Gruyere and Caramelized Onion Pull-Apart Bread

Gruyere, caramelized onions, and thyme -- this could be my favorite out of all the breads I've ever made.  I love a simple country loaf with just butter or olive oil, or naked if the bread is that good, but this pull-apart bread has so much going for it.  There are lots of cheesy pull-apart bread recipes out there, including convenient ones that call for layering storebought bread with cheese and then baking it.  But a yeasted bread you baked from scratch is special.  There's something about the beer-like smell of the yeast, watching the dough rise, and the intoxicating aroma of the gruyere, onions, and butter filling the house.  Have I got you hooked yet?

This bread sure put a smile on my face.  I've been sick for four weeks.  The doctor said it was the flu or a virus like it, and that it came and went in waves because I had gotten the flu shot and saved myself from the full-force flu.  That sounds like a good thing, but week after week of sore throats, sniffles, chills, nausea, and headaches tapped me out.  Never mind the nonstop snowstorms we've had.  But now that I'm almost 100 percent, I wanted to bake.  The hands-on process of bread-making is methodical and soothing, and the result was pure comfort food.  I also finally got around to working on my next dining review for the paper, so I feel like I'm getting back into the swing of things again.  At least on all the food front.

This recipe is from Williams-Sonoma's blog, and I didn't change it much.  One problem was that it called for a particular type of flour that is no longer available, so I used a blend of all-purpose and bread flours.  It also called for mustard seeds and I didn't have any, so I subbed in whole-grain Dijon mustard.  I also reduced the butter a tiny bit, but worry not, there's still plenty in there.  The bread will have crusty, cheesy edges, and soft centers sweet with caramelized onions and butter.  The next time a blizzard comes your way, make sure you've got gruyere and onions, then settle in for pure winter comfort.

Irish Bread & Butter Pudding with Whiskey Cream

I've made a couple discoveries: 1) I don't like whiskey.  2) Whiskey-spiked whipped cream is the bomb.

I adapted Joe's grandmother's Irish Bread & Butter Pudding for my book club's Irish tea-themed event last week.  I'd had it many times made by his mom, and it's the ultimate comfort food.  Perhaps the main way Irish Bread & Butter Pudding differs from other bread puddings is that the bread is buttered before being soaked with the custard and baked.  But I wanted to update the recipe a little.  For a fancier teatime look I made the pudding in this quiche dish instead of the ordinary 9x13-inch pan.  I also lightened up quantities of butter and eggs, and both endeavors called for messing with all the proportions.  I used my co-workers as guinea pigs for the first batch, which I can now admit was a bit soggy.  I don't think they noticed, though, because it was the whiskey-spiked whipped cream that got all the attention.  "Did you say whiskey??"  Yes, and go light on the whipped cream, at least until deadline.

That was my other update: I soaked the raisins in whiskey, and then spiked the whipped cream with some.  I love how the cream smooths out the edges of the hard stuff.  This is not your grandma's bread pudding.  Or at least not Grandma O'Neil's, though her whiskey-free original is still awesome.  I also brush some apricot jam on at the end for added sweetness and color.  And the proportions of round two worked out with the approval of Joe, who said it tasted authentic, in the family sense.

The gracious hosting and gorgeous decor were courtesy of Rebecca of A Love Letter to Rome. The amazing Mrs. Hot Potato baked the lower two tiers of Lemon; Chocolate, Almond & Toffee; and Parmesan Thyme Cheddar Chive Shortbread.

I got compliments on the pudding at book club, and my friends shared my co-workers' enthusiasm for the whiskey cream.  They even dolloped it on top of scones.  Add some Irish tea, beer, colcannon, haddock chowder, soda bread, shortbread, and Irish fiddling, and we had the makings of a lovely afternoon.

