I made bread.

It is the Electric Dough Hook bread recipe from English Food. Yes, right now I am obsessed with this book.


On the left are the two loaves, fresh out of the oven. I quickly rubbed them all over with a nub of butter to give them a nice sheen. The fruity loaf on the right is the Fruit Tea Bread, another Grigson recipe. I once had a slice of a fruit tea cake at the Waterford Crystal cafeteria in Waterford Ireland. Ever since then I have often find myself in the kitchen with some mixed peel, a pot of cold black tea and a prayer that THIS time I will finally recreate THAT fruit tea loaf. Not this time :(



Fresh out of the oven. Wayyyy too hot to cut, but I did anyway.


And well after the loaf cooled down.

I am very happy with how this bread turned out. The crust is crunchy and the crumb is tender, just the way I like it. The recipe was unbelievably easy - I mixed it up and left it to rise this morning. I went out for a few hours and when I came home I punched it down, sorted of kneaded it a little, formed it loosely into roughly two loaves, and then let it rise again for about 45 minutes before popping it in the oven - 450 for 30 minutes.

Easy and good. Just my kind of recipe.

Comments

Post a Comment

Popular posts from this blog

Ye Olde Boston Food

Image
And this is good old Boston, The home of the bean and the cod, Where Lowells talk only to Cabots, And Cabots talk only to God. -John Collins Bossidy Pam from Cave Cibum and I went on Ye Olde Food Tour of Boston - an event we just thought up to amuse ourselves. In truth I think that I like the idea of Ye Olde Boston food better than the reality. The reality seems to be mostly sh*tty tourist food, with a few nice surprises. We started at Fanueil Hall/Quincy Market, at Durgin Park . Durgin Park is a Boston institution that natives talk of fondly but only tourists eat at. Durgin Park signage on the left. Across the way is Sam's Cafe at Cheers. This is a complete Venus-Tourist-Flytrap. Cheers is a fictional Boston bar. Sam Malone is imaginary. It ought to be illegal for non-tourists to go here. Click on the photos to make them bigger. The dining room at Durgin Park. And the downstairs meat locker. The dining room is shabby around the edges and there is a great big open kitchen. The wait
Keep reading....

Eastah Scorchah

Image
In April when the temps rise above 40, everyone around these parts switches over to iced coffee with a childlike glee that summah is just around the cornah. However when the temps rise to the 80's we all just complain. It's too soon for the beach, in a day or two the temps will drop back to the 40's, everyone is hot in their Easter dresses, it's too soon for A/C. We complain because we know that summah does NOT arrive in April, no matter how much global warming is happening, the possibility of a snow storm exists right through the end of the month. But hey, it was Easter and it was hot so we grilled and drank cold drinks and ate cool desserts. Sriracha grilled shrimp is literally one of my most favorite things to grill. If you are a recipe person, use this recipe from Food 52: Spicy Shrimp Recipe . If you are a just-wing-it cook like me, you basically marinate peeled and deveined shrimp in a gloopy mess of olive oil, Sriracha, garlic, Worcestershire sauce, br
Keep reading....

I'm fine, how are you.

Image
Jeesus, it is hard to keep a blog alive when you don't do it on the regular and also when the med you take to keep you regular also happen to be the wet blanket to your creativity. Also it used to be easier to find the time. The Evil Twin ( remember her ?) is now the Proud Mamma of Thing 1 and Thing 2 and mostly my spare time is spent shaping them into my minions who will do all my bidding. That all sounds like an excuse.  It is. So here is a photo of some fish and chips I had at the Harp & Bard  (that website tho... woof).
Keep reading....