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| Artisan Bread in 5 minutes a day....gorgeous! |
Three weeks ago I ventured into more homemade bread baking. I really wanted to try to emulate some good airy "custardy" type of artisan bread. I bought the book "Artisan Bread in 5 Minutes A Day"....which is a misnomer, but true in some respects. I haven't stopped making homemade bread since. I bought my first store bread today only because we were away on vacation and I came home to an empty breadbox. I'll be back to making this again tomorrow. Easy and delicious. Look at those nice airy holes and tender texture! I also made boule' breads and it is so fun to make the size you want. As a point, I didn't go out and buy all of the gadgets they say in the book. I made due with what I have. I do have an oven stone and a 5 quart plastic container, which held the dough just fine. I don't have a pizza paddle or peel so I just put the dough on a piece of parchment and 'floated' it onto the hot oven stone when the time was right. I am going to get myself a nice baker's blade or lame to slice the tops. I also own the Peter Reinhart's Artisan Breads Every Day by Peter Reinhart and his recipes work beautifully as well. I prefer his stretch and fold technique in the beginning stages of making the bread and combine processes of both books. Check it out! Now on to the the Zucchini bread. I know. Moan.....
This is the only recipe I like and the only one I make. Not a big fan of greasy over spiced Zucchini bread, however I do like tea or quick breads (as they used to call them). This is pleasant and light. It's the lemon zest. Feel free to try.
Lemon Zucchini Bread
- 1 1/2 cups shredded zucchini
- 3/4 cup white sugar
- 1 egg
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons lemon zest
In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
Preheat oven to 325 degrees F. Grease an 8x4 inch loaf pan.Bake 45 minutes in the preheated oven, until a cake tester inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
Now I can't possibly post something that doesn't pertain to my sewing. I acquired an amazing tool. Old tool. It's a pair of Florian Pinking Shears. Never have I cut with anything so unique and incredibly solid. It makes THE most wonderful pinking. It cuts curves like a breeze and the atypical pinking shears have nothing on this tool. I can't believe they don't make them anymore. I can imagine if someone has weak or arthritic hands it would be awkward and tiresome. I saw that this goes for amazing high prices on ebay and I received it free from a family friend who passed away. I can't wait to edge all of my crafts edging with this tool. It cuts like butter. If you ever see one of these at an antique store or flea market. Try it out just to experience it's operation. So neat!
