Welcome to my page! It's a good place to start looking if you need to find me since I come here nearly every day for inspiration as I pursue the noble occupation of feeding family and friends.
My family moved across the country to southern California 7 years ago. The first time I ever set foot on California soil (or anywhere in the West, for that matter) was the day I moved here. I experienced a form of culture/environment shock for about a year - even the air is different out here! For the first year, I would look at the roads and driveways that wind steeply up and down the foothills and think, Man, how does anyone drive on those in the winter? Then I would remember - they do it the same way they do in the summer - with their windows down, wearing shorts and flip-flops. I love the fact that we are near a large city, near the ocean, near the desert, near the mountains - what more could I ask for? And yes, even though I swore it wouldn't happen to me after living for more than 40 years in places with many weather extremes - I now get chilly when the temperature dips below 70 and can barely bring myself to go outdoors if it's raining. However, I do NOT wear a parka and mittens when it's 65 degrees - a sweatshirt or light jacket will do.
My husband and I met while attending seminary (I dropped out before finishing one semester but he got a Master of Divinity) and we got married after knowing each other for 6 months. We are quick to tell other people that we do not advise this course of action, but we celebrated our 27th anniversary this year, so I guess sometimes rash decisions work out quite nicely. So with my husband's MDiv and my undergraduate degree in religious studies, we now both work in pharmaceutical marketing research. Just what you would expect, right? I telecommute to the east coast for work each day; I'm primarily a writer/analyst. When I was in college, writing so many research papers and unable to decide what I wanted to do when I grew up, I used to jokingly say that I should find a job writing research papers. More than 20 years later, that?s basically what I do. Cool, huh?
Viennoise Au Chocolat (vienna Bread With Chocolate)
Our wonderful son was born when we were married just one year and a mere 15 years later our bright-eyed redhead came into our lives (okay, so she was totally bald till she was nearly 2, but she's definitely red now). My kids are my best and constant reminder that perfect timing is something determined by God and not by me, since I wouldn't have dreamed up such a family-planning scheme, and yet it works just right for us. Here are some pics of the family, most of them taken while we were camping and hiking in the wilds of this beautiful state!
Cooking is a great joy to me ? I constantly marvel that God gave us so many things to eat and so many ways to prepare them! We could have been like cattle or something, eating pretty much the same thing, in the same way, every day for all of our lives. What a privilege to be in charge of feeding our families (and ourselves, of course), and also being able to express our creativity and knowledge of nutritional needs at the same time. (Dessert is a nutritional need, right?) I stumbled on this site when I was searching for recipes that might use up some ingredients I had in the house ? I don?t think I?ve left since then, and I?m happy to have met and shared recipes with so many nice folks around the world.Stir the yeast and warm water together in a warmed bowl. Tip in 300g of the flour and stir until you have a sticky batter. Cover with a plate and leave for at least 2 hours or overnight.
Once the sponge has rested pour the cold water into the yeast batter and mix it to roughly combine.Measure the remaining flour, salt and sugar into a large warm bowl and tip in the yeast batter. Stir so you have a soft and sticky dough, cover and leave for 15 mins to allow the flour to absorb the mixture.
Bba Challenge #38 Tuscan Bread, #39 Vienna Bread, #40 White Bread, #41 Whole Wheat Bread
Next rub 2 tsp of oil on the work surface and form it into a circle roughly twice the area of your hand. Pour 2 tsp of the oil on the top of the dough and rub it over and down the sides so you can scoop out the dough without it sticking. Put the dough on the oiled surface and knead for 40 seconds. Place back in the bowl, cover and leave for 45 mins, kneading it briefly twice more in that time.
Lightly flour the work surface and place the dough seam-side up on it. Pat it out into an oval about 20cm. Roll it up very tightly and then roll into a long sausage shape, pressing the ends into points. Place the dough seam-side down on a baking sheet. Cover with a clean tea towel and leave for another 45 mins or until doubled in size.Pre-heat the oven to 200°C and place a small ovenproof dish of water at the bottom to create a steamy environment. Brush the dough with milk and sprinkle poppy seeds (optional) and with a serrated knife slash along one side. Bake for 20 minutes then reduce the heat to 180°C, and bake for a further 15-20 minutes till golden brown.As all ovens differ, it might need longer, I like to turn the loaf over to make the underneath just as crusty. Cool on a wire rack.Vienna Bread can be made in the shape of rolls or baguettes. It is softer than traditional European baguettes (i.e., Italian baguettes and French baguettes), and has a fine texture with tight crumbs and has a sweet taste.
