Печём домашний хлеб - полезно и не сложно

Вы когда-нибудь пробовали испечь свой хлеб? Если нет, то давайте попробуем. Это совсем не сложно. Все, что вам понадобится это немного терпения и чугунная кастрюля с плотно прилегающей крышкой.

Хлеб, который продается в магазинах зачастую не самый свежий и вкусный. В какой-то момент мы набрели на статью в газете Нью Йорк Таймс, где рассказывалось о том, как испечь хлеб в домашних условиях без хлебопечки. Мы решили попробовать и оказалось, что это совсем не сложно. При этом результат превзошел все наши ожидания! Такого вкусного хлеба мы наверное никогда еще не ели. Было особенно приятно, что испекли мы его сами, своими руками!



Вам понадобятся:
500 гр. неотбелённой муки высшего сорта
375 гр. воды (75% веса муки)
1 и 1/2 чайной ложки соли
1/4 чайной ложки сухих дрожжей

Чтобы хлеб получился воздушным и сдобным его необходимо выпекать в толстой чугунной кастрюле с плотно прилегающей крышкой (утятнице).

Секрет выпечки домашнего хлеба - в точности измерений! Чтобы хлеб получился, надо очень точно отмерить пропорцию муки и воды. Именно поэтому и вода и мука приводятся в граммах. Вес воды должен составлять 75% веса муки.



Процесс приготовления:
В отдельной кастрюле или миске легонько перемешайте муку, воду, соль и дрожжи. Достаточно просто дать муке немного намокнуть. Накройте миску полотенцем и забудьте про нее на 15-18 часов. Желательно, чтобы кастрюля стояла в месте с комнатной температурой. За это время дрожжевая культура разрастется до нужных размеров. Через 15-18 часов на поверхности муки вы увидите много больших пузырей. Наш хлеб готов к выпеканию!

Чуть чуть присыпьте ваш хлеб мукой и выложите его из миски на стол. Сформируйте из массы круглую булку. Накройте булку полотенцем и дайте постоять 1,5 - 2 часа.

Поставьте чугунную кастрюлю в духовку и разогрейте вашу духовку до 260 С. Кастрюля должна нагреться. Очень важно, чтобы на чугунной кастрюле не было пластмассовых ручек, иначе они расплавятся. Чугунная кастрюля будет очень горячей и поэтому надо очень аккуратно вынимать ее из духовки!

Аккуратно переложите вашу булку в горячую чугунную кастрюлю. Накройте кастрюлю крышкой и выпекайте в течение 30 минут. После этого снимите крышку, убавьте температуру духовки до 215 С и выпекайте еще 15 минут, чтобы корка хлеба подрумянилась.

Вот и все! В нашей семье этот хлеб съедается моментально! Мы заметили, что друзья стали чаще заглядывать к нам в гости. Уж не хлеб ли этому причиной?

Удачного вам выпекания!

Savory Hungarian Cheese Biscuits Pogácsa Recipe

My husband Andrei is an avid baker. Being born in Hungary he has close ties with this country and occasionally bakes Hungarian pastry. We would like to share a recipe of Pogácsa our favorite Hungarian savory cheese biscuits.



Ingredients:
- 250g cottage cheese
- 100 ml milk
- 1 level tablespoon of sugar
- 2 tsp salt
- 2 tsp yeast
- 600g flour
- Two sticks (250g) butter
- 1 cup sour cream
- 2+1 egg yolks
- 200g shredded cheddar cheese plus some more for topping



- Microwave the milk for 20-30 seconds until warm, but not hot. Add the sugar and yeast, mix, let stand for 5 minutes.
- Mix the salt into the flour.
- Mix two egg yolks with the sour cream.
- Mash the cottage cheese with a potato masher, add the milk and sour cream and mix into an even mass.
- Cut the butter to 5mm (1/4 inch) cubes, then mix it into the flour. Crumble the butter pieces with hands or with a pastry blender, until you get pea-sized pieces.
- Add the cottage cheese-milk-sour cream mass, mix quickly and make a dough ball. Don't knead or overmix. If the dough is not coming together, add more sour cream, one tablespoon at a time. Don't over-moisturize the dough.
- Let the dough stand for an hour at room temperature.
- Roll the dough out into a square ~1cm (1/2 inch) thick.
- Spread the cheese evenly over the dough.
- Roll it up tightly and let stand again for 30 minutes.
- In the mean time, preheat the oven to 200C (400F), line two cookie sheets with parchment paper and lightly grease with spray oil.
- Roll the dough out into a long rectangle ~2cm (1 inch) thick.
- Cut out the pogácsa biscuits using a 4-5 cm (1.5-2 inch) round pastry cutter and carefully place them on the sheets.
- You can collect and combine the leftover dough, roll it out and cut again. The resulting "second round" biscuits won't be as pretty as the first ones, but they will taste just as great!
- Brush the biscuits with the remaining egg yolk.
- Top each biscuit with a pinch of shredded cheese (optional).
- Bake the pogácsa the hot oven for 20-25 minutes, until golden brown.

