Saturday, September 16, 2017

BBB makes a Swiss Rye Ring


This month our host kitchen has shared with us a nice rye bread.  I do like rye, though I usually make it as a blend, not a 100% rye loaf.  And I could have sworn I had dark rye somewhere, but I didn't feel like unloading the freezer, where it was most likely to be, so used only light rye for this bread.  It's pretty cool that our host, Bread Experience, got to take a rye baking workshop with the author of this recipe.  The rye ring involves a three stage process, but don't get scared, it's mostly hands off.  There is a rye sponge, a wheat poolish, and the final dough.  It takes about 13-15 hours from start to finish but most of that time is spent on the overnight sponge and poolish.  I actually chose to use the day time to rest my sponge and poolish and was going to bake that night.  Well, I forgot to start at 7pm and when I remembered at 10pm I didn't want to stay up.  So I made the final dough and retarded it in the fridge overnight.  Then I set it out in the morning to bake after I got the kids to school.  I really like how the bread turned out, even though I suspect I should have given it at least another half hour to proof.  It did almost double in the 85 minutes I gave it but there was not much in the way of oven spring for the ring.  The dough had definitely doubled overnight but was also cold.  Regardless, it baked up with a nice crackly top and a tight and chewy crumb, reminiscent of a sourdough.  I thought I could detect just the slightest hint of tang in the bread.  We all liked it very much, first with butter, then with butter and jam.  Delicious.  The kids have been snacking on it all next day too.


Now, if you don’t have a rye sourdough starter, you have a few options: 1) you can use the regular wheat starter you have (although it won’t be totally authentic); 2) take some of your regular starter and feed it with rye flour for a few days to create a rye starter from your regular sourdough starter, (this is what I did); or 3) develop a new rye sourdough from scratch, (some of the babes tried this with, umm, mixed results.)  I keep my starters at less than 100% hydration, I like to do this because it slows it down and I don't have to feed it quite as often.  It's more forgiving that way in my opinion.  You have to be careful not to fold so much that the gluten starts to tear.  Just so it feels a bit more bouncy and firm.  Once it got to that stage, I rolled my pieces under my loosely cupped hand on the counter, dinner roll style.  My shape was not the traditional one piece ring that way.  I'd love to try it in a clay baker to see if I can get better rise out of it.  Letting it warm up more would help too!

We had many different versions of the loaf between the babes, depending on starters and what flours were readily available.  I had intended on mixing my dark and light rye flours to make the medium, but couldn't find the dark, so went with all light.  I did order the first clear flour though.  Some babes used high extraction flour instead, I think a bread flour or strong all purpose would work fine too.  Rye is low gluten so anything to help the structure!  I folded my pieces four times before shaping so they would have good gluten strands around the outside.

So if you're feeling adventuresome and ready for fall baking, (at least it's fall here), we'd love for you to try it out and share your results with us!  You don't have to have a blog to participate, a picture will do.  Just send a picture or your post of your finished bread to the host kitchen by the 29th of this month.  You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month.  New recipes are posted every month on the 16th.  Check out our Facebook group to see most of the Babes' baking results during that time.


Swiss Rye Ring/Brasciadela/Kantonsbrot Graubünden
Makes 2 rings

Rye Sponge:
Medium rye flour 300 g 10.60 oz  (I used white rye)
Warm (105°F/41°C) water 200 g 7.05 oz
Rye sour culture 20g 0.70oz

Wheat Poolish:
First clear flour 200g 7.05oz
Cold water 200g 7.05oz
Instant yeast 8g 0.30oz

Final Dough:
Rye sponge 520g 18.3oz
Wheat poolish 408g 14.40oz
Medium rye flour 110g 3.88oz (I used all white rye)
White rye flour 210g 7.41g
First clear flour 82g 2.89oz
Warm (105°F/41°C) water 170g 6.00oz
Salt 20g 0.71oz

The night or morning before you plan to bake, combine the rye sponge ingredients by hand into a stiff dough.  Cover and ferment at room temperature (70°F/21°C) until doubled in volume 10-12 hours. Then mix the poolish ingredients by hand, cover and refrigerate 10-12 hours.

