Your Food Thread

[warrior queen]

If you have never had rustic bread (toasted if it is delicate, plain if chewy) smeared with a raw garlic clove, the flesh of any tasty tomato of your choice, a drizzle of olive oil and some salt you are missing out. It's heavenly!

https://40.media.tumblr.com/4d9d61541666599870dfe4afc1b285bf/tumblr_o0v3g2iPhm1ttoj3bo1_400.jpg

Pan rustico, recipe revised and then finished my favourite way

The only difference is I finely chop the garlic and smear it on the bread before giving it a quick toast under the griller.

 

[Collar_N_Cuffs]

The only difference is I finely chop the garlic and smear it on the bread before giving it a quick toast under the griller.

I'll have to try that next time. Thanks!

 

[warrior queen]

I'll have to try that next time. Thanks!

Be careful not to burn the garlic! Light toast only.

 

[Collar_N_Cuffs]

Be careful not to burn the garlic! Light toast only.

Not for late night when I have been drinking. Check

 

[Charles36]

The Tassajara Bread Book by Edward Espe Brown ISBN 978-0-87773-025-5 was my favorite for years. i can no longer stand up and knead dough. This is the original, brown cover. There is another newer edition which I did not like as much.

I made the yeastless recipe for a pot luck in the desert. I mixed up the dough on a Friday and baked it on Sunday at the campground. Made in a kitchen where yeasted bread is made every day it does have yeast including wild yeast.

When I brought it out of the motorhome oven kids who would not eat the crust on Wonderbread were begging for more. The loaf was very dense. Difficult to cut. Delicious

I came into several tins of wheat and some of honey. I would grind the grain in a blender to make a coarse flour. It took hours of kneading to make a dough. I used the basic recipe from the above cookbook.

At this time I was cooking for Parents Without Partners house parties once a month. Twice I made some four different soups. Each time I included a Ciopino (seafood). The first time it was gone quickly. The second time it was hardly touched.

Along with the soup I brought several loaves of my coarse bread. I slathered it with butter and honey and put it in a hot oven until it toasted and the honey crackled. This was quite a hit.

Another time I made four or five different chilis and a few different cornbreads. I deliberately placed the sweetened cornbreads at the back where they were difficult to reach and those without sweetener at the front. The sweetened cornbreads went first!

Those were the days!

 

[MichaelinChina]

The Tassajara Bread Book by Edward Espe Brown ISBN 978-0-87773-025-5 was my favorite for years. i can no longer stand up and knead dough. This is the original, brown cover. There is another newer edition which I did not like as much.

I made the yeastless recipe for a pot luck in the desert. I mixed up the dough on a Friday and baked it on Sunday at the campground. Made in a kitchen where yeasted bread is made every day it does have yeast including wild yeast.

When I brought it out of the motorhome oven kids who would not eat the crust on Wonderbread were begging for more. The loaf was very dense. Difficult to cut. Delicious

I came into several tins of wheat and some of honey. I would grind the grain in a blender to make a coarse flour. It took hours of kneading to make a dough. I used the basic recipe from the above cookbook.

At this time I was cooking for Parents Without Partners house parties once a month. Twice I made some four different soups. Each time I included a Ciopino (seafood). The first time it was gone quickly. The second time it was hardly touched.

Along with the soup I brought several loaves of my coarse bread. I slathered it with butter and honey and put it in a hot oven until it toasted and the honey crackled. This was quite a hit.

Another time I made four or five different chilis and a few different cornbreads. I deliberately placed the sweetened cornbreads at the back where they were difficult to reach and those without sweetener at the front. The sweetened cornbreads went first!

Those were the days!

You'll have to check out Australian damper - done in a camp oven - a heavy iron pot with a lid - that goes under the coals of a campfire.
Lashings of butter and syrup on freshly baked slices - delicious.

 

[La damnee elle la licorne]

 

[MichaelinChina]

Gianbattista has taken over bread making here, but for easy kneading a bread maker is pretty great, it also leaves some where nice for bread to rise ( safe from cats who want to sleep on rising dough) . You can remove for shape, second rise and bake. For the less strong but still loving of good bread its a good investment I think. Ours cost less than two years of bread, presuming one bought sourdough loaf a week.

I also am lucky enough to have a kitchen aid, which had dough hook but the bread maker is more convenient in truth. And amazingly easy to clean.

I would second that too Elle about the usefulness of a bread maker. I think you can even stop the process of continuing on to a full bake, (often overnight) take out the dough - for pizza, or even oven baked bread, right?

I think that's going to be my next major purchase in China whether I can find one in the stores here or buy online.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

It seems I am moving in bread making reverse from you all I had a bread machine many years ago, used it for a little while and lost interest. I didn't care for the shape or texture. When I started making bread again I started with the no-knead types, moved to using my dough hook on my stand mixer, and now just recently moved to kneading it by hand.

All that said, I believe you can stop the dough in a bread machine after the first rise, take it out and re-shape it, give it a second rise and then bake it in the oven on a stone with steam and end up with a very decent loaf.

And while we are on the subject, I have had the best success storing bread at the right texture in my clay baker (Romertopf). If anyone knows other ways to successfully hold fresh bread please let me know!

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Totally agreed!
Way better than store bought, and I will be using the stand mixer with the dough hook once I cannot knead any longer. And maybe sooner than that

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Well, hopefully G will be kneading a long while,. And you certainly better be, I love seeing your breads more than I like him baking his....your are guilt free on the screen

Yes but you just can't beat the smell of baking bread... it's in our DNA, like ocean noise and gazing at the moon We are inexorably enticed!

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Gianbatistta wants me to add and correct some bread information. The sourdough he is using exclusively one he says he leaves to rise in the fridge sometimes, and that this is considered by some to be better for taste and is better for those who struggle to take wheat in their diets, ( he kept talking for a while during which time I was pruning redcurrant bushes but am only half way through but I promised to correct the information I had sent from our kitchen .....)

Interesting. I know a cold rise gives bread a slower rise and results in a stronger bread structure and texture but I didn't know about the dietary effects.

 

[La damnee elle la licorne]

 

[gotsnowgotslush]

Ah, an improvisation, for a Bain marie. The BBC version surmises that you have a proper pudding steamer. I am a little foggy about lifting the pudding out.

 

[La damnee elle la licorne]

 

[gotsnowgotslush]

I have a horror of aluminum foil, after half a lifetime of using and abusing it.

I will have to research what they did before aluminum foil became a fact of life.

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[BabblingBrooke]

Shaved broccoli, it turns out, is kinda beautiful.

 

[JohnnySavage]

I could go for some vanilla pudding.