The Polish side of is calling out again. I am heading back to Hawaii in a few days and won’t have my lovely parents to cook for. So I decided to make Polish food for dinner tonight, embrace our heritage once again. Like I said on my pierogi post, a lot of polish food is not vegan so I need to change the recipes a bit. But despite the lack of eggs or pork here and there, they are pretty authentic.
Dissolve the packet of yeast into the warm water. I suggest doing this in a measuring cup. Add the molasses. Stir lightly if needed. Set aside until it all bubbly and frothy.
I did my mixing and kneading in a stand mixer. I wish I had one of these in Hawaii. Can’t wait to not be a broke college kid and have a real kitchen. In the mixer bowl, add both flours, caraway seeds, and salt. Mix together well by hand.
Turn on the mixer to the lowest setting and slowly add the yeast mixture. Use bread hook attachment. Then add the oil. Continue mixing until smooth and slightly elastic.
Remove the bowl from the stand, cover with plastic wrap (I suggest putting a rubber band around it too) and cover with a dish towel (ścierka in Polish, I’ve been taught a few random words). Put in a warm place like the laundry room to proof. If you live in humid place, that’s really not an issue so just set aside anywhere really. My bread proofs so quickly in Hawaii.
|Momma rolled it out for me.|
Once it’s risen, punch it down again. Sprinkle some flour on the counter and roll the dough out on it a bit. Shape into the size of pan.
Next, remove the pot of water and remove the bread from the pan. Put the freed bread back in the oven and bake for 10 more minutes.
My bread skills need some work…my bread came out kinda dense. But it was still pretty good. Like I said, if you are patience and take your time, your bread should come out lovely. I would suggest more salt, my mom thinks more molasses.