R.I.P. Xam

It takes time. I know that, of course. Still it took from mid-June when his time on earth was done until now- early October- for me to be able to write a post in honor of the bread baker's dog, Xam on what I think of as his blog.

He lived a long time for a big black lab...15 years in fact. He was in pretty good health until about Christmas time when we noticed he was having trouble breathing now and then. The vet confirmed that and said that a valve that regulates breathing had worn out. Over the next six months it grew gradually worse, although some of the time he still seemed like a young dog, especially when we took walks. Even that changed about March or April. The walks became shorter although he still loved to be out in nature.

I still bake bread, although I don't blog about it as much...most of the bread is just slight variations of ones I've posted before. When the house smells so good with the fragrance of warm bread I know that Xam is with us in spirit, tail wagging, ready for his taste of what is fresh out of the oven. I carry his enthusiasm for life and good food with me as a gift. Thank you Xam for all the good years.

Visit Feeding My Enthusiasms For More Recent Bread Posts

Xam, the Bread Baker's Dog is long suffering these days. A drawn out bathroom remodel has been creating upheaval and too much noise as far as he is concerned. It has also keep the Bread Baker busy and given me less time to bake (or cook) so for the moment I'm only posting at Feeding My Enthusiasms.

Hope to be back to posting bread recipes here next month! Will this sausage bread lure you to the other blog?

Oatmeal Bread for Sandwiches

There is something so satisfying about biting into a sandwich made with your own bread. Although my Mom had few choices for grocery store bought bread in the ancient days when I was young, she did try to go with bread that had some substance although white bread was still the norm. Eventually she found that she could buy Trappist Monks bread somewhere and that was good bread, although still white...not a whole grain in sight.

Eventually my Dad began making bread on the weekends so our sandwiches suddenly became worth making and toast was fabulous! He liked white bread, so mostly that's what we had, although sometimes he would add some whole wheat flour.

Not sure if it was the bread of my lack of interest in the fillings, but I spent most of my childhood not liking sandwiches (except for bacon, lettuce and tomato). I would pack soup for lunch in a thermos container, salads in Tupperware later in high school, and little containers of cottage cheese if I could convince my Mom to buy them. For a long time our sandwich wrappers were sheets of wax paper, then wax paper sandwich bags. Plastic didn't show up until I was in late high school or in college and even then it had a flap you tucked in so nothing too messy could be packed.


I still choose leftovers over sandwiches most of the time, but with a loaf of home made Oatmeal Sunflower on the counter, I took a sandwich to work this week. Due to lots of visitors I only worked the one day, but that sandwich hit the spot at lunchtime. This bread was made with cooked rolled oats and it has lots of chewiness, sunflower seeds scattered through it, and a nice crust, too, plus sourdough flavor. The oatmeal bread was first sliced from the loaf, toasted, slathered with grainy mustard, stacked with thinly sliced roast turkey, topped with lettuce and another slice of that toasted bread. Yum!

For the loaf I used the second piece of the dough that I also used for a Lemon Marmalade Braid, and the recipe can be found here. Check it out!

A Sweet Bread and Some Awards

Awesome Bread Babe Tanna at My Kitchen in Half Cups kindly gave my blog an award and I've been lagging in passing it on. Time to correct that!

For winning the award, I’m suppose to tell you and Tanna 7 things about myself ... beautiful things, interesting things (hopefully), blogging things...perhaps:

One: Baking and cooking provide things to eat and drink, but for me they are a way of being creative.

Two: Recipes are where the creative spark starts for me much of the time. They provide a focus for the ingredients and flavors, a source of proportions of components, essentials like baking temperature. From there my imagination takes flight...sometimes with unexpected results :)

Three: Enthusiasms come and go. I also blog over at Feeding My Enthusiasms and started this blog when my enthusiasm for sourdough was at full spate and dominated my posts. Now it seems that I post here about once a month, although I still bake with sourdough once a week or so.

Four: I love coffee! Can't drink the stuff after about 2 pm if I want to get to sleep at a reasonable hour, but a little decaf is OK. Both kinds go great with a piece of toasted sourdough.

Five: Gardening, especially vegetable gardening, is a passion. My Mom passed on her love of flower growing and my Dad his love of vegetable growing. Even when I lived in an apartment I figured out a way to grow veggies. My favorite Bread Baking Babes recipe was the asparagus bread.

Six: Meeting bloggers whose blogs you enjoy and admire is very rewarding and special. Have not done the convention settings because you generally don't connect in that kind of setting, but maybe I should try it.

Seven: I have been ver, very fortunate in my family, friends, most jobs, places I've lived and most especially in Sweetie, my husband and I thank God all the time for each of those.

The other part of the award of course is to pass it along to 7 more bloggers - these are beautiful blogs and bloggers, some relatively new to me, some old friends, listed in alpha order:

GIZ AT EQUAL OPPORTUNITY KITCHEN
JOHANNA AT GREEN GOURMET GIRAFFE
LIEN AT NOTTIE VAN LIEN
LISA MICHELLE AT PARSLEY, SAGE, DESSERT AND LINE DRIVES
LYNN AT COOKIE BAKER LYNN
MONIQUE AT LIVING ON BREAD AND WATER
TIA AT BUTTERCREAM BARBIE

The garden often takes precedence when time is limited in the spring. It's nice to find a dessert recipe that lets me do other things while it gets ready for baking in its own sweet time!

With strawberry season finally here it’s always fun to think of new ways to serve the luscious, sweet , red, juicy fruit. With sourdough starter in the fridge needing to be fed regularly it’s always a challenge to find a new way to use the toss off.

The two came together this week in the form of a sourdough savarin with strawberries and some whipped cream. I have been wanting to make a savarin for years but was never brave enough. It looked complicated, but was actually easy. There was only one minor mishap: I soaked the baked savarin with a sugar syrup that had some grated lemon zest in it. After enjoying my serving I decided that I should have used a sugar syrup that had something with more punch added - like rum or lemencello. The sourdough flavor was dominant and needed the foil of another strong flavor. Any suggestions?


