From Around the world

Jun 182015
 
Lemon Ricotta poppy seed bundt cake

Lemon Ricotta poppy seed bundt cake

Summer is tip toeing it’s way into Colorado. Usually by now, we all are complaining about how hot it is. Not this time around. This time we are complaining about how much it is raining and are comparing Denver to Seattle. It would appear that we are a complaining lot and I would not feel bad if you said it out loud. We just love how weird our weather is.

Lemon Ricotta poppy seed bundt cake

Due to the rain, our reservoirs are filling up and the rivers are flowing full speed and with force. We get a few moments of sun shine and then huge clouds build up and a thunderstorm or severe weather situation follows. The rain threatens our plans of outdoor fun, but we persevere. We make hay while the sun shines and disappear inside when rains shower on us.

Lemon Ricotta poppy seed bundt cake

It is on days like these, the sunny flavors of lemon comfort us with thoughts that summer is around the corner and is trying hard to get here. On our part, we are praying the rains don’t cause flooding and devastation and keeping our spirits bright with flavors of summer.

Did I not tell you, that we love to complain? My entire post is a rant! Except the part where I get to eat this wonderful lemon ricotta and poppy seed bundt cake! At least it feels like summer on a plate.

Lemon Ricotta poppy seed bundt cake

This was my choice of cake to bake with #BundtBakers for June as the theme was Lemon, chosen by Anne Horton. Thanks for a really sunny, summery theme, Anne.

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

BundtBakers

 

Lemon Ricotta and Poppyseed Bundt Cake #Bundtbakers

Lemon Ricotta and Poppyseed Bundt Cake #Bundtbakers

Ingredients

    For the Cake
  • 3 C all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 teaspoon salt
  • 1 C unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • 3 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 1 cup ricotta
  • 2 teaspoons poppy seeds
  • For the glaze:
  • 1 C confectioners sugar (powdered sugar)
  • 1Tbs Milk
  • 1 tsp vanilla essence

Instructions

  1. Preheat the oven to 350*F. Prepare the bundt pan - grease and flour thoroughly to ensure nothing sticks into the pan after baking.
  2. Sift together the flour, baking powder, salt and soda - at least a couple of times.
  3. Beat the butter until light and creamy and then add in the sugar and beat until thoroughly aired and mixed. (About 5 minutes in my stand mixer)
  4. Add in the eggs and yolks; one by one. Ensuring the batter is combined well before the next addition. Scrape down the sides as and when needed.
  5. Add the lemon juice, ricotta cheese and lemon zest and beat to combine.
  6. Mix in the dry ingredients into the wet. Mix on low speed or by hand. Do not overmix. Add in the poppy seeds, stir to evenly distribute the poppy seeds.
  7. Pour the batter in the pan and bake on middle shelf for about 50 minutes or until a cake tester inserted comes clean.
  8. Let it cool completely before unmoulding.( about an hour )
  9. After unmoulding, prepare the glaze by mixing and beating all the ingredients and pour over the cake when it is cool.

Notes

Recipe slightly adapted for high altitude. Original Recipe by :- Tessa Huff

http://www.spiceroots.com/lemon-ricotta-and-poppyseed-bundt-cake-bundtbakers/

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May 192015
 
Millionaire shortbread Bars

Millionaire shortbread Bars

A dairy based caramel from France, A shortbread from Scotland and a name like Millionaire Shortbread Bars – Swooning yet?  Although no one seems to know where it originated from, Millionaire shortbread bars are  a treat worthy of those ‘supposed’ million calories.

This month’s theme for Creative cookie Exchange was Caramel and I immediately thought of making Millionaire’s shortbread. I love anything caramel. I know I have said many times I don’t have a sweet tooth. But for caramel I always make an exception. These were cookies I was making for me. And so I was making the best use of my cheat day and load up on all the goodness I could.

Millionaire shortbread bars

There are multiple components for the Millionaire’s shortbread, but it is not a very difficult treat to make. This time I went on a tangent and instead of using just milk chocolate for the top layer, I used white chocolate and some milk chocolate for a swirly effect. Since white chocolate is a tad bit sweeter you may want to use this only if you are sure you like it really sweet.

