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Librarian's picture
Librarian

Authentic Austrian Easter Bread : time to get excited over quick bread

Austrian Easter bread, farmer's recipe


 


It is that time of the year again, where I can't wait for the taste of sweet bread with smoked meats, hardboiled eggs and


freshly grated horseraddish. It is very traditional to eat this kind of bread for the Easter holidays, some even put raisins


in it and there is a much softer almost no crumb version out there. Oddly everyone seems to fancy the contrast of


meat/radish/horseradish on a very sweet bread, but only for the holidays. It is a tradition,what can I say. My mom


scored this recipe from a farmer and she called me very excited to try this. I thoght it was about time to not only soak in


so many wonderful reciped but share a somewhat special and different one. So this is the 2nd year I have a go at it,


I have gotten a bit tired of the neverending sourdough fermentation times and my inability to keep track of time.  


This although is very different , it is a straightforward bread, you do not need a lot of time for it, and since it is so


enriched it does not benefit from long fermentation periods. I forgot how much fun it is to work with live yeast and


the sensational rise you get out of it, i doubt there can be a good sourdough version of this bread it is jsut perfect the way it is:


If former easterbread disappointed you because it was too soft, too little crust for you then you really


should try this it will reward you with a mouthwatering smell in your kitchen and a great aftertaste for your tastebuds


besides it is a LOT of fun to work with such a potent dough without all the wait usually included :)


 


Ingredients:


1000 g of bread flour


500ml of milk ( regular version, no skim milk )


130g of softened butter


1 lemon ( organic )


40g of live yeast


6 tablespoons of sugar


1 tablespoon of salt


lard ( from the pork )



 


 


I got very lucky these days finding the right kind of flour, more so because it is also very cheap it seems to have


an extreme tendency for perfect gluten development. Here bread flours are marked W700 this one is marked the


same way but milled a bit rougher than all the rest and binds very well. I recommend flour just like that.


 



 


To get started warm up the milk just a tad over handwarm, take a small bowl and dissolve first the sugar then


the live yeast in it. It is important to work with warm milk be careful to not get it too hot to kill off the yeast.


I followed a little discussion some time ago on sugar/yeast yes no.... All you need to do 


is take 2 bowls add yeast into it once with sugar, once without and observe. I always add the sugar it helps


your bacteria much faster along the way :) Let me prove that point, i started halfway with the bowl,


5 min later....


If you do not have live yeast I believe the correct formula is 2/3 dry yeast and 1/3 instant yeast instead


of the ammount of live yeast:


 



Pour the yeast and rest of the milk into the center of the bowl add the softened butter and one skin of a zested big lemon


be generous when you grate your lemon , add the salt and knead by hand, it is a fun dough to do so, once the dough is


firm and it should be firm, add one scooped table spoon of pork lard it will make the dough very silky and tasty.


I do not recommend omitting the lard and lemon since these 2 ingredients are what make this bread so special....


In the meantime put your oven on 180 degree Fahrenheit. As I mentioned before this dough does not benefit from


long fermentation and that is exactly the fun part for a change. Cover the bowl with plastic wrap and let the dough rise at


least to double( better triple ) in size within an hour at room temperature, the dough should be warm from the warm


milk still and smell sweet/lemon like, an awesome smell :). Here is my dough not even after 40 min, it tripled:



 


Knead the dough down to original size, a technique I almost never see in American recipes but very common here, is to do


exactly that, a double rise. Since time is no issue we can help the process along with our oven at 180F( 80celsius). Once the


dough is kneaded down divide in 3 parts and generously slash an X on top. Since this dough is highly active, try getting some


surface tension onto it as described in Peter Reinhards BBA. I kind of failed here a bit as you can see later. I didnt have a


baking stone nor did I find the right rack as I baked at my friends house. I would definitly use a stone if i I had one there...


There is no need to prepare the oven for hearth baking whatsoever even for phase 2:


 



 


I had to wait maybe 10 minutes till this happened at only 180 . Guess I did not build up enough surface tension.




Once doubled in the oven slide out the rack and cover the breads with a 50% egg yolk 50% milk mixture, crank up


the oven to 370 degrees Fahrenheit /  180 degrees Celsius


and slide the bread right back in, no need to wait till it reaches that temperature. Wait until the bread is golden


brown and makes a hollow sound when tapped.  I use hot air surround fan setting, if you do not have one


add 10 degrees.


