Sunday, January 17, 2016

Bread Baking Babes rock the boat: Adjaruli Khachapuri!

This month was a very nice one to ease us into our ninth year (can you believe that??). This January our Kitchen of the Month resided with Aparna and she baked us Adjaruli Khachapuri in her Diverse Kitchen!

Don't shy away from that intricate name thinking that this is an intricate bread to bake. None of that. It is easy but so much fun to bake and a true showboat on your dinner table. My boys send me happy smiles when they saw what I was making: "that for dinner tonight Mom? Great".

Aparna tells us the following about this bread:

Acharuli/ Adjaruli Khachapuri is a boat shaped bread from Georgia, that has melted salty cheese and a soft cooked egg or sometimes two in the middle hollow part of the “boat”. The name Khachapuri has its origins in the words “Khacho ” meaning cottage cheese / cheese curd” and “Puri” meaning bread. I believe the Georgians often eat this very popular bread as a snack or for lunch.
Some people like to call the Acharuli Khachapuri a Georgian Pizza Pie, but I think that’s insulting both the Pizza and the Khachapuri. 
There are similarities but they’re really two distinctly individual dishes to my mind. Khachapuri is considered one of Georgia’s national dishes and each region of Georgia apparently makes its own variety of it. So much so that the Tbilisi State University supposedly developed a “Khachapuri Index” to measure inflation based on how much it costs to make one Imeretian Khachapuri!

So... onto the recipe:

1 tsp instant yeast
1/2 tsp sugar
145 g milk
1 tbsp. olive oil
1 egg (small or half a large egg) I didn't use the egg in the dough
245 g flour, plus more for dusting
½ tsp salt

125 g grated/shredded Mozzarella (I used several Dutch cheeses)
125 g crumbled feta cheese
a pinch of dried oregano and black pepper
topping of choice  - I am going to use tomato and egg

Put all the ingredients for the dough into the mixing bowl of the standmixerl and knead together until everything comes together into a smooth and somewhat loose elastic dough that’s just short of sticky. Transfer the ball of dough to a well-oiled bowl, turning it so it is coated all over. Loosely cover and let it rise till double in volume – about 1 to 1 1/2 hours.
Place a pizza stone, or a baking sheet on a rack in lower third of oven. 

Preheat oven to 250ºC.

Combine the cheeses in a bowl and  set aside. Deflate the dough and divide it into two halves. Working with one piece at a time,  roll it out to a rectangle about 25 cm long and 3 mm thick on a piece of lightly floured parchment.  This makes it easier to transfer the dough to your baking sheet.

Roll the long sides in a bit curving them inwards at the ends and seal well (with a little water) or the edges will open up during baking. Then bring the edges close and pinch together on both ends to form a “boat” like shape.
Again, make sure the ends are sealed well. Transfer the “boats” to the baking sheet, but if you’re going to bake them directly on the pizza stone just omit this step.

Fill the centre “well” area with half of the cheese mixture so it is a little higher than the edges of the dough “boat”. Repeat with the other half of dough and  bake them for about 12 to 15 minutes until the Khachapuri are golden brown. Take the breads out of the oven and add the sliced tomatoes and return them to the oven. Bake for another 3 to 4 minutes.

Take the Adjaruli Khachapuri out, and serve them hot. It helps to wait for about 10 minutes before eating them so you don’t burn your mouth!

The Khachapuri in this post is known as Acharuli/ Adjaruli Khachapuri as it comes from Adjara (Achara), the mountain region of Georgia's Black Sea coast which is known for its dairy products. In Georgia, this bread is often filled with a cheese called “Sulguni” which is a salty sheep’s milk cheese or Imeretian cheese, or a blend of both.

Mine are still a bit naked, I baked them and will reheat with egg and tomato tonight for dinner! Can't wait..