Enjoy!

Orange poppy seed cake recipe

While living in New York City we became huge fans of Sweet Melissa cafe located in Carroll Gardens, Brooklyn. It turns out there is a book that has all the recipes of the amazing pastry we used to eat in Sweet Melissa. We couldn't resist buying the book. My husband Andrei is an avid baker. The first recipe from the book he tried was orange poppy seed cake. Coming from Eastern Europe we love pastry with poppy seeds!

To bake the cake we will need:
1 whole orange; 1 cup of sugar; 3 eggs; 12 tablespoons (1 and 1/2 sticks) of welted unsalted butter; 1 and 1/2 cups of all-purpose flour; 2 and 1/4 teaspoons of baking powder; 3/4 teaspoons of salt; 1 tablespoon of poppy seeds

After we bake the cake we will cover it in a glaze. To make the glaze we will need:
2 tablespoons fresh orange juice; 2 tablespoons fresh lemon juice; 1/4 cup sugar

We start with cutting an orange into pieces and removing the stem. In a bowl mix the orange (skin and pulp) pieces with 1/2 cup of sugar until pureed. Make sure no large pieces of orange remain.

In a large bowl whisk together the remaining 1/2 cup of sugar and eggs then add the orange puree and the melted butter. In a separate bowl whisk together the flour, baking powder, salt and poppy seeds. Gently combine both mixtures.

Preheat your oven to 350F.

Pour the mixture into the loaf pan. Bake for 50 - 60 minutes until a wooden skewer inserted into the cake comes out clean. Remove from the pan and let the cake cool.

For the glaze simmer orange juice, lemon juice and sugar in a small saucepan for about 3 minutes. With a pastry brush apply the hot glaze over the cake while the cake is still a bit warm.

Enjoy!

Artisan rye bread Russian style

My husband Andrei is an avid artisan bread baker. He bakes all sorts of breads including baguettes and focaccia breads. However, our all time favorite is Russian style dark rye artisan bread. That's the bread we grew up with and the one that's impossible to find in any grocery store around. We would like to share the recipe with all the bread baking enthusiasts and bread lovers.

Ingredients:
300g rye flour
250g unbleached bread flour
2 teaspoons salt
100g mother starter at 100% hydration (i.e., consisting of 50g flour and 50g water)
370g water

Notes:

It's great if you have scales at home as bread making requires a high level of precision.
Give your mother starter a feeding 12-24 hours before you start. It makes sense to keep the starter at 100% hydration, i.e., to add equal amounts of water and flour by weight.

The process of mixing and baking:

In a bowl, mix flours and salts with hands. Add starter and mix in, breaking up starter to small chunks and mixing thoroughly with flour. Transfer to a Kitchenaid mixing bowl, knead using the hook attachment on medium-low speed for 5 minutes (or knead on a flat surface with floured hands). Coat a plastic or glass bowl with spraying oil, transfer dough, cover, let rise for 12 hours. Coat a bread pan with spraying oil. Transfer dough to a floured surface, shape into a cylinder equal in length to the bread pan. Transfer to the pan. Cover with plastic wrap and let rise for two hours. Pre-heat oven to 375F. Remove plastic wrap, and brush dough lightly with water, being careful not to de-gas it in the process. Bake for 45-50 mins, or until internal temperature reaches 200F. Remove from pan immediately, let cool. Slice and enjoy!

Rye bread is very healthy. It tastes great and stays fresh for up to a week. Back in Russia we eat it with all sorts of spreads including sour cream, butter, mayonnaise but the all time favorite is a slice of a fresh rye bread just sprinkled with a bit of salt.

Lemon sponge cake Semifreddo

This lemon sponge cake is great for light desserts' admirers. It has a very saturated but not dominating lemon taste.
The cake was baked by Andrei Utkin with a recipe by David Lebovitz from his book Ready for Dessert.
We will have to cook three separate ingredients for the cake. First we prepare a lemon curd, then a lemon syrup and finally a sponge cake itself.

Ingredients for the lemon curd:
1/2 cup 9125 ml) freshly squeezed lemon juice
1/2 cup (100 g) sugar
6 tablespoons butter
2 large eggs
2 large egg yolks

Ingredients for the lemon syrup:
3/4 cup (180 ml) water
1/3 cup (65 g) sugar
1/4 cup (60 ml) freshly squeezed lemon juice
2 tablespoons kirsch (not required)

Additional Ingredients:
1 cup (250 ml) heavy cream
2/3 cup (75 g) crushed amaretti cookies


In a saucepan combine lemon juice, sugar and butter. Set the saucepan over low heat. In another bowl whisk together the eggs and egg yolks. Pour the egg mixture into the saucepan whisking constantly, until the curd starts to thicken. Don't boil it!
When the curd is ready let it cool and then refrigerate.

