Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Cookies for Levi- Chocolate Peanut Buddy Bars
Posted By kmorganmoss On October 6, 2008 @ 5:04 pm In Desserts | 24 Comments
Peanuts are a staple of Southern cooking, so it is most appropriate that I made these today. I have been promising to make cookies for Levi and send them in a package to him.
Levi is precious and when I helped them move to a new place in Phoenix almost a year ago, he got it in his head that the home they moved into was mine. When Lindsey and Levi flew to my parents home this summer for Holiday, he thought Mimi had two homes.
Levi and I baked cookies over the summer, which Levi and my other grandson Wyatt (18months) devoured. They marched into the kitchen over and over again reaching up high for the cookies cooling on a rack on the kitchen counter. They then marched off to play outside, then marched back to the kitchen for more cookies when they were hungry once again. Levi loves baking cookies with me and mentions this every time we talk, which is almost every day. I am lucky to have two precious grandsons with a third grand baby on the way and this is by far the best part of getting older.
When you make these yummy cookies, a word of advice. You either need a grandson or granddaughter to enjoy them with or a buddy. Not any old buddy, no you need a kid or two. This is not a grown up cookie unless you are kid like. These are chock full of peanuts with ooey gooey chocolate chips that melt in your mouth with each bite. If you dont know any kids and are too young for grandchildren, go round up some kids. It will so be worth the effort.
So, Levi, Mimi is sending these to you in the mail tomorrow, and they should be arriving in a few days. Just know that when you move near Mimis house by the beach, we will bake cookies any time you want. Just because you are my buddy.
Chocolate Peanut Buddy Bars
Adapted from the back of Nestle Jumbo Bag of Milk Chocolate Morsels
1 cup creamy peanut butter
1 stick sweet butter softened
1 1/4 cup granulated sugar
3 large eggs
2 teaspoons homemade vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1 3/4 cups Nestle Milk chocolate chips
1 cup chopped peanuts
*
Preheat oven to 350 degrees.
*
Line a 13×9 inch baking pan with parchment paper.
*
Beat peanut butter and butter in a large bowl by hand till smooth and creamy.
*
Beat in sugar, and add eggs one at a time till mixed, then add vanilla.
*
Beat in flour and salt.
*
Stir in the chocolate chips and nuts and mix till blended.
*
Spread evenly in the ungreased pan.
*
Bake for 25 to 30 minutes or until edges are lightly browned.
*
Let stand 10 minutes then turn out onto a rack and let cool.
*
Cut in squares when completely cool.
*
Enjoy!
Article printed from A Yankee in a Southern Kitchen: http://ayankeeinasouthernkitchen.com
URL to article: http://ayankeeinasouthernkitchen.com/2008/10/06/cookies-for-levi-chocolate-peanut-buddy-bars/
Buttermilk Bacon Pralines
Posted By kmorganmoss On November 12, 2008 @ 6:41 am In Desserts, Main Post | 5 Comments
It might appear that I had fallen off the face of the earth, and at times it has felt as much. A computer that crashed for the last few weeks has been the culprit of my absence on this site and visiting yours. A busy few weeks would have kept me away some, but not to the degree that I have been gone -since starting my blog. Many have written to check up on me- I am most appreciative as you took the time to see if all was well.
Todays post is in part what I have been up to- full work weeks and then-300 pralines, 900 macarons, 3000 cheddar biscuits, 60 lbs of nuts to name a few. Has it been fun-you bet and the expertise from crafting so many of one item is awesome. What else did I cook, well nothing, except 2 batches of brownies, 3 Caramel Pound Cakes and 100 more macarons. You see Southern cooking has caught up to me or better yet around me. The result- the dreaded but much needed diet is my new reality. My food now consists of two protein liquid meals, 7 oz of meat and 2 cups of salad. I am finishing my 4th week and am melting away. I have about 2 more months of this to eliminate the side effects of A Yankee in a Southern Kitchen.
Dont despair, I have an exciting plan- the next few months are going to be dedicated to a good deal of baking for the holidays. This will allow me to stay on my food plan, sampling a tiny forkful of my creations which I will then palm off on someone who doesnt have a weight issue or doesnt care. Besides, I have so gotten into baking and I have so much that I want to try-I figure holiday time is perfect. Though, I am going to throw in a few non dessert recipes just to balance the sweet and salty.
To kick off the baking months ahead, my next post is going to feature one of the greatest Southern Cakes you will ever have. This will coincide with my 100th post and a giveaway to celebrate. So do stop back, because in the next few days I will be posting the giveaway and recipe.
On with the Pecan Pralines. Two versions one for the gutsy and the other for the faint-hearted. In case you thought I had a typo for my title post, I will repeat todays food choice-Buttermilk Bacon Pralines. Just in case some of you are a touch squeamish about combining pork with sugar candy, I will offer the sissy alternative-Charleston Pralines. That being said, I really suggest you just go for the pork as it is every bit of a surprise and a good one.
I am by far not an expert-as I somehow lived in the South for 30 years and hadnt had the pleasure of eating a praline until I made one. Additionally, I figured after the macaron fiasco that I had learned my lesson, when asked the question once again. Can you make Pralines? Sure, I can. Do you want the traditional? Yes, I need 300 of them. How could I do this again, yes without even having the faintest idea of what I was getting myself in to?
But armed with a new candy thermometer, bags on end of pecans, sugar, butter, my bourbon vanilla and everything else needed for the recipe, I set out to make pralines. I had no idea what to expect and learned that if you work too quick the sugar syrup runs and your pralines spread to far on the board. If you dont work fast enough the sugar mixture becomes sort of globby and uncoroperative.
By the time that I had finished 200 of these 2 mounds, I had the ins and outs of praline making down pretty good. A failed batch of pralines made it back in the pan rather than the trash to be reheated and reworked after adding a touch more butter to hasten the softening. To my surprise them came out wonderful and I learned that this is a forgiving candy that allows for some reworking.
This is a traditioanl Southern candy and there are many versions. The recipes that I used is lighter than the ones to be found in New Orleans. I chose to add twice as much nuts as suggested and was quite happy with the outcome. These are really easy to make as the candy just goes to the soft ball stage. They make a great gift and are good topped on ice cream.
I just recently made a batch of Bourbon Vanilla Ice Cream for my daughters beau to celebrate his birthday. He is gluten-intolerant so loved a scoup of the ice cream on a baked apple with the praline crumbled on top.
Having made candied bacon months ago and finding it heavenly, I decided to try another praline recipe using buttermilk and bacon. These are supposedly good with cocktails and will most certainly surprise the nibblers as they bite into a sweet-salty-outrageous confection studded with crispy bacon bits.
