Monday, April 7, 2008

a bread experiment

I've recently baked a slew of quick-breads. But I've also had yeast on hand for the last few weeks with the intent to make kenalbullar (Swedish cinnamon rolls!). Without a rolling pin, canned food, soda or beer cans available as flattening tools, I've had to postpone my cinnamon filled, gooey expectations. After day-dreaming a particularly delicious bread pudding recipe yesterday and determining that I don't want to buy a loaf of bread I figured I might as well bake my own. So, with my limited baking experience (pizza dough and cinnamon rolls) I set out on a path of self discovery. (not as epic as it seems, but quite delicious, hopefully)

I have read many a bread recipe in my life. All sorts of measurements and slight variations that produce drastically different results. I am always drawn to what I call "simple" recipes, such that one measuring cup can do most of the work. So why not try out this principle and cross my fingers for good results?

I figured adding an egg and honey would make it challah-esque. silly, I know.
::1/4 c milk
::1/4 c water
::1/4 c honey
::1 T yeast
::1 egg
::1/4 c butter
::5/4 c flour
::1 T salt
-mix milk, water, and honey and warm in microwave for about 30 seconds or until warm.
-mix in yeast and let sit for 10 minutes
-in the meantime: melt butter in microwave and beat in egg.
-combine egg/butter with yeasty mix
-pour into a bowl of flour and salt.
-mix with wooden spoon adding a little flour if needed
-turn out onto floured surface and knead for 7 (?) minutes
-place in oiled/buttered bowl, cover with moist towel, and let rise for about 45 minutes
-on floured surface, separate dough into 3 pieces.
-gently form into long strands and braid.
-place in baking pan, covered, and let it rise until oven is preheated.
-make an egg wash from yolk and milk
-bake at 375 for 30 minutes

This bread met my expectations. It's fairly plain and moist, like a mellow challah. Delcious with butter and honey or creamcheese, cheese, and cucumbers (that's what the Swedes like). It will be a perfect candidate for bread pudding after some drying.

Leftover dough becomes a mini-round: !


Anonymous said...

Looks beautiful...sure it tasted the same! Grandma and Jan (teacher from your hs cooking group) would be proud!

Kevin said...

That bread looks good. Nice and light and fluffy and with a golden brown crust.

AdamSoup said...
This comment has been removed by the author.
Anonymous said...

If I feel well enough this weekend, we're trying out your bread. cdkjwl

AdamSoup said...

hey bro, actually the recipe i previously posted was not the bread we made at Charles street. according to ricky, this is the one:

jwlindstrom said...

Mike, Not to quibble but I tried the bread over the weekend and I think there's a typo in your amounts listed. You say 5/4 cups of flour, Shouldn't that be 3/4 cups of flour? Even then, that's a lot of flour to the liquid content which is barely a cup when all - water, egg, milk - is considered. I made the bread using about four cups of unbleached KA and had to add nearly a half-cup warm milk to make it work. Even then it was more like working pasta. I can see that it has a light challa flavor, but check that amount listed. Skol, Lindstrom