MyKitchenInHalfCups

Once Upon a time: Cooking … Baking … Traveling … Laughing …

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BBB ~ Bialys

I first saw Bialys in London.  I don’t know why but Bialys have never really called my name.  Bagels I always found interesting; because they have an involved process that makes them a challenge perhaps.  I haven’t really avoided Bialys but for whatever reason, I’ve never burned to bake them either.  Now that I’ve baked them, I know I’ll be baking them again.  The are really simple to bake and every time Gorn puts one in his mouth it’s “These are really good.”

Our host kitchen this month is Judy of Judy’s Gross Eats.  Thank you for getting me to finally bake Bialys!

This recipe made 15 for me.  We’ve had them plain, Gorn put jam one one, I put cream cheese and jalepeno jelly on one, we put hamburgers on two, toasted two and topped them poached eggs and finally peanut butter.  They are just good.  I have to bake them again to try the bagel traditional lox on them!

Bialys
Recipe By: Judy(Gross Eats) inspired by The Hot Bread Kitchen: Artisanal Baking from Around the World.
Yield: 16
Recipe #1 from Elizabeth Faulkner
Filling
1 tablespoon olive oil
1 teaspoon poppy seeds
1/2 teaspoon kosher salt
1/2 onion minced, per bialy
Dough
17 ounces bread flour
9 1/2 ounces all-purpose flour (white whole wheat)
30 grams flax meal
1 tablespoon kosher salt
2 teaspoons sugar, omitted
4 ounces starter or poolish*
1/2 teaspoon active dry yeast
2 ounces warm water
14 1/2 ounces cold water

Directions:

1. I fear I played really loose with this recipe.  No starter for me …
I simply combined all dough ingredients together except the salt.
Mixed.
Knead for 6 minutes.
Add salt and knead for another 2 minutes or until dispersed.

2. Set aside to rise for 2 hours.
Ah, I put it in the fridge overnight …

3. Roll into a log on a flour dusted surface. Scale out dough at 3 ounces a ball (about 16 bialys total) Mine were more like 3.5 ounces.
Press each out to shape without overworking and leaving 1″ lip around edge.
Proof dough balls (allow to rise again) in warm spot covered with a clean dish towel for an hour or until soft and airy.

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4. Sauté onions in 1 tablespoon olive oil until light caramel in color but at higher heat.

Without a stove top, I caramelized my onions in a crock pot.  Works like a charm.

5. Make center depression in each one and fill with the filling.  I used a scant teaspoon of onion.

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Sprinkle bialys lightly with poppy seeds and salt.  I looked high and low but no poppy seeds here.
Bake at 450 degree oven, preferably on a pizza stone, for about 12-15 minutes.  Mine took 17 minutes.

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Bake’m Be a Buddy.  Make some bialys and share your experience and photos by emailing Judy a link to your blog or, if you don’t have a blog, email Judy a photo and a brief description.  Send to jahunt22 [at] gmail [dot] com by July 29.  Once you have posted, Judy will send you a Buddy Badge for baking along with us.  Expect a roundup of all of the BBBuddies posts a few days after the close of submissions.

BBB logo June 2016


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Lien’s Bran Bread ~ BBB

BBB Bran Bread ~ 100% Whole Wheat

Recipe From Lien: from the sisters Margherita and Valeria Simili

Yield: 2 loaves or 1 pullman

While this is a tricky bread to explain; it is an easy bread to enjoy.  Lien’s goal with this bread, I think, was a super healthy bread that tasted really good.  I think she succeeded exceedingly well.  There is a lot of bran in this bread and you really never really think “bran” while you’re eating it.
I believe I did a number of very small things wrong that together left me feeling this loaf missed something, missed a spark and yet we both of us kept going for another slice.  The loaf was gone in three days.  This loaf had great texture and very good crust.  I short changed on raisins and nuts, use more next time.  I very often cut down and often eliminate sugar, I think perhaps this was the spark that I missed; use some sweetening next time.

