Tuscan Coffee cake - Toskanisches Hefebrot

I'm participating in the Avid Baker's Challenge for the first time. Haana is baking her way through the King Arthur Flour website, and asking her fellow bakers to bake with her. This month's challenge was a Tuscan Coffee Cake. I had fun, baking this bread. It's a easy, straightforward bread recipe with a starter build the day before baking. The recipe worked pretty much the way it's written. I omitted the topping, though.

I have no idea, why anyone would call that a cake. It's not even remotely a cake, but a bread. A good tasting bread, though, which makes a terrific french toast. Next time I would bake it in a standard bread loaf form to cut it into nice slices for french toast.


Das erste Mal nehme ich an der Avid Baker's Challenge teil. Haana is baking her way through the King Arthur flour website, und lädt befreundete Bäcker ein, ihr dabei zu folgen. Diesen Monat war das Thema : Toskanisches Hefebrot. Ich habe es mit Brot übersetzt, weil das ergebniss nicht das geringste mit Kuchen (  cake ) zu tun hat, sondern ein Hefebrot mit Früchten ist. Ein leckeres. Am besten hat es mir geschmeckt, wenn ich aus den Scheiben French Toast gemacht habe.

This cake / bread makes the best French Toast ! - Das Brot ist prima für einen leckeren French Toast

-=========  REZKONV-Recipe - RezkonvSuite v1.4

     Title: Tuscan coffeecake
Categories: Baking, Bread, Sweet, Italy
     Yield: 8 Servings

============================ STARTER ============================
      1       cup  King Arthur Unbleached All-Purpose Flour or
                   -- European-Style Flour
    1/2       cup  Cool water
   1/16     teasp. Instant yeast

============================= DOUGH =============================
                   All of the starter
    2/3       cup  Water
  2 3/4      cups  King Arthur Unbleached All-Purpose Flour or
                   -- European-Style Flour
    1/4       cup  (1/2 stick) butter
      1     large  Egg
      2   tablesp. Sugar
      2     teasp. Instant yeast
  1 1/4     teasp. Salt

============================ FILLING ============================
      1       cup  Toasted walnuts, very coarsely chopped
    3/4       cup  Chopped dates
    3/4       cup  Raisins, golden preferred
                   ( Ralph : I used 1/3 c prunes, 2/3 c cherries
                   -- and 1/3 c cranberries. all soaked in rum for
                   -- 1 hour )

============================ TOPPING ============================
      2   tablesp. Sugar
    1/2     teasp. Vanilla
      1     teasp. Water

============================ SOURCE ============================
            King Arthur, www.BakingCircle.com, December 30, 2003
            -- Edited *RK* 01/06/2014 by
            -- Ralph Knauth

I developed this recipe after enjoying a wonderful yeast-raised
Tuscan-style coffeecake at Pane E Salute, a lovely Italian bakery in
Woodstock, Vermont. This high-rising yeasted coffeecake is
surprisingly tender. The sugar topping drizzled on top before baking
gives it a pretty, crunchy sugar glaze. And, unlike American-style
coffeecakes, this isn't super-sweet; the glaze on top, and the fruit
inside, are a wonderful complement to the bread itself, which truly
isn't sweet at all. My son, an avowed hater of desserts and all
things sweet, finds this a palatable substitute for birthday cake.

Starter : Mix the starter ingredients in a small (about 1-quart)
bowl, and let rest overnight at room temperature.

Combine the dough ingredients, mixing and kneading to form a smooth,
supple dough ( Ralph : 5 min ). It'll be very slack; for this reason,
I suggest kneading in a bread machine, or with a mixer, rather than
by hand. Place the dough in a bowl, and let it rise about 1 hour. It
may not double in bulk; that's OK.

Gently deflate the dough, and knead the nuts and fruit into it.
Shape the dough into a flat ball, and place it in a 9-inch round
cake pan. Cover the pan with a proof cover or lightly greased
plastic wrap, and allow the loaf to rise for 30 minutes, or till it
barely crests over the top of the pan.

Combine the sugar, vanilla and water, and drizzle this mixture over
the top of the risen coffeecake. Bake it in a preheated 350°F oven
for 35 minutes, or until it's golden brown and the internal
temperature registers 190°F. Remove it from the oven, and after 5
minutes, carefully turn it out of the pan. Allow it to cool on a
rack. Yield: 1 cake, about 8 to 10 servings.

Ralph. Good. Terrific French Toast. I soaked the dried fruit in rum
for a hour, before adding to the dough.

