Polska Baker's Handbook by Tanya Ohnmeiss

POLSKA

BAKER’S HANDBOOK Tanya Ohnmeiss

POLSKA

BAKER’S HANDBOOK Tanya Ohnmeiss

For my grandmother, Helena and my mother, Lori. May the art of baking continue to be passed on from generation to generation.

CONTENTS INTRODUCTION

BASICS

BREADS

CAKES

INTRODUCTION BAKING: A food cooking method that uses extended dry heat through convection. It can be considered a simple task, yet at the same time it can be one of great complexity. All types of food can be baked, but some require specific care and instruction. Various techniques have been created to help with diďŹ&#x20AC;erent food items. The dry heat of baking causes the outer surfaces a golden brown, which tends to give an attractive appearance and taste. The browning is from a caramelizing process of sugars within the baked good. This process contributes to the flavor of a wide range of foods, most known in baked bread and other baked foods. Baking, especially for bread, holds a special significance in many cultures. Polish cuisine is a style of cooking that originated in Poland and is widely popular. Polish cuisine has evolved over the years to become diverse due to Polandâ&#x20AC;&#x2122;s history. Polish cuisine shares similarities with other Central European cuisines, such as German, Austrian and Hungarian. There are other culinary traditions closely associated with Polish, which are Jewish, Ukrainian, Russian and Italian. Polish cuisine is hearty and uses a lot of cream and eggs. The traditional dishes are often demanding in preparation. Many Poles allow themselves a generous amount of time to serve and enjoy their festive meals, especially Christmas eve dinner (Wigilia) or Easter breakfast which could take a number of days to prepare in their entirety. The art of baking remains a fundamental skill and is important for nutrition. Baked goods are a common food, but also hold essential value within the Polish culture.

BASICS If baking is new to you or perhaps you have been baking for years, it is always nice to start with a few basic concepts to help you on your way. It is important to know your way around the kitchen with ingredients as well as equipment. Knowing information about what you are going to do is always a great first step in the process of baking. These baking tips cover everything from the right way to measure ingredients to choosing baking pans. You can use these skills when making cakes, cookies and other baked goods of your choice.

Getting Ready/Equipment ◊

Don’t mess with the basic ingredients, the flour, liquid, salt, fat and leavening in your recipe. It is important to not alter the ingredients in which you are using. Unlike other types of cooking, you must measure your ingredients accurately and have the right tools to do so.

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Dry ingredients are measured in flat topped measuring cups and are made to be filled to the top and leveled oﬀ.

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Liquid measures are usually glass, with more space at the top, and a pour spout. Add liquids to the cup, set it on the counter and look at it sideways, on its own level. Do not substitute liquid and dry measuring cups for one another; your ingredient measurements will be inaccurate if you do.

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Tableware spoons should not be used for measuring since they vary in size.

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For the best results, use shiny aluminum baking sheets that do not have high sides. Baked products will brown more quickly on dark colored baking sheet because they absorb more heat than the shiny type. You can also turn a jelly-roll pan upside down and use it in place of a baking sheet.

Getting Ready/Equipment (Continued) ◊

Prepare baking pans according to the recipe. Cookies with a high fat content may not need to be baked on a greased surface. Remember some non-stick pans can be ruined if you apply non-stick sprays to them.

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Tip: be sure to allow the baking sheet to cool completely before reusing.

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Tip: Line baking sheets with parchment paper. The paper will withstand high temperatures without scorching. This makes the baking sheet easier to clean, and you can slide the sheet of parchment with the baked cookies right onto your rack for cooling. However, as they cool you’ll need to turn them over to complete the cooling and prevent the bottom of the cookies from getting soggy.

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Bake only one sheet of cookies at a time on the middle rack in the center of the oven for even baking.

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A wire cooling rack speeds the cooling of cookies, etc. It allows steam to escape from all sides of the baked product so the bottom doesn’t get soggy.

