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The crumb of this bread is very soft and moist, almost like a biscuit, because of a fairly large amount of walnut oil and a softer flour (unbleached all purpose, not bread flour). The crunchy walnuts provide a nice contrast. The flavor of the onions is very pronounced.
This bread is made with unbleached flour, milk, yeast, walnut oil, walnuts, yellow onions, and salt.
Baked in La Cloche.
Baking Details
Preferment: None
Hydration: 69%
It is delicious.
We'll need:
- Stale bread, cut up into small pieces. If you don't have stale bread, don't make bread pudding.
- I use a milk/half-and-half mix in a 1:1 ratio, enough to fill a mixing bowl with the bread until only the top layer of bread is not covered, then squish things down with your hands a bit to get things under "water".
We'll also need chopped up savoury bits. In this case:
- 100gr cherry tomato
- two paprika
- a third of a block of extra old cheddar (we're making bread pudding, this doesn't have to be finest of the finest. Just flavourful enough. Cracker Barrel works fine).
- some savoury spices: salt, pepper, onion and garlic powder, and mixed italian herbs
- also, because we had some left over, about a cup of purple basil
And finally:
- three eggs (depending on how much bread you have, you may want more or fewer)
Preparation is about as easy as it gets: mix bread and milk/cream. Let it stand for about 10 minutes, then mix it with your hand while squish-crushing the bread. It should let you do that. If the bread's too hard, let it sit another 10 minutes. Mix everything else into the bread/milk/cream mixture; again, this is hand work. A mixer will just turn it into a homogenous boring nonsense.
Let's bake that to perfection:
"pour" (but more like scoop) the mixture into a tin --I used a bread tin in this case because I wanted to eat slices of bread pudding-- and then bake this in the oven at 180C for anywhere between 45 and 60 minutes. I like to cook mine covered for half an hour, then uncovered for the remaining 15-30 minutes. Once the pudding looks golden brown on top, and risen more than you thought it would, turn off the oven, and then with the door open leave the bread pudding in the oven as it cools down. When the oven's cooled down to the point that it's merely warm, and sticking your hand in doesn't make you want to pull it back out, take out the pudding and set it somewhere to cool down further on its own (being fully away that that tin IS still going to be super hot).
When it feels warm enough to handle, carefully remove the bread pudding from the tin (it should have firmed up, but can still easily break up), and then either serve and eat immediately (serving optional), or have it cool down further. The longer you leave it alone, the more it will compact, to the point where after about an hour you can cut slices, and if you refrigerate it overnight it will have become an amazing, dense, rich flavoured consistency that is perfect for cutting off slices and frying them up in a skillet for breakfast, lunch, or next-day-dinner.
An important note: if you are impatient, you will completely destroy the pudding when you take it out: the cooling process actually sets the pudding to a "just firm enough" consistency, so trying to get it out of the tin too early means you end up with a near liquid running off everything. Don't be that person.
Homemade rye-wheat-flax bread with a favorite sweet spread.
Blogged by the Tumblr site "Why France?"
I've been experimenting with baking bread lately, working to come up with a nutritious, satisfying, tasty breakfast bread. I think I nailed it with this loaf. Since I don't generally measure anything except the yeast (3 tablespoons), I probably won't be able to replicate this again exactly. I am recording here more or less what I did.
Used about half each of whole wheat and white flours, oatmeal, raisins, maple syrup, cracked wheat, flax seed, wheat germ, dry yeast, salt, cinnamon, and butter. Used a bit of safflower oil to keep it from sticking when I was kneading and to coat the dough to retain moisture while rising (Employed in-the-bowl kneading w/large bowl to make for easier clean-up.) Sometimes I add non-fat dry milk powder; but didn't this time. I was more generous than I usually am with the maple syrup (0.5 - 0.75 cup) and with the salt (about a tablespoon). Cooked the oatmeal (1.5 - 2 cups dry?), raisins (half cup?), flax seed (jar lid full), and cracked wheat (jar lid full) together first and let them cool while the "sponge" was rising. I think I used about 5 cups or so of water altogether, including for cooking the oatmeal mixture. I greased the pans with butter and sprinkled cornmeal in them. This made two loaves and six muffin-sized rolls.
made this yummy bread pudding tonight using this recipe --> allrecipes.com//Recipe/bread-pudding-i-2/Detail.aspx
Tartine method, not bad looking but a miserable failure inside. My starter was well fed too. For some reason, it took me forever to perfect that ratio when I first started it, and I can never just pick it up when I want to.
I didn't waste it though. It tasted pretty good, and even with a cavernous somewhat gluey middle, I made croutons (grainy mustard, olive oil, s&p), and pulverized 1/4 loaf for breadcrumbs. I swear I made the best meatballs of my life using them soaked in milk...
Yuppies and other people I tend to avoid socially would probably condescendingly refer to this as "artisan bread." The bakers running this stand didn't do any sort of Panera-esque display with the bread, preferring to pile it into the case all jumbled. I thought it was beautiful. As someone who attempts to make bread on a yearly basis, only to remember that I'm a fine doorstop maker, I really respect anyone who can make a loaf of bread that doesn't double as an anchor.
my attempted lemon tart was a disaster visually (it still tasted good) so here is some bread i made this morning. Delicious with home-made mushroom pate.