Would I make this again … I’ve got my ingredients ready to mix a starter tonight.

STARTER FOR SLOW RISE
250 grams whole wheat flour
450 grams water
75 grams wheat bran
2 pinches active dry yeast
DOUGH
110 grams whole wheat flour
150 grams whole sprouted wheat flour
20 grams rye flour
160 grams water, used water raisins soaked in

30 grams honey (omited first baking** must add next baking)
2 grams active dry yeast
30 grams butter
9 grams salt
50 grams instant skim milk powder
1 tablespoon diastatic malt flour
75 grams walnuts (next time make at least 100 grams)
75 grams raisins (next time make at least 100 grams)

Directions:

1. STARTER:  Mix white whole wheat, wheat bran and yeast with water.  Cover and let sit over night.  (Elizabeth used crushed malted rye berries also; I wish I’d had some.Next time: try some rye flour, rye flakes or malted something.)

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Starter after the overnight rise.

2. NEXT MORNING: Soak dried fruit in water.  My initial call was to use cranberries but Gorn wanted raisins (98% of the time).  I should have used at least 100 grams of either.  Another time I might use apricots.

Mix starter and all dough ingredients – holding back walnuts and dried fruit.  I used the water I soaked the raisins in – why throw away flavor?

3. KNEAD not really.  I mixed and let it sit about 20 minutes.  I added a little more flour and it still didn’t really knead.  I wasn’t willing to add more flour, in retrospect I probably should have because it never reached kneading consistency.

4. Turn the dough out on a lightly floured surface and press or roll it out flat in a big oval. Add nuts and/or raisins over the dough, fold the dough in two, press or roll out again and sprinkle on the remaining nuts/raisins. Roll the dough (jelly roll style).

5. Heavily butter pullman pan and sprinkle liberally with walnut crumbs.

6. I rolled the dough roll into my pullman pan.  Sprayed the top with water and put the pan cover on sliding it closed short of half an inch.

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7. 45 minutes later I had a really nice rise.

8. Preheat your oven to 200ºC (400ºF).
9. Make slashes in the dough (maybe if I’d added more flour).  Check the temperature of the bread (95ºC/200ºF) to be sure it is cooked.
Baked uncovered 50 minutes.  Internal temp at 201 when taken out of oven.
Take the loaves out and leave to cool completely on a wire rack.

There is no bitterness in this bread so often associated with all whole wheat breads.  I never felt like I was being made to eat this bread because it was good for me; this is easy eating bread.

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GOOD EATING.
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Do you see the big smily face upper right?  He’s telling you to get into the kitchen and Bake!
It would be great if you could join this challenge, how much bran can you add to still make good edible bread?  Get your bag of bran, knead, post and let us know how it went. And join us as a Bread Baking Buddy, send your results and what you thought of this to the Kitchen of the Month (that’s Lien this time!) type BBB Brab Bread as subject to notitievanlien(at)gmail(dot) com and you’ll be sent a Bread Baking Buddy Badge that you can add to your blogpost if you like. Deadline the 29th of June. Take on the challenge and let’s bake!
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BBB Rolls ~ NOT Cinnamon Rolls

What can I say … They are angel light even using white whole wheat flour.  They are marvelous but then they had a fabulous breakfast filling, which included bacon.  Maybe the rest of the filling ingredients weren’t traditional breakfast fare but they were great for our breakfast yesterday and today.

The part that I don’t get is the yield/serving size.  This was my biggest mistake.  I divided by 2 and only made half the recipe.  I still got 19 rolls … ah, well, when I have guests, I’ll certainly make the full recipe and then bake a fresh batch the next two mornings.  Because I always tend to want to share, I may make the full recipe when it’s just the two of us anyway and share parts of each baking.

