Showing posts with label baked. Show all posts
Showing posts with label baked. Show all posts

Wednesday, October 1, 2014

Cheese-Stuffed Soft Pretzels #FoodieExtravaganza

These pretzels are a bit fiddly to stuff, but the chewy texture created by the melted cheese inside is well worth the extra effort. And, honestly, it took very little time. 

Bread Making 101
My husband is a good sport. Last year I signed us up for a bread making class, so that we could accompany a couple of good friends who are interested in culinary pursuits. We ate breakfast, drank coffee and took notes while German master baker, Chef Rainer Scharold mixed flour and yeast and butter into a wonderful soft brioche dough, all the while explaining those steps but expounding on the virtues of real German pretzels. He asserted that the lye bath before baking was absolutely essential to achieve their proper golden brown color, then he dashed our hopes by saying it was not available in the UAE. So, when it was our turn to get our hands on the dough, we made little braided brioche loaves instead. I must admit that part of the fun for me was watching my husband roll out his three strands and then braid them, not his usual métier. He’s more of a hammer and nails get-things-done type.

Such concentration! That's him in the middle.

Much to my delight, I found a short video of our very class while searching for information on the chef so I'll put a link at the bottom of this post for anyone who wants to watch.

Foodie Extravaganza celebrates the pretzel
The point of this story is that when the “pretzel” theme for this month’s Foodie Extravaganza Party was announced, I knew I wasn’t going to be able to make traditional German ones here without lye, but I had learned from the bread class that an egg wash helped with the browning. That would have to do. And instead of boiling them in water before baking, as some folks on the internet suggested, it occurred to me that I could probably add chewiness to my pretzels from the inside by stuffing the dough with cheese.

I was right. These were fantabulous straight out of the oven but they also made wonderful sandwiches in the next couple of days, sliced in half and filled with roast chicken or salami and mustard with even more cheese.

Ingredients
For the dough:
1 1/2 cups or 360ml warm water
1/4oz or 7g active instant yeast
1 tablespoon granulated sugar
1 cup or 120g whole wheat
1 teaspoon salt
2 3/4 cups or 345g strong white bread flour plus extra for rolling and kneading

For the filling:
7 oz or 200g Tomme de Brebis (a semi-hard cheese made from sheep's milk) or other strong cheese - A good sharp cheddar would work well too. I used a little bit of this for sprinkling on before baking as well.

To finish:
1 large egg, beaten
Sprinkling of cheese, optional

Method
In a large bowl, mix the sugar and the yeast and add the warm water. Stir or swish the bowl around to mix the yeast in. Leave for a few minutes to make sure your yeast starts foaming up, which means it’s still active.

Add in the cup of whole wheat flour and the salt. Mix well.



Add in the bread flour a cup or so at a time, mixing well in between. You should end up with a sturdy but pliant dough.




Knead thoroughly for at least five to seven minutes.



Set aside to rest, covered in cling film, for about 10 minutes.

Meanwhile, grate your cheese and prepare your baking pan by lining it with parchment paper or a silicone mat.

Now use a sharp knife to divide the ball into eight equal pieces.



Roll them out into sausages about 22 in or 56cm long and then flatten the sausages.



Add healthy pinches of grated cheese all along the middle.



Start at one side and pinch the dough together the whole length of the roll, enclosing the cheese, and trying not to leave any air inside.  Fold the seam over just a little to make sure it won’t split right back open.





Shaping the pretzel
Make an upside down U shape with the dough roll and cross the ends over.


Now cross them under again to make a little twist.



Bring the crossed ends up and lay them on the circle of dough and move the pretzel to your prepared baking sheet. Continue until all the the pretzels are done.



Make sure to leave some room between them on the cookie sheet for when the dough rises. My cookie sheet isn’t very large, so I put the first four on the prepared cookie sheet and then put the next four on another piece of parchment so I could slide that easily to the cookie sheet when the first batch were baked.

Brush the pretzels all over with some of the beaten egg and sprinkle on grated cheese, if desired.



Put the pretzels in a warm place to rise for about 15 minutes, while you preheat your oven to 425°F or 220°C.



Bake in your preheated oven for 10-15 minutes or until desired brown color is reached.



Enjoy!


Dough adapted from this recipe at Sally’s Baking Addiction.

The cheesy inside





We are a group of bloggers who love to blog about food! And each month we all incorporate one main ingredient or theme into a recipe. This month we are celebrating pretzels. We hope you all enjoy our delicious pretzels this month and come see what next month's new ingredient or theme is. If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you!



15 Pretzel Recipes via Foodie Extravaganza 600x600.jpg


If you are a fan of pretzels, this month’s Foodie Extravaganza, hosted by Lauren of From Gate to Plate,  is right up your twisted alley!


The video - I'm in the purple t-shirt. 



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Sunday, January 15, 2012

Baked Egg Boats



Today was a day of staying home and hanging out with the dog on his leash while various workmen 1. Repaired things  2. Changed all the house locks.  3. Looked at things for quite a while and said they would return to repair them.  4. Removed vital parts of the equipment like the water pump and promised to return with said parts repaired.

Moving into any new house is always like this so I try to remain patient and thank God for the internet and the lovely lady who works for me and can translate when the workers do not speak English.

Meanwhile on the internets, I had plenty of time for browsing.  I found this recipe which sounded different and fun.  I just happened to have, because I usually do, some half baguettes in my freezer so I thought I’d give it a try for dinner tonight.

Ingredients
2 whole wheat demi baguettes
3 eggs
1/4  cup or 59ml heavy cream
2 oz or 57g smoked bacon
2 oz or 57g cheese of your choice – I used one that was called Red Hot Dutch.
1 green onion
Sea salt
Black pepper
Cayenne


Method
Preheat oven to 350°F or 180°C.

Build a stand out of heavy duty foil by folding the foil up in three places so the baguette canoes remain upright.


Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Take some of the insides out of the loaves. 






Chop the bacon into little pieces and fry it till it’s crispy.  Drain well.



Grate your cheese and chop your green onion finely.



Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt, black pepper and a sprinkle of cayenne.





Pour half the mixture into each baguette, which should be standing upright in their foil stand.



Bake for 35-40 minutes or until golden brown, puffed and set in the center. Season with more salt and pepper, if desired.  (The original recipe said 20-25 minutes but the egg was still quite runny so I had to put them back in.)  Mine also didn't puff very much. 



Allow to cool for about five minutes.  Cut and serve along side a mixed green salad.  We thought they were very tasty!  Kind of like quiche without having to make a crust. 


Enjoy!
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