We are still getting strawberries, so I have more opportunities to trick this recipe out with something delicious in the sugar syrup which the savarin soaks up just like a sponge.

Other than the slight lack of balance in the strength of flavors this was a delicious dessert. The cake/bread was moist from the sugar syrup, tender and with just a bit of chewiness. It sank a little bit so I should perhaps have added an additional 1/4 cup flour. The cream and strawberries provided color, texture and flavor contrasts.


I know that Julia, Dorie and David may not have had sourdough in mind when they included their recipe in Baking with Julia, written by Dorie Greenspan with the recipe contributed by David Blom, so I changed it to use the starter.

One of the neat things about making this is that the cook’s time is pretty short. I had lots to do the evening I made it so I ate lunch while the stand mixer did its job. Went grocery shopping while it rose the second time in its ring pan. Made a salad while it baked. Allow more time for it to cool before you douse it liberally with the sugar syrup…and give me some ideas on additions to that syrup, OK?

Since this was a personal challenge, I’m sending it to Lynn of Cookie Baker Lynn for one of my High Five entries - I Did It!

It’s also going to Susan at Wild Yeast for her weekly wonderful event, Yeastspotting.


Sourdough Savarin with Strawberries and Cream
Makes a large savarin ring

The Dough
1 cup sourdough starter at room temperature
½ teaspoon instant yeast
½ cup lukewarm water
2 tablespoons sugar
2 large eggs at room temperature
1 cup all purpose flour
4 tablespoons ( 12/ stick) unsalted butter, cut into 8 pieces, at room temperature

Put the sourdough starter, instant yeast, lukewarm water and sugar into the bowl of a stand mixer and stir with a rubber spatula to combine. Put bowl with the mixer fitted with the paddle attachment and add the flour, ¼ cup at a time with mixer on low speed, just until the ingredients are blended. Increase the speed to medium-low and beat for about 8 minutes (see, it was a quick lunch) until the mixture is smooth. Add the butter and beat on low only until the butter is absorbed, 1 – 3 minutes.

Removed bowl from mixer and cover with plastic wrap. Let the dough rise in a warm place (85 – 90 degrees F) for about 15 minutes, just until slightly risen. It will not double. (If your room or rising place is cooler, it may take longer. You are looking for a noticeable increase in volume and a lightness.)

Once dough has risen slightly, brush a ring mold with clarified butter (although I just rubbed the inside surface of my monkey bread pan with soft butter) and fill with the dough. NOTE: If you don’t have a ring mold, you can use a Bundt pan or, probably, and angel food pan or gelatin mold with a center ring.

Cover the mold with plastic wrap and let rise in a very warm place for about 30 minute, or until dough fills the ring mold. (Since my rising place was cooler, each rising took longer…but that way I could get to the grocery store and back AND unpack the groceries while the oven was preheating!)

Position the rack in the upper third of the oven and preheat to 350 degrees F. Carefully put the savarin on a parchment or silicon mat lined jelly roll pan and bake for about 20 minutes, or until it is golden and starts to shrink from the sides of the mold. Unmold onto a cooling rack and cool completely before soaking.

For Soaking and Assembly:
Sugar Syrup
2 pints fresh strawberries, washed, hulled and sliced
1 pint heavy cream, whipped with 1 tablespoon of sugar until soft peaks form

Sugar Syrup
2 cups water
1 cup sugar
Grated zest from one lemon
(Something stronger??)

Put the water and sugar in a medium saucepan and bring to the boil. Boil for 30 seconds and then turn off the heat.

Line a jelly roll pan with waxed paper and set a cooling rack on tip of it. Place the savarin on the cooling rack. Spoon the hot syrup over the savarin, a few tablespoons at a time, continuing to soak the pastry until it is plump and cannot hold any more liquid.

When ready to serve, slice the savarin into serving portions, place on a plate and spoon on a generous amount of sliced strawberries. Dollop with whipped cream and serve.

One Potato Two Potato

The Bread Baking Babes usually come up with great bread recipes to bake. I don't always have the time between when they post and when a "Buddy" post needs to be up, but this time I did.

I woke up early today and decided to quietly peel and boil some potatoes for the mashed potatoes so that they would be cool for later baking. The house smelled great and it smelled even better when I baked the bread for dinner.

In between was a lot of running around looking at shower door samples and getting paint chips and getting shower stall samples and looking at vanities and sinks and mixer valves. Fun, but time consuming. The dough that had been left to rise at noon when we were just going a ten minute drive away to pick up a window turned into many hours gone. Fortunately this dough didn't seem to suffer from my neglect. I used about twice as much chives as the recipe called for. No soy milk in the house, either, so I used 2%. For the water at the beginning of the recipe I used the water that I had cooked the potatoes in, although it had cooled down.

The two smaller loaves I made baked up beautifully. The crust was golden and had a nice crackle. The interior crumb was fine and moist and very flavorful. I'm afraid that Sweetie ate about a third of the loaf while it was still warm...and who can blame him?

I'm going to try some toasted tomorrow morning. Bet it would be great with some cream cheese.

Thanks to Sara for choosing this great bread. My dough was a bit sticky but that's what bench scrapers are for. The contrast between the crisp crust and moist interior was really great! I did brush a little beaten egg over the loaves just before I slit the tops. Gives them a nice color and shine.

The recipe below includes my changes. For the original recipe and to become a Bread Baking Babes Buddy, go to Sara's blog, I Like to Cook.

Potato Bread with Chives
adapted from Vegan Planet by Robin Robertson

"The addition of mashed potatoes gives this bread a moist, dense texture and delicate flavor that is accented by that of the chives. This bread is best eaten slightly warm from the oven on the day it is made. It is also good toasted."

