I was planning to make those pretzels for a while.
I don’t know why I was waiting so long. They came out super delicious.
Soft and fluffy.
My daughter couldn’t stop eating them.
1 1/4 C Water
1 TBS olive oil
1tsp Lemon Juice
2 TBS Sugar
1 tsp Salt
1 Egg YOLK
3 1/2 C Flour
1 TBS Active Dry Yeast
1/4 cup flaxseed meal
1/2 cup medium cheddar cheese (or any kind of cheese you like), shredded
1 TBS Heavy cream (or half&half)
1 Egg WHITE
coarse salt for sprinkling (optional)
Directions for bread maker:
1. Put all the ingredients to the bread maker in order as listed above (EXCEPT FLAX and Cheese!). Left out “egg wash” ingredients, too. Run bread maker on “dough” cycle.
2. During the second kneading add flaxseed meal and shredded cheese.
3. When the dough is ready knead it a few times on lightly floured surface.
4. Divide the dough into 14 to 16 pieces.
5. Roll each piece into a rope, about 12 to 14 inches long.
6. Fold into pretzel shape.
7. Place each pretzel on a baking sheet lined with parchment paper, about 1 to 2 inches apart.
8. Let them rest for about 30 minutes.
9. Whisk together egg white and cream. Gently brush each pretzel with the mixture.
10. Sprinkle coarse salt on top of each pretzel to your likes (optional).
11. Bake in 375 F for 15-20 minutes.
Directions for hand (KitchenAid) kneading:
Dissolve the yeast and sugar in 1/4 cup of pretty warm water until bubbly. In a separate bowl mix together flour and salt. Make hole in the middle and pour the yeast mixture inside it. Gently mix with your hands adding remaining water, olive oil and lemon juice until the dough is not sticky anymore and forms a soft ball. Add flaxseed meal and shredded cheese. Knead until they are well incorporated into the dough.
At this point cover it with towel and let it rest for an hour or until doubled in size.
Follow the steps from 4 to 11 as in directions for bread maker.
Go well with almost anything, and they taste the best warm!
While this dish is very popular in Poland and you can find it in almost every single bakery I had no idea that it comes from Jewish culture and it is actually called “Cebularz Lubelski” after one part of Poland where it suppose to originated from.
“Cebularz” means something with onion… and in this case it doesn’t mean that the onion is incorporated into the bread. It is not an onion bread.
After reading many descriptions of this dish it seems like I should say that it is a wheat cake with onion. I’ve decided to call it a flat bread but it is not a bread. The dough is more like for sweet buns or dinner rolls.
There are many ways people prepare the onion and many recipes mention is should be prepared a few days ahead. I didn’t have that much time and I was really craving this dish so I simply fried the onion while the dough was in my bread machine. Originally the topping is made from onions and poppy seeds. I didn’t have poppy seeds and I’ve decided to make it more colorful and flavorful by adding different ingredients.
1/2 cup milk
3 Tbs. butter, unsalted
2 tsp. sugar (any kind: white, brown, turbinado)
1/2 tsp. sal
1 1/2 cups all-purpose flour *
1/2 cup bread flour +1Tbs (if needed)
1 tsp. instant yeast
1 egg, beaten
1/4 cup flax-seed meal (can be switched for chia seeds)
1/2 or 3/4 big purple onion, chopped roughly
fresh corn from one cob
2 Tbs. olive oil
1/2 cup fresh herbs (I used mix of cilantro and parsley)
cherry or yellow pear tomatoes (optional)
* you can use different amounts of bread and all-purpose flours. If you don’t have bread flour you don’t have to use it. I have never tried this recipe with whole wheat flour, but I think, it would be ok to incorporate it into the recipe as well.
Directions for bread machine:
In a sauce pan put together the milk, butter, sugar and salt. Heat it up on low heat until the butter melts. The mixture should be lukewarm not hot. Pour it into the bread machine, add flours and sprinkle the yeast on top. Set the machine on “dough” and turn it on.
During the second kneading open the lid and add the egg saving about 2 tsp for later use. Add flax-seed meal.
At this point you might need to add an extra 1 Tbsp of flour (all-purpose or bread). The dough should form elastic, soft and shiny ball around the kneading hook inside the bread machine.
