Tag Archives: loaf

Freshly baked beauty…

With a stormy day forecasted today and a very sick other half, I felt the need to stay put…
After playing chauffeur to the doctor, once home I decided to make a loaf of bread, from my favorite ‘bread man’ Paul Hollywood, that I haven’t made in quite some time. This loaf is absolutely gorgeous when baked, but just so simple to prepare…
A combination of bread flour, salt, yeast, olive oil and water was kneaded in my mixer until pulled together and completely incorporated. Once smoothed and slightly elastic, the dough was set to rise in a lightly oiled bowl. The first rise took roughly three hours… After that rise, the dough was ‘knocked back’ and formed into a cylindrical shape. The dough was placed on a sheet tray and covered for a second rise. For this rise, I allowed the dough to nap for another three hours to develop an even stronger flavor.
Upon completion of its second rise, a spritz of water, dusting of flour and four deep slashes prepared this beautiful ‘bloomer’ for its bake. The scent of fresh bread baking wafted throughout the house and made the urge for a warm slice inevitable! As soon as baking finished off, a crusty golden and luxurious loaf emerged, and so did a slice to make certain it was as delightful as I expected…
Tonight this enticing bloomer will get a nice toast and slather of Nutella for some naughty goodness!

at a low simmer…
-R

20131007-191336.jpg

20131007-191423.jpg

20131007-191500.jpg

20131007-191532.jpg

20131007-191616.jpg

20131007-191701.jpg

20131007-191724.jpg

20131007-191750.jpg

20131007-191805.jpg

20131007-191831.jpg

20131007-191853.jpg

20131007-191912.jpg

20131007-191931.jpg

20131007-191946.jpg

20131007-192005.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

no sour[dough] taste in my mouth…

Seems lately I’m on a baking mission… this go around was a chocolate sourdough loaf. Just like my earlier sourdough post, this required an equal rest and rising period… No complaints here as again this was worth every ounce of effort!
The flavors were intense, slightly tangy from the sourdough, while chocolatey and sinful from the chunks of chopped dark chocolate. Perfect toasted and with a cup of tea, or slathered with some creamy mascarpone for additional guilt…

at a low simmer…
-R

20130716-221023.jpg

20130716-221031.jpg

20130716-221041.jpg

20130716-221051.jpg

20130716-221059.jpg

20130716-221107.jpg

20130716-221114.jpg

20130716-221121.jpg

20130716-221130.jpg

20130716-221140.jpg

20130716-221149.jpg

20130716-221209.jpg

20130716-221218.jpg

20130716-221245.jpg

20130716-221301.jpg

20130716-221311.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , ,

who you calling honey!!

So after an evening of rising away, this morning was the bake-off of my gorgeous lavender honey and toasted almond sourdough!
This is not a bread that you suddenly think… ‘I think I’ll whip up a loaf of sourdough bread’, since this is a plan-ahead idea! Actually at least a week since you have to prep up a starter for the sourdough. I have a starter that I made months ago slumbering away in the fridge, however that is made using wholemeal flour, while for this loaf, I made a new starter of white bread flour.
Once my newest starter was fragrant and active, it was time to get baking! The recipe I used was that of Paul Hollywood and like most of his recipes, this one did not disappoint!!
It started with strong bread flour mixed with my starter and salt, along with some tepid water to bring everything all together. Once combined, a good kneading was necessary to activate this bad boy and give it that rise it so desperately needs. After its first rise [five hours], the dough is formed out into a square, spread with lavender honey [see my earlier post on this] and scattered with toasted sliced almonds. The square dough is rolled into a cylindrical form and rolled into a ‘crust’ of more toasted sliced almonds… After the loaves are covered with the almonds, they are off to rest for an additional nine hours [this was the overnight part] to rise again!
Once morning arrived, it was off to bake in a 375 degree oven for thirty-five minutes until golden and when tapped… hollow!
A slight cool down, a beautiful tear and it was time to devour with a luxurious cup of lady grey tea…

**if you are interested in the recipe, you can find it in the Paul Hollywood cookbook, ‘How to Bake’. I highly recommend the book**

at a low simmer…
-R

20130712-210625.jpg

20130712-210633.jpg

20130712-210642.jpg

20130712-210652.jpg

20130712-210704.jpg

20130712-210721.jpg

20130712-210731.jpg

20130712-210742.jpg

20130712-210806.jpg

20130712-210820.jpg

20130712-210827.jpg

20130712-210834.jpg

20130712-210840.jpg

20130712-210853.jpg

20130712-210902.jpg

20130712-210914.jpg

20130712-210930.jpg

20130712-210937.jpg

20130712-210946.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

the best things since sliced bread… hey wait a minute!

