Рецепт Za’atar Twists
Bread baking books get me every time. I always want to jump in and bake everything. It was no different with Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka by Uri Scheft. He brings an international perspective to his baking as an Israeli who has worked in Denmark, Italy, and France and has learned from Moroccan, Yemenite, and Turkish family and friends. He opened his own bakery, Lehamim Bakery which means “breads” bakery, in Tel Aviv in 2002, and expanded the business by opening Breads Bakery in New York City in 2013. His babka is famous, and the various recipes for that dough in the book all look delicious. There are careful instructions for filling, rolling, twisting, and shaping all the different flavors and types of loaves. And, the chapter for Challah shows some beautiful creativity. The dough is fashioned into braided, twisted, and stacked shapes, and there are even some loaves with cups baked into them for holding dipping sauces. The Black Tie Challah has a small braid covered in black sesame seeds along the length, on top of the larger braided loaf. Some of the flavors of challah include Chocolate and Orange Confit Challah, Marzipan Challah, and Sticky Pull-Apart Cinnamon Challah Braid. It’s inspiring to see a basic bread recipe taken in so many directions, and the reader is encouraged to experiment and try whatever shapes you fancy. Other breads include Brioche, Ciabatta, Pan de Mie, and an incredible Dill Bread that’s formed into a coil and snipped with scissors to make a flower shape before baking. There are cookies in the book too. I have the page marked for Chocolate-Dipped Vanilla Krembos which are made with a coconut macaroon base topped with a stable meringue that gets dipped into chocolate. I also marked the page for Parmesan Cookies that are a slice-and-bake savory snack with sesame seeds on the outside edge. Before baking those cookies, I had to try the Za’atar Twists first.
The twists are made with babka dough, and there is a Basic Babka Dough recipe and an Advanced Babka Dough recipe. Both start the same way with a rich dough made with eggs and butter. The advanced version becomes even richer with a process of layering in more butter in the way puff pastry is made. I opted for the leaner, basic option here. The dough was mixed and then left to chill in the refrigerator for at least an hour before proceeding with the rest of the recipe. These savory twists are filled with a buffet of delicious things. And, now that I look more closely at a photo in the book, I realize that I probably left my filling a bit too chunky. In the photo, it appears that the feta was very finely crumbled to make a smoother, flatter layer. After the dough chilled, it was rolled out into a large rectangle. Labne was spread across the surface followed by finely chopped fresno chiles, a drizzle of olive oil, crumbled feta, toasted sesame seeds and pine nuts, chopped fresh oregano, and za’atar. I was delighted to find my oregano plants hadn’t been affected by our below freezing weather, and I was able to harvest plenty for the whole cup of leaves needed. The dough was then cut horizontally to make two long pieces. Each piece was rolled up as tightly as possible the same way cinnamon rolls are made. Then, each roll was pulled to tighten and lengthen. The rolls each ended up about 35 inches long. Those long rolls were then cut in half along the length and then cut crosswise to make seven pieces from each of the four long strips. Those cut strips were then joined in pairs and twisted. The twists were left to proof for a few hours before being brushed with egg wash and baked.
My twists are a bit less tidy than the ones pictured in the book since my filling wasn’t quite as smooth. But, as the author points out, no matter how your results look, they will taste great—and they did. These are kind of a meal unto themselves due to all the flavor from the feta, oregano, and za’atar and the added texture from the nuts and seeds. And, the dough was a lot of fun to work with and form into twists. As always with bread books, I’m going to be baking more things from this.
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