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Tip: it’s helpful to use a cooling rack with closely spaced wires so cookies have adequate support when cooling. Use it in place of a baking sheet.

Ingredients Flour

Baking Soda & Powder

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All-purpose is a good choice for a wide variety of recipes from cookies to breads to cakes.

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Place a teaspoon of baking powder in some warm water. It should foam and bubble quite actively if it is fresh.

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Flour comes in two basic forms, which are bleached and unbleached, which can be used interchangeably.

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Place a teaspoon of baking soda in a small bowl, add 1 Tbsp. vinegar. If the mixture fizzes the baking soda is still good.

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All purpose flours today are “pre-sifted” therefore no need to sift the flour unless a recipe specifically states to do so. Do not tamp it down when measuring. Spoon it into cup and let it heap up, then use the flat side of a knife to level it oﬀ.

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Baking powder cannot be substituted for baking soda. They are not the same.

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Baking soda is used instead of baking powder when a recipe contains acid ingredients such as types of buttermilk, vinegar or types of sour cream. It creates a chemical reaction as soon as the liquid ingredient is added so the recipe should be baked immediately after mixing or the gases will escape and the product will not rise.

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Whole wheat flour is heavier. If you substitute it for all-purpose, you’ll end up with a baked brick. You can substitute half the flour in an all white flour recipe with whole wheat, but no more.

Testing baking soda 1.

Ingredients (Continued) Eggs ◊

Egg sizes range from jumbo to small. Always assume and use large size eggs in recipes unless it is specified diﬀerently.

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Before purchasing, always check the carton to make sure there are no cracked eggs.

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Eggs should be stored in the refrigerator. For optimum quality use them before the “Best Before” date expires.

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When eggs lose their freshness, the yolks flatten and the whites become runny. A fresh egg will sink in a bowl of water whereas an old egg will float.

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When adding eggs to a recipe, break them one at a time into a small bowl before adding to the other ingredients. This way you can check the quality of your eggs first and remove any pieces of shell.

Butter ◊

Substituting a spread product for butter or margarine is the most frequent baking mistake people make and often a guaranteed way to wind up throwing your results in the trash.

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If the first ingredient on the product label is water, don’t use it for baking. Spreads that are less than 60 percent fat have a lot of water included and will make cookies spread too thin or otherwise will then mess up recipes.

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Stick margarine that is at least 80 percent fat can be substituted for butter. For best results, use butter if the recipe calls for butter.

BREADS

POLISH EGG BREAD INGREDIENTS 2 1/2 packages active dry yeast 1 cup lukewarm water, divided 1/2 quart whole milk 1/2 cup butter, cut into pieces 3/4 cup fine sugar 1 Tbs salt 5 eggs, room temperature 2 1/2 lbs flour

Prep: 45 mins Cook: 45 mins Makes: 3 loaves

DIRECTIONS 1.

Preheat oven to 325°F

Dissolve yeast packages in ½ cup of warm water; set aside.

Bring milk to a boil. Remove from heat; add remaining water, butter, and 1 tablespoon plus ½ teaspoon of salt; stir until butter melts. Pour in sugar and stir until dissolved.

When milk mixture has cooled to lukewarm, stir in the dissolved yeast.

In a separate bowl, beat eggs until combined. Whisk milk mixture into eggs. Gradually add flour. Transfer dough to a floured work surface, and use a serrated knife to divide dough in half. Shape each half into a ball and place the dough in two large oiled bowls. Cover with greased plastic wrap and let rise in a warm place for about 1½ hours.

Once risen, turn dough out onto a well-floured surface and divide into 3 equal portions. Shape the dough into balls. (Dough will be very sticky and soft at this point.) Keep the dough covered with greased plastic wrap while you divide one dough ball into 3 pieces. Shape the dough into three ropes, braid together, and place on a lightly greased baking sheet or parchment lined baking sheet. Repeat with the remaining loaves. You should be able to fit two loaves on a baking sheet.