2 1/4 tsp (1 packet) active dry yeast
1 cup warm water that the potatoes were cooked in
1 tsp pure maple syrup
2 Tb safflower oil
2 tsp salt
1 cup cold mashed potatoes
1 cup 2% milk
5 cups unbleached all purpose flour, plus more for kneading
¼ cup minced fresh chives
1 egg, beaten

In a large bowl, combine the yeast and 1/4 cup of the potato water. Add the maple syrup and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining 3/4 cup of potato water, the safflower oil and the salt. Mix in the potatoes, then stir in the milk. Add about half the flour, stirring to combine, then work in the remaining flour to form a stiff dough. Transfer to a lightly floured board.

Lightly flour your hands and work surface. Knead the dough well until it is smooth and elastic, 8 to 10 minutes, using more flour as necessary so the dough does not stick. Place in a large lightly oiled bowl and turn over once to coat with oil. Cover with a clean kitchen towel or lightly oiled piece of plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2 hours.

Meanwhile, lightly oil a large baking sheet and set aside. Punch the dough down and knead lightly. Turn out onto a lightly floured work surface, sprinkle with the chives, and knead until the dough is elastic and the chives are well distributed, 3 to 5 minutes. Shape the dough into one large or two small round loaves and place on the prepared baking sheet. Flatten slightly and cover with a clean damp towel or lightly oiled plastic wrap. Set aside in a warm place and let rise again until doubled in bulk, about 45 minutes.

Preheat the oven to 400'F. Paint the loaves with beaten egg. Use a sharp knife to cut an X into the top of the loaf or loaves. Bake on the center oven rack until golden brown, 35 to 45 minutes, depending on size. Tap on the bottom of the loaf or loaves - if they sound hollow, the bread is done. Remove from the sheet and let cool slightly on a wire rack before slicing.

Morning Walk - Evening Boule

Sunday morning was glorious. I woke up with the sunrise and we took the Bread Baker's Dog on a walk by the Laguna. The morning mist was rising off of the shallows, a grebe's wake was perfectly reflected in the still water and a pair of ducks waddled together across a baseball field whose verdant grass was dense with dew. It felt good to be with my Sweetie and dog...good to be alive on such a beautiful day. Here is a photo of Xam on the walk. His birthday is this month and he is 15 years old but still takes a long walk every day and seems to highly enjoy it.

The day before we walked I fed my sourdough starter and made a fairly simple boule to go with our dinner pasta.My original plan had been to shape the dough into a long torpedo shaped loaf but, once shaped, I had covered it with plastic wrap to rise. Thought that the wrap was oiled, but apparently the oiled side was up, so in peeling it off I lost the shape. Not wanting to wait for it to rise again, I just shaped it into a ball, tucked the ends under and baked it. Julia Child would have approved I think.

This boule had simple ingredients: white and whole wheat flour, salt, water, sourdough starter and a little olive oil. It was fine grained, with a moist crumb and mild sour flavor.

Had a slice toasted this morning as we waited for the fellow to come and measure for our new shower pan. I liked that the toasting brought out the crunch of the crust. I started the loaf in a 450 degree F oven and added a pie pan of water right at the beginning of baking...some even spilled on the bottom of the oven. The steam helped create an nice crisp crust with a little crackle to it.

I'm sending this over to Susan at Wild Yeast for her weekly Yeastspotting event. It is a treasure trove of great recipes using yeast and yeasted items. Check it out!

Simple Sourdough Boule
makes 1 loaf

1 cup 100% hydration sourdough starter
1 1/2 cups warm water
2 tablespoons olive oil
3 cups unbleached white bread flour
1 cup whole wheat flour
2 teaspoons salt
enough extra bread flour to make a slightly tacky dough

In the bowl of a stand mixer equiped with a dough hook, mix the starter, water and olive oil. In a large bowl whisk together the flours and salt.

With machine running on low, add the flour mixture to the liquid mixture, letting the dough climb the dough hook. Add enough additional flour, a tablespoon at a time, as needed, to create a soft, slightly tacky dough.

Turn out onto a lightly flour surface and knead for a minute or two to make sure dough is well combined. Form into a ball.

Place ball in lightly oiled bowl and turn to coat with oil. Cover with plastic wrap and let rise until doubled in bulk, about 2-3 hours, longer if your house is cool.

You can also let the dough rise for an hour or so and then let it stay overnight in the fridge, then continue the rise in the morning in a warm, draft free place. This will intensify the flavors of the grains and sourdough.

Punch dough down and shape into a ball, tucking ends under. Place on parchment or a silicon mat and let rise until doubled in bulk.

Paint the surface of the ball lightly with egg wash and slash in a few places...I make three slashed across the top...then place in a preheated 450 degrees F oven. If you have a pizza or bread stone, make sure that you have preheated that as well as the oven. Place a pan of water on the lower shelf or bottom of the oven. Splash a bit out if you want more steam. Let bake for 10 minutes, then reduce oven temperature to 325 degrees F and bake another 40 - 45 minutes or until boule is golden brown and, when turned over and tapped, gives off a hollow sound.

Cool, right side up, at least 15 minutes, then slice and serve warm or at room temperature. Great toasted, too!

Have to give equal time to our wonderful cat Merlin. Here is creates the perfect scene with spring tulips and a garden hose.

Pancakes Are Bread, Too

You should have seen Xam this past weekend. He sat just outside of the kitchen, patiently waiting as I cooked the pancakes on the griddle, trying on his big brown eyed 'feed me' look. Sweetie got the first plate of pancakes, liberally garnished with a lovely apple-pomegranate-cranberry-cinnamon compote. Xam looked even more anxious. Then I managed to scorch two of the pancakes at the back of the grill...the heat on that burner was too high. Lucky dog! Once they were cooled a bit he was the recipient of some slightly burnt but good bread...pancakes, but still bread.

A few days before I made these sourdough pancakes I took the ‘toss off’ from feeding the starter and put in a bowl and added a slurry of a cup of flour and 3/4 cup of water, whisked together. Once those were whisked together I let it sit out on the counter overnight to get some good yeast action going on, then put it in the fridge in the morning.

