Before I go any further I want to talk for a minute about my sourdough starter. This is a very "wet" starter, and I measure by cup rather than by weight. It resembles the flour paste we used to make as kids.
I have been called out!! I posted a collage of some of my recent favorite breads, and was challenged to show my results. So I'm going to try it! I am also including the recipe I used. And if it's not one of my original throw things in bowl efforts, I will post a link.
The recipe included with these dinner rolls, is my most dependable basic white bread recipe. This will make one regular loaf of bread, or a dozen good size rolls. It shapes well too.
Top Row (left to right)
Deep Fried Stuffed Traditional Tortillas, Basic yeast white bread, Sourdough Orange Cranberry Cinnamon Rolls, Olive Parmesan Focaccia
Middle Row (left to right)
Garlic/Spinach Cut/Twist Focaccia, Sopapillas, Cherry Pecano Yeast Bread, Buttery Rosetta Yeast Rolls
Bottom Row (left to right)
Artisan Sourdough Mini Boule, Pepperoni Pizza, Traditional Alaskan (Yukon) Sourdough, and White dinner rolls
When I was a child, our home didn't typically have desserts and junk food around. My father was a health nut (and still is at 72), so any unhealthy food would be frowned upon. Hiding a bowl of chips and eating them quietly became an art form that my brother and I mastered through the years. My mother did however bake banana bread often and it became a 'healthier' dessert for our family. Less sugar and relying on very over ripe bananas to provide the sweetness...using olive oil in lieu of butter/margarine gave it that nice richness without the 'bad' fat.
Josh’s stolen, is not really his per se but the one he makes at work.
... lots of things.
First of all,
Happy Chanukkah, Happy Thanksgiving!
Now about my baking - I didn't have so much time for blogging recently, but I am still baking on!
My wife gave me a copy of Yotam Ottolenghi's book "Jerusalem", a great book if you like mediterrean food. Not so much about baking.
A Trial Version of Stollen
Followed the Recipe word by word as I havent got any bitter almond nor bitter almond oil I have left that out in this recipe. Will definitely add it when it comes to gift time.
A crumb shot will be posted when I have it cut up.
It smells so good when its cooking in the oven. cant wait to try it out.
Started this loaf on Monday night, using the recipe at the link below. I liked it and will definitely make it again. We had it for lunch when it was hot--a bit too hot. Had to have lunch early with turkey in the oven! Happy Thanksgiving to everyone.
I increased my recipe by 50%, hand shaped two circles, used a spinach and garlic filling. It filled my pizza pan. Can't wait until dinner to taste it. If it tastes as good as it smells, it'll be yummy!
