Bread 'n Butter

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!

Coffeecake!

Since it is Memorial Day weekend and some time off from teaching I am wallowing in just doing things for fun at home. It's so nice to have the time to open a cookbook and try something new. Well, sort of new. First of all, when I saw this recipe in the Better Homes and Garden cookbook (you know, the red and white plaid one) I thought it looked familiar. I remember this as Cowboy Coffeecake from my Home Economics class way back in High School. Don't know why it's called that, but the recipe in the cookbook is simply Buttermilk Coffeecake. Simple, very moist and delicious. I was thinking, wouldn't this be great with some cut-up rhubarb in it? Perhaps next time.....

Buttermilk Coffeecake
Cut in butter with a pastry cutter until small crumbs ( toss it into the food processor and it
makes quick order of this step)
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1/2 tsp. salt
2/3 cup butter
In a separate bowl, put aside 1/2 cup of the crumb mixture and combine with 1/2 cup nuts
( I use pecans)
Stir into the remaining crumb mixture:
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
In a separate bowl, combine these two ingredients and then add (all at once) to the flour mixture:
2 eggs, beaten
1 1/3 cups buttermilk or sour milk
Pour into a greased 13 x 9 pan. Sprinkle the topping over the batter. Bake at 350 degrees for 35 to 40
minutes.I like to combine about 1 cup of confectioner's sugar and 2-3 Tbs. Half and half and drizzle
it over the top of the coffeecake when it has cooled slightly.
That was breakfast.

Sourdough Bread Obsession

It's working! The sourdough starter, through trial and error is now working and it's full steam ahead. 

I found a better recipe online for an excellent sourdough bread. Also,  I found better directions for making the starter and how to maintain it from Allrecipes.com

Here's my adjusted version of the bread. It was amazing with dinner tonight and I can't wait to make it again.

San Francisco Sourdough Bread.

4 3/4 cups bread flour

3 tablespoons white sugar or honey

2 teaspoons salt

1 (.25 ounce) package active dry yeast

1 cup warm milk

2 tablespoons margarine, softened

1 1/2 cups sourdough starter

1 extra large egg

1 tablespoon water

In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. (If using honey, add it with the liquid ingredients.) Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.

Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.

Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.

Brush egg wash over tops of loaves.

Bake at 375 degrees F for 30 minutes, or till done.