The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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aptk

Last loaf of the day, haven't cut it to check the crumb, but will post pic when I do!

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aptk

Buttered right out of the pan, love the flavor it adds.

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aptk

Looking forward to a toasted slice of this to go with my oatmeal in the morning!

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aptk

Didn't get to cut it open, these are headed to a friend along with an assortment of home made jams and jellies. What do you all do to share your bread?

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aptk

This is a loaf of basic sourdough white bread, and it had a lovely crumb, but what I needed was actual crumbs! So I sliced it all up and dehydrated the slices in a low, dry oven, and then ran the slices through the food processor. I ended up with about 7 cups of bread crumbs.

And I needed them to make butterballs to go in chicken soup.

Here's the recipe for the butter balls.

6 cups dry bread crumbs

1 1/2 - 2 cups milk, warmed

1 cup melted butter

2 eggs, beaten

Pour the bread crumbs in a large bowl. Pour the warm milk over the crumbs and work it in with your hands, then add the melted butter and eggs. Work with your hands until you are able to form small balls (about the size of a walnut). Compact them well, you want them to hold together in the boiling broth. Always test a couple before you roll them all up.

If it's too wet, add more crumbs. If it's too dry, add more milk. Drop a few into boiling broth. If they fall apart, add more milk and roll them again. They should sink to the bottom, but will rise back to the top when they are cooked.

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aptk

Tonight's focaccia was delicicous, wonderfully crunchy crush, tender and tasty inside and out. I used a rosemary infused olive oil, parsley and garlic in the dough. Added chopped olives, garlic, salt, and parmesan to the oiled top. Baked it on my stone. Went well with our spaghetti dinner.

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aptk

Have you ever seen one of those little pouches of salad toppings and wondered what they'd be like in a loaf of bread?

I did. So today I tried it. I used my favorite sourdough sweet bread recipe, added two tablespoons of cinnamon, two teaspoons of vanilla, and the entire contents of the pouch to my sweet starter (the pouch is 3.75 ounces or almost a full cup) and went on like normal from there. I didn't presoak the fruit and nuts, just tossed them in before I started adding the flour.

Shaped it into a boule, baked it on a stone with steam, surrounded with a spring form collar, at 10 minutes I gave it another egg wash and sprinkled on some more cinnamon powder and turbinado sugar. Reduced the heat and baked it until it was done.

I didn't make my scores deep enough (I was compensating for cutting them too deep last time). The crust is wonderful, evenly colored top, sides and bottoms. Flavor is outstanding. A little denser than I would have liked, but the taste more than made up for it!

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aptk

This is one of the loaves I made yesterday. Sliced it about 1/2 inch thick, brushed it with a melted herb butter, and a light sprinkle of garlic salt, slid it under the broiler until it started to toast, and then pulled it out, dropped a pinch of a good, sharp, shredded cheddar, and put it back under the broiler until the cheese melted. Perfect when served with a good grilled steak!

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aptk

I'm really having a problem getting the insert picture thing to work.

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aptk

Used 30% oat flour in my basic sourdough recipe. It's a very dense loaf with a wonderful flavor.

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