After trying both versions, I am a huge fan of version number two. These are less sweet, a touch tangy, and the bacon well dont wimp out, these are worth having a cocktail party just to serve them and surprise your guests. Without the bacon, these keep well for a few weeks stored in an airtight container. After a day or so, they change color to a milky white, dont let that bother you.
Charleston Pralines
Adapted- James Villas, The Glory of Southern Cooking
2 cups firmly packed dark brown sugar
2 cups granulated sugar
4 tablespoons butter
1 cup evaporated milk
1 cup whole milk
1/4 teaspoon sea salt
2 teaspoons of Bourbon Vanilla or 1 1/2 teaspoons vanilla
3 tablespoons light corn syrup
2 cups broken pecan pieces
2 cups pecan halves
In a large, heavy saucepan, combine all the ingredients minus the pecans.
Mix the ingredients well, while slowly heating over a medium to medium high heat.
Meanwhile lay out on the counter sheets of wax paper with a hot pad near by to accomandate about 30 to 40 pralines.
Cook the mixture, sirring often till the candy thermometer registers 240 degrees. This is the soft ball stage. All in all this should take about 20 minutes to get to this point. As soon as it reaches 240 degrees, remove from the stove and let cool a minute or two.
Begin stirring with a wooden spoon and beat the mixture with a strong arm till it becomes creamy.
Add the pecans and pecan pieces and stir till well blended, then let the mixture rest for a minute or so.
Using a tablespoon, spoon out a heaftyspoonful and drop on the wax paper. Make sure you get a good bit of nuts witheach spoonful. Repeat until you have finished with all of the candy.
You want the pralines to spread just a little bit but not be too runny. If this happens you can scoop the pralines back into the pot using a spatula. If some of the mixture gets to hard then reheat it till if resoftens and repeat with the spooning process.
Let cool till set and milky about 10 to 30 minutes. Gently peel off the wax paper and if still warm you may sit them on a rack to cool some more. Store in an airtight container with wax paper between layers.
Since I had so many to make I doubled the recipe and it worked out just grand. Be careful the mixture is hot and you could easily burn yourself.
Buttermilk Bacon Pralines
Martha Hall Foose-Screen Doors and Sweet Tea
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 cup chopped pecans
1 cup whole pecans
1/2 teaspoon orange zest
4 slices bacon, cooked crisp and crumbled-make using the microwave for crispier bacon.
Again using a heavy bottomed deep saucepan, combine the sugars, buttermilk, baking soda and salt. Cook slowly over medium to medium high heat for about 20 minutes till the thermometer measures 240 degrees.
Remove from the heat and add the butter, vanilla, pecans, orange zest and bacon. Beat the mixture like the dickens using a wooden spoon until it gets smooth and creamy. Just be careful as the mixture is hot and you dont want to burn yourself. Drop by teaspoons onto waxed paper or a silicone mat. Let stand for about 30 minutes till cool and firm. Store in an airtight container with wax paper between layers.
Article printed from A Yankee in a Southern Kitchen: http://ayankeeinasouthernkitchen.com
URL to article: http://ayankeeinasouthernkitchen.com/2008/11/12/buttermilk-bacon-pralines/
http://backyardpizzeria.blogspot.com/search/label/bread
Copycat Krispy Kreme© Donuts
DONUTS:
2 cups scalded milk
1/2 cup butter
2/3 cup sugar, divided
1 teaspoon salt
2 tablespoons yeast
4 eggs, beaten
1/4 teaspoon nutmeg
7 cups sifted flour
GLAZE:
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup cold water
Melt butter in hot milk. Add 1 teaspoon sugar and salt. Allow to cool to lukewarm.
Beat in yeast, nutmeg, eggs and 3 cups flour.
Add rest of flour (dough will be sticky). Knead for 5 minutes then allow to rise for 1 to 1 1/2 hours.
Roll out dough, cut into shapes. Do not re-roll dough. Allow to rise for 30-45 minutes.
Mix together ingredients for glaze; set aside.
Heat oil to 365F.
Fry donuts 2 minutes on each side or until brown.
Dip in warm glaze.
Makes 48 donuts
This makes a lot of donuts, so be prepared to be chained to the deep fryer for a fair amount of time. Also be prepared for the plate of donuts to disappear before the next batch has finished cooking. Make sure at least one is saved for the cook!
http://backyardpizzeria.blogspot.com/search/label/bread
Congratulations Zorra. You must be proud of your baby. So for this month, Zorra from Kochtopf is hosting her very own event’s birthday party and chosen sprouted bread as the theme. I must lead a very sheltered life, because I had never heard of sprouted bread, let alone tasted it. So of course I had to do some research on the subject. Essene bread was a noticeably popular search result, and this bread dates back to prehistoric times when a grain/water paste was made to make a thin wafer, cooked on warmed stones. If you visit Zorra’s site, there is a very interesting history of how this type of bread originated, and the scientific reasoning as to why it’s so good for us.
I’m afraid that I’m more of a “modern” baker, not having the precious time to sprout my grains or wait around for a bunch of rocks to heat up in subzero temperatures. So after lots of reading about sprouted breads, and the methodology used, I opted for store bought alfalfa sprouts, which I love tossed over a salad, or combined in a sandwich. Sprouts and bread form a very nice partnership indeed.
Because I had a pot of vegetable soup bubbling away on the stove in readiness for an easy Sunday night meal, I thought mini sprouted bread loaves would make a pleasing and nutritional accompaniment to the meal. The addition of peppitas, which are shelled pumpkin seeds, enhanced the flavour to a new level.
At first I was hesitant about adding the sprouts to the unmixed ingredients, fearing that they would end up a mushy pulp, but this didn’t happen surprisingly. You could still pick the odd sprout out of your teeth after eating! They tasted fantastic, and were the star attraction of the meal. What a perfect way to use up leftover sprouts, which continue to grow in the fridge, before they spoil. I will definitely be making these again.
Alfalfa sprouts and peppita bread
3/4 c Plus 2 tablespoons Water
1 1/2 ts Salt
2 tb Honey
1 cup of alfalfa sprouts
2 tb Olive or Vegetable oil
3 1/4 c Bread flour
1/2 c Unsalted raw pumpkin seeds (peppitas)
1 tsp Yeast
Instructions
Measure carefully, placing all ingredients in a mixer and knead for about 6 minutes, or until dough is not sticking to the bowl, and feels quite firm. Let dough rise until for 2 hours (it won’t be visibly doubled but the oven spring is great). Divide dough into eight equal pieces and shape into mini loaves. If you have deep rectangular or round muffin pans, grease lightly with oil then dust over flour, and place your dough into pan. Let loaves rise again for another hour or so, and place in very hot oven (450 F) for 10 or 15 minutes, then turn heat down to about 350 F for another 15 minutes, checking that the edges dont burn. When cooked, turn out onto wire tray to cool.
