BREAD baking

[NoNo]

Can't say anything about the pumpernickel, but I did try the fougasse stuffed with roasted red pepper. YUM!

[tulip]

I've got two loaves rising now, behind my woodstove--the warmest part of my house. One is for my new neighbor and one is for me. I am hungry already!

[GLC1968]

behind my woodstove--the warmest part of my house.

That's where I rise my dough when the woodstove is in use. If not, it goes into my husband's office and sits on the servers.

[Susan Otcenas]

Can't say anything about the pumpernickel, but I did try the fougasse stuffed with roasted red pepper. YUM!

That looks amazing.

So many recipes, so little time...

[Susan Otcenas]

I've made several more recipes from the Artisan Bread in 5 and the follow-up Healthy Bread in 5.

From the original book - the granola recipe is awesome! I've made it twice now, and can safely say it's some of the best granola I've ever eaten. I'll be making the granola bread recipe soon.

From the HBin5 book, I made the Vollkornbrot recipe a week ago. Really yummy. It uses wheat berries and rye flakes in the dough. Very hearty bread. Yummy with some of my homemade plum jam on it!

I've just pulled 2 loaves of the Pain au Potiron out of the oven. (Peppery Pumpkin with Olive Oil Loaf). I used a sugar pumpkin that GLC gave me from her garden (I'd been meaning to make pumpkin chutney, but never got around to it!) I can hardly wait until it cools down. I made enough dough for 8 loaves, so I sure hope I like it. (GLC, want a loaf??)

Susan

[GLC1968]

I've made several more recipes from the Artisan Bread in 5 and the follow-up Healthy Bread in 5.

From the original book - the granola recipe is awesome! I've made it twice now, and can safely say it's some of the best granola I've ever eaten. I'll be making the granola bread recipe soon.

From the HBin5 book, I made the Vollkornbrot recipe a week ago. Really yummy. It uses wheat berries and rye flakes in the dough. Very hearty bread. Yummy with some of my homemade plum jam on it!

I've just pulled 2 loaves of the Pain au Potiron out of the oven. (Peppery Pumpkin with Olive Oil Loaf). I used a sugar pumpkin that GLC gave me from her garden (I'd been meaning to make pumpkin chutney, but never got around to it!) I can hardly wait until it cools down. I made enough dough for 8 loaves, so I sure hope I like it. (GLC, want a loaf??)

Susan

Sure! It sounds wonderful!

And I can provide the pumpkins if you still want to do chutney. I think I've got 5 or 6 still in our pantry. Maybe a little chutney to have with the Vollkornbrot that I'm going to make this week?

[Susan Otcenas]

It WAS wonderful. Jeff & I demolished an entire 1 lb loaf in a flash. SO much for this week's weight loss efforts.... I think the only thing I'd change would be to dice up the pumpkin smaller next time. I felt like I was making small pieces, but now that I've baked some, I think smaller would be better.

Angela wants a loaf too, so I'll bake some up a few more loaves in the next day or so.

(Pumpkin chutney making party Sunday afternoon?? )

Susan

[Susan Otcenas]

Continuing to work my way through the Artisan Bread books....


I was in a baking mood on Sunday, so I let "the boys" (Jeff & his brother) choose a recipe out of the bread books. The only limitation was that I had to have all the ingredients already on hand!

They chose the Apple Streudel Bread from HBin5. So, I mixed up a batch of the Whole Wheat Brioche Dough (there are multiple options as a "base" for the recipe). Oh. My. Goodness. The Apple Streudel Bread is amazing. It basically involves finely dicing a couple of apples, and mixing it with raisins, walnuts, cinnamon (I add extra), and raw sugar. You roll out the doign thinly into a rectangle then spread the filling. Roll it all up and plop it into a non-stick loaf pan. Topping is an eggwash with cinnamon and a sprinkle of raw sugar.

It was eaten up before I could take a photo (and I'm happy to report I only ate ONE small piece! Willpower....)

Susan

[GLC1968]

Continuing to work my way through the Artisan Bread books....


I was in a baking mood on Sunday, so I let "the boys" (Jeff & his brother) choose a recipe out of the bread books. The only limitation was that I had to have all the ingredients already on hand!

They chose the Apple Streudel Bread from HBin5. So, I mixed up a batch of the Whole Wheat Brioche Dough (there are multiple options as a "base" for the recipe). Oh. My. Goodness. The Apple Streudel Bread is amazing. It basically involves finely dicing a couple of apples, and mixing it with raisins, walnuts, cinnamon (I add extra), and raw sugar. You roll out the doign thinly into a rectangle then spread the filling. Roll it all up and plop it into a non-stick loaf pan. Topping is an eggwash with cinnamon and a sprinkle of raw sugar.

It was eaten up before I could take a photo (and I'm happy to report I only ate ONE small piece! Willpower....)

Susan

Mmmm...sounds delicious!

I've got a batch of Volkornbrot (sp?) in my fridge right now. I'll make my first loaf this evening!