To make the lemon syrup warm the water and sugar in a saucepan. When the sugar dissolves remove from the heat, stir in lemon juice and the kirsch. Let it cool completely.

Bake a sponge cake 12 by 18 inch (30 by 46 cm) and cut it in two pieces so that it fits into a baking dish. Whisk the cream until it turns into a whip cream. Mix the whipped cream and the lemon curd.
Put one layer of the sponge cake on the bottom of the baking dish and brush evenly with about 1/2 cup of the lemon syrup. Spread 1/2 of the lemon cream evenly on top of the first cake layer and sprinkle with amaretti crumbs. Lay the second piece of the sponge cake on top and repeat the procedure. The cake is ready. refrigerate until chilled. Sprinkle with the rest of amaretti crumbs before serving.

Fresh Ginger Cake

This yummy and spicy fresh ginger cake was baked by Andrei Utkin. An inspiration came from David Lebovitz recipes book "Ready for Dessert".

We will need:
4-ounce (115 g) piece fresh ginger, peeled and thinly sliced
1 cup (250 ml) molasses
1 cup (200 g) sugar
1 cup (250 ml) vegetable oil
2 and 1/2 cups (350 g) all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup (250 ml) water
2 teaspoons baking soda
2 large eggs



Preheat the oven to 350 F (175C) and butter a round cake pan.

In a food processor chop the ginger and set it aside. In a large bowl, mix together the molasses, sugar and oil. In a medium bowl, whisk together the flour, cinnamon, cloves and pepper. In a small saucepan, bring the water to a boil, then stir in the baking soda. Whisk the hot water into the molasses mixture, then ass the chopped ginger.
Gradually sift the flour mixture over the molasses mixture, whisking to combine. Add eggs and whisk until thoroughly blended.

Bake until the top of the case springs back when lightly presses with a finger for about 1 hour.
The cake is moist and will store well for a few days. Enjoy the cake!

Coconut Macaroons recipe

These yummy and simple to make coconut macaroons were baked by Andrei Utkin. An inspiration came from David Lebovitz recipes book "Ready for Dessert".

You will need:
8 egg whites
2 and 1/2 cups sugar
1/2 teaspoon salt
2 tablespoons honey
5 cups dried unsweetened shredded coconut
1/2 cup all-purpose flour
1 teaspoon vanilla extract

In a large saucepan we mix together egg whites, sugar, salt, honey, coconut, flour and vanilla. We cook the mixture gently over a medium-low heat until the bottom just begins to sizzle. Let the mixture cool a bit.

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats. With your fingers form 1 and 1/2 inch pyramids out of the mixture and place them on the baking sheets.

Bake, rotating the baking sheets midway during baking, until the macaroons are evenly deep golden brown, about 20 minutes. Let macaroons cool on the baking sheets.
The recipe makes about 60 macaroons.

Sponge Cake with custard and fruits on top

I would like to share a recipe for a very easy, yummy and beautiful sponge cake with custard and fruits.

For the sponge cake you will need:
- a few kiwis
- a pack of strawberries
- a pack of Dr. Oetker's organic custard
- 4 eggs
- 1 cup of sugar
- 1 cup of flower

I start with mixing eggs, sugar and flour together. Since my recipe is an easy one I don't complicate the process by mixing eggs with sugar first and later carefully adding flour. I mix everything right away. You won't get a pie 5 inches tall but you'll still get a nice cake! It takes good 15 minutes to mix everything up well. The goal is to double or triple the original volume of the mixture.

I bake the mix for around 30 minutes at 365F and when the pie is ready I let it cool and cut it horizontally in half. While my mix is in the oven I cut fruits and prepare Dr. Oetker's custard.

After the pie is cool and cut I pour warm custard on one half, cover it with the second half, pour the rest of the custard on top and nicely arrange pieces of fruits on the very top. After 30 minutes our cake is ready! Bon Appetite!



For those who like baking I would like to share a link to a recipe of a pizza with anchovies and blue cheese . I recently came across the recipe on a blog of Lana living in Argentina. I've never bakes anything like that before. It sounded super yummy and will be my next baking project!

Artisan bread recipe for your holiday dinner

Have you ever tried to bake your own bread? It's not as complicated as you might think. All it takes is time and a dutch oven. It can be a great addition to your holiday dinner as it not only tastes good it looks fantastic!

