May Baker's Challenge: Challah

Blog checking lines: May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.

I opted to make the Honey Challah and really enjoyed the process. Braiding was fun (3 and 6 strand) and as someone who has never really delved into breads, this was refreshing. We ate the bread with butter and jam and enjoyed it. I'd like to work on making it a little lighter, as it was a touch too dense in my opinion. Freezing one loaf and looking forward to serving it to friends next weekend.

Challah (Honey White)

(from Tammy’s Recipes)
Servings: 2 loaves
Ingredients
1 ½ cups (360 ml) warm water, separated
1 Tbsp. (15 ml) (15 gm/½ oz sugar
2 Tbsp. (2-2/3 packets) (30 ml) (18 gm) (2/3 oz) dry active yeast
½ cup (120 ml) honey
1 Tbsp. (15 ml) oil (light colored vegetable oil, or olive oil if you prefer)
4 large eggs
1 ½ tsp. 7½ ml) (9 gm) (1/3 oz) salt
5 cups (1200 ml) (700 gm/25 oz) all-purpose (plain) flour, plus more as needed (up to 8 or 9 cups total)
1 egg beaten with 1 tsp. water
Directions:
1. In mixer bowl/large mixing bowl combine ½ cup warm water, 1 Tbsp. sugar and 2 Tbsp. yeast. Allow to proof approximately 5 minutes until foamy.
2. To the yeast mixture add the remaining water, honey, oil, eggs, salt and 5 cups of flour. Knead (by hand or with your mixer’s dough hook) until smooth, adding flour as needed. Knead for approximately 10 minutes.
3. Transfer dough to a clean, oiled bowl, turn to coat or add a bit more oil on top. Cover bowl with a kitchen/tea towel. Leave to rise in a warm place until doubled, about 1 ½ hours.
4. Punch down the dough, divide it into two sections. Use one half to make each loaf (shaped or braided as desired).
5. Place loaves on parchment lined or greased baking sheets, cover with a towel, allow to rise 30 minutes.
6. Preheat oven to 325 degrees.
7. Brush tops loaves with egg wash. (Sprinkle with seeds or toppings here if wanted.)
8. Bake loaves 30-40 minutes until done.
9. Cool on wire racks.

April Baker's Challenge: Armenian Nutmeg Cake

 Blog checking lines: The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake. 

This cake was easy to make and so crazily delicious that we ate it until we almost exploded. It took ages to cook and the batter was nothing to write home about, but the finished product was nothing short of a miracle.


This one is a forever cake.


Ingredients

• 1 cup (240 ml) milk (I use whole, but nonfat or lowfat should be fine; non-dairy might work just fine, as well)
• 1 teaspoon (5 ml) (5 gm) baking soda
• 2 cups (480 ml) (280 gm/10 oz) all-purpose (plain) flour (I suspect pastry flour or another low-gluten flour might even work better to achieve a light, fluffy crumb)
• 2 teaspoons (10 ml) (10 gm) (⅓ oz) baking powder (I used single-acting, because it's aluminum-free, and it turned out fantastic)
• 2 cups (480 ml) (400 gm/14 oz) brown sugar, firmly packed
• 3/4 cup (1½ sticks) (180 ml) (170 gm/6 oz) butter, preferably unsalted, cubed
• 1/2 cup (120 ml) (55 gm/2 oz) walnut pieces, may need a little more
• 1 to 1-1/2 teaspoons (5 to 7 ½ ml) (5 to 8 gm) ground nutmeg (try to grate it fresh yourself; the aroma is enchanting)
• 1 egg

Directions - the Traditional Way
1. Preheat your oven to moderate 350°F/175°C/gas mark 4.
2. Mix the baking soda (not baking powder; that's for the next step) into the milk. Set it aside.
3. Sift together the flour and the baking powder into a large bowl. One sift is fine
4. Add the brown sugar. Go ahead and mix the flour and brown sugar together. Or not.
5. Toss in the cubed butter.

