAIT.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="300" data-original-width="400" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-dltOeVzbqcRCZS8L9r-ZmsZHbXoP1fwF5kM7j-_tGW5CSfZJRHeFlhSm6xOv-RAndPX7Kk1r9OJ66jQXiQEKi8y6AxoX4q7dRIbGxfnRVwLCM5CsXijbWT0SYJz84CzNY0ffmvHvkU/w400-h300/PXL_20211008_225905822.PORTRAIT.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i style="color: #d5a6bd;">(If you wish to try a tangzhong kolache, <a href="https://amessykitchen.blogspot.com/2021/10/tangzhong-kolaches.html" target="_blank">this</a> is the recipe I used.) </i></td></tr></tbody></table><p></p><p style="text-align: justify;"><i><span style="font-size: large;">Homemade Kolaches</span></i><br /><span style="font-size: x-small;">Makes 16 kolaches</span><br /><br />Dough<br /><br /> 3½ cups (491g) all-purpose flour<br /> 2¼ tsp instant or rapid-rise yeast<br /> 1½ tsp salt<br /> 1 cup whole milk<br /> 10 tbsp unsalted butter, melted<br /> ⅓ cup (66g) sugar<br /> 1 large egg plus 2 large yolks<br /><br />Cream cheese filling<br /><br /> 12 oz (340g) cream cheese, softened<br /> ½ cup (100g) sugar<br /> 1 tbsp all-purpose flour<br /> ½ tsp pure vanilla extract<br /> Pinch salt<br /> 1-2 tsp lemon juice<br /><br />Streusel (Posypka)<br /><br /> 2 tbsp plus 2 teaspoons all-purpose flour<br /> 2 tbsp plus 2 teaspoons sugar<br /> 1 tbsp (15g) unsalted butter, cut into 8 pieces and chilled<br /><br />For the dough<br /><br />Mix flour, yeast, and salt together in bowl of stand mixer. Combine milk, melted butter, sugar, egg, and egg yolks in a 4-cup measuring cup until sugar has dissolved. Mix on low speed, slowly add milk mixture to flour mixture and mix until a dough starts to form and the flour is fully incorporated, about 2 minutes, scraping down the sides as needed. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl but still sticks to bottom, 8-12 minutes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmgXKcLcDzPOS8CZHIWgybP9Ogp8kkQrrXfFzscDVK3eGASTEZlRDZov28pp7Xm_83B_5CLURDy6k61zEG-f-CnSk9GjWZPCf1CatB_DzCJz6HazVHJWOA5LIzc2jeId3BYhXwYR4aCN-m9mZzmdr5pIua1FjN5WF8tzTgn_vtku2ry7vF6tFWok_oTg/s2048/PXL_20230701_211054950.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmgXKcLcDzPOS8CZHIWgybP9Ogp8kkQrrXfFzscDVK3eGASTEZlRDZov28pp7Xm_83B_5CLURDy6k61zEG-f-CnSk9GjWZPCf1CatB_DzCJz6HazVHJWOA5LIzc2jeId3BYhXwYR4aCN-m9mZzmdr5pIua1FjN5WF8tzTgn_vtku2ry7vF6tFWok_oTg/s320/PXL_20230701_211054950.jpg" width="320" /></a></div><p></p><p style="text-align: justify;">Transfer dough to a well-floured counter. Using your well-floured hands, knead dough to form a smooth, round ball, about 30 seconds. Return dough to bowl and cover to rise. Let rise until doubled in size, 1-1½ hours. (The unrisen dough can be refrigerated for at least 8 hours or up to 16 hours; let dough sit at room temperature for 1 hour before shaping.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_zQ_2f808WmQi7SRm6vP5dYfLGoWfGP0GdSEwDxSGYz5A_SpHznfFopZwqQPCOxZ6quzmGvtH_j3iqJ8SDCGOjLsyZEdBPyeeLjVu2VwZcTrQDfpfU7rZHQ-dV2cwNgRViDAPClnHrH60Ps03SAG0lSTZl2e9LklNonel6dqJQVZk8kBxXcXAN63EkY/s2048/PXL_20230701_234731578.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_zQ_2f808WmQi7SRm6vP5dYfLGoWfGP0GdSEwDxSGYz5A_SpHznfFopZwqQPCOxZ6quzmGvtH_j3iqJ8SDCGOjLsyZEdBPyeeLjVu2VwZcTrQDfpfU7rZHQ-dV2cwNgRViDAPClnHrH60Ps03SAG0lSTZl2e9LklNonel6dqJQVZk8kBxXcXAN63EkY/s320/PXL_20230701_234731578.jpg" width="320" /></a></div><p></p><p style="text-align: justify;"></p><p style="text-align: justify;">For the filling (or choose desired filling)<br /><br />Beat cream cheese, sugar, flour, vanilla, and salt on low speed until smooth. Scrape down the sides of the bowl, add 1 tsp of lemon juice and mix to combine. The lemon juice should brighten the filling but not make it taste like lemon. Add more juice if needed. Cover with plastic and refrigerate until ready to use.<br /><br />Make the posypka streusel<br /><br />Combine flour, sugar, and butter in bowl and rub the butter into the dry mixture until it resembles wet sand. Cover and refrigerate until ready to use.<br /><br />Finish the dough<br /><br />Line 2 rimmed baking sheets with parchment paper. Punch down dough and place on lightly floured counter. Divide the dough into 16 equal pieces (about 2¼ oz each) and cover loosely with greased plastic. Working with one piece of dough at a time (keep remaining pieces covered), form each piece into a ball by stretching dough around your thumbs and pinching edges together so that the top is smooth. Place seam side down on a clean counter and using a cupped hand, drag in small circles until the dough feels taut and round.<br /><br />Place dough balls seam side down on prepared sheets, spaced about 1½ inches apart. Cover loosely with greased plastic and let rise until increased in size by about half, 1½ to 2 hours.<br /><br />Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350ºF. Grease and flour the bottom of a round ⅓-cup dry measuring cup. Press the cup firmly into the center of each dough round until the cup touches the sheet to make indentation for filling. (Reflour the cup as needed to prevent sticking.)</p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVOv5XKPoXfZzqRINfG2c4JJiTQnGavIb8tAkk053JSeGbEsL7-Zjxcl-LMDZ8rgYhfOad8s-KuXCOHLn4qqVJ-aq9JjTmGBDvqh4tcSSXdSbq7hpKQon_kzqZTvIxW_SYBVLHyAFYrp6XNNSNArOfyJg5Q7pMgf-__CR1HgC1O-VHD2ASz7q_j7Exm4/s2048/PXL_20230702_011147650.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVOv5XKPoXfZzqRINfG2c4JJiTQnGavIb8tAkk053JSeGbEsL7-Zjxcl-LMDZ8rgYhfOad8s-KuXCOHLn4qqVJ-aq9JjTmGBDvqh4tcSSXdSbq7hpKQon_kzqZTvIxW_SYBVLHyAFYrp6XNNSNArOfyJg5Q7pMgf-__CR1HgC1O-VHD2ASz7q_j7Exm4/s320/PXL_20230702_011147650.jpg" width="320" /></a></div><p style="text-align: justify;">Divide the filling evenly among kolaches (about 1½ tbsp each) and smooth with the back of a spoon. Whisk together 1 large egg, lightly beaten with 1 tbsp water and pinch salt. Gently brush the edges with egg mixture and sprinkle with streusel. (Do not sprinkle streusel over filling.) <i><span style="color: #d5a6bd;">(Some recipes have the streusel only on the edges, others cover the entire top.)</span></i><br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUAhQZyuDCmMILR82I61RKyfCr6cweu_5OZWFyymOl8LxOg0e3i-F9l55_abBHxPFfl3dzFYJEuF2go0y8bteq2RKdJnCpk2vt4CJsSfIYAlYdgq3E03oyXUni9quMGmntKEtxRqMqt6hUKAPvVP46w4GFN4mWQlquHF4y-6zPlqxsfeiIMpWLPHYMmM/s2048/PXL_20230702_011407863.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUAhQZyuDCmMILR82I61RKyfCr6cweu_5OZWFyymOl8LxOg0e3i-F9l55_abBHxPFfl3dzFYJEuF2go0y8bteq2RKdJnCpk2vt4CJsSfIYAlYdgq3E03oyXUni9quMGmntKEtxRqMqt6hUKAPvVP46w4GFN4mWQlquHF4y-6zPlqxsfeiIMpWLPHYMmM/s320/PXL_20230702_011407863.jpg" width="320" /></a></div><br />Bake until golden brown, 20-25 minutes, switching and rotating sheets halfway though baking. Transfer kolaches to wire rack and let cool for 20 minutes. Serve warm. <p></p><div style="margin-left: 40px; text-align: justify;"><i><span style="font-size: x-small;">Notes from the host kitchen:<br /><br />*Recipe adapted from <a href="https://amzn.to/43nmpuJ">Bread Illustrated</a>.<br />*If your dough is not clearing the sides of the bowl after mixing, add 1 tablespoon of flour at a time until it does so.<br />*You can sub ricotta for half of the cream cheese filling. Use 6 oz (170g) cream cheese and 6 ounces (¾ cup) whole-milk or part-skim ricotta cheese<br /><br />https://www.thevanillabeanblog.com/kolaches/<br />https://www.kingarthurbaking.com/recipes/czech-kolaches-recipe<br />https://www.cooklikeczechs.com/moravian-kolache-moravske-kolace/<br />https://www.cs.cmu.edu/~mjw/recipes/misc/kolaches.html<br /><br />Farmer cheese filling (half in parentheses):<br />450 g farmers cheese (225 grams)<br />120 g powdered sugar (60 grams)<br />1 egg yolk<br />1 Tbsp cornstarch (1 ½ t. cornstarch)<br /><br />Optional:<br />1 T. lemon zest (1 ½ t. lemon zest)<br />1 t. vanilla (1/2 t. vanilla)<br />2 T. raisins (1 T. raisins)<br />Place all ingredients into a bowl; mix well.<br /><br /></span></i></div><span><span lang="HU">The rest of the Bread Baking Babes
</span><br />
