Tuesdays with Dorie: Kugelhoph

Another first for me this week but this one was an absolute winner! Considering I have never made brioche and breadmaking is generally a bit hit and miss I was delighted with how this turned out.

I used a fluted tube pan which was conveniently exactly the size needed so I didn't need to fiddle with baking times etc. While it rose beautifully (I leave the bowl in the oven with the light on) I was a bit concerned by how soft the dough was. The instruction to "pull the sides of the dough away and let it slap down in the bowl" didn't happen because as soon as I touched it I was left with sticky stringy cobwebby bits of dough stuck all over my fingers. After it's final rise in the pan before baking I was still concerned by the consistency because it wobbled like a bowl of jelly, unlike any dough I've ever seen before!

Still, you can't argue with results and this was divine.

The taste test ...

Warm, incredibly buttery and very delicate. I love fruit breads so I left the raisins in and also added the zest of an orange to punch up the fruit flavours. This also helped to give a lovely golden colour. To be honest it really didn't need the soaking in butter at the end but I really wasn't complaining as I licked my fingers clean after my third piece!

I will definitely be making this again. And again and again and again. Yum!

Thanks to Yolanda of All Purpose Girl for this week's pick.

Next week: Arborio Black & White Rice Pudding.

Spreading the Love

I have been very slack in posting a couple of blog awards I received recently. Which is even more shameful considering how gleefully I received them. It's the nicest thing in the world to receive a compliment, which is essentially what all blog awards are, so now it's definitely time to spread the love and pass them on.

Firstly from Karen of Something Sweet by Karen came the E is for Excellent award way back in September. Karen is one of my favourite bloggers and I was stunned that the day she received her award she was considering deleting her blog! That would have been a real loss. Make sure you check out her site if you haven't already for yummy recipes, great stories and truly beautiful photography.

I have picked 5 blogs to pass this on to:

Sass & Veracity

Culinary Concoctions by Peabody

Joy the Baker

What Geeks Eat

Mevrouw Cupcake

Next more recently came the Yum-Yum Blog Award from Cakelaw at Laws of the Kitchen, a fellow Australian who whips up yummy (usually sweet) treats on an amazingly regular basis. It's always a pleasure to stop by for some inspiration. I'm not sure what the rules are for this one but I have picked another 5 blogs to pass this one on to:

The Food Librarian

Lemonpi

Something Sweet by Karen

Engineer Baker

Veronica's Test Kitchen

Over the next few days I will get around and let everyone know!

Dinners

Despite the lack of posts over the past week or so I have actually been cooking. And I've managed to make some pretty tasty dinners despite the recent development of light headedness practically every evening. Blah.

So in no particular order (and without recipes because to be honest I just made this stuff up) ...

Chicken Caesar Salad with giant homemade croutons, bacon and lots of crispy cos lettuce

Quick ham and asparagus macaroni cheese

Herb and mustard marinated pork steaks with herbed couscous and greek yoghurt

Chargrilled greek style chicken with rice and coleslaw

Quick vegetable fried rice with bbq pork belly

Yummy!

Tuesdays with Dorie: Rugelach

I have to admit I had never eaten, seen or even heard of rugelach before this week. I actually don't even remember seeing them in Dorie's book when I first flicked through so I had no idea what I was going to find!

While I intended to make them exactly as in the recipe, time and energy ran out so I made do with what was in the pantry ... strawberry jam, flaked almonds, 72% cocoa chocolate and no currants.

I loved the dough. LOVED. Well I love anything with cream cheese actually and ate quite a few little chunks of it while I preparing the dough ... for quality assurance purposes of course!

I also rolled the dough into a (rough) circle but got nowhere near as many triangles as Dorie suggested.

The taste test ...

Hmmm. I have to say these really weren't my favourite thing. They were ok. Not great, but nice. Not sure if that was the combination of ingredients or just me. I can definitely see potential for making them with other fillings and the dough would be fab in a whole range of things. I think it needed a sweeter chocolate too.

Oh well, can't love everything and I'm glad I had a go!

Thanks to Piggy of Piggy’s Cooking Journal for this week's pick. Make sure you check out the other TWDers for better results than mine.

Next week: Kugelhoph!

Daring Bakers October - Pizza!

A big thank you to Rosa from Rosa's Yummy Yums because I loved this month's challenge! We make pizza at home pretty regularly but lately have resorted to pre-made bases because none of the dough recipes have been turning out very well. Until now that is!

We made 5 different types on 2 occasions and can honestly say the bases were some of the best I have ever eaten, at home or abroad. I am delighted to be able to add this recipe to my repertoire.

We also kept the toppings to a minimum on each - a maximum of 4 ingredients or flavours per pizza which is just how I like them usually. Light and simple and not overly weighed down with cheese.

Apologies for the bad photos. The light in our kitchen is shocking and I wasn't about to let my slices get cold while I played around!

Classic Ham and Pineapple

BBQ Chicken with Red Onion and Mushrooms

Tomato, Basil and Mozzarella

Cheesy Potato and Spring Onion

Dessert - Nutella with Flaked Almonds and Raspberries

BASIC PIZZA DOUGH
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

4 1/2 Cups (20 1/4 ounces/607.5 g) bread flour or all purpose flour, chilled
1 3/4 Tsp Salt
1 Tsp Instant yeast (I used 1 1/2 ts)
1/4 Cup (2 ounces/60g) olive oil or vegetable oil
1 3/4 Cups (14 ounces/420g or 420ml) water, ice cold (40° F/4.5° C)
1 Tb sugar
Semolina/durum flour or cornmeal for dusting

DAY ONE

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil (a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss. ( My dough was too sticky and delicate to toss)

NOTE: Make only one pizza at a time. During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again. You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

12. Lightly top it with sweet or savory toppings of your choice.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes. (I needed 10 – 12 minutes)