Eastern European Rye...Oh My!

I discovered rye bread my freshman year in college at University of San Diego.  I went to the deli on campus and ordered a pastrami, havarti, extra mustard on rye.  The only choices for bread back then where wheat, white or rye, but the rest of the semester, I ordered everything on rye.  With all the artisan bakeries popping up everywhere, really good rye bread is everywhere.

I was so excited to try making it myself.  The recipe and technique is clearly explained in Baking with Julia.   I recommend reading the recipe and instructions at least once before starting this project and make sure to save if for a day that is open.


Cover the dough with your favorite towel from Dorie Greenspan!!!







I started my dough early in the moring, went to breakfast with a friend, came home checked on the dough, ran errands, checked on the dough and finished up while watching the Seahawks game.  I missed part of the game because I had to figure out how I was going to suspend the dough for the last rise.

The bread was done after the Seahawks win over the Panthers...Yay!!!

I let the bread cool, as instructed, as much as I wanted to try it.  The next morning, I toasted a piece to have with my fried eggs.  YUM!!!

To see other versions of this recipe, click here.

the journey from starter to finished walnut bread

So, I don't know when my fear of yeast started, but it still freaks me out.  I skimmed over the recipe for walnut bread, but must have missed the part where it said "fully kneaded starter left-over dough" as an ingredient. Ok, I don't have starter sitting in my fridge all the time, or ever.  So I started with the "starter".  I also must have missed the part that said "Day 1" and "Day 2"...WHAT?!  So now my fear of yeast had turned to "Seriously, I don't care what it costs, I'm going to buy bread from now on!"

Day 1: bloom the yeast, mix the dough, proof...more flour, rise, knead.

Next take a tiny bit of the starter dough and make more dough, mix in flour, rise, knead.

Ok, with all the time I had to wait for the dough, I was able to do a little shopping, stop by work, come home and lounge around a bit, walk the dog, and think about getting our Christmas decorations out.

Day 2:  This was my big mistake, in the instructions, Day 2 was a Sunday, unfortunately, my Day 2 was a Monday, aka, a work day.  I got up early, mixed water and more yeast to the dough and let it rise for 4 hours.  I even went to the gym and walked my dog.  With a few steps left, I refrigerated the dough, the instructions said, "for 1 hour, but no more than 8". Ok, I'll finish this after work.  Ugh.

Long story short, I waited until Midnight for my bread to be done.

Too late to try it, too tired to care.

Worth it?

Yes!  Besides, I have so much starter left, I will be making bread every week, for months!  The detailed instructions for the starter and walnut bread can be found in Dorie Greenspan's Baking with Julia.  To see how other did with this recipe, click here.

Channeling my Italian roommate Paola: amaretti

I have to admit, I had forgotten that I needed to bake amaretti cookies today. Thank goodness, these are one of the easiest cookies I've ever made. After a quick to the gym, so I would have no guilt sampling the amaretti cookie later, I stopped in to get the 8 oz. can of almond paste. Ok, this is not located in the right place, not near the baking supplies, rather on the bottom shelf under the nuts. Ok? Three ingredients, almond paste, egg whites, sugar...easy. I had Salt and Pepper cranked up, to channel my SF roommate from college, Paola, who moved back to Italy many years ago, and one of my cooking mentors! first separate the eggs then cut the almond paste in small cubes mix on low agg egg whites, one at a time mix on low until smooth Ok, here's one step you need to decide on, pastry bag or cookie scoop? I went with the scoop! I baked half on the a silpat and the other half on parchment paper. I baked my amaretti in a convection oven for 15 minutes, then twirled the sheet pan around for the last 5 minutes. Cool on a rack with the liner. So, the liner does make a difference. I both cases, the amaretti stuck to the liner, maybe I didn't wait long enough for them to cool. Also, I feel like the amaretti so baked on the parchment puffed and crackled slightly more. This recipe is in Baking with Julia by Dorie Greenspan. This week Doristas at Tuesdays with Dorie are baking amarettis today, to check out the other versions of this recipe, click here.

Baking with Julia: Foccacia

I took a long break from baking, but I'm back.  I work in the food industry and from Thanksgiving to New Years Day, personal time is very limited.  I've taken all of January to recover, and deal with the flu, but so happy to be baking again!!!

So baking bread, time consuming but very fulfilling.  I really love seeing the dough come together, watching the dough rise, and waiting for the final product.  Very therapeutic.  Here's focaccia from Dorie Geenspan's Baking with Julia.
I have made focaccia before,but I did not let it rise twice and have it rest in the fridge for 24 hours. The dough was divided into 3 parts, put I oiled bags, then refrigerated for 24 hours. Obviously, this isn't the bread you make in the morning for dinner later that night. OK, before baking, the dough needs to come out and rest on a floured board for an hour. I didn't read the instructions close enough, since I made this on Super Bowl Sunday, so I let the dough rise on my bread stone and since I did not heat my bread stone, I ended up baking the focaccia on a baking sheet lined with parchment. Next time. Everything turned out great. I didn't get a super chewy focaccia, and it was crustier than I expected. Regardless the focaccia went great with my penne and bolognese sauce...YUMMY! To see other versions of the focaccia, go to Tuesdays with Dorie. Happy Baking!!!

