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Posts Tagged ‘Breads’

postheadericon Zweibelkuchen ( Pa. Dutch Onion Pie)

Zweibelkuchen translates to “onion cake”/”tart” in German, but it’s also known in Pa. Dutch kitchens as “Onion Pie”.  Zwiebelkuchen is related to the Black Forest region of Germany. It is tradition that it is prepared at the beginning of fall, after the bountiful summer crop of onions come in and is usually served as a lunch dish.  This traditional German dish ranges in size and shape depending on the cook (and, in Germany, the area in which it is served); some are flat and cut into squares with a thinner layer of the topping (like this version), others are thicker and deeper and often made in a spring-form pan. No matter the size, shape, or depth,  the rich and buttery caramelized onions and savory bacon filling is consistent.  The German immigrants who became known as “Pennsylvania Dutch (“Deutsch” in German) enjoyed this dish in the motherland and re-created it in their new homes in America.  Zweibelkuchen is at its best when served lukewarm. Use good quality bacon if you can get it to make zweibelkuchen.

Zwiebelkuchen (Pa. Dutch Onion Pie)

Zwiebelkuchen (Pa. Dutch Onion Pie)

Zweibelkuchen (Pa Dutch /German Onion Pie)

Ingredients

    DOUGH:
  • 1 cup milk, lukewarm (110F degrees)
  • 1 package instant dry yeast (2 and 1/4 tsp)
  • 3 cups all-purpose flour, (375g)
  • 1 tsp sugar
  • 1/2 tsp salt
  • 6 Tbsp vegetable oil
    ONION TOPPING:
  • 2 1/4 lbs yellow onions, finely diced
  • 5 slices good quality thick cut bacon, finely diced
  • 3/4 cup full fat sour cream
  • 2 large eggs
  • 1 tsp salt
  • 1 tsp caraway seeds

Instructions

  1. Pour the lukewarm milk into the bowl of a stand mixer fitted with the dough hook attachment.
  2. Dissolve the yeast in the milk. Cover with plastic wrap and allow to stand 5 to 10 minutes until foamy.
  3. Turn mixer on low and add the flour, sugar, vegetable oil, and salt and knead until a soft dough forms (about 5 minutes).
  4. Transfer the dough to a lightly floured surface and knead with your hands for one more minute adding as little flour as necessary to keep it from being too sticky to work.
  5. Place the dough in a lightly greased bowl, cover and let the dough rest in a warm place 45 minutes or until approximately doubled in size.
  6. Meanwhile, in a frying pan, fry the diced bacon until crispy.
  7. Add the diced onions to it, reduce heat to medium-low and allow the the onions to slowly cook to golden brown and carmelized, about 15 to 20 minutes. Remove from heat and allow the mixture to cool slightly.
  8. In a mixing bowl, combine sour cream, eggs, salt and caraway seeds. Add the cooled onion mixture to it and combine well.
  9. Grease a 18 x 13-inch (known as a "half-sheet") baking sheet or line it with parchment paper.
  10. Flour hands lightly and spread the dough evenly pinching up a slight rim at the edges of the dough to hold the topping.
  11. Spread the onion mixture on top of it and sprinkle lightly with some additional caraway seeds is desired.
  12. Preheat the oven to 390F (200C) and allow the pie to rise a second time while the oven is heating.
  13. Bake on middle rack of oven 25-30 minutes until top is light brown.
  14. Let cool for a few minutes before serving. Best served lukewarm.
http://www.acoalcrackerinthekitchen.com/2019/05/12/zweibelkuchen/

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postheadericon Easter Resurrection Rolls or Disappearing Marshmallow Rolls

Super easy to make from only 5 ingredients and absolutely yummy, many families make these rolls at Easter to “tell” the story of the resurrection of Jesus.  Resurrection rolls (aka “Empty Tomb Rolls”, “Disappearing Marshmallow Rolls”) are dough with marshmallows wrapped inside, which become hollow as they bake and the marshmallow melts representing the empty tomb of Jesus on Easter morning.  You don’t have to have a particular religious affiliation, or any affiliation at all, to enjoy these rolls. They are a real treat for all and a great family baking activity, kids love making them, and kids of all ages adore eating them; how can you not like a soft billowy roll with a melt-y caramel, sticky sweet interior?  They should be served warm from the oven.

