There’s always something special about bread with a spiral inside. Its unassuming exterior renders it almost indistinguishable from [...]]]> The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

There’s always something special about bread with a spiral inside. Its unassuming exterior renders it almost indistinguishable from any other loaf of bread. But far from being just any other loaf of bread, it has something special to offer. Perhaps it’s a savory, herby filling that, when surrounded by dense bread, could just about pass itself off as an entire meal. Or that classic cinnamon swirl that so many of us loved as a child. Or just maybe, an autumn treat filled with spiced pumpkin butter. No matter your filling of choice, this Povitica recipe will have you racking your brain for new flavor combinations to pair with the slightly sweet, dreamy dough.

The Daring Bakers October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

Povitica (pronounced po-va-teet-sa) is a traditional holiday sweet bread served in Eastern European countries. It is also known by other names such as Nutroll, Potica, Kalachi, and Strudia. The technique by which the dough is rolled paper thin and the filling is rolled into the dough has been passed down through the generations. In order to keep this tradition alive, the Daring Bakers have prepared an astounding collection of Povitica this month. And I’m sure that many of us will be making this recipe over and over with different variations. I know I will!

I adapted the bread dough to use pure maple syrup instead of refined sugar, and the pumpkin butter uses raw honey as a sweetener to fit in with my October: Unprocessed guidelines. I think this choice actually gave the bread a greater depth of flavor!

I’m sending this bread to YeastSpotting, where you can find an inspiring collection of yeast bread every Friday.

Povitica
Created by Jenni of The Gingered Whisk
Yield: 2 loaves

1 cup milk
6 tablespoons pure maple syrup
2 1/4 teaspoons instant yeast
1 1/2 teaspoons sea salt
2 eggs, lightly beaten
1/4 cup unsalted butter, melted
4 cups all-purpose flour

Approximately 2 cups pumpkin butter for filling (recipe follows)
1 egg white for brushing top of loaves

In a medium saucepan, heat the milk and maple syrup to just below boiling (180°F), stirring constantly. Once it has reached 180°F, remove it from the heat and allow it to cool to 110°F.

Meanwhile, in a large bowl stir together the instant yeast, salt, and 2 cups of the flour. Add the milk mixture and stir until combined. Mix in the eggs and melted butter.

Stir the dough until it is well combined, continuing to add flour until the dough begins to clean the sides of the bowl. Turn the dough out onto a floured surface and knead it until it is smooth and no longer sticky, adding more flour if necessary.

Place the dough in a lightly oiled bowl, cover it, and allow it to rise for approximately 90 minutes, or until doubled in size.

While the dough is resting, prepare the filling (recipe below).

Spread a clean sheet over your work surface, and flour it sparingly with a small handful of flour. Place half of the dough onto the sheet, and leave the other half in the rising container until you are ready to roll it out. Roll out the dough with a rolling pin until it is roughly rectangular, approximately 12″ by 15″. Brush a few teaspoons of melted butter over the surface of the dough.

Using the rolling pin or the tops of your hands, gently continue to stretch the dough in a rectangle shape until it is opaque. Pick up the dough from each side as you are stretching it, to ensure that it is not sticking to the sheet. If the dough seems too elastic to hold its shape, let it sit for a couple of minutes and then continue to stretch it.

When you think the dough is thin enough, try to stretch it just a little more. It should be thin enough that you can see the color/pattern of the sheet underneath.

Spread half of the pumpkin butter evenly over the surface of the dough, leaving about 1/2″ around the edges.

There are many different ways to roll up the dough and place it in the pan, and each of the methods will produce a different spiral pattern. No matter how you choose to roll your dough, use the sheet to help you.

Starting from the short side of the rectangle, gently lift the sheet so that the dough starts to roll up like a jelly roll. The dough is so thin and fragile that you don’t want to try rolling it with your hands. Continue to lift the sheet and roll the dough until you reach the center of the dough rectangle. Starting at the opposite side, roll the other half of the dough into the center.

Carefully fold this entire roll in half – layering the side-by-side spirals on top of each other. Seal the edges by gently pressing the edges of the dough together. Carefully transfer the dough into a loaf pan greased with butter.

Repeat this process with the other half of the dough. Cover the pans lightly with a kitchen towel and allow the loaves to rest for 20 to 30 minutes while you preheat the oven.

Preheat the oven to 350°.

Beat the egg white with a teaspoon or two of water, until frothy. Brush the tops of the loaves with egg white mixture. Place the loaves into the oven and bake for 15 minutes.

Turn the oven down to 300° and bake the loaves for an additional 45 minutes, or until the top is a deep golden brown. If the top gets too brown before the loaves are done, cover the pans loosely with aluminum foil to prevent the tops from burning.

Allow the loaves to cool completely in the pan on a cooling rack. The loaves are so heavy that they might collapse if you attempt to remove them from the pans before they have cooled.

The recommended method for cutting Povitica is to turn it upside down and slice it with a serrated knife.

