Apple, Caramelized Onion and Brie Focaccia

My daughter is home for the winter break. I took the last week and a half off from work and made plans to bake a lot of classic recipes from my bookmarked list. Things didn't go the way I had planned. First my daughter wanted to bake/cook some tried and tested dishes she had been craving. Then I pulled a muscle in my back and had to take it easy. At the end of the day I am glad I got to spend time with her and plan to make the most of the next few days before she heads back to school.

I baked this Focaccia as the last baked recipe of the year. The idea for this recipe started with some Brie I had left over from a party. I wanted to use it up and started brainstorming ideas. A few years back I made sandwiches with the classic combination of apple, caramelized onions and Brie. We loved the flavors. We always have apples in the fruit basket so this seemed the perfect way to use the cheese. But then I thought I should try something different. A few years back I had made these mini Brie en Croute. I figured I could add the apple and onions in place of the fruit preserve. I had some dough made with my sourdough starter intended for dinner rolls or pav for Vada pav that my daughter was craving. I was planning to use some of the dough for this recipe. The percentages of ingredients in that would were better suited for a Focaccia than the Brie en croute and so in the end I went with this Focaccia. Everyone enjoyed the flavors of apple, caramelized onion and Brie with the sourdough base.

You will need
Dough for the base
200 gm Whole wheat/All purpose flour combination
70% water
40% sourdough starter
10 gm salt

For the topping
1/4 large onion preferably white/yellow
Half an apple sliced thin
some slices gouda cheese (I ran out but would have like to add some)
an inch wide wedge of Brie

Herb oil
1 tbsp. oil (I used olive)
dried herbs of your choice (I used basil and oregano)

Combine all the ingredients for the dough in a bowl, cover and let it rest. After 15 minutes fold the dough over itself in the bowl. Turn the bowl a quarter turn and repeat. Repeat the stretch and fold 8 times. Let the dough rest for 15 minutes. Repeat the process 3 more times. Cover the dough and place it in the refrigerator for 5-6 hours.

When you are ready to bake prepare the herb oil by whisking all the ingredients in a bowl. Keep aside until needed. Next caramelize the onions. Slice the onion into thin slices. Cook the onion on low heat until it sweats and starts turning color. When it is a deep brown, turn off the heat and let it cool. It should be sweet.

Preheat oven to 400 F. Take the dough out of the refrigerator and roll it into an oval shape. Cover and let it rest on the counter top for 15-20 minutes. Uncover and brush with the oil. Using your fingertips make dimples all over the dough. Bake uncovered for about 15 minutes.

Prep the rest of the ingredients. Remove the partially baked bread from the oven and add the Brie, gouda if using and the apple slices. Return the bread to the oven for about 8 minutes. Sprinkle the onions over the top and bake for 5 minutes more.

Enjoy!

Cauliflower and Tomatillo-Red Bell Pepper Chutney Stuffed Sourdough rolls

Stuffed bread rolls are perfect for weekend brunch. Most of the prep work happens the night before. The day you want to bake these all you have to do is heat the oven and pop them in. This is the reason they are my favorite when my daughter is visiting. I can prep everything ahead of time and let the refrigerator and then the oven do all the work.

I like to make something new and different when my daughter visits from college. I have made stuffed rolls before but changing the stuffing makes for a completely new recipe. This time I used tomatillo and red bell pepper chutney mixed in with some cauliflower. You can take any chutney/sauce you have on hand, mix it with minced vegetables, saute until almost dry and use it as stuffing for these rolls.

The sourdough rolls are my recipe made with whole wheat flour. The end result is wholesome, filling and flavorful.

