Baking Madness may strike at any time. Back in March, I had a powerful urge to make a strudel. On of the motivators was that we have in our dining room a round table capable of seating six diners comfortably. This is just what strudel stretching calls for. You need to be able to walk the perimeter in order to evenly hand stretch the dough.
The ingredients for strudel dough are few and simple: bread flour, warm water, vegetable oil, eggs, salt and possibly a small amount of vinegar or lemon juice.
The ingredients are mixed, then the resulting mass is vigorously kneaded; either by hand or machine. Ten minutes of heavy handed dough slapping is considered normal and not excessive. But a Kitchen Aid stand mixer, or a heavy duty food processor makes short work of it.
After kneading, the dough rests under cover for 20 minutes to an hour.
Meanwhile, the table is prepared by first placing protective plastic sheets down and thumbtacking them into place. Then a patterned tablecloth or bed sheet is placed over the plastic. The pattern is useful to determine how this you've stretched the now nearly transparent dough.
While the dough rests, the filling is readied, cinnamon sugar is mixed, and toasted bread crumbs prepared.
The rest of this semi tutorial will be in slide show format. If you click the slide show window, you will be taken to a web album of the photos.
(This post was backdated to synch it with the actual event occurence. It was then updated on June 9, 2009. In other words, a reprise.)