"Nazuki" news and stories

I love cooking on Sunday morning. Sunday is usually the one day of the week I can do whatever I want, so they're pretty laid back and slow. It's only been a recent discovery that I enjoy cooking on my one easy day of the week, as opposed to a bowl of cereal, but I'm glad I finally did come to that realization.

Some of you may remember a post from earlier this week about Nazuki, a spice bread from Georgia. Well, everyone's been pretty busy this week, so the second loaf was starting to go stale. Of course one of the best ways to use up stale bread is a nice bread pudding, and that's what I made for my Sunday morning. My first thought was to make a savory bread pudding with some tomatoes that I need to use up, but I just couldn't see using a sweet bread in a savory dish. The flavors wouldn' mesh.

After breifly flirting with making French toast instead, I mixed up some milk and eggs with some cinnamon and brown sugar, then pourd it over the crumbled Nazuki in a baking dish. The bread pudding didn't take very long to bake, and it was delicious when it was done. It was a sweet dish, but not any more so than French toast and less so than sweet syrup on pancakes. If you don't have any Nazuki on hand, I bet this would be great with cinnamon raisin bread. The recipe is after the jump.

The Georgian Feast is now officially my favorite cookbook. I've been meaning to get around to making the spice bread, Nazuki, for a while now and I'm glad I finally did. This one made the house smell so fabulously delicious that I'd make a killing if I could bottle the scent. Next time I sell my house, I'm making Nazuki every day (in case you didn't get the "Good Eats" reference, Alton did an episode where the premise was to make sticky buns for a nice homey aroma in the house so it would sell more quickly).

As with most of the recipes I've tried from my Georgian cookbook, this one was pretty simple. The author calls for active dry yeast, but that needs to be bloomed prior to use and adds an extra step. I just substitute instant yeast, aka bread machine or rapid rise, which can be mixed in with everything else. That way, all you have to do is throw everything in a bowl and mix it all up in one step (called the straight dough method).

My sister could not wait for the Nazuki to come out of the oven, and she cut into it as soon as it was cool. Sadly, my Georgian friend has been pretty busy this week, so he didn't get to try it and tell me if I got it right. Either way, it's delicious, and it will definitely be one of my holiday breads this year. Check out the gallery, and the recipe is after the jump.