Baking with Heritage: Brötchen (German Hard Rolls) by Magnolia Days

My next introduction in the Baking with Heritage series is to the superbly talented Renee from Magnolia Days. Magnolia Days encapsulates what I imagine Renee to be: the loveliest, kindest Southern Belle. Born and raised, and to this date living in Georgia, with some jaunts around the world while she was young. I am so happy that social media allows us the luxury of meeting people that otherwise we might have never met in our lifetime. It also introduced me to the charms of Southern Foods and its people that will win your heart over. Renee is an avid baker and a gardener. I adore her Homemade oatmeal Wheat Bread and the heirloom German spaetzle she shared recently.

Hello! I'm Renee from Magnolia Days. I am honored to be here on Shulie's beautiful blog. When she asked if I wanted to contribute to her Baking with Heritage series, I jumped at the opportunity. I believe it is important to preserve family heritage through traditions and food. I am half-German and the culture has been a part of my entire life. My dad met my mom when he was stationed in Germany during the Korean war. He fell in love with her and all things German, especially the food.
Shulie asked if I had any family bread recipes. Unfortunately none my German family members were or are bread bakers so I didn't have a family recipe to share. I thought of which bread would be a representation of my family. The first one that came to mind is Brötchen which are rolls. They have a hard outside and soft inside. My dad loved them. He really enjoyed the fresh baked ones my uncle would get whenever we visited him in Germany.

Brötchen is popular all over Germany and is often eaten for breakfast with butter and jam. It is also served with lunch and dinner. Thousands are baked every day and folks like my family get them hot and fresh at the bäckerei (bread bakery not to be confused by konditori which is for sweets).
This was my first time making rolls. It was a great learning experience. I channeled my German heritage and did my best. I do need to improve my roll shaping skills. All I need is more practice and I know I'll be making these rolls time and time again. With each batch I will think about my dad and my German family. That is what celebrating heritage is all about. You keep the memories alive and pass them along to future generations. Thank you very much Shulie for inviting me to be a part of your Baking with Heritage series. I cherished each moment of baking the rolls and thinking of my family in the process. Thanks to you I have baked the first of many German breads.  

Brötchen (German Hard Rolls)
Recipe adapted from About.com
Makes 24 rolls (or more if made smaller)

For the sponge:
2 cups bread flour (unbleached recommended)
1 1/3 cups cold tap water
1/2 teaspoon instant yeast

For the dough:
All of the sponge
4 1/2 to 5 1/2 cups all-purpose flour (unbleached recommended)
1 1/3 cups water, plus more if needed
1 teaspoon instant yeast
1 1/2 teaspoon salt

To make the sponge:
In a large bowl, mix the flour, water, and yeast until it is smooth and without lumps. Cover loosely with plastic wrap or aluminum foil and let set on the counter overnight (8 to 24 hours).

To make the rolls:
In the bowl of a stand mixer fitted with a dough hook, add the sponge, 4 1/2 cups flour, water, and yeast. Knead for 8 minutes at a low speed (as recommended by mixer manufacturer when using a dough hook). Add additional flour as needed until the dough "cleans" the sides of the bowl (doesn't stick to sides).

Sprinkle the salt over the dough and knead for an additional 3 or 4 minutes. The dough should be smooth but slightly tacky. Adjust with additional water or flour as needed.

Shape dough into a ball and place in a large oiled bowl and turn to coat the dough with the oil. Place a damp towel over the bowl and let dough rise at room temperature until doubled, about 2 hours.

Turn dough out on a lightly floured surface. Cut dough in half and form each into logs. Cut 12 pieces from each log. Let pieces rest for a few minutes. Shape pieces into balls and place on baking sheets about 2 inches apart. Cover sheets with a damp towel and let rolls rise at room temperature for 1 hour.

Position 3 racks equally in the oven. Place a metal pan on the lowest rack and preheat oven to 450 degrees F while the rolls are on the final rise.

Use a serrated knife or razor blade to make a small cut or slash on the top of each roll. Place rolls in the oven. Pour 1 cup of water into the pan on the lowest shelf and immediately close oven door.

After 2 minutes, spray the sides of the oven with water. Repeat spraying twice in 2 minute intervals.

Bake rolls for 15 to 20 minutes turning the baking sheets once for even browning.

Transfer rolls wire racks. Enjoy the rolls while they are warm and crispy.

