Are you over 18 and want to see adult content?
More Annotations
A complete backup of celestialheavens.com
Are you over 18 and want to see adult content?
A complete backup of musicman-net.com
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of eclecticwiccans.tumblr.com
Are you over 18 and want to see adult content?
A complete backup of geologylearn.blogspot.com
Are you over 18 and want to see adult content?
A complete backup of heilpraktikerin-grossmann.de
Are you over 18 and want to see adult content?
A complete backup of valea-iazurilor.ro
Are you over 18 and want to see adult content?
A complete backup of tycondarogia.tumblr.com
Are you over 18 and want to see adult content?
A complete backup of redhousespice.com
Are you over 18 and want to see adult content?
Text
BREADY SET DOUGH
Task 27: Croissants. Croissants are a bit of a baking holy grail. Not necessarily for me personally (I still aspire to the Tivoli Road olive bread), but by all other accounts. Viennoiserie (a totally snooty name for croissants and other pastries in their flaky family) has a fearsome reputation. It’s immensely time consuming. ABOUT – BREADY SET DOUGH I think the best way to understand what this is about is the introduction - read that here. If you still have all kinds of questions (like, 'who starts keeping a blog about bread making while the world is going gluten free?') then just ask!INTRODUCTION
The weird adventure is going to be a weekly quest to bake something bready and then write about it, and ideally become a bona fide bread-making-lady on the way. The motivation for this venture came from a few places, but don’t worry, I will now explain every last one of them to you in excruciating detail. The precipitating event wasChristmas.
TASK 10: YEASTED PLUM CAKE This is where the blog really fails us all. I got worried that, in the midst of making the never-ending sourdough, I was going to default on my weekly blogging promise. Instead of having multiple breads up my sleeve I was counting on one saviour and I was also intending to beaway from home
TASK 11: DOUGHNUTS
Maitland has made it clear from day dot that he would like to see doughnuts included in the roster. I humoured him by reading a couple of recipes but they all looked soinvolved. Starting things the day before. Heating a huge amount of oil to a scalding temperature. Flipping things in the oil with haste TASK 20: CRUSTY BREAD ROLLS (WITH BONUS GARLIC BREAD This one is my favourite. It didn’t leave me truly shocked at the beauty and impressiveness of my own creation, like the Doughnuts.It didn’t taste so divine I actually HAD to share it with my colleagues, like the Raisin Toast.And it wasn’t an endurance event like the Sourdough.Instead it was a slice (well, not an actual slicemore a series of bundles) of mundane perfection. TASK 14: MONKEY BREAD A good friend of mine (Tali) proposed this as a joint venture. Diehard fans may remember Tali from my European blogging days. She and I have an extremely dubious co-baking track record, but my strong sense of oblogation (a word I have invented meaning feelings of duty to this specific blog, obviously) meant those historicTASK 18: BAGELS
Growing up my mother did the bulk of the cooking. My father's efforts can be summarised as follows: Sunday waffles, Thursday frozen curries, weekend BBQs (meat only, BYO sides) and a year long love affair with making bagels. Bagels have been on my blog hit list for a while, and I thought that this weekend was TASK 25: MUESLI ROLLS METHOD. Mix together flours, oats, yeast, salt, honey, treacle and water in a large bowl. Stir with a wooden spoon until a rough dough forms, then turn out onto a lightly floured surface. Knead the dough for 15 minutes, resting for 1 minute every 2-3 minutes. Add more flour or water if needed, the dough should be supple but firm. TASK 19: CHEESY PESTO PULL-APART BREAD One of the main questions that I get asked about the blog is whether it feels like a chore. Not "how do you get such great photos?" or "why are you so funny?" or anything else vaguely flattering. I've previously explained that while I do feel a sense of oblogation* it's generally one of thoseBREADY SET DOUGH
Task 27: Croissants. Croissants are a bit of a baking holy grail. Not necessarily for me personally (I still aspire to the Tivoli Road olive bread), but by all other accounts. Viennoiserie (a totally snooty name for croissants and other pastries in their flaky family) has a fearsome reputation. It’s immensely time consuming. ABOUT – BREADY SET DOUGH I think the best way to understand what this is about is the introduction - read that here. If you still have all kinds of questions (like, 'who starts keeping a blog about bread making while the world is going gluten free?') then just ask!INTRODUCTION
The weird adventure is going to be a weekly quest to bake something bready and then write about it, and ideally become a bona fide bread-making-lady on the way. The motivation for this venture came from a few places, but don’t worry, I will now explain every last one of them to you in excruciating detail. The precipitating event wasChristmas.
