Hi All,
A brief post to share today's bake, a SD multigrain loaf (and a BIG one at that) with a bit of spice to it, plus olives and roasted red peppers. Flours and grains combined AP and BF, whole rye flour, barley flakes, and wheat germ, plus add-ins including multicolor quinoa (cooked), stuffed green olives and roasted red peppers (and the olive oil they were cooked with). I used Old Bay Seasoning (at 2.5%) for the salt and extra spices.
A KAF recipe, I've long wanted to make Pane Bianco, and today was the day. I followed the published recipe, except for substituting about 25% WW and the remainder AP for the BF that is called for. The dough was lovely and easily manageable, fillings included minced garlic, sundried tomato, fresh basil, and cheeses, mozzarella and parmesan. The top of the rolled loaf is to be cut along the axis, then the loaf curved into a tight "S". I shaped first and cut second, so am not sure if the layers may have been more crisp and spread better by the original recipe. Either way, it smells great.
After a couple of months with little baking and lots of working, I was determined to bake this weekend - to just fit it in however I could. And this is the product of that effort, Barley Walnut Cranberry Loaf.
The No Oven Challenge has enticed us to be creative with ingredients, methods and equipment. Members have shared breads cooked by frying, stove-top and charcoal grilling, make-shift wood fire, and steam. Lessons to be learned all around, but success, none the less!
My entry is a steamed brown bread, similar to those served in Boston and the eastern seaboard. It's whole grain - graham flour and cornmeal, leavened by baking soda, moistened with tangy yogurt, sweetened and deeply colored by molasses and a little brown sugar. Add-ins included dates and fresh cranberries.
The original post for this bread credits Varda for requesting a recipe for it. The poster (whom I neglected to record - sigh), found and adapted a recipe, and it was that formula I chose to prepare. It contains whole wheat, spelt, rye and BF, along with a scald of cornmeal. It employs a 4-hour levain and an overnight bulk ferment on the counter.
Time to gather your notes and ingredients for our posted challenge: Details and rules (not) are found in Dabrownman's original post, here:
http://www.thefreshloaf.com/node/49467/nocvember-17th-homemade-bread-day
Looking forward to it!
Cathy
So, I spent yesterday at the office, and left Tillie to decide what, if anything, we would bake up to celebrate the remainder of the weekend. Well, I'm thinking she spent much of her time basking in the sun and not researching, checking inventory or thinking much at all, and what was her choice? Cinnamon rolls... she decided we needed a decadent, soft, sweet and buttery treat.
I was lazy and didn't sift the powdered sugar. My brother said it's just proof they're handmade. Works for me, as long as they aren't for company.
Hi Everyone and Happy 4th!
Finally, a little time to relax, spend time at home with my kitties, Daisy and Tillie (shown here)
