Since the previous run at the Cinnamon Pull Apart – which has the complete recipe details and pics – was such a success (vanishing in about 12.6 minutes), I thought I’d give the Lemon version a go. The dough recipe is the same as the previous post so grab that there; the details of this lemon filling are a little bit further down here. For this post, we’ll catch up with the last part of the process since the basic dough instructions are exactly the same ast those for the Cinnamon version. Here we’ve got the stacked and filled pan. So what was different this time?
The dough itself began the same as the previous dough except this time I used the famed Bertinet “slap it around” Stretch and Fold method. Sort of surprisingly, it worked! What was a very wet, sticky sugary dough in not too much time became easy to handle. And I did it all by hand; no mixer used at all. This is where the Bertinet method really came in handy.
Funky AND impressive looking while still relatively easy to put together, this is a tasty treat you can serve guests or family and pile up the accolades. And it makes the house smell great.
As there are several blogs out there with the step-by-step in photos, I’ll simply leave you to visit them to see the process; I’m adding lots of yummy photos and links at the end. The recipe below should still be a great guide to making this a go-to treat in your own home. I’ve included a gram and ounce conversion based on volume equivalent tables I’ve been able to find online.
3 1/2 C
All Purpose flour (2 3/4 C + more as needed)
2 1/4 tsp
instant dry yeast (one pkg.)
pure vanilla extract
2 large eggs, room temp. (weight without shell)
TIP: To get cold eggs from the fridge to room temp quickly, place them in a bowl and cover them with ‘almost hot’ tap water before getting on with other prep. By the time you need them, they’ll have warmed up significantly.
Bread number 16 in the Mellow Bakers‘ roster of recipes from Jeffrey Hamelman’s amazing book Bread: A Baker’s Book of Techniques and Recipes are Bialys, the plural form of Bialy and pronounced “bee-Al-ees” – yes, I had to look it up. It’s a small yeast roll that originated from Jewish bakers in Bialystok, Poland. It looks somewhat like a bagel but without the hole. Instead, the center is an indentation and the dough is stretched to a thin membrane. In this little pocket is placed, typically, a tasty onion mixture.
The other aspects that make it not like a bagel is that this bread is not boiled and is ridiculously quick to make. Start to finish (minus cooling) took me about 4½ hours. And this was my first time at it. In fact, I’d never heard of these until I saw them in the book.
And do they compare to bagels? Let me show you…
First thing I did was prepare the onion filling since it had to sort of sit and “meld” for a couple of hours and that also happens to be how long the bulk fermentation takes. How handy!
I took half a large-ish sweet onion (the book says a medium onion will be fine) and chopped it up quite fine. I added a little bread crumbs – supposed to be 10% of the weight of the onion but I didn’t weigh, I just eyeballed. This is then stirred and set aside. Alternatives suggested are using garlic instead or as well as onion, using poppy seed. I changed my mind after I took these pictures and added a half teaspoon of chopped garlic. I pondered adding some parsley flake for a little more colour but decided to not go too far off the recipe on my first try.
With the onion mix ready and set aside, i got all the ingredients together for the dough.
Here we are in mid-May and this is already the third and last of the May Challenge breads to do in the MellowBakers group bake. And this one is way easy! With just a mix and knead of the dough then a one hour proofing the biggest concern here is: what to put IN the bread.
Grissini, as noted in a previous post Mambo Italiano, is the Italian term for bread sticks. Yep, plain ol’ bread sticks. Except not like the stuff you get in a box from the grocery store. Oh no. These are wonderful little invitations for creativity. Sure, you could make them just plain or with a little salt and sesame seed. But you’ve got your whole spice cupboard – and more – to toss into the mix here so why not get creative?
Now unlike other blog entries here, I sort of did this one very much on the spur of the moment so we’re going to miss the first couple of steps but you’ll probably not miss them this time around. Because these are SO EASY TO MAKE!
I like banana bread. Or banana cake. Not sure how you tell the difference. But in any case, I went looking for a new recipe (I have blogged a recipe from TheFreshLoaf previously) just to see what was out there and ran across this one from baker and author David Lebovitz that looked pretty darn good. So I gave it a go and really liked it. So I thought I’d share the process for those of you who want a quick, warm-from-the-oven treat. It’s very simple and, I need to point out, really yummy.
from David Lebovitz
Makes one 9-inch (23 cm) cake, 12 servings
Be sure to use very ripe bananas: the skins should have black speckles on them and be soft to the touch.