Saturday, July 31, 2010

Bake The Book: Apricot, Almond, and Chocolate Spiraled Coffee Cake


Talk about a recipe with a lot of steps! This one is kind of time consuming, so make sure if you're going to make the commitment, you block out the time for it. You could always make the dough and refrigerate overnight and then make the coffee cake the next day.

Once you get past the dough making stage, the rest is fun. You get to play with fillings!

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Aren't the fillings pretty and colorful? For those of you that aren't familiar with almond paste, it is so good. Think the smell of almond extract. Yum.

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Here's the coffee cake as it's ready to go in the oven. Looking back, I think the sections were supposed to be laid almost flat per the directions, but this worked okay too.

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And the finished product. It was very tasty. I was a little worried about the apricot and chocolate combination, but the two ingredients complimented each other nicely.

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Recipe #10: Apricot, Almond, and Chocolate Spiraled Coffee Cake


Ingredients
1 recipe Rich Breakfast Dough (see below)

Filling
8 ounces dried California apricots
3 tablespoons water
3 tablespoons amaretto
7 ounces almond paste, at room temperature
1/2 cup granulated sugar
3/4 stick unsalted butter, softened
1/2 cup mini semisweet chocolate chips

Apricot Glaze
3 tablespoons apricot jam
1 tablespoon water

Sugar Glaze
1/2 cup unsifted confectioners' sugar
1 teaspoon warm water

1. Plump the apricots for the filling: Place the apricots in the bowl of a food processor and process until they are chopped into tiny pieces (or use an oiled chef's knife to chop them very finely). In a small saucepan, heat the water and amaretto over medium heat just until it begins to simmer. Remove from the heat and add the chopped apricots. Let the mixture sit for about 5 minutes, stirring several times with a spatula, until the liquid has been completely absorbed. Transfer to a medium bowl to cool while you prepare the rest of the filing.

2. Make the filling: Cut or break the almond paste into 12 to 15 pieces. Place the almond paste and granulated sugar in the bowl of a food processor and process for 10 to 15 seconds, until the almond paste is cut into tiny pieces. Add the softened butter and process for 25 to 30 seconds, until the mixture is blended and smooth and forms a large ball. The filling will be very thick.

3. Shape the dough: Turn the dough out of the bowl onto a work surface dusted with flour. Press firmly to expel some of the air bubbles, but don't knead the dough again. Dust the dough with flour and roll into an 11 by 15-inch rectangle. Position the dough so that one of its long sides is parallel to the edge of your work surface. Brush any remaining flour from the surface and underside of the dough. Spread the almond filling in a thin layer over the dough, leaving a 1-inch border along the long side of the dough opposite you. Sprinkle the plumped apricot pieces over the filling as evenly as possible. Do the same with the mini chocolate chips.

4. Roll up the dough: Beginning with the long edge closest to you, roll the dough into a cylinder, gently tucking and tightening as you go. Wet your fingers and rub a thin film of water along the empty border. Finish rolling the dough onto the border. Roll the dough backwards so that the seam is facing upward and pinch all along it to seal the dough. Turn the seam to face awwy from you and, using the tip of a chef's knife, cut the dough into slices at 1 1/2-inch intervals, cutting only 3/4 of the way across the roll so the seam and is still intact--all the slices should be attached along a "spine." Gently lift the log of dough and center it on the prepared baking sheet, seam or "spine" down. Gently twist each slice away from the spine and lay it nearly flat on the sheet (the slices will overlap slightly and won't lie completely flat). Alternate the direction of the twists, one slice to the right, one slice to the left, until you reach the end. At first it will seem as though the roll is too long for the pan, but keep overlapping and you'll find you have room at the top and bottom of the coffee cake.

5. Proof the dough (second rise): Cover the dough loosely with plastic wrap and let rise until almost doubled in size and looks like it has taken a deep breath, 40 to 60 minutes.

6. Bake the coffee cake: Preheat the oven to 375 degrees and position an oven rack in the center of the oven. Bake the coffee cake for 20 to 25 minutes. until golden brown on the top and bottom (check the bottom by lifting the coffee cake slightly with a large metal spatula). Transfer to a cooling rack.

7. While the pasty is baking, make the apricot glaze: Heat the apricot jam and water a small saucepan over medium-low heat, stirring with a silicone or rubber spatula to blend, until hot and fluid. When the cake is out of the oven and on the rack, rewarm the glaze and brush it over the cake. Cool for 15 minutes, then apply another layer of the glaze. Allow the coffee cake to cool an additional 20 minutes before adding the sugar glaze.