Though the Bread Baking Babes (BBB) is a closed group, you can still bake with us as a Bread Baking Buddy every month and here’s how it works.
Aparna is your host this month. Bake this Acharuli/ Adjaruli Khachapuri  according to the above recipe and post it on your blog before the 28th of this month. Please make sure you mention the Bread Baking Babes and link to this BBB post in your own blog post.

Then e-mail Aparna at aparna[AT]mydiversekitchen[DOT]com with your name, a 500px wide image of your bread and the link to your BBB post. She will then send you a BBB badge for this bread that you can then add to your post on your blog. At the end of the month Aparna will make a beautiful round up mentioning all our Buddies!!

Wednesday, December 16, 2015

Bread Baking Babes calling Anna: Anadama bread

Yay our Kitchen of the Month chose one of my first loves in bread baking! Anadama bread, as sweet and sturdy as the story explaining the name.

Anadama bread is an old time bread, baked at least since 1850, particularly popular in New England, USA. This recipe is from the March 2015 Bon Appetit magazine.

Elle found the following explaining the name of the bread:

No one really knows how this bread got its name. Wikipedia says, "An apocryphal story told about the origin of the bread goes like this: Every day a local worker would find cornmeal mush in his tin lunch pail, despite asking his wife for an occasional piece of bread. One day, because of weather or other circumstances, he came home just prior to lunch time. His wife, Anna, was out. He sat down and opened his lunch box to find the usual cornmeal mush. He sighed and said, "Anna, damn her," as he resolutely reached for the flour, molasses and yeast which he added to the cornmeal mush. His resulting bread became a local favourite."
 King Arthur Flour has this explanation: "There are many versions of how this bread came into being. They're all similar, but each varies slightly. The general consensus is that a New England woman named Anna provoked her husband — some say through laziness, others say from baking the same bread daily, or for not finishing her bread-baking. The husband either threw a bag of cornmeal at her and missed, but spilled it into the dough; or he grabbed cornmeal instead of flour and tried to finish her bread. He muttered, "Anna, damn her!"

So you can freely swear while making this bread (it's tradition, right?), have some wine while it rises and rises again...and again and enjoy it as the weather grows ever colder.

Although the weather in the Netherlands is unseasonally warm (14 degrees today!) the smell of this bread baking makes it all better.

 Anadama Bread - Makes one loaf
Recipe from Bon Appetit magazine, March, 2015

2 tablespoons unsalted butter, room temperature, plus more for the pan
1 - 1/4 oz. envelope active dry yeast (about 2 1/4 tsp.)
1 cup stone ground medium cornmeal
1/4 cup mild-flavored molasses
2 tablespoons help seeds or white sesame seeds
1 tablespoon nigella seeds or black sesame seeds
2 tsp. golden flaxseed
2 tsp. brown flaxseed
2 tsp. poppy seeds
1 1/4 tsp. kosher salt
2 cups all-purpose flour, plus more for kneading, etc.
1 large egg, beaten to blend
Salted butter, for serving

Preheat oven to 375 degrees F. Lightly butter an 8" x 4" loaf pan and line with parchment paper, leaving a generous overhang. (I skipped the parchment and baked the bread in a narrower and longer pan.)

Place yeast in a medium bowl or the bowl of a stand mixer. Add 1 cup warm water; stir to dissolve the yeast. Add the cornmeal, molasses, help seeds, nigella seeds, golden and brown flax seeds, poppy seeds and salt. Stir to combine using a wooden spoon. Continue stirring with the wooden spoon or use the dough hook if using the stand mixer. Add 2 cups of flour and 2 tablespoons of butter and mix until no dry spots remain.

Turn the dough out onto a lightly floured surface and knead until the dough is smooth and elastic, 10-15 minutes OR mix in stand mixer on medium speed 8-10 minutes.

Lightly butter a medium bowl. Transfer dough to bowl and turn to coat. (Elizabeth might skip the butter part.) Cover with plastic wrap or shower cap and let rise in warm, draft-free spot until almost doubled in size, about 1 hour.

