Hello, everybody!  

This begins with a resounding thank-you to user jannrn for asking a question and giving me an excellent idea...  A week ago, I posted about my Greek Fennel, Yogurt, and Honey Bread, and sweetly Jan told me she liked the photographs but hated fennel (I'm really the only person I know who does!).  She asked about alternate flavors, which got me to thinking...  

Here is a picture of the original fennel bread:

But after Jan's comment, I decided to experiment in a couple of ways with its basic formula, which is available on the old post too.  As before, these recipes are for individual loaves, but easily multiplied

My husband, David, adores onions (he could eat them like apples), so here:

For Love's Sake Onion Bread

Ingredients:  

165 grams flour

3/4 teaspoon active dry yeast

3/4 teaspoon sugar

3/4 teaspoon salt

1 teaspoon powdered onion soup mix (a huge thanks to floydm's onion braid for this idea!)

dough enhancers: 2 teaspoons vital wheat gluten, pinch of ginger, 1/2 teaspoon lemon juice

2 oz. warm water

1 cup total yogurt (2 oz. + 2 teaspoons yogurt for dough)

1 onion 

Instructions:

First, prepare the onion-yogurt blend.  Place 1 cup yogurt and 1 onion (but reserve slices for topping) in a food processor.  Blend well, until mixed.  

Whisk a little bit of the flour, yeast, sugar, and dough enhancers in water, and allow to autolyze.

Add salt, soup powder, the rest of the flour, and 2 oz. + 2 teaspoons of the onion yogurt blend.  Reserve the rest of the yogurt blend as a fantastic dip/spread!

Knead for 15 minutes, until the dough is elastic and will not break if stretched.  

Place dough in a lightly greased bowl and allow to rise, covered, for 1/2 - 2 hours or until doubled.

Remove dough from bowl and give it several soft kneadings and envelope turns.  On a lightly greased baking sheet, shape into a boule.

Allow to rise for 45 minutes or so, while preheating the oven to 210 degrees Celsius.  

Before baking, brush with milk and arrange onion slices on top as desired.

Bake for 15-20 minutes or until golden brown, with an inner temperature of 205 degrees Celsius.  Enjoy!  Trust me, it sounds strange, but the yogurt-onion blend is amazing!

Or: Harvest Apple and Spice Bread

(okay, I know this bread looks really stupid and like a first grader made it.  I got dumb and silly, but it was still so tasty!)

Unlike David, I love actual apples.  Moreover, we have the dried fruit resulting from ten or so pounds of them (an unexpected and enormous present from our neighbors), and I'd better use some up.  So...

165 grams flour

3/4 teaspoon active dry yeast

2 teaspoons honey

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

dough enhancers: 2 teaspoons vital wheat gluten, pinch of ginger, 1/2 teaspoon lemon juice

1 cup total yogurt (2 oz. + 2 teaspoons yogurt for dough)

1/2 ripe red apple

2 oz warm water

2 tablespoons chopped dried apples, plus extra for decoration

First, blend the yogurt with the 1/2 apple until very smooth.  

Whisk a little bit of the flour, yeast, honey, and dough enhancers in water, and allow to autolyze.

Add salt, cinnamon, nutmeg, the rest of the flour, and 2 oz. + 2 teaspoons of the apple-yogurt blend.  The rest make a pretty good spread!

Knead for 15 minutes, until the dough is elastic and will not break if stretched.  

Place dough in a lightly greased bowl and allow to rise, covered, for 1/2 - 2 hours or until doubled.

Remove dough from bowl and give it several soft kneadings and envelope turns.  On a lightly greased baking sheet, shape into a boule.

Allow to rise for 45 minutes or so, while preheating the oven to 210 degrees Celsius.  

Before baking, brush with milk and decorate with bits of dried apple, though you don't have to make it as dumb-looking as mine!

Bake for 15-20 minutes or until golden brown, with an inner temperature of 205 degrees Celsius. Hope you like it!

This, by the way:

is the original crumb from the fennel bread, and I had identical results with the onion and apple variations, including the satisfaction!  And thanks again to Jan for the idea!