Because some of the preparation had already been done, the pancakes went together very quickly. I probably should have let the batter sit another hour before cooking them for fluffier pancakes, but we were hungry…so I poured the batter on the hot griddle very shortly after stirring in the last ingredients.

The first set of pancakes were fairly flat, but delicious even so. The next batch was fatter and the next batch were just like regular pancakes. I love the sour tang and tender texture, plus they seem to get a nice golden crust when I start with sourdough starter instead of packaged yeast. Molasses added depth, flax seed some texture, and buttermilk it’s own contribution of tang and tenderness. All in all these were excellent pancakes for a weekend morning…although they would taste fine any day of the week.

To gild the lily I made the fruit compote to go on top. Sliced Braeburn apples went into a saucepan with some POM Wonderful pomegranate juice, some dried cranberries (which became soft and gorgeous with the steaming), a shake or two of cinnamon, and a bit of sugar. I covered the pan and simmered it until the apples and cranberries were soft, then uncovered the pan and let the juices cook down a bit for a syrup. The pancakes were excellent but with the apple pomegranate cinnamon compote they were extraordinary!

I'm sending this over to Susan at Wild Yeast for the week's Yeastspotting event. Always a bread bakers fantasy land, so check it out!

Sourdough Pancakes with Flax Seed
Serves about 4 people

1 cup sourdough starter
2 cups all purpose flour, divided
¾ cup water
1 egg at room temperature
1 tablespoon molasses
½ cup butter, melted and cooled
½ cup buttermilk
½ cup sweet milk (I used 2%)
¼ teaspoon salt
1 tablespoon flax seed

Place the sourdough starter in a bowl at least twice as big in volume. In another bowl whisk together 1 cup of the flour and the ¾ cup water. Add it to the starter and whisk to combine. Leave, uncovered, in a cool place (60-65 degrees F) overnight. In the morning cover with plastic wrap and place in the fridge.

In the next day or two or three, remove the bowl with the starter mixture from the fridge and bring to room temperature. Then whisk in the egg, molasses, butter, buttermilk and milk.

In another bowl, whisk together the second cup of flour, the salt and the flax seed. Add this to the starter mixture, creating a batter about the consistency of heavy cream.

Let sit for half an hour if you have more patience than I do, or use right away. Heat a frying pan or griddle over medium high heat until a drop of water dropped on the surface sizzles. Add a light coating of oil or butter or margarine, then scoop about 1/3 cup of batter for each pancake onto the hot griddle.

Cook until small bubbles form around the edges, flip over and continue cooking until cooked through and golden brown. Serve while hot.

Apple Pomegranate Cinnamon Compote

1 large Braeburn (or your favorite kind) apple, cored and sliced. Note: I like to leave the peel on apples but you can peel them if you prefer, then slice them
1 cup POM Wonderful pomegranate juice
2 tablespoons dried cranberries
1 tablespoon white or brown sugar
1/8 teaspoon ground cinnamon
dash of ground cloves if you like cloves

Place apple slices, pomegranate juice, sugar, cinnamon and cloves (if using) in a saucepan. Stir to combine. Place over medium heat. Cover and bring to a boil. Reduce heat to simmer and simmer for 10 minutes. Remove cover and continue simmering until sauce is the consistency you like. Serve warm or cold. Good over vanilla ice cream, too.

Bread Baking Babes Buddy Bakes Ensaimadas

Poor BBD is not getting much attention these days. Fortunately the dog himself still gets lots of attention, walks, rubs, and loving, plus at least a taste of any bread baked.


The Bread Baking Babes all bake the same recipe once a month and this month Karen of Bake My Day has come up with a winner. Sweetie, Straight Shooter and I just had a lunch of freshly made minestrone soup and hot from the oven Ensaimadas rolls and they were gone in a flash.

Light, tender, buttery and almost like croissants without the repeated rolling and folding and butter block that they require, these rolls will likely become the recipe I turn to when I want dinner rolls.

Part of the fun for me was that I made good use of the lovely scale I was given for Christmas. Once the mixing bowl was weighed, I zeroed out the weight, added the flour, zeroed again, added the sugar and was ready to go on with the recipe with nothing extra to wash, plus it was fast! I used the scale again when I was dividing the dough into balls. That way each roll was almost the exact weight as the others.


Not only are these Ensaimadas delicious but they are pretty to look at, too, being sort of snail shaped.

The rolling of each piece of dough into a very thin circle took the lion's share of the work needed to make these. The dough itself was quick and easy. You do need to allow some rising time as with all yeasted breads, but since they are rolls, it is less than with most loaves of bread.

For fun I made half of the rolls (5) exactly as called for in the recipe and then I dolled up the other half. Two have raspberry jam spread lightly over the butter before rolling up.

The other three have cinnamon sugar sprinkled over the butter.

This post will be entered in this weeks Yeastspotting, found at Susan's Wild Yeast blog, and also in Bread Baking Day #27 - Latin Breads, hosted by Gretchen of Canela and Comino, because this bread, originally from Spain, can be found in countries south of the U.S. border, too. Check out the events and also the Bread Baking Babes renditions of these delicate and delicious rolls. Links for the other Babes can be found at Karen and Gretchen's blogs.

Ensaimadas
from Nicole at Delicious Days blog
(yields about 10 Ensaimadas):

Ingredients:
500g all-purpose flour (plus additional as needed )
75g sugar
1/2 tsp fine sea salt
40g fresh yeast (= 1 cube) =3 tsp active dry yeast
200-250ml lukewarm milk
2 eggs (M)
2 tbsp olive oil
150g soft pork lard (I used butter)
powdered sugar for dusting (didn't do this for the ones eaten with the soup)

Add the flour together with sugar and salt into a large bowl (I used my KitchenAid bowl) and mix well. Make a hollow in the center, add the crumbled yeast (I used active dry yeast) and pour over just enough of the lukewarm milk until the yeast is covered. Stir the yeast milk once or twice, then cover the bowl with a kitchen towel and let rest for about 15 minutes or until the surface of the yeast milk looks bubbly.