Meantime chop the onion and cut the corn of the cob. In a frying pan heat up 2 Tbsp olive oil, add chopped onion and corn. Fry until the onion is soft. Add salt and pepper to taste.
When the dough is ready, take it out of the bread machine and divide into 6 balls. On a lightly floured surface roll them into a flat circles, about 5 to 6 inches in diameter.
Transfer them into a baking sheet lined with parchment paper.
Brush the edges of each piece with the remaining egg. In the middle of the flat bread put about 3 Tbs of the onion-corn mix.
Bake for 15 minutes in 395 F or until the edges are golden brown.
To make this dough without bread machine just follow a regular directions for making yeast dough by hand or Kitchen Aid.
Dissolve the sugar and yeast in very warm milk and wait until bubbly. Add melted and cooled butter, salt, flours and knead. Add beaten egg and knead until the dough is not sticking to the side of the bowl and creates easy to work with ball. Transfer the dough to lightly oiled bowl, cover with a cloth or plastic foil. Leave in a warm place to rest until doubled in size. When it’s ready punch in in the middle, add flax-seed meal and knead a little bit more until everything is well incorporated. To finish follow the instructions above.
Serve warm, topped with fresh herbs and cut into wedges fresh tomatoes.
I’ve made those cinnamon rolls twice before I got my bread maker. Each time they came out looking and tasting pretty good, but I wasn’t thrilled with the effect in general. Neither my husband. We ate them with cream cheese frosting which actually made them more enjoyable.
Last Saturday I decided to give them one more chance and I was craving cinnamon rolls.
I got up MUCH too early and I though it’s a perfect time to make those as the process takes about 2 hours. This time I used help of my dear friend, the bread maker and that was the best decision I could ever made. Those “nothing special” cinnamon rolls came out as THE BEST CINNAMON ROLLS I have ever had !!!
Fluffy, soft inside and with a crunch on the outside. Those previous two times I made them they weren’t half that big and fluffy. I guess I am not as good in hand kneading as I though I was. In addition in my entire apartment there is no place warm enough for the dough to raise. A few times working with yeast dough I tried to leave the dough in warm oven but that didn’t work for me at all.
Look at those beauties. They were so good that I didn’t have to make any frosting just a little bit of butter spread over hot rolls and that was it.
This recipe is adapted from Chef in Training. I changed a few things to make them more healthy.
Ingredients for the dough:
2 cups milk
1/2 cup olive oil
3/4 cup brown sugar
3 cups all-purpose flour
1 cup whole wheat flour
1/2 cup bread flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 Tbsp. salt
1 packet (2 1/4 tsp.) active dry yeast
1/3 cup flax seed meal
1/4 cup chia seeds
Ingredients for the filling:
1/4 cup unsalted butter, softened, divided in half
10 Tbsp. brown sugar (more or less), divided in half
Mixed milk and brown sugar in a sauce pan and heat it up just until the sugar is dissolved and milk is slightly warm. Transfer to bread maker. Add olive oil, salt, all-purpose flour and whole wheat flour. Sprinkle yeast on top. Set the bread maker on “dough”. During the second kneading open the bread maker and add 1/2 cup bread flour, baking soda, baking powder, chia seeds and flax seeds meal.
After it’s done (in my bread maker it takes 1h 10 min), divide the dough in half. I never use rolling pin to roll the dough out. I use my hands to stretch it in into about 11 inch x 9 inch rectangle shape.
Don’t be greedy and spread a generous amount of softened butter (in my case it’s about 2 Tbsp, sometimes a bit less sometimes more – it depends on how big the rectangle is) over the surface of rolled out dough. Rub half of the brown sugar over the dough. You might start with 4 Tbsp. and if you decide it’s not enough add more until the surface is covered. Sprinkle 2 Tbsp. of cinnamon. Feel free to add more.
Starting from the longest side fold the dough towards you.
Cut rolls into 1 1/2 inch (2 inch is fine too) pieces.
Put them into greased pie pan or on a baking sheets. Cover and let rest for 30 minutes.
Repeat with second half of the dough.
Bake in 375 for 18 minutes for pie pans or 12-15 minutes for baking sheets.
This time I used both: pie pan and baking sheets to compare which is better.
I used two 9 inch pie pans. In the first one I put 8 rolls in the second 7.
7 seems to be a perfect amount as you can see on the picture above.
Rolls on baking sheets were 1,5 inch apart.