Pumpkin Butter
Adapted from Serious Eats
Yield: approximately 2 cups (enough to fill 2 loaves of Povitica)

1 can pumpkin
3/4 cup apple cider
1/2 cup raw honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of ground cloves

Bring all the ingredients to a boil in a saucepan over medium heat, stirring frequently. Once the mixture starts to boil, cover the pan, reduce the heat to low, and simmer until thick (about 1 hour).

You may want to make an extra batch so that you can spread it onto a slice of Povitica!

It’s impossible to deny that things are crazy in our world right now. People are without jobs, homes, paychecks, and food. We are ever more attached to our jobs, computers, and phones; but disconnected from our families and neighbors. It is more important than ever for us to strengthen our local communities and [...]]]>

It’s impossible to deny that things are crazy in our world right now. People are without jobs, homes, paychecks, and food. We are ever more attached to our jobs, computers, and phones; but disconnected from our families and neighbors. It is more important than ever for us to strengthen our local communities and take care of each other. Of course, none of us can effect major change on our own, but together we can build momentum to create a healthier society. World Bread Day and World Food Day seek to heighten awareness of global food issues and the struggle to provide secure food systems for the most vulnerable citizens of our planet. The bread that emerges from hundreds of food bloggers’ ovens today may not feed the world, but hopefully it inspires us and our readers to take a larger action for good.

In celebration of the Global Day of Action yesterday, The Boyfriend and I spent some time at our local “Occupy” movement. About 70 activists assembled on the pedestrian mall to hold signs, make music, and organize the movement. It is certainly inspiring to witness such a peaceful, passionate group of people working toward a better society for all. We hope to return soon to spend more time there, and bring along some bread to feed the activists.

As I continue to work my way through October: Unprocessed, it’s been difficult to stay away from refined sugar. Not so much at home, but when I’m out of the house it gets near impossible. I’ve had to turn down donuts, cake, and brownies at work. Though, honestly, I’m missing these things less and less.

I have noticed that as I reduce and even eliminate sugar from my diet, I crave it less. I may not be craving sugar as much, but I’ve definitely been craving cinnamon rolls recently. Since they’re obviously not on the approved list as an unprocessed food, I’ve adapted the recipe to use natural sweeteners. With a hint of maple in the filling and a simple drizzle of raw honey on top, these rolls surpass their processed counterparts in taste!

Maple Cinnamon Rolls
Adapted from Peter Reinhart’s Artisan Breads Every Day
Yield: approximately 12 rolls

For the dough:
3 cups + 2 tablespoons unbleached, unbromated all-purpose flour
1 teaspoon sea salt
2 1/2 teaspoons instant yeast
3 tablespoons pure maple syrup
3/4 cup + 2 tablespoons milk
1/4 cup unsalted butter, melted

For the filling:
1 1/2 tablespoons ground cinnamon
3 tablespoons pure maple syrup

In a large bowl, combine the flour, salt, and yeast. Set aside.

Heat the maple syrup and milk over low heat, stirring occasionally, until the mixture reaches 95°. Pour this mixture into the dry ingredients, add the melted butter, and stir until well combined, about one minute. The dough should stick together, but will have a ragged appearance.

Using the dough hook of your mixer, or your hands, knead the dough in the bowl for about 6-8 minutes. It should become smooth, silky, and slightly tacky. During the kneading, add flour or water as necessary to prevent the dough from becoming too dry or too moist. Transfer the dough to a lightly floured work surface and continue to knead it for another minute or so.

Place the dough in a lightly oiled bowl or container with enough space to allow it to double. Cover the bowl and place it into the refrigerator overnight or for up to 4 days.

Remove the dough from the refrigerator about 3 hours before you’d like to bake it. Let the dough rest in the bowl at room temperature for 20 minutes. While the dough is resting, prepare the filling by heating the maple syrup and cinnamon over low heat, stirring constantly, just until the cinnamon dissolves. Remove from heat.

Lightly flour your work surface, and roll the dough into a rectangle about 12 inches by 15 inches. If the dough refuses to stretch, let it rest for a minute or two and then keep rolling.

Spread the filling over the dough to within 1/4 inch of the edges. Starting with the long edge, roll the dough into a log. Slice the log into 1 inch slices and place them about 1 1/2 inches apart on a baking sheet lined with parchment paper (a round cake pan would work just as well). Cover the pan loosely and allow the rolls to rise for about 2 hours, or until the rolls have puffed up and started to run into each other.

Preheat the oven to 350° during the last 30 minutes of rising time. Bake the rolls for 10 minutes, rotate the pan, and bake for another 10-15 minutes. The rolls are done when they have turned a deep golden brown. Place the pan on a cooling rack and allow the rolls to cool in the pan.

Drizzle with raw honey or enjoy them just as they are!

Make sure to look for these rolls among all the other bread goodies at YeastSpotting on Friday.

I love a good baking challenge, but my favorites [...]]]> The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

I love a good baking challenge, but my favorites are the challenges that lend themselves to creative shapes. For these challenges, my mind is able to wander through mathematical equations, searching for an appropriate symbol or pattern to re-create in edible form. This month it’s one of my favorites: Pi.

