Tuesdays with Dorie Rewind: Whole Wheat Loaves

I wasn't going to make anything for the rewind, but waking up post-storm in a chilly house I was itching to crank up the oven (and the power was back on!).  I decided to make the whole wheat bread since I have tons of soup left over that I think it'll pair great with.

I was really happy with this bread.  I didn't have the malt extract, and didn't sub in anything but it didn't seem to matter.  The BF, who is not a bread person, liked it as well, but asked that next time the crust be a little softer :) 

You can find the recipe on the blog The Family That Bakes Together...

Our next recipe is Buttermilk Crumb Muffins...stay tuned!

Tuesdays with Dorie: Bagels

I've been gone from TWD for too long.  Every time a new month came I'd tell myself this was the month I'd get back into it.  First it was going to be for the Biscotti, but then I read they were just okay.  Then I saw the Berry Galette and time got away from me.  Then Fall came and I was in pumpkin-mode so I though I'd quick whip the Pumpkin Cranberry Bread. Think again. That's like a 3-day recipe!

So I finally had a free weekend and decided to make the Bagels.

I took some advice I read on P&Qs and shaped the bagels after the first rise.  

The process of boiling and baking was fairly easy - I just wish I could have fit more than 4 bagels in the water at one time.  

I topped half with sesame seeds.  I really had no expectations for these.  I just needed to say I was back in with TWD.  And I thought, wow, this is a lot of work for bagels and I probably wouldn't make them again.  Then I tasted one.  Woah.  They had a thin chewy layer outside and chewy air-filled bread inside.  I only ate one and took the rest in for the guys at work.  I served them up with Nutella and Apple Pie Jam I recently got at the Philly Food Swap.

I would make these again.  But only if there were people around to eat them fresh out of the oven.  I wasn't sure how they held up the following morning.

If you'd like the recipe check out our host at Heather's Bytes!

So for the make-up post, what did I miss in the last 4 months that I should get to baking??

Tuesdays with Dorie: Oasis Naan

Yay, another winner!

I really like Naan, but that's probably because it's a form of bread.  I left out all the spices and green onion, and just added the salt.

Ready to knead 

Watered and Poked

Fresh from the oven

And My Critic says: HMMMMMM.  Finally.  He's a simple man.

Since I'm away on work travel, I gifted half of the dough to my friends Arpita and Mike.  I ended up with 4 pieces, ate 1, and will make pizzas with the remaining three.

For this week's recipe head over to Maggie of Always Add More Butter and Phyl of Of Cabbages & King Cakes.


Check back in 2 weeks for French Strawberry Cake.

Tuesdays with Dorie: Pecan (Walnut) Sticky Buns

Warning: This recipe is not for someone on a diet, or someone even THINKING about going on a diet.  There are at least 4 sticks of butter in these sticky buns (I lost count after 4).  I'm sure the name came from the sweet gooey stickiness surrounding the pastry, but I really think it's because you may as well stick the butter right on your buns!

The recipe begins with a Brioche dough, a sweet flaky bread pastry.  I was unfamiliar with this bread and the technique of folding the butter into the dough.  I didn't take many pictures of the process, because, well, it wasn't pretty.  I think I added about 1/2c more flour during the time I was supposed to hear the "slapping" of the dough.  It would slap the sides of the bowl as soon as I added the flour and then it would stop?

This recipe is also not quick.  The dough has 2 rises, one of which should be overnight, and the buns need time to rest, freeze and rise again.  Goodness these buns are high maintenance!

And My Critic says:  WHEN are they going to be done?! Haha, finally he got to taste and of course says he prefers a cinnamon roll.  UGH - I'm so tempted to whip out Pillsbury next time for him.  I don't know if I'd make these again, but I'm glad I did.  I still have one log of dough to use for house guests.

Was anyone brave enough to calculate the calories?

Well, I'm leaving this week with a HUGE appreciation for anyone that makes these from scratch.  And if I haven't talked you out of making them, jump over to Eat Drink Man Woman Dogs Cat by Lynn and Cookies on Friday by Nicole for the recipes.

Tuesdays with Dorie: Hungarian Shortbread

I did it again.  I waited until the night before to make the recipe.  But lucky for me this one was easy.  I was surprised by the picture of Hungarian Shortbread in the cookbook.  It's 2-layers of sweet shortbread with jam in between.  I had planned on using store-bought jam, but my friend Amy made Strawberry-Rhubarb jam today and shared a jar (Thanks, Amy!!).  It was so yummy.  I probably skimped adding it to the shortbread, because I wanted to save some.

Amy's fabulous jam!

There's a pound of butter in this recipe.  That scared me a bit.  I swear I'm thinking of a BJ's membership just for butter and flour.  I divided the dough into 2 logs and only made one tonight.  I'll save the other for another time.  The recipe calls for a unique way of handling the dough.  The dough is placed in the freezer to harden, then you grate it into the pan.  Since I don't have a box grater (seriously?), I shredded the dough in the food processor.  Thank goodness for the Ps & Qs section and that great idea!