6. Mash the butter with a fork into the dry ingredients (you can also use your fingers if you want). You'll want to achieve a more-or-less uniform, tan-colored crumbly mixture.
7. Take HALF of this resulting crumbly mixture into your springform (9”/23cm) pan. Press a crust out of it using your fingers and knuckles. It will be easy.
8. Crack an egg into a mixer or bowl.
9. Toss the nutmeg in with the egg.
10. Start mixing slowly with a whisk attachment and then increase to medium speed, or mix with a hand whisk if you're doing it manually. Once it's mixed well and frothy (about 1 minute using a standing mixer, or about 2-3 minutes of vigorous beating with a whisk), pour in the milk and baking soda mixture. Continue to mix until uniform.
11. Pour in the rest of the crumbly mixture. Mix that well, with either a paddle attachment, or a spatula. Or continue to use the whisk; it won't make much of a difference, since the resulting batter is very liquidy. Pour on the crust and sprinkle with nuts. Bake.

Ring, Ring...Banana Cake!

The only children's CD we have was a gift from my step mother. It's the best 20 years of Raffi. For the Raffi fans out there, the title of this post will hopefully inspire at least a knowing smile. For everyone else: there's a song called 'Banana Phone', which is really catchy and I often have it in my head. As a result, as soon as I uttered the words 'Banana Cake', I could think of nothing else.

This cake cannot call your cat but it's still something to sing about! It's really the peach upside down cake with bananas instead of peaches. It's a nice alternative when peach season is no more. I made this on NYE and it was pretty tasty, although I hands down prefer the peach. Banana lovers would disagree I'm sure, but the beauty of this upside down cake is that there's a version for everyone. Pineapple, peach, banana, pear, apple...I would go on if I could think of something else! The point is that it's a really good base recipe that is very versatile.

January Baker's Challenge: Scones

Bakers Challenge blog checking lines: Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

Scones are one of those things that I've made without really thinking about them. The January Baker's Challenge changed that. Scones are complex little creatures with distinct personalities. Did I want a tender scone? Would my scone have layers? These are but a few of the questions I never thought to ask. Lord only knows what kinds of scones I was technically producing before, and I can only hope that the recipients were just as clueless as I was!

In the end I chose a tender scone because that's what Charlie said he wanted. I knew, as maybe he did too, that he had no idea what that really meant. Happy to have some direction, I forged ahead with the instructions for the tender variety.

My mother in law mentioned that she liked scones, and since she was coming over for an infant/child CPR class at our house (not hosted by me thankfully for those attending!), it seemed like a good time to make scones.

I served my decidedly tender scones with devon cream and strawberry rhubarb jam. The crowd was pleased with them, but I held back on declaring a real victory. They weren't burnt, they looked good, they were fairly moist, but I really felt that for something with such few ingredients they would have to be out of this world for me to think I had actually mastered them. Maybe my version of a mastered scone will be slightly different than someone else's but I still don't think I'm there. Next time I will try making a flaky scone. Stay tuned!

The Only Chocolate Cake

From now on I will know no other chocolate cake. This is that good. It's probably due in large part to the quality of chocolate. The recipe recommends the best chocolate you can get and it's worth it because the chocolate flavour comes through a lot.

There is a chocolate shop in the Distillery District in Toronto, called SOMA and that's where I picked up the chocolate for this cake. I made this for my sister's birthday and it was a HUGE hit!! The icing I chose was a cream cheese frosting and I probably wouldn't do it again, as I think it would have suited a milk chocolate frosting better. The recipe actually called for a dark ganache but I thought it would be a bit too intense - maybe not, but I didn't try it in any case. This recipe was taken from http://www.epicurious.com/articlesguides/bestof/toprecipes/bestcakerecipes/recipes/food/views/Double-Chocolate-Layer-Cake-101275

For cake layers

• 3 ounces fine-quality semisweet chocolate such as Callebaut

• 1 1/2 cups hot brewed coffee
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder (not Dutch process)
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 cups well-shaken buttermilk
• 3/4 teaspoon vanilla