Zorra site:http://kochtopf.twoday.net/stories/4975487/
http://backyardpizzeria.blogspot.com/search/label/bread
Fougasse, pronounced FOO-gass, is a French flatbread typically associated with the Provence region, but also found in many other regions, differing in variations. Very similar to one of my all time favourites, the Italian foccacia, it is often slashed in a trellis pattern to resemble an ear of wheat or the tree of life. Well, my “branches” started off widely spaced with lots of room in between them, but once cooked, the branches had all reached out to each other and united in solidarity, a perfect simulation of the unpredictability of the tree of life itself.
Petra from Chili and Ciabatta is hosting this month’s BBD#7, a monthly event created by Zorra, and has chosen flatbreads as the theme. I had a small amount of mashed potato left over from last night’s dinner, so decided to incorporate that into a bread. “Waste not, want not” my mother always said. Originally an Aloo Paratha leapt into my head, but I kept hearing my overgrown rosemary bush calling to me in the breeze....pick me, pick me.
Potato Rosemary Fougasse
Ingredients
2 cups cooked mashed potato
1 ½ tsp yeast
1 tsp brown sugar
1 ½ cups warm water, divided (you could use the water the potato was cooked in)
5 cups all-purpose flour, divided (more or less depending upon your flour and humidity)
2 tablespoons olive oil
2 tablespoons chopped fresh or 2 teaspoons dried rosemary
2 teaspoons salt
Cooking spray
Preparation
Dissolve yeast and sugar in ½ cup of the warm water in a large bowl; let stand 5 minutes. Add 2 cups flour, mashed potato, oil, rosemary, and salt to the yeast mixture; beat with a mixer at medium speed until smooth. Stir in 2 ½ cups flour. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Divide dough into two pieces, and roll or shape into an oval. Place on a large baking sheet coated with cooking spray. Slash dough into desired pattern, gently pulling slits open, ending your slashes before you reach the edges of the dough. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 425°.
Uncover dough, and bake at 425° for 25 minutes or until browned. Remove from pan. Cool bread on a wire rack. Cut loaf in half lengthwise; cut each half crosswise into 12 pieces.
http://www.wildyeastblog.com/2008/11/12/google-eyes/
I had intended to post this blog, for the sheer beauty and love of bread baking it contains.
Now, I am also posting it to join in the laughter, of what happens when a computer makes a decision on what is an adult site.
Google does not understand the names of breads....LOL
http://www.wildyeastblog.com/2007/10/10/olive-oil-wafers/?style=print-noimg
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Tortas de Aceite (Olive Oil Wafers)
October 10 2007 at 02:29 pm
Tortas de Aceite (Olive Oil Wafers)
Oh my goodness. When my daughter went to Sevilla, Spain two summers ago, she brought back some tortas de aceite, the crisp, lightly sweet olive oil wafers traditionally made there, and I was in love.
Imagine my delight when, paging through Penelope Casas excellent La Cocina de Mama: The Great Home Cooking of Spain, I found a recipe for tortas de aceite that calls for leftover bread or pizza dough. I had that leftover dough! And in short order, I had those tortas. I was in love all over again.
I made these a few times and discovered that either pizza dough (made with a bit of olive oil; my dough was left over from making grissini), or a basic French bread dough (no oil), can be used. I refrigerated the dough after the first fermentation and kept it a day or two before making the tortas.
I also found that incorporating the generous amount of olive oil into already-developed dough was neat and quick with a food processor, whereas by hand it was a bit messy, though certainly doable. Take your pick.
Tortas de Aceite (Olive Oil Wafers)
(adapted from La Cocina de Mama: The Great Home Cooking of Spain by Penelope Casas)
Ingredients:
* 125 g bread or pizza dough
* 1 T. sesame seeds
* 2 t. anise seeds
* 1/4 c. olive oil
* zest of 1/4 lemon, in wide strips
* 1.5 t. anise liqueur
* 70 g flour
* sugar for sprinkling
Method:
1. Preheat the oven to 375F.
2. If the dough has been refrigerated, remove it from the refrigerator.
3. In a small skillet over medium-high heat, toast the sesame and anise seeds until they are fragrant and the sesame seeds start to pop.
4. Optional step: Transfer the seeds to a mini-processor or mortar and pestle and grind them a bit (they should not be be completely ground up).
5. In a small skillet, heat the olive oil and lemon zest over high heat until the peel is black. Remove the zest and cool the oil.
6. Place the dough, seeds, olive oil, and anise liqueur in the bowl of a food processor. Pulse until the oil is evenly distributed through the dough (but it will not really be incorporated into the dough).
7. Add the flour and pulse until a homogeneous ball of dough forms. It will feel very soft and oily.
8. Turn the dough onto an unfloured counter and divide it into 8 balls (about 30 g each). Roll each ball into a 4-inch round (initially roll them a little larger to allow for some spring-back).
9. Place the rounds onto a parchment-lined baking sheet and sprinkle them lightly with sugar.
Rolled out tortas
10. Bake for 15 17 minutes until the wafers are lightly brown.
11. Remove the wafers from the oven and turn on the broiler. When the broiler is hot, broil the wafers about 5 inches from the heat, until they appear toasted and some of the sugar has melted, about 40 seconds. (Watch them to make sure that they do not broil too long!)
12. Cool on a wire rack.
Tortas de Aceite (Olive Oil Wafers)
Enjoy these with morning coffee, or any time. If by some miracle theyre not all gone within a few hours, you can wrap the wafers individually in waxed paper. But Ive not been able to keep them around long enough to tell you how long they will last that way.
http://www.wildyeastblog.com/2008/02/05/baked-doughnuts/?style=print-noimg
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Time to Make the Baked Doughnuts
February 5 2008 at 07:51 pm
Baked doughnuts with cinnamon sugar
I made these doughnuts (my first ever; dont know what I was waiting for) for Tartelette and Peabodys Time to Make the Doughnuts event. They allowed baked doughnuts, although they warned against making a habit of it. Still reeling from holiday fat overload, I couldnt bring myself to deep fry anything right now. Next time.
These were inspired by Heidis Baked Dougnuts at 101 Cookbooks, and my recipe loosely based on hers.
I experimented with different sugar/spice mixtures for the coating, in which the doughnuts are dipped after baking. My favorites were 50/50 brown sugar and granulated sugar with cinnamon (pictured above), and granulated sugar with cardamom. Another interesting one was granulated sugar with chipotle powder. The possibilities are limitless.