 


Here is a shot of the final result, last year I had the height a bit better under control, you can also make the surface


more even when shaping, I did not bother it gives the bread a rustic look, and it is a farmer's recipe after all.




 


Here is a comparison shot the next day between an enriched sourdough I created ( curd cheese as enrichment/


pumkin seeds) You can see there definitly is a crumb and crust on this bread, much different than the storebought


ones that feel and taste like sweet Mc Donalds buns. This is one of the few breads that once taken out does not


benefit much from being toasted it will stay fresh quite a while and goes great with jam but also with the ingredients


I mentioned within the introduction. A special tip would be butter/hardboiled egg and some grounded horseraddish on top.


If you decide to make this bread I hope you enjoy this recipe as much as I did. Submitted to the YeastSpotting page


 



 


 


 


 


 


 


 


 



cookingwithdenay's picture
cookingwithdenay

The Cookery, Durham's Culinary Incubator is a certified kitchen space for rent by the hour, 24/7.

There is a new kitchen incubator in Durham, North Carolin. The Cookery, Durham's Culinary Incubator is a certified kitchen space for rent by the hour, 24/7.


Learn more: http://www.durhamcookery.com/


Please pass this one to other bakers in Raleigh/Durham NC.


 

Kiint's picture
Kiint

Chestnut Coccodrillo Ciabatta Loaf

So everyone knows how to bake Jasons Quick Coccodrillo Ciabatta, he even gives two recipe styles, and now i would like to submit a third.




Ingredients:



  • 250g Bread Flour

  • 100g Semolina Flour

  • 150g Chestnut Flour

  • 30g Fresh Yeast (or 10g active dry)

  • 10g Salt

  • 440g Water


Process:


Step 1: Like any bread, combine the ingredients. This being a variation of the coccodrillo it needs a paddle attachment in your mixer, keep mixing the dough until it "climbs" up your paddle attachment. At which point remove the paddle and put in the dough hook and keep going for another couple of minutes.




Step 2: Allow the dough to proof until almost overflowing the bowl, at least triple, then degass the dough by either gently stirring or cutting the dough.



Step 3: Now, after some experimentation, I have found that cooking a ciabatta in an oiled bread tin adds a particular style of finish thats quite appealing, so in this case, pour the degassed dough into a well oiled loaf pan and allow to relax for 5 minutes.



Step 4: Bake in a 200C oven until fragrant and well browned. Being a chestnut enriched dough it will be darker than normal, so make sure it doesn't burn. It will take a little longer than the usual 25 minutes, up to possibly 40 minutes or so, but not too long. The crumb is not as open as the coccodrilo, but the taste makes up for that.



 

Mebake's picture
Mebake

Hamelman's 66% Sourdough Rye

This is yesterday's bake, a sourdough rye from Hamelman's "bread". I used dover farm organic whole rye flour, and sifted it to obtain something near to medium rye flour called for in the recipe. I followed Hamelman's instructions to the word, including the addition of yeast to the final dough. i have baked higher ryes before, so i was pretty comfortable with handeling the dough. This recipe is very easy to understand and bake, as opposed to other higher percentage ryes in hamelman's book. I used 12.9% protein strong bread flour from waitrose.


The sourdough levain was ripe in 8 hours at 26c. I chose to proof the dough seam side down in a brotform, and used a bamboo skewer to pinch holes in the batard.


This is by far the best rye i've baked. I'am now encouraged to bake this recipe again!


 




khalid

MadAboutB8's picture
MadAboutB8

Coconut Babka and Coconut Rolls - my own take at the babka


I was still trying to use up the coconut that was approaching its use-by date. Apart from making Cherry Ripe macarson the other week, I was thinking about coconut bread.


Trying to replicate the coconut bread from an Asian bakery that we love (it's buttery bread with random moist coconut filling throughout), I was thinking about making the bread into babka-shape with the coconut butter filling. I also made half of the batch into coconut rolls baked in a muffin pan.



This might not sound like traditional babka with one layer twisted dough, coconut filling and no struesel, it probably looks like one. Babka style shaping does make the bread pleasing to the eyes.


My house were filled with the wonderful aroma of coconut when the bread was being baked. With its sweet, creamy and toasty aroma, coconut is one of the most aromatically appetising food item, in my opinion.


Full post and recipe can be found here.


