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Tuesdays With Dorie: Orange Madeleines and Pebble Bread March 18, 2015

Last weeks Tuesdays With Dorie was Lemon Madeleines which are located on page 212 in Baking Chez Moi.  I did actually did makes these on time and like most things I forget to post.  Funny thing was is that I made my husband a Lemon-Blueberry Bundt Cake that day, so I was out of lemons.  However, I did happen to have grated orange zest in my freezer.

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So, I was about to make orange Madeleines but since I didn’t actually have an orange on hand I couldn’t make the glaze. So they got the powdered sugar treatment.  When I made these I was actually on a 10 day cleanse, so I was unable to try them until they were almost a week old.  They still tasted really good especially since I hadn’t had any sugar in awhile 🙂

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On Sunday, I made the starter for the pebble bread.  I had ever intention of finishing them on Monday, but I was also prepping for Saint Patrick’s Day.  I ended up running out of time by the time I had to leave for work at 4:30 pm.  But I did end up making Irish Soda Bread, Irish Brown Bread, Guinness Chocolate Cupcakes, and Jameson Chocolate Ganache.  I ended up leaving for work and I forgot to tell Mike to put the rising dough in the refrigerator. But he noticed it and gave me a call. The fully risen dough ended up taking an overnight rest in the refrigerator.

On Saint Patrick’s Day, in the midst of making Cornbeef and Cabbage, Steamed Kale with Lemon zest and Chives, Roasted Leeks, Colcanon, Irish Rarebit, Cauliflower Gratin, and finishing the cupcakes my filling them with the ganache and icing them with Irish Cream Icing; I was able to finished the Pebble Bread. I did modify the recipe slightly so that it wasn’t as complicated. Well for starters, we couldn’t find Barley Flour so Mike picked up a bag of barley and I ended up grinding it in the dry blender of my Vitamix.  It worked perfectly.  When cooking the bread, I did a slight modification.  I placed a pizza stone in the oven and set it for 475 degrees Fahrenheit. I did do the dip in water and cook in a skillet until the bottom was firm, but then I threw them in the oven on the pizza stone until they were brown.  It made it easier because I could fit more than one in the oven at a time. They did puff up more than they should have, but that was fine by me.

I ended up snacking on one of the breads while I was finishing up making dinner. The girls also snag themselves a quarter of one and really liked the bread.  So did Eomer, one of our dogs, because he kept stealing Maureen’s bread.  Mike said it reminded him of French bread.  I wouldn’t mind making this dough again but the baking method is a little involved especially with one person.

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Tuesdays With Dorie: Walnut Bread December 2, 2014

Filed under: Baking,Baking With Julia,Bread,Tuesdays With Dorie — pastrybrush @ 12:55 pm
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This weeks Tuesdays With Dorie is from Baking With Julia, and the recipe for the Walnut Bread is located on pages 121-122.  You start out by making the Mixed Starter Bread located on pages 113-120, and once the kneading phase is complete you move on over to the Walnut Bread to complete the recipe. The Mixed Starter Bread starts out with a walnut sized piece of dough from a previous yeast dough recipe (pizza, bread, etc.).  The only yeast dough I had in my freezer was Pita Dough that I had made in September, so I sawed a piece of that off to use.  Granted, I wasn’t suppose to use it since it had whole wheat flour in it, but oh well.

The first rise went fine, but the second rise was an utter failure.  There was no rise.  Since I knew that we were going to be adding more yeast by the third rise, I wasn’t too worried about it.  I just figured it wouldn’t have the depth of flavor that it would normally have. I had already used almost 3 cups of flour so I wasn’t about to back out now.  I ended up adding a bit more yeast at the third rise, just in case (I used 1 teaspoon).  From then on everything turned out great.  The bread looks awesome, but I have no yet tried any yet.  I will be cutting into in later today and then I will amend my post.

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Tuesdays With Dorie: Challah December 3, 2013

Filed under: Baking,Baking With Julia,Bread,Tuesdays With Dorie — pastrybrush @ 10:26 pm
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This weeks Tuesdays With Dorie recipe is Challah bread, which is located on page 93 in Baking With Julia.

Does anyone else want to yell CHALLAH like Holla when they see the bread or the word. I, or course, am either yelling it out loud or in my head. I yell it at home, in public I say it in my head or whisper it. I guess I am just weird that way.

