Isand66's blog

If finally feels like fall here on Long Island with temps in the low 50's today.  Perfect weather for a hearty nut and cranberry bread.  If you love nuts, this one is for you.  You get nuts and cranberries in every bite.

Feel free to vary the flours and porridge ingredients and this one will still turn out a winner.  I used yellow sweet potatoes but you can use any style you have on hand.  I like to roast them until they are super soft and sweet when they are at their optimal flavor.

This bread was inspired by Derek's post from last week here. 

I love adding sweet potatoes to bread.  I have to admit I thought I had roasted some purple sweet potatoes which I love to use to add that beautiful purple color to the bread.  As it turns out I had roasted some red purple potatoes which are actually much tastier to eat by themselves.  They don't add a lot of color but are do add a nice amount of moisture and spring to the crumb.

      This bread is like a Challah on steroids ?.  If you have not tried making a porridge bread yet, give this one a try and you won't be disappointed.  It is full of flavor and pretty healthy to boot.

You can vary the porridge ingredients and it will still taste great and if you want to make it a little more decadent, use heavy cream instead of the milk in the porridge and use some in place of the water in the main dough as well.

This was a flavorful 40% rye bread made with left-over cooked polenta which had some cheese of course added to it.

The fresh milled rye flour added tons of flavor and the polenta as always made this a wonderfully moist and tasty bread.  I added some potato flour but if you don't have it just increase the amount of one of the other flours.

The crumb came out pretty open on this one and all in all this made a great grilled bread and also sandwiches as well.

If you're looking for the perfect burger or sandwich bun, look no further.  These came out as good as I could have hoped.  Full of flavor and nice and soft but firm enough to hold up to a juicy burger.  The cream really makes a difference along with the small amount of potatoes.

These came out quite well and were perfect for sandwiches and burgers or just as a dinner roll with some butter.  The maple syrup gave it just enough sweetness and the butter and egg yolks provided some softness.

This bake was from a few weeks ago.  The spouted whole wheat and sprouted purple corn flour really added a special flavor and made this an extremely tasty bread.  I added some fresh ricotta cheese which really softens the crumb.

I made one large miche style bread and I was extremely happy with how the crust and crumb came out on this one.

It's been a while since I posted.  I have been baking but just have not had the patience to post.  I made this bake about a month ago.  I finally got around to sprouting some grains and did some whole wheat from Barton Mills and some purple corn which both were ground into flour using my Mock Mill 200.  I also ground some black barley into flour and added that as well for some extra flavor.

I added some caramelized onions which are always one of my favorites.

      It's been a while since I made a porridge bread.  I love the moist and flavorful crumb I always get from these types of bakes.

I added some leftover mashed potatoes for some extra flavor and the ricotta cheese added even more moisture to the creamy crumb.

The end result was an extremely flavorful bread with a moderately open crumb.