Tag: bread

Adventures In Bread

Can something without yeast or flour really be called bread? Though it sounds like a trick question, the answer is unequivocally yes. The Life-Changing Loaf of Bread by Sarah Britton lived up to its name for fervent fans while redefining what bread could be. Popularized about 10 years ago by one Josey Baker under the moniker of “Adventure Bread,” it’s little more than a cohesive slab of nuts, seeds, and oats. The ingredients read more like granola than bread, but I’m getting ahead of myself here.

Time-Honored Traditions

Adventure Bread is nothing new. Nutrient-rich bread crafted in this same spirit has been a staple in many cultures for centuries. Providing a long-lasting source of energy and nutrition, they were the lifeline for hardworking folks from all walks of life. One notable example is the traditional German Vollkornbrot, a whole grain rye bread that is dense and packed with seeds. Similarly, Scandinavian countries have their own versions of dense, seed-filled breads, such as rugbrød in Denmark. These breads were not only nutritious but also had a long shelf life, making them ideal for long journeys and outdoor activities.

No Gluten, No Problem

Modern dietary preferences are well-suited to such a hearty loaf, being naturally gluten-free and vegan. The secret ingredient here is psyllium husks, which naturally bind these otherwise disparate elements into a dense, sliceable, and toothsome treat. Found in the supplement aisle, they’re wildly high in fiber and create a thick gel when mixed with water, much like the flax and chia seeds also found in this mix. Together, they create the glue that transforms assorted pantry staples into a unified, golden brown bread.

World Bread Day 2024

In honor of the 19th annual World Bread Day, I wanted to embark on my own baking adventure and make this lovable loaf even easier. For anyone still nervous about trying their hand at homemade bread, this is the foolproof starter recipe for you. There’s no kneading, no rising, no resting, and only five ingredients (or seven, if you count water and salt). Instead of measuring out separate nuts, seeds, fruits, and oats, just grab a box of your favorite muesli and you’re halfway done.

Venture Forth and Eat Well

For best results, let your loaf cool completely before slicing thinly. As the name would imply, it’s an ideal snack to pack for your next adventure, whether you go hiking, traveling, or just head-first into a long day at work. More convenient than a bowl of cereal, healthier than a pastry, and far easier than homemade sourdough, everyone can join in on this small side quest. Don’t be afraid to venture off the beaten baking path.

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Hannah (BitterSweet)8 Comments

Garlic Breath

Be it a delicate broth or thick stew, nothing completes a steaming bowlful like a hearty slice of bread. Crackling crust giving way to a spongy matrix of soft crumbs, each bite melts into submission when dipped into the soup of the day. Sometimes the soup is merely a thinly veiled excuse to reach for another helping of bread, so compellingly that fresh loaf does beckon.

Garlic Bread Soup: Quick Comfort In A Bowl

Let’s just cut to the chase here and turn the bread into the soup itself, with a powerful blast of fresh garlic to up the ante. Save yourself the hassle of peeling the cloves by grabbing a bag of prepped garlic in advance, or going straight for a jar of minced, but don’t cut back on the full measure. Garlic bread lives or dies on the pungency of that stinking rose, and once lightly caramelized in peppery olive oil, all the harsh edges will soften.

Perhaps it’s not fodder for a first date, but this velvety smooth base is just the beginning to a whole different sort of love affair.

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Naan-Stop

In a battle royal of flatbreads, I’d put money on naan coming out on top. Plush, buttery, and lightly charred on the outside, this simple staple is now one of the most integral parts of Indian cuisine known around the world. Garlic naan eclipses all other variants for obvious reasons, but an incredibly diverse and largely unsung range of unique naan breads exist beyond those basics. There’s keema naan, cheese naan, and my latest obsession, kashmiri naan.

What Is Kashmiri Naan?

Kashmiri naan breaks the mold of its savory siblings. Masterfully blending elements both sweet and savory, no two bites are the same, nor would you want them to be. It starts with the same pillow-soft, chewy dough we all know and love, stuffing it to the brim with dried fruits and nuts. Bursts of tart, rich, toasted notes punctuate each morsel, creating an irresistible flavor and textural contrast.

