Saturday, January 16, 2016

Bread and cheese.. a great Bread Baking Babes combo

Our diverse Indian babe Aparna ("My Diverse Kitchen") introduced us to these cute boat shaped breads filled with cheese and egg. I'd to hurry and het them baked, photographed and posted, because it's been hectic again this month. But I'm glad I baked it, it's delicious and very easy to make.

It's not a huge recipe, so that is well adapted for us because our 2 kids don't like cheese. Aparna gave the idea to top the bread with tomatoes and I did. I didn't use an egg, because I don't like eggs on pizza's either, and the tomato cuts through the richness of the cheese. The recipe below is how I baked it, for the original BBB version check out Aparna's blog.

I made it in my standmixer with the dough hook, because I have painfull hands lately (apparently it's arthrosis in my thumbs) and unfortunately it's getting worse quickly. Next week I'll start on some medication, hopefully that'll tune the pain down a little. We'll see, but it's impossible for me to knead by hand and even though it's a small recipe it worked quite well with the doughhook in my standmixer.

If you like pizza, or bread with cheese..... this is the one for you to bake! Quick and easy and delicious too. So knead, bake and post about it (deadline 29th of this month), let Aparna know how it turned out and become our Bread Baking Buddy. Check out her post on the how and where to send it. Have fun baking!!

Adjaruli Khachapuri
(A Boat Shaped Georgian Cheese Bread, makes 2)
(PRINT recipe)
1 tsp instant yeast
1/2 tsp sugar
145 g milk
1 tbsp. olive oil
1 egg (small or half a large egg)
245 g flour, plus more for dusting
½ tsp salt

125 g grated/shredded Mozzarella (don't use the buffalo kind, that's too wet)
125 g crumbled feta cheese (and a little bit Dutch cheese that was a left over)
a pinch of dried oregano and black pepper
topping of choice  - I used  sliced tomatoes

Put all the ingredients for the dough into the mixing bowl of the standmixerl and knead together until everything comes together into a smooth and somewhat loose elastic dough that’s just short of sticky. Transfer the ball of dough to a well-oiled bowl, turning it so it is coated all over. Loosely cover and let it rise till double in volume – about 1 to 1 1/2 hours.
Place a pizza stone, or a baking sheet on a rack in lower third of oven. 

Preheat oven to 250ºC.

Combine the cheeses in a bowl and  set aside. Deflate the dough and divide it into two halves. Working with one piece at a time,  roll it out to a rectangle about 25 cm long and 3 mm thick on a piece of lightly floured parchment.  This makes it easier to transfer the dough to your baking sheet.

Roll the long sides in a bit curving them inwards at the ends and seal well (with a little water) or the edges will open up during baking. Then bring the edges close and pinch together on both ends to form a “boat” like shape.
Again, make sure the ends are sealed well. Transfer the “boats” to the baking sheet, but if you’re going to bake them directly on the pizza stone just omit this step.

Fill the centre “well” area with half of the cheese mixture so it is a little higher than the edges of the dough “boat”. Repeat with the other half of dough and  bake them for about 12 to 15 minutes until the Khachapuri are golden brown. Take the breads out of the oven and add the sliced tomatoes and return them to the oven. Bake for another 3 to 4 minutes.

Take the Adjaruli Khachapuri out, and serve them hot. It helps to wait for about 10 minutes before eating them so you don’t burn your mouth!

Wednesday, December 16, 2015

Just in time: December Bread Baking Babes

Against all odds, I did manage to bake and post too this month's bread, YAY for me (sorry no Dutch translation this time). Our Babe Elle ("Feeding my enthusiasms") chose a loaf that I've baked before without much succes. So it was surprising to see that it came out quite nice and light. I didn't have any molasses, so I used rice-molasses, which is very light in colour. That's why my loaf has such a light colour. It was delicious, light in colour ánd texture and very suitable for sandwiches. I love the seeds in this bread, for me there could be even more in it! Wonderful choice Elle, for me to bake it again with such good results.

