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Second batch in three days. These were slightly undercooked - first loaf was a bit better. But! I'm baking (a little bit) with a baby!
used the "food" setting on the little Nikon probably was a bit out of focus
"Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health." Julia Child
Beer Bread
Ingredients:
- 3 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1 can or bottle of beer
Directions:
1. Preheat oven to 375 degrees.
2. Sift together dry ingredients.
3. Add the beer. Stir to combine.
4. Pour into a greased loaf pan.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.
Saturday afternoon after I got back from the Houston Women’s March, I made a trip to the hobby shop to get some scenery supplies, and then I started on dinner. I took one photo of me after I mixed up the dough for some Indian-style naan bread. Then I kneaded the dough for ten minutes and let it rise for an hour before cooking it in a cast iron skillet. It turned out good, but what a mess! I pretty much lost control of the situation until I learned the hard way that the trick to keeping the dough ball and my hands unstuck is to roll the thing on an adequate supply of flour. I’ll be better prepared next time. The recipe I used came from a You Tube video called “How To Make Naan Bread” from a series called Henrys How Tos.
The smell of fresh baked bread at the Farmer's Market can draw a line of folks. Certainly caught my eye.
Finished version of the baguettes I made on Sunday. Two are stuffed with turkey and pepperjack, two are plain and were delicious with some goat cheese on. Om nom nom. Next... cheesemaking!!
Success! My sourdough bread adventure has had several hiccups along the way but today it surprised me by reaching a successful conclusion.
Reasearching how to mix and bake sourdough bread yielded instructions far too complex and time-consuming for my lazy kitchen style so I simply "winged it". After the kneading, I realized I had forgotten sugar to feed the yeast so I had to repeat the kneading and clean up. Rookie error.
The first rise took way longer than I expected. Then once the dough was in the pan it was again ages before anything happened. My regular yeast bread is ready to bake in 45 minutes. With this, after two hours with no visible rising I decided I had nothing to lose so I left it along and sat down with my FBI mystery book. After 4-5 hours I was surprised thatbit had come to life and doubled so I recovered from shock and went ahead and baked it. As you can see, it came out as a flat-top loaf, but other than that it does actually resemble bread!
My two take aways are: (1) ambient yeast from wheat and the atmosphere is not nearly as vigorous as store-bought yeast and (2) making sourdough bread is a fun project, but one for the patient.
It passed the taste test - dense, chewy, and tangy enough to really put hair on your chest. (Ladies, this recipe may not be for you.)
I "fed" my remaining starter with more flour and water and it is already bubbling and foaming away. I think I'm going to have to try this again soon.
Ashlan's secret corn bread recipe, cooked for 30 min on the egg at 350*, the smell was tempting enough, but the taste was delicious! I already crave another batch!
I used this scallion rolls recipe to make a plain loaf. I didn't change anything about the bread part, just didn't roll it out and fill it.
This is a nice firm but light loaf. Perfect for sandwiches. The recipe made one loaf and I'll double it next time.
I love the "no-knead" name. Hmmm, if you have a Kitchenaid to do the work for you, it is. It is about as easy as a recipe can get, though.
This is absolutely my favorite recipe so far from King Arthur Flour's Whole Grain Baking. It was moist and delicious.