MyKitchenInHalfCups

Once Upon a time: Cooking … Baking … Traveling … Laughing …


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BBB ~ Steamed Bao Buns and World Bread Day

I am once again bowled over!  Once again I am humbled. Steamed bread just never seemed very appealing.  These were ridiculously easy and good. I went super simple with the dinner plan, BBQ poached chicken: brown the chicken (pound of thighs, pound of breast), poach in chicken broth and Stubb’s BBQ sauce, remove chicken pieces, boiled liquid to thicken slightly, shred chicken, return to the sauce. WOW these were great. Gorn kept thanking me for a wonderful dinner.
Disregarding all guidance, Gorn split these and toasted several to enjoy with eggs for breakfast. Good all over again!
Thank you Karen!  Below are my changes to Karen’s recipe. Check out Karen’s site Karen’s Kitchen Stories for her details, links to World Bread Day and all the other Babes Buns for all our craziness.

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Rising! Oh the promise of bread.

Steamed Bao Buns

Recipe By: Karen’s Kitchen Stories from Food52
Yield: 10

140 grams bread flour
140 grams white whole wheat
1/2 teaspoon baking powder
1/3 cup (70 grams) sugar, I used 40 grams brown sugar(will use less next time)
4 grams instant or active dry yeast
1/2 cup (120 grams) water, about 100 degrees
1 teaspoon olive oil

Whisk together the flour, baking powder, sugar, and yeast in the bowl of a stand mixer. Add the water, and mix with spoon. Add the oil, and knead until smooth. The dough should not stick to the sides of the bowl. I did this easily by hand.

Cover with a damp towel or plastic wrap, and let rise until doubled (30 minutes to 2 hours).

I lined the bottom of steamer with lettuce leaves (the purpose is to keep the buns from sticking to the steamer).
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Deflate the dough and divide it into 10 equal pieces (mine were about 45 to 48 grams each). Give each piece a quick knead.

On a floured surface roll the dough out into a 3 inch by 6 inch rectangle with rounded edges. Fold the dough in half lengthwise, and place on a parchment square. Cover lightly with oiled plastic wrap or a damp towel, and repeat with the rest of the dough pieces. Let proof for 30 to 45 minutes, until slightly puffy.

Bring a pot or wok of water to a steady boil (just slightly more than simmering) and fit your pan or wok with a steamer, bamboo basket, or steaming rack just above the water. Place the baos in the steamer, cover, and steam for 12 minutes. Cool slightly, fill with a filling of your choice, and eat.

You can refrigerate or freeze (I prefer freezing) leftovers. You can either thaw and re steam for 3 minutes, or wrap one in a damp paper towel and microwave for 20 to 30 seconds.  Or split and toast as Gorn did.


These go in the easy to do file!

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BBB ~ Filipino Spanish Bread Rolls

Filipino Spanish Bread Rolls

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I confess. These didn’t immediately excite me but they are bread and a Babe should bake. 
And then for me the magic took over.  I just do enjoy the magic of the yeast and flour and water.
My intent when I divided the dough was to shape half in traditional fashion as a log and half as crescents … but the crescent was so easy I did them all that way.  In retrospect, I think I might have enjoyed them more as a log: the outside would have gotten a uniform coating and maybe been more enjoyable with my coffee BUT these were marvelous even as crescents!
Aparna, I thank you.  These were really no trouble to make.  The dough easy to work.  Flexible enough to do well with a long rest in the fridge. 
I think they would do equally well perhaps shaped and rested in the fridge overnight and then go into a hot oven in the morning.  They would be company show stoppers for sure at any time.
And for the drama through poor reading … yes, I still have issues with reading. 
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Right well the best I can say is the smell communicated better than the reading and I was able to blow most of it off the brown sugar before I’d mixed it in.  Aren’t we lucky to have … smell! 

Filipino Spanish Bread Rolls
Recipe By: Aparna Balasubramanian
Yield: 16-24 rolls
For the Dough :
2 teaspoons active dried yeast
1/4 cup warm water
1 teaspoon sugar
426 grams white whole wheat flour
75 grams Kumet flour
20 grams flax meal
1 tablespoon brown sugar
1 teaspoon salt
1/2 cup milk
1/2 cup unsalted butter, melted
2 eggs
For the Filling :
1/4 cup unsalted butter, melted
1/2 cup breadcrumbs
1/3 cup brown sugar
2 teaspoons cinnamon powder (optional)
For Coating :
A little milk
1 cup bread crumbs
1/3 cup brown sugar

Whisk together the flours, flax, yeast, sugar and salt.
Mix the milk, melted butter and eggs.
Mix the dry and wet together.
Then knead until you have a smooth and elastic dough. I found this easy to knead by hand. Firm dough.

