Marmalade Bread

19 05 2010
Marmalade Bread

Marmalade Bread

I’ve been making marmalade recently (planning on entering some in the county fair), playing around with recipes trying to find my favorite, I should have a post with some recipes soon. One of them, lemon raspberry, never really set up. It was more like lemons and raspberries in syrup. Probably didn’t have enough seeds in with it when I made it. Anyway, I was trying to think of a recipe for bread at the same time as I was trying to think of what to do with the lemon raspberry in syrup blend. Then it hit me, make bread with it. So, I just decided to modify my high hydration sourdough recipe to use marmalade for much of the moisture content. In this case when life gives you lemons, make lemon raspberry marmalade, and when that doesn’t work… stick it in bread. Just as notes, this one again uses less starter even though the recipe makes the whole amount, you only use some. Also, if you don’t have a really think marmalade I’d suggest compensating with a bit more water and a bit less marmalade.
Read the rest of this entry »





Six Seed Bread

12 05 2010
Seeded Sourdough

Look at those seeds!

This bread came out of a rather failed attempt at a bread with roasted pumpkin in it. I’d seen a bread online somewhere with slow roasted pumpkin in it, but I guess the pumpkin I used wasn’t that good because it just came out with a really bitter and not very positive flavor. However, the sunflower and pumpkin seeds in it did lend a great flavor (if a bit overpowered by the pumpkin). So I decided to take that idea and expand on it a bit. Sunflower, pumpkin, sesame, chia, and flax seeds and pine nuts. In addition to that, I used toasted sesame oil to add even more of a toasty/nutty flavor. The one mistake I think, was not using enough water with the chia and flax seed. So while the recipe will include the amount I used, I strongly suggest adding another 50% water to the flax and chia seeds, I think it would help the finished bread a fair amount. I also used a smaller amount of starter in this recipe, because I forgot to make enough and was making another bread… Way to go me!
Read the rest of this entry »





Four Berry Bread

10 03 2010
Four Berry Bread

Four Berry Bread

Unfortunately I left the pictures of this bread on my home computer so I’ll have to upload the pictures of the bread when I get home :( I decided this time to really increase the amount of fruit puree and whole fruit in the bread. The only issue I ran into with the puree was not thinking about frozen fruit being lower in moisture content than fresh fruit. I even used puree to build the starter this time

Read the rest of this entry »





Blueberry Hazelnut Bread

24 02 2010
Blueberry Hazelnut Bread

Blueberry Hazelnut Bread

I decided to experiment a bit with this blueberry bread, and I increased the amount of hydration coming from the fruit. That turned out to be a delicious decision. That could just be because I’m so partial to blueberries, but I choose to believe it means a bit more than that. I actually meant to make one other modification, I meant to make at least some of the bread with a bit of lavender in it as well, but it totally skipped my mind when it came time to actually make the bread. I’ll have to remember that for a future variation on the bread. Which will certainly happen, because I will definitely be making this bread again, and again, and again… Mmmm, blueberries.

Read the rest of this entry »





Multigrain Pain au Levain

20 01 2010
Multigrain Pain au Levain

Multigrain Pain au Levain

Funny story with this loaf… It was intended to be a loaf made of almost completely spelt flour. This was a great intention, until I went to the flour freezer and noticed the bag was mostly empty. Well, that wasn’t going to work. So I switched tracks and decided to throw in a whole bunch of flour types! I didn’t have much direction in exactly how much of any flour I added, I just went by feel … and how much was left in the bag! So even though it was a rather random assortment of flours, it turned out really yummy. Some sweetness, and a lot of nuttiness in the flavor profile.

Read the rest of this entry »





Sandwich on Pear and Walnut Bread

6 01 2010
Turkey, Cheddar, and Caramelized Pear Sandwich

Tasty Sandwich!

I used some of my pear and walnut bread to make a really tasty sandwich the other night. Some toasted slices of the bread with roasted turkey breast, Beecher’s Flagship cheese, and caramelized pears. (recipe here)

Really yummy combination! And then I followed it up with some caramelized pears by themselves as dessert…

Caramelized Pear

Caramelized Pears








Follow

Get every new post delivered to your Inbox.