… and while in the oven they leaked out the filling:
Rolls baked in pie pans where clean and nothing leaked out. They came out bigger and fluffiest, too.
They were so delicious and with the perfect amount of sweetness that we didn’t need any frosting at all. I spread a little bit of butter while still hot to make them more moist and not so dry on top.
I still highly recommend the cheese cream frosting from the original recipe. It’s so good that every time I make it I eat half just by itself.
This Little Lady ate 4 of those huge rolls on the first day and she kept asking (in her own language) for more.
I had to hide them as I was afraid she’s gonna get sugar rush. That’s there is the best indicator that the rolls were really good. Before, she wasn’t really a big fan of those. She would eat a half of one small roll and she was done, she didn’t want more even on the second day.
Now I know that the secret for a perfect rolls is in the bread maker
oh… and if I just had a coffee… those would be just perfect, but for now milk will do the job – it has to
Failures in the kitchen – as much as I hate them they happen. They happen less often than they used to but still… From time to time there is a day when nothing good want to come out from my pots and pans. Of course there is more failures when I cook “American” food and almost no failures when I cook something Polish but that doesn’t count since my husband is not very fond of Polish cuisine.
Chili is one of those dishes that I had to learn to cook for my husband. He always talks (or used to) about his mom’s chili that it was really good from what he remembers. Once she gave him the recipe and I made it. We both liked it but the next time I made it I changed a few things and it was even better.
I just can take a recipe from mother-in-law and call it good. You know how that works. It got to be mine and it has to be better. That’s how it works in here. My kitchen my recipes😉
Anyway, last time we went grocery shopping I bought all the stuff for chili and grabbed additional 6 oz can of diced tomatoes with chilies. I have to idea why I did it, but I did. I though it might be good to add some new flavor to it.
Whenever I make chili I make a huge pot of it. I freeze it or we eat it for a week That’s why I like chili. Everybody likes it, especially my daughter, and I don’t have to cook for a few days after that. Win win.
So the next day I cooked all the tomatoes, cooked the meat and after all I remembered that there is that can of tomatoes with chilies. I think I didn’t even add that whole can, just a half of it. I stirred it, cooked a little bit longer and tasted… my mouth got on fire!!! I mean, real fire, and when it happens to me I know that my husband will be burning twice as much as me. When he saw my angry and disappointed (and red) face he said: “Oh wait, it can’t be that bad let me try, maybe I can eat it”…, and he tried, and he said “NO. I’m sorry I’m not gonna”.
So, here I am sending that entire pot of chili down to the drain. The only thing it was left was the meat. I SAVED THE MEAT!!! Ground turkey mixed with Italian sausage.
The same night we ate pasta for dinner.
I don’t know why but when I looked at that saved (thank gods) meat I thought about sloppy joe. The weird thing is that I have never made it before and I can’t even recall if I ate it in the past (probably no). Anyway, that idea stuck to my head and it stayed there until the next day. I knew I don’t have buns to make it with and I don’t know how to make the meat sauce. I asked my bloggy friend Polish Mama on The Prairie and she gave me a few ideas which I’m gonna use the next time. This time I didn’t have half of the ingredients and lately my whale-like lovely lazy self is much too lazy to go to the store just to pick one or two things. As a pregnant woman I’m not only a brain damaged but motivation damaged as well. I could go hungry for days just give me water, milk and buttermilk these days and I’m happy as a clam.
Anyway, following my husband recommendations, because it’s him who would mostly be picky about it, I made the sauce from ketchup, brown sugar and soy sauce and I baked the buns, and this is one more reason why I love my bread maker.
Want the recipe!?
Here it is:
2 cups milk (any kind)
1/4 cup olive oil or butter (melted)
2 Tbsp. honey
2 tsp. salt
1/4 cup bread flour
5 cups whole wheat flour (plus more if needed)
2 Tbsp. active dry yeast
If made by hand or in a Kitchen Aid:
Heat up milk until very warm. Take of the heat. Mix in sugar and dissolve, add yeast, cover and wait about 10 minutes until the mixture rises and is bubbly.
In a separate bowl mix the bread flour and about 4 cups of bread flour, olive oil (or butter), honey, salt. When the yeast mixture is ready pour it over the flour mixture and knead. Add eggs. If the dough is very sticky add more flour. At the end the dough should be a little tacky to the touch at the end, so don’t add too much flour or overknead it.
