Savarin

“A man who was fond of wine was offered some grapes at dessert after dinner. ‘Much obliged’, said he, pushing the plate aside, ‘I am not accustomed to take my wine in pills’.” – Jean Anthelme Brillat-Savarin

Ready for a little taste of France? The April Bakers Challenge is hosted by Natalia of Gatti Fili e Farina and she chose Savarin,a yeasted cake made with a rich dough the soaked in syrup and served with pastry or chantilly cream (which is just pastry cream mixed with whipped cream to lighten it). I bet ice cream would be pretty good, too.

A little history, taken from “What’s cooking America”

Baba (BAH-bah) – Baba is called Babka in Poland and in France. In French, the word baba meaning, “falling over or dizzy.” These are small cakes made from yeast dough containing raisins or currants. They are baked in cylindrical molds and then soaked with sugar syrup usually flavored with rum (originally they were soaked in a sweet fortified wine). After these cakes were soaked in the wine sauce for a day, the dried fruits would fall out of them.

 1600s – It is believed to be a version of a kugelhopf, which was invented in Lemberg in the 1600s. The baba was brought to Paris, France by King Stanislas Leszczynska, the deposed king of Poland and the father-in-law of King Louis XV (1710–1774) of France when he was exiled to Lorraine. According to legend, he found the customary kouglhopf too dry for his liking and dipped the bread in rum. He was so delighted that he named the cake after one of the heroes of his favorite book, Ali Baba from A Thousand and One Nights. Later, his chef refined the sweet bread by using brioche dough and adding raisins to the recipe. The dish was then simply called “baba.”

According to the famous book called Larousse Gastronomique, The Encyclopedia of Food, Wine & Cookery, by Prosper Montagne:

“At the same time a Parisian Maitre Patissier, Julien, by omitting raisins from the dough, giving the cake another shape and changing the syrup in which it was steeped (this syrup remained the secret of his establishment for a long time) created the Brillat-Savarin, which later became simply savarin.”

The Oxford Companion to Food by Alan Davidson says that one of the Julien brothers, from a family of Parisian pastry-makers, set his mind to experimenting with the baba recipe sometime in the 1840s. The result was this rich and tasty dessert, which he named in honor of Jean Anthelme Brillat-Savarin (1755-1826), celebrated French gourmet and writer on gastronomy.

The dessert became very popular in France, but the people called it Baba Au Rhum and soon dropped the name Savarin. In other parts of the world, the cake is known as simply Savarin. In Turkey this cake is called “father’s cake.”

So what this is saying is that Savarin, Baba Au Rhum, ad Kouglhofp are all in the same family, but seriously, isn’t all food a derivitive of  another in some way?. We just keep re-inventing the same wheel over and over. Thank goodness it’s a  long road…

You will be making an enriched dough for this. What is that? Well, if you have ever made brioche, panettone, or challah then you are already familiar with enriched doughs. It just means that it has eggs and butter so you have to work longer at getting the gluten developed. With a stand mixer that means about 15-20 minutes mixing time, by hand, longer. I cut this recipe in half and made individual cakes with the help of some vintage tins since I wasn’t expecting too may people to drop by this week. I would love to make a single large oe for a dinner party though. Anyway, my friends, Bake On!

Ingredients

2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour

2 tablespoons (30 ml) water, lukewarm

6 (320 gm) large eggs at room temperature, separated

½ satchel (1½ teaspoons) (4 gm) instant yeast or 15 gm (½ oz) fresh yeast

4 teaspoons (20 ml) (20 gm) sugar

2/3 stick (1/3 cup) (80 ml) (75 gm) butter at room temperature

1 tablespoon (15 ml) (15 gm) (½ oz) orange and lemon zest (I used the zest of a blood orange ad 1 tsp of fioro di sicilia)

1 teaspoon (5 ml) (6 gm) salt

¼ cup (60 ml) (2 oz) (55 gm) butter for greasing the work surface, hands, dough scraper & baking pan

Sponge

In a small bowl mix 2 tablespoons  (30 ml) lukewarm water, 3 tablespoons (1 oz) (25 gm) flour and yeast , cover with cling film and let rise 60 minutes

Dough

After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low-speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups or 270 gm) and work until it comes together , cover with cling film and let rest 30 min

Add the sponge to the mixer bowl along with a tablespoon of flour and start mixing at low-speed (if you wish to add the zest do it now)

When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour. Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour. Raise the speed a little, add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour. Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later.

Mix the dough until is elastic and makes threads, about 5-7 minutes.  Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour. Keep on mixing till the dough passes the window pane test, about 10 minutes.

Cover the dough with cling film and let it proof until it has tripled in volume 2 to 3 hours.

You can prepare the Pastry cream now if you choose to use it, and refrigerate it.

While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it. Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter.Turn the dough upside down and with the help of your buttered dough scraper shape your dough http://www.youtube.com/watch?v=ta2_h6Qogp0 in a rounded bun.

Make a hole in the center with your thumb and put it in the prepared pan. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan about 1 hour.

Pre-heat oven to moderate 340°F/170°C/gas mark 3

Bake the Savarin for about 40 minutes until the top is golden brown; meanwhile, prepare the Syrup

When the Savarin is done take it out of the oven, let it cool and remove carefully out of the pan. You have two choices now : you can immerse it in syrup right now or you can let it dry out (so it will lose some of his moisture that will be replaced by the syrup) and soak it later on.

To immerse it in syrup it is a good idea to place it in the mold you baked it in (a spring-form pan one wouldn’t work for this) and keep adding ladles of syrup until you see it along the rim of the pan. Or you can just soak it in a big bowl keeping your ladle on top of it so it doesn’t float. Once the Savarin is really well soaked carefully move it on a cooling rack positioned over a pan to let the excess syrup drip off. The soaked Savarin gains in flavor the next day .Whatever you decide the day you want to serve it, glaze it and fill the hole with your filling of choice and decorate it. You can serve the Savarin with some filling on the side.

Syrup:

1 1/2 cups (350 ml) water

1 1/2 cups (350 ml) blood orange juice

1/2 cup Amaretto, separated in two

3/4 Cup sugar

Boil the water, juice, 1/4 cup Amaretto, and sugar for 5 minutes. Remove from the heat and add the remaining 1/4 cup Amaretto. Cool completely.