As excited as I was to mold the marquise into a shape of mathematical significance, when the dishes had piled up and the dessert was finally plated, I discovered an irrationally fabulous combination of flavors.

The marquise is a rich, velvety chocolate pillow. Even just out of the freezer, it softens into the most glorious texture. Which, by the way, makes it extremely difficult to get out of the Pi molds without breaking the legs off. Out of six attempts at unmolding Pi-shaped marquise, only one was successful. But one was all I needed for the photo!

The rest of them, no matter how many pieces they broke into, got plated atop soft, marshmallowy meringue broiled to golden brown perfection. Fresh strawberry sauce, starring organic local strawberries from our CSA, complemented the marquise and meringue splendidly.

The simple conclusion is that you need to make this dessert. As daunting as it may look, it breaks down into manageable segments. It is well worth the effort!

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

Recipe Source: Emma and Jenny learned how to make this marquise dessert when they worked together at a Seattle restaurant. The recipe is adapted from one developed by Bennie Sata, a Seattle-area pastry chef who introduced the city to one of its iconic chocolate desserts.

Chocolate Marquise
Yield: approximately 6 servings

3 large egg yolks, room temperature (save the whites for the meringue!)
1 large egg, room temperature
2 tablespoons + 2 teaspoons granulated sugar
1 tablespoon + 1 teaspoon water
Chocolate base, barely warm (recipe follows)
1/2 cup heavy cream
1/2 cup cocoa powder for rolling
Torched (or broiled) meringue (recipe follows)
Strawberry sauce (recipe follows)

This recipe will fill a 6″ x 6″ pan, or you may substitute silicone molds or any other shape pan of your choosing. It’s a good idea to line the pan with parchment paper or plastic wrap to facilitate easier removal of the frozen marquise. This may not be necessary for silicone molds, depending on the shape of the mold.

Pour the cream into the bowl of your mixer. Whip until the cream reaches soft peaks. Do not beat the cream until stiff, as it will be difficult to fold into the chocolate marquise. Transfer the cream to a small bowl, cover, and place in the refrigerator while you prepare the marquise.

Prepare the chocolate base (recipe below), and allow it to cool while you prepare the marquise.

In the bowl of your mixer, combine the egg yolks and whole egg. Whip with the whisk attachment on high speed until very pale and fluffy, 10-15 minutes. While the eggs are being whipped, prepare the sugar syrup.

In a small saucepan, combine the sugar and water. Bring the mixture to a boil, then cook over medium heat until it reaches the soft ball stage (235°F). For me, this took about 10 minutes (just enough time to whip the eggs).

With the mixer on low speed, drizzle the hot sugar syrup into the eggs, attempting to pour it right between the beater and the bowl. The sugar will begin to harden immediately, so do this fairly quickly. As soon as the sugar has been added, turn the mixer back to high speed and whip until the bowl is cool to the touch.

Add the chocolate base to the egg mixture, and whip to combine. Don’t whip for too long, as you might lose the air that you whipped into the eggs. I mixed for about 1 minute.

Remove the whipped cream from the fridge. Using a rubber spatula, fold in 1/3 of the cream to lighten the chocolate mixture. Gently fold in the remaining cream.

Pour the mixture into the prepared pan or mold and cover tightly with plastic wrap (making sure the plastic wrap touches the chocolate so that no air can get in). Place the pan into the freezer until very firm, preferably overnight.

Chocolate Base
This is an ingredient for the marquise recipe above.

3 ounces bittersweet chocolate (I used 86%)
1/3 cup + 2 teaspoons heavy cream
1/8 teaspoon salt
1/16 teaspoon cayenne
1 tablespoon honey
1/4 teaspoon pure vanilla extract
1 tablespoon cocoa powder
dash of black pepper
1/2 tablespoon unsalted butter, room temperature

Break or chop the chocolate into coarse pieces and place in a medium sized mixing bowl. Set aside.

In a double boiler, or a heatproof bowl over a saucepan of simmering water, warm the cream until it is hot to the touch but not boiling. Pour the cream over the chocolate. Let sit for a minute or two, then stir until the chocolate has completely melted.

Add the remaining ingredients and stir to combine. Allow to sit at room temperature while you prepare the marquise, above. Do not place in the refrigerator, as the base must be soft when added to the marquise.

Broiled Meringue

3 large egg whites
1/2 cup less 1 tablespoon granulated sugar
Splash of apple cider vinegar
1/8 teaspoon pure vanilla extract

Combine the egg whites, sugar, and vinegar in the bowl of your mixer. Using your (clean!) hand, reach into the bowl and stir the ingredients together. The sugar should be evenly moistened.

Place the bowl over a small saucepan of simmering water. Stir continuously with your fingers. As the liquid heats up, the sugar will dissolve and the egg whites will thicken. Remove the bowl from the heat when you no longer feel grains of sugar and the mixture is uniformly warm, but not hot.

