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I have a soft spot for enriched bread such as brioche but of course they are better suited for special occasions. When I set out to make this ricotta bread, it did not occur to me that I'm making such a rich treat. But now that I think about all the butter, whole milk ricotta, and egg that went into the dough...well, of course this is rich.
But it is soooo soft and milky and buttery with an almost flaky crust. Unbelievably tasty!
Recipe is available at Real Baking with Rose Levy Beranbaum. Read more about it at Dessert By Candy.
Bread molds are usually of the white fuzzy or green fuzzy variety. The house has apparently been infested with a yellow variety, likely from my work where I first started seeing this color of mold showing up on bread. Spores must have hitched a ride on my clothing. Doesn't speak well of the environment where I work.
This was one of the first loaves of bread that I made with the seam completely on the bottom. Yeah! I think I'm improving. I think I rolled this one pretty tight too, because it rose higher in comparison to others.
I picked up both the pain du verger ($350/$5.75) and the much written about baguette aux noix ($3.50).
The cinnamony moist fruit studded bread was lovely, neither sweet nor cake like; the walnut bread on the other hand was mediocre: dense, lacked the promise of levain character, and fell flat on the palate. Insert disappointment here.
spelt bread in ikea oven
2 cups spelt flour
1 cup 650 flour
1,8 cups sparling water
1 tbl spoon salt
10 g fresh yeast
30 min with lid 220 celsius
12 min no lid 180 celsius
dough raised overnigh