Cooking
I've always been a little...well, tense...when it comes to yeast. In this house, Matt makes the most of the bread. But I've been working on my 'fear'. Trying more yeast recipes.
Last week, I caught an episode of Sara's Secrets on Food TV: her guest was Brother Rick Curry, who had written the cookbook "The Secrets of Jesuit Breadmaking". The first thing they made was ' Brother's Bread'. And boy, did it look good!
So, just because, I gave it a try.
It was almost deliriously easy to make. Since I started the dough the night before Easter, I went with the slow, in-the-refrigerator, method of rising.
The next morning, after breakfast, I punched down the dough and formed it into loaves.
The interesting part was putting loaves into a cold oven, as well as spritzing them with, not water, but vinegar!
I gotta say, I liked the way they came out, though. Nice, crusty bread, with a very good taste.
This one's a keeper.
- Bread Machine Buttermilk Wheat Bread Recipe
Recently I’ve gotten back into baking bread. First I tested a bread recipe using Einkorn flour in anticipation of reviewing an Einkorn cookbook. And when my friend Jerry James Stone asked if I would contribute a recipe to his Three Loaves project, I...
- Daring Bakers: The French Bread Also Rises
I was determined to complete February's Daring Bakers challenge, as I missed the Lemon Meringue Pie from January. I had no idea what it would be, but when I discovered breadchick had declared it French bread-making time, I couldn't have been...
- Wartime Wednesday: Much Too Tired For Coffee Cake
The age-old dependence of man upon bread as food has not been disturbed by the most recent researches in nutrition. Indeed it is considerably strengthened. Bread is not only an inexpensive source of carbohydrates and vegetable protein but carries minerals...
- Amy, I'd Like A Word With You...
I don't know what's gotten into me, but I've been making bread. I've long had this fear of yeast, and sice Matt always made our bread, it wasn't an issue. But now, with the house eating up much of our time, and an active two-year old,...
- The Biography Of A Starter: The Proof Is In The Pudding
With my starter now alive and well, I've gone ahead and made two loaves of bread with it on two different days. It is clearly sourdough bread, though the characteristic flavor is more subtle in mine than I'm used to. If memory serves, however,...
Cooking
Oh, Brother; it's Bread!
I've always been a little...well, tense...when it comes to yeast. In this house, Matt makes the most of the bread. But I've been working on my 'fear'. Trying more yeast recipes.
Last week, I caught an episode of Sara's Secrets on Food TV: her guest was Brother Rick Curry, who had written the cookbook "The Secrets of Jesuit Breadmaking". The first thing they made was ' Brother's Bread'. And boy, did it look good!
So, just because, I gave it a try.
It was almost deliriously easy to make. Since I started the dough the night before Easter, I went with the slow, in-the-refrigerator, method of rising.
The next morning, after breakfast, I punched down the dough and formed it into loaves.
The interesting part was putting loaves into a cold oven, as well as spritzing them with, not water, but vinegar!
I gotta say, I liked the way they came out, though. Nice, crusty bread, with a very good taste.
This one's a keeper.
- Bread Machine Buttermilk Wheat Bread Recipe
Recently I’ve gotten back into baking bread. First I tested a bread recipe using Einkorn flour in anticipation of reviewing an Einkorn cookbook. And when my friend Jerry James Stone asked if I would contribute a recipe to his Three Loaves project, I...
- Daring Bakers: The French Bread Also Rises
I was determined to complete February's Daring Bakers challenge, as I missed the Lemon Meringue Pie from January. I had no idea what it would be, but when I discovered breadchick had declared it French bread-making time, I couldn't have been...
- Wartime Wednesday: Much Too Tired For Coffee Cake
The age-old dependence of man upon bread as food has not been disturbed by the most recent researches in nutrition. Indeed it is considerably strengthened. Bread is not only an inexpensive source of carbohydrates and vegetable protein but carries minerals...
- Amy, I'd Like A Word With You...
I don't know what's gotten into me, but I've been making bread. I've long had this fear of yeast, and sice Matt always made our bread, it wasn't an issue. But now, with the house eating up much of our time, and an active two-year old,...
- The Biography Of A Starter: The Proof Is In The Pudding
With my starter now alive and well, I've gone ahead and made two loaves of bread with it on two different days. It is clearly sourdough bread, though the characteristic flavor is more subtle in mine than I'm used to. If memory serves, however,...