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Extraordinary Breads – Stuffed Bagel Buns

Several years ago, I made a recipe called “Bagel Bombs“. They turned out great and tasted amazing. But, unfortunately, life got busy and I had too many other recipes to try. So, I never made them again.

When the list of Extraordinary Breads from King Arthur Baking was recently release, I saw that a similar recipe was included in their collection and decided it was time to make these tasty treats again.

For my filling, I did not have any cheese powder and really did not want to have to purchase any new baking supplies. I also did not have a malt powder. But, luckily my sister-in-law did have some malt powder. For my flavors, I used what I already had available in my refrigerator. I had a small amount of garden vegetable cream cheese – enough for four bagel buns. I also had some honey butter cream cheese – I decided to make four of these as well. For the remaining buns, I used the 2 ounces of plain cream cheese that I had and mixed it with 1/2 T of lemon paste and 2 T of crushed freeze dried raspberries. This made enough for six buns. Each of these cream cheese flavors were shaped into balls and frozen.

The dough was kneaded and allowed to rise while we were at church this morning. After returning from church, it was time to make the bagel buns. The dough was divided into small portions.

Each ball was then flattened and molded around one of the frozen cheese balls.

The stuffed dough was then boiled quickly in malt-water, similar to how bagels are made. The garden vegetable buns were sprinkled with coarse sea salt prior to baking in the oven. The honey butter and raspberry buns were sprinkled with pearl sugar.

These each taste great, but my favorite (by far!!!) is the raspberry filled buns.

Besides learning a bit more about baking breads, I think the other very useful thing I have learned from my recent baking endeavors it that freeze dried fruits add a tremendous amount of flavor to baked goods. The next time I get groceries, I will probably be adding a few more fruits to my purchases.

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Extraordinary Bread – Dios Beigli (Hungarian Walnut Roll)

Beigli is often referred to in English as “walnut roll” or “poppy seed roll” and it is considered to be a typical Hungarian pastry at Christmas. Its traces can be found in folk traditions as well, where both fillings had their different symbolic meaning: walnut provided protection against hexes, while poppy seeds — which were imported from Eurasia through the Ottomans — meant prosperity. The most popular theory is that beigli is based on a type of a cake from Silesia, while other sources claim that it originates from Armenia. It reached Hungary in the second half of the 19th century. It was first made only by families for celebrations. (Read more at Daily News Hungary)

The recipe I used is one included in the King Arthur Baking Company Extraordinary Breads collection (see recipe here). This is basically a roll of enriched bread dough filled with a lot of walnuts.

The dough is then rolled tight and the edges sealed. The dough is brushed with beaten egg yolk prior to allowing to rest for 40 minutes. This allows the egg glaze to adsorb slightly. After the rest, the surface is brushed with beaten egg whites and chilled for 30 minutes prior to baking. The two egg glazes help to create the beigli’s final crackled appearance.

When preparing the filling, I left out the raisins (due to my allergies). I did a taste test and found the filling tastes very much like Baklava. This should not be too surprising since the recipes originate from the same geographical region of the world.

While I did like this bread, I would have preferred less nuts in each slice or a creamier nut mixture.

Perhaps the next time I will combine a couple recipes. I thought the dough from the lemon braid was amazing. For the filling, honey mixed with the cheese filling and then topped with a walnut paste instead of the fruit filling. This might give an even better Baklava flavored bread. Something to try when I am finished making each of the Extraordinary Breads.

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Extraordinary Bread – Garden Focaccia

For dinner last evening, I made spaghetti with roasted vegetables. The King Arthur Baking Company Focaccia recipe was a nice complement to the meal.

Before baking, I read the blog post by Kay Ameden on the King Arthur Baking Company website and looked at the numerous creative entries into the Extraordinary Bread contest. I wanted to come up with some creative approach to the embellishments of my Focaccia. Since the theme of flowers was well represented in the many photos, I thought about what other items were in my garden that I could use as inspiration.

Having made several fused glass pieces of garden art (mushrooms, turtles, ants, and others), I considered replicating one of these in the focaccia design. While looking through photos of these previous projects for inspiration, I was reminded of the glass stepping stones that I had made. Several years ago, when our front yard needed a major update, I created a path with custom stepping stones. One of these was involved a playful and colorful set of swirls around a center daisy.

This idea did, however have one problems. While I was able to think about what vegetables and seeds to use for most of the colors in the swirls, I was unsure what to use for the blue swirl. Blueberries would have provided the color I wanted, but berries in a savory focaccia didn’t seem to be the best combination.