Cover loosely and let the dough rest for about 2 to 3 hours or till it has doubled in volume.
It became obvious to me that life was not cooperating with these directions and the dough went into the fridge overnight.

I took the bowl out as soon as I was in the kitchen fixing coffee in the morning.  That allowed the dough to warm up and it was ready to work 2 hours later.  Press down the dough gently and divide the dough into two equal parts.

There are two ways of shaping Filipino Spanish Bread. One is to roll out each portion into a round and spread the filling over it.

Spread the filling before cutting.

Then cut each into 8 triangles like you would a pizza. Each triangle can then be rolled up croissant style.

The more traditional way is to shape each half of dough into a log and divide into eight equal parts. Roll each piece into roughly a 3- by 5-inch rectangle. Brush with melted butter, sprinkle with breadcrumbs and sugar (or cinnamon sugar if you prefer). Roll the piece like you would a jelly roll, starting from one corner and rolling towards the opposite corner.

One dough ball gave me 10 rolls, the other gave me 12.  I did like the smaller size and would make smaller regardless of shape.

Alternately, roll each half the dough into a largish rectangle about 10” x 10”.  Then brush the surface generously and completely with melted butter. Sprinkle half the breadcrums and the cinnamon and sugar mixture over this evenly. Now cut the dough into half from top to bottom. Again cut each half into 4 left to right. You will have 8 rectangles about 5″ x 3.3″

Which ever way you shape your Filipino Spanish Bread, place the pieces seam side down on a lined or greased baking sheet. Let the shaped rolls rise for 30 minutes.

Brush them with a little milk and sprinkle with more breadcrumbs and sugar. You can also roll the shaped dough in the breadcrumbs and sugar if you like.

Bake until golden brown at 190C (375 F) for about 15 to 20 minutes. Because I made the rolls with all whole wheat, they took 22 minutes to bake.
Cool on a rack.

We’d love for you to bake with us as a Bread Baking Buddy. Here’s how it works.

Bake this month’s bread using Aparna’s recipe and post it on your blog before the 28th of this month. Mention the Bread Baking Babes and link to her BBB post in your own post. Then e-mail her at aparna[AT]mydiversekitchen[DOT]com with your name and the link to the post, or leave a comment on her blog post with this information. She will include your bread in the Buddy round-up at the end of this month.


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BBB ~ Pumpkin Cornmeal Bread

Judy from Gross Eats is our Kitchen of the Month for October.  This was a most interesting bake!

I was excited to try this one because 1.) I have baked many of Beth Hensperger’s recipes from this book and her other books and always enjoyed them, 2.) the seasonal timing appealed and 3.) because of the ingredient combo.
I was delighted to try something pumpkin right now and I really liked the rye and cornmeal combo.
Of course I added that little bit of flax. I also had a large bag of pepitas on the counter and they seemed super appropriate. Of course pumpkin just pretty much begged for cinnamon in my book. I used a combo of flours replacing the original bread or all purpose flour.

The dough was silky and lovely to knead.
If I weren’t already in the process of perfecting another recipe (for a rye) bread, I would take this one on because it has so much promise but ultimately both Gorn & I were slightly disappointed with this bake.  We enjoyed the texture and the crust on this loaf but even using terrific flavor ingredients (strong molasses, great flour, cinnamon, pumpkin) we both of us failed to get much flavor from a slice.  We both agreed a slice has a lovely pumpkin aroma.  We just didn’t get it on the tongue.
I would recommend using more pumpkin (reduce or even entirely replace the water) and going with more cinnamon and/or pumpkin pie spice.

I did half the recipe and baked in a smaller pullman pan without the lid.

Recipe From  Judy(Gross Eats)  adapted from Bread for All Seasons by Beth Hensperger

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Pumpkin Cornmeal Bread

HALF RECIPE what I baked
1 ½ teaspoons active dry yeast
123 grams warm water (105˚ to 115˚)
124 grams warm buttermilk (105˚ to 115˚)
40 grams melted butter or oil
50 grams light molasses
1/4 cup pumpkin purée (either canned or homemade)
1 teaspoon salt
100 grams fine- or medium-grind yellow cornmeal
130 grams medium rye flour
124 grams Hovis flour, because I had it
130 grams sprouted wheat flour
140 grams white whole wheat flour
20 grams flax meal

1. In a large bowl, combine yeast, ground flax, salt, cornmeal, and rye flour.   Whisk to mix well.

Add warm water, buttermilk, melted butter/oil, molasses, and pumpkin purée. Beat until smooth (1 to 2 minutes) using either a whisk or the paddle attachment on a mixer.

