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Posts Tagged ‘baking’

After a detour in pastry-land, I turned back to Nancy Baggett’s Kneadlessly Simple for an old favorite:  beer bread.  We had some beer left over from a get-together at our place, so I thought I could sacrifice a bottle to make bread with.

The recipe calls for a whole bottle of beer, plus some water.  But I found that the beer was enough liquid, so I left the water out.  I got one of the crackliest and most beautiful crusts I’ve ever made, while the crumb was dense and smelled like beer (in a good way!).  This bread made great toast and we even used it as a delicious substitute for burger buns.

See more breads here, at YeastSpotting!

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After weeks and weeks of baking only breads, I decided to branch out into pastries.  I was partly inspired by an old can of Love ‘N Bake Schmear Cinnamon Filling that I found in the cupboard. We had bought it in Brooklyn when we visited our old ‘nabe and stocked up on the stuff we missed from our favorite Brooklyn grocery: Sahadi’s.  I peeled off the label, followed the recipe, and voila!

After they cooled, I whipped up some simple white glaze and dribbled it on…

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I stuck with “Beard On Bread” this week and made his “Buttermilk White Bread”.  I’m calling it “Encephalitis Bread” (no offense to the swollen-headed intended) because it rose so much that the top was gigantic! 

The crust had bite but was softer than that of other breads I’ve made, and the crumb was pillow soft and very airy.  It made great toast for breakfast and bread to eat with dinner.

So how did this odd shaped bread come to be?

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I decided to change gears a bit and make a bread from a different recipe book, this time “Beard On Bread” by James Beard.  This was another book that I got for Christmas.  Since this was my first time using the book, I decided to try his basic beginner’s recipe.  The result was a delicious white bread with a tender, moist and chewy crumb that made great toast and sandwiches.

See more delicious breads here, at YeastSpotting!

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Yes, I can’t seem to stop trying recipes from Nancy Baggett’s Kneadlessly Simple.  This week it was her rosemary focaccia.  This was simple to make and we had extra rosemary in the fridge so it was an easy choice.  I modified her recipe a bit – she had it baking in a pan, and I baked it on a pizza stone.  I ended up with a very crusty result, which I guess is more like a fougasse, but it was delicious nonetheless.

Rosemary Focaccia, yum!

A crispy closeup!

See more delicious breads here, at YeastSpotting!

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I’m continuing my adventure through Nancy Baggett’s Kneadlessly Simple.  Last week I made her 100% Whole Wheat Bread.  I had been doing boule-style bread for a while and wanted to make a simple loaf that would be good for toast at breakfast.  Her recipe included an interesting twist:  part of the flour was mixed with boiling water into a mash that sat aside while the rest of the dough rose overnight.  Then I combined them before the second rise.  The result was a smooth and creamy crumb that was a bit sweet and not at all bitter. 

Delicious and lots of fiber - everybody wins!

See more delicious breads here, at YeastSpotting!

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Kara loves Everyday Food from Martha Stewart.  Last week she made us a treat from her latest issue:  Lemon-Lime Tea Cakes.  They were delicious!

Thanks Martha!

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