You will need (for 6 buns)
For the bun
100 gm 100% sourdough starter
190 gm water
20 gm sugar
30 gm olive oil
330 gm white whole wheat flour
8 gm salt

For the stuffing
1 head cauliflower, cut into tiny florets or minced
1 cup chutney, I used tomatillo and red bell pepper chutney
1 tbsp. oil (vegetable or olive oil)

For the chutney
1 large tomatillo
1 red bell pepper
1 tbsp. oil (vegetable or olive)
1 tsp mustard seeds
1 tsp channa dal
1 tsp white sesame seeds
3-4 curry leaves
1/4 cup roasted peanuts
salt and red chilli pepper powder to taste

The night before combine all the ingredients for the buns in a mixing bowl and form a soft dough. Cover and keep aside for 30 minutes. Uncover, reach down to the bottom of the far side, pick up the dough and fold it over the top towards you. Turn the bowl 90 degree and repeat. Continue until you have gone around twice. Cover and keep aside. Repeat this stretch and fold procedure two more times every half hour. Finally cover and keep aside for at least 4-5 hours. Alternately, keep refrigerated overnight.

Before you are ready to stuff and shape the rolls prepare the stuffing. For the chutney chop the peppers. Peel and chop the tomatillos. Heat oil in pan. Add the mustard seeds, sesame seeds and channa dal. When the mustard seeds sizzle add the curry leaves and peanuts.

When they change color add the chopped vegetables. Saute until cooked.

Turn off the heat and let it cool. Run it through a blender to desired consistency and keep aside.

Heat a 1/4 cup of water in a pan. Finely chop the cauliflower, you could mince it if you like. Add it to the heated water and let it cook on medium/high heat until done but not mushy.

Lower the heat a little to medium/low. Add the chutney and adjust seasoning. Remember the bread does not add much flavor so the stuffing has to compensate for that. Saute until it is dry with very little moisture. Cool.

Take the dough out on to a lightly floured work surface. Divide the dough into equal parts of about 70-80 gm each. Begin working each piece of dough into a bread roll like in my original sourdough buns recipe. When you have a smooth surface flatten the dough and stuff it with the stuffing. Bring all the sides together and continue shaping.

Place each roll in a baking sheet. Cover and place the sheet in the refrigerator and let it rise overnight. When you are ready to bake preheat the oven to 375 F. Place the baking sheet, uncovered, in the oven and bake for 30-33 minutes.

Cool on a baking rack and enjoy!

Decorative Bread with Black Bean Filling

I wanted to try out some new combination patterns on bread. Pinterest is full of designs and I really loved the mix and match patterns. I figured out what I wanted to do and was waiting for my daughter to come back home from school. The first two weeks she was home she was not interested in any new recipes. Now she is back to her normal self. And I cannot wait to try out everything in my wish list before she is off to college in fall. This is my first attempt putting a decorative element on the bread. These decorations are supposed to be baked in a different color. It is just flour and water without any yeast. I have some breads with more complex decorations in my wish list and this was a good start for me.

This bread is put together in two distinct parts. The first is a round stuffed bread roll. And the other is a stuffed long roll. The long roll is covered in a lattice pattern and every thing is baked together.

I needed a filling and asked my daughter what she would like. Together we chose each ingredient and came up with this black bean, broccoli and carrot filling. It is mildly spiced and cooked without any oil. When done it is lightly mashed so it stays together and does not fall out when the bread is cut. You can adjust the spice and heat level based on your preference.

The bean stuffing and the whole wheat made this a very wholesome meal. A small portion goes a long way.

You will need
For the dough
50 gm starter 100% hydration
20 gm sugar
10 gm oil
160 gm flour
4 gm salt

70 gm water

For the Filling
1 cup black beans, soaked overnight and cooked or canned
1 small carrot
5-6 florets broccoli
1 tsp. cumin coriander powder
1 tsp. cayenne powder, adjust to taste
1 tsp. turmeric powder
black pepper and salt to taste

For the decorative flower
2 tbsp. flour
water as needed

Wash
2 tbsp. cornstarch mixed in water

Combine all the ingredients for the dough in a large bowl. Form a ball, it will be sticky, cover and keep aside. After half an hour moisten your hand with water and fold the dough twice. Cover and keep aside. For the next two hours fold the dough with moistened hands every half hour. The sticky dough will give way to a shiny elastic ball of dough. This is the no-knead and stretch-fold method. Bulk ferment covered for another 3-4 hours.

While the dough ferments prepare the black bean filling. Heat about 1/4 cup water in a pan. Add the black beans and the rest of the ingredients. Let it cook until the vegetables can be mashed. Do not overcook, you do not want a paste. Cool and keep aside until needed.