BBB logo april 2016

BBB Wacky Rolls and NOT Cinnamon Rolls
Babe Kitchen of the Month: Karen of BakeMyDay
Serving Size: 21
Yield: 21 rolls

480 ml [2 cups] milk
120 ml [1/2 cup] butter
30 grams brown sugar (my modification)
2 – 2.5 teaspoon yeast
520 grams [4 cups] KA white whole wheat flour
45 grams ground flax seed
65 grams [1/2 cup] AP flour (extra, reserve to add later)
1/2 teaspoon heaping baking powder
1/2 teaspoon scant baking soda
1/2 tablespoon salt
melted butter
190 gr [1 cup] sugar, I omitted

1. Oven: 375F / 190 C

2. Room temperature milk, butter, brown sugar and yeast in a bowl.
Add 4 cups of white whole wheat flour. Stir until combined, cover and let rise for 45 minutes.

3. Next, remove the cover and ADD baking powder, baking soda, salt and the remaining 1.2 cup of flour. Stir thoroughly to combine.

Oops!  I already did that in step one ~ why read when you can breeze along …

4.  Roll out the dough in a rectangle or refrigerate for at least an hour or up to 3 days. (Probably need to keep an eye out for overflowing dough, so punch down if it rises to the top). Relatively slack dough so it probably is easier to work with when chilled!
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I did chill my dough BUT the best thing I see here is:  Make all the recipe, DO NOT divide by 2.  Mix entire recipe; bake half one day and the other half a day or 2 later!  Joy in the morning!

5. Proceed as you will with any other rolls you make; roll dough into a large rectangle on a floured surface. My first batch were thicker than the second day with colder dough.  I liked both.

6. To make the filling, use your imagination… go sweet, go savoury, go wacky. Make it yours and make it good!

OK Karen:
butternut squash roasted tiny cubes
bacon chopped
apple chopped
spinach fine chopped
garlic fine chopped
walnuts, roasted and chopped

(pecans didn’t make it; I think cranberries would be marvelous; happily even though I worried I was adding too many different things, this was a great combo!)

7.  Start rolling, I always start with the long side closest to me and roll away from my body. You could do it the other way round, I am easy like that! Just keep a tight roll.

I think I roll about the same as Karen but I need to work on a slightly tighter roll.

Once you have your roll, pinch the seam and roll it once over so the seam is on the bottom. Slice into 1.1/2 inch thick slices. Cover and set aside to rise for at least 20-45 minutes before baking.  15 minutes worked for me both times.

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8. Bake fo 15-18 minutes in a preheated oven (375F/190C)
White whole wheat flour required 24 to 26 minutes.

Rolls - Not a cinnamon roll

And so we have Breakfast Rolls.  NO cinnamon, NEW tradition!

9. Make these rolls all your own.  Cook with what you like to eat and you should be able to create a lovely high and light roll you can enjoy for breakfast, lunch and dinner.  Just remember:  NO CINNAMON.

What Karen ask was why the leavening? Why not use just yeast, or only the other two?

So yes, you need to use all three in this recipe!

You will probably want to see what Elizabeth who did extensive research on the results with the three rising agents (yeast, baking powder, baking soda) had to say.  I’ll try to link to her page as soon as she posts.

My take on these rolls is all three rising agents aren’t used in Angel Rolls for nothing.  These rise like there is no tomorrow or no top to your bowl unless you use a really big bowl.  The dough is beautiful, light and supple.

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I so wanted this egg to be runny … but it stood still

10. Proof positive once again: ” Bread just wants to be bread. ”  Wisdom from Babe Elizabeth.

Notes:

The original recipe starts with heating milk/oil/sugar to just below a boil and let this cool. Karen didn’t do that and neither did I. Also, the recipe tells you to sprinkle on the yeast and let it sit for a minute to bloom. I never do that… didn’t do it this time and neither did Karen.

Basically this recipe follows the rules for making rolls, as in: make the dough, bulk rise. Roll out in a rectangle, add filling of your choice, roll up from the long side and cut into slices. Proof and bake in a moderate oven.

Now the difference lies in the leavening combo and that comes to show in the rising method.

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I do love cinnamon rolls and these would make excellent cinnamon rolls but to NOT make them cinnamon rolls presents an excellent opportunity and I definitely think you should join us on this one.

