Kosher By Design Brings it Home + Giveaway

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Whenever someone asks for a kosher cookbook recommendation, I typically have a couple cookbook authors on my mind. And Susie Fishbein is always one of them. Her Kosher by Design cookbook series feature a variety of flavorful recipes that any home cook can follow.

Anyhow, we’re having a virtual cookbook party today! I’m excited to share with you news about Susie Fishbein’s latest cookbook, Kosher by Design Brings it Home. Her new cookbook features new and innovative recipes inspired by all of her travels around the globe. It’s being released this Thursday, but you can pre-order it now here! I’m so excited to get my hands on this book. I cooked up her Freekeh Pilaf this week and it was a real winner.

To celebrate the release of her new cookbook, the kosher blogging community has an exciting giveaway for you! You can win a full set of Kosher By Design cookbooks, a Bosch mixer or $500 Visa gift card! Enter now! In addition to the book party giveaway package, I’m also giving away one copy of the Kosher by Design Brings it Home to one lucky winner. So be sure to enter below.

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Raspberry & Chocolate Cream Cheese Rugelach + Baking Chez Moi Review

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Dorie Greenspan is a baking god in my book. I look up to her. So when I was recently approached to adapt Dorie’s rugelach recipe with some fresh Driscoll raspberries, I got super excited. I jumped at the opportunity to check out her latest cookbook, Baking Chez Moi: Recipes From My Paris Home To Your Home Anywhere.

baking chez moi

And then it hit me. They wanted me to make rugelach. I’ve made rugelach once before, but only once. Rugelach meant that I would have to take out my rolling pin. You know how much I despise rolling out dough. But I’m doing it for Dorie. Because she’s a great teacher.

So I got to work. I read and reread the cookbook and studied the rugelach recipe. Her dough recipe is so simple and comes together fast. I mixed up the flour, butter, cream cheese and salt in my food processor. It took just a couple of minutes.

mixing-dough

I formed the mixture in to two squares, wrapped them up in plastic wrap and then chilled for a couple hours. While the dough chilled, I made the filling. I knew that I needed to fill the rugelach with some form of raspberry and chocolate, but it needed to be different than the last time I made rugelach. I decided to make my filling using cream cheese, sugar, the fresh raspberries and some 72% dark chocolate. I’m so glad I went in that direction.

raspberries

Next, I reviewed her rolling technique over and over. To be honest, at first I doubted her method. With the first batch of the cookies, I stuck to the pie slicing method that I’d used in the past. Of course it didn’t turn out the way I wanted to. I relented and tried Dorie’s method of rolling rugelach. She recommends rolling the dough into a rectangle and slicing in half and on each half, filling and then rolling the long way.

rolled-out-dough

I froze the two long rugelach tubes for a little bit before slicing. They sliced beautifully once chilled.

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I baked the rugelach for around 15 minutes. Lo and behold, Dorie’s version came out perfectly.

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And that raspberry and chocolate and cream cheese filling? Amazing and rich. The perfect dessert. It meshes so well with the flaky and buttery dough. I am definitely making these rugelach again soon. I’m sure I will mix up the filling ingredients over and over again, but for now, this works for me.

Thanks to the publishers, I have a copy of Dorie Greenspan’s cookbook available to give away. Please enter below!



 

Raspberry & Chocolate Cream Cheese Rugelach + Baking Chez Moi Review
 
Author:
Ingredients
Dough:
  • 4 oz. cold cream cheese
  • 1 stick of butter
  • 1 cup all-purpose flour
  • ¼ tsp. salt
Filling:
  • 4 oz. room temperature cream cheese
  • 1 heaping cup fresh Driscoll's raspberries (around 6 oz.)
  • ⅓ cup sugar
  • 5 oz. chopped 70% or greater dark chocolate
For Top of Dough Rolls:
  • 1 egg beaten with a tablespoon of water
  • ½ cup sugar (approx.)
Instructions
  1. Cut up the cream cheese and butter in to chunks.
  2. Place the flour and salt in the bowl of a food processor.
  3. Add the butter and cream cheese to the food processor and pulse several times until it becomes crumbly. Don't let it come in to a ball on its' own.
  4. Transfer mixture to a floured board and form in to a ball with your hands. Separate in to two pieces.
  5. Shape each piece into a square and wrap in plastic wrap.
  6. Chill dough squares in fridge for two hours.
  7. For the filling, place the cream cheese, berries and sugar in the food processor and pulse until combined. You don't want the raspberries completely pureed - you want some pieces. Set mixture aside.
  8. Chop up the chocolate well. Set aside in small bowl.
  9. Take one square of dough out of the fridge. Move to a floured surface and dust the top of the dough and your rolling pin with flour.
  10. Roll out the dough to a 12 x 12 rectangle.
  11. Slice the rectangle in half to 12x6.
  12. Spread filling on rectangle, leaving one long edge without filling.
  13. Roll up the dough from that one edge. Roll it up jelly roll style, with seam side down.
  14. Repeat process with the second dough rectangle,
  15. Transfer both rolls to the freezer.
  16. Preheat the oven to 400.
  17. Once the oven is heated to temperature and the dough rolls are chilled thoroughly, remove the rolls from the freezer.
  18. Brush the top of the rolls with the egg mixture and sprinkle on some of the sugar.
  19. Slice each roll in to 1 inch slices
  20. Baked on parchment lined baking sheets for about 15 minutes
  21. Transfer to cooling racks
  22. Repeat the process with the rest of the dough.
  23. Enjoy!