TASK 10: YEASTED PLUM CAKE This is where the blog really fails us all. I got worried that, in the midst of making the never-ending sourdough, I was going to default on my weekly blogging promise. Instead of having multiple breads up my sleeve I was counting on one saviour and I was also intending to beaway from home
TASK 11: DOUGHNUTS
Maitland has made it clear from day dot that he would like to see doughnuts included in the roster. I humoured him by reading a couple of recipes but they all looked soinvolved. Starting things the day before. Heating a huge amount of oil to a scalding temperature. Flipping things in the oil with haste TASK 20: CRUSTY BREAD ROLLS (WITH BONUS GARLIC BREAD This one is my favourite. It didn’t leave me truly shocked at the beauty and impressiveness of my own creation, like the Doughnuts.It didn’t taste so divine I actually HAD to share it with my colleagues, like the Raisin Toast.And it wasn’t an endurance event like the Sourdough.Instead it was a slice (well, not an actual slicemore a series of bundles) of mundane perfection. TASK 14: MONKEY BREAD A good friend of mine (Tali) proposed this as a joint venture. Diehard fans may remember Tali from my European blogging days. She and I have an extremely dubious co-baking track record, but my strong sense of oblogation (a word I have invented meaning feelings of duty to this specific blog, obviously) meant those historicTASK 18: BAGELS
Growing up my mother did the bulk of the cooking. My father's efforts can be summarised as follows: Sunday waffles, Thursday frozen curries, weekend BBQs (meat only, BYO sides) and a year long love affair with making bagels. Bagels have been on my blog hit list for a while, and I thought that this weekend was TASK 25: MUESLI ROLLS METHOD. Mix together flours, oats, yeast, salt, honey, treacle and water in a large bowl. Stir with a wooden spoon until a rough dough forms, then turn out onto a lightly floured surface. Knead the dough for 15 minutes, resting for 1 minute every 2-3 minutes. Add more flour or water if needed, the dough should be supple but firm. TASK 19: CHEESY PESTO PULL-APART BREAD One of the main questions that I get asked about the blog is whether it feels like a chore. Not "how do you get such great photos?" or "why are you so funny?" or anything else vaguely flattering. I've previously explained that while I do feel a sense of oblogation* it's generally one of those ABOUT – BREADY SET DOUGH I think the best way to understand what this is about is the introduction - read that here. If you still have all kinds of questions (like, 'who starts keeping a blog about bread making while the world is going gluten free?') then just ask!BREADY SET DOUGH
Growing up my mother did the bulk of the cooking. My father’s efforts can be summarised as follows: Sunday waffles, Thursday frozen curries, weekend BBQs (meat only, BYO sides) and a year long love affair with making bagels.BREADY SET DOUGH
First things first, I have a confession to make. After the agonising olive uncertainty that plagued the focaccia (please, read all about it if you haven’t already), I discovered that a whole tub of Kalamata olives was sitting untouched in the back of the fridge, silently snickering at me during the whole process. TASK 6: BUKHARI BREAD I saw this bread in one of my favourite cookbooks Honey & Co and became obsessed with it purely because you get to cut at it with scissors. It's very important to be upfront about this because it's possible that this alone is a good reason for other people to make iteven though I don't
TASK 1: FOCACCIA
The lucky first bread to be attempted was focaccia. So chosen because of this line in my Ottolenghi cookbook "If you're new to making bread then focaccia is a great place to start". One of the many things I discovered during this process was "a great place to start" should not be misconstrued as aTASK 27: CROISSANTS
Croissants are a bit of a baking holy grail. Not necessarily for me personally (I still aspire to the Tivoli Road olive bread), but by all other accounts. Viennoiserie (a totally snooty name for croissants and other pastries in their flaky family) has a fearsome reputation. It's immensely time consuming. Super temperature sensitive. Absolutelydisinterested
TASKS 28 & 29: SWEET CHEESE BUNS AND A few weeks ago I made multiple promises. Firstly, while writing up the Muesli Rolls I declared I would resuscitate my stupid starter (i.e. begin all over again with a new one). I have not done that. It’s been three weeks. Secondly, in my dissertation on Croissants, I announced that I had bought the Honey baking book and that it looked like a fertile source of new recipes. TASK 19: CHEESY PESTO PULL-APART BREAD One of the main questions that I get asked about the blog is whether it feels like a chore. Not "how do you get such great photos?" or "why are you so funny?" or anything else vaguely flattering. I've previously explained that while I do feel a sense of oblogation* it's generally one of those TASK 30: BALKAN CHEESE BREAD Balkan Cheese Bread. In a small bowl or jug combine the yeast, sugar and water. Stir to dissolve. Place the rest of the dough ingredients (flour, salt, egg yolk and 2 tbsp oil) in a large bowl or the bowl of a mixer with a dough hook attachment. Add the yeasty liquid to these other ingredients and combine to form a smooth, supple dough. TASK 17: STICKY PECAN BUNS And also cheesy-mite scrolls. I went for the double down this week because we had people over for the classic afternoon tea combination of a focus group followed by a royal wedding viewing. What do you serve guests who are going to first share their thoughts on behavioural archetypes and then critique wedding arrangements atBREADY SET DOUGH
Task 27: Croissants. Croissants are a bit of a baking holy grail. Not necessarily for me personally (I still aspire to the Tivoli Road olive bread), but by all other accounts. Viennoiserie (a totally snooty name for croissants and other pastries in their flaky family) has a fearsome reputation. It’s immensely time consuming. ABOUT – BREADY SET DOUGH I think the best way to understand what this is about is the introduction - read that here. If you still have all kinds of questions (like, 'who starts keeping a blog about bread making while the world is going gluten free?') then just ask!INTRODUCTION
The weird adventure is going to be a weekly quest to bake something bready and then write about it, and ideally become a bona fide bread-making-lady on the way. The motivation for this venture came from a few places, but don’t worry, I will now explain every last one of them to you in excruciating detail. The precipitating event wasChristmas.
