Unlocking the Secrets of Eggs: A Comprehensive Review of The Fresh Eggs Daily Cookbook by Lisa Steele and the Delightful Finnish Pulla Bread
For those who cherish the culinary inspiration found within the pages of a well-crafted cookbook, much like I do, today I’m delighted to share an insightful review of a book that has truly captivated me this past week: The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways. It’s truly a rare occurrence for me to embark on preparing four distinct recipes from a single cookbook in just one weekend, yet this remarkable collection inspired precisely that kind of culinary adventure. Among the delectable dishes I sampled, my absolute favorite was the Finnish Pulla bread—a wonderfully light, subtly sweet, and aromatically spiced egg bread, infused with the warm essence of cardamom. I am thrilled to share the recipe for this exquisite bread below, but first, allow me to delve deeper into what makes this cookbook an essential addition to any kitchen.
The Authority on All Things Eggs: Exploring The Fresh Eggs Daily Cookbook
The Fresh Eggs Daily Cookbook is the brainchild of Lisa Steele, a name synonymous with expertise in the world of chickens and, naturally, their incredible eggs. Lisa’s credentials extend far beyond just this cookbook; she is a veritable authority, having penned numerous successful books dedicated to chicken care and husbandry. Her dedication to feathered friends is so profound that she even developed her own specialized line of chicken feed supplements, ensuring her flock, and by extension, yours, produces the highest quality eggs. For over a decade, Lisa has meticulously maintained the acclaimed Fresh Eggs Daily website, serving as a comprehensive resource for enthusiasts seeking advice on everything from coop management to optimal egg production. But her talents aren’t limited to poultry; Lisa is also an accomplished master gardener and an exceptionally avid cook, bringing a holistic approach to her culinary creations. Therefore, it’s perfectly fitting that her debut cookbook places a singular and passionate focus on the humble, yet incredibly versatile, egg. Beyond the innovative and mouth-watering recipes, the book is a visual feast, adorned with a ton of stunning, high-quality photographs captured by the talented Tina Rupp, making every page a joy to behold and inspiring readers to get into the kitchen.
From Farm to Fork: Everything You Need to Know About Eggs
This cookbook truly serves as a comprehensive guide, offering practically everything you could ever wish to know about eggs. Have you ever pondered whether farm-fresh eggs truly offer a superior experience? Lisa demystifies this, providing clear insights into the distinctions. The book meticulously details practical tips and tricks for discerning the freshness of eggs, an invaluable skill for any home cook. It addresses common curiosities, such as the age-old debate of white versus brown eggs, explaining the factors behind shell color and their impact (or lack thereof) on taste and nutritional value. Moreover, Lisa unveils the fascinating secrets behind egg cartons, from sizing standards to grading systems, equipping readers with the knowledge to make informed choices at the grocery store or interpret their own backyard bounty. Lisa Steele is undeniably an authority on egg cooking, yet her tone throughout the book remains remarkably friendly, approachable, and devoid of any culinary snobbery. She recognizes and celebrates the individualistic preferences people have when it comes to their eggs – there’s absolutely no “egg shaming” to be found within these pages! Before diving into the more elaborate recipes, Lisa thoughtfully dedicates sections to mastering the basics, offering multiple foolproof methods for scrambling, frying, and poaching eggs to perfection, ensuring that even novice cooks can achieve consistently delicious results.
A Culinary Journey: Over 100 Innovative Egg-Centric Recipes
When it comes to the recipes themselves, The Fresh Eggs Daily Cookbook truly shines, boasting an impressive collection of over a hundred dishes that showcase the incredible versatility of eggs. The range is astonishing, spanning from delightful variations on timeless comfort food favorites to more adventurous and eclectic culinary creations. Imagine indulging in sophisticated boozy egg drinks, perfect for a special brunch, or delighting in homemade colored sprinkles that add a whimsical touch to your baked goods. And, of course, every conceivable egg dish in between is covered, offering something for every palate and occasion. During my weekend deep-dive, I enthusiastically tested several of Lisa’s creations. Her cheese soufflé recipe proved to be an airy, savory delight, showcasing the delicate power of whipped egg whites. The Boston cream pie was a triumph of textures and flavors, with a rich custard filling and a velvety chocolate glaze. Her peanut butter cookies were soft, chewy, and utterly satisfying. But without a doubt, the standout among them, the recipe that truly captured my heart and taste buds, was the Finnish Pulla bread. Lisa, who proudly embraces her Finnish roots, shares that this bread is a beloved staple she grew up with, and her recipe beautifully preserves its authentic charm and comforting flavor. It’s a testament to the book’s ability to blend both familiar comfort and exciting new tastes, all centered around the incredible egg.