Cover and let the dough rest for up to 1 hour.
After that knead it a few times, shape into a balls and flattened them a little on the top. Brush with egg wash and sprinkle with sesame seeds. Let the buns rest for about 20 minutes.
Bake in 350 F for 18-20 minutes.
If made in bread maker:
Put the ingredients to the maker in this order:
Room temperature milk, olive oil (or melted butter), sugar, salt, honey, eggs, bread flour and whole wheat flour, yeast. close the lid and set on the “dough” setting. During the second “kneading” open the lid to check if the dough needs more flour. If it does add 1/2 cup. After a few minutes check again. Keep adding flour until the dough is smooth and stop sticking to the sides of the container. When it’s done take it out and shape into balls just like above. let the buns rest for 20 minutes. brush with egg wash and sprinkle with sesame seeds. bake in 350 F for 18-20 minutes.
My Sloppy Joe
For the next two days we ate the rest of the buns for lunch with some veggies and homemade ricotta.
So not being very happy about the disaster with chili I was happy with my first ever sloppy joe. Now I need to work more around the sauce but other than that I think I’ve found a new dish that will be served at our dinner table quite a bit.
If I am not mistaken it was Marcus Samuelsson who said during one of the Food Network shows “Next Iron Chef” that biscuits come from Poland. (shame on you Samuelsson, shame on you!)
I lived in Poland for 26 years and I had never seen on heard about biscuits before I came to US. When I first heard that word: “biscuit” immediately I thought about sweet cracker. Actually I would have been right if I was in GB but I am not so I had to get used to to a biscuit being a flour-based savory bun
I don’t actually care much about the name. I like ’em both ways.
What I care is that their origin is not Poland – sweet nor savory!!! – mister world class chef and “Best Chef of New York” (2003).
I made those biscuits weeks ago but I am really behind (and lost) in posting pictures and recipes… .
I really liked how their tasted but my main mistake was too much flour and overworked dough. They came out a little bit too thick and doughy inside.
2 1/4 cup all-purpose flour
1 tsp. salt
1 Tbsp. baking powder
6 Tbsp. cold unsalted butter, cut into small pieces
1 cup grated Cheddar
2 Tbsp. chopped green onions (green part)
1/4 cup flax seed meal
1 cup cold whole milk
2 Tbsp. melted unsalted butter for brushing (optional)
Preheat oven to 425F. Line 2 large baking sheets with parchment paper. In a large bowl combine flour, salt, baking powder and mix well. Add cold butter, cheese, green onions and flax seed meal. Use a blender or fingertips to mix in butter until mixture is crumbly. It’s ok if a few pieces of cheese and butter remains visible and not mixed well. Add milk and gently mix to moisten. Do not overwork the dough, it should be rough and sticky.
Turn dough out onto a large floured work surface and kneed gently into ball. Roll dough into a 1/2-inch thick circle. Cut out small biscuits using 1 inch cookie cutter (I used a glass bigger than 1 inch in diameter). Place biscuits about 1 inch apart on baking sheets. Lightly brush tops with melted butter.
Bake until lightly browned on top, 15-18 minutes. ( I baked mine 20 minutes).
It was love at the first sight. Seriously. When I saw them I already knew I’m going to love every single bite, and I did. They are so easy and fast to make (not counting the rising time, of course), that when I took them out from the oven my husband was really surprised that he didn’t see me kneading and mixing and making all that mess around the kitchen (of course I did, but it wasn’t really that bad and everything went really fast)… .
For this recipe I didn’t even use a mixer. I did everything with my hands. I was too anxious to finally taste them that I didn’t want to deal with assembling the mixer.
When I work with yeast dough, I’m always afraid that it might not rise enough or that I might do something wrong with the yeast, and sometimes I’m afraid for the good reson. This time I made everything right, and those rolls came out to die for… .
without butter on top
with the butter!!! much better
I used only half of the original recipe and I ended up with 13 rolls.
1 cup whole milk
1/4 cup sugar +2 tsp to “feed” the yeast
2 3/4 Tbsp unsalted butter
1 tsp salt
1 pkgs active dry yeast
1/3 cup warm water
4-5 all purpose flour
2 beaten eggs
In a sauce pan over medium heat mix together: 1 cup milk, 1/4 cup sugar, butter and salt until butter and sugar melts. remover from heat and let it cool to lukewarm.