TASK 10: YEASTED PLUM CAKE This is where the blog really fails us all. I got worried that, in the midst of making the never-ending sourdough, I was going to default on my weekly blogging promise. Instead of having multiple breads up my sleeve I was counting on one saviour and I was also intending to beaway from home
TASK 11: DOUGHNUTS
Maitland has made it clear from day dot that he would like to see doughnuts included in the roster. I humoured him by reading a couple of recipes but they all looked soinvolved. Starting things the day before. Heating a huge amount of oil to a scalding temperature. Flipping things in the oil with haste TASK 20: CRUSTY BREAD ROLLS (WITH BONUS GARLIC BREAD This one is my favourite. It didn’t leave me truly shocked at the beauty and impressiveness of my own creation, like the Doughnuts.It didn’t taste so divine I actually HAD to share it with my colleagues, like the Raisin Toast.And it wasn’t an endurance event like the Sourdough.Instead it was a slice (well, not an actual slicemore a series of bundles) of mundane perfection.TASK 18: BAGELS
Growing up my mother did the bulk of the cooking. My father's efforts can be summarised as follows: Sunday waffles, Thursday frozen curries, weekend BBQs (meat only, BYO sides) and a year long love affair with making bagels. Bagels have been on my blog hit list for a while, and I thought that this weekend was TASK 14: MONKEY BREAD A good friend of mine (Tali) proposed this as a joint venture. Diehard fans may remember Tali from my European blogging days. She and I have an extremely dubious co-baking track record, but my strong sense of oblogation (a word I have invented meaning feelings of duty to this specific blog, obviously) meant those historic TASK 25: MUESLI ROLLS METHOD. Mix together flours, oats, yeast, salt, honey, treacle and water in a large bowl. Stir with a wooden spoon until a rough dough forms, then turn out onto a lightly floured surface. Knead the dough for 15 minutes, resting for 1 minute every 2-3 minutes. Add more flour or water if needed, the dough should be supple but firm. TASK 19: CHEESY PESTO PULL-APART BREAD One of the main questions that I get asked about the blog is whether it feels like a chore. Not "how do you get such great photos?" or "why are you so funny?" or anything else vaguely flattering. I've previously explained that while I do feel a sense of oblogation* it's generally one of thoseBREADY SET DOUGH
Task 27: Croissants. Croissants are a bit of a baking holy grail. Not necessarily for me personally (I still aspire to the Tivoli Road olive bread), but by all other accounts. Viennoiserie (a totally snooty name for croissants and other pastries in their flaky family) has a fearsome reputation. It’s immensely time consuming. ABOUT – BREADY SET DOUGH I think the best way to understand what this is about is the introduction - read that here. If you still have all kinds of questions (like, 'who starts keeping a blog about bread making while the world is going gluten free?') then just ask!INTRODUCTION
The weird adventure is going to be a weekly quest to bake something bready and then write about it, and ideally become a bona fide bread-making-lady on the way. The motivation for this venture came from a few places, but don’t worry, I will now explain every last one of them to you in excruciating detail. The precipitating event wasChristmas.
TASK 10: YEASTED PLUM CAKE This is where the blog really fails us all. I got worried that, in the midst of making the never-ending sourdough, I was going to default on my weekly blogging promise. Instead of having multiple breads up my sleeve I was counting on one saviour and I was also intending to beaway from home
TASK 11: DOUGHNUTS
Maitland has made it clear from day dot that he would like to see doughnuts included in the roster. I humoured him by reading a couple of recipes but they all looked soinvolved. Starting things the day before. Heating a huge amount of oil to a scalding temperature. Flipping things in the oil with haste TASK 20: CRUSTY BREAD ROLLS (WITH BONUS GARLIC BREAD This one is my favourite. It didn’t leave me truly shocked at the beauty and impressiveness of my own creation, like the Doughnuts.It didn’t taste so divine I actually HAD to share it with my colleagues, like the Raisin Toast.And it wasn’t an endurance event like the Sourdough.Instead it was a slice (well, not an actual slicemore a series of bundles) of mundane perfection.TASK 18: BAGELS