A perusal of the vegetables, herbs and seeds at the local grocery store was also not successful. So, I decided to do a little experimenting to see if I could use food dye to change the color of another vegetable. Since blue is a primary color, I knew I would need to use something that was white or light cream in color. I first tried sesame seeds. The seeds, however, were not porous enough for the color to penetrate. This limitation would make other seeds likely not be be successful. After scanning through of my baking/cooking supplies, I decided to try to dye dried onion flakes. If successful, the onion would blend nicely with the other herbs and vegetables I was planning to use. I used one drop of gel dye mixed with 1 teaspoon of water and 2 tablespoons of onion flakes. The onion picked up the color of food dye very well. After letting these dry on some parchment paper for two hours, they were ready to be used.

Each of the vegetables I was planning to used were chopped finely.

White Onion
Yellow Pepper
Orange Carrot
Red Pepper
Asparagus
Blue Dyes Onion Flakes
Purple Onion

For the black daisy in the middle of the design, I cut a template out of parchment paper. The surface of the focaccia was lightly coated with olive oil and the template was pressed onto the oil. Poppy seeds were then sprinkled onto the template. After making sure there were no loose seeds, the template was removed and discarded.

The chopped vegetables were then added and a cherry tomato was used for the center of the daisy.

After baking, the focaccia resembled my stepping stone and was very tasty!

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Extraordinary Bread – Braided Lemon Bread

This bread tastes amazing!!

I woke up early today to make this bread before leaving for work. When I thought about making this bread, I had read that the recipe made two very large loaves. To avoid having too much bread, I had originally planned to make a half recipe. Unfortunately, I wasn’t thinking clearly at 6am this morning and completely forgot that I was going to cut the recipe in half until I got to adding the flour into the mix. So, I just went ahead and made the full recipe.

With so much dough, and not wanting really large loaves, I split the dough into three portions instead of two. My homemade curd and jams came in handy this morning.

Loaf #1 – 1/2 cup lemon curd

Loaf #2 – 1/2 cup Triple Berry Jam with freeze dried raspberries

Loaf #3: 1/2 cup orange marmalade

I brought the lemon loaf to work today and it disappeared in about three hours. This is a recipe that I will definitely make again!

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Extraordinary Bread: Nan-e Barbari (and Creamy Vegetable Soup)

In Persian, Nan-e Barbari translates to “bread of the Barbars,” a group of people, now referred to as Hazaras, who traditionally lived near Iran’s eastern borders. One of the unique features of this flatbread is that its surface is spread with roomal, a flour and water paste, before baking, which puts a layer of moisture directly on the bread. Over the years, steam ovens have replaced the use of the ancient bread-baking technique. This recipe lets you create a bread with a crisp crust without the need to make steam in the oven.

The recipe can be found at King Arthur Baking Company.

For dinner tonight, this flatbread was paired with homemade Creamy Vegetable Soup. While many vegetable soups include cubed potatoes, when I make soup I opt to leave the cubes out and to use a different form of potatoes. For thickening my soup, I added potato flakes instead of heavy cream. This decreases the fat in the soup while still including the taste of potatoes to the mix.

Creamy Vegetable Soup (serves 4)
1 Tablespoon Olive Oil
2 celery stalks, chopped
1 medium onion, chopped
2 garlic cloves, minced
4 cups water
2 Tablespoons Better Than Bouillon Vegetable Base
1 cup frozen corn
1 cup frozen peas
1 cup frozen green beans
2 carrots, sliced (today I used some shredded carrots left over from making a carrot cake)
1/4 cup potato flakes
1/2 cup milk
1/2 teaspoon of each of these spices: dill seed, oregano, parsley, thyme
Salt and Pepper to taste

Directions:
Over medium heat, cook the celery, onion and garlic in olive oil until softened but not browned. Add water and bouillon and bring to a slow simmer. Add the vegetables, potato flakes, milk and spices and simmer for 15 minutes. Serve and enjoy!

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Extraordinary Bread – Scaccia


Scaccia is a stuffed flat bread in Sicilian cuisine. “Scacciata” derives from the Sicilian word meaning to drive away, equivalent to the Italian word “schiacciata” meaning to crush or to flatten.

This bread is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season. It is baked and can be eaten hot or cold.

A great option for a lunch, I made this King Arthur Baking Company recipe today. As I have a habit of doing, I did change the recipe a bit. Scaccia is also referred to as Lasagna Bread. So, I decided to add one of my favorite lasagna ingredients to it – Italian Sausage.

The dough was mixed, kneaded and allowed to rise in my bread machine. After a two hour rise, the dough was rolled and stretched prior to adding the filling
To the filling recipe, I added 1/2 pound of browned Hot Pork Sausage.
Unable to find the cacciocavallo cheese, I used shredded Romano cheese.
Half of the meat sauce was spread over the center of the dough and covered with half of the cheese. The dough was folded, meat and cheese added, folded and more meat and cheese added, and then folded one last time.
The bread roll was then placed in a baking pan.
It may not be pretty, but it sure was tasty.
After removing from the oven, I sprinkled shredded parmesan cheese on the top.