Yeasted Baked Doughnuts
Yield: 18 24 doughnuts plus about 30 doughnut holes
Time:
* Mix: 15 minutes
* First fermentation: 1.25 hours
* Shape: 15 minutes
* Proof: 45 minutes 1 hour, or 45 minutes plus overnight in refrigerator
* Bake: 8 10 minutes
Ingredients:
* 350 g flour
* 350 g white whole wheat flour
* 35 g nonfat milk powder
* 330 g lukewarm water
* 100 g (2) whole eggs
* 30 g unsalted butter, softened
* 8 g (1-1/3 t. table) salt
* 6 g (1-3/4 t.) instant yeast
* 150 g fine granulated sugar
* 100 g (one stick) unsalted butter
* sugars and spices for coating, in combinations and amounts to taste
Method:
1. Combine flours, milk powder, water, eggs, 30 g butter, yeast, and salt in the bowl of a stand mixer.
2. Mix in low speed to incorporate the ingredients, about 4 minutes. The dough will still seem fairly stiff at this point.
3. While continuing to mix in medium speed, add the 150 g of sugar in five or six increments, mixing for a minute or two between additions.
4. Continue to mix until the dough reaches almost full development. :i:
5. Ferment the dough in a lightly-oiled container at room temperature (about 70F) for 1.25 hours.
6. Line three baking sheets with parchment paper.
7. Turn the dough out onto a lightly-floured counter and roll it into a 1/2-inch thick rectangle.
8. Using a round cutter about 2-3/4 in diameter, cut dough circles and transfer them to two of the parchment-lined sheets.
9. Use a 1-1/4 cutter to cut out the holes. I also used this cutter to cut extra holes from the rolled dough left over when the large circles were cut. Place the holes on the third baking sheet.
10. The scraps can also be re-rolled and cut, but try not to do this too many times or too much flour will be incorporated into the dough.
11. Slip the baking sheets into a large plastic bag. Proof for 45 minutes, at which point they can be baked or refrigerated (covered) for 8 12 hours.
12. Meanwhile, preheat the oven to 375F.
13. Bake one sheet at a time, just until barley starting to brown. This will take about 10 minutes for the doughnuts, a little less for the holes. If the doughnuts have been refrigerated, they can be baked straight from the refrigerator.
14. While the doughnuts are baking, melt the stick of butter and prepare your sugar/spice mixture to taste.
15. While still hot, brush the doughnuts with butter and roll them in spiced sugar.
16. Serve immediately, preferably with coffee.
http://www.wildyeastblog.com/2008/11/05/more-sour-sourdough/
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A More Sour Sourdough
November 5 2008 at 12:01 am
Norwich Sourdough, which was My New Favorite Sourdough when I wrote about it last year, is still my number-one no-fail go-to bread. (In fact, I was thinking of renaming it Three-Compound-Adjective Sourdough.) Its mildly sour and goes with just about everything.
For those times when a more assertive tang is the order of the day, this variation serves nicely. Its essentially the Norwich sourdough formula but with 50% more rye flour and 33% more levain. Just as Norwich Sourdough is based on Jeffrey Hamelmans Vermont Sourdough, this is adapted from Vermont Sourdough With Increased Whole Grain, both from the essential Bread: A Bakers Book of Techniques and Recipes.
Norwich More-Sourdough
Yield: 2 kg (4 loaves)
Time:
* Elaborate sourdough starter: however long yours takes
* Mix/autolyse: 35 minutes
* First fermentation: 2.5 hours, with a fold at 1.25 hours
* Divide, bench rest, and shape: 25 minutes
* Proof: 2.5 hours (or 1.75 hours, then retard for 2 16 hours)
* Bake: 40 minutes
Desired dough temperature: 76F
Ingredients:
* 775 g flour
* 180 g coarsely-ground whole rye flour (such as King Arthur Flour pumpernickel)
* 560 g water
* 480 g mature 100%-hydration sourdough starter
* 23 (3.75 t.) g salt
Method:
1. In the bowl of a stand mixer, mix the flours, water, and starter on low speed until just combined, about one minute.
2. Let the dough rest (autolyse) for 30 minutes.
3. Add the salt and continue mixing on low or medium speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.
4. Transfer the dough to an oiled container (preferably a low, wide one so the dough can be folded without removing it from the container). Ferment at room temperature (72F 76F) for 2.5 hours, with a fold at an hour and 15 minutes.
5. Turn the dough out onto a lightly floured counter. Divide it into 400g 500g pieces and preshape them into light balls. Cover loosely and let them rest for 20 minutes.
6. Shape into boules or batards and place seam-side-up in a floured couche or proofing baskets.
7. Proof, covered, at room temperature for 2.5 hours. Alternatively, the loaves can be proofed for about an hour and 45 minutes at room temperature, then refrigerated for 2 16 hours and baked directly out of the refrigerator; this will yield an even tangier bread.
8. Meanwhile, preheat the oven, with baking stone, to 475F. You will also need steam during the initial phase of baking, so prepare for this now.
9. Before baking, slash the loaves as you like.
10. Once the loaves are in the oven, turn the heat down to 450F. For 450g loaves, bake for 8 minutes with steam, and another 22 minutes without steam. The crust should be a deep brown. Then turn off the oven and leave the loaves in for 10 minutes longer, with the door ajar, to help them dry. Larger loaves will need to be baked longer.
11. Cool on a wire rack.
http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/
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My New Favorite Sourdough
July 8 2007 at 01:29 am
Norwich Sourdough crumb
I love baking all kinds of bread, but a basic sourdough loaf is an essential staple at our house. Good with everything from blue cheese to blueberry jam, and quite possibly even better unadorned, we always feel something is missing if there isnt a loaf resting on the cutting board, ready for a quick snack or a hearty sandwich.
I first tried this recipe, adapted from the Vermont Sourdough in Jeffrey Hamelmans Bread: A Bakers Book of Techniques and Recipes, about a month ago. I loved it then, and have made it several more times since, to make sure the first time wasnt just beginners luck. Nope; this one is a real winner. Its a plain, honest, not-too-sour sourdough with a touch of pumpernickel for depth of flavor. With a thin, crisp crust and soft but substantial crumb, this is now my go-to bread for everyday good eating, anytime, with anything.
Norwich SourdoughThe original recipe calls for 125% hydration starter. I adjusted it to work with mine at 100%, and made a few other tweaks as well. I am calling it Norwich Sourdough, in honor of the home town of Hamelmans King Arthur Flour bakery. And this charming Vermont town, as it happens, was my home, too, for five memorable years.