I made a 9x12 pan of cinnamon buns and I've got a problem.  I have made this recipe several times, and the buns taste Great!  In making them the dough feels great, it rises nicely, the buns roll out and cut just fine, and after the second rise they look simply awesome!  Even when they come out of the oven they look (and smell) wonderful.  However, as they cool, the center two buns "fall".  I make 12 buns in my 9x12 metal cake pan (3 rows of 4 buns).  The outer buns stay nice and tall on the side next to the pan wall, but slope toward the center of the pan.  The center two buns are maybe half the height of the outer edge, and maybe half as tall as they were when they came out of the oven.

I suspect my problem has to do with oven temperature and time, but I follow the recipe I have religiously (375' oven; 18-20 minutes).  After 20 minutes the buns are quite brown on top, and I would hesitate to leave them in longer as I fear they would become too dark.  Any suggestions???

I've been a longtime reader (lurker) of the The Fresh Loaf and haven't really had the chance to bake for a while, oven use when it was hot out just wasn't working, I was really busy with work, etc. But I recently jump started myself back into it with the BBA Challenge, and the realization that my girlfriend didn't care about me using the oven at her house!

This weekend I decided to get in touch with my sweet side. I made cinnamon buns on sat and croissants, chocolate hazelnut danish and an apricot basket ( unglazed in pictures). I used the recipe out of artisan baking by ciril hitz. My assistant was also helping me out with the weekend bake.

Assistant below:

I have been playing aroud a lot with a standard white loaf recipe from my grandmother. So this just another experiment to see how far I can take the basic dough. Was up at 5.30 am, so decided it would be buns for a late breakfast.

Full post on my pathetic blog

Time For Cinnamon Buns

Greetings -

Best o' the season to y'all.

Is there a significant difference between using freshly ground cinnamon or nutmeg, as opposed to the pre-ground variety?

And if fresh is that much better, what do you typically use to grind them?

Cheers,

- Richard

This is my first post, as I have had no luck in finding a recipe for this.  I was lucky to have an Armenian bakery close to my college years ago, and besides having some of the best breads, they had some small, pita-like sweet breads, which if i remember correctly were called "amour".   They were about 8 inches in diameter and maybe 1/3 of an inch thick, very soft, and were marbled with cinnamon.  I've looked everywhere, but can't seem to find anything resembling them.  I would appreciate any help.

A birthday present and long time no baking: had to use the present and bake some!

Suas' Cinnamon Rolls

Ever since I started baking, now about 2 years ago, I hated our tile counter tops which are not suitable for working dough etc. I had worked on a marble slab since, but it was small and got me into trouble with larger batches, or longer breads (like large challah). Yesterday my solution arrived (two day early father's day/birthday present) in the form of a maple countertop, standard depth (25"), 48" wide and 1.5" thick. You can see it in the background of the photo above. While meant to be an actual counter top, I put some rubber feet under it to prevent sliding, and put it on top of the counter. Heavy lifting, but solid and immobile (might leave it on permanently). Wonderful! Now I needed to make/bake something.

I got Suas's book (Advanced Bread and Pastry) a while ago and read almost the whole thing (the technical stuff, not all formulas) in just a few days. I really like this book. This weekend I finally had time to make something from it (work has been incredibly busy, so little baking happened in the last few months, except the routine sandwich bread). The choice was actually from the Viennoisserie section, page 360/361: Cinnamon Rolls made with "Sweet Roll Dough", and  "Sticky Bun Glaze" (p. 394) on the bottom and "Flat Icing" (p. 646) on top. Although not in the recipe, but apparently present in the photographed version, and consistent with that, I added golden raisins.

Suas' Cinnamon Rolls Inside 

Of course, and as fairly typical for me diving into formulas in books, I found an error in the "Sweet Roll Dough" formula right away. I found this because I use my Dough Calculator spreadsheet and it comes up with different answers. In this case the conversion from metric to US decimal was wrong in the formula on the line for Cake Flour, and as a result, the fractional representation of the decimal was wrong as well. In the formula, as presented, cake flour is 0.748 pounds, or 0.424 kg. That is incorrect. The correct number: 0.935 pounds (which is indeed 424 g). Also, the lbs & oz number, given as 12 should be 15 oz. Here is the formula I used (with different numbers because it was scaled down to produce 2 lbs of dough):

Suas' Cinnamon Rolls (12 rolls)

I did not have milk powder, so I used the Dough Calculator to convert to "real" milk (and presented above). Although the formula does not describe it here (but does in the book), I used SAF Osmotolerant Instant Dry yeast (available from King Arthur's Catalog). The high sugar content of the dough can make life a little difficult for regular IDY but OT IDY can handle this better. Fear not if you do not have it. You can use just a little more regular IDY and allocate a little more time for the proof and you should be fine. A similar comment applies to the use of cake flour. The texture will be better with it, but if you don't have it, try AP flour instead. 