Using the whisk attachment of your mixer, whip the egg whites until they form soft peaks. During the last 10 seconds of mixing, add the vanilla extract and beat until combined.

Torch the meringue with a blowtorch, or broil as directed below.

Strawberry Sauce
Adapted from Epicurious
Yield: approximately 1 cup (you may want to double this if you are serving all the marquise at once)

8 ounces strawberries (about 1 cup)
1/4 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract

Remove the tops of the strawberries and chop them coarsely. Add them to a small saucepan, along with the rest of the ingredients. Bring the mixture to a boil, then reduce the heat and simmer for 3 minutes.

Allow the sauce to cool, and refrigerate until served.

To plate the dessert:

Use a blowtorch to broil the meringue, or optionally use the broiler of your oven. To do this, lightly spray a piece of aluminum foil with cooking spray. Spoon a dollop of meringue onto the foil. Set the broiler to the lowest heat setting, place the meringue under the broiler, and watch it carefully until it has browned. Transfer the broiled meringue to your serving plate.

Remove the marquise from the freezer. Carefully pop it out of the molds, or invert it out of the pan. Slice into cubes if you have used a larger pan. Measure the cocoa powder into a small bowl. Handling the marquise as little as possible (I used two large spoons), roll it in the cocoa powder and then place it on top of the meringue. The marquise will start to melt as soon as it is removed from the freezer.

If your cubes are large enough that they aren’t melting fast enough, you may want to place them in the fridge for about 15 minutes while you are broiling the meringue. My Pi-shaped marquises were thin enough that I knew I wouldn’t have a lot of time to transfer them from molds to plate before they started melting!

Carefully place the marquise atop the broiled meringue. Drizzle sauce over or around the dessert as desired. Enjoy!

The purpose of this challenge was to create a beautifully molded dessert with a pattern baked into the side – which it [...]]]> The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

The purpose of this challenge was to create a beautifully molded dessert with a pattern baked into the side – which it is, in this picture. So, technically, I completed the challenge. However, upon cutting the cake it all fell apart – literally.

I was so disappointed that the peanut butter filling didn’t set firmly enough for slicing. I will definitely be attempting the joconde imprime again, with a different set of fillings. It’s been on my to do list for some time now, and I just can’t let it defeat me.

This is one of the most time consuming desserts that I have made so it may be a while before I attempt it again. I’d suggest scheduling an entire day for this one, or dividing it up over the course of two or three days.

All in all, I can’t complain too much about its looks, since it tasted like a giant peanut butter cup. Light and fluffy chocolate whipped cream and smooth peanut butter filling cut the rich sweetness of the gooey caramel chocolate ganache. The sponge cake served as a firm base and a pretty wrapper for all that sweetness.

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Patterned Joconde-Décor Paste
Yield: enough to cover one half sheet pan (approximately 13″ x 18″)

6 tablespoons unsalted butter, softened
3/4 cup confectioners sugar
3 large egg whites
3/4 cup cake flour
1/3 cup unsweetened cocoa powder

With an electric mixer, cream the butter and sugar until light and fluffy (this will take 3-5 minutes). With the mixer on medium speed, slowly add the egg whites and beat until well combined.

In a separate bowl, sift the flour and cocoa powder together. Using a rubber spatula, fold the dry ingredients into the egg mixture.

Place a half sheet pan upside down on your work surface and place a silicone mat or sheet of parchment paper onto the pan. Spread the paste over the pan and use your fingers, a piping bag, or any other utensils to create your desired pattern with the paste.

Slide the entire pan, with the pattern on top, into the freezer for 15-30 minutes while you prepare the sponge cake.

Joconde Sponge
Yield: enough to cover one half sheet pan (approximately 13″ x 18″)

2 large egg whites
1 3/4 teaspoons granulated sugar
1/2 cup almond flour or almond meal
1/2 cup confectioners sugar
3 tablespoons cake flour
5 large egg yolks, lightly beaten
1 1/2 tablespoons unsalted butter, melted

Preheat the oven to 475°.

In a clean, grease-free mixing bowl, whip the egg whites and granulated sugar until they form stiff, glossy peaks (10-15 minutes of mixing on medium-high speed). Transfer the egg whites to a separate bowl.

In the original bowl, sift together the almond flour, confectioners sugar, and cake flour. With the mixer on medium speed, slowly add the egg yolks. Beat on medium speed until the mixture is smooth and light colored, about 5 minutes.

Using a rubber spatula, fold in 1/3 of the egg whites. Fold in the rest of the egg whites, then fold in the butter.

Remove the pan with the decor paste pattern from the freezer. Pour the sponge batter over the design and spread to the edges of the pan. Place the pan (still upside down) into the oven. Bake the cake for 5-10 minutes, keeping a close eye on the cake so that it doesn’t burn! The cake should be just starting to brown around the edges and will spring back when lightly touched in the center.

Place the entire pan on a cooling rack to cool for 10 minutes. Prepare a piece of parchment by sprinkling with confectioners sugar. Carefully flip the cake onto the sugared paper and then peel off the paper or silicone mat. Your pattern should now be on top!