Bake loaves in the preheated oven for 35 to 45 minutes, or until hollow sounding when tapped on top. Let cool, and enjoy!

SWEET BREAD INGREDIENTS 1 1/2 cups milk 4 Tbs butter 2 eggs, beaten 1/2 cup sugar 1 tsp vanilla extract 4 cups flour 3 tsp active dry yeast 1 tsp salt

Prep: 20 mins Cook: 30 mins Makes: 2 loaves

DIRECTIONS 1. Preheat oven to 350째F 2. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Let cool until lukewarm. 3. Pour milk mixture into mixer with dough hook. Add eggs, sugar, vanilla extract, flour, yeast and salt. Mix until incorporated. 4. When dough is finished, leave in the mixing bowl and cover with a towel. Let rise until doubled in size, for about 45 minutes. 5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into bowls in order to rise. 6. Once risen, turn dough out onto a well-floured surface and divide into 3 equal portions. Shape the dough into balls. (Dough will be very sticky and soft at this point.) Keep the dough covered with greased plastic wrap while you divide one dough ball into 3 pieces. Shape the dough into three ropes, braid together, and place on a lightly greased baking sheet or parchment lined baking sheet. Repeat with the remaining loaves. You should be able to fit two loaves on a baking sheet. 7. Bake loaves in the preheated oven for 35 to 45 minutes, or until hollow sounding when tapped on top. Let cool, and enjoy!

PLACZEK INGREDIENTS 1/2 cup sugar 1 stick of butter 1 1/2 cups of milk 2 packets active dry yeast 5 large eggs beaten 6 cups flour 1 cup raisins

Prep: 20 mins Cook: 50 mins Makes: 2 loaves

TOPPING

6 Tbs flour 8 Tbs sugar 4 Tbs soft butter

DIRECTIONS 1.

Preheat oven to 300째F

Place sugar and butter in a large bowl and stand mixer. Scald the milk and pour it into the bowl of sugar and butter. Stir until butter is completely melted. Let cool to 100째F.

Add yeast and mix well. Add eggs and half the flour, stirring constantly. Add the raisins and mix. Add the remaining flour. The dough will be sticky.

Turn out into a greased bowl and cover with greased plastic wrap. Let rise until doubled. Grease two 9x5 inch loaf pans.

Get the crumb topping ready in a medium bowl. Combine butter and sugar with fingers, then with whisk. Whisk in the flour to create crumble texture.

Using slightly damp hands, punch down dough and divide in half. Place in prepared plans. Sprinkle half the topping on each loaf. Place on a baking sheet, cover with greased plastic wrap and let rise until dough mounds slightly over the top.

Bake for 50 minutes or until you can cleanly remove a toothpick from the center of the bread. Remove from oven and let cool in pan for 5 minutes. Turn it out of the pan and cool completely on a wire rack. Best if eaten within a few days of making, but freezes nicely.

KRUSCHIKI INGREDIENTS 5 large egg yolks, room temp 1 whole egg, room temp 1/2 tsp salt 1/4 cup powdered sugar 1/4 cup heavy cream 1 tsp vanilla extract 2 Tbs rum 2 cups flour 2 tsp corn starch canola oil for frying powdered sugar for garnish

Prep: 10 mins Cook: 25 mins Makes: 6 dozen

DIRECTIONS 1.

Combine egg yolks and salt in a bowl or mixer. Beat at high speed for about 5 minutes or until thick and lemoned colored. Beat in sugar, cream, vanilla and rum. Add flour and corn starch, then beat for about 5 minutes.

Turn dough out onto a floured board, divide in half, cover with plastic wrap and let rest for about 20 minutes.

Working with half the dough at a time, roll out to about 1�16�thickness. Cut 2 inch wide strips. Cut the strips at a diagonal at 4 inch intervals. So, the pieces should all be 2x4 inches.

Heat about 3 inches of oil in a large, deep skillet to 350°F. Make a slit at the center of each strip of the cut dough. Then pull one end through the slit to form a bow.