The instructions for making the dough are pretty standard. This dough should come out of the mixer fairly cold (72F) so you may need to use cold(er) milk. You can see the calculation for my case in the formula above, where I had to use 42F milk. My fridge happens to be set at 40F, so I used it straight from the fridge. Put all dry ingredients in a bowl, and mix well. Add wet ingredients, except butter and mix at second speed (even 3rd on KA mixers) until full gluten development, adding the butter in small batches starting about 2/3 of the way through mixing. Dough should clear the bowl and be fairly stuff, although supple because of the butter. If you desire raisins, knead them in by hand at this point (I used about 100 g).  Let proof on the counter for about 1 hr and then refrigerate overnight.

One of the problems with this book (in particular for the home baker) is that it provides formulas  (of course using baker's percent) for both large amounts (typically a 10lbs dough) and "test" amounts, but does not specify the yield for either. My prior baking experience told me to make a 2lbs dough to get about 12 rolls (I actually got 13). Likewise it talks about using the "Sticky Bun Glaze", but does not tell you how much you need, nor does it say how much cinnamon sugar and icing you need. I guessed the cinnamon sugar wrong, but here is how to make the right amount (prepare whenever, and store in moisture tight container):

Next morning, take the dough out of the refrigerator about 1-2 hours and let it warm up. While it warms up, prepare the "Stickly Bun Glaze" (optional) from the formula below. Cream the butter and sugar together until smooth, then add the remaining ingredients and set aside. Alternatively you can heat everything up in a pan until the sugar is dissolved and then let things cool down.

Degas the dough and roll out into a rectangle about twice as wide as it is long, about 1/8" thick. Brush the whole rectangle with water and sprinkle on the cinnamon sugar mixture, making sure to leave a 1" strip at the far (wide) end uncovered so the dough can stick. If you didn't do the raisins already, you could add them here (I prefer to do them earlier so the dough absorbs the raisin flavor). Roll up the dough somewhat tight, starting at the wide, sprinkled end, and ending at the other wide end, where a little pressure will "glue" things shut.

Prepare a baking sheet by covering it with parchment paper and spreading the "Sticky Bun Glaze" evenly on top of the paper. The glaze will melt and be absorbed in the bottom of the rolls and cover the bottom. Take a wet and sharp knife and cut 1" pieces of the rolled up dough and place sideways on the sheet. Leave room between the rolls for expansion. Twelve rolls, evenly spread out, will be about the right spacing on a standard home oven baking sheet. Let proof until about 1.5 to 2 times size. Pre heat the oven to 350F and bake on middle rack. You may want to consider putting another baking sheet immediately under it, to prevent the bottoms from burning. The rolls will be ready in about 15-18 minutes.

Now comes a tricky move. Take the sheet pan out of the oven, place a cooling rack on top, and then, without pressing, flip the whole deal over and place on a surface where you can deal with the dripping glaze. Remove sheet pan and parchment paper. If you used the paper this will be extremely easy! Now, to prevent too much glaze from covering the sides and top of the rolls, use a second cooling rack and invert again. Now let cool. This seems convoluted, but you do not want to handle the hot rolls with your hands: they're really hot, very sticky, and very fragile! Meanwhile prepare the "Flat Icing": 

Mix this together with spatula and try to not incorporate any air in the mixture. If you desire it thinner, add more water. This was just about right though, I think. Now, when the rolls are still somewhat warm, but not hot, put the icing in a piping bag with fine tip, or if you don't have fancy equipment, use a plastic baggy (sandwich size or so), and cut just the tiniest piece of a corner. Drizzle the icing over the rolls in the desired amount and let the icing set (a few minutes). Then, get set and eat!

Cinnamon Roll Sample

--dolf

See my My Bread Adventures in pictures