Tuesday, September 1, 2009

Oatmeal Buttermilk Bread with Flax and Walnut Oil

This is a variation on the Oatmeal Buttermilk Bread recipe from the Macrina Bakery and Cafe Cookbook. I used walnut oil instead of canola oil and I exchanged one half cup of AP flour for one half cup of ground flax.

The dough was a little stickier than last time. I think I may need to only remove 1/4c of AP flour and add the 1/2c of flax. Also, the bread didn't rise as much as I thought it would. I think I need to let my oats cool down more before adding them to the yeast. I think I may have killed some of the yeast.

As you can see the bread came out of the oven with a beautiful golden crust. I remembered to put the oats on the top this time :P If you look closely you can see the bits of flax in there.

The bread came out sooooo good! Chris and I picked up a pyrex loaf pan at the goodwill store ($5 and a little elbow grease with a magic eraser and its as good as new!) so I made two loaves this time instead of the one huge one that I had last time. I lowered the oven temp to 375° this time (I think my oven is off ten degrees or so though) and reduced the baking time by 5 minutes.

I love the nuttiness that the walnut oil and flax give, it's subtle but there. The crust has just the right amount of crustiness to it and the inside is soft and fluffy.

I ate about half of one of the loaves by myself today... I had it toasted with apricot jam this morning, with my chicken salad at lunch and had a ham and cheese sandwich for dinner. Seriously, I can't resist it!

Sunday, August 23, 2009

Sundays with Macrina: Brioche

Chris wanted to make Brioche, so we used the recipe in Macrina... all I can say is WOW! So buttery, so light, so..... mmmmmmmmm.

Tuesday, August 18, 2009

Sundays with Macrina: Brown Sugar & Almond Coffee Cake

On Saturday Chris was out with The Guys and I was kinda bored and couldn't decide what do to and I thought 'hey, I haven't baked anything in a while...' So I broke out the Macrina book and flipped through to find something that I could make with stuff I already had in the house. I found this Brown Sugar and Almond Coffee Cake that calls for fresh or frozen raspberries. Well, I had frozen mixed berries (raspberries, blackberries and blueberries) and I thought that was good enough. So I follow the recipe and it says I need a 9x9" pan to make this cake in. Well, I don't have a 9x9 pan, I only have an 8x8 pan. I poured it in and it was clearly too full and so I changed it to my higher sided round baking dish, thinking that it could at least hold it in if it puffed up a lot.

I think the combination of the heavy almonds on top and the fact hat my oven is slightly tilted resulted in the almonds sliding off onto the bottom of the oven and making a huge mess. I really don't even think a 9x9 pan would have been big enough for the amount the cake rose.

This cake is delicious. It was super moist and really tasty. I happen to love almonds and almond flavored anything so it was perfect for me. I didn't really get a brown sugar taste from the cake and I probably would have named it Berry Almond Coffee Cake instead but either way, it was really great. My only complaint was that the berries sunk to the bottom, which I kind of suspected they would do. I thought about tossing them in flour to prevent this from happening but I thought that if I needed to do that, the book would have said so. Either way, yum. I will be making this again, but first I need to find a pan that can contain it properly :P

Sunday, April 12, 2009

Homemade Chocolate Covered Marshmallows

On one of the few days I've been able to come home early from work recently, Chris and I decided to try and make marshmallows. We tried two recipes, one from Alton Brown and one from the Culinary Institute of America Cookbook. The CIA recipe was much more involved and the texture came out kind of weird. Also, the recipe called for honey as well as sugar and I personally don't like the flavor of honey in my candy. Great in mead, good in tea, candy = blech. The AB recipe was SO easy. You do need a stand mixer though. It was quick and fun to make and really tasted marshmallow-y. Better than marshmallow-y even because they came out fluffy and just a little gooey (which you combat with plenty of powdered sugar). I loved them so much that I cut them out with some spring shaped cookie cutters I have (flowers and butterflies) and then dipped them in chocolate and covered some of them in coconut and brought them to Easter dinner at Chris' family's house. Then I brought some to work and to our friends.

I'm seriously considering starting a marshmallow business. They were AWESOME! I tried a couple with cocoa powder but it made the texture weird. The fully covered ones were delicious but also seriously messy. The half covered ones were elegant and tasty with just enough balance of sweet marshmallow and bitter dark chocolate. The coconut just made it over the top in my opinion but then I love anything covered in coconut. Next time we make these, I will definitely get some good pictures so you can see how easy they are to make.

Sunday, April 5, 2009

Sundays with Macrina: Fresh Fruit Muffins, Strawberry

This is the first time I was unhappy with something I made from the Macrina Bakery & Cafe Cookbook. It was completely my fault though. I thought the muffins looked done, toothpick test came out clean and they were in the oven longer than the recipe said. I don't know if it was the weather that day or just me not doing something right but they didn't bake all the way through. Of course I didn't realize this until AFTER I'd given some to Vina and her husband.... ugh. The flavor of the muffin part was good, but I really didn't like the flavor that the strawberries added. They also made the cooked part of the muffins soggy and wet (I HATE the texture of soggy bread). I would probably make these again, maybe with blueberries or cherries, just to see if they come out better.

Tuesday, March 24, 2009

St. Patty's Day Cake

You didn't think I could let St. Patty's go by and NOT make a Chocolate Guinness Cake, did you? And of course it had Bailey's Buttercream on the inside. I made this for our St. Patty's day dinner at our friends house. Chris made Irish Soda Bread but I don't think he took any pictures. Seriously though, I have to get him to make it again and take some pictures because it was GOOOOOD! Although I don't know which was better, the bread, the cake or Vina's KICK ASS Corned Beef and Cabbage dinner. I ate so much that I ran back to our house to change out of my jeans and put sweatpants on (only after all the other already wearing sweatpants people yelled at me for thinking I should wear jeans in the first place :P) It was a great dinner with awesome friends... in other words, the best it could have been.

Sundays With Macrina: Oatmeal Buttermilk Bread

This week I wanted to try my hand at another bread from the Macrina book. There are a ton of recipes for stuff other than bread but you can really tell that bread is Leslie Mackie's passion.

I didn't get to take any pictures of the actual making of the bread, but it was really easy. I wanted to try a starter bread but I do not have a food scale and I think starter breads are really one instance where you have to use one. So I opted for this loaf instead.
And like everything else I've made from the Macrina Bakery & Cafe Cookbook, it was excellent. It came out really crusty on the outside (actually I think I may have baked it just a few minutes too long) and soft and fluffy on the inside. The only problem I had was with slicing it and that's just because I don't have a lot of experience slicing bread so my slices were THICK. I used this loaf all week for toast and to make sandwiches for lunch. It has a wonderful nutty flavor but its mild enough that it doesn't over power your sandwich. I don't know if you can tell but it also came out HUGE! Each slice was bigger than my whole hand with my fingers spread out. I think my stoneware pan, even though it says is 5x9, is not. I might try getting a metal pan but I really love the way the stoneware bakes.

I will definitely be making this bread again. It was SO delicious. I did leave off the oats that were supposed to be sprinkled on top... I really just forgot but also Chris doesn't like bread with 'stuff on it'.