Sue


http://youcandoitathome.blogspot.com

mse1152's picture
mse1152

Rosette Veneziane from The Italian Baker

Greetings, bakers,


Tonight for dinner we had salad and the 'Rosettes of Venice' rolls from Carol Field's The Italian Baker.  I don't know why I never tried them before, but they were fabulous!  The recipe wants 500g of biga, and I had 486g of biga in the freezer, so I declared that was enough biga to attempt these.  They take about 5-ish hours from start to finish.  They look like hole-less bagels or kaiser rolls, but are much softer than either of those...maybe the 1/2 cup of olive oil had something to do with it.  The recipe said you should get 12 to 14 rolls, but I made only 8.  At that size, they'd make wonderful sandwich rolls, which I intend to verify tomorrow.


 



 


Soft and tasty, with just enough sugar to notice.  They're glazed with egg white, and I decided they also would benefit from a sprinkle of sesame or poppy seeds, and just enough kosher salt to give them a little bite.


 



 


To make the biga:


Mix by hand, mixer, or food processor:


1/4 tsp. active dry yeast


1/4 cup warm water


3/4 cup plus 1 Tb. plus 1 tsp. room temp. water (weird measurement, I agree)


330g unbleached all-purpose flour


Let the yeast stand in the warm water about 10 minutes.  Add remaining water, then the flour, a cup at a time.  Rise the biga in a covered bowl at room temp. for 6 to 24 hours.  Then you can refigerate or freeze it till you need it, or you could use it immediately after it's risen, I suppose.


 


To make the rosettes:


1 tsp. active dry yeast


2 Tb. warm water


1/2 cup olive oil (the recipe wants 1/4 cup lard and 1/4 cup olive oil)


3 Tb. sugar


500g biga


300g unbleached all-purpose flour


5g salt


1 beaten egg white for glazing


Combine yeast and 2 Tb. water in a large bowl.  Let stand about 10 minutes.  Add oil, sugar, and biga.  Mix by hand or in a mixer till biga and liquids are fairly well blended.  Add flour and salt and mix or knead until dough comes together.  Knead by hand (8-10 minutes) or mixer (3-4 minutes on low speed) until dough is moist and elastic.  I used a Bosch mixer, and on low speed, the dough really didn't come together well.  After a couple of minutes, I finished kneading it by hand.


Put the dough in a bowl rise, covered with plastic or whatever.  Let rise about 2 hours, at approx. 75 degrees F.


 


Shaping:


Dump the dough onto a lightly floured counter and pat or roll to 3/4 inch thick (mine were thinner, maybe 1/2 inch).  Use whatever you have to cut out a circle of dough, about 3-5 inches in diameter, depending on whether you want small rolls or sandwich buns.  Here's the tricky part, so read it a few times:


Assuming you're right handed, place your left thumb at the 9 o'clock position of the dough circle, with the end of the thumb in the middle of the circle.  Use the other hand to roll the dough from the 12 o'clock position down to the thumb.  Rotate the dough clockwise until the left 'point' of the roll that you just made is at the 12 o'clock position.  Place your left thumb again at 9 o'clock and roll that section of the dough down again toward your thumb.  Rotate and repeat the rolling until you have a sort of kaiser-type of roll shape, with leaves or petals of dough on top of the roll, or whatever you can describe them as.  Press down the middle of the roll to ensure the 'leaves' stay put.  I decided that as long as the rolls weren't flat, I was in the ballpark.  I didn't take photos of this step, since, not knowing how yummy they'd be, I had no idea I'd be posting anything!


Place the rolls on a lightly oiled or parchment covered baking sheet.  Cover with plastic or a towel, and let rise till doubled, approx. 1 1/2 to 1 3/4 hours.  In the last 15-20 minutes of the rise, turn the oven on to 400F.  When the oven is ready, brush the rolls with beaten egg white.  Add any toppings you desire.  Bake about 20 minutes.  I rotated the pan halfway through baking.  Mmmmmmmmmm!!!


Sue


 


 

AKBread's picture
AKBread

Welbilt Convection Bread Machine

Hi, I am new here and hoping for some advice!  I recently found a Welbilt Convection Bread Machine ABM-7500 at a thrift store in like-new condition for really cheap.  But it didn't have the user manual.  Tons of web searching hasn't given any results, unfortunately.

Barring locating a copy of the manual online, does anyone have any advice or experience in using a convection bread maker?  I've never had one before (nor have I had a convection oven) so I don't even know where to start.  Does anyone have this machine or have any experience with it at all?