Natalia’s Peach Syrup:

1½ cups  (350 ml) peach tea
1½ cups (350 ml) peach juice
1½ cups (350 ml) water
1 cup (240 ml) (8 oz) (225 gm)  sugar
zest of one lemon
one cinnamon stick

Glaze:

2 tablespoons (30 ml) Jam (I used lingonberry for the color, but apple or peach is great)
2 tablespoons water

In a saucepan mix jam and water and warm up. When the savarin is cool and soaked, brush it with the glaze

Storage & Freezing Instructions/Tips:

You can store the dried savarin for 5 days in a closed container. If you have soaked it cover well with cling foil and store it in the refrigerator for up to 5 days.

Additional Information: Folding  http://www.youtube.com/watch?v=ta2_h6Qogp0

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Pain Bianco – filled 3 ways

Mmm…Soft, fluffy bread, filled with cheese and herbs….. hungry yet? You should be, because this months bread is mouth-watering. I just love making filled breads and this choice didn’t let down. Our host (for us Buddies) this month was Natashya, of Living in the Kitchen with Puppies (besides her cooking, you should check out her book reviews) and she chose the winning recipe from the first-ever National Festival of Breads, called Pain Bianco, a white bread filled with fresh basil, sun-dried tomatoes, garlic  powder, and shredded cheese. I , of course, did not have these on hand so I improvised with what I could find in the fridge.  This recipe makes 2 large loaves of bread so I made 1 large loaf and 2 smaller ones. First up was the large loaf filled with maple mustard, Gruyère cheese, roasted garlic and minced parsley. Holy crow- break out the white wine, because this was fiercely good! For the smaller loaves I made one with farmer cheese, roasted garlic (I had a whole head to use up) and fresh rosemary, and for the other one I used pesto and asagio cheese. I had my friend Lesley over and we tried a slice from each one. Twice.  This was so easy to put together as well. The first rise is only about 45 minutes and the second is about the same. I love that the filling possibilities are as endless as your imagination. The really beautiful part of this is the presentation. The dough is filled and rolled up, jelly-roll style, and then cut down the middle (not all the way though) so part of the filling shows through. Natashya suggests using kitchen shears to do the cutting but I find it easier just to use my serrated bread. You do what makes you feel confident, but seriously, try a go at making this bread. You are your friends will be happy you did. Bake On!

p.s.- I am posting the original recipe but if you are like me, make something up that makes you happy

Tomato, Basil, & Garlic Filled Pane Bianco

King Arthur Flour website

1/2 cup (4 oz/ 113 g)warm water
1/4 cup (1 3/4 oz/50 g) sugar (I only added 2 teaspoons)
4 teaspoons instant yeast
1 cup warm (8 oz/ 227 g)low-fat milk
1/3 cup (2 3/8oz /67 g) extra-virgin olive oil
2 large eggs
2 teaspoons salt
6 cups (25 1/2 oz/723 g) King Arthur Unbleached Bread Flour (I used all-purpose flour and also added 1/4 cup ground flax meal)
1 (8 1/2-ounce/241 g) jar oil-packed sun-dried tomatoes
3/4 teaspoon granulated garlic or garlic powder
1 1/2 cups (6 oz/ 170 g) shredded Italian blend cheese, divided
2/3 cup (1/2 oz/ 14 g) chopped fresh basil

1) Combine the water, sugar, yeast, milk, olive oil, eggs, salt, and  flour, and mix and knead by hand, stand mixer, or bread machine until  you’ve made a cohesive, soft dough. If you’re kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should  barely clean the sides of the bowl, perhaps sticking a bit at the  bottom. In a bread machine (or by hand), it should form a smooth ball.  Place the dough in a greased bowl, and turn to grease the top. Cover and let rise in a warm place until double, about 45 minutes

2)  Meanwhile, thoroughly drain the sun-dried tomatoes; lay them on a paper  towel to absorb any excess oil. Using kitchen shears, finely chop the  tomatoes.

3) Line two baking sheets with parchment. Gently  deflate the dough and divide it in half. Roll one piece into a 22″ x 8  1/2″ rectangle. Sprinkle on half the garlic, cheese, basil, and  tomatoes.

4) Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal.

5) Place the log seam-side down on a baking sheet. Using kitchen shears,  start 1/2″ from one end and cut the log lengthwise down the center about 1″ deep, to within 1/2″ of the other end.

6) Keeping the cut  side up, form an “S” shape. Tuck both ends under the center of the “S”  to form a “figure 8″; pinch the ends together to seal. Cover and let  rise in a warm place until double, 45 to 60 minutes. Repeat with the  remaining dough.

7) While the loaves are rising, preheat the oven to 350°F.

8) Bake the first loaf for 35 to 40 minutes. Tent the loaf with foil after 15 to 20 minutes to prevent over-browning. Bake the remaining loaf.

9) Remove loaves from their pans; cook on racks. Store any leftovers well-wrapped, at room temperature.

You are going to love this!!!

You must visit the real bread baking babes to see their amazing work!!!!

The Bread Baking Babes

•Bake My Day - Karen

•Bitchin’ Bread Baking Babe Bibliothécaire - Katie

•blog from OUR kitchen – Elizabeth

•Feeding my enthusiasms - Pat

•girlichef – Heather

•Life’s A Feast – Jamie

•Living in the Kitchen with Puppies - Natashya

•Lucullian Delights - Ilva

•My Kitchen In Half Cups - Tanna

•Notitie Van Lien - Lien

•Paulchens Foodblog - Astrid

•Provecho Peru - Gretchen

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Gateau a la creme (brioche with Meyer lemon cream filling)

So I’m looking through a baking book the other day trying to find inspiration that will satisfy my need to bake something. I came across Lemon Brioche Doughnuts and thought “Perfect!”, but then suddenly remembered that I hadn’t checked yet  to see what was up for March from  the  Bread Baking Babes. Well. after finding out that  Lien was the host I was more than thrilled to see that she chose “Gateau a la creme” which is yummy brioche with a lemon custard filling. Talk about perfect timing. I was looking forward to making brioche since there hadn’t been any made since Christmas time. Buttery brioche baked in small pannetone papers are perfect gifts for people since they freeze beautifully and you can pull out one at a time without being tempted to eat an entire loaf of bread by yourself. Now it is March and it seems like a perfect time for brioche and this gateau is luscious and would be perfect for a Spring brunch (now all we need here in Calgary is Spring (as I look out at the snow on my lawn)).

