Onion, Feta & Olive Rolls

Onion, Feta & Olive Rolls

In my last post I left you all with half a batch of leftover Mother Dough, and a promise for a recipe to use it up. It took a while to get this post up, because I was enjoying time with Chaim while he was off from work over the holidays. But he’s back at work today, and it’s time for life to get back to normal. So here we go.

I wasn’t quite sure what I wanted to do with the rest of my dough at first. I was thinking of doing another variation of the bagel bombs, but in the end I decided I wanted to something different. I rolled out the dough, spread caramelized onions over the top, scattered it with kalamata olives and feta cheese, then rolled it up and sliced it cinnamon bun-style, and baked them in muffins cups.

Onion, Feta & Olive Rolls

Filled with some of my favorite flavors, these are a perfect savory option for breakfast. They’d also be great alongside a bowl of tomato soup for a light lunch or dinner.

Onion, Feta & Olive Rolls

2 tablespoons unsalted butter

1 large onion, diced

1/4 cups chopped kalamata olives (about 8 olives)

1/2 cup crumbled feta cheese

1/2 batch Mother Dough (find the recipe HERE), at room temperature

Flour, for rolling out the dough

1. Preheat oven to 375°F. Grease a 6-cup muffin tin.

2. Melt the butter in a skillet over medium heat. Add the onions, and cook until a deep golden brown, stirring occasionally. Remove from heat, and allow to cool.

3. On a lightly floured surface, roll the dough out to about a 9-by 14-inch rectangle. Spread the caramelized onions over the top of the dough, all the way to the edged. Sprinkle evenly with the olives and feta.

4. Roll the dough up lengthwise, as you would cinnamon buns. Lightly push in on the sides of the roll to make a roll that is 12 inches long. Cut the roll into 2-inch slices, so that you have 6 rolls. Place each one into a muffins cup. Don’t worry if they fall apart a little, the cup with hold them together; they don’t need to be perfect.

5. Bake at 375°F for about 35 minutes, until the tops of the rolls are golden brown. Carefully remove the rolls to a rack to cool for a few minutes before serving. These can be made a ahead of time, but warm them up before eating them.

Makes 6 rolls

Tomato & Scallion Cream Cheese Bagel Bombs

Tomato & Scallion Cream Cheese Bagel Bombs

Since I was already using my Milk Bar cookbook to make the pretzel ice cream, I thought I’d finally pay some attention to the small savory section in the back if the book. The chapter is dedicated to the bakery’s “mother dough”, a simple dough that is used to make all different kinds of savory goodies.

Bagel Bombs are a sort of all-in-one breakfast sandwich, with the filling baked right inside the dough. The recipe in the book uses a bacon, scallion, and cream cheese plug, but since we do not eat bacon (nor do we eat milk and meat together) I needed to come up with an alternative. Yes, I could have just omitted the bacon, and had a plain scallion cream cheese plug, but I wanted something with a little richness in there.

Tomato & Scallion Cream Cheese Bagel Bombs

I ended up using some chopped homemade smoked-paprika oven-dried tomatoes in them, which was perfect. I served these for dinner with a huge salad, and everyone loved them!

Smoked Paprika Oven-Dried Tomatoes

Like most Milk Bar recipes, this is made up of a few components, but they can all be made ahead of time: the cream cheese plugs up to a month ahead, the everything bagel mix up to 6 months ahead, and the dough up to a week ahead. And once you’re ready to make them the assembly is pretty easy.

Tomato & Scallion Cream Cheese Bagel BombsTomato & Scallion Cream Cheese Bagel BombsTomato & Scallion Cream Cheese Bagel Bombs

Mine all exploded in the oven (which is, apparently, quite normal). But I guess that’s why they’re called bombs!

Tomato & Scallion Cream Cheese Bagel Bombs

Notes:

This recipe uses only half of the mother dough. I do have another recipe coming up that will use the other half but, if you prefer, you can double the plug & bagel mix amounts and make 16 bagel bombs.

If you’d rather, you can use jarred oil-packed sun-dried tomatoes (blotted dry with a paper towel) for this if you don’t want to make your own oven-dried tomatoes.

Tomato & Scallion Cream Cheese Bagel Bombs

Tomato & Scallion Cream Cheese Plugs:

7 ounces cream cheese, at room temperature

2 tablespoons chopped oven-dried tomatoes (recipe below)

2 scallions, green part only, thinly sliced

1 teaspoon granulated sugar

1/2 teaspoon kosher salt

1. Place the cream cheese into the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until creamy. Scrape down the sides of the bowl and add the tomatoes, scallions, sugar, and salt. Mix just until it’s incorporated.

