The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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SylviaH's picture
SylviaH

It's been so long since I baked in a loaf pan.  This is just a simple recipe out of my Zo breadmachine book that I hand mixed useing 5 grain cereal mix and added some  K.A. organic white wheat and Bread Flour, reduced the yeast and added a little sourdough.  This is what I got...nice and tender sandwich loaf with a bit of fiber and a nice flavor. 




Sylvia  

SulaBlue's picture
SulaBlue

Modified from Toxo Bread's Ale and Cheddar Bread which I found via Wild Yeast. As made they have a very faint beer flavor and a mild tang of sourdough. The cheese offers up surprise bites of salty goodness. I think if I were to make this again I'd replace some of the water in the final dough with beer for a stronger beer flavor, and possibly add more cheese, possibly sprinkled over the top half-way through baking as well. I've got all sorts of variations I'd like to try with this, including upping the whole grain content if I can do so without sacrificing the crumb. That might involve incorporating an overnight soaker as well.


 


Pre-Dough


280g 100% Hydration starter


125g Guinness 


50g Stone Ground Whole Wheat Flour


75g Bread Flour


 


Final Dough


- All of Pre-Dough


-660g Bread Flour


-360g Water, Lukewarm


-12g salt


-About 80g Sharp Cheddar


 


 


1. Mix starter and luke warm Guinness, add in flours. Allow to sit at room temperature until the starter becomes very bubbly and foamy - about 3-4 hours.


2. Add water to Pre-Dough, then flours. Knead for about 10 minutes, adding as little flour as possible, until dough becomes silky. Let rest 5 mins then knead in salt and cheese.


3. Allow dough to nearly double in size. Divide dough in half and shape into desired shape. Allow dough to proof until it has almost doubled again.


4. Preheat oven to 475F and when oven is hot, bake for 5 minutes at 475, then lower temperature to 450F and bake until internal temperature reaches 200-205F, about 20 minutes.


 


 


 


The crumb isn't quite as dense as it looks here. My cheese was very finely grated so didn't leave very many big holes due to that. It's hard to describe - it's very close, but not heavy or dense. Instead it has a plethora of tiny little air bubbles that have left it with a light mouth-feel to it.

gothicgirl's picture
gothicgirl

Poted on www.evilshenanigans.com on 4/20/2009


If given the choice of any dessert I want, I almost always pick the cookie.  I adore them.  During the Holidays I tend to eat and bake so many cookies that I get a little tired of them and I can't stand to make them until Spring is fully underway. 


Almond and Chocolate Filled Butter Cookies


These cookies have a delicious secret hidden in them.  A mixture of ground almonds, mini-chocolate chips, vanilla sugar, and cinnamon.   I love little suprises like this in my desserts.  People always think you slaved to make something so impressive, but I must confess ... these are so easy to make!  The dough is supple and easy to work with, and they hold the filling well. 


Fresh From the Oven 


Once baked they maintain their shape well, and once cool completly are sturdy little things.  The dough is not terribly sweet, it is more like a pie dough than a cookie dough in many aspects, so the dusting of powdered sugar is a welcome addition.  If you do not want to roll or dust your cookies, and often I feel that step is one step too many myself,  feel free to add a tablespoon or two of additional sugar to the dough.


These cookies are crisp, buttery, delicate, and remarkable good.  They keep for as many as five days in an air tight container on the counter.   


Almond and Chocolate Filled Butter Cookies 


Plus, they just look darn pretty!


Almond and Chocolate Filled Butter Cookies   Yield 36 cookies


Dough:


2 cups all-purpose flour
1/4 teaspoon cinnamon
2 tablespoons vanilla sugar (or 2 tabplesoons sugar with 1/2 teaspoon of vanilla)
1 cup salted butter
2 tablepsoons milk
1 tablespoon water


Filling:


1/2 cup ground almonds
1/3 cup vanilla sugar
3 tablespoons mini-chocolate chips
1 1/2 teaspoons water


Powdered sugar for dusting


Heat the oven to 350 F and line two baking sheets with parchment paper.


Filling 


Mix the almonds with the sugar, chocolate chips and water.  Mix well and set aside.