Divide the dough. Place one small portion aside. Divide the remaining dough into equal portions. Roll out the larger portions into long rectangular sheets. Flatten the small portion and stuff with the cooled filling. Pull up the sides of the dough and close the top to form a ball.

Stuff one of the large rectangles, fold the short sides first and then the long sides to form a stuffed rope.

Adjust the length of this rope such that it fits around the small ball of dough.

Place the rope on the second large sheet and ensure its length is a little longer than the rope.

Cut the sheet with a knife, a pizza cutter or a bench scraper as shown in the figure below. Make sure you cut at an angle.

Starting from one end fold the cut strips over the rope. Before you begin seal in the edge folding the dough over the rope.

When done place the small ball of dough on baking sheet prepared with parchment paper. Place the rope around the ball. Place the baking sheet covered in wrap in the refrigerator overnight to proof. If you want to decorate it as I have done, follow the next step before refrigerating it.

Mix the flour and water for the decorations to made a soft dough. Divide into four parts. Roll one of the portions into a ball. Roll out the three portions into small discs about 3 inches in diameter. Cut each disc along the diameter to form half circles. Bring the flat end of the circle together to form a petal. Repeat for each half circle to form six petals. Place then under the small ball of dough and place the flower on the bread. Place some parchment paper under the petals so they do not stick to the main part of the bread as it rises.

Preheat oven to 400 F. Take the baking sheet out of the refrigerator and wash with cornstarch wash. Bake for 40-45 minutes.

Enjoy!

Sourdough Feta Cheese Tutmanik / Whole Wheat Bread

The Tutmanik caught my eye when I was researching breads for the baking marathon a long time ago. I bookmarked several in languages I did not understand. Only I had them as their generic name Pogacha or flatbread. I like the concept very much and knew the flavor of feta would be loved in my house but for the longest time I did not know what it was called. I finally found out. It is called the Tutmanik. It is made with white flour and commercial yeast both of which I try not to use. So I converted the recipe to sourdough and used mostly whole wheat flour. In doing so I sacrificed the golden brown color on the finished product but I am okay with that.

As you can see the bread is shaped using stuffed layered strips of dough. Finding the right dough and stuffing recipe was a challenge. Some used a lot of oil in the dough. Some used margarine or a lot of butter in the stuffing. This is a common dish in Bulgaria and so every household has a recipe. Finally I decided to create my own based on everything I had read for a moderate hydration dough with a little oil. I used just enough butter to moisten the feta. I chose not to go to the Mediterranean store for white cheese as they usually sell it in large quantities and I needed very little. I usually feta cheese

You will need
For the dough
50 gm starter 100% hydration
5 gm oil
80 gm whole wheat flour
80 gm all purpose flour
4 gm salt
95 gm water

For the filling
1/4 cup crumpled feta cheese, adjust to taste
1 tbsp. butter

For the wash
1 tsp cornstarch
2 tbsp milk

Combine all the ingredients for the dough in a large bowl. Form a ball, it will be sticky, cover and keep aside. After half an hour moisten your hand with water and fold the dough twice. Cover and keep aside. For the next two hours fold the dough with moistened hands every half hour. The sticky dough will give way to a shiny elastic ball of dough. This is the no-knead and stretch-fold method. Bulk ferment covered for another 3-4 hours.

Place the butter at room temperature to soften it. When the dough is ready prepare the filling by combining the softened butter with the crumbled feta cheese. Keep aside until needed.

Divide the dough in three equal parts. I use a kitchen weighing scale to do this. Using a rolling pin roll out similar sized rectangles for all three parts.

Spread half the feta butter mixture on one of the flattened sheets of dough.

Place the second sheet over it matching up all the sides. Spread the remaining feta butter mixture on the top and place the third rolled out sheet over the top. Match the edges and gently roll out so they stick to each other.

Now cut strips through the three sheets of dough. I used my dough scraper. You can use a knife or a pizza cutter. Prepare the pan you wish to bake in. I used a non stick spring foam pan. If you choose no stick you may wish to place a parchment paper on the bottom. Twist one of the strips of dough without stretching it.

Place it in the center of the prepared pan rolling it around itself.

Continue with the other strips going around in growing circles.

