Paulchens FoodBlog & the Three Tabbycats united

Cuban Bread

Our first bread of the year 2012 is as easy as you can imagine.

Our most talented and lovely Ilva is serving as the Kitchen of the month this time and she chose a - let's put it in her words: "revolutionary bread".

This bread has everything a good bread needs: flour, water, yeast, some slat and sugar and if you want a nice topping.

Plus: now hold on - it's baked within 2,5 hours from grabbing your box of flour to burning your fingers from removing the hot bread out of the oven.

Even better yet: you don't even need to preheat your oven! Just throw it in the cold oven, give it some hot water on the bottom of your oven and turn up the heat!

All you have to do is now: Sit down and watch the magic! 

Perfect, ain't it?

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[caption id="" align="aligncenter" width="500" caption="Cuban Bread - first time baked, topped with white poppy seeds"]Cuban Bread[/caption]

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from Bernard Clayton's New Complete Book of Breads 1,2-1,4 litre/ 5-6 cups of bread or AP flour 2 packages dry yeast, I used 50 g fresh 1 tbsp salt 2 tbsp sugar 500 ml/ 2 cups hot water sesame or poppy seeds (optional) [caption id="" align="alignleft" width="159" caption="after kneading, before rise"]Cuban Bread[/caption] [caption id="" align="alignleft" width="159" caption="After rising, before shaping"]Cuban Bread[/caption]

by hand or mixer (15 mins) Place 4 cups flour in a mixing bowl and add the yeast, salt and sugar. Stir until they are well blended. Pour in the hot water and beat with 100 strong strokes, or three minutes with a mixer flat beater. Gradually work in the remaining flour (using fingers if necessary), 1/2 cup at a time until the dough takes shape and is no longer sticky.

kneading (8 mins) Sprinkle the work surface with flour. Work in the flour as you knead, keeping a dusting of it between the dough and the work surface. Knead for 8 minutes by hand or with a dough hook until the dough is smooth, elastic, and feels alive under your hands.

by processor (5 mins) Attach the short plastic blade. Place 2 cups flour in the work bowl and add the other ingredients, as above. Pulse several times to thoroughly mix. Remove the cover and add 2 more cups of flour. Replace the cover and pulse to blend. Add the remaining flour through the feed tube, pulsing after each addition, until the dough begins to form and is carried around the bowl by the force of the blade.

kneading (45 secs) Turn on the machine to knead for 45 seconds.

[caption id="" align="alignleft" width="240" caption="after shaping, right before baking"]Cuban Bread[/caption] [caption id="" align="alignleft" width="240" caption="after shaping, right before baking"]Cuban Bread[/caption]

rising (15 mins) Place the dough in a greased bowl, cover with plastic wrap, and put in a warm (26-37°C/80-100°F) place until double in bulk, about 15 minutes.

shaping (4 mins)

Punch down the dough, turn it out on the work surface, and cut into two pieces. Shape each into a round. Place on the baking sheet. With a sharp knife or razor, slash X on each of the loaves, brush water, and, if desired, sprinkle with sesame or poppy seeds.

Baking (205°C/400°F; 45-50 mins)

Place the baking sheet on the middle shelf of a cold oven. Place a large pan of hot water on the shelf below, and heat the oven to 205°C/400°F. The bread of course, will continue to rise while the oven is heating. Bake for about 50 minutes, or until the loaves are a deep golden brown. Thump on the bottom crusts to test for doneness. If they sound hard and hollow, they are baked.

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[caption id="" align="aligncenter" width="332" caption="Second One, knotted shape"]Cuban Bread[/caption]

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Ah, well I have to say while this bread really is a keeper for moments like "oh damn I ran out of bread and need some soon 'CCause I am getting company" or like in my case "I ran out of bread and it is my turn to host the Sunday Breakfast Club" it seems that I have developed my demands recording bread a lot since I started baking with the Babes a few years ago...

I like the taste of the bread right out of the oven, still warm a lot, alas - to my mind - it does not keep well. It loses it's nice bready taste and the soft yet kinda juicy taste the very next day and to my opinion it goes stale very quickly too. While it is still good for toast on the second day, I used it up for making breadcrumbs the following day.