We love nice and fresh artisan bread the type you cannot find in regular supermarkets. That's why my husband made a simple research on-line one day and found a great New York Times article about baking simple artisan bread at home. We tried to bake our own and the result exceeded all our expectations. From that time on our home baked artisan bread is a staple in our house and my kids simply cannot do without it. We try to bake it once or twice a week as it doesn't last long in our family!


This bread is relatively simple to cook. You will need 500 gr. of unbleached bread flour, 375 gr. of water or 75% of the flour weight, 1 and 1/2 tea spoons of salt and 1/4 tea spoon of yeast. To bake it right you will need a dutch oven that can be actually used for cooking a lot of other fantastic dishes later on.

The secret is in precise measurements! The water amount should not exceed 75% of the flour weight!


We mix up all ingredients just enough for flour to get wet and put the mixture aside for 15-18 hours depending on your room temperature. We, thus, give yeast enough time to work on flour in a natural and old fashioned way.

After full 15-18 hours our raw bread is pretty much ready. We create a baker’s envelop on a table and then form a loaf out of our mixture. The stove should be preheated to 500F and our dutch oven should be already inside hot and ready. If you plan on baking bread don't buy a dutch oven that has anything plastic on it. All this plastic will melt away! And please be careful with that hot dutch oven! It’s very very hot!

The actual cooking time is 30 minutes. After that we leave our dutch oven inside the stove for additional 15 minutes but take the lid off for our bread to get a beautiful and crunchy top crust. It makes sense to decrease the stove temperature to around 420F so that our bread doesn't burn.



That's pretty much it. We always give our bread time to cool down although it is hard to do with our kids circling around. When you bake this artisan bread your home fills with unbelievable aromas that make you think of holidays, family gatherings and feasts.

This bread tastes very good and it's quite simple to bake. It's definitely worth trying!

My second Etsy Front Page treasury Chocolates

I just found out that one of my recent Etsy east treasuries Chocolates was featured on Etsy's front page. It's quite flattering to get such a huge exposure and to be picked by Etsy admins out of hundreds of other beautiful and stunning treasuries!

Taste of Mustard

Although I don't really know any mustard recipes, I've assembled this collection in a shade of mustard. It looks sort of yummy to me :)))

I featured my fellow Etsians in this Mustard treasury: lireca, leapinggazelle, Arfeiniel, YuliaKazansky, FunEmbroidery, katrinshine, TwoPoodlePress, StudioElenus, IrinaPhotography, TonyaUtkina, gleenashop, RosemaryManufacture, VitalTemptation, dgordon, beautyspot, sexyhandmade

Caipirinha recipe

I love Caipirinha! It's just an excellent summer cocktail drink. Take Brazil's cachaça, lime and sugar and mix it up well. Add some ice and you will get a tasty and dangerous drink. It's just perfect for an evening with friends. Enjoy!!!

Cheese bread Khachapuri from Georgia

Have you heard how delicious Georgian (a beautiful country in the Caucuses) cuisine is? With a wide variety of meat and vegetable dishes spiced with unique herbs it is one of the most appetizing cuisines in Europe.
The Georgian dish we like to cook is called "Khachapuri" which means farmers cheese with bread. It somewhat resembles cheese pizzas, cheese bread and calzones all together and is cooked using salted cheese or feta.

To prepare the right dough one should use Kefir a fermented milk drink available in most supermarkets across the U.S. Adding Kefir to the dough will make it soft and partly fermented. The stuffing is prepared from any type of salted cheese preferably Feta which is also available in most supermarkets. There should be enough cheese as the total volume of the stuffing should twice exceed the volume of the dough.

Khachapuri or Georgian cheese bread is cooked on frying pans one at a time. They fry very fast (approximately 5 minutes on each side) and, thus, don't require much cooking time. In Georgia Khachapuri is very popular as a fast food dish either at home or in numerous fast food restaurants all over the country.

Dark chocolate cocoa roll cookie recipe from Hungary

Dark chocolate cocoa rolls are my husband's favorite! Growing up in Hungary he used to eat them every morning hot, fresh and covered with white powdered sugar. In Hungary they are called "kakaos csiga" or a cocoa snail. Small bakeries all over Budapest bake these and lots of other wonderful pastries every morning spreading an amazingly sweet and yummy aromas all over the city.

We are now living in the US and just to remember flavors of the childhood we started baking these sweet and simple cocoa rolls.

You will need standard ingredients for the dough such as flour, butter, yeast, milk, egg yolks, sugar and salt. For the filling you will need butter, cocoa powder and sugar.
These cocoa rolls are made from sweet yeast dough. After the dough is mixed up roll it out so that it is thin. Spread a mixture of cocoa, butter and sugar all over the layer of dough and roll it like a piece of paper. Cut the roll into small pieces approximately 1 inch. thick. Bake them until they are done. After approx. 20 minutes of baking smear rolls with a mixture of butter and milk to make them look shiny and yummy.