Turmeric, Ginger & Lemon Loaf

This sweat bread is so delicious. The ginger, lemon and cinnamon filling becomes sticky, creating a wonderful crust on top. And these flavors go so well with the turmeric bread. Filled with warm flavors, this is perfect for the cold months that are ahead of us. Plus just look at the amazing color that the turmeric gives! Pieter and I already finished half of it for lunch. This loaf also works very well as French toast.

This recipe is for one large loaf (25cm loaf pan).

Ingredients:

For the dough:

3/4 cup of warm water

7grs of dry yeast

4 cups of all-purpose flour

2 eggs

4 tablespoons of melted butter

½ teaspoon of salt

½ cup of granulated sugar

1 teaspoon of ginger powder

½ teaspoon of cinnamon powder

2 tablespoons of turmeric powder

For the filling:

Zest of 2 lemons

1 tablespoon of cinnamon powder

2 tablespoons of very finely chopped ginger

1 1/4 cup of sugar

Juice of 1 lemon

 

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. If you knead it by hand, do it for about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

While the dough is rising, make the filling. Mix the lemon zest, lemon juice, sugar, cinnamon and the chopped ginger in a small bowl. Set it aside until ready to use.

Once the dough has risen, divide it into 2 equal pieces. Roll out one piece into a rectangle of about 34x26cm. Spread half of the filling all over the dough. Then roll it like a tight crepe. Repeat for the remaining piece of dough. If you prefer to have visuals on how to form the dough, check this older post of mine.

Once you have two filled logs, grab one and make a clean slice over the middle. But leave the top part attached. Then twist it trying to keep the open side up. Do the same thing with the other log. Then twist the two logs together. Slice off the uneven edges. Then pinch the edges to seal them and tuck them underneath.

Place the babka in a loaf pan lined with parchment paper. Do it carefully, so that you don’t stretch the dough too much and that the filling doesn’t spill out. 

 

Cut off a piece of plastic wrap (large enough that so that it covers the loaf pan). Brush one side with a bit of vegetable oil. Cover the top of the loaf with the plastic wrap, greased side down.

Let it rise for 1 hour in a warm place.

About 15 minutes before the second rise is up, preheat your oven to 180C/350F.

Once the loaf is done rising, bake it for 35 minutes.

Carefully remove the loaf from the pan. Enjoy!

If you have some left over the next day, you can make it into French toast.

 

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Onion Soup French Toast

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One of the perks of being an adult is being able to eat whatever you want. I sometimes find myself craving breakfast dishes for dinner and this is an example of that. I love French toast and I had wanted to do a savory version of it for a while. French onion soup is something both Pieter and I always enjoy. So I thought why not combine them both in one dish? The result was delicious! Melted cheese, caramelized onions with a bit of booze, soft and buttery brioche, I mean what is not to love? We ended up eating the whole loaf of brioche by ourselves. Yup, it was good! I made each toast quite thick just so I could be able to stuff it with a lot of cheese. And you can also waffle it. I soaked the last remaining piece of stuffed bread in the egg batter, greased the waffle iron, and waffled this savory French toast.

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This recipe makes about 4 stuffed French toasts

Ingredients:

1 loaf of brioche, about 400grs

250gr Emmental or gruyere cheese, thinly sliced or shredded

For the onions:

7 medium white onions, thinly sliced

2 tablespoons of butter, plus extra for frying the french toast

5 sprigs of thyme, leaves only

Salt

Pepper

1 shot of port

1 shot of white wine

For the egg batter:

250ml of cream

3 cups of milk

3 eggs

Salt

 

Melt the butter in a large pan over medium heat. Add the sliced onions, thyme, salt and pepper. Cook for about 10 minutes, stirring from time to time. After the 10 minutes have passed and the onions are caramelized, add the port and white wine to deglaze the pan. Stir, so nothing is stuck to the bottom of the pan. Once the liquid has evaporated, turn the heat off and transfer the onions to a plate.

Slice the brioche loaf into thick slices of about 5 or 6cm. The slices need to be big in order to be able to hold the filling. Using a paring knife, cut through the top part of the crust of each slice to create a pocket.

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Stuff each slice with some of the caramelized onions and cheese. Then using your fingers, press together the opening of each toast to seal it and keep the stuffing from coming out while cooking.

In a large bowl, mix the egg batter with a whisk.

In a large pan, add about 2 tablespoons of butter and melt it over low heat.

Soak 2 of the stuffed pieces of bread in the egg batter. Then place them on the pan and cook for about 4 to 5 minutes on each side on low heat. Then repeat for the remaining pieces.

Serve right away.

And if you want, you can also waffle it! I hope you guys have a lovely start of the week!

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