Spinach and Ricotta Challah

I think this is the prettiest bread I've ever baked.  Honestly, though, I stood in my kitchen beaming like I'd sculpted some masterpiece.  This is a challah filled with spinach and ricotta and pine nuts, shaped into a mock braid, and sprinkled with black and white sesame seeds.  When I realized the method for braiding was the same I had used for my Braided Lemon Bread, I dove right in.  Here's a how-to guide.

Before you assemble: Make sure your dough is on a parchment sheet or silicone mat.  Otherwise, it will be almost impossible after to move to the baking pan while keeping it intact.
1. Cut the rectangle of dough so there are tabs on the top and bottom, and evenly spaced strips on either side.  Spread the filling down the middle.  Try to avoid snacking on too many of the toasted pine nuts and depleting them, which is easier said than done.
2. Fold down the top tab, then fold over one side strip, followed by the one on the opposite side, repeating all the way down.  Easy!  So you're either folding left-right-left-right, or right-left-right-left.
3. Before you finish folding all the strips, fold the bottom tab up, then braid the remaining strips over it.  You might have noticed I don't have an even number of strips on each side -- don't repeat my mistake.  If you do, no big deal.  I just tucked the last extra strip under.  Brush on an egg wash and sprinkle with sesame seeds, and you're ready to bake!

Joe loved the bread and devoured it.  I froze the second loaf, because he vetoed my idea of giving it away.  I have to confess, however, that I didn't love the bread as much as I thought I would.  I felt like the filling could benefit from a stronger flavor like goat cheese or feta.  Also, the dough was just too wet and I had to add nearly an extra cup of flour to make the dough come together, even though I weighed the ingredients so measurements should have been precise.  And as nice as the bread was, I found myself thinking the flaky phyllo layers of spanakopita were superior.  Still, all the while, I never got tired of marveling at how pretty my loaves were.

Chocolate Cinnamon Babka

After years of intending, I've baked my second babka in two weeks!  This is the kind I always meant to make, the kind filled with chocolate.  And like so many things I delay, I wonder why I've waited so long.  It wasn't difficult at all.  The babka is rich and soft, and the chocolate has a nice bittersweet flavor that isn't overly sweet.  The exterior is flaky and breaks off in dozens of shard-like crumbs as you cut it.

The most daunting part might be planning the timing, but you can break it up into stages, even two days, by refrigerating the dough.  I made the babka in one straight shot.  And most of the time is inactive -- I made the dough, went out to an appointment, came back and shaped it, worked out at the gym, and came home and put it in the oven.  Babka is a traditional Easter dessert, so you might want to try it this weekend.  Just don't wait as long as I did!

1. The dough before its first rise.
2. The risen dough.
3. The dough rolls out easily, with no sticking or snapping back. A sheet of parchment underneath dusted with flour is helpful.
4. Scatter the chocolate-cinnamon-butter mixture on top, and get ready to roll!

1. Roll up the dough, then use your hands to elongate it.
2. Give the log a bit of a twist.
3. Coil the log into a snail shape.
4. Stand the coil up on its end, then press down to compact into a loaf shape.
5. Move the dough to a loaf pan, then wrap it up for its second rise.
6. The dough after its second rise. Ready to bake!

Braided Lemon Bread

Photo updated December 2013

This braided bread looks sophisticated, and tastes even better.  The slightly sweet bread is filled with cream cheese and lemon curd, and it really brightened up our morning.  Here you can see that I switched up my second loaf with raspberry jam instead.  Both are good, but the lemon is where it's at.

The mock braid is easier to assemble than it looks, and I will definitely be making it again.  A dusting of sanding sugar gives it nice crunch and extra sweetness, and that's what I sprinkled on the lemon loaf.  It's not as pretty or dramatic as the white nonpareils here, but it's better taste- and texture-wise.  (Nonpareils will melt in the oven, unlike sanding sugar, so cool the loaf completely, brush with a bit of corn syrup, and then sprinkle.  I still say, go with the sanding sugar.)  Update Dec. 2013: The new photo at the top uses Swedish pearl sugar, which won't melt in the oven.