After reading Lien’s recipe I was a little concerned about the small amount of eggs and butter (for brioche that is) but then when I started looking through my baking books I realized that there seems to be many variations on the quantity of these items.  One book uses 4 1/4 Cups of flour to 3 eggs, while another uses 4 1/2 Cups of flour and 6 eggs. Some recipes call for all  ingredients to be very cold, others for room temperature. Normally, I follow Peter Reinhardt’s recipe but now I think that in my near future a brioche bake-off is called for. The recipe Lien used has a relatively short kneading time, while it was my thought pattern that brioche (as well as panettone and stollen) needed a long kneading to fully develop the gluten structure so you get the “windowpane” effect. What was also interesting was that this version only called for the dough to chill in the fridge for about an hour and then you are ready to work with it, usually it chills overnight. Ahhh, the very perplexing world of enriched doughs….

In the end, I used Ciril Hitz’ version, and only because I wanted to put some dough into the freezer for later in the week (those doughnuts, remember?). His version actually has fewer eggs than the Raymond Blanc recipe – again, the mystery of it all – but it is so lovely to work with and to eat. A few people commented that Raymond’s recipe was a little dry so I went with this version to be on the safe side. It has a long chilling period, 6 hours in the freezer then 12 in the refrigerator, but it is really easy to make and patience is the only thing needed. Oh, and a standing mixer with a dough hook. At least for me. I was more than impressed to read that some of the BBB’s were kneading this by hand (I would never want to be cornered by one of them in a dark alley – arms of steel!), but in my opinion this is one of those doughs that a standing mixer is crucial. My Kitchenaid is over 20 years old and still works like a dream!

The filling is super simple to put together. It calls for 6 egg yolks (this is a good time to think about making macarons since you will have all those whites leftover), lemon juice, a little sugar and creme fraiche. Easy except I didn’t have any creme fraiche nor any heavy cream to make any, so I made mine with marscapone cheese. Yes, this is over the top indulgence, but boy did it work nicely. I only had 5 eggs left since I needed one for the egg wash so that would have to do (and it worked out fine). I found there was a little too much filling for the two small (about 7 inches around) brioche I made and I also filled one up too high which in turn made a burnt mess in my oven.

The seal of approval!

Would I recommend this? Yes. Was it easy? with a mixer, Yes.  Was is delicious? Totally, without being too sweet. (maybe I’ll have another piece right now just to make sure…) Bake On!

Please go to Liens post for the original recipe.

Gateau a la Creme

Brioche dough

yields four 7-inch gateau’s (or freeze half of the dough for up to 2 weeks for another use)

4 1/4 Cups (530g) All-purpose flour
1/4 Cup (50g) granulated sugar
4 tsp (14g) instant yeast (I used SAF Gold)
1 1/2 tsp (8g) salt
zest of 1 meyer lemon (use a regular lemon if you don’t have a meyer)
3/4 C (7 oz) whole milk
14 Tablespoons (200g) unsalted butter
1 whole egg
2 egg yolks

finishing:
Egg wash (1 yolk,as needed – I double washed so I used almost the whole thing)
swedish pearl sugar (decoration, as needed- optional)

Crème filling

5 egg yolks
1/4 Cup + 2 teaspoons (60g) granulated sugar
1 meyer lemon, juice and zest (I also threw in the juice leftover from the zested lemon needed for the dough)
200 G marscapone cheese

Make sure that the milk, eggs, and butter are cold.

Place all of the ingredients, except the butter,into the bowl of your standing mixer. Mix at low-speed until it all comes together, form a solid mass, and cleans the sides of the bowl (about 5 minutes). While this is mixing, pound your butter with a rolling-pin to make it pliable. You are not warming up the butter, just making it easier to blend. Break it up into 4 or 5 pieces.  Alternately, you can cut the cold butter up into tiny cubes.

Increase the speed on your mixer to medium and start adding the butter, slowly and in stages (4 0r 5). Make sure that all of the butter is fully mixed in before adding the next batch of butter. Continue to mix until all of the butter is fully incorporated into the dough and you get a good gluten structure. This will take 10 to 20 minutes. You want to be able to stretch the dough thin enough to see through (the “windowpane”) without tearing the dough. Form the dough into a ball, wrap with plastic wrap and place in the freezer for at least 6 hours, or up to 2 weeks. I cut my dough in half so I would have 2 pieces – I used one and the other is still in the freezer.

The day before baking remove the dough from the freezer and transfer to the refrigerator for 12 hours.

When ready to bake remove the dough from the fridge and let it sit out for 20-30 minutes at room temperature. Cut the dough in half..Take half of the brioche dough and bring it together with the palms of your hands to form a ball, then place it on a parchment lined baking tray and flatten it slightly. Starting from the middle of the dough, gently press the dough flat and spread it out to form a circle to approx 7 inches  in diameter, but leave about a 1 inch gap from the edge as this will create the rim of the tart.

Be careful not to stretch the dough and try to keep the base even in thickness. Use the second half of the dough for another gateau. I made the error on one of mine by making the rim too thin and then pouring in too much filling which of course made a mess in the oven….

Cover these with greased plastic and a kitchen towel and let rest for 30 minutes.

Meanwhile, pre-heat your oven to 350F

For the crème filling, mix the egg yolks, sugar, lemon zest and juice together in a mixing bowl and gradually mix in the marscapone cheese. Set aside  until ready to fill.

When you are ready to bake, brush the rims of your bread with the egg wash and sprinkle with the pearl sugar , if using. Pour some of the creme mixture into the middle about 1/3 way up. Pour the rest in (about 3/4 way up) when you have it in the oven so you don’t spill it all over when transferring it. Bake for 25 minutes or until golden and the filling is set. Cool completely, or serve slightly warm. Enjoy!

The Bread Baking Babes

• Bake My Day – Karen
• Bitchin’ Bread Baking Babe Bibliothécaire – Katie
• blog from OUR kitchen – Elizabeth
• Feeding my enthusiasms – Pat
• girlichef – Heather
• Life’s A Feast – Jamie
• Living in the Kitchen with Puppies – Natashya
• Lucullian Delights – Ilva
• My Kitchen In Half Cups – Tanna
• Notitie Van Lien – Lien
• Paulchens Foodblog – Astrid
• Provecho Peru – Gretchen

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Assyrian Spinach Pies

 

Happy Anniversary to the Bread Baking Babes! They are celebrating five years of baking bread together. How cool is that??! I’ve only been a buddy for the past year but I have been secretly watching for much longer than that. I stumbled upon this group talented bakers by way of Susan at Wild Yeast. I love, love, love her site and was most intrigued with her small group of baking friends and now they are five years strong. Congratulations to you all!