</span><p></p><p></p><ul style="text-align: justify;"><li style="text-align: justify;"><a href="https://etherwork.net/blog/bbb-july-2023" target="_blank">Blog from OUR Kitchen</a> – Elizabeth <br /></li><li style="text-align: justify;"><a href="https://wandasue22.blogspot.com/2023/07/czech-out-babes.html" target="_blank">Judy’s Gross Eats</a> – Judy</li><li style="text-align: justify;"><a href="https://www.mydiversekitchen.com/kolache" target="_blank">My Diverse Kitchen</a> - Aparna </li><li style="text-align: justify;"><a href="https://www.breadexperience.com/ancient-grain-sourdough-kolaches" target="_blank">Bread Experience</a> - Cathy</li><li style="text-align: justify;"><a href="https://thymeforcookingblog.com/2023/07/bread-baking-babes-bake-sweet-breads/" target="_blank">Thyme for Cooking</a> - Katie</li><li style="text-align: justify;"><a href="https://my-kitchen-in-half-cups.com/" target="_blank">My Kitchen in Half Cups </a>- Tanna</li><li style="text-align: justify;"><a href="https://feedingmyenthusiasms.blogspot.com/" target="_blank">Feeding My Enthusiasms</a> - Elle </li><li style="text-align: justify;"><a href="https://www.karenskitchenstories.com/2023/07/czech-kolaches.html" target="_blank">Karen's Kitchen Stories</a> - Karen </li></ul><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxIjNOi8K8U81baQas_MqTb5Kj17Raa7wiwuyOrK9Erf62903_HiNww96tWZzdhPwuhzS-2M-BuO1njVvHe4fxgu_SwL5M2JurTCyDh429GuyH1ot_lTXtmqe-Lci1_6QCQMZfJdVNFKELkpwCHrO0_ddUH5HEY5sWLn6eLzFNReZ7t0dPIh3JJBSrupQ/s350/BBBJuly2023_-_350x350.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="350" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxIjNOi8K8U81baQas_MqTb5Kj17Raa7wiwuyOrK9Erf62903_HiNww96tWZzdhPwuhzS-2M-BuO1njVvHe4fxgu_SwL5M2JurTCyDh429GuyH1ot_lTXtmqe-Lci1_6QCQMZfJdVNFKELkpwCHrO0_ddUH5HEY5sWLn6eLzFNReZ7t0dPIh3JJBSrupQ/s320/BBBJuly2023_-_350x350.png" width="320" /></a></div><p></p>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com7tag:blogger.com,1999:blog-7179138569444008963.post-42255518823746583222023-07-11T00:03:00.070-07:002023-07-11T22:41:28.971-07:00Cardamom Scented Sweet Potato Sourdough Bagels #BreadBakers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_5BE95FDVR_IojgOIw3nycNARUjOEazHPIJHAHxzO0UpfbX1YW2tFp-ww3VTc2HdMykiW9dN1IhJ1c2-09y_9H0mqvdc6luUz1OAaCWb_ewjkxgOUxJ7N3m-GNEz8Idw501VsmmfxoSts6whCSr_DB5s3chLdb1Tq4vV9VYuqfY5PzFpbibU2YcW/s2048/PXL_20230301_190544924.PORTRAIT~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_5BE95FDVR_IojgOIw3nycNARUjOEazHPIJHAHxzO0UpfbX1YW2tFp-ww3VTc2HdMykiW9dN1IhJ1c2-09y_9H0mqvdc6luUz1OAaCWb_ewjkxgOUxJ7N3m-GNEz8Idw501VsmmfxoSts6whCSr_DB5s3chLdb1Tq4vV9VYuqfY5PzFpbibU2YcW/w400-h300/PXL_20230301_190544924.PORTRAIT~2.jpg" width="400" /></a></div><p style="text-align: justify;">Although I'm not too big on store bought bagels, homemade bagels are another matter altogether. So much easier on the teeth and just the flavors you like. For this batch, I decided to use up a purple sweet potato. You can use purple or orange, also called garnet yams I believe. It's hard to tell what is a true sweet potato in the U.S.A. I do not usually purchase the white ones that are probably true sweet potatoes. The cardamom is a spice I love and honestly I wish I had used more as it was practically undetectable. The bagels were delicious regardless. They turned out just lovely and I would make them again. Homemade is the only way I like bagels anyway. If bagels are wrinkled after boiling, they have been over proofed. I just learned this. And this is the first time I have made bagels that have not been wrinkled! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Ldyil_wvumjtmqY4RTqwTOKWlsQ14XMyM7VtXm-4CrcKoaC2md9brS82PiHAWSTPN2TAVX-vnllXSacTuadJf6IB0nsveTKE5PEgIZRKaI2RgsDNTTkegu4_sQOlbAFeNkyvWt3_yewOidXR4ZcB_WRuCK5RSoSgY53JA4jaId5oNcE5aq9KRqHk/s2048/PXL_20230301_190513883.PORTRAIT~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Ldyil_wvumjtmqY4RTqwTOKWlsQ14XMyM7VtXm-4CrcKoaC2md9brS82PiHAWSTPN2TAVX-vnllXSacTuadJf6IB0nsveTKE5PEgIZRKaI2RgsDNTTkegu4_sQOlbAFeNkyvWt3_yewOidXR4ZcB_WRuCK5RSoSgY53JA4jaId5oNcE5aq9KRqHk/w400-h300/PXL_20230301_190513883.PORTRAIT~2.jpg" width="400" /></a></div><br /><p style="text-align: justify;">Quite pleased that these were good enough to convert my mom who was visiting and doesn't normally like bagels. Lovely flavor and light sweetness. Thank you to <a href="https://cookwithrenu.com" target="_blank">Cook with Renu</a> for hosting our bagel theme for this month's BreadBakers!<br /></p><p style="text-align: justify;"><span style="font-size: x-small;">(Recipe may be halved)</span><br /><i><span style="font-size: large;">Overnight Sweet Potato Sourdough Bagels</span></i><br /><span style="font-size: x-small;">Makes 12 bagels</span><br /><br />Ingredients:<br /><br /> 412 g flour<br /> 177 g sweet potato puree (steamed and mashed with a little water added to make a softer puree)<br /> 65 g cold water<br /> 20 g (5 tsp) light brown sugar<br /> 12 g (2 tsp) salt<br /> 1.5 - 3 g (½-1 tsp) ground cardamom (optional or reduce if desired)<br /> 354 g active 100%-hydration sourdough starter<br /> semolina for dusting baking sheet<br /> 1 tbsp baking soda for boiling<br /><br />Combine flour, sweet potato, water, brown sugar, salt, cardamom, and starter in the bowl of a stand mixer. Mix with dough hook on low to combine. The dough will start out looking dry but will get more supple with continued mixing. Check after a couple minutes of mixing. Depending on the water level of the puree, the dough may require 1-2 tbsp more water.<br /></p><p style="text-align: justify;">Mix on medium-low speed until the dough is strong, smooth and elastic. Up to 10 minutes, the gluten needs to be well developed.<br /></p><p style="text-align: justify;">Turn the dough out onto an unfloured counter and knead a few times by hand. Tuck the edges under to form a smooth ball. The surface should feel satiny and tight.</p><p style="text-align: justify;">Cover loosely and let the dough rest for 10 minutes.<br /></p><p style="text-align: justify;">Divide the dough into 12 equal portions of about 90 grams each. Flatten each piece (they will be approximately 2 inches in diameter) and then roll tightly just to form a short cylinder. Cover with a towel and let rest for 10 minutes.<br /></p><p style="text-align: justify;">Line a baking sheet with parchment paper and dust generously with semolina.<br /></p><p style="text-align: justify;">To shape the bagels, roll each cylinder like a rope to lengthen to about 8 inches long, without tapering the ends. Wrap the dough around the back of your hand with the ends overlapping by an inch or two in your palm. Roll your palm on the unfloured counter to seal the ends together.<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsBYQ37K4opDF_YIuWvjdiGd78iQ6BbfgGnwtcKPK_9RntDm3dEGwAFHBNredEK-CsmS2pDoYj1QOn3osS9J_zE6vo7gvuIAaL46cTuteF3i6KjESjYccOeuQwnWOK88N4YDmnaSHB2i71J1o9klNpzF-5PnfkDleNJiwXoBEPXtseKw5hCLX1lKB/s2048/PXL_20230301_015814421.PORTRAIT~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsBYQ37K4opDF_YIuWvjdiGd78iQ6BbfgGnwtcKPK_9RntDm3dEGwAFHBNredEK-CsmS2pDoYj1QOn3osS9J_zE6vo7gvuIAaL46cTuteF3i6KjESjYccOeuQwnWOK88N4YDmnaSHB2i71J1o9klNpzF-5PnfkDleNJiwXoBEPXtseKw5hCLX1lKB/s320/PXL_20230301_015814421.PORTRAIT~2.jpg" width="320" /></a></div><p></p><p style="text-align: justify;"> Place the bagels on the prepared baking sheet, and cover with a large food-grade plastic bag or plastic wrap. Proof for about 2 hours at warm room temperature (or longer if your room is cooler), until the bagels look and feel a bit puffy. Then refrigerate overnight.</p><p style="text-align: justify;">The next day, preheat the oven to 450ºF and bring a large pot of water to boil.<br /></p><p style="text-align: justify;">When the water has almost reached boiling, place a wire rack on the counter with a dishtowel underneath it. Remove the bagels from the refrigerator, gently brush the semolina off their bottoms, and place them on the cooling rack.<br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1hvLJ1cGgHaWVJlBr7A9NsYxF52LP2jfvamBb9pXBf7kY6tkPVyd48zqzs9ZlGpP167fJ87K5n-MILqAGcigGgolJdoO6zTP6u4LDxFMlXv07LGtusg8vTYIaUHG-pWZUf0JKcOQ7cIlkTe6zBaNcEZ0LnMqZeeT07HN_COG_EXDSKo-lBuqMvVb/s2048/PXL_20230301_174343515.PORTRAIT~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1hvLJ1cGgHaWVJlBr7A9NsYxF52LP2jfvamBb9pXBf7kY6tkPVyd48zqzs9ZlGpP167fJ87K5n-MILqAGcigGgolJdoO6zTP6u4LDxFMlXv07LGtusg8vTYIaUHG-pWZUf0JKcOQ7cIlkTe6zBaNcEZ0LnMqZeeT07HN_COG_EXDSKo-lBuqMvVb/s320/PXL_20230301_174343515.PORTRAIT~2.jpg" width="320" /></a></div><br />Once the water has reached a rolling boil, add the baking soda. Drop the bagels, three or four at a time, into the vigorously boiling water for 20 seconds or until they float (whichever is longer). If they float right away so the tops are not submerged initially, flip them over about halfway through the boil. The color of the sweet potato dough will darken slightly during this process.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEietBaYyruiNh_PsVP3IV7zoJUFh3FoEZ9ikKeJ6vxS-ZXhbeO-s-o-WRpCMQuArE_IqK8TVdN0a6l50ptB6rWVdhC3EJIyYCWYXW44uES2XOTYiAfGP48o2bKFQmzuD2IJ9hUOhtMXslMcbFJzDU4LyycdhH2aPw2gL7dVqY6SxLm1Ib8IPhvdyiIS/s2048/PXL_20230301_180234449~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEietBaYyruiNh_PsVP3IV7zoJUFh3FoEZ9ikKeJ6vxS-ZXhbeO-s-o-WRpCMQuArE_IqK8TVdN0a6l50ptB6rWVdhC3EJIyYCWYXW44uES2XOTYiAfGP48o2bKFQmzuD2IJ9hUOhtMXslMcbFJzDU4LyycdhH2aPw2gL7dVqY6SxLm1Ib8IPhvdyiIS/s320/PXL_20230301_180234449~2.jpg" width="320" /></a></div><p style="text-align: justify;"></p><p style="text-align: justify;">Remove the bagels from the water to the cooling rack with a slotted spatula or spider. Let them drain for about 30 seconds before replacing them back onto the semolina-dusted, parchment-lined baking sheet and transfer to the oven. <br /></p><p style="text-align: justify;">Turn the oven down to 425ºF once the bagels are in. Bake until golden brown, about 28 minutes. About halfway through baking, open the oven door briefly to vent any steam.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPPPS1LHX_wYJyEOBKWF4_X2uXAvjzMpmI_4lQgHnS_3oWQiGxVbEeIsRJUXCWPpec9UVEUJiREaIXhHMdIhqUEmFgjn0WgXvCuR8rxvC5dbUF6jrq0573FJmxSh8fwwPPZKt_6jxIZLrKMu2C_ex_8Cv3m15bzZSoSQKrripoCIKilAW5lXH_mFS/s2048/PXL_20230301_183408758.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPPPS1LHX_wYJyEOBKWF4_X2uXAvjzMpmI_4lQgHnS_3oWQiGxVbEeIsRJUXCWPpec9UVEUJiREaIXhHMdIhqUEmFgjn0WgXvCuR8rxvC5dbUF6jrq0573FJmxSh8fwwPPZKt_6jxIZLrKMu2C_ex_8Cv3m15bzZSoSQKrripoCIKilAW5lXH_mFS/s320/PXL_20230301_183408758.PORTRAIT.jpg" width="320" /></a></div><p style="text-align: justify;"></p><p style="text-align: justify;">Cool bagels on a wire rack. Serve as desired, split and toasted if desired, buttered or spread with cream cheese. Ricotta and preserves are a delightful topping, as is mascarpone and preserves.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0EYAT_NMc7gAf7_fEahPBdUXTe83tJ3rJIKL7QDaFN6MSaccD3KFe8f8Az7yb2INTJZvG8RE68rFKKhmeiQR2CFqDROMSHhrkmCTt6Shh0MpV387DAbEOigt-Jup9kpy53trsZrAETPWBg1Hanp960ki95GYXiw6V5_c7Tattqr53UDqww6TdLKy/s2048/PXL_20230301_191428868.PORTRAIT~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0EYAT_NMc7gAf7_fEahPBdUXTe83tJ3rJIKL7QDaFN6MSaccD3KFe8f8Az7yb2INTJZvG8RE68rFKKhmeiQR2CFqDROMSHhrkmCTt6Shh0MpV387DAbEOigt-Jup9kpy53trsZrAETPWBg1Hanp960ki95GYXiw6V5_c7Tattqr53UDqww6TdLKy/s320/PXL_20230301_191428868.PORTRAIT~2.jpg" width="320" /></a></div><p style="text-align: justify;"></p><p><i><span style="font-size: x-small;">Adapted from <a href="https://www.wildyeastblog.com/pumpkin-anise-sourdough-bagels/" target="_blank">Wild Yeast</a></span></i></p><p><span style="font-size: small;"> Be sure to check out the rest of our bagel bakes:</span></p>
