It’s been a while since I’ve posted Recommended Baking Adventures, so it’s time to catch up!
Most recently, I’ve fallen in love with a braised cabbage recipe from an article on braising. The cabbage gets silky and smooth, and we’ve been eating it with a little feta crumbled on top– best warm or at room temperature!
I’ve also been baking bread and experimenting with sourdough. My family took a bread baking class together, where we each got a bit of starter at the end to take home and play with. I’ve made sourdough several times since then and have enjoyed the results!
Part 1: Mix 2T ripe, stiff, culture, 1 3/8 cups water, and 3 cups whole wheat flour. Let ripen for 14-18 hours.
Part 2: Combine mixture from Part 1, 3 5/8 cups bread flour, 1 3/4 cups whole wheat flour, 1-2t instant dry yeast until shaggy and let stand one hour. Add 1T salt and knead for 8-10 (or longer) minutes until moderately elastic. Let stand in a covered bowl for ~1 hour to double. Divide and shape into two loaves, and let rise again for 45 minutes – 1 hour. Bake at 460 for 15 minutes, then at 440 for additional 20-25 minutes.
Cool and enjoy!
Another fun bread adventure has been bagels! Who knew you could make delicious bagels at home? We use this recipe and have always had success. Even if it looks a little scary, it’s totally easy and they are actually delicious.
Last and not least, who doesn’t love a good excuse to get the tube pan out? This Sally Lunn bread from our dear James Beard is easy, delicious, and versatile. It’s slightly sweet and rich, but can be served alongside any meal or for breakfast as toast. And it’s really pretty.