To assemble the entremet:

I used the ring from a 9″ spring form pan but you can use any size or shape mold that you wish.

Start with a parchment lined baking sheet. Place a piece of plastic wrap over the parchment, set your mold on top of the plastic wrap, and fold the plastic up around the sides of the mold. Line the inside of your mold with a strip of parchment paper.

Trim the edges off your sponge cake and cut it into strips that will fit around the edge of the mold. Press the cake strips into the mold with the pattern facing out. Gently press the edges together so that the cake is seamless.

This is all easier said than done, but somehow I managed to get the cake to stand up around the edges of the mold.

Next, fill your cake with the fillings of your choice. The fillings should be cold and firm enough to hold their shape when unmolded. Here’s what I used:

Caramel Chocolate Ganache
Adapted from Baked: New Frontiers in Baking

2 1/2 cups dark chocolate (I used 60%)
1 1/2 cups heavy whipping cream
1 cup sugar
1/4 cup water
2 tablespoons honey

Put the chocolate chips into a large heatproof bowl and set aside.

Pour the cream into a small saucepan and heat over very low heat just until it starts to simmer.

While the cream is heating, combine the sugar, water, and honey in a medium saucepan. Heat over high heat for about 8 minutes, or until the temperature reaches 350°. Watch the caramel carefully as it may burn if left on the heat for too long!

Remove the caramel from the heat and allow to cool for one minute. Add the cream to the caramel slowly (be careful as it will bubble up), stirring to combine. Stir the caramel mixture slowly for 2 minutes. Pour the caramel over the chocolate and let sit for one minute.

Starting in the center of the bowl, stir slowly and work your way outward. Stir until all of the chocolate has dissolved and the ganache is smooth. Let cool slightly before pouring into the entremet. Refrigerate for at least one hour before adding the next layer.

I used this peanut butter filling recipe for the middle layer. It tasted heavenly but didn’t set firm enough for this dessert. If you’d like to achieve perfectly layered slices that don’t fall apart, I’d recommend using something different.

For the final layer I used stabilized chocolate whipped cream. It held its shape well in the final dessert.

Chocolate Whipped Cream
Created by Simple Math Bakery

2 cups (1 pint) heavy whipping cream
1/4 cup confectioners sugar
2 teaspoons agar powder
3 tablespoons unsweetened cocoa powder
3 tablespoons granulated sugar

Using an electric mixer, whip the cream until it starts to thicken. Add the sugars, agar, and cocoa powder. Beat until stiff peaks form. Spoon the whipped cream into the entremet and spread smooth.

Refrigerate until all fillings have set. If your fillings have set firm, you may flip the entremet over if desired. When it comes time to serve the dessert, carefully release the mold from the sides of the cake. Slice and enjoy!

Welcome to the Daring Bakers challenge, Monochrome Monday edition! [...]]]> The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book………and Martha Stewart’s demonstration.

Welcome to the Daring Bakers challenge, Monochrome Monday edition! Capturing the challenge on black and white film was a bit daunting at first but I am pleased to present the results of this month’s challenge in the context of my weekly photography project.

Developing film is not that much different from baking. The ingredients must be carefully measured, then mixed in the correct proportions. The mixture goes into a tank with the roll of film. Developing time is dependent on temperature, among other factors. And if the film is left in the tank for too long, it will be ruined! Much like a loaf of bread.

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book and Martha Stewart’s demonstration.

I halved the original recipe and adapted it to use sourdough starter instead of commercial yeast. I also skipped the citrus and nuts in the given recipe, electing to use raisins, cranberries, and chocolate to fill my bread.

The sourdough gave the bread just a hint of tanginess without overpowering the flavor of the raisins and cranberries. The bread didn’t rise as much as I would have liked because I was in a bit of a hurry. Rushing a sourdough recipe is never a good idea. Had I given the bread a bit more time to rise it would have had a more open crumb. That said, the dense texture of the bread made it a wonderful complement to a cup of tea. And with all the “fixings” kneaded into the bread the texture was almost an afterthought.

Sourdough Christmas Stollen

1/4 cup rice milk
5 tablespoons unsalted butter
2 1/2 cups bread flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sourdough starter
1/4 cup honey
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup apple cider
1/2 cup chocolate chips
melted unsalted butter for coating wreath
powdered sugar for sprinkling on wreath

In a small bowl, combine the cranberries, raisins, and apple cider. Set aside to soak while you prepare the dough.

Combine the milk and butter in a small saucepan. Heat over medium-low heat until the butter has melted. Remove the pan from the heat and allow the liquid to cool to lukewarm.

In a small bowl or measuring cup, lightly beat the egg and vanilla extract.

In a large bowl, or the bowl of your mixer, combine the flour, salt, and cinnamon. Add the sourdough starter, honey, egg/vanilla mixture, and milk/butter mixture. Stir (or mix on low speed with the paddle attachment) until the dough comes together into a ball. Cover the bowl with plastic wrap or a kitchen towel and allow to rest for 10 minutes.