This recipe worked out really well. I used my mixer for the most part, but then I was convinced the motor was about to go out so I finished the kneading by hand. Since I started making the bread pretty late at night and didn’t notice the 3 different rises it has to go through, I made a small adjustment. After the first rise, I punched it down and then covered the dough and placed it in the fridge for the second rise. Which of course it doubled it size perfectly, so when I woke up in the morning I let it come almost to room temperature. Hindsight, I should have let it completely come to room temperature, so the last rise took a bit long to double in size. Which was fine because I was taking care of the girls.

The bread actually turned out great, and I am looking forward to some French Toast and/or Bread Pudding later this week.

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Tuesdays With Dorie: Savarin June 4, 2013

Filed under: Baking,Baking With Julia,Bread,Tuesdays With Dorie — pastrybrush @ 12:30 am
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For the week of June 4, the recipe for Tuesdays With Dorie was Savarin which is located on page 416-417 in Baking With Julia.

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For this recipe , I actually didn’t have a Savarin pan so I used my doughnut pan and made 6 mini Savarins. This recipe was actually really easy to make and the rise time for the dough was really short. I made some modifications to the recipe based on ingredients that I had in the house. The recipe called for pear water, which I didn’t have so I left it out of the recipe. For the raspberry puree, I didn’t see the point to making it when I only needed 2 tablespoons, so I tossed fresh raspberries with heated raspberry preserves. I think it turned out just as good. The Savarin dough did have a very yeasty flavor, but it wasn’t anything that bothered me since the simple syrup (rum), whipped cream, and raspberries balanced out the flavors.

 

Tuesdays With Dorie: Savory Brioche Pockets May 21, 2013

For the week of May 21st, Carrie of Loaves and Stitches hosted the recipe for Savory Brioche Pockets, which is located on pages 421-422 in Baking With Julia.

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I actually made these for dinner when my father was here helping us with the girls. I changed up the filling a bit to make them a Main Course. I omitted the asparagus because I had been eating that a lot and wanted a break. In its place I added ham, and then I had to omit the roasted red peppers because I actually didn’t have enough room in the pockets for them since the ham slice was so thick. Everyone actually really enjoyed these, even my 2 year old who ate her pocket without the ham.

 

Tuesdays With Dorie: Rustic Potato Loaves April 2, 2013

Filed under: Baking,Baking With Julia,Bread,Tuesdays With Dorie — pastrybrush @ 10:17 am
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This weeks Tuesdays With Dorie is Rustic Potato Loaves, which is located on page 138 in Baking With Julia. This recipe is being hosted by Dawn of Simply Sweet. Head on over to her blog to get a look at her results and the recipe.

I actually loved this recipe because the rising time was so quick that you had fresh, delicious bread in no time. For the potatoes, I cooked two russets with skins and then put them through a food mill to remove the skins. I also figured this would mashed the potatoes better than just putting them in the mixer with the paddle attachment. Granted I did use more dishes, but I don’t get to play with the food mill very often. I was very surprised how easy this recipe was. My loaves didn’t turn out like footballs, but I didn’t mind that because they are “Rustic” and turned out very nice. Instead of spraying the oven with water to create steam I just throw a couple of ice cubes into the bottom of the oven and that seems to work perfectly fine.

We ate half of one loaf during dinner, Emma really liked the bread. The other half of the loaf we have been using to make sandwiches, which it makes great bread for. The other full loaf I brought over to my in-laws for Easter Dinner. This is a recipe that I will definitely make again.

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Tuesdays With Dorie: Focaccia February 5, 2013

Filed under: Baking With Julia,Bread,Tuesdays With Dorie,Vegan — pastrybrush @ 11:59 pm
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This weeks Tuesdays With Dorie recipe is Focaccia and it is being hosted by Sharmini of Wandering Through. This recipe can be found in Baking With Julia on page 143.

For bread dough this recipe was very simple. Granted it did need to go through two different rises and then rest for 24 hours before baking. I ended up only letting it rest for 12 hours because I was impatient and wanted to eat the Focaccia for lunch. Since the recipe makes three loaves, I decided to only bake one of them and freeze the other two dough balls for later use.

I flavored my focaccia with Roasted Garlic and Rosemary Oil from The Olive Press and then sprinkled kosher salt, fresh rosemary and thyme (that happened to be still alive in my garden) on top before baking. I decided to forgo the slits in the dough and just pressed it down before baking.

The Focaccia turned out perfect. The use of the oil and the fresh herbs gave the bread a nice flavor and the texture of the bread was soft and perfect for a sandwich.

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