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We bake our own bread. Well, 'we' is usually 'I' , but I've taught E a lot of the steps, so he can step in if I can't do a part of the process.
It takes 8-9 hours in total, depending on rising time/humidity/magical bread science I don't understand yet, but since 6 or 7 of that is rise time, it doesn't really chain me to the stove. And it's really, really good, if I may say so.
Art inspired by my film of the same name. It was originally supposed to be a response to a university brief about the 3 greatest things but instead it just turned into a great desire to make a film based around super powers of a bread nature! I'll link the film soon.
I talked a bit with Forrest about what the consistency of the dough should be. He agreed that the bread was probably a little too dry. I took it out of the oven, added a tiny bit of water to it (maybe a tablespoon?), mixed it up until it was doughlike, then put it back to rise some more.
I made this today with the leftover bread from my freezer. Will try it with dried cranberries next time. It was yummy.
Bread Pudding
Ingredients:
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)
Directions:
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).
Bread Pudding Sauce
Ingredients:
1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt
Directions:
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
Our favourite bakery in Beverley; hand made bread of all shapes, sizes and flavours (cheese and Marmite for one) is baked here. Julia texts the owner to place an order, otherwise there'll be nothing left on the shelves for us.
ARGH, I don't think I baked it long enough. Not that the dough wasn't totally baked, but it tasted...doughy. Uh. Hm. Oops. Still tasted good though.
At this time of year the ducks and geese on the Round Pond don't need bread and pita. Still, dimwits insist on hurling mountains of the stuff into the water leading to bread pollution and pita archipelagos.
The folks at Minnie's Catfish Corner figured out that I was the guy who posted about them to the MCNO website, and so they gave me a serving of their new bread pudding gratis. It was delish.
I was planning to make a loaf of bread using some Italian sourdough starter, but after the first rise I decided to go a different direction. I haven't been able to find any directions on making "sourdough" monkey bread, so it was basically a shot in the dark using some other recipes I had found online.
The bread is delicious! Absolutely no "sour" flavor detected (though this Italian starter is pretty mild), and the bread is soft.
The basic recipe is
3.5c flour
1c starter
1c water
2tsp salt
mix, knead, let double. create little balls (abt walnut size), dipped in butter, and tossed with cinnamon sugar. I buttered a pan and added a cin/sugar coating before placing the balls within.
I let the dough rise a second time (abt 2hrs), prepared a brown sugar/butter topping (melted 1/2c butter w/1c brown sugar in a saucepan, let boil for about a minute while constantly stirring, drizzled over the top of dough) and then baked at 350-375 for 35 mins.
This weekend I had a taste for sourdough but didn't really feel like waiting for a starter, etc. So, I substituted the water in a traditional recipe with a sour red Flemish ale called Duchesse De Bourgogne. The rise was slow, but it had pretty good oven spring so it filled out nicely and the flavor is excellent. No substitute for a several-day-long prefermented biga, but great in a pinch.
Wonderful DIY Yummy Bread Cones
How cute are these yummy bread cones ! They are awesome. Stuffed them with a quick salad made of leftover chicken tikka and stuffed into the cones. You can fill them with anything you want.
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup milk (slightly warm)
1 tbsp. milk powder
Some water, warmed slightly (if needed)
2 tbsp. slightly beaten egg (you can reserve the rest for applying on the cornets before baking as an egg wash)
1 1/2 tbsp. sugar
1 tbsp. oil
2 tbsp. melted butter
1 tsp. instant yeast
1/2 tsp. salt
—Making cone molds:
1. All you need is some manila paper or any semi-hard paper. Cut into rectangles and roll them up into cones, you can then staple them to maintain the conical shape.
2. Then cut up a piece of foil and wrap it around the cone to prevent the paper from burning in the oven.
3. Tuck the foil from the top opening of the cone to hold it in place, but you don’t have to line the inside of the paper cones, just the outsides.
4.You can then re-use these cone-molds a couple of times, you will just need to change out the foils and use new ones for the next batch.
5. Before baking using them, you will need to grease the molds preferably with butter to make sure your bread does not stick to the molds.
6.To shape the bread, roll pieces of dough into long ropes. Starting from the bottom tip of the cone mold, start rolling the ‘rope’ round and round keeping the spirals close to each other. Then bake as per the recipe.
— Instructions:
1. Sieve the flour, and then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the warm milk. Start kneading together and gradually add the warm water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for a good 8-10 minutes. The more you knead it the softer the buns will be.
2. Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover and let it rest for an hour until it doubles in size. Cut the dough into 5 or 7 pieces depending on the size you want your cones. Make sure they are all about the same size. Shape them into balls, then cover and set them aside to rest for 15 minutes.
3. Roll each piece of dough into a rope. Roll the dough ropes around the greased cone mold tubes, then cover and let the cones double in size. Brush with the egg glaze and sprinkle with sesame seeds. Bake in a preheated oven at 180 degree C for 18 minutes or till golden brown.
4. Place onto a wire rack and allow to cool for a couple minutes before removing the cones. Stuff the cones with whichever filling you like and enjoy !
Quite an appetizing display of breads and pastries from which I chose the pain au lait, chorizo bun and rosemary croissant. Could you blame me for seeking my comforts in tasty fats? Neither could I. Later on I partook in the multigrain boule, the baguette and a slice of the campagne. The initial choices were my favourites.
A sample from the first batch, which, alas, grew too big for its britches, but was quite happy-making nonetheless.
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