Lemon Pull-Apart Bread

15 05 2014

Last weekend we celebrated the confirmation of our son Olv.

It was a really lovely day with family and friends and plenty of wonderful delicious food.

I ate so much, that I planned to eat nothing this week to recuperate from that feast. :-)

But - oh well - hard to stick to those kind of plans!

I had the longing for something fresh with plenty of citrus...

I remembered a recipe I came across some weeks ago on my Pinterest

A Lemon-Pull-Apart Bread which I really wanted to try out because I still love to bake this Garlic&Herb Pull-Apart Bread and a variation with lemon sounded delicious.

The Pinterest recipe was unfortunately a big disappointment. It didn't taste good at all, was complex to make and didn't pull apart.

First I was frustrated but I still had the imagination that the idea of a simple and easy to make lemony bread was good so I went back and made my own recipe.

Et Voilà - it turned out great!!!

Lemon pull-apart bread by lebenslustiger.com, Zitronenzupfbrot

Lemon pull-apart bread by lebenslustiger.com, Zitronenzupfbrot

It tastes super aromatic, fresh and summery - warm from the oven or even a couple days old. Because of the filling it stays juicy and a bit chewy.

And it pulls apart perfectly!

We liked it pure or with a little bit butter - sweet or salty - just to your taste.

It would pair great with seafood.

Here is how I did it: 

2 3/4 cups all purpose flour

1 teaspoon salt

1/4 cup sugar

1 envelope dry yeast

Mix all ingredients together in a bowl.

1/3 cup milk

2 ounces butter 

Heat milk and butter until butter is melted.

Stir into the flour mix. 

Grate 3 smaller organic lemons and 1 organic orange and keep the zest for later

Press 2 of the lemons and the orange and add the juice to the flour and yeast mixture. 

Kneed to an elastic dough. 

You might need to add some more warm water or more flour because every fruit is different in size and gives a different amount of liquid and therefore you need to adjust to your needs. 

Let the dough rise for about 1.5 hour in a warm place.

Then roll it out to approximately baking sheet size.

Make the filling:

4 ounce cream cheese

zest from the 3 lemons and the orange

juice from 1 lemon

about 2 tablespoons powdered sugar

mix all ingredients of the filling and spread evenly on the rolled out dough.

Grease a loaf pan. 

Now cut the dough in five strips (cutting from the wide side of your piece)

Fold each strip up like an accordion and stack it neatly into the loaf pan.

Let rise in a warm place for another half hour then bake at 350F about 45min until it's golden.

Eventually cover with baking paper half way thru the baking time to avoid that the bread turns too dark like mine did a bit. 

After baking let cool down a little bit and then brush with some soft butter to add shine. 

That's it! If you are trying this it would be great if you could let me know if it worked or if something needs to be changed or added. 

Lemon pull-apart bread by lebenslustiger.com, Zitronenzupfbrot

Bon Appétit and Happy Day,

Anette 


Are You Cronuts Yet?

26 10 2013

I guess I am more than far behind this crazy New York food hype but to my excuse, I live in Germany and it always takes a bit of time until American trends roll across the ocean to our little shores.

How I learned about this Cronuts trend?

Well - I watched the last episode on two broke girls and that told me all about it.

The long waiting lines (which are apparently already dwindling again with lots of hybrids are on the way and the amount of dollars people are willing to spent on the black market.

Amazing!

I instantly felt the urge to try one of those - supposedly heavenly divine - creations but how?

For a few scary seconds I actually thought about baking some - ME - B A K I N G !!!

I case you do not know: I NEVER bake!

Ok - I RARELY bake, because I am afraid of it. I did bake this garlic and herb pull-apart bread though and it was almost a success meaning it didn't rise but tasted great anyway. And I once made a delicious cake. But that one did not require baking...

Anyway - I couldn't possible bake a Cronut - have you read a recipe? - it takes a crazy amount of folding and waiting and folding and waiting and some more folding and waiting until the dough is made.

So I asked on my Twitter if anyone have had a Cronut yet and found out, that there is a creative baker in the south of Germany who sells his own version called "Doissant".

Pretty name, right? A bit french sounding...

He even shows a video about the making of the Doissants and i must say they do look tasty.

Later that day I had to run to our local bakery to get us some bread for dinner and then: Right in front of my very eyes: A CRONI!!!

Our local bakers version of a Cronut! And what a cute name. Well, I guess that trend truly arrived and bakers are really creative people. 

"Ask, and it shall be given you..." - I was so relieved I didn't have to bake!

And guess what - there was no line and plenty of Cronuts-Doissants-Cronis for 1.45Euro each...

All I had to do was taking a picture and then eat. 

YUM!

Cronuts by lebenslustiger.com

Happy Day,

Anette 

PS. - Thank you - one was more than enough - a bit too heavy for my taste :) 


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Hot Chocolate..

01 10 2013 Market day

... is this months color theme over @ "Color Me Pretty" with Bine and Andrea.

I thought immediately of this chocolate bread I made last year.

Funny, because i just posted a bread recipe yesterday! 

This chocolate bread was so delicious - especially topped with some artisan made hot chili cheese. 

If you like to see the recipe it's over here in last years post.

Chocolate bread recipe with chili cheese, Schokobrot rezept mit Chilikäse

Wishing you a Happy October,

Anette 


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Garlic & Herb Pull Apart Bread

30 09 2013 Market day

I baked!

YAY! 

A yummy Garlic & Herb pull-apart bread.

Garlic and herb pull-apart bread, Knoblauch-Kräuter Zupfbrot

Dear Susanne from Alles ist gut send the recipe over to me.

Instead of fresh herbs I used a mixture of dried herbs from Sonnentor called "Gute Laune" - about 4 table spoons.

Bread dough

600 g flour

1 cube fresh yeast

300 ml lukewarm water

1 tsp honey or agave

2 tsp salt

50 ml olive oi

Mix flour, yeast, agave and the water and let sit until bubbly.

Then mix in salt and oil and kneed until you get a nice dough. 

Garlic & herb butter

100 g soft butter

1 tps herb salt

1 or more garlic cloves

3 tbsp fresh or frozen herbs like basil, chives, parsley... 

Mix all herb-butter ingredients thoroughly.

Roll out the dough approximately in a size of a baking sheet.

Spread the butter evenly all across, cut into 5-6 strips and fold them up.

Put up-right into an oiled bread pan.

Let rise again and then bake until it's golden - about 30min - depending on your oven. 

So delicious!

Happy Monday,

Anette 



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