The Theme of this month’ bread baking day is “Bread with Curd”. You can find bread and Pastry made with curd very often on our table and I bake already two recipes for BBD with curd.

Because I like sweet buns ( they are called “Weckchen” in cologne”) very much I decided to bake some “Quark-Weckchen” (Curd buns) for bread baking day.

Curd makes bread moist and adds a subtle tartness to the dough. To prevent a to sour dough I decided to use a poolish as preferment. I kneaded the dough very long to make the crumb fluffy and regular and because of butter and egg the crust stays soft.

I do not use so much sugar for this buns, so if you like a more sweet bun like Pani di cena you should increase the amount of sugar.

The buns are everything that I love for a quiet breakfast: Soft, slightly sweet and slightly sour. Prefect for sunday mornings!

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Like Lutz I like to vary the basic recipe of the yoghurt sesame rolls very much. The Hazelnuts rolls were my first variation and a very delicious one!

When my mum asked me if she could bake the yoghurt sesame rolls with curd instead of yoghurt because she like the more sour taste of curd. I told her directly “What a great Idea” and go to the kitchen to create a recipe with curd.

Like in the recipe for this no knead wheat bread I added a poolish and fold the dough three times before fermenting over night. To fold the dough is a easy method to develop the gluten network which creates a nice crumb without kneading. Because curd contains not so much liquid as yoghurt I added some milk to the recipe.

The curd rolls taste aromatic and slightly sour and the crumb is soft and moist. The crust is nice but not as crisp as the crust of rolls just made with water, flour and yeast.

Because the rolls are not kneaded they fit perfectly for the theme of the 38. Bread Baking Day which is “no knead Bread”. I send the entry also to Yeastspotting, Susans weekly showcase of yeast baked goods.

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I like Braids – the one made of dough, my hair is to short for braiding – and you can see this in my blog, too. I bake already a six strand braid, the fluffy Egg-Bread, Challahs  with and without Lactose or flavoured with orange liquor , and  a zopf filled with nuts.

A slice of fluffy soft Zopf with some homemade marmelade and a big cup of café au lait – is there a better way to start a sunday morning?

For some days there was an idea floating through my brain of a braided bread made with curd. And last weekend I finally put this idea into practice and baked a two stranded braid. Like in most of my Braid-Recipes I used a Pâte Fermentée, because this adds aroma and structure to the bread. And the curd adds a slightly sure taste and makes the crumb niecly soft.

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It is time to use up the last apples of this years apple harvest. Now the remaining apples are at the end of their shelf live, so they start to shrivel now.

I saw apple turnovers at Chili und Ciabatta some days ago and I like the idea to bake some turnovers. But I love turnovers which dough is mellow and flaky. So I decided to use a variaton of the dough of this mushroom quiche. I added some sugar to the dough and reduced the amount of salt, so it fits to a fruit filling.

The filling is a simple one: some Vanilla, sugar and apples, bound with a teaspoon starch.

The turnovers are delicous, the dough is like I liked them and stay fresh at least for two days. It is the dessert for my lunch at work. mehr…

When Zorra asked me to host 57. Blogevent I knew really soon that the topic would be “Food to take away”. I take always some lunch snack to work because I do not like the meals in our cafeteria. Most of the time it is a sandwich of homemade bread with cheese, lettuce and tomatoes, sometime its a leftover from last nights dinner. Rarely I prepare something more complicated at the weekend like little pizza snacks (I realize that I did not post them until yet!).

I love a nice picnic, too but we do this rather seldom. But now the rainy may has gone and June started with sunshine and warm weather. So its time to pack our picnic basket and find a nice spot outside!

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This post is written in german as well as in english. To read this post in english, please scroll down to the tab-bar and click on the tab “English”.

Für Bread Baking Day hat IDania von El Aroma de Idania ein wunderbares Thema gewählt: “Mixed Bread” – Brot mit zwei oder mehr unterschiedlichen Mehlsorten. Da ich gerne mit verschiedenen Getreidearten arbeite, war es nicht weiter schwierig, ein schönes Rezept für Bread Baking Day zu entwickeln. Mit Weizen und Dinkel backe ich häufig, Hirse habe ich aber noch nie vewendet, also war es eine gute Gelegenheit, einmal Hirse zu verbacken.

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This post is written in german as well as in english. To read this post in english, please scroll down to the tab-bar and click on the tab “English”

Für einen Ausflug mit meinen Eltern wollte ich einen süßen Snack für das Picknick backen. Da meine Mutter unter Fructose-Malabsorption leidet, habe ich Quark-Schnecken gebacken, denn Früchte kann sie leider nicht essen.

Eigentlich sollten sie eine Frischkäse-Füllung bekommen, doch beim Einkauf war ich mir nicht mehr sicher, ob meine Mutter Carrageen und Johannisbrotkernmehl, die dem Frischkäse zugesetzt werden, verträgt. Also habe ich stattdessen lieber Quark und Ricotta gekauft. Das hat dem Geschmack keinen Abbruch getan, die Schnecken waren sehr lecker.

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This post is written in german as well as in english. To read this post in english, please scroll down to the tab-bar and click on the tab “English”.

Eigentlich sollte es ja ein Kürbiskerne-Quark-Brot nach Bäcker Süpke geben, doch als ich den Karton mit den Kürbiskerne aus dem Schrank nahm, war da viel weniger drin als das letzte Mal, als ich ihn in der Hand hatte. Hm, einen Verdacht, wer sich daran vergriffen haben könnte, habe ich ja …

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Mein Schatz kam nach einem Einsatz der Freiwilligen Feuerwehr erst heute morgen um vier ins Bett. Dementsprechend lange haben wir geschlafen, und Frühstück gab es erst um 11 Uhr – auf Mittagessen hatten wir beide daher keine Lust. Aber so gegen drei meldete sich dann doch der Magen. Ein leckerer Snack fürs Kaffetrinken wäre schon schön, meinten wir – aber schnell sollte es gehen! Daher habe ich diese Quarkbällchen gemacht, die nach dem Frittieren direkt in Zimt und Zucker gewälzt werden. Einhellige Meinung:Sehr gut!

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