Those of us who have volunteered to test recipes for Norm's book have received our first recipes. We have been asked to not share the recipes, naturally, but Stan has told me it's okay to post photos. It's a bit of a tease, I know, but, from another perspective, it's publicity for a much-anticipated project of two esteemed TFL members.
For those other recipe testers willing to share their own results, I propose using this topic to collect photos of your breads/pastries/cookies in one place.
My first recipe was for "Bakery Pan Challah." It is sinfully delicious fresh baked and as toast this morning, with butter and cherry-plum jam. I'm betting it will make fabulous French toast tomorrow morning, as well.
Here are some photos:
Loaf
Slices
Crumb
David
Makes feel better baking hamburger and hot dog bun on a beautiful Saturday morning in paradise!! There is always the next loaf, boule, batard, or baguette to go onto!
Aloha,
Royall
PS. Good photos!
David
'Bakery Pan Challah!
Sylvia
David
I'll follow suit with my test of the Honey WW Challah. It was "outrageous good" according to my teenage daughter.
Beautiful challah, Eric.
My wife, who doesn't care for challah generally, pronounced this one's flavor as "magnificent."
We're going to run out of superlatives before Norm runs out of recipes, I fear.
David
Stan & Norm won't have to bake or hire photographers for their book...
How many braids is this? I did the 6 braid challah (photo below).
This was my first Challah (see the last post). I did pinch both ends, but they didn't hold. Do you tuck the ends under to get that more finished look?
Betty
I almost would not have cared if it was good or not, I'd want one just to look at! Beautiful job!
Another Gorgeous Challah...and the photos speak for themselves!
Sylvia
Here is my loaf pan challah. I omitted the poppyseeds.
Thanks Sylvia and David
Eric
...
Only a bread baker by choice, but here's my effort at the sweet yeast Fruit Filled Buns (Apricot)...
Nice job, ryeaskrye! The buns looks delicious.
I can see we have more treats in store. (As expected.)
David
I see the struggle with my weight coming on! Mmmm!
Betty
of the panning instructions.
David G
Here's my half eaten Hungarian Walnut Roll, it was really excellent.
I am in serious trouble! Looks awesome.
Betty
These Hungarian Walnut Rolls are scrumptious!!! I did use butter instead of shortening.
In Croatia, they call these Orehnjaca ( pronounced: OrechnyAcha). it's super traditional in middle Europe.
These pictures look fantastic!
Would you share the recipe for the dough on your Hungarian walnut rolls? I want to make some of them for Christmas and have lost my mother's old recipe years and years ago (she passed away in 2001). I can remember how to make the walnut filling and the poppyseed filling but cannot recall the proportions for the dough itself.
The recipes in this topic were being tested for a new book which we are told will be released next Spring.
The recipe testers have pledged to not make the recipes public.
When the book is available, you can be sure it will be conspicuously announced on TFL.
David
David is correct. these were test recipes for an upcoming book. We testers are sworn to secrecy. Official handshake and everything.
However, you could always send Norm and Stan a PM and see if they might be willing to help.
My 6 braid sourdough challah
This is killing me. It's obvious that the recipes being tested for the NY Jewish Bakers book are going to be terrific. Each one of the posted test bakes are beautiful. I can hardly wait for the next batch.
Eric
This looks like a must have set of recipes. I've only tried his Onion Rolls but these pics are mouth-watering! I can't wait!
For the new book once it's published.... everything looks fabulous!! I like the idea of the challah loaf in the pan, bet that would make the best french toast ever.
Good call, Franchiello! I had some of the challah as French toast this morning. It was, indeed, "the best french toast ever."
BTW, my family always made French toast with challah. We ate it with powdered sugar and sour cream, never with syrup. I suspected this choice was derived from how we ate cheese blintzes - with jam and sour cream.
David
Here was my attempt. Cant wait for the next one.
Sylvia
Hi-
This challah is beautiful! Can you please give me instructions for braiding like this? How many strands is it? I appreciate it!
Beth
If it will make my breads look like these pictures, sign me up for an advance copy!!
I'm not usually a pastry eater or baker, but enjoyed the Hungarian Walnut Roll. So did our next-door neighbors, who said they had to eat multiple pieces each just to make sure that it really was as delicious as it seemed. It was.
