pmccool's blog
Pretty is as pretty does
I like good bread. This is not good bread. This is seriously good bread! And I like it a lot.
This is Hamelman's Potato Bread with Roasted Onions. It's a rustic bread featuring a preferment, roasted potatoes, and roasted onions. While the photography isn't anything to write home about, the bread is.
Belated post: Hamelman's Pain de Mie with Whole Wheat
This bake took place on Labor Day weekend. My pullman pans were silently mocking me from their perch in the cupboard, reminding me that the last time I used them, the loaves had ears. Or eaves. That isn't supposed to happen with pain de mie. Chalk it up to overfilling the pans.
Spiced Waffle with Fresh Peaches
A little something that I put together for breakfast this morning.
Waffle batter:
1/2 cup buttermilk
1 cup orange juice
1 large egg
1/3 cup vegetable oil
1/2 cup AP flour
1/2 cup whole wheat flour
1/2 cup oat flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
Three-flour blueberry pancakes
We were jonesing for some blueberry pancakes this morning, so I threw together the following:
2/3 cup buttermilk
2/3 cup milk
2 large eggs
1/4 cup oil
1 tablespoon honey
1/2 cup whole rye flour
1/2 cup whole oat flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup fresh blueberries
Blueberry Bannock for Breakfast
Breakfast. Hmm. What to do? Cold cereal? Not appealing. Omelette? Appealing, but too fussy. Blueberry pancakes? Ah, that has possibilities. Wait, wait, wasn't there a Cherry-Studded Scone recipe in Clayton's New Complete Book of Breads? Could that be bent just a bit to feature blueberries instead of cherries? Why yes, yes it could!
And so it was:
And so it went:
All day rye breads class
The Culinary Center of Kansas City was rocking in the rye this past Friday, when I had the privilege of teaching another full-day class on rye breads. It was a lot of fun to work with a group of students who were eager to learn and had lots of great questions about everything from flour to techniques. We made three different breads: the Rustic Pumpernickel from ITJB, Eric’s Fave Rye, and a Vort Limpa that I customized from various on-line sources.
However, before the class, there was preparation. And before preparation, there was shopping.