Archive for category Bread
CMac’s Sourdough BBQ’d Pitas
yummy, Pita and cucumber hummus.
I have made many types of bread in the past from Artisan breads, sour dough breads, to Naan but never Pita. In my search to make a complete meal on the BBQ being the hottest day of the year I came across a recipe for BBQ’d Pita, this intrigued me, and impressed me. So I made my dough and went out to the BBQ then grilled away. What I came back with was an amazingly perfect pita, great for dipping in hummus and as my wife discovered even makes a nice pocket to stuff with goodness. With this idea in mind I decided to experiment and modify the recipe for my submission to the BLT from scratch challenge (I know I said I was done updating for the challenge). Here is my recipe for sourdough blue potato Pita.
Sourdough loaf attempt #1
Chewy, and slightly sweet Sour Dough loaf
My sour dough is starting to really have a life of its own so I decided it was time to do my first test run for the BLT from scratch challenge. After burning my first sour dough starter while preheating the oven, and almost burning my second attempt of a starter I have finally got a successful one. The loaf is yet to have the sour dough flavor I was hoping for but its only been alive for 7 days. The point of this test loaf was to see if it would actually leaven my bread, and it did. I am learning that sour dough breads come with a story its not just about adding yeast and water to flour, rising and baking. The process is much more fragile, and time consuming, and your methods develop on the way by trial and error. During this time the flavor comes to life more and more. I plan to make 2-3 more trial loafs before my final one for the challenge. My hope is that I will be able to develop a sort of marble rye loaf but instead of cocoa, and molasses I will be using beets and blue potatoes to give the loaf a purple swirl. Anyways on to the recipe for this sourdough loaf.
Make your own sourdough starter
As I mentioned previously I am taking part in the BLT from scratch
Day 2 of starter (not looking so good yet)
challenge, and for that I decided to make my own wild yeast bread for the BLT. I am now on the 5th day of my sourdough starter and its looking and smelling great. In the beginning it wasn’t going so well so I played around a bit and think I figured it out. I got the original directions for The Fresh Loaf and have only made some minor changes of the technique.
Cmac’s worth waking up Gourmet french toast.
Gourmet French Toast
It was Sunday morning 9:00am Eastern time, baby getting needy, daddy getting hungry, wife sleeping.
The plan was to make daddy’s favorite, eggs up with toast (can’t go wrong).
Woke up my wife asked her to takeover while I make breakfast, she rolled back into bed (guess it was her day to sleep in, since she let me sleep in the day before).
I say “I’ll make you eggs, how many do you want?” she says “how about french toast?” I say “I don’t like french toast”. Wife rolls back into bed, daddy thinks to himself how to get mommy out of bed.
Daddy makes french toast his style.
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Artisan Batard Bread
Recently I’ve been putting a lot of concentration on mastering my Artisan bread making skills. In the past I have made a lot of bread but never really took that much time to really craft it.
I am definitely not a master bread maker, and I do not have thousands of dollars worth of equipment to make it with. If you treat bread making like an art you will be able to succeed with any oven, in any kitchen.
Golden Pizza Rolls
This is a recipe I dreamed up while driving to the grocery store one day. Its what you get when you combine garlic bread and pizza. You can even use some leftovers as a filling in this recipe which I will explain later.
These pizza rolls are great for dinner, lunch, or on the road, they have a soft but golden crust and are packed with cheese. Feel free to share a story about what you packed into your pizza rolls in the comments section.
Cmac’s Pizza Dough
Lately I’ve had a lot of requests for my pizza dough recipe and shaping technique’s so here it is. I’ve put my pizza making on hold since my Cuisinart bread maker kicked the bucket, and my time has been limited. Finally I have modified my recipe for the Kitchen aid Stand Mixer, and I will also include how to make it by hand. Following this recipe I will post some fun ways to use pizza dough.
Pain de Provence Artisan Bread
Nothing beats fresh bread
It has been a busy couple of weeks and this has been affecting my creativity in the kitchen, so I decided why not try making an artisan bread. I am mostly sticking to a recipe I found on the Fresh Loaf for a Pain de Provence, of course there are some changes based on what I actually had available in my stock of ingredients. This recipe takes about 1 hour of prep time and 5-6 hours of rise time not including the 16 hours you have to rest the poolish.
Southern basic corn bread with a twist
After a lot of research on corn bread I found out that the sweet cornbread you find is more of a New England thing where the salty or spicy corn bread is more of a southern tradition. Although my friends from New Orleans tell me it depends on what house your eating it at. So I found a really good basic corn bread recipe with a nice texture and room to play. For my dinner I made the basic recipe but I will include some ideas and additions to make this a more flexible recipe. Enjoy.
Golden Rustic French Bread
In the past I’ve experimented with a lot of bread recipes but never documented the successful recipes. So now I am finally unveiling my first documented recipe it is a mix of a few existing recipes but really mostly my own techniques, and additions. It has a nice chewy texture, crisp golden crust and makes a fine garlic bread or bruschetta starter.
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