Hot Cross Buns
Keyword:
Hot Cross Buns! Hot Cross Buns!
One a penny,
Two a penny,
Hot Cross Buns!
If you have no daughters,
Pray give them to your sons!
One a penny,
Two a penny,
Hot Cross Buns!
My recipe below.
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Yeast Inquiry
Forums:
Hi,
Any one got an idea how many teaspoons or grams there is in a 1 packet (1/4 ounce) instant yeast.
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Why can't I make a decent pizza crust?
Forums:
Pizza woes again...
It's supposed to be the easiest food in the world to make, right? Then why do I keep screwing it up?!? I can make things far more complex without a problem, but apparently the pizza fairy has skipped me.
The problem lies in the crust, of course.
I've tried different recipes, some failing more than others.
The recipe I've followed lately is
2/3 cup water
1 tbsp. Olive Oil
1 3/4 cups flour
1/2 tsp. sugar
1/2 tsp. salt
1 1/4 tsp. instant yeast
I mix it all together and then knead (adding more flour as necessary to keep it from being so sticky) for about 10 minutes. I let it rise for an hour or so (sometimes more), then knead again, let it rest for another half hour, then try to punch it down and stretch it out. What I usually end up with is crispy crust, when I'm looking for chewy crust.
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Bread as a Weapon; Toast Mosaic; Recipes
In Scotland, a brave shopkeeper thwarted a gunman with volley of bread rolls.
In England, a group of people with 400 loaves of bread broke a world record today by creating the largest mosaic of toast ever.
A bakery in Salem, Oregon is making a sourdough using the yeast from local organic Pinot Noir grapes in their starter.
Recipe Scan: a Sweet Potato Quick Bread, an Apple Quick Bread, and a Hot Cross Buns recipe (I'll print mine next week).
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Two Pizza Books
Keyword:
Which pizza book to buy? Two very different recent releases reviewed below.
American Pie - Peter Reinhart
American Pie is half travelogue, half cookbook. Peter begins his quest for the perfect pizza with a trip to Italy, where he samples focaccia alla genovese in Genoa, unyeasted focaccia col formaggio di Recco in Recco, pizza Vesuvio with black truffle sauce in Florence, seven foot long pizza al metro in Rome, and the traditional pizza Margherita in Naples.
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Irish Soda Bread
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In honor of Saint Patrick's Day, everyone is printing their recipe for Irish Soda Bread. I thought I'd throw my hat into the ring as well.
I should tell you, in advance, that my recipe has one lesson that all bakers need to know that you are unlikely to find in the other recipes. Click Read More to learn that lesson.
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Pain Aux Pommes
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I'm in the middle of reading The Village Baker and I came across his recipe for Pain Aux Pommes. His recipe is ridiculously complicated, at least for the home baker, with a special starter make from apple cider and all. I wasn't interested in going to that length, but the idea of an apple sourdough bread sounded very interesting so I made something up today. It was wonderful!
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Bernd das brot; Irish Soda Bread; Skillet Bread; Acorn Bread; Bread Pudding
Germany has more kinds of bread than any other country, or so this article claims. I will admit, it is pretty cool that the Germans have a kids' show about a grumpy piece of bread called Bernd das Brot (shown at right).
Many recipes for Irish Soda Bread in the papers this weekend, in time for Saint Patrick's Day. Here is one. Another.
I stumbled across an interesting sounding recipe for Skillet Bread. The only yeast it contains is Brewer's Yeast, which I'm not even certain leavens.
Archaeologists are uncovering evidence that Acorn Bread was commonly eaten in ancient Iran.
Finally, a tasty looking bread pudding recipe. With as much bread as I bake, it comes in handy to have ways of getting rid of stale bread other than just feeding it to the birds.
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Sourdough CPR
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I knew one of these days I was going to do it... Sure enough, this morning I did it: I forgot to hold back some of my starter.
Last night, as usual, I pulled my starter out of the refrigerator, fed it, and left it out in a cupboard overnight. This morning I put together a batch of dough and dumped all of my starter into the bowl. About five minutes later I realized what I had done and thought "Doh!" Or, perhaps because I was baking, it was "Dough!" I exclaimed.
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The Fresh Loaf Is Two Months Old
The Fresh Loaf is two months old today!
I'm always looking for article ideas. If there is anything in particular you'd like to read about or discuss, please drop me a line.
As I've mentioned many times, I'm not a great baker (although I must say, in the past two months, due to the interactions I've had on this site and the frequent practice, I've gotten a lot better). I would love to post articles by other bakers, as I intend this site to be as much a learning experience for me as for everyone else. I can't offer to pay anything, as the ads on this site have yet to pay for the domain registration (nevermind the hosting fees). But it is fun and gratifying and tasty to share baking tips.
If you are interested, please contact me.
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