Tuscan bread loaves, I used a serrated knife for scoring the bread and I think the knife did a pretty good job.
The kids enjoyed this bread especially when compared with the relatively bland Tuscan bread. However they still wanted a little butter and jam to go along with it.
Monday, June 28, 2010
The bread baked beautifully and I'm really proud of the scoring job. I've had frustrations using the lame that I got a while back because it creates tucks that then bake into hard, pointed edges that tear the bags that I use. However this time I just grabbed a serrated bread knife and dragged it quickly across the surface of the loaves and I'm very pleased with the outcome.
As Peter warns, this bread tastes a little bland due to no added salt. However we spiced it up with a little butter and jam and it was passable. Excellent bread for a low sodium diet.
Monday, June 7, 2010
However, I now see that my opinion was all about store-bought English muffins. Peter's recipe is surprisingly simple and the muffins have a pleasant texture vastly superior to commercial muffins. My only complaint was that Peter's recipe makes only six muffins, hardly worth the effort. From the onset I decided to double Peter's recipe and I was greatly pleased with the outcome.
Here's the recipe:
|20||ounces bread flour|
|.50||ounce granulated sugar|
|.30||ounce active dry yeast|
|16||ounces milk, room temperature|
Combine flour, sugar, salt, yeast. Add shortening and milk and mix until it forms a ball. Knead dough in mixer for 8 minutes (10 if by hand), adjusting with additional flour as necessary. Place the dough in a lightly greased bowl and cover. Let sit for 1 to 1.5 hours. Divide into 12 pieces and shape into balls. Place on a greased pan with several inches inbetween and let rise for 1 to 1.5 hours until doubled in size.
Heat a griddle to 350F and the oven to 350F. I found it easier to do the muffins in two shifts. Gently place balls on griddle for 5-8 minutes. The balls will naturally flatten. Gently flip and fry on other side for another 5-8 minutes. Immediately place on a pan in the hot oven for another 8 minutes to bake. While the first batch is baking, start the next batch on the griddle. Let muffins cool for 1/2 hour and enjoy with butter and honey or whatever spreads you like. Yum!
Now go and try the recipe and tell me what you think.
Tuesday, June 1, 2010
The dough was delightfully soft and easy to work with and the semolina flour gave the bread a delightful taste that was similar to an enriched bread. However that could just be the honey and olive oil coming through. I topped with flax seed instead of sesame seeds because that's what I had on hand and would have had better success sprinkling them on during day 2 instead of just prior to baking. The seeds didn't attach to the loaves very well. I made three loaves per the recipe but next time I think I'll try more loaves, like around 6. My three loaves expanded till they touched during baking and slightly spoiled the beautiful S-curve of the loaves.
This bread is definitely a keeper.