The host for this special occasion is Tanna of My Kitchen in Half Cups. She picked Assyrian Spinach Pies from A Baker’s Odyssey  by Greg Patent. I was so excited because for once I actually own this book. What a wonderful book it is!  I keep telling myself that one day I will bake every recipe in the book….  oh- I was just letting my mind wander about this some more, let me get back on track. These  hand pies are delicious with a bright, salty, almost tangy filling due to the addition of pomegranate seeds and feta. What is really interesting is the addition of Malhab , which is the pits of sour black cherries, which is added to the dough itself to add another layer of complexity. It was not able to find ground Malhab, only whole seeds, but they ground up into a powder very easily in my grinder. I have never used this spice before and am now looking forward to trying in some different baked goods. Isn’t always fun to be exposed to new things?

The shaping of this hand pie is the only slightly tricky part of this recipe. A piece dough is rolled out into a circle and then the filling is placed in the middle. You then bring up two sides of the dough, in the 10 o’clock and 2 o’clock position, pinching the dough together to firmly seal the edges so it now looks like the bottom part of a Y.  Now bring up the bottom part of the dough (the 6 o’clock position) and pinch the dough together, making the top part of the Y. The first one seemed awkward but then it was quite fast to do after that.  If you are intimated by this technique there is no reason why you couldn’t just shape it into a half-moon and seal the edges that way. Bake On!

Assyrian Spinach Pies

Dough

2 1/4 teaspoons active dry yeast

2 Cups warm water (around 110F)

1 teaspoon ground mahlab (I increased this from 1/2 tsp)

5 Cups unbleached AP flour

2 Tablespoons granulated sugar

2 teaspoons salt

1/3 Cup extra virgin olive oil

Filling

1/2 Cup extra virgin olive oil

1 large yellow onion, finely chopped

1 pound fresh spinach, cleaned and coarsely  chopped

1 Cup (4 oz) chopped walnuts

1 Cup pomegranate seeds (I increased this from 1/2 cup)

1 Cup crumbled feta cheese (about 4 oz)

1/3 Cup fresh lemon juice (I used Meyer lemons)

1 teaspoon fresh ground pepper

To make the dough

Sprinkle the yeast and the ground malhab over 1/4 cup of the warm water. Whisk well to combine and then let it sit for 10 minutes to activate the yeast (it will get foamy during this time).

Place the flour, sugar, and salt into a large mixing bowl  and stir to combine. Add the yeast mixture along with the remaining 1 3/4 cups water and the olive oil. Stir with a wooden spoon until the dough starts to come together and then let it rest for 5 minutes.  If using a stand mixer like me, then attach the dough hook and knead on low-speed for 2 minutes. Adjust the speed to medium and knead for another 5 minutes. If you are kneading by hand, then place your dough on a lightly floured surface and knead for 10 minutes. The dough will still be slightly tacky.

Place the kneaded dough into a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let the dough rise until doubled in size, 1 1/2 to 2 hours. This depends on the warmth of your kitchen. My house is usually  on the chilly side so it takes the full 2 hours for me. It is ready when you press your finger into the dough and the impression stays.

Dived the dough into 24 pieces (I did 26). Shape them into balls and cover with a some tea towels. Let the dough rest for 30 minutes while you prepare the filling.

Filling

Saute the onion in 3 tablespoons of the olive oil over medium heat for about 10 minutes. You want them golden brown and tender. remove from the pan and set aside.

Place the chopped spinach, pomegranate seeds, walnuts, feta, lemon juice ,and the remaining 5 tablespoons olive oil together. Add the sautéed onions and toss well to combine. Add the pepper and a pinch of salt if you think it needs it.

Preheat your oven to 375F. Line 2 baking sheets with parchment paper.

Working with 1 piece at a time, roll out the dough, fill with about 1/2 cup of the spinach mixture and shape as described above. Place them about 1/2 inch apart on the prepared baking sheets, spraying them lightly with cooking spray (such as PAM).

Bake for 25-30 minutes. Prepare the remaining pies while the first batch is baking in the oven.

Serve warm or at room temperature. (Greg suggests serving these with plain yogurt but we had a side salad instead). After baking you can freeze these (ours didn’t last that long)

I found that I did run out of filling with 4 pieces of dough remaining so in my mini processor I whipped together a diced apple and some dried prunes. I added a splash of Calvados to loosen it up a bit and then threw in a handful of walnuts. I filled and folded as above and when they came out of the oven I drizzled them with a little confectioners icing. These were divine….

Please visit all of The Bread Baking Babes to check out their awesome work:

Bake My Day – Karen Bitchin’ Bread Baking Babe Bibliothécaire – Katie blog from OUR kitchen – Elizabeth Feeding my enthusiasms - Elle Life’s A Feast - Jamie Living in the Kitchen with Puppies - Natashya Lucullian Delights – Ilva My Kitchen In Half Cups – Tanna Notitie Van Lien – Lien Paulchens Foodblog – Astrid Provecho Peru – Gretchen

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Matzoh (or, the Daring Bakers go crackers)

I was going to begin this with my usual, “where did month go?” but |I had to change it to, “where is my motivation?”. Don’t get me wrong, I cook and bake everyday (well, I cook everyday and bake 2-3 times a week), it’s just that my desire to write about a recipe is just not there. Maybe it’s the dark winter nights, but by 8pm I just want to crawl into bed with my husband and a good book (I’m reading The Orphan Master’s Son right now). I really only have time to sit at the computer after my little girl goes to sleep and I just have had no motivation to stay in the kitchen and type away. I have been baking up some nice things though… Banana bread with pecans, Cornflake crunch-marshmallow-chocolate chip cookies, Brioche, Ciabatta, Blueberry-meyer lemon fruit crisp with honey-sour cream ice cream, and these…
individual chocolate cakes layered with raspberries and creme fraiche whipped cream. They are encased with chocolate sheets and drizzled with raspberry coulis. There were six cakes made altogether  and made for the perfect dessert to a dinner party with friends. The cake itself was vegan and one day I will get around to posting the recipe. Just not now.