Norwich Sourdough
(adapted from Vermont Sourdough in Bread: A Bakers Book of Techniques and Recipes by Jeffrey Hamelman)
Yield: 2 kg (four or five small, or two large, loaves)
Time:
Mix/autolyse: 35 minutes
First fermentation: 2.5 hours
Divide, bench rest, and shape: 20 minutes
Proof: 2.5 hours (or 1.5 hours, then retard for 2 16 hours)
Bake: 35 minutes
Desired dough temperature: 76F :i:
Ingredients:
900 g white flour (I used Heartland Mills unbleached malted all-purpose)
120 g whole rye flour (I used KAF pumpernickel)
600 g water at about 74F :i:
360 g ripe 100% hydration sourdough starter
23 g salt
Method:
1. In the bowl of a stand mixer, mix the flours, water, and starter on low speed until just combined, about one minute.
2. Let the dough rest (autolyse) for 30 minutes.
3. Add the salt and continue mixing on low or medium speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes. :i:
4. Transfer the dough to an oiled container (preferably a low, wide one so the dough can be folded without removing it from the container).
5. Ferment at room temperature (72F 76F) for 2.5 hours, with folds at 50 and 100 minutes. :i:
6. Turn the dough out onto a lightly floured counter. Divide it into 400g 500g pieces. I usually make four 400g loaves and refrigerate the rest to use for pizza dough later. Preshape the dough pieces into light balls.
7. Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes.
8. Shape into batards and place seam-side-up in a floured couche or linen-lined bannetons.
Batards in couche
9. Slip the couche or bannetons into a large plastic bag or cover with plastic wrap and proof at room temperature for 2 2.5 hours. Alternatively, the loaves can be proofed for about 1.5 hours at room temperature, then refrigerated for 2 16 hours and baked directly out of the refrigerator; this will yield a tangier bread with a lovely, blistered crust.
10. Meanwhile, preheat the oven, with baking stone, to 475F. You will also need steam during the initial phase of baking, so prepare for this now. :i:
11. Turn the proofed loaves onto a semolina-sprinkled peel or parchment. Slash each one with two overlapping cuts that are almost parallel to the long axis of the batard.
slashed-batard.jpg
12. Once the loaves are in the oven, turn the heat down to 450F. For 400g loaves, bake for 12 minutes with steam, and another 15 18 minutes without steam. I leave the oven door cracked open a bit for the last 5 minutes of this time. The crust should be a deep brown. Then turn off the oven and leave the loaves in for 5 minutes longer, with the door ajar, to help them dry. Larger loaves will need to be baked longer.
13. Cool on a wire rack. Dont cut until the loaves are completely cool, if you can manage it!
ping
http://www.wildyeastblog.com/2008/10/20/sweet-potato-gnocchi/
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Sweet Potato Gnocchi
October 20 2008 at 12:01 am
Theres a reason I dont give dinner parties: Im not a good cook. So I really cant explain what possessed me to have a dinner party in honor of my husbands birthday last year, especially since the guest list included a number of card-carrying gastronomes. Luckily, they are nice people too, and much too polite to do anything but dutifully eat the less-than-perfectly-done osso bucco that was put in front of them.
We did have some pretty good bread (because I do like to bake) and a perfectly serviceable salad (hard to screw that up) and a delicious pear cake for dessert (because I do like to bake), but I think the thing that really saved the meal was some little orange pillows of goodness and light. And believe me, no one was more surprised than I was that these sweet potato gnocchi turned out so well that people actually asked me for the recipe. I cant remember the last time thats happened with any non-baked thing Ive made. Now that I think about it, maybe its never happened.
What Im trying to say is, if I can pull these off, so can you. And by you, I mean anyone. And not only can you make them, but you should, because theyre very good. Also fun to make, if you like working with dough. (Of course you do, why else would you be reading here?) In fact Ive made them several times now, and it has never seemed like a chore. Only once have they been less than wonderful, and that was when my sweet potato mash was too dry and I also accidentally used about three times as much salt as I should have. They can be made several hours ahead and then reheated with the brown butter at serving time.
I adapted this recipe from Epicurious, the major change being I used significantly less flour than that recipe calls for. The dough is light and airy and seems fragile, but its quite manageable if you use a light hand and plenty of flour on the counter. I havent really gotten the hang of rolling them off a fork to produce those characteristic gnocchi ridges, but it doesnt matter. Even unridged, they are terrific. And yes, they really are as orange as they look in the photo.
Sweet Potato Gnocchi With Sage Brown Butter
(adapted from Epicurious)
Yield: 30 gnocch
Ingredients:
* 360 g (1.5 c.) mashed cooked sweet potato flesh
* 190 g (3/4 c.) well-drained ricotta cheese
* 17 g (1/2 c.) finely-grated parmesan cheese
* 15 g (1 T. packed) brown sugar
* 6 g (1 t.) salt
* approximately 75 g all-purpose flour
* 2 4 T. unsalted butter
* 3 T. chopped sage, plus whole sage leaves for garnish
* salt and pepper to taste
Method:
1. Mash together the sweet potato, cheeses, brown sugar, and 1 t. salt.
2. Add flour until the dough holds together but is still very soft and light.
3. Line two baking sheets with parchment paper.
4. Turn the dough onto a floured counter and divide it into 3 pieces.
5. Using a light hand, roll each piece into a rope 20 inches long and about an inch in diameter.
6. Use a dough cutter to cut each rope into 1-inch pieces.
7. Roll the gnocchi on the tines of a fork to give them ridges, and place them on one of the prepared baking sheets.
8. Bring a large pot of water to a rolling boil.
9. Working in batches of 15, boil the gnocchi until they float and then a minute longer (about 2 minutes total). Remove them gently with a spider or slotted spoon to the other prepared baking sheet.
10. Let the gnocchi stand at room temperature at least until firm, and up to 4 hours.
11. In a large skillet, melt the butter over medium-high heat. Cook until the butter solids are brown and aromatic, about 5 minutes.
12. Add the chopped sage and salt and pepper to taste.
13. Add the gnocchi and sauté, tossing gently, until the gnocchi are heated through and are beginning to brown, about 5 minutes.
14. Serve garnished with whole sage leaves.
Bread is the king of the table and all else is merely the court that surrounds the king.
—Louis Bromfield
http://www.wildyeastblog.com/recipe-index/
http://www.wildyeastblog.com/2008/08/20/whole-wheat-polenta-sourdough/?style=print-noimg
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Whole Wheat - Polenta Sourdough
August 20 2008 at 01:39 pm
Ive been a little accident-prone lately. Which is to say, careless. In the past five days Ive managed to smash a tailbone, a toe, and a finger (Im fine, really). Luckily, my latest accident involved no bodily injury and resulted in a very nice bread.
