Bake Day.... Cream cheese babka and sourdough...........
18 years ago
Made a Biga last night and sourdough bread this morning. And then decided that while I was at it I might as well knead up a sweet dough too. Made a round cream cheese Babka and a long one, shaped like the cream cheese danish.
Two loaves and two small baguettes.
We had one of the small baguettes with homemade turkey noodle soup for lunch.
Lots of holes.
Dessert was a slice of the Babka.
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18 years agolast modified: 11 years ago- 18 years agolast modified: 11 years ago
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Comments (3)Diane, I make a chocolate pie that has that layer and it's so good. Here you go: (PaulÂs favorite.) 1 2/3 cups Oreo cookie crumbs (see below) 1/3 cup butter; melted 4 oz. cream cheese (room temperature) 1 tablespoon milk 1 tablespoon sugar 1 1/2 cups cold, heavy whipping cream 3 tablespoons sugar 1 1/2 teaspoons real vanilla extract 2 1/4 cups milk 2 (4 serving size) chocolate pudding mix Spray a 9-inch pie plate with Pam. Combine cookie crumbs and butter and press in bottom and sides of prepared pie plate; refrigerate until ready to use. Mix cream cheese, 1 tablespoon milk and 1 tablespoon sugar in a medium bowl with a wire whisk until smooth; set aside. Using a cold (preferably stainless steel) bowl and a wire whisk, whip heavy cream with 3 tablespoons sugar and vanilla just until mixture peaks. (Do not over whip or youÂll make butter). Gently stir in 1 1/2 cups of the whipped cream (refrigerate the rest) into the cream cheese mixture and spread in bottom and up sides of crust; place in refrigerator while making pudding. Cook pudding as directed on box except use only 2 1/4 cups milk (mixture will be thick). Lay plastic wrap directly on hot pudding, cool completely in refrigerator. Spread cooled pudding on top of cream cheese layer. Top pie with remaining whipped cream. Garnish with dark chocolate curls. Refrigerate 4 hours. *Can be made with 2 (4 serving size) instant pudding and with 12oz. container of Cool Whip in place of the freshly whipped cream. **I like to use the reduced fat Oreos because they have less cream filling. Pulse in the food processor to make crumbs. Marilyn...See MoreSourdough Chocolate Babkas
Comments (9)Cloud_Swiff, you can find the recipe for the Babkas here I don't know if you have a sourdough starter, but you need one before you can start making sourdough bread. I use Amy's Bread instructions on How To Make a Sourdough Starter. Once you have the starter you can use it to make all kinds of different breads. I edited my standard recipe recently to add instructions for making Sourdough bread. You can use this recipe to make Baguettes, Boules, Pizza, etc.... Artisan Style Bread Edited February 5th, 2014 6 cups flour (1000 g) 3 1/2 cups water (820g water - 82% hydration) 1 1/3 Tablespoons salt (4 teaspoons) (21 g) 1 1/4 teaspoons yeast (5 g) NOTES: I usually double this recipe. The flour that I use weighs 160 to 165 g per cup (reduce yeast to 1/8 to 1/4 teaspoon if making sourdough bread) Regular Biga 1 1/2 cups flour 1/2 teaspoon yeast 1 cup water Stir well, cover and leave to rise overnight. Sourdough Biga 2 oz sourdough starter 1 1/2 cup flour 1 cup water Stir well, cover and leave to rise overnight. Sourdough Levain 2 ounces sourdough starter 1 cup flour 1/4 cup (more as needed) The Levain is stiffer than the Biga. Mix the ingredients together and knead for a few minutes. Place in oiled container and allow to rise overnight ~~ ~~ ~~ I use a Magic Mill mixer to do all my mixing and kneading. Mix flour and water (Biga or Levain if using) together and allow to rest for 20 to 30 minutes. This allows the flour to absorb the water and will cut down on the kneading time. Add yeast and salt mix and again set aside for 20 minutes. Knead the dough until it comes together and forms a smooth ball. Oil a large rectangular container with a lid. Because of the amount of water this will be a very soft dough. Tip out on to a well floured board. Knead by hand just long enough to shape into a ball and then place dough into oiled container and cover with lid. After 10 minutes fold dough a few times. (Using the Ken Forkish method of folding). Keep the dough in a ball shape. As the dough rises it will spread out to fill the container. Repeat the fold once more in the next hour. Then leave dough to triple. Carefully tip dough out on to floured board and cut in half. Recipe makes two large loaves or a number of baguettes. Also makes a wonderful pizza crust. NOTE: I usually double my recipe and refrigerate half the dough for a few days. The longer fermentation further develops the flavour and texture. Shaping Loaves Baguettes (4 to 6 Baguettes depending on size) Shape , dust with flour and cover with tea towel. Rounds - Shape into two large rounds and place. seam side down, in floured tea towel lined basket/bowl. Dust with flour and cover with tea towel. I bake baguettes on a stone preheated to 500°F. When the baguettes have proofed, almost doubled, slash and place on preheated stone. They take about 20 to 25 minutes. Rounds can be baked on the stone at 500°F or in preheated Dutch Ovens (475°F). If baking on a stone, tip the round out on to floured board,(seam side will now be up) slash and slide onto stone using a pizza paddle. If baking in a dutch oven, tip loaf out on to floured board. Carefully pick up and place into preheated Dutch Oven.