Add the other ingredients (the remaining milk, eggs,olive oil ) and knead well, either by hand or with your kitchen machine until the dough comes together nicely. I used less milk in the beginning (200 or 220 ml, while the original recipe suggests 250 ml) and my dough still turned out pretty sticky, I therefor added a tad more flour and let it knead at medium speed for 3 minutes (just for the record: my dough still felt sticky). Let the covered bowl rest again in a warm place for at least 30 minutes or until the dough has doubled.

Punch it down softly, then flip the dough onto a well-floured surface and sprinkle with flour. Cut into about 10 equally sized portions and form into neat little balls, before letting them rest – sprinkled with flour, covered with a kitchen towel – once more for at least 30 minutes.

Shaping the Ensaimadas: Flatten one doughball, then roll out with a rolling pin (use flour as needed) until you get a pretty thin dough circle and brush it generously with the softened pork lard (I used soft butter).

Roll up cautiously, then let rest for a couple of minutes and continue with the other dough balls. (Meanwhile line the baking sheets with either parchment paper or silicone mats.)


Coil up each dough piece until it resembles the house of a snail (tuck the outer end under), ideally very loosely, because any spaces will fill up as the dough rises further. Place about five Ensaimadas on one baking sheet, making sure to leave enough space between them. Lightly brush with lard and cover up again.

The final rise is supposed to last overnight, yet I baked mine in three different batches (with rising times of 1 hour, 4 hours, 13 hours) and we preferred their look and taste with shorter rising times (1 and 4 hours). But do as you like. (I baked mine at 2 and three hours and they were wonderful!)

Preheat the oven to 200°C (~390° Fahrenheit) and bake for 14 to 16 minutes or until golden brown. Take out and let them cool down on a wire rack for a couple of minutes, then generously dust with powdered sugar and enjoy while still warm. (I left off the powdered sugar for the ones we ate with the soup. They are not terribly sweet without it and went well with the soup.)

Greeting 2010 with New Bread

The first day of any new year in almost any place of business is bound to be a little...or a lot...crazy. Today was no exception. The office where I work had been closed since Thursday afternoon, so there was a backlog of e-mails to handle first thing in the morning. Many folks apparently had made some good new years resolutions to take care of things they had been putting off because we also received about four or five times the phone calls we usually receive on our busiest days and most were asking about the pain clinic, so the calls took some time to do right. Being able to offer hope to some chronic pain sufferers makes the job worthwhile, even when the phones just won't stop ringing.

The good news is that the day flew by. The other good news is that when I finally stopped for lunch a little after 1 pm, I had a sandwich waiting for me that was extra good because I'd used some bread that I baked for the new year...and it was really good bread. I've come to enjoy not only sourdough bread, but sourdough bread that has multiple grains and lots of seeds worked into the dough. The crust is crisp, the bread has a nice chewiness and the flavors are delightful!

This bread is no exception. I also put some extra dough in one of the balls, so the loaf really rose up high and spilled over the top. You can really make a nice sandwich with bread like this!

I didn't have a recipe for this although it is loosely based on the bread I've been making lately that has some egg, butter and milk, along with mixed flours. The key is to add the flour a little at a time toward the end so that the dough stays moist but isn't too sticky...a fine balance. I started by microwaving about a cup of a multi-grain cereal mix I found in the pantry. Flakes of oats, triticale, and rye were joined by wheat berries and barley. It made a delicious smelling cooked cereal and a hearty flavored loaf. I also used some barley flour and some King Arthur's 12 grain flour mix, so lots of good grains played together and with the yeast. The King Arthur Flour company also has a seed mix called Harvest mix and I kneaded some of that into the dough after the first rise.

As with most loaves, you can substitute packaged dry yeast which has been 'proofed' in some warm water for the sourdough starter and you will still have a great loaf of bread!

All Mixed Up Multi-Grain Loaf

1 cup mixed grains, cooked and cooled

1 cup sourdough starter, or 3/4 cup warm water (110 degrees F) with 1 package of dry yeast sprinkled over, and allowed to proof for 5 minutes

1 egg, slightly beaten

2 tablespoons butter, softened

1 cup milk at room temperature

1 cup barley flour

1 cup 12-grain flour or similar mixed grain flour

1 cup whole wheat flour

about 1-2 cups unbleached bread flour

1/2 cup mixed seeds, like King Arthur's Harvest Blend of seeds

In the bowl of a stand mixer combine the cooked and cooled grain cereal mixture, the sourdough starter or proofed yeast, the egg, butter and milk with a wooden spoon. Set aside.

In a large bowl whisk together the barley flour, 12-grain flour, wheat flour and 1 cup unbleached flour. Place a dough hook on the stand mixer. With the machine running on low, gradually add the flour mixture (plus the additional flour, if needed) until the dough comes together, climbs the dough hook, and cleans the sides of the bowl. Continue to run the mixer on slow to let the dough knead for another 5- 10 minutes, or until dough is smooth and silky.

Turn out onto a lightly floured surface and knead another minute to completely combine the ingredients. Gather dough into a ball and place in an oiled large bowl or other container large enough for the dough to rise in. Turn the dough over to oil the whole ball. Cover with a tea towel or plastic wrap and let rise in a draft free warm place until doubled in bulk, about 1 1/2 to 2 hours.

Punch down risen dough and turn out onto lightly floured surface. Using your fingers, push down on the dough to spread it into a rectangle roughly 10 by 13 inches. Sprinkle with about 1/3 of the seed mixture. Roll up jelly-roll fashion starting on one long side. Fold the two ends in, then push down on the dough with your fingers or fist to again spread the dough into a rectangle. Repeat the scattering of the seeds and rolling up of the dough and folding in of the sides. Repeat the whole thing one more time, using up the rest of the seed mixture. Knead dough a few minutes to make sure all the seeds are well distributed.