Punch down dough to deflate; cover. Let rise again until about doubled in size, about 1 hour.

Turn dough out onto a lightly floured surface and pat into and 8' x 4' rectangle. Starting at the short side furthest from you, roll up dough, pinching the seam as you go to create a tight roll. Pinch seam to close and tuck ends under, pinching to seal. Place seam side down in the prepared loaf pan. Cover with plastic and let dough rise. Uncover before it crests the top of the pan and wait for it to spring back slightly when pressed, about 1 hour.

Brush top of dough with egg. Bake, rotating halfway through, until bread is baked through and the top is a deep golden brown, 45-50 minutes. Let cool slightly in the pan on a wire rack before turning out. Let cool on the rack before slicing (if you can wait that long). Serve with salted butter.

Bread can be made 5 days ahead. Store tightly wrapped at room temperature.

My Notes:

- I went prettty wild with the flours here and used a mix of stone ground whole wheat, Graham flour, rye and white flour. Yep. That plus all the seeds....
- Then I used a active yeast I brought back from our holiday in Scotland. Not sure if this works the way I like it. This is my second try baking with it and this time again there was not as much rise as I would expect. Is it me or the yeast?
- The smell of this bread is absolutely amazing!!

Sunday, August 16, 2015

Bread Baking Babes count to eight: L’Otto di Merano

And a day l8 as well. Ah my bad!

Aug slice
But the results are in, bread has been baked (and we had it for dinner with some delicious soup made from a giant zucchini with a little leek added in for good measure). Very yummy!
For the recipe Elizabeth gave us… I just did as I was told (Yes I did Elizabeth!)  although I had a little difficulty finding the malted wheat berries… how strange! No malted anything here in the Netherlands. But… I remembered just in time that I bought flour in Scotland and there was a malted something on the label… Yep!
oh wait… Elizabeth said to use malted rye because the recipe she chose uses barley malt powder. That makes it all clear right? I think no one will accuse me of muddying the water when I used the whole wheat malted flour I bought in Scotland.
For the complete story of how this recipe came into being please hop over to our Kitchen of the Month where Elizabeth starts with this: I am choosing a rye bread from an area of Europe much further to the south. It’s L’Otto di Merano, a rye bread based on one of the recipes in Carol Field’s classic bread book, “The Italian Baker”.
My lower half is a bit unshapely (gee real life meets bread) but I do think a figure 8 is recognizable. (again real life meets bread)
Needed to add a bit more flour to the dough and it was still plenty sticky but it shaped and baked nicely. Open crumb, airy enough maybe a tad crumbly, did I add too much flour?
no eight

Bread Baking Babes
As you already know, Elizabeth is hosting August 2015’s Bread Baking Babes’ challenge.
We know you’ll want to make eights too! To receive a Baking Buddy Badge to display on your site: make L’Otto di Merano in the next couple of weeks and post about it (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 August 2015.
Here’s how to let us know:
Please note that it’s not enough to post about your bread in the Facebook group. Because of the ephemeral nature of Facebook’s posts, your FB post may be lost in the shuffle. Please email if you want to be included.
If you don’t have a blog or flickr-like account, no problem; we still want to see and hear about your bread! Please email me with the details, so your chapatis can be included in the roundup too.
For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:
Please take a look at the other BBBabes’ August 2015 bread:

Sunday, July 12, 2015

And back with the round up Buddies Bake Muesli rolls!


Thank you all for your patience while we were frolicking in the Scottish countryside… most of the time we were dry and happy (eh that is we were happy all of the time and dry mostly). No really, the only steady rain we encountered was while camping on/in/at (?) the Isle of Skye. Grey skies all around, downpour that stopped just long enough to squeeze in a tough hill climb up Old Man Stor.