(seam side will be up. No need to slash) Cover and bake for 30 minutes. Remove lid and continue to bake for 15 to 20 minutes. Option:. Cut dough in half and shape each half into four balls. Place balls, seam side down, into proofing baskets/bowls. As the dough rises, the balls form one large loaf. When ready to bake, carefully tip loaf on to floured board. Very carefully pick up loaf and place into hot pot. When the loaf is baked and cooled split into four smaller loaves....See MoreBaked macaroni and cheese
Comments (18)Some real good ones already posted. Here are a few others. All of these are Barefoot Contessa recipes. I have personally made the first one and we really enjoyed it. I imagine the other two would be equally as good. Mac and Cheese Servings: 6 to 8 Kosher salt Vegetable oil 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyere, grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 3/4 pound fresh tomatoes (4 small) 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. THE BAREFOOT CONTESSA'S GROWN-UP MAC & CHEESE Serves 6 12 ounces thick-sliced bacon Kosher salt Vegetable oil 1 pound small pasta, such as cavatappi or macaroni 1 quart whole milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyère cheese, grated 8 ounces extra-sharp cheddar cheese, grated 6 ounces blue cheese, such as Roquefort, crumbled 1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly grated nutmeg 5 slices white sandwich bread, crusts removed 1/4 cup chopped fresh basil leaves 1. Preheat the oven to 400°. Place bacon in one layer on a sheet pan and bake for 15 to 20 minutes until crisp. Crumble until coarse and set aside. Reduce the oven to 375°. Adjust the baking racks to accommodate 2 sheet pans. 2. Meanwhile, drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to package directions until al dente, usually 6 to 8 minutes. Drain well. 3. Heat the milk in a saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and whisk in the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Whisk in the hot milk to form a thick and creamy white sauce and cook, stirring, for about 2 minutes more. Off the heat, add the Gruyère, cheddar, Roquefort, one tablespoon salt, pepper, and nutmeg. 4. Combine the sauce with the cooked pasta and bacon, and stir until thoroughly combined. Place 6 individual gratin dishes on 2 sheet pans and spoon the pasta into them. (You can also use one 3-quart baking dish.) 5. Cube the bread, place it in a food processor fitted with a steel blade, and process until you have coarse crumbs. Melt the remaining 2 tablespoons of butter and add to the crumbs with chopped basil. Pulse the machine just to combine. Sprinkle the bread crumbs over the pasta and bake until the sauce is bubbly and the bread crumbs are golden, about 35 to 40 minutes. LOBSTER MAC & CHEESE Serves 6 to 8 Kosher salt Vegetable oil 1 pound cavatappi or elbow macaroni 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyère cheese, grated (4 cups) 8 ounces extra-sharp cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon nutmeg 1 1/2 pounds cooked lobster meat 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) 1. Preheat the oven to 375 degrees. 2. Drizzle oil into a large pot of boiling salted water. Add pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well. 3. Meanwhile, heat the milk in a small saucepan, but dont boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more until thickened and smooth. Off the heat, add the Gruyère, cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes. 4. Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top....See MoreRECIPE: looking for: baked cheese puff on bread
Comments (3)Does this one sound familiar? I think these were very popular for appetizers in the 50's or 60's? CHEESE PUFFS Printed from COOKS.COM 12 slices enriched white bread 4 tbsp. butter 1/4 lb. grated Cheddar cheese 1/4 tsp. baking powder 1/4 tsp. salt 1 egg, separated Cut 2 inch rounds from bread and toast lightly on one side. Spread the untoasted side with butter. Mix cheese, baking powder, salt and beaten egg yolk; fold in stiffly beaten egg white. Spread mixture thickly over buttered sides of bread and place close together on a cookie sheet. Preheat oven to 350 degrees and place cookie sheet close to broiler (the top rack in the oven should be at it's highest point) until puffed and light brown. Makes 12 puffs....See More- 18 years agolast modified: 11 years ago
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11 years agolast modified: 11 years agoann_t, your 'babka' looks great!
But I'm puzzled.... there is a large Polish community here and "babka" for us is an egg bread with golden raisins! This is an old pic, but it's what I think of when someone says "babka". lol!
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