Not one content to leave things well enough alone, I’d like to propose pushing that experience even further with an umami assist from Sugimoto Shiitake. Adding an aromatic, earthy quality that rounds out the full bouquet of seasonings, they simultaneously amplify the intensity of those tart cherries, caramel-like dates and raisins, and nutty cashews and almonds. Best of all, this approach helps prevent food waste, since it’s an excellent opportunity to make use of the stems.

Breads Rising From the Himalayas

Kashmiri naan’s history is as rich as its flavor. While the word “naan” itself comes from the Persian word for “bread,” the distinctive variation in the spotlight today flourishes in the Kashmir region, nestled in the foothills of the Himalayas. Kashmir, a land known for its abundance of fruits and nuts, naturally incorporated these treasures into its breads. This innovation not only offered a deeply gratifying culinary indulgence, but also provided a source of portable energy for the people traversing this mountainous terrain.

Choose Your Own Culinary Adventure

Feeling adventurous? Don’t be afraid to experiment with your Kashmiri naan! Here are some ideas to make this recipe your own.

  • Fruitful Swaps: Instead of cherries and raisins, try using dried apricots, cranberries, or currants instead.
  • Go Nuts: Any nut will do, really! That means pistachios and pine nuts of course, but also walnuts, pecans, or even Brazil nuts, too.
  • Spice it Up: Inject bolder flavor into the base with a pinch of cardamom, cinnamon, turmeric, and/or cayenne mixed straight into the dough.
  • Always Umami: If you haven’t been saving up your shiitake stems, you can very happily use either Sugimoto donko or koshin caps as well.

Serving and Savoring

Kashmiri naan is incredibly versatile. It shines as a standalone treat, served warm for breakfast or snack, especially alongside a steaming cup of chai. Of course, just like your average naan, it also makes a fantastic accompaniment to curries, providing a sweet contrast to the savory spices. Personally, my favorite accompaniment is fiery sambal blended with a touch of vegan yogurt for a bold finishing touch.

While all naan is welcome on my table, Kashmiri naan is in the upper echelon of all yeast breads. The unconventional, incredibly compelling pairing of sweetness and umami, wrapped up in pan-fried, pillow-soft dough is impossible to top. For a taste sensation that’s both familiar and refreshingly different, look no further. Plain naan may need to step out of regular rotation for a while.

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Hannah (BitterSweet)4 Comments

Get Lit This Hanukkah With A Babka Menorah

Thanksgiving may be in sharp focus with less than one week to go, but make no mistake: Hanukkah isn’t far behind.

Darkness descends earlier with every passing day and the nights grow longer, setting the stage for Hanukkah candles to light the way forward. It’s a time to bask in the warm glow of the menorah, flames flickering in the breeze, and indulge in the sweetest of traditions. For a fresh take on the traditional hanukkiah, I’ve got just the thing that’s full of the holiday spirit… And more importantly, chocolate. Enter the Babka Menorah, paying homage to the festival of lights in the most delicious way possible.

Embrace Tradition Through A Modern Lens

To truly appreciate the Babka Menorah, it’s essential to explore the rich tapestry of Jewish baking. The dough itself is a subtle adaptation of my essential challah recipe, slightly enriched with non-dairy milk to make an even more tender, buttery treat. While challah dough is then braided and lacquered with an egg wash, babka is a coiled, twisted masterpiece that weaves a different narrative. Its layers, intertwined with velvety chocolate chips and cocoa-spiked sugar, unfold with every delicate bite, placing it firmly on the dessert menu, rather than the dinner table.

Fashioned after the menorah, an essential centerpiece of Hanukkah, this is more than just a candelabrum. It symbolizes the miracle of the oil that burned for eight days when there was only enough for one. In this spirit, the Menorah Babka merges tradition with a touch of contemporary whimsy. It stands as a celebration of resilience, innovation, and the sweet joy that comes from embracing change.

Look No Further For The Best Vegan Babka Recipe

Babka is a cult hit that’s transcended Jewish delis to become a viral hit at large. The appeal of bread and chocolate is universal, so this mainstream success should come as no surprise. Decadent chocolatey filling is interlaced throughout the whole loaf, melding and fusing with the bread for an end result greater than the sum of its parts. The decadence of chocolate is balanced by the soft, pillowy dough; altogether rich and sweet, yet still not too heavy, even after indulging in untold plates of latkes.

Making it look like a menorah is more than just a fun visual trick. Those long branches transform the dough into an ideal pull-apart bread, perfect for sharing with loved ones, no knives required. Food you can eat with your hands is just more fun, right?