My intention was to use 400 grams of whole wheat sourdough starter in this whole-grain bread, but instead of weighing it out I blithely dumped in the whole lot of it, which Im pretty sure was about 550 grams. By the time I realized the error of my ways, it was too late and there was nothing for it except forge ahead and see what developed.
As it turned out, the addition of the extra sourdough did not seem a bad thing at all. Gluten development is tricky to begin with in 100% whole-grain breads, and the inclusion of quite a lot of coarse polenta here did not help matters any, but the acidity in sourdough helps to reinforce gluten structure. Also, I found the combination of the sourness with the sweetness of the molasses to be interesting and delicious.
That said, there are a few things I might do differently on the next go-around:
* Develop the gluten before adding the soaker, then mix just enough to incorporate the soaker. Adding the molasses to the soaker might be better also, to keep it out of the dough until the end but make it relatively easy to incorporate.
* Decrease the first fermentation time and increase the proofing time. Although I dont mind the density of the bread, I think it could have handled a little more proofing.
* Shape into two or three small batards rather than a boule. I like to be able to slice these dense breads very thinly, which is difficult with a broad loaf.
* Pay attention.
If you arent fond of heavily-textured breads that require some effort in the chewing, dont make this. However, for a little less crunch to the polenta, you could try hot water, and a little more of it, in the soaker.
This is my submission for BreadBakingDay #13, Whole Grain Breads, hosted by Jude (Apple Pie, Patis, and Paté) and founded by Zorra (1x umrühren bitte aka kochtopf).
Whole Wheat - Polenta Sourdough
(This is the recipe as I made it. See notes above for possible modifications.)
Yield: 1500 g (one large boule)
Time:
* Soak soaker: 8 hours (do this while youre elaborating your starter)
* Mix final dough: 15 minutes
* First fermentation : 1.75 hours with a fold at 50 minutes
* Preshape, and rest: 30 minutes
* Proof: 45 minutes
* Bake: 70 minutes
Desired dough temperature: 77F
Soaker Ingredients:
* 200 g coarsely-ground polenta
* 200 g whole wheat flour
* 300 g water
Final Dough Ingredients:
* 200 g whole wheat flour
* 50 g water
* 16 g salt
* 550 g mature 100%-hydration whole wheat sourdough starter
* All of the soaker
* 80 g molasses
Method:
1. In a bowl, combine the soaker ingredients. Cover and let rest for about 8 hours.
2. Combine all of the final dough ingredients. Mix by hand until the ingredients are incorporated. Adjust the water as needed to achieve a soft (and sticky) consistency.
3. Continue mixing by hand until the dough has reached a low level of gluten development. This might take about 10 minutes. You will probably not be able to pull a windowpane, but you should see definite strands of gluten in the dough. It will still be very sticky and will not have much elasticity.
4. Transfer the dough to a lightly floured container. Cover and ferment for 1.75 hours, with a fold after the first 50 minutes. The dough will increase about 50% in volume and feel spongy, but without large gas bubbles.
5. Turn the dough into a lightly floured counter. Preshape it into a ball and let it rest, covered, for 25 minutes.
6. Shape the dough into a tight ball and place it, right-side-up, on parchment or a floured board. Slash the loaf once across its full width, about 1/2-inch deep, at a 90-degree angle to the loaf.
7. Proof, covered, for 45 minutes.
8. Meanwhile, preheat the oven, with baking stone, to 425F. You will also need steam during the initial phase of baking, so prepare for this now.
9. Bake for 10 minutes with steam, and another 45 minutes or so without steam. Then turn off the oven and leave the loaves in for another 15 minutes, with the door ajar.
10. Cool on a wire rack.
http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/
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World Bread Day, World Food Day, and a Recipe
October 16 2007 at 05:00 am
World Bread Day World Food Day
Today is World Bread Day. The International Union of Bakers and Bakers-Confectioners designated this day to celebrate and honor the food that is, in many phraseologies, synonymous with food. So it is no accident that World Bread Day was chosen to coincide with Word Food Day, October 16, the anniversary of the founding of the Food and Agriculture Organization (FAO) of the United Nations.
The theme for World Food Day 2007 is The Right to Food. The FAOs message is that regular access to sufficient, nutritious, culturally appropriate food is a basic human right that is currently denied to 850 million people worldwide.
The recipe is coming, I promise. But first:
As we bake today and every day, lets remember the people who do not have enough bread, enough sustenance to see them safely through another day. Does that mean we should not enjoy the process and product of our baking? Of course not. But maybe it means that we should, by whatever means and in whatever measure we are able, contribute something towards ending hunger.
We can contribute money, time, a link on our blog, whatever, to organizations such as The Hunger Project, dedicated to empowering people to feed themselves. We can contribute our vote, or whatever political power we hold, to supporting government policies that promote freedom from hunger as a fundamental human right.
And lets always remember to count our blessings.
As part of World Bread Day, Zorra of Kochtopf invited everyone to bake (or break) bread. I initially had it in my mind to bake my Favorite Bread, or the Quintessential Bread, or the Most Nutritious Bread I know. Then I realized that it would be impossible to pick a single bread that would fulfill any of those superlatives.
So I decided instead to simply make a bread I hadnt made before, because the thing I just might love the most about baking is that theres always something new to try. And what a blessing, to have the resources and the freedom to bake, to try new things, not because I have to, not because my survival depends upon it, but just because I enjoy it. What a rich blessing indeed.
Sweet Potato Sourdough with Pumpkin Seeds Pumpki-seed-encrusted sweet potato sourdough
Sweet Potato Sourdough with Pumpkin Seeds
Yield: 1.4 kg (two medium boules)
Time:
* Mix: 15 minutes
* First fermentation: 1.5 hours
* Divide, bench rest, and shape: 30 minutes
* Proof: 2 hours at room temperature plus 8 12 hours in the refrigerator
* Bake: 50 minutes
Desired dough temperature: 76F :i:
Ingredients:
* 400 g high-extraction flour (I used Heartland Mills Golden Buffalo)
* 177 g water :i:
* 533 g ripe 100% hydration sourdough starter
* 14 g salt
* 200 g mashed baked sweet potato pulp (cooled)
* 133 g toasted pumpkin seeds, plus, optionally, more for the crust
Method:
1. In the bowl of a stand mixer, mix all ingredients except pumpkin seeds on low speed until combined, about 5 minutes. Adjust the amount of water to give the dough a medium consistency. :i:
2. Continue mixing on low or medium speed until the dough reaches a medium level of gluten development. This may take about 5 minutes, but will depend on your mixer. :i:
3. Add the pumpkin seeds and mix on low speed just until they are evenly distributed through the dough.
4. Transfer the dough to an oiled container.
5. Ferment at room temperature (72F 76F) for 1.5 hours.
6. Turn the dough out onto a lightly floured counter and divide it into two pieces. Preshape the pieces into balls.
7. Cover the dough loosely and let it rest for 25 minutes.
8. Shape the dough into tight balls and place seam-side-up in linen-lined bannetons. Or, for a pumpkin-seed-encrusted loaf, roll the smooth side of the ball on a wet towel to hydrate it, then roll it in seeds. Place it, seeds down, into a lined but unfloured banneton.