With all that said, it is the end of the month and time for the Daring Baker’s Challenge! Thank goodness that I love participating every month and that at least I am forced to do one post. Yahoo! Our host this month is Sarah from  All Our Fingers in the Pie. She has challenged everyone to make crisp crackers and/or flatbread. Who doesn’t love a crispy cracker?? well, maybe someone without teeth, but luckily  I still have all my chompers! My first thought was raincoast crackers since I make them quite often, but decided to go with something different since I didn’t have any buttermilk  in the house at the time. What I did have though was flour, and water, and… well, you don’t need anything else…. for matzoh! And to be perfectly honest, I was planning on doing 2 or 3 crackers but I ended up baking matzoh four times this month! I forgot how much I like these and because they are so easy, delicious and addictive (seriously).

This is one of those ridiculously easy recipes but they are sooooo much better than those cardboard things in the store (which I can’t even find here in Calgary). A few things to note: you oven must be hot before you start baking, so turn it on to 450F at least 45 minutes before you start. A baking stone is also very useful. Place it in your cold oven before turning it on; this ensures your stone has enough time to heat up and so that your stone doesn’t crack. If you don’t have a baking stone use a large baking sheet instead. Just make sure that you place it in the cold oven and let it heat up the entire 45+ minutes. These only take a few minutes to cook and it needs that hot surface to do so. You will also need a rolling-pin so you can roll out your dough paper-thin. If you have one of those fancy pastry dockers, then this is the time to break it out. I don’t so I use the tines of a fork instead. Works great and takes about 10 seconds longer. You don’t get that perfectly even docked effect that you see on store-bought versions but who wants store-bought anyway? Not me. Oh, and you will need another flat baking sheet to act as a pizza peel to transfer the uncooked matzoh into the oven, Unless you own a pizza peel. I do not, and  I seem to manage just fine with a rimless baking sheet as my trusty substitute.  One day I will have dream kitchen with room for all of my fun toys…

You can change this up anyway you like.  A wonderful presentation is to very lightly brush the cooked and cooled matzoh with some olive oil that has been seasoned with fresh garlic, a pinch of salt and finely minced parsley. Just break off pieces and place in a small bowl while entertaining;  your guests will go wild over this. You could also replace some of the white flour with whole wheat flour (just add a touch more water). One of my favorites is to add 1/4 cup of sesame seeds to the dough (as seen in these pictures)  but I am sure that flax seeds would be just as tasty. Or dried herbs. How about 1/2 teaspoon of chipotle powder?  Mmmm….. Bake On!

Preheat your oven to 450F and place a baking stone or baking sheet in the center of the oven. Let the oven and stone/sheet preheat for 45 minutes.

Matzoh

1  3/4 Cups (about 7 oz)  unbleached all-purpose flour, plus more for rolling

3/4 Cup (6 oz) water, room temperature

(another variation is to substitute some of the water with a little oil)

Place the flour into a large mixing bowl. If you want to add seeds or spices/herbs, stir into the flour now. Make a well in the center of your flour and slowly add the water , stirring with a large wooden spoon until the dough comes together. You might need a bit more water depending on where you live and the weather. Knead for 3 or 4 minutes (either by hand or stand mixer w/dough attachment). The dough should be slightly tacky. Cover with a clean tea towel and set aside for 5 minutes.

Generously  flour you work surface. Take the dough and divide it into 10 pieces. Working with one piece at a time, roll it out as thinly as you can. You should almost be able to see through the dough.  Sprinkle flour over the surface as you do this to prevent it from sticking. With the tines of a fork (or a docking tool) prick the matzoh all over to dock it. Pick the matzoh up and place it onto a flat (rimless) baking sheet. Open the oven and quickly transfer the matzoh onto the hot baking stone. Bake the matzoh for about 3 to 4 minutes. Check after two minutes as ovens differ. They will be light colored with some brown bits and bubbly all over. I use a pair of tongs to remove the matzoh so I don’t have to keep the oven door open long. Repeat with the remaining dough until all are baked. Let them cool completely. They will get crispier as they cool. If you can, wait until the next day to eat them. Enjoy!!

recipe source: A Bakers Odyssey by Greg Patent (fantastic book)

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Speculaas Fantans

What a tasty treat from the Bread Baking Babes for January!  Elle, from Feeding My Ethusiasms chose fantans, a little single portion of deliciousness. |In the past I have made Flo Braker’s Lemon Pull Apart bread (to die for), which is really just a giant version of this so I was eager to give these individual babies a try. While the recipe was for jam filled fantans, I still has some leftover speculaas spices from the Gevulde Speculaas I made last week  that I knew would be perfect for something like this. I just mixed the potent spice blend with some sugar that made a spicy  cinnamon roll effect treat. With a slathering of cream cheese frosting these were outstanding!

I definitely want to try a savory version next time since I think these would be great for a side of soup but in the meantime I am trying desperately not to eat the entire pan these delicious buns. Bake On!

Starter:
At least 4 hours ahead prepare the starter (I did this the night before):

1/2 cup flour
1/2 cup water
2 1/4 teaspoons (1 packet) active dry yeast

Stir together until well blended, cover with plastic wrap and set aside until later.

Dough Ingredients:
2 – 2 1/2 cups all-purpose flour
1 cup whole wheat bread flour
1 teaspoon salt
¼ teaspoon freshly ground nutmeg
1 cup non fat evaporated milk
¼ cup (1/2 stick) butter
¼ cup honey
1 egg, lightly beaten
½ teaspoon vanilla
6 tablespoons + 2 tablespoons unsalted butter, melted, divided

Filling:
1/4 Cup + 2 Tablespoons dark brown sugar, packed
1/4 Cup granulated sugar
3 tablespoons speculaas spice mixture

Directions:

Sift 1 cup of the all-purpose flour, the 1 cup of whole wheat bread flour, salt, and nutmeg into a large mixing bowl. Stir until well blended. Set aside.

Placed evaporated milk, butter and honey into a saucepan and heat until butter is nearly melted. Remove from heat. Stir a few minutes to help mixture cool. Let cool to 110 degrees F.

Add the starter mixture to milk mixture, then add milk mixture to flour mixture; beat well. Add egg and vanilla; stir until blended. Add 1 cup all-purpose flour, stir until thoroughly incorporated. Gradually add enough of the remaining flour to make a soft, tacky dough.

In a standing mixer with the dough hook attachment,knead for 3 minutes or until dough is smooth and silky. If doing by hand, lightly flour your work surface and knead for about 5 minutes adding additional flour if needed, but only enough to keep it from sticking too much.) Place in oiled bowl, turn dough to lightly coat with oil. Cover with plastic wrap and set in a warm place to rise for 1 ½ to 2 hours. I tend to place my dough in my bottom oven with a bowl of steaming water along side of it. This provides a warm, moist environment for the dough to rise.

