Wild Olive Oil Wreath (BBB April 2021)

go directly to the recipe

BBB: Let's Keep Baking summary: recipe for wild olive wreath based on a recipe in “Della Fattoria” by Kathleen Weber; playing with the calculator; Nailed it! …arithmetic problems; spring has sprung; another quiet Easter; bunny holes galore; verbosity abounds; I lost my blue pencil; information about Bread Baking Babes;

I love the sensation of dough under my fingers. – Kathleen Weber

Bread Baking Babes (BBB): Olive Oil Wreath

BBB April 2021
Nailed It!!

Who would have guessed that we would have to spend another Easter in isolation? Last April, when we were steeling ourselves for a little privation that we thought might last a couple of months, we really didn’t have any notion at all about how long this masked time would go on, did we? All we worried about was that people were wasting their energy worrying about toilet paper, when there were no beans, pasta, flour and yeast on the grocery store shelves.

At least the food supply situation seems to be resolved now (ish).

Unbelievably though, in spite of Toronto having just moved into the Grey Zone (with the instruction that we “should stay home as much as possible”), traffic was pretty much back to its norm, except drivers are now much more aggressive and self-absorbed. Apparently, we need to remind ourselves what “we are in this together” means. :lalala:

But enough of that. I’ve gotten off-track. Again.

We’re here about bread, aren’t we? This month, Karen (Karen’s Kitchen Stories) chose the olive oil wreath recipe in Kathleen Weber’s book “Della Fattoria Bread”.

(continue reading )

Not so wild today….

summary: using commercial yeast (!) for the first time in ages; celebrating spring; we ♥ the Cheese Boutique; Clark’s bread; chicken livers are ideal for making pâté; where are those green peppercorns??

[T]his molasses-fennel bread is the very first kind of yeast bread I ever made.
– me, blog from OUR kitchen | Molasses Fennel Rye Bread from Memory Lane (BBB September 2012)

Clark's by the Bay: Bread Recipe

Yesterday, when we were out on our bikes on a gloriously sunny day with the temperature {gasp} above freezing at last, we celebrated by riding to the Cheese Boutique. While we were choosing large blocks of German Butter Cheese, Aged English Cheddar, and from the “any block of cheese from this shelf is $13, or three for $30” fridge, we saw various kinds of pâtés in the expensive part of the next fridge.

Really expensive!

We suddenly realized that we had neglected to have one of our favourite dishes this past Christmas season: Chicken Liver Pâté with green pepper corns (from one of the Silver Palate Cookbooks – I NEVER remember if it’s the red or the white one) on Clark’s bread.

(continue reading )

Green Tea and Orange Bread is Wild (BBB March 2021)

go directly to the recipe

BBB: Let's Keep Baking summary: recipe for wild green tea and marmalade bread based on a recipe in “The Larousse Book of Bread” by Éric Kayser; still staying at home… of course we are; miraculously on time; making substitutions, as usual; information about Bread Baking Babes;

Around the late nineties, the French rediscovered bread — not just any old bread […] It’s a short journey from the quest for good bread to making it yourself […] “People today are seeking authenticity in all kinds of things, ” [Éric Kayser] explains. “And what could be better than bread, when it is made honestly, with no trickery or artifice, to convey this feeling of authenticity?” -foreword, “The Larousse Book of Bread” by Éric Kayser, p.9

Bread Baking Babes (BBB): Green Tea and Orange Loaf

just out of the oven

March came in like a snow lion this year. I was almost (“almost” being the key word) glad we were still in a strict “stay at home” order. …we’re still in a “stay at home” order, but now it’s not quite as strict. We can now enter hardware stores, masked of course. But after more than a year of this, it’s old and boring news. Let’s move on, shall we?

Amazingly, the snow that blanketed Toronto at the beginning of March disappeared a few days later and it really did seem that spring had arrived. There are even the points of crocus and day lily leaves peeking up through the bleakness!

Cleverly, Cathy (Bread Experience) decided we should celebrate spring and at the same time, St. Patrick’s Day tomorrow, with bread made with candied orange peel and green tea.

Powdered green tea. Matcha.

That HAS to be good for us, doesn’t it? (continue reading )