Add the cranberries, raisins, apple cider, and chocolate chips. Knead the dough with the dough hook of your mixer for 6 minutes, or by hand for 8 minutes. Add more flour if necessary, so that the dough is not too sticky. It should be tacky, and the raisins and chocolate chips will begin to fall off the outside of the dough when it has been kneaded for long enough.

Transfer the dough to a lightly oiled bowl, turning the dough to coat it with oil. Cover the dough with plastic wrap and place it in the fridge overnight. The dough can be left in the fridge at this stage for up to a week.

On the day that you would like to bake the Stollen, remove the dough from the fridge and allow it to rest on the counter for 2 hours. Line a baking sheet with parchment paper.

Pat the dough into a rectangle that measures approximately 10″ x 16″. It should be about 1/4″ thick. Starting from the long edge, roll the dough tightly to form a snake.

Transfer the dough to the baking sheet. Form it into a ring and pinch the ends together so that they stick. Using kitchen scissors, make cuts along the outside of the circle at 2 inch intervals, 2/3 of the way through to the center of the ring.

Fan each segment outward to form a wreath shape. Brush or spray a light coating of oil over the dough and cover it with plastic wrap. Allow the dough to rise until it reaches 1 1/2 times its original size. During the rise, preheat the oven to 350°.

Bake the Stollen for 20 minutes, rotate the pan 180 degrees, and continue to bake for 20-30 minutes. The Stollen should be a dark mahogany color and sound hollow when thumped on the bottom.

Immediately transfer the Stollen to a cooling rack. Brush a generous coating of melted butter over it, then sift a layer of powdered sugar over the butter. Wait 1 minute, then sift another layer of powdered sugar over the Stollen. Repeat one more time. The Stollen should be coated generously with powdered sugar, as it helps the bread to stay fresh.

Allow the Stollen to cool for at least 1 hour before serving.

This Stollen will star in a special Holiday Edition of YeastSpotting!

There are still [...]]]> The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

There are still apples for sale at the local orchards, which means that they are still working their way into many of my baked goods. For this month’s challenge we were given the opportunity to choose the flavor of our crostata so I used one of my old favorite flavor combinations: apples and cranberries. I’ve always loved cranberry juice and all its varieties (straight-up cranberry, cran-raspberry, cran-grape, cran-apple, etc), though I don’t seem to drink it as often anymore. Cranberries just aren’t as popular in California as they are in Massachusetts, with all its cranberry bogs. But I can still find fresh cranberries at the store so there’s nothing to stop me from baking with them!

I love the look of a traditional crostata with fruit preserves, so I set out to create cranberry apple jam to fill my crostata. Armed with a special blend of three apple varieties (Spartan, Pippin, and Barkley Rome) recommended by the experts at the orchard, I started coring and chopping.

As I boiled the fruit, I realized that the resulting jam would be very similar to applesauce. I pondered the difference between jam, preserves, jelly, and applesauce for a while before deciding that the name really wasn’t of importance. Cranberry applesauce sounds just as good as cranberry apple preserves, especially when baked into an Italian tart crust. The crust came out buttery and flaky, the perfect complement to the sweetened apples and cranberries. I will definitely make crostata again!

The November 2010 Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Cranberry Apple Crostata
Yield: One 9″ crostata

For the pasta frolla (pastry dough):
Scant 3/4 cup powdered sugar
1 3/4 cup unbleached all-purpose flour
Pinch of salt
8 tablespoons cold unsalted butter, cut into pieces
1 egg and 1 egg yolk, lightly beaten

In a large bowl, whisk together the sugar, flour, and salt. Add the butter pieces, and use a pastry blender or your hands to rub the butter into the dry ingredients. Do not overwork the mixture, it should resemble coarse crumbs with visible chunks of butter.

Turn the mixture out onto a clean countertop or other work surface and make a well in the center. Reserve about 1 teaspoon of the egg mixture for glazing and pour the rest of the eggs into the well. Use a fork and your fingers to combine the wet and dry ingredients. Mix just until the dough comes together, forming into a ball. Flatten the ball into a disc shape, cover with plastic wrap, and refrigerate for at least 2 hours. You may leave the dough in the fridge overnight, if you wish.

For the cranberry apple preserves (cranberry applesauce):
Yield: about 4 cups

1/2 pound fresh cranberries
2 1/2 pounds apples, cored and chopped (I used a mixture of Spartan, Pippin, and Barkley Rome)
2 cups granulated sugar
1/2 cup honey
1 cup water
1 tablespoon ground cinnamon

Combine all of the ingredients in a large stockpot. Bring to a boil, then reduce the heat to medium and simmer covered for 20 minutes, stirring occasionally. Use a potato masher to mash any chunks of apples, then continue to simmer, covered, for another 10-15 minutes.

Working in batches, sieve the preserves to remove the apple skins. Allow to cool to room temperature, then store in an airtight container in the fridge.