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The Holiday Kosher Baker by Paula Shoyer: Giveaway & Babka Bites

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The holidays are upon us. So much craziness. I’m thrilled that I get a fresh dinner on the table –  let alone somehow manage to pull off a holiday meal. Each day I come home from work with a new menu idea and a new shopping list. I know I should probably just stick to just one idea, but I’m always inspired by new things I see. My menu tends to change up until the actual holiday day. As long as it’s a holiday I can cook on, I tend to play and go with whatever my mood dictates.  As long as I have some fresh veggies and proteins on hand, I’m good to go.

The only thing I have trouble with though is dessert. I love chocolate and cookies as much as every other person out there, but I’m not always creative about it. 90% of the time, I tend to rely on my trusty cookbooks.

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That’s where a book like The Holiday Baker by Paula Shoyer comes in. This cookbook is filled with fabulous treats to bake up in my kitchen. Paula Shoyer makes holiday desserts simple to create. Her recipes are easy to follow and the photos in the cookbook make me want to make and eat everything right away. She even has a fantastic section on must-have tools and tips. Was thrilled to get a copy of the cookbook this holiday season. My daughter has flagged about 10 recipes that I MUST make. Everything with chocolate was at the top of my list.

Paula Shoyer’s recipe for Babka Bites are on my must-make list. Such an amazing treat and the recipe is super easy to follow. I highly recommend you make this now.

Don’t forget to enter this fabulous giveaway for this amazing cookbook!

Shana Tova! Happy New Year. May you have a happy and sweet New Year!



Babka Bites
 
Recipe from The Holiday Kosher Baker by Paula Shoyer Sterling / November 2013
Author:
Ingredients
Dough
  • ¼ cup (60ml) warm water
  • ½ ounce (2 envelopes; 14g) dry yeast
  • ¼ cup (50g) plus 1 teaspoon sugar, divided
  • 2 ½ cups (315g) all-purpose flour
  • dash salt
  • 4 tablespoons (57g) margarine, at room temperature for at least 15 minutes
  • ¼ cup (60ml) canola oil
  • 1 large egg plus 1 egg white
Filling
  • ½ cup (1 stick; 113g) margarine, at room temperature for at least 30 minutes
  • ¼ cup (20g) unsweetened cocoa
  • ¾ cup (150g) sugar
  • 1⁄3 cup (60g) mini chocolate chips
Instructions
To make the dough:
  1. PLACE WARM WATER, yeast, and 1 teaspoon sugar into a large mixing bowl or the bowl of a stand mixer and let it sit for 10 minutes, until the mixture bubbles and thickens. Add the ¼ cup (50g) sugar, flour, salt, margarine, oil, egg, and egg white.
  2. Combine with a wooden spoon or a dough hook in a stand mixer until all the ingredients are mixed in. Cover bowl with plastic wrap and let rise 1 ½ hours.
To make the filling:
  1. PLACE THE MARGARINE into a medium or large bowl and beat until creamy. Add the cocoa and sugar and beat until combined. Cover with plastic and let sit at room temperature while the dough is rising.
  2. PREHEAT OVEN to 325°F (160°C). Place mini muffin papers into a 12-cup mini muffin pan. You will need to bake Babka Bites in batches.
To assemble and bake:
  1. AFTER THE DOUGH HAS RISEN, divide it in half. On a large piece of parchment paper sprinkled with a little flour, roll each piece of dough into a 9 x 12-inch (23 x 30-cm) rectangle so that the 12-inch (30-cm) side is facing you. Sprinkle a little flour on the rolling pin if the dough starts to stick to it. Use a silicone spatula to spread half the chocolate filling all the way to the edges. Sprinkle half the chocolate chips all over the chocolate filling and roll up tightly the long way. Cut into ½-inch (1.25-cm)
  2. slices and place one into each of the muffin cups, cut side up. You will have about 24 slices. Repeat with the rest of the dough.
  3. BAKE for 20 minutes, or until lightly golden. Serve warm or at room temperature. Store covered at room temperature for up to four days or freeze for up to three months.