=====


==========  REZKONV-Rezept - RezkonvSuite v1.4

     Titel: Toskanisches Hefebrot
Kategorien: Backen, Brot, Suess, Hefe, Obst
     Menge: 12 Portionen

============================ STARTER ============================
    150     Gramm  Mehl Typ 405
    117     Gramm  Wasser, kalt
    0,3     Gramm  Trockenhefe

=========================== HAUPTTEIG ===========================
                   Den gesamten Starter
    140     Gramm  Wasser
    400     Gramm  Mehl Typ 405
     56     Gramm  Butter
      1      groß. Egg
     30     Gramm  Zucker
      8     Gramm  Trockenhefe
      8     Gramm  Salz

============================ FÜLLUNG ============================
      1     Tasse  Walnüsse, geröstet, grob gehackt
    3/4     Tasse  Datteln, gehackt
    3/4     Tasse  Rosinen
                   ( Ralph : Habe 50 g Pflaumen, 75 g Kirschen und
                   -- 30 g Cranberries genommen, alle 1 Stunde in
                   -- Rum eingeweicht )

============================ QUELLE ============================
            King Arthur, www.BakingCircle.com, December 30, 2003
            -- Erfasst *RK* 06.01.2014 von
            -- Ralph Knauth

Für den Starter : Alle Zutaten mischen, über Nacht zugedeckt bei
Raumtemperatur stehen lassen

Am nächsten Tag alle Teigzutaten mischen und einen elastischen Teig
kneten, ca. 5 min. 1 Stunde gehen lassen, er wird sich
wahrscheinlich nicht ganz verdoppeln.

Den teig auf eine leicht bemehlte arbeitsplatte geben, glattdrücken.
Die Nüsse und Trockenobst unterkneten, Teig zu einem Ball formen,
kurz ruhen lassen. Dann in eine runde Backform ( 24 cm Durchmesser )
geben. Zugedeckt 30 Minuten gehen lassen oder bis der teig gerade
eben die Oberkante der Form erreicht.

Im auf 175°C aufgeheizten Ofen ca. 35 Minuten backen. Teigprobe
machen. Kurz in der form abkühlen lassen, dann herausnehmen und
komplett auskühlen lassen.

=====

Lemon Chicken with Croutons - Zitronenhuhn nach Ina Garten

Everybody knows Ina Garten, and some people, like David, even set her one to one with Julia Child ... I have cooked a couple of her recipes, loved watching her show Barefoot Contessa in the beginnings of the food network ( back, when it was still worth watching ), but my favorite recipe from her is, by far, her lemon chicken. It's pretty simple and straightforward, but the genius twist is to set it on top of croutons, when it's served. Those croutons soak up all of those yummy juices of the carved chicken. I'm really not sure, what's better : The chicken itself or the croutons :)

Jeder in Amerika kennt Ina Garten, mit ihrer sehr populären Koch Show auf dem food Network und ihren vielen Büchern. Manche stellen sie sogar auf die gleiche Stufe mit Julia Child. Ich habe einige ihrer Rezepte nachgekocht, die mir alle gefallen habe, aber mein absoluter Favorit ist ihr Zitronenhuhn. Eigentlich ist es ganz simpel, der Clou ist, das es nach dem Zerteilen auf ein bett von Croutons gesetzt wird. Diese Brotwürfel saugen die Bratsäfte vom huhn auf, so das es mir am Ende schwerfällt, zu entscheiden, was eigentlich besser ist : Das Huhn selber oder die Croutons :)

Ich reiche dieses Rezept beim Kochevent Zitronen des Gaertnerblogs ein.

-=========  REZKONV-Recipe - RezkonvSuite v1.4

     Title: LEMON CHICKEN WITH CROUTONS
Categories: Chicken, Citrus, Oven
     Yield: 4 Servings

      1     large  Yellow onion, thickly sliced
                   One 4- to 5-pound roasting chicken
      2     small  Lemons, quartered
      2   tablesp. Unsalted butter, melted
      6      cups  Bread cubes, each 3/4 inch thick, from a
                   -- baguette, boule, or other artisanal loaf
      2   tablesp. Olive oil, plus more for the onions
    1/2     teasp. Kosher or sea salt, plus more to taste
    1/4     teasp. Freshly ground black pepper, plus more to taste

============================ SOURCE ============================
            Ina Garten
            -- Edited *RK* 01/31/2014 by
            -- Ralph Knauth

1. Preheat the oven to 425°F (218°C).

2. Toss the onion with a little olive oil in a small roasting pan.
Remove the giblets from the chicken and discard or reserve for
another use. Rinse the chicken inside and out, pat the chicken dry,
and place it on the onions in the roasting pan. Sprinkle the inside
of the cavity with salt and pepper to taste and cram the lemons into
the cavity. Brush the chicken skin with the melted butter and
sprinkle with generous amounts of salt and pepper to taste. Tuck the
wing tips under the body of the chicken and, if desired, tie the
legs together with kitchen string.

