Monthly Archives: July 2019

More miracles!

summary: wild yeast fears; expiry dates; bread just wants to be bread; no photographic evidence; back to basics using text only; looking back to the good old days;

The other day, we decided in the morning that we would be having naan, which meant that once again, I’d have to use commercial yeast. Waaaah!!

Now that I’m thoroughly attached to our wonderful Jane Mason starter, I feel like a failure resorting to using Fleischmanns! (continue reading )

Swirling Around to Catch Up (BBB July 2019)

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BBB: Let's Keep Baking summary: an embarrassment of choices for July; recipe for Tahini Swirls, based on recipes in HomeBaking and SAVEUR magazine; altering the recipe(s) to use wild yeast instead of commercial yeast; making “no knead” overnight dough; adding salt; catching up; oh-oh; bookmarked recipes;

We’re all going on a summer holiday […] To make our dreams come true

Oh oh. Now I have an audio virus!! (I just listened to the actual opening of the song on YouTube – hahahahaha I LOVE the strings!)

Bookmarked Recipes - last Sunday of the MonthBBB July 2009 Bookmarked Recipes: Armenian Tahini Bread
Bread Baking Babes (BBB): Sukkur bi Tahin

:stomp: Took me a while!! :stomp:
 
Tahini Swirls

It’s a little embarrassing; my well-meant promise way back in 2010 to bake all the previous BBBabe breads still haunts me…. I’ve had these tahini swirls bookmarked for eons:

The TAHINI BREAD of Armenia is like a croissant mated with halvah. This unprepossessing sweet yeast bread […] awakens the senses the moment it leaves the oven, with the seductive aromas of sesame and cinnamon. The real joy, however, is in the bread’s flaky yet chewy texture
 
– Sarah Breckenridge, Armenian Tahini Bread, SAVEUR 100, No. 99 (February 2007), p71
These tahini swirls, called sukkar bi tahin in Arabic, are flattened flaky rounds flavored with tahini and sugar, not too sweet, not too strong tasting. Serve them warm or at room temperature-they’re just right either way.
 
– Jeffrey Alford and Naomi Duguid, ‘Beirut Tahini Swirls’,
Home Baking: The Artful Mix of Flour and Tradition Around the World, p244

So. July 2019’s task asking us to choose a previous BBB July recipe was the perfect opportunity to “∫top two gaps with one bu∫h“.

(continue reading )

Going Wild with Poppy Seed Fougasse

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summary: recipe for wild fougasse with poppy seeds baked on the barbecue; grilling Artic char; the wonders of lemons; it’s strawberry season!

When we were discussing what bread to make on the barbecue for dinner, we realized that it had been way too long since we’d had poppy seed bread!

I love this bread!! It’s just a little bit sweet but not cloyingly so. And it’s beautifully soft inside yet nicely crispy on the outside.
 
-me, blog from OUR kitchen, poppy seed bread on the barbecue, 15 July 2010
I love poppy seed bread!! And please excuse me. I see that I’m repeating myself
 
-me, blog from OUR kitchen, Poppy Seed Rolls on the Barbecue Revisited, 12 July 2011
This poppy seed fougasse was fantastic with grilled salmon
 
-me, blog from OUR kitchen, Give us this day our daily bread (WBD/WFD 2011), 16 October 2011

Of course! Poppy seed fougasse! What could be better? We decided to really splash out and, instead of salmon, we would get a piece of wild Artic Char – Ocean Wise, of course.

Ocean Wise Logo (ocean.org) If you see the Ocean Wise symbol next to a seafood item, you know that option is the best choice for the health of our oceans.
 
– Ocean Wise | About The Ocean Wise Seafood Program

Even though we still have a jar of active dry yeast in the fridge, we are now loathe to use it. So I decided to alter our poppy seed bread recipe.

wild fougasse

Whoohoooo! …artic char and green peppercorn mayonnaise with poppy seed fougasse raised with our trusty Jane Mason starter! WHAT could be better for a summer day? (continue reading )