Divide dough into two pieces. Shape each into a loaf and put into loaf pans. Cover with a tea towel or plastic wrap and let rise in a draft free warm place until doubled in bulk, about 1- 1 1/2 hours. While dough is rising, preheat oven to 350 degrees F.

Gently slash tops of risen dough and (optional) brush tops with an egg wash (1 egg beaten with 2 tablespoons water). Place loaf pans into preheated oven and bake until golden brown. Loaf is done when loaf sounds hollow when tapped on the bottom after being turned out of the pan.

Let cool on a wire rack before slicing. Makes two loaves.

I'm sending this over to Susan at Wild Yeast for the Yeastspotting event this week. There is something very inspiring in checking out her post each week with all of the wonderful variations on the yeast theme. Do yourself a favor and go check it out!

Bread Baking with Miss G

I have a good friend who has encouraged my bread baking in many ways. Little did I know that she longed to learn to bake bread herself. One day I found that out and so we decided to devote the better part of a day so that I could teach her how to bake yeasted bread.

Baking two kinds of breads in one day requires a bit of organization, but we wanted to make dinner rolls and something sweet, so we got started at 10 am. First we made the wheat dough for the rolls and started it proofing. I'm rarely envious of things (as opposed to experiences) but I am envious of my friend's convection wall oven with a proofing setting...it worked so well and made life much easier since it was the perfect temperature for proofing the dough.

The recipe we used for the dinner rolls is the same one I made for my afternoon with Sparkle Plenty and Arcadia. The dough is very easy to work with, which made it perfect for teaching Miss G how to handle the dough for rolls. The knots are very easy to do and they had great oven spring, a wonderful brown crust, and were much better looking and tasting than any rolls I've made. Beginner's luck or a natural talent for baking...I think the latter.

When we made the wheat dough I had Miss G note how the yeast looked when it had 'proofed' in barely warm water. Once the dough was kneaded by the stand mixer, I had her feel it and knead it lightly before it went into the rising bowl. Seeing and feeling the different parts of the process go a long way toward feeling comfortable enough to bake some bread on your own...at least I hope it works that way. This was my first time trying to teach how to make bread, so it remains to be seen how well I did.

Once the wheat dough was in the proofing oven, ready for its initial rise, we washed up, then began the sweet dough for a large and impressive braid, full of dried cranberries and orange zest and walnuts. I've made this bread before, so I knew that it would be both easy and a knock out!

This time the dry yeast was combined with the dry ingredients and not rehydrated first in water. This dough goes together really easily and smells so good with that pungent orange zest! By the time it was ready for its first rise, the wheat dough had doubled in size and was ready to shape. We used a lightly oiled bowl and plastic wrap covering for each kind of dough for the initial rise.

Once the wheat dough was punched down, Miss G pulled it out of the bowl and on to a lightly flour marble slab. We used a bench scraper to divide the dough into 9 pieces. I told her that if you needed exactly the same amount of dough in each that you could always weight the pieces to make sure, but we decided to eyeball the divisions. Shaping each piece into a rope took a little time. Making the knot also took some practice, but soon we had nine lovely knots. We covered them with a towel and let them double in size while we had a well-earned lunch.

After lunch the rolls were ready to bake. As noted above, they baked up into gorgeous and delicious rolls. While they were baking we took the sweet dough out of the proofing oven, punched it down (Miss G was getting good at that, too) and divided it into thirds with the bench scraper.

Each third was shaped into a long rope. I found that squeezing the dough in the middle got the rope started forming and then it was like working with play-doh.

Once the ropes were made, with one slightly longer than the other two, they were moved to a silicon mat lined baking sheet where we braided then just as you would plait hair. Now the towel was placed on over the braid and it was set aside to double in size.

By now the rolls were done and the kitchen smell all nice and yeasty and of freshly baked bread! We brewed up some tea and shared one after it had cooled slightly. It was great with some butter but even better with a bit of bitter orange marmalade! When Miss G's hubby came home he enjoyed a fresh roll, too.

The braid had doubled in bulk by then, so we glazed it with beaten egg,

sprinkled on some sugar and put it in the oven.

The braid baked while we cleaned up. It, too had wonderful oven spring and it was so large that it stretched the length of a half sheet pan! Once baked it was a sight to behold, all golden brown and puffed. (See photo at top of post) You could see bits of the cranberries and walnuts peeking out of the crust. I had made a point to have Miss G tap on the loaf before it should have been done, 5 minutes later, and then 5 minutes after that when it was done so that she could hear the difference between almost baked and fully baked.

All in all it was a super fun day and some great bread was made, conversations and laughter shared and new skills developed. We are already talking about another bread baking day in January! You'll want to come back and see what we make.

Happy holidays to you and yours! May your days be merry and bright and full of the smells of bread baking and being eaten with enjoyment!

XOXO Elle

Cranberry-Walnut Bread
from the Apple Pie, Patis, and Pate’ blog
makes one braided loaf, the shaped bread will fit on a half-sheet pan

Dough Ingredients:
Ingredients Volume
bread flour 3 cups
granulated sugar 3 tbsp
salt 1/2 tbsp
instant yeast 3 1/2 tsp

orange zest 3 tbsp
large eggs 2
whole milk 1/2 cup
butter, melted 2 tbsp
water 1/4 cup
dried cranberries- 1 1/2 cups
coarsely chopped walnuts 3/4 cups

1 whisked egg, for the egg wash

Instructions:
Mix Stir the flour, sugar, salt, and yeast together.
Add the orange zest, eggs (lightly beaten), whole milk (at room temp.), butter, and water(at room temp.).
Mix until a shaggy ball of dough is formed.

Knead 5 to 6 minutes – OK to use stand mixer

Rest 5 minutes

Knead On a lightly floured surface spread out the dough in a rough rectangle by pushing down on it. Add the cranberries and walnuts.

Gently fold the dough over itself until the cranberries and walnuts are evenly incorporated.

