16 Tuesday Jun 2009
Posted in Bread, Recipes, Things To Do
To make this Grilled Sandwich correctly, one must start witn Zorba’s No Knead Bread. An awesome bread, even though it does take some time to make.
The bread has wonderful crumb, open and fresh. Chewy, but not tough. A crunchy crust.
And the star of this show is Zorba’s Grilled Sandwich. Made with Zorba’s No Knead Bread, fresh tomato slice, Yarlsberg cheese and Brie. Then a small amount of anchovie. Grill this. Awesome!! Jut a great Comfort Food! Better than Mac ‘N Cheese! Cheers!
13 Saturday Jun 2009
This is some really awesome bread. It does, however, take a while to make. Thanks Kyle Yost for the recipe. Here is a link for a Printable Recipe for the bread.
3 Cups flour – any kind is fine, but I like King Arthur brand – I like 1 cup whole wheat and 2 cups unbleached. Sometimes when I like it lighter, I just use all unbleached and no whole wheat.
½ teaspoon yeast – instant is fine
Almost a tablespoon of salt
1.5 cups warm water
Mix ingredients with a butter knife or your hands, and then cover the dough with plastic wrap. I get better results mixing the water, salt and yeast before adding flour. Maybe put a note on it to remind you of when you started it. Let sit in (preferably) a 70+ degree environment for 12 – 24 hours.
Peel the dough out of the bowl onto a floured board. Flour your hands, and pat the dough gently. Fold sides and ends, and flip dough over, folded side down. Using a cotton towel, cover the towel with cornmeal, flour, or wheat bran. Drop the folded side of the dough onto the cornmeal (or otherwise) covered towel. Put more cornmeal (or otherwise) across the top of the dough. Fold the towel over on itself. Let rise for another 2 -3 hours or so. Don’t touch it, or even look at it. Don’t even THINK about looking at it.
Preheat oven and a Dutch oven to 500 degrees. Flip bread, folded side up, from the towel into the hot Dutch oven. Shake slightly in the pot. Put the lid on the pot and return it to the oven. Bake for 30 minutes. After 30 minutes, remove lid, return Dutch oven to oven. Bake for another 15 minutes. Remove bread from pot and let cool on a baker’s rack for 30 minutes. Slice and enjoy.
Note: I (Bob) adjusted this just a tad: I used 1/2 c Whole Wheat Flour and about 2 Tablespoons of honey. I added the honey to the warm water and then bloomed the yeast. I then added this to the dry ingredients.
11 Saturday Apr 2009
Posted in Bread, Celebrations, Food
Well, the season is upon us. It’s time for our Lamb Dinner and here is how it is shaping up.
Green Salad
Pancetta Wrapped Asparagus with Citronette
Dried Corn
Along with the Entre, we will have
2007 Bedrock Winery Pinot Noir Rebecca’s Vineyard ($45.00)
We thank Jerri Nelson, Idaho Hotel, Silver City, Idaho, who sent us the recipe for the asparagus, so Robin and I decided to revise the menu for Easter. That asparagus dish really looks good. And the Challa, such a wonderful celebration bread!
09 Thursday Apr 2009
Posted in Bread, Celebrations, Main Dish
Well, the season is upon us. It’s time for our Lamb Dinner and here is how it is shaping up.
Green Salad
Pancetta Wrapped Asparagus with Citronette
Dried Corn
It should really be a fun dinner. And of course, Robin will come up with a great wine! Jerri Nelson, Idaho Hotel, Silver City, Idaho, sent us the recipe for the asparagus, so Robin and I decided to revise the menu for Easter. That dish really looks good.
27 Friday Mar 2009
Posted in Bread, Food Prep, Photos, Recipe By: Bob Young
Today is National Spanish Paella Day! Really it is! I talked to Robin this morning and they are going to try to make Winnemucca, NV tonight and get some paella. But, one can not have paella without Basque Bread. I think I found a recipe. Check out the slides – they follow the recipe, more or less!
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Here is the recipe:
Basque Sheepherders Bread
1 1/2 c 160 degree tap water
5 T Butter, soft and at room temperature
1/4 c Clover honey
1 1/4 t Kosher Salt
1 1/4 T Active Dry Yeast
3 1/2 c All-Purpose Flour
1 1/4 c Whole Wheat Flour
Salad oilIn a large bowl, combine hot water, butter, honey and salt. Stir until butter is melted; let cool to about 110 degrees. Stir in yeast; cover and set in a warm place until bubbly, about 15 minutes. Beat in about 1 1/4 cups Whole Wheat flour to make a thick batter. Stir in about 3 ½ cups of All Purpose flour to make a stiff dough. Scrape dough onto a floured board. Knead until smooth and satiny, 10 to 20 minutes — adding as little flour as possible to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled — about 1½ hours.