9. Slip the bannetons into a large plastic bag and proof at room temperature for 2 hours. The dough should have increased noticeably in volume but not be completely proofed.
10. Place the bannetons (still in plastic bag) in the refrigerator for 8 12 hours.
11. Remove the loaves from the refrigerator about an hour before you plan to bake them.
12. Preheat the oven, with baking stone, to 475F. You will also need steam during the initial phase of baking, so prepare for this now. :i:
13. Score the boules as you like. I left the seeded one unscored and let it break naturally.
Scored sweet potato sourdough Seeded sweet potato sourdough
14. Once the loaves are in the oven, turn the heat down to 450F. Bake for 15 minutes with steam, and another 15 minutes without steam. Then turn off the oven and leave the loaves in for 10 minutes with the door closed, and another 10 minutes with the door ajar.
15. Once the loaves have cooled completely on a wire rack, slice the bread to discover a lovely and unusually golden crumb.
http://www.wildyeastblog.com/2008/06/16/sprouted-wheat-bread/
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Sprouted Wheat Sourdough With Fruits and Nuts
June 16 2008 at 12:09 am
This is how I used my sprouted wheat. The bread is easily adapted to any taste by including your favorite dried fruits and nuts. I chose blueberries, plums, walnuts, and orange zest. Try apricots, raisins, cherries, figs, almonds, pecans, or whatever else strikes you, or omit the fruit altogether for a more savory bread.
Date molasses is available in Middle Eastern grocery markets. If you dont have it, substitute thawed fruit juice concentrate. Wheat gluten can be found in the baking section of many markets, or ordered online.
This submission for BreadBakingDay #11, bread with sprouts. This one-year anniversary edition is hosted this month by BBDs founder, Zorra (1x umrühren bitte). I have loved seeing all the breads everyone comes up with each month and Im sure this month will be no exception!
Sprouted Wheat Sourdough With Fruits and Nuts
(adapted from SFBI)
Yield: 1000 g (2 loaves)
Time:
* Soak and cool fruits: 20 minutes
* Mix: about 15 minutes
* First fermentation: 2 hours, or 1 hour 15 minutes plus refrigeration time
* Divide, preshape, shape: 30 minutes
* Proof: about 2 hours
* Bake: 50 minutes
Desired dough temperature: 76F
Ingredients:
* 300 g flour
* 200 g ground sprouted wheat berries
* 175 g water
* 6 g (2 t.) wheat gluten
* 0.5 g (generous 1/8 t.) instant yeast
* 11 g salt
* 32 g date molasses
* 100 g mature 100%-hydration sourdough starter
* zest of 1 orange (optional)
* 65 g dried fruits (chopped if large)
* 65 g coarsely chopped nuts
* boiling water
Method:
1. Place the dried fruits in a bowl and cover them with boiling water. Soak for 10 minutes, then drain and cool for 10 minutes before starting to mix the dough.
2. Place the sprouted wheat, sourdough starter, date molasses, orange zest, and water (hold back about 10%) in the bowl of a stand mixer fitted with a dough hook. Mix until reasonably well combined.
3. Add the flour, gluten, yeast, and salt. Mix in low speed until all the ingredients are incorporated. Add water as needed to give the dough a medium-soft consistency. The dough will be very sticky and will not come together at this point.
4. Continue mixing in low or medium speed until the dough comes together around the dough hook and the gluten reaches almost full development by the windowpane test.
5. Add the nuts and soaked fruits. Mix in low speed until evenly incorporated.
6. Transfer the dough to a covered container and ferment for 2 hours, with a fold at 1 hour. (Or the dough can be refrigerated about 15 minutes after the fold.)
7. Divide the dough into two pieces and shape them into balls. Cover the balls with a towel and let them rest for 20 minutes.
8. Shape the dough into batards and place them, seam side up, into a couche or linen-lined baskets that have been lightly dusted with flour.
9. Cover or slip into a large plastic bag and proof at room temperature for about 2 hours, or until fully proofed (dough springs back slowly when pressed with a fingertip, and leaves a very slight indentation).
10. Meanwhile, preheat the oven, with baking stone, to 450F. You will also need steam during the initial phase of baking, so prepare for this now.
11. Before baking, make one long cut down the length of each batard, and three small ones to one side of and at an angle to the long one.
12. Once the loaves are in the oven, reduce the temperature to 400F. Bake with steam for 8 minutes, and another 32 minutes or so without steam. The crust should be a deep brown color. Turn off the oven and leave the loaves in for another 10 minutes with the door cracked open.
13. Cool on a wire rack.
http://www.wildyeastblog.com/2008/09/04/lemon-barley-loaf/
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Lemon Barley Loaf
September 4 2008 at 03:05 pm
Does lemon bread conjure for you an image of sugary, cake-like, bright yellow slabs that make a fine dessert but a lousy ham sandwich? This lemon barley bread, adapted from the Lemon Barley Cob recipe in Dan Lepards The Handmade Loaf, is nothing like that. This is real bread, with a strong lemon flavor that goes well with anything from a drizzle of honey to slices of tomato with a basil leaf or two.*
The Handmade Loaf is a book well worth owning. It showcases dozens of unique breads and bakers from across Europe, as well as Lepards minimalist mixing method. This generally consists of 2030 minutes of doing nothing more than allowing the dough to rest and collect itself, punctuated by two or three short bursts of hand kneading.
