In the Kitchen: Bread

It's bread season around here.

This is partly because it is soup season and the two naturally go together.

And also I went on the hunt for something different than my usual standby recipes.

I originally hoped to show Three breads but my first was was AN EPIC FAIL as my kids would say. The first true doorstop I have ever produced. I had high hopes invested in it as well as rather expensive organic flours. It was the all spelt recipe from Nourishing Traditions (which I still love anyway). I've made spelt breads before. I've made rye sourdough starters before. This starter was made using a different method and I'm always in for experimenting. (I still have some starter to try another bread) What can I say? The aroma while it was baking was fabulous. I only hope I didn't knock out a passing squirrel whilst lobbing it into the compost.

New bread number two is a whole wheat number that I tweaked to make a sweet breakfast loaf.

It is an all whole wheat bread with apple cider replacing the water. I decided to make it a full -on cinnamon raison loaf. I rolled it out, brushed on a little butter sprinkled a little brown sugar, a little more cinnamon and a handful of raisins and rolled it back up. Being whole wheat there is longish wait times between rises (which it does well - rises, I mean. I did the waiting. Well, the laundry, dinner prep etc....)

Also being whole wheat it is hearty - some may think a little heavy. I would not judge if you were going to replace some whole wheat with white flour.

The verdict? The sweetness from the apple cider was subtle. It was agreed I got a little carried away with the swirl and we would have just liked more raisins throughout.

I think this would be awesome with dried apples and walnuts.

Also, I wish we hadn't eaten the first loaf before photographing it. The swirl was better in that one!

 

Apple Cider Bread

This makes 2 loaves

1 Tbsps dry yeast

3 1/4 C warm apple cider (about 100'F)

7-9 c whole wheat flour

1 TBsp salt

1/4 C melted Butter

2 Tbsp Cinnamon

As many raisins or dried apples as you like.

Dissolve yeast in warm cider. Stir in 3-4 C flour to make thick batter, beat well with a wooden spoon.

Cover and let rise 1 hour. Stir in salt, butter and cinnamon.

Mix in more flour until dough comes away from the bowl. Add the dried fruit.

Knead until dough is smooth about 15 minutes. Use more flour as needed if dough becomes sticky. Cover and let rest 50 minutes. Punch down. Cover and rest another 40 minutes. Punch down.

Shape into two loaves and place in greased loaf pans. let rise for 20 minutes or until doubled.

Bake at 350"f for 40 minutes to an hour.

Loaf Number Three

I found this recipe and was intrigued enough by the method to try it. A little yeast, a little baking soda, a little beer and a long rest - perfection. I've made it twice so far. I don't drink beer and the recipe only takes a partial bottle so what's a girl to do? Make another loaf. This one is a no-brainer if you are new to making bread and it is an almost no-knead recipe. I wasn't going to advertise that fact right up front because I don't think no-knead breads are that great, generally. This one's a winner all round.

So how about you?

Do you have a favourite bread to share?

 

 

 

Comments

[Liz @ Chef Basket]

That looks like one tastey loaf of break. I want to put olive spread on slice of that and eat it.

[lynne]

yup...good old American Sandwich Loaf from Best Recipes. I make it every week. do you use bread flour?

[Vicki]

Oh, my, that looks delicious!!

[Francesca]

You take wonderful photos of bread! I've never been able to make rye sourdough starter at all, or rye bread that wasn't brick like. Your little twig mat is beautiful, I will have to try and make it!