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Finnish Pulla

eenie meenie
eenie meenie Posts: 4,394
edited November -0001 in EggHead Forum
I have searched high and low and can not find my panettone recipe from Rulli in Larkspur. So, instead I made this Scandinavian Christmas bread. I really should have followed Julia Child's instructions and put in the 1 Tbls of yeast instead of just the 2 1/4 tsp and I should have used SAF gold yeast for sweet breads because this took FOREVER to rise. But it was worth the wait. It baked very evenly in the egg! I just ate a piece with a cup of Yellow Caturra Bean coffee from Hawaii. mmmmmmmmmmm.
Going on the egg
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Ready to take off the egg
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Coffee, Finnish Pulla,and a nice fire
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Comments

  • cookn biker
    cookn biker Posts: 13,407
    Oh girl!!! You did great things today!! I'm sure it was theraputic as well! :)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    Hi Rebecca, that looks just beautiful.

    Faith
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • EGGARY
    EGGARY Posts: 1,222
    If you ever find your recipe for the Panetone from Rulli, please share it. If this is the place that is in the San Francisco area then it is the one that Giada did on a show on the Food Channel.. they use a lot of butter.

    Your bread looks divine and I bet tasty as well.

    Thank you.

    Gary
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  • eenie meenie
    eenie meenie Posts: 4,394
    Molly, you do great things everyday! :) I can think of few things more therapeutic than kneading bread! It ranks up there with massage!
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  • eenie meenie
    eenie meenie Posts: 4,394
    Thanks Faith!
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  • eenie meenie
    eenie meenie Posts: 4,394
    Gary, a lot of butter is an understatement! :laugh: It is decadently rich. Yes, the recipe is from Emporio Rulli in Larkspur (and they have added a cafe in San Fran and a place in the airport). The recipe is from 1998, before he begame famous for his panattone. I am racking my brain trying to find it. I make them for Christmas gifts and my friends expect them. I sure wish I could steal his starter. He brought it over from Italy. If I can't find my recipe I will have to order from him this year. If I find the recipe I'll email it to you. Please pray that I find it!
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  • EGGARY
    EGGARY Posts: 1,222
    It is the Panetone that I saw on the show The Best Thing I Ate. Their Online Store is closed so they can do all the orders that they got from the people watching the show.
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  • eenie meenie
    eenie meenie Posts: 4,394
    Gary, the online store is closed because they were overwhelmed because of the Food Channel thing. However, if you call the Larkspur store directly (415) 924-7478, they will take your order. At least this is what they said on egullet the other day.
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  • EGGARY
    EGGARY Posts: 1,222
    Thank you. You are right. I will consider it. Have you had it before and if so how is it different than other panetone(s).

    Have you ever made bread pudding using panetone bread ? It's really good.

    Gary
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  • eenie meenie
    eenie meenie Posts: 4,394
    I've had it before and it is delicious. :) It is very fresh and he uses artisan ingredients. You can tell the difference. I think it's just as good as most of the panettone I've had in Italy. He makes several kinds, the Milanese and the Genovese. I prefer the Milanese. They have one with chocolate and another with an almond paste icing.
    Oh yes, I love to make bread pudding with panettone, but I only make it with the store bought ones.....I prefer to use the homemade ones as toast. I really like using panettone for french toast. I soak it in a custard like base (1/4 cup cream to 1 egg proportion, with vanilla and cinnamon), then slowly fry it in clarified butter. Truly decadent. :evil:
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    I am still trying to figure out how such a tiny lady, uses that XL. Very nice bread, and great fire!
    Mom come over for some bread and coffee to?

    Mike
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  • eenie meenie
    eenie meenie Posts: 4,394
    Hi Mike, I had planned to use my small because it is clean (unlike my filthy XLG). However, it was frozen shut!!!! Imagine that. Besides, this pulla was much too big for the small. Mother didn't come over....I fed friends who came to trim the tree. Unfortunately, they just drank, and drank and we never got to trim the tree. At least they had coffee and sweet bread before heading home. After reading Beli's post I absolutely had to have a fire tonight.
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  • Bash
    Bash Posts: 1,011
    I have the XL and that XL stone looks wonderful. I have eyed it in the store, but have not broken down and purchased it. Thanks for the great idea and pics.

    Richard
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  • Village Idiot
    Village Idiot Posts: 6,959
    Beautiful bread and a GREAT presentation !
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Beli
    Beli Posts: 10,751
    Rebecca you got any finnish ancestors or friends?....got some really good friends in Tampere...and since there are not that many finns they might know each other.......that bread looks delicious in that homey corner.... ;)
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  • eenie meenie
    eenie meenie Posts: 4,394
    Bash, the XLG stone came in handy. I might buy the large size when I decide to attempt pizza. I don't think I can manage throwing a 20" diameter or so pizza.
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  • eenie meenie
    eenie meenie Posts: 4,394
    Thanks Gary, I had another piece earlier this morning for breakfast.
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  • eenie meenie
    eenie meenie Posts: 4,394
    Good Morning Beli, not Finnish, but I have a little bit of nearby Lithuanian blood. I'm a mutt: Swiss, French, and Austro-Hungarian.
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  • Beli
    Beli Posts: 10,751
    Rebecca a most fortunate cocktail mix I suppose.... ;)
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  • WokOnMedium
    WokOnMedium Posts: 1,376
    That is a work of art!
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  • Big George's BBQ
    Big George's BBQ Posts: 1,152
    Very nice
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