You are currently browsing the category archive for the ‘Baking’ category.

20170716_125020 (2)

Peter Reinhart’s Challah recipe from The Bread Baker’s Apprentice

I put Reinhart’s recipe in metric and made very minor adjustments to technique (basically the yeast prep).

Challah is so delicious and addictive. At my kids’ preschool, I learned to tear challah rather than cut it, and that it is acceptable for a kid to answer, “Both!” to the question, “Butter or cream cheese?”

I prefer butter, but plain and squished in your hand while driving is pretty awesome too.

Read the rest of this entry »

20170702_122303

Empanadas de Guayaba y Queso (Guava and Cheese Empanadas / Hand Pies / Turnovers)

My first time eating these was at the airport in Miami on my way back from visiting family in Buenos Aires. I fell in love. I started serving guava paste with hard cheeses as an appetizer, but didn’t try making pastries until a comedy video on the YouTube Mitú channel led me to a blog called My Big Fat Cuban Family that features Pastelitos de Guavaba y Queso using Pepperidge Farm Puff Pastry Sheets. I was about to drop a box of these in my cart at the grocery store when I read the ingredients and saw hydrogenated cottonseed oil. Back onto the freezer shelf it went. I believe Whole Foods sells puff pastry sheets made with butter only, so someday I may buy them and follow the Cuban Family recipe…or maybe I will learn to make laminated dough myself.

In the meantime, here is my recipe for guava and cheese pastries, empanada style, with pie crust.  Read the rest of this entry »

A refreshing sourdough recipe to try this summer, or whenever you want a nutritious and unique bread.

My kids loved this bread, although only one of them actually likes quinoa as a dish. In fact, my daughter suggested I write:

“Step into summer with this citrus and mint sourdough bread…and leave out the gross quinoa if you want. By the way, we grow mint along our driveway, so come on over and get some.”

She’s a natural writer.

In all seriousness, sprouting quinoa makes it taste a little sweeter, and the lemon zest and mint turn the bread into a gourmet salad that you can top with crumbled feta or goat cheese, and a drizzle of olive oil. Read the rest of this entry »

20170609_102511

Cheese sourdough breads are a favorite in my house, and I’ve made them many different ways, using many forms of cheese. My husband likes shredded cheese that is diffused throughout the crumb. My daughter likes big chunks that burn on the crust. My older son just loves it any way, and my younger son doesn’t like cheese inside bread (gasp!?).

In this Durum Herb Cheese Bread blog post I wrote for Breadtopia, I outline several was to add cheese and herbs, and show pictures of the resulting crumb they produce.

Below is my recipe for Cheddar Chive Thyme Sourdough Bread where the cheese and herbs are added after the bulk fermentation. Read the rest of this entry »

Melissa blog pic fermented buckwheat

From the focus of my blog, it’s clear that I gluten — obviously I’ve no allergy, and I’ve learned that fermenting it makes it better for your digestive system and the nutrients in wheat more accessible to your body. Moreover, whole/ancient/heirloom grains have a ton of fiber which is great for blood sugar management, lipid profile, satiety etc.

Nonetheless I was so excited to work on a GLUTEN FREE BREAD RECIPE that was just published by Breadtopia. My daughter has a friend with celiacs, and now she won’t have to bring a bag of special food next time she sleeps over.

Moreover, even though I can eat gluten 24/7, I’ve chosen to make this bread over and over, because I like it, especially with cultured butter, a little honey, and a banana on the side. This is now my #1 breakfast on a rock climbing day.

This bread is really easy to make. It’s a good intro to fermentation for newbies, and buckwheat and flax seeds are crazy healthy.

 

20170420_093915

I’ve been working on this recipe ever since I googled “lemon bars” a year ago! Believe me that no one in my house has suffered from this recipe “work.”

The original recipe I made, found here, yields a pretty bar that has too little lemon curd for the thick crust, and is not lemony enough.

Here’s my Best Lemon Bar recipe. It’s easy to make. There are few steps, ingredients that are in every pantry, a measurable amount of lemon juice (vs. the imprecise “juice of X lemons”) and most important, it has a good ratio of tart lemon to buttery crust. Read the rest of this entry »

Melissa blog pic durum herb cheese1

I contributed a new recipe to Breadtopia for a durum wheat, herb, garlic and provolone cheese sourdough bread. I had a great time developing it, including an uh-duh moment of realizing that folding dough around large slices of cheese was going to make for a strange crumb structure because dough can’t reconnect through a big circle of cheese. (It was fun to tear apart and eat.)

That technique didn’t make the final cut, but I included a picture of it and other versions of the recipe at the end of the blog. See the final recipe I decided on and all the pics here on the Breadtopia blog.

Melissa blog pic

Emmer wheat was eaten by humans as early as 17,000 BC, when it was gathered rather than cultivated. It has fewer chromosomes than typical consumer wheat and less gluten.

I contributed this recipe for emmer bread to Breadtopia. Check it out and also more research on the grain.

15 sliced

Have you ever craved something you’ve never heard of or seen? That’s what happened with this Coconut Rice Chocolate Sourdough.

I yearned it into existence and it took a few tries. There was a delicious but damp loaf, a pretty but dry boule and then, finally, moist perfection that used an entire can of coconut milk.

I suggest you start it early one morning with warmed-up leftover rice, and bake it the following morning for breakfast. Cutting into hot chocolate chips is messy but delicious!

Read the rest of this entry »

MelissaBlogCrossPromo

Today I’m a guest blogger at Breadtopia, the popular bread baking website and community where I’ve learned so much about sourdough baking techniques and how to handle different grains.

I’ve shared a recipe I developed from a yearning for Thanksgiving in spring – a Savory Stuffing Sourdough Bread with the health benefits of natural leaven and whole wheat, and the flavors of sage, thyme, celery, garlic, onion, and cranberries.

Please check out the blog and leave a comment. Of course, give the recipe a try too!

Categories

Instagram

A sourdough loaf, part whole grain. I can't remember more about it -- I'm looking thru old photos. I plan to score like this again. I forgot how much I like the grid score.
.
.
.
#sourdough #sourdoughbread #artisanbread #fermentedfoods #fermentation #wildyeast #realbread #breadart Fresh #horchata #tamarindo and #watermelon drinks, plus amazing pupusas and curtido at this Salvadorian restaurant a couple of miles off the highway Sunrise #LakeMead #HooverDam and #BellagioChandelier #BellagioFountains A #tartineno3 inspired toasted #buckwheatsourdough with creme fraiche. 
#sourdough #surdeg #masamadre #leivitomadre #eksimaya #desem #buckwheat #naturallyleavened #trigosarraceno #feedfeed #realbread

Enter your email address to follow this blog and receive notifications of new posts by email.

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Writer & Chocolate Enthusiast

GreenCooking

An 18 year old who is keen in creating new, exciting food

Breadtopia

baking and writing ~ a few of my favorite things

Sharing Plate

baking and writing ~ a few of my favorite things

Cooking without Limits

Food Photography & Recipes

GoanImports.com

Learn about Goa Culture, Foods and Recipes

Life as I interpret it

When there is family, there is life, there is love. Live and Love well.

Steve Clapp

Author, Photographer

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Writer & Chocolate Enthusiast

GreenCooking

An 18 year old who is keen in creating new, exciting food

Breadtopia

baking and writing ~ a few of my favorite things

Sharing Plate

baking and writing ~ a few of my favorite things

Cooking without Limits

Food Photography & Recipes

GoanImports.com

Learn about Goa Culture, Foods and Recipes

Life as I interpret it

When there is family, there is life, there is love. Live and Love well.

Steve Clapp

Author, Photographer