Making the Dough Dough


In the bowl of a food processor add the flour, cinnamon, sugar, milk, water, and butter.  Pulse the mixture until it forms a ball.  You may need to add up to an additional tablespoon of water.


Dough Rolled into a Log Roll the Dough


Roll the dough into a log about 18″ long, then cut into 1/2″ slices.  Roll each slice into a ball.


Starting the Cup Formed into a Cup  


Take one ball of doug, press your finger into the center, then shape the ball into a cup. 


Filled CupPull the Edges InPinch the SeamAll Rolled Up  


Fill each cup with a little of the filling then pinch the dough closed.  Roll gently between your palms to round the ball and place seam side down on the prepared pans.  Repeat with the remaining dough.


Ready to BakeFresh From the Oven  


Bake for 20 to 25 minutes, until lightly golden.  Cool completly on the pan.


Almond and Chocolate Filled Butter Cookies 


Roll in powdered sugar before serving.


Almond and Chocolate Filled Butter Cookies

Yippee's picture
Yippee

This was created by accident.  Meant to bake a 100% whole wheat loaf but must be dozing off when I added the remaining 30% flour to the sponge:


http://www.flickr.com/photos/33569048@N05/sets/72157616485135015/show/


http://www.flickr.com/photos/33569048@N05/sets/72157616485135015/

Yippee's picture
Yippee

My first cherry pie for a colleague's birthday:


http://www.flickr.com/photos/33569048@N05/3333069287/sizes/o/in/set-72157616398612359/


Forgot to take a picture before cutting it.


 

koloatree's picture
koloatree

just cant seem to get the appearance id like. i think i am cutting too deep and not making a clean slice. accidently baked too long as well and i think i overproofed.


 


Mini Oven's picture
Mini Oven

Ongoing Kamut experiment... a short one.


Monday Morning:


I have 600g Kamut berries.  Dirctions say how to cook, 2 cups water for 1 cup berries washed in sieve.  I decided to use the rice cooker for my good 4 cups of grain.  By washing, it was clear that the grain was better washed in a large bowl and water poured off the top to remove parts of hulls and dust.  The berries are large enough to drain in a colander.   I then let the rice cooker do the work with 1 tsp of salt.  All the water was absorbed and the grain took on a caramel color with a nutty fragrance. 


Now what?  I was hoping to put this grain into a rye bread but I had to eat some first.  Very chewy.  Very chewy indeed!  Now I'm not so sure I want it whole in my bread.  I was eating chili for lunch so I combined some cooked grain into it.  Uh, ok, not the best idea, but I did get a glimpse of the texture with other food.  The tough chewy berries stood out.  "Roughage" kept going through my head.  I guess the blender is the next step, make the grains smaller.  Will I come out with a pudding like substance?   I have to think about this....  any ideas?  (Meanwhile, starter is being refreshed.)  I need some coffee.


 

Debra Wink's picture
Debra Wink

We were planning to cook dinner out on the grill this evening, but it was wet and dreary here today, so we changed plans and pulled some French onion soup out of the freezer instead. I opened Hamelman's book this morning to make the Baguettes with Poolish, only to be reminded that the poolish needs overnight fermentation, so I switched gears and mixed the straight French Bread dough instead. The loaves turned out feather-light and much tastier than anything I could have bought at the store. Given enough time, I would have chosen a bread with a pre-ferment, but under the circumstances these fit the bill perfectly. Since the formula is easy to access in Bread, a Baker's Book of Techniques and Recipes (page 233), I'll give my favorite recipe for French Onion Soup instead. This freezes very well. Enjoy!

Famous Barr's French Onion Soup

3 pounds onions (5-pound bag, peeled)
4 ounces butter
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
1 bay leaf
3/4 cup all-purpose flour
3 quarts beef bouillon
1 cup dry white wine (optional)

Slice onions thinly. Melt butter in large soup pot, and saute onions slowly for 1 1/2 hours. Add all the dry ingredients, and saute over low heat 10 minutes more. Add the bouillon and wine, and simmer for 2 hours. Adjust color to a rich brown, if desired, with caramel coloring or Kitchen Bouquet. Season with salt to taste. Refrigerate overnight.

To serve: Heat soup. Fill fireproof casserole or individual fireproof bowls. Top with French bread and swiss cheese. Place under broiler until browned.

 

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