Growing up my mother did the bulk of the cooking. My father's efforts can be summarised as follows: Sunday waffles, Thursday frozen curries, weekend BBQs (meat only, BYO sides) and a year long love affair with making bagels. Bagels have been on my blog hit list for a while, and I thought that this weekend was TASK 14: MONKEY BREAD A good friend of mine (Tali) proposed this as a joint venture. Diehard fans may remember Tali from my European blogging days. She and I have an extremely dubious co-baking track record, but my strong sense of oblogation (a word I have invented meaning feelings of duty to this specific blog, obviously) meant those historic TASK 25: MUESLI ROLLS METHOD. Mix together flours, oats, yeast, salt, honey, treacle and water in a large bowl. Stir with a wooden spoon until a rough dough forms, then turn out onto a lightly floured surface. Knead the dough for 15 minutes, resting for 1 minute every 2-3 minutes. Add more flour or water if needed, the dough should be supple but firm. TASK 19: CHEESY PESTO PULL-APART BREAD One of the main questions that I get asked about the blog is whether it feels like a chore. Not "how do you get such great photos?" or "why are you so funny?" or anything else vaguely flattering. I've previously explained that while I do feel a sense of oblogation* it's generally one of thoseBREADY SET DOUGH
Growing up my mother did the bulk of the cooking. My father’s efforts can be summarised as follows: Sunday waffles, Thursday frozen curries, weekend BBQs (meat only, BYO sides) and a year long love affair with making bagels.TASK 1: FOCACCIA
The lucky first bread to be attempted was focaccia. So chosen because of this line in my Ottolenghi cookbook "If you're new to making bread then focaccia is a great place to start". One of the many things I discovered during this process was "a great place to start" should not be misconstrued as aBREADY SET DOUGH
First things first, I have a confession to make. After the agonising olive uncertainty that plagued the focaccia (please, read all about it if you haven’t already), I discovered that a whole tub of Kalamata olives was sitting untouched in the back of the fridge, silently snickering at me during the whole process. TASK 6: BUKHARI BREAD I saw this bread in one of my favourite cookbooks Honey & Co and became obsessed with it purely because you get to cut at it with scissors. It's very important to be upfront about this because it's possible that this alone is a good reason for other people to make iteven though I don't
TASK 26: CRUSTY ITALIAN BREAD The last couple of weeks have not been this blog's finest. First, I suffered a real setback when promising to do Ottolenghi's crusty Italian bread, failing miserably and settling for a decidedly mediocre Turkish offering (that ended up in the bin, by the way). Secondly, I made successful muesli rolls, but the whole blog postTASK 27: CROISSANTS
Croissants are a bit of a baking holy grail. Not necessarily for me personally (I still aspire to the Tivoli Road olive bread), but by all other accounts. Viennoiserie (a totally snooty name for croissants and other pastries in their flaky family) has a fearsome reputation. It's immensely time consuming. Super temperature sensitive. Absolutelydisinterested
TASK 21: LAVOUSH
Yes, I've cheated again. Lavoush is a fancy cracker to accompany cheese and dips and it does not require so much as a whiff of yeast to create. It doesn't require much time either and it offers you the dual challenge/opportunity to really express yourself with toppings. Is TASKS 28 & 29: SWEET CHEESE BUNS AND A few weeks ago I made multiple promises. Firstly, while writing up the Muesli Rolls I declared I would resuscitate my stupid starter (i.e. begin all over again with a new one). I have not done that. It’s been three weeks. Secondly, in my dissertation on Croissants, I announced that I had bought the Honey baking book and that it looked like a fertile source of new recipes.TASK 22: CRUMPETS
I took a week off. I wish I could say it was because I was gearing up for something mind-blowing this week, but it wasn't. I just lacked the organisation needed to fit bread making into a busy schedule, even though I'd already ear-marked these as my TASK 17: STICKY PECAN BUNS And also cheesy-mite scrolls. I went for the double down this week because we had people over for the classic afternoon tea combination of a focus group followed by a royal wedding viewing. What do you serve guests who are going to first share their thoughts on behavioural archetypes and then critique wedding arrangements atBREADY SET DOUGH
Task 27: Croissants. Croissants are a bit of a baking holy grail. Not necessarily for me personally (I still aspire to the Tivoli Road olive bread), but by all other accounts. Viennoiserie (a totally snooty name for croissants and other pastries in their flaky family) has a fearsome reputation. It’s immensely time consuming. ABOUT – BREADY SET DOUGH I think the best way to understand what this is about is the introduction - read that here. If you still have all kinds of questions (like, 'who starts keeping a blog about bread making while the world is going gluten free?') then just ask!INTRODUCTION
The weird adventure is going to be a weekly quest to bake something bready and then write about it, and ideally become a bona fide bread-making-lady on the way. The motivation for this venture came from a few places, but don’t worry, I will now explain every last one of them to you in excruciating detail. The precipitating event wasChristmas.
