Bread With Jam

Category: Photos

  • Corn Bread

    This recipe tastes great when served hot tableside
    with jam or Earth Balance, or try some Vermont Maple Syrup!

    Ingredients

    Dry
    2 cups coarsely ground corn meal
    2 cups all-purpose flour
    1/2 cup granulated sugar
    2 teaspoons kosher salt
    4 teaspoons baking powder
    1 teaspoon baking soda
    Wet
    2 2/3 cup almond milk
    4 (equivalent) egg-replacer (approx 4 tablespoons –
    refrigerate 20 min after mixing)
    4 ozs vegetable
    oil
    2 cups frozen corn
    Preheat the oven to 425 degrees F. Place a 12-inch cast iron skillet inside to heat while making the batter.
    Whisk together the dry ingredients.
    Whisk together the wet ingredients with egg replacer.
    Add wet to dry and stir till combined. Don’t overdo
    it. (like pancake batter).
    Carefully
    remove the hot skillet from the oven. Reduce oven temperature to 400 degrees F.
    Coat the bottom and sides of the hot skillet with the spray
    oil. Add batter. Return uncovered skillet to oven. Reduce temperature to 400
    degrees. Bake until firm, 200 degrees in center and golden brown.
    About 30 minutes. Your results may vary. Allow to cool
    in skillet 15 minutes and serve.

    If
    using a 9″ skillet, reduce recipe by half.

  • Bread Baking with Art

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  • Three Loaves, One Pan

    The dough that produced these three loaves used one kilogram of flour (about 7 cups). It was scaled into three equal portions and baked with an initial temperature of 425 reduced after the initial oven spring to 375. About 30 minutes, maybe a little more. Internal temp was 200 degrees F.

    Next week I’ll replicate this idea of having three loaves on one half sheet pan times four… that’s two ovens, two pans for each oven.
    I’ll need 4000 grams of flour.

    Incidentally, the flour mix is 50% all purpose bleached white flour, and 50% microgrind wheat.

    These three loaves are in the freezer. Looking forward to the 12 loaf bake on Wednesday morning!

  • The Best Pizza…

    …is the one coming right out of your own oven! This one just came out of an oven in Fairlee, Vermont! Isn’t it time for you to make one too? Way to go, Sunny!

    Looking good!
    Ready for the peel!
    Here is the freshest pizza directly from Sunny’s oven!
    Looks fantastic! 

  • Megaloaf

    Over the weekend, put baked a very large Ciabatta loaf. Here is the result.

  • Sourdough Waffles with Apple Glaze

    This morning’s breakfast was a repeat from last week with the addition of an apple glaze made from cinnamon, nutmeg, brown sugar, and Merritt Estate Niagara Wine (in place of apple juice). Topped with maple syrup and fresh banana. Over the top! Posted by Picasa

  • Sourdough Waffles

    This morning we made waffles from a 100% hydration sourdough starter that fermented at room temperature last night. The batter made 8 delicious waffles that were about 4 inches square.
    Here is the recipe:
    • Sourdough: 3 cups (600 grams)
    • Sugar: 2 tablespoons
    • Salt: 1 1/2 teaspoons
    • Baking soda: 1 teaspoon
    • Almond milk: 4 tablespoons
    • Flax eggs: 2 tablespoons of seed ground fine, mixed with water and refrigerated
    • EEVO: 2 tablespoons (other vegetable oil is fine)
    Combine all ingredients in a sufficiently large bowl until well blended. Don’t worry about over mixing like you would with traditional methods. The mix should be homogenous.
    Spray your waffle iron with a non-stick spray. Bake according to directions provided by manufacturer.
    Serve with maple syrup or the topping of your choice.
    Leftovers (if you have any!) can be wrapped and frozen. Great in the toaster for the mornings when you’re in a hurry!

  • Plan Ahead With Large Bowls

    In preparation for today’s bread baking, I doubled my sourdough starter last night before heading up to bed. The picture at the right illustrates what I found this morning before coffee! It was covered with plastic wrap and didn’t make a mess, but it was close!

    So, remember to use a bowl big enough to contain whatever may happen during the night!
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  • Poolish Sourdough!

    Technically, this isn’t a sourdough… yet. The hydration is 100% (equal parts of water and flour by weight), and now on it’s second day of fermentation. I’ll be using half of it sometime tomorrow to make a couple loaves of bread.
    I also ran across a pretty good web site for understanding the “chemistry” of sourdough. Check this out:
    Sourdoughhome.com

  • Loaf Pan Bread

    Today’s bread was baked in loaf pans. I used a PAM spray to keep the loaves from sticking. Baked at 350 for about 40 minutes in a convection oven. Should make good sandwiches.

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