Quick and Crusty Hard Rolls

From the kitchen of One Perfect Bite...For over a year now, I've been testing recipes for hard rolls. I've been trying to find buns that are similar to those used to make authentic Vietnamese bánh mì. The best of these rolls have crusts that shatter when you bite into them and their interiors are pillowy soft. While I have yet to have that "Eureka" moment, this last effort did yield wonderful rolls that I know your family will love. If you have a stand mixer with a dough hook, this recipe defines simplicity. All ingredients get thrown into a bowl and the contents are beaten until everything is mixed and a dough is formed. The dough goes into the refrigerator for at least 24 hours before it is shaped and left to rise again. That's it. The original recipe came from King Arthur Flour and I found it on a food board whose name I no longer remember. The slow rise in the refrigerator actually improves the flavor of the rolls, so don't be tempted to cut it short. The dough can be kept for up to five days before it begins to sour. This recipe calls for instant yeast which is slightly more potent than active dry yeast. A discussion of the two types of yeast can be found here. You can substitute one for the other if you wish. Like all breads of this type, the rolls are best eaten the day they are made. They lose their crackle if they sit over night and stale very quickly. The stale rolls do, however, make wonderful stuffing for pork chops or a small chicken. I hope you'll give these a try. Here's the recipe.

Quick and Crusty Hard Rolls...from the kitchen of One Perfect Bite courtesy of King Arthur Flour

Ingredients:
4 to 4-1/2 cups all-purpose flour
1-1/2 cups water
2 teaspoons salt
1/2 teaspoon instant yeast

Directions:
1) Combine all of the ingredients and mix till cohesive. Knead dough, by hand or mixer, about 5 to 10 minutes, till it's soft and somewhat smooth; it should be cohesive, but surface should still be a bit rough. Place kneaded dough in a greased bowl, cover it, and refrigerate at least overnight, or for up to 5 days.
2) Remove dough from refrigerator, fold it over gently a few times, and cut off desired amount; you'll need golf-ball size pieces for dinner-size rolls and egg size pieces for sandwich buns. Return any remaining dough to refrigerator.
3) Form rolls by shaping the pieces into balls, then rolling them under your lightly cupped fingers on an unfloured work surface. Place shaped rolls onto a greased or parchment-lined baking sheet, cover, and let them rise for 1 1/2 to 2 hours, until they're very puffy.
4) Bake rolls in a preheated 425 degree F oven for 15 to 18 minutes, till they're golden brown. Yield: 9 sandwich buns or 18 dinner rolls.

You might also enjoy these recipes:
Rockin' Rolls - Food Gal
Soft Garlic Bread Sticks - Cookery Corner
Dinner Rolls - A Little Bit of Everything
Addictive Parker House Rolls - Sublime Hodge Podge
Multigrain Rolls - Annie's Eats
Sweet Potato Rolls - Coconut and Lime

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Coconut Bubble Bread

From the kitchen of One Perfect Bite...I've been searching for something new to serve for the Thanksgiving and Christmas holidays. When you've cooked as long as I have, novelty can be a problem. I've whisked and woked my way through lots of kitchens and have seen food fads come and go, then come and go again. Ming Tsai, Emeril Lagasse and, worse yet, Jamie Oliver have aged before my eyes, so perhaps you can understand why I'm vexed that it's so hard to find something really new for the holidays this season. It once was a very easy thing to do. Alas, that is no longer true. I decided I'd have to cast a wider net to find what I was looking for this year. If it could be eaten, didn't bite back and came with a readable recipe, it became fair game in my hunt for the new or novel. A fairly general query led me to a wonderful site called The Knead for Bread and there I found this lovely yeasted coconut bread. While there are many recipes for coconut quick breads, this was the first I'd seen for one leavened with yeast. I wanted a sweet bread that could be toasted for a holiday breakfast and this recipe was perfect for my needs. I did make some minor changes to the recipe after tasting the first of the loaves I baked. I added coconut extract to the ingredient list to give the bread a more pronounced coconut flavor. I also removed the grated coconut from the dough but left it in the topping. The bread is delicious and it has a wonderful crumb. It makes marvelous toast and will be perfect for a holiday breakfast. If you prefer, the bread can be pulled off in hunks and eaten out of hand, gorilla style. I know you will like this. Here's the recipe.

Coconut Bubble Bread...from the kitchen of One Perfect Bite, courtesy of The Knead for Bread

Ingredients:
Dough
2/3 cup coconut milk
2/3 cup lukewarm water
2 tablespoons melted butter
1 to 2 teaspoons coconut extract
1/2 cup sugar
2 tablespoon milk powder
4 teaspoons instant yeast
1 teaspoon salt
1 beaten egg
4 cups all-purpose flour
Topping
1 egg white
1 tablespoon water
3 tablespoon flour
2 tablespoon sugar
2 tablespoon butter, soft
2 tablespoon coconut(finely chopped)

Directions:
1) In a large bowl add coconut milk, lukewarm water, butter, coconut extract, sugar, milk powder, yeast, salt and egg. Mix well with a wooden spoon. Add half of flour and continue to mix till smooth. Gradually add in remainder of flour. When it becomes difficult to mix, dump onto a work surface and knead for 8 to 10 minutes. Oil bottom and sides of a bowl. Add dough and turn to coat all sides with oil. Cover with plastic wrap and let rise for about 1 hour, or until double in bulk. Cut dough into two equal pieces. Take one piece and cut into 16 more pieces. Roll the first eight piece of dough into a ball and place into the bottom of an 4-1/2 X 8 greased loaf pan. Now, roll out the other 8 pieces of dough and place them on top of those already in pan. Do the same with the other large piece of dough and you should end up with two loaves. Cover with plastic wrap and allow to rest for about an hour or till the dough reaches about 1 inch from the top of the pan.
2) To make the topping, mix flour, butter, sugar and coconut together in a small bowl. Using your fingers mix till the mixture becomes a crumble. In a separate bowl combine the egg white and the tablespoon of water. Beat with a wire whisk till foamy. Brush the tops of the loaves with the foam and then sprinkle with the crumble topping. Place into a 350 degree preheated oven for about 25-30 minutes. Remove from pan and cool on a wire rack. Yield: 2 loaves.

You might also enjoy these recipes:
Christmas Stollen - The English Kitchen
Cranberry Orange Cinnamon Rolls - Two Peas and Their Pod
Lemon Pull-Apart Loaf - Buttercream Barbie
Quick Brioche - Piece of Cake
Day Before Cinnamon Rolls - Cookie Madness
Hot Cross Buns - Buttercream Barbie

This post is being linked to:
Wild Yeast - Yeast Spotting

Schnecken

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Bottom

From the kitchen of One Perfect Bite..."Snails" or schnecken were a delight of my childhood. Our German and Swedish neighbors, Hannie and Mrs. P, both made them on regular basis. One made them in crescent form, the other shaped them as snails. While they look like sticky buns to the untrained eye, they are really more like a rugelach or crisp Danish. Yes, they're a bother to make, but I promise you'll find them to be worth every second you'll spend on them. I've just finished making a squirrel's stash of them for breakfasts while my family is here. I have two recipes for schnecken and both of them are delicious. Over time, I've settled on a dough that can be used for both types. It simplifies things a bit. I am going to provide two types of filling and two types of topping and let you select which you would prefer to use. One filling is made with almond paste, the other with cinnamon and sugar. I use a streusel topping for the almond filled buns and a nut topping for the others. Lest any of you think Bob and I always walk in lockstep, I love the almond-streusel buns while he prefers the more traditional cinnamon and nut topping. These rolls are not meant for folks new to yeast doughs, even old hands will need a goodly measure of patience to handle the wait times involved in this recipe. I shape my schnecken in snail form because I find that shape the easiest to work with. If you try these, I know you'll love them. It's like visiting a Viennese pastry shop in the comfort of your own kitchen. Here's the recipe.

