Comments on: Pletzel (A mission to bring this fabulous bread back from near extinction!)

By: Randy

Randy — Mon, 03 May 2010 19:14:42 +0000

A tip for preparing the onion, adapted from America’s Test Kitchen’s recipe for quiche Lorraine: after adding the onion to the saute pan, turn down to medium-low and COVER IT for 20 minutes. The onions will steam and go limp without developing much color at all. Stir once or twice while cooking.

By: jeff

jeff — Wed, 16 Dec 2009 03:33:51 +0000

Laura: So glad this worked well for you! Jeff

By: Laura

Laura — Wed, 16 Dec 2009 01:38:54 +0000

Instead of making the Pletzel as in the recipe (as a flatbread), I rolled up the dough and made onion rolls.
Fantastic.
Soft onions and soft bread on the inside and carmelized onions and crisp crust on the outside.
I posted pictures on my blog.

By: zoe

zoe — Tue, 01 Dec 2009 01:59:13 +0000

Hi Jennifer,

I love this bread, in all of its forms! I agree that the olive oil adds a definite Italian flair!

Thanks, Zoë

By: Jennifer in BreadLand

Jennifer in BreadLand — Tue, 01 Dec 2009 00:11:19 +0000

Great recipe! Made this for the 2nd time tonight. This time I used the brioche/challah recipe, whereas the first time I used the basic “boule” recipe. I have to say – I really, REALLY prefer the pletzel when made with the simpler, less rich dough. With the challah dough, it puffed way up, and came out far too cakey. I would definitely make it again, but highly recommend sticking with the simple Boule dough! The onions and drizzled oil are rich enough. Oh – also, I would go back to canola; olive oil would be nice if it was Italian, but as a Jewish bread, canola tastes more authentic, somehow.

By: jeff

jeff — Wed, 30 Sep 2009 20:30:01 +0000

Steve: I break off a number of smaller balls from the 1/2 lump, smaller ones are easier to roll to the desired thickness. Hmm, not sure how to approach the steam question. Try about half on/half off with the aluminum cover. In most ovens and for most lavash-rollers it takes longer than 5 minutes because it’s challenging to get it as thin as we say. Jeff

By: Steve

Steve — Wed, 30 Sep 2009 20:13:04 +0000

Hi — enjoying the bread baking. I have a special interest in the flatbreads. About the Lavash recipe: the text in the recipe says in bold text that it makes several Lavash. I don’t know what a Lavash would notmally look like. The recipe goes on to say to roll the 1/2 pound flat round until its thiclness is 1/16 to 1/8. When and how does it get divided into several Lavashes?

While I’m asking about the Lavash recipe, I use the aluminum pan inverted over the dough instead of the water in the broiler method. For a boule (and others, like dinner rolls) I take the pan off after 10 minutes and let the bread continue for another 25 minutes without it. Lavash takes 5 minutes total. Should the pan be on for the full 5 minutes?
Thanks for the great bread!
Steve

By: clarice

clarice — Mon, 02 Mar 2009 04:50:49 +0000

Thanks again, Jeff. I am certain my grandma’s dough was not as rich as the brioche dough, but I think it’ll be delicious. I made a big batch of the dough tonight..and we may well be snowed in tomorrow –the pletzel will be suberb comfort food if we are.

By: jeff

jeff — Sun, 01 Mar 2009 17:38:30 +0000

Clarice: In many cases, I’m with you. But we know that if we’d said there’s a 24 hour lead time, we’d have lost lots of potential new bakers.

Some people remember a pletzel with a lower enrichment, so you can experiment with less egg if you’re finding it to “eggy.”

By: clarice

clarice — Sun, 01 Mar 2009 16:43:32 +0000

**dieD***