Weekend Cook and Tell Round Up: Your Bread
Focaccia by ElizabethS. [Photograph: The Manhattan Food Project]
For last week's Weekend Cook and Tell we challenged all of you to break out the yeast and flour and try your hand at bread baking. Who knew that so many of you are such accomplished bakers? Here are some of our favorite fresh-baked responses:
ElizabethS made good use of her free time by attempting to replicate the perfect focaccia she ate on her Italian honeymoon.
This upside-down tomato basil bread was avaryne's first attempt at bread-baking and the results were sinfully delicious.
hmw0029 made a light oat bread with pumpkin puree and sunflower seeds for the week's sandwiches.
dbcurrie was busy baker with a French loaf from Artisan Breads Every Day along with a sweet loaf with crumb topping (and a sculpted loaf just for fun).
To celebrate a move from a tiny Brooklyn kitchen to an expansive one in Santa Fe, eatup made a housewarming loaf of sourdough.
cycorider swears by a bagel-making secret: use the leftover boiling water from potato gnocchi. Go ahead and balk New Yorkers.
Yukiyummy tired out this recipe for a square Japanese white loaf known as shoku pan. Here's a translated version of the recipe for all of you non-Japanese speakers out there.
Rarely a week goes by without ec_washington firing up the oven to bake some bread. These stovetop pitas were a perfect mate with fresh hummus.
And finally, Onepot would like to introduce all of you to this beautiful buttermilk boule.
Thanks to everyone who took time to let the dough rise and participate in this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Thanksgiving Pregame.
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5 Comments:
I really need to learn to post my photos quicker, but I always forget about the lag time before they actually make it onto Photograzing. I think you'd have been amused at my little sculpted loaf.
dbcurrie at 11:33PM on 11/18/09
@dbcurrie I'd like to see your photos!
I uploaded mine to Photograzing on Monday but didn't make it either.
hmw0029 at 7:24AM on 11/19/09
@hmw, one of yours is up now. Maybe mine will follow.
dbcurrie at 1:40PM on 11/19/09
hmw, I'd like to see your sandwich bread recipe, pre and post pumpkin addition. I've been looking for a good recipe!
thanks!
kramer73 at 1:34AM on 11/21/09
@dbcurrie- I gave up. I guess I'll stick with my flickr page and not photograzing. hard to compete with bloggers!
@kramer73
Light oat bread
400ml water
2 tbsp dry milk
1 cup whole wheat flour
1 cup all purpose flour
(or, if the whole wheat flour is finely ground, 2 cups of wwf)
2 cups bread flour
3/4 cup rolled oats
1 tbsp brown sugar or honey
1tsp kosher salt
1-2 tbsp butter (depends on my mood)
2 tsps active dry yeast
in a bread machine, combine all the ingredient and start a dough cycle.
take the dough out of the machine when the cycle is still 30 min left.
(or you can hand-knead or use dough hook + stand mixer- in that case do a first rise)
knead on a floured surface and place the dough into a buttered 8x11 Pyrex pan (or equivalent- I use this for convenience).
Second rise until the volume is almost doubled.
Bake for 45-50 min or until golden brown, at 375F, first 10 min with some steam (I use spray bottle and spray the preheated oven )
And, I wish I measured it when I made the pumpkin version, but I didn't :-( sorry! I think I used about 1/3-1/2 cup of pumpkin puree, omitted butter, and reduced water. also I didn't have rolled oats and used quick cook oats, so all the measurement was kind of off. I toasted sunflower seeds and used about 1/2 cup.
hmw0029 at 1:30PM on 11/21/09