Blog posts

Seems like everyone has their favorite soups to go with their breads this time of year. Well even an ol' carnivore like myself enjoys a nice soup and bread now and again.  So here ya have it. 

This recipe was given to me by my co-worker, so I do not claim ownership.  I do however, find it most excellent!!!

Black Bean & Ham Soup w/ Lime Wedges

1 Large Onion, chopped

Just the other day, Tuesday, I attempted another loaf without following a recipe, but rather the instinctive artisan intuition.

Well, this is the bun that popped out of the oven. It is my most successfull loaf ever, though the recipe will remain a family secret.

http://flickr.com/photos/leviathonlevain/2127217008

Merry Christmas,

Parousia

I think I gave my new Bosch Universal Plus mixer an adequate first trial this afternoon.

Last week, when I was effusing about how wonderful Hamelman's Sourdough Seed Bread was, Fleur-de-Liz came back with something to the effect that it was okay, but Hamelman's Multi-Grain Levain is really good.

This intelligence merged with my wanting to give each of my office staff a loaf of home-baked bread tomorrow, which is our last work day before shutting down until after New Year's Day.

Well, after a bit of a break from baking I'm trying to get the hang of it all over again. I had a few loaves I wasn't happy with so I went back to the first recipes I used, namely the 1984 version of Laurel's. I came up with these, they're the best ones I've made, so obviously I could use some tips! I pretty much make only WW bread, this time with KA.

My grandmother used to make this back when I was a wee little runt.  She called it Peek-a-boo.  So thats what I call it.  It has a very simple list of ingredients and the kids love it (and so do I).

This is a Cherry Peek-a-boo

The ingredient list-

2 Sticks butter  = 226.8 Grams = 8oz.

2 Cups Sugar   = 426 Grams    = 15oz.

3 Eggs

1 Teaspoon Vanilla Extract

Daniel Leader's Pain au Levain formula in "Local Breads" is a mixed white, whole wheat and rye bread. I have made it once before with sunflower seeds, but I thought I should try the "straight" recipe at least once. It turns out, I like it better without the seeds. The whole wheat flavor comes through better, at least fresh out of the oven (cooled for 50 minutes).

 I followed Leader's instructions, except i didn't knead at Speed 4 for 8-10 minutes. I did run the KitchenAid at 4 for bursts of up to 2 minutes. After 9-10 minutes, I got my first window pane! Woo-Hoo!

Pain de campagne