To assemble the crostata:
Pasta Frolla dough, above
1 3/4 cups cranberry applesauce, above

Preheat the oven to 375°. Have a 9″ tart pan or cake pan at the ready. Remove the pasta frolla from the fridge, and reserve 1/4 of the dough to create the lattice top.

To facilitate easier rolling of the dough and transfer to the pan, keep the dough on the plastic wrap as you roll it out. Otherwise, roll it out on a floured work surface. Roll the dough to a thickness of about 1/8″.

Carefully transfer the dough to the pan. If you’ve rolled the dough on the plastic wrap you’ll be able to flip it over right into the pan. Gently press the dough into the bottom corners of the pan. Trim the excess dough from the edges of the pan. If you are using a cake pan, you’ll want to trim the dough below the top edge of the pan since the crostata should not be very deep. Press the extra dough around the sides of the pan so that the edges are slightly thicker than the bottom, making sure that all the edges are of uniform thickness.

Prick the dough on the bottom with a fork in several places. Be careful not to go all the way through or you might have fruit leaking out the bottom!

Roll out the reserved pasta frolla and cut it into strips or shapes of your choosing. Spread the cranberry applesauce over the dough in the pan and use the strips to create a lattice pattern over the top of the fruit.

Brush the exposed pasta frolla dough with the reserved egg mixture. Add a bit of water if you don’t have enough egg mixture.

Bake the crostata for 25-35 minutes. The crostata is done when the dough becomes a deep golden hue. Place the crostata on a cooling rack to cool completely before removing from the pan and serving.

What would life be like if we measured our nation’s success based on Gross National Happiness instead of Gross National Product? If we valued health, education, and sustainable communities above cash and consumer goods? Or, at the very least, broke our addiction to material goods?

These are some of the questions that I [...]]]>

What would life be like if we measured our nation’s success based on Gross National Happiness instead of Gross National Product? If we valued health, education, and sustainable communities above cash and consumer goods? Or, at the very least, broke our addiction to material goods?

These are some of the questions that I have been pondering over the last few months. An ever increasing number of people are changing their perspective on our consumer culture, and today we celebrate that shift in thinking. Buy Nothing Day seeks to inspire consumers to break the habit of spending and avoid the stress of shopping. Let’s do things differently today. Go for a hike, read a book, create art and music, bake a cake. To kick off Buy Nothing Day, I’ll be cutting up this credit card.

There’s no reason to go completely without modern conveniences. But I do believe that we should challenge ourselves to live with less. Before replacing an item, ask yourself if you can use it for just a little while longer before buying something new. If you truly don’t need a product, consider offering it on Freecycle or donating it to a thrift store so that someone else can make use of it before it ends up in a landfill. Or go even further and consider acquiring new products secondhand instead of purchasing them new.

As I researched the history of consumerism I came across this popular quote from retail analyst Victor Lebow. Lebow’s post-World War II vision has become our way of life, and during the last half century our economy certainly has proved to be very productive.

“Our enormously productive economy demands that we make consumption our way of life, that we convert the buying and use of goods into rituals, that we seek our spiritual satisfactions, our ego satisfactions, in consumption. The measure of social status, of social acceptance, of prestige, is now to be found in our consumptive patterns. The very meaning and significance of our lives today expressed in consumptive terms. The greater the pressures upon the individual to conform to safe and accepted social standards, the more does he tend to express his aspirations and his individuality in terms of what he wears, drives, eats- his home, his car, his pattern of food serving, his hobbies.”
-Victor Lebow, 1955

However, what happens to all of this stuff when we’re done with it? And have we considered the long term effects of the manufacturing process? It’s becoming pretty obvious that our habits are not sustainable in the long run.

My pledge is to abstain from purchasing anything today, for Buy Nothing Day, and to continue to question the need for brand new goods in my life. Today I choose to spend my time baking and enjoying this gingerbread credit card, instead of spending time at the mall with a plastic credit card.

Gingerbread Cake
Adapted from Delectable Tidbits
Yield: One 10″ square cake

1/2 cup unsalted butter, at room temperature
1/2 cup honey
1/2 cup pure maple syrup
1 cup molasses
2 eggs
1/2 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
2 1/2 cups all purpose flour
2 teaspoons baking soda
1 cup boiling water

Preheat the oven to 325°. Spray a 10″ square cake pan with cooking spray and set aside.

Using an electric mixer, cream the butter, honey, and maple syrup until light and fluffy. Add the eggs and molasses and beat until smooth. Stir in the ginger, cinnamon, allspice, and flour. Mix on medium speed until well blended. Place the baking soda into a small bowl or measuring cup. Pour the hot water over the baking soda and stir to dissolve. Stir the baking soda mixture into the batter and continue to stir until well blended.

Pour the batter into the pan and bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place the pan on a cooling rack for 10 minutes, then invert the cake out of the pan. Allow the cake to cool on a cooling rack until completely cool. Once the cake has cooled, frost as desired.

Cinnamon Buttercream Frosting
Created by Simple Math Bakery
Yield: About 3 cups, enough to frost one cake

1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
3 tablespoons milk
1 pound confectioners’ sugar, sifted
1/2 teaspoon cinnamon

With a mixer, beat the butter, vanilla, and milk on medium speed until well incorporated. Add confectioners’ sugar and cinnamon. Beat until creamy and smooth.