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Starters & Sides Made Easy: Review & Giveaway

startsaandsidesforwpA new cookbook in the mail is some of the best kind of mail out there. I was very excited when the Starters & Sides Cookbook showed up in my mailbox recently. This cookbook, by Leah Schapira and Victoria Dwek of Ami Magazine and CookKosher.com fame, is just as beautiful and just as well laid out as their Passover Made Easy cookbook that I featured this past Spring.

This cookbook features pages and pages of easy to follow recipes for tasty and innovate side dishes, appetizers and salads. This cookbook is totally made for me. I love side dishes! I could make a dinner out of the appetizer menu!

When this cookbook showed up, I quickly ripped it out of the packaging to page through the book. Like the Passover cookbook, the book features some fantastic tips and ideas. The recipes are simple, without complicated ingredients. Every recipe features a full-color photo, which is always helpful.

I especially liked that there were many recipes in the cookbook that were vegetarian and most of the recipes didn’t use processed products. I tried to stick to whole foods as much as possible.

A recipe that caught my eye, that I thought would be perfect for an upcoming dinner I was hosting, were the kishka and zucchini towers. Homemade kishka is a fantastic treat once in a while. This vegetarian appetizer is perfect for shabbat or any other dinner when entertaining. Sharing the recipe with you today.

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In addition to the cookbook that the publisher sent me, they have also graciously offered one cookbook for one of my lucky readers. Don’t forget to enter the giveaway below! Good luck! Hope you enjoy the cookbook as much as I did!

Kishka and Zucchini Towers
 
From Starters & Sides Made Easy by Leah Scapira & Victoria Dwek
Author:
Recipe type: Appetizer, Side Dish
Ingredients
For the Zucchini:
  • 3 large zucchini, cut into ½-inch slices
  • ¼ cup olive oil
  • salt to taste
  • coarse black pepper to taste
Kishka
  • 2 cups flour
  • ½ cup breadcrumbs
  • ¼cup brown sugar
  • 1 Tbsp paprika
  • 2 tsp salt
  • ½ tsp black pepper
  • ⅔ cup cold water
  • ⅔ cup oil
Instructions
  1. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.
  2. Prepare the kishka: In a small bowl, combine flour, breadcrumbs, brown sugar, paprika, salt, and pepper.
  3. Stir in water and oil. Mold the mixture into a log that is the same width as your zucchinis. Freeze log for at least 15 minutes.
  4. Place zucchini rounds on one prepared baking sheet. Remove kishka from freezer and slice into ½-inch rounds. Place kishka rounds on second prepared baking sheet.
  5. Brush zucchini and kishka rounds with olive oil. Season with salt and pepper. Bake for 45-50 minutes until zucchini is tender and kishka and zucchini are golden on the edges.
  6. Remove from oven. Create towers by topping a kishka round with a zucchini round, another kishka round, and a second zucchini round.

 

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The No-Potato Passover: Cookbook Review and Giveaway

It was another cookbook mail day in this house. Another day of excitement. I recently received the The No Potato Passover cookbook by Aviva Kanoff. Before this showed up at my door step, I had heard many good things about this cookbook. Just the title alone had me intrigued.

Aviva Kanoff uses this cookbook to take us on a tour of her various travels. Her food spans all cuisines, and just happens to be kosher for Passover. The book stresses that you don’t have to eat a dozen eggs and a pound of potatoes to have a good and filling meal. Using whole veggies and proteins,  you will not miss the potatoes. When looking for a starch, Kanoff turns to spaghetti squash and quinoa – two fabulous and healthy alternatives.

The cookbook itself is sure to please many of you. It is filled with recipes and photos. A photo is available for each recipe in the book. The book covers everything from salads to desserts. The most complicated ingredients in this book are imitation soy sauce and imitation mustard. For the most part, the recipe ingredients are easy to find. You don’t need to have a specialty kosher store to make these dishes. I especially loved the variety of salad recipes. Many of the recipes are ones that I would use year-round.

