Because I’m working on a new website for my mothers friend Rita I was able to borrow her close-up lens for photographing. For this reason I practised photographing with this new lens a lot and I have to confess that I’ve totally fallen in love with it! It’s a real pleasure working with it… Thank you Rita for letting me use your equipment! 🙂
I love doing creativ things therefore its a lot of fun for me and I’m curious how it will turn out. I’ll show you the site as soon as I have finished it- I’m really exited! And here are a few pictures I took while experimenting with the new lense:
Challah is a Jewish yeast-risen bread which is baked for Sabbat and for holidays. Its very similar to our Swiss sunday bread called “Zopf”. The bread is very ligh and delicious with butter and jam. Don’t worry its easy- peasy to make.
1.25 kg flour
125ml vegetable oil
550ml warm water
42gr fresh yeast or two packets dried yeast
1 pinch sugar
zest from 1 lemon
zest from 1/2 orange
1 egg yolk
sesame or poppyseeds to sprinkle
Put the yeast and the salt into the warm water and leave alone for about 5 minutes.
Mix the dry ingredients togheter in a large bowl.
Beat the egg together with the oil and add the orange and lemon zest.
First, give the dry ingredients into a kitchen maschine and then add the yeast mixture. Let the egg-oil mixture follow. Use the dough hook to mix. If everything is well mixed, pull the dough out of the machine and knead the dough on a floured work space. Knead until smooth. The dought has to come back if you press a finget in it.
Put the dough into a bowl and cover with a wet towel or cling film. Let the dough rise until it has doubled in size. (ca. 45 minutes)
Preheat the oven to 180°C.
For a big loaf split the dough into two parts and roll them to strands and do this. If you want to have two loafs cut the dough into 4 parts and do the same as above.
Let the loaf or the loafs rest for another 30 minutes on the baking tin.
Mix the egg and the two tbsp of water together and brush the loaf/s with it. Sprinkel with sesame or poppyseeds.
Bake the big loaf for about 50 minutes and the two little ones for 30 minutes.
Today, I have a delicious recipe for you. Pulla are Finnish sweet yeast rolls. And it reminds me of cinnamon rolls, buts its lighter and less sweet. I first ate Pulla 3 years ago and we still bake them. This time I shaped them in a special way, but you can also bake the Pulla in a loaf pan or a springform baking tin. Or you can just make buns if you want. You have a lot of possibilities…
Finnish Pulla (two bread rolls)
For the dough:
42gr fresh yeast
For the filling:
250gr soft butter
cinnamon for the filling
sugar for the filling
Put the flour, salt and cardamon in a bowl and mix everything together.
Resolve the yeast and a pinch of sugar into a bit water.
Melt the butter and mix it with the milk.
Give the milk mixture and the yeast to the flour and knead it with the kitchen machine.
Let the dough raise until it has doubled in size. (ca. 1-2h)
Preheat the oven to 180°C and take the butter out of the fridge. Perhaps you have to prepare your baking tin.
Split the dough into two parts and roll them out or press flat with hands.
Spread the butter on each of the two parts and cover with a layer of sugar and a layer of cinnamon.
Put one dough onto the other and do this or roll it up and cut into 4cm thick slices.
Put them into the tin and bake for about 30 minutes or until golden brown.
Todays post is about…the Dartmoor! Yes, I’m a real fan. We went twice walking there and we all enjoyed it very much. Ok, the second time was a bit windy but it was still an adventure. The first time we started at the Harford Moor Gate and walked up to the Piles Hill. Just a short walk, because it was already afternoon. The second walk started at the parking place Four Winds and we walked to the Great Mis Tor. We had planned a longer tour but because of the strong wind we decided to shorten the walk. My favourite walk was the first one but each has its own attraction. Here are some pictures:
This time I’ll share a great recipe with you guys. Its a clotted cream apple cake, which I made during my Devon holidays. I was very happy with the result and I will bake the cake often. Try the recipe if you have time, its truely worth it. In Switzerland I use sour cream instead of the clotted cream, because I don’t know where to find it here… I even thought about making clotted cream by myself.
For the pastry: But all ingredients in a bowl and knead everything together. Let the pastry cool in the fridge for about 30 minutes. Grease a spring form pan and preheat the oven to 180°c. Press the pastry into the pan and make an edge.
For the topping: Peel the apples and cut them into slices. Mix together the egg, sugar, flour, cinnamon and the clotted cream. Add the apple slices and put everything into the pan.
For the streusel: Knead all ingredients together and crumble the slightly moist dough into small streusel. Spread the streusel onto the apples. Bake for 40-45 minutes.