bakingforthecure

Archive for the ‘Bread’ Category

Maple Pecan Bread

In Bread on January 10, 2009 at 9:55 pm

maple

I`ve made this one twice in one week, and I strongly suggest that you do the same. This bread is delicious, it is a bit cakey and it has a slight taste of maple, and a wonderful taste of the nuts. Honestly, I have nothing else to say, but you should really go and make this bread.

maple

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Chcoclate Babka

In Bread, Cakes, Desserts on December 29, 2008 at 11:16 pm

babka

Last week, I made a simple orange cake, it turned out very airy and high, and was very simple yet very tasty. Though that cake was very simple, it had one special thing about it. According to my father, this cake tasted just like the cake that his grandmother used to make. My great grandmother was known for her cakes, so this was one of the biggest compliment that I`ve ever got.

You must be confused here, and you`r probably asking yourselves whats the connection between chocolate babka and orange cake? Well, after that cake I decide to attempt to try one of my great grandmother famous cakes – the babka.

So, I`ve made this chocolate babka, that according to my father is different from his grandmother, but very delicious.

babka

Though this was not like my great grandmother`s, this babka is outstanding. One of my favorite things about this cake is the dark chocolate vains that run  through the cake, and give it the most gorgeous look.

babka

This dough is a brioche-like, it is very airy, and has a slight buttery taste to it. I recommend that you make this dough by using a mixer, since it turns out very sticky and wet. Don’t panic when it`s wet, and don’t attempt to add more flour, simply work with it with oiled or floured hands, and it will be just fine.

I made one big babka in a pan called the “wonder pan” which you could find only on Israel, this pan is very similar to a angel food cake pan or bundt pan. The instructions for the babka shape are written below, plus an idea for an alternative chocolate filling.

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Pizza (4th)

In Bread, Cheese, Pizza on December 27, 2008 at 8:41 pm

pizza

Yes, I am aware that there are 3 more pizza recipes in this humble blog, and I do know that 3 is more than enough, but I just have to give another one, I just cant help it. This one is so good simply because it is easy to make, and the final result always turns out great. Nothing complicated here, just some plain and good pizza recipe.

If the pizza looks to thin to your taste- don’t worry! you could make it any way you like, it will be fine any way.

I have one recommendation about the cheese. If you can`t get any fresh balls of mozzarella, and you are using plain mozzarella (which has great texture, but not a lot of taste), add to it a nice amount of Gauda, it will add the much needed flavor (at least to my taste).

pizza

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Rugelach

In Bread, Chocolate on December 14, 2008 at 9:32 am

rugelach

Note: This recipe is for yeast based rugelach that are more common in Israel. These rugelach are very different from the cheese cream dough based ones, and are just like little yeast cakes.

I think that freshly bakes yeast rugelach is the perfect way to check people`s will power. First, they`ll say that they are on a diet. Then, they will ask you to bring them a half just to make sure that the rugelach are fine. After that, they will start eating these without any conscience, They`ll tell you that they just can`t stop.

regelach

There is nothing like the smell of a freshly bakes yeast cake filling the house, and I do mean nothing. I think that most people love rugelach, there is just something so comforting about them, the chocolaty flavor with the soft yeas dough, that makes this just delicious.

rugelach

I`ve given this specific yeast dough in the past, but I`m putting it here again simply because it is really good, and because it is very variable-  make it as a yeast cake, or as rugelach, fry it up to make doughnut or make cinnamon rolls, basically, anything goes with this one.

rugelach

(How could you possibly say no to one of these?)

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Nigella Flatbreads

In Bread on November 17, 2008 at 8:09 pm

These faltbreads are the one that you make, and say that you would eat only one, but then you eat four. The best thing about these must be the texture- which could be described in one word: soft.  These has the perfect texture, they are so soft, and chewy, and delicious, and…

But seriously, The great thing about these is that you (or your mixer) could make them relatively fast, and if you make 12 and not 6 they will feed a lot of people. The dough takes 5 minutes to make, and besides letting it rise, you should be making these in no time.