In the mixer, combine the sponge, poolish, and remaining ingredients and use the dough hook at low speed to mix into a stiff, slightly sticky dough that leaves the sides of the bowl and gathers around the hook, 6-8 minutes. (I brought the dough together, then let it rest for 10 minutes to hydrate before kneading for another few minutes.  Then I set it to proof overnight in the fridge.)  Cover the dough and ferment at room temperature until doubled in volume, 60-75 minutes.

Turn the dough onto a lightly floured work surface and divide it into two pieces weighing about 26 oz./750 g each. Form each piece into an oblong about 18 inches/45 cm long and 2 inches/5 cm in diameter. (I recommend adding some folds before shaping to align and strengthen the gluten structure.)  Shape each into a ring, wetting the ends to seal, and place on a well-floured peel, if using a baking stone, or parchment-lined sheet pan. 
(I made my ring out of smaller rolls instead of one large ring.)
Cover and proof at room temperature until the breads have visibly expanded and surface shows cracks or broken bubbles.  (Mine were almost doubled but no cracks or bubbles.)


Preheat the oven to 480°F/250°C with the baking rack/stone in the middle and a steam pan on a lower shelf.  Dock the surface of each loaf thoroughly and evenly to a depth of at least ¼”/0.6 cm. with a fork, chopstick or docking wheel.  (I used the tip of my thermapen because it is ½" long, perfect for docking.)


Bake with steam 15 minutes, then remove the steam pan, reduce the temperature to 410°F/210°C and bake until the loaves thump when tapped with a finger and the internal temperature is at least 198°F/92°C, about 30 minutes.  (For my oven and shape, this loaf was done in 22 minutes.)  Transfer to a rack and cool thoroughly before slicing.


Enjoy!


The rest of the Bread Baking Babes:

Nutrition for one half of a bun if you shape it the way I did:


Wednesday, August 16, 2017

Tutmanik - Bulgarian Cheese Bread with the BBB


For this month, our host kitchen gives us a recipe from Bulgaria; a savory cheese bread.  She found the recipe in Jane Mason's cookbook, The Book of Buns.  This was a nice dough to work with, some of the babes found that it needed more liquid than called for to be workable, but I did not find that the case.  I did reduce the flour by 10g, but that's hardly anything.  I used the rest periods recommended in the book, as well as an additional 5 minutes rest after the first mix.  I think that helped with the initial dryness of the dough.  After incorporating the butter, it became deliciously smooth and supple.  It smelled absolutely divine while baking.  For the filling, I used a French sheep's milk feta as the closest I could get to the Bulgarian style.
Sirene is a Feta style brined cheese made in South-Eastern Europe, particularly popular in Croatia, Serbia, Bulgaria, Romania, Albania, the Republic of Macedonia, Greece and also in Israel. It is also known as “white brine sirene” or Bulgarian Feta.
Also added some goat cheese crumbles to get enough, though I found with my shaping method, I did not need the full amount of filling.  We checked the garden and decided to add some lime thyme, which smelled delicious!  I wish I would have had more than a tbsp though, the feta is pretty assertive.


The shaping in the book is much simpler than this, multiple layers of dough and filling in a square or round pan.  You can also find various shaping methods online.  Here is the video for the curled twist form that I used.  Delicious served warm, as an accompaniment to a meal.

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

Tutmanik
from Jane Mason's "Tootmanik s Gotovo Testo"
makes 9 large or 16 small buns

dough:
450 g (3 2/3 cups) all purpose flour
2 g (1 1/8 tsp) instant yeast
250 g (1 cup) milk, scalded and cooled
9 g (2 ¼ tsp) salt
100 g (6 ½ tbsp) butter, softened

filling:
1 egg
200 g (8 oz) feta cheese, crumbled (Bulgarian feta if you can find it)
50 g (3 tbsp) butter melted and cooled
paprika, fresh ground pepper, optional
fresh herb(s), optional

glaze: 1 egg and 1 tsp water

Measure the flour into a bowl or stand mixer.  Press a well into the flour and sprinkle with the yeast.  Pour the milk into the well and cover with the edges of the flour.  Let rest for an hour.

Add the salt and gather everything into a rough ball in the bowl.  Knead on the counter for 10 minutes or with a dough hook for 5 minutes.  Once the flour is mostly incorporated, let it rest for a few minutes to hydrate, then knead for another minute or so.  Add the softened butter in slowly and knead for another 10 minutes until smooth, supple, and shiny.  (My dough was still slightly shaggy when I started adding the butter.)  Put the dough back in the bowl, cover, and let rest for 2 hours.