Dust your work surface with flour. Punch down the dough, then half it. Roll one half into a 12×12-inch square. Brush dough with half the melted butter. Score the bottom every two inches so you can cut even strips. Cut one two-inch wide strip off and set aside.

Spread the surface of the remaining rolled out dough with  1/2 of the speculaas sugar filling. Remember, don’t put the filling on the  1/6 plain strip. This will allow you to have a plain side of dough on each side of the roll touching the muffin cup. Cut into 5 equal strips, then stack the strips on top of each other with the plain strip on top. You will now have 6 layers.  Cut through the layers into 6 equal pieces, then place each into a buttered muffin cup, standing up so the layers are visible. Gently fan them open. Each will have six dough pieces with marmalade or other filling in between. Repeat with the remaining dough and the rest of the marmalade for the other six cups of the muffin tin.

Cover with a clean dish towel and let the rolls rise in a draft free spot at warm room temperature until the dough doubles, about 1 to 1-1/2 hours. I actually covered mine with plastic wrap and put them in the fridge for about 2 1/2 hours since I had to go out. I then just let them come to room tempeture and “wake up” for an hour before baking.

Place the rack in the middle and preheat the oven to 375° F/190° C.

Remove the towel and bake the rolls until they are golden brown, about 20 to 25 minutes. Cool in the pan ten minutes, then transfer to a rack and allow to cool for about another 20 minutes before serving. If desired, make a simple cream cheese glaze by mixing together cream cheese, confectioners sugar and cream until smooth  then drizzle over the fantails while still warm. Enjoy!

Please visit all of The Bread Baking Babes to check out their awesome work:

Bake My Day – Karen
Bitchin’ Bread Baking Babe Bibliothécaire – Katie
blog from OUR kitchen – Elizabeth
Feeding my enthusiasms - Elle
Life’s A Feast - Jamie
Living in the Kitchen with Puppies - Natashya
Lucullian Delights - Ilva
My Kitchen In Half Cups - Tanna
Notitie Van Lien – Lien
Paulchens Foodblog – Astrid
Provecho Peru – Gretchen

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Panettone

 

The December’s Bakers Challenge is Panettone,a traditional Italian holiday semi-sweet bread that is studded with raisins. Our host is the lovely 
Marcellina from Marcellina in Cucina (what a gorgeous site!). At this time of year it is hard to miss that giant oddly shaped box sitting up by counter in your local supermarket. While I personally can’t stand the box version, I actually like the homemade kind. It is quite nice, slightly warmed, with a hot cup of coffee. Two years ago this time the challenge was stollen, and I used a recipe by Peter Bernhardt that called for a seed starter (which took about 12 days to make) and then a sponge from that before even starting the bread. He did use the same dough though for Panettone as well so I made some up at the time. Very delicious. Last year I wanted to make some more but decided I needed an easier path to my goal and tried a recipe from King Arthur Flour.This version only requires an overnight sponge. Very delicious and loved it for its ease of use.

Okay, so this year the challenge is provided with a recipe from Carol Field. I really love her recipes so I was excited to give this a try. An overnight sponge, a lot  of butter, a lot of eggs, and a lot of rising times. This is going to be good!! And it was, but, it was no better than my year two recipe from King Arthur and this one is a whole lot less time-consuming (and fewer calories). I don’t get it, but I’m standing by it. Hey, you know what? go to Marcella’s site and try the Carol Field recipe for yourself (it does make a fantastic bread and two giant loaves) and let yourself be the judge. In the meantime, here is my version Panettone (I have modified the quantities, for the original recipe please go here).

The interesting part about baking this bread is actually cooling this bread. You hang it upside down! If you are lucky enough to have panettone papers this is easy, just stick 2 thin wooden skewers through the bread as soon as it comes out of the oven and suspend your bread between two chairs. If you use a recycled can for your baking vessel, let the bread cool on its side for about 10 minutes ten tip it out, insert your skewers and then hang upside down. Marcella believes that just cooling the bread on its side and rotating it occasionally works just as well; I will have to give it a try in the future. Before baking this bread I recommend that you not only read Marcella’s post in its entirity, but that you also read this extremely educating post on the subject by Susan over at Wild Yeast (one of my all time favorite bread sites).

One more thing about panettone. You will notice it comes baked in it very own package. These are panettone papers and they come in a few sizes. My favorite are the small individual ones. While the large loaf is truly an impressive site to behold, it is a large loaf of bread, so you better have a lot of people to eat it up. The small ones are perfect for smaller families or individuals. Okay, don’t have any? no problem, don’t panic. Save a few large (or small) cans from tomatoes or something like that, wash them well, peel off the paper and voila! you have a panettone pan. Just line it with parchment paper (with the paper cresting the rim by an inch or two) before you place the dough into it.

Bake on!

Overnight sponge (biga)
3/4 cup (3 1/8 ounces) Unbleached All-Purpose Flour
1/16 teaspoon yeast
1/3 cup (2 5/8 ounces) water

Stir the three ingredients together until well blended; cover, let sit at room temperature for one hour then place in the fridge for 8 to 12 hours (or up to 3 days)

Dough
all of the biga (above)
2 1/4 cups (9 1/2 ounces) Unbleached All-Purpose Flour
1/4 cup (2 ounces) water
2 large eggs plus 1 egg yolk
1/3 cup ( 3 ounces) unsalted butter
1 1/4 teaspoons salt
1/2 teaspoon Fiori di Sicilia flavoring OR 1 teaspoon vanilla + 1/8 teaspoon orange oil
2 1/4 teaspoons SAF Gold instant yeast OR 1 tablespoon instant yeast
1/3 cup (2 1/4 ounces) sugar
1 tablespoon each of  orange and  lemon zest

*approximately 1 1/2 cups of dried fruits and nuts  of your choice :  For my first batch I used dried figs, anise seeds and pistachio nuts. For my second batch I used candied orange peel, candied cherries, slivered almonds and chopped bittersweet chocolate.The traditional mixture is raisins, citron  and slivered almonds.

Glaze (optional, but so very pretty)

3 ounces  granulated sugar
2 teaspoons ground almonds (or almond flour)
1 1/2 teaspoons vegetable oil
1 tablespoon corn flour (not cormeal, otherwise use WW flour)
1 egg (30 g) white
scraped seeds from 1/2 of a vanilla bean

Combine all of the dough ingredients except the fruit, and mix and knead them together—by hand or mixer —for at least 15 minutes (longer if by hand) It should be a very soft and billowy dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it’s puffy (though not necessarily doubled in bulk). Gently deflate the dough, and knead in the fruits, nuts  and zest.

Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan (or split your dough in two and divide between two parchment lined large tomato cans). Cover the pan and let the dough rise till it’s just crested over the rim of the pan. This can take anywhere from two to 4 hours.

To mix the glaze, whisk all ingredients together. Pour, brush, or pipe the glaze evenly onto the top of the loaves. Sift powdered sugar generously over the tops, then sprinkle with pearl sugar.

Bake the bread in a preheated 400°F oven for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 25 minutes, tenting with aluminum foil if the crust appears to be browning too quickly. Remove the panettone from the oven and cool completely.

While the panettone is baking, set up your hanging apparatus (See above). When the bread is done, hang them as quickly as possible.

Allow the panettone to hang for at least four hours, up to overnight.

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Pear Cranberry Kutchen

Since December is already a crazy busy baking month, why not throw a delicious yeasted cake into the mix?! The December host of the Bread Baking Babes is Gretchen of Provecho Peru. She chose the lovely and easy German cake Apple Kutchen. It is perfect for this time of year and a breeze to put together. Being a good little baking buddy (well, I am trying to be at least) I firmly put my mind to baking this and not flaking off like last month. Since I didn’t have any apples on had I used some dried pears that I had. I first soaked them overnight in Amaretto and then rehydrated them in pear-cinnamon cider, finally giving them a rough dice. I also had some cranberries in the freezer (thank you Noelle for the idea) and last but not least, some finely diced crystallized ginger. It smelled heavenly coming out of the oven and now my mother has the perfect treat to bring with her to church on tomorrow morning. I was a little worried about how dark my crust was but when tried it I was happy that it was still very soft and moist. Easy and delicious. Bake on!

Holiday Apple  Pear Kutchen 

 

Yield: 12 servings

Source: Adapted from BH&G Holiday Baking 2009 Magazine

Ingredients

Crumb Topping

1/2 cup flour

1/4 cup quick oatmeal (I used Quaker)

3/4 cup brown sugar

5 tablespoons butter

1 teaspoon cinnamon

1/2 teaspoon cardamom

1/4 teaspoon allspice

Kuchen

2 1/4 – 2 3/4 cups flour,divided

1 package (2 1/4 tsp)active dry yeast (I used 2 teaspoon SAF gold yeast)
1/2 cup milk (I used lowfat)
1/2 cup granulated sugar
1/4 cup butter
1/4 teaspoon salt
2 eggs

Dried Pear topping

2 cups reconstituted dried pears, roughly diced

1/3 cup fresh or frozen cranberries (I tossed mine in a small bit of egg whites then some sugar so as to not be so tart)

2 Tablespoons crystallized ginger, finely diced

*If you want to make it Apple Kutchen, use this for the fruit topping instead:

4 cups apple slices (about 4 medium baking apples)

1/3 cup brown sugar

1 tablespoon quick cooking tapioca

1 tablespoon lemon juice

1 teaspoon apple pie spice

CRUMB TOPPING:

In a medium bowl, combine flour and brown sugar. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Set aside.

CAKE:

Grease a 13x9x2 baking pan; set aside.

In a large bowl, combine 1 cup of the flour and the yeast; set aside.

In a small saucepan, heat and stir milk, granulated sugar, butter and salt just until mixture is warm (120F-130F) and butter almost melts. Add milk mixture and eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl constantly. Beat on high-speed for 2 minutes or until smooth. Beat in as much of the remaining flour as you can without the mixer. Stir in any remaining flour to make a stiff batter.

Spread batter into the prepared baking pan. Evenly spread the pears over the top of the batter then sprinkle the cranberries over them and finally the ginger. Crumble the topping over the fruit mixture.

Cover and let rise in a warm place for 1 hour.

 (for apple topping combine apples, brown sugar, tapioca, lemon juice and apple pie spice. Place apple mixture on top of the batter. Sprinkle with Crumb Topping. )

Bake in a preheated 375F oven for 30 minutes or until top is browned and apples are tender. Cool on a wire rack for 30 minutes.

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Russian Braid Bread

 

The host of this months Bread Baking Babes is Tanna of My Kitchen in Half Cups and since they posted on the 16th it also coincided with world bread day. Being a buddy we were requested to bake this by the 26th, which is today…. I actually baked this last week… I just didn’t get off my ass and post it…. I am happy to say though that the huge outdoor art project that I have been working on at Scarlet’s school is finally finished as of 2 days ago so I can start getting back to my life…..

I was excited to see this bread since I have had my eye on a similar bread made with the exact same method. The technique is pretty simple to master and the final outcome is gorgeous. The filling choices are endless with only your own imagination holding you back.  Please make sure you go and check out the roundup on Tanna’s page for some great ideas to inspire and tempt you.

For my filling I chose tomato jam mixed with sour cream, minced garlic and fresh rosemary. This bread is similar to Povitica in that the dough is thinly rolled out, filled, and then rolled up, jelly roll style.  That is where this bread takes a twisty turn! You slice down the middle of your roll, lengthwise, exposing the inside layers (kind of like a leek) and  then gently  twist or braid these together.  I found that I was nervous about slicing this open with such a moist filling that I covered the very long rolled rope and place it outside for 40 minutes to firm up. Oh, did I forget to mention that we have about 7 inches of snow on the ground right now? And that it is about -7C????  It’s my own giant freezer out there. You warm lucky ones could just use the freezer in your kitchen for this but I actually found it much more convenient considering the length of my rope. Next time I think I will roll up the short end instead to make life easier. I can’t wait to try this again filled with pesto or a roasted garlic-walnut paste. Maybe even some sriracha, one of Lisa’s favorite fillings….. Bake on my friends!

Russian Braid Braid

Recipe Adapted from The Fresh Loaf

Makes one large loaf
400 grams all-purpose flour
200 grams white whole wheat flour  (total flour should equal 600 grams – try different combinations)
3 tablespoons wheat germ

1 heaping tablespoon dry yeast
10 grams Sugar 10g (0.35oz)
10 grams Salt 10g (0.35oz)
50 grams olive oil 50cc (1.7 fl oz)
1 tablespoon White Vinegar, I used white Balsamic Vinegar in my 2nd loaf
450 – 500 grams Water (10 fl oz) (I used potato water)
- Filling – whatever you want

Take a 8″ springform pan (no bottom) and place a piece of parchment paper inside of it.Crimp tightly around the bottom of the springform, oil the sides. Place on top of a baking sheet.

