Recipes

Baking Bread

Posted by Barb Wong on 12/3/07; 6:29:07 PM From the Recipes dept. I can't remember the last time I bought a loaf of "regular" bread. "Regular" bread meaning a loaf of whole wheat or multigrain sandwich bread. Over the last few months I've been experimenting with different whole wheat bread recipes and have come up with one that I'm happy with. This loaf is pretty basic: whole wheat and unbleached flours, yeast, butter, honey, water, salt. The variations are limitless: vary the proportion of whole wheat to unbleached flours, throw in other flour or grains, seeds or nuts. I've found that yeast is very forgiving. If I'm proofing the dough and don't have time to shape it, I'll quickly punch it down and come back to it later. I love the idea that the bread making process fits into our household rhythm. Link: # | Discuss | |

Ensaymada

Posted by Barb Wong on 4/15/07; 9:24:54 PM From the Recipes dept. Lately I've been wanting to explore Junior's Filipino heritage. What better way to learn about a culture than through its food? I started to research different ensaymada recipes and came up with one that I like. Although the rising times seem long, the extra time for the yeast to ferment results in a rich flavour that complements the eggy flavour of the dough and the sweet-savoury topping. Because the recipe makes a large amount, I've also included instructions for freezing and baking individual ensaymada. Link: # | Discuss | |

Make Bread Not War

Posted by Barb Wong on 3/4/07; 10:08:28 PM From the Recipes dept. In my spare time (ha!) I've been baking bread. I had been looking for a slow rise bread that would work with the rhythms of our household. Something that was flexible enough to mix and set aside for a few hours or even a few days. I came across a recipe from Homebaking by Alford and Duguid for a simple loaf that starts with a biga, a yeast, flour, water mixture that ferments from 12 hours up to several days. As the yeast grows and ferments slowly, the mixture develops a rich yeasty flavour. I've experimented with the addition of various amounts of whole wheat flour and rising times and the loaves turn out with crisp crusts, soft springy texture and great yeast flavour. Best of all, it doesn't take much time out of my day to mix the different stages, rise and bake. It's all a good learning experience for Junior too (math, science, using the 5 senses...). Link: # | Discuss | |

FoodLikeThat.com - submit your recipes and make money

Posted by Roland Tanglao on 1/27/07; 10:18:28 PM From the Recipes dept. Fellow Bryght guy, Boris Mann, has started, Food Like That, a new recipe site where you can make some money by submitting your recipes. Check it out and make some money OR just enjoy the recipes! QUOTE Food Like That is a new kind of recipe sharing site. It's designed to rank highly in Google. When people find your recipe, and click on the ads on your recipe page, we share the revenue with you. But that's not really the cool part. The cool part is that it helps you find more food you like. Do you like dishes with eggs? You'll probably like quiche or maybe a frittata. Food Like That: it's like Last.FM for your mouth. END QUOTE Link: # | Discuss | |

Holiday Bake-it-yourself

Posted by Barb Wong on 12/31/06; 2:14:24 PM From the Recipes dept. This year I didn't have the energy to do my usual Christmas baking (8 dozen each of 6 to 8 varieties of cookies). So for gifts I made a few different appetizers, froze them and packaged them up in lovely boxes with charming labels. I made lamb sausage rolls based on a recipe I found in the Canadian Living Holiday Baking guide, Turkish spinach and feta sigaras and mushroom almond turnovers (recipes to follow!) These were a hit and were much less labour intensive! Link: # | Discuss | |