Mix the egg, feta, and optional herbs in a bowl and set aside.  Melt the 50g butter and let cool.  (I used 25g very soft butter to spread instead of melting it for my shaping method.)  Place the dough on an unfloured surface.

Divide dough into 9 equal pieces.  Let rest for 10 minutes under a towel.  Grease and line a 9in. square pan.

Flour the surface and roll one piece into approximately 22x22cm or 8.5x8.5in square.  Brush with melted butter.  Repeat this with a second piece of dough, place it on top of the first and brush again with butter.  Take a third piece and roll it out as before.  Place it on the stack but do not brush with butter.  Move the stack to the prepared pan by rolling it up onto a rolling pin.  Center in the pan and now brush it with butter and half of the filling mixture.

Repeat this process with three more pieces of dough and the remaining filling.

Roll out and butter the final three pieces of dough, leaving the top sheet un-buttered.  Place on the stack in the pan.

Push down the edges of the dough very well all around the filling to seal it in.  Cover and let rest for an hour.

Preheat oven to 230ºC (450ºF).  Just before baking brush dough with a little melted butter and paprika, or use the egg glaze.  Place in the oven and turn down heat to 200ºC (400ºF).  Bake for about 35 minutes.

Remove from oven and transfer to wire rack to cool.  Cut into squares while warm, but not hot.  Serve with a salad or soup.


Enjoy!

The rest of the Bread Baking Babes:


Here is the approximate nutrition for 1 square or wedge when cut into 16 pieces.  That's half of a single swirl for my shape of tutmanik.

Tuesday, August 1, 2017

BBB Velvety Bean Bread Roundup



We had a few bakers try out our Bean Bread recipe for July, and they did a great job!  Just days after the recipe was posted, Shirley, formerly of Flourishen Test Kitchen blog, had her beautiful loaf baked, and it was a second try!  Both versions are shown on her blog and she has some good tips on the bread there.

Ever Open Sauce

Next, Gilad submitted results, saying the bread was easy to make and had a lovely crumb.  It certainly did, look at that crumb!  Gilad actually tried out the bread a second time as well, substituting chick peas for the white beans, just to see how it would work!  We love to see experiments like that.

Gilad Ayalon Vegan

And finally, Marcin submitted this version using rosemary, chleb fasolowy z rozmarynem.  A beautiful Bean Bread with rosemary.

Grahamka, weka i kajzerka...

Thank you so much, buddies, for baking along with us.  Great job on your breads!

That's it for July, stay tuned on the 16th for the next recipe and challenge.  You can also find the posts of many of the Babes for each month on the Facebook group!

Sunday, July 16, 2017

Velvety Bean Bread with the BBB


My turn to host this month!  Join the Bread Baking Babes and bake up a unique little loaf that is high in protein but a little lower in gluten than normal.  I was intrigued by the description of this bread.  Nice brown crust, velvet smooth, fine moist crumb.  It makes very small loaves, so an 8x4" pan or smaller will do and you could probably fit the whole recipe in one larger loaf pan.  Because of the more delicate protein structure, it will over rise easily in a warm kitchen and indeed took much less time to prove for me than the recipe stated.  My first batch rose up to an inch over the edge of the pan and I could tell it was over risen.  So it totally deflated when I slashed it.  Still tasted great, but had a close crumb at the bottom as a result though still velvety and soft.  Fortunately I was able to try again with the rest of the beans I cooked.  You couldn't really see my chives after baking, but you could taste them.  The loaf pictured is a plain version.  You will see loaves with different kinds of beans that were available if you check out the rest of the Babe's results, as well as those that made one larger instead of two very small loaves.  I might try it one more time with canned beans, maybe cannelini beans (white kidney) because they are easier to find than navy beans.  This is a lovely little bread and we would love for you to bake along with us!  Just bake your version of this bread by July 30th and send me a note with your results and a picture or link to your post at eleyana(AT)aol(DOT)com with Buddy Bread in the subject line and I will include you in our buddy round up at the beginning of next month and send you a Buddy badge graphic to keep and/or add to your post.  You don't have to have a blog to participate, a picture is fine!
(I recommend a food processor rather than a blender to get the beans smooth.  If you only have a blender, I suggest using some of the 1 cup water in the recipe to facilitate blending, otherwise it will be difficult to keep the beans moving.  Actually, it would help in the food processor as well.)