<ul><li><a href="https://snehasrecipe.blogspot.com/2023/07/2-ingredients-bagelsbreadbakers.html" rel="noopener" target="_blank">2 Ingredients Bagels</a> from Sneha’s Recipe</li><li><a href="https://amessykitchen.blogspot.com/" rel="noopener" target="_blank">Cardamom Scented Sweet Potato Sourdough Bagels</a> from A Messy Kitchen</li><li> <a href="https://cookwithrenu.com/savory-sun-dried-tomato-and-cheese-bagels-breadbakers/" target="_blank">Savory Sun-Dried Tomato and Cheese Bagels</a> from Cook with Renu</li><li><a href="https://zestysouthindiankitchen.com/sourdough-lemony-blueberry-bagels/" target="_blank">Sourdough lemon blueberry Bagels</a> from Zesty South Indian Kitchen</li><li><a href="https://www.karenskitchenstories.com/2023/07/sourdough-blueberry-bagels.html" rel="noopener" target="_blank">Sourdough Blueberry Bagels</a> from Karen’s Kitchen Stories</li><li><a href="https://magical-ingredients.com/2023/07/tomato-bagels/" rel="noopener" target="_blank"> Tomato Bagels</a> from Magical Ingredients</li></ul><p></p><p>#BreadBakers is a group of bread loving bakers who get
together once a month to bake bread with a common ingredient or theme.
Follow our Pinterest board <a href="http://www.pinterest.com/flpl/bread-bakers/" rel="noopener" target="_blank">right here</a>. Links are also updated each month on this <a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" rel="noopener" target="_blank">home page</a>.
We take turns hosting each month and choosing the theme/ingredient. </p><p></p><p style="text-align: center;"></p><p style="text-align: center;"><a href="https://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank"><img alt="BreadBakers" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMDcsYwoyvbqbBcrFSx7LzQORip-0PPYAIucX8IWUEfNr13zoJlIJPgrR0qfBBv5K2qKSzm4kBe0mYUOKxFdL0QDgCyF9PZVoyjNZc_XpCWZ1BMvr0hgtQ28U5gLb2mH8s7vt1TojNpg/w320-h320/breadbakers+(1).png" width="320" /></a></p><p><span style="font-size: small;"> </span></p>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com4tag:blogger.com,1999:blog-7179138569444008963.post-11036240462513561012023-06-16T10:56:00.007-07:002023-09-15T23:59:48.095-07:00Tiger Bread / Dutch Crunch Rolls #BBB<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfGhw0kYToJmEb-Aar1IuXYTC7vIYWaqrDpov5C7Gdl5fTNDJumxmfhBp2Xjtr11BgXJRqiLjQfUcnl7Y6Ioapw1lnTrh47s2T6_Mf3zEKiZyYRjxZbcdejVHxh0vpU0vQO84t30-l1reu1imiHYJlv7e-4Rmn1pf1L8x1uo4eyo0u8aeWdNrLY9v/s2048/PXL_20230614_022404771.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfGhw0kYToJmEb-Aar1IuXYTC7vIYWaqrDpov5C7Gdl5fTNDJumxmfhBp2Xjtr11BgXJRqiLjQfUcnl7Y6Ioapw1lnTrh47s2T6_Mf3zEKiZyYRjxZbcdejVHxh0vpU0vQO84t30-l1reu1imiHYJlv7e-4Rmn1pf1L8x1uo4eyo0u8aeWdNrLY9v/w400-h300/PXL_20230614_022404771.jpg" width="400" /></a></div><p style="text-align: justify;">You may have seen Tiger Bread, aka Dutch Crunch Bread, aka Giraffe Bread, aka Marco Polo Bread... There are many versions of this bread out there and the recipe <a href="https://www.karenskitchenstories.com/">Karen</a> chose for us is adapted from Netherlands-based <a href="https://www.facebook.com/Breadworks.nl">Ralph Nieboer</a>. Nieboer is a master bread baker who teaches bread baking classes across Europe. Do check out the gorgeous photos of his bread and baked goods on <a href="https://www.instagram.com/breadworkscourses/" target="_blank">Instagram</a>!</p><p style="text-align: justify;">This version differs from the typical plain rice flour topping in that it adds bread crumbs to the mixture. It gives a little more body and crunch I think in the end. The topping can be used on other bread as well and these can also be made as hoagies or a full loaf. The bread has a nice, pillowy crumb. After seeing Karen's delicious looking breakfast sandwich, I absolutely had to make one for myself.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-ORpUt3_N0KRXgXJT8I60T2nDA2RzuX1HZldVAy9p4uEQWuqwvpl_sDHRm7kaxhXxEIcCXSCVEMw-7a32RxTocrDrAr9x8hrd-Lm2NyTmUx3v5bmDF9oWzkM6R9p8p5zy70PXyneJ7v2tpSWFPy4v-bGCYdHXxgabSCV7QEgaD_C1jmb9RxO_Zl6/s2048/PXL_20230615_182054249.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-ORpUt3_N0KRXgXJT8I60T2nDA2RzuX1HZldVAy9p4uEQWuqwvpl_sDHRm7kaxhXxEIcCXSCVEMw-7a32RxTocrDrAr9x8hrd-Lm2NyTmUx3v5bmDF9oWzkM6R9p8p5zy70PXyneJ7v2tpSWFPy4v-bGCYdHXxgabSCV7QEgaD_C1jmb9RxO_Zl6/w400-h300/PXL_20230615_182054249.PORTRAIT.jpg" width="400" /></a></div><p style="text-align: justify;">We would love to have you try out these fun and tasty rolls with us this month and share how it turned out and what you thought! New recipes are posted every month on the 16th. Check out our <a href="https://www.facebook.com/groups/113239422083071" target="_blank">Facebook group</a> to see the participants' baking results during that time. If you would like to post your results with a Buddy badge on a blog, let us know in the comments or on the Facebook page. <br /></p><p style="text-align: justify;"><i>I made a half batch and divided into 6 rolls rather than 5, the portion was still quite ample, I could even go smaller next time.</i><br /></p><p style="text-align: justify;"><i><span style="font-size: large;">Tiger Rolls <br /></span><span style="font-size: x-small;">makes 10-12 rolls</span></i><br /><br />For the preferment:<br />75g bread flour <br />75g milk heated to 113ºF (45ºC)<br />.3g instant yeast<br /><br />For the Final Dough:<br />500g bread flour<br />350g milk, about 75ºF<br />All of the preferment<br />1.5g of instant yeast<br />37.5g softened butter, cut into small pieces<br />8g salt<br /><br />For the Tiger Porridge:<br />20g rice flour (not glutinous rice flour)<br />20g ground bread crumbs or panko bread crumbs <i>(I used panko)</i><br />137g boiling water<br />1.5g salt<br />2.5g granulated sugar<br />2.5g vegetable oil<br />1.75g instant yeast<br /><br />To Make the Preferment:<br /><br />Stir together all of the ingredients in a small bowl. Cover and let ferment for 12 to 16 hours. <br /><i>Preferment may be replaced with 150g ripe sourdough starter.</i><br /><br />To Make the Final Dough:<br /><br />Combine the flour and milk to hydrate in the bowl of a stand mixer. Cover and let sit for 1½ hours. <br /><br />Add the remaining ingredients and mix on low for 8 minutes, and then medium high for 3 minutes. The dough should be tacky but not sticky. (I was able to bring it together by hand in a dough bucket doing modified slap folds for 10ish minutes.)</p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;">Form the dough into a ball and place it into a bowl or dough rising bucket. Cover and let rise until doubled, about 60 to 90 minutes. <br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCeNfmrx9tfRYFJ0uQiNMzd6W1TRxc0K_MHA7iWdONvOpI7Jp6o8359YocUpdqw7WadLwoGKIz_BhE5uDZykMaaYB3TL_twetNQaOHV1GOdxE5oqp3Bae18VciER9UBT8pTDgdcj7vX8qlHQmBTW5BhAMu35LIq4s97wbMNGRD6wLlsLjnFY4TFQ8/s2048/PXL_20230613_225425850.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCeNfmrx9tfRYFJ0uQiNMzd6W1TRxc0K_MHA7iWdONvOpI7Jp6o8359YocUpdqw7WadLwoGKIz_BhE5uDZykMaaYB3TL_twetNQaOHV1GOdxE5oqp3Bae18VciER9UBT8pTDgdcj7vX8qlHQmBTW5BhAMu35LIq4s97wbMNGRD6wLlsLjnFY4TFQ8/w358-h268/PXL_20230613_225425850.jpg" width="358" /></a></div><br />To Make the Porridge:<br /><br />While the dough is rising, in a small bowl, mix together the rice flour and bread crumbs. Add the boiling water, stir, and let the mixture rest until the temperature drops to about 77ºF. Stir in the rest of the ingredients, cover, and let rest for an hour. It will get bubbly.<br /><br />To Shape the Rolls:<br /><br />Begin heating your oven to 425ºF. with a rack in the middle. <br /><br />Deflate the dough and cut it into 10 equal size pieces, about 100 grams each. <i>(My divisions for 6/12 still yielded 92 gram rolls)</i>. Shape each piece into a roll and place them, seam side down, onto a parchment lined baking sheet. Cover with oiled plastic wrap and let rise for 15 minutes. <br /><br />Divide and spoon the porridge among the the rolls and then spread gently over the rolls with the back of a spoon or a flat spatula or bread knife. It comes out to about a tablespoon per roll. <br /><br />Let rise for an additional 45 minutes, <i>uncovered</i>. <br /><br />Bake the rolls for 20 to 25 minutes, until the topping has browned as pictured. The interior temperature of the rolls was about 205ºF. <br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7P6vAoka5xRdaVZlpVosHyGItqCEvJyqxfL2pqSfJ3oF1hvr5LJVSdM8oYoAMEocMTmhCjIbXI7-kEcYNPcG7jNp-nSZiGvXJ5nb1Ui89rxWRhmyyxLyC-ymARBHyZlVMbVMxQCFXdXZgVJNbtQIsVwokTa6cS7piVERlMDLPuSfzftok1WeHsUg/s2048/PXL_20230614_022417406.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7P6vAoka5xRdaVZlpVosHyGItqCEvJyqxfL2pqSfJ3oF1hvr5LJVSdM8oYoAMEocMTmhCjIbXI7-kEcYNPcG7jNp-nSZiGvXJ5nb1Ui89rxWRhmyyxLyC-ymARBHyZlVMbVMxQCFXdXZgVJNbtQIsVwokTa6cS7piVERlMDLPuSfzftok1WeHsUg/w400-h300/PXL_20230614_022417406.jpg" width="400" /></a></div><span><span lang="HU"> </span></span><p></p><p><span><span lang="HU"> The rest of the Bread Baking Babes