Please bake along and find out what a lovely loaf this is. Check out the details on how to enter this baking challenge as a Bread Baking Buddy at Elle's Post. Deadline 29th of this month. Also check out the bakes from the other Babes, using the link on the bottom of this post.

Anadama Bread
(makes one loaf)
(PRINT recipe)
30 g unsalted butter, room temperature, plus more for the pan
7 g active dry yeast
240 g lukewarm water
130 g stone ground medium cornmeal
85 g mild-flavored molasses (I used rice molasses...had nothing else at hand)
2 Tbsp white sesame seeds
1 TBsp black sesame seeds
2 tsp golden flaxseed
2 tsp brown flaxseed
2 tsp poppy seeds
9 g salt
280 g bread flour
1 small egg, beaten to blend
Preheat oven to 190ºC. Lightly butter 20 cm loaf pan and spray with oil.

Place yeast in a medium bowl or the bowl of a stand mixer. Add 240 g warm water; stir to dissolve the yeast. Add the cornmeal, molasses, sesame seeds, golden and brown flax seeds, poppy seeds and salt. Stir to combine using a wooden spoon. Continue stirring with the wooden spoon or use the dough hook if using the stand mixer. Add 2 cups of flour and 2 tablespoons of butter and mix until no dry spots remain.

Turn the dough out onto a lightly floured surface and knead until the dough is smooth and elastic, 10-15 minutes OR mix in stand mixer on medium speed 8-10 minutes.

Lightly butter a medium bowl. Transfer dough to bowl and turn to coat. Cover with plastic wrap or shower cap and let rise in warm, draft-free spot until almost doubled in size, about 1 hour.

Punch down dough to deflate; cover. Let rise again until about doubled in size, about 1 hour.

Turn dough out onto a lightly floured surface and pat into a rectangle. Starting at the short side furthest from you, roll up dough, pinching the seam as you go to create a tight roll. Pinch seam to close and tuck ends under, pinching to seal. Place seam side down in the prepared loaf pan. Cover with plastic and let dough rise. Uncover before it crests the top of the pan and wait for it to spring back slightly when pressed, about 1 hour.

Brush top of dough with egg. Bake, rotating halfway through, until bread is baked through and the top is a deep golden brown, 30-35 minutes. Let cool slightly in the pan on a wire rack before turning out. Let cool on the rack before slicing (if you can wait that long). Serve with salted butter.

Bread can be made 5 days ahead. Store tightly wrapped at room temperature.

Recipe from Bon Appetit magazine, March, 2015

Saturday, December 5, 2015

Bread Baking Buddies Round-up!!

Finally the round-up of our Bread Baking Buddies is here. Sorry for the delay, but we had a stressful time overhere, with my father unmanageable with dementia getting worse and not wanting to accept any aid or care. It's hard to witness that and force him into decisions he doesn't want to make. It's not over yet, but we hoping it'll go in the right direction from here. Sad reason, but wonderful that my sister came over from Australia with her daughter and it was like she'd never left.... but she's on her way back Down Under now .

Anyway back to business and high time for the lovely Bread Baking Buddies that baked along with the Babes this month, the Russian chrysanthemum bread. There are only two buddies this month, but really worth taking a look at, they both did an excelent job.

Even ready on the same day as we posted we had the lovely bread Carola "Sweet and that's is". This has such a fantastic look, like the one I saw on a Russian blog, where all the petals are closed on top. The look I aimed for, but I couldn't resist to put more stuffing in.

Kelly from "My messy kitchen" made me realise that if you put a lot of stuffing in and leave the petals exposing the filling is a wonderful option too. Especially because she has a red filling (cranberry, pecans and a little sugar), that made the bread resemble a flower even more. Great job Kelly.

These are our buddies for this month. Thanks for baking with us Carola and Kelly. Both are invited with all others who love to bake to come join us as a Bread Baking Buddy next time. The 16th of December the new recipe will be reveiled! See you then.