And here's a great little article on the different white beans:

4 Types of White Beans: What’s the Difference?

  
Velvety Bean Bread
Gram weights are from the Dutch version of the book

2 tsp (7 g) active dry yeast
1 cup (250 g) lukewarm water
2 cups (200g) drained cooked or canned navy beans, room temp (I soaked and cooked mine)
1 cup (130 g) whole wheat flour (I used sprouted spelt)
1 tbsp (~13.7 g) olive oil
1 tbsp (17 ~10 g) salt (I used less with my salt.  I recommend 1 tsp for a loaf this size.)
2 tbsp (~6 g) chopped chives (optional)
~ 2 cups (±320 g) all-purpose flour (I used 300g)

Dissolve yeast in water.  Process beans until smooth, transfer to a large bowl or stand mixer.  Stir yeast mixture into beans.  Add the whole wheat flour and stir for one minute, in one direction, to develop the dough.  Add the oil, salt, and chives if using, and stir them in.  Add 1 cup of the all purpose flour and stir in.  Add the remaining flour and knead in with a dough hook, or work in and knead by hand for about 5 minutes, until smooth.

Place dough in a bowl, cover, and let rise for 3 hours, until almost doubled in volume.  (There should be about 2.5 pounds of dough.)

Turn out dough and divide in half.  Butter two 8x4" pans.  Form each portion of dough into a loaf and place seam side down in the pans.  The directions say to let rise for 2½ hours.  That was WAY too long for my kitchen.  The above loaf was baked after 1 hour.  You'll have to watch the dough for proper rise.  Check at 1 hour and continue to proof if needed.
Preheat oven to 400ºF, have a spray bottle or small cup of water ready for steam.  Slash each loaf lengthwise , place in oven and bake for 5 minutes, adding steam every couple minutes with the sprayer or cup.  Bake for 15 minutes, then reduce heat to 375ºF and bake for 25 minutes until rich brown with a matte finish.  Turn the loaves out and check for doneness. Finish cooling on a wire rack before slicing. 


Approximate nutrition per ½" slice when making two small loaves:
(That's about 15 slices per loaf for an 8x4" pan)
The rest of the Bread Baking Babes:

Friday, July 7, 2017

Shortcuts, mixes and experiments - Strawberry Rhubarb Cobbler



This week I decided to do some experimentation.  I had some old recipes from both my Grandmother and Great Grandmother that were very similar and I actually had a vague recollection of eating them as well.  You may have had or seen a recipe like this yourself, either in an old recipe box or in a magazine clipping from decades ago.  Great Grandma's recipe was call World Concern Cake and consisted of 5 ingredients and no directions.  It was rhubarb, sugar, strawberry jello mix, miniature marshmallows, and yellow cake mix.  Well, there was optional nuts on top.  Grandma's recipe was called Shortcut Shortcake and pretty similar except it actually had a scratch cake built in.  But it still called for the marshmallows and dry jello mix.  Basically what these are is a shortcut cobbler, not quite a self-saucing dessert as I believe they call it across the pond.  Actually, the type where you just sprinkle on the dry cake mix and jello and top with water or melted butter ends up more like a streusel or crunch topping.  I chose to go with the cobbler-like option.  Well, of course you can remake it as a regular cobbler, but where's the fun in that?  I wanted to see if I could come up with a pretty close version, without using store bought cake mix OR jello.  Cake mix is easy to make at home.  And looking at the recipe for Grandma's scratch filling, it's almost exactly the proportions for half of my favorite yellow cake mix recipe.  (I love having my Great Grandmother's writing on the rhubarb cake recipe, that was back when penmanship was a whole class!)