This is my virgin experience with these:
Mini
Looks like you used a prune filling. I hope the recipe permits a poppy seed filling option, which I prefer. (Don't tell!)
David
Thanks, I have never seen them before. Thank goodness half of them are not in the picture. Even raised my pune filling critic the eye brow! Passed the Austrian MIL test too! Better than Powidel! Just too tasty!
Mini
...I'll take the low road! haha - oh well, at least they tasted good! And I'd better keep on joggin' right down that low road until I work off that butter!
PS: I was going to excuse my clumsy effort on the grounds that I had never made or heard of hamentashen until now...but since this is your first batch too, I'd better just blush and say nothin'!
PPS: FABULOUS looking bakes, folks!
:)
we've got lots of different fillings recipes coming .... poppy, apricot, cherry, pineapple, cheese .... and more ....
you guys are great!!!
Stan
Here is the photo of my hamantashen - definitely not as good looking as yours, but my my neighbor (a Jewish New Yorker) tasted one of them and said they were THE best she's ever had (I don't believe her, but understand she wanted to compliment my efforts!)
anyway, here is the photo, they are truly delicious, and I was also a hamantashen virgin until this weekend!
FYI, Hamentashen are traditionally made with either a yeasted sweet dough or a cookie dough. You made the cookie type, which seems to be more common these days. I have to say, yours (and all the others) look better than what appears in most bakeries, at least on this Coast.
David
Looks like blueberry to me, but I'm not sure.
We've been munching on this for a couple of days now (I baked on Friday) and I've gotta say, it's getting better with age! (I'm a little surprised). I'm keeping it in a plastic bag on the counter (ambient temp ~ 65 - 70 degrees) and todays' was the best yet. The filling's flavor is mellowing and the lemon is coming through more prominently; the crumb is moister than on the first day (moisture transfer from the filling?) and the crust is holding steady. Just something for Stan that I didn't put in the eval form!
I noticed too that it is tasting better with age. Also, since I posted I've had the chance to test it on some some neighbors and everyone loved it.
Everything looks delicious! You guys are doing a great job teting the recipes, I will buy the book for sure! I wish I could join you guys, but I am set to be out of town for most of August...
I'm so jealous of ya'll making those gorgeous breads! I got coconut macaroons, which my family won't like as they don't like coconut or macaroons. I'm still going to bake them of course. Man, this week has flown by and I haven't even tried my brand new oven yet!
Moving into the rebuilt house. Have about 1/3 of the 558 boxes left to unpack!
I can't wait for the book! I love Norm's onion roll recipe, as many here do, and I've missed him around here at TFL. All of your bakes really look wonderful. When the book does become available I'll hopefully be done with the repair/remodeling nightmares so I can get into the kitchen with exuberance.
Congrats all, and Bake on!....
Dosi
Hello all,
Just baked Week #2 Bread - Potato Bread. Don't know if it is ok or not - never baked it before. I went by Stan's remark - bake until "dark crust AND most importantly my wife and I both like it. Any comment would be appreciated.
Photo from last week - Sourdough Challah
This is really a lot of fun ... can't wait to see others photos ...
Ben
David
I'm baking the Polish Potato bread tomorrow. Will check back with my experience. Your SD Challah looks much nicer than mine. I love the way yours is shaped.
Betty
One more Sourdough Challah. My version took a slight deviation. After retarding the dough overnight I thought I had a dud, no rise what-so-ever. I left it in the fridge where it got pushed to the back for 4 days. After work last night, I decided I really should dump it and low and behold it had doubled! So today I baked it off thinking it was never going to rise and taste horrid. It was just fine..excellent rise, good taste. Sometimes it's really hard to screw up a good thing!
My braiding needs some work. I have another sponge ready to go and will see if I can get this baked in a more timely manner.
Betty
I salute your perseverance ... and the bread's, as well. I gather it insisted on being baked for Shabbat.
David
This dough, created by Norm, knew it's future. This was one of a kind. The small wonders/coincidences make me realize that miracles happen every day.
My new sponge has totally different energy. It will behave as the formula dictated.
Betty
Now THESE are good!
When is smell-o-vision coming? I just know the aroma is a killer!