Monday, November 16, 2015

November flower baking with the Bread Baking Babes

This month the Bread Baking Babes make a flour flower with flour. It's my turn to pick a bread to bake this month and this beautiful looking bread was on my baking list for a while now. It's not a difficult bread, but it takes some time to make it. But it looks just great and you can give it your own savory flour, with meat or vegetarian, with a ready made spicemix or your own combination.

I'm no good to be a pastry chef, where everything has to be shaped perfect with a lot of precision, fiddling around to get it perfect. I'm not like that, maybe that's why I like baking bread so much. I just don't want to bother spending so much time on something that is eaten in a flash here. So my bread could be neater, but I like it anyway and the taste was fantastic. Even before the loaf was gone, requests came in to "please bake this again". And I will, didn't get around to it yet.

Do you wanna bake this gorgeous and delicious bread too? I can recommend this bread and would love to see you baking with us. Become our Bread Baking Buddy, bake, blog, post, tell us about it and you'll be added to the round up post on my blog (begin of December) ánd you'll receive the Bread Baking Buddy Badge that you can add to your post if you want. So get baking and sent you details to notitievanlien (at) gmail (dot) com. Subject: BBBuddy. Deadline is the 29th of November. Have fun baking!

Don't forget to see how the Babes made this bread. On the bottom of this post you can see the links of all Babes baking as their posts come in.
Russian Chrysanthemum bread
(1 large round loaf)
(PRINT recipe)
filling: (this is an example, you can make up your own savory filling. If you wanna go vegetarian; think mushroom, bean mash ecc.)
500-600 g minced meat (beef, lamb ecc)
1 medium onion, chopped fine
1 garlic clove, chopped
140 g cheese, coursely grated
30 g butter
100 ml cold water
salt and pepper to taste
spices, to taste*

(this is the filling I used)
450 g beefmince
100 g smoked turkey, finely chopped
½ red pepper, seeds removed, chopped fine
2 garlic cloves, chopped
2 challots, chopped, glazed and cooled
1,5 tsp cumin powder
½ tsp all spice
½ tsp black pepper
1 tsp paprika powder
1,5 tsp dried oregano
1 tsp ground koriander seeds
80 g grated emmental cheese
± 80 ml cold water

500 g strong flour
7 g dry instant yeast
125 ml milk, lukewarm
125 ml kefir or yogurt
1 TBsp sugar
1 tsp salt
1 egg
90 ml olive oil

1 TBsp milk
1 egg yolk

also needed:
1 round cookie cutter or glass (7,5 cm in diameter)
large shallow pie dish 28 cm in diameter

Making the dough:
Mix the yeast and sugar in the lukewarm milk. Mix the kefir with the salt, egg and oil, then add the flour and yeast mixture. Knead into a souple dough. Shape into a ball and let rest in a lightly greased bowl, covered with plastic foil. Let the dough rise for about an hour or until doubled.

Make the filling:
Glaze the chopped onion and garlic in a frying pan. Leave to cool.Mix the ingredients for the filling well (really knead it through). set aside.

Lightly grease your pie dish.

Work with about ⅓ of the dough at the time. Roll it out to a thickness of about 3 mm, cover with lightly greased plastic foil and let the dough rest for about 10 minutes. This way the dough will be relaxed and won’t shrink when cutting the rounds.

Cut out rounds with a glass or cookie cutter. Place 1 TBsp of filling on each round, spread it out, leaving about ½ cm free around the border and sprinkle with some cheese. Fold the circle in half, and fold the two point together. It now looks like a petal. Place in the pie dish, starting around the border with the point of the petal facing to the center. Repeat until there is just a little space left in the middle. Make three half circles, fill and place them in a line ⅓ overlapping and roll them up (flat side down) and place this in the middle. Cover with lighly greased plastic foil and leave to rest and rise for about 45 minutes.

