I had intended on making this bread last week, but life got in the way and I had to wait until Tuesday morning to finally bake. I had soaked raisins in whiskey to add to the dough. It was simple to put together, only four ingredients. I had a pretty sticky glob of dough, but was afraid to add flour, as the comment regarding the bread drying out and becoming hard just within a few hours after baking stopped me. I didn't want a hard loaf to throw to the chickens. I wasn't able to really cut an X to let the devil out of the bread, so ours is a bit devilish!
I have been cheating since I was so late on my baking. I have been peeking at all the posts while my bread has been baking. There were some very nice looking loaves and I was relieved that someone else had a sticky dough. I am starving and anxious to pull it out of the oven, but I will go do chores around the ranch and allow it to bake and cool.
It turned out fantastic. I will tolerate sticky dough from now on! The raisins are terrific in it, slathered with butter. Yum! I will remember this one when the pantry is low, so simple.
Pizza Rustica Served with Green Beans
Tuesday, March 20, 2012
Tuesday, March 6, 2012
Rugelach
I chose a combination of dried pineapple, cherries, and blueberries with pecans, walnuts and hazelnuts. Dried fruit is always a challenge to find organic to avoid the pesticide concentration. I also decided to use Nutella, as I was unable to find a lekvar and wasn't up to making my own.
The dough seemed a little sticky, so I put it in the fridge to make it easier to divide in half as instructed. That did the trick. I always have trouble rolling dough into "shapes." The end pieces are always reserved for me as they are likely mis-shapened!
It seemed like a lot of cinnamon and sugar, but I followed the directions. The first batch I forgot the egg wash and over baked them, waiting for the sugar to carmelize. But the second batch I pulled out after 25 minutes and didn't worry about the carmelization. The rate at which the second batch disappeared compared to the first confirmed the success of the second batch.
I still have two more logs to bake, and hopefully I will discover the carmelization soon. I was surprised at how tasty these were. I am not a big cinnamon and sugar fan, but I seemed to be drawn to "one more" after tasting my first rugelach. I liked the idea of trying something I'd never even heard of before, but of course I don't have anything to compare as to the true success of this baking challenge! If the next couple batches disappear even faster, I will take that as a mark of success.
The dough seemed a little sticky, so I put it in the fridge to make it easier to divide in half as instructed. That did the trick. I always have trouble rolling dough into "shapes." The end pieces are always reserved for me as they are likely mis-shapened!
It seemed like a lot of cinnamon and sugar, but I followed the directions. The first batch I forgot the egg wash and over baked them, waiting for the sugar to carmelize. But the second batch I pulled out after 25 minutes and didn't worry about the carmelization. The rate at which the second batch disappeared compared to the first confirmed the success of the second batch.
I still have two more logs to bake, and hopefully I will discover the carmelization soon. I was surprised at how tasty these were. I am not a big cinnamon and sugar fan, but I seemed to be drawn to "one more" after tasting my first rugelach. I liked the idea of trying something I'd never even heard of before, but of course I don't have anything to compare as to the true success of this baking challenge! If the next couple batches disappear even faster, I will take that as a mark of success.
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