-

Friday, November 15, 2013

Bread In A Bundt?


© 1996

Well, it's finally here. A day devoted to the Bundt. I'm cautious about presenting today's star though. I'm not quite sure whether today is all about the Bundt Pan OR all about what goes into said pan. I'm not new to this dilemma. Way back in 2008, I did a post for National Bundt Pan Day and it seems, it has since become one of my most popular posts. In that post, I dove right into the history of the Bundt Pan and its said "inventor" H. David Dalquist. I'll leave the link down below in case you're curious:)

For today, I have a few words from Dorothy Dalquist, (Dottie to her friends) Mrs. Dalquist was instrumental in nudging Mr. Dalquist along in his endeavor.

From the introduction to the Bundt Cookbook published by Nordic Ware and pictured above:

...The Bundt Pan was originally used for pound cakes. This cake gets its name from the fact that the ratio of ingredients is a pound of flour, a pound of shortening, a pound of sugar, and a pound of eggs. The secret to obtaining a fine, rather compact grained cake is the creaming of the shortening and sugar, the gradual adding and beating in of the eggs (which act as the liquid) and the folding in of the flour...Nordic Ware fabricated the first Bundt Pan in 1949. Its design was based on a treasured mold that found its way to America in the belongings of an immigrant family early in the century. Bundt is the registered trademark of Northland Aluminum Products and is a tube pan with straight fluted sides...

If you have a minute, you might be interested in watching this video on How The Bundt Pan is Made. (after the intro, the bundt is next, it really is one minute. I timed it:)

Now is probably a good time to mention the infamous Tunnel Of Fudge Cake.

The popularity of the Bundt cake really took off in the 1960s when the "Tunnel of Fudge Cake” recipe won second-prize in the 17th annual Pillsbury Bake-Off in 1966. The Tunnel of Fudge Cake recipe was created by a woman from Texas by the name of Ella Rita Helfrich. The recipe mysteriously develops a "tunnel of fudge" filling as it bakes. Ella won $5,000 as a runner up in the contest.

I don't have my Pillsbury Bake-Off books handy, but I do have this Tunnel of Fudge recipe from 1971. Notice the recipe requires a package of Pillsbury Frosting Mix. I don't think Pillsbury makes prepackaged frosting anymore but, it's been a while since I've looked.

If you happen to find it, you may want to consider this un-bundt recipe:)

Back to the Bundt Pan. I realize many of you may not have a Bundt Pan handy. If that's the case, a tube pan is an acceptable solution. If you've been thinking about purchasing a Bundt Pan, and are leery because really, who needs another baking pan, you might want to consider some other uses for it. The Bundt Cookbook offers a range of ideas.

My contribution to Bundt Pan Day is bread. Yes, you read that right. Now, don't get too excited, I didn't actually bake the bread from scratch. However, I did find inspiration for using frozen bread dough in Bake Bread From Frozen Dough

I don't usually have frozen bread dough in the freezer. It just so happens that I am having a house full of company for Thanksgiving and I thought I would attempt to serve dinner rolls. You, dear readers, are partly the "blame" for my decision:) Look! Here's what I baked; Dukkah Monkey Bread In A Bundt!

For those of you who are new to Dukkah, (also spelled Duqqa, dukkah, dukka) it's an Egyptian Spice Mixture and I LOVE it! I know one of you out there has recently posted a recipe for home made Dukkah but after pounding at my memory and a few embarrassing emails, I'll be darned if I can remember who you are. (please tell and leave the link:) Anyway, I purchased my Dukkah at Trader Joe's.

Now, for you bread bakers out there, I'm sure this seems fairly easy. However, for me, it took an enormous amount of patience and a bit of finagling. Here's the recipe I used.

Huge difference! I really did use the above recipe as guidance though. Would you mind very much if we continue this conversation on Sunday? It may take a while to explain and quite frankly, I think you have more than enough reasons to celebrate National Bundt Pan/Cake Day. BTW, if you have a favorite bundt recipe, feel free to include your link in the comment section or, if you can figure out how to do it, because I can't, under the "nourishment" link under the comment section. I think you call it trackbacks:)

Have a wonderful Bundt Day! "See" you Sunday!!! Louise