Post Fair Roundup

15 09 2010
Ribbons

Fresh baked ribbons

I submitted six different breads to the LA County Fair this year, most if not all of which I’ve posted previously on my blog. I’d heard from someone who works for my parents that I’d gotten two third place ribbons and one second place ribbon, and my ribbons arrived in the mail today so I can confirm the results. The Whole Wheat Panmarino and Pain de Campagne both received third place ribbons while my Cinnamon Swirl Walnut and Raisin bread received a second place ribbon. I did better than I expected, but not as well as I’d hoped of course! I’ll have to go back next year and come home with at least one first place. Unfortunately I wasn’t able to make it to the fair while the breads were still up to see my competition, so I’ll just have to guess. So, as said I think I’ve posted these before but here they are again celebration of the results at the fair!
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Oregano Flatbread (with bonus cinnamon sugar version)

16 08 2010

Cinnamon Sugar Flatbread

Cinnamon Sugar Flatbread


I’ve got a flatbread this week, somewhere in between a pita and a flour tortilla. The oregano is a really good addition, and though you can add it into the dough instead of just on the surface like I do here, I found you get plenty of flavor from having it on the surface, and I like the way it makes them look. These cool and soften well if you cover them with a towel, but they’re also really good hot off the pan. In fact while I was making them I stole one to make myself a quick little dinner, a chicken breast, the flatbread and some pesto!

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Sourdough Wheat Panmarino

9 08 2010

Sourdough Panmarino

Sliced Panmarino


I’ve made panmarino before using Peter Reinhart’s recipe from Bread Baker’s Apprentice, this time I kept the concept the same and used my own recipe. I’m submitting some breads to the LA County fair this year and was looking for something interesting to make in the whole wheat category, and the panmarino seemed like a good choice. It also seemed like it would be a good bread for a hike, two birds with one stone! I should also note, I bumped the salt content up slightly for the hike, I’d suggest .4 or .5 of an ounce instead of the .6 of an ounce. It tastes good with the .6 though it may be a bit salt for some peoples’ taste, however that salt tastes yummy on a sweat inducing 7 hour hike!
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Sourdough Casatiello

28 07 2010
Casatiello

Casatiello

I made casatiello sometime last year as part of the Bread Baker’s Apprentice Challenge (which I never actually finished…) but never got around to posting, I made the bread again recently for our second hike up Icehouse Canyon (trail report here [2 of us continued to Telegraph Mountain, great views!!]). I’ve modified the recipe slightly, mainly to accommodate making it as a sourdough. I figured this bread, which we commonly refer to as sandwich bread, would be good for a hike since it would be ready made sandwiches!

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Sourdough Banana Walnut Bread with Caramelized Banana Slices

21 07 2010

Banana Walnut Sourdough

Slices


I’ve made strawberry banana bread before (and actually have a new modification on that I need to finish testing and post!) but this time I was looking for something that provided more of a hybrid between yummy sourdough breads, and great quick breads. So this time I went for just bananas as a source of hydration in the dough (the riper the better!), walnut butter for the richness of color and flavor it adds, and the real secret to what makes this the best banana bread I’ve ever had: caramelized banana slices. Most banana bread has good banana flavor throughout the bread, but this one has that PLUS delicious little slices of banana heaven scattered throughout the bread. I’ve made this as freestanding loaves every time, but it would probably work fairly well in loaf pans as well.
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Granola Bread

15 07 2010
Granola Bread

Granola Bread crumb

I’m trying a new method of posting recipes here, vs what I’ve been using previously. We’ll see how it works? It has been a while since I’ve made a YeastSpotting submission, been trying to refine some already posted recipes, and, well, busy hiking! This is also cross posted on my new hiking blog. This bread is really good, if a bit heavy, and I did unfortunately screw up with the way I set the timer and so I underbaked it a bit. Alas, I’ll fix that next time.
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Jasmine Tea Bread

26 05 2010
Jasmine Tea Bread

Jasmine Tea Bread

I’ve been wanting to make a bread involving tea for a while, and just finally got around to it. I really like jasmine tea and gemaicha, and I’ve managed to work both of them in here. It would, however, be appropriate to substitute any tea you like a lot in this recipe. I think the jasmine and genmaicha pair really well to give it a toasted/roasted base with a floral finish, but lots of other teas would work well too. The tea you brew as the liquid for the recipe you should brew quite a bit stronger than you would normally brew for drinking, the bitterness will almost completely disappear in the bread leaving you with a much stronger flavor impression from the tea.

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