You can make delicious toasts, french toasts, grilled cheese sandwiches, or other sandwiches with your favorite filling. You can even serve Vienna Bread as a side with soup or toasted with pasta.
Vienna Bread Recipe By Shehzeen
My family loves toasted Vienna Bread with a spread of soft room temperature butter, and it gets over in no time. Its hard not to eat these beauties as soon as they come out of the oven. Trust me; they are simply irresistible.
Vienna bread is also known as Pain Viennois. You can check more details on this bread here. This bread is inspired by one of my favorite chefs of the real deal cooking channel.
When preparing Vienna Bread, we add sugar to the dough that helps the crust brown faster. The addition of fat in the form of milk and butter helps to tenderize the dough and also results in a shortening of gluten strands. As a result, Vienna Bread ends up being very soft on the inside, despite having relatively tight crumbs.
White Vienna Bread
I get a lot of questions asking me if Vienna Bread is similar to Brioche. The answer is NO. Brioche is a popular french bread that uses a similar set of ingredients as that of Vienna Bread, but the butter to flour ratio is significantly high making a Brioche similar to a pastry or a cake. Moreover, Brioche has an open crumb structure, similar to a honeycomb that you see in a croissant.
Honestly, I have not tried preparing a Vegan Vienna Bread. If I were to try this version in the future, I would replace butter with vegan butter, milk with any non-diary milk, and brush the risen roll with a vegan egg wash. If you are unsure what a vegan egg wash is, then here is my version that I use for sweet (non-savory) recipes.
One part of Agave nectar whisked with two parts of non-diary milk. The heat in the oven causes - (1) the sugars in the agave nectar to caramelize and give the bread its signature golden-brown crust (along with sugar in the dough), and (2) the proteins in the non-diary milk to breakdown and give the bread a shiny finish once the water content evaporates.
Homemade Toast, Sliced Vienna Bread In Plate, Ready To Eat. Made With Common Flour And Whole Wheat Flour, Or Wholemeal Flour Stock Photo
Follow me on Instagram and tag me with # so that I get a chance to see all the recipes you make and give it a ♥.
My family loves toasted Vienna Bread with a spread of soft room temperature butter, and it gets over in no time. Its hard not to eat these beauties as soon as they come out of the oven. Trust me; they are simply irresistible.
Vienna bread is also known as Pain Viennois. You can check more details on this bread here. This bread is inspired by one of my favorite chefs of the real deal cooking channel.
When preparing Vienna Bread, we add sugar to the dough that helps the crust brown faster. The addition of fat in the form of milk and butter helps to tenderize the dough and also results in a shortening of gluten strands. As a result, Vienna Bread ends up being very soft on the inside, despite having relatively tight crumbs.
White Vienna Bread
I get a lot of questions asking me if Vienna Bread is similar to Brioche. The answer is NO. Brioche is a popular french bread that uses a similar set of ingredients as that of Vienna Bread, but the butter to flour ratio is significantly high making a Brioche similar to a pastry or a cake. Moreover, Brioche has an open crumb structure, similar to a honeycomb that you see in a croissant.
Honestly, I have not tried preparing a Vegan Vienna Bread. If I were to try this version in the future, I would replace butter with vegan butter, milk with any non-diary milk, and brush the risen roll with a vegan egg wash. If you are unsure what a vegan egg wash is, then here is my version that I use for sweet (non-savory) recipes.
One part of Agave nectar whisked with two parts of non-diary milk. The heat in the oven causes - (1) the sugars in the agave nectar to caramelize and give the bread its signature golden-brown crust (along with sugar in the dough), and (2) the proteins in the non-diary milk to breakdown and give the bread a shiny finish once the water content evaporates.
Homemade Toast, Sliced Vienna Bread In Plate, Ready To Eat. Made With Common Flour And Whole Wheat Flour, Or Wholemeal Flour Stock Photo
Follow me on Instagram and tag me with # so that I get a chance to see all the recipes you make and give it a ♥.
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