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August 2017

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Make Magic

This Year's Dwarf Bread

Thursday I went over to B's house and made my Dwarf Bread. He was kind enough to document the process this year.

The Ingredients
2.5 lbs Flour (my recipe says whole wheat, but any kind of flour will do)
1 lb Sugar
2 Tbs Baking Powder
1 tsp Allspice
1 tsp Cardamom
1 tsp Cinnamon
1 tsp Coriander
1/2 tsp Cloves
1 tsp Ginger
1 tsp Nutmeg
1 tsp Black Pepper
1 8oz pkg dried Dates
2 5oz pkg dried Blueberries
1 lb chopped Walnuts
1 lb chopped Hazelnuts
2 lb Honey

See the pretty olive wood spoon my mom gave me?
The Ingredients


Put everything except the honey in the biggest bowl you have.
Everything in the bowl

Mix it all together. I use this time to break up the bigger walnut and date pieces and make sure all the nuts and fruit are covered with flour. Make sure everything is thoroughly mixed before you add the honey. Because the honey is going to be difficult.
Mix everything together


Make a well in the center of the dry ingredients.
Make a well in the center

Put the honey in a pan that looks much bigger than you need. Really. B thought a small sauce pan would do but I talked him into using a large soup pot. The honey doubles in volume suddenly when it comes to a boil and if your pan is too small it will boil over onto your stove and make a mess.

It only took a couple of minutes to bring the honey to a boil. Then B poured it into the dry ingredients for me. The foam on the top of the honey makes it look a lot lighter than it was. I was using some raw wild honey my mom gave me. It was very dark.

Use a spoon to mix the honey into the dry ingredients. Boiling hot honey will take off your skin if you touch it.
Pour in the Boiling Honey

I was hoping he would get a shot of how dark the liquid honey was. But this is just me mixing the flour into the honey, with a spoon.
Mix the flour into the honey with a spoon

After a few minutes the flour, and time, have cooled the honey down enough for me to use my hands. Which is a good thing because this is too thick to mix with a spoon.
After a while it cools enough to use your hands

You really have to get in there and make sure all the flour in mixed in. I kept finding hidden dry pockets at the bottom of the bowl.
Really mix it in

This amount of dough should fill two standard cookie sheets (.5x10x15).
I love Parchment Paper! It makes baking so much easier. I use it for almost everything.
Divide the dough between the pans

The dough just fills both pans. I make an effort to fill the corners so they aren't thin.
I had to use a baker's Half Sheet pan one year and it only filled one pan and the cookies were too thick. They should be .5x10x15
Pound the dough into the pans

Bake for 30-35 minutes at 325F on the top two racks of the oven. Switch them half way through.

Fresh out of the oven. You can see that they are a little brown around the edges.
You have to cut them while they are still warm. When they cool they set up and crystallize. This batch was so soft out of the oven I was worried they wouldn't set up correctly, but they did. I cut them by halving the pan with the big vegetable knife you can see on the top right. Then halving the halves (2,4,8). That gives me 8 pieces per side, for 64 pieces per tray. If you wanted to you could put a lemon glaze on them at this point. I never do. But it is traditional.
Fresh out of the oven

B bagged them up for me the next day after they had cooled.
Bagged cookies

Comments

Suggested edit for the ingredients list:
Add 2lb honey

LOL
The pictures didn't load! *pout*
That's odd.
I will try something else.
It work for me. But higher resolution versions are available on Google plus in my postings. They even have my comments.
Save some for meeeeeeeeeeeee