November 13, 2014
I have been wanting to tackle yeasted Christmas breads for a while so here is my first attempt. I would also like to make a Stollen with candied fruit and a traditional Challah bread. It is a little time consuming so we'll see how it goes. For this bread I would give yourself 3 1/2 hours and that includes the baking and cooling time.
Finnish Pulla is very similar to Challah, only fragrant with the spice cardamom. This recipe is adapted from Saveur Magazine. It's spiced with cardamom and sprinkled with sugar & almonds. I added raisins to the dough but that is optional. In Finland it's traditionally eaten with coffee or tea; hot chocolate would be good also and I'm thinking french toast would be fabulous.
MAKES 2 LOAVES
1 13/ cups whole milk, heated to 115 degrees
2/3 cup sugar
4 teaspoons ground cardamom (set 1 tsp. aside for glaze)
2 - 1/4 oz. packages active dry yeast
3 eggs, lightly beaten
6 1/2 cups flour
1 teaspoon kosher salt (I didn't have this so I used regular salt)
5 tablespoons unsalted butter, cut into 1/2 in. cubes, at room temperature
1 cup raisins (optional)
GLAZE BEFORE BAKING
1 tablespoon heavy cream
1 egg yolk
1 teaspoon cardamom (was reserved)
1. In the bowl of a stand mixer fitted with a paddle, combine milk, sugar, 3 teaspoons cardamom, and yeast; stir together and let sit until foamy, 10 minutes. Add eggs; mix to combine. Add flour and salt; mix until a dough forms. Replace paddle with hook attachment; knead dough on medium speed for 2 minutes. While kneading, slowly add butter in batches, mixing until incorporated before adding next batch, should take a couple of minutes. Continue kneading for 2 minutes after butter is all incorporated if your machine allows and it's not to stiff. Add raisins and knead, if you are using them. Transfer dough to a greased with butter bowl and cover with plastic wrap; let sit until doubled in size, about 1 hour. Punch down dough; cover again with plastic wrap and let sit until fully risen, 30 minutes.
2. Heat oven to 375 degrees. Transfer dough to a clean work surface and divide into 2 equal pieces. Set 1 piece aside and divide other piece into 3 equal portions. Roll each portion between your palms and work surface to create a 16" rope. Set ropes on baking pan lined with parchment paper. Braid ropes together to form a loaf. Repeat with second dough piece. Cover loaves with plastic wrap and let sit until slightly puffed up, about 20 minutes.
3. Whisk together remaining 1 teaspoon cardamom, cream, and egg yolk in a bowl; brush over loaves. Sprinkle with almonds and then sugar ; bake, one loaf at a time, until golden brown, 20-25 minutes. Transfer to a rack; let cool at least 10 minutes before slicing.
November 3, 2014
Well, all I needed was for the temperature to dip down and I was ready to make this soup. It doesn't matter if you are braving a cold or braving the cold weather this healthy soup will make you feel better and warm your tummy.
1/2 onion, sliced
1 teaspoon minced garlic
1 1/2 teaspoons dried italian seasoning
2 large zucchini - chopped
3 large carrots - chopped
25-30 fresh green beans - chopped
2 - 14 oz. cans stewed tomatoes
6 cups chicken broth
1 cup uncooked tiny pasta shells
1 - 15 oz. can great northern beans, rinsed and drained
1 - 15 oz. can red kidney beans, rinsed and drained
6 oz. bag baby spinach
fresh shredded parmesan cheese - to garnish
Slice onion. Mince garlic. Chop zucchini, peel and chop carrots, and chop green beans.
Heat oil in a large soup pot or dutch oven over medium heat.
Add the onion to pan; sauté 3 minutes, until softened, stirring frequently.
Add the garlic and italian seasoning and sauté 1 minute, stirring frequently.
Stir in zucchini, carrots and green beans and sauté 5 minutes, stirring occasionally.
Add the tomatoes and chicken broth .
Bring to a boil and then turn to a simmer for 25-30 minutes or until veggies are almost tender.
Add pasta and beans to pot and cook 10 minutes longer until pasta and veggies are tender, stirring occasionally.
Remove from heat and stir in spinach. Salt and pepper to taste.
Serve with a parmesan cheese garnish, as much as you like.
October 11, 2014
Chopped apples and a brown sugar cinnamon swirl with a vanilla drizzle make this apple fritter bread a hit. You definitely don't need to tell anyone how easy it is to make. It has a light crumb but is really moist at the same time. You can just drizzle the glaze on or if you have a sweeter tooth you can put it on a little heavier while the bread is still warm. The house smells heavenly. I think fall has just begun.
1/3 cup brown sugar
1 1/2 teaspoons cinnamon
2/3 cup white sugar
1/2 cup butter, room temperature
2 teaspoons vanilla
1 1/2 cups all purpose flour
1 3/4 teaspoons baking powder
1/2 cup plain greek yogurt (I used Chobani)
1 large apple, peeled and finely chopped (I used a Gala apple because that is what I had)
Preheat oven to 350 degrees.
1. Spray with baking spray a 9x5 loaf pan or glass loaf dish.
2. Mix brown sugar and cinnamon together in a bowl and set aside.
3. Use a stand or hand mixer to combine white sugar and butter until smooth.
4. Add eggs and vanilla and continue to beat on medium speed until combined.
5. Add flour and baking powder, mix, then add yogurt and mix until combined. Batter will be thick.
6. Spread half the batter into the prepared pan.
7. Cover with half the apples.
8. Pat apples a little into batter with the back of a spoon.
9. Sprinkle with half of the sugar and cinnamon mixture.
10. Pour the remaining batter over apple layer; top with the remaining apples and more brown sugar
11. Pat topping into the batter with the back of a spoon.
12. Bake for 55-60 minutes or until tester comes out clean. Remember a metal pan will bake faster.
13. Cool for 15 minutes or so, then take bread out of pan to drizzle with glaze and cool on a rack.
1 cup powdered sugar
2 tablespoons milk or cream
1/4 teaspoon vanilla
Mix until smooth then drizzle or spread on top of warm bread.