Join us as a Bread Baking Buddy.  Karen is our host this month. Bake these “Not-a-cinnamon-roll rolls” according to the recipe on Karen’s site and post it on your blog before the 30th of this month. Please make sure you mention BBB April 2016 in the subject line and link to this BBB post in your own blog post. If you don’t have a blog do not hesitate to bake and email me at bakemyday at gmail 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. The round up can be expected around the 2nd of May.

BBB logo march 2016


Auberge Walnut Bread

Nuts.  Do you love nuts?  Walnuts, toasted. Do you love walnuts toasted?

Elizabeth was our lovely hostess for the March 2016 bread ~ I guess I’m a little late it now being April 7.

So, what did I change … I didn’t have to add ground flax!  I didn’t have vital wheat gluten; I did use organic bread flour (no all purpose).  I used powered ginger but there was also fresh ginger sitting on the counter and I gave that several swipes on the microplane; any ginger flavor or aroma was in the background, I didn’t really identify it.

Butter – salted or unsalted.  Before I moved to the woods, I always had both salted and unsalted on hand and used unsalted when called for.  Now, there is a place called Country Dairy   http://www.countrydairy.com/about    just 8 miles from us.  I love this place!
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You may ask what does butter (salted or unsalted) have to do with ice cream.  You can ask that.  Here’s my story, why I don’t buy salted butter anymore:  Growing up I was a lover of ice cream.  What kid isn’t!  In my world as an Air Force brat, I had ice cream from all over this country.  But for me the very best ice cream, the only ice cream worth eating was only to be found in a little mid-west town where we spent all holidays, many other times and actually lived one year while my father was stationed overseas.  My favorite aunt loved ice cream and watermelon as much as I did and so she was always willing to take me into Central Dairy for a cone.  That was childhood when I was always into ice cream.  As we struggle with waist lines in what some might call my “adulthood” (I don’t call it that even into my 70’s because it just doesn’t seem likely that I could be an adult even now.) ice cream is something for rare occasions.  Even so, I did one day find myself in Country Dairy and allowed a treat … that would be ice cream.  I don’t really remember which flavor it was but the first lick … I was suddenly 5 years old again, back on those small black and white floor tiles in Central Dairy.  People, this was ICE CREAM like it is supposed to be.  This was the real deal.

When you have that kind of a moment in a place where the people are terrific, your husband says this is the best skim milk ever, they do wonderful panini breakfast sandwiches and there is terrific cheese and sausage in the counters along with that ice cream, you can count on a VERY loyal customer – that would be me.  They only have salted butter.  Sorry, I just don’t buy unsalted butter any more.
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I brushed the mostly baked loaf with half and half.

Recipe From Elizabeth as found in Auberge of the Flowering Hearth by Roy Andries de Groot
Yield: 2 loaves

