I baked this pie early in October, because it's our very favorite pie anytime of the year...especially when the yams 'Garnet' perfered, are good and heavy with their rich fresh tasty yummieness.
Looking at txfarmers lovely custard pie has encouraged me to post this recipe to share for this 'pie season' and hope some of you might enjoy it for the coming holidays as much as we do.
I finally dug my starter out and brought it up to smelling good and looking strong. So now, it was time to bake a few loaves...though I'd rather be making pizza's.
It has been a while since I've turned my oven on. Now the weather has cooled a little, it was nice to turn on the oven and not have the kitchen feeling to warm. I would even make a pie today.
I just love those crunchy, flaky, best for coating fried things Panko bread crumbs :)
Making homemade Panko Bread Crumbs. Fun easy and fast.
Recipes are posted all over the web. But I've never actually seen one here. So here goes.
Pre-heat your oven to 300F
The secret weapon.......The Food Processor Shredder Disk : ) little did I know :/
Assemble your food processor with the largest sized shredder blade
I've been back from a week's vacation in lovely cool Aspen and just getting things caught up.
The day before I left. I got a sudden urge to bake in my wfo. I don't know what brings on these urges, I'm sure there is some disfunctional reason, maybe fear of not being able to bake for a whole long week.
Happy 4th to all you fresh loafer's.
Our family enjoyed and celebrated yesterday with food and the fireworks tonight.
Just a couple of breads and treats baked to bring from my house : )
Good Ol' delicious Scali...but this time I've added 40% Durum flour. The recipe is for both the Scali and dog treats are at http://www.kingarthurflours.com
A Scala to go
I have converted a favorite sourdough recipe to make some loaves made with durum flour. I decided to just call them my Sourdough Semonlina Country Bread.
I made a large batch of dough. I was planning on baking them in my WFO. Plans were changed when Mike told me my car needed to be taken in for a service and we would be going out after it was done. I just pulled them out of the frig early and baked them up in my EO.
Makes 5 loaves - I have various sizes - I adjusted the sizes to fit my proofing baskets.
A sequel to my previous WFO bake of my Greek Pide. This time it was baked in my electric oven 'EO' just because...I had nothing better to do and wanted to use the dough I had frozen from last weeks previous bake and I was curious to see how the GP would turn out versus the heat of the WFO. Well, the results were pleasing. Flavor wise...well very pleasing from the EO..excellent from the WFO. No doubt there are certain types of breads that benefit from the smokey hot flames, coals and intense heat of a WFO.
Yesterday, with warmed weather and some time to fire up my oven. I made several pizza's for us and the neighbors.
The oven was a little cold. So a slow buildup from smaller fires to larger hotter ones where done through the day. I made use of the smaller firing for my favorite roasted peppers and Italian sausages.
My new 'Wellness Mat' I ordered it from Amazon.com. OMG...why didn't I get one of these earlier. I'm loving it. They are expensive but sooo worth it...check out all the pluses on this mat. I sometimes stand all day long in the kitchen. What relief this mat provides. I couldn't be more pleased. I ordered the 2x6 and it lays across my sink and L shaped baking area perfect. No more tired legs.