The challenge was going to be the dry jello mix.  I looked online, couldn't find any references for a dry jello mix.  Pudding mix, yes, jello, no.  Plenty of prepared scratch jello made with juice and gelatin.  But that's easy.  So recently I noticed Jell-O brand had come out with a new offering called Simply Good in their gelatin dessert mix options.  Natural Flavors, no artificial dyes, flavors or preservatives.  That's really cool, and I could have used one of those.  But again, where's the fun in that?  I did buy some, and my girls love them made up for just plain jello desserts, but what they did give me were some very good proportions to test out.  72g sugar per package of four servings, 4g protein.  That told me approximately how much sugar and gelatin to use.  (Four grams gelatin was not enough to give a firm set to the gel, I should have followed my instincts for teaspoons per cup of water, but it wasn't that pertinent to the recipe.)  Then, "adipic acid (for tartness)", well that can be citric acid that I have on hand.  I tested out different amounts and ½ tsp per batch seemed to do well.  Then it listed dried fruit juices for flavor and color.  That's where the times and technologies make things fun nowadays.  I was able to order freeze dried fruit juice powders in a few flavors.  Powdered freeze dried fruit would have worked in a pinch but I wanted to see if I could make a plain jello with this stuff too, just for kicks.  The fruit juice powders would mix up nice and clear.


As for the mini marshmallows, what to do about those...  Both recipes called for them in different amounts.  I could have used homemade marshmallow fluff, I even have some purchased tubs made with tapioca syrup instead of corn syrup for my kids.  Making marshmallows and cutting up mini was an option as well, but what were they really in the recipe for?  I thought probably just more sweetening and thickening for the cobbler filling.  So I actually decided to omit them and added 2 more grams of gelatin in their place.  One thing that reinforced this notion, is that the first recipe had 3 cups of mini marshmallows and a 3oz pkg of jello.  The second had only 1 cup mini marshmallows, but a 6oz pkg of jello.  Still essentially equivalent amounts of sugar and gelatin.  I also figured that since this cake basically turns itself upside down while baking, you don't have any loft from the marshmallows, since they would melt into the dessert as it bakes and flips itself.  So I feel safe enough without them.

And now, after consulting with my mom, who remembers the recipe better, the marshmallows simply come up to make a very sticky glaze on the top of the cake, like a self-frosting thing.  Well, I would much rather either do a sugar crunch sprinkle or a powdered sugar glaze than a super sticky frosting.  Sorry Grandmas.  I will take that liberty with the original recipe.

If you want to try it out, here is some of what I did, combined with the original recipes.  Go ahead and use store bought jello by all means!  But it really did turn out lovely with the dried fruit juice jello.  And it totally did not need anything but whipped cream on the top!  YUM.

Mixed Up Strawberry Rhubarb Cobbler
Makes 1 9x13" pan

5 cups frozen strawberries and rhubarb, thawed (I ended up using a small pkg of frozen rhubarb and slicing up some frozen strawberries to make it up to five cups.  About 50/50)
½ cup sugar
1 6oz pkg Strawberry jello (I used about 6g gelatin, ½ tsp citric acid, about 2 tbsp juice powder, and 144g sugar)  Just go for the Simply Good Jello, this was a fun experiment for me.
1 box yellow cake mix (Since the proportions were so close, I used the homemade cake mix with the eggs and milk that my Grandmother listed)
3 eggs
1 cup milk

Preheat oven to 350ºF. 

Grease a 9x13" pan and set aside.  Combine fruit, sugar and jello mix in a bowl and set aside.

Combine cake mix, eggs, and milk in a bowl and beat together for 2-3 minutes.  Pour into the prepared pan and spread evenly.

Spoon the fruit and jello mixture gently on top of the batter, evenly spacing the fruit.  Pour any remaining liquid in the bowl over the top as well.

Bake for 40-60 minutes until done in the middle.  Test with a toothpick or cake tester.


Let cool for 10-15 minutes before serving.  Best enjoyed warm, with whipped cream on top, this cobbler reheats beautifully.  The edges are more likely to have some nice, delicious sauce underneath which will set slightly when cold.  Refrigerate leftovers.


Friday, June 16, 2017

The BBB make Lebanese Street Bread


Our task this month is to bake a Lebanese street bread called Kaak.  It is a unique bread in that it is formed into the shape of a purse.  The vendors actually hang the breads by their handles and cut a pouch and fill them when purchased with either a za'atar paste or sprinkle, cream cheese spread, or sometimes something sweeter, for a portable lunch item.


