Bread

Rye Zucchini Sourdough Bread

It’s that time again.

Zucchini time! Zucchini bread time! Only this time, there is a twist. I found a recipe that adds zucchini to my current obsession – sourdough bread.  This version adds in rye flour.  The result…

A fairly perfect bread – crisp outside and soft, chewy inside.

And it all starts with some microwaved and mashed zucchini from my garden.

Rye Zucchini Sourdough Bread
from Breadtopia

2 3/4 cups bread flour

1 1/4 scant cups whole grain rye flour

1 scant cup water

1 scant cup cooked and mashed zucchini; slice and microwave it and do not strain out the liquid (from the garden)

1/3 cup sourdough starter 9g (1.5 tsp) salt

Directions

Mix the flour, zucchini, and water. Cover to autolyse for about 1 hour.

Add the leaven and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.

After the rest, begin a series of 4-6 stretch and folds every 20-30 minutes.

Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature and starter strength. My Rye Zucchini Sourdough fermented 7 hours at 76F.

Scrape the dough onto a well-floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape.

Fold it in thirds and then in half.

Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose and bran flakes.

Flip the dough and shape it into a boule. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.

Let the dough proof 1-3 hours at room temperature, or 6-10 hours in the refrigerator. My Rye Zucchini Sourdough proofed 2 hours at 76F. Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside (I use a Le Creuset dutch oven).

Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel.

Score the top, cover, and bake:

500 F for 30 minutes lid on

450 F for 10 minutes lid off

Or until the internal temperature is over 205 F.

Remove from baking vessel and cool on a wire rack. Enjoy!

Make 1 loaf

Categories: Bread, Kosher, Recipe, Vegetarian, Zucchini | 3 Comments

Toronto Blueberry Buns

Blueberries are one of my favorite fruits. I love their flavor, I love their color. In fact, look at the beautiful color of the filling for these buns…

The filling was so pretty and so tasty, that my husband and I devoured all the extra filling immediately. He spread it on rice cakes, I ate it with almond butter.  What a treat!

I messed up when cutting the dough, I misread the recipe and cut the dough too small and didn’t realize it until I had put the filling on. So it was pretty much a mess.  But I pulled it all together and ended up with delicious (if not beautiful) buns.

A perfect summer breakfast treat.

Toronto Blueberry Buns aka Shtritzlach

from Jewish Food: The World at Table by Matthew Goodman

For the filling:
1 1/2 cups fresh or thawed frozen blueberries (from Fifer Orchards)
1/4 cup sugar
1 tbsp. corn starch dissolved in 1/4 cup water
1/4 tsp. salt

For the dough:
1 package (~ 2 1/2 tsp) active dry yeast
1/2 cup warm water
3 cups flour
1/3 cup sugar
1 tsp. salt
3 tbsp. vegetable shortening or butter
2 eggs (from Farmer Kim)

1 beaten egg beaten with 1 Tbsp. water for egg wash
Sugar for sprinkling

Directions

Make the filling: Combine all the ingredients in a medium saucepan over medium heat. Bring to a boil, then lower heat and simmer uncovered for 5 minutes, stirring occasionally, until mixture thickens. Remove from heat and let cool.

Make the dough:  In a small bowl, dissolve the yeast in the warm water with 1/2 tsp sugar. Let stand until mixture begins to bubble, about 5 minutes.

Combine the flour, the rest of the sugar, and salt in the bowl of a standing mixer. Mix briefly to combine. Add shortening, yeast mixture  and the eggs and beat to form a stiff dough that pulls away from the sides of the bowl. Use the dough hook to knead for about 2 minutes. Divide the dough into 2 balls. Cover abd let rest at room temperature for about 45 minutes.

Make the blueberry buns: Set out a bowl of cold water. On a lightly floured surface, roll out each dough ball into a 12″ by 10″ rectangle. Cut the rectangle into quarters (one cut crosswise and one lengthwise), creating 4 pieces, each 6″ x 5″. Place a heaping tablespoon of the filling in the center of each piece.

Moisten the edges of the dough with the water, fold the short end over (creating a 3″ x5″ bun), and pinch the edges tightly closed.

Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Place the buns on the baking sheets and cover with a towel and let stand 30 minutes. Brush buns with egg wash and sprinkle tops with sugar.