Schnecken...from the kitchen of One Perfect Bite inspired by a recipe in the New York Times

Ingredients:
Dough
1/2 cup whole milk
1-1/2 teaspoons instant yeast
2 large eggs, room temperature
1/3 cup sugar
2-3/4 cups unbleached all-purpose flour
12 tablespoons unsalted butter, room temperature
3/4 teaspoon salt
Almond Filling
2 ounces almond paste
3 tablespoons unsalted butter, room temperature
1/4 cup powdered sugar
1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon almond extract
1/2 teaspoon vanilla extract
1 large egg yolk
Cinnamon Sugar Filling
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
4 tablespoons unsalted butter
Streusel Topping
1/2 cup unbleached all-purpose flour
2 tablespoons packed light brown sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Pinch salt
4 tablespoons unsalted butter, melted and lukewarm
Glaze for Streusel Topping
1 cup powdered sugar, sifted
Pecan Topping
Topping:
3/4 cup firmly packed light brown sugar
4 tablespoons unsalted butter
3 tablespoons honey
1 tablespoon light corn syrup
1-1/2 cups (6 ounces) coarsely chopped pecans

Directions:
1) To make the dough: Heat milk in a small saucepan until bubbles form around edges. Remove from heat and cool to lukewarm. Pour milk into a large mixing bowl, sprinkle yeast over milk, stir and let stand 5 minutes. Crack eggs into mixing bowl and whisk to combine. Stir in sugar and flour with a wooden spoon. Knead ingredients together in bowl until scrappy dough forms. Turn dough onto counter and knead briefly. Turn mixing bowl over dough and rest 20 minutes.
2) While dough rests, place 12 tablespoons butter and salt in a mixer bowl with a paddle attachment and beat until fluffy, pausing once to scrape down bowl, 30 seconds. Set aside.
3) Knead dough until smooth, 5 minutes. Pull into sections and add to mixer bowl with butter. Mix on medium speed until butter is mostly incorporated, scraping down bowl as necessary, about 3 minutes. Transfer dough with a plastic scraper or a spatula to counter. Work by hand, using short, pulling motions, until dough is smooth but still very soft, about 20 minutes. Shape dough into a round and place in a clean mixing bowl and tightly cover with plastic wrap. Rise at cool room temperature until spongy, 4 to 5 hours.
4) Sprinkle counter lightly with flour. Press fist into center of dough and deflate gently. Gather dough up and place on floured counter. Sprinkle top of dough lightly with flour and press into rectangle 10 inches wide by 14 inches long. Fold top third of dough down to center and bottom third up to cover it. Pinch edges to seal. Rotate dough on countertop one-quarter turn to the right so that it resembles a closed book. Press and stretch dough into rectangle 6 inches wide by 10 inches long. Repeat stretching and folding until dough resembles closed book 4 inches wide by 6 inches long. Press edges to seal. Sprinkle lightly on both sides with flour, wrap tightly in plastic wrap and refrigerate overnight.
5) To make almond filling: Combine almond paste, butter, powdered sugar, cornstarch, salt and extracts in a food processor bowl and process until smooth, pausing once to scrape down bowl, about 1 minute. Add egg yolk and process until smooth. Transfer filling to a small bowl, cover well and refrigerate until 30 minutes before using.
6) To make cinnamon and sugar filling: Combine brown sugar and cinnamon in a small bowl. Melt butter but do not mix with sugar.
7) To make streusel topping: Combine ingredients in a small bowl and fluff with fork until combined. Squeeze streusel between fingers to create pieces of varying size. Cover with plastic wrap and refrigerate until ready to use.
8) To make pecan topping: In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Set aside.
9) To shape dough: Remove almond filling and dough from refrigerator. Sprinkle counter and top of dough lightly with flour, and whack dough with a rolling pin to flatten it. Roll dough evenly into a 20-inch square. Continue to loosen from counter and roll until dough relaxes, using as little flour as possible.
10) To fill with almond filling: Spread almond filling evenly over dough. Trim edges with a bench scraper or a chef's knife. Roll dough tightly and evenly from bottom, jellyroll-style. You should have a cylinder 18 inches long and about 4 inches in diameter. Transfer jellyroll to a sheet pan lined with parchment paper and refrigerate 20 minutes.
11) To fill with cinnamon-sugar: Brush dough with melted butter and sprinkle with cinnamon- sugar mixture. Roll dough tightly and evenly from bottom, jellyroll-style. You should have a cylinder 18 inches long and about 4 inches in diameter. Transfer jellyroll to a sheet pan lined with parchment paper and refrigerate 20 minutes.
12) To apply streusel topping: Remove jellyroll from refrigerator and slice into 20 1/2-inch rounds with an electric knife or a sharp serrated knife. Transfer 10 rounds each to 2 11 -1/2 x 17-inch parchment-lined sheet pans. Spray surface lightly with water. Sprinkle generously with streusel, pressing streusel into surface. Cover schnecken lightly with plastic wrap and let rise until light and spongy, about 90 minutes.
13) To apply pecan topping: Pour pecan topping into a greased 11-1/2 x 17-inch pan and sprinkle with pecans. Remove jellyroll from refrigerator and slice into 20 1/2-inch rounds with an electric knife or a sharp serrated knife. Transfer to pan. Cover lightly with plastic wrap and let rise until light and spongy, about 90 minutes.
14) Adjust oven rack to lowest position and heat oven to 400 degrees F. Place a shallow pan on bottom of oven and pour boiling water into pan. Bake schnecken one sheet pan at a time. After 5 minutes, lower oven to 350 and bake until nicely risen and deep golden brown, 15 to 20 minutes more. Pecan rolls may need more baking time.
15) If you are using streusel topping, whisk powdered sugar and 2 tablespoons hot water in a small bowl to make glaze while rolls are baking. Remove sheet pan from oven and brush schnecken lightly with glaze. Transfer schnecken to a cooling rack. Bake second sheet pan as you did the first.
16) If you are using the pecan topping, remove sheet pan from oven and immediately invert onto a serving plate.
17) Regardless of topping, this recipe makes 20 4-inch schnecken.

Cook's Note: Pecan schnecken can be also be baked in large-size muffin pans.

You might also enjoy these recipes:
Lemon Cheese Buns - One Perfect Bite
St. Lucia Buns - One Pefect Bite
Cinnamon Rolls - One Perfect Bite
Blueberry Cream Cheese Rolls - Inspired2Cook
Pumpkin Five Spice Sweet Rolls -Coconut and Lime
Pan de Mallorca Mallorcan Sweet Rolls - Always Order Dessert

Beginner's Whole Wheat Batter Bread

From the kitchen of One Perfect Bite...This is the first yeast bread I was taught to make. I was twelve years old at the time and learned this technique in the kitchen of a neighbor. It is a perfect beginners bread because it truly can't fail, though it does require a stand mixer or a very strong arm to make that miracle happen. This recipe makes a very wet dough that is not kneaded or shaped into loaves. The mixer does all the work. The shaggy dough is dropped into a bread pan and you can, if you wish, smooth the top a bit. Times have changed. When I first made this bread the whole wheat flour on the grocer's shelves was still called graham flour and yeast came in small cakes. I clearly remember we had to use molasses as a sweetener because honey was not yet generally available to folks living in the city. This bread has surprising flavor, a wonderful crumb and it makes great sandwiches. It can also handle the addition of nuts or seeds if you like them in your bread. It stays fresh for several days if it is wrapped and kept at room temperature. If you are new to bread baking, or have a young daughter who is interested in learning how to make bread, this is a wonderful starter recipe. It makes a lovely bread and those of you who try it will be pleased with the loaf you produce. Here's the recipe.

Beginner's Whole Wheat Batter Bread...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups warm water
2-1/4 teaspoons active dry yeast
2 tablespoons honey or molasses
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons room temperature butter

Directions:
1) Place water in bowl of an electric mixer. Add yeast and honey or molasses. Stir to combine. Let sit for 5 minutes.
2) Set mixer to low speed. Beat in 1 cup whole wheat flour, 1/2 cup all-purpose flour, salt and butter. Increase speed to medium and beat for 2 minutes, scraping sides as needed. Reduce speed to low to add reserved 1 cup whole wheat and 1/2 cup all-purpose flour. Beat just until combined. Cover bowl with plastic wrap and let it sit in a warm spot until doubled in volume, about 1 hour.
3) Stir dough down by beating for 25 strokes with a wooden spoon. Spread dough into a greased 9 x 5 x 3-inch bread pan. Cover loosely with a flour rubbed dish towel and let rise until dough rises to top of pan, about 1 hour. A floured towel is used to prevent dough from sticking to it. Do not use plastic wrap. Dough will stick to it and deflate when wrap is removed.
4) Preheat oven to 400 degrees F. Bake bread in center of oven until it is browned and sounds hollow when tapped, about 30 minutes. Cool in pan for 25 minutes. Remove from pan and cool completely on a wire rack. Yield: 1 loaf.

