24.7.10

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

24.1.10

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!

11.1.10

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!!