Cooking
It's dinner-time! Or rather, it's baking time this time around, as Cathy's done a couple of rolls and a toaster oat bread, and I tried my hand at TinyFork's Bialys. I had no idea what Bialys was - I'm not even sure I do now I've made them, but they looked so pretty in Fae's post from way back in December, that when Cathy and I decided on the baking theme, I knew I had to go back and find it. As far as I've found out, it's somewhat like a bagel, but you don't boil them before you bake them, and they don't have the hole in them. Please enlighten me, anyone who can..?
I laugh often and a lot at TinyForks posts, and she does a load of nice, comforting stuff - don't say pancake one time to many, 'cause I'm sure Fae would just whip you up a batch in no time! She's got a recipe for waffles up at the moment that I'm dying to try - I just recently got a waffle maker - mine's the horrid modern kind, and not nearly as good-looking as Fae's, but it still really needs to be properly welcomed into our home.
The Bialys are made after a recipe taken from Bernard Clayton's New Complete Book of Bread - I like the fact that it states methods for both hand-, mixer- and processor kneading. I had my trusty sidekick, KitchenAid, helping me out, and it was a easy-peasy! Used a little less flour than stated (although I know a bagel-dough is supposed to be dry, I just couldn't fit anymore in there without the dough cracking) and fresh yeast, as that is what we, contrary to almost anywhere else? - come by the easiest here in Denmark. Left it to rise, went for, what ended up being a 2 hour long walk with Boyfriend. So as you can calculate, it rose for double the time it should've first time around, but it hadn't gone and deflated on me when I got back, so I just punched it down and gave it it's second rise, a little shorter than stipulated. Made 18 balls (why will my dough never yield the amount stated?!!), flattened them, left them to rise, made the hole that's not a hole, but more of a dent in them, another rise - in the oven for 20 minutes - apartment full of the scent of fresh bread baking, mmmhh... Like Fae, I opted out of the onion-poppy seed topping, because I wanted to be able to use them for both sweet and savory filling.
And they're good! I might add a tad more salt next time, but they've got a nice taste and are indeed chewy - in a good way!
Now I just gotta go find me some marshmallows and some hot cocoa...
- Wartime Wednesdays: Honey Twist Bread
Common Causes of Inferior Bread POOR FLOUR---A cheap flour may be an expensive flour because it makes a loaf inferior in texture, flavor and volume. OLD YEAST---Dead yeast plants cannot leaven bread. Old compressed yeast cakes or dry yeast which has...
- The Biography Of A Starter: The Proof Is In The Pudding
With my starter now alive and well, I've gone ahead and made two loaves of bread with it on two different days. It is clearly sourdough bread, though the characteristic flavor is more subtle in mine than I'm used to. If memory serves, however,...
- Cracking The Baking Books: Cracked Wheat Rolls
.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; } Bread books. I have, oh plenty. There's the old time favorite, Bread Book,...
- [dansk] Brunsviger
So - trying to revive a couple of the old projects here, aren't I? I told you, I do like 'em. This here is a piece of classic Danish baking tradition. A yeasty, sweet, bread-like bottom with a soft brown sugar-butter topping. Easy as pie. This...
- Dining With The Bloggers - April 6th.
A long, LONG time ago, when she hadn't even started her blog, Moira was so kind as to offer me, via e-mail, a copy of her recipe for bagels. She claimed they were the best homemade bagels in the entire WORLD! And you know what? I think she's...
Cooking
Dining with the Bloggers - February 9th.
It's dinner-time! Or rather, it's baking time this time around, as Cathy's done a couple of rolls and a toaster oat bread, and I tried my hand at TinyFork's Bialys. I had no idea what Bialys was - I'm not even sure I do now I've made them, but they looked so pretty in Fae's post from way back in December, that when Cathy and I decided on the baking theme, I knew I had to go back and find it. As far as I've found out, it's somewhat like a bagel, but you don't boil them before you bake them, and they don't have the hole in them. Please enlighten me, anyone who can..?
I laugh often and a lot at TinyForks posts, and she does a load of nice, comforting stuff - don't say pancake one time to many, 'cause I'm sure Fae would just whip you up a batch in no time! She's got a recipe for waffles up at the moment that I'm dying to try - I just recently got a waffle maker - mine's the horrid modern kind, and not nearly as good-looking as Fae's, but it still really needs to be properly welcomed into our home.
The Bialys are made after a recipe taken from Bernard Clayton's New Complete Book of Bread - I like the fact that it states methods for both hand-, mixer- and processor kneading. I had my trusty sidekick, KitchenAid, helping me out, and it was a easy-peasy! Used a little less flour than stated (although I know a bagel-dough is supposed to be dry, I just couldn't fit anymore in there without the dough cracking) and fresh yeast, as that is what we, contrary to almost anywhere else? - come by the easiest here in Denmark. Left it to rise, went for, what ended up being a 2 hour long walk with Boyfriend. So as you can calculate, it rose for double the time it should've first time around, but it hadn't gone and deflated on me when I got back, so I just punched it down and gave it it's second rise, a little shorter than stipulated. Made 18 balls (why will my dough never yield the amount stated?!!), flattened them, left them to rise, made the hole that's not a hole, but more of a dent in them, another rise - in the oven for 20 minutes - apartment full of the scent of fresh bread baking, mmmhh... Like Fae, I opted out of the onion-poppy seed topping, because I wanted to be able to use them for both sweet and savory filling.
And they're good! I might add a tad more salt next time, but they've got a nice taste and are indeed chewy - in a good way!
Now I just gotta go find me some marshmallows and some hot cocoa...
- Wartime Wednesdays: Honey Twist Bread
Common Causes of Inferior Bread POOR FLOUR---A cheap flour may be an expensive flour because it makes a loaf inferior in texture, flavor and volume. OLD YEAST---Dead yeast plants cannot leaven bread. Old compressed yeast cakes or dry yeast which has...
- The Biography Of A Starter: The Proof Is In The Pudding
With my starter now alive and well, I've gone ahead and made two loaves of bread with it on two different days. It is clearly sourdough bread, though the characteristic flavor is more subtle in mine than I'm used to. If memory serves, however,...
- Cracking The Baking Books: Cracked Wheat Rolls
.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; } Bread books. I have, oh plenty. There's the old time favorite, Bread Book,...
- [dansk] Brunsviger
So - trying to revive a couple of the old projects here, aren't I? I told you, I do like 'em. This here is a piece of classic Danish baking tradition. A yeasty, sweet, bread-like bottom with a soft brown sugar-butter topping. Easy as pie. This...
- Dining With The Bloggers - April 6th.
A long, LONG time ago, when she hadn't even started her blog, Moira was so kind as to offer me, via e-mail, a copy of her recipe for bagels. She claimed they were the best homemade bagels in the entire WORLD! And you know what? I think she's...