June Baker's Challenge

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

I would post pictures, but I'm too lazy today. Also, I'm feeling a bit to lazy to post the recipe. It was long, complex and just thinking about it tires me out. But it was a lot of fun to eat!

Maybe I'll try it again a little later this month.

Strudel!

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

This is my first time ever taking on a baking challenge. When first saw the challenge, I have to admit that my heart sank a bit. I'm not sure if this was because I thought the challenge was too hard or that I thought that it would perhaps limit my creative side. Well, I am completely and totally apologetic for even thinking such things!

Anyway, I doubled the recipe and then divided the dough into 4 portions. The other three portions are in the freezer, waiting for further instructions. As well, I should mention that I let the dough rest overnight. I found it very easy to work with. I'm not sure about the freezing part - I'm thinking of it as an experiment - one that I hope works as I plan on making this again for Sunday - a Mother's Day dessert.

My filling: 2 cups frozen blueberries, 2 apples - diced small - into a pot with 1/3 cup sugar. Cooked for a bit. Let sit to cool. Drained excess liquid. Added the zest of one lemon. Finely chopped blanched almonds and goat cheese.

I was nervous about the dough being soggy. I'm glad that I drained the fruit, but I probably could have added back at least 2 tablespoons of the fruit juice.

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

5. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

6. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

7. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Throw Together Eats

One of my new favourite things to do is "What can I make from the fridge & the cupboard without having to buy new ingredients?"

Case #1 - Brown rice pasta macaroni, sauteed ground turkey meat, chili powder, lots of garlic & oh LOOK the homemade jar of tomatoes my Daddy canned. Voila, instant lunches for a week.

Case #2 - Boyfriend makes beef chili with various types of beans & hominy. Oh god I am so sick of eating chili for 2 days in a row - OH LOOK I have tortilla chips. Instant nachos. Melt cheese on top. Easy meal, cheap & .. semi-healthy?

Case #3 - Meatballs & Spaghetti. Good for 2 days, not for 5. Boyfriend makes the best meatballs ever. Oh LOOK we have some soft buns. MEATBALL SANDWICHES. Cheese on top. Instant drool.

-Gina

Bread Obsessions

I hate grocery store bread. It's never really all that fresh. But I also hate buying artisan breads because they're so gosh darn expensive. And on top of that I hate making any sort of yeast based dough because it never works out. Actually, I used to hate making bread. That's all changed.

It happened a few weeks ago. I was home along missing my fiance and mindlessly watching the food network when Michael Smith came on. "This bread is going to change your life". He said this. My ears perked up. I was in disbelief and at the same time I had faith that this bread would indeed change my life.

Now it's my turn to change your life... and it will only take 4 ingredients and around 20 hours. Here's the link to recipes that he provided to the ENTIRE WORLD: http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=9530

This is a recipe that you can play with and experiment with... it's magical!

Now, let's talk cost. These days a loaf of bread will set you back $3 - 5 dollars, depending on what kind you buy. Artisan breads usually start at the $4 - 6 dollar mark. So, is making bread at home really worth it?

20KG of organic whole wheat flour - $55.00
1 cup of flour weighs around 130 grams. Per loaf you need 390 grams. Therefore, 20KG will give you around 50 loaves of bread. $55.00 divided by 50 equals $1.10 which is freaking cheap!

Yes, there is a cost associated with the oven, salt and yeast, but even if that brings the cost up to $2.00/loaf... that's still super duper cheap, no?

And finally, there are the intangible/spiritual/emotional aspects of the whole process

Pros:
You control the ingredients
You get to say that you made it
Bread makes you happy
The smell of baking bread makes you even happier

Cons:
Time
Planning
Patience

Anyway, what's my point? It can be done. I've been doing it for weeks. I'm getting better each time I make a loaf. But most importantly, I no longer fear yeast. Honestly, this bread is gonna change your life.