aptk's blog

Baked in a cast iron skillet

Totally from scratch loaves! There was no recipe, I used what I had on hand, and went by taste, smell, feel and 30 years of home baking experience to come up with something totally unique.

There's a little yeast, a lot of sourdough starter. I used oat, whole wheat and all purpose flours. Added a little honey and a little turbinado sugar. Mixed in some unsalted nuts and seeds (walnuts, almonds, cashews, pumpkin and sunflower seeds, all unsalted). A touch of walnut and sesame oils.

This is really good and has an intense chocolate flavor.

Recipe can be found here:

http://www.verybestbaking.com/recipes/130390/Delicious-Chocolate-Quick-Bread/detail.aspx

I used Ghirardelli cocoa powder and Ghirardelli dark chocolate (60% Cacao) chips, and just as it came out of the oven I drizzled it with a quarter cup of home made caramel sauce to make like a turtle topping. Really good stuff!

We have one dozen buttery parsley/onion/garlic rolls to go with dinner.

We have one dozen sandwich buns for leftover turkey sandwiches.

And one standard loaf of bread because we were out!

Happiest of holidays to you all, and may the new year bring you new techniques, new tastes and great year of delicious breads!

This bread traces back to the Saami people of the arctic. It is very easy, went quite quickly and I think it's really quite tasty.

An illustrated recipe may be found here:

http://www.instructables.com/id/Sami-Flatread/?ALLSTEPS

I made a double batch, using half all purpose flour, and half whole wheat. I also used lard yet once again, as the recipe said this is what was traditionally used. And although the recipe calls for rolling, I pressed mine like I do tortillas.

2 cups Maseca Instant corn flour

1 teaspoon salt

Mix together

2 cups hot water

Pour water over flour, let it sit until it's cool enough to knead. You will think it's going to be a goopy mess and that you must have used too much water, but keep at it, it will come together into a big soft ball about the consistency of Play-doh.

Warning: This may make no sense at all, and I may be sarcastic and darkly humorous.

I enjoy a dense, tender bread. Why? you may ask. Because it holds my jelly well, and doesn't leak.

This shot features all home made jams and jellies, from left to right: Apple Cinnamon, Highbush Cranberry, Salmonberry, Wild Blueberry, and Crowberry. It forms a wonderful color palette of sweet goodness.

I live in interior Alaska, and many varieties of berry grow wild. I find them, I pick them, I preserve them, I eat them. It's as close as totally organic as I'm ever going to be!

This is some bread that I made last month and then froze. It's been out to thaw for two days and today it was delicious!

Warning: This post may contain information and language which may be opinionated, sarcastic, or darkly humorous. It is not intended to offend, it is intended to portray my own personal way of looking at and doing things.

I did my research for this one, and yes, I did have a recipe, although as it turned out, it was a recipe that I already had, ingredient for ingredient, amount for amount. Both are traditional fried breads, the difference occurs with how the dough is prepared prior to being fried.

Before I say anything that's going to totally appall some people and actually offend other people, I want you all to know that I really love this site, and seeing all your creations and reading about your experiences has inspired me to try many new delicious things. Thank you all!