The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Eli's blog

  • Pin It
Eli's picture
Eli

Levain Honey Oatmeal Loaf


Great toasting and breakfast bread. Very tender and soft. Converted this from a commercial yeast recipe I have been making.


Honey Oatmeal Loaf


 


Breakfast of Champions!


Second Loaf got much better rise, however I should try a larger pan. These are perfect gift size.Honey Oat Loaf Levain


Eli


www.elisfoods.wordpress.com

Eli's picture
Eli

I started baking today and thought I would make a couple loaves of babka. Of course I started and didn't realize I did not have everything. I had no almond paste, no milk powder, or corn syrup. I ran to the store, actually 4 of them and not one had almond paste. Well, I decided (this recipe calls for almond paste, which I love!) I would substitue because I have a recipe that calls for pound cake crumbs. Made it home and then realized someone had eaten the rest of the poundcake. Anyway, I had no filling but my dough was rising. I made a filling out of Sugar Cookies crumbled, orange marmalade, oh yea, I was out of apricot preserves too, almonds, butter and cinnamon. It turned out pretty good as I don't like it too sweet anyway. I didn't put much in there to begin with. I made four but two are Orange marmalade and two are chocolate. I will freeze two and eat two.


I had some issues with rolling and even division of the dough so two are catywonkus in size and shape.


   


Babka Roll


Babka roll


Babka in Pan


Finish


Babka Orange Marmalade Filling


This recipe is based on Marcy Goldman's recipe. I made some changes and didn't use as much flour. I could have as this doug is tacky to sticky but once it bulk ferments it is workable. Great to refrigerate overnight.  This isn't a really sweet babka, I guess it could be depending on the filling.


edit:


Here is the Chocolate! It is one of my favorites too! This is the one that suffered from less dough.


Choco Babka


Chocolate Babka


Eli


www.elisfoods.wordpress.com

Eli's picture
Eli

I have been making these yeast rolls for some time now. Usually for the holidays. I thought I would share. They are very good and light.


 


 Yeast Rolls


Ingredients:


494 Grams Flour (bread)


5     Grams yeast (IDY)


65   Grams Sugar


5     Grams Salt


50   Grams of Egg (beaten)


195 Grams Milk


49   Grams Shortening


49   Grams Water


* Optional - I add about 3 tablespoons of day old mashed potatoes.


   Sometimes I add Sesame seeds


Combine all dry ingredients except salt and add water. Mix and set aside 20 minutes. Beat together egg, shortening and salt adding milk and knead for 10 to 12 minutes. Dough will be tacky. Place in oiled bowl and set aside covered.


Allow bulk ferment till double.


 Remove and scale and shape into 1.75 to 2 ounce rolls. They will expand a great deal. Place on baking sheet and cover. (I do an overnight refrigeration) Then allow 1 to 2 hours for final proof. You may not get much rise but you will get it in the oven. Keep an eye on them and when you press one with your finger and it doesn't completely return they are ready.


Place in preheated oven 375 degrees and bake approximately 10-12 minutes. Remove and brush with butter.


Allow to cool. What is leftover can be frozen.


Yeast Rolls a1


 


 


 


www.elisfoods.wordpress.com


 


 


 

Eli's picture
Eli

I didn't get a picture of the sticky buns I made from Mark's recipe that I have had since April. Been trying to make them and these cinnamon rolls forever but haven't had time. So the past two days I have been doing nothing but baking and these rolls are great! Thank you Zolablue for sharing the recipe and Thank you Mark for sharing your recipe. They are both hits! (I omitted the salt in Zolablue's recipe due to the fact that I had salty mashed potatoes with sour cream left over to make the dough with.)

Cinnamon Rolls

Cinnamon Rolls II

Edit**- I also made 24 rolls out of this batch of dough which when weighed was around 1622 grams. Anyone else have this happen?

Eli's picture
Eli

Today had been planned to be a baking day since I have company this weekend. I made a preferment (sans commercial yeast) last night for some Challah, and realized I had more than enough. I decided to try Norm's Onion Rolls with a levain instead and the results are good. Great taste, however, I didn't deflate them enough.Then as I decided to look over at TFL this A.M. and I found Norm has done it again, another recipe. So, that said, I had to try the new rolls. Great and light,very easy and THANK YOU Norm, again!! You are an amazing baker!! Kudos and to eveyone reading this you should try them if you have the chance.

 Overall it has been a great bake day. I also made Mark's Sticky Buns which are great too! However, I didn't get a picture of them. Maybe Thursday I can bake some more.

New rolls are the knotted and the levain have the onion poppy seed

Eli's picture
Eli

I decided to post pix of my motherdough which is where this all started. It has a very short history at this time but hopefully it will last a few years and I can pass it down and around. Flour and water.

 

E

Eli's picture
Eli

I finally found time to make Maggie Glezer's levain challah, the taste is amazing, rich, creamy and seems the longer it sits the sweeter it becomes. I didn't get the crumb I had tried to achieve but this is the first attempt. The dough was easy to work with and it worked great with my motherdough levain. It has a very unique taste which I think may be a result of the sourdough and the honey.

This has to be my favorite for a natural levain Challah. The yeasted version is PR's Challah in Crust & Crumb.

 

Maggie Glezer Challah (all four photos)

Crumb

 

Eli's picture
Eli

This week I am going to be a baking fool! I have some time and I have been behind so I am going ro catch up granted,nothing earth shattering should appear as usual. I wanted to start out the week with some pizza dough from Crust & Crumb and I am leaning towards Pizza II. I will say it is better with about 72 hours in the fridge utillizing a slow rise. PR says it should hold about 48 hours but mine is doing well after 72 hours (much more taste and great texture). My fresh ingredients are slowing down in  the garden but I still have plenty herbs. Today the list is Pepperoni (not from the garden), Mr. Stripey Tomato slices, Better Boy Red Tomato puree, Genovese Basil, Thai Basil, Fresh Mozeralla, Calamata Olives, Fresh Thyme, Oregano, Vidalia Onion and my favorite, Honey Roasted Garlic. Turned out quite nice and the crust was delicious!

Eli's picture
Eli

Scones have become a popular item in our house these days. Henry, another member of TFL was kind enough to share his recipe with me and his scones are wonderful too. These scones are incredible and contain no butter but rely on the heavy cream for the fat content. They will melt in your mouth! Rich and silky and they freeze well. This batch was inspired by the last of my wonderful fresh blueberries. How I'm going to miss them till next year. But I have these scones for now and will be content. Life is good!

Eli's picture
Eli

I made Norm's Onion Rolls back in April and wish I had posted them then. That bunch seemed to be a little more aesthetic. These were great tasting and Norm's Onion Rolls, along with Henry's Scones have made me quite popular with the neighborhood.

Burger with Norm' s Onion Roll and Mr. Stripey tomatoes! Delicious!!

Thanks Norm and Henry!! ehanner's made me covet that onion poppy seed explosion again!

Thanks for making them look so good again!

E

Pages

Subscribe to RSS - Eli's blog