Fry about 6 at a time for 1 minute or less per side or until golden in color. These fry quickly, so watch closely. Drain on paper towels.

Dust with powdered sugar and enjoy.

KOLACZKI INGREDIENTS 8 oz cream cheese, softened 3 sticks of butter, softened 3 cups flour 2 (14 oz) fillings of choice powdered sugar for garnish

Prep: 30 mins Cook: 15 mins Makes: 4 dozen

DIRECTIONS 1.

Preheat oven to 350°F.

Mix cream cheese and butter until light and fluffy. Add flour, 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for an hour.

Roll out dough to ¼ �inch on a surface that has been dusted with equal parts powdered sugar and granulated sugar, not flour. The sugar will help to keep the dough from sticking. Cut into 2 inch squares. Place ½ to 1 teaspoon of filling on center of each square.

ARMARETTI INGREDIENTS 1 cup sugar 2 large egg whites 1 cup ground almonds 1 tsp almond extract 1/4 tsp cinnamon

Prep: 30 mins Cook: 15 mins Makes: 2 dozen

DIRECTIONS 1. Preheat oven to 350째F. 2. In a medium bowl, whip the egg whites until they are stiff. Gradually add half the sugar while continuing to whip. The meringue should be so stiff, that you can cut it with a knife. 3. In a separate large bowl, mix together the ground almonds with the rest of the sugar, almond extract and cinnamon. Stir in a dollop of meringue mixture to lighten the nut mixture. Then, gently fold in the remaining meringue mixture, trying not to deflate the volume. 4. Using a scoop, drop equal portions of cookie batter onto a parchment lined baking sheet. 5. Bake for about 15 minutes or until the cookie bottoms are lightly brown and the tops are crackly. Cool completely on a wire rack.

ROGALIKI INGREDIENTS 2 sticks of butter 1/2 cup sugar 1 egg yolk 1 tsp vanilla extract 1/4 ground blanched almonds 1 2/3 flour powdered sugar for garnish

Prep: 20 mins Cook: 20 mins Makes: 3 dozen

DIRECTIONS 1. Preheat oven to 350째F. 2. In a large bowl or stand mixer, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla, mixing well. Add almonds and flour, thoroughly incorporating into the mix. 3. Using walnut-size pieces of dough, shape into a crescent and place on ungreased baking sheets. 4. Bake for about 20 minutes or until slightly brown around the edges. 5. While still hot, roll in powdered sugar. Then, roll them a second time in powdered sugar when cool. Store tightly covered.

KOCIE OCZKA INGREDIENTS 3 cups flour 2 sticks cold butter 2 Tbs vanilla sugar 1 cup sour cream jam of choice powdered sugar

Prep: 30 mins Cook: 15 mins Makes: 2–3 dozen

DIRECTIONS 1.

Preheat oven to 425°F.

In a large bowl, cut butter and place into flour as for pie dough. Add vanilla, sugar, and sour cream; bring together quickly. Wrap dough in plastic and refrigerate for 2 hours.

On a parchment lined baking sheet, roll dough thinly and cut into circles at the diameter you wish, leaving and inch between each circle. Using a smaller, round cutter, cut the center out of half the circles. Remove scraps, reroll and cut more cookies.

Bake for 10–15 minutes or until turning lightly brown around the edges.

When the cookies have cooled, sprinkle powdered sugar on those with holes and spread a thin later of jam on the cookies without holes. Press them together lightly, with the hole on the top side. When done, store in a tightly covered container.

CAKES

PLESNIAK INGREDIENTS 3 large egg yolks 1 cup sugar 2 cups flour 1 tsp baking powder 1 1/4 stick of butter 1 Tbs vanilla extract 1 Tbs cocoa powder 4 large egg whites 3 (14 oz) cans fruit filling

Prep: 30 mins Cook: 60 mins Makes: 13x9 pan

DIRECTIONS 1.