</span><br />
</span></p><p></p><p></p><ul style="text-align: justify;"><li style="text-align: justify;"><a href="https://etherwork.net/blog/bbb-june-2023/" target="_blank">Blog from OUR Kitchen</a> – Elizabeth <br /></li><li style="text-align: justify;"><a href="https://wandasue22.blogspot.com/2023/06/bbb-tiger-bread-rolls.html" target="_blank">Judy’s Gross Eats</a> – Judy</li><li style="text-align: justify;"><a href="https://www.mydiversekitchen.com/tiger-bread-rolls" target="_blank">My Diverse Kitchen</a> - Aparna </li><li style="text-align: justify;"><a href="https://www.breadexperience.com/tiger-bread-dutch-crunch-bread" target="_blank">Bread Experience</a> - Cathy</li><li style="text-align: justify;"><a href="https://thymeforcookingblog.com/2023/06/bread-baking-babes-tackle-a-tiger/" target="_blank">Thyme for Cooking</a> - Katie</li><li style="text-align: justify;"><a href="https://my-kitchen-in-half-cups.com/" target="_blank">My Kitchen in Half Cups </a>- Tanna</li><li style="text-align: justify;"><a href="https://feedingmyenthusiasms.blogspot.com/2023/06/crunchy-babes.html" target="_blank">Feeding My Enthusiasms</a> - Elle </li><li style="text-align: justify;"><a href="https://www.karenskitchenstories.com/2023/06/tiger-bread-rolls.html" target="_blank">Karen's Kitchen Stories</a> - Karen </li></ul><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzqB-9H4N4BFeFUfN-wFDfE8hrmq3OOPwkQxZnFepG5MsUGo6Bqf92NJAqyRcnKB7Tj4LUI4lW2xx2NlysyoUeFQ3ky1i1b_YefdQ6kG8EOmJGQ0jxILAY1bAXRgWLcVtdOWMlWIgYlwnHRE2CdFSNa5KqPtmfZUQD_qOJUiGtbbURWBENBaxRNV_/s2048/PXL_20230614_022509398.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzqB-9H4N4BFeFUfN-wFDfE8hrmq3OOPwkQxZnFepG5MsUGo6Bqf92NJAqyRcnKB7Tj4LUI4lW2xx2NlysyoUeFQ3ky1i1b_YefdQ6kG8EOmJGQ0jxILAY1bAXRgWLcVtdOWMlWIgYlwnHRE2CdFSNa5KqPtmfZUQD_qOJUiGtbbURWBENBaxRNV_/w400-h300/PXL_20230614_022509398.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMr05v98cDCfUDpgekkloRaH61lb4d-S4_y7QB7XuKtwSlZJ7dPAYpMODyB60at2d139sd3IqxoGnhMeduCfR5_5klGNxaS-tfnRKqO48EzSm8yoCGes-ctXWH6rfyZ1aSYinXINxsdvnq-WpAEAEHWPlwJ4CdL2elmNXTOXUKERHQUb4Wzrtz7Gnb/s350/BBBJune2023_-_350x350.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="350" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMr05v98cDCfUDpgekkloRaH61lb4d-S4_y7QB7XuKtwSlZJ7dPAYpMODyB60at2d139sd3IqxoGnhMeduCfR5_5klGNxaS-tfnRKqO48EzSm8yoCGes-ctXWH6rfyZ1aSYinXINxsdvnq-WpAEAEHWPlwJ4CdL2elmNXTOXUKERHQUb4Wzrtz7Gnb/s320/BBBJune2023_-_350x350.png" width="320" /></a></div>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com4tag:blogger.com,1999:blog-7179138569444008963.post-61296243373235024072023-06-13T00:03:00.006-07:002023-06-13T16:32:32.092-07:00Ginger and Earl Grey Sourdough with Dates #BreadBakers<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCeDO5FVsbWSZY6k0msBJmPSZ2xpDyGHyIwk84-iZhhiXTbDxbFrsVCHtJYnr-rxYRSmsk0IDqsaglLgOe9bNRmyyvcaKxQvcxekyEgrmscrAe6Y-NlyLQ72Gts-FDcHTwed0WdIsjCMjfPHqF_HnX5Oo3yv0Qy9YQfHe0w2vRIpqpoQlLCbaM_PPD/s2048/PXL_20230528_224811290.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCeDO5FVsbWSZY6k0msBJmPSZ2xpDyGHyIwk84-iZhhiXTbDxbFrsVCHtJYnr-rxYRSmsk0IDqsaglLgOe9bNRmyyvcaKxQvcxekyEgrmscrAe6Y-NlyLQ72Gts-FDcHTwed0WdIsjCMjfPHqF_HnX5Oo3yv0Qy9YQfHe0w2vRIpqpoQlLCbaM_PPD/w443-h333/PXL_20230528_224811290.PORTRAIT.jpg" width="443" /></a></div><p></p><p style="text-align: justify;">Ginger is one of my favorite sweet <i>and</i> savory spices. I love the versatility and flavor in both applications. Plus I love how gut friendly it is. I also love bergamot, and any Earl Grey blend is beloved by both my daughter and myself. Add in little creamy pops of medjool date sweetness along with a light tang of sourdough, and you end up with a loaf that is a total treat. It is wonderful fresh and with butter, and then later toasted with butter or butter and marmalade although with the dates, butter is quite sufficient. If you aren't keen on dates, like my eldest, they are easily omitted. This is still wonderful with just the tea and ginger. I will enjoy making this again and again.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxWd9j4q0NOWMC7RWZb2nZqApEztCSDBg9ZDQajjqFR1eyuSJYb9ntFDVc7P588od_o9X-VB3pHhLiGkJV9wjVC951Z8QFcDoxDi5eGJSHw3P8uSN9cLnEbegD1HcgB0jV2c-7MJiUfbohYFbuPcpXEsQf2OiFli2IXiFEaOI1whCQ2hIySyij6OH/s2048/PXL_20230528_224612732.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxWd9j4q0NOWMC7RWZb2nZqApEztCSDBg9ZDQajjqFR1eyuSJYb9ntFDVc7P588od_o9X-VB3pHhLiGkJV9wjVC951Z8QFcDoxDi5eGJSHw3P8uSN9cLnEbegD1HcgB0jV2c-7MJiUfbohYFbuPcpXEsQf2OiFli2IXiFEaOI1whCQ2hIySyij6OH/w441-h331/PXL_20230528_224612732.PORTRAIT.jpg" width="441" /></a></div><br /><p style="text-align: justify;"></p><p>Thank you to our BreadBakers host at <a href="https://zestysouthindiankitchen.com/sourdough-chocolate-cardamom-bread/" target="_blank">Zesty South Indian Kitchen</a> for choosing bread with spices for this month's theme!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YfDez6ITwjR-b5gZw329uv_96KPX90DQ9E63KOh59BvZN7UR8fbSsf8dg4MrhhyaF-vVR6Bn9u2J9Mto9ZsceG1hLhuKn7liHoXz6OdBN77LDEOLWvBj75A7zQS2CS8THMY43FDTXqGSP1xreTnNMMml1rRe9-UoP2zMOwiJ5PLJTWRtv-6N3ndv/s2048/PXL_20230528_224833345.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YfDez6ITwjR-b5gZw329uv_96KPX90DQ9E63KOh59BvZN7UR8fbSsf8dg4MrhhyaF-vVR6Bn9u2J9Mto9ZsceG1hLhuKn7liHoXz6OdBN77LDEOLWvBj75A7zQS2CS8THMY43FDTXqGSP1xreTnNMMml1rRe9-UoP2zMOwiJ5PLJTWRtv-6N3ndv/w493-h277/PXL_20230528_224833345.PORTRAIT.jpg" width="493" /></a></div><p></p><p><span style="font-size: large;"><i>Ginger and Earl Grey Sourdough with Dates</i></span><br /><span style="font-size: x-small;">Makes 1 Medium Loaf<br /></span><br />Levain: <br />100 g flour<br />100 g water<br />22 g liquid sourdough starter<br /><br />Final Dough:<br />200 g all-purpose flour <br />145 g whole wheat flour of choice (I used fresh ground Edison white wheat)<br />200-250 g strong brewed Earl Grey tea at room temperature + 12-25g (to mix with the salt) *** (I used 225g and then 15g for my flours for <span>240g total liquid)</span><br />9 g fine sea salt <br />42g honey or golden syrup (2 tbsp) <br />¼ cup chopped crystallized/candied ginger<br />12 medjool dates, pitted and quartered <i>(if using a firmer date, you may wish to soak in the hot tea to soften them up slightly. Medjool dates should be soft enough without soaking.)</i><br /></p><p style="text-align: justify;">*** Adjust the hydration according to the type/blend of flour used. The addition of whole wheat flour makes the dough thirsty and the coarser the blend, the more water it soaks up.<br /></p><p>Day 1: In the evening – Mix the Levain<br /></p><p style="text-align: justify;">Mix water and starter together in a large bowl. Add in flours and mix until fully hydrated. Cover with plastic wrap and let rest at room temperature overnight or for 8-10 hours.<br /></p><p>Day 2: Mix the Final Dough/Shape Loaves:<br /></p><p style="text-align: justify;">Add the water to the levain and mix thoroughly with a wooden spoon or whisk to disperse. Whisk the flours together and add to the water/levain mixture. (Reserve the salt until after the autolyse.) Mix thoroughly using a Danish dough whisk or wooden spoon to begin developing the gluten.<br /></p><p style="text-align: justify;">Cover and let rest (autolyse) for 20-30 minutes. Sprinkle the salt over the top and dissolve it with the 25-50 grams of water. Use your fingers to pinch the dough to incorporate the salt evenly throughout. Add the ginger and dates. Fold in using your hands.</p><p style="text-align: justify;">Cover and let the dough bulk ferment for 120-160 minutes. Stretch every 40 minutes or so for two hours or as needed to develop sufficient dough strength and evenly disperse add-ins.<br /></p><p></p><p style="text-align: justify;">Divide the dough, pre-shape, and then it rest (covered) for 20 minutes before final shaping to allow the gluten to relax. Heavily dust a lined or un-lined banneton with rice flour. (What has worked particularly well for flouring proofing baskets is to spray lightly with a mist of water before flouring with the rice flour. The dough usually pops right out with no sticking that way.)