Another tip in the Ps & Qs was to bake the first layer by itself (I did 20 minutes) - this proved to have worked well.

Here's the finished version!

I LOVED it.  It was so crunchy with a bit a chew and the jam really made it. 

And My Critic says:  MMMmmm, that's good.  But I'd prefer a non-fruit version.   Can anyone help him out with suggestions?  I've still got that other half of dough to use :)

For this week's recipe, please check out Lynette of 1smallkitchen and Cher of The not so exciting adventures of a dabbler...  And take a look at all the shortbreads here.

Come back in 2 weeks for Pecan Sticky Buns.  Oh my.  More. Butter.

Tuesdays with Dorie: Lemon Loaf Cake

I almost didn't make this recipe.  It's been a long week, but I didn't want to get out of the swing of things and this recipe was one I was looking forward to.  So late Monday, the night before posting I whipped it up.  One thing I liked about this one, was that it was quick.

I followed the recipe, but added a drizzle of lemon extract since I thought it needed a boost.

When it was done baking I poked holes in the top since I was going to add a lemon glaze and I thought the glaze would soak down.  I thought.

So how was it??  Eh.

It is a nice-looking loaf.  But I'm a little disappointed, because I really like lemon.  It's a little too dense for me.  I don't think I was the only one either...

But I will try another slice tomorrow and this one will be going to the office :)

If you'd like the recipe, please visit Truc of Treats or Michelle of The Beauty of Life.  And don't forget the hundreds of other TWD'ers here.  Stop back in two weeks for Hungarian Shortbread!

Tuesdays with Dorie: Pizza Rustica

As some of you read this Tuesday morning I will be delivering a speech to a large group of peers.  This is the first of its kind and I am trying not to throw up thinking about it.

I made this on Saturday as another way to put off preparing for said presentation.  I began by making the ricotta cheese. Yup, you read that right.  It's super easy-give it a try.

Fresh Ricotta (with one egg added)

Then I mixed in all the other ingredients: rest of eggs, prosciutto, mozzarella, pecorino, and a handful of freeze-dried salad herbs because I didn't have parsley.  I actually did have parsley, but didn't find it until after the fact.

Cheese Mixture

The crust recipe called for butter or lard.  I had lard on-hand.  Don't judge.  It came together lovely in the food processor.

I rolled out the bottom crust into a somewhat-round circle.  I really need to get one of those pie crust measuring mat things.

I placed it into the pie plate and patched as necessary.  Then I rolled out the top piece and sliced it with a ravioli cutter my Critic had in the utensil drawer.  I knew I loved him for a reason :)

And My Critic Says: Not my cup of tea. Too quiche-y.

I on the other hand liked it a lot!  Then again I do like quiche.  I loved the sweet crust and the savory filling.  It was perfect for breakfast the next morning, and I plan to share it with 2 friends; Amy and Abi :)

For the recipe, please visit Emily of Capitol Region Dining and Raelynn of The Place They Call Home.  Check back in two weeks for Lemon Pound Cake, which I'm really looking forward to!

Tuesdays with Dorie: Irish Soda Bread

I'm not gonna lie.  I was not looking forward to this recipe.  I had Irish Soda Bread once, from a grocery store and it was just okay.  I didn't get what the hype was all about.  I just chalked it up to being an Irish thing I wouldn't understand.  For this recipe I was imagining a tasteless (there's only 4 ingredients, how good can it be!?), hard, dry loaf of bread that I would try and pawn off to the guys at work.

Well.  They won't be getting any.

What I loved about this recipe was that it was 4 ingredients.  Except for the buttermilk, everything was on-hand.  It took 5 minutes to mix up and throw in the pie pan.  I wasn't too concerned that it was a little straggly-looking since the recipe said not to knead for long, just shape.  And again, I wasn't expecting much.

I added the "X".

Oh, I just remembered.  I added dried cranberries (since I thought the bread was going to be dry and tasteless).

That's the better side.  I think part of my X went a little too deep and widened out a bit much.  As soon as it cooled enough for me to hold it, I sliced into and try a piece.  It was so good!  I am very pleasantly surprised it had that much flavor.  The cranberries added a little sweetness and tartness to the bread too.  As I began to slice more, I noticed it wasn't fully cooked in the middle so I threw it back in the oven.  It came out fine.

And My Critic says: "This is actually pretty good!" (after picking out the cranberries)  I will definitely be making this again.  It was so simple and delicious!

For this recipe please check out Carla of Chocolate Moosey and Cathleen of My Culinary Mission.  Come back on April 3rd for Pizza Rustica!

Tuesdays with Dorie: Rugelach

This week's recipe was Rugelach.  Living in the Northeast, I've had them on numerous occasions and like all different kinds.  A few years back I attempted to make them around the holidays, and they were just okay - so I hadn't made them since.  But I was super stoked to give it another whirl.

