Wednesday, August 7, 2013

The 'We knead to bake project' 2013 - Savory Kugelhopf



 It never fails to amaze me how it seems like a short while ago that the new year had rolled in and a bake-crazy bunch of us bloggers signed on to Aparna Balasubramanian's  suggestion that we collectively bake one yeasted recipe a month and post it on our respective blogs as a group. Before I knew it, we were half way through the year and I had made  6 wonderful breads that the family loved. Of course, there was a slight hiccup when my kitchen went out of commission and I'm quite happy about the fact that this post will push me into the 'current' status.

July's assigned bread was a yeasted savory bread referred to as 'Kugelhopf'  or gugelhupf in the southern regions of Germany, Austria and regions in Alsace. Its basically a rather large cake baked in a Bundt pan and the original sweet version calls for raisins, almonds and Kirschwasser or Cherry brandy. There is a colorful history regarding its origins, Austria, Alsace, Germany all lay claim. For details, I'll take the easy way out and simply refer you  to Aparna's post from my Diverse Kitchen.

I opted to give my version of bread (an egg free version that used Flax meal instead) a touch of Mexican flavors with roasted Poblano peppers, sundried tomatoes, smoked ancho chile pepper, and a sharp, smoky spicy Chipotle Cheddar from Cabot Creameries.
 

The end result was a perfectly soft, yet texture rich bread with the right amount of heat from the chiles and redolent with the aroma of Mexican oregano. Toasted pumpkin seeds add a pleasant crunch to the slices.






Savoury Kugelhopf ( yields about 12 generous slices)

You need:

3 to 3 1/2 cups all-purpose flour
2 teaspoon instant (rapid rise) yeast
1 teaspoon salt (or to taste)
5-6 tablespoons butter, at room temperature
3/4 cup milk
2 tablespoons finely powdered Flaxseed
6 tablespoons boiling water
1 tsp oil for brushing the pan.
1/3 cup chopped roasted poblano peppers (about 2 large whole peppers)
1/3 cup reconstituted sundried tomatoes (~ 8-10 pieces of the dried fruit)
1 cup shallots, finely chopped
1/2 cup diced chipotle cheddar cheese
1 teaspoon smoked ancho chile powder
1/3 cup toasted pumpkin seeds
1 - 2 tablespoons dried Mexican Oregano


Method:

Lightly oil the poblano pepper skin and place over the gas flame. Grill until the skin blisters and chars black. Place the peppers in a paper bag to sweat. Once cool, rub the skins off with a paper towel, Remove the stem and the central core and chop into small pieces and set aside.

Whisk together the flax meal and the boiling water until it forms a wet liquid glutinous 'blob'. Set aside this 'egg substitute'.

Sift together 3 cups of flour, yeast, and salt in the bowl of the stand mixer fitted with a dough hook. You can knead by hand but it will be a bit sticky to handle.  Start the mixer on a low speed and then add the butter, a little at a time, and process till incorporated.
Incorporate the warm milk and process till it is integrated. Now add the flax mixture and process till mixed.  The dough will now be soft and sticky. Knead some more, adding more flour, a little at a time and just enough till the dough pulls away from the sides of the bowl. Do not be tempted to add more flour than absolutely necessary.

Your dough will be very soft, elastic and just short of sticky. Transfer the dough to an oiled bowl, cover and let it rise until double in volume (takes about 1-2 hrs)

In the meanwhile, heat 1/2 tsp oil in a skillet. Add the chopped poblano, the soaked & chopped sundried tomatoes  and a pinch of salt.  Transfer from the skillet and set  aside. To the same pan, add the remaining 1/2 tsp oil and sauté the shallots with a pinch of salt till they turn golden brown. Remove and add to the poblano/tomato mixture, sprinkle the dried Mexican oregano and keep aside.



Grease an 8” kugelhopf mould or bundt pan well especially around the center (I used a garlicky tomato basil infused oil, worked just fine. Place some of the toasted pumpkin seeds in the bottom of the mould.


Once the dough has risen, deflate it. Then work the cheese,  the vegetable mix and  the remaining pumpkin seeds  into the dough. The best way to do this is to flatten the dough out and spread all this over the surface, fold the dough over and then knead it. This will ensure a more uniform incorporation of the “filling”. The dough will be a bit sticky, so use a scraper to help you with the kneading. Do not add more flour!

Roll the dough into a longish log, long enough to fit into the mould comfortably. Lift the “log” of dough and place it in the mould in a circular fashion and pinch the two ends together to close the “circle” of dough.




Cover and let the dough rise for about an hour or so, until it reaches the edge/ rim of the mould. 

Pre-heat oven to 400 F  and bake the Kugelhopf  for about 35 to 40 minutes until the top is golden brown and sounds hollow when it is tapped. 



Unmould the Kugelhopf and let it cool on a rack. Slice and serve with a dab of  butter. Alternatively slice it up thick and lightly toast. This melts the cheese lightly and the crisp surface texture coupled with the soft pillowy interior makes for a delicious breakfast treat.

This Kugelhopf should serve about 10.

This Savory bread is being Yeastspotted.

Bon Appetit!








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