Tag Archives: only with yeast

December 25th, 2012

Christmas Tree Bread

Category Bread, Overnight, Rolls, Special Occasions Tags: Christmas, only with yeast, Rolls, Über-Nacht No Responses

Today I post the Bread we had for Dinner at the holy night, as I promised yesterday.

I like pull apart breads, like the “Brötchenkranz”, a typical german way to serve rolls at parties. When I saw a Christmas tree shaped “Brötchenkranz” I fell in love with it immediately. Sadly, I cannot remember anymore where I saw it the first time. I thought that it was yeastspotted, but I could not find it there. The Google picture search shows me a lot of baked Christmas trees.

Which was my original Inspiration? I can’t tell.

As dough I choosed an overnight recipe, which I could shape and bake in the morning of December, 24th. The Rolls had a nicely soft and fluffy crumb and a complex taste due to the long rise.

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December 23rd, 2012

Round braided Rolls

Category Overnight, Rolls Tags: Butter, Buttermilch, Egg, only with yeast 16 Responses

Does this happen to you, too? You bake something, write down the recipe and then you did not post it. And after some time you even forget about it. That happend to me with this round braided rolls, which I baked the first time somewhere in the summer. They taste good but I was not satisfied with the picture. And so I forget this rolls completely.

Unitll Micha posted her beautiful Flechtwerk. Then I suddenly remembered that once I took detailed pictures of the braiding. But with the picture of the final roll I was still not satisfied. And so I baked them once again for a breakfast with my sister and my niece. The dough was easy to handle and after I once understand how to braid round bread, they take not so much time to braid.

They look very elegant due to the braided form – perfect for a holiday breakfast. Vanilla give them a rich taste with some complex aroma which they developed during their long proofing. Their crust is soft, as desired when baking sweet bread, and their crumb is fluffy.

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November 25th, 2012

Sonntagsbrötchen – BBD # 54

Category Bread Baking Day, Rolls Tags: only with yeast 10 Responses

The submission deadline for Bread baking day moves nearer. And since this time I am the hostess of BBD, I should post my “overnight” recipe in time!

And so I have here a recipe for Sunday rolls which is prepared on Saturday around lunchtime. Due to the fact that the yeast amount is so small, the dough can rise about 16 hours at room temperature without any problem and the long fermentation creates a complex flavour. The next morning I will then form the rolls and let them rise during heating my baking stone. Two hours later the still a little bit sleepy boyfriend and me will sit on the breakfast table, enjoying fresh coffee and oven fresh rolls.

When I need a bigger amount of rolls I tend to form the first batch, wait about 20 min and then form the second batch. So all of the rolls go into the oven at the point where they are perfectly proofed.

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November 9th, 2012

Cardamom Hazelnut Braid

Category Bread Tags: Cacao, Cardamom, Nuts, only with yeast, Pâte fermentée, Water roux 5 Responses

Where have the past days gone?How could this happen? I missed the fourth Blog-Birthday of “Hefe und mehr”!

And I had already a half ready “Happy birthday” post with the delicious cardamom hazelnut braid! A festive bread, perfect for a birthday breakfast!

The idea to put grounded hazelnuts in a bread was lingering in my head now for quite a while and at some point I decided that using homemade nut butter was an even better idea. Using one of my challah recipes combination with some hazelnut butter and dark cacao created a dark braid with an incredible soft crumb and a well balanced taste of nuts and chocolate. The idea to add some cardamom to the dough was rather spontaneously but the taste of it harmonize perfectly with the cacao and the nuts.

I was very pleased with the braid, and to prevent myself of forgetting the blog-birthday again, I have now a reminder in my calendar on my laptop and mobile

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October 16th, 2012

Yoghurt Bread

Category Bread, World Bread Day Tags: only with yeast, Pâte fermentée, Yoghurt 24 Responses

It is amazing how fast the year flies. It is already autumn and World Bread Day is knocking on my door. And because baking a bread with yoghurt for this day is somehow traditionally for me, I decided to bake again a Yoghurt bread in this year.

As preferment I decided to use Pâte Fermentée. I did not use this preferment for a bread for quite some time. I don’t know why because Pâte Fermentée is such a patient preferment. While Sourdough or Poolish are not willing to wait when they reach their peak the Pâte Fermentée will sit in the fridge until the baker finds time to come to kitchen and bake.

The Bread I pull from the oven the next morning (the loaf proofed in the fridge over night) had a nice even crumb which stays moist for a long time due to the yoghurt. Very delicious!

Happy Bread Baking Day!

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October 2nd, 2012

Apple Cinnamon Rolls

Category Cake & Pastry Tags: Allspice, Almonds, Apple, Cardamom, Cinnamon, Herbst, only with yeast 17 Responses

In the morning the mist is already lingering in the valley I am living in, the air is getting colder and some windy and rainy days made it clear: Autumn is finally here. And so the first windfall from my parents garden is waiting in my kitchen to be used in some delicious recipes.