TWO LOAVES ~ Amounts
253 grams walnut halves, divided
»    200 grams 200g (2 c) whole walnut halves
»   53 grams 53g (0.66 c) walnut halves, finely chopped
420 grams (1.75 c) boiling water
34 grams (0.5c) skim milk powder
36 grams (2.5 Tbsp) unsalted butter (I used salted butter)
12 grams kosher salt (2 tsp table salt)
0.5g (0.25 tsp) powdered ginger
84 grams (4 Tbsp) dark honey
634 grams (~5 c) flour (de Groot’s recipe calls for 3c white bread and 3 c whole wheat, but that seems like too much. I switched to the equivalent of 2c white and 3c whole wheat.)
»   250 grams 250g unbleached all-purpose flour
»  9 grams 9g vital wheat gluten
»  15 grams 15g flax seed, finely ground
»   360 grams 360g whole wheat flour
29 grams (0.25 c) wheat germ
60 grams (0.25 c) water at ~98F
6 grams (2 tsp) active dry yeast
milk or cream for brushing during baking (de Groot’s recipe calls for egg yolk and milk)
HALF RECIPE ~ Amounts
ONE LOAF
170 grams walnut halves, divided
»   100 200g (2 c) whole walnut halves (I ended up using just 100g)
»   70 53g (0.66 c) walnut halves, finely chopped
210 grams (1.75 c) boiling water
17 grams (0.5c) skim milk powder
18 grams (2.5 Tbsp) unsalted butter (I used salted butter)
6 grams kosher salt (2 tsp table salt)
1/4 teaspoon 0.5g (0.25 tsp) powdered ginger, used powdered & fresh
42 grams (4 Tbsp) dark honey
267 grams (~5 c) flour (de Groot’s recipe calls for 3c white bread and 3 c whole wheat, but that seems like too much. I switched to the equivalent of 2c white and 3c whole wheat.)
»  125 grams 250g unbleached all-purpose flour
»    9 grams 9g vital wheat gluten, omitted
»    15 grams 15g flax seed, finely ground
»   185 grams 360g whole wheat flour
15 grams (0.25 c) wheat germ
30 grams (0.25 c) water at ~98F
1 teaspoon (2 tsp) active dry yeast
milk or cream for brushing during baking (de Groot’s recipe calls for egg yolk and milk)

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1. Walnuts: In the morning of the day you plan to bake the bread, spread the walnut halves in a single layer on a cookie sheet and toast them in a 400F oven for 8-10 minutes. Watch them carefully so they don’t burn! They’re done just at the moment you begin to smell them. Set aside 200g (2 c) onto a plate to cool. Using a very sharp knife, finely chop the other 53g to produce about 2/3 cup.

2. Mixing the dough: Pour just-boiled water into a large mixing bowl. Whisk in milk powder. Immediately add butter, honey, salt and powdered ginger and whisk until the butter has melted and the honey is incorporated.

3. Add flours, wheat germ and finely chopped walnuts (de Groot suggests grating them(!)) on top of one side of the large bowl.

4. Warm the water for rehydrating the yeast to around 98F, a little over body temperature. Or are you allergic to a thermometer? Heat it until it’s the temperature safe to feed to a baby: a few drops on the inside of your wrist feels warm but not hot. If it’s too hot, add cold water. (Tap water is okay, but please do NOT use water from the hot-water tap! You don’t know how long things other than water have been festering in the bottom of that tank.) Pour the warmed water into a small bowl and add the yeast. Whisk until the yeast has dissolved. Check to make sure that the milk mixture is not above body temperature (do the baby-bottle test on the inside of your wrist again) and then add the yeasted water to the milk mixture. Stir everything together with a wooden spoon to created a rough dough.

5. Kneading: Knead in the bowl (or use your electric mixer’s instructions for kneading) until the dough is smooth, “elastic and no longer sticky”.

6. Proofing: Cover the bowl with a plate and allow to proof in a draft-free area (oven with only the light turned on is ideal) until the dough has doubled.

7. Prepare the pans: Cover cookie sheets with parchment paper.

8. Walnuts and Shaping: Turn dough out onto a lightly floured board and divide in two. Roll each piece into a ball. Cover with a clean tea towel and allow to rest for 20 minutes. After their rest, flatten each ball into a disc and even divide the rest of the walnut halves on top, “pressing the nuts in slightly”, then roll each piece of dough to form a log. Joining the ends to make a ring, place each log seam side down on the parchment paper. Cover with a tea towel and allow to rise in a draft-free area until the rings have almost doubled.

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9. Baking: Preheat oven to 375F. Just before putting the bread in the oven, spray the tops liberally with water. Put the bread into the oven and immediately turn the thermostat down to 350F. After 35 minutes, brush the tops of the loaves with milk or cream (de Groot suggests using an eggyolk whisked with milk to create this glaze) and continue baking for about 10 more minutes until the loaves are nicely browned and have reached an internal temperature between 200F and 210F (the bread sounds hollow when knuckle-rapped on the bottom). Remove the bread from the oven. Don’t even think about touching that knife!!