<br /></p><p></p><p style="text-align: justify;">Shape the dough into an oval or round shape and place seam-side up in the baskets. If you don’t have a proofing basket, place the loaf seam-side down on a parchment-lined baking sheet to proof. Cover and proof for about 30 minutes at room temperature. Place in the refrigerator to cold ferment overnight, 8-10 hours.<br /></p><p>Day 3: Bake the Loaves<br /></p><p style="text-align: justify;">Place a baking stone or steel on the bottom shelf of the oven and preheat to 450ºF for at least 45 minutes. If you plan to use steam, place a steam pan on the top shelf. Alternately, instead of baking the loaves on a baking stone with a steam pan, you could bake them in a preheated bread cloche, Dutch oven or Dutch oven combo baker. I used the Dutch oven method. <br /></p><p></p><p style="text-align: justify;">When the oven and Dutch oven is sufficiently preheated, remove the loaf from the refrigerator. Carefully invert (seam side down) onto parchment paper or a heavily dusted peel. Score the loaf as desired. Slide onto or carefully lift into the preheated baking stone or Dutch oven and bake for 35-45 minutes. For the Dutch oven bake for 30 minutes, then reduce the temperature to 425ºF (220ºC). Take the lid off the hot pot and bake for another 15-20 minutes.</p><p>Remove the loaves to a wire rack to cool completely before slicing and serving.</p><p>Be sure to check out the rest of the spice filled bakes:<br /></p>
<ul>
<li><a href="https://cookwithrenu.com/ajwain-paratha-breadbakers/" rel="noreferrer noopener" target="_blank"> Ajwain Paratha</a> by Cook with Renu</li>
<li><a href="https://www.karenskitchenstories.com/2023/06/cinnamon-raisin-sourdough-bread.html" rel="noreferrer noopener" target="_blank">Cinnamon Raisin Sourdough Bread</a> by Karen's Kitchen Stories</li>
<li><a href="https://amessykitchen.blogspot.com/" rel="noreferrer noopener" target="_blank">Ginger and Earl Grey Sourdough with Dates</a> by A Messy Kitchen</li>
<li><a href="https://palatablepastime.com/2023/06/13/fire-roasted-corn-fritters/" rel="noreferrer noopener" target="_blank"> Fire Roasted Corn Fritters</a> by Palatable Pastime</li>
<li><a href="https://zestysouthindiankitchen.com/sourdough-chocolate-cardamom-bread/" rel="noreferrer noopener" target="_blank"> Sourdough Chocolate Cardamom Bread</a> by Zesty South Indian Kitchen</li>
<li><a href="https://www.foodlustpeoplelove.com/2023/06/overnight-sourdough-cinnamon-waffles.html" rel="noreferrer noopener" target="_blank">Overnight Sourdough Cinnamon Waffles</a> by Food Lust people Love</li>
<li><a href="https://snehasrecipe.blogspot.com/2023/06/stuffed-cheesy-braided-turkish-kebab.html" rel="noreferrer noopener" target="_blank"> Stuffed Cheesy Braided Turkish Kebab Bread Rolls</a> by Sneha's Recipe</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.foodlustpeoplelove.com/p/breadbakers.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqV7UYLg35B4JM5d9mp36t4-8mmpkQCg4U8oHuyiyCCZuu_NxispV9IgsLBhBTUYO5XeltWM26RWCKVj2VGxxsIRDq7A2oe6jef4Ss2Eop_CDKqEhFr0-wvn-x6iFhc4pC7NU85EyEzpqJ/s1600/breadbakers+for+post.png" /></a></div>
<br />
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right <a href="https://www.pinterest.com/flpl/bread-bakers/">here</a>. Links are also updated after each event on the #BreadBakers <a href="https://www.foodlustpeoplelove.com/p/breadbakers.html">home page</a>. We take turns hosting each month and choosing the theme/ingredient.
hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com4tag:blogger.com,1999:blog-7179138569444008963.post-34627755397972137052023-05-16T00:26:00.004-07:002023-09-16T00:00:07.289-07:00Korean Cream Cheese Garlic Buns #BBB<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS-CaNmEQ_k_uHw5Gc35JH4m-cvLu1vegQYHIhvovbTJYs_sQJC-CbjuO3DkpTphnh7X15BDCSVimIGPaDcqkjCBdHShpjgpmd_kMAUyqXsrzJw6V9gVFsxE-_HQMtcvLOsoP_OPrE0hA1Y-kCNuaApfJUzuLpkMSfSCcA5CK-f7bGavh7yeto6Uj/s2048/PXL_20230515_214900945.PORTRAIT~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS-CaNmEQ_k_uHw5Gc35JH4m-cvLu1vegQYHIhvovbTJYs_sQJC-CbjuO3DkpTphnh7X15BDCSVimIGPaDcqkjCBdHShpjgpmd_kMAUyqXsrzJw6V9gVFsxE-_HQMtcvLOsoP_OPrE0hA1Y-kCNuaApfJUzuLpkMSfSCcA5CK-f7bGavh7yeto6Uj/w400-h300/PXL_20230515_214900945.PORTRAIT~2.jpg" width="400" /></a></div><p style="text-align: justify;">Our May bake for the Bread Baking Babes is a unique offering, hailing from Korea, and is basically a cross between a cream cheese Danish and garlic bread! Our host at <a href="https://www.mydiversekitchen.com/korean-cream-cheese-garlic-buns" target="_blank">My Diverse Kitchen</a> mentioned that although some things like this bun are not traditional foods, they have become uniquely Korean. This recipe started as a street food.<br /></p><p></p><blockquote>"The Korean Cream Cheese Garlic Bun is nothing like the Western style Garlic Bread. Rather, it is a very soft bun that is divided into six equal segments or “leaves/ petals”. It is filled with a lightly sweetened cream cheese and then dunked into custardy, lightly sweet and savoury garlic butter mixture. This is then baked till lightly crunchy on the outside."</blockquote><p style="text-align: justify;"><span style="font-size: small;">The bun part of this recipe was a lovely dough to work with once it got to the proper consistency, I did have to add more milk than called for to achieve a nice, soft dough. They baked up beautifully and I found a nifty hack for not wasting a whole egg on an egg wash, something that always bugs me. I figured that mayonnaise is egg based and so I thinned a squirt of mayo with some water and used that as a wash. It worked nicely and didn't waste an egg. You don't get the deep shine of an egg wash, but that was not necessary for these twice baked buns anyway. Honestly, I would happily make just the buns again, it was a really tasty, soft, and just barely sweet bread. (I added a spoonful of sleepy sourdough starter just because.)<br /></span></p><p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37nD3loWdjHc_VOM4rt4oqe6fy3TcrJchPCYj-HVRe2-xc6pKoGJeHEuDS3SMUFbGaoK3NCu3NBIjhLOZswq_9aA9i04sam0WobSkvikOVTw0s2duf09E8B1HoeiqHf0mOdO8q_luXCuxh2_0jlVgcvDdkZCRLVf4dgkGby-CNOUqIziYhl2Ju5p7/s2048/PXL_20230515_213011799.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37nD3loWdjHc_VOM4rt4oqe6fy3TcrJchPCYj-HVRe2-xc6pKoGJeHEuDS3SMUFbGaoK3NCu3NBIjhLOZswq_9aA9i04sam0WobSkvikOVTw0s2duf09E8B1HoeiqHf0mOdO8q_luXCuxh2_0jlVgcvDdkZCRLVf4dgkGby-CNOUqIziYhl2Ju5p7/w400-h300/PXL_20230515_213011799.PORTRAIT.jpg" width="400" /></a></i></div><p></p><p style="text-align: justify;"><span style="font-size: small;">The idea of a slightly sweet garlic bread was unusual to us to say the least, so we did try one bun without garlic. It tasted like a nice cream cheese Danish. Eldest liked the garlic version better but wasn't quite sure what she thought of the sweetness. It was interesting for sure and definitely a rich and tasty treat. Loved the crunchy panko topping! Hubby had a slight preference for the plain bun but was not put off by the garlic. I might thin the garlic butter dunk a little with some milk next time as mine was thick enough to require a second batch to finish coating the buns. <br /><br />These are pretty amazing when warm, definitely eat them that way! </span>We would love to have you try out this uniquely Korean treat with us this month
and share how it turned
out and what you thought! New recipes are posted every
month on the 16th. Check out our <a href="https://www.facebook.com/groups/113239422083071">Facebook group</a> to see the participants' baking results during that time. If you would
like to post your results with a Buddy badge on a blog, let us know in
the comments or on the Facebook page.</p><p><i><span style="font-size: large;">Korean Cream Cheese Garlic Buns</span></i><br /><span style="font-size: x-small;">makes 6</span></p><p>For the buns:<br />125 ml (½ cup) milk at room temperature <span style="color: #c27ba0;">(I used closer to ⅔ cup, a generous 2+ tbsp extra)</span><br />30 gm (2½ tbsp) sugar<br />5 gm (1½ tsp) instant dry yeast<br />315 gm (2½ cups) all-purpose or bread flour<br />15 gm (1/8 cup) milk powder<br />3 gm (½ tsp) salt<br />1 egg<br />20 gm (1½ tbsp) unsalted butter, soft at room temperature<br />Egg wash optional<br /><br />For the filling:<br />225 gm (1 cup) cream cheese, at room temperature<br />30g (2½ tbsp) powdered sugar<br />30 ml (<span>2 tbsp</span>) heavy cream <br /><br />For the sweet-savoury garlic butter:<br />120 gm salted butter<br />8 to 10 cloves garlic, minced or crushed into paste<br /><span>2 tbsp</span> mayonnaise<br />1 egg, lightly beaten<br />2 tbsp honey<br />1½ tbsp finely chopped parsley (or dried)<br /><br />For Topping (optional) :<br />Panko style breadcrumbs<br /><br />For the Bread:<br /></p><p style="text-align: justify;">Place all the dough ingredients except the butter into the bowl of a mixer (or large mixing bowl if you’re kneading by hand). Mix to combine. Add the butter and knead. Add more milk if required, to yield a soft and slightly tacky dough, and knead well. The final dough should be soft, smooth and elastic with well developed gluten. (It should pass the
