Tuesday, January 19, 2010

Feb 15 Bread braid

Made 1/2 recipe Chocolate Espresso WW Bread dough.
Then added cranberries and Ghirardelli dark chocolate tidbits
for Chocolate Tangerine Bars except greased a heart shaped jello mold and sprinkled Wilton's Sparkling Sugar in the bottom. Instead of tangerine I used tangelo fresh from the tree down here in Texas. Tangelo is a cross between a tangerine and grapefruit.......very yummy!!!

heart bar

Then I made some heart shaped muffins from the Chocolate Espresso WW Bread dough in a silicone muffin pan.

mini hearts

This was not one of my favorites but glad to have given it a try.

I had another bucket of herb dough to have some fun with from the first book!!!
Herb Bread from ABin5 master boule was dusted with flour and slashed with a razor blade because the pan form would get in the way of a serrated knife. I brushed whole egg with 1/2 shell of water then sprinkled seeds; rosemary, thyme, dill, garlic and onion powder. The egg washed it again to help hold the seeds. All the topping on the bread was also put into the dough when I made my batch in the bucket.
Herb bread

The bread was baked at 450 degrees for 30 minutes. And your looking at a homemade pizza peel for smaller convection oven. Also this small peel works great when the dough rests in the microwave for 40-60 minutes.

Here is the crum!!!

I made a great sandwich with this bread.
cut moz san

Here is the recipe if you want to try it:
MOZZARELLA Garlic Rosemary Thyme Toasted Sandwiches

Green onion sliced white and green
Olive oil
Tablespoon wine
Teaspoon white vinegar
Set aside

Press fresh garlic
Add to some olive oil
Add pepper

French or small loaf slices
Mozzarella cheese sliced to fit
Dry Mozzarella with paper towel

Assemble bread and cheese
Salt and Pepper cheese
Add garlic and oil
Sprinkle Rosemary & Thyme
Top with bread

Griddle pan with olive oil
When hot add sandwiches
Cook until both sides crusty

Top sandwiches green onion mixture

I belong to a bread baking group. Here is the information about our group
Healthy Bread in 5 minutes

Hope you enjoyed my blog and thanks for stopping in

Saturday, January 16, 2010

Feb 1st Bread Braid

The group I am a member of are using some of the recipes from the book Healthy Bread in Five Minutes a Day. Whole Grain Master Recipe

Zoë François and Jeff Hertzberg have two books out and I am using their first book for this bread braid.
Hamburg Buns I choose to make out of sour dough. Used the boule recipe from Artisan Bread in Five Minutes a Day and added 1/2 cup of sour dough starter with no adjustment to the original recipe; but the dough was more wet then usual. Click here for the recipe without the sour dough added Artisan Bread in 5 minutes
The buns were formed with flour and used extra at that time. After forming the buns I brushed water on top and added dehydrated garlic and onions which were soaked in water first and then drained off the water.

Buns before

These buns were baked in a toaster oven at 350 degrees for 30 minutes. YIKES..........I see my reflection in the photo...............sure glad I had my teeth in..........whew........that was a close one!!!

buns in oven

The buns turned out great!!! I made sloppy joe for a sandwich. Most people say that is calorie city but I substitute textured vegetable protein soaked in water and then drained and added to the ground chuck. Healthier and yummy!!!


After looking at this picture; I see my three pickles look like the cactus down here in Texas by the Mexican border.

Next I made some pita bread with sesame seeds and poppy seeds to finish up the dough bucket. These were baked in a toaster oven on a cookie sheet sprinkled with corn meal. The oven only goes to 450 degrees or broil. Soooooooooo I broiled them for about 6 minutes. Before adding the seeds I brushed water on the dough.

Pita before oven

I opened the toaster oven door so you could see how the pita bread puffs up.

Open Oven Pita

When 6 minutes were up I pulled them out of the oven and wrapped them in a kitchen towel to cool. After they cooled I took a picture to show you. I won't cut them in half until ready to use so they don't dry out. You can see they still have a little puff to them so they will be a real nice pocket sandwich.

pita ready

Click here to learn about our group Healthy Bread in 5 minutes

Bread stuffed with roasted red pepper

Bob and I got married February 10, 2010. Went on a honeymoon on a seven day cruise. Had a great time. So I haven't had extra time for baking. But thought I would share my fougasse stuffed with roasted red pepper from ABin5 for the group's bread braid March first.


Click here to learn about our group Healthy Bread in 5 minutes