Rieska, a Finnish flatbread

 

To celebrate our 17th anniversary, the Bread Baking Babes made Rieska, a Finnish flatbread.

It's a simple and easy bread to make with several variations:  you can use barley flour, rye flour, potatoes.  It's your choice.

 While I was making my bread, I realized that I've been making a version of this for many years only without the rye or barley flours.  So, I decided at the last minute to make both recipes:  the original recipe and a modification of my long-standing recipe. I swapped out some of the AP flour with some rye flour.  You really couldn't tell the difference.

 

 It's a quick bread to make if you want a side dish or a sandwich or a snack.  I used some of the bread to make sandwiches with some shredded beef that I had in the freezer.  It was a delicious meal.

Our Kitchen of the Month is Kelly from A Messy Kitchen.  If you want to give it a try, go to her website for the recipe.  

Also, check out the results from the other Bread Baking Babes.

 

• Blog from OUR Kitchen – Elizabeth
• Karen’s Kitchen Stories – Karen
• A Messy Kitchen – Kelly (Kitchen of the Month)
• My Diverse Kitchen – Aparna 
• Bread Experience  - Cathy  
• Thyme for Cooking - Katie
• My Kitchen in Half Cups – Tanna  

 

TWD/BWD: Brioche Sandwich Buns

 

 

There's nothing tastier than brioche, whether it's a loaf or a bun.  I tried to keep them awhile by storing them in the freezer, but, alas, part of my consciousness knew they were there.  They were so delicious toasted and slathered with butter.  They never made it to the sandwich stage.

Guess I'll have to make them again.

 

Stop by the Tuesdays with Dorie website to see which treat the other bakers made. 

TWD/BWD: Tender Biscuits

 

 

For the second Baking with Dorie January challenge, I made the Tender Biscuits.  They're made with yogurt and either milk or buttermilk, and you can leave them plain or add in fresh herbs.  I chose to leave them plain since I enjoy them with butter and bit of jam.

I had made these a year or so ago, and noted on the recipe that they were a bit too dry and to add extra milk.  So, I did that this time and they came out much better.

Instead of round biscuits, and the subsequent re-rolling, I cut out 8 biscuits from the dough.  Sometimes I make squares or rectangles; this time I did triangles.  Also, I only baked two, and put the remaining biscuits in the freezer.  It's a pleasure to cook one fresh when you desire a snack.

 

Visit the Tuesdays with Dorie website to see which challenge the other bakers made this time.  

TWD/BWD: Coffee Shortbread

 

For our first challenge of the year, I made the Coffee Shortbread.  I love any kind of shortbread cookie, and these are just delicious.  The coffee flavor is enhanced with hints of lemon and cardamom.  I skipped the optional icing, and just dusted them with powdered sugar and coffee.

After all the holiday baking, it was nice to make a simple recipe. I know I will bake these cookies on a regular basis.

 

Stop by the Tuesdays with Dorie website to see which recipe the other bakers chose.  

TWD/BWD: Orange Spice Cake

 

If you're looking for a quick and easy one-bowl cake to celebrate the holidays, Dorie's Orange Spice Cake is for you! 

 

The spices are mild, but are a good compliment to the orange flavor.  The cake is reminiscent of a traditional pound cake with a similar texture and shape, and it's even tastier the next day.  I can also say with some authority that it disappeared very quickly!

 

There's an optional orange marmalade glaze to brush on top of the cake, and, while I omitted it, the consensus from the other bakers was that this was the best part!  Guess I'll have to make it again.  My orange tree is loaded and the fruit is finally ripe, so it will only take a quick trip to the backyard.  

To read the opinions of the other bakers, head over to the Tuesdays with Dorie website.

 

Babes travel to Sweden

 

December's Kitchen of the Month was Cathy of Bread Experience. Cathy asked us to make Swedish Buns with either a cardamom or savory filling, and using either yeast or sourdough starter.  Quite a few variations to be had!

Since my Instagram baking group had made Cardamom Buns for a November challenge, I chose to go in a different direction:  half the buns were savory, and the other half were filled with chopped dark chocolate.

I also utilized two new (for me) helpful tools.

The first tool was using a quilting/sewing ruler to more accurately measure the size of the buns.  I had two of these rulers, so it wasn't a problem to assign one to baking projects.  It sure made measuring much easier!

 

The second tool was a heating mat, made specifically for bread proofing.  During the winter months, when the heater is running, I can use my 'proofing' room (aka the main bathroom). But during the months when it is too warm to run the heater, yet too cool to proof dough, I thought this would be a good solution.  The heater was on sale, so I treated myself.

 

For the savory filling, I combined butter, parmesan, garlic, and a few chives. I also sprinkled some Maldon salt on the tops.  For the chocolate filling, I spread the dough with softened butter and sprinkled on chopped dark chocolate. On these tops, I sprinkled some Swedish pearl sugar.  They both turned out just fine, and I don't have a favorite.  It's nice to know that you can play with different flavor combinations and end up with a tasty treat. 

 

 

You are welcome to bake along with us.  You can find the recipe on Cathy's website.  Send a photo and link to Cathy before the end of the month.

 

To see what variation the other Babes made, follow one of these links:

• Blog from OUR Kitchen – Elizabeth
• Karen’s Kitchen Stories – Karen
• A Messy Kitchen – Kelly
• My Diverse Kitchen – Aparna 
• Bread Experience  - Cathy  (Kitchen of the Month)
• Thyme for Cooking - Katie
• My Kitchen in Half Cups – Tanna  
• Feeding My Enthusiasms – Elle

 

TWD/BWD: Rugelach with Four Fillings

 

For the first December baking challenge for Tuesdays with Dorie, I'm sharing the Rugelach with Four Fillings.  (Both bakes were really delicious, by the way.)

For the filling, I chose the one using cream cheese and chopped chocolate. (I may have forgotten the jam.)   The cream cheese dough was delicious and added a lovely tang to the cookies.  

 

I would say that the only downside was that they are truly bite-sized, which means they disappear in an instant, as in you-can't-eat-just-one.  Pop 'em like popcorn!

 

 

Stop by the Tuesdays with Dorie website to see which dessert the other bakers made.