“window-pane test”.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikgr5jLTx354_qkgCApkXGWeDNlOOe_JmJ4P5uev-YRcqD9Eu_ucTzO8epIu9RgI5P7nuVET2mrIVm_ySOR894kt3-hXTXAWiIdUwDdA5bhPxFzeKNJzT92O_UU-_3xQOoKNK72n8ZXhHazUBJLfoOB6Bwx2BkeQJ23ZqFQfI6DCMzErqpSMoj1Fv/s2048/PXL_20230513_202445624.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikgr5jLTx354_qkgCApkXGWeDNlOOe_JmJ4P5uev-YRcqD9Eu_ucTzO8epIu9RgI5P7nuVET2mrIVm_ySOR894kt3-hXTXAWiIdUwDdA5bhPxFzeKNJzT92O_UU-_3xQOoKNK72n8ZXhHazUBJLfoOB6Bwx2BkeQJ23ZqFQfI6DCMzErqpSMoj1Fv/s320/PXL_20230513_202445624.jpg" width="320" /></a></div><p style="text-align: justify;"></p><p style="text-align: justify;">Shape the dough into a smooth ball and cover. Let rise for 1 to 1½ hours in a warm place till almost double in volume.<br /></p><p></p><p style="text-align: justify;">Knock down the dough and knead with your hands for another 3-5 minutes. Divide dough into 6 equal pieces, shaping each into a smooth round ball. Place them on a parchment lined baking tray. Cover loosely and let them rise for 30 to 40 minutes. (I accidentally forgot after the timer went off for the first three and they rose a good 2.5x. Still baked beautifully.)<br /></p><p></p><p style="text-align: justify;">Brush with milk or egg wash. Bake the buns at 180ºC or 350ºF for 18-20 minutes until golden brown. Let them cool on a rack completely. <i>(I love, love, love my <a href="https://amzn.to/3BvXCcq" target="_blank">toaster oven</a> for baking in hot weather!)</i><br /></p><p>For the filling:<br /></p><p style="text-align: justify;">In a large bowl, mix the cream cheese and sugar together. Whisk in the cream until smooth. Refrigerate if not using immediately. Scoop into a piping bag with plain nozzle, or a freezer ziptop bag with a corner snipped when ready to use. Keep aside until required.<br /></p><p>For the Sweet-Savoury Garlic Butter:<br /></p><p style="text-align: justify;">Melt the butter in a medium bowl. Whisk in the crushed garlic/ paste, mayonnaise, and honey. Adjust to taste. Whisk in the egg and parsley till smooth. Keep aside till required.<br /></p><p>Make the Cream Cheese Garlic Buns:<br /></p><p style="text-align: justify;">Slice each bun bread roll into 6 equal sections, making sure not to cut all the way through the bottom. Think of the bun opening out into a flower with six “petals/ leaves”.<br /></p><p></p><p style="text-align: justify;">Pipe a "reasonable" amount of the sweet cream cheese mixture in between the sections of the bun.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnc571UlR2zI2PlnFUAo7MIzXMOiidI17N23gZGFPQ-Yf0BVjQxj_4c6EU_AsC2JpaupvXZJ5HwsIx0-Z-Y_nIdEuLHzoXAWGrSxlv0PcAXdTVgpDn3in3LdQezPuUOkuk6qA04wBrq7lv81hu4yC46SMu5yf-Jxh0c3zcuds6xfmd1dw5eyuNjXTU/s2048/PXL_20230515_210410888.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnc571UlR2zI2PlnFUAo7MIzXMOiidI17N23gZGFPQ-Yf0BVjQxj_4c6EU_AsC2JpaupvXZJ5HwsIx0-Z-Y_nIdEuLHzoXAWGrSxlv0PcAXdTVgpDn3in3LdQezPuUOkuk6qA04wBrq7lv81hu4yC46SMu5yf-Jxh0c3zcuds6xfmd1dw5eyuNjXTU/w300-h400/PXL_20230515_210410888.jpg" width="300" /></a></div><p></p><p style="text-align: justify;">Carefully hold the bun cut side down and dunk into the sweet-savoury garlic butter without the cream cheese falling out. Turn bread roll upside down and make sure the bun is completely and well coated. Drain excess back into your garlic butter bowl. <i>(You can use a ladle to facilitate this process.)</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDf8ZJwLRduS7PaGcEx_lohFZeg3zO7ULRNlaX8MfzHn69JjpqK__t0wTaOmBylAU1vK_E3zFUONSpvsV0GzX4Hf9EGqnLLY1hOY3NFbuOi6UIFHJ9CyGSWkRkMs0B_iEK_aV_NIG6BXSnr381g0nKLjj1eMRHgnOOir8Kus5abRB3cjUFiZ2LUSBK/s2048/PXL_20230515_210701955.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDf8ZJwLRduS7PaGcEx_lohFZeg3zO7ULRNlaX8MfzHn69JjpqK__t0wTaOmBylAU1vK_E3zFUONSpvsV0GzX4Hf9EGqnLLY1hOY3NFbuOi6UIFHJ9CyGSWkRkMs0B_iEK_aV_NIG6BXSnr381g0nKLjj1eMRHgnOOir8Kus5abRB3cjUFiZ2LUSBK/w400-h300/PXL_20230515_210701955.jpg" width="400" /></a></div><p></p><p style="text-align: justify;">Place the coated bun on a parchment lined baking sheet. Repeat with the other buns. Sprinkle the tops with Panko bread crumbs. Pipe a largish blob on the middle of the buns where the ends of the slices of the buns meet, if desired. <i>(I skipped that addition.)</i><br /></p><p></p><p style="text-align: justify;">Bake them at 165ºC (330ºF) for about 15 minutes till the top feels crisp and the bread crumbs a light golden brown. Serve warm.</p><p><span><span lang="HU">The rest of the Bread Baking Babes
</span><br />
</span></p><p></p><p></p><ul style="text-align: justify;"><li style="text-align: justify;"><a href="https://etherwork.net/blog/bbb-may-2023/" target="_blank">Blog from OUR Kitchen</a> – Elizabeth <br /></li><li style="text-align: justify;"><a href="https://wandasue22.blogspot.com/2023/05/bbb-korean-cream-cheese-garlic-buns.html" target="_blank">Judy’s Gross Eats</a> – Judy</li><li style="text-align: justify;"><a href="https://www.mydiversekitchen.com/korean-cream-cheese-garlic-buns" target="_blank">My Diverse Kitchen</a> - Aparna </li><li style="text-align: justify;"><a href="https://www.breadexperience.com/korean-cream-cheese-garlic-buns" target="_blank">Bread Experience</a> - Cathy</li><li style="text-align: justify;"><a href="https://thymeforcookingblog.com/2023/05/korean-cr-cheese-garlic-buns-go-babes/" target="_blank">Thyme for Cooking</a> - Katie</li><li style="text-align: justify;"><a href="https://my-kitchen-in-half-cups.com/" target="_blank">My Kitchen in Half Cups </a>- Tanna</li><li style="text-align: justify;"><a href="https://feedingmyenthusiasms.blogspot.com/" target="_blank">Feeding My Enthusiasms</a> - Elle </li><li style="text-align: justify;"><a href="https://www.karenskitchenstories.com/2023/05/korean-cream-cheese-garlic-buns.html" target="_blank">Karen's Kitchen Stories</a> - Karen </li></ul><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjUEraCLlXHG0mLIQ2L8HNip8Op0ajQ9Bz4uh2RA5NPkusCiGnXEczplo-4Ci7FxN8IoNyomnhTzhuJzVc0R7jYDKXOi9zV7NAIhgGv7BFf977nMVGIrcJaoqRY5djopYrX3bGmF7nWunmiv23ExBPWs2fPBa9IS4x1EliDV2VL_5fCVECvG82Urg/s350/BBBMay2023_-_350x350.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="350" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjUEraCLlXHG0mLIQ2L8HNip8Op0ajQ9Bz4uh2RA5NPkusCiGnXEczplo-4Ci7FxN8IoNyomnhTzhuJzVc0R7jYDKXOi9zV7NAIhgGv7BFf977nMVGIrcJaoqRY5djopYrX3bGmF7nWunmiv23ExBPWs2fPBa9IS4x1EliDV2VL_5fCVECvG82Urg/s320/BBBMay2023_-_350x350.png" width="320" /></a></div><br /> <p></p><p style="text-align: justify;"></p><p></p>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com9tag:blogger.com,1999:blog-7179138569444008963.post-65241561755353499362023-05-09T00:03:00.012-07:002023-05-09T12:00:04.196-07:00Sweet Corn Muffins (Corn free) #BreadBakers<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIgJtXoYp7JMM0q25rMcOpZAxPGCPgwaQZ_vAx3oAXW1QC8hxo8r_ndOm_XZvZVBinXxeyWicZQQkKpsBF2SMvSdBsqF4VClVFkxY0Svcg3m49DJJcMW4f-mt-gtR-Tfu9XNkNrRWKgVAY-ltiWXaLp3iTGDDBT-1AgWmfISmB6jrduV5GOFufH_P/s2048/PXL_20230508_232417841.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIgJtXoYp7JMM0q25rMcOpZAxPGCPgwaQZ_vAx3oAXW1QC8hxo8r_ndOm_XZvZVBinXxeyWicZQQkKpsBF2SMvSdBsqF4VClVFkxY0Svcg3m49DJJcMW4f-mt-gtR-Tfu9XNkNrRWKgVAY-ltiWXaLp3iTGDDBT-1AgWmfISmB6jrduV5GOFufH_P/w505-h379/PXL_20230508_232417841.PORTRAIT.jpg" width="505" /></a></div><p style="text-align: justify;">Barbecues are usually a time for company and celebration, and certainly a time to enjoy food with friends and family. At the end of May, here in the states, Memorial day is as often associated with BBQ as it is remembrance. Since food is a familiar comfort both in times of celebration and of mourning, it is an apt theme to have BBQ bakes for our May BreadBakers challenge.</p><p style="text-align: justify;">My hubby always had an appreciation for the corn muffins available from our Ivar's seafood bars here in Puget Sound. I figured I would attempt to create something like that and went through a few iterations before settling on the formula where the silent munching and nodding and mmm-hmm-ing that ensued upon tasting, indicated success. They were all tasty, but these muffins have the benefit of tasting like corn muffins, but being corn free so as not to exacerbate the food sensitivity in three out of four family members. You may of course use corn meal and masa harina in place of the millet, but these are delicious even without the corn. Millet has a wonderful corn-like flavor.<br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98bAKoDMfeXutN8WNG63VIjDN_Uf5HA0Go7i0NBshAExtqjJzyb28-miWcCm5QJPjfcaul2RI_9XBcyBV-lEJigx4IamTKjN7CcALlOQ7IhytNEK1CYm_2nVJZbzha3dWpNCXJwZqTayM9Xu-0pw_TIXWwg7Zuy-iObcRLrkinOtKcKiLjn4hnPoo/s2048/PXL_20230426_003856177.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98bAKoDMfeXutN8WNG63VIjDN_Uf5HA0Go7i0NBshAExtqjJzyb28-miWcCm5QJPjfcaul2RI_9XBcyBV-lEJigx4IamTKjN7CcALlOQ7IhytNEK1CYm_2nVJZbzha3dWpNCXJwZqTayM9Xu-0pw_TIXWwg7Zuy-iObcRLrkinOtKcKiLjn4hnPoo/w400-h300/PXL_20230426_003856177.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">An earlier test, richer, but too crumbly when warm.