3. Roast the chicken for 1 1/4 to 1 1/2 hours, until the juices run
clear when you make a slit between the leg and the thigh with the
tip of a sharp knife. Loosely cover the chicken with foil and let it
rest at room temperature for 15 minutes.

4. Meanwhile, heat the 2 tablespoons olive oil in a large skillet
over medium-high until very hot. Lower the heat to medium-low, add
the bread, and cook, tossing frequently and adding more oil if
needed, until golden brown, 8 to 10 minutes. Sprinkle the bread with
the 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on
a serving platter. Carve the chicken and place it on the croutons.
Spoon the pan juices over the chicken. Taste and, if desired,
sprinkle with salt. Serve warm.

Ralph. Super recipe, roasting time closer to 1 1/2 hours. I roast
potatoes with the chicken for the last 30 minutes.

=====

==========  REZKONV-Rezept - RezkonvSuite v1.4

     Titel: Zitronenhuhn nach Ina Garten
Kategorien: Geflügel, Huhn, Ofen, Zitrus
     Menge: 4 Portionen

      1            Huhn, reichlich gesalzen und 2 Tage im
                   -- Kühlschrank gelassen
      2            Zitronen, längs geviertelt
      2      Essl. Butter, weich
      1     Gramm  Zwiebel, in breiten Scheiben

=========================== CROUTONS ===========================
      2      Essl. Olivenöl
                   Brot, z.B. Baguette, in 2 cm Wörfel geschnitten
                   S+P

============================ QUELLE ============================
            nach Ina Garten, The Barefoot Contessa
            -- Erfasst *RK* 31.01.2014 von
            -- Ralph Knauth

Ich salze Fleisch immer 2 Tage vor. Es bleibt zarter und hat mehr
Geschmack. Am Brattag den Ofen auf 220°C vorheizen. Die
Zitronenviertel in das Huhn stopfen und die Haut mit der Butter
bestreichen. Zwiebeln mit wenig Öl mischen,  in einer flachen
Bratform verteilen. Huhn auf die Zwiebeln setzen, ca. 1 Stunde 15
Minuten bis 1 1/2 Stunden braten. Dabei einmal die Bratform um 180
Grad wenden.

In der Zwischenzeit das Öl in einer weiten Pfanne erhitzen,
Brotwürfel darin schön braun braten. Herausnehmen.

Das Huhn, wenn es gar ist, aus dem Ofen nehmen, abgedeckt 15 Minuten
ruhen lassen. Brot auf einer Servierplatte verteilen, Huhn zerlegen
und auf das Brot setzen. Mit den Bratsäften beträufeln, die
Zitronenviertel um das Huhn verteilen.

Ralph. Super einfach, sehr gut. Schöner Geschmack, knusprige Haut.
Ich gebe die letzten 30 minuten noch Kartoffelviertel dazu.

=====

(D)FssgF

So, mein Päckchen ist abgeschickt :) Bin mal gespannt, was ich bekomme ...

Chocolate Prune Bread - Schokoladenbrot mit Backpflaumen

Again a baking challenge with the Bread Baking Babes, and again I'm a Bread Baking Buddy. This time Jamie from Life's a Feast, a wonderful blog with great photos, stories and recipes is the hostess for January . She choose the bread to be baked, Chocolate Prune Bread from The New Artisan Bread in Five Minutes a Day  by Jeff Hertzberg, M.D. and Zoë François,  a chocolate bread with lots of chocolate and prunes. From time t time, I bake a chocolate bread with a sourdough starter and dried cherries, which I really like. So I was excited to try another version. I changed the recipe a bit, so I scaled down the amount of yeast and sugar ( which resulted in longer proofing time, of course ) and I used dried prunes ( the recipe is not clear on whether to use dried or fresh prunes EDIT : As Jamie pointed out to me, there's no such thing as a fresh prune. They are called plum, when they are fresh  ;) I had no idea. Thanks, Jamie !  ). I also used large chocolate chunks.

Eine neue Back Herausforderung der Bread Baking Babes. Dieses Mal hat Jamie vom wundervollen Blog Life's a Feast das Brot ausgesucht : Schokoladenbrot mit Pflaumen, aus dem Buch The New Artisan Bread in Five Minutes a Day. Ich habe das Original Rezept ein wenig geändert. So habe ich die Menge Hefe halbiert und deutlich weniger Zucker verwendet.