You might also enjoy these recipes:
Blueberry and Lemon Batter Bread - One Perfect Bite
Stout Batter Bread - How to Eat A Cupcake
Four Grain Batter Bread - Safely Gathered In
Old Virginia Batter Bread - Foodista
English Muffin Batter Bread - Baking Bites
Whole Grain Oat-Wheat Batter Bread - More Than Tofu
Parmesan Herb Batter Bread - Adventures with the Woods

Lemon Cheese Buns

From the kitchen of One Perfect Bite...Some things never change. One of my grandson's called tonight, ".....love you, Oma." I know he does, but an unsolicited call of this sort, at his age, is unusual and I sensed something was up. We chatted for a bit and then the shoe dropped. "Mom and I have to make a Sachertorte for school tomorrow. Do you have a recipe?" Seems he was giving an oral report on Austria and wanted to share a sample of Viennese food with his classmates. Whatever happened to cupcakes? I quickly pointed out that a Sachertorte was not simple to make and tossed out a couple alternatives that were a bit more realistic. He listened politely but he still wanted to make the torte, so I sent him to a trusted site where he could find a recipe. A few minutes later his mother called. "He asked the wrong question, Mom." My girl is no fool. She doesn't do Sachertorte on Monday night. So, we went to conference call and came up with a Viennese-style fudge that, while delicious, was much easier to do. I thought I could share the recipe with you but I was missing the hazelnuts which are the core of the recipe. What I do have is the recipe for a kolache-like cheese bun that my classmates and I might have taken to school for an Easter party or had for Easter breakfast. The buns are quite nice and would be a lovely addition to your breakfast or brunch table. The soft dough is silky and a joy to work with. You can, of course, substitute plum or jelly fillings for the cheese that is called for here. These do not freeze well, but they will keep for 24 hours if well wrapped and refrigerated. Here's the recipe for an old-fashioned Easter treat.

Lemon Cheese Buns...from the kitchen of One Perfect Bite

Ingredients:
2 packages (1/4 ounce each) active dry yeast
3/4 cup warm milk (110° to 115°)
1/2 cup sugar
1/2 cup butter, softened
1 teaspoon salt
3/4 teaspoon grated lemon peel
3 eggs
4-1/2 to 5 cups all-purpose flour
Filling *
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon grated lemon peel

Directions:
1) In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, lemon peel, eggs and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
2) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3) Punch dough down. Divide in half; shape each half into 12 balls. Place 3-inches apart on parchment paper lined baking sheets. Flatten each ball to a 3-inch circle. Cover and let rise in a warm place until doubled, about 30 minutes.
4) Meanwhile, preheat oven to 375 degrees F.
5) In a small bowl, beat all filling ingredients until smooth. Make a depression in center of each roll; add filling. Bake for 8-10 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 2 dozen.

You might also enjoy these recipes:

Hot Cross Buns - One Perfect Bite
Shrove Tuesday Buns - One Perfect Bite
Cinnamon Rolls - One Perfect Bite


This post is being linked to:

Wild Yeast - Yeast Spotting

Homemade English Muffins - Julia Child

From the kitchen of One Perfect Bite..."Let's not be muffin snobs; store bought are excellent." Those words were written by my beloved Julia, who then confused the issue by proferring a recipe for homemade English muffins. I, not unlike a climber who accepts the challenge of another summit simply because it's there, had to make them just to prove I could. Under normal circumstances, the recipe would have then been retired, but around that time sandwich size muffins were introduced into, and quickly disappeared from, supermarket shelves. We loved them, especially for certain types of burgers, so the recipe for English muffins was moved from inactive to active status, and I began to make them again. While these are made with yeast, no kneading is required and the batter is easy to work with. The muffins freeze well and are a great introduction to bread baking because of their kneadless nature. These days I use 5 inch rings to make large muffins, but I continue to use Julia's recipe. It's one of the best I've come across and I thought you might like to try it. Here's Julia's recipe.

Homemade English Muffins ...from the kitchen of One Perfect Bite, courtesy of Julia Child

Ingredients:
2-1/4 teaspoons active dry yeast dissolved in 1/4 cup warm water
2 tablespoons instant mashed potatoes softened in 1/2 cup boiling water
1/2 cup cold milk
2-1/2 cups all-purpose flour
1-1/2 teaspoons salt dissolved in 3 tablespoons warm water
2 to 3 tablespoons softened butter or nonstick cooking spray

Directions:
1) Place potatoes and milk in a large mixing bowl. Beat to combine. Stir in dissolved yeast. Add flour and beat until a thick smooth batter forms, about 1 minute. Cover with plastic wrap and let rise until batter has risen and large bubbles appear on the surface, about 1-1/2 hours. Batter must be bubbly before proceeding.
2) Stir batter down. Add salted water and beat vigorously for about a minute. Cover with plastic wrap and let rise again until bubbles appear on surface of batter, about 1 hour.
3) Brush insides of 3-inch rings with butter or spray with nonstick cooking spray. Butter or spray surface of griddle or frying pan and set over moderate heat. When drops of water dance on surface, scoop batter into rings. Batter should be about 3/8-inch thick to produce a muffin twice that size.
4) Cook muffins slowly on one side until bubbles which form near bottom pierce through top surface and top changes to a dryish gray color, about 6 to 8 minutes depending on the heat. Turn muffins, remove rings and let cook until they are a spotty token brown, about 1 minute. Remove to a rack to completely cool. Yield 10 to 12 3-inch muffins.

You might also enjoy these recipes:

Brussels and Liege Waffles - One Perfect Bite
Crumpets - One Perfect Bite
Gluten Free Pancakes - One Perfect Bite

This post is being linked to:

Wild Yeast - Yeast Spotting

Focaccia Bread - Blue Monday

Focaccia for the body and grape hyacinths for the soul.



From the kitchen of One Perfect Bite...The fog's still thick and I'm craving soup. Not the thick and heavy variety. I want a soup with vibrant color to chase the chill and gray of winter's end away. Remember the tomato soup of childhood? That's what I want. Ours was always served with grilled cheese sandwiches and a tall glass of milk. My soup no longer comes from a can and I haven't had grilled cheese in years. Somewhere along the line, cheese covered breads replaced the sandwiches of my childhood lunches. One of my favorites is focaccia. It's really easy to make and is the perfect accompaniment to a lovely tomato or minestrone soup. I'm fairly specific in the ingredients I choose for mine. If my choices don't spark your fancy, substitute any toppings you'd like for yours. Here's the recipe I use.

Focaccia...from the kitchen of One Perfect Bite

Ingredients:
2-1/4 teaspoons active dry yeast
3/4 cup warm water
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup olive oil, divided use
1 teaspoon Italian seasoning
1 cup sliced oil-packed roasted peppers or 8 oil-packed sun-dried tomatoes, drained
1/2 cup (2 ounces) shredded provolone cheese
1/4 cup (1 ounce) freshly grated Parmesan cheese

Directions:
1) Dissolve yeast in warm water; let stand 5 minutes. Combine flour and salt in work bowl of food processor. Stir in yeast mixture and 3 tablespoons oil. Process until ingredients form a ball. Process 1 minute more. Turn out onto lightly floured surface. Knead about 2 minutes or until smooth and elastic. Place dough in oiled bowl; turn once to oil dough surface. Cover with clean kitchen towel. Let rise in warm place about 30 minutes or until doubled in bulk.
2) Punch dough down. Let rest 5 minutes. Press dough into oiled 10-inch cake pan, deep-dish pizza pan or springform pan. Brush with remaining 1 tablespoon oil. Sprinkle with Italian seasoning. Press peppers or sun-dried tomatoes over dough dough,staying about 1 inch from edge. Sprinkle with cheeses. Cover and let rise in warm place 15 minutes.
3. While dough completes final rise, preheat oven to425 degrees F. Bake 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack.