<br /></td></tr></tbody></table><br /></div><div style="text-align: justify;">Corn muffins are typically a bit sweeter than corn bread. I know there can be very strong feelings about corn bread and sweetness the further east you head, but here on the west coast, we are not fussed about it much. The recipe can be doubled for a crowd but we don't ever need that many, plus I already have two other batches in the freezer! Oh yes, if you have never had warm corn muffins with golden syrup, it is a delicious runner up to honey, though I do still love honey on my corn bread!<br /><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jGK6P0gjRfhTpJqgrV5ywh0wFfRryPT4N0INYbo7JXTXFpEaQnDNTz4YOdFrJS2mOchn_r2CV-nKZRAfEIp2dQZ5MvZhlN5jmi-zuGGXqHN10vEjCH4DdyJPMnqO8d5YHw35PT2PWT3FUG2vSwAvhP2y1AoOmX5Uvjp5GzW3UV3viK0eI40YxJ_4/s2048/PXL_20230506_232313352.PORTRAIT.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jGK6P0gjRfhTpJqgrV5ywh0wFfRryPT4N0INYbo7JXTXFpEaQnDNTz4YOdFrJS2mOchn_r2CV-nKZRAfEIp2dQZ5MvZhlN5jmi-zuGGXqHN10vEjCH4DdyJPMnqO8d5YHw35PT2PWT3FUG2vSwAvhP2y1AoOmX5Uvjp5GzW3UV3viK0eI40YxJ_4/w400-h300/PXL_20230506_232313352.PORTRAIT.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Almond flour gives a wonderful tender and moist texture to muffins.<br /></td></tr></tbody></table><br /><div style="text-align: justify;"></div><div><p><i><span style="font-size: large;">Sweet "Corn" Muffins<br /></span></i><span style="font-size: x-small;">makes 9</span><span style="font-size: large;"></span><br /></p><p>½ cup + 1 tbsp buttermilk <br />4 tbsp melted butter <br />1 egg<br />¼ cup sugar<br />½ cup blanched almond flour, lightly packed<br />¼ cup millet flour (or very finely ground millet)<br />½ cup white whole wheat or all purpose flour <br />¼ cup millet meal (you can use a grain mill or spice grinder to make meal from whole millet)<br />2 tsp baking powder (<a href="https://amzn.to/3NFfWXU" target="_blank">Hain brand baking powder</a> is corn free)<br />½ tsp sea salt<br /></p><p style="text-align: justify;">Preheat oven to 355º; grease or line with a muffin tin with baking papers. Combine flours, sugar, cracked millet, baking powder and salt in a mixing bowl. Beat together the buttermilk, melted butter, and egg in a small bowl or liquid measure. Make a well in the dry mix, add liquids and mix thoroughly but briefly. Scoop into prepared muffin wells and bake for 25-27 minutes until lightly golden around the top and cooked through. Serve with butter, drizzle with honey or golden syrup if you like, and enjoy!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja22iYyAW4oU3lcJ0xGP5-_sn-YeXiPXW1qKqludUZOR4TuHIVZlqfiNxssf8d8sPiuHL40o8vkyACMmdY1Q6ILqW_dxzhTwhSNzk2Dk60de3D74RZTq_JV0ZvHM6n6r5BASb_D29JP_z2VvIYDbZHDsyO8-72C8xwMHU1-E-w8kbhaURD5lANPQ99/s2048/PXL_20230508_232215779.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja22iYyAW4oU3lcJ0xGP5-_sn-YeXiPXW1qKqludUZOR4TuHIVZlqfiNxssf8d8sPiuHL40o8vkyACMmdY1Q6ILqW_dxzhTwhSNzk2Dk60de3D74RZTq_JV0ZvHM6n6r5BASb_D29JP_z2VvIYDbZHDsyO8-72C8xwMHU1-E-w8kbhaURD5lANPQ99/w400-h300/PXL_20230508_232215779.PORTRAIT.jpg" width="400" /></a></div> <br />Be sure to check out the rest of our BBQ bakes: <br /><p></p>
<ul>
<li>A Day in the Life on the Farm: <a href="https://adayinthelifeonthefarm.blogspot.com/2023/05/texas-toast-starting-with-homemade.html" target="_blank">Texas Toast starting with Homemade English Muffin Bread</a></li>
<li>Food Lust People Love: <a href="https://www.foodlustpeoplelove.com/2023/05/cheesy-skillet-cornbread.html" target="_blank">Cheesy Skillet Cornbread</a> </li>
<li>Karen’s Kitchen Stories: <a href="https://www.karenskitchenstories.com/2023/05/homemade-ciabatta-grilled-garlic-bread.html" target="_blank">Homemade Ciabatta Garlic Bread</a></li>
<li>Palatable Pastime: <a href="https://palatablepastime.com/2023/05/09/traeger-bacon-cornbread/" target="_blank">Traeger Bacon Cornbread</a></li>
<li>A Messy Kitchen: <a href="https://amessykitchen.blogspot.com/2023/05/sweet-corn-muffins-corn-free.html" target="_blank">Sweet Corn Muffins</a></li>
<li>Sneha’s Recipe: <a href="https://snehasrecipe.blogspot.com/2023/05/homemade-english-muffinsbreadbakers.html" target="_blank"> Homemade English Muffins</a></li>
<li>Passion Kneaded: <a href="https://passionkneaded.blogspot.com/2023/05/hamburger-potato-buns.html" target="_blank">Hamburger Potato Buns</a></li>
</ul>
We take turns hosting each month and choosing the theme/ingredient.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMDcsYwoyvbqbBcrFSx7LzQORip-0PPYAIucX8IWUEfNr13zoJlIJPgrR0qfBBv5K2qKSzm4kBe0mYUOKxFdL0QDgCyF9PZVoyjNZc_XpCWZ1BMvr0hgtQ28U5gLb2mH8s7vt1TojNpg/s320/breadbakers+(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMDcsYwoyvbqbBcrFSx7LzQORip-0PPYAIucX8IWUEfNr13zoJlIJPgrR0qfBBv5K2qKSzm4kBe0mYUOKxFdL0QDgCyF9PZVoyjNZc_XpCWZ1BMvr0hgtQ28U5gLb2mH8s7vt1TojNpg/w320-h320/breadbakers+(1).png" width="320" /></a></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;">
<p></p></div></div>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com4tag:blogger.com,1999:blog-7179138569444008963.post-59661800419881581192023-04-16T04:30:00.031-07:002023-09-16T00:00:24.167-07:00Mixed Grain Seeded Ciabatta #BBB<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXe2-2-2o9Thviee-UII5DxUdBqDbnvGLE0s7LSlJMDSwHcQNPkZeFW9Kui_nRHpYM9M0WF8_mBlIDkNOhqKSwnRSEOZEXjZNpoBRfS84QJ38fw2D-DWu969-iQNCoB6N3m7FiXGfEWfz907llGUimWgvmFZdek-va_K2ZekZUnuShEiHbq0BZABo/s2048/PXL_20230415_235951186.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXe2-2-2o9Thviee-UII5DxUdBqDbnvGLE0s7LSlJMDSwHcQNPkZeFW9Kui_nRHpYM9M0WF8_mBlIDkNOhqKSwnRSEOZEXjZNpoBRfS84QJ38fw2D-DWu969-iQNCoB6N3m7FiXGfEWfz907llGUimWgvmFZdek-va_K2ZekZUnuShEiHbq0BZABo/w570-h428/PXL_20230415_235951186.PORTRAIT.jpg" width="570" /></a></div><p style="text-align: justify;">When you leave something to the last minute, you hold your breath and cross your fingers and toes and hope it turns out! Our Bread Baking Babes choice for this month, hosted by <a href="https://www.breadexperience.com/mixed-grain-seeded-ciabatta" target="_blank">Bread Experience</a>, did not disappoint. I have made ciabatta before, but with all white flour, and an overnight rest. It is one of my favorite <a href="http://www.wildyeastblog.com/overnight-ciabatta/" target="_blank">recipes</a> from a former Babe. This was a more whole grain and seed inclusive choice, with grains and seeds of choice both within and without the bread if desired. I went with a little toasted black sesame (for its amazing flavor), a good quantity of millet, and pepitas. I had not used the sesame within bread before, only on top, or in other applications like toasted sesame shortbread, but I definitely will use it again this way. The kids, which have sometimes turned up their noses at breads they consider too highly textured, loved these soft, light, and moist crumbed loaves. They sliced a dream too, not as chewy as I expected, but that could be from the little bit of soft wheat in the poolish. They did turn out an exceptional texture that is hard to keep out of. My half batch will not last more than two days, I guarantee.<br /></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8zZKXTjdEgb6gv5V-IPTIa9kIKyEomKbdW27y0Zju6wA8vvhpKYKIxA1hDz9cqDtE2bDH_9xxBsnM7IGdncsreIMW_8g-RGJ3LVVJGQN8vHNJMB61r3R7W3ceBIuOtQKHD-ECEl-C04ySaX0laKqOT3leP1RXifW8ILFwDQcCx4O5Qk2E2xSa1HV/s2048/PXL_20230415_235958125.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8zZKXTjdEgb6gv5V-IPTIa9kIKyEomKbdW27y0Zju6wA8vvhpKYKIxA1hDz9cqDtE2bDH_9xxBsnM7IGdncsreIMW_8g-RGJ3LVVJGQN8vHNJMB61r3R7W3ceBIuOtQKHD-ECEl-C04ySaX0laKqOT3leP1RXifW8ILFwDQcCx4O5Qk2E2xSa1HV/w559-h420/PXL_20230415_235958125.PORTRAIT.jpg" width="559" /></a></div><br /></div><div style="text-align: justify;">I might not soak the millet seeds another time as they tend to break down easily when moistened. But they do impart great flavor, regardless. My suggestion for increasing the hydration to get that shiny crumb is to hold back a good 20% of the water, which is done here, and also to develop the gluten structure really well before adding in that extra water just a little bit at a time. It works in amazingly well given a little kneading, going from loose and a bit sloppy, back to a soft and elastic dough. And I just realized I used the full batch amount of poolish after deciding to make a half batch of dough, so that also increased the hydration a bit.<br /><br /></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2ZnnbeYXnqdBO093ZcXAyiQcwsQFdAVs2jtf3uGNJTx1ZVui5FmQf-RlCop_UQUG3jv7y9Qai-TZh2egZ-CLiQSrtawOFSTBFxDZ4b29R7U-m5d_rECuiWw1xHhI5nKDuSvlVrotR8JG-GaKc10HSRmszTWA8UdvhfcPQsBZoJgqNxBM9vvtvFHr/s2048/PXL_20230416_000009671.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2ZnnbeYXnqdBO093ZcXAyiQcwsQFdAVs2jtf3uGNJTx1ZVui5FmQf-RlCop_UQUG3jv7y9Qai-TZh2egZ-CLiQSrtawOFSTBFxDZ4b29R7U-m5d_rECuiWw1xHhI5nKDuSvlVrotR8JG-GaKc10HSRmszTWA8UdvhfcPQsBZoJgqNxBM9vvtvFHr/w300-h400/PXL_20230416_000009671.PORTRAIT.jpg" width="300" /></a></div><br />We would love to have you try out this tasty bread with us this month
and share how it turned
out! New recipes are posted every
month on the 16th. Check out our <a href="https://www.facebook.com/groups/113239422083071">Facebook group</a> to see the participants' baking results during that time. If you would
like to post your results with a Buddy badge on a blog, let us know in