Millionaire shortbread

The theme this month is Caramel–any kind of caramel in any kind of cookie! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. Please be patient though, as this month Laura is off to Italy and will not be checking email quite as often!

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Millionaire Shortbread Bars

Millionaire Shortbread Bars

Ingredients

    For Shortbread
  • 125g butter, softened
  • 50g sugar
  • 170 g plain flour
  • For Caramel
  • 1 Can condensed milk
  • Chocolate Layer
  • 200g white chocolate
  • 2- 3 Tbs semi sweet chocolate chips

Instructions

    Make the Shortbread
  1. Line an 8” square pan with parchment paper and preheat the oven to 350*F. Cream together the butter and sugar until well combined.
  2. Add the flour and mix it together until the dough comes together.
  3. Transfer it to the baking pan and spread it with your hands or the back of a spoon until it fills the base of the pan.
  4. Prick it over with a fork and bake in the oven for 15-18 minutes until it is just turning a golden color near the edges. Remove and let it cool.
  5. Make the Caramel
  6. Preheat oven to 425° F. Pour the can of sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in shallow pan that is larger than the pie plate. Fill pan with hot water. Place the pan holding the pie plate into the oven. Carefully so as not to mix the water into the condensed milk. Bake for 50 to 60 minutes, or until thick and caramel-colored.Allow to cool slightly and then gently whisk it until smooth.
  7. Assemble
  8. Once the shortbread is a bit cool to touch, pour the caramel on top of it and spread evenly . Allow it to cool completely before adding the chocolate topping.
  9. Add the chocolate
  10. Melt the while chocolate and the semi sweet chocolate separately.
  11. Pour the white chocolate on top of the caramel and coax it to spread evenly. Then quickly fill a small disposable piping bag with the semi sweet chocolate. Snip off a tiny edge of the piping bag and drizzle the chocolate over the white chocolate,
  12. Take a toothpick and drag it on top of the white and semi sweet chocolate making swirls.
  13. Allow to set for a few minutes, then cut into squares or bars and let it chill completely in the refrigerator before serving.
http://www.spiceroots.com/millionaire-shortbread-bars/

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 Posted by on May 19, 2015 at 4:00 AM
Apr 282015
 
French Onion Tart

 

French Onion Tart

When the theme for April’s Progressive eats was announced, I imagined myself making a Dacquoise or a Mille-feuille. Having already made the Gateau Opera a few dozen times and enjoyed the Croquembouche challenge with Jenni, I was ready to make a switch and make something else. The decadent Dacqupiose was tempting me. But then I thought, I do need to go out of my comfort zone and make something new and something that showcases the sublime beauty of regional French Cuisine.

 

French Onion Tart

I am really proud of the Tarte á l’Oignon – French Onion Tart. You may ask why. After all it is just a pie, some might say. I know. But if you asked my friend Barb @ Creative Culinary, she would tell you how utterly terrified I was of making pies. She was also amused and told me on certain occasions that I was being silly since I was someone who didn’t blink before taking on complex desserts and was terrified of a pie. So she took on the mantle of a mentor and called me over and we baked pies. And I was allowed to use her Grandma’s rolling pin too.

The good thing about pies is that they are simple. And that’s what is terrifying too. I think simple dishes should be executed flawlessly because they rely on technique more than anything else.

Today’s Tarte á l’Oignon – French Onion Tart is the Appetizer course for Progressive Eats. I hope I made my friend and teacher proud. And I am really thrilled with this. I did it!

French Onion Tart

Caramelized onions, cooked slow and long to coax their sweetness out, freshly made dough for the base, a touch of salt and pepper, a few eggs, a little cheese  and a sprig of thyme. Ingredients that you probably just have on hand. Why not give this a try? If I can do it, anyone can! Honest!

Have a taste of the French Cuisine with my Progressive Eats friends and see what they have cooked up.

 

progressive-eats-logo

Join us for the Flavors of France!

