peapod
gardener
Zone 4, acidic soil, and sandy loam that I have worked on for 4 years. Fixing the bad stuff.
Posts: 175
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Bread
Jan 12, 2009 23:25:05 GMT -5
Post by peapod on Jan 12, 2009 23:25:05 GMT -5
Well here I go again. I am not a thread starter by anyones stretch of imagination. So I thought I'd toss in a fun one. I recently ordered a book that is titled: Artisan Bread in 5 Minutes a day. I cant say it's 5 minutes a day ... It is awfully darn fast though.
The authors are from MN not originally...
I'm not selling the book but what kinds of breads do any/all of you bake and what is your favorite and if you want to share are recipe that would be wonderful.
Here is mine.
Caramelized Onion Semolina Batard Bread.
If you want I can share my recipe.
Thanks folks and Enjoy.
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Bread
Jan 21, 2009 20:20:23 GMT -5
Post by juliekru on Jan 21, 2009 20:20:23 GMT -5
Share, share please!! Some of you already know my hubby is a chef so I am definitely into picking up new recipies and sharing with others. Tomorrow I will post picture of his homemade heirloom tomato pizza that got us through last summer. I need to get on the ball and post some of his better stuff. (yes that is why I need to lose 20 pounds.)
Julie Kru
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Bread
Jan 22, 2009 8:16:10 GMT -5
Post by Penny on Jan 22, 2009 8:16:10 GMT -5
Yes please, i would love to see the recipe.
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Bread
Jan 22, 2009 8:54:09 GMT -5
Post by grunt on Jan 22, 2009 8:54:09 GMT -5
Usn's too!!!
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Bread
Jan 22, 2009 12:19:55 GMT -5
Post by wolfcub on Jan 22, 2009 12:19:55 GMT -5
I too would like to try it thanks
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Bread
Jan 22, 2009 23:16:56 GMT -5
Post by pugs on Jan 22, 2009 23:16:56 GMT -5
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Bread
Jan 23, 2009 7:27:30 GMT -5
Post by Penny on Jan 23, 2009 7:27:30 GMT -5
Great link, thanks!!
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Bread
Mar 22, 2009 9:33:07 GMT -5
Post by camochef on Mar 22, 2009 9:33:07 GMT -5
Peapod/Michelle,
Am I missing something? I would love to try Caramelized Onion Semolina Batard Bread. I just can't find the recipe!
Camo
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Bread
Mar 22, 2009 10:33:34 GMT -5
Post by bunkie on Mar 22, 2009 10:33:34 GMT -5
i don't see it either camo! would love to try it also!
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Bread
Apr 10, 2009 19:30:03 GMT -5
Post by mnjrutherford on Apr 10, 2009 19:30:03 GMT -5
WOO HOO FOR BREAD! I want to grow my own grains within 3 years... working on it, working on it. Meanwhile, I make a great sourdough and a milk and egg loaf bread that are pretty "stable" recipies. I make a bread with potatoes and carmelized onions that works most of the time, but occasionally it flops and I haven't figured out why. What about oatmeal bread? I really want a recipe for oatmeal bread!
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Bread
Apr 12, 2009 19:35:38 GMT -5
Post by mnjrutherford on Apr 12, 2009 19:35:38 GMT -5
I made this for Easter dinner and I'm very impressed. I did work it a bit different, I added the salt to the flour because the purpose of dissolving the yeast in the water is to get the yeast to start working and salt will inhibit that process. Additionally, I added a small pinch of sugar to the yeast water for the same reason, to get the yeast working. I kneaded the bread in my Kitchen Aid mixer until the dough cleaned the bowl and I could see the middle of the bowl. The dough was a lovely consistency and I put it in a "bucket" that I use for all my breads. It tripled in volume in 1 hr 45 minutes. I shaped it into 2 balls and allowed it to rest 40 minutes. Dusted top with flour, slashed. This was according to recipe. Another thing I changed was the method of steaming the oven. I preheated, put the bread in then tossed about 1/2 to 3/4 cup of tap water onto the bottom of the oven. So much easier than the bain marie method in the recipe and I use it all the time. Works a charm. The bread was lovely, thin crisp crust, beautiful bloom from the slashes and the floured top, wonderfully moist interior with coarse irregular bubbles to catch the butter and ham juices. WOW! I think I'm going for a sandwich!
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Bread
Apr 12, 2009 20:33:03 GMT -5
Post by canadamike on Apr 12, 2009 20:33:03 GMT -5
I made this for Easter dinner and I'm very impressed. And what would be ''this''   You teaser. Now I am hungry for '' I don't know what''  |
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sphinxeyes
gardener
Suburbia, small garden in side yard, containers on larger back deck. Hot humid summers.
Posts: 154
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Bread
Apr 12, 2009 22:11:31 GMT -5
Post by sphinxeyes on Apr 12, 2009 22:11:31 GMT -5
Not the right season for it, but I'll add one that I've made and thought was very tasty. I made "Pan de Muerto" or "Day of the Dead" bread. I actually made it for Christmas as a dessert bread, not for the Day of the Dead. It's made with anise and orange rind and topped with a sugar glaze. Not much of a sandwich bread, but wonderful for breaskfast with jams, jellies or honey. I found the recipe for it in a book about Halloween custom ideas. I can copy the recipe if anyone would like it. ;D
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Bread
Apr 12, 2009 22:42:17 GMT -5
Post by pugs on Apr 12, 2009 22:42:17 GMT -5
I'd like the recipe sphinxeyes! Sounds good.
Pugs
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Bread
Apr 13, 2009 3:33:43 GMT -5
Post by grungy on Apr 13, 2009 3:33:43 GMT -5
Will some of you people PLEASE (with sugar on top) post your recipes. I like Michel am getting hungry for the "I don't know what". LOL
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