I like this bread a lot. It's not too fluffy ( I don't like fluffy breads ), and has a lot of flavor. It's terrific for breakfast, toasted, with a little butter and orange marmalade. The sweet of the chocolate and the bitterness of the orange are a great match.

Mir gefällt dieses Brot sehr gut. Es ist nicht zu luftig ( ich mag keine super luftigen Brote ) und hat jede Menge Geschmack. Es schmeckt super zum Frühstück, getoasted, mit etwas Butter und Orangenmarmelade. Die Süsse der Schokolade und die leichte Bitterness der Orange passen prima zusammen.

-=========  REZKONV-Recipe - RezkonvSuite v1.4

     Title: Chocolate Prune Bread
Categories: Baking, Bread, Chocolate, BBB
     Yield: 1 ½ pound loaf

======= CHOCOLATE BREAD RECIPE (CHOCOLATE CHOCOLATE CHIP =======
                   -- Makes two 2-pound loaves
  2 1/2      cups  (565 ml) lukewarm water (100°F or below)
    3/4       cup  (170 ml) vegetable oil
      1   tablesp. (0.35 oz / 10 g) granulated yeast ( Ralph : 5 g )
1-1 1/2   tablesp. (17 to 25 g) kosher salt - * use less if using
                   -- fine table salt, more if using coarse salt
      1       cup  (7 ounces / 200 g) sugar ( Ralph : 175 g )
  5 1/2      cups  (1 pound, 11 ½ ounces / 780 g) all-purpose flour
    3/4       cup  (3 ounces / 85 g) dark, unsweetened cocoa powder
  1 1/2      cups  (6 ounces / 170 g) bittersweet or semisweet
                   -- chocolate chips - ( Ralph : Chocolate chunks )

===================== CHOCOLATE PRUNE BREAD =====================
    675     grams  (about 680 g - the size of a small cantaloupe)
                   -- of the Chocolate Chocolate Chip Bread dough
                   Softened unsalted butter for greasing the pan
     60     grams  (55 g) high-quality bittersweet chocolate - *
                   -- use 6 ounces (170 g) if you did not add
                   -- chocolate chips to the original Chocolate
                   -- Bread Dough
    3/4       cup  Chopped pitted prunes
                   Egg wash (1 egg beaten with 1 Tbs water) ( Ralph
                   -- : no egg wash )
    1/4       cup  (50 g) sugar for sprinkling over the top of the
                   -- bread and preparing the pan

============================ SOURCE ============================
            BBB, Jamie Schler
            -- Edited *RK* 01/21/2014 by
            -- Ralph Knauth

Chocolate Chocolate Chip Bread :

Day 1 : Mixing and storing the dough. Mix the oil, yeast, salt and
sugar with the water in a 6-quart bowl or a lidded (not airtight)
food container.

Mix in the flour, cocoa powder and the chocolate chips without
kneading, using a spoon or heavy-duty stand mixer (with paddle). If
you are not using the machine, you may need to use wet hands to
incorporate the last bit of flour.

Cover (not airtight) and allow to rest at room temperature until the
dough rises and collapses (or flattens on top), approximately 2
hours.

The dough can be used immediately after the initial rise, though it
is easier to handle with cold. Refrigerate the container of dough
and use over the next 5 days. Beyond the 5 days, freeze the dough in
1-pound (about 450 g) portions in airtight containers for up to 4
weeks. When using frozen dough, thaw in the refrigerator for 24
hours before using, then allow the usual rest and rise time.

Baking day :

On baking day, generously grease an 8 ½ x 4 ½ - inch (22 x 11 ½ cm
approx) nonstick loaf pan with butter, sprinkle some sugar evenly
over the butter and shake the pan to distribute.

Dust the surface of the refrigerated dough with flour and cut off a
1 ½ pound piece. Dust the piece with more flour and quickly shape it
into a ball by stretching the surface of the dough around to the
bottom on all sides, rotating the ball a quarter turn as you go.
Using a rolling pin, roll out the dough into a ½ - inch-thick (scant
1 ½ cm) rectangle. As you roll out the dough, use enough flour to
prevent it from sticking to the work surface but not so much as to
make the dough dry.

Sprinkle the chocolate and chopped prunes over the dough and roll up
the dough jelly-roll style to enclose them. Fold the dough over
itself several times, turning and pressing it down with the heel of
your hand after each turn. This will work the chocolate and prunes
into the dough; some may poke through.