Bulk Ferment - 2 hours at room temperature

Shape three-braid (as shown), boule, or batard.

Final Proof 60 to 90 minutes at room temperature while uncovered,
or until almost doubled in size

Preheat the oven to 325 degrees F.

Egg Wash - Glaze the braid with the egg wash

Bake Bake for 50 to 55 minutes at 325ºF, rotating the loaf halfway through baking if necessary. The center of the loaf will register 185ºF to 190ºF when done.

Cool At least 1 hour

URL: http://www.applepiepatispate.com/bread/cranberry-walnut/

Three Related Breads

It's been so long since I posted here! There has been bread baked, but the recipes were not written down and the memory of them got lost in the swirl that has been my life for the last two months or more.

The good news is that a number of family members, including my Mom, came to visit mid-November and I made them some bread. When the first loaf was inhaled by those who will not be named so that Mom didn't even get a piece, I made it again in a slightly different version so that she could enjoy it. It was such a hit that I sent a braided loaf, this time with seeds added, to River City...and some of it actually made it to my brother on the East coast!

I have now had requests that the seeded one be sent for Christmas presents. Might happen...depends on if time allows...and that has been in short supply for optional things of late.

All three loaves contained whole wheat flour, barley flour, and unbleached bread flour. The first one also had some oats and the last one had seeds but the recipe was largely the same. I baked the second one a bit longer than usual, but we liked the extra crustiness that resulted. I think I also forgot to glaze that loaf...it was still delish.

The dough is soft and easy to work with and yields loaves that have a good crumb and tasty enough to eat without butter. I confess, my favorite thing to do was take a slice, toast it, butter the toast and add a little jam....yum! I never did taste the seeded one but was told that it was the best of the three.

The recipe is a little confusing unless you look at it as A) The Sponge - 2 versions, B) The Mixing and First Rise - pretty much the same for all versions, and C) The Shaping and Baking - 3 versions, although the only difference between Second Way and Third Way is that the latter has seeds added. Does that help? Guess not, but it's the best I can do.

Three Way Barley Wheat Bread

First Way - The Sponge:

Cook 1/4 cup steel cut oats in 3/4 cup water according to package directions. Cool. To that add either 1 cup sour dough starter or 1 package active dry yeast which has been proofed for 5 minutes in 1/4 cup barely warm water. Break up the cooked oats. In another bowl, whisk together 1/2 cup all purpose flour and 1/2 cup barely warm water. Add to the cereal. Whisk it all together, cover with plastic and let sit overnight in a warm place.

Second Way and Third Way - The Sponge:

Whisk together 1/2 cup all purpose flour and 1/2 cup water. To that add either 1 cup sourdough starter or 1 package active dry yeast which has been proofed for 5 minutes in 1/4 cup barely warm water. Whisk to combine. Cover with plastic and let sit overnight in a warm place.

ALL Three Ways - The Mixing and First Rise:

The next morning take the sponge that has been sitting overnight and put into the bowl of an electric stand mixer fitted with a dough hook. Set aside.

In a large Pyrex measuring cup or in a bowl, whisk together 3/4 cup warm milk, 1/3 cup brown sugar, 2 teaspoons salt and 2 tablespoons soft butter. Set aside.

In another bowl, whisk together 1 cup barley flour, 1 cup whole wheat flour (I used whole wheat pastry flour), and 2 cups unbleached bread flour. Set aside.

Add the milk mixture to the sponge mixture in the mixing bowl. Blend with the mixer for a few minutes. Add 1 egg, beaten and blend with the mixer for a few minutes. With the mixer on a low setting, gradually add the flour mixture, letting the dough climb the dough hook. Continue to add small amounts of flour until a soft dough forms and the dough cleans the sides of the bowl. You may need additional bread flour...that's OK. let the mixer knead the dough for 5-6 minutes until silky.

Turn dough out onto a lightly flour surface. Knead a few times, then shape into a ball. Oil a bowl or dough rising container, then oil the whole surface of the dough ball by turning it in the oiled bowl or container. Cover loosely and place in a warm place to rise until doubled in bulk, about 2 hours.

Punch down risen dough and turn onto lightly floured surface. Knead a few turns to get rid of big air bubbles.

First Way- Shaping and Second Rise and Baking:

Flatten dough into a rectangle, roll up jelly roll fashion, tuck ends under and place in a greased bread loaf pan. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Preheat oven to 350 degrees F. Uncover loaf and discard plastic, if using. Bake risen loaf in oven until golden brown and until loaf sounds hollow when tapped, about 40 -50 minutes. Turn out of loaf pan and let cool on wire rack. Makes one loaf of Oatmeal Barley Whole Wheat Bread.

Second Way - Shaping, Second Rise and Baking:

Flatten dough into a rectangle. Using a bench scraper or sharp knife, cut dough into three equal pieces. Take each piece and roll it under your palm to make a rope about 15 inches long. Place the three ropes side by side on a parchment or silicon mat lined baking sheet and braid.(I usually start the braid in the middle, braid out to one end, then start in the middle and braid out to the other end.) Tuck ends under, cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Preheat oven to 350 degrees F. Uncover loaf and discard plastic wrap, if using. Brush loaf with a wash of 1 egg beaten with 1 tablespoon water. Bake until golden brown and until loaf sounds hollow when tapped, about 40-50 minutes. Place braid on a wire rack to cool. Makes one Braided Barley and Whole Wheat Loaf.

Third Way - Shaping, Second Rise and Baking:

Flatten dough into a rectangle. Sprinkle on over whole surface 1 tablespoon mixed seeds (I use King Arthur Flour's Harvest Grains Blend which also contains some grain flakes). Roll up jelly roll fashion, then bring ends up and to middle of roll. Flatten dough into a rectangle again, again sprinkle on 1 tablespoon of mixed seeds, again roll up jelly roll fashion, again bring ends up and to the middle of the roll. Repeat two more times, for a total of 1/4 cup (4 tablespoons) of seeds. Knead about 10 turns to further distribute the seeds. Divide dough into 3 equal parts with bench scraper or sharp knife. Follow directions for Second Way to shape into a braid on a parchment or silicon mat lined baking sheet. Let rise as described in Second Way. Glaze as described in Second Way and bake the same way. Makes one Braided Barley Whole Wheat Seeded Loaf.