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10. Cooling and Finishing: Allow the bread to completely cool on a footed rack before cutting into it. It’s still baking inside! Of course you may want to serve warm bread: reheat it after it has cooled completely. To reheat and/or rejuvenate Unsliced bread, turn the oven to 400F for 5 minutes or so. Turn the oven OFF. Put the bread in the hot oven for ten minutes.

You probably have already seen Elizabeth’s post and know all the fun things she put up about this bread.

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This was a delightful loaf.  Gorn requested it until it was gone … on the 2nd day.  We can really go through a loaf!
This is what we bread heads call a “keeper loaf” meaning I’ll make this one again and again.  I will say this is a keeper of the first order.  The determining factor of when that remaking may occur probably depends on when will the BBB’s run out of great keeper breads to bake.

I hope you found this bread early enough to bake it and make the Buddy list but if not, not to worry, you should still bake this one.  It is just too good to miss.

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Don’t miss out.  Bake this one.

BBB logo jan 2016


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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.

BBBlogo December 2015


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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.

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BBB ~ Whole Wheat Tangzhong Bread

Bread … just flour, water, yeast … then maybe salt, butter, an egg … maybe nothing more, maybe just a tiny more … but good grief how as much as we love it and crave it; the variety using the same basics is overwhelming and awe inspiring.

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This month Karen K (Karen’s Kitchen Stories) in her debut as a BBB is bringing us a most interesting bread.  Tangzhong Bread (aka Japanese Milk Bread, aka Hokkaido Milk Toast).  The recipe is based on the book 65 degrees C by Yvonne Chen, and adapted by Christine Ho.  You will find several versions of this bread on Karen’s site but with this BBB bake she went with a whole wheat version and that of course really warms my soul.  The bread uses a Tangzhong, a concoction of cooked flour and water that is cooked to 65 degrees C or 149 degrees F.  Sounds pretty much like a roux if you ask me.  If  you don’t have an instant read thermometer cook, don’t even pretend you can make do without it, you need one.

After I’d made the Tangzhong and it was cooling, I started thinking I should really try this baked in my Pullman loaf pan but too bad it wasn’t going to make enough dough to fill my long pan.

READ, I’ll never learn.
It says clearly “makes enough for two loaves”.

I had the final dough ingredients all measured. Luckily for some strange reason I had left the bowl on the scale and tared it out because when I poured the Tangzhong into the bowl it measured 200 grams.  The recipe only called for 100 grams.  Woops.  I was setting up for a mis-measure disaster or total genius.  200 grams of Tangzhong = 2 loaves: That should be enough dough to fill the Pullman pan.  So, I quick like measured all ingredients for another loaf … well except no more sugar, no more butter and no more than the 30 grams of flax seed that I had already added.  I am overjoyed with this bread in a Pullman loaf pan both with and without the lid.

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I know one bread baker who says that even bad bread makes good toast and thinks very poorly of toast.  I on the other hand have a very high opinion of toast.  I’ll agree that many times less than great bread makes pretty good toast BUT I find there is a toast continuum as there is with almost anything.  While this bread is marvelous for sandwiches of all sorts, this bread maybe the ultimate toast.  This bread maybe the very definition of toast!

And now if you’re up for my dirty little secret:  While I do finally begin to see that Gorn has really begun to appreciate, taste and even differentiate really good bread from the factory stuff (see how polite I’m being not labeling it “library paste”), he still craves his childhood baloney on white bread.  In his childhood it was WonderBread; today in Michigan it’s there’s … drum roll please … Hillbilly Bread.  I kid you not, it is labeled Hillbilly Bread.  He got one of his cravings the week before I baked this bread.  His Hillbilly was gone when I baked this but there was still baloney.  This bread is the only bread I’ve ever baked that fit’s his craving.  Light and fluffy, awesome.  With that in mind, I think this might be the first bread I bake that my 7 y/o grandson will like.