8. Make the sugar glaze: In a medium bowl, stir the confectioners' sugar and warm water vigorously with a silicone or rubber spatula until there are no lumps remaining, adding a few more drops of water if needed. Use a fork to drizzle the glaze over the pastry, or transfer the glaze to a resealable plastic bag and squeeze it into one corner. Snip off the corner with a pair of scissors ans pipe lines decoratively across the coffee cake. Use two spatulas or a cake lifter to transfer the coffee cake to a serving platter. Serve warm or room temperature. Let guests tear off rolls, or slice with a serrated knife.

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Rich Breakfast Dough

Ingredients
1/2 cup warm whole milk
1/4 cup sugar
1 1/2 teaspoons active dry yeast
1 large egg plus 1 egg yolk, at room temperature
2 1/2 cups bread flour
1/2 teaspoon salt
1 stick unsalted butter, very soft

1. Mix and knead the dough: Combine the warm milk and sugar in the bowl of the stand mixer and sprinkle the yeast over the top. Whisk by hand to blend well. Let the mixture sit for 5 to 10 minutes, until the yeast is activated and foamy or bubbling. Add the egg and yolk and whisk by hand until well blended. Stir in the flour and salt with a silicone or rubber spatula. Attach the dough hook and knead on low speed for 2 minutes. The dough may look ragged at this point, but don't worry--the addition of butter will smooth it out. Increase the speed to medium and knead for 1 minute. With the mixer running, add the soft butter, 1 tablespoon at a time, allowing each addition to blend in before adding the next. Once all the butter has been added, decrease the speed to medium-low and continue to knead for 5 to 6 minutes longer, until the dough looks soft and silky.

2. Rise the dough (first rise): Lightly butter a bowl, scrape the dough into the bowl, and brush the surface of the dough with a little butter or oil. Cover with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours. At this point, the dough is ready to be punched down and used in your recipe of choice.

Source: The Art and Soul of Baking

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Thursday, July 29, 2010

Bake The Book: Challah


Challah is a braided loaf traditionally enjoyed at Friday night dinner in Jewish households. Kosher law forbids the serving of dairy with meat, so the classic challah is made with water instead of milk, and the crumb is tenderized with oil instead of butter.

This was really a fun loaf to make and certainly the most beautiful so far. The crumb was slightly more dense with the oil instead of butter and the taste wasn't as rich. But it was still moist and tender.

I loved the looked of the braided loaf. Here it is before baking.

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And here it is fresh out of the oven, golden brown from the egg wash I put on it before baking.

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Recipe #9: Challah

Ingredients
3/4 cup warm water
2 tablespoons honey
1 1/2 teaspoons active dry yeast
2 large eggs, at room temperature
3 tablespoons neutral oil, such as canola or safflower
2 1/2 cups bread flour, plus more if needed
3/4 teaspoons salt
1 large egg, lightly beaten
2 teaspoons poppy seeds (optional)

1. Mix and knead the dough: Combine the warm water and honey in the bowl of a stand mixer and sprinkle the yeast over the top. Whisk by hand to blend well. Let the mixture sit for 5 to 10 minutes, until the yeast is activated and foamy or bubbling. Add the eggs and oil and whisk by hand until well blended. Stir in the flour and salt. Attach the dough hook and knead on low speed for 2 minutes, scraping down the bowl as necessary, until the dough begins to come together. Turn the speed to medium and knead for 6 to 8 minutes, until the dough is smooth, silky, and elastic. You may need to add a little extra flour, a tablespoon at a time, toward the end. The dough should begin to pull away from the sides of the bowl but still be slightly tacky.

2. Rise the dough (first rise): Lightly oil a tub or bowl, scrape the dough into the tub, and lightly coat the surface of the dough with a little oil. Cover with plastic wrap and let the dough rise until doubled in size, 45 to 60 minutes.

3. Punch down and shape the dough: Turn the dough out onto a lightly floured work surface. Press down on the dough firmly to expel some of the air bubbles, but don't knead the dough again or it will be too springy and difficult to shape. Divide the dough into 3 equal pieces. Work with one piece at a time and keep the others covered to prevent a skin from forming. Using flattened hands, roll each piece back and forth, forming a rope about 15 inches long with tapered ends. You may not be able to stretch each piece to the full length the first time; if that's the case, cover it and continue with another piece. Return to the first piece when you've finished the others and try stretching it a little more.

4. Line a baking sheet with parchment paper and lay the 3 ropes on the sheet with the ends facing you. Pinch together the three ends furthest from you. Braid the dough, pinching the loose ends together at the bottom. Gently stretch the ends outward so the center is plump with the ends are tapered. Tuck the ends under just slightly.