Add the unbleached all-purpose flour or bread flour, ½ cup at a time, until it becomes a soft dough. Knead until smooth and slightly tacky, either by hand or with a dough hook.

2. Place in a greased bowl, turning once to coat the top; cover with plastic wrap. Let rise at room temperature until double, about 1 ½ to 2 hours, depending on how warm it is.

3. Turn onto work surface and divide the dough into 2 or 3 equal round portions. Place on parchment-lined baking pan, cover loosely with plastic wrap, and let rise at room temperature until doubled, about 45 minutes.

4. To make dinner rolls, divide the dough into 24 equal portions and shape as desired.

Place on parchment-lined baking pan, cover loosely with plastic wrap, and let rise at room temperature until doubled, about 20 minutes, or place in refrigerator for 2 hours to overnight.

Twenty minutes before baking, heat the oven to 375˚, using a baking stone, if you wish. While the oven is heating, brush the tops with melted butter.

Bake in the center of the preheated oven until golden brown: 40-45 minutes for loaves or 15 to 18 minutes for rolls. Remove from oven, let cool on rack until completely cool.

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Since this was all whole grain, I baked this at 370° F (convection) for 50 minutes at which point it registered 199°F internal temperature.  It was baked through and not raw as can easily happen with all whole grains when I don’t check temperature of the bread.

Here’s hoping you’re all in the mood for some fall baking, and you give this delicious bread a try.  If you do decide to be a Buddy, please send your baking story and photos to Judy at jahunt22 dot gmail dot com by October 29th, and they will be included in the Buddy Roundup.

PS: Well now we’ve enjoyed this as our afternoon treat with apple butter!  Somehow that brings out the pumpkin in the bread for me.

 


9 Comments

Tootmaniks Gotovo Testo ~ BBB ~ Bake Me!

 


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Kaak Bread ~ BBB ~ Lebanese Street Bread

Our hostess this month, Kitchen of the Month: Karen of BakeMyDay.  She being a very fashion conscious woman has brought us a new hand bag … as in the kind you fill with your hearts desire of goodness and yum it … that means eat it up.
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This is Lebanese street food.  Simple and tasty.
As I understand it a vendor will create a pocket and the bread is filled on the spot with your choice of different fillings.  I did several of mine with za’atar mixed in labneh.  Very good.

And dull as it may seem I also did my favorite with an olive oil fried egg.

235 grams buttermilk, 2 1/2 cups total water + buttermilk
245 grams water
2 tablespoons olive oil
1.5 tablespoons sugar
2 teaspoons salt
1 tablespoon instant dry yeast
135 gr whole wheat flour **, used 3 cups flour total
490 gr all purpose flour, you may need a little more, but don’t add too much flour **
1 egg for egg wash
1-2 tablespoon sesame seeds per kaak
You will also need lined baking sheets

Directions:

1. The night before baking, I mixed 1 cup white whole wheat with all the liquid and placed in the refrigerator.

2. Allowed the over night mix to warm for an hour before mixing in the yeast, sugar, salt and oil.
I mixed 1 1/4 cup white whole wheat and 3/4 cup bread flour into the overnight mix.
Fairly straight forward dough kneading…
This dough will need a normal rise until doubled. What you’ll be looking for is a malleable non-sticky dough.

3. Shaping; divide dough in equal parts (aim for 100 gram each) and ball up. Cover and let rest to relax for about 15 minutes.

I rolled the dough ball into a log.

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4. Then I rolled the ends of the dough ball into ropes and tapered them at the ends.

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5. Raised the ends and pinched together. Flattened the bottom of the purse.

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6. Place the shaped breads on lined baking sheets, be careful not to stretch the dough.
Loosely cover to rise another 25-30 minutes.

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Egg wash the breads, sprinkle with sesame seeds. Bake for 12-15 minutes (all whole wheat takes longer) or until golden and puffed in a pre-heated oven 400° F (200-220°C).
I think they will benefit from a bit of steam in your oven. Use your preferred method; either ice cubes, boiling water in a heated pan… bake on a stone…
No stone in this kitchen, baked mine on sheet pan.

