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Tuesday, May 26, 2015

Orange and Cinnamon Swirl Bread-We Knead to Bake #27

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What I really like about this Orange and Cinnamon Swirl Bread is the captivating flavor of the orange juice and zest in the dough combined with tangy apricot preserves, brown sugar and cinnamon filling . Plus,  it's a very easy yeast bread to make, too. However, careful attention to rolling out the dough is essential so that during the baking process, the dough won't burst out of its seams and make a bubbly mess in your baking pan. Toasting the leftover bread in a buttered cast iron pan is delicious!
 Aparna of My Diverse Kitchen chose this bread from 500 Breads by Carol Beckerman, a book she was given to review. If all the recipes in the book are this good, then it's needs to be on my bookshelf. 

Orange and Cinnamon Swirl Bread
Makes 2 medium sized loaves
Ingredients

1 teaspoon sugar
2/3 cup warm water
2 teaspoons active dry yeast
3-1/2 cups all-purpose flour
2 teaspoons salt
3 tablespoons sugar
2 eggs
The juice and finely grated zest of 1 orange
5 tablespoons apricot preserves
1 tablespoon ground cinnamon
1/2 cup brown sugar
Oil for greasing the baking pan

Method

Using the oil, grease 2 8"x 4" loaf tins. Dissolve the 1 teaspoon sugar in the warm water and sprinkle the yeast on top. Leave for 10-15 minutes until frothy.

In a large bowl, mix together the flour, salt and 3 tablespoons sugar. Add the liquid yeast, the eggs and the juice and zest of the orange. Work into a somewhat firm dough. Turn out on a lightly floured work surface and knead for about 10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, turn so it is coated all over and put in a warm place to rise until doubled in size, about 1-1/2 hours.

When dough has risen, turn out on a lightly floured surface and punch down. Knead briefly, then divide dough into two equal pieces.  Roll into a 6x13-inch rectangle. Spread each rectangle with the apricot preserves and sprinkle with the cinnamon and brown sugar. Roll each rectangle jelly roll style and place in the prepared loaf tins. Put in a warm place for about 30 minutes until doubled.

In a pre-heated 400 °F (200C) oven, bake the loaves for about 30-35 minutes until golden brown and dough makes a hollow sound when tapped. Cool on a wire rack before slicing. 

*For a less sweet bread, omit the 3 tablespoons of sugar and decrease the brown sugar to 1/8 cup. The eggs can be omitted and regular sugar substituted for the brown sugar.

Submitted to Yeastspotting.


ALL CONTENT © CAFE LYNNYLU
Please do not use images or text without my permission. 

Wednesday, May 06, 2015

Some Favorite Images

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As much as I love food photography and posting recipes, I've decided to expand my photography and post various images that I have enjoyed photographing or when I learn a new technique. I welcome your input at this new venture.


























Tuesday, April 14, 2015

Kummelweck-We Knead to Bake #26

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German in origin, the Kummelweck (Kimmelweck) yeasted bread roll is a hard bread roll (weck) much like the Kaiser roll, and is traditionally topped with coarse salt and caraway (pummel) seed before baking. Unique to Buffalo, New York, these rolls are filled with thinly sliced rare roast beef, slathered with pungent horseradish and served with a huge Kosher dill on the side. It is said you can tell a native Buffalonian by the amount of horseradish he or she puts on the sandwich. 

"Beef on a Weck" was created by Joe Gohn, who just before the start of the 1901 Pan American Exposition in Buffalo, purchased a small saloon he named the Delaware House. It was located near one of the main entrances to the Exposition. He enlarged the saloon to ten bedrooms and a sitting room in order to obtain a whiskey license. With so much traffic from the trolleys dropping people off for the exposition, Joe decided that the hungry travelers needed food and drink before going to the Exposition, thus the "beef on a weck" was created. The German baker working for him suggested coarse salt and caraway seed as was done in Germany garnish the top of these crusty rolls. The sandwiches were a rage! Source

Kummelweck is the bread of the month for March chosen by Aparna who adapted the recipe from this link. The recipe makes 8 burger sized buns, but can be made smaller, if desired. I processed my dough in the bread machine which with this batch of dough, I wore out my old machine! Time for a newer one! It has served me well for nearly 10 or more years.

Kummelweck Rolls
Bread Machine Version

2-1/2 teaspoons active dry yeast (bread machine yeast, if using a bread machine to process the dough)
1/2 cup warm water
1/2 cup warm milk
2 tablespoons oil
1 tablespoon honey
1 egg white (optional)
1-1/2 teaspoons salt
3-3 1/4 cups bread flour, or all-purpose flour with 1 tablespoon vital wheat gluten added)
Egg wash, optional
Coarse salt and caraway seeds

In the pan of your bread machine, add all ingredients according to the manufacturer's instructions for your machine. Process on the dough cycle. When finished, remove the dough to a lightly floured surface, flatten and let rest for 5-10 minutes.