Cook's Note: If mixing dough by hand, combine flour and salt in large bowl. Stir in yeast mixture and 3 tablespoons oil until ball forms. Turn out onto lightly floured surface and knead about 10 minutes or until smooth and elastic. Proceed as directed.

You might also enjoy:

Whole Wheat Olive Focaccia Bread
Apple-Onion Bread with Cheddar Cheese
Muenster Cheese Bread

This post is being linked to:
Smiling Sally - Blue Monday

This recipe is linked to:
Wild Yeast - Yeast Spotting

Black Bread

From the kitchen of One Perfect Bite...This is a European peasant bread that gets its color from the ingredients used to make it. Black bread can range in hue from cocoa brown to a near ebony, depending on the nationality of the cook who bakes it. Each of the countries in Central and Eastern Europe have their own version of the bread. All of these "black" breads are made with made with a base of rye flour, but because of its low gluten content the rye is mixed with higher gluten grains to produce lighter and higher loaves. True or not, many people believe black bread is extraordinarily nutritious and can sustain life on its own for long periods of time. They point to the siege of Leningrad, where rationed portions of the bread are reported to have kept the population alive for 3-1/2 years. While I believe bread is the staff of life, I think that this narrow view overlooks the fact that a huge percentage of the population died of starvation during that period. Leningrad is probably a better example of survival of the fittest than a paean to the merits of black bread. I digress. Sorry. Today's black bread comes from an old recipe developed by James Beard. It lacks the velvet grain of a German pumpernickel, but has a flavor that's hard to beat. Like many of Beard's recipes, this bread claims no country as its own. It takes the best of several breads from several countries and kneads them into a singular, flavorful loaf that's sure to please. Here's the recipe.

Black Bread...from the kitchen of One Perfect Bite, courtesy of James Beard

Ingredients:
3/4 cup cornmeal
3/4 cup cold water
3/4 cup boiling water
1 tablespoon butter
1 tablespoon salt
2 tablespoons + 1 teaspoon brown sugar
1-1/2 teaspoons caraway seeds
1 tablespoon unsweetened cocoa
1 tablespoon instant coffee
4-1/2 teaspoons active dry yeast
1/4 cup warm water + additional water as needed to form dough
2 cups dark rye flour
1 cup whole wheat flour
2 cups unbleached flour + additional flour for kneading
1 egg white beaten with 2 tablespoons flour

Directions:
1) Add cornmeal to cold water and mix in a bowl. Pour mixture into saucepan containing boiling water. Stir until thick and bubbling. Add butter, salt, sugar, caraway seeds, cocoa and instant coffee. Stir well. Remove from heat.
2) Place yeast in a large bowl. Add 1/4 cup warm water; stir to dissolve. Add flours, adding more warm water as required tp produce a thick, sticky dough. Turn onto a floured board. Knead, adding more flour if required, to form a firm but elastic dough. Form into a ball and place in a greased bowl, turning once to coat dough on all side. Let rise until doubled in size, about 1 hour. Punch dough down and knead on a lightly floured surface for 2 to 3 minutes. Divide dough into 2 portions and shape into two free-form loaves. Place on baking sheets covered with cornmeal. Allow to rise until almost doubled in bulk. Brush bread with beaten egg-white. Bake at 375 degrees F for 50 to 60 minutes, or until loaves sound hollow. Transfer to cooling racks. Yield: 2 loaves.

This recipe is linked to:
Wild Yeast - Yeast Spotting

Blackberry Cream Cheese Coffee Cake - Blue Monday

We've finally reached Connecticut and are again with the men in blue. I'm sure you've heard it was a less than perfect year for Christmas travelers. I can attest to an unintended night in Phoenix and an unplanned, though lovely, extension of our Austin visit. Folks more intelligent than I, know better than to book flights that go anywhere near O'Hare airport at this time of year. We've had a run of good luck these past few years and it was bound to end sooner or later. It did. Some blame Hermes, others Christopher. I prefer to take a deep breath, swear a little and then surrender to the limitations of the day. Fortunately, it has all ended well. It's been a wonderful holiday so far and I have another week to go. Oops! More snow is forecast for tomorrow.







From the kitchen of One Perfect Bite...I saw the prototype for this coffee cake on Annie's Eats while searching for new sweet breads for the holiday. I wanted to give a Pacific Northwest twist to her wonderful Raspberry Cream Cheese Coffee Cake, so I began to dissemble it. I chose to use a moist potato dough for the cake base, swapped blackberries for raspberries and, of course, felt compelled to use hazelnuts in the streusel topping. I also doubled the ingredients so I could have a spare cake in the freezer. This is not a difficult recipe if you break it into its component parts. It will take time, but you'll also have a luscious coffee cake to serve your family and friends. A refrigerator dough is used to form the base of the coffee cake, so you'll want to start this the day before you plan to serve it. Here's the recipe.

Blackberry Cream Cheese Coffee Cake...from the kitchen of One Perfect Bite

Ingredients:
Dough
1-1/4 cups warm water
2 (4-1/2 teaspoons) packages active dry yeast
1/2 cup granulated sugar
1 tablespoon kosher salt
1/2 cup instant, reconstituted warm mashed potatoes, prepared without butter and salt
2 large eggs + 2 egg yolks, room temperature
1/2 cup butter, softened
6-1/2 cups all-purpose flour
Berry Topping
4 cups fresh or frozen blackberries
1/4 cup granulated sugar
2 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 tablespoon cornstarch dissolved in 2 tablespoon orange juice
Cream Cheese Filling
1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
2 teaspoons finely grated lemon zest
1 egg, lightly beaten
1/2 teaspoon almond extract
Streusel Topping:
1/3 cup brown sugar
1 tablespoon granulated sugar
1/2 cup all-purpose flour
1/2 cup toasted chopped hazelnuts
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
5 tablespoons cold unsalted butter, cut into 4 pieces
Egg Wash
1 large egg
1 tsp. heavy cream or whole milk
Glaze
2/3 cup confectioners' sugar
4 teaspoons milk
1/4 teaspoon almond extract

Directions:
1) To make the dough: Pour warm water into a medium size bowl. Sprinkle yeast over water; add sugar and salt; stir to combine. Let sit until mixture begins to bubble, about 5 minutes.
Add eggs, soft butter, warm mashed potatoes and 3 cups flour. Beat with a portable mixer until just smooth. Using a wooden spoon, beat in 2 additional cups of flour until just mixed into dough. Add remaining 1-1/2 cups flour, using hands to mix dough until it's smooth and leaves sides of bowl. Brush top with oil or melted butter. Cover with plastic wrap and let rise in refrigerator until doubled in bulk, about 2 hours. Punch down. Cover and return to refrigerator for one to three days, punching down once each day. Remove dough from refrigerator 2 hours before proceeding to shape.
2) To make berry filling: Combine berries, sugar, lemon juice, salt, cinnamon, cornstarch and orange juice in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Continue boiling, stirring constantly, until mixture is thick and shiny, 1½ to 2 minutes. Scrape into a small bowl, cover and chill thoroughly before using.
3) To make cream cheese filling: Beat cream cheese, sugar, flour and salt in bowl of a mixer at high speed until smooth, 2-4 minutes. Add lemon zest, egg and almond extract. Reduce speed to medium and continue beating, scraping down sides of the bowl at least once, until incorporated, about 1 minute. Scrape mixture into a small bowl and chill thoroughly before using.
4) To make streusel topping: Mix brown and granulated sugars, flour, hazelnuts, cinnamon and salt in a small bowl. Add butter pieces and toss to coat. Rub butter chunks and dry mixture together between your fingertips until mixture is crumbly. Chill thoroughly before using.
5) When ready to shape coffee cakes: Remove dough from refrigerator 2 hours before shaping. Then turn it out onto a lightly floured surface. Divide dough into 2 pieces. Shape each piece into a log about 8 inches long and about 2 inches in diameter. Roll each log evenly into a 40-inch rope about 1 inch in diameter. Flatten each rope into a strip that is 1-1/2 inches wide. Use both hands to twist each strip of dough into a coil. Loosely coil each rope in a spiral pattern, leaving a ¼-inch space between coils. Tuck ends under and pinch to seal. Place each coil on a separate baking sheet lined with parchment paper. Cover shaped cakes with plastic wrap and let rise at room temperature until nearly doubled in volume, about 45-60 minutes.
6) Preheat oven to 350 degrees F. Brush each cake with egg wash. Spoon half of cheese filling over the center of the top of each cake, leaving a border clear around edge. Layer half of blackberry filling over cheese filling on each cake. Sprinkle streusel topping over each cake. Bake until deep golden brown and an instant-read thermometer inserted in center of the cake reads 190 degrees F, about 25-30 minutes. Transfer to a wire rack and cool for at least 20 minutes.
7) To make glaze: Whisk together confectioners' sugar, milk and almond extract in a bowl. Drizzle over top of finished cakes and let set before serving. Yield: 2 cakes; 16-2o servings.