Each ingredient in Resurrection Rolls represents a part of the resurrection story.

  • The white marshmallow represents Jesus’ body .
  • The butter and cinnamon sugar mixture represent the oils and spices used to prepare Jesus’ body for burial according to the Jewish customs of the time.
  • The dough represents burial cloths.
  • The oven represent the tightly sealed and guarded tomb.
  • Time in the oven represents the three days Jesus was in the tomb.
  • The hollow space inside the baked roll upon opening represents that Jesus’  body was no longer in the tomb when the women came to see him on Sunday.

Easter Resurrection Rolls

Easter Resurrection Rolls

Resurrection Rolls / Disappearing Marshmallow Rolls

Ingredients

  • 16 large marshmallows
  • 1/2 cup salted butter, melted
  • 1/4 cup white sugar
  • 2 tablespoons cinnamon
  • 2 (8-oz.) cans refrigerated crescent roll dough

Instructions

  1. Combine sugar and cinnamon in a small bowl.
  2. Unroll crescent roll dough, and separate each roll along perforations.
  3. Roll marshmallows in melted butter, and then in cinnamon-sugar mixture.
  4. Place one coated marshmallow in the middle of an unrolled crescent dough segment, and roll the marshmallow up in the dough taking care to completely encase the marshmallow by stretching, folding and pinching the dough around it.
  5. Place rolls on a parchment lined cookie sheet , and bake at 350˚ for about 10 - 12 minutes or until golden brown.
  6. If desired, immediately after removing rolls from the oven, brush with remaining melted butter and then sprinkle with remaining cinnamon-sugar mixture.
  7. Serve warm.
http://www.acoalcrackerinthekitchen.com/2019/04/02/easter-resurrection-rolls-or-disappearing-marshmallow-rolls/

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postheadericon Italian Easter Bread (Pane di Pasqua)

Bread has incredible significance in many cultures on Easter tables; on the Italian Easter table, bread has a religious significance — Christ is often referred to as “the bread of life.”  This Italian Easter Bread is braided with eggs for not only a festive look, but also signifies signs from nature of new life, just as Christians celebrate new life in the risen Christ. It is baked in the shape of a wreath to symbolize the crown of thorns worn by Jesus Christ at the crucifixion. The three pieces of dough braided together represent the three elements of the Holy Trinity.  During Lent, many households abstain from rich foods and sweets. The end of Lent brings about a time to celebrate and indulge which often includes Easter breads which are sweet, egg-enriched, and often contain dried fruit which at one time was a luxury item. This particular bread is traditionally made for Italian and Greek Easter celebrations though many Eastern European countries also claim it as their own. It is no wonder that this bread often makes an appearance on Easter tables in the Anthracite Coal Region where those cultures are extremely well represented.

There are many family recipes for this bread, none are “right” or “wrong” and each is as delicious as the other.  This recipe features a slightly sweet  dough with tones of citrus and anise. If you desire, you could knead in some candied fruit or raisins to your dough. You will be using raw eggs which will cook as the bread bakes, so handle them gently when dying them and be sure to use food-safe dyes. The eggs get placed between the “ropes” of bread dough that form the braid,  so remember to braid loosely when working with your dough. The eggs get placed in the dough braid before the last rise and tend to want to roll outward during the rise if placed close to the outside of the braid, so keep the eggs slightly toward the inside of the dough circle when inserting them. Glaze is optional, the choice is yours. You can also dress up the glazed top with colorful sprinkles or sliced almonds. You can make this recipe as individual “nests” with a single egg in each if you desire.

