Hi folks
I currently have a Polish family on my Family Learning course and I wanted to make pierogi with them in the last session - tomorrow morning.
I've previously avoided stuffed dumplings, preferring bread with a crust. However, I had a practice this morning with my special needs group and thought they were terrific.
http://nobreadisanisland.blogspot.co.uk/2012/05/peirogipirozhki.html
After the excesses of the holidays, something warm and comforting and thrifty like soup and bread sounds like a great dinner. We've had soup probably four times since the New Year already, and have a wonderful lineup for the next couple of weeks, as all of my cooking magazines seem to have taken soup as their mantra for January and February issues.
Ok, back to the bread. This just looked good. And I promise, promise, promise that I am going to improve upon my (as-of-now) deplorable batting average and actually post on this one!
Happy Easter Everyone!/ Wesolego Alleluja!
Polish Babka (babka is not only cake but also 20-30 years old woman or grandmother)
recipe:http://przytulankaneo.wordpress.com/2011/04/24/polish-babka-for-easter/
I met a customer at the farmers market yesterday who was Polish and had spent many years in Ukraine. She's wanting a bread called 'Cherniy Hleb' (her spelling) and described it as a black bread. Anybody have a clue?
Yesterday, I baked the Polish Cottage Rye from Daniel Leader's "Local Breads." It is, as described, a very wet dough. Forming the boule was more like folding and pinching seams than my usual rotating and tucking procedure. In any case, the resulting bread was pretty. It was delicious 3 hours out of the oven - very moist and tender with distinct sweet and sour overtones. This morning, toasted with butter and apple butter, the rye flavor was more prominant.
David
Silesian Light Rye Crumb