TASK 19: CHEESY PESTO PULL-APART BREAD One of the main questions that I get asked about the blog is whether it feels like a chore. Not "how do you get such great photos?" or "why are you so funny?" or anything else vaguely flattering. I've previously explained that while I do feel a sense of oblogation* it's generally one of thoseTASK 18: BAGELS
Growing up my mother did the bulk of the cooking. My father's efforts can be summarised as follows: Sunday waffles, Thursday frozen curries, weekend BBQs (meat only, BYO sides) and a year long love affair with making bagels. Bagels have been on my blog hit list for a while, and I thought that this weekend was TASK 20: CRUSTY BREAD ROLLS (WITH BONUS GARLIC BREAD This one is my favourite. It didn’t leave me truly shocked at the beauty and impressiveness of my own creation, like the Doughnuts.It didn’t taste so divine I actually HAD to share it with my colleagues, like the Raisin Toast.And it wasn’t an endurance event like the Sourdough.Instead it was a slice (well, not an actual slicemore a series of bundles) of mundane perfection. TASK 14: MONKEY BREAD A good friend of mine (Tali) proposed this as a joint venture. Diehard fans may remember Tali from my European blogging days. She and I have an extremely dubious co-baking track record, but my strong sense of oblogation (a word I have invented meaning feelings of duty to this specific blog, obviously) meant those historic TASK 26: CRUSTY ITALIAN BREAD The last couple of weeks have not been this blog's finest. First, I suffered a real setback when promising to do Ottolenghi's crusty Italian bread, failing miserably and settling for a decidedly mediocre Turkish offering (that ended up in the bin, by the way). Secondly, I made successful muesli rolls, but the whole blog post TASK 25: MUESLI ROLLS METHOD. Mix together flours, oats, yeast, salt, honey, treacle and water in a large bowl. Stir with a wooden spoon until a rough dough forms, then turn out onto a lightly floured surface. Knead the dough for 15 minutes, resting for 1 minute every 2-3 minutes. Add more flour or water if needed, the dough should be supple but firm. TASK 7: “MILK BUN” If we are calling a spade a spade then I think we would call this milk bun a challah. Do be aware though that, according to the authors of Honey & Co (and creators of this recipe), it is actually a cross between a challah and a brioche, which, sure, if you say so.To be honest “milk bun” is easily the least appetising of those names, so I don’t know why you’d want to lean into that.BREADY SET DOUGH
Task 27: Croissants. Croissants are a bit of a baking holy grail. Not necessarily for me personally (I still aspire to the Tivoli Road olive bread), but by all other accounts. Viennoiserie (a totally snooty name for croissants and other pastries in their flaky family) has a fearsome reputation. It’s immensely time consuming. ABOUT – BREADY SET DOUGH I think the best way to understand what this is about is the introduction - read that here. If you still have all kinds of questions (like, 'who starts keeping a blog about bread making while the world is going gluten free?') then just ask!INTRODUCTION
The weird adventure is going to be a weekly quest to bake something bready and then write about it, and ideally become a bona fide bread-making-lady on the way. The motivation for this venture came from a few places, but don’t worry, I will now explain every last one of them to you in excruciating detail. The precipitating event wasChristmas.
TASK 19: CHEESY PESTO PULL-APART BREAD One of the main questions that I get asked about the blog is whether it feels like a chore. Not "how do you get such great photos?" or "why are you so funny?" or anything else vaguely flattering. I've previously explained that while I do feel a sense of oblogation* it's generally one of thoseTASK 18: BAGELS
Growing up my mother did the bulk of the cooking. My father's efforts can be summarised as follows: Sunday waffles, Thursday frozen curries, weekend BBQs (meat only, BYO sides) and a year long love affair with making bagels. Bagels have been on my blog hit list for a while, and I thought that this weekend was TASK 20: CRUSTY BREAD ROLLS (WITH BONUS GARLIC BREAD This one is my favourite. It didn’t leave me truly shocked at the beauty and impressiveness of my own creation, like the Doughnuts.It didn’t taste so divine I actually HAD to share it with my colleagues, like the Raisin Toast.And it wasn’t an endurance event like the Sourdough.Instead it was a slice (well, not an actual slicemore a series of bundles) of mundane perfection. TASK 14: MONKEY BREAD A good friend of mine (Tali) proposed this as a joint venture. Diehard fans may remember Tali from my European blogging days. She and I have an extremely dubious co-baking track record, but my strong sense of oblogation (a word I have invented meaning feelings of duty to this specific blog, obviously) meant those historic TASK 26: CRUSTY ITALIAN BREAD The last couple of weeks have not been this blog's finest. First, I suffered a real setback when promising