Bread Baking Day


I know if I am looking for a GOOD bread to make I can depend on my friends to find one. ALWAYS!! And Di did not let us down when she suggested this bread from King Arthur Flour. It has everything a bread lover could want: creamy texture, lots of flavor, and cheese. Lots and Lots of cheese. Asiago Cheese to be exact! {Parmesan cheese was also suggested but I was making this mainly for my Mom and she loves Asiago.}

This bread could be made in various forms. Kayte made hers in a brioche pan. Di and I made the braid. It is a beautiful bread. The dough was soft and silky and great to work with and had great rise.

Even in the pan before baking it was a lovely bread.


Kayte’s Bread is here and it is lovely.

Di’s is HERE!!.

You can find the recipe on The King Arthur Flour site.

The bread contains 3 whole eggs and 1 yolk so it qualifies for this month’s Bread Baking Day. There will be a round-up of the BBD breads on Paulchen’s blog on April 5th.


Also submitted to Yeastspotting.

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I had an invitation from Lisa the other day. An invitation for

    Bread Baking Day #47.

When Lisa said it was CHOCOLATE BREAD I knew I had to participate.

So…I give you…

    “Cheater’s Chocolate Challah”

I called it “Cheater’s” because it was ‘braided’ more like a streudel than a challah bread.

After rolling dough into a rectangle I sliced the sides and spread the center portion with a chocolate butter filling, sprinkled in some chocolate chips, coconut, and chopped pecans.

I let the bread rise for about 90 minutes then brushed with a egg wash and sprinkled on some Danish Sugar Pearls (Thank you, Di!)

After baking the bread for 25 minutes I allowed it to cool and then drizzled some chocolate ganach and caramel (Dorie’s recipes) over the braid and sprinkled on some chopped pecans.

You think the drizzle and pecans was too much?? No!! Neither did I!!!

What I ended up with was a sense of chocolate in the bread with a sweet chocolately crunchy filling and a wonderful enhanced chocolate flavor from the drizzle.!! The caramel just added that extra UUMMPH!!

THE BREAD:

    I simply made a white bread dough (use your favorite) to which I added 1/4 cup coco powder.

THE FILLING:

      1/2 cup butter, softened
      3 Tbl coco powder
      1/2 cup cream cheese, softened
      1/2 cup sugar

    Mix all ingredients together until creamy.

O! MY! I don’t know whether to count this as a bread or a decadent chocolate dessert. Either way it was WAY over the top..because I could!! And I am glad I did!!

AND I will do it again…because I can!!!!

Please check back with Lisa of Parsley, Sage, Desserts, and Line Drives who will put up a round-up of the Chocolate Breads after 1 March. I am sure there will be more decadence!!

Bread Baking Day #47(last day of submission March 1, 2012)

When I first got married my Hub’s grandmother was still alive. Every year she would visit from Pennsylvania and one of the goodies she made was a Delicious Nut Roll. She was about 41/2 feet tall and cooked like a fiend. Since I have been working on my Hub’s genealogy I have found out she was first generation American with her Father immigrating from Croatia in 1912 and her Mother from Austria in 1896. I can honestly say this recipe is from my Little Ol’ Eastern European Granny!!!!

My MIL’s sister wrote the recipe down

As you can tell, it’s lacking a few steps/instructions. I watched her make it once or twice (years ago) so have filled in the blanks.

    Povitica Dough

      2 pkgs (4 1/2 tsp) yeast
      1/4 cup warm water
      3 egg yolks
      1/2 cup sour cream
      1 stick butter
      3 Tbl sugar
      4 1/2 cups flour

Dissolve yeast in water.
Mix together yolks, sour cream, butter and sugar in bowl of mixer.
Add flour in stages until all incorporated. (You may need more water or flour to get the right consistancy.)
Knead about 4 minutes by hand or with dough hook in bowl.
Divide dough into two balls.
Roll each ball into a rectangle about 12 x 16. Dough should be rolled thin.
Even up the sides with a small knife.
Spread nut filling to within 1/2 inch of all sides.


Roll up on long side.


Place on baking sheets and let rise for about 1 hour in a warm place.
Brush top with egg wash
Bake at 350 for 30 minutes.