One recipe that intrigued me was the Poached Peach & Chicken Salad. I definitely see myself serving this for an upcoming holiday lunch meal. I am including the recipe below.

Poached Peach & Chicken Salad
(The No Potato Passover by Aviva Kanoff, February 2013, Hardcover, $29.99)

Ingredients:

¾ cup balsamic vinegar
2 sprigs fresh thyme
Kosher salt & ground black pepper
2 peaches
(12 oz. total), halved & pitted
4½ tsp. olive oil
4 cups baby greens

Chicken:
1 lb. chicken breasts
1 tsp. salt
1½ tsp. paprika
1⁄8 tsp. garlic powder
1⁄8 tsp. onion powder
2 tbsp. honey
2 tbsp. olive oil
2 tsp. cumin
2 tsp. rosemary
salt & pepper

Directions:

1. Prepare a medium gas or charcoal grill fire. (Note: If you don’t have a grill, you can
cook the chicken in a sauté pan in its marinade.)
2. Combine vinegar and thyme in a 2-quart saucepan. Bring to a boil over medium
heat.
3. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and
reduced to ¼ cup, about 6-9 minutes.
4. Cook peaches in the syrup for 2 minutes until soft. Remove from the heat, discard
the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.
5. Season chicken and grill or sauté in a pan until cooked.
6. In a medium bowl, toss the baby greens with the remaining 2½ tsp. oil and season to
taste with salt and pepper. Arrange on a platter.
7. Top with the chicken and peaches. Drizzle with about 2 tbsp. of the reduced
balsamic, adding more to taste. Season to taste with salt, pepper, and remaining
juice from chicken and peaches.
Tip: Substitute chicken with 1/4 cup feta cheese for a dairy meal.

I am thrilled to let you know that I have one cookbook available for a giveaway. Don’t forget to enter! You will love this book!


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Passover Made Easy: Cookbook Review & Giveaway

The most exciting mail days in my house are when cookbooks happen to show up at my door. I get jittery with excitement at the prospect of new recipe ideas. I quickly open the door, put everything down and rip open the package.  The excitement of a Passover cookbook is no different.

When I heard that Leah Schapira and Victoria Dwek, the women behind CookKosher.com and Whisk Magazine, would be creating a Passover cookbook, I got excited. I have a few Passover cookbooks on my shelves, but nothing terribly new and innovative has joined the ranks in the past few years. I was so curious what would await. Leah Schapira’s earlier cookbook, Fresh & Easy, is a fantastic cookbook with bright photos and easy to follow recipes that covered all bases. So I had high expectations. Once again, Leah Schapira did not disappoint.

This cookbook, Passover Made Easy, is filled with bright photos for every recipe in the book. It includes simple step-by-step recipes, along with plating suggestions and wine pairings.  I love that this cookbook covers all bases that is sure to make the week of Passover easting much easier.

Beginning with a section on “Building Blocks,” there are recipes for basics like Passover crepes and mayonnaise  These simple items show up in various recipes, tweaked in to different forms, with amazing outcomes. I for one was excited about the mayonnaise. I am always disappointed by the mayo on the store shelves during Pesach. It always disappoints. Making it at home is so simple and tastes so much better!  The crepes too, can be used for so many different recipes – as a noodle or sandwich wrap – or even a brisket egg roll! Fantastic!

The plating recommendations are extremely helpful. So much of Passover is spent entertaining guests at meals, that the recommendations for artfully plating the food is extremely helpful.

The recipes in this cookbook are varied and run the gamut from perfect Seder dishes like Eggplant Wrapped Chicken to casual weekday dishes like the Matzaroni & Cheese recipe. This cookbook is sure to have something for everyone. I for one am especially pleased that most of the recipes use whole ingredients, and not the processed jarred and boxed stuff on the shelves. Using fresh veggies, herbs and proteins, with very little matza meal involved is a welcome treat in my house.

I highly recommend you go out and get this cookbook. You will be happy you did.

I am pleased to be offering a giveaway of this cookbook, Passover Made Easy: Favorite Triple-Tested Recipes by Leah Schapira & Victoria Dwek. The giveaway will end next Sunday morning, March 17, so be sure to enter!

