Comments | a_boleyn: Dilly Onion Bread

a_boleyn

Dilly Onion Bread

Jan 19, 2012 22:42

About a month ago, I picked up a 20 kg bag of all purpose flour and finally got a chance to do some bread baking. I used two different shaping methods ... the traditional 3 strand braid and the more exotic 'epi' which is supposed to resemble the way that wheat grows on its sheaf which is referred to as an épi de blé. In reality, the epi is simply a ( Read more... )

bread, yeast, recipe

Comments 12

anonymous January 20 2012, 11:23:12 UTC

It looks very impressive (the shape is perfect!) and so appetising I want to run an make a yeast cake or bread. It reminds me of flat but soft onion breads I used to devour as a student. There is something so homely and comforting, and addictive about yeast cakes (also savoury). Sissi (http://www.withaglass.com)

a_boleyn January 20 2012, 16:38:02 UTC

I just wish I had had another egg to use for an egg wash cause the glossy look of that is very impressive. The dough smelled great with the fried onion and dill seed and dill weed while I was kneading it. Baking just increased the wonderful aroma through the house and it was hard to wait til it was cool enough to cut and spread butter (or margarine) on top to sample. :)

anonymous January 20 2012, 18:52:13 UTC

Maria, these are gorgeous; very light, fluffy and just craving some butter. Hope you sampled it hot (although my Mom used to say cutting into hot bread will make it "szalonas" which literally translated mean bacony!
Eva kitcheninspirations.wordpress.com

a_boleyn January 20 2012, 19:27:01 UTC

Thank you for the praise. I'm flattered whenever any of "my bloggers" comment about my cooking. :)

I made the bread right after I had eaten (cabbage rolls from the Hungarian church and mashed potatoes ... not starchy much) so that I was able to wait until they were cool. There was a little bit of residual warmth in the braid though and since I used margarine (my butter was stone cold and not spreadable at all) to spread on the slices (I took pictures but didn't post THOSE) they melted a bit.

By the way, I just got home from the farmer's market where I bought a pound of pork cracklings ($7.50 CDN for what is basically pork fat!!) and after I grind it up, I'm going to freeze it for when I make pogasca. Or should I just freeze them whole and grind them frozen in my food processor as I don't want to dig out my mom's old meat grinder from the basement?

anonymous January 21 2012, 16:21:55 UTC

Not sure about that, Maria. I would probably grind them and then freeze them so that I'm not bogged down when I go to make them (sometimes the slightest inconvenience can make me not want to do something). I am very excited to see your finished recipe. I'll try to dig out the Hungarian recipe from my mom's old cookbook and post for you.
Eva http://kitcheninspirations.wordpress.com/

a_boleyn January 21 2012, 17:11:25 UTC

That sounds like a sensible suggestion. :) I run out of energy pretty often these days. The weather isn't particularly conducive to cooking etc when it's so grey and cold.

ext_870394 January 20 2012, 23:30:56 UTC

Whoa!!! Amazing... I always want to make bread. This one seems very advanced but still I am hoping to be able to bake nice warm bread at home!

a_boleyn January 20 2012, 23:45:04 UTC

This bread is actually pretty basic. Only the substitution of sour cream and egg for the equivalent amount of water, and the addition of the dill and fried onion makes it different from the bread dough recipe that I also use for pizza. I can post that recipe if you want.

anonymous January 21 2012, 17:01:19 UTC

The cookbook no longer has a cover, but it was originally published in 1935 (my dear mother was born in 1936, so I'm guessing this was her mother's cookbook). It is call Az Inyesmester ever Ûj Receptje (I'm guessing it is the Art of Hungarian Cooking, new recipes - very roughly translated). The recipes are in paragraph form, which I find very difficult to read. Word of caution, my Hungarian is not as good as it used to be, - there may be nuances that I just don't get being born and raised Canadian and this book is 80 years old. I have not tried this recipe before. However, here goes ( ... )

a_boleyn January 21 2012, 17:29:32 UTC

I'm probably going to combine 3 or 4 recipes that I've seen when I end up making this. I need to come up with a recipe that will give me the proper proportion of fat/pork cracklings to flour, and then use enough water/milk, yeast and sugar to create the dough onto which the ground fat/pork crackling paste can be spread ( ... )

ext_877277 January 23 2012, 22:12:22 UTC

Oooh, how did I miss this one? That's some beautiful bread, and I totally agree - that would be awesomeness with some nice, thick wintery soup! Great post A_Boleyn - so pretty, and what is it with dill and onion - they make such a fabulous flavouring to bread!!

Love your bread knife too - very cool :)

a_boleyn January 23 2012, 23:25:00 UTC

Thank you. The knife and board set was a gift which I finally had a reason to use to spiff up the post. :)

I made the Rakott Krumpli (similar to your Jansson's Temptation or Janssons Frestelse) yesterday and cream puffs filled with pastry cream today so I still have to post them in the next couple of days. :)