With very wet hands (I floured my hands instead), form the dough
into a loaf shape and place it into the prepared pan. Allow to rest
and rise for 90 minutes, loosely covered with plastic wrap.

Preheat the oven to 350°F (180°C). A baking stone is not required
and omitting it shortens the preheat.

Using a pastry brush, paint the top of the loaf with egg wash and
sprinkle with sugar. Bake the loaf in the center of the oven for 50
to 60 minutes until firm. Smaller or larger loaves with require
adjustments to baking time.

Remove the bread from the pan and allow to cool on a rack before
slicing and eating.

=====
==========  REZKONV-Rezept - RezkonvSuite v1.4

     Titel: Schokoladen Brot mit Backpflaumen
Kategorien: Backen, Brot, Hefe, Obst
     Menge: 1 Brot

======================= SCHOKOLADEN BROT =======================
                   Ergibt 2 große Brote
    565        ml  Wasser, lauwarm
    170        ml  Öl
      5     Gramm  Trockenhefe
  17-25     Gramm  Salz
    175     Gramm  Sugar
    780     Gramm  Mehl Typ 405
     85     Gramm  Kakaopulver, ungezuckert
    170     Gramm  Schokolade, zartbitter, gehackt

=================== SCHOKOLADEN PFLAUMEN BROT ===================
    675     Gramm  Schokoladen Brot Teig
                   Butter, weich, für die Backform
     60     Gramm  Schokolade, zartbitter, gehackt
     10            Backpflaumen, grob gehackt
     50     Gramm  Zucker, grob, zum Bestreuen

============================ QUELLE ============================
            BBB, Jamie Schler
            -- Erfasst *RK* 28.01.2014 von
            -- Ralph Knauth

Schokoladen brot :

Tag 1 : Das Öl, die Hefe, Salz und Zucker mit dem Wasser in einer
großen Schüssel mischen. das Mehl, Kakaopulver und Schokolade
zugeben, gut verrühren. Nicht kneten. Lose abgedeckt über Nacht
gehen lassen, evtl. in den Kühlschrank stellen.

Backtag :

Eine Brotform ( 22 x 11 ½ cm ) einfetten.

Den Teig aus dem Kühlschrank nehmen, halbieren ( die andere Hälfte
kann bis zu 5 Tage im Kühlschrank aufgehoben oder eingefroren werden
), leicht mit Mehl bestäuben. Zu einem Ball formen, dann zu einem
Rechteck, 1 1/2 cm dick, ausrollen. Die Schokolade und die Pflaumen
auf dem Teig verteilen, dann wie eine Roulade aufrollen. Den Teig
mehrfach falten und zusammendrücken, um die Schokolade gut zu
verteilen. Mit bemehlten Händen in einen Brotlaib formen und in die
Brotform geben. Ca. 2 Stunden abgedeckt gehen lassen, bis der Teig
gut aufgegangen ist.

Ofen auf 180°C aufheizen. Brot mit Wasser bespritzen und mit dem
Zucker bestreuen, dreimal diagonal einschneiden. Ca. 1 Stunde backen,
kurz in der Form auskühlen lassen. Dann komplett erkalten lassen,
bevor es aufgeschnitten wird.

=====

Chicken Paprikash - Ungarisches Huhn

Before our good friends Dave and Ruth moved to Boston, we have been at their house for dinner many times. Dave cooks a killer chicken paprikash, which is still my favorite of all of his dishes. It's really simple, and I changed it only a little bit by using schmaltz ( chicken fat ) instead of oil and adding some punch with smoked paprika and chili powder. Of course, he served it with Spätzle as I do, and a green salad on the side ( how to make Spätzle the old way, see here. It's in German, but you really don't need the words to understand :) ). Pure comfort food.

Paprika Huhn, oder Ungarisches Huhn, ist eines meiner Lieblingsrezepte. Unser Freund Dave konnte es am besten. Es ist wirklich einfach, ich habe nur wenig an seinem Rezept geändert. So benutze ich Hühnerschmalz zum Anbraten, und neben Paprikapulver noch etwas Chilipulver und geräuchertes Paprikapulver. Natürlich wird es bei ihm, und auch bei uns, mit Spätzle serviert ( Ein nettes you tube Video, wie Spätzle auf die alte Art gemacht werden, gibt's hier ). Dazu einen grünen Salat. Essen, wie bei Muttern, vom Feinsten.