Bake until browned, about 15 minutes. Transfer to a wire cooling rack.

 

Serve warm or at room temperature. Enjoy!

Makes 8 buns.

Categories: Blueberries, Bread, Breakfast, Kosher, Recipe | Leave a comment

Jalapeño Cheddar Challah Rolls

I have 4 jalapeño plants this year and all are very happy.  I will definitely be replenishing my supply of pickled jalapeños. But I have a bunch of other plans for my peppers as well.

The first is a Challah I have been waiting all year to make; I needed to wait for my plants to start producing. Now that they have, time for jalapeño cheddar challah rolls.

I was expecting the cheese to remain remain in chunks and be a little gooey, but the cheese became fully incorporated into the dough. The texture is beautiful – soft, but substantial and very satisfying.  The peppers provide just the right amount of kick.

Jalapeño Cheddar Challah Rolls

adapted from the Frugal Ima

1 cup water
2 tablespoons honey

1 1/2 cups all purpose flour

1 1/2 cups whole wheat flour

1 tsp salt
2 tsp yeast
4 oz cheddar cheese, cut into small cubes
4 –  8 jalapeño peppers, depending upon size and your preference, halved, deseeded and sliced (from the garden)

Directions

Put all the ingredients in the bowl of a standing mixer fitted with a dough hook. Mix and knead on low speed till it’s all smooth, about 10 minutes. Place in an oiled bowl.

Cover and let rise until doubled, about 1 hour.

Grease a round pan. Punch down the dough. Divide and shape it into 8 rolls and place it into the pan.

Cover and let rise for about another half hour. Heat the oven to 350F while the dough is rising. With a pair of scissors, snip an x into the top of each risen roll.

Bake for 30-40 minutes, until the internal temperature in the center roll is 190F.

Let cool on a wire rack.  Enjoy!

Makes 8 rolls.

Categories: Bread, Kosher, Recipe, Vegetarian | Tags: , | Leave a comment

Kubana – Yemenite Pull-Apart Sabbath Bread

This was another new one for me; I had never made a steamed bread before. And, although it was not pretty, it was incredibly tasty. Along with the overnight steamed bread, I made some huevos haminados (Sephardic slow-roasted eggs).  They are the silver packets you see in the bread.

The egg whites turn a beautiful brown color and go perfectly with the brad for a very satisfying Shabbat morning breakfast.

Note: I made a half recipe and it worked out just fine, but I have included the full recipe here.

Kubana – Yemenite Pull-Apart Sabbath Bread

from Maggie Glezer’s “A Blessing of Bread”

 

1 1/2 Tbsp yeast

~7 1/2 cups bread flour

2 3/4 cups warm water

2 tablespoons sugar

1 Tbsp + 1 tsp salt

2 Tbsp vegetabe oil

1/2 cup unsalted margarine (or butter), melted

Directions

In the bowl of a stand mixer, stir together the yeast and 3 cups of the flour with the paddle attachment on low speed. Then beat in the warm water until smooth. Let the slurry stand for 10 – 20 minutes, or until it begins to ferment and puff up a little.

With the paddle on low speed, beat the sugar, salt, and oil into the slurry until smooth. Add the remaining 4 1/2 cups of flour all at once and mix on low speed until the mixture just comes together. Switch to the dough hook and mix on medium speed for about 5 minutes, or until the mixture is well mixed and fairly smooth. It will remain sticky and very soft, but should clean the bowl. If the dough is not sticky enough add a few tablespoons of water, if it is too sticky add a few tablespoons of flour.

The  dough should feel very soft and sticky.

Place the dough in a large bowl and cover with plastic wrap (or a reusable bowl cover). Let the dough ferment until it at least doubles in bulk, about 1 hour, depending upon the temperature in your kitchen.

While the dough is fermenting, melt and cool the margarine (or butter).

In a 6 quart ovenproof covered pot or dutch oven. Divide the dough into equal pieces: for dainty, 2-ounce rolls, divide it into 30 pieces, for hearty 5-ounce rolls, divide it into 12 pieces. One at a time roll each piece into a smooth ball, then coat it in the melted margarine (or butter) and place it in the pot, layering the pieces as your go. The pot should be no more than 1/3 full.

If you want to add the eggs, wash and coat the eggs lightly with vegetable oil. Wrap lightly with aluminum foil and add to the pot with the dough.