Italian Easter Bread (Pane di Pasqua)

Italian Easter Bread (Pane di Pasqua)

Italian Easter Bread

Ingredients

    Bread
  • 1/2 cup milk, warmed to 100 F degrees
  • 1/4 cup white sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 4 to 5 cups all-purpose flour, divided
  • 1 teaspoon salt
  • 1 orange, zested and juiced (you need approximately ½ c juice)
  • 2 eggs, lightly beaten
  • 1/4 cup unsalted butter, melted and cooled
  • 1/2 teaspoon ground anise or pure anise extract
    Braid
  • 6 raw eggs, dyed if desired in food-safe coloring
  • 1 egg beaten with 1 tsp water for brushing
    OPTIONAL Glaze
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 1/8 teaspoon vanilla extract

Instructions

    Dough
  1. In a small bowl, mix the warm milk with the sugar until dissolved. Add the yeast and set aside until foamy, approximately 5 to 10 minutes.
  2. Meanwhile, in a large bowl or bowl of stand mixer, stir together 3 c ups flour and the salt. Set aside.
  3. In another bowl, whisk together the orange juice and zest, eggs, melted butter, and anise.
  4. Add the yeast mixture and orange juice mixture to the flour, stirring until moistened. Add the remaining flour to the dough, a little at a time, mixing until the dough comes together.
  5. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, until soft and smooth. (or knead in mixer).
  6. Place the dough in an oiled bowl, turning to coat the dough with oil. Cover the dough with plastic wrap and a towel, and set in a warm place to rise for 1 hour or until doubled in size.
    Shaping
  1. Once the dough has risen, turn it out onto a lightly floured surface.
  2. Divide the dough into 3 equal parts.
  3. Using both hands, roll each piece into a 24” rope. If dough does not want to stretch to form a long rope, cover it lightly and let it sit for a 10 minutes to relax.
  4. Lay the three ropes side-by-side, pinch one end of them together and loosely braid the ropes of dough.
  5. Gently place and shape the braid into a circle on a parchment lined baking sheet and pinch ends together to close the circle.
  6. Carefully tuck the raw eggs into the braid placing them on top and toward the inner edge of the braid to prevent them from rolling outward during the next rise.
  7. Gently brush the dough ring with egg wash; avoid getting too close to the eggs to prevent the dye from running.
  8. Let the ring rise until puffy and doubled, approximately 1 hour.
    Baking
  1. Preheat the oven to 350 F. Bake tor 25 minutes or until golden and braid sounds hollow when tapped. Remove from oven and allow to cool on pan for 15 to 20 minutes.
  2. Transfer to wire rack to cool completely.
    OPTIONAL Glaze
  1. Once the bread is cool, combine confectioners' sugar, milk, and vanilla and stir until smooth. Add more milk if necessary until smooth but not runny. Drizzle over the Italian Easter bread around the eggs
http://www.acoalcrackerinthekitchen.com/2019/04/01/italian-easter-bread-pane-di-pasqua/

Individual Breads

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postheadericon Pagach (aka “Pierogi Pizza”)

Pagach is made of mashed potatoes and dough (sometimes with cabbage or sauerkraut instead of potatoes).  It originated as a Lenten dish in Slavic regions. It is popular in Northeastern Pennsylvania (the “Coal Region) and Southwestern Pennsylvania, areas shaped by the large population of Catholic immigrants from Eastern European countries. Pagach can be served as a side or as a main meal. Many times it is made as Friday night supper since it contains no meat. Pagach can be rolled out round or in a rectangle.

The potatoes or cabbage filling will often include butter, onions, cheese, and seasoning. Think of it as if a pierogi and a pizza fell in love and had an offspring! Although, traditionally, the filling is encased in the dough, in many restaurants in Northeast and Southwest Pennsylvania, it is constructed as a typical “pizza” — the fillings placed on top of the rolled out dough then baked, hence the name  “pierogie pizza”.  Pagach is delicious while it’s still warm, but can also be eaten the next day. You could use it as a side dish, a snack, or as a meal on its own.

This recipe is for the traditional construction of the filled and flattened pagach and includes three fillings: potato, cabbage, and sauerkraut.