Baking Bliss: The Fresh Eggs Daily Cookbook’s Pulla Bread Recipe
The preparation of this exquisite Pulla bread calls for three large eggs, ingeniously utilized in two distinct ways: two eggs are lovingly incorporated directly into the dough, lending it richness and structure, while the third is whisked with heavy cream to create a beautiful, glossy egg wash that ensures a golden-brown crust. This Finnish cardamom-spiced bread shares a delightful resemblance to traditional Challah, another beloved braided egg bread, but Pulla distinguishes itself with a slightly sweeter profile and a more pronounced, intoxicating aroma and flavor of cardamom. Traditionally, Pulla bread is elegantly adorned with Swedish sugar pearls, which lend a sparkling finish and a delightful crunch. However, sliced almonds are frequently employed as a convenient and equally delicious substitute, which is precisely what I opted for during my baking endeavor. While I am eager to procure some authentic sugar pearls for my next attempt, I was genuinely enchanted by the textural contrast and nutty flavor that the sliced almonds imparted to the bread. They toasted beautifully, adding another layer of sensory pleasure to this already captivating bake.
If you embark on the delightful journey of making this bread, here are a few invaluable observations and tips to bear in mind, which I gathered from my own experience in the kitchen:
- **Leverage Your Stand Mixer:** While Lisa’s recipe graciously notes that the dough can be kneaded by hand, I wholeheartedly recommend utilizing a stand mixer fitted with a dough hook. It transforms the arduous task of kneading yeast breads into an effortless process, yielding perfectly smooth and elastic dough with minimal effort. It’s a game-changer for consistent results and less fatigue.
- **Yeast Adaptability:** The recipe specifies active dry yeast. However, my personal preference and pantry staple is SAF instant yeast. I found that dissolving the instant yeast in warm milk (as one would with active dry) worked exceptionally well, ensuring proper activation and a robust rise. Don’t hesitate to use your preferred instant yeast, just be mindful of the activation process.
- **Managing the First Rise:** Don’t be disheartened if your dough doesn’t appear to double significantly during the initial hour of rising. Mine exhibited a modest rise, which initially gave me pause. Trust the process! I gently punched down the dough as instructed and then allowed it to continue rising for an extended 45 minutes (even though the second rise is typically prescribed for only 30 minutes). Again, it rose further but still didn’t quite achieve a full doubling. The key is patience and not overthinking the visual cues too much.
- **The Magic of the Final Rise and Bake:** After braiding the dough into its beautiful final form, I allowed it a generous 45 minutes for its last rise. This is where it truly expanded, gaining considerable volume. More importantly, this Pulla bread experiences a magnificent ‘oven spring,’ meaning it truly comes to life and rises dramatically once it hits the heat of the oven. Therefore, rest assured and don’t be discouraged if the initial rises don’t seem as pronounced as you might expect; the magic unfolds during the final stages of proofing and baking. The end result is a light, airy, and beautifully textured bread that is well worth the wait.
Recipe
Pulla Bread
Anna
Pin Recipe
Ingredients
- 3 ¼ cups all-purpose flour
- 2 ½ teaspoons ground cardamom, divided use
- ½ teaspoon kosher salt (Morton brand or table salt
- 3 large eggs, divided use (2 in dough, 1 for egg wash)
- ⅔ cup whole milk
- ⅓ cup granulated sugar
- 3 tablespoons butter (recipe calls for unsalted, but I used salted) cut into small pieces
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon heavy cream
- 2 teaspoons Swedish pearl sugar or a handful of sliced almonds
Instructions
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In a medium-sized bowl, thoroughly whisk together the all-purpose flour, 2 teaspoons of the fragrant ground cardamom, and the kosher salt until well combined. This ensures even distribution of flavors throughout your bread.