Lemon Barley Loaf
Yield: 600 g (one loaf)
Time:
* Elaborate sourdough starter
* Mix final dough: 25 minutes
* First fermentation : 1 hour
* Shape: 2 minutes
* Proof: 1.5 hours
* Bake: 45 minutes
Desired dough temperature: 75F
Ingredients:
* 100 g barley flour
* 150 g high-gluten flour (I used Sir Lancelot from King Arthur Flour)
* 133 g water at room temperature
* 1 g instant yeast
* 5 g salt
* 14 g fresh lemon juice
* finely-grated zest of one lemon
* 30 g honey
* 167 g mature 100%-hydration sourdough starter
* coarse salt for sprinkling
Method:
1. In a large bowl, combine the flours, salt, and yeast.
2. In another bowl, whisk together the starter, honey, lemon juice, and lemon zest, and 90% of the water.
3. Add the wet ingredients to the flour mixture and mix with your hands until everything is incorporated. Adjust the water as needed to achieve a medium-soft consistency.
4. Cover the bowl and allow the dough to rest for 10 minutes.
5. Turn the dough out onto a lightly-oiled counter and knead for 10 seconds (yes, seconds).
6. Return the dough to the bowl, cover, and allow it to rest for another 10 minutes.
7. Turn the dough out and knead for 10 seconds more.
8. Return the dough to the bowl, cover, and allow it to ferment for one hour at room temperature.
9. Turn the dough onto a lightly-floured counter and shape it into a batard.
10. Place the batard, seam-side-up, in a lightly-floured couche. Cover and proof for 1.5 hours at room temperature.
11. Meanwhile, preheat the oven, with baking stone, to 410F. You will also need steam during the initial phase of baking, so prepare for this now.
12. Just before baking, spray the loaf with water, sprinkle with coarse salt, and make a single slash down the long axis of the batard.
13. Bake at 410F for 10 minutes with steam, and another 20 minutes or so without steam. Reduce the temperature to 375F and bake for another 10 minutes. The turn off the oven and leave the loaf inside for another 510 minutes, with the door ajar.
14. Cool on a wire rack.
*Remember how I said the bread goes well with tomatoes and basil? I have to confess that this week was the second time in a couple of weeks that I made this dough. The first time, I have just returned from vacation, and when I finish mixing the dough and turn my thoughts to dinner, I open the refrigerator to find it virtually empty, except for an unopened container of ricotta. I do have a garden full of ripe tomatoes and beautiful basil. Hmmm, sounds like a pizza, if only I had some dough
http://www.wildyeastblog.com/2008/07/19/blackberry-bread-pudding/
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Blackberry Bread Pudding
July 19 2008 at 11:39 pm
After a day of trying to lay my oven hearth, and ending up with very little to show for it, I went to forage a few early blackberries. They wound up in this bread pudding, along with the last of my (now 3-day-old) sourdough. Now I am fortified for another day of oven-wrangling.
Blackberry Bread Pudding
Servings: 4 6
Ingredients:
* About 6 ounces de-crusted stale sourdough bread, cut into 1/2-inch cubes (3 lightly-packed cups of cubes)
* 1 c. fresh blackberries
* 3 eggs
* 2 1/4 c. whole milk (I substituted 1 3/4 c. nonfat milk plus 1/2 c. half and half)
* 2 T. packed brown sugar
* 7 T. granulated sugar
* 1 t. ground cinnamon
* 1/4 t. ground coriander seed
* scant 1/2 t. salt
Method:
1. Lightly butter a 1.5-quart baking dish.
2. Place half the bread cubes in the baking dish, followed by half the blackberries. Top with the remaining bread, then the remaining blackberries.
3. Whisk together the eggs, milk, sugars, cinnamon, coriander, and salt. Pour the mixture over the bread and berries.
4. Let stand for 30 40 minutes, pressing the bread cubes with a spoon to submerge them in the custard every few minutes.
5. Meanwhile, preheat the oven to 350F.
6. Bake in a water bath for about 1 hour and 15 minutes, until the center of the pudding is puffed and firm.
7. Serve warm with ice cream.
This is going to YeastSpotting this week. If youd like to participate, get the details here.
http://www.wildyeastblog.com/2007/12/14/panettone-bread-pudding/
The (Obvious) Pudding
December 14 2007 at 06:30 am
Sugar High Fridays. If you have a sweet tooth (and I admit it, yes, I do), its hard to ignore this incredibly sumptuous and well-attended monthly sweet fest founded by Jennifer, The Domestic Goddess. But I bake bread, not desserts (Daring Baker challenges notwithstanding).
Even so , when I opened my inbox to discover an invitation from Zorra to participate in this months event, Pudding, I really wanted to, because, well, it was an invitation from Zorra.
So I thought, lets see, pudding Theres chocolate, although last time I made it, the texture was, shall we say, suboptimal I love rice pudding and I might not screw that up or I could probably handle plum pudding for Christmas, but I dont really like it [Fret, fret] what pudding can I make?
Duh.
Not an elegant dessert, but some serious comfort food.
Panettone bread pudding on plate
Panettone Bread Pudding with Almonds and Cherries
Yield: 8 10 servings
Ingredients:
* One slightly stale loaf (about one pound) of panettone
* 1-1/3 c. dried cherries
* 1/3 c. Amaretto
* 2/3 c. blanched slivered almonds, toasted
* 5 eggs
* 5 egg yolks
* 4 c. whole milk
* 1 c. superfine sugar
* 1 tsp. vanilla extract
* powdered sugar
Method:
1. Preheat the oven to 400F.
2. In a small saucepan, soak the cherries in the Amaretto for 20 minutes, then simmer until the Amaretto is evaporated/absorbed.
3. Slice the panettone into 1/3-to-1/2-inch thick rounds, and cut each round into four wedges.
4. Place the panettone wedges on a baking sheet and place them under the broiler for about 2 minutes, until they are toasted.
5. Butter a shallow 3-quart baking dish and line it with half the panettone wedges.
6. Sprinkle the panettone with the cherries and the toasted almonds.
7. Layer on the remaining half of the panettone.
8. Whisk together the eggs, egg yolks, milk, superfine sugar, and vanilla extract. Pour over the panettone.
9. Bake for 40 45 minutes, until only slightly wobbly in the center.
10. Sift powdered sugar over the top before serving.
http://www.freerepublic.com/focus/chat/1990507/posts?page=107#107
The above is a post about my feeling on seeds, from the early days of the thread, LOL, and I have not changed my mind.
I love the heirloom seeds, not only for the history and effort it has taken to keep them growing, but for the simple fact that we can keep them growing and save the seeds for later use.
The link has my favorite nurseries.
The Sandhill Preservation link and Nichols are the best sources for information on the different types.
Husbands are indeed a valuable tool to have around the homeplace.........Laughing, and remembering how many times I still think “Bill will fix this for me”.
My oxygen hose ties itself in knots and I think I still wait for Bill to get home and fix the knots......he passed on years ago.
Welcome to the thread.
Please join it and post, talk or read on.
I never know where I will go next.
Smiling at you.
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