So there you have three related breads. They all have the barley and wheat and one has oats and the last has seeds. One is a sandwich loaf and two are braids, although any could be sandwich loaves or braids or even dinner rolls...just different shaping to do that. This dough is a pleasure to work with and delicious once baked...in all three versions.

World Bread Day 2009 - Yes we BAKE!

When World Bread Day came around last year, this blog didn't even exist. It is the product of my obsession with baking bread...I think of it as an adjunct to my original blog, Feeding My Enthusiasms. I was just at the beginning of my sourdough starter journey last October. Although I had baked yeasted breads in the past, I didn't think of myself, at all, as a bread baker. Poor Xam wasn't yet the Bread Baker's Dog. He is sure glad that I'm now a regular bread baker :)



The ROUNDUP can be found at 1x umruhren bitte.You can go there to learn more about World Bread Day and Bread Baking Days, too.

A constant source of inspiration is the Yeastspotting event, mostly hosted by Susan at Wild Yeast blog. Every week there are wonderful yeasted breads, rolls, flatbreads, sweet breads and more.

Now that my sourdough starter from last October has gone bad, I'm making a new one, but that means that I'm using packaged yeast for recipes this month. With the holidays coming up, I've been spending time looking at The Festive Bread Book by Kathy Cutler. That is where I saw the illustration for making this bread, although I chose to use a different bread dough. This is a fun one ladies and gents...like playing with clay, only it's softer.

A third of the dough was used in a bodacious chocolate and vanillia swirled snail loaf. That recipe can be found here on Feeding My Enthusiasms blog.

See that line of white milk bread? It sure helps temper the richness of all that chocolate!

The other two thirds were used for this lovely, soft and sweet milk bread for World Bread Day!

Harvest Sheaf

This bread is shaped like a sheaf of wheat. It would make a great addition to a fall buffet table or for Thanksgiving breakfast or dinner.

With quince jelly and a little butter, it is amazing!

I used 2/3 of the Milk Bread recipe from The Italian Baker by Carol Field to make the Harvest Sheaf. You can find the recipe at the bottom of this post and also, along with one for a yummy Chocolate Bread, HERE.


Shaping the Harvest Braid (diagram and recipe at the bottom of this post):


Make the Milk Bread dough as it is given in the recipe.

After the first rising, punch the dough down. You have to approximate the amount of dough needed for each of the following, but the Milk Dough is so easy to work with that you can pinch off some if you have too much or add a bit from another ball of dough if you don’t have enough.

Roll dough into ropes, each about ½ inch thick: four 5-inch ropes, eight 13-inch ropes, eight 16-inch ropes. You may need to make the longer ropes 10 inches and 13 inches respectively … by the time I was making this bread I wasn’t into measuring…I just made eight long ones and eight shorter ones, plus the four very short ones became three very short ones.

Start by putting a silicone mat or parchment paper on a large baking sheet.
The first layer has the ropes touching, starting from the center and moving left and right, with a bend about a third of the way down, four bending one way and four the other.

The next layer has six of the shorter ropes, touching, placed on top of the first set of ropes, half of the ropes bending one way and half the other, about a third of the way down from the top.

The final two ropes are placed on top of that with one bending one way and the other bending the opposite way. I think I actually put one of the long ones almost upright to fill in the sheaf top. I think I spread mine out too much, so the top was pretty, but seemed too flat in comparison to the stacked bottom part.


Take the four (or three) short ropes and twist them together (two twists if you have four ropes, one twist of three strands if you have three like I did). Place the twisted rope across the ‘sheaf’ about half way down. As if it were securing the sheaf together. Tuck the ends under.

Take sharp scissors and snip along the bent portion of the stalks to simulate wheat grains.

Cover and let rise in a warm place until double – about 30 minutes. Make glaze of one egg beaten with 1 tablespoon of water. Brush over the whole loaf.

Bake in a preheated 375 degree F oven for about 25 – 30 minutes or until golden brown. Cool on a wire rack.

This bread is slightly sweet and milky and very mild in flavor. It is great with butter and jam.

Milk Bread

SPONGE:
1 ¾ teaspoons dry yeast or 2/3 small cake (12 grams) fresh yeast
1 tablespoon sugar
½ cup warm milk
1 cup less 1 tablespoon (130-135 grams) unbleached all-purpose flour
Stir the yeast and sugar into the milk in a large mixing bowl or mixer bowl; let stand until foamy, about 10 minutes. Add the flour and whisk vigorously to make a thick batter. Cover and let stand until doubled, less than 1 hour.

DOUGH:
1 egg 1 tablespoon rum
1 cup milk, room temperature
½ stick (55 grams) unsalted butter, room temperature
2 ¾ cups (175 grams) unbleached all-purpose flour
1 teaspoon (5 grams) salt

Add the egg, rum, milk, and butter to the sponge and mix with the paddle for about 1 minutes. Add 1 cup of the flour and the salt and mix on low speed. Change to the dough hook and add the rest of the flour and knead until soft, silky and elastic, 3 – 4 minutes once the flour is incorporated. Finish kneading briefly by hand on a lightly flour surface.

Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, 1 to 2 hours. The dough should be very soft but slightly tacky, and if you pinch the surface, the little peaks of dough should hold their shape.

Cut the dough into three equal pieces. Take one of the pieces and use it for the Chocolate-Vanilla Swirled Snail Loaf, found HERE, or make a round loaf with it, pulling the dough under to form a 'skin', then cover with plastic wrap and let rise until doubled. Bake it along with the Sheaf, on a separate baking sheet.

Form the Harvest Sheaf with the 2/3 left, using this diagram and the instructions above.