Tag Archives: nap

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

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a raving roast!!

With the warmer weather quickly approaching, I decided it best to get my oven related cooking out of the way since soon enough I will be doing less of it…
So to satisfy this method, I thought a succulent roast beef served on top of creamy, garlicky yukon gold mash! This luxurious dish began with a heavy salt of the roast and a quick roll in some flour. A light spanking of my meat to remove the excess flour and it was into a searing hot cast iron pot with some olive oil to brown!
Once browned, my hunk of meat was set aside while I tossed in sliced onions and baby portobello mushrooms to sweat down and gather all of that salty, meaty flavor…
The meat was returned to the pot and was given a heavy drink of pinot noir, along with a quart of chicken stock, a bundle of thyme and two bay leaves… As soon as everything came to a boil, the lid was popped on and the pot shot into a 325 degree oven for a long nap [three hours to be precise]… The end result… a buttery, fork tender roast in a seductive sauce!
Who knows perhaps this will be made again during the summer months; it’s just that good!

at a low simmer…
-R

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hands off my buns!

For a nod to the upcoming Easter holiday, I decided to whip up a batch of hot cross buns… these spicy orbs of golden delight take a bit of time to prepare, but the outcome is entirely worth the effort!
The standards for creating these little heartbreakers are flour, sugar, salt, some mixed spices [pumpkin pie spice works as well], yeast, butter, an egg, whole milk, water, raisins, currants, as well as lemon and orange zest!
Everything for the dough is combined in the mixer, minus the fruits and zests… After a good ten-twelve minutes of kneading in the mixer, the fruits and zests are added in until incorporated. Once combined, a layer of plastic wrap covers the dough and it’s off for a nap in a warm spot until the dough rises in volume…
The dough, once risen, is separated and rolled into mounds, then set aside to rise again. As soon as they have risen the second time, a cross is piped along the tops of each bun and it’s off to get baking!
As soon as the buns are golden, a quick brushing of a syrupy glaze is gently slathered over each to finish off these treasures!
Warm out of the oven with a spread of butter or preserves [or hell both] is the best way to enjoy… guaranteed these don’t make it until Sunday!

at a low simmer…
-R

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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

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