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Based on the Oatmeal Bread recipe in the Laurel's Kitchen Bread Book (adapted for bread machine).
Oatmeal Bread
2/3 cup old-fashioned rolled oats
1 cup water
1 1/2 tsp salt
Combine in a large bowl and microwave for 2-4 minutes, until the oatmeal is cooked. Leave to cool to room temperature.
Combine the following in the bread machine:
375 grams whole wheat flour (I used King Arthur's white whole wheat)
cooked oatmeal
1 Tbsp vegetable oil
1 Tbsp honey
1 cup warm water
2 tsp instant yeast (I use SAF)
Set the machine to whole wheat mode, if available. Check on it after a few minutes to make sure everything is combined properly, and to see if more flour or liquid is required.
This came out a bit on the dense side, will maybe try adding some gluten and more liquid next time.
ETA: updated recipe here.
Making yucca bread the old way. I'm eating my yucca bread i like it. You can see the video on you-tube go here, www.youtube.com/watch?v=ynOEvuPI17E&feature=email&...
I have recently discovered the marvellous taste of fresh home made bread and wanted to be able to cut it evenly.
This guide took about 2 hours to design and make from scrap timber.
With a long bladed bread knife it will cut perfectly even thin to extra thick slices from a fresh loaf that I normally leave to cool for about 2 hours.
The little legs stop it from sliding back on the worktop and the thickness is varied by the number of cardboard spacers under the loaf.
Cost nothing and it works !
Greece, Aegean, Chios, Mesta, Baker, Bread.
(strobist info: on board flash -2/3 EV)
Preparations for a wedding party.
Best viewed: LARGE.
...when I took the lid off the Dutch oven, the gooey mess I'd placed inside 30 minutes earlier looked like proper bread! With a lovely crack in the top crust and everything!
Mmm raisin bread... delicious and nutricious.
On a technical note, that's sitting on top of, and was baked in, a folded aluminium with slide-over-lid bread box. Also, because it's aluminium, the normal baking rules don't apply: I bake tinned bread in this thing at 250C, because if I put it in at 180C, the tin takes too long to heat up. I typically turn down the oven to 180ish after about 20 minutes, when the tin (and content)'s properly warmed up.
This is also an exercise in setting. See this picture? You can tell what it is, but it's not particularly flattering. Now go look at the next two instead. Look more appealing? It should.
Making bread at the Taj in the traditional fashion, which involves sticking the dough to the inside of the mud oven.
This is made from the cinnamon brioche dough out of the cookbook, "Artisan Bread in Five Minutes a Day"
some of my best tasting bread comes from mistakes. like forgetting about it until it's pouring over the sides of the loaf pan. oops.
04-07-10_12-49
I've been cooking all of my bread all whole wheat, so I decided to make this sourdough white loaf. It came out fluffier than WW, but not necessarily tastier. It is a goal of mine to be able to make darn good bread (consistantly) before my time in Japan is up.
The black specks are black soybean skins leftover from my first tempeh batch/experiment--more on that as it develops.
6 hrs. proof on german banneton from brotformen. 300 grs of wheat flour, 200 grs of spelt, 300 grs of sourdough, 200 of water.
A little too sour, from a little too much sourdough, but great crumb texture.
I like those extreme edges. Those descriptions of finding humanity in sleaze, or at least what is called sleaze. I don't really think of it as that. The 'Bread & Wine' book is about him (Delany) picking up a homeless person (Dennis Rickett) on the street, somebody who became and still is, some 30 years later, his partner.
I can see when 'decadence' gets described as a negative. of course it isn't, though it usually foreshadows death. Part of my 'theory', my story, would describe it as it is, as beautiful as anything else, that idea that the decaying days of a rose, or of a person (anything for that matter) are as beautiful as those flush and earlier hectic days of life. This would be extended to include us now in our late Elizabethan stage. I had a much loved friend protest that she couldn't be a perfect Victorian letter writer for me. Of course she couldn't. She, like you and I, and everyone who chooses to communicate now in the 'Queen's English', is a very 'Late Elizabethan', with all the decadence, and beauty, appropriate to that stage of a dying, that over-arching trajectory, age. I even say this as a fervent republican (not capitalised so as not to confuse this with the American definition of the same).
I don't feel a million miles away from Dennis Rickett (particularly), or Professor Delany either.
It's strangely wonderful and touching, and takes about 30 minutes to read. It's completely unlike the rest of his writing, which veers between semiotics and raunch. I like him defending sleaze, describing its under-pinning. He seemingly single-handedly, at the time, cried out against the Disneyfication of Times Square. He's a great and intelligent dirty-old-man. I will write to you, an email, about writing later, more about the why I am doing it at all.
Sometimes I get stuck, but, at the same time, I do know that 'decadence' is an important phase, as important as any other, and essential to life, even.