Rolls can be frozen. Re-heat frozen rolls in a 375 degree oven for 8 to 10 minutes.

Baking with Heritage series:
A Romanian Flatbread with Roasted Tomatoes
An Argentinian Tortitas Negras - Little Black Cakes 
Vanilla Bean Brown Butter Cinnamon Swirl Challah

Smokey Salsa

What I love about Mexican cuisine is that the ingredients, used in this North American country, are so similar, to popular ingredients in the Indian sub continent's cuisine. Both tomatoes and jalapeños were domesticated in and are indigenous to Mexico. Tomatoes are blundered in some controversy though. Some say they are indigenous to Western South America from Ecuador to Northern Chile and Galapagos Islands. Some believe they were cultivated first in Peru and others believe in Mexico. However, there are no controversies attached to the origin of jalapeño.

As a side note, I am in the midst of writing a piece about how food plays a role in cultural identity and some of the issues I raised above touch just a smidgen the larger subject matter, speaking of controversy. That is for another time as I wish to keep this post short and sweet (with a touch of spiciness! :)

I know Cinco de Mayo has come and gone, but I have meant to post this easy recipe for years now. Especially after a reader requested my version on Food Wanderings' Facebook page. The timing could not have been better as early summer BBQs are already in full swing with this pleasant spring weather, not to mention graduation parties and end of the season sports dinners, just to name a few.

I have been making this version for years now, as a condiment, especially for soccer team dinners where Jonathan grills outdoors the beef and chicken I marinate overnight for fajitas. In the last three years, now that S is in college, we brought Mexican catering a la Madnicks up to PA, where S's UMASS club soccer team travels to a tournament each year.

I use Roma tomatoes. They have a sweet undertone. Some jalapeños are spicier than others. This time I roasted four, they were surprisingly pretty mild. Use caution though, you might need only one or two, depending on how fiery they are and your tolerance, or lack thereof, to heat. As I always say, adjust and make this recipe your own.

This is a great make ahead salsa. It tastes better cooled after being refrigerated overnight at the least. The salsa keeps refrigerated, in an airtight container, for up to a week.

Smokey Salsa
5 Roma tomatoes (about 1.8 lbs total)
4 jalapeños
1 medium-large onion, peeled and halved
2-4 garlic cloves, peeled
Handful or less cilantro (see photo)
Juice of 1/4-1/2 lime
1/4-1/2 teaspoon salt or to taste

Turn on the broil setting on your oven. Line a large roasting pan with foil and spread the tomatoes, jalapeños and onion on the pan. Roast for few minutes until charred on one side and flip with a large stainless steel spatula. Roast for a couple of minutes longer and take the jalapeños out as they will roast quicker. Continue roasting the tomatoes and onions for a few minutes longer. Take out of the oven and let cool. Stem jalapeños and slice the stem side off of the tomatoes. Add the onions and garlic to the food processor and whizz to a very rough chop. Add the tomatoes and jalapeños and give a couple quick pulses. Add the cilantro and give an additional couple of pulses until the desired consistency is reached. Add lime and salt to taste and refrigerate overnight.

Cook's note:
If you do not like charred skin you can peel the tomatoes and jalapeños prior to whizzing them in the food processor. If you choose you don't have to roast the vegetables at all or roast just the ones you wish to.

Some Related recipes:
Broccolini in Avocado Dressing
Mango Chutney
Harissa
Horseradish and Beet Relish
Matbucha - A Moroccan Spicy Tomato Relish
Green Chutney
Majdool Dates and Tamarind Chutney
Fig Chutney

Broccolini in Avocado Dressing & Grated Hard Boiled Eggs

We've been mainly bumming around this weekend. Jonathan has been traveling quite a bit recently and been sneaking in naps, in between all the errands, and long to do list. He decided on mowing the lawn on Sunday but not before he checked the weather forecast. It's been two weeks since he mowed the lawn last and it's already looking like brush in the jungle. Images of Sherpas and machetes crossing my mind, and yes, the mosquitos and a plague of cicadas are soon to arrive. For the time being the gnats are being a major pest but honestly we've been enjoying a really pleasant spring-like weather, so no complaints.

