Bread Making For Dummies
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Bread may be the staff of life, but man does not live on bread alone, or so they say. Regardless, many of us enjoy some protein and/or dairy with our bread. These two recipes for klobasneks and flammkuchen are delicious meals in and of themselves.

Josh’s Texas Klobasneks

chơi xổ số keno trực tuyếnLiên kết đăng nhập Josh's Texas Klobasneks

Prep time: 30 minutes plus 2 hours 15 minutes for rising

Bake time: 18 minutes

Yield: 16 servings

Ingredients

242 grams (1 cup) half-and-half 8 tablespoons (1 stick) unsalted butter, divided 9 grams (1 tablespoon) active dry yeast 50 grams (1/4 cup) sugar 3 grams (1/2 teaspoon) kosher salt 420 to 480 grams (3-1/2 to 4 cups) all-purpose flour, divided 50 grams (1/4 cup) active sourdough starter 28 grams (2 tablespoons) vegetable oil 2 egg yolks 56 grams (1/2 cup) grated colby jack cheese 1 jar (32 slices) pickled jalapeños 1 pound smoked kielbasa sausage, cut into 16 pieces (2 inches long and quartered lengthwise)

Directions

  1. In a microwave-safe measuring cup, heat the half-and-half for 1 minute 30 seconds. Add 4 tablespoons of the butter and stir to cool the milk slightly.
  2. In the bowl of a stand mixer with a dough hook attached, stir together the yeast, sugar, salt, and 1-1/2 cups of the flour.
  3. Pour in the warm cream mixture and sourdough starter.
  4. Mix until the ingredients come together.
  5. Cover and let rest for 30 minutes.
  6. Add in the oil and egg yolks, and blend until fully incorporated.
  7. Slowly stir in enough of the remaining 2 to 2-1/2 cups flour until the dough comes together and is not sticky.
  8. Knead on speed 2 for 6 minutes, or until smooth. The dough will be soft and not stiff.
  9. Place the dough in a lightly oiled bowl and cover.
  10. Allow to rise until doubled in size, 1 to 2 hours.
  11. Line a baking sheet with parchment paper.
  12. After the dough has risen, press out the gas and divide into 16 even pieces (45 to 50 grams per roll).
  13. Roll each piece of dough into balls and then flatten them into 3-inch circles.
  14. In the center of each piece of dough, place 1/2 tablespoon of the cheese, 1 slice of jalapeño, and a piece of sausage.
  15. Fold one side of the dough over the other and roll; then seal by pinching all seams together.
  16. Place on the baking sheet 1 inch apart, seam side down.
  17. Cover and allow to rise for 45 more minutes.
  18. Preheat the oven to 375 degrees F.
  19. In a microwave-safe dish, melt the 4 tablespoons of butter in the microwave on high for 1 minute.
  20. With a pastry brush, brush the tops of the klobasneks with melted butter and top with an additional jalapeño slice on top of each.
  21. Bake, uncovered, for 18 minutes or until golden.
Per serving: Calories 311 (From Fat 171); Fat 19g (Saturated 8g); Cholesterol 69mg; Sodium 387mg; Carbohydrate 27g (Dietary Fiber 1g); Protein 8g. Store in an airtight container in the refrigerator for up to 3 days.

Flammkuchen (German Pizza)

chơi xổ số keno trực tuyếnLiên kết đăng nhập Flammkuchen (German Pizza)

Prep time: 25 minutes plus 8 hours 15 minutes for rising

Bake time: 8 minutes

Yield: 6 servings

Ingredients

300 grams (2-1/2 cups) all-purpose flour 3 grams (1 teaspoon) active dry yeast 11 grams (1-3/4 teaspoons) salt 30 grams (2-1/4 tablespoons) extra-virgin olive oil 140 grams (1/2 cup) water 500 grams (2 cups) crème fraîche or sour cream 2 grams (1 teaspoon) ground black pepper 12 grams (4 tablespoons) chopped chives 12 slices cooked bacon, finely chopped 1 large red onion, thinly sliced

Directions

  1. In the bowl of a stand mixer with a dough hook attached, place the flour, yeast, 5 grams (3/4 teaspoon) of the salt, the olive oil, and the water.
  2. Knead together all the ingredients on speed 2 for 6 to 8 minutes until elastic and smooth.
  3. Cover and let rise in the refrigerator for 8 to 12 hours.
  4. The next day, cut the dough into 6 equally sized pieces.
  5. Hand-knead each piece of dough for 2 minutes, round each dough piece, and press it flat.
  6. Cover the dough with a tea towel and let rest for about 15 minutes.
  7. Meanwhile, preheat the oven to 500 to 550 degrees F.
  8. Line 2 baking sheets with parchment paper.
  9. Roll the dough out very thin, about 1/4 inch in thickness.
  10. Place the dough onto the prepared baking sheets.
  11. Spread 1/3 cup crème fraîche or sour cream over the surface of the dough.
  12. Sprinkle with the remaining 6 grams (1 teaspoon) of salt, pepper, chives, and bacon, and then equally distribute the onion slices.
  13. Immediately place the prepared flammkuchen into the hot oven and bake for 8 minutes.
Per serving: Calories 500 (From Fat 264); Fat 29g (Saturated 14g); Cholesterol 55mg; Sodium 1141mg; Carbohydrate 44g (Dietary Fiber 2g); Protein 14g. Store in an airtight container in the refrigerator for up to 2 days. Flammkuchen is a specialty from the Alsace and Lorraine regions of France, but it’s also made in Saarland, Pfalz, and Baden in Germany. There are countless variations. The classic topping is made with cream, sour cream, or crème fraîche; raw (red) onions; and bacon (speck).

Variations on a theme

Here are popular variations to try:

Leek and cheese (with or without diced bacon)

  • Cream topping as in the classic version
  • Thinly sliced leek
  • Shredded Swiss cheese
Vegetarian with goat cream cheese
  • Cream topping as in the classic version
  • Goat cream cheese
  • Thinly sliced (red) onion
Goat cream cheese and figs
  • Cream topping as in the classic version
  • Goat cream cheese
  • Sliced fresh figs
  • Thinly sliced red onion
  • Serrano ham
Potato and rosemary
  • Cream topping as in the classic version
  • Sliced boiled potatoes
  • Rosemary, olive oil, and salt (optional) for sprinkling
Pear and gorgonzola or goat cream cheese
  • Cream topping as in the classic version
  • Thinly sliced pears
  • Gorgonzola (or goat cream cheese)
  • Walnuts
  • Thinly sliced onion
  • Arugula as topping after baking (optional)
Sweet
  • Cream topping (without salt and pepper)
  • Thinly sliced apple
  • Cinnamon and sugar for sprinkling

About This Article

This article is from the book:

About the book author:

Meri Raffetto, RDN, founded Real Living Nutrition Services (reallivingnutrition.com), which pro- vides one of the only interactive online weight-loss and wellness programs.

Wendy Jo Peterson MS, RDN, enhances the nutrition of clients ranging from elite athletes to pediatric patients, and is currently a culinary instructor at Mesa College.

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