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Cookbook Review: "The Kosher Baker" by Paul Shoyer

When I say I’m a hesitant baker, I really do mean it. I can tackle challahs and and make a mean oatmeal chocolate chip cookie, but when it comes to real baking – I get the jitters. I need good, easy recipes and techniques or a Betty Crocker mix to get me through the yummy sweet stuff.

So, when “The Kosher Baker” by Paula Shoyer showed up at my doorstep, I was excited and nervous. I have a lot of cookbooks on my shelves, but very few baking books. I asked my daughter to pick out a few recipes. Then I sat in a corner and paged through the book – deciding what to make first.

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I was impressed by the variety of recipes in this book. From simple cookies and cakes to tarts and babkas to macarons and challahs. This cookbook has a baked treat for everyone.

I love that right from the beginning, the table of contents breaks the recipes down by ease of preparation. It makes someone like me more at ease. I also love that this cookbook is dairy-free. It gives options for margarine and soy-based dairy alternatives, allowing  the home cook to delve in to all areas of baking. Throughout the cookbook, you will also find that the recipe ingredients are not very complicated. Many of the ingredients are those that you already have in your home and the others are very easy to find in a regular supermarket.

Paula Shoyer eases the home cook in to baking with a nice introduction to baking – instructing cooks on the basic tools and pantry staples. She also gives us some helpful cooking tips to help with the process. From how to crack eggs, to baking in water baths – Shoyer explains the various tricks of the trade.

In addition to the nice overview of the kitchen to help you, there are numerous photos to draw you in to each recipe.  I know that the photo is often the deciding factor of whether or not I will try that recipe. Her photos even include some lovely step-by-step shots for some of the more intricate recipes.

The first recipe I was pulled in to, were the Scones au Chocolate. The chocolate oozing out of the scone got to me. I had to make that first. The recipe and instructions were spot on. The Scones pleased everyone in the room.

Later, I decided to try out something fruity. I turned to her rasbperry bars. I am always a sucker for raspberry bars and I had all of the ingredients in my house. I was also struck by her technique for the crust topping – which included shaving the dough on to the raspberry filling. So creative!

When I set out to make the raspberry bars, I was once again left feeling happy. Paula Shoyer’s step-by-step instructions leave nothing out and are very easy to understand. The rasbperry bars came out perfectly, with no complaints.

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Overall, I would definitely recommend “The Kosher Baker” for someone looking for a baking book to ease in to. If you are looking for simple and easy to follow recipes that happen to be pareve, then this is the book for you. I am sure I will be turning to this cookbook when the holidays come around again, as there are so many recipes to pick from.

I am sharing with you her raspberry bar recipe. I hope you will enjoy them as much as I did.

Raspberry Bars
by Paula Shoyer, “The Kosher Baker”

Crust: 
2 cups plus 2 tablespoons all-purpose flour
1 cup confectioner’s sugar
1 cup (2 sticks) pareve margarine, frozen for 15 minutes, plus extra for greasing pan and parchment paper
1 teaspoon pure vanilla extract

Filling:
12 oz (1 1/2 cups) seedless red raspberry jam

Directions:

Preheat the oven to 350 degrees.

Grease a 9-by-13-inch pan with some margarine.

Place a piece of parchment in the pan that is large enough to go up the sides and hang over a few inches. Grease the top and sides of the parchment.

To make the crust:Place the flour and sugar into the bowl of a food processor fitted with a metal blade. Process for 10 seconds. Cut the margarine into pieces and add to the bowl with the vanilla. (You can also make the crust by hand by cutting the margarine in to the dry ingredients with a pastry cutter or two knives.) Process or hand mix with a wooden spoon until the dough comes together.

Divide the dough in to two parts, 1/3 and 2/3 of the dough. Wrap the smaller piece in plastic, flatten and place in the freezer. Take the larger piece and break it into pieces and scatter over the parchment. Press the pieces into the pan as evenly as you can. Place in the oven and bake for 15 minutes.

Remove from the oven and let cool for 15 minutes.Use a silicone spatula to spread the jam all over the crust in the pan. Remove the other dough piece from the freezer, and using the large holes of a box grater, grate the remaining dough over the filling. Use your hands to spread the grated dough all over to cover the filling.

Bake for 30 minutes, or until the edges start to brown. Let cool. Trim off about 1/4 inch of the sides and then cut into squares or long bars.

Enjoy!

