As a family activity, we sometimes lure daughter Eilene out of her room—away from playing her online games—to watch a show together. She introduced us to The Great British Baking Show. While she like the competition of the regular show, we prefer the more educational GBBS: Masterclass (sic)—where you learn more about how to make the actual recipes.
Category Archives: bread
I love stuffed breads, whether you call them a samsa, a pasty, a samosa, or a bierock—the major difference between all of these pockets is the type of bread used to wrap the savory filling. A bierock is not now, nor has it ever been haute cuisine, it is essentially a workingman’s lunch. When you are working, traveling, or having some kind of festival event, you do not always have time to sit down for meal. Having a meal in a neat, sealed bread package that you can slip into a pocket or pouch is a solution that many cultures have discovered.
We were looking through some old photos, one of which was baby Eilene holding half a naan that was bigger than her head. Eilene asked, why I have not made them in years. She then asked for shashlik and naan for Sunday’s dinner. Five years ago, I posted a recipe for Uyghar naan. Since that time, I have learned some new techniques in bread making and I decided to use them in making this Central Asian bread.
Note: While most of my posts tend to have short discussions, every once in a while I will tackle a topic that requires an extended discussion. Other blogs may tell you what steps you should take to create a dish, but they sometimes gloss over why you should do things that way. The recipes I have found for pizza crusts were frequently like that. It has taken me two weeks of research and struggle to untangle pizza gluten.
A bierock—German stuffed bread—is not now, nor has it ever been haute cuisine, it is essentially a workingman’s lunch. When you are working, traveling, or having some kind of festival event, you do not always have time to sit down for meal. Having a meal in a neat, sealed package that you can slip into a pocket or pouch is a solution that many cultures have discovered.
Bread is mostly flour mixed with a liquid. However, because of the complex chemistry of the starches and gluten in the flour, small changes in handling techniques and additional ingredients can make a big difference in the texture of the final product. A few weeks ago I posted my updated recipe for light and flaky biscuits. I had been making these biscuits for years, so throwing them together was second nature. However, when I tried to make these biscuits as I had written the recipe they came out tough and dense.
Adapted from a King Arthur Flour recipe
I do not make dinner rolls very often, because several family members are avoiding carbs or white flour breads. Jan’s friends came to Stitches and I was making them a Brazilian seafood stew. Jan’s friends are not avoiding white bread and I decided that pull-apart rolls would go well with dinner.