TWD: Baking with Julia - Whole Wheat Bread

So simple and so good!  Since my yeast fears are but a memory, I love baking bread.  I've been trying to eat less carbs the last couple weeks, but the smell of fresh baking bread is irresistible.  I tell you, the recipe for whole wheat bread in Dorie Greenspan's Baking with Julia is a great go to bread.  The next time I make this, flax or cinnamon-raisin would be perfect additions.

This bread is a perfect lazy Saturday project.  The recipe makes 2 loaves, freezes well!
For the recipe go to http://www.veggienumnums.com/2012/09/twd-baking-with-julia-whole-wheat-loaves.html or http://thefamilythatbakestogether.wordpress.com/2012/09/18/whole-wheat-loaves/

TWD/ Baking with Julia: Blueberry Nectarine Pie

Let me start by saying, I could have eaten the filling and forgotten about the pie.  So YUMMY!!!  OK, I cheated a little with my pie, I made mine in these cute jars.  These 2 cuties went in the oven and the other 2 went to the freezer.  You won't see the fully baked pies...they were gobbled up.

The recipe can be found in Dorie Greenspan's Baking with Julia.  If you don't have the book, buy one.  For the recipe go see That Skinny Chick Can Bake, http://thatskinnychickcanbake.blogspot.com/2012/07/blueberry-nectarine-piebaking-with-julia.html or Manchegos Kitchen, http://manchegoskitchen.typepad.com/manchegos-kitchen/2012/07/twd-baking-with-julia-summer-fruit-pie.html

To see other versions, go to http://tuesdayswithdorie.wordpress.com/2012/07/30/lyl-blueberry-nectarine-pie/

TWD: Oasis Naan (catching up with Baking with Julia)

Thank you Dorie Greenspan for ending my FEAR OF YEAST and making me open my Baking with Julia cookbook after purchasing it years ago. So I have set aside all my thoughts of cutting all carbs and have decided to embrace them! Making any bread with yeast is a labor of love and a little bit of a time commitment, but the end result is a well deserved treat. The Oasis Naan is a fluffy version of pita, not quite the same naan available at many Indian restaurants. I made one batch of the Oasis Naan dough, baked off half and enjoyed the other have later in the week. Delicious! The recipe is in Dorie Greenspan's Baking with Julia. To see other versions of this recipe, go to http://tuesdayswithdorie.wordpress.com/2012/06/04/lyl-oasis-naan/

TWD: Pecan Sticky Buns (catching up with Julia!)

I was suppose to make these buttery beautiful Pecan Sticky Buns in time for Mother's Day, but life took over and I was just able to make them recently. OK, give yourself some time for these, because you need to make brioche dough first, then take the steps to make the pecan sticky buns. Also, there is a lot of rising time in between. Is it worth it...YES!!!

If you fear yeast, like I use to, get over it. If you don't have time, make the brioche dough one day, freeze it, then defrost it when you are ready to tackle the sticky buns. That's what I did. This recipe can be found in Dorie Greenspan's Baking with Julia. I waited 10 years before I attempted any recipes from this book...don't do that!!!

To see how others faired, go to Tuesdays with Dorie

Have fun baking!!!

TWD : Biscotti

My first ever baking biscotti. I had always heard it was easy, now I know. Thanks to Tuesdays with Dorie, I opened my Baking with Julia cookbook and finally after many years tried the Hazelnut Biscotti recipe. OK, I swapped out the Hazelnut for almonds, I just prefer almonds. YUM! For the recipe, you can borrow my cookbook or go to http://www.bakingandboys.com/2012/07/twdbaking-with-juliahazelnut-biscotti.html or http://homemadeandwholesome.wordpress.com/2012/07/03/hazelnut-biscotti-twd/ and to check out the other Doristas, go to http://tuesdayswithdorie.wordpress.com/2012/07/02/lyl-hazelnut-biscotti/ Have fun baking!!! xoxo

TWD: Pizza Rustica...YUMMY

I love my cookbook Baking with Julia by Dorie Greenspan. I didn't always...I only bought it for the pictures. To be honest, if a recipe takes up two pages, not including the picture, forget it. OK, get over it. Thanks to Tuesdays with Dorie, I no longer dismiss long recipes, especially since the inductions make it so easy and the results...YUM! Here's my Pizza Rustica. Borrow my book if you want the recipe, or go out and get your own copy...happy baking!!! The crust is a breeze, especially since my food processor did all the work. The crust is a little sweet and goes perfectly with the salty filling. My son and husband loved it!

TWD: Lemon Loaf Cake...again!

I am ashamed to say, I have owned the cookbook Baking with Julia by Dorie Greenspan for many years and this is the first recipe I've made.   For the recipe, you can borrow my book or go to http://www.ladystiles.blogspot.com/2012/04/lemon-loaf-cake-for-tuesdays-with-dorie.html or http://www.treats-sf.com/2012/04/twd-lemon-loaf-cake.html To see other versions go to http://tuesdayswithdorie.wordpress.com/2012/04/16/lyl-lemon-loaf-cake/