Preheat oven to 350°F.

To make dough: In a medium bowl, bet together egg yolks and ½ �cup sugar until thick and lemon colored. In a large bowl, mix together flour, baking powder, butter and vanilla extract. Then add the egg yolk mixture and incorporate thoroughly.

Divide dough into 3 pieces. Mix 1 portion of dough with cocoa powder until well blended. Wrap each piece of dough in plastic wrap and refrigerate for about 3 hours.

To assemble cake: Lightly coat a 13x9–inch pan with cooking spray or butter. Take out one piece of dough and roll it to fit the bottom of the prepared pan. Spread the fruit filling evenly over the base of the cake.

Remove the cocoa flavored dough from the refrigerator and grate it on top of the fruit filling.

In a medium bowl, beat the egg whites with remaining ½ cup until stiff peaks form and spread on top of the grated cocoa dough.

Remove the last portion of dough from the refrigerator and grate it on top of the egg whites. Bake for 40–60 minutes or until egg whites are set and top is golden brown. Let cool completely in the pan before slicing and serving.

BABKA INGREDIENTS 1 cup milk 3 1/3 cups flour 2 packets active dry yeast 1/4 cup lukewarm water 2/3 cup sugar 2 tsp salt 15 large egg yolks 1 tsp vanilla extract 1/4 tsp almond extract 1/2 cup melted butter 1/3 cup raisins

Prep: 20 mins Cook: 50 mins Makes: 12 in pan

DIRECTIONS 1. Scald milk and pour into large bowl or stand mixer with a paddle attachment. Add 3/4 cup of the flour, mixing well. Cool. 2. Dissolve yeast in lukewarm water for 5 minutes. Add 1 tablespoon of the sugar and let stand 5 minutes. Add to cooled milk mixture, combining well. Cover and let rise until doubled. 3. In a separate large bowl, combine salt and egg yolk; beat until thick and lemon colored for about 5 minutes. Add remaining sugar and extracts, mixing well. Combine egg mixture with risen milk mixture, beating steady. 4. Add remaining flour and beat vigorously for 10 minutes. Add butter and continue to beat an additional 7–10 minutes. Add raisins and mix. Dough will be sticky. Scrape down sides, cover with greased plastic wrap and let rise until doubled. Punch down dough and let rise again until doubled. 5. Generously coat a 12–inch fluted Babka pan or tube pan with cooking spray or butter. Punch down dough and with damp hands, transfer dough to pan. Cover and let rise for 1 hour or until dough entirely fills the pan. Preheat oven to 350°F. 6. Bake for about 50 minutes or until a toothpick is removed cleanly from the cake. Cool in pan for 10 minutes and invert onto a rack to cool completely.

PEACH MAZURKA INGREDIENTS 1 (17 oz) package puff pastry 1 cup toasted cake crumbs 2 lbs peaches 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1 large egg with 1 Tbs milk 1/2 cup sliced almonds

Prep: 20 mins Cook: 45 mins Makes: 11x9 pan

DIRECTIONS 1.

Preheat oven to 425°F.

Roll 1 sheet of puff pastry so i will fit the bottom of your 11x9–inch pan. Pierce the pastry in several places with a fork. Place parchment paper and pie weights on the pastry and bake for 10 minutes. Remove the parchment paper and pie weights.

Prepare the peaches by peeling, pitting and cut them into slices.

Sprinkle pastry with ½ cup cake crumbs. Spread half the peaches, cinnamon, ginger and cloves over pastry. Repeat with remaining peaches, sugar, cinnamon, ginger, and cloves.

Now, sprinkle the remaining ½ cup cake crumbs over peaches. Roll remaining puff pastry sheet so it will cover the entire top and place over peaches. Prick in several places with a fork. Brush on entire egg and milk mixture. Sprinkle with a little sugar and then sliced almonds. Bake for 45 minutes, covering with foil. Let cool before slicing.

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