My favorite Semolina Bread.
The formula and procedures I used are here: Tom Cat's Semolina Filone (from Glezer's Artisan Breads)
I am a little bit late but it became my habit now !! Hahaha
We celebrate sham el nessim the day after coptic easter. I would like you to read about it more in my blog here
http://chahirakitchen.blogspot.com/
This time I made some new shapes in sweet bread
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Posted on www.evilshenanigans.com on 4/17/2009
For months I have been trying to decide on buying a good quality grain mill and grinding my own fresh grains. I really don't want to buy what I can purchase easily locally, but we live in a rural area and it's a drive to a decent store that carries Organic. Jmonkey, Bill Wraith, Proth5 and many others have raved about how much better their fresh ground organic flours are. Today I baked up my first batch of Organic Fresh Ground 100% WW bread. I used Peter Reinhart's Whole Grain Breads Master recipe.
| From 'The 65 C Bread Doctor", by Yvonne Chen | |||||
| Water Roux Starter | |||||
I created these breads and bread recipes to cope with my own multiple food allergies and sensitivities. After mastering and enjoying old fashioned sourdough rye bread I learned I was gluten intolerant and could no longer eat rye. I learned I was also allergic to eggs and dairy products.
Wanting to continue eating bread, I looked at the ingredients in retail gluten free breads and found there was at least one ingredient I needed to avoid in each one. If I was going to be able to eat bread I needed to be able to control the ingredients.
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.
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.
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.