2. Evenly divide the mixture into 8 portions, and place them onto a lined quarter-sheet pan. Freeze until solid, about 1 to 3 hours. If not using right away, place them into an airtight container and freeze for up to 1 month.

Oven-Dried Tomatoes:

Use whatever tomatoes you find that look good. Normally I’d use Roma’s, but even for this time of year they looked really bad, so I used tomatoes on the vine. You really only need about one tomato for this recipe, but make as many as you want—you can use the leftovers in a salad or panini (anywhere you’d use sun-dried tomatoes, really). Cut the tomatoes in half, scoop out the seeds with a small spoon, and place in a bowl. Drizzle with olive oil, and mix them with your hands to make sure they are all coated. Place in a parchment-lined baking sheet, sprinkle with salt, pepper, and smoked paprika. Bake in a 250° oven for about 6 hours, until dry (but not bone dry; you want them to be fairly soft). Mine took about 7 1/2 hours, because my tomatoes were really juicy). Allow to cool.

Mother Dough

3 1/2 cups bread flour

1 tablespoon kosher salt

1 1/8 teaspoons active dry yeast

1 3/4 cups water, at room temperature

grapeseed oil, to grease the bowl

1. Place the flour, salt, and yeast in the bowl of a stand mixer and stir together, using the dough hook like a spoon. Add the water, and keep stirring it by hand with the dough hook until the mixture just starts come together.

2. Attach the dough hook to the mixer, and mix the dough on the lowest speed for about 6 or 7 minutes, until the dough looks like a wet ball and bounces back softly when pressed.

3. Grease a large bowl with the oil and turn the dough out into it. Cover with plastic wrap and let the dough sit at room temperature for 45 minutes (it may not rise much, and that’s okay).

4. Use the dough then, or store it in an airtight container in the fridge for up to 3 days or in the freezer for up to a week. Bring the dough to room temperature before using!

Everything Bagel Mix

3/4 teaspoon kosher salt

1 tablespoon white sesame seeds

2 teaspoons black sesame seeds

1 tablespoons dried onions

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

Combine all the ingredients together in a bowl. Can be store in an airtight container for up to 6 months.

Assembly and Baking:

1 recipe Tomato & Scallion Cream Cheese Plugs (above)

1/2 recipe Mother Dough (above)

1 large egg

1/2 teaspoon water

1 recipe Everything Bagel Mix (above)

1. Preheat oven to 325°F and line a large sheet pan with parchment paper.

2. Flatten the dough down on a smooth, lightly floured surface, and divide evenly into 8 pieces. Using your fingers (I lightly floured my hands, because the dough was a little sticky), gently stretch each piece of dough into a circle about 3 inches wide.

3. Place a cream cheese plug onto the center of each circle, and bring the edges up and around the plug. I used a bench scraper to do this, because the dough was sticking to my work surface (you can sort of see this in the pictures above). Lightly flour your hands, and gently roll the ball between your palms to make a round shape. Place them onto the sheet pan, 4 inches apart from each other.

4. Whisk together the egg and water, and generously brush onto the rolls. Sprinkle evenly, and heavily, with the bagel mix.

5. Bake for 20 to 30 minutes, until the bombs are golden brown. Don’t worry if the cream cheese explodes out; that’s normal—you can leave it as is, or tuck it back into the bomb after it cools a bit.

6 Remove from the oven, and serve warm. If you are making these ahead of time, warm them up before serving. You can keep these, well-wrapped in plastic, in the fridge for up to 3 days.

Makes 8 Bagel Bombs

Adapted from Momofuku Milk Bar, by Christina Tosi

Everything Challah

Everything Challah

The first time I made everything challah I thought I had come up with such a brilliant, original idea. Why should bagels have all the fun? Challah could have the same yummy topping! Well, it turns out that I wasn’t the first brilliant person to come up with it. In fact, people I know personally did it before I did (although I didn’t know it at the time). But no matter. It may not be groundbreaking, but it is delicious. And that’s why I’m sharing it with you here.