Divide the dough into 8 equal pieces, shape into a ball, slightly flat and place on a lightly greased or parchment-lined baking sheet. Spray or lightly brush with oil, then loosely cover. Let rise for 30 minutes. Brush with the egg wash, then cut slits like a + on the top of the rolls using a sharp knife or scissors. Sprinkle the tops of the rolls with the coarse salt and caraway seeds, then mist with water.

Bake the rolls in a pre-heated 425°F (220C) oven for 5 minutes. Quickly open oven door and is with water again. Bake for another 20 minutes or so until they are browned and done.

Apart suggests you try some different versions of this recipe. With the same dough, you can make a Vienna Loaf or Salt and Pepper Sticks. Following Aparna's recipe, not the bread machine version. If using the bread machine, omit the second rise.

For the Vienna Loaf: 
Follow the above recipe, but with the following changes-
After the second rise, divide the dough in half and shape each half into an oval with tapered ends. After the final rise, apply the egg wash and then slash the top with a1/2-inch deep lengthwise slit. Leave our the salt and caraway seeds. Bake 400°F (200C) for about 35 minutes, including the 5 minutes after spritzing with water.

For the Salt and Pepper Sticks:
Again follow the recipe as above, but make the following changes-
Leave out the second rise and do only the first rise. Divide dough into 13 equal pieces. Roll each piece into a 12-inch rope of even thickness and place them 1-1/2 inches apart on the prepared baking sheet. Let rise 30 minutes. Apply the egg wash, but do not make any cuts. Sprinkle with the coarse sea salt and cracked black pepper. Do not spritz with water when baking and bake 15-20 minutes.

The black and white image above is my contribution to Black and White Wednesday #161,hosted this week by our lovely and talented admin, Cinzia of CindyStar Blog.  The black and white Wednesday event is a great way to show off your monochrome culinary related images.

ALL CONTENT © CAFE LYNNYLU
Please do not use images or text without my permission. 

Wednesday, April 01, 2015

"Lunch" BWW #160

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A macro image of part of a restaurant sign on River Street, Savannah, Georgia, shot while on a workshop with the very talented Bryan Peterson. This is my contribution to Black and White Wednesday #160 hosted this week by Simona of Briciole.


ALL CONTENT © CAFE LYNNYLU
Please do not use images or text without my permission. 

Wednesday, March 18, 2015

Black and White Wednesday #159-The Gallery

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Welcome to the gallery for Black and White Wednesday #159. Below is a beautiful collection of images shot by very talented photographers who have a deep love of photographing culinary related images in shades of black and white. Thanks to all who have continued to support this blog event and a big thanks to Susan for creating BWW and to Cinzia who has expertly managed this event since accepting the honor from Susan. Simon will be hosting BWW #160 on April 1. 

From Simona, a still life of white chickpeas and black chickpeas displayed on a linen cloth. From these chickpeas, Simona concocted a deeply flavored chickpea soup garnished with homemade bread cubes toasted to a light golden brown.
Beautiful in black and white is an ornate door to an unused, but still intact granary constructed long ago when Priya's family owned rice paddies. The granaries remain locked year round and are only opened when needing painting.

A refreshing aperol spritz in view of St. Mark's Square in Venice comes from Cinzia whose recipe for the spritzer looks awesome. 

Beautiful heads of garlic white against a black background is Sandhya's contribution to BWW. I love the scattered cloves amidst the heads of garlic.
An art form depicting a collection of inanimate objects fascinates me. This image of pears, flowers, old books and various other items is my contribution to BWW #159. 

ALL CONTENT © CAFE LYNNYLU
Please do not use images or text without my permission. 

Sunday, March 01, 2015

Walnut Coffee Kisses and a Cardamom Orange Spiced Coffee Syrup

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Coffee, chocolate and cardamom-three of my favorite flavors! Strong coffee or espresso is the predominant flavor in the two recipe; the walnut coffee kisses have instant espresso in both the cookie and the chocolate ganache as does the coffee syrup. Cardamom is a common ingredient in Indian cooking and in baking sweet breads such as Julekake in the Nordic countries.  In the Middle Eastern countries, cardamom is used in savory and sweet dishes as well as for flavoring coffee. 

I had hoped to be able to photograph the walnut coffee kisses and the espresso flavored with the cardamom orange spiced syrup, but the cookies were consumed at record speed! I should have made two batches of the kisses!