The rest of the days we stayed in B&B’s, walked a lot, saw even more, ate our share of eggs and bacon (no, we didn’t try haggis), tried out too many home baked treats with our coffee’s. I love to see home baking in the coffee shops these days, no more store bought shizzle but real stuff,Yay! That, and the fact that decent coffee is making the rounds!

Anyway…. Buddy Round up is here:

Gilad translated the recipe and blogged about it in Hebrew, made it vegan ánd used a soaker !







muesli rolls 04Victoria is a first time Buddy (Hi Victoria!) blogs at My bread and Brot, increased the walnuts and did the first rise –bulk rise- overnight in the fridge (Now that is good news for anyone in need of time)






And of course Carola at Sweet and that’s it! baked with us; she already made loads of muesli rolls but was still happy to see this recipe!






muesli bread post 2


This is Harini who blogs at Ladles and whisks, she made use of a soaker and used oat meal instead of whole wheat, I love the black and wite sesame seeds she used!








Shirley, Flourish.en Test kitchen, also thought of soaking the ingredients and was very happy with the results, also subbed whole wheat for spelt. Healthy idea!






I think I have caught all of you Buddies out there, I really enjoyed scrolling through your blogs and salivated at your pictures. Seeing so many of you using a soaker for the add-ins this will surely be the next thing I will try using this recipe. I also love to see how versatile this recipe is, with the Babes as well with the Buddies we saw all kinds of additions and substitutions which clearly added to the interest of the bread while at the same time kept the heart of the recipe intact.

Thanks for baking with us and see you next time!!


Tuesday, June 16, 2015

Bread Baking Babes healthy addiction: Muesli Rolls

It’s my turn! I can totally do whatever I want with this Month…. Well sort of. The idea is nice no? So yes this is My Kitchen of the Month month and I choose………..


This is a recipe by Dean Brettschneider from his book “Bread” As the baker says: a real breakfast roll for champions, full of seeds, dried fruits and chocolate. They are great fresh, or toasted the next day. I find that they keep great and freeze well. I baked a double batch for a birthday, put them in the freezer. Thaw in the closed bag and give around 3 minutes in a hot oven.

Do try them with Swiss Emmenthal cheese, perfect partners! (or if you ask me, any other ripe slightly nutty cheese because the flavours enhance each other)
Don’t let yourself get shy because of this long list of ingredients, it really is just making dough, and adding in stuff. That’s what it is; just stuff. Not intimidating at all!
For the Dutch flour users: the first time I held back a little of the water, second time I had to add a little water…. I heard from my fellow Babes on the other side of the globe that they needed some extra water. So I would suggest to go with what the recipe says and feel your dough if it needs some more. You should aim for an elastic dough, not wet.
Muesli Rolls 
by Dean Brettschneider - Bread
makes 15 rolls

450 gr (2.3/4 cups) strong bread flour
50 gr (1/3 cup) wholemeal or whole wheat flour
40 gr (1/2 cup) jumbo rolled oats
8 gr  (2.3/4 tsp) instant dry yeast
10 gr (2 tsp) salt
30 gr (1.1/2 Tbs) treacle or blackstrap molasses
20 gr (1 Tbs honey
20 ml (4 tsp) olive oil
370 ml (1.1/2 cups) water
40 gr (scant 1/2 cup) walnut pieces (chopped small)
30 gr (3 Tbs) linseeds/flaxseeds
20 gr (2.1/4 Tbs) sesame seeds
80 gr (1/2 cup) sunflower seeds
80 gr (2/3 cup) pumpkin seeds
40 gr (1/4 cup) dried apricots, cut into pieces
80 gr (1/2 cup) small chocolate chips/drops (optional)
100 gr (1 generous cup) jumbo rolled oats to decorate
Place flours, oats, yeast, salt and wet ingredients in a large mixing bowl.  Using a wooden spoon, combine to form a dough.  Tip dough out onto a lightly floured surface and knead for 15 minutes, resting it for 1 minute every 2-3 minutes until dough is smooth and elastic. Check dough throughout kneading for stickiness; add a little more water or flour if necessary to achieve a soft dough that's  not too firm.
Add walnuts, seeds, dried fruit and chocolate (if desired). Knead until well incorporated and combined into dough.  Place dough in  a lightly oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for approximately  1.1/2 hour, until dough has doubled in size. Gently knock back dough in bowl by folding it back onto itself several times. Cover again and leave for a further 30 minutes.