to do Ottolenghi's crusty Italian bread, failing miserably and settling for a decidedly mediocre Turkish offering (that ended up in the bin, by the way). Secondly, I made successful muesli rolls, but the whole blog post TASK 25: MUESLI ROLLS METHOD. Mix together flours, oats, yeast, salt, honey, treacle and water in a large bowl. Stir with a wooden spoon until a rough dough forms, then turn out onto a lightly floured surface. Knead the dough for 15 minutes, resting for 1 minute every 2-3 minutes. Add more flour or water if needed, the dough should be supple but firm. TASK 7: “MILK BUN” If we are calling a spade a spade then I think we would call this milk bun a challah. Do be aware though that, according to the authors of Honey & Co (and creators of this recipe), it is actually a cross between a challah and a brioche, which, sure, if you say so.To be honest “milk bun” is easily the least appetising of those names, so I don’t know why you’d want to lean into that.BREADY SET DOUGH
Growing up my mother did the bulk of the cooking. My father’s efforts can be summarised as follows: Sunday waffles, Thursday frozen curries, weekend BBQs (meat only, BYO sides) and a year long love affair with making bagels. TASK 17: STICKY PECAN BUNS And also cheesy-mite scrolls. I went for the double down this week because we had people over for the classic afternoon tea combination of a focus group followed by a royal wedding viewing. What do you serve guests who are going to first share their thoughts on behavioural archetypes and then critique wedding arrangements atTASK 27: CROISSANTS
Croissants are a bit of a baking holy grail. Not necessarily for me personally (I still aspire to the Tivoli Road olive bread), but by all other accounts. Viennoiserie (a totally snooty name for croissants and other pastries in their flaky family) has a fearsome reputation. It's immensely time consuming. Super temperature sensitive. Absolutelydisinterested
TASK 23: CRUSTY WHITE BREAD A loaf that meets the objective of providing crusty white bread to accompany your dinner. A loaf that fills the house with the smell of baking. A loaf that is undeniably a white bread. But it is a loaf that is quite misshapen (your results may vary) and rather dense inside. It’s not a loaf that makes you marvel at your ability as a baker orTASK 21: LAVOUSH
Yes, I've cheated again. Lavoush is a fancy cracker to accompany cheese and dips and it does not require so much as a whiff of yeast to create. It doesn't require much time either and it offers you the dual challenge/opportunity to really express yourself with toppings. Is TASK 30: BALKAN CHEESE BREAD Balkan Cheese Bread. In a small bowl or jug combine the yeast, sugar and water. Stir to dissolve. Place the rest of the dough ingredients (flour, salt, egg yolk and 2 tbsp oil) in a large bowl or the bowl of a mixer with a dough hook attachment. Add the yeasty liquid to these other ingredients and combine to form a smooth, supple dough.TASK 22: CRUMPETS
I took a week off. I wish I could say it was because I was gearing up for something mind-blowing this week, but it wasn't. I just lacked the organisation needed to fit bread making into a busy schedule, even though I'd already ear-marked these as my TASKS 28 & 29: SWEET CHEESE BUNS AND A few weeks ago I made multiple promises. Firstly, while writing up the Muesli Rolls I declared I would resuscitate my stupid starter (i.e. begin all over again with a new one). I have not done that. It’s been three weeks. Secondly, in my dissertation on Croissants, I announced that I had bought the Honey baking book and that it looked like a fertile source of new recipes. TASK 24: TURKISH BREAD I was super organised this week. Per my post last week I had already decided on what bread I would make, Ottolenghi's Crusty White Italian Loaf. I would whip it up on Saturday and then commence the promised judging to determine a winner in the battle on the white loaves. I was quietly confident that IMG_3580 – BREADY SET DOUGH My batard shaping needs much work. Notify me of new comments via email. Notify me of new posts via email.BREADY SET DOUGH
Task 27: Croissants. Croissants are a bit of a baking holy grail. Not necessarily for me personally (I still aspire to the Tivoli Road olive bread), but by all other accounts. Viennoiserie (a totally snooty name for croissants and other pastries in their flaky family) has a fearsome reputation. It’s immensely time consuming. ABOUT – BREADY SET DOUGH I think the best way to understand what this is about is the introduction - read that here. If you still have all kinds of questions (like, 'who starts keeping a blog about bread making while the world is going gluten free?') then just ask!INTRODUCTION
The weird adventure is going to be a weekly quest to bake something bready and then write about it, and ideally become a bona fide bread-making-lady on the way. The motivation for this venture came from a few places, but don’t worry, I will now explain every last one of them to you in excruciating detail. The precipitating event wasChristmas.
