monkey bread

While we were in New York City, we went out for something cinnamony and a cup of tea at Doughboys.  I did bring the tea with me so I guess it was really more a cup of hot water but I am a bit of tea snob.  Yes, I am rambling.  Just where my head is.  

I had been craving cinnamon and the monkey bread I had there hit the spot.  I had always seen monkey bread in with it being made in little balls and an angel food cake type pan.  I always thought that the little balls would be too much work and I do not own that pan.  Doughboys does theirs in layers which I really liked.  It was good but nothing to really write home about.  Yes, I am picky about baked goods out.  Which should not be surprising with how many recipes I share that are baked!

When we got back, I decided I really need to try that bread.  I did a bit of research on it and went a totally different direction then most recipes.  I used Tessa Kiro's Babka recipe  but used sourdough, made a few changes, shaped it differently, and added caramel.  My Beloved said it was like getting the middle of a cinnamon roll every time.

 The only issue I have seen with these so far is that portion control is a bit difficult.  Much too easy to take too much!  And not be sorry.

monkey bread

sourdough starter

3/4 cup water

1 cup flour

1/3 cup brown sugar

1 cup milk

1/4 cup room temperature butter

2 eggs

1 teaspoon salt

about 5 cups flour

2 tablespoons cinnamon

2 cups brown sugar

3/4 cup melted butter

1 cup brown sugar

The night before, in a large non-metallic bowl, mix the starter, water, and 1 cup flour.  Let sit overnight and let it get bubbly.

Mix in the 1/3 cup brown sugar, milk, butter, eggs, and salt.  Add enough flour to make a stiff dough.  Turn out and knead until smooth.  Let rise until double or put in a ziploc and let rise in the refrigertor overnight.

When the dough is risen,  butter two loaf pans.  Mix the cinnamon and 2 cups brown sugar together in a small bowl.  Roll the dough out very thin.  I got my dough to about 1/4 inch or less.  I did not have anymore room on my counter but go thinner if you do.  Cover the dough with the cinnamon and brown sugar mixture.  If you have extra, you can use it in the caramel.   I did!

Cut the dough in squares that fit your dough pans.  Layer in the loaf pans on the doughs edges.  Cover and let rise until double or until soft and puffy.  About a hour should do it but it will depend on the warmth of your kitchen.  Mine was near 95.

When the dough has risen until double, preheat the oven to 350 degrees Fahrenheit.  Mix the 3/4 cup melted butter and 1 cup of brown sugar together.  I used the leftover cinnamon brown sugar for part of the cup of brown sugar.  Split between your loaf pans

Bake for 30 to 40 minutes.  You want golden but on the dark side.  Yes, this is decadent enough to take that anyway you wish!

Small bits, warmed, are enjoyed best.  This is very sweet but I do believe it will be replacing my cinnamon rolls. 

Orange rolls and monkey bread.  Life is very good.

for Miss Lillian

I finished 100 nine squares and laid them out.  It was one of the few quiet times I have had recently where Small Mister was not crawling on the floor.  He likes fabric so it would have been interesting!  This quilt is going to be for Miss Lillian.  I have about half the strips put together right now.  

Just lots of sewing going on.

not a failure but....

I tried making pretzel balls.  Karen over at Oxheart makes lovely ones but we do not go out to eat very often.  i thought I would give it a go.  I used the Zingerman's recipe except I used sourdough instead of yeast, brown sugar instead of barley malt.  

I did let them over rise in the refrigerator.  Life got away from me.  But basically, they were not to my taste.  Much to salty!  They are not bad in soup that needs salt or when Small Mister needs to gnaw on something with his seven teeth.  

Back to the drawing board.

sourdough bagels

My Tall Short Person was craving bagels the other week.  Ten years ago or so, I figured out how to make bagels at home.  It is much cheaper then a $1 or something similar.  I like fresh bagesl and at the time I had been laid off.  I had the time to figure it out.  

I went through all my favorite baking books but the bagel recipe that turned out like the way I wanted it to was Laurel's Kitchen Bread Book.  I did not wish them to be whole wheat so I used white flour.  And over the years, I have stopped using yeast except for gluten free breads.  I have converted the recipe to sourdough.  I do have the old directions for yeast if you need them.

This are worth the time and effort.  The trick is barley malt.  Most specialty food or "health" food stores carry it.

bagels

sourdough starter

3/4 cup water

1 cup flour

2 tablespoon barley malt syrup

1 cup water

5 cups flour

2 1/4 teaspoons salt

1 1/4 cup water or so

1/3 cup malt syrup

1 gallon water

Mix the starter, water, and 1 cup flour together.  Cover and let sit in a warm spot overnight or until very bubbly.  Take to 2 to 4 tablespoons out and put in the refrigerator for next time.

In a large bowl, mix starter, 1 cup water, and 2 tablespoon barley malt.  Add 1 cup water.  Mix again.  Add the glour.  You want a stiff dough.  Knead until smooth.  Add more water if you need to keep the dough soft.  Cover and let rise until double.

Prepare a baking sheet with  a silpat or parchament paper.  In a large pot, put 1 gallon water and bring to a boil.  Preheat oven to 425 degrees Fahrenheit.

Shape the dough into about 12 rounds, or more if you wish smaller bagels.  I do not put a hole in mine but you can if you wish.  Let sit about 5 minutes.

When the water comes to a boil, put each bagel in and let float to the surface.  If they do not sink, the rested too long.  Make sure each side gets wet.  You want to do 2 or 3 at a time and the water to continue to boil as the bagels are in the water.  Let each bagel be in the water about a minute.  

Remove and place on the prepared baking sheet.

Bake at once, about 35 minutes or until golden.

Very nice.  Especially when fresh.  Just like any bagel, they toast well.  I like plain bagels so I have never tried adding anything.  My suggestion is if you have a favorite, just go for it!

purple kilt

I started another kilt for my Beloved this last weekend.  He picked the color and I was very surprised.  I am going to make the waistband green and I am thinking about cargo pockets.  If I do make cargo pockets, they weill be green as well.  I go the initial measurement made, cut, and the fabric hemmed.  Now, I need blocks of time, chalk, squares, and straight edges.  A kilt is much more about making accurate measurements then anything else.