While Jonathan stepped out to bring his car to the garage, around the corner, for inspection, I decided to cook everything Ottolenghi. I love his column in The Guardian. I haven't seen identical recipes in either Plenty or Jerusalem. I find the dishes to be restaurant worthy. Sophistication of taking something familiar and giving it a twist that only he can do with such brilliance.  As much as we like to dine out, we love even more dining in, so I decided on making these dishes at home, and have a weekend long Ottolenghi marathon. Besides, we do not live in London.

The original recipe is with asparagus. I changed it a tad. I didn't have horseradish, so I added to the avocado dressing a small slice of jalapeño. I also blanched the broccolini for 3-4 minutes, instead of 1 minute as the recipe says, and drained quickly under cold water. I didn't char or grill them after. I added all the dressing ingredients into a food processor including two pinches of cumin seeds, maybe 1/4 teaspoon total, if that. I didn't wish for the cumin to overwhelm the dish. I didn't add any cream. Come to think of it, I forgot to garnish with parsley but the dish was still mighty delicious!

I should add, that not in a million years would I ever consider to make avocado dressing, sauce or a smoothie, for fear of oxidization, until I came across this recipe. It is indeed an avocado mayonnaise-like and maintains a fair pale-ish green color.

Related Ottolenghi recipes:
Savory Sesame and Fennel Cookies
Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds

Spring Musings

Bleeding Heart

I know it sounds morbid but I told Jonathan "if I suddenly died, don't forget to have a look at my Instagram." Have S look at it as well, to see where his mom has been while he was living his college life. See that I rejoice in the smallest of moments in life.  Typical Jonathan responded "If I remember"and "how sudden?"

Jonathan has a way of cutting right through my intensity and diffusing it with the funniest, sometimes frustrating, short responses. Making light, often with his New England dry humor, of what can seem a very dire circumstance. Lightens me up once in a while, but I believe I already said that, multiple times.

Fragrant Viburnum

Like when I was super concerned yesterday about the morning dove nesting at our window sill. "She does not sleep. She does not close her eyes." I turn to J with the utmost concern. J responds: "birds don't have eyelids" which turned out to be false but was really funny at the time. I was thinking poor bird can't bat an eyelash.

I married J for his brains, but as it turns out, both he and I have a major void and were lacking in our bird eyelids education. I was made aware of our fowl illiteracy via a twitter friend of mine who pointed our gross misgivings out. She used to own a parakeet. Trust me I am not making this up.

Wild Azalea Flower Bloom

This enlightening tidbit sent me on a research frenzy about birds eyelids. No wonder I haven't posted food here in a while. I get so easily distracted and swept up by the urgency to look into such pressing matters. Spring has a way of doing it to me, distracting. The gorgeous weather is so enticing that I can't stay indoors. I observe everything outdoors. I take nature in even if it's not sweeping views of an epic National Geographic photojournalistic trek, only my little piece of yard haven.

The powdery pollen on the anthers and the healthy looking red fox, mid-day, boldly standing in our overly exposed, sunny back yard. Do you feel the blinding rays piercing?! The robin swooping on to the front stoop, where the azalea bushes are in full bloom, pecking at the chipmunk who is burrowing for something, beneath the earth at the corner of the brick pavers. At first I thought it was quite accidental, as in the case of a bird flying into a translucent window, but then the robin ascended a couple of times more, as the chipmunk was trying to climb the woody azalea trunk. I knew it was not coincidental. Is this normal?! I have never seen a robin that combative. It must have a nest somewhere nearby he or she is protecting. The chipmunk unhurriedly changed directions and then took off. He clearly couldn't be bothered by this pesky little bird pecking at him with conviction.

Look at this picture perfect Morning Dove duo

All the while I am standing just inside my front door, trying to seem inconspicuous, trying not to rattle the chipmunk and the robin. As just to my right, in the tiny cape cod style window sill, is the morning dove nesting, on its lone white-ish egg. I didn't wish to agitate the poor girl, already on high alert from the movements in the house, old wooden floor boards creaking, Wizzy scratching at the door and god only knows what other concerns cross this mommy dove's mind?! Maybe snakes, quite possibly, as they are known to wrap themselves around the twine, camouflaged, ready to rob the nests and the birds of their future offsprings.

Mommy morning dove is determined. She no longer flies away as we walk by. We were cowering for the first few days. We take Wizzy out for a walk through the back door and wait for the hatchling. J says it's going to be fairly quick, the incubation period is 5-10 days, but don't take him up on his word, as we all already know, he has already led us astray once, when it came to bird trivia and facts.