Appetizers
Salad
Soups
Main Course
Bread
Veggies/Sides
Drinks
Desserts

 

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is the Flavors of France and is hosted by Jane Bonacci who blogs at The Heritage Cook. Join us and make something unique and delicious!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

 

Tarte á l’Oignon – French Onion Tart

Tarte á l’Oignon – French Onion Tart

Ingredients

    For the Tart base
  • 1 stick cold unsalted butter
  • 1 cup unbleached all-purpose flour
  • ¼ teaspoon salt
  • 2 tablespoons cold water
  • Filling
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4-5 large onions, thinly sliced
  • Salt to taste
  • 2 eggs, whisked
  • 1/2 C gruyere
  • 3 Tbs whole milk
  • 2 Tbs crème fraîche
  • For Garnish
  • 3 thyme sprigs

Instructions

    Make pastry: Step1
  1. Blend together flour, butter and salt in a bowl with your fingertips or a pastry blender or pulse in a food processor.
  2. Mix until most of mixture resembles coarse meal with some small (roughly pea-size) butter chunks. Gradually add in ice water and gently stir with a fork (or pulse in processor) until incorporated.
  3. If the pastry holds together, it's ready. if it doesn't add a bit more water and work it in. Be sure to not overmix the dough.
  4. Gather dough together and flatten into a disk. Wrap in plastic wrap, chill until firm, at least 1 hour.
  5. Step 2
  6. I made three smaller tarts out of the dough, but you can simply roll it out to cover a 9 or 10 inch tart pan.
  7. Roll out the disk of dough on a floured surface with a floured rolling pin into a round to fit into your tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm ( about 30 minutes)
  8. Partially blind bake the tart shells for about 10 minutes ( I had three small so it took lesser time) at 400*F. You may need more time for a bigger tart shell.
  9. Tarte á l’Oignon
  10. Preheat the oven to 425ºF. In a heavy pot combine olive oil, butter, sliced onions and salt. Sautee the mixture until it starts to sizzle, then turn the heat down to a simmer, cover, and cook for 30 minutes, stirring occasionally until the onions are sweet and caramelized. Add in pepper to taste.
  11. Set aside to cool.
  12. Combine eggs, milk, creme fraiche with onions. Spread the onion mixture on top of the partially blind baked shells. Top with cheese and a sprig of thyme. Bake in the middle of the oven for 30 minutes or until the top is golden brown.
  13. Serve at room temperature.
http://www.spiceroots.com/tarte-a-loignon-french-onion-tart/

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Apr 272015
 
Petoskey and Pine

Petoskey and Pine

A few weeks ago, Wendy of A Day in the Life on the Farm created a panel of bloggers to try out artisnal handmade bath products from a company called Petsokey and Pine. She asked if we would like to try the product and asked us for an honest opinion. The company gave the bloggers the choice of picking up the soap for trial and once we sent in our choices, they promptly shipped it with a sweet handwritten note and a lip balm.  I was really excited to try the soap because I loved the sound of Orange Tea Tree.

This review is for the Orange Tea Tree soap, but since there is always a recipe on my blog, I did not want to leave you all without one. So I thought of sharing my weekly Rosemary Hot Oil Treatment recipe with you. The only time you need to spend on this recipe is the time it takes to mix a batch of oil and rosemary and heat it through to help the rosemary release it’s oil. Leave it for a week before using for the first time.

Now back to the Petsokey and Pine. This budding new company prides itself for making all natural products. Which is why I had to try the product. All natural, environment friendly and free from any artificial scents. The Ornage Tea Tree with ingredients like Distilled Water, Olive Oil, RSPO sustainable Palm Oil, Coconut Oil, Castor Oil, Mango Butter, Sodium Hydroxide (lye), Rosemary Oleoresin, Alfalfa Powder, Rose Kaolin Clay, Turmeric Powder, 100% Pure Essential Oils was right up my alley.

And may I add I was not disappointed.

Petoskey and Pine

What I loved about the soap was that it lathered well, it was not overwhelming in the scent department – Just a hint of orange and it was moisturizing. If you live in a place like Colorado, you will know that hard water and the weather here makes our hair and skin dry as a twig. So it was really nice to have a soap that left with me a lingering citrus smell and soft touch of the oils. Exactly what I need from my bath product and minus the harmful colors and chemicals.

My peppermint lip balm was really refreshing and healing and what I loved best was that all the lip balms and soaps are vegan. Though I do eat meat, I like the fact that so many of my vegetarian and Vegan friends will have access to a product that is in line with their lifestyle and philosophy. I can finally gift a vegan product to my Mom in Law that she will love.

