Been reading a few old Cook's Country recipe mags: Have a few questions:
- Thread starter marilynfl
- Start date
Haven't made any of those recipes, but thanks for asking--that pletzel looks interesting
I may add it to my to try list.
Also, would be happy to ship you a B&W crumb cake if you'd like to try the real thing.
I do find the cake portion slightly dry, as many of the CC recipe commenters noted. I think it's intentional, after picking off the crumbs, you can dunk the cake into your warm AM beverage. smileys/smile.gif
I use a different recipe for English muffin bread--found it here--Carol's English muffin bread.
I may add it to my to try list.
Also, would be happy to ship you a B&W crumb cake if you'd like to try the real thing.
I do find the cake portion slightly dry, as many of the CC recipe commenters noted. I think it's intentional, after picking off the crumbs, you can dunk the cake into your warm AM beverage. smileys/smile.gif
I use a different recipe for English muffin bread--found it here--Carol's English muffin bread.
Thanks for the kind offer Mo. The recipe is very specific on what kind of flour is used
--there are actually two kinds (cake and regular) and they even specify that there will be a difference in the dryness factor f you use bleached or unbleached flour. I think I'll give it a try when I'm allowed to donate at the library again.
--there are actually two kinds (cake and regular) and they even specify that there will be a difference in the dryness factor f you use bleached or unbleached flour. I think I'll give it a try when I'm allowed to donate at the library again.
PLETZEL aka onion bread aka Chicago focaccia all dressed up
from Cook's Country Aug/Sept 2016 (Ashley Moore)
3 C (15 oz) all purpose flour
1 2/3 C water, room temperature
2.5 tsp kosher salt
1.5 tsp instant or rapid rise yeast
1.25 tsp sugar
5 TBL olive oil
3 onions, chopped fine
1 tsp kosher salt
2 TBL poppy seeds
1.5 tsp kosher salt
In stand mixer with dough hook, add flour, water and salt and mix for 4 minutes, stirring occasionally. Let sit 20 minutes.
Sprinkle yeast and sugar over dough. Knead on slow speed for 2 minutes. Increase speed and knead for 8-10 minutes.
Coat fingers and large bowl with 1 TBL oil. Transfer dough and top with 1 TBL of oil. Flip dough to make sure it's covered with oil. Let rise at room temperature until tripled: 2 to 2.5 hours.
Onions:
Heat 12" skillet with 1 TBL oil, add onions & 1 tsp kosher salt and cook slowly for 10 minutes. Remove from heat and add poppy seeds.
Adjust oven rack to lowest level and heat to 500 degrees. Oil rimmed baking sheet (no size given) with 1 TBL oil. Add dough and any oil in bowl. Press dough outward, let rest 10-15 minutes, then try again. Let rest 30 minutes (uncovered) and press dough out to corners. Use dinner fork to poke holes in surface 30-40 times. Brush top with remaining 1 TBL oil and sprinkle with 1.5 tsp kosher salt. Distribute onion mixture on top, leaving 1/2" border around edge.
Bake until golden, 18-23 minutes, rotating halfway though. Use metal spatula to transfer to cutting board. Serve warm.
https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_344/31054_sfs-pletzel-4
from Cook's Country Aug/Sept 2016 (Ashley Moore)
3 C (15 oz) all purpose flour
1 2/3 C water, room temperature
2.5 tsp kosher salt
1.5 tsp instant or rapid rise yeast
1.25 tsp sugar
5 TBL olive oil
3 onions, chopped fine
1 tsp kosher salt
2 TBL poppy seeds
1.5 tsp kosher salt
In stand mixer with dough hook, add flour, water and salt and mix for 4 minutes, stirring occasionally. Let sit 20 minutes.
Sprinkle yeast and sugar over dough. Knead on slow speed for 2 minutes. Increase speed and knead for 8-10 minutes.
Coat fingers and large bowl with 1 TBL oil. Transfer dough and top with 1 TBL of oil. Flip dough to make sure it's covered with oil. Let rise at room temperature until tripled: 2 to 2.5 hours.
Onions:
Heat 12" skillet with 1 TBL oil, add onions & 1 tsp kosher salt and cook slowly for 10 minutes. Remove from heat and add poppy seeds.
Adjust oven rack to lowest level and heat to 500 degrees. Oil rimmed baking sheet (no size given) with 1 TBL oil. Add dough and any oil in bowl. Press dough outward, let rest 10-15 minutes, then try again. Let rest 30 minutes (uncovered) and press dough out to corners. Use dinner fork to poke holes in surface 30-40 times. Brush top with remaining 1 TBL oil and sprinkle with 1.5 tsp kosher salt. Distribute onion mixture on top, leaving 1/2" border around edge.
Bake until golden, 18-23 minutes, rotating halfway though. Use metal spatula to transfer to cutting board. Serve warm.
https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_344/31054_sfs-pletzel-4