![]() ![]() Reheat directly from the freezer either in a 350˚F (180˚C) oven or in a skillet over medium low heat until heated through. After cooling to room temperature, arrange the cooked Msemen in a single layer and freeze until solid. The Msemen are best served warm shortly after pan-frying, but they do freeze well. This will help it become easier to stretch out. Let the dough rest for 15 minutes after dividing into balls and another 15 minutes after folding. Karen shared this video on Youtube showing how to stretch and fold the dough. If the bread does tear a little, gently pull a little dough over it to form a patch.Ī small hole here and there won’t be noticeable with all the layers. The work surface should be visible through the dough. Try to get the Msemen as thin as possible without tearing. I used oiled hands to stretch the dough into a thin square. To help add definition to the layers, spread butter and a sprinkling of semolina between the folds. If the dough sticks to the counter or your hands, add more oil. ![]() Use oil to grease your hands and work surface before flattening and folding the dough, not flour. ![]() Other recipes I saved for later include, but are definitely not limited to: Hawaiian Sweet Rolls, Ausytes (Lithuanian Onion and Bacon Buns), Nan e Barbari, Rheinbrot (this one uses Riesling!), Pretzel Crossaints, Kouign Amann, and Chocolate Walnut Babka. I decided on one that would be fun for Evan to make- Moroccan Flat Bread. I love the variety of countries she has featured as well. Making bread is one of Evan’s favorite activities, aside from eating it, and Karen has no shortage of recipes to choose from. She is a part of multiple bread baking groups. Karen originally started the blog as a hobby to document her recipes, particularly with bread. She has two grown children and two grandsons nearby. This month I was assigned to Karen’s Kitchen Stories! I have been following Karen for a while and was so excited to see her blog listed in the assignment email! Karen lives in Southern California with her family. ![]() It is also fun to see what someone chooses from your blog. I look forward to my assignment email every month and discovering new blogs. Time for another Secret Recipe Club! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. ![]()
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