This post is being linked to:
Smiling Sally - Blue Monday

This recipe is linked to:
Wild Yeast - Yeast Spotting

Walnut Coffee Cake - Blue Monday

Trafalger Square








As you read this, we'll be on our way to Texas for the first leg of our Christmas adventures. We'll be in Austin through the 26th and then head to Connecticut to meet our newest heir and greet the New Year. While my correspondence may suffer, there will be a new recipe and a, hopefully, pithy observation each day I'm gone, so please don't be strangers. I'll do my best to respond to your comments, but should reality trump intent, know I'll be back and in fine fettle for the New Year.

The walnut coffee cake featured today is the very nicest surprise of my Christmas baking adventures. I stumbled on the recipe and clipped it to use as a filler, never expecting it to become a holiday superstar. It is a wonderful yeast bread that is decidedly simple to make. It requires patience rather than kneading. The dough is mixed and then put to bed for the night in the refrigerator. It is filled, rolled and baked the following day. While there are several steps required to make this, none of them are difficult and no special equipment is required. The loaves can be frozen, but if you choose to take that route don't frost them until they've been thawed and are ready to serve. The loaves are very sticky, so don't let them sit for more than 15 minutes in their pans. When you turn them out, cover your cooling rack with plastic wrap or parchment paper to keep them from sticking to the ribs of the rack. Once cool, they'll be fine and the paper can be removed from the bottom of the loaves. This cake comes very close to being my all-time favorite coffee cake. It would be in first place if it weren't for the fact I know that there is another one out there that is just waiting to be discovered. On a scale of one to five, this cake is easily a five. Please try it.

Over-Night Walnut Coffee Cake...from the kitchen of One Perfect Bite, courtesy of Epicurean.com

Ingredients:
Dough
4 cups flour
1/4 cup sugar
1 teaspoon salt
1 cup butter, softened
4-1/2 teaspoons (2 pkg.) active dry yeast
1 tablespoon sugar
1/4 cup warm water
2 eggs
1 cup cold milk
1 teaspoon vanilla
2 tablespoons melted butter
Filling:
3/4 cup butter
1-1/2 cups powdered sugar
1 teaspoon vanilla
1-1/2 cups finely chopped walnuts
Frosting:
1 cup powdered sugar
1 tablespoon butter
1 tablespoon light corn syrup
1 tablespoon hot water

Directions:
1) In large mixing bowl, combine flour, 1/4 cup sugar and salt. Cut in butter until it resembles corn meal.
2) In small bowl, combine yeast with 1 tablespoon sugar and warm water; stir to dissolve.
3) In another bowl, combine eggs, milk and vanilla; stir until well combined. Stir in yeast mixture, then add to flour mixture with a wooden spoon mixing until well combined and a rough dough forms. Cover bowl with plastic wrap; refrigerate overnight.
4) When ready to proceed, cream butter. Gradually beat in gradually beat in powdered sugar and vanilla. Spread 2 tablespoons of mixture in bottom and up sides of two 9 x 5 loaf pans. Reserve remainder for filling. Sprinkle 1/4 cup chopped nuts in bottom of each pan.
6) Preheat oven to 350 degrees F.
7) Divide dough in half. On lightly floured board, roll each half to a 10 x 18 inch rectangle. Spread each half with remaining filling, then sprinkle each with 1/2 cup chopped nuts. Cut each half cross wise into 3 equal strips, 6 x 10 inches long. Starting at long edge of each strip, roll up jelly-roll style to form 10-inch long rolls; twist slightly. Braid 3 rolls together; place in pans, tucking ends under.
8) Bake for 50 - 55 minutes. Remove from pans; frost when cool.
9) To make frosting, place powdered sugar, butter, corn syrup and water in a small bowl and combine until smooth. Add additional water as need to make a heavy but pourable icing. Yield: 2 loaves/cakes.

This post is being linked to:
Smiling Sally - Blue Monday

Wild Yeast - Yeast Spotting

Old World Rye Bread - Recipes to Rival November Challenge

From the kitchen of One Perfect Bite...Many years ago, I worked in a facility that was a 10 minute drive from Short Hills Mall and Bloomingdale's Department Store. When things were calm, I loved to sneak over to the bakery in Bloomingdale's basement and buy a stash of rye raisin rolls. They were not quite Lucullean, but they came awfully close and I loved them. You can imagine how delighted I was when I learned the November challenge at Recipes to Rival was going to be Old World Rye Bread from "A World of Breads" by Dolores Casella. Our hostess, Temperama of High on the Hog, also gave us some leeway to play with the base recipe. My personal quest was to alter it and duplicate the Bloomingdale's rolls. I tried three times, but had to admit defeat. I can tell you that despite that, this is a lovely recipe and well worth your time should you choose to use it to make a plain rye bread. I used dark rye and dark molasses to make the dough. I also pulverized the caraway seeds and added brown sugar, raisins and toasted walnuts to the base recipe. The bread is very easy to make and it has a lovely hint of cocoa in its moist crumb. Here's the recipe.

Old World Rye
A World of Breads by Dolores Casella, 1966

Ingredients:
2 cups rye flour
1/4 cup cocoa
2 tablespoons yeast
1-1/2 cups warm water
1/2 cup molasses
2 teaspoons salt
2 tablespoons caraway seed
2 tablespoons butter
2-1/2 cups white flour or whole wheat flour

Directions:
1) Combine rye flour and cocoa. Do not sift.
2) Dissolve yeast in 1/2 cup warm water.
3) Mix molasses, 1 cup warm water, salt, and caraway seed in large mixing bowl. Add rye/cocoa mix, proofed yeast, butter and 1 cup white flour or whole wheat flour. Beat until the dough is smooth.
4) Spread remaining flour on a breadboard and kneed it into dough. Add more flour if necessary to make a firm dough that is smooth and elastic. Place in buttered bowl and cover. Allow to rise until double (about 2 hours).
5) Punch dough down, shape into a round loaf and place on a buttered cookie sheet that has been sprinkled with cornmeal. Let rise about 50 minutes.
6) Bake at 375 for 35 to 40 minutes. Yield: 1 loaf.

Cook's Note: I added 1 cup or raisins and 1 cup walnuts to the dough before kneading.

This recipe is linked to:
Wild Yeast - Yeast Spotting

Pistachio Coffee Ring

Unshelled Pistachios - Flickr Creative Commons ASA License



Pistachio Kernels - Photobucket Creative Commons ASA License





From the kitchen of One Perfect Bite...My husband loves pistachio nuts, so when I saw this recipe I had to give it a try. It was developed by James Beard and I've never been disappointed with his recipes. I think I began this adventure with expectations that were too high. This is the type of bread that old timers called a race track. The race track is formed when a rectangle of dough, covered or smeared with a filling, is rolled into a cylinder that, when cut, will show spiral tracks of whatever was used as a filling. Now comes the hard part. I hate to contradict a master, but Beard thought this to be "one of the best breads of this kind I have ever had." I found this to be a very ordinary bread made expensive by its use of pistachio nuts. There is nothing wrong with it, but neither is there anything here that's worthy of commendation. If you like coffee breads, or are a fan of pistachios, you may like this bread, so I'm posting the recipe with reservations. While it is gorgeous to look at, it's too sweet to be a bread and not sweet enough to be a coffee cake. I'll let you judge for yourself. Here's the recipe.

