Isand66's blog

My wife complains that I never make her simple white bread so to be nice a few weeks ago I made my version of a "simple" white sandwich bread.  I had to sneak in some whole wheat of course and added Ricotta Cheese to help make it nice and soft like she prefers.

I used 1085 grams of the dough for the loaf pan and make a couple of rolls with the left-over dough.  Probably could have used all of it in the pan and it would have worked out fine.

  I usually only put seeds on the outside of my breads but I decided to try adding it to the porridge and see what happened.

Well, I was pleasantly surprises at how tasty this one came out and the seeds add a nice extra burst of flavor as well.

The crumb was nice and open and moist as well.  This one is worth trying for sure.

  I baked this one before I left for my annual pilgrimage to North Carolina for Turkey Day but didn't have a chance to post it until now.

I have to say, this one is like a Challah on steroids.  It is packed full of flavor and super moist which you expect from the porridge addition.  It would actually make a great bread for leftover turkey.

The addition of the ricotta really pushed this one over the edge and you would never know it is 45% whole wheat.

I had some leftover purple sweet potatoes and caramelized onions so threw this bread together.  I thought the cranberries would make a nice addition to the flavor profile along with the nice nutty fresh milled spelt flour.

I am really loving adding rice to my doughs and this bake was no exception.

I wanted some nice soft rolls especially so I could freeze some of them to have for burgers and sandwiches as needed

I added mashed potatoes  with the skins on, some cottage cheese and a little maple syrup for a bit of sweetness.

When I was ready to bake them I used an egg wash and sprinkled black sesame seeds, garlic sesame seeds and smoked Gouda cheese on some of the rolls.

All I can say is these were not only nice and soft but full of flavor and perfect for any use.

  If you have been following my blog posts you know by now that I love a good porridge bread.  This one is no exception.

The addition of the coffee flavored maple syrup to the porridge and main dough added a nice slightly sweet undertone.  You don't really taste the coffee but overall combined with the rice this one is a keeper.

The crumb came out perfect; moist, soft and open.  This is one that is good enough to eat by itself.  I finished off the whole loaf using it for sandwiches and gave one away to a few of my dog park friends.

This is the first bake since returning from my business trip to Germany.  I had a nice trip, but unfortunately as usual I brought back the "Black Death" with me and it took me a good week to start feeling normal again, not to mention adjust to the East Coast time zone.

My wife has been dying to try making yogurt in the Instant Pot so after she finally made enough yogurt to feed a small army I decided to make use of some of it in a bread.

A new breakfast place just opened up in town and my wife took her Dad who is visiting with us to eat some brunch the other day.  They went without me, so that will need to be remedied in the future :).  They came home with some leftover cheesy grits which were screaming to be added to a some dough.

I had made a version of this bread a while ago and decided to change it up a bit using some fresh milled whole wheat and spelt.  I used some roasted fingerling potatoes which added to the super soft and moist crumb.

  It's been too long since I made some bialys.  Bialys seem to be the forgotten stepchild of bagels it seems :).  My original formula and procedure is here.

I bought some "Organic Madagascar Pink-Red Rice" at Whole Foods a few weeks ago and wanted to use some of the leftover cooked rice in a bread.  I overcooked the rice a little bit when making it for dinner but it worked out perfectly in the bread.  You can see the grains in the crumb and it added a nice subtle but rich flavor to the final bread.

I haven't used any Kamut lately and figured spelt would be a nice compliment and add some extra nutty flavor.  The lemon honey and Parmesan with sun-dried tomatoes olive oil added another layer of flavor.