The dough before and after its first rise.

Like almost all yeast bread recipes, this one takes time.  But it's well worth it.

The dough rectangle is roughly divided into thirds, and the cream cheese and lemon curd are spread with space left on all sides; a bench scraper is used to cut strips at 1-inch intervals; the top and bottom flaps are tucked in, and then the strips are folded over on alternating sides to form the mock braid.

A bench scraper worked great here, creating straighter edges than a pastry wheel would.  I transferred the braid to a silicone mat, but I recommend assembling and baking on parchment (I didn't have any at the time).  Cutting on a silicone mat can damage it, and moving the braid can make it crooked or mess it up.  For convenience, I used storebought lemon curd.

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Sweet Treats Thursday
Sweets for a Saturday

Pane Bianco

I couldn't help but be impressed with the shape and layers on this bread the first time I saw it on King Arthur Flour's blog, Baking Banter.  The one on the bottom is mine, filled with sundried tomatoes, basil, and cheese.  The one on the top is better -- I'm annoyed to admit -- and made by Joe.  It's got the same ingredients in different proportions, plus ham and pepperoni.  They're like our pizzas -- I'll scoff when he goes for the meat lover's variety, and I'll choose tomato and basil or eggplant and caramelized onion.  I do love meat, just not a whole barnyard of it.  But this time it just made the bread so moist and flavorful.  Although this bread may look complicated, it's actually a cinch to pull off.  Honest!

Bottom row: The risen dough; after spreading the filling, the dough is rolled up and then snipped to reveal the layers; my loaf is shaped into a figure-8.  Top row: The dough was rolled out and spread with cheeses, sundried tomatoes, and basil; the baked loaf had layers of the filling, pepperoni and ham, and bread.   

I'm not a fan of garlic powder, so we spread half a head of mashed roasted garlic on each bread.  And in addition to the cheese blend, we added chunks of fresh mozzarella.

Prosciutto Ring Bread

I don't know what possessed me to bake bread on a 95-degree day, but it sure was good bread.  It finished baking before I headed out the door.  Later I got a call from Joe...

J: Can I have some bread?
Me: Can't you wait? I was going to take more photos.
J: I can't eat it because you haven't finished documenting??
Me: Fine, but don't hack it apart too badly!!

Only another blogger would understand.  Anyway, a good deal of it was missing when I got home, which you can take as testament to how good it was.

Clockwise from top left: Prosciutto di Piccolo was the more affordable alternative to Prosciutto di Parma ($16.99/lb!), but we agreed the bread could have used more since the pieces seemed to have shrunk during baking.  I'd also consider substituting small chunks of sausage next time.  The dough looks curdly at first, then kneads out smooth.  Roll it into a ball on a floured surface, then into a rope, and finally into a ring.

Clockwise from top left: The ring before rising; the ring after rising; brushing with melted butter; and using a wooden peel to ease the bread onto a baking stone.

It's a very rustic bread, with a nice crisp crust and a sturdy but moist crumb.  Try it!

Beverly's Pumpkin Bread

This pumpkin bread is seriously good. It's also one of the easiest recipes you'll ever make. Beverly, who is the master scone-maker at work, serves mascarpone (an Italian cream cheese) on the side. I love the combo because the mascarpone is rich but not sweet, so it tempers the sweetness of the bread (I dislike overly sugary toppings on already-sweet baked goods). I made it on Thanksgiving morning, and it was easier than pie.

Beverly's Pumpkin Bread

4 eggs

1 can (15 or 16 oz.) pumpkin

1 cup oil

2/3 cup water

3 cups sugar

Beat all the ingredients together until smooth.

3¼ cups flour

2 tsp cinnamon

2 tsp nutmeg

1 tsp salt

2 tsp baking soda

Sift all the dry ingredients together, then beat them into the first batch of ingredients until smooth. Pour into 2 greased and floured bread pans. Bake in a preheated 350° oven for about 1 hour. That's it!