Our Adventures In Baking ~ English Muffin Toasting Bread

We love the flavor and texture of English Muffins, so my wife tried a ‘King Arthur Flour dot com’ recipe for ‘English Muffin Toasting Bread’ ~ and while I can’t say it replaced what I love about English Muffins exactly ~ it did provide a very good and substantial close alternative!

The slices held up well as a toasting bread, and while spreading butter and jam.  The flavor and texture were both excellent as well ~ enjoy! ☼ 🙂

Our Adventures In Baking ~ Ciabatta Bread

I’ve had a hankerin’ for ciabatta bread lately, so I found a recipe on ‘King Arthur Flour dot com’ for ‘Light Summer Ciabatta,’ and gave it a try today.  This was my first attempt at baking ciabatta bread, and while today’s attempt may not have been ‘picture perfect,’ it was absolutely delicious and soft inside, with a nice crispy crunch to the crust.

My ciabatta dough spread out wider than planned for on the baking sheet, and didn’t rise as high as I would have liked ~ but I was completely pleased with the taste, texture and crispy crust of my efforts today.

My guess is that I needed to add a bit more flour initially, as the mixed dough was smooth and soft, but too sticky to easily work with. The other issue this morning, was that the first rise didn’t rise much at all as the house was too cool for a good rise, so I placed the dough in a warm oven covered with a damp cheesecloth, which worked well for two additional rises.

Stay tuned for future updates on my attempt to bake the perfect ciabatta bread ~ enjoy! ☼ 🙂

Our Adventures In Baking ~ No-Knead Crusty Bread

We baked King Arthur Flours’s recipe for ‘No-Knead Crusty White Bread’ found at ‘King Arthur Flour dot com’ this week with great success.  Our previous attempts ~ while tasting great ~ resulted in loaves that hadn’t risen very high, spreading out on the baking sheet. So this time we split the yeast dough into two portions, and baked them individually in our 8.5 inch Dutch Oven ~ an enameled cast iron pot and lid ~ as described in many of King Arthur’s bread recipes.

This is a very simple recipe, and my role was to stir and incorporate the ingredients by hand, and clean up the kitchen afterwards.  We included a portion of whole wheat flour into the recipe, and adjusted the baking time slightly based on our individual oven performance. We placed half of the risen dough into the buttered Dutch Oven, and covered it with the lid to rise again.  After rising, the Dutch Oven was put into the cold oven and baked as the recipe calls for.  It couldn’t be simpler.  The other half of the dough was refrigerated overnight and baked off the next day.

The Dutch Oven keeps the shape of the bread from spreading out, resulting more in a ‘cake form’ rather than a traditional oval artisan loaf shape.  My wife scored the first loaf with a crosshatch design prior to baking, causing it to flatten somewhat and resulting in a loaf that was 2.5 inches tall.  Our second loaf wasn’t scored, which helped it keep its height, resulting in a 3 inch tall loaf which is what we’ll do from now on.  The little hole you see in the top of the second loaf is from the temperature probe, to ensure the loaf was baked to the correct temperature.

Here’s a gallery of our baking efforts this week.  We couldn’t be more pleased with the result of baking our bread in a Dutch Oven ~ enjoy! ☼ 🙂

Our Adventures in Baking ~ Panettone Loaf Bread

My wife’s made panettone three times now over the holidays using a recipe called ‘Overnight Panettone’ found on ‘King Arthur Flour dot com,’ and this time she decided to make it in a normal loaf pan to make slicing easier.  The only ingredient we didn’t have on hand this time was dried mango, and in the future we’ll probably just include raisins in our panettone as our own delicious version of raisin bread.

The tricky aspect of this recipe seems to be matching the oven temperature and time to the oven you’re actually using, as ours is very efficient and has resulted in reducing both temperature and baking time each time we’ve made it.  This third time’s been the charm though, as it’s turned out perfectly soft and fluffy, as the panettone can easily become a bit dry if baked just a little too long.

Our experience shows that panettone bakes just as well, if not better, in a standard loaf pan, and I’ve included a gallery of pictures of our results below.  My role in baking this panettone was dish washing, kitchen clean-up, taste appreciation and food blogging ~ it’s a sweet gig if you can get it ~ enjoy! ☼ 🙂

Our Adventures in Baking ~ Panettone

With the holidays upon us, my wife decided to make a recipe for ‘Overnight Panettone’ found on ‘King Arthur Flour dot com’ ~ and it turned out as advertised ~ delicious! 🙂  Last year we enjoyed a gift of panettone holiday bread that we were given, so this year we decided to make it from scratch using King Arthur Flour’s recipe.

My role in making our panettone was dishwashing, taste appreciation and food blogging, simply because someone has to do it!  King Arthur Flour’s recipe has everything you need to make your own panettone, so I’ll just attach a gallery of the photos of our efforts in making this traditional Italian treat ~ enjoy! ☼ 🙂

Our Adventures in Baking ~ Blondies

As a fan of chocolate chip cookies from my childhood on, a favorite recipe of ours today is ‘Crazy Blonde Brownies’ found on ‘King Arthur Flour’ dot com.  This take on traditional brownies is a chocolate chip lover’s dream ~ and our version includes: milk chocolate chips, semi-sweet chocolate chips, white chocolate chips, butterscotch chips, chopped walnuts, oats, and shredded coconut ~ it’s a sweet and delicious treat!

I’ve shared this recipe previously so I won’t go into a lot of details, but I will add a gallery of photos from yesterday morning’s efforts as they show the process in good detail.  The brownie dough’s pretty stiff with all the added ingredients, but it holds together well in the pan when baked.

Our preference is to not let it get dark brown on top, because we like a nicely soft and chewy result that’s not too firm ~ enjoy! ☼ 🙂