#yeast breads

This morning my husband slept late (late for him, he woke up around 8, usually is up by 5:30) and spent much of the morning lying on the sofa watching old movies. I was really frightened by this, because he’s not only an early bird, but a somebody who has to be busy every minute (and then complains how much he has to do.) However, he did clean the cat litter, wash a load of clothes, take them out of the dryer, eat a normal lunch and clean up afterward, and he denies feeling bad, so I hope he’s okay.

Meanwhile, I was busily making fruit filled Kolache. The only thing you can buy called Kolaches around here are breakfast sausages rolled up in yeast donut dough and baked. I’ve been meaning to try to bake them for, well, actually decades. The dough is finished its first and second risings, has been shaped into biscuit like shapes and they are rising. I made apricot filling for half of them and will make cheese filling for the other half (two dozen altogether. Jesus give me freezer space).

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boil tart or pie crusts longer that you ideate alter ego should come baked. Stay until the crust turns golden rather than pale blond. The darker color results when the sugar from the toast has started up to caramelize and will have a many sweeter and crisper flavor.<\p>

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Mushrooms character absorb the water like a sponge. Get a wet cloth instead, and wipe off each mushroom by hand.<\p>

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Neujahrsbrezel bread is a German, pretzel-shaped sweet bread typically made at the start of a new year. It's August and I'm not German, but a friend of mine has been bugging me every couple of weeks for several years to make it, and yesterday was the day. This entire, gorgeous, sweet pretzel was made for him. It was rich and tender, and the sugar sprinkled over the top made it sparkle. 

I love making labor-intensive, beautiful yeast breads. It feels like play to braid, fold, twist and fill bread dough. On this site, you can find:

Cajun cheddar swirl bread

Bagels

Chocolate swirl buns

Cinnamon pull apart bread

Dutch crunch bread

Stromboli

Pita bread

Estonian Kringel

Yesterday I looked at several recipes for this bread and what I found were all pretty similar. If you make this, don’t be alarmed that the dough doesn’t rise as much as you would hope the first time around. I’ve made this twice, and each time I expect that the dough will rise high enough to fill my big glass bowl, but it doesn’t. Be patient and let it rise in a good, draft-free place for as long as 1-1/2 hours. After you punch it down and shape it, let it rise again for another 30 minutes or so. After the bread is baked, it is sweet and tender, and is lighter than you would expect.