Pagach (“Pierogi Pizza”)

Pagach (“Pierogi Pizza”)

Pagach

Ingredients

    Dough
  • 3/4 cup scalded milk
  • 1 teaspoon salt
  • 4 Tbsp. sugar
  • 3 Tbsp. shortening
  • 3 cups all-purpose flour
  • 1 egg, beaten
  • 1 -1/4 ounce packet dry yeast (2-1/4 teaspoons)
  • 1/4 cup lukewarm water (105 F)
    Fillings
    Cabbage:
  • 1 medium head cabbage, chopped fine
  • Butter
  • Saute cabbage in butter until soft.
    Potato:
  • 3 medium potatoes, mashed with no added liquid
  • Chopped chives
  • 1 egg, beaten
  • Combine potatoes, chives, and egg
  • OPTIONAL: add shredded cheddar cheese to taste if desired
    Sauerkraut:
  • 1/2 pound sauerkraut, drained
  • Butter
  • Fry sauerkraut slowly in butter about 5 minutes.

Instructions

  1. Make filling of your choice, cool.
  2. In large bowl, pour milk over salt, sugar, and shortening. Cool to lukewarm.
  3. Dissolve yeast in lukewarm water.
  4. Add egg to lukewarm milk mixture.
  5. Add yeast/water mixture.
  6. Add about half the flour. Beat well.
  7. Add remainder of flour. Beat well.
  8. Turn out onto floured board and knead about 5 minutes.
  9. Place in greased bowl and let rise until doubled in bulk - 1-1/2 to 2 hours approx.
  10. Divide dough into 2 portions.
  11. Flatten/roll out one piece to about 2-inch thickness.
  12. Place desired filling in center.
  13. Draw up outside edges of dough to encase filling and pinch together to cover filling. The end result should look similar to a coin purse.
  14. Roll this "pouch" out gently to about 3/4 inch thick. Filling should remain inside dough. Think of a disk with the filling completely contained inside. Follow the same method for remaining half of the dough.
  15. Place each disk on a greased cookie sheet.
  16. Let rise about 1-½ hours.
  17. Bake at 375 F degrees about 20 to 30 minutes.
  18. When done, serve warm slathered with butter or sour cream. May also be brushed with heavy cream and sprinkled with sugar.
http://www.acoalcrackerinthekitchen.com/2019/03/26/pagach-aka-pierogi-pizza/

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postheadericon Kolacz Slaski – Sweet Cheese Bread

Kołacz (from Polish:  Koło: “disk”, “circle”, “wheel”) is a traditional Polish pastry, originally a wedding cake (Kolacz Weslney) dating to the start of the 13th century, that has made its way into American homes, including homes in the Anthracite Coal Region due to the heavy influence of Eastern European immigrants to the area to work in the coal mines. Served around the Christmas and Easter holidays, this “cake” is a yeast-raised coffee cake similar to babka but made in a round pan without a central hole (wheel shaped).

Kolacz traditionally is made in four different varieties: with just crumbs (without filling), with cheese, poppy or apple filling. Some make a lattice top over the filling, others adorn theirs with braids and bird shapes. This recipe is for the popular cheese-filled version and has a crumb topping. This recipe traditionally uses pot cheese in the cheese layer. Pot cheese is very simple to make yourself, takes only three ingredients, and not a lot of time. It keeps in the refrigerator up to four days, so you could make it ahead for use. If you do not want to make pot cheese or cannot buy it, drained cottage cheese may be substituted.

Kolocz Slaski – Sweet Cheese Bread

Kolocz Slaski – Sweet Cheese Bread

Polish Kolacz

Ingredients

    Dough
  • 2 teaspoons active dry yeast
  • 1/2 cup sugar
  • 1 pinch salt
  • 3/4 cup whole milk, warmed to 105 - 110F degrees
  • 3 cups flour or as needed
  • 2 egg yolks (reserve whites for use in filling)
  • 2 whole eggs
  • 2 tsp of vanilla extract
  • 1/4 cup butter, melted
    Cheese filling:
  • 2 cups drained cottage cheese (drain in cheesecloth lined colander until liquid is gone)
  • OR Homemade pot cheese (See "Notes" below for making your own pot cheese)
  • 2 whole eggs plus reserved egg whites from the cake
  • 1/4 cup of sugar
    Topping:
  • 1/4 of cup cold butter, cubed
  • 1/4 cup of sugar
  • 1/4 cup of all purpose flour