It's not a bread for me that I would bake often because I need a bread that keeps it's taste and nice mouthfeeling at least a few days before it starts to crumble totally on me. Most of the time I am a single person household - two persons at the most and I do not like my bread to dry out too quickly.

I blame it on the massive amount of yeast you'll need to bake it - and of course you'll need to use that much if it has to rise in such a quick time. I prefer breads with a much deeper taste too and I am a bit repelled by the yeasty taste it has once it has cooled out completely too.

As you can see by the pictures I've made this bread several times throughout January because I was pressed for time and didn't have time to bake anyway so this recipe came in handy tho - Thanks again Ilva!

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[caption id="" align="aligncenter" width="332" caption="Third ones, shaped as baguettes topped with white poppy seeds"]Cuban Bread[/caption]

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I send this over to Susan's Yeastspotting. YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you are not familiar with YeastSpotting just scroll the archive and you'll know what I am talking about. To submit your post simply klick here!

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You sure want to bake this bread as well, don't you?

Please do so, you will not regret it. If you snap some pics and share your thoughts about this month's bread on your blog Tanna will be more than happy to add you to the BBB Buddy round up on November 29th.  If you do not own a blog, no worries, you can also post your picture to Flickr or any other photo sharing site and share your thoughts there.

One word about that whole Buddy thing:  The Bread Baking Babes are a closed group but we thought it would be fun to reward people who take the effort of baking our breads with us and give them a nice Buddy Badge and mention in a round up post every month. Just to say thank you for baking along and sharing your thoughts with us.

Since we are Babes and do no obey to rules, there are nearly no rules for Buddies, except these two:

  1. Bake the featured breadsnap a pic & share your thoughts about how you liked it (or not liked it)
  2. Send an email to the Kitchen of the Month to notify  us and make it easier to write the round up.

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Don't forget to visit my fellow Babes and see what they did with this lovely Bread this month.

Oh and don't forget to visit Katie our BBBBB (Bitchin' Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

Bake My Day - Karen | blog from OUR kitchen - Elizabeth  | Feeding my enthusiasms - Pat  | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | Notitie Van Lien - LienWild Yeast - Susan | My Kitchen In Half Cups - Tanna

Busy, Busy Babes on Hiatus: Canela and Comino - Gretchen | Grain Doe - Görel | Living on bread and water - Monique  | The Sour Dough - Breadchick Mary | Thyme For Cooking - Katie | Cookie Baker Lynn - Lynn | I Like To Cook - Sara

Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe)

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Astrid 23.01.2012, 12.00| (6/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Bread Baking Babes | Tags: bread, YeastSpotting,

Wordless Wednesday #10

04| 2012 - Wordless Wednesday

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technical stuff:

Camera Nikon D5000 Exposure 0.006 sec (1/160) Aperture f/6.3 Focal Length 38 mm Focal Length 38.9 mm ISO Speed 200

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My thoughts on this: 

The Naschmarkt in Vienna is my most favorite market, tho our local market in the district of Vienna is very nice too, but way smaller. I you are looking for something specific foodwise you'll find it there or it is likely you'll find it nowhere in town.

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Astrid 04.01.2012, 19.22| (2/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Kitchen chitter-chatter | Tags: Food photography

[St. Hildegard of Bingen] - Grains II - Oats, Wheat, Rye, Millet, Hemp

While everyone around me is talking about last year or making resolutions for the new year I thought I'd just continue with my series of Hildegard of Bingen's food philosophy. Since I first came across the first book about her through my mother I have learned so much about my own food habits and what is good and not so good for me. I do not say that my diet is perfect now, but I learned what is good for me and what's doing not so nice things to me.

So here I am again being a smart ass about grains and stuff...

St Hildegard of Bingen

Additionally to her favourite cereal spelt - which advantages and characteristics she describes in great detail - Hildegard also describes a few other well known cereals.

According to her these are less useful compared to spelt and bear some risks, but still you can integrate them into your balanced diet without harm.

