|
|
Post by rdywenur on Dec 23, 2007 11:10:35 GMT -7
I think you need a Kitcheaid and use the dough hooks ;D I am going to try your recipe when I have some time to play (I have never worked with yeast) Thanks for the visuals.  |
|
|
|
Post by bescheid on Dec 23, 2007 12:19:54 GMT -7
Piwo
That looks absolutely delicious!!! You have worked so hard, now you must enjoy the fruits of your labour, eat and so enjoy!!!
I was so thinking whilst enjoy of your post description of this bread. We of North Germany, name this as {Rosinenzopf}, for the name as of your country is {Badka Bread}.
Is it so strange, but so of co-incidental, we are so different as a people, but yet, so much alike..
Charles
|
|
|
|
Post by Jaga on Dec 23, 2007 16:07:08 GMT -7
Piwo,
wonderful pictures. Thanks for posting!
|
|
piwo
Citizen of the World
Co Słychać?
Posts: 1,189
|
Post by piwo on Dec 24, 2007 10:51:52 GMT -7
rdywenur wrote: Funny you should mention that. We used to have an older kitchenaid from the early 60's, and it had a bread hook, and ALSO turned slow enough to properly use it. You can mess up your bread by turning the materials too fast and "whipping" them. Well, my wife wanted a new one because they improved them (the top "flips up" and it is easier to get the bowl out). We gave the old one to my mom. Well, it turns out the new ones do not turn slow at all: they have multiple speeds, but their slowest speed is still far too fast for some applications.  Piwo I was so thinking whilst enjoy of your post description of this bread. We of North Germany, name this as {Rosinenzopf}, for the name as of your country is {Badka Bread}. Is it so strange, but so of co-incidental, we are so different as a people, but yet, so much alike.. Charles It is a fact: for all our efforts to differentiate, we are also so much alike. The similarities between soooooo many German and Polish dishes are undeniable, and hard to know what is German and what is Polish at times. Same goes on all borders: what is truly Czech, Slovak, Ukrainian, Russian and so forth..... AND THEY ARE ALL TERRIFIC!! Thank you all for your kind comments. It's a little hard work, but worth it for the end product. I hope some of you will try.... |
|
|
|
Post by rdywenur on Dec 24, 2007 12:35:37 GMT -7
I was planning on using mine. I have an Artisan (red) but now you are making me wonder if I should use it. I'd hate to ruin my first. When I make something the first time and it doesn't turn out well I will never go back to it the second time.  |
|
joyce
Full Pole
Posts: 394
|
Post by joyce on Dec 24, 2007 15:15:19 GMT -7
What your photo looks like. Or it is round like my mom makes but when cut it looks like your photo with the raisins in it. The recipes I saw on line all had filllings like chocolate or cheese, or cinnamon like a struesal etc and toppings on it. Some even had way too many flavorings and added ingredients that most Polish Babkas (Ukranian, Russian and other Slavic countries ) do not. I think a Polish babka and Italian Pannetone are very similar in making and all others are wannabe's. ;D Oh my...you have inspired me to pull out the flour and bake. I usually bake home made pound cakes for our family and give them away to friends as gifts or to help them when they have a large gathering such as Thanksgiving. The Italian Pannetone bread had become a family tradition when my parents were alive. My mom couldn't make the Babka like they used to get at the Polish bakery, long ago. My husband and I got used to the German strudel pastries... what a great time of the year to make the house smell great by baking! |
|
|
|
Post by rdywenur on Dec 24, 2007 16:32:05 GMT -7
Joyce I have a recipe for a pound cake too. Lets trade recipes. Mine is one made with brown sugar and was a runner up in a cooking contest entered by one of our aides where I worked.
