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 »





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.)!

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 »





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.

Read the rest of this entry »





Cherry Pecan Bread

9 02 2010
Cherry Pecan Sourdough

Cherry and Pecan Bread

Well, I never got around to updating this post with everything else last week as I still wasn’t feeling well. Still not 100% back to normal, but no fever finally. But definitely feeling better than last week. One thing I found while making this bread, pecan halves don’t distribute that well in dough, just like sliced almonds. So I’ve changed it to chopped pecans in the recipe. Of course, almonds would also be a good substitute in this recipe, as they go pretty well with cherries too. You can use any kind of cherry you want, different kinds will give a different overall feel to it (sweeter or richer). With the cherries being somewhat large pieces, this one tends more towards the Satsuma bread than the Pear bread. You get less frequent, but stronger hits of the fruit.

Read the rest of this entry »





Chocolate Hazelnut Swirl Bread

27 01 2010
Chocolate Hazelnut Swirl Bread

Chocolate Hazelnut Swirl Loaf

While mulling on the idea of cinnamon swirl bread my mind drifted, as it tends to do, to chocolate and hazelnuts. I ate a square of gianduja, and kept mulling when it came to me, swirl bread with chocolate and hazelnuts! (Really, I’ll add them to pretty much anything I can…) So… chocolate and hazelnuts as the filling for the swirl, but I also made 2 doughs (one with some hazelnut flour and one with cocoa powder) and folded them into each other to try and get a marbling of the dough itself! That didn’t turn out as visible on the inside as I would’ve hoped, but it gave the outside of the loaf an interesting appearance.

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 »





Almond and Satsuma Bread

6 01 2010
Satsuma and Almond Bread

Almond and Satsuma Bread

In my continuing quest to stick any fruit I can into a loaf of bread, I wanted to try adding some type of citrus to a loaf of bread. Pears, strawberries, and bananas worked, so why not right? I figured that if I left individual sections whole and was very gentle when handling the dough, they wouldn’t add too much excess moisture. That meant I needed to use a rather small citrus, and since I happened to have satsumas around they got the nod. I made from zest from them to put in the dough too, and used an orange olive oil so the bread itself would also carry a bit of the citrus flavor. Almonds seem to pair the best with citrus to me, so I used some slices almonds in the loaves. In the future I don’t think I’ll use sliced almonds, they don’t distribute quite as evenly in the dough, live and learn!
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





Pane alla Gianduja (Chocolate and Hazelnut Bread)

30 12 2009
Pane alla Gianduja (Chocolate Hazelnut Sourdough)

Pane alla Gianduja

Although it may not have been readily apparent from this website, I am a chocolate fiend. If it is made from or with chocolate there is a good chance you can get me to try it. I like making chocolates truffles, filled chocolates, and chocolate desserts. I really prefer the term chocovore, to chocoholic… It isn’t that I’m addicted, it is more just that is what I was born to eat! Now, in addition to chocolate, I love hazelnuts. Coming to the natural conclusion here, I love gianduja, if you’ve never had it you should really do your best to find some and try it. Gianduja is a combination of finely ground hazelnuts and chocolate. I may or may not have a shrine to chocolate and hazelnuts in my closet.
Read the rest of this entry »








Follow

Get every new post delivered to your Inbox.