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Acharuli/Adjaruli Khachapuri ~ BBB

Our Kitchen of the Month, Aparna, has given us a recipe that’s been on my want to bake list for a very long time.  In fact it was going to be my pick for our anniversary bread next month … until Aparna came up with it for January.  There are many recipes for this bread out there but Aparna & I both picked the same one that appeared in Saveur.

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First time bake for the grandkids with Taco cheese.

I can’t say enough good about this recipe: it’s very simple, easy to put together and since Aparna said that the Georgian police were being kept busy in Georgia and wouldn’t be watching to see if we followed every step of tradition, I think this makes for a wonderful opportunity to fill this with whatever floats you boat.  I mean you’re going to be shaping it like a boat anyway.

I give this 5 stars because it’s easy, tastes good and because I found it to be a great fun factor for the grandkids.  I baked this for the second time today just for adults.  No more of that wimpy taco cheese for me.  No way.  My second bake used a beautiful goat cheese and a little beautiful pepperoni.  Gorn & I both enjoyed these.  You should feel free to shape them as big or small as you like.  I still want to bake them with more tradition i.e. the egg in the middle, I do love me a runny egg yolk.  To that end I will be mixing this again soon and doing a delayed rise in the refrigerator so that I can have these for breakfast.

Of course I added ground flax.  The first time I baked this, I used all white whole wheat.  The second bake, I used 1 cup bread flour and 1/2 cup white whole wheat.  The all white whole wheat was a little denser but really the difference was minor and we liked them both.

I think this is a first rate recipe that opens all kinds of opportunities and fillings are endless.

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Yes there is always drama. I turned around …

Acharuli/ Adjaruli Khachapuri ~ BBB

Recipe By: Aprana:  Adapted from Saveur –
Serving Size: 6

For the Dough:
1 teaspoon instant yeast
1/2 teaspoon sugar, omitted
2/3 cup milk
1 tablespoon olive oil
1 egg (optional)*, omitted
1 1/2 cups flour, plus more for dusting
1 teaspoon salt
For the Filling:
1 1/2 cups grated/ shredded Mozzarella
1 1/2 cups crumbled feta cheese
2 eggs (or any other topping of choice  – I used  sliced tomatoes, pickled jalapenos and herbs)
For topping after baking:
4 tablespoons unsalted butter, cubed

1. I mixed all the dry ingredients … plus 2 tablespoons of ground flax seeds and then added the milk and oil.

Kneaded into a sticky dough ball.

Transfer the ball of dough to a well-oiled bowl, turning it so it is coated all over. Loosely cover and let it rise till double in volume – about 1 to 1 1/2 hours.

Place a pizza stone, or a baking sheet on a rack in lower third of oven. Preheat oven to 250C (500F).

2. Combine the cheeses in a bowl and set aside. Deflate the dough and divide it into two halves … or any number of your choice.  I wanted small portions that the kids would eat without great waste the first time.  My second bake I went for a little bigger because I was aiming for adult tastes and using goat cheese and I wanted to try baking with an egg.   Working with one piece at a time,  roll it out to a rectangle or oval about 10” and 1/8” thick on a piece of lightly floured parchment.  This makes it easier to transfer the dough onto the baking stone.

Roll the long sides in a bit curving them inwards at the ends and seal well (with a little water) or the edges will open up during baking. Then bring the edges close and pinch together on both ends to form a “boat” like shape.
Again, make sure the ends are sealed well. Transfer the “boats” to the baking sheet, but if you’re going to bake them directly on the pizza stone just omit this step.

Dock the centre “well” area and fill with half of the cheese mixture so it is a little higher than the edges of the dough “boat”. Repeat with the other half of dough and  bake them for about 12 to 15 minutes until the Khachapuri are golden brown.

3. Take the breads out of the oven and gently crack an egg on each bread without breaking the yolk (or add the sliced tomatoes, pickled jalapeños and herbs like I did) and return them to the oven. Bake for another 3 to 4 minutes till the egg is set.

Take the Adjaruli Khachapuri out, and place a couple of cubes (2tbsp) butter on each. Serve them hot. It helps to wait for about 10 minutes before eating them so you don’t burn your mouth!

I will leave all the history for you to find on Aparna’s site.

Really I can’t imagine you not wanting to bake this one.Bake this Acharuli/ Adjaruli Khachapuri  according to the above recipe and post it on your blog before the 28th of this month. Please make sure you mention the Bread Baking Babes and link to Aprana’s post in your own blog post.

