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.
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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!
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Sourdough Waffles

5 05 2010
Sourdough Waffles

Sourdough Waffles

Been a while since I’ve posted! Largely because I haven’t been making much new lately, just remaking things I’ve made before. I do have some new variations on a couple of the recipes that I should have up soon, and a few other non bread related projects. But for today, just my spin on a yeasted waffle recipe from the LA Times.

I had been wanting to try this recipe for a while, and when I finally decided to make it I had some extra starter so I figured, hey, why not make it sourdough? It turned out pretty tasty, and quite fluffy waffles.

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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

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Wild Rice and Thyme Bread

3 03 2010
Wild Rice and Thyme Bread

Wild Rice and Thyme Bread

I’ve been wanting to make a wild rice bread for a while now, and finally got around to it. I used both whole grain wild rice and wild rice (with a bit of another rice medley) flour. There was a slight… issue with this bread. I wanted to do what I normally do with whole grains, soak them in water overnight so they soften up enough to go into the bread okay. Well, I spaced out and forgot to start the rice soaking the night beforehand. So I tried in the morning a couple of changes of boiling water (I didn’t want cooked rice, just softened some). That turned out to be nowhere near enough, and the rice in the final loaves was extremely crunchy. It wasn’t as bad as trying to eat uncooked rice, but it was MUCH crunchier than anything one would expect to find in a bread. So with that in mind I have to suggest a much longer soaking period, or if that doesn’t work, just cooking the stuff. Other than that, they turned out pretty well. The rice flour mix and thyme added a really nice flavor, and the smell while it was baking was surprisingly thymey, and almost had a hint of fruit wood smoke (like cherry, apple, peach, etc.)!

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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.

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Pane alla Caprese

17 02 2010
Pane alla Caprese

Pane alla Caprese

Since I first tried it, I’ve always really liked caprese salad and variations on it. The simple combination of basil, tomatoes, and mozzarella just can’t be beat. A salad doesn’t make a very good sandwich, or nice rolls though. So, with that in mind, I set about making an expression of caprese in bread form. Fresh grape tomatoes, fresh basil, fresh perle mozzarella, olive oil and just a little bit of black pepper (if you like pepper in it). I was a bit concerned about the fresh mozzarella, as it tends to put out a fair amount of water when melting, but it turned out just fine. The mozzarella does leave rather interesting holes in the bread as it melts though! I wasn’t worried about the tomatoes adding water to the bread because they went in whole, and were only partially roasted in the finished bread. This bread was really good for oven toasted sandwiches, very fragrant and flavorful. I think in the future I’m going to make smaller loaves, about 2 times the size of regular dinner rolls. Would be perfect hot out of the oven at that size.

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