1, 1, 2, 3, 5, 8, 13, 21, 34, 55, 89, 144, 233, 377, 610, 987…

Have you deciphered the pattern? Each term is the sum of the previous two terms, creating the Fibonacci sequence. I find the graphical representation of this sequence beautiful and intriguing. Using squares whose sides correspond to the [...]]]>

1, 1, 2, 3, 5, 8, 13, 21, 34, 55, 89, 144, 233, 377, 610, 987…

Have you deciphered the pattern? Each term is the sum of the previous two terms, creating the Fibonacci sequence. I find the graphical representation of this sequence beautiful and intriguing. Using squares whose sides correspond to the numbers in the sequence, each consecutive square is placed in an outwardly spiraling manner. There is something satisfying about the way that each square nestles against the previous squares, and the pattern seems to contribute equally to the fields of mathematics and art. Since baking is a bit of both, I used this pattern as the inspiration for my berry dessert pizza.

I filled each square with a different berry: blueberries, pomegranate seeds, raspberries, cranberries, and strawberries. Atop a honey whole wheat crust with a layer of sweetened mascarpone cheese, each of the berries adds a different degree of tartness. A drizzle of caramel sauce balances the flavors perfectly!

Berry Dessert Pizza
Created by Simple Math Bakery
Yield: 8 servings

Dessert Pizza Dough
Adapted from King Arthur Flour

2 teaspoons instant yeast
1 cup whole wheat flour
2 cups unbleached bread flour
1 1/4 teaspoons salt
1 tablespoon olive oil
2 tablespoons honey
1 to 1 1/4 cups lukewarm water

In a large bowl, or the bowl of your mixer, combine the yeast, whole wheat flour, bread flour, and salt. Add the olive oil, honey, and 1 cup of the water. Stir with a wooden spoon or the paddle attachment of your mixer until the dough comes together. If necessary, add more water 1 tablespoon at a time to get the dough to come together.

Knead the dough by hand or mixer until it becomes a cohesive dough. It may still look a little rough, but should hold together well. This will take about 5 minutes with the dough hook of a mixer.

Place the dough into a lightly oiled bowl, cover, and let rise for 1 hour. It should be very puffy and not quite doubled in size.

Lightly flour a piece of parchment paper (if you are baking the crust directly on a pizza stone) or grease the pizza pan of your choice. Stretch the dough into shape. If it won’t hold its shape, cover it and let it rest for 15 minutes then try to stretch it farther.

Cover the shaped dough with lightly greased plastic wrap and allow the dough to rise for about 1 hour. It will puff up quite a bit. Preheat the oven to 450° for at least 45 minutes during this last rise.

Use a peel to transfer the pizza directly onto a baking stone (or place the pizza pan in the oven) and bake for 10-12 minutes. The crust should be golden brown. Remove the crust from the oven and allow it to cool on a cooling rack for 10 minutes before adding toppings.

Dessert Pizza Sauce

3/4 cup homemade mascarpone cheese
1 tablespoon pure maple syrup

Whisk the maple syrup into the mascarpone until combined. Spread a thin layer over the pizza crust.

Top with berries of your choice. Fibonacci sequence art is optional.

Place the pizza back into the oven for about 5 minutes. The mascarpone sauce should be bubbly and just starting to turn brown. The berries will soften ever so slightly. Place on a cooling rack and allow to cool for 10-15 minutes. Slice and serve with a drizzle of warm caramel sauce.

Caramel Sauce
Adapted from Simply Recipes
Yield: 1 cup

1 cup granulated sugar
1/2 cup water
6 tablespoons unsalted butter
1/2 cup heavy whipping cream
1/2 teaspoon vanilla extract

Make sure all of your ingredients are ready and accessible before starting. Boiling sugar is extremely hot and can go from caramel to burnt very quickly. You don’t want to be trying to measure the cream while your caramel burns!

In a 2 or 3 quart saucepan, combine the sugar and water. Heat over medium-high heat, stirring constantly. When the liquid comes to a boil, stop stirring and allow it to boil until the sugar starts to brown. Gently swirl the pan if necessary to keep the liquid heating evenly.

When the sugar becomes a dark amber color, carefully add the butter, stirring vigorously. It will bubble up and then subside as the butter melts. When the butter has melted completely, remove the pan from the heat. After 3 seconds, stir in the cream and vanilla extract. Again, the mixture will foam up. Keep stirring vigorously until the mixture is smooth.

Allow the sauce to cool for 15-20 minutes before drizzling over the pizza. When completely cooled, the sauce can be stored in the refrigerator.

Challenge #5 of Project Food Blog prompted the remaining 72 contestants to put their own spin on a common theme: pizza. Voting starts Monday, October 18th at 6AM Pacific Time, and runs through Thursday, October 21st at 6PM Pacific Time. As always, I truly appreciate your support!