Tip dough upside down onto a lightly floured work surface.  Sprinkle flour over top of dough (which was on the bottom of the bowl).  Very carefully turn dough over and gently flatten to 2cm (3/4 in) thick.  Using a dough scraper or large chef's knife, cut dough into 7cm (2 3/4in) squares.  Using a pastry brush, brush the tops with water, Sprinkle entire surface of each roll with rolled oats, and pat down gently to stick them on.

Line a baking tray (cookie sheet) with baking (parchment) paper.  Place rolls onto lined tray, leaving a 2-3cm (3/4-11/4in) gap between each roll.  Cover with clingfilm (plastic wrap) and leave to proof for 30-45 minutes, depending on room temperature.
Place rolls on baking tray (cookie sheet) in a preheated 230C/450F/Gas 8 oven, apply steam and quickly close oven door. 
Bake for 20-25 minutes, turning tray around halfway through baking if needed. Remove rolls from oven and place on a wire rack to cool.
My notes:
- You want real? Okay here’s real…. Me and my family just looooove these rolls. They really are so good.
- I don’t always add chocolate, sometimes I up the apricots, add raisins, some more nuts and no pumpkin seeds. Just keep the weight in mind while substituting
- Also I don’t always add the rolled oats on top. Sometimes I just leave them naked.
- Or….Mary Contrary, put the rolled oats on the bottom. So the tops stay nice and shiny and a little bit crunchy.
- Tanna mentioned using potato water as her liquid…. Elizabeth thought about whey….. these girls are thinking!
- Oh go on and bake them!

Would you like to be a Bread Baking Buddy?
I am host kitchen this month and I would love to see you baking with us. However… I was so clever to register for KOM June ánd go on a vacation somewhere around that time. So luckily there is Lien to the rescue!! Lien (from Notitie Van Lien fame) will also be ready to receive your submission ánd send you your Buddy Badge!
Here’s how:
Just make the rolls, then email your link (or email your photo and a bit about your experience if you don't have a blog) to BOTH  bakemyday {at} gmail {dot} com AND to notitievanlien(at)gmail(punt)com add subject BBBuddy
Submissions are due by July 1st.  Once you've posted, you'll receive a Buddy badge for baking along, then watch for a roundup of all of the BBBuddies posts a few days after the close of submissions, or in this case…. as soon as I am home again or near WiFi.
The Bread Baking Babes are:

Hey pssst: have you seen them? We added a couple of new Babes…. and yes they scare us. Just a bit. It’s Karen from Karen’s Kitchen Stories (seen her latest post? I bet she did that to please me. Us. Fried Onion Rings. Sigh. And then we have Judy! Judy blogs at Judy’s gross eats and she has volunteered to be Kitchen of the Month next month! (well sort of. we don’t pressure. people just volunteer. by themselves.)

ANd check out their posts here as they appear:

Wednesday, May 20, 2015

Oh my oh my… Prune less Flaxseed Ciabatta style loaf BBB-May

Kitchen of the Month in May is Cathy, Bread Experience, she gave us this wonderful, easy to make Ciabatti style Plum and Flaxseed loaves.

