Tuesday, July 26, 2011

End of Bread~

Hello everyone! Its been awhile I know... forgive me? It has been hot and humid and sticky here in the big apple of late. During which we completed our second bread section of the program. Everyone packs on the pounds during the breads sections we were warned... and duly so *pinches bready doughiness around my waist* (just in time for the summer and bikini season she thinks to herself...)

Here's what you've missed.

The Pissaladiere. I'm almost 99% sure I spelled that right

 Like many of the other breads made so far, it started out a smooth ball of dough

 It is then stretched out by hand into a free form circle and topped with sweet caramelised onions, salty olives and anchovy fillets

Once the sides were oiled up with some EVOO, it was sent for baking and it was yummy. You can take my word for it.

 We then took a detour and visited Italy with the pizza.

 Allowed to play with our own flavours, I used a basil infused olive oil around the edges, tomato sauce as a base, topped with cheese, fresh basil leaves and a sprinkling if chilli flakes. Be sure to either cover up fresh basil under ingredients to prevent them from burning in the oven, or oil them generously as I did and found out the fun way that by doing so they crisp up nicely during the baking process

 We also revisited the brioche, however this time, with the addition of sweet potato :)

 We were supposed to get orange sweet potatoes but were given yellow ones instead so you can't really see much of a colour variance from the original dough but its in there~ I decided to practice my braiding here from examples I watched and learned from youtube!

 Handsome fellow don't you agree?

 This was done with just one long strand believe it or not, and it was my first attempt!

 We also made little rolls, in which we added some caramelised shallots

 Can you spot the shallots? They were rolled into the dough... yum.

 Don't freak out. That my friend is 21 portions of 5 grain bread dough!

 Once shaped and once again rolled in the representative 5 grains that went into the dough, they were baked and came out so cute

 The grains in the dough were soaked prior to addition to help them stay moist in the dough. The ones outside on top however were not presoaked so they toast and get get really nutty in flavour

 Here is how it looked like inside sliced up. Best served sliced in half, toasted and topped with cream cheese or deli meats or eaten plain

 The best f-ing banana cake I've ever had.

 Banana-crumb muffins... I added little chocolate chips in mine and kept the bananas chunky... man these were gorgeous.

 Another muffin made were these lemon-poppyseed muffins :)

 Glazed of course... Sooooo good.

Moist lemony deliciousness in every bite.

 Another liquid-fat method of quick breads is the cornbread. This time we made jalapeno-bacon cornbread topped with a bourbon-honey glaze.
 The answer to that thought in your head right now is- Yes. It was every bit as delicious as it sounds.


1 comment:

  1. Cornbread is best baked in a very hot cast iron pan; it can even be baked in an ordinary cast iron skillet. Just be careful handling the hot pan when pouring in the cornbread batter.