I think the authentic Kaak purses may turn out closer to a pita center, with a nice little pocket in the middle, but I made mini Kaak and didn't roll them as thin as I've now seen them done in Beirut.  They look wonderful!  But our version turns out great too and I suspect there is plenty of variation between bakeries there as well.  Some of the YouTube videos I watched had a nice soft, light center into which a pocket was cut, rather than just opened.  This was my first time tasting za'atar!  Loved it.  I had picked some up for a different recipe which I now cannot remember.  Isn't that just the way it always goes?  I made a little za'atar paste with olive oil and used it with some havarti cheese, which was the creamiest option I had at the time.  I think these would be great with Boursin too.  And hummus!  They would be outrageously good with hummus!  But I used up all my hummus two days ago.  Need to whip up a batch.


This is a fun bread to make, simple and tasty.  My kids gave it thumbs up too, just plain.  We'd love for you to try it out and share your results with us!  Check out the host kitchen's blog for the original post and pictures of her results.  You don't have to have a blog to participate, a picture will do.  Just send a picture or your post of your finished bread to the host kitchen by the 29th of this month.  You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month.  New recipes are posted every month on the 16th.  Check out our Facebook group to see most of the Babes' baking results during that time.

Kaak Bread
Makes about 10 small breads or 4-6 large breads

135g (about 1 cup) whole wheat flour (I used sprouted spelt)
490g (about 3½ cups) all purpose flour
1½ tbsp sugar
2 tsp salt
1 tbsp instant yeast (if you use active dry, activate it in some of the water first)
235g (~1 cup) scalded and cooled milk or buttermilk (I used almond milk with a splash of lemon juice)
245 grams (~1 cup) water
2 tbsp olive oil
1 egg
1 tbsp water
2 to 3 tbsp sesame seeds

In a bowl or a stand mixer, whisk together the flours, sugar, salt, and instant yeast.  Add the milk, water, and olive oil, and mix with the dough hook or large wooden spoon until you have a smooth dough, about 7 to 10 minutes or can no longer handle with the spoon. This is a sticky dough if you use all the water, so stretching and folding it in a large bowl a few times would be a helpful technique.
Lightly oil the dough and place the dough back into the bowl.  Cover and let rise until doubled, about 45 minutes to an hour. (This took 2 hours in my cold kitchen.)  Deflate the dough, give it a few more kneads, and let it rise a second time before proceeding to shaping.  This second rise will take only 45-55 minutes.
 Line two half sheet pans with parchment paper, preheat your oven to 425º F.  This bread benefits from steam, so place a steam pan on the lowest rack of the oven (or use your favorite method for setting up your oven for steam).   I use a spray bottle and toss in some water onto the bottom of the oven when putting in the breads.

There are two methods for shaping this bread. One is to roll out the dough into a disk and use a biscuit cutter or glass to cut a hole to create the purse handle.  This leaves you with a little spare circle to bake, and is fine.  The method I used was to roll the dough out into a log, leaving the center thick and rolling the ends thinner.  The the ends and drawn up and together and sealed to form the handle of the purse.

Turn out the dough out onto a lightly floured work surface.  Divide the dough into 10 equal pieces, either by weight or just eyeball it.  (I made a half batch and formed five 115g balls by weight.) Form the pieces into balls by folding the dough over itself a few times. With floured hands, gently roll the dough into a short log.  Then roll the ends of the dough back and forth, outward, until they are skinnier than the middle. Pick up the log and place it on the parchment lined baking sheet, and curve the ends up to the top and pinch them together to form a purse shape.  If they aren't long enough, roll some more.  Pat the thicker part of the dough to flatten it to about ¾ inch thick.  (Methods vary on the thickness called for here.)  Cover loosely with plastic or a tea towel. Repeat with the remaining pieces of dough. There should be two to three purses per half sheet pan.


Whisk together the egg and water and set it aside.

 
Let the loaves rise until puffy, about 20 to 30 minutes.
When the breads have puffed up, brush the large purse section with the egg wash and sprinkle with sesame seeds.  No need to brush the handles.  Add one cup of boiling water to the steam pan just before baking the bread.  Ice cubes work as well, or a spray bottle.
Bake the loaves, one pan at a time, for 10 to 15 minutes, until the bread is golden, and reaches an internal temperature of about 190-200º F.  Add more steam for each batch.
Cool the loaves on a wire rack for at least 10 minutes.  Fill with your desired seasoning or filling.




YUM!  Give them a try!



