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Second sourdough fruit loaf - the dates kind of dissolved into the dough, but otherwise better than the first
And so bread was baked today. I got a tub of jumbo dried red grapes from The Fresh Market so I decided to showcase them in a loaf of cinnamon raisin bread. This would be a worthwhile companion to my marmalade and Belle Chevre cinnamon breakfast chevre.
Recipe comes from Dan Lepard. Read more from Dessert By Candy.
Tasty Kitchen Blog
Recipe: No-Knead Dinner Rolls from Terri of That's Some Good Cookin'
Guest post by Erica Kastner of Cooking for Seven
This was taken in the kitchen at Crooked Creek Research Station. I was poking around for images and was struck by the beautiful curve of this industrial sized aluminum bread hook. It didn't take me long to realize that the aspects of this found object that I wanted to bring out were going to require me to create a still life. So what you see is an aluminum bread hook, sitting on top of a big aluminum mixing bowl (I think some carefully placed duct tape was involved in getting it to stand up), and placed in front of a giant aluminum cookie sheet. There was no special lighting, just one overhead and some window light. It was one of those situations where polaroid 52 was at its best, separating out the midtones, and bring the subtle scuffs and scratches to life. After I took this I felt like the ghost of Edward must have been standing there with me giving hints.
A black bread knife. Shot with Canon 50mm f1.8 STM + extension tubes. I don' t remember exactly as I was messing about and changing them, but I think I used 36+12mm of tubes for these shots.
I made some zucchini bread this week - probably the first time in my life. But it turned out pretty good and made a good subject for this week's Project 52 topic. I wish I had chosen a bit wider depth of field, but the results weren't too bad considering I have never taken pics of food before. :)
A squat little loaf that's a bit on the dense side but in a satisfying way. Packed with plump currants and apricots with a nice whiff of cinnamon. I chose to use Penzeys house blend for its nice sweet balance. The crust is a little darker than your would expect over store-bought loaves but I really prefer the extra toasty taste.
Recipe by Dan Lepard. Read more at Dessert By Candy.
Day 30/365 in 2012
It's been at least a year since I baked bread. All things considered, this one is not too shabby. I haven't had any granulated sugar in the house in a long time but I found some light brown sugar in the freezer. I think I will use it in the recipe from now on.
Plain White Bread
9 oz (300 ml) water
4 tablespoons non fat dry milk powder
1 1/2 tablespoons butter
1 1/2 teaspoons kosher salt
3 tablespoons light brown sugar
3 cups bread flour
1 heaping teaspoon rapid rise yeast.
I'm lazy. I put everything into a bread machine and select the dough cycle. 90 minutes later I knead it a few times on a floured surface and put it into a loaf pan sprayed with Pam.
Proof it in the oven with just the light turned on until it rises properly. Bake in a preheated 350° oven for about 30 minutes.
The name of this bread eludes me. It had a sufficiently weird name that I ordered it by pointing rather than trying to pronounce it.
San Rafael, CA
Today was my first Monday of summer vacation. I woke up around my usual time, but was able to do some writing, go for a nice walk, and spend time reading. I also baked some rye bread today. All in all, a great start to the summer.
Gossamer Mom's recipe. Suffice it to say there's nothing in it one can't pronounce. The pecans are from the family trees.
All dofferent in shape and colour.
Second batch is better than first one, that we've made yesterday - but still lots of work on mistakes to do.
Hopefully Max doesn't eat this one.
Pain de Campaigne
Starter:
5 oz (weight) stoneground ap flour
5 oz unbleached bread flour
3/4 tsp salt
1/2 tsp yeast
6 1/8 oz (weight) water
Knead, let sit for an hour
Dough
1lb starter
6 oz unbleached bread flour
2 oz stoneground ap flour
2 oz whole wheat bread flour
3/4 tsp salt
1/2 tsp yeast
6 1/8 oz (weight) water
Knead, rise until doubled, shape, proof for an hour, bake for 22 minutes in a 450 degree oven.