I think these little gift boxes will make an excellent choice for a Mother’s day gift. And if you want to win one for yourself all you have to do is enter the giveaway. You could win yourself a $35 Boxed Gift set.

a Rafflecopter giveaway

Here are the other bloggers who tried the products. You can take a look to see what they have to say about the products. Good Luck!

Amy of Amy’s Cooking Adventures

Camilla of Culinary Adventures with Camilla

Nichole of Cookaholic Wife

Sarah of The Pajama Chef

Paula of Smidgens, Snippets and Bits

Chrisite of A Kitchen Hoor’s Adventures

Rebekah of Making Miracles

Traci of Burnt Apple

April of Angels Homestead

Sid of Sid’s Sea Palm Cooking

Shilpi of Simply Veggies

Bari of Live Laugh Run Breathe 

 

Disclaimer :- All views expressed about Petsokey and Pine and their product are my own. I was given a sample of the product to try and in return had to honestly write about the product.

 And now the promised Rosemary Hot Oil treatment recipe 

Petoskey and Pine

Rosemary Hot Oil Treatment

Rosemary Hot Oil Treatment

Ingredients

  • 3 Tbs Coconut Oil
  • 6 Tbs Castor oil
  • 1 Tbs dried rosemary
  • 1 tbs Jojoba oil/ Almond oil
  • 1 Tbs Rosemary oil

Instructions

  1. Mix all the oils and rosemary together in glass jar.
  2. Heat the oils - you can do this in a microwave or double boiler method on stovetop. I usually take a shallow pan and put half a cup of water in it. I put the glass jar in the pan, ensuring the jar is at least 1/2 in the water. Don't fill too much water
  3. Gradually heat the pan and using a wooden spoon, stir together all the oils until coconut oil melts and the oils are warmed through.
  4. Switch off the heat and let the jar cool down.
  5. Store for a week before using.
  6. When you are ready to use, heat the oil to a warm ( 30 sec intervals in the microwave or double boiler method)
  7. Filter out the rosemary. Use the warm oil on the scalp with a gentle massaging motion.
  8. Cover your head and hair with a towel that has been heated in the dryer and relax for about 30 minutes. Wash with shampoo and say hello to beautiful nourished hair.
  9. You can store the rest of the oil for later uses and make a fresh batch when this one is almost over.
  10. For really dry and damaged hair, leave the treatment on for a few hours and repeat a few times a week.

Notes

*Don't use if you are allergic to any ingredients in this recipe * Warm the oil slightly. Hot oil can cause burns and damage, so please be careful. * This recipe is to be used at reader's discretion. *All facts, details & recommendations on this recipe are provided for information purposes only and are not intended to diagnose, prescribe or replace the advice of professionals.

http://www.spiceroots.com/rosemary-hot-oil-treatment-petoskey-and-pine/

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Apr 162015
 
Tropical Bundt Cake

Tropical Bundt Cake

“If you get up one more time than you fall, you will make it through.” ~Chinese Proverb

In all my time of cake baking, I have never had an epic cake fail. Sure there have been cakes that didn’t turn out as delicious or I didn’t much care for the texture but I have not had cakes just fall flat on me. Until Now. For this month’s theme for Bundt Bakers I suggested that we bake cakes with hidden surprises. How hard could it be? Hiding a little filling or a little something inside a cake sounded fun enough when we first started. But as it turned out, I had my first brush with cake failure.
I had the fun intention of baking a cake with some tropical flavors. So I got some pineapple and coconut and added them into some cream cheese and thought it would be a great idea to have sliced pineapple peep through the layers. Turns out.. it wasnt a great idea. The cake batter that was supposed to bake over the pineapple, never did it’s thing and the result was this :-

Tropical Bundt Cake

So I went back to the drawing board and thought I would mix the pineapple with some cream cheese and sugar to moisten it. At the moment I thought it was a great idea, only that it didn’t work either.  Though you can see it rendered a good looking cake, the stuffing sort of melted inside and the surprise was on me.

bundt cake

They say, third time’s a charm! I really want to know  who they were and what were they talking about!!  Because my third cake, went straight to the trash can. It was my fault. I picked up a recipe from a food blog and since I was already tired, I just decided to simply follow it to the T. Worst decision ever. For one, the blogger was unknown to me. I just fell for the great looking pina colada filling she had in her cake. Gooey, yummy looking. If only I had the foresight, I could have made a “Pinterst fail” meme with my cake. Anyhow, the recipe didn’t work, the cake fell in and was under baked. And the luscious pineapple butter that I had made to fill the cake with was ruined and was now at the bottom of the pan in an ugly mess!