Those were baked in the last possible moment, plans a plenty but then my mind started wandering and there was no bread. Chased the soaker and the poolish to start and be ready overnight and baked next morning still in time for the deadline. And then there it was the pink screen of death on the desktop. Yes, I know it is supposed to be a white screen or a blue screen but in this house the sign of an ailing computer seems to be flashy hot pink. Fuchsia pink. Really! I recognize this from my old old laptop that started with the same thing a couple of years ago and it is now retired in the basement. (Seriously what does one do with dysfunctional computer equipment? Trash it? In the bin? Somehow that doesn’t feel right. In a couple of years we will be living on a heap of non-working electronic equipment with all kinds of information still stored but unable to retrieve… scary!)

Anyway, this one is pretending to work again so here I am. Yes there are tablets and smart phones in the house but I don’t feel comfortable writing longer pieces on it. I am a mammoth. I know that. Deep down.

Ah the bread. I really liked it, it was surprisingly fluffy and light, full of flaxseed, dearly missing the prunes. I wish I had thought of adding olives instead btw. I was confident I had prunes in the basement but they turned out to be just as old as the laptop that lives there…. Year 2012 it said on the package.. that I binned. Concept of first-in-first-out not well-executed in case of plums I guess.

Flaxseed (and no Prune) Ciabatti-Style Loaves
Flaxseed soaker:
48 grams flax seeds
72 grams water
Mix all ingredients until well incorporated, cover and set aside.
Let it sit for at least one hour.
125 grams bread flour
125 grams water
pinch of instant yeast
Mix all ingredients until well incorporated with D.D.T. of 70°F.
Allow to ferment 12 – 14 hours at room temperature (65 -70°F)

Final Dough:

300 grams unbleached all-purpose flour
50 grams coarsely milled whole wheat flour
25 grams coarsely milled whole rye flour
278 grams water
10 grams salt
84 grams prunes (I forgot to add those… yes…)
2 grams instant yeast
Mixing: Hand Mix
  1. Mix together all the ingredients except the flax seeds, and plums.
  2. Once everything is thoroughly incorporated, mix in flax soaker and dried plums.
  3. Transfer the dough into an oiled container.
Dough Temperature: 76-78°F
First Fermentation: a total of 3 hours with 3 folds
45 minutes at room temperature; fold
45 minutes at room temperature; fold
45 minutes at room temperature; fold
Divide: Dough is not scaled. It is divided by measurement. Place loaves on a floured couche. I used a board to transfer the loaves from the couche to the baking stone. One of the loaves got (more) misshapen in the process. It actually ended up upside down.
Rest : 20 minutes at room temperature

Bake: Deck oven
450°F with 2 seconds of steam. Bake for 20 minutes. Vent an additional 10 minutes

The Bread Baking Babes (current dozen) are:
Would you like to be a Bread Baking Buddy?
Cathy over at Bread Experience is host kitchen this month and she would love for you to bake along with us. Please hop over to her site and look at the wonderful pictures she took, very helpful!

Here’s how:

Just make the ciabatta, then email your link (or email your photo and a bit about your experience if you don't have a blog) to: breadexperience (at) gmail (dot) comSubmissions are due by May 29th.  Once you've posted, you'll receive a Buddy badge for baking along, then watch for a roundup of all of the BBBuddies posts a few days after the close of submissions.

Monday, February 16, 2015

February celebration recipe is on!! Kouign Amann


Nous célébrons aujourd'hui le septième anniversaire…. en francais! That should say that we Babes are celebrating our 7th anniversary this month, with a French, or rather a Breton bake fest. A Brittany buttery pastry all deceptively light and fluffy and puffy, called Kouign Amann.

Lien is the Master of the Kitchen (yes she is, look at that picture above…. mouthwatering!) and she proposed to bake Kouign Amann.

Due to family circumstances I was not able to bake this month. I would love to see you hop over to my fellow Babes and celebrate with them.

The Bread Baking Babes (current dozen) are:

Would you like to be a Bread Baking Buddy? Please take a look at the instructions Lien posted for your Buddy Badge!


(yes I know…. this can be too much…. can we just share one? or two maybe?)