The challah recipe that I’m including is my favorite for a large batch. Seriously, it makes a ton of dough. But if I’m going to spend time kneading dough (the recipe is too big to fit in my stand mixer) I want to have enough bread to use for a lot of meals. I also love that this challah is just sweet enough, but not too sweet (I’ve eaten challah before that was almost as sweet as cake!) This time around I made 3 large challahs, and 5 medium-small ones. If you want them all the same size, you’d probably get 8 medium. Or you can make a million little challah rolls with it. If wrapped well (I like to double-wrap it—first in a layer of plastic wrap, and then another layer of foil), you can store it in the freezer. However, if you don’t want quite so much challah, and you have a kitchen scale to measure out the flour (one of my favorite kitchen tools, and one I highly recommend owning), you can easily cut this recipe in half. And of course, if you already have a favorite challah recipe, you can certainly add the everything topping to that.

Everything Challah

This dough is really easy to work with. Once all the ingredients are incorporated it’s not very sticky. You don’t even need to add any flour while shaping the dough. The only thing you need it a really large bowl (I use THIS one) or pot for the dough to rise in (although if you don’t have one that big, you can probably split it into 2 or more bowls). But with such a large batch, it is pretty much an all day project. But one I find totally worth it.

Note: I will be sharing a recipe soon that is a great way to use up leftover plain challah, so if you know you won’t eat up a bunch of loaves of everything challah, make some loaves with just the egg wash and no topping. This challah is great either way!

Everything Challah

1/4 cup dry yeast

4 cups warm water

2 cups plus one tablespoon granulated sugar, divided

5 pounds plus 2 cups bread flour

2 tablespoons table salt

2 cups grapeseed oil (or other neutral-tasting oil)

8 large eggs

2 large egg yolks plus 2 tablespoons water for egg wash

Everything Bagel Mix (recipe follows)

1. Combine the yeast, warm water, and 1 tablespoon of sugar in a medium bowl. Allow to sit for 5 to 10 minutes, until foamy.

2. Meanwhile, pour the flour into a huge bowl (or onto a clean counter). Make a well in the center of the flour, and add the salt, oil, eggs, and yeast mixture. Work ingredients together by hand. Once combined, knead for about 10 minutes, until springy and not sticky.

3.Place the dough into a very large bowl or pot and cover with plastic wrap. Let rise for 2 to 3 hours, until doubled in size.

4. preheat oven to 350°F. Line baking sheets with parchment paper. Divide to into equal portions (or into different sized portions, as I did). Cut each portion into 3 pieces, roll each piece into a rope, and braid, making sure to pinch the ends together well. (Of course you can also shape these into a shape you wish!) Transfer to the prepared baking sheets, and let rest for 30 minutes.

5. Whisk together the egg yolks and water, and brush onto the challahs (brush each one just before it goes into the oven). Sprinkle with the Everything Bagel Mix.

6. Bake for 30 to 35 minutes (my large ones took 40 minutes), until golden brown. the challah will also sound hollow when tapped on the bottom. Transfer challah to a wire rack to cool

Everything Bagel Mix

1 1/2 teaspoons kosher salt

2 tablespoons sesame seeds

4 teaspoons black sesame seeds

4 teaspoons poppy seeds

2 tablespoons dried minced onions

1 teaspoon onion powder

1/2 teaspoon garlic powder

Combine all the ingredients in a small bowl, mixing well. Store any extra mix in an airtight container.

Makes 8 loaves of challah, or more or fewer depending on the size of the challahs you make.

Challah recipe from The Kosher Palette II
Everything Bagel Mix from Momofuku Milk Bar, by Christina Tosi

Rosemary Olive Bread

Rosemary Olive Bread

There are some ingredients that always seem to catch my attention and make me want to try a recipe, such as goat cheese (I absolutely adore the stuff) and just about any form of alcohol (I don’t drink much, but I love the flavor it gives to food). Kalamata olives are something else I love using. So when I came across a recipe for Rosemary Olive Bread in the Green Market Baking Book I didn’t have to think twice about trying it.

The bread was delicious, but it was a very soft bread. Not that there’s anything wrong with that (believe me, I ate a ton of it!), but with the flavors of the rosemary and olives in it I just wanted more of a chewy/crusty type of bread. I ended up adapting the flavors to a different bread recipe that I’ve made several times in the past, and it worked wonderfully! This bread is wonderful with some good olive oil or butter, and it makes a fantastic grilled cheese in the panini maker.

Rosemary Olive Bread

Notes:

While the recipe calls for an 8-10 hour rising time I only let it rise about 4 hours this time around, and it was fine.

You can mind other mixing methods for the dough (such as in the food processor, bread machine, and by hand HERE).

