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Italian Bread

Toast
GlindaBunny on 31 Dec 2007 at 09:43

I've been lurking on this site for awhile and decided to register so I can start keeping a log of what I make.  My husband loves when I make the Italian bread listed under the Favorite Recipes, so here's how my first batch came out.  I melted a little butter on the top after removing it from the oven.

Italian Bread 

Sullivan Street potato pizza

Toast
bshuval on 29 Dec 2007 at 21:47

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:

Kneading the dough

To this:

Grape Harvest Focaccia

Toast
bshuval on 29 Dec 2007 at 01:01

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. 

Baking away

Profile picture for user Floydm
Floydm on 27 Dec 2007 at 11:13
A couple of recent things I baked Some french bread I put together quickly for a pot of black bean soup. Not world class bread, but great for mopping up the soup. My Christmas Stollen. I used the Peter Reinhart recipe. I changed a few things, like using Amaretto instead of Grand Marnier and dried cranberries instead of raisins. I was very pleased with the results.

Trying new things

tattooedtonka on 25 Dec 2007 at 19:21

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

Latest baking bonanza.

Profile picture for user Thegreenbaker
Thegreenbaker on 25 Dec 2007 at 11:57

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.

Lucia Cats (sweet saffron buns)

ejm on 24 Dec 2007 at 21:49
[center]Lucia Cats[/center] Even though Santa Lucia Day is 13 December, I made Lucia cats so we could have them for breakfast on Christmas morning. I now know that I should have placed them further apart on the pan so they wouldn't grow together.

Stollen Gone Awry?

Toast
Anonymous on 22 Dec 2007 at 23:23

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.

 

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