Instructions

  1. Dissolve the yeast in the milk. Let it stand for 5 minutes.
  2. Separate the eggs, reserving the whites for use in the cheese filling.
  3. In stand mixer, beat the eggs with 1/4 cup sugar until light and fluffy.
  4. Add yeast mixture and the remaining cake ingredients to the mixer bowl. Mix well with a dough hook to obtain a smooth dough.
  5. Spray the dough with cooking spray, cover with plastic wrap and a towel and allow to rise for 1 hour or until it doubles in size.
    Filling
  1. Separate the eggs.
  2. In a mixing bowl, add the two reserved eggs whites from the dough to the other two whites and beat until stiff peaks.
  3. Place the pressed cottage cheese in another mixing bowl and add sugar and blend it together.
  4. Add egg yolks one at a time to the cheese mixture, mixing well after each addition.
  5. Add the egg whites in two steps, folding in gently after each addition.
    Assembly
  1. Spray a spring form pan with a non stick spray and line the bottom with a parchment paper circle.
  2. Divide your dough in to two parts.
  3. Spread one part on the bottom of the pan, add the cheese in a layer, then cover with the remaining dough.
  4. Brush top with melted butter.
  5. Cover with plastic wrap and set aside to rise for about 30 minutes.
    Topping
  1. In a mixing bowl add cubed cold butter, sugar and flour and blend with a pastry blender or two knives until it resembles coarse crumbs.
  2. Preheat oven to 350 F.
  3. Sprinkle top of the cake with topping mixture and bake for 55 minutes.
  4. Cover with aluminum foil if it starts brown too quickly.
  5. Cool completely before un-molding and cutting.

Notes

Pot cheese is very east to make and is a consistency between cottage cheese and the firmer farmer's cheese. You only need 3 ingredients and a little time. This can be stored up to four days so you can make it in advance.

Ingredients: 6 cups of whole milk 2 cups of full fat sour cream 1/2 teaspoon of salt

Instructions: Combine the milk and sour cream in a heavy bottomed saucepan set over medium-high heat. Cook stirring occasionally to prevent scorching. The milk will begin separating into curds. Add the salt and continue stirring for 30 seconds longer. When the curds are separated, turn off the heat. Cover the pot with a towel and let it set for two hours. Using a knife, run it back and forth across the pot in both directions to lightly break up the curds into smaller pieces Using a slotted spoon, gently transfer the curds from the pan to a large colander lined with 3 layers of cheesecloth. Bring up the edges of the cheesecloth, squeeze lightly, then fasten or tie the ends together forming a pouch. Leave the pouch in the colander and set the colander over a bowl and let the whey drain off for 30 minutes. You can adjust this time to get the cheese to your desired consistency. Drain longer for a firmer cheese and less for a looser cheese. Transfer to a clean container and use immediately or place in the refrigerator. It will stay keep in the refrigerator for up to four days.

http://www.acoalcrackerinthekitchen.com/2019/03/21/kolacz-slaski-sweet-cheese-bread/

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postheadericon Super Easy Garlic Pull Apart Bread

Sometimes, there is nothing better to me than a warm piece of garlic bread dipped in my favorite pizza or pasta sauce. Forget the pasta and meatballs – give me the garlicky dough and I will make a meal out of it! I also like easy. Don’t get me wrong, I often spend hours, or even the better part of the day, cooking, but I welcome a break once in awhile. A loaf of frozen bread dough in the freezer is often a great shortcut to yumminess and this super easy garlic pull apart loaf is a perfect example. Kids love getting involved in making this, and everyone in the family loves eating it.