===== Title Index (2 recipes) =====

Chicken Paprikash
Spaetzle

-=========  REZKONV-Recipe - RezkonvSuite v1.4

     Title: Chicken paprikash
Categories: Chicken, Hungary
     Yield: 4 Servings

      4            Chicken legs, cut into thigh and drumstick
    250     grams  Flour
      2   tablesp. Paprika, sweet
      1     teasp. Cayenne, s+p
      1     teasp. Paprika, smoked
      1     teasp. Chilipowder
                   Schmaltz or Oil
      1            Onion, chopped
      3    cloves  Garlic, minced
    3/4     liter  Chicken stock
    150     grams  Sour cream
                   Cornstarch, mixed with some water ( optional )

============================ SOURCE ============================
            Dave
            Erfasst von Ralph Knauth

Mix flour and spices in a ziploc bag, add 2 chicken parts and shake,
so they are coated with the flour mix. Repeat with the other chicken
parts.

Heat the schmaltz, fry onion and garlic, until they are soft and
starting to brown. Take out of pot and save. Add the chicken parts
to the pot and brown on all sides. Put onion mix back into pot, pour
on the stock and braise for 45 minutes, until the chicken is very
soft. Take chicken out of the pot and broil in the oven for a couple
minutes to crisp up the skin. Meanwhile, spoon of the fat of the
sauce and add the sour cream. Adjust the seasoning. If you want a
thicker sauce, stir in some of the slurry. Serve the chicken with
the sauce. A great side would be Spätzle.

=====

-=========  REZKONV-Recipe - RezkonvSuite v1.4

     Title: Spaetzle
Categories: Side, Pasta, Germany
     Yield: 4 Servings

    350     grams  Flour
      5            Eggs, salt
      6   tablesp. Water
                   Butter

============================ SOURCE ============================
            Barbara Rias-Bucher
            Das gr.Buch der
            Kochrezepte
            Suedwest Verlag

Mix flour with plenty of salt and the eggs with an electric mixer,
until a viscous dough forms and you see some bubbles. You might have
to add some water.

Bring plenty of salted water to a rolling boil. Cut Spätzle from a
board ( or use a spaetzle maker ) into the water. When they rise to
the surface, let simmer for 1 more minute. Take them out of the
water and keep warm in a bowl, mized with some butter. You can also
fry them in a pan later on.

=====

===== Titelliste (2 Rezepte) =====

Ungarischen Huhn Dave
Spaetzle

==========  REZKONV-Rezept - RezkonvSuite v1.4

     Titel: Ungarischen Huhn Dave
Kategorien: Gefluegel, Huhn, Ungarn
     Menge: 4 Portionen

      8            Haenchenoberschenkel, mit
                   -- Haut, ohne Knochen
    250     Gramm  Mehl
      2      Essl. Paprikapulver, suess
      1      Teel. Cayenne, s+p
      1      Teel. Paprikapulver, geräuchert
      1      Teel. Chilipulver
                   Hühnerschmalz oder Öl
      1            Zwiebel
      3            Knobizehen
    3/4       Ltr. Huehnerbruehe
    150     Gramm  Schmand
                   Evtl. etwas Staerke mit
                   -- Wasser verruehrt

============================ QUELLE ============================
            Dave
            Erfasst von Ralph Knauth

Mehl, s+p, Paprikapulver, Chilipulver und Cayenne in einen Ziploc
geben, Haehnchenteile zugeben, gut schuetteln. Fett erhitzen,
Zwiebel und Knobi anbraeunen, wieder herausnehmen. Fett in die
Pfanne geben, Huehnerteile gut braun braten. Zwiebel/Knobi wieder
zugeben, mit Huehnerbruehe aufgiessen, 45 min schmoren. Haehnchen
herausnehmen, warmhalten. Sosse entfetten, Schmand einruehren,
abschmecken, evtl. mit etwas Staerke binden. Sosse ueber Haehnchen
geben, mit Spaetzle servieren.

Dazu gab's gruene Bohnen, mit Knobi, Olivenoel und Zitronenschale/
saft angemacht.

Ganze Huehnerbeine genommen, mit Knochen. Kurz vor dem Servieren das
Huhn nochmals uebergrillen.

=====

==========  REZKONV-Rezept - RezkonvSuite v1.4

     Titel: Spaetzle
Kategorien: Pasta, Beilage
     Menge: 4 Portionen

    350     Gramm  Mehl
      5            Eier, Salz
      6      Essl. Wasser, bis 8
                   Butter

============================ QUELLE ============================
            Barbara Rias-Bucher
            Das gr.Buch der
            Kochrezepte
            Suedwest Verlag

Mehl mit einer kraeftigen Prise Salz und den Eier zu einem
zaehfluessigen Teig verruehren. Gegebenenfalls essloeffelweise das
kalte Wasser unterruehren. Reichlich Wasser mit Salz zum Kochen
bringen. Spaetzleteig portionsweise vom Blech schaben oder durch den
Spaetzlehobel in das sprudelnd kochende Wasser geben. Die Spaetzle
an die Oberflaeche steigen lassen und noch ca. 1 min garen.
Herausnehmen und mit der Butter vermischt in einer Schuessel
warmhalten.