You can cover the dough with plastic wrap and refrigerate until ready to bake (up to 24 hours)

Preheat the oven to 225F. Seal the pot with aluminum foil and then the lid. Bake for 12 hours or overnight.

To serve, flip out of the pot and serve hot with a peeled egg. Enjoy!

Makes 12 – 15 servings.

Categories: Bread, Breakfast, Kosher, Recipe, Vegetarian | Leave a comment

Maple Peanut Butter Challah

Now THIS was a really different challah! It was rich in texture and loaded with peanut butter flavor! It really cried out to be toasted and topped with jelly or preserves. First a banana rum preserve,

then a simple strawberry.

And look at the beautiful color of the loaf!

Not a challah to have with a meal, but a challah to have AS a meal!  I really wanted to make french toast with it – that would have been superb – but it did not last long enough. I take that as a good sign.

Maple Peanut Butter Challah

adapted from Peanut Butter & Company

2 1/4 tsp active dry yeast
1 tsp granulated sugar
1 cup lukewarm water
1/2 cup maple syrup
1/2 cup maple peanut butter
2 large eggs + 1 egg for the egg wash (from Farmer Kim)
2 tsp kosher salt
4 1/2 to 6 cups all purpose flour
1/4 cup olive oil

Directions

In a large bowl, combine the yeast, teaspoon of sugar, and cup of lukewarm water. Let sit for 5 minutes until it starts to foam.

Transfer to the base of your mixer with the dough hook attached and add the maple syrup, peanut butter, and 2 eggs. Whisk together until completely smooth, about 5 minutes.

Add the salt and the flour, one cup at a time, until it starts to come together and pull away from the sides. You may not need all the flour. Let the dough hook knead the dough for about 5 minutes or until smooth, elastic, and not too sticky to the touch.

Grease a large, clean bowl with the oil and place the ball of dough in it, turning once to coat on all sides.Cover with plastic wrap and place in the refrigerator overnight.

In the morning, remove from the refrigerator, bring to room temperature and punch down the dough gently. Cover again and let rise for 30-45 minutes.

Roll the dough out onto a floured surface and gently knead into a smooth ball. Shape and braid as you like. Place on a baking sheet lined with parchment paper. Let rise a final time for 30 minutes.

When you are ready to bake, preheat your oven to 375°F. Beat the last egg and use a pastry brush to lightly brush over the loaf. Bake for 30-40 minutes or until the top is glossy and golden brown.

Let cool completely before slicing and serving. Enjoy!

Makes 1 loaf.

 

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Jelly Doughnut Challah for Hanukkah

I saw this recipe about 10 months ago, immediately pulled it out and set it on my Hanukkah to-do list. Last year I made the menorah shaped challah.

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But really, what say Hanukkah more than sufganyot – jelly donuts? So, what could be more perfect than a jelly doughnut challah?!

The recipe calls for strawberry jam, but this is Delaware, so I used Beach Plum jelly made by a woman I know (she makes lots of yummy jellies, but the Beach Plum is very special).

One of the things I really like about this recipe is that it uses 1/3 whole wheat flour. This gives the dough has a little substance, balancing the doughnut-i-ness of the challah.


I think this one will become an annual tradition!

Jelly Doughnut Challah for Hanukkah

very slightly adapted from Family Friends Food

165g all purpose flour (1 1/3 cups)

85g whole wheat flour (3/4 cup)

30g superfine sugar (2.5 tbsp)

Pinch or Kosher salt

30g butter (2 tbsp)

1 tbsp dry yeast (15g)

125ml warm water (1/2 cup)

3-4 tbsp strawberry jam (I used Beach Plum)

