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By mlb, on September 6th, 2011%
Ever since I first got brave enough to try making yeast bread, I’ve loved perusing the King Arthur Flour website and finding recipes I wanted to try. I won’t say too much in the intro, because the recipe is pretty long, but, mmmm, these are delicious! Go make some right now!
Feta and Spinach Stuffed Buns
Adapted from a recipe by King Arthur Flour
3 cups Unbleached All-Purpose Flour
1/3 cup dried potato flakes
1/2 cup Rye Flour
1 1/2 tsp instant yeast
1 1/4 tsp salt
1 tsp ground black pepper
1 cup plus 2 tablespoons (9 ounces) water
1 large egg
2 Tbsp olive oil
10-oz package frozen chopped spinach
1 tbsp olive oil
1/2 cup diced onion
2-4 garlic cloves, minced
1 cup (4 ounces) feta cheese
1/2 cup (2 ounces) chopped pitted black olives
3/4 cup (3 ounces) shredded or cubed mozzarella cheese
Start the bread: Whisk together, in a large bowl or the bowl of a mixer, all of the dry . . . → Read More: A New Bread Experiment: Feta and Spinach Stuffed Buns
By mlb, on December 31st, 2010%
So, here it is the last night of 2010 and I am posting about pumpkin…a pumpkin dish that we had last month, even. Is that wrong? I think one of my resolutions should be to post more!
This is a recipe by Dorie Greenspan from her new book, Around My French Table, which I have been posting about semi-frequently for the French Fridays with Dorie shindig. But, this is a rogue effort and I am even listing the recipe below! Mainly because it is already on epicurious.com and also because I changed it up a little.
I added onion and spinach and skipped the cream (because we had this a couple of days after Thanksgiving and more cream just didn’t seem like something this bunch needed more of). Also, balsamic vinegar with baked pumpkin is delicious. So drizzle some of that on!
Pumpkin Stuffed with Everything Good
Recipe adapted . . . → Read More: Is It Still Pumpkin Season? I Hope So! Because Here’s One Stuffed with Everything Good!
By mlb, on June 28th, 2010%
Finally, Portland? Summer? Hmmm, it would be nice if it is true, although I do prefer my sunny days in the 70′s. But seriously, even I was getting sick of the 50′s/60′s and rain. So, I’ll take the sun and the 80 degree temperatures of the last few days!
To celebrate the return of Summer (and the end of June-uary?), jwa and I had a huge tomato bread salad the other night. I even had some homemade Ciabatta bread leftover (about 1/3 of a loaf) to dice up for the bread cubes. Since we have no tomatoes of our own yet, I had to get some at the store, but I found some beautiful heirloom varieties (from California, so, not too far away) at the Whole Foods by work.
My amounts were approximate. I did not measure everything (except the vinegar and olive oil). I used about . . . → Read More: Bread & Tomato Salad with Herbs
By mlb, on March 24th, 2010%
Here’s another breadmaking experiment that turned out pretty well! I’ve heard that King Arthur AP Flour has a bit more of a Bread Flour quality to it than other brands of AP flour, so since I was using Trader Joe’s AP flour, I added about a 1/2 cup bread flour to the dough flour. That’s just swapped out for the AP flour, not in addition to. It seemed to work well.
Let’s see, the original recipe did not use weight measurements, but cup measurements. I know it’s easy enough to figure out the weight and do it that way, but I was too lazy and just followed the recipe. When I made the dough, though, I held back about a 1/2 cup of the AP flour and just added as needed (or kneaded! ha!. I think I used a bit of the reserved flour but not all. . . . → Read More: Italian Bread with Sesame Seeds
By mlb, on February 25th, 2010%
Oh, look, it’s more bread! And not just any bread but some tasty, crunchy, chewy ciabatta.
This is very similar to the French loaf recipe, but there’s no sugar and you shape the dough into two, flat, rectangular loaves. There aren’t a lot of pictures here — mainly because I think I was just lazy. This, like the French round, is from the treasure trove of King Arthur Flour online recipes — specifically the yeast breads > French & Italian.
Rustic Italian Ciabatta
Adapted from the King Arthur Flour Website
1 1/2 cups cool water (12 ounces)
3 1/2 cups Bread Flour (or King Arthur European-Style Artisan Bread Flour (14 3/4 ounces)
2 tsp dry active yeast (the original recipe said instant yeast — is that something different? I used dry active)
1 1/2 tsp salt
Stir the water, 2 cups of the flour, and 1 teaspoon of the yeast together, . . . → Read More: Rustic Italian Ciabatta
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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