Punch dough down and knead briefly on a floured board to release air. Shape into a smooth ball. With a circle of foil, cover the inside bottom of a 5-quart cast iron or cast aluminum Dutch oven. Grease foil, inside of Dutch oven, and lid with oil. Place dough in Dutch oven and cover with lid. Let rise in a warm place until dough pushes up lid by about ½ inch, about 1 hour. (Watch closely.) Bake, covered, with a lid in a 375-degree oven for 12 minutes. Remove lid and continue to bake until loaf is golden brown, 30 to 35 minutes or until the loaf sounds hollow when tapped.
Remove bread from oven and turn onto a rack to cool. You might need a helper. Peel off foil and turn loaf upright. Makes one 2 1/4 pound loaf.
So there’s the bread. Now for the Lamb Paella and the wine. Yum-O!
07 Saturday Feb 2009
Well, the taste is good – earthy wheat taste, slightly sweet (from the honey), soft interior, fairly dense crumb, and slight crunch to the crust.
The bread getting ready to perform the 2nd rise. The next time, however, I think I will use the smaller loaf pans instead of the larger ones.
Loosely wrapped in foil.
Cooling.
Sliced a sampled.
When I make the corrections, this should be a better formed loaf. I think because of the wheat flour and the lack of rise, the smaller pans will be better. Such is the process of perfecting the bread and correcting the mistakes.
07 Saturday Feb 2009
Hi! It seems as if it has been awhile since I last posted. Haven’t heard much from folks. Here is a very healthy Whole Wheat Bread that Robin has me making, but with a twist – it also has flax meal in it. (The recipe is adapted from King Arthur Flour) It is healthy – as bread goes! 171 gms Sodium (roughly 50 gms less than normal bread), 15.5 gms Carbs and very low in fat, 0.23 gms per serving. If you would like the complete breakdown, let me know and I will post it. Anyway, enjoy it – I know you know how to make bread! And don’t forget the Paella Class coming up in March at the Basque Market here in Boise.
Oh well, here is the nutrition for this bread.
Whole Wheat Bread Nutrition
Calories 108.6 gms
Total Fat 0.23 gms
Saturated Fat 0.15 gms
Monosaturated Fat 0.06 gms
Polyunsaturated Fat 0.01 gms
Protien 10.85 gms
Water 533.66 gms
Sodium 171.17 gms
Sugar 15.59 gms
Total Carbohydrates 15.59 gms
Calcium 387.77 mg
Serving Size: 1 Slice, 16 slices per loaf, yield: 1 loaf
14 Wednesday Jan 2009
Hi Fellow Foodies….
It’s Geno here….and this is my first blog entry ever…so please be kind….
Although I’m just beginning my journey in the world of bread making, I’ve become interested in sourdough baking since I recently saw some sourdough recipes in a dutch oven cookbook I found a few months ago on a trip to Bend.
I tried to make some sourdough starter as per my dutch oven recipe book….and I’ve used it once (it seemed ok). But then I realized I may want to get a bit more serious about all this. So, I turned to the web for some research on sourdough and quickly learned that one of the premier authorities on sourdough happens to live 60 miles to the north in the sleepy town of Cascade, Idaho. His name is Ed Wood and he is a medical doctor with additional degrees in nutrition and pathology. In his travels over the world, he has collected several sourdough cultures which he now sells through his business “Sourdoughs International” at www.sourdo.com. He has sourdough cultures for sale from San Francisco, South Africa, Australia, Italy, and New Zealand.
I purchased his cookbook “Classic Sourdoughs. It has tons of recipes of sourdough breads from all over the world….batter breads….pancakes…ryes and other grains…and even a special section on how to make sourdough in a bread machine. Pretty cool….right? I also purchased a starter of San Francisco sourdough. This starter has the dry bacteria cultures extracted from authentic San Francisco sourdough.
As soon as I get my starter going and perfect some recipes from the “Sourdough Classics” cookbook, I’d love to share with the group. Let me know if you have questions or want to borrow the book or some starter in the future. My sourdough journey is just beginning….but I’m excited to share my successes and failure along the way with the group.
Hopefully much more to come on this….
Boise Foodie Guild 