The Babes:


Approximate nutrition per purse for 10 smaller purses:


Tuesday, May 16, 2017

Shubbak el-Habayeb with the BBB



Our challenge from Karen's Kitchen Stories is up for the month, and I get to use my new mahlab spice again.  These pretty buns are an Iraqi bread and the name Shubbak el-Habayeb translates to "the lover's window".  It's a delightful smelling bread, scented with orange blossom and rose waters, as well as cardamom and mahlab spice.  The dough smells lovely both mixing and baking!  I had bottles of Middle Eastern flower waters, but I understand that the Nielsen Massey versions are much stronger and should be used in smaller measure.  I also found that, like many spices, mahlab is best kept whole, so if you get the pre-ground kind, consider keeping it in the freezer to retain its flavor better.

Shubbak el-Habayeb is a bread best eaten on the day it is made.  Otherwise, you may want to wrap and freeze the rolls for later.  They are wonderful with butter and marmalade, or date syrup, and quite lovely with a cup of tea.  Mine turned out with a tight crumb and I think despite adding more liquid, my dough was still a bit too dry.  (I don't think I used the whole ½ cup extra that Karen wrote in.)  I would recommend using enough liquid to get a nice soft dough.  The shaping almost reminds me of a fougasse, and so I think they will work well with a more slack dough next time.  I also found that using my fine celtic sea salt, the salt measurement given was too much.  It's an average baker's percentage, but for this particular recipe, I prefer less and have seen almost the exact recipe elsewhere with less than half the salt.  Now I don't like a bland bread either, so I would go for a happy medium between the two.

The sweet little description in the Book of Buns, from which this recipe was taken, mentions that the buns should be eaten while thinking of your true love.  I assume that the four slits are to represent one of those window panes with the wooden trim and cross bars.  I remember growing up in a room with a large picture window covered with the little wood frames to make it look like dozens of little window panes.  It looked out onto our pear trees and deck.  Loved that house.  I guess these can be reminiscing buns as well.  ☺  Our host kitchen did give a substitute for mahlab if you find it hard to come by: 1½ tsp ground cinnamon, ¼ tsp ground cloves, ¼ tsp ground bay leaves: mix together and use measure for measure in place of the mahlab.  I also read in my last recipe that a hint of almond extract can also be added for mahlab substitution.  So with or without the special ingredient, we would love for you to join us in making these aromatic buns this month.  Check out the host kitchen's blog for the original post and pictures of the special ingredients.  You don't have to have a blog to participate, a picture will do.  Just send a picture or your post of your finished loaf to the host kitchen by the 29th of this month.  You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month.  New recipes are posted every month on the 16th.  Check out our Facebook group to see most of the Babes' baking results during that time.

Shubbak el-Habayeb
makes 12 rolls

600g (4¾ cups) all purpose flour (I used a combo of all purpose and spelt)
3 g (1½ tsp) instant yeast
100 g (½ cup) sugar
225 g (1 scant cup) milk, scalded, cooled to lukewarm
2 large eggs
½ teaspoon orange blossom water
½ teaspoon rose water
½ teaspoon ground cardamom
½ teaspoon ground mahlab
12 grams (1 tbsp) salt (I would use 8-10g {1½-2} tsp next time)
50 grams (3 tbsp) butter, melted and cooled

up to ½ cup extra water, added to the dough by wetting you hands as you knead the dough

For the egg wash:
1 egg
1 tbsp water
Pinch of salt
Pinch of sugar
Sesame seeds (I used both black and white sesame)


Place the flour in a bowl and mix in the sugar and yeast.  Create a well in the middle and add the milk. Pull down some flour from the sides to cover the milk.  Cover the bowl and let rest for one hour.
Add the eggs, flower waters, cardamom, mahlab, and salt to the flour and milk mixture and mix with your hands to form a rough dough. Turn out onto an unfloured counter, and knead for 10 minutes, or knead using a stand mixer.  Add the butter, and knead for 10 more minutes. While kneading, if the dough is too stiff, dip your hands in the extra water, and continue to knead. Continue dipping your hands in the water and kneading until you have a nice, soft, elastic dough.  You can also do this with a dough hook, adding the water one tablespoon at a time.  Place the dough into an oiled bowl and let rise in a warm spot, covered, for about two hours or until doubled.