I had a huge meltdown and ate a whole chocolate bar while I started rethinking the process. So here we are, finally with a cake that worked,tastes absolutely tropically divine and hey, it also has a wee bit of surprise hidden inside.

 

Tropical Bundt Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.
Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient. The theme for April is “Hidden Surprise” – Bundt cakes with fillings or stuffing. There was no constraint on filling and flavor choices.The only
requirement was that the cake be filled/stuffed inside. Anshie from SpiceRoots was our host for this month.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

 

Tropical Bundt Cake

I want to say a Huge THANK YOU to all the fellow bloggers who baked the Hidden Surprise Bundt cake with me this month. These guys and girls were the reason I tried my cakes not three but  four times. They kept on going and baking cake after cake to get the theme right. They inspired me to do better. A lot of butter and eggs have been demolished to bring you these cakes this month. So do visit each of these blogs and leave a comment to inspire, encourage or just say hello. If there is anything we bloggers like as much as a cake that bakes like a charm, it is the wonderful comments you all leave us.

BundtBakers

Here are the warrior bloggers with their amazing bundt cakes this month!

Tropical Surprise Bundt Cake #Bundt Bakers

Tropical Surprise Bundt Cake #Bundt Bakers

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder ( I used 1.5 tsp because of altitude)
  • 2 sticks unsalted butter, room temperature
  • 2 cups sugar
  • 1/2 C dried coconut
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut mango vodka
  • 1 cup canned unsweetened coconut milk
  • Cream cheese and caramelized Pineapple glaze
  • 1 Tbs flaked coconut, toasted
  • 2 Tbs sugar
  • 3 Tbs pineapple chunks
  • 4 oz cream cheese
  • 4 oz whipping cream
  • 1 tsp coconut mango vodka
  • 2 tbs powdered sugar
  • Filling
  • 1/2 C dried coconut
  • 4 oz cream cheese
  • 1 tsp coconut mango vodka
  • 1/2 C drained and chopped pineapple chunks

Instructions

    Prepare the pan
  1. spray the bundt pan with an oil spray and flour well.
  2. Make the Filling
  3. Mix together all the ingredients for the filling, and set aside.
  4. Make the cake
  5. In a small bowl, whisk together the flour, salt, and baking powder.
  6. In a stand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Beat well before adding the next egg. Add the vanilla extract and vodka. Add int he flour and coconut milk in small batches, alternating between dry and liquid, finishing with the dry. Mix it all until smooth.
  7. Pour the batter into the prepared pan and top with the filling. Ensure you put the filling in the center. Bake until a cake tester comes out clean, about 1 hour. Allow the cake to completel cool before turning it for serving.
  8. Make the frosting
  9. Beat together the cream cheese and whipping cream. Add in the powdered sugar and the vodka. Beat until combined. Keep aside.
  10. Add the sugar to the pineapple and cook on low until the sugar dissolves and caramelizes the pineapple a bit.
  11. Allow to cool.
  12. compose the cake
  13. Put the cake on the serving platter, and drizzle the whipped cream icing on the cake. Top it with pineapple and coconut. Chill the cake before serving.
http://www.spiceroots.com/tropical-surprise-bundt-cake-bundt-bakers/
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Apr 142015
 
Greek Easter Bread

Greek Easter Bread

The lampropsomo is the traditional Greek Easter bread. Braided with three strings of dough that symbolize the Holy Trinity, and tucked into the dough are four red eggs that symbolize the blood of Jesus Christ. This bread is traditionally prepared with an essence makhlep, or is flavored with mastic. I used cardamom to add the aroma and shaped it into a round bread. The bread has a nice crust  and a tender crumb. Just perfect to eat some lamb with.