Lone Morning Dove Egg

It's a sign of spring as the leaves unfurl and the buds bloom. It's a sign of spring as the dormant grass, photosysnthesis-ed. It's spring as I bird watch and snap photos of nature coming alive. It will truly be spring when we see the hatchling poke through the broken egg shell with his beak open yearning to be fed.

...and if I unexpectedly died, it shouldn't be morbid at all. I wish for my two guys to know that birds have three sets of eyelids, one set closes horizontally, not vertically like ours, and smile at how fun loving and wacky I was.

Raisin Bran Bread

It is evident that I go 'bananas' for breakfast breads and this Raisin Bran Bread is no exception. A fine addition to the Red Star Yeast series, just in time for your breakfast, or lingering brunch this weekend. I can't wait to have a slice with my favorite apricot jam.

The original recipe instructions are for kneading by hand so I adjusted the directions for the mixer. In order to do so, I wished to double check my facts, especially the water temperature and yeast conversion chart. A refresher once in a while never hurts. In the process I came across a few baking tips and facts that made me think.."how about that?!"

Three curious tid bits I found in Red Star Yeast's Baking Tips section:
1. Olive oil will prevent the loaf from drying out too quickly. I needed the reminder here. Maybe I'll use olive oil when baking olive bread and try it with other breads too.
2. Using milk instead of water produces softer crust. I personally thought it produces a softer crumb but the crust didn't cross my mind.
3. Lite salt can be used if it has both potassium chloride and sodium. I had no idea there is such a thing as lite salt.

Some fundamental questions such as 'what's the difference between bread flour and all purpose flour' and 'tips for baking in high altitudes' are answered in the frequently asked questions section. It is quite educational, so I am going to geek out, yet again, at Red Star Yeast's site and with my baking books, over a cappuccino, this weekend.

This post is a part of my professional collaboration with Red Star Yeast. See a complete list of the breads in the series, below.

Raisin Bran Bread
adapted from Red Star Yeast original recipe

1/4 cup melted butter or oil

1 cup water

1/2 cup milk

1/2 cup packed dark brown sugar (I used Sugar in the Raw)

2 packets active dry yeast (4 1/2 teaspoons total)

4 1/2 cups bread flour

1/2 teaspoon salt

1/2 cup bran

1/4 cup wheat germ

1/2 cup raisins

Melt the butter, if using butter, and set aside.

In a mixer bowl dissolve 1 teaspoon sugar in 1/2 cup warm water (110F-115F), stir in the yeast and let sit for 10 minutes, or until foamy. Whisk in the milk and sugar and mix.

Gradually add 2 cups bread flour, salt, bran and wheat germ. Mix on a low speed, with a dough hook attachment, until smooth. Scrape the sides of the mixer bowl with a rubber spatula as you go. Fold in the melted butter or oil and raisins.

Add 1 more cup of flour, 1/2 a cup at a time, to the mixture, while continuing to knead on low speed with a dough hook attachment. Scrape the sides of the bowl as you go with a rubber spatula. Gradually add what you need of the last 1 1/2 cups of flour until the dough forms into a nice, elastic,and smooth ball. Cover the bowl with saran wrap and let rise in a warm place until the dough doubles in volume, for approximately 1-1 1/2 hours. 

Punch the air out of the dough on a floured surface. Roll out the dough to a 14X7 inch rectangle and roll tightly from the shorter side into a tight roll. Pinch the edges and tuck under the loaf. Place the loaf, with the seams facing down, in an oiled parchment papered 9X5X3 loaf pan and let proof covered with kitchen towels for 1 hour in a warm place.

Bake in a preheated 375F oven for 40 minutes. Let cool on a rack.

Cook's notes:
1. I wanted a large hefty loaf but by all means you can divide the dough into two smaller loaves.
2. Freezes well. Slice, wrap in foil and store in a ziploc bag in the freezer. Reheat in foil at preheated 350F oven, for 10 (or more) minutes.

Red Star Yeast series:
Cinnamon Buns
Yeast Pancakes
Multigrain Oatmeal Bread
Marbled Rye Bread
Dark Pumpernickel Rye Bread
Jalapeño Cheddar Bread
Challah
Brioche
Date and Orange Tea Ring
Finnish Pulla
Banana Bread

I am submitting this post to Yeast Spotting.