Wax paper made it easy to roll out and measure

I already had planned on making two different kinds - Apricot (for me) and Cinnamon/Sugar (for my Critic), but then I went to Trader Joe's and saw dried figs and Fig Butter.  From the jar, "Fig Butter? Don't be confused...there is no butter in it!  To be a butter, a spread must contain more fruit than sugar...which results in the very concentrated fig flavor you find in this wonderful spread."  And it's very tasty.

For the apricot I used Apricot Preserves.  I just didn't feel like making the Levkar.

Ready to roll...I did half nuts, half without.

And because I was feeling even more ambitious, I did the cinnamon/sugar version as well as a Nutella one!  So, in all I ended up with 4 different kinds - each with and without nuts for the nut-free friends, but I can't promise a nut crumb didn't sneak in.  There's my disclaimer.  Just saying...

After they were all baked and cooled (thank you, double oven), I tried one of each.  For testing purposes, of course.  I have to say the Apricot are my fav, then Nutella, and tied for third are the Fig and Cinnamon/Sugar.  Nutella would have been first, but I'm still on chocolate overload after the tartlets.

And My Critic says: Why do they look different? (Not rolled in the traditional crescent-shape).  Two thumbs up!  (He originally only wanted the Cinnamon/Sugar ones, but I convinced him to try the Apricot.  I mean, they're rolled in so much sugar you can't even taste the fruit!)


If you'd like to try making them for yourself, check out fellow TWD members Jessica of My Baking Heart and Margaret of The Urban Baker.  Up next = Irish Soda Bread

Tuesdays with Dorie: Chocolate Truffle Tartlets

I've been baking/cooking like crazy - Valentine's dinner and dessert, supper club, plus some goodies in-between.  I was afraid these wouldn't get eaten as quickly as I'd hoped.  Don't get me wrong, I LOVE chocolate, but we've been eating A LOT lately.  I didn't want these tartlets to get lost in the chaos of all the other deliciousness.  I wanted them to have their own spotlight, so I took a few days breather from the kitchen and whipped up these babies the night before posting :)

I started the dough on a lazy Sunday and was surprised at how quickly it came together - 5 minutes?  I think it took more time to clean up then to mix it up.

I had 4 - 4.5" tartlet pans so I had to bake in two batches.  The dough was really easy to work with and baked up perfectly.


I mixed up the chocolate according to recipe.  I used a majority of bittersweet chocolate with an ounce or so of semisweet.  I added the milk and white chocolate chunks and since I already had planned for making two batches, I thought of dividing the chocolate mixture in half and using two different mix-ins.  One half I did the biscotti as the recipe calls for; I used store-bought since I was short on time.  The other half of the chocolate got chocolate covered pretzels since I had them handy.  I figured the salty crunch would be a big hit.


I forgot to poke the crusts on the first batch, but it didn't matter any.  The tops remained very glossy, so glossy I didn't think they were done, but I took them out anyway.  The second batch weren't glossy at all, they looked dry like the recipe said they're supposed to.  I like the look of the glossy better.

These were seriously amazing.  I never thought I could have made something like this.  I didn't taste the pretzel ones yet, but how can they be wrong?  Since I'm going out of town this week, they're going in the freezer until I get back!

And My Critic says:  Oh man is that rich! Almost like a gooey brownie.  Put some ice cream on top!

For the recipe please visit Spike of Spikes Bakes, Jaime of Good Eats, Sweet Treats, Jessica of Cookbookhabit and Steph of A Whisk and a Spoon.  They all did a fabulous job!

Tuesdays with Dorie: White Loaves

I think this was my first crack at making a basic white sandwich-type bread.  Most of my other bread making had been reserved for crusty loaves of pot bread.  So I was eager to make this recipe.

I decided to use King Arthur Flour AP flour since it was more readily available on short notice.  I enjoyed reading and learning about the difference types of flours, and I'll most likely use KAF exclusively from now on.  Everything was going well - except that my KitchenAid mixer decided to struggle so I had to knead the dough by hand for awhile (probably not as long as I should have).  Then came time for the butter.  I threw it back in the mixer just in the hopes that it would have perked up a little.  The butter made it easier to mix, but it just didn't look right!  I thought for sure I messed up somewhere.

Here's the dough after the first rise

I made one plain loaf and one cinnamon swirl loaf.  They didn't rise/cook up evenly, but I didn't care one bit.  The house smelled wonderful and we waited patiently to cut into one.  The loaves were very tender while still warm, but once they cooled completely they hardened up a little.  Maybe I left them out to sit too long?  No worries though - I'm about to toast up a slice right now with a thin smear of Biscoff spread and a cup of tea!

My Critic Says:  Good basic bread, but not as fluffy as expected.

Looking forward to a great baking journey with all the TWD'ers!!  For the recipe, please click here!