Cover and place in the refrigerator overnight to proof. In the morning preheat the oven to 375 F. Prepare the wash with corn starch and milk. Brush the wash liberally over the dough. Bake for about 40-45 minutes or until the bread the cooked through.

Enjoy!

Paneer Pesto Pull Apart Rolls

Today I present pull apart rolls. This is another shape I saw on Pinterest and had to try. It is really easy once you figure out what to fill the bread with. I had made a paneer pesto filling for the pull apart bread I posted two days ago. I used the same filling here. I used only whole wheat flour and no butter or eggs so the bread lacks the shine or the brown color. But it is very flavorful with the addition of sourdough starter.

You will need
For the Dough
200 gm white whole wheat flour (I used King Arthur)
130 gm water

100 gm fed sourdough starter

6 gm salt

For the filling

3 1/2 oz paneer

1/4 cup pesto sauce
1 tsp. olive oil
1 tsp. butter, melted at room temperature
1 tsp. cumin
1 tsp. oregano
salt and pepper to taste

Mix all the ingredients for the dough and keep aside, covered, for 15 minutes. Uncover, stretch and fold the dough over itself. Turn and repeat until you have gone all around the bowl. Cover and keep aside for another 15 minutes. Repeat the stretch and fold method another 2-3 times. Then let the dough rise for 2-5 hours depending upon the season. In very warm weather you might want to keep the dough in the refrigerator.

Shred the paneer and saute over a little of the oil. When partially cooked, take it off the heat, and keep it on a paper towel to remove the moisture. Combine with the pesto. Add salt and pepper to taste. Keep aside until needed. In a separate bowl mix the oil, butter and the spices. Keep aside refrigerated until needed.

Preheat the oven to 450 F. Flour a working surface and using a rolling pin roll the dough on it into a large rectangle. Sprinkle the prepared filling leaving an edge of an inch on one of the long sides.

Starting at one of the longer edges roll the dough tightly along with the filling to get a thick roll.

Place the roll on parchment paper in a baking sheet. Using a sharp knife cut the roll about an inch from the edge of the roll. Do not cut it all the way through. Repeat about an inch away from the first cut.

Cut at an interval of about an inch all the way along the roll making sure you do not cut all the way through.

Now roll the cut dough to one side, alternating with every cut as in the picture below.

Bake for 25-30 minutes until the bread is cooked through. Transfer to a cooling rack to cool it completely.

Enjoy!

Paneer Pesto Stuffed Monkey Bread / Pull Apart Bread

I wanted to use my sourdough starter and I had paneer that I needed to use up. This bread is what I came up with. I have made stuffed buns before but this time I decided to to something different. I have a version of monkey bread here but it is not stuffed.

You will need (12 small buns)
For the Dough
200 gm white whole wheat flour (I used King Arthur)
130 gm water

100 gm fed sourdough starter

6 gm salt

For the filling

3 1/2 oz paneer

1/4 cup pesto sauce
1 tsp. olive oil
1 tsp. butter, melted at room temperature
1 tsp. cumin
1 tsp. oregano
salt and pepper to taste

Mix the ingredients for the dough and keep aside, covered, for 15 minutes. Uncover, stretch and fold the dough over itself. Turn and repeat until you have gone all around the bowl. Cover and keep aside for another 15 minutes. Repeat the stretch and fold method another 2-3 times. Then let the dough rise for 2-5 hours depending upon the season. In very warm weather you might want to keep the dough in the refrigerator.

Shred the paneer and saute over a little of the oil. When partially cooked, take it off the heat, and keep it on a paper towel to remove the moisture. Combine with the pesto. Add salt and pepper to taste. Keep aside until needed. In a separate bowl mix the oil, butter and the spices. Keep aside.

Transfer the risen dough to a working surface. Divide into equal portions.

Flatten one of the portion of dough and place a tablespoon of filling in it.

Bring the sides over the top and press together.

Form a ball with the filling inside.

Brush with the oil butter mixture. Place it in a bowl. Repeat for all the portions of dough. Keep aside until the oven is preheated. Preheat the oven at 400 F. Bake the bread for 30-35 minutes or until the top is browned.

Enjoy!