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This was very easy to work into my schedule, very easy to shape … and fun to shape, and very easy to enjoy.
You know you need a new purse, so get out the flour and start mixing!
Be a Buddy and bake with us!  Karen gives you directions on her blog to bake with us and be a Buddy … and you get great rolls and a new bread to discover.
I super enjoyed these with the za’atar mixed in labneh.


11 Comments

Shubbak el-Habayeb ~ BBB

BBB ~ Shubbak el-Habayeb ~ Lover’s Window
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One of my tasters described Shubbak el-Habayeb in this way “Kept drawing me back.  Familiar but not.  Unidentifiable but I should know it.”  I found this to be a VERY compelling aroma and flavor.  If judgement didn’t intervene, you’d eat all 12 rolls at one sitting.

Yes, I have plenty of cookbooks and Yes, I have a multitude of bread books.  No, I do not NEED any more cookbooks or bread books.  YES, The Book of Buns by Jane Mason (Virtuous Bread) arrived in the mail today because it seems I do KNEAD another bread book! 
Who do I have to thank (blame) for this latest itch for another bread book?  BBB and Kitchen of the Month Karen of Karen’s Kitchen Stories.
When translated the name Shubak el-Habayeb means The Lover’s Window.  With a name like The Lover’s Window, you’d think there would be a story.  If there is I couldn’t find it. Now, as I think about how my taster described this and how I just wanted to keep eating this, that pretty much describes how you feel about a lover.  There’s your story.

Perhaps visually these might resemble some older factory windows I’ve seen but mostly they make me think of some oddly misshapen face with extra eyes. However, they seem to be sweet, kind eyes. I feel strange I’m having strange visions but these rolls are mysteriously exotic in all the right ways and pair well with elegant cheese and common peanut butter and jelly.
My crumb you can see on this is very tight.  I think that might be due to my using a majority of whole wheat flour and no sugar.  I’ll probably try adding a tablespoon of some sweetener next time (agave, honey or brown sugar) but I doubt I’ll reduce the whole wheat in fact I’m more likely to use all white whole wheat.
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Shubbak el-Habayeb ~ Lover’s Window
DOUGH
600 grams white whole wheat flour, 4 3/4 cups
1/2 teaspoon instant yeast
30 grams ground flax seed
100 g/1/2 cup sugar, omitted
1 cup buttermilk, scalded
2 large eggs
1/2 teaspoon orange blossom water
1/2 teaspoon rose water, omitted
1/2 teaspoon ground cardamom
1/2 teaspoon ground mahlab
1 tablespoon salt, cut this a little short
50 grams butter, 3 tablespoons melted and cooled
about 1/2 cup water, added to the dough by wetting you hands as you knead the dough.
For the Glaze
1 egg
1 tablespoon water
Pinch of salt
Pinch of sugar
Sesame seeds

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1. Pour the flour (I used 3 cups white whole wheat and 1 cup bread flour; held back 3/4 cup white whole wheat) into a bowl and whisk in the yeast.   Create a well in the middle and add the milk. Cover the full buttermilk with some of the flour from the sides. Cover the bowl with plastic wrap or a towel, and let rest for one hour. I used buttermilk because it was there, I didn’t scald it. I omitted the sugar on purpose: experience has taught me that adding cardamom to anything brings a sweetness that satisfies my taste. Next time I might, maybe add 1 tablespoon for the yeast but I was pretty happy with the rise on these.

2. Add the eggs, flower waters, cardamom, mahlab, and salt to the mixture in the bowl and mix with your hands to form a rough dough. Turn it out onto an unfloured counter, and knead for 10 minutes.

3. Add the butter, and knead for 10 more minutes. While kneading, if the dough is too stiff, dip your hands in the water, and continue to knead. Continue to dip your hands in the water until you have a supple dough. You can also do this with a dough hook, adding the water, one tablespoon at a time.
Since I held back the 3/4 cup white whole wheat, I didn’t really need to add extra water
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4. Place the dough into an oiled bowl and let rise in a warm spot, covered, for about two hours, until doubled.
I left mine two and a half hours to rise.

5. Turn the dough out onto a clean work surface. Divide the dough into 12 equal pieces and form them into balls. Cover with a towel or oiled plastic wrap, and let rest for 15 minutes.

6. Roll each ball with a rolling pin into a square that is about 1/2 inch thick. Cut the dough with a sharp knife to make short vertical cuts in each quadrant of the dough. Open the slits with your hands to make sure they are cut through.

