By Jeanne, on December 27th, 2010
The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book………and Martha Stewart’s demonstration.
Welcome to the Daring Bakers challenge, Monochrome Monday edition! Capturing the challenge on black and white film was a bit daunting at first but I am pleased to present the results of this month’s challenge in the context of my weekly photography project.
Developing film is not that much different from baking. The ingredients must be carefully measured, then mixed in the correct proportions. The mixture goes into a tank with the roll of film. Developing time is dependent on temperature, among other factors. And if the film is left in the tank for too long, it will be ruined! Much like a loaf of bread.
Continue reading “Monochrome Monday & Daring Bakers Challenge: Stollen” »
By Jeanne, on October 16th, 2010
Exactly one year ago I started my blogging adventure. I’ve baked many a tasty loaf of bread over the last 525,600 minutes, but lately I’ve been in a bread rut. When I achieved roasted garlic sourdough perfection, I became rather uninterested in baking anything else. I baked hundreds of garlic sourdough loaves and shared just as many as I consumed. I am thrilled to have discovered a consistent recipe that produces a tangy bread each time. But nobody should get stuck in a rut (even if it is a tangy, garlicky one), so for World Bread Day 2010 I have left my bread comfort zone to bake sourdough focaccia.
Continue reading “Sourdough Focaccia” »
By Jeanne, on October 9th, 2010
By Jeanne, on May 4th, 2010
Sometimes good breads come in small packages. This bread was not a high-riser, but it certainly packed a lot of flavor! I may have used pans that were too large for the amount of dough. But looks aren’t everything, and I’ll eat a good slice of bread no matter what shape or size it comes in.
Continue reading “Molasses Oatmeal Bread” »
By Jeanne, on February 17th, 2010
I am so thrilled with this bread! You see, sourdough starter and I have had an on again-off again relationship for almost two years now. I cultivated a starter from scratch. It was bubbly and it smelled nice and sour. I used it to make pancakes and cake, with wonderful results.
But something always went wrong when I tried to make bread. I didn’t want to give up on my starter so I tried again and again. Nothing worked…until now. I started a brand new starter from scratch last week, and just look at this bread! I suspect that my old starter may have been the source of my troubles.
Continue reading “Roasted Garlic Sourdough Bread” »
By Jeanne, on January 30th, 2010
I am continually amazed by how many variations and adaptations of bread exist. You can add pretty much anything to bread and it will taste amazing. Pick your favorite fruit, vegetable, or beverage. I guarantee there’s a bread recipe out there for it.
Everything tastes better with cheese, and bread is no exception. Cheddar combines with chives and beer to create a wonderfully flavorful bread. The chives add a subtle onion flavor, and the beer complements the cheese.
Continue reading “Beer Cheese Bread” »
By Jeanne, on January 11th, 2010
I’m not picky about the texture of my bread. Unless it’s dense enough to break my teeth, I’ll give it a try. This bread is exactly the opposite of dense. It weighs nearly nothing and practically melts in your mouth.
In fact, it may just be my favorite bread out of all the loaves I’ve ever made. Ever. I’m serious. I’ve made this bread twice now, and I can’t get enough of it. I may just make it again this weekend, too!
Continue reading “Buttermilk Potato Bread” »
By Jeanne, on December 5th, 2009
Cornmeal and molasses give this bread a deep, rich flavor. You can taste the absence of refined sugar. That flavor is intensified with the addition of whole wheat flour. It tastes just as great with butter and fresh jam as it does with a savory tomato and olive bruschetta.
I will definitely make this bread again and again. So how does this recipe compare with the recipe that I posted yesterday?
Continue reading “To Knead or Not to Knead? Anadama Bread, Part 2” »
By Jeanne, on December 4th, 2009
Anadama bread requires a few ingredients that I don’t normally stock in my kitchen. I’ve been wanting to make it for ages, but I never seem to have everything on the list. Namely, corn meal, molasses, and unbleached bread flour.
OK, so I actually found some molasses way in the back of my spice cabinet but the “best by” date was January 2009. I frequently stretch the limits of the expiration date, but this seemed a little extreme. I went out and bought a brand new bottle (best by 9/23/2013 – that gives you some insight into just how long that old bottle had been around) for making gingerbread scones. Then I decided it was time to jump in and try Anadama bread.
Continue reading “To Knead or Not to Knead? Anadama Bread, Part 1” »
By Jeanne, on October 16th, 2009
Today is World Bread Day 2009, and I’m celebrating by enjoying some Italian Rosemary bread (panmarino).
I enjoy seeking out bread recipes that span hours and days. I love to see the dough evolve, from a simple mixture of flour, water, and yeast to a bubbling, active dough and finally into bread. It’s a huge time investment for just a simple loaf of bread, which makes that bread taste all the more wonderful.
This is the first bread that I have baked from Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers. Each chapter focuses on a different European region. When I saw the chapter containing Tuscan breads, I knew that’s where I would start. The color photograph of Rosemary Filone grabbed my attention. The golden crust and open crumb made my mouth water. I love the way that rosemary tastes with olive oil and fresh bread.
Continue reading “Rosemary Filone” »
|
Feeling generous? Donate for global disaster relief:
Need to make room for more cookbooks on your shelf?
|
Connect With SMB: