Blog posts

I've been doing quite a bit of baking this weekend. In addition to the Grape Harvest Focaccia I've blogged about yesterday, today I made the potato pizza from Maggie Glezer's "Artisan Baking". The recipe calls for a very wet dough -- more water than flour, actually. You knead the dough using the paddle on your stand mixer for 20 whole minutes. In the process it miraculously transforms from this:

To this:

Today I decided to bake the Grape Harvest Focaccia from Daniel Leader's new book, Local Breads.

Since I prefer my doughs to be lean where possible, I decided to make it without the 1/3 cup of olive oil in the dough that the recipe calls for. I only used about half a tablespoon of olive oil for spreading over the dough before baking. I also increased the amount of red grapes. The amount called for in the recipe didn't seem to be enough. 

First off I must admit something.  A little while back JMonkey asked me if I still had any of my old starters going, and I told him no, they had all been ditched.  Well, come to find out, that was not entirely true.  Lurking in the way back portions of the lower fridge a Cambro container of starter was found.  So off to the internet to see what month it was when I started it.  It appears to be from back in May.  Its a little grey (well maybe more than a little) , but its still sealed nicely.  Its got a bunch of hooch on top, so I go to my Crust and Cr

Well, I have picked up where I left off and am having a great time.

I tried to make stollen. It was my first attempt, and I think it was ok, but I know what I will change for next year.

Toast the almonds, omit the mixed peel, add more Marzipan perhaps and change some of the fruit I put in. I used apple brandy to soak the fruit which was lovely but could have used more fruit.

As I promised, here's a picture of the one stollen that has survived the initial onslaught. This one, unlike its predecessor, remained mostly intact while it baked.

Inspired by Susan's account in her blog, I decided to make Panettone as presents for friends for the holidays.

Panettone

I hope it isn't too late to add a recipe? I see that TT loooooooves butter so here is a real artery clogger for you. I make it every year to give as gifts because it is easy and tastes wonderful. When I arrived in America in 1967 one of my first friends was a Scottish woman and this is her authentic shortbread recipe.

Margaret McLaren's Scottish Shortbread.

3 sticks butter, at room temperature, 1 heaping cup of powdered sugar, 1 egg yolk, 4 cups ap flour, sifted.

Seems like everyone has their favorite soups to go with their breads this time of year. Well even an ol' carnivore like myself enjoys a nice soup and bread now and again.  So here ya have it. 

This recipe was given to me by my co-worker, so I do not claim ownership.  I do however, find it most excellent!!!

Black Bean & Ham Soup w/ Lime Wedges

1 Large Onion, chopped