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In a separate small bowl, lightly whisk two of the large eggs. These will be incorporated into the dough, providing richness.
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Prepare your yeast mixture: In a small saucepan set over medium-low heat, combine the whole milk and granulated sugar. Add the butter, cut into small pieces, and whisk continuously until the butter is completely melted and the mixture is smooth. Immediately remove the pan from the heat and allow the mixture to cool to a temperature between 100 to 110 degrees Fahrenheit (it is crucial to ensure it cools below 120 degrees to prevent the active dry yeast from being killed). Once cooled, whisk in the active dry yeast and let the mixture sit undisturbed for approximately 10 minutes. You’ll know it’s ready when the top foams and begins to bubble, indicating the yeast is active and thriving.
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Once your yeast mixture is foamy and active, pour it into the bowl of a stand mixer fitted with a dough hook attachment. Add the previously whisked two eggs to the liquid mixture and mix on a low speed until everything is just combined.
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Gradually add the flour mixture, about ½ cup at a time, to the wet ingredients in the stand mixer. Continue mixing on low speed for 1 to 2 minutes until all the flour is fully incorporated and a shaggy dough begins to form. Use a rubber spatula to scrape down the sides of the bowl as needed to ensure all ingredients are mixed.
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Once the dough comes together to form a cohesive ball, increase the mixer speed to medium and continue kneading for an additional 10 to 12 minutes. The dough should transform into a glossy, smooth, and elastic consistency that is no longer sticky to the touch. If you don’t have a stand mixer, you can alternatively hand-knead the dough on a lightly floured surface until it reaches the desired texture. Lightly butter a large clean mixing bowl and carefully transfer the kneaded dough into it. Cover the bowl with a clean, damp kitchen towel or plastic wrap, and place it in a warm, draft-free spot for its first rise, which should take approximately 1 hour, or until the dough has nearly doubled in size. (If your kitchen is cool, consider placing the bowl near a gentle heat source like a wood stove, or in a warm beam of sunshine streaming through a window to encourage rising.)
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After the first rise, gently punch the dough down to release the air. Recover the bowl with the damp towel or plastic wrap and allow the dough to continue rising for another 30 minutes. This second rise helps develop more flavor and a finer crumb.
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While the dough completes its second rise, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
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Once the dough has finished its second rise, gently punch it down once more. Transfer the dough to a lightly floured surface and, using a bench scraper or a sharp knife, divide it into three equal portions. Allow these dough balls to rest for 10 minutes, which will relax the gluten and make them easier to work with. Then, take each ball and gently stretch it into a rope approximately 15 inches long. Lay the three ropes side by side and intricately braid them together, carefully pinching each end of the braid to secure its shape. Transfer the beautifully braided loaf to your prepared baking sheet. Tuck the ends of the loaf neatly underneath for a clean finish. Now, allow the braided dough to undergo its final rise for an additional 30 minutes in a warm spot.
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As the dough completes its final rise, prepare the egg wash: In a small bowl, whisk the remaining large egg with the heavy cream and the remaining ½ teaspoon of ground cardamom until well combined. Generously brush this aromatic mixture over the entire surface of the loaf, ensuring you get into all the nooks and crannies of the braid for a beautiful, even golden crust. Sprinkle evenly with the Swedish pearl sugar or the sliced almonds. Carefully transfer the baking sheet to the center rack of your preheated oven and bake for 25 to 30 minutes, or until the crust is a deep, appealing golden brown and the internal temperature reaches 200-210°F (93-99°C). Once baked, remove the loaf from the oven and cool it completely on a wire rack before slicing and serving to allow the interior to set properly.
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For any delicious leftovers, wrap the loaf tightly in plastic wrap or aluminum foil and store it at room temperature on your counter for a day or two to maintain its freshness. To reheat, simply wrap the loaf in aluminum foil and warm it gently in a moderate oven for several minutes until it is soft and fragrant once more, bringing back that freshly baked taste.