3-4 tbsp vegetable oil

For the cinnamon sugar

4 tbsp granulated sugar

1/2 tsp ground cinnamon

Directions
Using a stand mixer with the dough hook fitted, mix the flours, sugar, salt, and butter. Set aside.
Mix the yeast with the warm water and stand for 5-10 minutes until foaming. Add to the dry ingredients and mix until smooth – about 10 minutes with the motor at a low setting.
Cover the bowl and place somewhere warm for around 45 minutes or until the dough has risen in size (about doubled). Punch down the dough and tip out onto a lightly floured surface. Cut into 16 pieces.
Flatten a piece between your hands, then place about half a teaspoon of jelly onto it and gather the edges of the dough around the jam.
Pinch and squeeze the edges to seal in the jam, then roll between your hands to form a ball. Set aside and repeat with the remaining pieces of dough until you have 16 jam filled balls.
Place the vegetable oil in a shallow bowl, and mix the cinnamon sugar in another bowl. Roll each ball of dough first in the oil, and then in the cinnamon sugar to coat. Arrange the balls in an 8-inch round baking pan.
Allow the dough to rise again, for around 30 minutes, or until the balls are doubled in size and there are no gaps between them.
Preheat the oven to 350F. Bake the challah for around 25 minutes until it is risen and golden brown. Remove from the oven and allow to cool for a few minutes before removing from the tin.

Pull apart, eat and enjoy!

 

Categories: Bread, Hanukah, Kosher, Recipe, Vegetarian | Leave a comment

Gingerbread Challah

It’s that time of year. Cookies, gingerbread houses, my muslim husband putting up lights and a Christmas tree (he likes them). So, why not? A gingerbread challah.

The dough is phenomenal – nice flavor and really great to braid with. After I was done, my daughter suggested that I should have shaped it like a gingerbread man.  Oh well, next year.

The only thing I would change is that I will eliminate the crystallized ginger. It may it too ginger-y and distracted from the wonderful dough.  If you really like ginger a lot, then I would suggest kneading it into the dough, but placing it on top is not something I will repeat.

But I will make this again.  I am looking forward to making french toast with it!

Gingerbread Challah

adapted from A Turnip In The Oven

1/4 – 1/2 tsp active dry yeast

1 teaspoon granulated sugar

1/2 cup warm water

1/3 cup almond milk

1/4 cup canola oil

1/4 cup molasses

3 large eggs, separated

4 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon ground ginger

3/4 teaspoon cinnamon

1/4 teaspoon ground nutmeg

Directions

The night before baking – In the bowl of a standing mixer, whisk the yeast, sugar, and water. Let stand until the mixture is foamy, about 10 minutes. Whisk in the almond milk and 2 eggs.

In a medium bowl, whisk the flour, salt, ground ginger, cinnamon, ground nutmeg.

Using the dough hook, with the mixer running on a low speed, slowly add the flour mixture until it is all incorporated. Beat the dough on a low speed until it forms a smooth ball that pulls away from the sides of the bowl but still sticks to the bottom, 5 to 8 minutes.

Spray a large bowl with nonstick spray and put the dough in it. Cover the bowl with plastic wrap and place in the refrigerator overnight.

Take the dough out and place on the counter for about an hour before you are ready to work with it.

Turn the dough out onto a floured work surface and divide it into 4 equal pieces (for the round braid, you can braid or shape it as you like). Gently roll and stretch each piece into a long rope. Arrange the ropes into a crisscross and braid into a round. Transfer to a parchment-lined baking sheet. Let the dough rise, uncovered, for 30 minutes.

Preheat the oven to 375°F.

Make an egg wash and brush the dough. Bake for 25 – 35 minutes, until the internal temperature of the bread is at least 190F.

Let the challah cool on a rack. Enjoy!

Categories: Bread, Recipe | Leave a comment

Autumn Apple and Cheese Bread

Since our CSA box comes from our local orchard, we can be assured of having apples in the box each week. But each time they are different varieties. Luckily, we got some nice, tart Granny Smiths…

So I could make this bread.

I have to say that the final bread was not what I had expected. I guess the flavors melded together because I couldn’t distinguish the flavors of the apples or cheese, or even the nuts, which really surprised me. But what I did get, was a very moist, satisfying bread with a nice crust that went great with my daughter’s pumpkin butter.

Autumn Apple and Cheese Bread

by Jim Coleman

1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup honey
2 eggs
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 medium Granny Smith apples, peeled and grated
4 ounces Swiss cheese, shredded
1/2 cup chopped walnutsTo prepare this recipe:

Directions

Preheat the oven to 350°. Lightly grease a 9 by 5-inch loaf pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the honey and eggs.

In a separate bowl, sift together the whole-wheat flour, all-purpose flour, baking powder, baking soda, spices and salt. Add the flour mixture to the butter mixture and blend until just combined.

Fold in the apple, cheese and walnuts.

Spoon the batter into the prepared pan.