BREADY SET DOUGH
First things first, I have a confession to make. After the agonising olive uncertainty that plagued the focaccia (please, read all about it if you haven’t already), I discovered that a whole tub of Kalamata olives was sitting untouched in the back of the fridge, silently snickering at me during the whole process. TASK 19: CHEESY PESTO PULL-APART BREAD One of the main questions that I get asked about the blog is whether it feels like a chore. Not "how do you get such great photos?" or "why are you so funny?" or anything else vaguely flattering. I've previously explained that while I do feel a sense of oblogation* it's generally one of those TASK 20: CRUSTY BREAD ROLLS (WITH BONUS GARLIC BREAD This one is my favourite. It didn’t leave me truly shocked at the beauty and impressiveness of my own creation, like the Doughnuts.It didn’t taste so divine I actually HAD to share it with my colleagues, like the Raisin Toast.And it wasn’t an endurance event like the Sourdough.Instead it was a slice (well, not an actual slicemore a series of bundles) of mundane perfection.TASK 18: BAGELS
Growing up my mother did the bulk of the cooking. My father's efforts can be summarised as follows: Sunday waffles, Thursday frozen curries, weekend BBQs (meat only, BYO sides) and a year long love affair with making bagels. Bagels have been on my blog hit list for a while, and I thought that this weekend was TASK 14: MONKEY BREAD A good friend of mine (Tali) proposed this as a joint venture. Diehard fans may remember Tali from my European blogging days. She and I have an extremely dubious co-baking track record, but my strong sense of oblogation (a word I have invented meaning feelings of duty to this specific blog, obviously) meant those historic TASK 26: CRUSTY ITALIAN BREAD The last couple of weeks have not been this blog's finest. First, I suffered a real setback when promising to do Ottolenghi's crusty Italian bread, failing miserably and settling for a decidedly mediocre Turkish offering (that ended up in the bin, by the way). Secondly, I made successful muesli rolls, but the whole blog post TASK 25: MUESLI ROLLS METHOD. Mix together flours, oats, yeast, salt, honey, treacle and water in a large bowl. Stir with a wooden spoon until a rough dough forms, then turn out onto a lightly floured surface. Knead the dough for 15 minutes, resting for 1 minute every 2-3 minutes. Add more flour or water if needed, the dough should be supple but firm.BREADY SET DOUGH
Task 27: Croissants. Croissants are a bit of a baking holy grail. Not necessarily for me personally (I still aspire to the Tivoli Road olive bread), but by all other accounts. Viennoiserie (a totally snooty name for croissants and other pastries in their flaky family) has a fearsome reputation. It’s immensely time consuming. ABOUT – BREADY SET DOUGH I think the best way to understand what this is about is the introduction - read that here. If you still have all kinds of questions (like, 'who starts keeping a blog about bread making while the world is going gluten free?') then just ask!INTRODUCTION
The weird adventure is going to be a weekly quest to bake something bready and then write about it, and ideally become a bona fide bread-making-lady on the way. The motivation for this venture came from a few places, but don’t worry, I will now explain every last one of them to you in excruciating detail. The precipitating event wasChristmas.
BREADY SET DOUGH
First things first, I have a confession to make. After the agonising olive uncertainty that plagued the focaccia (please, read all about it if you haven’t already), I discovered that a whole tub of Kalamata olives was sitting untouched in the back of the fridge, silently snickering at me during the whole process. TASK 19: CHEESY PESTO PULL-APART BREAD One of the main questions that I get asked about the blog is whether it feels like a chore. Not "how do you get such great photos?" or "why are you so funny?" or anything else vaguely flattering. I've previously explained that while I do feel a sense of oblogation* it's generally one of those TASK 20: CRUSTY BREAD ROLLS (WITH BONUS GARLIC BREAD This one is my favourite. It didn’t leave me truly shocked at the beauty and impressiveness of my own creation, like the Doughnuts.It didn’t taste so divine I actually HAD to share it with my colleagues, like the Raisin Toast.And it wasn’t an endurance event like the Sourdough.Instead it was a slice (well, not an actual slicemore a series of bundles) of mundane perfection.TASK 18: BAGELS
Growing up my mother did the bulk of the cooking. My father's efforts can be summarised as follows: Sunday waffles, Thursday frozen curries, weekend BBQs (meat only, BYO sides) and a year long love affair with making bagels. Bagels have been on my blog hit list for a while, and I thought that this weekend was TASK 14: MONKEY BREAD A good friend of mine (Tali) proposed this as a joint venture. Diehard fans may remember Tali from my European blogging days. She and I have an extremely dubious co-baking track record, but my strong sense of oblogation (a word I have invented meaning feelings of duty to this specific blog, obviously) meant those historic TASK 26: CRUSTY ITALIAN BREAD The last couple of weeks have not been this blog's finest. First, I suffered a real setback when promising to do Ottolenghi's crusty Italian bread, failing miserably and settling for a decidedly mediocre Turkish offering (that ended up in the bin, by the way). Secondly, I made successful muesli rolls, but the whole blog post TASK 25: MUESLI ROLLS METHOD. Mix together flours, oats, yeast, salt, honey, treacle and water in a large bowl. Stir with a wooden spoon until a rough dough forms, then turn out onto a lightly floured surface. Knead the dough for 15 minutes, resting for 1 minute every 2-3 minutes. Add more flour or water if needed, the dough should be supple but firm.BREADY SET DOUGH