 I like to include oats into my breakfast muesli for example and learned that breads made with a significant part of rye are both: tasty and long-term satisfying. Nowadays I try to avoid wheat wherever it is possible for me cause i do slightly react to it and it gives me a bad belly feeling.

I like to add some hemp leaves to my teas, not too many just a little bit.

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[caption id="" align="aligncenter" width="284" caption="Oat - Avena Savita"][/caption]
[...] ss almost as good as spelt, because it promotes cheerfulness, intelligence, health and maintains a healthy skin. [...] Oats warms especially the taste buds and olfactory senses, makes you happy and your skin healthy.

Oats are a good alternative especially when no Spelt is available - but be careful it can obstipation. If you are anemic you should avoid oats because for digesting oat you need a proper blood circulation.

Oats, like rye, are usually considered a secondary crop, i.e., derived from a weed of the primary cereal domesticates wheat and barley.  The discovery of the healthy cholesterol-lowering properties has led to wider appreciation of oats as human food. Oats are the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein.

[caption id="" align="alignleft" width="338" caption="rolled oats"]Rolled oats[/caption]Nutritional value per 100 g (3.5 oz) Energy 1,628 kJ (389 kcal) Carbohydrates 66.3 g - Dietary fiber 10.6 g Fat 6.9 g Protein 16.9 g Pantothenic acid (B5) 1.3 mg (26%) Folate (vit. B9) 56 mcg (14%) Calcium 54 mg (5%) Iron 5 mg (38%) Magnesium 177 mg (50%) Potassium 429 mg (9%) beta-glucan (soluble fiber) 4 g   Especially when traveling, you can get along well with this recipe/method:
Pour boiling water over a bowl of oatmeal and season with honey or brown sugar and cinnamon. Called "porridge" is breakfast has long been known in England, Scotland and Ireland in different variations.

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[caption id="" align="aligncenter" width="388" caption="wheat - tricitum spp"][/caption]

[...] Wheat warms the people and is so perfect that it does not need any additives. So if we were producing the whole wheat flour, bread flour from this full wheat berries for healthy people and sick people it leads to strong muscles and good blood.

[...] White wheat flour has lost its value and gives people a strong congestion. Due to this it is useless and should not be eaten because it makes you sick.

[...] Cooked wheat (wheat grains) can hardly be tolerated. Sick people will not have any advantages from eating cooked wheat, even healthy people have problems with digesting it properly.

Wheat is is only good for baking (if you use whole wheat), not for cooking. You should not make semolina not pasta out of it. When cooking you should only use spelt, no wheat and no wheat semolina pasta.

[caption id="" align="alignleft" width="256" caption="wheat - detail"]Weizenähre Detailansicht[/caption]Nutritional value per 100 g (3.5 oz) Energy 1,506 kJ (360 kcal) Carbohydrates 51.8 g - Dietary fiber 13.2 g Fat 9.72 g Protein 23.15 g Thiamine (vit. B1) 1.882 mg (164%) Riboflavin (vit. B2) 0.499 mg (42%) Niacin (vit. B3) 6.813 mg (45%) Pantothenic acid (B5) 0.05 mg (1%) Vitamin B6 1.3 mg (100%) Folate (vit. B9) 281 mcg (70%) Calcium 39 mg (4%) Iron 6.26 mg (48%) Magnesium 239 mg (67%) Phosphorus 842 mg (120%) Potassium 892 mg (19%) Zinc 12.29 mg (129%) Manganese 13.301 mg

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[caption id="" align="aligncenter" width="283" caption="Rye - Secale Cereale"][/caption]

[...] Rye heats the people, although it cools down more than wheat. But he has many other values. Healthy people can eat rye bread caue it strengthens your health. Especially people with a few kilos too much should eat rye because it not only strengthens them but also makes them loos their kilos. Sick people, especially those suffering from gastritis should not eat rye because they cannot digest it properly and eventually will make them even more sick.  

Rye is a weight loss remedy for overweight people, because it helps to melt the kilos. Thin, poorly perfused people particularly those with gastritis should avoid rye because it can make them more sick. Like wheat, rye is not suitable for cooking as well.

