Monday, March 28, 2016

Challah

This one is based on the Challah from the best canadian bread machine recipes book. XBD requested French Toast for breakfast so we made the bread the day before (since shops are closed on Easter). Turned out pretty well.  Very easy to throw together in separate stages built around XBD and MM life. Made 4 eggs worth of french toast. ****
4/23/16 Made this again and used 2/3 T water for the glaze and it came out a nicer, darker color. Also baked at 400 for 20 min before noticing it was too high a temperature. Was done after 30 min. Used for french toast in the morning again.
  • 1 c water
  • 2 eggs
  • 3 T sugar
  • 1.25 t salt
  • 3 T butter, room temp
  • 3 2/3 c flour
  • 1 t yeast
  • Glaze: one egg yolk + 1 T water
  1. Add ingredients to bread machine pan and set to dough cycle. 
  2. Turn out onto well floured surface and let rest covered for 10-15 minutes.
  3. Divide into 3/5 and 2/5. Divide each into 3 strands about 1" in diameter. Braid each set with tapered ends. Place bigger braid on parchment paper on cookie sheet. Place smaller braid on top. 
  4. Cover and let rise until doubled (about 30-45 min). 
  5. Preheat oven to 375F. 
  6. Combine one egg yolk with 1 T water (or try less next time). Brush dough.
  7. Bake for 30-35 minutes until browned and sounds hollow when tapped on the bottom.
  8. Let cool. 
  9. Slice for French Toast in the morning or eat plain.

Challah by starter *

3/31/16 Based on recipe from Rustic European Breads From Your Bread Machine. The appeal is using a starter dough done in the bread machine that has lots of flexibility on timing. Fun to make, however, the taste is not to my liking. I like a deeper colored bread and wouldn't use so much water in the glaze next time. It came out very pale. ...after more than a week no one finished this bread. Reducing to 1 *. Will not make again.
  • 3 c flour, divided
  • 1 c water
  • 1 t sugar
  • 1 T yeast
  • 1 egg
  • 1/2 t salt
  • 2 T butter
  • glaze: 1 egg yolk + 2 T water
  1. Add half the flour, water, sugar and yeast to bread machine. Set to dough cycle. Then let sit for 8-24 hours.
  2. Add remaining flour, egg, salt and butter. Set to dough cycle again.
  3. Remove to floured surface and lightly knead for a few seconds. Cover with bread pan for 10 minutes.
  4. Divide into 3 pieces. Shape into 16" long strips about 1" in diameter.
  5. Braid on top of parchment paper.
  6. Cover with plastic wrap and let rise until doubled.
  7. Brush with glaze just before baking.
  8. Bake at 350F for 40-50 min until golden. *Note, I raised temperature to 375 for an additional 10 minutes.
  9. Let cool on rack.

Monday, March 14, 2016

Berry Pie

Made a pie on pi day finally. Easy and delicious. Only had a handful of blueberries so subbed more frozen strawberries and raspberries. Not too sweet.
  • 2 c flour
  • 1/2 t salt
  • 2/3 c butter
  • 6-8 T water
Filling
  • 2 c raspberries
  • 1 c sliced strawberries
  • 1.5 c blueberries
  • 1/2 c sugar
  • 1/4 cornstarch
  • cinnamon
  1. If using frozen berries, measure berries and let sit in large bowl.
  2. Combine flour and salt in food processor. Briefly blend in butter. Add cold water and blitz until powdery but not lumpy. Smoosh with hands, separate in half, wrap pieces in saran wrap and chill for at least 30 min.
  3. Combine sugar and cornstarch. Set aside ~1 T. Sprinkle remaining over [drained] berries. Sprinkle in cinnamon. Mix to combine. Let sit 15 minutes.
  4. Roll one dough piece to fit pie pan. Return to fridge.
  5. Preheat oven to 375F. Place lined baking tray on lower shelf to catch drippings.
  6. To finish, sprinkle 1 T sugar mixture on bottom pie crust. Pour in berries and spread evenly. Roll out second dough piece. Layer on top and seal edges.
  7. Cut out vents. Cover edges with foil. Bake for 25 min [or 40 min if using frozen fruit].
  8. Remove foil and bake an additional 30-40 min until filling is bubbling and crust is golden.

Variations

Use blackberries.
Lemon juice.
Cut out shapes from top crust or do lattice.