7. Place the squares on baking sheets (you will need two sheet pans, prepared with parchment or Silpat), six squares per pan.

8. Cover each sheet pan with oiled plastic wrap, and let rise for one hour. In the meantime, preheat the oven to 425 degrees F (220 degrees C) with a rack in the middle of the oven.

9. Whisk together the glaze ingredients and brush the glaze over the rolls on one of the sheet pans. Sprinkle with the sesame seeds. Bake the first pan of rolls for 15 minutes, until golden. Remove them from the oven and cool on a wire rack. Repeat with the second pan of rolls.

http://www.virtuousbread.com
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The shape of these reminds me a little of Dhakai Bakharkhani/ Baqeerkhani (Crisp Flatbreads from Dhaka, Bangladesh) that we baked when Aparna was kitchen of the month but there the similarity ends.

If you make this recipe by the end of this month and send Karen a photo or a link to your blog post (if you don’t have a blog, just send a photo), you will be featured in a round up on her blog. She’ll even send you a fancy Buddy Badge! Send your contribution to her at karen.h.kerr@gmail.com, with the subject line, BBB. Please visit all of the Bread Baking Babes and check out their versions of this month’s recipe:

Come On! You KNEAD to bake these.


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Jachnun ~ BBB ~ Questions of BREAD ~ 12 hours baking

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What makes it bread?  Is it one or more ingredient? Is it how we use/eat it?  Is there any one thing about bread that makes it bread?  The Babes have danced around this question in various ways from time to time.  Coffee cake? Does it qualify as bread because it uses yeast … because we eat it like bread … or because we eat it drinking coffee for breakfast?  Does a quick bread using no yeast but baking soda qualify because it’s named bread?  What qualifies bread to be bread?

Lien  brought us to the kitchen table with this introduction and question and her answer to the question:  This recipe was stuck in my head for a while. I guess the 12 hour baking time did that. Then I wondered is this a bread? No yeast, but baking powder?! No yeast can still make real bread, think flatbread, wraps and so on. But baking powder is linked to pastry in my brain. Things like banana bread (with baking powder/soda) is called a bread in English, but for me that’s a loaf cake and absolutely not a bread. So I let it sink in for a while to decide if it was bread worthy or not. It is not sweet, not eaten with sweet things, even if it is a breakfast item. And it’s function is a bread… I can see it like that, and so it is, and that’s what we’re baking. … It feels like an adventure…

What makes bread BREAD?  Not sure I have the answer but this is bread by any qualifying test I can come up with.  What do you think?

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Jachnun ~ BBB

Serving: 9-12

500 g bread flour, 100 grams of the 500 white whole wheat
45 g date syrup, recipe called for 20 of honey
pinch of baking powder, generous
12 g fine salt
300 ml water to make spongy dough
60 grams butter, melted

*Zhug
1 teaspoon chili flakes, or 1 red fresh chili pepper (or 1 tsp chili flakes)
1 teaspoon black pepper, ground
1 teaspoon cumin seeds
½ teaspoon coriander, ground
4 medium garlic cloves
Pinch of cardamom, ground
Pinch of cloves, ground
½ teaspoon salt
30 g coriander leaves (or parsley if you dislike coriander)
Olive oil, enough to make a sauce-like consistency

Place all ingredients in a bowl and crush it to a sauce in a blender or with a stick blender.
Place the Zhug in a clean jar and refrigerate.
(Fridge shelf life about 2 weeks)
Serve with:
8 eggs, poached
1 large tomato (or 2 smaller ones)

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1. DOUGH
Mix the flour, date syrup, baking powder, salt and water together to form a sticky wet  dough and knead for a few minutes. Let it rest for 10 minutes to let the gluten relax.  Next time: use at least half white whole wheat flour.  I think using the bread flour probably gave this the gluten needed to give this dough needed stretch so I’ll stick with bread flour for at least 50%.

To develop gluten you now start to knead the dough for 5 minutes. Place it in a lightly greased bowl and give it a stretch and fold like this: Lift up the side of the dough and fold it over, turn the bowl and repeat this for about 7 or 8 times.
Cover with plastic and leave to rest at room temperature for 1 hour. Or leave your dough until evening.

2. PAN & OVEN
You can use a (ovenproof) cooking pan or springform (about 20 cm in diameter). Given an ill equipped kitchen, I used a skillet with lid.