[caption id="" align="aligncenter" width="272" caption="Rye berries"][/caption]

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[caption id="" align="aligncenter" width="304" caption="Barley - Hordeum Vulgare"][/caption]

[...] Barley has a cooling effect to the body that makes frostier and weaker than any other cereals.

Barley bread and soup eaten harms healthy and cooled down people with weak blood circulation, for barley does not have the healing powers of other cereals. [...]

[caption id="" align="alignleft" width="328" caption="Barley"]Gerste Ähren[/caption]Nutritional value per 100 g (3.5 oz) Energy 1,474 kJ (352 kcal) Carbohydrates 77.7 g - Sugars 0.8 g - Dietary fiber 15.6 g Fat 1.2 g Protein 9.9 g Thiamine (vit. B1) 0.2 mg (17%) Riboflavin (vit. B2) 0.1 mg (8%) Niacin (vit. B3) 4.6 mg (31%) Pantothenic acid (B5) 0.3 mg (6%) Vitamin B6 0.3 mg (23%) Folate (vit. B9) 23 mcg (6%) Vitamin C 0.0 mg (0%) Calcium 29.0 mg (3%) Iron 2.5 mg (19%) Magnesium 79.0 mg (22%) Phosphorus 221 mg (32%) Potassium 280 mg (6%) Zinc 2.1 mg (22%)

Like wheat and rye, barley contains gluten which makes it an unsuitable grain for consumption by those with celiac disease. Barley has  no place in the kitchen. Only maybe as a drink for the sick and dying:

Use 3 tablespoons of each: barley, oats and fennel with 1 litre of water. Boil for 5 minutes, strain and serve to the sick person.

In liquid form, barley beer is as good and wholesome, because it makes the muscles grow. Even better however is beer made of spelt which helps people to stay healthy.

Today we now that barley contains eight essential amino acids. According to a recent study, eating whole grain barley can regulate blood sugar (i.e. reduce blood glucose response to a meal) for up to 10 hours after consumption compared to white or even whole-grain wheat, which has a similar glycemic index. The effect was attributed to colonic fermentation of indigestible carbohydrates. Barley can also be used as a coffee substitute.

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[caption id="" align="aligncenter" width="277" caption="Millet - Panicum Miliaceum"][/caption]

[...] Proso millet seems cool and just a little warming, because it nourishes neither the blood nor the muscles and neither strengthens but it only fills the stomach and reduces hunger. Millet lacks all substances needed for regeneration and recovery. The brain is filled with water by eating millet. Millet is like a weed and is not suitable for eating.

[...]Foxtail millet is cold and heated slightly, it is suitable for the diet because it has little power of regeneration and strengthens. It does not harm as much as proso millet [...]

Millet isn't an important food in any way. The same applies to buckwheat, which does not belong to the cereal. People with coeliac disease can replace certain gluten-containing cereals in their diets with millet.

The protein content in millet is very close to that of wheat; both provide about 11% protein by weight.

Millets are rich in B vitamins, especially niacin, B6 and folic acid, calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten, so they are not suitable for raised bread. When combined with wheat, (or xanthan gum for those who have coeliac disease), they can be used for raised bread. Alone, they are suited for flatbread.

As none of the millets are closely related to wheat, they are appropriate foods for those with coeliac disease or other forms of allergies/intolerance of wheat. However, millets are also a mild thyroid peroxidase inhibitor and probably should not be consumed in great quantities by those with thyroid disease.

[caption id="" align="aligncenter" width="307" caption="millet"]Millet and other parakeet diet varieties[/caption]