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BBA Challenge #3: Bagels

I was debating whether or not to post this challenge. I already made bagels a while ago for the blog. These bagels didn’t come out as planned, so I was a bit embarassed to post them. Alas, this is the Bread Baker’s challenge. Not all recipes will come out as intended. The challenge is to create and share. As far as the flop, I know where I flopped. I overproofed and underglutenized the dough. This flop should not happen again. The bagels didn’t taste bad – they just weren’t right.

This bagel recipe is quite different and a bit more complex than what I posted a month or so ago. This bagel is intended to be a two-day adventure. You start the process in the early evening hours, and finish up in time for breakfast the next morning.

You start with a sponge made up of high gluten flour, yeast, and water. The sponge will grow and grow, and keep growing until it’s ready to be used.

You then mix up the rest of the ingredients, including the special barley malt syrup. This dough should get stiff.

You must knead the dough well. Helps the dough and helps you get a good workout at the same time.

Divide the dough into 4oz. balls of dough for the bagels and let them rest a bit.


Poke the holes in the bagels and let them rest a bit, but not too long, so as not to overproof.


Do a “float test” on the bagel. You are checking to see if the bagels are ready to go to sleep in the fridge for the night. If they float, you cover the formed raw bagels and stick them in the fridge. Clean up a bit and go to sleep.

In the morning, you are ready to get going again. Get your oven preheated, and the pot of water with malt syrup and/or baking soda added, ready to boil your bagels. While you wait on the oven and the water, have some coffee.


Boil the bagels for 1-2 minutes per side, then add your toppings, and then in to the oven they go for 10 minutes.


Let them rest for a bit to cool down. Enjoy!



Stay tuned for BBA#4 – Project Brioche

BBA Challenge: Artos Bread

The second bread in the Bread Baker’s Apprentice Challenge is the Artos bread. The Artos is a Greek Celebration bread. Traditionally, this bread is served as a Christmas bread, referred to as Christopsomos bread. In the Christopsomos version, the bread is typically studded with nuts and dried fruit, then formed into boule decorated with a pretty cross. Knowing that the family is not a huge fan of fruity, nutty bread, I chose to do the basic Artos version. The Artos is an enriched and spiced bread.

I learned how to make a poolish with this bread. A poolish is a type of a starter. You combine yeast, water, and flour and let it sit on the counter for a few hours until bubbly ripe, then transfer to the fridge for at least a day until you are ready to bake. This poolish is a precursor on the baking knowledge scale to a more traditional sourdough starter or barm.

As far as putting this bread together, it reminded me a bit of challah until the spices were added. I added cloves, cinnamon, all spice, and almond extract. I formed the bread into a boule. While baking, this bread smelled heavenly. I took it out of the oven. The thing was huge! We cut into it as soon as we could. We were both a bit underwhelmed. It wasn’t a bad bread. The consistency and flavor were spot on. Just wasn’t crazy. That’s ok with me. It was still fun and I learned a bit.

I am excited for the upcoming BBA recipe – bagels. Peter Reinhart’s bagels seem like a step up from the bagels I made a short while back. Hopefully that will fare better to our palates.

Bread Baker’s Apprentice Challenge (BBA) – Anadama Bread

I decided to take part in the Bread Baker’s Apprentice Challenge led by Nicole of Pinch My Salt. Each week we will bake a recipe from the Bread Baker’s Apprentice cookbook by Peter Reinhart. We showcase our work via flickr, twitter, and the blogosphere. I am doing this as a challenge to myself. I will stick to the program and learn new skills. I will not be sharing the recipes, for the most part, just the techniques used. I encourage you to buy this book as well. You can find the book here on Google Books – many of the recipes are searchable.

Last week I baked the first bread on the list, the Anadama bread. The Anadama bread is traditional to New England. I started off the bread with a corn meal soaker, turning the corn meal into mush. I have never used or made a soaker before. These are the kinds of recipes that I have always shied away from.

I let the corn meal sit all day – mushing. When the liquid was absorbed, I began to create a yeast and flour based soaker to which the corn meal mush was added. I let the starter ferment for an hour. I then added the rest of the flour and the special ingredient – the molasses.
When I put the dough aside to let it proof, I had to keep myself from peeking under the towel. It doubled in size. I was thrilled. After shaping the loaves, I let it rise some more. Then into the oven it went. It came out perfect. I had to hold back and not eat the whole loaf.

The bread is excellent toasted with butter, or toasted with avocado and turkey. Yum. Check out #BBA on twitter if you would like to follow along with us, or just keep coming back to the blog. Stay tuned for the Artos bread coming soon!


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