That’s pLetzel, not pRetzel… (BBB September 2022)

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BBB: Let's Keep Baking summary: recipe for Wild Pletzel – of course it’s wild, thank you very much; it’s Sourdough September; information about Bread Baking Babes;

En anglais, on s’appelle le quartier Juif “le Pletzel” [In English, the Jewish Quarter is called “the Pletzel”]
– Florence Kahn, “Bagels, cheesecakes et autres recettes Yiddish: Delicatessen” [Yiddish Cuisine : Authentic and Delicious Jewish Recipes]

Bread Baking Babes (BBB): Pletzel (Onion Board)

BBB September 2022

This month, Karen’s choice for the BBBs is pletzel. Please note that is NOT a typo. It really is an “l” rather than an “r” in the name.

Onion and Poppy Seed Pletzel is a European flatbread similar to Focaccia. It is commonly referred to as the Onion Bread Board and can be found in bakeries in NYC.
– Sandhya Ramakrishnan, My Cooking Journey | Onion And Poppy Seed Pletzel | Onion Bread Board
You don’t hear much about the pletzel these days. On one hand, it’s an Ashkenazi Jewish flatbread covered with raw onions and poppy seeds. On the other hand, it’s a neighborhood in Paris.
    The name comes from the Yiddish for “little square,” as in a little area within a city. (Technically, the Yiddish spelling of the neighborhood is “פּלעצל,” which transliterates to “pletzl.” The flatbread, on the other hand, is more commonly spelled “pletzel.”) The Pletzl in Paris sits in the Marais neighborhood of the Fourth Arrondissement.
– Joe Baur, food52 | This Bread Is Beloved in Paris—& a Relic of Jewish History
A few years ago, the editor of a food magazine called and said he was writing an article on pletzel, which he called “Jewish focaccia.” I thought this was a bit of a stretch—but not entirely. I love it and was delighted recently to show my son David how to make it.
      Bialystoken tzible pletzel kuchen is originally from Bialystok in northeast Poland. Many years ago, the Yiddish Film Archives sent me a clip from the 1930s of a woman proudly holding a freshly baked pie-shaped flatbread topped with onions and poppy seeds. I have never forgotten her or her bread.
      Called “onion board” by many immigrants to New York, pletzel is made in this country with leftover sweet challah and sometimes with the stiffer bialy dough.
– Joan Nathan, Tablet | The Pleasure of Pletzel

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Morning Glory Muffins Revisited

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summary: farmers’ market bounty; our recipe for morning glory muffins fixed; has it really been almost 20 years since I first made these?!

Morning Glory Muffins

We have been going to the Saturday morning farmers’ market near the mouth of the Humber River almost every weekend this summer. We sit on the little grassy hill overlooking the market, eating fancy pastries, drinking thermos tea, and watching the happy parade of people arriving on foot or bicycle, with their dogs and children who roll and/or bounce around on the grass, then leaving laden with big bags overflowing with beautiful vegetables, bread, fruit, etc. etc. It’s beautiful and cool so close to the lake.

When I’m there, I cannot stop buying the most exquisite cherry tomatoes. And radishes. And beets. And carrots. With the radish and carrot greens. Of course.

When we get home, I have been getting in trouble though.

We’re gonna need a bigger fridge… (continue reading )

Savoury Inside Out Coconut Buns (BBB August 2022)

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BBB: Let's Keep Baking summary: I’m late yet again – so what else is new?; recipe for inside out coconut buns; commercial yeast really wants to make dough rise; opting for savoury over sweet; following (or not) instructions; information about Bread Baking Babes;

Coconut is one of those love-hate ingredients.

It’s true. I am not at all a fan of coconut in sweet things. I may even have been know to spit them out…. Discreetly, of course.

But I love the flavour of coconut in savoury food.

So, when Aparna suggested that we make buns using coconut milk instead of milk, and filling the buns with “a moist and sweet shredded or desiccated coconut based filling”, I admit that I blanched. But then I remembered the really fabulous shredded coconut and peanut condiment that T makes to go on rice with Asian curries. THAT’s my idea of heaven!

Savoury Inside Out Coconut Buns (continue reading )

Easy Crescent Rolls (BBB July 2022)

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BBB: Let's Keep Baking summary: recipe for Easy Crescent Rolls – egg-free, thank you very much; I used commercial yeast(!); information about Bread Baking Babes;

BBB Crescent Rolls

Make weeknight dinner a success with the home-baked goodness of […] Crescent Rolls

Bread Baking Babes (BBB): Easy Crescent Rolls

This month, Kelly decided we needed (ha, I almost typed “kneaded”) more butter in our diets. She decided to make laminated dough. But, because it’s summer, she also wanted to make our life easier by choosing an easy laminated dough recipe. Yay, Kelly!

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Steamed up! (BBB June 2022)

BBB: Let's Keep Baking summary: I’m late yet again; Steamed Buns with two delicious fillings: ersatz char siu pork and mushrooms; Nailed It! …such high hopes dashed again; following (or not) instructions; information about Bread Baking Babes;

[I]t feels like eating little clouds.

Oh, does it?! I think not. :stomp:

Bamboo Steamer

1. angry or upset about something
– Macmillan Dictionary

But I’m getting ahead of myself. Let’s start at the beginning, shall we?

Judy (Judy’s Gross Eats) chose the following for The BBBabes’ June 2022 project:

Bread Baking Babes (BBB): Fluffy Steamed Buns (with or without filling)

At first I was a little nervous. I do like dumplings, but I’m not the biggest fan of steamed buns. Still, they sounded SO good!

[Chinese] steamed buns […] are the paler, softer, and squishier sibling to baked milk bread buns. Were you one of those kids who preferred their peanut butter and jelly sandwich with the crusts trimmed off? Maybe the crusts had a little too much “texture” for your six-year-old palate. If you were that kid (I sure was), then steamed buns are definitely for you. Even if you weren’t that kid, you’ll still love these squishiest of squishy buns. Because they are cooked with steam, the exterior of the dough doesn’t form a crust — the entire bun stays soft throughout.
– Kristina Cho, Mooncakes and Milk Bread

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