WHOLE WHEAT TANGZHONG BREAD

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TANGZHONG MIX: ENOUGH FOR 2 LOAVES
50 grams bread flour
240 water
FINAL DOUGH: ONE LOAF
110 grams milk
45 grams whisked eggs (about one large egg)
100 grams Tangzhong (half of above) unless of course like me you have that large pullman pan
40 grams sugar (optional: I left out)
5 grams salt
200 grams bread flour
150 grams whole wheat flour
6 grams instant yeast
40 grams unsalted butter, room temperature and cut into pieces

Tangzhong mixture (makes enough for two loaves)
Mix the flour and water together until there aren’t any lumps.
Cook, stirring constantly, until the mixture thickens and registers 149 degrees F or 65 degrees C. If you don’t have a thermometer, then yes, you really need to get one. Llook for lines in the mixture made by your spoon as your stir. Remove from the heat immediately when it reaches 149°.
Scrape the mixture into a bowl, and cover with plastic wrap, pressing it onto the surface of the tangzhong.  Covering the mixture surface eliminates evaporation.  Let it cool, and then refrigerate it for several hours.  I did not refrigerate either time I baked this.

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Bring it back to room temperature when you are ready to use it. Or just let it cool to room temp before using it as I did.
This will last a couple of days. If it starts to turn gray, toss it.

MIXING THE FINAL DOUGH:
Makes one loaf, and is easily doubled Add all of the ingredients except the butter to the bowl of a stand mixer. You can also mix by hand or bread machine.

Mix the ingredients until they form a dough. Add the butter, one tablespoon at a time, until incorporated. Knead until the dough becomes very elastic. More is better.

Place the dough into an oiled bowl, cover, and let rise until doubled, about 40 minutes. I’m sure it could cold ferment overnight, but haven’t done it.

SHAPING:

Divide the dough into 3 or four equal pieces and form each piece into a ball.
IMG_9798With a rolling pin, roll each ball into a 10 inch long oval. Fold the oval into thirds, widthwise, like an envelope. Turn the envelope so that the short side is facing you, and roll it into a 10 to 12 inch length.
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Roll that piece like a cinnamon roll, with the folded sides on the inside, and place the piece in an oiled bread pan, seam side down.
IMG_9801Repeat with the other pieces, placing them next to each other. IMG_9802Those words “Roll that piece like a cinnamon roll” should tell you this is just begging for a filling!  I had elaborate plans for my second bake (brown sugar butter, cinnamon brown sugar + dried blue berries, etc.) but things consipired against me.  But just think about it.  If you do one loaf, you can have 3 or 4 rollings going into one loaf.  Each one of those rollings gives you the opportunity to leave it as is – just beautifully light fluffy bread – OR put in a filling.  I leave it to your imagination.
Cover and let rise for about 40 minutes, until about 4/5  the height of the bread pan.

Baked in Pullman pan lid off

Baked in Pullman pan lid off

Bake in a 175 degree C/ 350 degree F oven for 30 to 35 minutes. Transfer the loaf from the pan to a wire rack and let cool completely.
Pullman pan with & without lid took 40 minutes.

Baked in Pullman Pan lid on, this is the side. I love those snails swirling.

Baked in Pullman Pan lid on, this is the side. I love those snails swirling.

I baked it with the lid on first and we loved the bread.

Served it one night with  a French Cassoulet.  Delightfully tight but light and fluffy crumb.

Served it one night with a French Cassoulet. Delightfully tight but light and fluffy crumb.

But it made me wonder what the crumb would be like if I baked without the lid.

Maybe the crumb was slightly more open baked with the lid off but it wasn't a great difference.

Maybe the crumb was slightly more open baked with the lid off but it wasn’t a great difference.

What did you say?  Well, of course you want a slice … oh well, yes a loaf would be better.  That’s a great idea.  Just get in that kitchen and bake it!  Then pop over to Karen’s Kitchen and get the details on how to be a Bread Baking Buddy this month.

This is lovely bread.  You’ll want to check out all the Babes baking this month, we are a most creative bunch.