Can't wait for my our turn to bake these..sigh
Betty
In contrast to Betty, I'm relieved I can't smell those onion pockets. I'd totally loose control. They look soooooo good!
David
This was my first recipe to test for Norm & Stan and it was a great way to start this project. Everything turned out great and it was a lot of fun. I did cheat a bit. The braiding instructions confused me, doesn't take much, so my Wife did the braiding ad I tagged my son to do the photography.
Top
Bottom (just for fun)
Crumb
I'm looking forward to testing some great recipies.
Dwayne
Dwayne,
Your challah is beautiful - very nice egg wash got you great color. I agree with the "team" effort component - tell your wife the braiding is terrific and your son the photos look professional - and the team captain did a fine job tool.
I am finding seeing, and sharing, with others really to be the best part of this effort.
Ben
Your challah looks wonderful, Dwayne.
The way I see it, the good baker is resourceful, and you are to commended for drawing on the resources available for braiding and photography.
David
I've never seen potatonik .... I won't go on with the rest of the poem.
Anyway, I have no idea whether the one I made is a good example or not.
In the pan
Crumb (?)
David
David,
Let me begin by saying nice photos - I have never heard of potatoniks either. The criteria I always apply first is "does it taste good?" - all else is just opinion.
Ben
Mine looks very similar. The smell was amazing however I didn't care for the flavour.
To be fair it was stated to eat with apple sauce and sour cream, we did not.
That's a first for me too. It looks like a grown up version of potato pancakes.
Eric
I always thought of Swiss rösti as grown up potato latkes. Potatonik seems to be some mutant version.
It smelled wonderful baking, but I didn't care for the texture. Since I have never had this dish before, I have no way of knowing if mine was characteristic or a user error.
I hope Stan & Norm assigned Potatonik to at least one person familiar with it. I'd be interested in his or her assessment.
David
I never even heard of Potatonik until I saw the recipe in Greenstein. I liked the funny story he told about it, but never made the recipe. So, mine is the first and, so far, the only Potatonik I've ever seen.
I never knew my paternal grandmother. She passed away before I was born. My maternal grandmother probably made potato kugel. I have no memory of it. Her specialty was a savory lockshin kugel with ground beef and lots of schmaltz. But no Potatonik.
David
David,
Never heard of it (read Greenstein, after the fact)
baked it (substituted redskin potatoes; our favorite)
liked the flavor
didn't like the texture
looked nearly identical to yours
no photo 'cause we took it to a dinner party: it went fast
going to do it once more with recipe directed potatoes
David G
If nothing else the recipe offers a wonderful new nickname for the couch potatoes in our lives....
The good news on the spud front is the Polish Potato Bread recipe. It could be the ultimate PB&J sandwich bread. Yum.
Another 'blind' bake! I've never heard of Honeymoon cookies, and this time I couldn't even identify anything like them via googling. So, dunno how to grade these - although I suspect they're not the best-lookin' batch in the known universe! Eating quality? Again, not sure what they're supposed to taste like, but I found these quite intriguing - the honey coating plays off quite well against the only slightly sweet, soft biscuit beneath, while the poppy seeds add another element to the texture and flavour profile.
I'm finding this test-baking exercise interesting. Jewish baking is a cuisine area I know almost nothing about, let alone New York Jewish bakery specialties. Until now, my knowledge of Jewish bakery items has been restricted to bagels, matzah and challah - and I haven't actually sampled challah of any variety, let alone baked it, although that's gonna change after the inspirational pics posted in this thread.
So, this project is an education as well as a stimulating challenge to make sense of a recipe without any graphical assistance. Enjoying it, and the baking routine that comes with the testing commitment.
Cheers all
Ross
I do wonder where the name comes from... They get better as the days go by...
Ross, my imagination got the best of me...
Funny.... :-)
Well, I have to make those before Monday - not sure what to expect. I also did not find anything in the net to guide me, so the two posts here were very helpful
Sally, I'm not sure how mine are supposed to look. So use your own judgement and interpretation. That's what the testing is all about. Maybe we shouldn't post our pics if it influences the outcome.
Mini
Oh, no... I think it's wonderful to see the pictures of folks baking before - I guess the look of these cookies might change a lot depending on how much poppyseeds you use to coat them with.