Schwaebische Spaetzle macht man mit vielen Eiern und wenig Wasser,
Allgaeuer Spaetzle mit weniger Eiern und mehr Milch. Die Zubereitung
ist dieselbe. Ruhig 2 oder 3 Rezepte machen, Spaetzle lassen sich
prima einfrieren und in der Pfanne mit etwas Butter aufbraten.

12/29/00. Ralph.

=====

Visit to SLO and Santa Barbara - Unterwegs in SLO and Santa Barbara

It's our son's Sven final year at UCSB, and we decided without further ado to visit him and his girl, Karla. We spent the first night in San Luis Obispo. The motel is really not worth mentioning, but our dinner place certainly is. We went to Luna Red, who describe themselves as Global Tapas and Wine. Luna Red is run by the same guys as Novo. We weren't really hungry. so we just ordered a couple tapas. They have bigger plates as well. We started with a wild fish ceviche ( in our case rock cod or, as they used to call it, red snapper ), which was outstanding. Other choices, we had : pork buns with pulled pork ( good ), a flatbread with lamb sausage ( really good ), coconut crepes with pork ( really good ) and for dessert a olive oil cake with persimmon chutney ( yummy ! ).

Sitting outside in mid January. So nice ...

Coconut milk crepes

warm olive oil cake with persimmon chutney

Next morning, we went to Santa Barbara, met with Sven for breakfast at his place, where I brought those homebaked rolls

After a nice day, with a visit to the Santa Barbara Zoo,

Karla let us to Lilly's Tacos, which are seen as the best by many of the Santa Barbarians. Lilly's opened a satellite restaurant in Goleta a couple month ago, which is, where we went. They have only tacos, nothing else, with interesting fillings like beef lip, beef eye or the whole head.

I got four tacos, with beef lip ( beefy, little rubbery, but good ), beef cheek ( tastes like shredded beef, very good ), tripe ( my favorite ) and marinated pork ( good ). Traditional toppings are cilantro and onion only, says Karla ...

After a good spent night at Motel 6 Goleta ( we always stay there, renovated rooms and not as crazy expensive like the rest in SB ), we had a great breakfast at ' The Shop Cafe ' with good coffee and a hearty start into the day :

Biscuits and gravy with fried chicken and an egg.

Than some shopping in SB downtown on State ( even I like that :) ),and just being together with Sven and Karla, we had a lot of fun. Before we knew it, the day was over and we had dinner at their favorite Mexican place, Los Tarascos on Calle Real. Very friendly service, and the food is great. My wife had the Molcajete ' house specialty ' ( very good, lots of chilies, spices, shrimp, chorizo and shredded beef ),

I took the seafood parillada ( very good, as well, grilled veggie and seafood combo with rice and beans. Yum ! ).

Thanks, Karla and Sven, for a great weekend with you :)

Luna Red, 1023 Chorro Street, San Luis Obispo, CA 93401  805- 540 5243

Lilly's Tacos, 290 D Storke Rd., Goleta, CA 93117  805- 845 9810

The Shop Cafe, 730 N. Milpas, Santa Barbara, CA 93103 805 - 845 1696

Los Tarascos, 5915 B Calle Real, Goleta, CA 93117  805 - 683 1919

Pain-au-Levain 69 % Hydration - Pain-au-Levain

Bread of the Month ( BOM ) for the Artisan Bakers, a bread baking group on Facebook. Thanks, David, for another great bread :) It's a pretty simple and easy bread,which can be made in one day as long as you have an active starter. It's just made with flour, water, salt and sourdough, no extra yeast and a 25 % Whole wheat portion. I decided to let the levain sit in the fridge for 24 hours, just to get a little more flavor. I bake the bread at a beginning temperature of 500°F for 5 minutes, than dropped the temp to 450°F. Normal steam. I didn't score deep enough, so the bread burst, but, actually, I think, it looks nice that way ...

