Tag Archives: enriched dough

Baking with Hot Bread Kitchen: Traditional Challah

Welcome back to my (very) casual series, “Baking with Hot Bread Kitchen.” Maternity leave (pre-baby, of course) is allowing me more time to explore breads of the world in the Hot Bread Kitchen Cookbook. Last time, I made paratha, a rich, buttery flatbread from South Asia. This week, I delved into Jewish cuisine to try my hand at an enriched, yeasted bread: challah. Read on for the experience…

Baking with Hot Bread Kitchen #10: Traditional Challah

This recipe comes from The Hot Bread Kitchen Cookbook‘s section titled “Challah and Beyond: Enriched Breads, Rolls and Buns”; my first attempt at a bread from this chapter. The section’s introduction explains challah‘s significance in Jewish history, cuisine and culture, as well as enumerating the different types of challah made around the world. The book also mentions the importance of challah’s braided shape: “A braid, with all of its arms intertwined, is said to represent love” (p171). I can get on board with that!

Hallo, challah!

I decided to start my enriched bread adventures (“breadventures,” if you will) with the chapter’s first recipe, for traditional (Ashkenazi) challah. This required a bit of planning ahead, as I had to make pâte fermentée the day before. That done, on Monday morning I fired up the stand mixer to combine/knead the pâte fermentée with the rest of the dough ingredients: flour (I didn’t have bread flour so used all purpose/plain), sugar, salt, yeast, egg yolks, honey, and water.

After an hour’s rise, I wasn’t sure if the dough had actually risen enough – I feared our kitchen’s “room temperature” may have been lower than Hot Bread Kitchen’s – but went ahead with the rolling and braiding anyway.

The dough was relatively easy to work with, although it took me a while to create ropes that were long enough to make into two-strand braided loaves. Even so, the loaves looked pretty small. But I continued with the steps and let the braided and egg-washed loaves proof/prove for another hour. I gave them a second egg wash then popped them into the oven, where after 45 minutes they had developed a beautiful, shiny, mahogany crust.

Upon handling and tasting the cooled challah, it became clear that they weren’t quite right: too dense (under-proved, I think, and/or maybe because of using plain rather than bread flour) and too salty, even though I reduced the amount of salt because kosher salt is hard to find here. Despite the less-than-stellar outcome, the challah-making process was fun and straightforward, and I’ve learned a few lessons for next time.

Would I make this again? Yes, but with proper bread flour, less salt, and longer proving times.

Have you ever made challah? What are your tips and tricks for getting a light, fluffy loaf?

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Baking with Hot Bread Kitchen: Tortillas de Tiesto

Welcome back to my casual series, “Baking with Hot Bread Kitchen.” It has been a while and I have no good excuses other than “life”. Last time, it was Easter and we made cardamom-laced hot cross buns.. Today I ventured back into the flatbreads of Latin America and made tortillas de tiesto. Read on for the experience…

Baking with Hot Bread Kitchen #8: Tortillas de Tiesto

This recipe comes from The Hot Bread Kitchen Cookbook‘s section titled “Filled Doughs from Around the World”. The last time we were in this territory, I made baked Albanian cheese triangles (those were good!). There are many mouth-watering recipes in this section: knishes, empanadas, Tibetan momos, and more (but no Cornish pasties! Too bad). Honestly, who doesn’t love filled dough? It’s basically dumplings on steroids, and I love how most cultures seem to have their own version(s) of filled dough or dumpling-like creations. Anyway, we are told that tortillas de tiesto are an Ecuadorean street food, traditionally cooked in a tiesto, “a flat clay put traditionally used in Ecuadorean cooking” (225). Well, I don’t have one of those but a heavy-bottomed skillet seemed to do the trick for my feta-stuffed tortillas.

The tortillas de tiesto recipe looked quick and straightforward: it uses an enriched dough with egg, milk, and butter and a 2:1 whole wheat to white flour ratio. Unfortunately, I didn’t have enough whole wheat flour so my ratio ended up being reversed…oops! The traditional recipe would probably use queso fresco, but that’s hard to find in London so I stuck with feta cheese, which the book said would work well.

As you may know, I am a fan of making flatbreads (see naanchapati, etc.), as they’re generally not too time consuming and don’t require any crazy tools. They do, however, require a close eye and some patience while cooking them in a hot skillet.

The tortillas de tiesto dough, once mixed and rested, is soft and pliable yet strong. It was not difficult to flatten them (I used my newly-acquired mini rolling pin – such fun!), add feta, pinch into a ball, then flatten and roll out again. It took a few tries to get the skillet’s heat right so the tortillas would cook through without charring too much, but they turned out well, if a bit darker than the picture in the book. The salty feta complements the slightly sweet dough well, and the tortillas de tiesto make for a hearty snack.

Have you ever made a stuffed flatbread like this? what’s your favorite hand-held street food nibble?

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Baking with Hot Bread Kitchen: Hot Cross Buns

Welcome back to my casual series, “Baking with Hot Bread Kitchen.” Last time we got sticky making pita bread. Today, we’re making cardamom-laced hot cross buns in celebration of springtime and a four-day weekend over Easter. 

Baking with Hot Bread Kitchen #7: Hot Cross Buns

This recipe comes from The Hot Bread Kitchen Cookbook‘s section titled “Short and Sweet: Quick Breads and Holiday Breads”. This includes classics like banana bread but also special occasion breads like Stollen, a bread for Día de los Muertos, and these hot cross buns. The chapter’s introduction notes that the holiday breads are “recipes passed from generation to generation, often scribbled on note cards…rooted in old traditions and sure to inspire new ones)” (232). Well, I didn’t grow up eating hot cross buns, but they are abundant in UK shops around Easter-time and F and I both enjoy them as an afternoon treat with coffee or tea, so I decided to try my hand at homemade ones.

Hello, my beauties!

The hot cross bun recipe looked pretty straightforward: it uses an enriched dough with egg and milk, as well as some sugar and both raisins and currants. The bonus ingredient is cardamom, which adds a lovely scent and flavor to the buns. You could leave the cardamom out if you’re not a fan, but I would recommend keeping it in.

You don’t need to know much about bread-making to create these hot cross buns. The dough gets mixed until the gluten is developed — this always gives me a good arm workout, as we don’t have a stand mixer — and then rested for an hour. To form the little round buns, you’ll need to practice your boule-making technique of folding, pinching, and tension-building. I found this less fussy than making sourdough bread: the dense hot cross bun dough is easier to work with than looser sourdough bread dough.

After lining up the little buns on a baking tray, you rest them for another hour before you brush them with egg wash (I could’ve been more generous with my egg washing) and bake them for 30 minutes. (Use the non-convection setting on your oven.) Unfortunately, I thought I’d started my timer when the buns went in the oven, but realized after perhaps 10-15 minutes that my timer had been inadvertently paused! I therefore had to estimate how long the buns had been in and may have overdone them by a few minutes. Despite that, the hot cross buns turned out really well, sweetened just a bit by the icing crosses (I left out the cardamom — pure laziness) and delicious with salted butter. The whole process took about four hours (not including cooling time). F approved and we were both happy!

How do you like your hot cross buns – with butter? Jam? Marmalade?Have you ever made them yourself?

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