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darlin

winter bread

In the winter, when the wood stove is fired up, I bake bread.
this year, I got off to a slow start, as we didn't have consistently cool weather to necessitate keeping the stove going on the weekends, but so far this winter, I have managed to make the following varieties of bread.
faux-sourdough rolls, involving a starter of yeast, sugar and plain yogurt left out overnight to form a sponge. These required the last of the farm eggs for the season, and were produced in volume large enough to accommodate a pot-luck meal.
the middle of the month, I was on a grocery run, and found a bargain on a half-gallon of eggnog. this combined with extra eggs, honey, dried cranberries and walnuts made a nice set of rich sweet cottage loaves.
the same trip resulted in a gallon of buttermilk. besides the inevitable biscuits, I compounded a whole wheat/honey/buttermilk bread in roll and baguette format.
this weekend, the buttermilk met the garlic, and a good time was had by all. this loaf, more focacia styled spread over a 12" pizza tin, was eggless and crispy crusted, about 3" tall.

I've also done some rosemary focacias in cake pans at work, as well as some biscuits (one batch involved, for lack of proper ingredients, cream cheese for shortening, and cinnamon-yogurt fruit dip standing in for the usual buttermilk).

Comments

Mmmmmmm: sounds wonderful!
The faux sourdough starter is a good idea.
Thank you, your weekly bread posts have been inspiring me.
That, and the fact I can buy yeast by the pound and bread flour in 25 pound bags from the local Sam's Club. Once I buy it, self defense requires that I bake.
The faux sourdough actually is a little counter intuitive, as the best flavor hits a peak after about 10 hours, then starts to decline to a smoother taste over the next 24 hours or so. Still much easier than trying to nurse a starter for weeks at a time.