To celebrate my new oven and lovely sunny weather here in London I mixed up some focaccia, which turned out super moist and super fluffy.
Well pleased with it, one of the easiest recipes I ever came up with - full recipe on my blog here
Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).
Yes you read correctly I marinated Hot Italian Sausages in Jamaican Jerk and sloooow cooked them.
Sliced the bread and dropped them in between.
It was awesome.
We use a lot of cranberries around here mainly as part of our snockered fruit bled we put in so many baked good. Evon published her beautiful cranberry bread she made her Mom and we have been making a bunch of different breads with dried fruits and nuts of late. The only ones we missed were cranberries and pecans. Then we saw a beautiful cranberry and pecan batard at Whole Foods when we were there stocking upon whole grain berries.
Compliments to Chef John from www.foodwishes.com for this recipe!
okay and Heineken too! I make this bread all the time and it goes great with a carrot soup on a cold day!
New to this site but so far I am feeling very welcomed.
inspired byFarina http://www.farine-mc.com/2012/08/apple-blueberry-spelt-bread-with-chia.html
my version of this bread. out of spelt flour at that moment. replaced with organic whole wheat flour. friend gave me a handful of beautiful blue pea flower from her garden. this flower is popular among our locals making nyonya kueh..
While traveling for business the last two weeks in China, as usual I read my favorite website, www.thefreshloaf.com and couldn't wait to get home to try some new recipes. One of the recipes I loved was Varda's Pugliese Revisited. The
It has been a nail biting 3 days! LOL
I know but today on day 4 The Bubbles came and I was happy!
I am following the starter suggested here and it has worked as described.
I have just fed the starter and continue on my path!
I fed my starter with my whey from kefir. I have been making a lot of kefir cheese lately ..we use it to fill crepes and make Mexican dishes and also lasagna. It is so yum but I have a LOT of whey. The starter was very happy . I then used the whey to replace the water in 3 different formulas. I have never made an olive loaf. I looked around on TFL and found mebake's take on Hammelman's formula in Bread. I used the whey and added extra as did mebake . I also used it in my More Sour Norwich formula.
Made a couple small loaves with fresh Oregano and one Za for lunch. I also included some dinner shots for fun.
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