Mellow bakers July

I joined Mellow bakers to bake myself through Bread by Hammelman and in july we baked
a sourdough rye with high percentage water. Remindes me very much of what we can get in the stores here

Bialys, a favourite, a non boiled bagel with a filling of onions instead of the hole, nice chewy texture. I changed the filling to pesto and some chopped up sundried tomato.

and a french bread, a baguette kind of bread but made in the same day. I think Anna´s twisted baguettes" ( popular swedish recipe ) are much better and easier to make if you want to make something and don+t have time for the poolish

And now my freezer is full of bread


Bread baking babes bakes naan

I grew up calling this "frying pan bread" little did I know about indian cooking...Í don´t know that much today either and honestly I´m not so fond of indian cuisine even though I try it sometimes in case I changed my mind...
This time I did a cross between the two recipes and found that I was actually a little fond of the curry flavour.
This is what I used:

2 cups flour
0,5 tsp salt
about 15 grams of fresh yeast
1 tbs curry
1 tbs olive oil
2/3 cups water + 2 tbs extra to get a dough

Since this is a small batch I did it in my foodprocessor and just mixed it together. I then let it rest for 30 minutes in the bowl. Kneaded it a bit, diveded it into 3 pieces that I let rice for 60 minuter. Rolled out to thin flat pieces about 25 cm and let it rest for 5 minutes and fried them on both sides using a little olive oil in the fryingpan. It worked best on mark 6/12 but thats on my stove...Then I let them cool slightly before tearing them into pieces and digging in.

Will I do these again? Of course I will!


Greek Christmas cockies

The nice thing about trying things from different cultures is that it´s OK to eat them year around. Like if you are swedish you eat saffron buns for christmas and wouldn´t dream of doing it in the summer. So I can eat these cockies year around and I don´t mind.
The first time I had them they were made into half moon shapes but i just cut them, a little due to laziness...

Kourabiedes about 40 st
150 g almonds
250 g butter
1,5 dl caster sugar
1 eggyolk
0,5 Tbs cognac
5 dl flour
0,5 tsp bakingpowder
1 pinch pure ground vanilla

Ground or mix the almond to almost powderish
Mix butter and sugar untol fluffy and smooth
add eggyolk and cognac ( or probably any other alcoholic fluid )
and then the flour, bakingpowder and vanilla.
The dough is quite soft.
Shape 2 logs about 3 cm wide, wrap them with plastic or paper an put in the fridge over night.

Heat the oven to 175 degrees Celcius
Cut the logs in 0,5 cm slices and put them on baking sheets
bake fore about 15 minutes depending on size.
Let cool
mix orange blossom water or rose water with som water and splash a little over th cockies and then sprinkle caster sugar over them or coat them with it.

Even the dough tastes great!!


Viennese Striesel

Bread baking babes are baking again and I´m home and have opportunity to try it out. The recipe is here.
I basically did as the recipe sayd until it came to dried cherries. Don´t have any at home...don´t want to go out to get some so I took dried cranberries instead. I also ditched in half a packet of "suckat" a kind of kandied pumpkin peel.

by making first a braid using 4 pieces of dough and then put a three-piece braid on top made it look really nice

The Striesel ready to cut

I liked it!


Saffron buns

It´s Christmastime and not really my thing but one thing that I always do is make Saffron buns or Lucia buns. The have different names basically depending of what shape they are made in. The shape that I do are called "julgalt" jul is swedish for Cristmas and galt is the word for the male pig. There are a lot of other traditional shapes. They are decorated with raisins. I have for family issues omitted them. I have a brother who thought where was flies in the buns when he was a kid and still ( at 45 ) picks them out...
These buns have some untraditional things in them but that really improve the flavour

Lucia buns 40 pieces

75 g fresh yeast, that will be 1,5 package dry yeast
100 g butter
4 dl milk
1 dl heavy cream
1 dl white sirup, hmm you could probably use sugar instead
0,5 dl sugar
250 g kesella, ricotta will make it here
1 g of saffron + 1 tsp sugar
200 g almondpaste
1 tsp vanilla
1 tsk ground kardemum
0,5 tsp salt
16- 17 dl flour or more
1 egg for basting

Divide the yeast into small pieces in large bowl.
Melt the butter on the stove and add milk, cream, sirup and kesella/ricotta. Use a beater to break up the kesella/ricotta. When lukewarm, pour it over the yeast and let the yeast dillute.
Using a pestlar and mortlar work the sugar and the saffron to a powder. Add it together with vanilla, kardamum, salt and sugar. Shred the almondpaste and add it too.
Add enought flour to get a loose dought that still does not stick to the sides of the bowl.
Let rise under a teatowel for abot 35 minutes, it should double it´s size.
Divide the dought into 40 pieces and shape buns. The "julgalt" is a "S" shape that is done by rolling each dough piece 15- 20 cm long and rolling the tops to the middle from both but opposite sides. If you want raisins push them down in the center of the swirls, pressing them into the bun.
Again let them rise for 35 minutes. Baste them with the egg and bake them for 8 - 10 minutes in 250 degrees owen, let cool on rack under a towel. They freezes well.


Chinese flower stem buns

Bread baking babes have gone steaming and I went along. The original recipe can be found here and I followed it rather well exept I mixed it all using my food processor including all that working the dough using the rolling pin. I also replaced the 25 grams of chili with 1 tsp of sambal oelek. After steaming the first 6 buns I decided to do the last 6 in the oven

This is not my cup of tea, not even with sweet chili sause to dip it in...

But at least I tried...


Black Russian

Bread Baking Babes are baking Black Russian, so did I.
Following the recipe from Görel at Grain Doe
I made two loaves of something that tastes a lot like swedish limpa bread, something that I try to avoid. I did not like this bread but It was fun trying out a different way to bake ( with the soaking) and I also tried to let it rest for a few days to improve it. No!
I´m gonna go for another Black Russian!

2 cl Kahlua
2 cl vodka

Stir and serve on ice!