Tips For Success

For those inspired to try their hand at crafting this edible menorah, a few tips can make the process more enjoyable.

  1. Patience is key when coaxing the dough to rise, allowing the flavors to develop and the layers to intertwine.
  2. Embrace the messiness of the process; after all, the best stories are often written in the margins.
  3. Allow space for the full glory of your design, even if that means baking on an upside-down sheet pan to prevent raised edges from boxing you in.

Ideas For Adaptation

As with any good recipe, there’s ample room for personalization. The Menorah Babka, like the original concept, lends itself to a myriad of flavor variations, each as unique as the individuals celebrating Hanukkah. You can always add a pinch of spice or other crunchy mix-ins to the current filling, or go on a new flavor adventure with the following variations:

  • Add 1 tablespoon ground cinnamon for a classic cinnamon-sugar blend, or incorporate ginger, cloves, all-spice, and cardamom for a more nuanced approach
  • Add 1/2 cup finely chopped nuts, such as almonds, pistachios, or pecans
  • Smear 1/2 – 3/4 cup peanut butter, jam, or hazelnut spread over the dough instead of melted vegan butter
  • Use vegan white chocolate chips, a dash of vanilla extract, and rainbow sprinkles to make something reminiscent of cake batter
  • Add crushed graham crackers, mini marshmallows, and chocolate chips for a s’mores-inspired delight

In a world that is constantly changing, the Babka Menorah invites us to enjoy the sweetness of cherished traditions with a twist. It’s not too early to plan for a truly happy Hanukkah, with warm wishes for season’s eatings.

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Hannah (BitterSweet)3 Comments

Pletzel, If You Please

Pletzel is not just a drunken misspelling of pretzel, but a Jewish flatbread that falls somewhere between an oversized bialy and chewy focaccia. Some call it an “onion board” for the thick layer of silky sautéed onions baked right into the top, but that doesn’t do proper justice to the combination. Nutty poppy seeds are scattered like sprinkles on a cake, firmly adhered with a generous amount of olive oil, grassy and buttery all at once.

In honor of the 16th annual World Bread Day, I wanted to shine a light on this most humble loaf. It’s an event I would never willingly miss, because bread is not just sustenance; it’s a symbol of culture, tradition, and memories.

Banner World Bread Day, October 16, 2023

Pletzel, also spelled platzel or pletzl and pronounced “pleht-suhl,” might not be as renowned as challah or bagels, but it’s a true gem in Jewish baking history. As a testament to the resourcefulness of Jewish bakers, the dough is made from just the basics: flour, salt, yeast, water, and oil.

The Legacy of Pletzels

The pletzel can be traced back many centuries to Eastern Europe, where Jewish communities adapted their bread recipes out of necessity. It was an everyday staple, as it required fewer ingredients and less time to prepare than more luxurious loaves, like egg-heavy challah. Pletzel quickly became a staple in Jewish households, serving as a versatile companion to any meal.

Pletzels emigrated to the US along with the Polish, Lithuanian, and Ukrainian Jews in the mid-20th century, although they largely faded away as a relic of the past. It’s a rare sight to find them in any bakery or delicatessen outside of their motherland.

A Twist On Tradition

I don’t often have poppy seeds on hand, but I do have an abundance of za’atar. This savory seasoning blend combines oregano, marjoram or thyme, and earthy spices like cumin and coriander with toasted sesame seeds. Intense and pungent, especially with a pinch of tangy sumac, it’s one of those all-purpose mixes that works on just about any dish.

While not complicated by any means, we can still make it simpler and quicker thanks to the modern marvel of prepared pizza dough. Go all out and make your own from scratch, or shave at least an hour off of the process and jump right in; you can still call it homemade if you accept the assist.

Serving Suggestions

Like any other fluffy flatbread, a good pletzel has limitless potential for pairings. It’s a delight enjoyed all by itself, freshly baked and still warm from the oven, or dressed up with a greater meal.

The Daily Bread

In today’s fast-paced world, the pletzel may not be as common on our tables as it once was. However, it’s a bread worth preserving and celebrating. Especially on World Bread Day, there’s never been a better time to remember the importance of preserving our culinary heritage, one slice at a time.

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Hannah (BitterSweet)15 Comments