I mighe experiment with different amounts....
will report back, I hope I can bake them on Saturday
Well, well, well..... we did not fall in love with this honeymoon
I tried to use a lighter coating of poppyseeds on mine.
Today, after 4 days, I can no longer taste the honey, just "moon." I also like the whole look as compared to milled seeds.
Crisp crust. Very chewy crumb. Delicious flavor. (Tasted 40 minutes after baking, without any spread or other accompaniment.)
David
And tasty looking crumb.
"Twisted Bagels" struck me as being a good name for a rock group.
TGIF.
My first thought as well!
David
Egg bagels were my assignment for week 3.
As were not supposed to discuss the recipe I will let my camera speak for me.
David
Thank you Sir, I was just wondering how they would look, Twisted!?
Looking great! I wonder if group C will get to test these.... I would not mind at all... :-)
I too, had these as assignment 3. One of these days I will catch up and post pics of these and the Polish Potato bread..
Nice job!
Betty
Crashed and burned on the sour cream coffee cake -- ended up with a very, very dry cake that seemed antithetical to the "sour cream" title.
The happy side is that this cake will provide me with the 1 cup of dried cake crumbs needed to test the next recipe -- Babka!
And I'm going to re-cake the scck to see if I just plain old overbaked it.
The guys must be shaking their heads at letting a novice get her hands on their recipes....
Other than David's photo above, I've never seen a Krakow Bagel before. Here's my effort. Chewy crumb, delightful flavor unadorned. My favorite topping is Churnuska, Poppy, and Sesame seeds with Kosher salt.
I can't wait!!! I'm working on Linz Cookies (I'm 5 km from downtown Linz!) and now I'm getting nervous... The cold dough tastes great! ... sign of a good cookie!
Mini
These are, as Stan claims, very flavorful. I'm going to make them again, soon, but with conventional shaping. I don't think there will be any difference in flavor.
Linz cookies! Are they the same as Linzer cookies? the two-layer cookie with a cutout (star, circle, crescent, etc.) and filled with fruit gel? I haven't had one of them in decades; when I was a child they were a favorite. We bought them at a local bakery.
David G
:)
...when did u get your linz cookies recipe, Mini? I'm in your group, I think, and haven't received anything since the Honeymoon Cookies (2 weeks ago now).
Cheers
Ross
Hi Stan
I don't know why you didn't receive my feedback. I imagine I would have been one of the first ones through for the hamentashen - I baked them on the Saturday and forwarded your feedback evaluation form on the Sunday (Saturday US time)!
The honeymoon cookies feedback I forwarded a couple of days ago, which was later than intended, but still within the deadline, I believe (it's the Monday 2 weeks after the recipe is sent, isn't it?).
Also, knowing I was going to be pressed for time, I emailed you on 3 June to clarify the deadline for the honeymoon cookies and didn't receive a reply from you. I have records of all these emails, which I can forward to you as proof that I sent them on the dates I've specified.
Here's the email address I've been using:nybtest [at] sbcglobal [dot] net
If that address is correct, the fault lies with our email connection (either your server, or mine), not me.
Up to you as to whether you delete me from the list, but as stated above, I was enjoying the testing and have complied with the deadlines to the best of my understanding. It might be politic to actually check with people that they really haven't been complying with your requirements before deleting them on the assumption that they haven't been - especially those who have been contributing to this thread.That is surely some indication of ongoing enthusiasm and commitment to the testing tasks that suggests something else might be awry other than simply not bothering to send in assessments?
Cheers
Ross
Yes, I agree it would have been better for this whole matter to have been handled with PMs. That was my intention. I did email you to ask about the next recipe when it didn't arrive, but received no reply. That's why I had to resort to raising the issue of the apparent non-arrival of the recipe in my inbox on this public board - direct communication with you hadn't yielded any response, and it seemed that it wasn't going to!
I can only think that my multiple emails to you (and on checking, the email address I used was correct), including both evaluation forms, were perhaps wrongly recognised as spam at your end - or something like that. I have now forwarded each of the mails concerned to you so you can see the date and time they were sent.
Anyway, all's well that ends well, which seems to be the way things are heading now. Nothin' like a happy ending!
Cheers
Ross
Here you are...
I'd thought you'd eaten all the cold dough; never got to bake the cookies. I'll take a dozen!
David G