Thank you for your time! :)

chimilio's picture
chimilio

Coconuts buns

Ingredients:


2 pounds all-purpose flour.


1 packet of baking powder


2 tablespoons roughly.


1 can coconut milk.


2 cups warm water.


4 tablespoons butter.


4 teaspoons sugar.


4 tablespoons of salt.


step by step


Sift dry ingredients, place in a bolw add the coconut milk and then continue kneading with the remaining ingredients, cover with plastic wrap or a damp cloth and let stand until doubled in volume this should make for a warm place free air flows. Once the volume has doubled, punch the dough to remove the gas and knead again to make small balls, place on a greased plate, separated from one another since their volume is doubled, let stand with a canvas cover until they have grown precanlentado baking in an oven at 370 F and bake for about 45 min. Note, you may need more or less flour and / or warm water during the preparation of the recipe.

chrisg's picture
chrisg

How Awesome is Pizza!?!

My son wants pizza.  I can't say no to him. He is so flippin' cute. He also thinks my pizza is better than anything from a pizza place. So, I can't say no. Plus it gives me a good reason to make some dough.  This recipe comes from the America's Test Kitchen Family Cookbook.  The recipe is at the end, if you want to try it. I spent lots of time testing recipe after recipe and found that this one makes a nice, stretchy dough.  I tweeked it a bit.


 


Ready to Rise


I tried something new with this batch of dough. I let the machine go for 5 minutes, then let it rest for 5, then turned the machine on for 5 more minutes. I have to say it came out nice and silky.


First Rise


After about 45 minutes on the counter, I shoved it in the fridge for about 1 more hour.  I did this because I had to run an errand.  Pizza dough is forgiving, so no worries.  The most amazing thing happened, the dough became super elastic.  I stretched one so thin, I think it only had one side. THIN CRUST HERE I COME!


Balls


They are like pretty little maids in a row.  I let them rest on the counter to warm up.  Cold dough is hard to stretch.   My wife likes her pizza thick, I am kind of a purest when it comes to pizza. I prefer napolitian style pizza, so I have a happy medium that even the kids love.


Rolled out


I found that if I don't run the docking wheel over it I get ginormous bubbles and everything slides off.  That looks cool, but my stone and oven become a big ol' mess.  Topped


I just top it with a quick and simple pizza sauce and some mozzerella/provolone mix  - Into the oven with you!


This goes in...


Ready to Cook


 


 


 


 


This comes out!


DONE!


I love pizza!


 


Basic Pizza Dough (from America's Test Kitchen)


4  1/2 c. bread flour


1 envelope yeast


1  1/2 t. salt


2 T. olive oil - (the better the oil, the better the flavor of the crust.)


1  3/4 c. warm water (I use bottled water. I don't know if that makes any difference, Ask a New Yorker.)


It's all dump and go from here. Try out the 5-5-5 method for yourself (it's in the blog.) don't forget to stick it in the fridge for at least an hour.  I plan on trying it over night to see what happens.  I will update if it is good.


 

varda's picture
varda

Pain Au Levain - can't steam the oven too much

A recent blog post made me sit up and take notice.   http://www.thefreshloaf.com/node/22954/getting-grigne-observation shows two loaves; one made with steam at the beginning of the bake, the second steamed later in the process.   The first one looks better by a lot.   Lately I've been making batards with two cuts.   The most frequent outcome is that one of the cuts opens nicely and takes most of the bloom of the loaf, and the second opens a bit, and then seals over.   In trying to diagnose this I thought it might be either a shaping or a steaming issue.    So I changed my batard shaping so that instead of rolling toward me (a la Ciril Hitz) I roll away (a la Mark from the Back Home Bakery).   The latter method seems to allow me to get a tighter gluten sheath so I'm sticking with it.   However, it didn't seem to solve the problem.   Yesterday, I decided to see if more steam at the beginning of the bake would help.   I made a pain au levain (almost the same as Hamelman p. 158 but with higher hydration 69% vs 65%, higher percentage of prefermented flour 17% vs 15% and a lot less salt.)   The only change I made to my regular baking process was to add a dry broiler pan underneath the stone during preheat, and fill it with water at the same time as loading the loaves.   This is in addition to my usual loaf pans filled with water and wet towels which I place on each side of the stone.  Here is the result:


 



Not a perfect loaf by any means, but the first time in recent memory where my cuts opened evenly.   Should I attribute this to the extra steaming at the beginning of the bake?  I think so.


 

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