Posts from the ‘Baking’ Category
June 26, 2010
first time doing the mixing/rising in the bread machine before rolling and baking the bread in the oven. When i read the instructions, it just seemed like extra work, but the finished quality is nice – lighter than some of the loaves i’ve done entirely in the bread machine. Used sea salt with ground herbs and it adds a lovely flavour to the finished product. Next time – spritz the inside of the oven with water to crisp up the crust.
June 17, 2009
Wow! Prepare to be awed by the fabulous entries for this edition of GYO.
Andrea Meyers (Virginia, United States) of Andrea’s Recipes came up with her usual yumminess in her recipe for Cannellini Bean Salad with White Balsamic Vinaigrette.
I never thought that a chicken recipe would appear on my blog, but this one from Núria of Spanish Recipes (which makes sense since she is from Barcelona) sounds good – Sweet and Sour Chicken Thighs with Rosemary, Honey and Orange.
Elissa from the blog 17 and Baking lives in Seattle, WA (USA), and made Lemon-Thyme Shortbread Hearts using lemon-thyme grown in her herb garden. Sounds yummy. I wonder if she’ll have to change the name of her blog when she turns 18?
August 23, 2008
tis the season for giant squash, and i’m going old school for my zucchini bread. This recipe is from “The Eighties” section of A Century of Canadian Home Cooking. Let’s all just turn a blind eye to the fat and sugar content and focus on the important stuff – 2 cups of grated zucchini folks! That’s a big zucchini used up, right there.
1 1/2 cups sugar
1 cup vegetable oil
2 tsp vanilla
2 cups grated zucchini
3 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup raisins
Beat the eggs with a whisk, add sugar, oil and vanilla and beat until smooth. Stir in zucchini. Add flour, baking powder, baking soda, salt and cinnamon. I like to add a dash of grated nutmeg as well. Some people also like to add 1/2 cup chopped nuts, but I find the unexpected crunchiness disturbing. Your call.
Stir dry ingredients into wet, but only enough to mix them – the less you mix the better.
Pour into 2 greased loaf pans. Bake in 350°F (180°C) oven for 50-60 minutes, until your toothpick comes out clean.
You could freeze it, but it disappears pretty quickly around here. If you are besieged by zucchini, a reliable source tells me you can pre-grate and freeze it in readiness for baking at a later date.
I’m working on a zora-ified version – swapping out half the vegetable oil for yogurt, adding some ground flax seed, swapping white flour for whole wheat. Anyone have suggestions for reducing the sugar?
April 9, 2008
little breads do taste better. These are olive loaves made using a basic white dough with the substitution of some olive oil for water, which gives the dough a distinctively silky texture and scent. I chopped spicy green olives up and added them to the dough. The dough didn’t like this and resisted, trying to spit the olives back out like a cranky toddler. However, I was relentless and insisted. The dough started to sulk and got all slimy in retaliation.
it all worked out in the end. the crust is sublime (i am now convinced that spritzing water in the oven just before sliding the loaves in is key) and the loaves have matured into interesting dinner companions. Now I just need to figure out a sourdough twist on this recipe and I’ll be perfectly content…
March 24, 2008
bread shots are little balls of starchy goodness. the recipe came from richard bertinet’s dough.(i swear i should be getting free books for the ongoing endorsement).
You make white bread dough (flour, yeast, sea salt, water), roll it into little balls, poke your finger in the top and then fill with your choice. Bake until golden brown and then munch away.
for an easter dinner appie, we tried out four approaches: olive tapenade, gouda chunks, smoked salmon pate, and garlic cream cheese.
the clear winner was the gouda – it was an universal thumbs up. the cheese melted into a sunken hole of gouda goodness – kind of like a jambuster, but cheesy.
the other three assumed volcanic shapes and rose to a peak with the fillings intact. the olive tapenade sizzled nicely and dispersed a light slick of oil over the top of the bread which was excellent – a close second in my view. the salmon pate was nice but would have been better if it had been smeared on the bread post-baking. the cream cheese was fine, but average.
the only change i would make for the next time would be to make the dough balls smaller – barely an inch in diameter before the final rise – but with the same amount of filling (1/2 inch chunk of gouda). yum.
March 24, 2008
I’m still baking most of the bread that we consume around here, and I’ve figured out a few things along the way.
1. Making bread by hand is easier than using the bread machine. Seriously.
You can make multiple loaves at the same time, easily adjust for conditions in your kitchen (more/less flour), and if you need to make an emergency side trip to the park for two hours because your spawn are climbing the walls, the dough will wait for you. Patiently.
2. For those of us with small children and/or impatient spouses, slice the loaves before you freeze them. That way, when you use up a loaf halfway through making a peanut butter and jam sandwich, you can throw a frozen slice in the toaster and still have lunch ready in five minutes.
3. If you bake anything like me, you have good breads and bad breads. One or two good breads, trotted out for public consumption at potlucks or dinner parties can do wonders for your baking rep.
If you’re super-organized, make a bunch of artisan loaves at one time, partly bake them, and then freeze them. You can whip them out the day of the event, throw them in the oven and serve “fresh bread” with minimal effort on your part – more time to devote to the really important things like taking that damn scrunchie out of your hair before people arrive.
4. Anything baked with cheese is good. Gouda is better.
5. Small breads are the cheerleaders of the bread world – they’re small, really cute and shout ‘look at me!’. Whether or not they taste better has yet to be determined.
6. Find a really good bread cookbook and use it frequently.
February 25, 2008
i want to use fresh yeast in a number of recipes and i can’t find the stuff anywhere. i’ve looked in chain groceries, small pokey groceries, ethnic groceries, high-end gourmet groceries, and pretty much every other place around town that sells foodstuffs. who knew this was such a difficult food item to source?
wherefore art thou, fresh yeast?
February 17, 2008
February 14, 2008
February 10, 2008
today, i held the battle of the wholewheat breads – man a mano – bread machine vs. bread by hand. the timing was right this morning for a bakeoff. It was a closely contested match.