I made bagels this morning using some of the General Mills All Trumps High Gluten Flour I'd ordered from NYBakers. They turned out well.
With cream cheese and a tomato picked fresh from the garden this morning they were delicious.
Chouette22 posted a couple of weeks ago pictures of her Zopf (http://www.thefreshloaf.com/node/13045/hello-switzerland-celebration-bread-and-zopf). In a reply to my post she mentioned that eggs in this bread would make it dryer or stale faster. This motivated me to experiment with my recipe, with the goal to have at the end a fully understood, easy to use and "Americanized" recipe.
I was in Portland nearly three years ago to attend the birth of my second grandson (first child for my son). I had not been baking very long and I knew that Portland was a 'Bread' town. My son took me to the Pearl where I purchased several breads, including a Walnut Bread. We took the purchases back to the apartment and tried them all. I liked the Walnut Bread, but felt that, with a little work, I could produce a loaf that tasted that good. I'm truthfully not sure of the origin of this recipe, but I have adjusted it over the years based upon suggestions from my
I made this bread from Salome's formula a couple months ago. At that time, I couldn't get good quality hazelnuts, so I made it with walnuts only. It was very good tasting, had amazing keeping quality and was excellent after having been frozen.
Here are some photos from last night's Rosh Hashana Challah bake!
Off to my hometown for a big birthday party. Must make sure I bring everything
Checklist:
1. chocolate sourdough bread. Check.
2. Chocolate zucchini cakes. Check.
3. panetonne. Check.
The best Walnut Sourdough that I've ever had was from Tartine Bakery in San Francisco. Imagine a rustic Country Sourdough studded with whole walnuts and no compromise on the open crumb. To me a simple sourdough like walnut sourdough is not something that can be easily made well; in fact, I've found any sourdough with add-ins hard to make really well.