Turn the dough out onto a clean work surface.  Divide dough into 12 equal portions and form them into balls.  Cover with a towel and let rest for 15 minutes.  Roll each ball with a rolling pin into a square that is about ½ inch thick.  Cut the dough with a sharp knife to make short vertical cuts in each quadrant of the dough for a total of four cuts.  Open the slits with your hands to make sure they are cut all the way through.  Place the squares on two baking sheets lined with parchment, putting six squares per pan.

Cover each sheet pan with oiled plastic wrap, and let rise for one hour.  Preheat the oven to 425ºF (220º C) with the oven rack in the middle of the oven.
Whisk together the egg wash ingredients and brush over the rolls on one of the sheet pans.  Immediately sprinkle with the sesame seeds.  Bake the first pan of rolls for 13-15 minutes, until golden.  Remove from the oven and cool on a wire rack.  Repeat with the second pan of rolls.
Enjoy!



If you have some rolls leftover, here's what one of our Babes did with hers: Croque Monsieur
And here is what I did with some of mine: Pan french toast!  It was fabulous!


Approximate nutrition per roll:



Wednesday, May 3, 2017

Peach and Amaranth Muffins



I got to use a new ingredient today.  Mahlab or mahleb is a spice that is ground from the seeds of a Mediterranean sour cherry.  It's commonly used in Middle Eastern baking to sharpen sweet foods and cakes.  The first time I saw this ingredient was during my binge watch of the Great British Bake Off series, in a Greek pastry called a flaouna.  Then I found out I needed some for this month's bread challenge recipe. Then I found another recipe in my sourdough book that calls for it!  It was meant to be.  I've never used mahlab before, but I'm loving it and will use it more often.  Today it was peach amaranth muffins with emmer, sprouted spelt, light spelt and my loving, forgiving sourdough starter. Oh how I love that thing.  The author of the sourdough book describes mahlab as having a distinctive floral aroma that embodies the perfect union of fruit and almonds.


One great thing about these is that they are sweetened with maple sugar and syrup, not cane sugar, which I am sensitive to and would do better to avoid.  Using only the ancient grains instead of modern wheat, to which I am also sensitive, makes these my new favorite breakfast item.  That and the fact they are delicious.


If you can't wait to try these and don't have any mahlab, you may substitute ½ tsp almond extract in its place.

Peach and Amaranth Muffins
lightly adapted from Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
makes 12 standard muffins

100g wholemeal spelt flour (In this case I used 50g emmer flour and 50g sprouted whole spelt)
100g white spelt flour
1 tsp baking powder
½ tsp sea salt
1 tsp cinnamon
¾ tsp ground mahlab
2 large eggs
70g maple sugar
50g maple syrup
127g butter, melted and cooled
100g Greek yogurt (I used honey Greek yogurt and reduced the maple syrup by 5g)
100g 100% hydration sourdough starter (Mine is more like 85% which yields a slightly less fluffy muffin)
25g whole amaranth grain (I used sprouted amaranth)
150g coarsely chopped peaches (It's okay to use canned, out of season)
25g sliced almonds
Optional: coarse sugar

Preheat the oven to 375ºF.  Line a muffin tin with paper liners.

In a small mixing bowl, combine the flours, baking powder, salt, cinnamon, and mahlab.  In a large bowl or stand mixer, beat the eggs with the maple sugar until light and fluffy.  Add in the maple syrup, butter, and yogurt and mix until incorporated.  Beat in the sourdough starter with a fork until no streaks remain.

Add the dry ingredients in three batches, stirring until just barely incorporated between each addition.  Don't over mix.  Make sure the chopped fruit is fairly dry; you can pat it dry with paper towels and toss with a tbsp of extra flour to ensure that it doesn't sink, though the batter is thick enough to hold up the fruit anyway.  Gently fold in 15g of the amaranth and all the peaches into the batter.  Use a muffin scoop to evenly distribute the batter among the lined muffin cups.  Sprinkle with the remaining 10g amaranth and the sliced almonds.  If desired, sprinkle with coarse sugar for extra sparkle and crunch.

Bake for 18-20 minutes, until the muffins test done and the almonds are golden.  These muffins are heavenly when warm from the oven, but they will keep well in an airtight container for a couple days.  They also reheat beautifully.  Rich, and very satisfying, one will hold you for some time.


Nutrition per muffin:


pin it