Pistachio Coffee Ring...from the kitchen of One Perfect Bite

Ingredients:
2-1/4 teaspoons active dry yeast
3/4 cup + 2 tablespoons granulated sugar, divided use
1/4 cup warm water
1 cup warm milk
8 tablespoons softened butter, divided use
2 teaspoons salt
3 to 4 cups all-purpose flour
1 cup shelled, salted pistachio nuts, coarsely chopped
1 egg, lightly beaten

Directions:
1) Combine yeast, 1 tablespoon sugar and water in a large mixing bowl. Set aside to proof, about 5 minutes. Add milk, 4 tablespoons butter, salt and 1/2 cup granulated sugar to yeast mixture. Add flour, a cup at a time, beating well after each addition. I used 3-1/2 cups flour to mix and 1/2 cup to knead.
2) Turn dough onto a floured surface and knead until smooth and elastic, about 10 minutes. Form into a ball, place in a greased bowl. Cover with plastic wrap and set in a warm spot until doubled in bulk, about 1 hour.
3) Melt reserved 4 tablespoons butter. Set aside. Grease a cookie sheet or baking pan. Set aside. Punch dough down and turn onto a floured board. Let relax for about 10 minutes. Roll into a 18 x 12-inch rectangle. Brush surface of dough with butter. Sprinkle with reserved sugar and pistachio nuts. Using long end, roll dough as for a jelly roll, sealing each seam as you roll. Join ends of roll and seal together to form a ring. Transfer ring to baking sheet. Slice 2/3 of the way into ring at 3/4-inch intervals. Twist each slice to right so filling is facing upwards. Cover with plastic wrap and set in a warm spot to rise until doubled in size, about 45 minutes. Preheat oven to 375 degrees F. Brush surface of ring with beaten egg. Bake for 30 to 35 minutes, or until nicely brown. Cool on a wire rack. Yield: 12 servings.

Other coffee rings can be found at:
Recipes for the Future - Almond/Pecan Coffee Ring
Annie's Eats - Raspberry Cream Cheese Coffee Cake
breadbasketcase - Chocolate Almond Coffee Cake Ring

This recipe is linked to:
Wild Yeast - Yeast Spotting

Buttermilk Cluster with Blue Poppy Seeds and Blue Ribbons for Blue Monday

From the kitchen of One Perfect Bite...It was one of those calls you wish could be frozen in time. The words aren't as important as the excitement they engender. Our oldest grandson, heading to middle school next year, had just received a President's Award at his graduation ceremony. He's not yet old enough to be cool, so you could hear the excitement in his voice as he talked. I swear I could hear him smile and it didn't take much imagination to picture the crooked grin on his face as we were speaking. Next came his brother who dutifully reported his "boring" grades. I was thrilled, not by the grades, but by the measured and balanced way in which these two special guys have achieved their personal best. It was a blue ribbon day for the boys and their parents. Kudos and kisses for all. You get to stay in the will.

The developer of this buttermilk cluster also deserves a blue ribbon. Excellence should be recognized in all pursuits and this recipe is a winner. It's a great place to start our buttermilk bonanza - the bonanza being a series of recipes that will expose you to more buttermilk than you ever dreamed existed. If you are looking for a soft and delicious roll for large gatherings, this recipe has your name on it. The rolls are easy to make and when served warm from the oven they'll enhance your reputation as a cook and hostess. The recipe is one of the many standouts from the book Country Breads of the World. The only alteration I've made was to increase amount of buttermilk and honey called for in the original recipe. I also used blue poppy seeds as the topping for my rolls. Yes, these seeds do come from the opium poppy, but - and it is a big but - the seeds that are bought and sold come from mature capsules that no longer contain narcotic substance. Only unripe seed capsules contain the milky substance from which opium is extracted. Having said that, do not eat foods that contain or are sprinkled with poppy seeds before taking a drug test. False positive results have been reported and there's no reason to beg trouble that can be avoided. The blue poppy seeds used in baking are minuscule kidney shaped gems that impart a sweet nutty flavor to breads, cakes and pastries. They are very popular in European cooking and, while their primary use is for baking, the seeds can also be crushed to extract their flavorful oil. If poppy seeds put you off, use sesame seeds or serve the cluster without a topping. Here's the recipe for truly outstanding dinner rolls; they're just waiting for you to pull them apart.

Buttermilk Cluster with Blue Poppy Seeds...from the kitchen of One Perfect Bite

Ingredients:
6 to 6 1/2 cups all-purpose unbleached flour
1/2 tablespoons salt
2-1/2 teaspoons active dry yeast
1 tablespoon lukewarm water
2 cups warm buttermilk
2 tablespoons honey
1 egg, lightly beaten with 1 teaspoon water
1 to 2 tablespoons seeds (poppy, sesame) or grains (cracked wheat, wheat bran, rolled oats)

Directions:
1) Combine flour and salt in a large bowl. Combine warm water and yeast in a small cup and allow to proof for 10 minutes.
2) Pour yeast, buttermilk, and honey into flour mixture and mix well. If dough is so dry that some of flour won’t stick, add a bit more buttermilk or water. If the dough is too sticky to knead, more like a batter, add more flour, a tablespoon at a time, until correct consistency is achieved.
3) Knead by machine or hand for approximately 10 minutes. Return dough to bowl, cover, and set aside to rise until dough has doubled in size, approximately 90 minutes.
4) Divide dough into 16 pieces. Shape each piece into a neat ball and place in a 12-inch round dish or a 12-inch spring-form pan close together. Cover again with plastic wrap or a damp towel and set aside to rise again for 45 minutes to an hour. Meanwhile, preheat oven to 425 degrees F.
5) Uncover rolls and brush gently with egg wash. Sprinkle with seeds or grains, if using. Bake for 30 minutes, or until are firm and spring back when tapped. Transfer to a rack and cool for 15 minutes. Remove from pan. Serve warm if possible. Yield: 16 rolls.

Other Recipe Links

Buttermilk Cluster at The Fresh Loaf

Buttermilk Cluster at Toxo Bread

I'm send this to Smiling Sally for her Blue Monday event.

Very Berry Lemon and Blueberry Sweet Bread

Our friend, Susan, is celebrating the first anniversary of her event, YeastSpotting, today. Stop by and see all the glorious breads that have been made for the occasion.

No visit to Cape Cod would be complete without sampling Portuguese sweet bread. It was brought to the cape by the wives of Portuguese fisherman and the eggy, sweet bread quickly became a favorite of locals and visitors alike. Fortunately, the Portuguese established enclaves outside of Provincetown so the bread is also available to those who are not on vacation. Bob and I spent several decades on the east coast and did a lot exploring in ethnic communities of the area. One of our favorites was a stretch of sidewalk that twisted its way through several blocks of the Ironbound section of Newark, New Jersey. The area was an almost imperceptible blend of Italian and Portuguese families who refused to leave the area. Ferry Street was lined with restaurants and bakeries, some of which were truly wonderful. Bob and I would meet for lunch here several times a month. The area had an old world charm about it and I loved to market here. Round loaves of peasant bread with crackly crusts and soft crumb were stacked in bins next to discs of the the sweet bread we so enjoyed. We retired to an area in which the Portuguese population is minuscule, so I had to learn how to make the sweet bread or do without it. I used an old James Beard recipe as my starting point, but it's evolved over the years. My bread now contains lemon and blueberries and the traditional shot put has become a loaf. The loaf is easier to manage when there are only two people in the house. I slice and freeze the bread in slices that can be pulled from the freezer when they're needed. This bread makes wonderful toast and I like to keep some in the freezer for guest breakfasts and afternoon tea. The bread is easy to make and the marriage of lemon and blueberry takes an already lovely sweet bread to another level..

