Archive for the ‘Baking Bread’ Category
Elegant Brioche au Sucre
In Affordable Elegance, Artisanal Bread, Austrian Bakery, Autumn Desserts, Baking, Baking Bread, Baking Brioche, Baking Day, brioche, Brioche M-J, Classic Recipe, Coffee, dining, Elegant, Elegant Bakery, Elegant Baking, elegant cuisine, Elegant Culinary Photography, elegant living on a shoestring on 11/07/2011 at 7:05 amThe Best Aluminum-Free Baking Powder
In Aluminum-Free Baking Powder, Baking Bread, Baking without Aluminum, Best Baking Powder, Elegant Baking, Rumford, Rumford Baking Powder on 09/01/2011 at 10:10 am
The Best Aluminum-Free Baking Powder
In Aluminum-Free Baking Powder, Baking Bread, Baking without Aluminum, Best Baking Powder, Elegant Baking, Rumford, Rumford Baking Powder on 09/01/2011 at 10:10 amBaking Day with M-J
In Bake for the Week, Baking Bread, Baking Day, Bread Dough, Dough for a Week, Freezing Dough, Home-Made Bread, Week's Baking on 25/10/2010 at 6:55 am
Once a week, I make a large quantity of my favourite bread-dough, and freeze several balls of it in plastic bags. On Baking Day, I make one or two loaves for immediate use. Taken out of the freezer the night before it is needed, the other balls of dough will be ready to knead one more time and rise again for freshly-baked bread during the week. I use my extra dough for pizzas, hamburger buns, and baguettes. Rather than baking all the dough on Baking Day, which would only guarantee two-and-three day-old loaves, I expend the energy producing the dough in bulk on one day, and bake it whenever I need to during the week.
©M-J de Mesterton 2010
Baking Day with M-J
In Bake for the Week, Baking Bread, Baking Day, Bread Dough, Dough for a Week, Freezing Dough, Home-Made Bread, Week's Baking on 25/10/2010 at 6:55 amOnce a week, I make a large quantity of my favourite bread-dough, and freeze several balls of it in plastic bags. On Baking Day, I make one or two loaves for immediate use. Taken out of the freezer the night before it is needed, the other balls of dough will be ready to knead one more time and rise again for freshly-baked bread during the week. I use my extra dough for pizzas, hamburger buns, and baguettes. Rather than baking all the dough on Baking Day, which would only guarantee two-and-three day-old loaves, I expend the energy producing the dough in bulk on one day, and bake it whenever I need to during the week.
©M-J de Mesterton 2010
>Baking Day with M-J
In Bake for the Week, Baking Bread, Baking Day, Bread Dough, Dough for a Week, Freezing Dough, Home-Made Bread, Week's Baking on 25/10/2010 at 6:55 am>
Once a week, I make a large quantity of my favourite bread-dough, and freeze several balls of it in plastic bags. On Baking Day, I make one or two loaves for immediate use. Taken out of the freezer the night before it is needed, the other balls of dough will be ready to knead one more time and rise again for freshly-baked bread during the week. I use my extra dough for pizzas, hamburger buns, and baguettes. Rather than baking all the dough on Baking Day, which would only guarantee two-and-three day-old loaves, I expend the energy producing the dough in bulk on one day, and bake it whenever I need to during the week.
©M-J de Mesterton 2010
Baking Day with M-J
In Bake for the Week, Baking Bread, Baking Day, Bread Dough, Dough for a Week, Freezing Dough, Home-Made Bread, Week's Baking on 25/10/2010 at 6:55 amOnce a week, I make a large quantity of my favourite bread-dough, and freeze several balls of it in plastic bags. On Baking Day, I make one or two loaves for immediate use. Taken out of the freezer the night before it is needed, the other balls of dough will be ready to knead one more time and rise again for freshly-baked bread during the week. I use my extra dough for pizzas, hamburger buns, and baguettes. Rather than baking all the dough on Baking Day, which would only guarantee two-and-three day-old loaves, I expend the energy producing the dough in bulk on one day, and bake it whenever I need to during the week.
©M-J de Mesterton 2010
Bread-Making is Good Exercise
In Baking Bread, Beatrice Ojakangas, Elegant Bread, Elegant Cook, elegant survival, Home-Made Bread, Judith Jones, Julia Child, Kneading Bread-Dough, M-J's Bread Recipe, Making Bread on 17/10/2010 at 10:28 am
Kneading bread-dough is excellent exercise for your arms, pectoral muscles and mid-section. Put both palms into your dough, then push, pull, fold, pound and push again for ten minutes. It’s practically a full-body exercise when done vigorously. And there’s nothing like the aroma of bread baking in your oven. A good bread-making guide is Judith and Evan Jones’ THE BOOK OF BREAD, published by Harper & Row in 1982. Another good source of recipes and bread-baking techniques is Beatrice Ojakangas, who was featured in a chapter of BAKING WITH JULIA. And, you could visit The Elegant Cook‘s page of recipes for breads from around the world.
©M-J de Mesterton 2010