Now, dissolve the yeast in 1/3 of warm water with 2 tsp of sugar. I first add the sugar, stir it until is dissolved in the water and after that I add yeast. Cover and let the yeast to start working. After 10 minutes if the mixture is not bubbly and foamy it means that you have to repeat that step (water was too cool or too hot). Almost every time I work with yeast I have to do it twice… .
In a large bowl combine 2 cups of flour and lukewarm milk-butter-sugar mixture. Beat it with your mixer until everything is mixed well together. Add yeast mixture and beat it for a few minutes. Add 2 beaten eggs. Stir in the remaining 2 cups of flour. The dough you’ll get from it should be soft and a little bit sticky.
Mine dough was actually pretty sticky but I let it be that way. I covered the bowl with towel and let it stand for about hour and 2o minutes until the dough doubled in size.
Spray 9×13 – inch glass pan with cooking spray.
Flour the surface you’ll be working on and put your dough on that surface. With your hands pat the dough into about 1 inch thick rectangle. Cut that rectangle in 12 equal-sized pieces. From every piece roll a small ball and place it in prepared pan. Repeat with every piece.
To roll the balls without sticking to my hands I floured my hands a little before each rolling.
Cover the pan with a towel and let it stand for another 30 minutes.
Preheat oven to 375 F. Bake for about 18 minutes or until golden brown. When removed from oven rub a stick of cold butter over the top of each roll.
Eat and enjoy!
Store in a air tight container or ziplock bag up to 3 days.
I guess, everybody knows how delicious Olive Garden’s breadsticks are! I remember days when we used to go there and I ate just those with a little bit of my husband’s salad. That would fill me up for the day, but I ate a lot of them
They are so good I can’t stop eating them when we are there. Unfortunately it doesn’t happen often enough and many times we would eat our dinner at home thinking how great it would be to have those breadsticks on the table.
Those sad days won’t happen again, though. Thanks to The Country Cook – an awesome cooking blog, I got really easy recipe how to make them at home.
So far I’ve made them twice. The first time was a total failure. I followed directions from the original recipe and I know where I messed up. I didn’t do it the second time and they came out beautifully. Very fluffy.
I’m going to post here how I made them. Just a little bit different from Brandie from The Country Cook.
Ingredients are the same:
1 1/2 cups very warm water
1 package active dry yeast (2 1/4 tsp.)
4 1/4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon salt
Garlic Butter topping:
1/2 stick unsalted butter
1 teaspoon garlic powder
1 teaspoon table salt
The first time I made them I used garlic bread sprinkle thinking that I’m using garlic powder. That was my first mistake. Imagine how salty they were! ugh!
In a bowl or a pot dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered until mixture is bubbly. In a different bowl combine flour and salt. Add yeast mixture and melted butter to flour mixture. Mix everything until fully combinde. I always use my hands but feel free to use mixer for that. Knead dough for a few minutes just until dough is smooth and elastic. Spray baking sheet with nonstick spray. Pull off pieces of dough and roll out into strips. Those strips will double in size so do not get crazy with the size of your strips. Arrange those strips on your baking sheet, cover it with light (in weight) kitchen cloth.
Let it rest in room temperature or in a warm place if you have one around the house for 2 hours or more.
Once they have doubled in size preheat your oven to 400F. Once it has reached temperature put your breadstick in the oven.
and in this place the difference between the original recipe ends. if you go through Brandie’s direction you’ll see the difference.
While they are baking, make butter topping.
Melt butter, add garlic powder and salt, stir until combined.
After 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake for another 6-7 minutes. Immediately after removal from the oven, brush the other half of the butter on the sticks. Allow them to cool for a minute or two.
I baked them for a little bit longer so they got really crunchy from the inside!
That recipe makes enough breadsticks for 2 dinners for us. It means one wife, one husband and one kiddo who eats only 1 breadstick. For my first batch that was almost inedible I used only half of that dough. The rest of it I shaped in small sticks, put them into plastic bag earlier sprayed with cooking spray and I froze them. Few days later I took them out, put them onto a baking sheet, let them defrost and rise for about 5 hours.
After that they were ready to bake.
Really delicious! I’ll be making them much more often than we go to Olive Garden, that’s’ for sure