Lemon and Blueberry Sweet Bread

Ingredients:
5 teaspoons active dry yeast
1 cup + 1 teaspoon granulated sugar
1/2 cup warm water
1/2 cup (1 stick) unsalted butter, softened
1/2 cup warm milk
1 teaspoon finely grated lemon zest
4 large eggs, divided use
1 tablespoon salt
1 cups dried sweetened blueberries
4 to 4-1/2 cups all-purpose flour

Directions:
1) Place yeast, 1 teaspoons sugar and warm water in a large bowl. Let sit until foamy. Combine butter, warm milk, reserved cup sugar and lemon zest in a small bowl. Add to the yeast mixture and stir to combine. Add 3 eggs, lightly beaten. Whisk in salt. Add blueberries. Using your hands, knead in flour, a cup at a time, to make a soft dough. Turn onto a floured board and knead until dough is smooth and elastic, about 10 minutes. Shape into a ball. Place into a greased bowl, turning to coat surface. Cover with plastic wrap and allow to rise until doubled in bulk. This is a slow rising bread.
2) Punch down dough and divide into two pieces. If making round loaves shape into balls and place in two greased 9-inch cake pans. If making loaves, shape into loaves and place in two 8-1/2 X 4-1/2 X 2-1/2-inch bread pans. Cover with plastic wrap and allow to rise until doubles in bulk. Remember this is slow rising bread. While bread is rising, preheat oven to 350 degrees F. Beat reserved egg; glaze loaves with egg. Bake for 40 to 45 minutes, or until bread is a dark, shining color and sounds hollow when rapped. Cool on racks. Yield: 2 loaves.

Tunisian Semolina Bread - Khubz Mbassis

I do have to clear the air before we get too far into today's recipe. There are reputations at stake here. No matter what you may have heard, or who may have told you, magic paste and seeds of paradise are not controlled substances. Magic paste is a blend of seasonings used in some Thai cooking; it's made with garlic, white pepper and coriander and we'll be using it soon, just not today. Seeds of paradise, a combination of anise, fennel, brown sesame and black caraway seeds, figure prominently in the semolina bread I made today. This, and many other Mediterranean breads, is made with a dough starter or sponge. That means that while this bread is easy to make, it's not quick and you have to build untended "wait" time into your plans. The sponge or poolish lends enormous flavor to the finished bread, so it's worth the time and effort required to make it. It has to sit for at least eight hours and a fermentation of forty-eight hours would be even better. The finished bread is a thing of beauty - a culinary object d' art. It's a bit like focaccia bread, but it has a crackly, brittle crust that's more typical of a French or Italian peasant loaf. If anyone could give us a phonetic pronunciation for the name of this bread it would be appreciated. My mangled attempt would have everyone in stitches.




I'm sending this to Gollum at Designs By Gollum who is hostess for "Foodie Friday."



I'm also sending it to Susan at Wild Yeast for her weekly Yeast Spotting event.

Tunisian Semolina Bread - Khubz Mbassis

Ingredients:
For the starer or poolish:
1 cup warm water
1/8 teaspoon active dry yeast
2 cups all-purpose flour
For the seeds of paradise:
1 tablespoon anise seeds
1 tablespoon fennel seeds
1 tablespoon brown sesame seeds
1 tablespoon black caraway seeds
For the bread:
1 tablespoon active dry yeast
1 tablespoon sugar
2 cups warm water
1/4 cup olive oil
4 tablespoons seeds of paradise
3 cups semolina flour
2 cups all-purpose flour
1 tablespoon salt

Directions:
1) To make the starter, place warm water, yeast and flour in bowl of an electric mixer. Using a paddle attachment, beat at medium speed until mixture pulls away from sides of bowl, about 3 minutes. Transfer the dough to a lidded 2 quart container and let sit at room temperature overnight. Starter may be used eight hours later but flavor will improve if it can be refrigerated for a day or two longer.
2) To make seeds of paradise, combine anise, fennel, sesame and caraway seeds in a small lidded jar. Shake well to combine. Set aside.
3) To make bread, sprinkle yeast and sugar over warm water in the bowl of an electric mixer. When dissolved add 1/2 cup bread starter. Mix, using paddle attachment until starter is incorporated and the mixture is foamy. Switch mixer to dough hook. Add olive oil, 2 tablespoons seeds of paradise, semolina, all-purpose flour and salt. Knead on medium speed until dough pulls from side of bowl, about 10 minutes. Form dough into a ball and place in a lightly oiled bowl, turning ball to coat all surfaces. Cover bowl with plastic wrap and let double in size. Punch down and let double in bulk a second time, about 1 hour longer. Punch down and divide into 2 equal portions. Working on a lightly floured board, roll each potion into a 12-inch circle. Transfer each to a baking sheet. Working with 1 circle at a time, brush outer edge with water. At 1-inch intervals, pull up edges of dough and press down firmly, about 1-inch from edge to create a flute. Alternatively, crimp edges as though making pie dough. Repeat with second round. Sprinkle tops with reserved seeds of paradise. Cover lightly and let rise until double in height, about 45 minutes.
4) While loaves are rising, preheat oven to 425 degrees F. Transfer baking sheets to oven. During first 15 minutes of baking, mist loaves with water 3 or 4 times to create a crisp crust. Reduce heat to 375 degrees F. and bake for 30 minutes longer, or until loaves are a rich gold in color. Remove and cool on rack. Yield: 2 loaves.

Recipe adapted from Joyce Goldstein's Mediterranean the Beautiful Cookbook

Swiss-Style Two Grain Bread

This bread confounds me. It probably graced farm tables in the Tyrol and I'm sure it was known to Heidi and her Grandfather. It has no cache. It's a bit heavy and lacks any pretense of sophistication. I shouldn't like it but I do. It has enormous flavor and great nose. This cracked grain bread is an easy no-knead wonder that comes from Bob's Red Mill, the folks who make my flour. It's ready to slice in less than two hours and it's wonderful with good European butter or a Red Leicester Cheese. I could go on and on but instead of talking let's do.

Swiss-Style Two Grain Bread

Ingredients:
1/4 cup cracked wheat
1/4 cup cracked rye
Cold water
1 tablespoon active dry yeast
2 cups warm water
4 tablespoons dry milk powder
1-1/2 teaspoons salt
4-1/2 cups whole wheat flour

Directions:
1) Preheat oven to 400 degrees F. Grease a 2 pound bread pan. Set aside.
2) Place cracked wheat and cracked rye in a small saucepan. Cover grains with cold water. Bring to a boil over high heat; simmer for 2 minutes. Drain and cool to luke warm.
3) Place 2/3 cup of warm water in a large mixing bowl. Sprinkle yeast over water and let stand for 15 minutes. Stir in remaining 1-1/3 cup warm water, milk powder, salt and cracked grains. Gradually mix in whole wheat flour to make a very moist dough. Knead in bowl until it begins to change texture.
4) Transfer dough to prepared pan, cover and let rise in a warm area for about 30 minutes, or until dough rises to about 1/2-inch above top of pan. Bake for 45 minutes or until loaf sounds hollow when tapped. Cool on a wire rack. Yield: one 2-pound loaf.


I'm sending this recipe to Rachael at Tangerine's Kitchen for the May BBD multi grain bread challenge. BBD is a popular food-blog event that was started by Zorra of Kochtopf.

I'm also plan to send it on to Susan at Wild Yeast for her Yeast Spotting event.

Buttery Sun-Dried Tomato Rolls

This is another recipe for quick, flavorful dinner rolls. The secret ingredients are sun-dried tomatoes and butter - lots of butter. I originally thought these rolls would taste like pizza or a strongly flavored focaccia bread. I was pleasantly surprised to find only a hint of tomato flavor in the finished rolls despite using tomatoes that had been packed in herb-flavored olive oil. This is a great roll for novice bread bakers. These would be a nice accompaniment to a hearty soup or plain grilled meat.