Greek Easter Bread

Though it was a bitter sweet time for us at Easter, I did make it a point to celebrate.  My uncle, dad’s elder brother, died last June after a long battle with cancer. He was a very religious Christian, although he was not born into the religion. He found his true calling in Christianity and once he converted to it, he was true to it.  Though the rest of the family did not understand his choice, they sure respected it. As a result,  I was brought up knowing and understanding more than one religion.

My Uncle always observed the lenten period.  And he always celebrated Easter. There were no egg hunts or glorious breads but there was prayer and singing of the hymns.  Though he celebrated it simply, I know he would have loved this bread on his Easter Table. Here is to you DaddySahib!

Greek Easter Bread

 

This is my bread for the #BreadBakers for April. This month, Camilla at Culinary Adventures with Camilla has chosen breads from around the world that are traditional for Easter, Passover or Springtime.

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.

Here’s our International Easter/Passover/Spring Bread Basket – Enjoy!

Lambropsomo – Greek Easter Bread #BreadBakers

Lambropsomo – Greek Easter Bread #BreadBakers

Ingredients

  • 4 Tablespoons butter
  • 2 heaping dessertspoons of honey
  • 2 eggs
  • 2 teaspoons dry yeast
  • 1½ teaspoons salt
  • 1/2 tsp cardamom powder
  • 4 C all purpose flour
  • 1 1/3 cup water at room temperature
  • ¾ cup additional flour for bench work
  • 4 eggs dyed in red color
  • 1 Tbs sesame seeds
  • 1 egg yolk for egg wash with 1 tsp of water

Instructions

    Make the dough
  1. In a mixer fitted with a flat beater, cream together the butter, honey, eggs, yeast, salt, cardamom and 1 cup of the flour. Beat well for 2 minutes. Gradually add in the water and flour altrnating between flour and water until all the flour is incorporated.
  2. Switch to the dough hook and knead for about 5- 6 minutes. The dough will need some hand kneading afterwards so don't worry about the texture right now.
  3. Hand Knead the dough:
  4. Sprinkle half of the benchwork flour onto a counter or board, scrape the dough onto it and Knead for 5 minutes, adding flour as necessary until you have used up the ¾ cup of extra flour.
  5. First rise
  6. Put the dough into the bowl, cover and let rise at room temperature for 3 hours or until it doubles up.
  7. Second rise :-
  8. Punch the dough down, releasing the air, and then let rise at least an hour.
  9. Shape the Bread:
  10. Turn the dough out onto a barely floured counter. Cut a 5-ounce piece of dough off and put it to one side, covered. Now, make bulk of the dough into a snake about 2 feet long, rolling it on the counter under your hands to stretch it out. Let it rest for a few minutes. For the next step you will want a clean section of counter 3' wide, with no flour on it or the dough will slip instead of roll.
  11. Roll the dough snake out to 3' long, and cut into three equal pieces of about 12 ounces by weight. Roll each of the three pieces out to nearly 3' long. Your dough ropes should be 5/8" in diameter and roughly uniform.
  12. Put 3 ends together, cross two ropes and throw the third across the Y. Braid until the ropes are used up, keeping the dough slack to keep the braids loose and thick.
  13. Lift one end of the braid off the counter and slip the parchment lined pan under it, and then lift the other end around to form a circle. Overlap the two ends of the braid by an inch, and push your thumb down in at that point. The first egg will go into that depression.
  14. Adjust the braided ring on the parchment to make it as round as you can, and push your thumb down to make depressions at the other 3 quadrants. Carefully put in the eggs.
  15. Roll the leftover piece of dough into a snake the thickness of a pencil. Around the eggs, snip 4 places with scissors to receive the ends of the dough that crosses over them. Cut pieces of dough to make the crosses.
  16. Final rise: Cover lightly with a cloth and let rise for 40 minutes.
  17. Preheat oven to 375º. Mix the egg yolk and the water in a ramekin, and brush the egg wash over the dough, being careful not to cover the eggs. For best coverage, brush a second time. Sprinkle with sesame seeds.
  18. Bake for 25- 30 minutes.
http://www.spiceroots.com/lambropsomo-greek-easter-bread-breadbakers/

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