Place the pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Turn the loaf out onto a wire rack and let cool completely.

Enjoy!

Makes 1 loaf.

Categories: Apples, Bread, Kosher, Recipe, Vegetarian | 1 Comment

Banana-Heath Bar Challah

I do not usually like candy in my challah, not even chocolate chips. But for the challah we would be taking on our Thanksgiving vacation with us, I wanted something decadent…so…banana in the dough and a filling of chopped bananas and heath bar pieces.

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And, of course, it had to be shaped like a turkey. Or as my son said. “it’s just a triangle, mom.”

I warmed it before we ate it, and it was truly a treat.  Sweet enough, but not too sweet. Just right.

One of my birthday presents was reusable plastic bowl covers. No more plastic wrap on the bowls! Each step I can do to reduce my environmental impact makes me happy!

Banana-Heath Bar Challah

3/4 cup warm water

2 tsp active dry yeast

1 1/4 Tbsp honey

1/2 Tbsp sugar

1 Tbsp brown sugar

3 eggs, divided

1/4 cup canola oil

1 1/2 bananas, mashed

1 tsp Kosher salt

3 cups flour

Filling

1/2 banana, chopped

1 cup crushed heath bar pieces.

Directions

In a large bowl, mix the water, yeast, honey, sugar and brown sugar. Place in a warm spot and let sit for about 15 minutes, until the mixture begins to foam.

In a small bowl, mix 2 eggs, oil and mashed bananas.

Add to the yeast mixture. Add the flour and salt. Continue to mix and add more flour if necessary so the dough is no longer sticky.  Place the dough on a floured workspace and knead for about 5-10 minutes and form into a ball. Meanwhile, clean the bowl and soak in warm water.

Dry and oil the bowl. Place the dough in the bowl and roll it in the oil.  Cover with plastic wrap or a reusable plastic cover. Place in a warm place and let rise for 1 – 2 hours (or overnight in the fridge – my favorite) til the dough has doubled in size.

Punch down the dough, then knead in the chopped banana and 1 cup heath pieces.

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Divide the dough and braid as you desire – or make a turkey :). Place on a parchment covered cookie sheet. Cover with plastic wrap or a damp clean dishtowel. Let rise for another 30 minutes. Meanwhile, preheat oven to 350F.

Beat the egg with 1/2 Tbsp water and brush over the dough. Bake for 30 minutes or until the internal temperature is around 180F.

Cool on a wire rack. Enjoy!

 

 

 

 

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Fig & Hazelnut Soda Bread

Flipping through the channels one night I came across The Great British Baking Show, specifically the Bread episode. I was hooked. But also, I saw some amazing soda breads being made. First on my list to try was the Fig and Hazelnut Rye Bread. I went to every store around me, but was not able to find rye flour.  Since I did not want to wait to order any through the mail, I decided to make a whole wheat version.

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I made larger loaves, so I had to adapt the cooking time as well.

The bread was a hit for breakfast with some butter and jam.

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My husband and I have also been seen putting nutella on it as well.img_4689

The evening after I made these, we had a beautiful Delaware sunset.

Fig & Hazelnut Soda Bread

adapted from The Great British Baking Show Fig and Hazelnut Rye Bread

250g bread flour

250g whole wheat flour

170g plain flour

2 tsp baking soda

20g light brown sugar

140g butter, softened

350g dried figs

200g hazelnuts

600-700ml buttermilk

50g sesame seeds to decorate

50g oats to decorate

1 medium egg, beaten with a tsp of water

Directions

Preheat the oven to 350F. Line a large baking sheet with parchment paper.

Rub the flours, sugar and butter together to form bread crumbs. Stir in the bicarbonate.

Toast the hazelnuts, allow them to cool. Chop the figs and hazelnuts. Add the figs and hazelnuts to the flour mixture, stirring well.

Gradually add the butter milk until you have a fairly wet dough, you will likely need more than 600ml but less than 700ml.

Take half the dough and form into a large oval loaf on the parchment-lined baking tray. Repeat with the other half of the dough.Brush with beaten egg and sprinkle the seeds and oats on top. Bake for about an hour or until the bread is baked through and the crust is nicely browned.

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Let cool on wire racks.  Enjoy!

Categories: Bread, Recipe, Vegetarian | 1 Comment

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