(You probably will have some dough left and I had one handful of filling left: use that to make a sausage bread roll.)

Preheat the oven to 180ºC

Whisk egg yolk and milk for the glaze and brush the bread with it. Place the bread in the oven on a rack and bake for 25 minutes. Lower the temperature to 170ºC and bake for another 10-15 minutes until golden.

When the loaf is done, take it out of the oven and the tin, place on a wire rack and brush with some melted butter. Let cool or eat luke warm.

(adapted from:

*The spice mix in one of the recipes was “kmeli-suneli”, a spice mix from Georgia (not in the US, but a small land stuck between Turkey (not the bird) and Russia). I found a recipe that you could make yourself: all herbs/spices are dry:
  • 2 tsp each of marjoran, dill, mint, parsley, koriander seeds, marigold flower petals and summer savoury
  • 1 tsp each of fenegreek leaves, black pepper, fenegreek seeds
  • 2 laurel leaves
Grind them all in a coffee/spice grinder, sieve and it’s ready to use.

But you can use any kind of ready spice mix or your own mixture!


Bread Baking Babes bakken een bloem

Deze maand ben ik de "keuken van de maand" en mocht ik een brood kiezen om te bakken. Dit prachtige en zeer smakelijke brood stond al een hele tijd op mijn baklijst en dus de ideale gelegenheid om hem deze maand te bakken. Het is geen moeilijk brood, je hebt er alleen wat tijd voor nodig. Maar het ziet er prachtig uit en is helemaal aan te passen aan je eigen hartige smaak, met of zonder vlees, pittig of mild, een kant en klare kruidenmix of je eigen mengsel. Je kunt je helemaal uitleven.

Ik ben niet geschikt om banketbakker te worden, waar alles om precisie draait, dingen perfect moeten zijn en elk tijdrovend detail moet kloppen. Misschien dat ik daarom wel zo van brood bakken houd. Ik heb gewoon niet het geduld om een eeuwigheid te zitten friemelen, terwijl het hier in een flits weggekauwd is. Dus mijn brood kon er waarschijnlijk wel strakker uit zien, maar ik vind het zo prima en de smaak was fantastisch. Nog voor het brood op was (ja inderdaad in een flits), kreeg ik al het verzoek hem nog een keer te bakken. En dat zal ik ook zeker doen.

Heb jij zin om dit mooie en lekkere brood ook te maken? Ik kan hem van harte aanbevelen. Dus wordt een Bread Baking Buddy, bak, blog, schrijf erover en stuur dit met je gegevens naar mij. Je wordt dan opgenomen samen met andere Baking Buddies in een post op  mijn blog én je krijgt de Bread Baking Buddy Badge om (als je wilt) bij je post te plakken. Dus ga aan de bak en stuur je bevindingen naar notitievanlien (apenstaartje) gmail (punt) com. Onderwerp: BBBuddy. Deadline is 29 november. Veel bakplezier!

En kijk ook nog even naar de baksel en smaakcombinaties van de andere Babes. Onderaan deze post staan de links (die vandaag binnendruppelen)

Russisch Chrysantbrood
(1 groot rond brood)
(recept PRINTEN)
Vulling: (dit is een voorbeeld, je kan je eigen hartige vulling bedenken. Als je een vegetarische vulling wilt gebruiken, denk dan aan bonenpuree, paddestoelen ecc.)
500-600 g gehakt (rund, lam ecc)
1 fijngehakte medium ui
1 knoflookteen, fijn gehakt
140 g kaas, grof geraspt
30 g boter
100 ml koud water
peper en zout naar smaak
kruiden, naar smaak*