Bread of the Month der Artisan Bakers, einer Brot backenden Facebook Gruppe. Das Brot ist ziemlich einfach und kann an einem Tag gebacken werden, solange man einen aktiven Starter hat. Das Brot enthält lediglich Mehl ( mit 25 % Vollkornmehl ), Wasser, Salz und Sauerteig Starter, also keine zusätzliche Hefe. Ich habe mich entschieden, den levain 24 Stunden im Kühlschrank zu lassen, um noch ein bisschen mehr Geschmack zu bekommen. Gebacken habe ich mit einer Anfangstemperatur von 260°C für 5 Minuten, dann den Rest der Zeit mit 230°C. Normaler Dampf. Ich habe die Brote nicht tief genug eingeschnitten, aber mir gefällt eigentlich ganz gut, wie sie aussehen ...

-=========  REZKONV-Recipe - RezkonvSuite v1.4

     Title: Pain-au-Levain 69 % hydrated

Categories: Baking, Bread, Wheat, Sourdough

     Yield: 1 Recipe

========================= LEVAIN BUILD =========================

                   Bread flour 227g

                   Water 227 g

                   Starter 100% hydrated; 45g

                   Let build sit at room temp for at least 8 hours

========================== FINAL DOUGH ==========================

                   Water 400g

                   Build 454g (all of above minus 45g)

                   Bread flour 457g

                   Whole wheat flour 228g

                   Salt 17g

============================ SOURCE ============================

            Artisan Bread Bakers, BOM, http://www.hearthbakedtunes.

            com/2014/01/pain-au-levain-69-hydrated.html

            -- Edited *RK* 01/10/2014 by

            -- Ralph Knauth

Autolyse: Pour water into levain and then pour levain and water

mixture into mixer and add flour. Mix on first speed till doughy

mass is formed, it will be shaggy. Cover and allow to rest at room

temp for thirty minutes.

Add salt and mix on first speed with hook for 3 minutes. Then mix on

second speed for three minutes. Transfer the dough to a lightly

greased bowl and cover with plastic wrap. Dough ferments for 2.25

hours with two folds at 45 minute intervals.

Dough is then preshaped into boules and it is allowed to rest for 15

minutes. Dough is then shaped into boules and placed in linen lined

brotforms or flour dusted brotforms and proofs for 2 hours.

Score and bake bread with normal steam at 450 degrees for 40 minutes.

The folds will really help gluten development. Let dough cool

completely before slicing

Bake on

http://www.hearthbakedtunes.com/2014/01/pain-au-levain-69-hydrated.

html

Ralph. fermantation of levain 8 hrs. + 24 hrs. in the fridge.

Initial bake temp. 500°F for 5 minutes, than the rest at 450°F. Nice

loafs, good crust, chewy crumb.

=====

==========  REZKONV-Rezept - RezkonvSuite v1.4

     Titel: Pain-au-Levain mit 69 % Hydration

Kategorien: Backen, Brot, Weizen, Sauerteig

     Menge: 2 Brote a 650 gr.

============================ LEVAIN ============================

    227     Gramm  Mehl Typ 550 ( original Bread flour KA )

    227     Gramm  Wasser

     45     Gramm  Starter, 100 % Hydration

                   Let build sit at room temp for at least 8 hours

========================== FINAL DOUGH ==========================

    400     Gramm  Wasser

    454     Gramm  Levain ( alles minus 45 g )

    457     Gramm  Mehl Typ 550 ( Original bread flour KA )

    228     Gramm  Vollkorn Weizenmehl

     17     Gramm  Salz

============================ QUELLE ============================

            Artisan Bread Bakers, BOM, http://www.hearthbakedtunes.

            com/2014/01/pain-au-levain-69-hydrated.html

            -- Erfasst *RK* 10.01.2014 von

            -- Ralph Knauth

Für den Levain alles mischen, mindestens 8 Stunden bei

Raumtemperatur stehen lassen.

Autolyse : Wasser und Levain mischen, dann diese Mischung mit dem

mehl mischen, bis keine trockenen Mehlnester mehr zu erkennen sind.

Abgedeckt 30 Minuten ruhen lassen.

Salz zugeben, 3 Minuten auf Stufe 1 kneten, dann 3 Minuten auf Stufe

2. In eine leicht eingeölte Schüssel geben, abgedeckt 2 1/4 Stunden

fermentieren lassen, dabei 2 mal stretch and fold.

Teig in runde Brote vorformen, 15 Minuten entspannen lassen. Dann in

die endgültige Form bringen, in Brotformen 2 Stunden gehen lassen.

Einschneiden und 40 Minuten mit normalem Dampf bei 230°C backen.

Auskühlen lassen.

Ralph. Ein einfaches, geschmackvolles Brot. Habe den Levain 24

Stunden reifen lassen. Weiche, chewy Krume, schöne Kruste.

Anfangstemp. war 260° für 5 Minuten, dann den Rest bei 230°

=====