But what should I do with them? Appel strudel, Apple cake or Apfelküchle are all good recipes, but I was longing for something else. Something with yeast. Something like Cinnamon-rolls?

And so I started a yeast dough and bake some Apple-Cinnamon-Rolls. They are filled with a cream made of egg, butter, almonds and cookie crumbles, which I topped with finely chopped apples. Cinnamon is the main flavour in the seasoning, but a touch of allspice and cardamom add a little bit of deepness it.

A gorgeous treat, perfect for the early autumn!

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September 9th, 2012

Greta-Garbo-Schnitten

Category Cake & Pastry Tags: Hand kneaded, only with yeast, Pastry, Saure Sahne, Walnuss 17 Responses

There are recipe which even I do not dare to change. The recipe for Greta-Garbo-Schnitten is one of this examples. It is a traditional sweet from the side of my family which stemmed from Siebenbürgen /Transylvania. I firmly believe that this recipe is rooted in the cake Gerbeaud-Schnitten of the Cafe Gerbeaud, but I stay with the Name in which it is filled in the handwritten cookbook of my grandmother. That is traditional, it will keep its Name Greta-Garbo-Schnitte.

The only change I dared to make is that I let the dough rest a little bit before I roll it into sheets. That makes rolling it thinly much easier.

The little slices are a great treat with a cup of coffee. And if you have a little bit patient and self-control, you can let them rest some days before eating them and they will reward you with a perfect mellow texture and a taste infused by walnuts, currants and chocolate.

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July 28th, 2012

Müsli Rolls

Category hand kneaded, Overnight, Rolls Tags: Hand kneaded, Müsli, only with yeast, Rye, Über-Nacht, Yoghurt 21 Responses

For a relaxed breakfast with my sister I planed to bake some rolls. The day before I came home from work lately. It was maybe the only week of “real” (hot) summer we get this year in Germany, and so I decided to enjoy the good weather as much as possible and go swimming first. When I came home I was to tired for long kneading and make some overnight rolls.

As basic I used my all time favourite Recipe for Yoghurt Sesam Rolls, but this time with some whole rye flour and additional Müsli mix. The Müsli is a homemade mixtrue containing rolled oats and barley, raisin, dried apples, sunflower seeds, a lot of chopped almonds and sesame and flax seeds.

I let the dough rise overnight and early in the next morning I formed and baked the rolls, refreshed after some hours of sleep.

And later that day we enjoyed the rolls. They have a crust, which stays a little bit soft – just as my sister like her rolls – and a soft crumb. The overnight fermentation gave them a complex flavour and yoghurt adds some tartness. The perfect roll for sweet marmalade or honey, but great with cheese, too.

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July 15th, 2012

Cinnamon waffles

Category Cake & Pastry Tags: Cinnamon, only with yeast, Perlzucker 9 Responses

Nearly three years ago I baked gaufres de ligé. Since then I baked them regularly and Chaosqueen and Steph from Kleinen Kuriositätenladen baked them, too. And then Paule baked her Schuedi recipe in a new form: Cinnamon waffle schuedi. This are gaufres de ligé de luxe! Paule got the idea from another blog, where they baked cinnamon rolls in a waffle maker. This Cinnamon waffles are the deluxe version of the the gaufres de ligé.

In my first try I followed her recipe but was a little bit disappointed of them, the dough was a little bit to firm and a high amount of butter leaking from the filling during baking. And so I tried them a second time,changing the recipe by reducing the yeast amount, adding a water roux and some more butter to the dough but reducing the butter amount in the filling.

And now I think they are perfect, caramel and cinnamon in perfect harmony, a sweet dream!

Who can not get belgian pearl sugar (Sucre grain perlé) can use sugar cubes, which are coarsely crushed. Or you should think about a trip to Belgic (Chocolate, good beer, pearl sugar).

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July 14th, 2012

Flaxseed-Triangle

Category Bread Tags: flaxseeds, only with yeast, Poolish 39 Responses

Last weekend I thought about trying another shape for my loaves then the normal round boules or slender batards. I felt that it was time to bring some geometry in my kitchen and try to shape some triangles.

That the dough should contain 30% whole wheat flour, flax seeds and a poolish I had already decided the night before. A not to wet dough, perfect to test a new shape.

To shape the triangle, I preshape round loaves, let them rest for some time and then I flatten their sides and fold this “wings to the middle of the bread. That created a bread with the perfect triangle shape.

And the taste of the triangle is good, too. The flaxseeds adds a nutty flavor and the poolish give some complexity to the aroma of the bread. The crust is crisp and the crumb is open. A good bread for my lunch breaks!

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