With the baking bug still quite heavy in my heart, I decided that I’d crank out another beautiful loaf of bread… this time the loaf was a half white flour and half wholemeal! The half and half idea was a suggestion from a friend who lives in the UK, and boy was it a fantastic one at that… the completed flavors were intense and so well rounded! Slightly nutty, this wonderful loaf paired beautifully when sliced and toasted with a creamy, triple crème and fig jam… it’s a miracle that there is any left for breakfast in the morning!

at a low simmer…
-R

20130402-211259.jpg

20130402-211321.jpg

20130402-211335.jpg

20130402-211346.jpg

20130402-211357.jpg

20130402-211407.jpg

20130402-211417.jpg

20130402-211424.jpg

20130402-211438.jpg

20130402-211447.jpg

20130402-211512.jpg

20130402-211535.jpg

20130402-211544.jpg

20130402-211558.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , ,

what are you bananas!!

With a few bananas remaining from the cake I made this past weekend, I decided rather than tossing then out they’d do better mashed up into a wonderful banana bread! This wasn’t just any banana bread, but rather a boozy banana bread…
I soaked sweet little golden raisins in some delicious bourbon. Once plumped up and juicy, they went into my batter that was full of the mashed bananas, chopped pecans, vanilla, two eggs, one cup of flour, two teaspoons of baking powder, a half teaspoon of baking soda and salt, one stick of melted butter and sugar.
Once everything was combined, it was into a loaf pan and then off for a nap for fifty minutes on 325. After a quick test for complete doneness, I had to taste! There was very little willpower, but tasting this freshly baked beauty was a necessity. Served up with some vanilla-infused mascarpone made this luxurious delight even more spectacular!
The boozy raisins offered a wonderful addition to the sweetness of the bananas. This definitely will be on my breakfast menu tomorrow!

at a low simmer…
-R

20130307-204347.jpg

20130307-204404.jpg

20130307-204420.jpg

20130307-204435.jpg

20130307-204447.jpg

20130307-204510.jpg

20130307-204521.jpg

20130307-204550.jpg

20130307-204602.jpg

20130307-204616.jpg

20130307-204635.jpg

20130307-204650.jpg

20130307-204702.jpg

20130307-204718.jpg

20130307-204751.jpg

20130307-204813.jpg

20130307-204827.jpg

20130307-204841.jpg

20130307-204900.jpg

20130307-204910.jpg

20130307-204919.jpg

20130307-204930.jpg

20130307-204942.jpg

20130307-204951.jpg

20130307-205011.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

nothing to ‘wine’ about here… it’s all good!

After a long day of finalizing Halloween decorating, the only thing I could muster up the willpower to do for dinner was crack open a nice bottle of Sauvignon Blanc, sit down with some cheese [direct from Sicily], a warmed loaf of bread and call it a night.
The slightly salty and sharp bite from the cheese was a fantastic compliment to the crisp, almost fruity wine…
What a wonderful meal this turned out to be, and with absolutely no effort… just complete satisfaction!

at a low simmer…
-R

Tagged , , , , , , , , , , , ,

warm and gooey on the inside!!

While watching the news this morning, towards the end of the broadcast they happened to show a brief segment featuring one of my FAVORITE restaurants in NYC! The executive chef was on whipping up a stuffed French toast dish that looked sinful [and I’m all about sin]…
So I thought to myself I haven’t made stuffed French toast in quite a while and figured why not! So I made some minor tweaks to make it my own, as well as an adults only maple syrup…
I had a loaf of hearty bread that I picked up over the weekend and we all have the basics at home to make a super luxurious custard base to soak everything in.
I sliced up some thick pieces of the bread, made an incision and filled with peanut butter and raspberry jam. I placed the slices into a custard of heavy cream, cinnamon, good vanilla and eggs… I also added a little boozy stuff to the mix [there’s always booze at my party]!
Off to soak up and chill out in the fridge for a couple of hours [turning once] and it was time to butter a pan and toss these bad boys on to tan…
A dusting a powdered sugar and some homemade boozy maple syrup and we were in business! Buttery on the outside, warm and oozing on the inside with the perfect kick from the boozed up, hot maple syrup… You’re not finding this at your local diner!

at a low simmer…
-R

20120806-213108.jpg

20120806-213116.jpg

20120806-213124.jpg

20120806-213132.jpg

20120806-213141.jpg

Tagged , , , , , , , , , , , , , , , , , , ,