Fold a long piece of parchment paper lengthwise and place it in the pan, so the ends hang over the rim of the pot.
Preheat the oven to 105ºC/225ºF and place a rack in the lowest position in your oven.  I might try one notch up from the lowest position to see if it would reduce toughness on the bottom of the rolls OR I wonder if lining the bottom of the pan with bread would influence that.

I mixed my dough early in the morning and didn’t shape it until 6 in the evening.

3. SHAPING

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Divide the dough in 6 more or less equal pieces, shape them into a ball and leave to rest 10 minutes before the stretching begins. I divided the dough into 6 pieces and rolled three that size. But the last 3 pieces I divided in half which gave me 6 smaller jachnun.  I liked the smaller size best.  Next time I will divide the dough to make 12 rolls.
To shape these rolls you have to stretch them using butter, oil or margarine.  Butter, flavor … I used butter.
Grease your work surface, place one piece of dough on it, grease the top and start working to make it the thinnest possible, while greasing it constantly. It is best to do this by hand, other methods (rolling pin) do not give the thinness.
When the dough is very thin (preferably like fillo or strudel dough) fold 1/3 of one side over onto the dough, repeat with the other side (like a business letter). You now have a long strip, keep buttering/greasing the top, while you roll – starting at the narrow edge- the dough in a tight cylinder.

This video will show you how: https://www.youtube.com/watch?v=Oygxy4i3u30

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When I shaped the first roll, the video rolled in my head and I found myself patting the dough flat and lifting around the edges, stretching it out.  I didn’t get the nearly perfect rectangle that she did in the video but the defects pretty much didn’t bother the final outcome.

4. Prepare for the oven
I placed my rolls in a single layer which allowed them all to color evenly and dark golden brown.  NOTE: Would a layer of bread on the bottom of the pan prevent the hardness on the bottom of the rolls?  Would just moving the oven rack from the very bottom rack up one would solve that issue?
Traditionally eggs are cooked in the pan with the rolls, I skipped that part but I did have one of the rolls warmed with a poached egg the second morning.  It’s perfect breakfast.
Take a double layer of aluminum foil, cover the pot, securing the edges of the pan. Use a lid or a sheet pan to place on top of the foil. (or use a lid if available to keep it tight).
Place it on the rack in the oven and bake for 12 hours.

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5. You should understand you have to plan the timing of this… or get up in the middle of the night.
Mixing the dough in the early morning, leaving it out on the counter during the day, shaping the rolls and putting them into the oven at about the same hour in the evening that you want to take them out in the morning worked beautifully for me.  A twelve hour bake at 225 F worked perfectly.

The next morning you take out the pan, place the jachnuns on a plate and serve it with eggs around them. Serve with grated tomato and Zhug (a spicy and hot dipping sauce) for breakfast.  Reheat well.

I’ve marked this a laminated bread because of all the butter plastered on the dough and stretching it thin and folding and rolling AND because the aroma when I took this warm from the oven reminded me of croissants.

The book “Breaking breads” has a slightly different recipe for Jachnun.  It calls for all purpose flour.  My feeling is you’ll get better gluten development and crumb using bread flour but I did not try all purpose.  Experience/intuition tells we this would traditionally have been bake using whole wheat flour and butter.   I might try this with all white whole wheat just to see what it does, it would be better for me health wise but I wouldn’t want to lose the gluten the bread flour seems to add.

Cafe Liz has  interesting points on Jachnun and is worth checking out as well.

And Zhug … don’t miss it. WOW glorious. Too strong for you, reduce the hot stuff and/or miss in a little goat cheese.
Lien I will forever be grateful for this “bread”.

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You can see the crumb here is very bread like … no yeast can be bread?  Now go dip that in a poached egg will you?  Well, it’s my idea of a little roll of heaven and it’s bread.  So, yeast does not define BREAD.  What defines bread as BREAD?  I’ll keep baking…

Bake with us … help define BREAD … be a Bread Baking Buddy.   It is an adventure bake. Wanna give it a go, be Brave and become our Bread Baking Buddy. Shape, bake, sleep, taste, take a picture, tell us about it and sent it to the Kitchen of the month (that’s me this time: notitievanlien(at)gmail(dot)com) subject: BBBread february. And I’ll send you the Bread Baking Buddy Badge in return, to add to your post if you like ánd I’ll add you to the BBB Round-up, which will be on around March first. Deadline 29th of this month. Have fun baking!

By the way, this is Gorn’s latest love.