Oh, one little thing- if you like doughs, like me, this is the one for you! the texture of the unbaked dough is so smooth that you will easaly find yourself petting it, and sniffing it.

Silly me! How could I forget the Nigella seeds? I strongly recommend that you will make any effort to make these flatbreads with the nigella seeds, because they are the ones that realy upbeat the flavors, and male these so yummy. If you really hate nigella seeds, replace them with sesame seeds, but be sure that you are taking half of the flavor.

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Daring Bakers- The Perfect Pizza

In Bread, Cheese, Main Dish, Vegetarian on October 29, 2008 at 8:00 am

This is my very first Daring Bakers challenge, and this challenge was the perfect one to start with! Since I am crabving for pizza for more than anything else, this was just perfect! Though it was a little bit hard to work with the dough, the final result was worth it.

I made 2 pizzas from the dough, and they turned out really thick, so I`ll make about 4 the next time. The dough itself was quite wet, so you should try to make it in the mixer (unless you like mess…). After a night in the fridge, the dough is a lot less sticky, and you could  work with it withoun a problem. One more thing- if you have a pizza stone now is the time to use it!

As for the toppings- I`ve made one pizza with basic tomato sauce, mozzarella and olives. The other pizza was with cream based sauce, sweet potato and Parmesan cheese.

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Mini Brioches Filled With Chocolate Truffle

In Bread, Chocolate, Desserts on October 24, 2008 at 1:23 am

Brioche is a very rich eggy bread, in the fine line between bread and sweet yeast cake. This is not very sweet, but the texture us so rich, and full of rich butter flavot (but not greasy!), that you will find yourself ignoring all the calories, and eating one after the other.

You may think that the brioche dough may be time consuming and hard to make, but, in fact, the mixer does all of your hard work, and after one night in the fridge, the dough is very easy to work with.

The thing that may be time consuming is making the chocolate truffles, but you can easily replace them with easier fillings like jam or Nutella spread.

Note: The recipe does not call for any liquids except the yolks. When I made the dough it did not form into a ball, but remained crumbly. I added about 1\4 cup of water, until the dough was a little sticky. I suggest that you make the recipe as it is, and if you see that you need to add liquids, add them, but do it slowly, just until you get a dough at the right texture.

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Rosmary Olive Bread

In Bread on September 9, 2008 at 10:00 am


My mother bought these great big kalamata olives in the market that is about 20 min. drive from my house. Imagine a market like all the exotic markets that you see in all kinds of traveling programs- markets full of spiced and little stores, fish stands, and stands packed with lamb and meat, vegetable and herbs- this market is pretty much the same.

So, after eating almost all of the olives, I had left with a few, and I was looking for some nice recipe for olive bread. I can’t say that this bread is the best olive bread that I’ve made, but maybe with some few adjustments it will be better. If you want to make this recipe, I would suggest reducing the salt and olive oil amounts. The bread was very salty, and it had a very strong flavor of olive oil (or maybe that was to point?).

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Challah and Half Whole Wheat Bread

In Bread on August 4, 2008 at 4:35 pm

This weekend, I made to breads that I do from time to time- Challah bread, and bread with half whole wheat.

This specific Challah recipe comes out good, but notice that it has a fairly strong buttery taste (I don’t know if it good or bad…), but just keep in mind.

The half whole-wheat bread is a great recipe, which never lets me down. Every time I make it; I put a verity of things in it. I especially like adding all sorts of nuts, but sun dried tomatoes, or even all kind of seeds would be just fine.

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Cornbread

In Appetizers, Bread, Vegetarian on July 26, 2008 at 12:36 am

This is the first time that I’ve been making cornbread. I looked for a fairly simple recipe, which does not include cheeses, and all sorts of other things. I finally found this recipe at Epicurious, I omitted the jalapeños. It turned out a very nice cornbread, not too sweet, and with a nice crumbly texture.

If anybody has a good cornbread or corn muffin recipes, I will be more than happy to receive them!

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