Then e-mail Aparna at aparna[AT]mydiversekitchen[DOT]com with your name, a 500px wide image of your bread and the link to your BBB post. I will then send you a BBB badge for this bread that you can then add to your post on your blog, and will also include your bread in a Buddy round-up at the end of this month.

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BBB ~ Anadama Bread

Ah, the holidays.  I hope yours were grand and you’ve welcomed in a fabulous new year.  I have … but boy of boy did I ever swamp myself out.  Now, with a grand heavy chest cold, I maybe getting my head out.

Visiting grand children is absolutely the best.  We’ve gotten to spend time with all four of ours now.  But, trust me travel and baking BBB breads is always problematic … Then throw in “Mom, could you make Gingerbread Houses with the kids this year.”

Well, I did get the Anadama Bread baked, the gingerbread houses baked and decorated … I got it all done … except for the posting.

I’ve posted our lovely kitchen of the month Pat’s recipe pretty much as she put it up.  I used flour that was on hand which was whole wheat and AP.  Using the whole wheat gave me an even denser loaf that everybody else got BUT it gave me a wonderful loaf we all enjoyed tremendously.  I didn’t have all the seeds Pat shows in the recipe but I’ve left them as she had them as I think they will be excellent when I bake this again and have those seeds.  That being said, I think if you just use the seeds you have on hand (probably those are the ones you like) you’ll be very happy with the results.

There was no molasses so I used honey.  I’ll use molasses next time as Gorn & I are both fans.

Perhaps I’m an odd ball but I found this to be an excellent bread through the holidays…well, at least while it lasted.

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BBB ~ Anadama Bread

Recipe From: Pat “Feeding My Enthusiasms” who found it in Bon Appetit magazine, March, 2015
Yield: 1 loaf

2 tablespoons unsalted butter, room temperature, plus more for the pan
1 – 1/4 oz. envelope active dry yeast (about 2 1/4 tsp.)
1 cup stone ground medium cornmeal
1/4 cup mild-flavored molasses
2 tablespoons help seeds or white sesame seeds
1 tablespoon nigella seeds or black sesame seeds
2 teaspoons golden flaxseed
2 teaspoons brown flaxseed
2 teaspoons poppy seeds
1 1/4 teaspoons kosher salt
2 cups all-purpose flour – white whole wheat, plus more for kneading, etc.
1 large egg, beaten to blend
Salted butter, for serving

1. Preheat oven to 375 degrees F. Lightly butter an 8″ x 4″ loaf pan and line with parchment paper, leaving a generous overhang. (I skipped the parchment and baked the bread in a narrower and longer pan with no sticking.)

And in the middle of it all was Gingerbread House Baking.  This recipe was from a very old Time-Life series of cookbooks (about 1970’s).  One house took baking the recipe 3 times; that was three sheet pans.  You do the math.  How many times did we bake for three houses?

2. I am a rebel: guilty.  If it was wet, I put it in the large measuring cup.  If it was dry, I put it in the mixing bowl.  Mix with a wooden spoon until the dough was too stiff and then kneaded.

3. Turn the dough out onto a lightly floured surface and knead until the dough is smooth and elastic, 10-15 minutes OR mix in stand mixer on medium speed 8-10 minutes.

4. Lightly butter a medium bowl. Transfer dough to bowl and turn to coat. (Elizabeth might skip the butter part.) Cover with plastic wrap or shower cap and let rise in warm, draft-free spot until almost doubled in size, about 1 hour.

5. Punch down dough to deflate; cover. Let rise again until about doubled in size, about 1 hour.

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6. Turn dough out onto a lightly floured surface and pat into and 8′ x 4′ rectangle. Starting at the short side furthest from you, roll up dough, pinching the seam as you go to create a tight roll. Pinch seam to close and tuck ends under, pinching to seal. Place seam side down in the prepared loaf pan. Cover with plastic and let dough rise. Uncover before it crests the top of the pan and wait for it to spring back slightly when pressed, about 1 hour.

7. Brush top of dough with egg. Bake, rotating halfway through, until bread is baked through and the top is a deep golden brown, 45-50 minutes. Let cool slightly in the pan on a wire rack before turning out. Let cool on the rack before slicing (if you can wait that long). Serve with salted butter.

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8. Bread can be made 5 days ahead. Store tightly wrapped at room temperature.
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And for a final word before I post this month’s bread … yikes in just 2 days …  I least I have a fair chance of posting on time this month.  My final suggestion is you don’t miss Pat’s post where she shows off where each one of our breads she baked this year!  It’s a very fun trip.  We look really good.