Super Easy Garlic Pull Apart Bread

Super Easy Garlic Pull Apart Bread

Super Easy Pull Apart Garlic Bread

Ingredients

  • 1/4 cup butter, melted
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon garlic powder
  • 1/4 teaspoon garlic salt
  • 1 loaf (1 pound) frozen white bread dough, thawed

Instructions

  1. n a small bowl, combine the butter, parsley, garlic powder and garlic salt.
  2. Cut dough into 1-in. pieces; dip into butter mixture.
  3. Layer in a greased 9 inch x 5 inch loaf pan.
  4. Cover and let rise in a warm spot until doubled, about 1 hour.
  5. Bake in preheated 350 F for 30 minutes or until golden brown.
  6. Turn out onto serving platter.
http://www.acoalcrackerinthekitchen.com/2019/03/14/super-easy-garlic-pull-apart-bread/

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postheadericon Paska Bread

Paska is a traditional Easter bread originating in countries with predominant Eastern Orthodox religion or cultural connections to the ancient Byzantine Empire and are a traditional element in the Easter holidays of Ukraine, Russia, Belarus, and Slovakia among others; countries well represented in the Coal Region. The liquid drained from another Eastern European traditional Easter food, Hrudka (Egg Cheese) is often saved and used in the making of the Paska bread (using this liquid as the “water” in the recipe). Hrukda is often served on Paska bread with kielbasi or ham, topped with red beet horseradish. Christian symbolism is associated with features of paska breads and the dough is usually shaped into round loaves decorated with religious symbols made of dough.  The bread is often made on Good Friday, placed in a basket along with other items like hrudka, butter, eggs, horseradish, kielbasi and ham to be taken to church and blessed on Holy Saturday, then enjoyed at Easter morning brunch. These items were forbidden in the Middle Ages during the Lenten fast. When the feast of Easter brought the rigorous fast to an end, and these foods were again allowed at the table, people showed their joy and gratitude by first taking the food to church for a blessing. Today the Easter blessings of food are still held in many churches in the Coal Region and across the United States, especially in parishes with Eastern European roots. This recipe uses raisins; some family recipes do not. None are “right” or “wrong”, do what suits your taste!  This recipe has directions for using a stand mixer, it can also be made by hand.

Paska

Paska

Paska

Ingredients

    Dough
  • 1/2 cup whole milk
  • 6 Tablespoons unsalted butter
  • 2 Tablespoons sugar
  • 2 1/2 teaspoons salt
  • 1 cup lukewarm (100 to 105F) water
  • 1 tablespoon dry yeast
  • 5 1/2 cups All-Purpose Flour
  • 2 large eggs + 2 egg yolks
  • OPTIONAL - 1 cup golden raisins
    Egg wash
  • 1 large egg
  • 1 Tablespoon cold water

Instructions

  1. Heat the milk, butter sugar and salt in a sauce pan over low heat until the butter and sugar are melted. Do not boil. Remove from heat and set aside to cool to lukewarm (100 - 105F).
  2. Place the lukewarm water in the bowl of a stand mixer and sprinkle the yeast over the top. Leave for 5 minutes or until the yeast is foamy.
  3. Add 2 cups of flour to the yeast mixture and mix on low-speed until combined.
  4. Add the lukewarm milk mixture, eggs and the remaining flour. Mix until combined. The dough should be pulling away from the sides of the mixer bowl. If the dough seems loose add 1 tablespoon of flour at a time until it pulls away from the sides of bowl.
  5. Switch to the dough hook and knead for 5 -8 minutes until you have a soft smooth dough which springs back slowly when you poke your finger into it.
  6. If adding raisins, knead them in now.
  7. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 60 to 90 minutes, until puffy.
  8. Turn the dough out onto a lightly floured surface; divide it into two pieces, one twice as large as the other.
  9. Form the larger piece into a ball and place it into a well-greased 9″ x 2″ round pan or springform pan.
  10. Divide the remaining piece of dough into three equal pieces, and roll each out into a 20″ strand. Create a braid with the strands.
  11. Place the braid on the round main loaf around the inside edge of the pan, or use it to form a cross over the top of the larger piece of dough.
  12. Cover the loaf and let it rise until doubled, about 45 - 60 minutes.
  13. Preheat oven to 350°F, with a rack in the center.
    Egg wash
  1. In a small bowl, beat the egg with the water. Brush the mixture gently over the top of the dough.
  2. Bake 35 to 45 minutes or until golden brown.
  3. Remove it from oven, turn out of the pan, and cool completely on rack.
http://www.acoalcrackerinthekitchen.com/2019/03/06/paska-bread/

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