Sun-Dried Tomato Rolls

Ingredients:
2 cups bread or all-purpose flour
1/2 teaspoon salt
2-1/2 teaspoons active dry yeast
1/3 cup melted butter
1/4 cup warm milk + milk for glazing
2 large eggs, lightly beaten
1 cup drained sun-dried tomatoes, finely chopped

Directions:
1) Combine flour, yeast, salt in a 2-quart mixing bowl. Whisk to combine. Add butter, milk and eggs and mix with a spoon until a dough forms.
2) Turn dough onto a lightly floured work surface. Knead for about 5 minutes. Alternately, use an electric mixer with a dough hook and mix until dough climbs hook.
3) Place in a greased bowl. Let rise until doubled in bulk, about 1 to 1-1/2 hours.
4) Spray a cookie sheet with nonstick spray. Preheat oven to 450 degrees F.
5) Punch dough down. Turn onto a lightly floured work surface. Knead in sun-dried tomatoes. Divide dough into 8 pieces. Shape each piece into a ball and place on cookie sheet. Cover lightly and let rise until doubled in size, about 30 minutes.
6) Brush rolls with milk. Bake in preheated oven until golden brown, about 10 to 15 minutes. Cool on a rack. Yield: 8 rolls.

I'm sending this recipe to Susan at Wild Yeast for her weekly Yeast Spotting event.

Light Rye Sandwich Buns

I planned to make hot cross buns this week, but a nightmare featuring ham, a bunny cake and hot cross buns dissuaded me. It was probably the ham that set me off. I remembered a rye roll from my childhood that was used specifically for sandwiches made with smoked sausage, salami or Easter ham. It took ordinary sandwiches to another level. Though I watched them being made, even helped roll them, I was never able to get the recipe. Thanks to Beatrice Ojakangas, I think I've found one that makes a roll as good as the one that I loved as a child. So, if you're not too busy with spring cleaning and preparations for Passover or Easter, you might want to give these a try. They are awfully good and worth the very little effort it takes to produce them. The recipe make sixteen rolls. I make eight hamburger and eight hot dog buns from each recipe. The buns freeze well and they do make wonderful sandwiches.

Light Rye Sandwich Buns

Ingredients:
4-1/2 teaspoons active dry yeast
1/2 cup warm water
2 tablespoons dark corn syrup
1 to 2 tablespoons caraway seeds
3 teaspoons salt
2 tablespoons vegetable oil
2 cups scalded milk
2 cups light rye flour
4 to 4-1/2 unbleached all-purpose flour
.
3 tablespoons cornstarch
1-1/4 cups water

Directions:
1) Place yeast in a large bowl. Add water and stir to dissolve. Stir in corn syrup and let sit until yeast begins to foam, about 5 minutes. Add caraway seeds, salt, oil, scalded milk and rye flour. Beat well.
2) Add remaining flour, 1 cup at a time, beating well after each addition. Let rest for 15 minutes. Turn dough onto a floured board and knead for 10 to 15 minutes, or until dough is smooth and elastic. Turn into a greased bowl and let rise until doubled in bulk, about 1 hour.
3) Grease 2 baking sheets or line them with parchment paper. Set aside. Preheat 400 degree F.
4) Dissolve cornstarch in 1/4 cup water. Bring remaining 1 cup water to a boil in a small saucepan set over medium-high heat. Add dissolved cornstarch and cook until thickened. Set aside.
4) Divide dough into 16 equal-sized pieces. Shape into hamburger or hot dog-style buns, placing 8 buns on each baking sheet. Cover and let rise until doubled in size, about 45 minutes. Brush tops of buns with glaze; bake for 20 minutes, or until golden brown. Yield: 16 buns.

I'm sending this recipe to Susan at Wild Yeast for her weekly Yeast Spotting event.

Hungarian Potato Bread with Caraway Seeds

Talk about nose! This bread sure has it. The bread is moist and heavy in texture, perfect for dunking into soup or stews. Its flavor improves with age and its tight texture makes for great toast. It cries for a great hunk of cheese to keep it company on the bread board. Its simple to make, though it does require some kneading. A great recipe to have on file for cold winter nights and soup suppers.

Hungarian Potato Bread with Caraway Seeds

Ingredients:
1 scant tablespoon active dry yeast
2-1/2 cups warm water, divided use
7-1/2 to 8 cups all-purpose flour + flour for kneading and dusting
2 tablespoons salt
2 tablespoons caraway seeds
1 cup unseasoned mashed potatoes

Directions:
1) Take off your rings. Place 1/2 cup water in a large bowl; add yeast and 3 tablespoons flour; whisk to combine. Let sit for 30 minutes. Add remaining 2 cups warm water. Stir in salt and caraway seeds. Add 4 cups all-purpose flour and beat for about 100 strokes with a wooden spoon, or until mixture sheets on spoon. Stir in remainder of flour and mashed potatoes; mix well using a spoon or hands. Turn onto a floured surface and knead, adding flour as needed, for about 15 minutes, or until the dough is really elastic. Shape into a ball. Oil a large bowl. Place dough in bowl and turn to coat all surfaces with oil. Let rise until double in bulk, 1 to 2 hours. Punch down and knead for about 5 minutes. Shape into a round loaf; place in a greased 12-inch ovenproof skillet and let rise for another 30 to 35 minutes, or until doubled in bulk.
2) Move a rack to middle third of oven. Preheat oven to 400 degrees F. Brush surface of loaf with water; use a razor to cut a 1/2-inch deep cross on the surface of loaf. Bake for 60 to 75 minutes, or until brown and top sounds hollow when thumped. Dust top of bread with flour. Cool on a rack. Yield: 1 large loaf.

I'm sending this recipe to Susan at Wild Yeast who sponsors Yeast Spotting.

Muenster Cheese Bread

One of the joys of blogging is discovering events that test your limits and move you out of your comfort zone. One such event is the monthly Bread Baking Day, hosted this month by Temperance at High on the Hog. Her request was simple - bake a bread that is made with or served with cheese. I resisted the temptation to do a pizza. I love pizza but I wanted to expand my repertoire and do something really new. My search led me to a remarkable German bread that is made with and topped with Muenster cheese. The bread has a remarkable crumb, gorgeous color and a soft, yet crunchy, crust that is not to be believed. The bread stays fresh for several days but that gorgeous crust is best the day the bread is made. You'll need no special equipment to make these loaves but you might want to consider cutting the recipe in half as it produces two huge - monster Muenster - loaves. This bread was originally made with a German Munster which is much sharper than the American Muenster cheese used here. I've tried it both ways and prefer the milder Muenster. I do hope you'll try this bread - it is really, really good. I'm also sending this on to Susan at Yeast Spotting.

Muenster Cheese Bread

Ingredients:
6-1/2 to 7-1/2 cups flour, unsifted
5 teaspoons active dry yeast
1-1/2 teaspoons sugar
4 teaspoons salt
1 cup plain yogurt
2-1/2 tablespoons butter
1/2 cup water
6 eggs, room temperature
3/4 pound Muenster cheese, shredded
1 egg
1 tablespoon milk

Directions:
1) Combine 1-1/2 cups flour, yeast, sugar, and salt in the bowl of an electric stand mixer. Combine yogurt, butter and water in a microwavable bowl. Cook on HIGH power until butter melts, about 1 minute. Cool slightly. Slowly add to dry ingredients; beat for 2 minutes at medium speed. Add 6 eggs, 1/2 cup cheese and 1 cup flour; beat for 2 minutes at high speed. Add as much flour as needed to make a stiff dough (I used a total of 6-1/2 cups flour). Turn onto a floured surface and knead until dough is smooth and elastic, about 8 to 10 minutes.
2) Place dough into a greased bowl, turning it once to grease top. Cover; let rise until double in bulk, about 1 hour. Punch dough down; divide into two equal pieces. Pat dough to form round loaves. Place on greased baking sheets; cover, let rise until double in bulk, about 1 hour. Preheat oven to 350 degrees F. Beat remaining egg with milk; brush over loaves. Top with remaining cheese. Bake until loaves are golden, about 30 minutes. Remove from oven and cool on wire racks. Yield: 2 loaves

Recipe from The New York Times Bread and Soup Cookbook by Yvonne Young Tarr