Growing up my mother did the bulk of the cooking. My father’s efforts can be summarised as follows: Sunday waffles, Thursday frozen curries, weekend BBQs (meat only, BYO sides) and a year long love affair with making bagels. TASK 17: STICKY PECAN BUNS And also cheesy-mite scrolls. I went for the double down this week because we had people over for the classic afternoon tea combination of a focus group followed by a royal wedding viewing. What do you serve guests who are going to first share their thoughts on behavioural archetypes and then critique wedding arrangements atTASK 27: CROISSANTS
Croissants are a bit of a baking holy grail. Not necessarily for me personally (I still aspire to the Tivoli Road olive bread), but by all other accounts. Viennoiserie (a totally snooty name for croissants and other pastries in their flaky family) has a fearsome reputation. It's immensely time consuming. Super temperature sensitive. Absolutelydisinterested
TASK 23: CRUSTY WHITE BREAD A loaf that meets the objective of providing crusty white bread to accompany your dinner. A loaf that fills the house with the smell of baking. A loaf that is undeniably a white bread. But it is a loaf that is quite misshapen (your results may vary) and rather dense inside. It’s not a loaf that makes you marvel at your ability as a baker orTASK 21: LAVOUSH
Yes, I've cheated again. Lavoush is a fancy cracker to accompany cheese and dips and it does not require so much as a whiff of yeast to create. It doesn't require much time either and it offers you the dual challenge/opportunity to really express yourself with toppings. Is TASK 30: BALKAN CHEESE BREAD Balkan Cheese Bread. In a small bowl or jug combine the yeast, sugar and water. Stir to dissolve. Place the rest of the dough ingredients (flour, salt, egg yolk and 2 tbsp oil) in a large bowl or the bowl of a mixer with a dough hook attachment. Add the yeasty liquid to these other ingredients and combine to form a smooth, supple dough.TASK 22: CRUMPETS
I took a week off. I wish I could say it was because I was gearing up for something mind-blowing this week, but it wasn't. I just lacked the organisation needed to fit bread making into a busy schedule, even though I'd already ear-marked these as my TASKS 28 & 29: SWEET CHEESE BUNS AND A few weeks ago I made multiple promises. Firstly, while writing up the Muesli Rolls I declared I would resuscitate my stupid starter (i.e. begin all over again with a new one). I have not done that. It’s been three weeks. Secondly, in my dissertation on Croissants, I announced that I had bought the Honey baking book and that it looked like a fertile source of new recipes. TASK 24: TURKISH BREAD I was super organised this week. Per my post last week I had already decided on what bread I would make, Ottolenghi's Crusty White Italian Loaf. I would whip it up on Saturday and then commence the promised judging to determine a winner in the battle on the white loaves. I was quietly confident that IMG_3580 – BREADY SET DOUGH My batard shaping needs much work. Notify me of new comments via email. Notify me of new posts via email.Skip to content
BREADY SET DOUGH
Widgets
* About
Posted on August 26, 2018 TASK 30: BALKAN CHEESE BREAD I know I didn’t post last week, but I swear I meant to. It’s not because I didn’t make anything (I made two things, thanks) but it’s because somehow there was nothing to say. First off I made this no-knead bread, which I’ve seen around the place in a few iterations. I was inspired/self-pressured to … Continue reading Task 30: Balkan Cheese Bread Posted on August 11, 2018 TASKS 28 & 29: SWEET CHEESE BUNS AND FITZROVIA BUNS A few weeks ago I made multiple promises. Firstly, while writing up the Muesli Rolls I declared I would resuscitate my stupid starter (i.e. begin all over again with a new one). I have not done that. It’s been three weeks. Secondly, in my dissertation on Croissants, I announced that I had bought the Honey … Continue reading Tasks 28 & 29: Sweet Cheese Buns and Fitzrovia Buns Posted on August 5, 2018TASK 27: CROISSANTS
Croissants are a bit of a baking holy grail. Not necessarily for me personally (I still aspire to the Tivoli Road olive bread), but by all other accounts. Viennoiserie (a totally snooty name for croissants and other pastries in their flaky family) has a fearsome reputation. It’s immensely time consuming. Super temperature sensitive. Absolutely disinterested … Continue reading Task 27: Croissants Posted on July 29, 2018July 29, 2018 TASK 26: CRUSTY ITALIAN BREAD The last couple of weeks have not been this blog’s finest. First, I suffered a real setback when promising to do Ottolenghi’s crusty Italian bread, failing miserably and settling for a decidedly mediocre Turkish offering (that ended up in the bin, by the way). Secondly, I made successful muesli rolls, but the whole blog post … Continue reading Task 26: Crusty Italian Bread Posted on July 22, 2018 TASK 25: MUESLI ROLLS Another week where I left my homework (this blog) until the last minute and then got myself into a twist about what to do. Was it time to revisit the dreaded crusty Italian loaf, this time with my idol Deb Perelman (smittenkitchen) to guide me? Or to just do a brioche? Maybe I should build … Continue reading Task 25: Muesli Rolls Posted on July 15, 2018 TASK 24: TURKISH BREAD I was super organised this week. Per my post last week I had already decided on what bread I would make, Ottolenghi’s Crusty White Italian Loaf. I would whip it up on Saturday and then commence the promised judging to determine a winner in the battle on the white loaves. I was quietly confident that … Continue reading Task 24:Turkish Bread
Posted on July 8, 2018 TASK 23: CRUSTY WHITE BREAD In his book Ottolenghi, the author (Yotam Ottolenghi, believe it or not) observes that “when thinking about what to serve alongside any given dish, it’s all too easy to revert to the suggestion of some ‘crusty white bread’”. He uses this as an intro to his crusty white Italian loaf recipe, which I fully intended to … Continue reading Task 23: Crusty White BreadPOSTS NAVIGATION
Page 1 Page 2 … Page 5Next page
MENU
* About
Bready Set Dough
Blog at WordPress.com.Post to
Cancel
* Follow
*
* Bready Set Dough
* Customize
* Follow
* Sign up
* Log in
* Report this content * Manage subscriptions* Collapse this bar
Details
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0