Add all ingredients to a mixing bowl, add the water carefully as you start mixing.  I have my standing mixer on low when doing this and I used all of the water since I live in a dry climate.   Add water or flour if dough is too stiff or too loose (respectively).Knead for 10 minutes. Dough should be supple and not sticky to the touch. When dough is ready, spray a bowl with oil and gently put the dough in the bowl. Spray a little more oil on top and cover. Let rise (80%) about 40 minutes to an hour.

Lightly flour your work area. Flatten the dough gently with your hands. Roll the dough as thin as you can using a floured rolling-pin. When rolling out the dough, try not to lift and move it too much. It rolls quite easily so don’t panic.

Apply a thin layer of your filling (remember, it’s your choice) on top of the dough but leave an edge of about 1/4 inch. Slowly, tightly and very gently roll the dough into a pin wheel. It will be very long when completed. Place in the freezer, if possible, for about 45 minutes to firm up. It makes cutting it so much easier.  Take a sharp chef’s knife (not a serrated knife) and cut the roll lengthwise trying to keep the knife in the middle so you end up with two equal parts.  Place the two halves crossing each other (cut layers facing up) to create and X shape. Gently pick up the two ends of the bottom half, cross them over the top half, and place them back down. Continue this process, taking the two bottom ends and crossing them over the top until all the dough has been used.You now have a two strand rope shape. If for some reason some of the open  layers are pointing down or sideways, carefully turn them so they are facing up. Gently pinch the ends to seal. Look at the braid. If one end looks a little thinner make that your starting point. If not, just start from either end. Slowly and very gently, roll the braid sideways (horizontally) without lifting your hands from the table. You should keep those open  layers facing up. Pinch the end delicately. The end result should look like a giant snail shell . Depending on your filling you may want to sprinkle on something (rosemary,garlic, brown sugar & cinnamon). Keep in mind you don’t want to cover up the effect of the shaping.  Carefully pick up the braid and place in the prepared springform. Keep it flat on the parchment. The bottom of the braid should set nicely. Before you start panicking about this, please Ciril Hitz’s YouTube video and it will ease your mind.

Cover. Let rise until the braid hits three quarters the way up the springform. Depending upon the temp in your kitchen this may take from 20 to 40 minutes.

Meanwhile, preheat your oven to 425F.

Bake the bread for 10 minutes then reduce the heat to 350F for another 25-30 minutes. When removed from the oven feel free to brush the loaf with some melted butter or olive oil (I did neither)

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Molasses Fennel Rye Bread

Can I say once again how much I enjoy baking bread? It still makes me smile to try out a new bread recipe and have it turn out so tasty. The September Bread Baking Babes host was Elizabeth at From Our Kitchen . She and her husband went for a romantic dinners at a restaurant were served delicious rolls. She asked for the recipe and was kindly given a copy. I baked this last week and thoroughly enjoyed it with a smear of biscoff cookie butter (heaven) and my husband loved it with turkey salad. As usual, I am behind schedule so without much further ado, here it is. Bake On !

Molasses Fennel Rye Bread

• 1½ tsp ( 5gm) active dry yeast
• 1/4 c (63gm) lukewarm water
• 4 tsp (17gm) sugar
• 4 Tbsp (85gm) blackstrap molasses
• 1¾ c (438gm) water, room temperature
• 1 Tbsp (6gm) fennel seeds
• ½ tsp (1gm) ground dried ginger
• 1 c (103gm) rye flour ( I increased it to 1 teaspoon)
• 1 c (122 gm) whole wheat flour
• ½ c (59gm) wheat germ
• 2 c (254gm) unbleached all purpose flour
• 1 Tbsp (18gm) salt (I used 15 gm)
• ¼ c (36gm) Thompson raisins
• up to ½ c (64gm) unbleached all purpose flour for kneading    

(I need all of the extra flour plus 2 tablespoons since it was such a wet dough)

1. Mixing In a smallish bowl, whisk yeast with the lukewarm water until it resembles cream. Set aside.
2. Meanwhile, in a bowl large enough for the dough to double, pour the rest of the water. Stir in sugar and molasses. (If the molasses is stiff because of a chilly kitchen, use warm water instead of room temperature.) Add fennel seeds and ground ginger. Dump in flours, wheat germ and salt and stir with a wooden spoon until the flour is mostly absorbed.
3. Add the yeast mixture (it should be quite foamy – if it is not after a period of 20 minutes have passed, either the yeast is dead or the water was too hot or far too cold. Check the due date on your yeast container. If the date hasn’t passed, try again.) stir to form a rough dough. Cover the bowl with a plate and let sit on the counter for about 20 minutes.
4. Kneading Scatter a little of the flour for kneading onto a wooden board. Turn the dough out onto the board.
5. Wash and dry the mixing bowl. (Please do not be tempted to skip this step.)
6. Hand knead the dough 10 to 15 minutes, adding the smallest amounts of additional flour if dough is sticky. You don’t have to use up all the flour. When the dough is springy and silky to the touch, knead in raisins.
7. Proofing Form the dough into a ball and put it in the clean bowl; cover it with a plate (there is no need to oil the bowl!) Let the dough rise in a no-draft place at room temperature (or in the oven with only the light turned on if you want) for about an hour or until it has doubled in size. Gently deflate dough. Recover with the plate and allow to rise until doubled again.
8. Gently turn the dough out onto a lightly floured board; cut it in half with a dough scraper if you have one, with a knife if you don’t.
9. Shape into two round balls and place them (not touching) on a parchment papered pan or a cornmeal dusted peel. Dust the tops with flour. ⁵ Cover with a clean tea towel followed by a large plastic bag overtop let rise until double in size. (about an hour if the temperature is around 20C)
10. Baking Place a breadstone, if you have one, on the middle to second from the top rack and preheat the oven to 400F.
11. If you want, slash the top of the rounds with a very sharp knife. Liberally spray the tops with water. Put bread in oven and immediately turn the oven down to 350F. Bake the bread on the middle to second from the top rack for 30-35  minutes until the bread reaches an internal temperature of 205-210F or until it is hollow sounding on the bottom. It’s a good idea to turn the bread  half way through baking  to allow for uneven heat in the oven (remove parchment paper at the same time).
12. Remove to cool on racks. Please wait until the bread is cool before cutting it. It’s still baking inside! If you like to eat warm bread, reheat the bread after it has cooled.

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