5. Proof the dough (second rise): Cover the braid loosely with plastic wrap. Allow the braid to rise until almost doubled in size and looks like it has taken a deep breath, 40 to 50 minutes.

6. Glaze and bake the challah: Preheat the oven to 375 degrees and position an oven rack in the center of the oven. Gently brush the entire surface of the braid with a light wash of beaten egg. Take care that there are no pools or drips of glaze. Sprinkle with the poppy seeds, if you like. Bake for 20 to 25 minutes, until the top and bottom are golden brown and the internal temperature registers 190 degrees on an instant-read thermometer. Transfer to a rack to cool completely. To serve, slice with a serrated knife.

Source: The Art and Soul of Baking

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Tuesday, July 27, 2010

Bake The Book: Old-Fashioned Dinner Rolls


I have an aunt who is known for her dinner rolls. I can only hope to be as seasoned as her someday at making these. For my first attempt, however, I was extremely happy with the result. Soft, warm, buttery goodness. I mean, how can you go wrong?

The key ingredient to old fashioned dinner rolls is a russet potato. Here it is all cooked and ready to mash.

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What makes up the dinner roll dough, you ask? See below.

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Here are the little buggers as they were put in the oven. I really need to work on my "shaping into balls" technique, but I'll get there.

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And here is the finished product. These were so good, I personally don't even think you need the extra butter.

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These make a great side to almost any home cooked meal. And you can freeze them for up to 3 weeks after baked, so one could always make a batch ahead of time to have on hand for the next time guests are entertained!

Recipe #8: Old-Fashioned Dinner Rolls

Ingredients
1 small (5 ounce) russet potato, peeled and quartered
1 1/2 teaspoons active dry yeast
1/4 cup sugar
1/2 stick (2 ounces) unsalted butter, very soft
1/2 cup warm whole milk
1 large egg, at room temperature
2 1/2 cups bread flour, plus more as needed
1/2 teaspoon salt

1. Cook the potato: Put the quartered potato in a small saucepan, cover with water, and set over medium heat. Bring to a simmer and cook for 15 to 20 minutes, until the tip of a paring knife slides in and out easily. Drain well, reserving 1/4 cup of the cooking water. Return the potato to the pan and mash using a potato masher or fork. Set aside to cool to room temperature.

2. Mix and knead the dough: Warm the reserved potato water to 110 to 115 degrees and pour in to the bowl of a stand mixer. Add the yeast and 1 teaspoon of the sugar and whisk by hand to blend. Allow the mixture to sit for 10 minutes, or until the yeast is activated and foamy or bubbling. Measure 1/2 cup mashed potatoes and add to the bowl. Add the remaining sugar, butter, milk, and egg and whisk by hand until well blended. Add the flour and salt and knead on low speed for 2 to 3 minutes, until the dough begins to come together. It will seem sticky. With the mixer on low, add additional flour, a tablespoon at a time, until the dough begins to pull away from the sides of the bowl. Turn the speed to medium-low and continue to knead until the dough feels firm, dense, and springy, 5 to 6 minutes. Note: This dough is soft and sticky and will not pull away from the sides completely. Do not overknead or the starch from the potato will break down and make the dough gooey.

3. Rise the dough (first rise): Lightly butter or oil the tub or bowl, scrape the dough into the tub, and lightly coat the surface of the dough with a little butter or oil. Cover with plastic wrap and let the dough rise until doubled in size, 45 to 60 minutes.

4. Punch down and chill the dough: Turn the dough out onto a lightly floured work surface. Press down on the dough firmly to expel some of the air bubbles. Chill, covered, for at least 2 hours and up to overnight, or until the dough is very cold.

5. Shape the dough: Cut the dough into 3-ounce portions (about 1/3 cup) and shape each into a taut, round ball. Line a baking sheet with parchment paper and position the rolls on the sheet about 3 inches apart.

6. Proof the dough (second rise): Cover the rolls loosely with plastic wrap and let rise until almost doubled in size, 35 to 45 minutes.

7. Bake the rolls: Preheat the oven to 375 degrees and position an oven rack in the center of the oven. Bake the rolls for 10 minutes. Rotate the pan and continue to bake for 10 to 15 minutes longer, until the rolls are golden brown and their internal temperature registers 200 degrees on an instant-read thermometer. Transfer to a cooling rack. Serve warm or at room temperature.

Source: The Art and Soul of Baking

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Sunday, July 25, 2010

Sunday Snapshots #1

It's been the hottest weekend of the year here in St. Louis. But the wildflowers and hibiscus are loving the hot temps!

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I'm thinking of making Sunday Snapshots a weekly posting on my blog. It'll get me to practice photography more and blog more. Sounds like a great idea to me!

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