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I walk a couple of miles to buy bread from this guy who sells bread from the trunk of his 1975 Volkswagen beetle at the Texaco in Challenge Ibadan
sweet potato rolls, inspired by dbcurrie's bread on SE. I was going to make small buns into flowers, but I couldn't help making them into hedgehogs. I love animal breads.
First breads of the new year, if you look carefully you might see a 15 slashed in the top.
These were about half ap flour and half spelt / Lonesome Stone whole wheat bread flour. I dusted with spelt flakes just because, but I got to thinking I should have added some to the interior. Maybe I'll revisit the Tartine method porridge breads this year. I didn't really have the time last year, and I never perfected them.
Lighting info: white shoot through umbrella behind bread camera right and white cloth on camera left providing some fill. Also, a sheet of typing paper taped on the wall so that the bread knife's blade picks up white reflection as the wall is turquoise (see upper left corner).
7/8 cup warm water
3 Tbsp oil
1 tsp lemon juice
1 tsp salt
1 1/2 Tbsp brown sugar
2 1/2 cups bread flour
1 1/2 tsp active dry yeast
______
add when your machine indicates (after the first rise)
1/2 tsp cinnamon
1 cup raisins
Combine ingredients according to your bread machine's instructions
Pane Toscano o pane sciocco - fresh out of the oven.
axial view shows hard light bringing out the texture.
(could have used more DOF though)
Back in July, I followed the directions in a book (Kneadless Simple) to make myself a cultured sourdough starter. 5 months later, and while I can't say the bread my starter makes is particularly sour, it sure is fluffy and tasty. And it's pretty cool to make bread without using any additional yeast. Baked in a mini-loaf pan, it makes the cutest little slices of bread!
This recipe is from "The Splenda World of Sweetness" Cookbook. It is originally Banana-Walnut bread but I didn't have any walnuts; besides, I don't much care for them. It recommends well-ripened bananas -- speckled but not black.
Banana Bread
Nonstick cooking spray for pan
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1/2 cup Splenda No-calorie Sweetener, Granulated.
1 1/4 cups very ripe, mashed bananas (from about 4 large bananas)
1/3 cup low-fat buttermilk
1 tablespoon canola oil
2 teaspoons vanilla extract
1/4 cup chopped walnuts (optional)
Position a rack in the center of the oven and preheat to 350 degrees. Lightly spray the inside of an 8 1/2 by 4 1/2 inch loaf pan with cooking spray.
Stir together the flour, baking powder, baking soda and salt into a medium bowl. Add in the Splenda granulated sweetener. Combine the bananas, buttermilk, oil and vanilla in another bowl and mix well, then add to the flour mixture. Stir just until combined. Stir in the walnuts. Spread the batter evenly in the prepared pan.
Bake until a wooden toothpick inserted in the center of the loaf comes out clean, 45 to 55 minutes. Let cool in the pan for 10 minutes on a wire rack. Invert the loaf onto the rack, remove the pan, and let cool completely. Cut into slices and serve.