Rosemary Olive Bread

1 teaspoon active dry yeast

1 cup warm water

2 1/4 to 2 3/4 cups bread flour

1 teaspoon kosher salt

1/2 cup coarsely chopped kalamata olives

2 tablespoons chopped fresh rosemary

1. Combine the yeast and warm water in the bowl of a stand mixer fitted with the paddle or dough hook attachment. Add one cup of the flour, mix to combine, and let sit for 10 minutes. Add the salt and another 1 1/4 cups flour and mix, adding more flour a little at a time if needed, until the dough just barely holds together in a loose ball. Transfer the dough to a large, lightly greased bowl and cover with lightly greased plastic wrap. Leave the dough to rise at room temperature for 8 to 10 hours.

2. An hour before you want to bake the bread, take the dough out of the bowl to shape it into whatever shape you would like. If you have a baking stone, place it on a piece of parchment paper. If you do not have a baking stone, place it on a baking sheet lined with parchment paper. Very lightly dust the dough with some flour to keep the dough from drying out, and let rise for about an hour. Meanwhile, preheat your oven to 450°F.

3. Use a large cutting board or the back of a baking sheet to transfer the loaf to the baking stone (or if you are baking it on a baking sheet, just place it in the oven). To get a nice crisp crust, mist the inside of the oven three or four times with a clean spray bottle filled with water during the first 5 to 8 minutes of baking. Bake for 15 to 20 minutes, or until the loaf is golden brown. Transfer to a wire rack to cool, or eat it immediately while it’s still warm.

Makes 1 loaf, approximately 8 servings (or less, if you’re anything like me)

Adapted from King Arthur Flour; inspired by Green Market Baking Book, Laura C. Martin

Tabbouleh Veggie Burgers

Tabbouleh Veggie Burgers

I got the idea for these burgers when I was making different bulger-based veggie burgers a few weeks ago. Bulger is traditionally used in tabbouleh, a lemony salad filled with lots of herbs. I knew that the flavors in tabbouleh would make a great summery veggie burger.

I served these for dinner over mixed greens drizzled with a garlicky tahini sauce, with a homemade pita on the side. I was originally planning on serving these in the pitas, but for some reason my pitas ended up pocketless. I’m not sure if it was the recipe or if it was an error I made (possibly rolling the dough too thin?). However, they were still delicious—so soft and fresh. You can find the recipe on one of my favorite baking blogs, A Pastry Affair.

Homemade Pitas

This recipe makes a lot of burgers, but the leftovers reheat wonderfully (I reheat them in the toaster oven). I ate the leftovers for lunch on leftovers pitas (I cut the pitas in half, making two half moons, and just used it as I would a bun), drizzled with sriracha. This was actually my favorite way of eating them!

Tabbouleh Veggie Burgers

Tabbouleh Veggie Burgers

If you do not like feta, or want these to be dairy-free, you can leave the feta out. Feel free to add more herbs, if you would like.

1 cup bulger

2 cups water

1 (28 oz.) can chickpeas, rinsed and drained

3 large eggs

1/2 cup chopped parsley

1/4 cup chopped mint

2 scallions, thinly sliced

2 cloves garlic, minced

1/4 cup lemon juice

1 cup crumbled feta

Salt and pepper

Olive oil

Optional: Tahini Garlic Sauce, for serving (recipe below)

1. Place bulger and water in a small saucepan. Bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes. Set aside to cool.

2. Puree the chickpeas and eggs together in a food processor until smooth.

3. In a large bowl, combine the cooked bulger, the chickpea mixture, parsley, mint, scallions, garlic, lemon juice, feta, and salt and pepper to taste. Mix well. Divide into 8 large burgers.

4. Heat a large skillet (I used cast iron) over medium heat. Add enough olive oil to coat the bottom.

5. Add the burgers to the pan, 2 or 3 at a time. Cook until browned and crisp on the outside, about 6 minutes per side. Add more oil to the pan as needed between batches.

Makes 8 servings

Tahini Garlic Sauce:

I made half a recipe of this sauce, but if you make the whole thing the leftovers are great as a dip for pita, vegetables, and falafel.

2 to 3 cloves garlic, very finely minced

Salt

1 cup tahini

1/2 cup lemon juice (or more, to taste)

Water

In bowl whisk together the garlic, 1/4 teaspoon salt, and tahini. Whisk in the lemon juice; the mixture will stiffen up. Whisk in water, a little at a time, until the sauce has the consistency of a runny yogurt (you may need to use up to 3/4 cup of water for this). Add additional salt and/or lemon juice to taste, if desired.

Makes 1 1/2 to 2 cups

*Tahini sauce adapted from Mediterranean Harvest, by Martha Rose Shulman

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