For ganache frosting

• 1 pound fine-quality semisweet chocolate such as Callebaut
• 1 cup heavy cream
• 2 tablespoons sugar
• 2 tablespoons light corn syrup
• 1/2 stick (1/4 cup) unsalted butter

Special equipment

• two 10- by 2-inch round cake pans

Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Leftover Brown Rice Muffins: A Pleasant Surprise

In the spirit of frugality we have been trying to waste less food. Last night I made a brown rice nut loaf and had a cup and a half of brown rice left. Generally, we find that brown rice doesn't keep well on it's own because it gets sort of dry and hard and - for me anyway - it's totally uninspiring. As a challenge, Charlie suggested I try baking something with the leftover rice.

In an attempt to lazily rise to the challenge, I just looked up a leftover brown rice muffin recipe. After reading the ingredients and tasting the batter i was completely sure that they would be totally gross. Surprise! They were really quite tasty and I'm planning to make them again.

Here is the recipe:

Note: I baked them for 17 minutes at 350 and used all purpose gluten free flour

1 1/4 c Whole wheat flour 2 tb Brown sugar 2 ts Baking powder 2 Eggs 2/3 c Skim milk 1/4 c Vegetable oil 1/4 ts Almond extract 1 c Cooked brown rice Credit: BOYD NARON LEFTOVER RICE MUFFINS Stir first three ingredients together. Beat remaining ingredients, stirring rice in last. Combine two mixtures just until moistened. Spoon into 12 muffin cups. Bake at 440 degrees for 20 minutes. 127 calories per serving.

November Baker's Challenge: Sans Rival Cake

Bakers Challenge blog checking lines: Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.

I opted to make only the cake, but really wish I had the time to do both. The cake was really fun - I especially enjoyed the proper French butter cream icing. It was very good. My meringues were a tad chewy but it really didn't take away from the taste as much as I thought it would. This cake is really good and really rich (probably from the cashews).

Here's the recipe:

Sans Rival:
Servings: 12

Ingredients
10 large egg whites, room temp
1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
1 teaspoon (5 ml) (3 gm) cream of tartar
¼ cup (60 ml) (20 gm) (2/3 oz) Dutch processed cocoa (optional and not traditional)
2 cups (480 ml) (240 gm) (8½ oz) chopped, toasted cashews

Directions:
Note: You will need four layers which will mean that you might have to bake in two batches. Be sure to use fresh parchment paper and cooled pans for each batch.

1. Preheat oven to moderate 325°F/160°C/gas mark 3.
2. Line cake pan bottoms with parchment paper and butter and flour the sides really well.
3. In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.). Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form. (about 7-10 mins.)

4. Fold in nuts, reserving enough to use for decoration.

(Note the more finely ground for folding into meringue. The coarsely ground for is decoration of finished cake.)

5. Divide meringue into four equal parts. Spread in pans, evenly to edges. If doing batches, use fresh parchment paper and cooled pans for each batch.

6. Bake in preheated oven for 30 minutes, or until golden brown. Remove the meringue from the baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled.

7. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.

French Buttercream:

Ingredients
5 large egg yolks, room temperature
1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
1/4 cup (60 ml) water
1¼ cup (300 ml) (2½ sticks) (285 gm) (10 oz) unsalted butter, room temperature
Optional Flavorings: 2 oz (55 gm) unsweetened chocolate, melted, or 1½ teaspoon (7 ½ ml) almond extract, or 1½ teaspoon (7 ½ ml) vanilla extract, or any flavor you like

Directions:

1. Put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and are a lemon yellow.
2. Put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down only until all the sugar is dissolved and the syrup reaches 235°F/112°C (or thread stage).
3. With the mixer on high, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is ROOM TEMPERATURE (about 15 mins). Still on high, beat in the soft, room temperature butter a tablespoon at a time. Add flavoring after you beat in the butter. Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.
Assembly:
Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and sides. Decorate with reserved nuts.