(als voorbeeld: dit is de vulling die ik gebruikt heb:)
450 g rundergehakt
100 g gerookte kalkoen, fijngehakt
½ rode chilipeper, zaden verwijderd, fijngehakt
2 knoflooktenen, fijngehakt
2 sjalotjes, gehakt, glazig gebakken en afgekoeld
1,5 tl gemalen komijn
½ tl piment
½ tl zwarte peper, vers uit de molen
1 tl paprikapoeder
1,5 tl gedroogde oregano
1 tl gemalen korianderzaad
80 g geraspte emmentaler (kaas)
± 80 ml koud water

500 g sterke bloem (broodbloem)
7 g droge gist
125 ml melk, lauw
125 ml kefir of yoghurt
1 el suiker
1 tl zout
1 ei
90 ml olijfolie

om te bestrijken
1 el melk
1 eierdooier

ook nodig:
1 ronde deeguitsteker (of een glas) van ongeveer 7,5 cm doorsnede
grote lage taartvorm met een diameter van 28 cm

Maak het deeg:
Meng de gist en de suiker in de lauwwarme melk. Meng de kefir met het zout, ei en olie, en voeg het dan de bloem en het gistmengsel toe. Kneed het tot het een soepel deeg is. Vorm het deeg tot een bal en leg het in een licht ingevette schaal en dek af met plastic folie. Laat het deeg rijzen, ongeveer 1 uur of totdat het verdubbeld is.

Maak de vulling:
Bak de ui en knoflook glazig in een koekenpan. Laat afkoelen. Meng dan alle ingrediënten voor de vulling goed door elkaar (goed kneden met de hand). Zet koel weg tot je het nodig hebt.

Vet je taartvorm licht in.

Werk met ongeveer ⅓ van het deeg per keer. Rol het uit tot een dikte van ongeveer 3 mm, dek af met licht ingevet plastic folie en laat het 10 minuten rusten. Zo zal het deeg minder krimpen als je de rondjes uitsteekt.

The center petals / de bloemblaadjes voor in het midden
Steek de rondjes uit. Plaats 1 eetlepel vulling op elk rondje, strijk het uit tot op ½ cm van de rand en bestrooi met een klein beetje kaas. Vouw de cirkel in dubbel (tot een halve cirkel), breng dan de twee punten naar elkaar toe en druk ze samen, het ziet er nu uit als een bloemblaadje. Leg ze in de taartvorm langs de buitenrand met de punt naar het midden. Maak zo drie cirkels naar het midden toe. 
Om het middelste gat op te vullen, maak je drie halve cirkels, bestrijk ze met vulling en leg ze dan met de rechte kant naar beneden dakpansgewijs over elkaar. (Ze overlappen elkaar ongeveer ⅓. Rol ze nu op en plaats dit in het midden van de taartvorm. Dek af met ingevet plastic en laat het ongeveer 45-60 minuten rijzen.

(Als je wat deeg en vulling overhebt, maak daarvan dan een soort worstenbroodje(s))

Verwarm de oven voor op 180ºC

Kluts de eidooier met de melk door elkaar en bestrijk daarmee het brood. Plaats de vorm in het midden van de oven op een rooster en bak ongeveer 25 minuten. Verlaag dan de oven naar 170ºC and bak nog 10-20 minute tot het brood er goudbruin uitziet.

Als het brood klaar is, haal je het uit de oven en de vorm en plaats je het op een rooster, bestrijk het met gesmolten boter (optioneel) en laat het afkoelen.

(bewerkt naar::

*Het kruidenmengsel in één van de recepten heet “kmeli-suneli”, een kruidenmix uit Georgië. Hier een recept om het zelf te maken.

Alle kruiden/specerijen zijn gedroogd::
  • 2 tl elk van marjoraan, dille, munt, peterselie, korianderzaad, goudsbloemblaadjes en bonenkruid.
  • 1 tl elk van fenegriekblad, zwarte peper en fenegriekzaad
  • 2 laurierbladeren
Maal alles in een kruiden/koffiemolen, zeef het en het is klaar voor gebruik.
Maar je kan elke kruidenmix (kant en klaar of zelfgemaakt) gebruiken die je lekker vindt.