Chocolate + bread = why didn’t I bake this before??
I’ve been looking forward to making this since I printed it out. Besides sounding delicious, the beautiful photos of swirly babka bread I found online are drool-worthy.
Side note – Can I just say how much fun baking bread is?? I keep renewing over and over again my Artisan Bread in Five Minutes a Day book from the library (review here!). Something about the fact that yeast is ALIVE and you add stuff to make it grow and then enjoy what you’ve made is so awesome to me.
back to babka
This recipe had been sitting for a while in my to-bake pile, but when the Reddit bake challenge of Poland came up, I decided babka it is…and it must be chocolate babka!
As I’m typing this, I realize I have no idea if chocolate babka is authentically Polish, but either way it was delish!
If you’ve tried your hand at homemade cinnamon rolls, you’ll find these start off similarly – make your dough, let is rise, punch it down, roll it out and spread stuff on it, then roll it into a log. Babka differs in that you aren’t cutting the log into small circles, but instead cutting along the length of it and braiding together.
This recipe make 2 loaves, and practice apparently makes *improved* because my second loaf definitely looked more attractive than the first. I must make 10 more loaves of this bread to nail an appropriate swirl 🙂
It is so hard to wait for warm bread to cool before eating! It really was tastier after cooling. If we had a lot left, I’m pretty sure I would’ve cut it into slices and made French toast out of it 😉
Thank you to the recipe developers at King Arthur Flour – this one is yet another winner! Recipe here.
I’m on a lemon kick lately: Lemon macarons, lemon sugar cookies, and in the near future, a lemon cheesecake. I even bought 5 pounds of fresh lemons last time I went to Costco. WHAT IS MY PROBLEM? Maybe it’s the weather. Spring is ACTUALLY here and now I want bright, sunny citrus in my desserts. This braided lemon bread fits the bill!
The filling of this gorgeous bake is a light layer of cream cheese and homemade lemon curd. Feel free to just make the curd and eat it by itself, but it’s particularly yummy inside a loaf of bread 😉
Continue reading “Braided Lemon Bread”
Some meals just lend themselves to a side of bread. A few that come to mind are spaghetti, your standard meat and potatoes meal, or a hearty bowl of soup. These garlic breadsticks are quick and easy enough to serve alongside any of those, or as an appetizer to dip in marinara sauce or a good olive oil.
Have you ever seen a fabulous bread recipe, but realize it takes 22.5 hours to make and it’s just not.going.to.happen? Especially if it happens to be a half-hour before my family wants to stuff some grub in their faces. Said recipe is then relegated to my “one day” pile, as in one day I’ll get to it when I have 22.5 spare hours. For most other days when I don’t have spare time, these breadsticks are my go-to for a soft, garlicky side. If you aren’t into (or don’t want!) lengthy kneading or a 2-hour rise time, you are in luck. These tasty morsels only require about 10 minutes to proof and you are good to go.
The picture shows them without cheese, but this recipe would lend itself well to a bit of improvisation. A sprinkle of parmesan cheese on top or other spices that suit your fancy would totally work.
If you have any left (unlikely), then just pop your cooled leftovers into a Ziploc baggie to warm up later. Like almost every bread product I’ve ingested, these are just tastier warm 😉
A quick and easy garlic breadstick recipe. Great as a side dish for dinner or a yummy appetizer for dipping.
In a measuring cup, add the warm water, olive oil, sugar, and yeast. Lightly whisk together and leave to sit in a warm spot for 5 minutes or so.
In a large bowl combine 2 cups of flour and salt. Using a mixer with a dough hook, add in your water/yeast. It will be a goopy mess, but add in the remaining flour until you have a nice smooth ball that doesn't stick to you. If you need to add in a sprinkle more, that's okay.
Cover your bowl with plastic wrap and set in a warm spot for 10 minutes. You aren't looking for a doubling in size, just a bit puffed up.
Preheat to 375 F. Line a large baking sheet with parchment paper.
Using a lightly floured surface, grab slightly larger than golfball-sized pieces of dough and use your hands to roll them into breadstick shapes, roughly 6 inches, but a little bigger is okay too. I get 12 from this recipe, but you could get more if you make them a little smaller. They will puff up in the oven, so keep them about 2 inches apart from each other.
Melt half of your butter and brush over your sticks.
Bake for 10 to 15 minutes, depending on size, until lightly browned bottoms.
While they are baking, melt remaining 3 tbsp butter.
When breadsticks are done, immediately brush remaining butter on top and sprinkle your garlic salt and Italian seasoning on top. Serve warm.