Skip to main content

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!








Comments

Popular posts from this blog

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from.

I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The
The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time.

I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their appli…

Khandvi deconstructed.. Chickpea flour Spaghetti & Pappardelle Pasta

Khandvi may well be my all time favorite noshing 'tiffin' tea time snack & quite possibly  because it can be pretty intimidating at first sight. a beautiful, almost impossible vision to behold, gossamer thin, jellied strips of chickpea flour & sour yogurt, tiny miniature savory Swiss rolls that delightfully wobble in your mouth before delicately disintegrating & gliding  down your throat, making way for... the next little morsel!


Unusual Ingredients - Unripe Blueberry Achar

T'was just another Summer afternoon, The kids were home for the summer holidays, getting bored, there's only so much summer reading you can force them to do, and the Indian mommy in me could no longer caution them against going out in the afternoon  (I've solemnly refused to use that horrid excuse of 'You'll get a dark tan if you stay out in the mid day sun'), and so we decided to head out to Terhune orchards for the blueberry picking. The kids never say no to outings to the orchard, they LOVE the trip there, the cute yellow dogs and the cats,  the chocolate crinkle and Snickerdoodle cookies, and they positively trip over grabbing buckets and heading joyfully towards the berry bushes...



... And there it ends, the younger one loses herself in her delightful imaginary worlds where she probably thinks she's hacking her way through virgin Amazon jungle, sighing at every branch that brushes against her legs, picks 2 or 3 berries as if they were a new as yet und…