|
|
joyce
Full Pole
Posts: 394
|
Post by joyce on Dec 25, 2007 5:58:35 GMT -7
Joyce I have a recipe for a pound cake too. Lets trade recipes. Mine is one made with brown sugar and was a runner up in a cooking contest entered by one of our aides where I worked. Okay...one pound cake recipe Preheat oven 325 degrees Grease then flour one large tube pan (angel food cake pan will not work, the batter will leak out the bottom) 2 sticks of softened margarine or butter 1/2 cup crisco solid shortening 3 cups sugar 3 cups plain flour 1 cup sweet milk-whole or 2% okay 1/4 tsp salt 6 eggs 3 tablespoons extract Cream shortening and margarine together. Add sugar and salt gradually. Add eggs 1 at a time, beat well after each addition. After all the eggs are beaten, the batter should be a pale yellow color. It should have taken on a soft texture. Add vanilla to the milk. (Mixer on slow speed) Add 1 cup of flour to the batter and mix well. Then add 1 third of the milk to the batter and mix well. Continue to alternate the flour and milk until the last thing you add is the milk. Place batter in prepared pan and bake for 1-1/2 hours. After 20 minutes of cooling, take out of the pan. You can dust the top with confectionery sugar for decoration-but this cake needs no added sweetness. This cake does not need to be refrigerated-even tho it has eggs & milk in it. Shelf life-1-2 weeks if you don't eat it. The blending of the ingredients is time consuming.-using a hand mixer-it would take about 20 minutes to mix the batter correctly. Last year I rec'd a Kitchen Aide mixer and even tho the manufacturer says that your mixing time is cut in half, it's not. The longer you beat the batter of this cake, in it's stages, the better the batter will be. The better the texture of the cake. |
|
joyce
Full Pole
Posts: 394
|
Post by joyce on Dec 25, 2007 6:16:43 GMT -7
When I saw alot of the cooking shows that had the Kitchen aide mixer, I knew at the time I could never afford to get one. But yet with all the baking that I did, I was burning out the better quality stand mixers-such as the Sunbeams from constant use. When husband bought the Kitchen aide-it, too came with the regular mixing paddle, a whip and a dough hook. I've used the whip a few times, but not the hook yet. I have seen the other attachments-such as a meat grinder-that would be ideal if I to process alot of bulk meat from a butcher or a side of beef.
Using the regular mixing paddle, I have found that I still have to scrap the deep bowl-not really the sides, but the bottom where it seems like alot of the spices collect. My bowl on the bottom has a curved hump in the middle. That's the only thing that I don't like about the mixer bowl.
It also came with a flour shield-but I don't use it-for I have learned to slow the mixer down or shut it off when adding flour. When I was first learning to use the Kitchen aide mixer and added some flour while it was running a faster speed-I had a flour shower! I had flour all over the counter top and over me too! Ah the joys of baking!
|
|
|
|
Post by rdywenur on Dec 25, 2007 6:23:54 GMT -7
Lenore's Brown Sugar Pound Cake.... found originally in a FC 4/79 . The lady said she was always asked by her church to make this.
recipe:
2 1/2 cups of sifted cake flour
1 1/2 cups unsalted butter, softened (3 sticks)
2 1/2 cups firmly packed dark brown sugar
6 eggs
5 tsp of vanilla
1 1/2 tsp of lemon juice
Confectioner's sugar for dusting
Butter and lightly flour a 10-by-4 inch angel food cake tube pan. Sift flour onto wax paper and set aside.
Beat butter in large bowl with electric mixer until creamy and fluffy. Add brown sugar, a few tablesoons at a time, beating 1 to 2 minutes after each additon. Beat in eggs one at a time and continue to beat until mixture is very light and fluffy, about 5 minutes. Beat in the vanilla and lemon juice.
Turn mixer to low speed and gradually blend in flour. Spoon batter into prepared pan, leveling with a spatuala. Bake in a slow oven (325 degrees) for 1 hour 20minutes, or until top springs back when lightly pressed with fingertip.
Cool in pan on wire rack 20 minutes. Loosen around sides and center of the tube with a small knife or metal spatuala. Remove from pan and cool completely. Lightly dust top with confectioners sugar before serving.
__________________
I used a fluted bundt cake as it looks so much prettier in presentation.
|
|
|
|
Post by rdywenur on Dec 25, 2007 6:26:26 GMT -7
Joyce......... do you ever go to any of their forums..lots of recipes there and Q/A should one arise. forum.kitchenaid.com/ |
|
joyce
Full Pole
Posts: 394
|
Post by joyce on Dec 27, 2007 4:44:12 GMT -7
Joyce......... do you ever go to any of their forums..lots of recipes there and Q/A should one arise. forum.kitchenaid.com/no, I have never visited their website/forum. But I guess I will check it out. Thanks for the link. |
|
|
|
Post by valpomike on Dec 27, 2007 8:22:35 GMT -7
My Grandmothers Babka looked different than the ones in the photo's, why could this be? Are there other types?
|
|
|
|
Post by rdywenur on Dec 27, 2007 10:40:23 GMT -7
Hmmmmmmmmmm.....(scratching head) Sounds like a job for an investigator. ;D ;D ;D
|
|
|
|
Post by valpomike on Dec 27, 2007 15:31:11 GMT -7
rdywenur,
You did not need to make that smart ass remark, I was starting to think you could be nice, but not.
Michael Dabrowski
|
|