Walnut Coffee Kisses
Recipe From Coffee-Discovering, Exploring, Enjoying
Author-Hattie Ellis
Ingredients

For the cookies

1/3 cup finely chopped walnuts (best to chop with a knife to prevent the nuts from being oily)
1 stick unsalted butter
4-1/2 tablespoons superfine sugar
1/2 beaten egg
3/4 cup self-rising flour, sifted
1 teaspoon instant espresso powder

For the Ganache

4 ounces bittersweet chocolate
4 tablespoons unsalted butter
1/2 cup heavy cream
1-1/2 teaspoons instant espresso powder

Preheat oven to 350°F.  Line two baking trays with non-stick parchment paper.

Put the butter and sugar into bowl and beat until creamy. Stir in the beaten egg, the fold in sifted flour. Stir in espresso powder, then the chopped walnuts. Put an even number of tablespoons of the mixture (about 24 for 12 cookies) onto the parchment-lined baking trays. Bake about 10 minutes or until light brown around the edges. Remove from the oven and let cool for a few minutes  so they can firm up on  the tray.

Meanwhile, make the ganache by breaking up the chocolate into pieces and put in a saucepan. Add the butter and the cream; heat without boiling until the butter melts. Beat in the espresso powder. Remove from the heat and stir. The mixture will thicken as it cools. Carefully sandwich the cool, cookies together with the ganache. The cookies are very fragile-take care filling them.


Cardamom Orange Spiced Coffee Syrup
Recipe from book above

Ingredients

10 green cardamom pods
1-1/4 cups sugar
1/2 cup strong coffee or espresso
1 teaspoon finely grated orange zest
1 cinnamon stick, broken into pieces

Crush the cardamom pods with a knife and extract the seeds. Put the sugar in a heavy saucepan, add 1/4 cup water, and heat gently until the sugar dissolves. Using a spoon, draw it across the sugar to expedite the process. When the sugar has dissolved, boil for 2 minutes, then stir in the coffee, orange zest, cinnamon and cardamom. Let cool so the flavors infuse, then strain and store syrup in an airtight container in the refrigerator. To serve, use to sweeten espresso, coffee and ice cream.  I put a tablespoon of vodka in the syrup to prolong its life.

The two black and white images above are my contribution to Black and White Wednesday #158 hosted this week by Shri of Tiffin Carrier Antic/que's.



ALL CONTENT © CAFE LYNNYLU
Please do not use images or text without my permission. 

Wednesday, February 25, 2015

Black Forest Buns-We Knead to Bake #25

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 Although these decadent Black Forest buns would be perfect for Valentine's Day, you don't need to wait until then. Swirled with a combination of crumbled chocolate sponge cake and cherry preserves, the buns would be a warm welcome for any festive occasion.  If you have made cinnamon rolls or any other swirled filling yeast dough, the method is the same. Need to know more about making swirled rolls, Better Homes and Gardens website has step-by-step instructions on How to Make Cinnamon RollsAparna has a winner for the February edition of We Knead to Bake. Although she doesn't use Kirsch in her buns, a little bit in the cherry preserves would be an authentic touch for a classic Black Forest flavor. I used my trusty bread machine to process the dough, but if you choose the traditional method, refer to Aparna's post or the Better Homes and Gardens link above.


Black Forest Buns
Original Recipe

Ingredients:

For the Dough:

1/2 cup water
1/2 cup milk
50 grams (4 tablespoons) unsalted butter
1/4 cups sugar
1 egg (room temperature), optional
3/4 teaspoon salt
1-1/2 teaspoon instant yeast (rapid rise-bread machine yeast)
3-3-1/4 cups all-purpose flour

For the Filling
3/4 cup cherry or strawberry jam, preserves or compote
2-1/2 to 3 cups crumbled chocolate sponge cake, homemade or purchased

Chocolate Drizzle (optional as I didn't drizzle my buns)

For the dough, place all ingredients in the bread machine pan according to manufacturer's instructions. Process on the dough cycle. When dough cycle has completed, remove to lightly floured surface

Roll dough into an approximate 18"x 12" rectangle. Spread the cherry preserves/strawberry over the rectangle, leaving about 1/2 inch all around. Sprinkle the chocolate sponge crumbles on top of this. Roll the dough away from you (long end) cinnamon roll style. When rolling the dough, try to roll as snugly as possible. Pinch the dough closed, or dampen the edge with a little water to seal well.

Cut the rolls  into 12 1-1/2-inch wide pieces. You can place the rolls in a mold or make collars from foil or parchment paper to fit well  around each piece of dough. Otherwise, place them in a tin or (cast -iron) pan as I did, leaving room for expansion. Cover loosely and let rise about an hour or until almost double.

Bake 350°F for 25-30 minutes. Remove from oven and cool completely. Drizzle with the melted chocolate, if desired. Makes 12
Black Forest Buns

Black Forest Buns

ALL CONTENT © CAFE LYNNYLU
Please do not use images or text without my permission. 
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