the comments or on the Facebook page.</div><div><p><i><span style="font-size: large;">Mixed Grain Seeded Ciabatta</span></i><br /><span style="font-size: x-small;">Makes: 4 loaves (~280 grams each)</span><br /><br />Poolish:<br /><br />45 g water<br />45 g whole wheat flour (such as red fife or spelt)<i><span style="color: #f4cccc;">(I used fresh ground peeled wheat which is soft wheat)</span></i><br />15 g sourdough starter or a pinch of dried yeast<br /><br />Final Dough:<br /><br />400 g all-purpose flour<br />150 g whole wheat flour<i> <span style="color: #f4cccc;">(I used fresh ground Edison hard white wheat, sifted)</span></i><br />350-385 g water, divided <i><span style="color: #f4cccc;">(I hydrated mine more than this, full amount plus a bit)</span></i><br />Poolish (all of the above)<br />½ tsp instant yeast<br />10 g salt<br />30 g extra virgin olive oil<br />90 g mixed seeds (pumpkin, sunflower, fennel, sesame, millet, poppy, etc.)<br />~½ cup water for soaking the seeds<br />1 cup ice cubes for steam<br /><br />Make the poolish:<br /></p><p style="text-align: justify;">The night before you plan to make the bread, mix the 45g whole wheat flour, 45g water, and sourdough starter (or pinch of instant yeast) using a wooden spoon or dough whisk. Cover, and set aside at warm room temperature (75ºF / 25ºC) for 12 - 14 hours.<br /></p><p>Roast the seeds:<br /></p><p style="text-align: justify;">The night before, or a couple hours before you prepare the final dough, preheat the oven to 375ºF. Spread the seeds on a rimmed baking sheet and toast for 7 to 10 minutes. Depending on the type and size of seeds you choose, it could take more or less time. Watch the seeds so they don’t burn. (Seeds can also be dry pan toasted, which requires vigilance to prevent burning.)<br /></p><p style="text-align: justify;">Immediately transfer the roasted seeds into a small bowl and cover with ¼ to ½ cup of water. Let the seeds soak for 2 hours. Drain the excess water before incorporating into the dough.<br /></p><p>Make the dough:<br /></p><p style="text-align: justify;">You can use a stand mixer to mix this dough, but isn’t necessary. <span style="color: #f4cccc;"><i>(I used a stand mixer, really reduces the time necessary to develop the gluten and incorporate the extra water, but this can also be done with extra folds and time.)</i></span><br /></p><p style="text-align: justify;">In a large bowl, mix together the flours and 325g water. Cover, let rest 15 minutes. <i><span style="color: #f4cccc;">(My flours required a couple extra tbsp water to fully hydrate.)</span></i><br /></p><p style="text-align: justify;"></p><p style="text-align: justify;">Add the poolish, along with the salt and instant yeast and mix well. The dough should be slightly sticky.<br /></p><p style="text-align: justify;">Drizzle in olive oil and mix until incorporated. Fold in the seeds. Add in additional water, a little at a time, if necessary and continue to mix until you have a smooth and elastic dough.<br /></p><p style="text-align: justify;">Place dough in oiled bowl, cover and let rise in a warm place for 2 hours. <i><span style="color: #f4cccc;">(I don't often oil a bowl, but for a highly hydrated dough like this, it preserves the structure when turning out.)</span></i><br /></p><p></p><p style="text-align: justify;">After the first hour, uncover and fold the dough. Recover and let rest for 1 hour.<br /></p><p></p><p style="text-align: justify;">Dust a work surface with flour. Divide the dough into 4 equal pieces (~280 grams each). Fold each piece over itself and stretch into a log. Cover the dough pieces with a damp towel and let rest 15 minutes. <br /></p><p style="text-align: justify;"><span style="color: #800180;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgOIRozODSdFaOEMxcbEH7frkzlGAkHpGRNt_LRBq4GNipkME91XCoGLhdvh4mgEzpwk8gcjVlYlat0XZkkqtiQvbxWZzsWBY58VaaH6MIuZPCM_YdWY7CkJEXMvVaUttYAOuBbspjiIyoZkDKF_j9a9PA47YvCkw_fw0Toyiq18HsOgwh5dOzCXn/s2048/PXL_20230415_212204008.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgOIRozODSdFaOEMxcbEH7frkzlGAkHpGRNt_LRBq4GNipkME91XCoGLhdvh4mgEzpwk8gcjVlYlat0XZkkqtiQvbxWZzsWBY58VaaH6MIuZPCM_YdWY7CkJEXMvVaUttYAOuBbspjiIyoZkDKF_j9a9PA47YvCkw_fw0Toyiq18HsOgwh5dOzCXn/s320/PXL_20230415_212204008.PORTRAIT.jpg" width="320" /></a></i></div><i><br /> </i>Take one piece of dough. Leave the other pieces covered. Using the palm of your hand, flatten it very gently. Fold a third of the dough (long side) toward the center and press along the edge with your fingers or the side of your hand. Fold the other long edge towards the center and press the seam closed with your fingers. Continue shaping the other 3 loaves the same way. <span style="color: #f4cccc;"><i>(I would not do the fold over, as I think it deflates some of the nice bubbles. I simply divided and very gently stretched the dough into the traditional slipper shape.)</i></span><p></p><p style="text-align: left;"></p><p style="text-align: justify;">If desired, coat the loaves with additional seeds (not soaked). Transfer the loaves seam side down to a parchment lined baking sheet or seam side up on a baker’s couche heavily dusted with flour. </p><p style="text-align: left;"></p><p style="text-align: justify;">Cover with a damp cloth and let the loaves proof for 1 hour.<br /></p><p style="text-align: left;"></p><p style="text-align: justify;">During the final proof, preheat the oven to 460ºF with a baking stone on the lower middle rack and a steam pan or iron skillet on the top rack.<br /></p><p style="text-align: left;"></p><p style="text-align: justify;">Transfer the loaves (on their baking sheet) to the baking stone and immediately place 1 cup of ice cubes in the steam pan. <br /></p><p style="text-align: left;"></p><p style="text-align: justify;">Bake the loaves for 25-30 minutes, rotating the pan partway through for even baking. The loaves should sound hollow when thumped lightly on the bottom.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHugnIm12Uva5JsylJO2ZGMGl7gGQINyzTo3_wsxvQkJYuzqlLBCC0C3W4BCPTk7GONt1BkRD2dlifIDopUjJQnvj751udO94wo-5akz71xKZueEgb8w1a6R7_eExwgscSuUOFQwWnfQoVtteRm5Kx3KysMGNLvztcN6YbEJpInJjnuJVdH4jH_A2/s2048/PXL_20230415_224934909.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHugnIm12Uva5JsylJO2ZGMGl7gGQINyzTo3_wsxvQkJYuzqlLBCC0C3W4BCPTk7GONt1BkRD2dlifIDopUjJQnvj751udO94wo-5akz71xKZueEgb8w1a6R7_eExwgscSuUOFQwWnfQoVtteRm5Kx3KysMGNLvztcN6YbEJpInJjnuJVdH4jH_A2/s320/PXL_20230415_224934909.PORTRAIT.jpg" width="320" /></a></div><p style="text-align: justify;"></p><p style="text-align: left;"></p><p style="text-align: justify;">Remove the loaves from the oven and transfer to a wire rack. Brush lightly with olive oil. (Oops, forgot that part.)<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmZ78G72L-lWQeG7ymWHEUKB7Lxo_gexhbfxmBakWCQAinwMgq6NXdw4H9hltCQ0LoXea3RqPFYyG6i6yuizmEAgD78CaHK4Akf6GR2NgNWZsnw7kgPSWvjaZpUxMM8owgTrW9aJQvFcbb7OHG-cheDe1_1OwsXfAe0hTz5D7-qDKtp-YeGzMYChj/s2048/PXL_20230415_235931885.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmZ78G72L-lWQeG7ymWHEUKB7Lxo_gexhbfxmBakWCQAinwMgq6NXdw4H9hltCQ0LoXea3RqPFYyG6i6yuizmEAgD78CaHK4Akf6GR2NgNWZsnw7kgPSWvjaZpUxMM8owgTrW9aJQvFcbb7OHG-cheDe1_1OwsXfAe0hTz5D7-qDKtp-YeGzMYChj/w400-h300/PXL_20230415_235931885.PORTRAIT.jpg" width="400" /></a></div><p><span><span lang="HU">The rest of the Bread Baking Babes
</span><br />
</span></p><p></p><p></p><ul style="text-align: justify;"><li style="text-align: justify;"><a href="https://etherwork.net/blog/bbb-april-2023/" target="_blank">Blog from OUR Kitchen</a> – Elizabeth <br /></li><li style="text-align: justify;"><a href="https://wandasue22.blogspot.com/2023/04/mixed-grain-seeded-ciabatta.html" target="_blank">Judy’s Gross Eats</a> – Judy</li><li style="text-align: justify;"><a href="https://www.mydiversekitchen.com/" target="_blank">My Diverse Kitchen</a> - Aparna </li><li style="text-align: justify;"><a href="https://www.breadexperience.com/mixed-grain-seeded-ciabatta" target="_blank">Bread Experience</a> - Cathy</li><li style="text-align: justify;"><a href="https://thymeforcookingblog.com/2023/04/bread-baking-babes-have-a-seedy-history/" target="_blank">Thyme for Cooking</a> - Katie</li><li style="text-align: justify;"><a href="https://my-kitchen-in-half-cups.com/" target="_blank">My Kitchen in Half Cups </a>- Tanna</li><li style="text-align: justify;"><a href="https://feedingmyenthusiasms.blogspot.com/2023/04/bbb-its-seeds.html" target="_blank">Feeding My Enthusiasms</a> - Elle </li><li style="text-align: justify;"><a href="https://www.karenskitchenstories.com/2023/04/mixed-grains-and-seeds-ciabatta.html" target="_blank">Karen's Kitchen Stories</a> - Karen </li></ul><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfPo41TpdPiAb8oFwBvvmIguNZkIMc0DRbQkVo-fheBTJbpX710Rm7mvmeqK8IWZLWkI-1OROauyPs6wLFG9nhRbIx8QUFkBq5PBfFOar1gxpDiic5z69XA6ekYb3qcr86wJk-JAopkXkub6uHGALHUIO8e_C_r7qXcEpTN7RtWjy4NDrJt9TTj6o/s350/BBBApril2023_-_350x350.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="350" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfPo41TpdPiAb8oFwBvvmIguNZkIMc0DRbQkVo-fheBTJbpX710Rm7mvmeqK8IWZLWkI-1OROauyPs6wLFG9nhRbIx8QUFkBq5PBfFOar1gxpDiic5z69XA6ekYb3qcr86wJk-JAopkXkub6uHGALHUIO8e_C_r7qXcEpTN7RtWjy4NDrJt9TTj6o/s320/BBBApril2023_-_350x350.png" width="320" /></a></div></div><p style="text-align: justify;"></p></div>hobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.com6