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[caption id="" align="aligncenter" width="337" caption="Hemp - Canabis Sativa"][/caption]
[...] Hemp seed contains forces that maintain the health and healing effect on healthy people. It is easily digestible and useful because it eliminates the phlegm, decreases the bad and strengthens the good juices.
Hemp is not a grain in the strict sense, but still quite useful. Hemp seeds can be eaten raw, ground into a meal, sprouted, made into hemp milk (akin to soy milk), prepared as tea, and used in baking. The fresh leaves can also be eaten in salads. Hemp oil has been shown to relieve the symptoms of eczema (atopic dermatitis). Hemp Seed contains a large dietary supplement of omega-3, higher even than walnuts which contain 6.3% of n-3. Hemp oil has anti-inflammatory properties. [caption id="" align="alignleft" width="323" caption="hempseeds"]Hempseeds[/caption]Typical nutritional analysis of hulled hemp seeds Calories/100 g 567 kcal Protein 30.6 Carbohydrate 10.9 Dietary fiber 6.0 Fat 47.2 Saturated fat 5.2 Palmitic 16:0 3.4 Stearic 18:0 1.5 Monounsaturated fat 5.8 Oleic 18:1 (Omega-9) 5.8 Polyunsaturated fat 36.2 Linoleic 18:2 (Omega-6) 27.6 Linolenic 18:3 (Omega-3) 8.7 Gamma-Linolenic 18:3 (Omega-3) 0.8 Cholesterol 0 mg Moisture 4.7 Ash 6.6 Vitamin A (B-Carotene) 4.0 IU/100g Thiamine (Vit B1) 1.4 mg Riboflavin (Vit B2) 0.3 mg Pyridoxine (Vit B6) 0.1 mg Vitamin C 1.0 mg Vitamin E 9.0 IU/100g Sodium 9.0 mg Calcium 74.0 mg Iron 4.7 mg

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Next time I will talk about fruits. Stay tuned!

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Astrid 04.01.2012, 00.00| (1/0) Kommentare (RSS) | TB | PL | einsortiert in: »» St. Hildegarde of Bingen | Tags: Grains

Sage and prosciutto corn cakes - DHSPC #4

[caption id="" align="alignleft" width="180" caption="Original Image - to be achieved"]Donna Hay Styling and photo Challenge #4 - Original[/caption]

In early December Simone challenged us again with a new Donna Hay Photography challenge.

This time it was a savory recipe and a quite different style of food photography... taken  by Ben Dearley or William Meppem from  Donna Hay issue 48.

I've been sick again in December for the most part of the month and not cooking much or blogging or anything... so the challenge got put away "'till I'd be better".

Quicker than you can say 1-2-3 Christmas Holidays were here and again I had no time for cooking and shooting as I spent the days with my family.

When Simone announced on Twitter that she'd extended the deadline I thought this might be a chance to participate anyway. So here I am - late as always and not very happy with the results!

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[caption id="" align="aligncenter" width="367" caption="First attempt - wrong angle and colors..."]Sage and prosciutto corn cakes - DHSPC #4[/caption]

I had to do some tweaking with the props, the plate is not white and the wrong shape too and the wine glass is too tall compared to the original.

I like this version although the angle is not right and the colors are not good either. the lightning is too bright and the shadows are not deep enough. I also had a hard time to achieve the needed bokeh in the background.

[caption id="" align="aligncenter" width="332" caption="Second attempt - angle better, color and shadows still not good"]Donna Hay Styling and photo Challenge #4[/caption]

In this one the angle is better and nearer to the original, lightning is still wrong and colors need to be improved as well. The placement of the glass got a little wrong too. But then again I think it is not too bad... others did a way better job tho!

Hop over to Simone's to see all the participants - you can find the recipe for this delicious corn cakes too, believe me they are worth a try!

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This photography and styling event is the brainchild of Simone and hosted at her blog Junglefrog Cooking.

She writes about the challenge: 

Above all this challenge is about having fun styling and photographing a dish by taking Donna Hay as our great example. You can join all months or whenever you feel like joining in. Using an example of the great photographers that Donna works with, I always find that it is a good learning experience to see how did they light the scene, where does the light come from and how did they manage to make it look so beautiful. Try and analyze all of that and then come up with your own version.

While taking food photos is all about finding your own style and certainly not copying anyone else, it does help to analyze how your hero's do their job. It's about learning to light and style a scene properly. In no way am I trying to suggest you copy another person style. Find your own unique style! This challenge is just a tool to help you along the way..

For more Infos on the challenge please click the logo to go directly to the challenge page!

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Astrid 02.01.2012, 16.45| (8/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Food-O-Graphie | Tags: Herbs, Corn,

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