Audacious has a edge of the negative. Bodacious is brazen, blatant but remarkable in a more positive way. This month’s bread … is out of sight boldacious! I mean it’s remarkably brazenly audaciously bodacious, oh, and is delicious as well. And oh the places you can go with it.
Bodacious Kitchen of the Month: Natashya (Living in the Kitchen with Puppies) Thanks for taking us into and around your Canadian kitchen table.
Bodacious Recipe Source: Chuck (The Knead for Bread) Thank you tremendously for a gorgeous loaf.
To thine own self be true:
I added my signature flax seed to this bread. I used brown sugar to replace the white and cut it back just a bit. Initially I started doing the flax and brown sugar things because it seemed healthy. If it is, I’m happy. If it isn’t, I just like it.
The original recipe uses all unbleached white bread flour. I replaced two cups of that with one cup ArrowHead Mills sprouted wheat flour and one cup KAF white whole wheat. The more whole grains I can work into our foods, the better I feel about it. The addition of the whole grains probably added five minutes to the baking time but I don’t think it resulted in a loss of rise or a dense loaf.
I can’t remember the last time I’ve used dried diced onion. I didn’t have any in my kitchen, all the usual neighbors I borrow from were gone so I used the Pensy’s freeze dried shallots I found and added an extra two tablespoons thinking dried onion would have been more potent than the shallots.
I’m rather embarrassed to admit that we use a tremendous amount of cheese here – not necessarily the most healthy thing. Our favorite and the cheese I buy in huge block is Pepper Jack Cheese and that’s what we had and I used for this bread.
Our favorite sausage is from Whole Foods: Hot Italian Chicken Sausage. That’s what went into this bread at our house.
I get no extra points for using Canadian Beer, I just couldn’t find it on the shelf and Gorn came up from the cellar with
and that’s what I used.
Here’s what the recipe looked like after I worked it over with all my tweaks:
Granville Island Beer Bread
177 grams bread flour, 1 1/4 cup
172 grams tepid water, 3/4 cup
1/4 teaspoon instant yeast
12 ounces bottle ale (room temperature)
1/4 cup olive oil
3 tablespoons freeze-dried shallots
1 1/2 teaspoons salt
4 teaspoon instant yeast
1/2 teaspoon ground pepper
28 grams brown sugar, slightly less than called for in the recipe
3 tablespoons flax seed meal
154 grams bread flour
110 grams sprouted wheat flour
132 grams white whole wheat flour
154 grams bread flour
1 1/2 cups Hot Italian Chicken sausage
2 cups grated Pepper Jack cheese
- The next morning pour the mixture into a large bowl. Add in the room temp. bottle of beer, olive oil, dried freeze-dried shallots, 1 cup of bread flour, instant yeast, salt, pepper and sugar, and with a wooden spoon mix all these ingredients together till well blended.
- Mix in another 1½ cups of flour. Kneading in this flour made me think I was working a really beautiful pillowy soft dough.
- Sprinkle some more of the flour onto a counter. Pour out the wet dough onto the floured surface, place a little more flour on top. Start to knead the dough and continue to add a little flour till the dough becomes smooth (a little on the tacky side). Knead the dough for about 8 minutes, then place into a lightly oiled bowl, being sure all sides of the dough are lightly coated with the oil. (the light oil coating at this stage prevents the outer dough drying out and forming a skin that would prevent rising.)
- Cover with plastic and let rise for 1 hour or till it has doubled in size.
- Sprinkle a little flour onto the counter and pour out the dough. Add the sausage of your choosing. Add most of the cheese (reserve enough cheese to put on top of the two loaves) and knead till all incorporated. This is likely to seem like incorporation is never going to happen.
When it seems better but not quite there: Cover dough with plastic wrap and allow to rest for another 15 minutes.
- After that 15 minute rest, the sausage and cheese seem in much better harmony with the dough.
- Cut dough in half, shape into loaves. I put the dough into regular loaf pans. The original recipe placed the loaves onto a cornmeal parchment lined cookie sheet. I think these loaves would do wonderfully well in a basket.
- Cover with plastic wrap and allow to rest for 1 hour.
- Using a sharp knife score the dough about a inch deep. Sprinkle the rest of the grated cheese on top of the loaves. Bake in a preheated 350F oven for 30-35 minutes or till a thermometer places into middle of loaf reads 180F-190F. My loaves took 40 minutes to reach 190°.
- Remove from oven and allow to cool on a wire rack.
Changing so much and not using Canadian beer, I don’t know that I can claim to have made it to Canada with this bread.
However, I can claim to have gotten pretty close to heaven with this as just plain toast.
Tomorrow for breakfast I’m going to try to get even closer to heaven when I use this bread in this KAF recipe.
Now you may laugh but I also ate the whole, entire state of Texas with this bread.
Be a Bodacious Buddy by baking, posting by the 28th of this month, send a photo, a short comment and a link to your blog (link not necessary if you don’t have a blog), and e-mail the Kitchen Of the Month: Natashya (Living in the Kitchen with Puppies) this month. You’ll be included in the Buddy Round Up and receive a sharp looking Buddy Badge.
Find all the bodacious Bread Baking Babes on the side bar to the right and check out their beer breads.