This loaf was extremely tasty. The next time I make this recipe, I think that I will try to make individual sized portions that I can warm for lunches.

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ExtraordinaryBread – Cinnamon Conchas

Conchas, which means “shells” in Spanish, have a the twisted streusel top that is supposed to look like a seashell. They are Mexico’s national sweet bread. The history of the concha dates back to the colonial era, when French, Spanish, and Italian bakers established themselves in Mexico, bringing their recipes, like brioche and baguettes, with them. Traditionally a type of pan dulce, they usually come in either chocolate or vanilla flavor. The King Arthur Baking Company recipe uses cinnamon for the topping.

The ingredients for these rolls are fairly standard. Thus, I did not take a photo. The recipe is also fairly easy. When first shaping the rolls, they seemed really large. So, instead of making ten rolls, I made eight of two different kinds, cinnamon and chocolate, for sixteen total.

While an easy recipe, I did forget to place the egg wash over the rolls before adding the topping. By the time I realized this, the rolls had already started to rise and I did not want to mess with them. I was pleasantly surprised after the rise to find that the streusel topping had created a cracked appearance, removing the need to cut lines into the topping.

The cracked surfaces baked fine as well. Even though I made them smaller than the recipe called for, they were still plenty big. I think the next time I make these I will make them even smaller.

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#ExtraordinaryBread – Butterflake Herb Loaf

Another recipe done and another tasty loaf (actually two loaves) of bread. For the complete recipe, see the King Arthur Baking Company recipe. This is a recipe I have made before. This time, I made a few adjustments.

Instead of regular milk, I used 1/4 cup Baker’s Special Dry Milk, mixed with 1 cup warm water.
For the flour, I used 1 cup wheat flour, 1 cup unbleached bread flour and the rest (by weight) was all purpose flour.
The recipe calls for splitting the dough into two balls, rolling out the dough and cutting out ten circles for each loaf of bread. Instead of rolling out the dough, I manipulated the dough into discs with my hands. I also like numbers that are easily divided in half, so I did 16 circles for each loaf of bread.
The recipe lists numerous herbs for the filling. Herbes De Provence has nearly the same herbs and I had a jar in my cupboard that I need to use up.
I spread the herb-butter mix over the disc, folded in half and spread on one of the outer sides to help the bread pull apart easier.
Two pans ready to rise.
Ready for baking.

As expected, since I had made this recipe before, these loaves tasted great!

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#Extraordinary Bread – Khachapuri (Georgian Cheese Bread)

Several years ago, I watched the movie “Julie and Julia” with some of my friends. The movie involves two story lines. One details Julia Child’s start in the cooking profession. The other follows a blogger named Julie as she challenges herself to cook all of the recipes in Julia Child’s first book, 524 recipes, in one year. I enjoyed the movie and always thought cooking through a cookbook would be a fun thing to do.

When King Arthur Baking Company announced last week that they were having a contest (randomly drawn winner) for bakers to make any of the twelve recipes in the Extraordinary Bread collection, I thought I would give it a try. I plan to try out each recipe and post some tips and suggestions with each.

While I am definitely not the writer that Julie Powell was, nor are my cooking/baking skills any where near a professional like Julia Child, I do enjoy trying new things.

Today, I made Khachapuri. The bread is shaped into flat “boat-like” ovals and filled with a mix of cheeses and topped with an egg. Based upon the ingredients, I assumed the bread would taste somewhat like a flattened bagel. With that in mind, I made some modifications to half of the “boats”.

For the recipe, visit the King Arthur Baking website.

Measured out each of the dough ingredients. My flour tends to be rather compact in my storage container.
So, for greater accuracy and a better bake, I would strongly suggest weighing the flour rather than going by the cup measurements.
Dough mixed and kneaded in bread machine.
Cheese filling combined in mini food processor.

The recipe makes four bread boats. I knew that my family would likely not eat all four of these. So, I only made a half batch of the cheese filling to be used with two of the boats. For the other two boats, I combined 1/4 cup Ricotta Cheese with 1/4 cup Cinnamon Sweet Bits (found here).

The recipe says to roll out the dough into ovals.
I found it worked well to just push the dough into ovals with my hands – less mess, no need to wash the rolling pin.
Two ovals were filled with cheese filling and the edges turned up.
Two ovals were filled with the ricotta-cinnamon mix and the edges rolled up.
Before baking, I brushed the edges with egg wash. I sprinkled Swedish Pearl Sugar on the edges of the cinnamon boats.
An egg was cracked over the cheese filling prior to the last ten minutes of baking.
The Ricotta-Cinnamon filled bread tasted like a cinnamon bagel with cream cheese.

Each type of Khachapuri tasted really good, but I especially liked the Ricotta-Cinnamon combination.

The loaves are rather big – each loaf is enough for two or three people to eat. I think next time I make these, I will make twelve small loaves rather than the four large loaves.