    Nut Filling

      1 1/2 lbs nuts, chopped. {I used walnuts, almonds, pecans. mix up the 24 ounces anyway you want, I used about 8 ounces of each.}
      5 or 6 egg whites
      1 tsp vanilla
      1 cup sugar

Mix nuts and sugar together.
Beat egg whites until stiff.
Add vanilla and beat until incorporated.
Mix in nut/sugar mixture
Mix with nuts.
Use about 1/2 of nut mixture per roll. Allow nut roll to cool before slicing.

This is the first time I had successfully made the nut roll. I had made it before but the recipe I used then had way too much butter and the dough ‘exploded’

The MIL and I decided the problem was too much butter. I was so glad when she finally found her recipe.

I still want to experiment with this until the dough is more like a bread dough rather than a pastry. But for now, this is my entry for Bread Baking Day #31 – Nut Bread. This is also the 3rd Anniversy for Bread Baking Day. Bread Baking Day #31 - 3rd anniversary and giveaways (last day of submission July 1st)Make sure you visit 1x umruhen bitte for the round up on July 4th and see what fabulous bread bakers there are out there. Thanks, Zorra, for creating such a fun way to introduce new breads.

This is the first Bread Baking Day I have participated in thanks to an invite from Natashya of Living in the Kitchen with Puppies. She is hosting this month’s BBD. The theme is Twisted Breads which means there is a lot of wiggle room.

I have learned quite a bit about making bread over the last year. Enough, I think to create my own spin on a simple but elegant braided bread. I used a bread recipe adapted from Breads and Spreads by Edward C. Rees.

This is a cheese and shallot stuffed bread. The filling is made with different cheeses, dried shallots and garlic.

    Braided Cheese and Garlic Onion Loaf

      1 pkg (2 1/4 tsp) yeast
      1 14 tsp salt
      4 cups bread flour
      1/4 cup honey
      1 1/4 cups milk
      1 egg
      1/2 stick margarine {I used unsalted butter}

Heat the milk, honey, and margarine/butter in a saucepan until the butter is melted.
Combine 2 cups flour, yeast, and salt in large mixing bowl and mix well.
Add the warm but not hot (abt 115°) liquid to the flour mixture and beat until all ingredients are thoroughly mixed, about 30 seconds at low speed.
Add egg and continue to mix for about 2 minutes.
Gradually stir in remaining flour to form a soft dough, saving abt 1/2 cup flour to use while kneading.
Turn out onto a lightly floured bread and knead hard for 5 – 10 minutes until dough is smooth and elastic.
Place dough in a greased bowl, cover and set in a warm spot to rise.
When dough has doubled in size (abt 45 minutes) punch down and knead on floured board for about 5 minutes.
Roll the dough out into a 12 x 8 inch rectangle.

    Filling

      1 stick margarine/butter
      1 cup finely chopped onion or 1/4 cup instant minced onion
      1 Tbl Parmesan cheese {I used a blend of Parmesan, Romano, and Asiago}
      1 tsp garlic
      1 tsp paprika

Melt the margarine in a saucepan and stir in the dried onions, cheese, garlic and paprika.
Spread this mixture over the rectangular piece of dough. {I cut the strips before I spread the mixture. And since the mix didn’t blend, ‘spread’ is really pushing it.}
With a sharp knife cut the rectangle lengthwise into three 4 x 18 strips.
Starting on the 18″ side roll up each strip.
Pinch the ends closed and pale the three ropes, seam side down, on a greased cookie sheet.
Braid the ropes together.
Cover with dish towel and set in a warm place to rise.
When doubled in size bake in a preheated 350° oven for 35 – 35 minutes or until it has turned golden brown and sounds hollow when tapped.

Okay, I made some serious changes with this one. First, I added some Parmesan cheese to the dough with the second batch of flour. It added a great deal of flavor to the bread. Which was a good thing since there was way too much bread for the amount of cheese. This would be better with a more delicate dough. There was simply not enough filling for this particular dough. And the cheese/butter blend did NOT blend but formed a clunky mess that did not mix with the butter. I used the cheese mix in two of the ropes and used the unmixed garlic butter to wash the dough before baking. I used just Mozarella in the third rope. Next time I think I will use thick strips of cheese, even though I like the look of the ‘browned’ cheese, and lots of it. The butter in the cheese mix made it difficult for the ‘pinches’ to stay together.

But the taste, the taste was wonderful. The mix of cheeses added more depth than just using Parmesan. Adding cheese to the dough mix increased the flavor and added extra texture in each bite.

Now you need to visit Natashya’s site to see the other beautiful twisted breads for BBD #30.

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