I needed some rolls to eat with all the food we've been cooking with our Instant Pot and figured I would make a version of one of my favorites. Cream cheese always makes for a nice soft crumb and the addition of the maple syrup in the porridge added a little extra sweetness to go along with the honey.
I made a rye bread with shredded carrots while being a test baker for Stanley Ginsberg's Rye Baker book and that came out better than I expected. I'm not a big carrot cake fan, but I do love roasted caramelized carrots, which are sweet like candy. I used some special multi-colored purple, yellow, and orange carrots and roasted them in some olive oil until they were nice and soft and sweet. I mashed them up before adding them in the dough and I was not disa
This is the first bake since returning from my business trip to Germany. I had a nice trip, but unfortunately as usual I brought back the "Black Death" with me and it took me a good week to start feeling normal again, not to mention adjust to the East Coast time zone.
My wife has been dying to try making yogurt in the Instant Pot so after she finally made enough yogurt to feed a small army I decided to make use of some of it in a bread.
This was my second bake of 2018. The first one I attempted to make some baguettes using a formula I adapted from German Rolls but increasing the whole wheat flour. Needless to say it was a disaster and hopefully my worse bake of the year :).
For this bake I used a nice % of fresh milled high extraction spelt flour with a little fresh milled rye and the balance KAF Bread flour. I made some polenta for dinner the other night which included a little butter and cheese added in and used the left-over cooked polenta in this bake.
Wine, Walnuts, Cranberries and Porridge....what's not to like? I have to say, nothing! This one is chock full of flavor and good enough to eat by itself, but even better with some cheese. I gave 2 of these away to some work colleagues. I think they will enjoy them, I hope.
There is just enough wine in this one to add a nice flavor without overpowering the bread or inhibiting it's fermentation. The crumb is nice and moist and you get a mouthful of walnuts and cranberries with each bite.
These were made as gifts for some of my office colleagues. I ended up keeping one for tasting purposes :0.
I used hand milled durum and whole wheat both sifted and a little KAF bread flour. The ricotta was added for some extra softness and that combined with the olive oil made for a nice smooth dough. I added some smoked and black sesame seeds as a topping and on 2 of the breads topped it with some melted cheese.
The bread turned out great with a nice nutty flavor from the durum and a soft crumb.
Coming in at 65% fresh milled high extraction Durum flour, this one is bursting with flavor. The addition of the porridge and ricotta cheese takes it over the top.
This is the perfect bread for some home made tomato "gravy" and or grilled with some good olive oil and melted cheese.
Well this was supposed to be one of DA's famous Chacon breads but as you can see it failed miserably in the shaping department. I used the wrong size basket which I think killed it and produced a nice misshapen blob or something that looks like it escaped from Stranger Things.
