Saturday, October 16, 2010

Vienna Bread

I must admit, I did NOT like this bread warm out of the oven, it had a weird kinda off flavor (to me, and my weird sense of taste I have sometimes, just because I felt this way doesn't mean you will!!)
BUT the next day...HEAVEN..I couldn't get enough of it, my most favorite thing I've done with it is butter it, put on some sliced kielbasa, and a little cheese on top, and then broil for 1-1 1/2 minutes. Even now, two or three days since I made it (when most homemade breads have headed south) it is still delicious. I can't wait to make it again.

1 cup warm water (105-115 F)
1 1/2 tablespoons (1 1/2 packages) active dry yeast
1 tablespoon sugar
1 cup warm milk ( 105-115 F)
2 cups unbleached all purpose flour or bread flour (I used bread flour)

In a small bowl combine yeast, sugar, milk and flour. Pour the warm water into a large bowl, then using a whisk (or mixer if that's what you are using) pour in the yeast mixture. Beat hard until smooth and creamy, one minute. Cover loosely with plastic wrap and let the sponge rise at room temperature about an hour (or doubled in bulk).

To make the dough add 1 tablespoon of salt, 3 tablespoons unsalted butter, melted and cooled. Add one cup of flour, then the remaining 2 1/2-3 cups 1/2 a cup at a time. Knead until smooth and springy about 5 minutes. The dough should be firm enough to hold it's own shape. Let raise at room temperature in a greased bowl (turn once to coat) and then cover with plastic wrap, until dough is doubled (or tripled in bulk) about two hours.

Now here is where I did things differently. The recipe called for three free form loaves, (which I really wasn't in the mood for) so I did regular loaves instead.
I would recommend if you make a regular to loaf to make two and not three, since the bread turned out only half as tall as it was supposed to be (oops).
If you do the free form loaves: Shape into three portions and then place on a greased (or parchment lined) baking sheet.

For both kinds of loaves let raise for 1 hour. Twenty minutes before baking brush with egg wash and sprinkle with sesame seeds (I use one egg and add 2-3 tablespoons of water)
Then bake on 400 25-30 minutes.
(If you have a baking stone preheat oven to 425 and bake for 10 minutes, then reduce to 375 and bake another 25-30 minutes. good!

Friday, October 1, 2010

Pumpkin Bread..Revisited

I decided it was high time I made pumpkin bread again, only this time I used pineapple juice instead of cream sherry. I didn't have a whole lot of pumpkin, just a little in the fridge I needed to use before we move tomorrow! So I made half a recipe, which turned out perfect, it fit into my bundt pan just right (I think it's a 10" that I have). MMMMMMMMMM so good! It doesn't look completely beautiful, but a glaze would only improve the appearance, cause the taste sure couldn't get better!
It was perfectly moist and just made me want to whip up a batch of wassail to go with bad my house is in complete shambles and packed into 30+ boxes right now..this move is super exciting for us though! A nice quiet neighborhood in the suburbs of Reading, PA...hopefully things will calm down then and I can resume posting a weekly recipe!