Peasant Boule #Baketogether
11 Jan 2012 14 Comments
in #baketogether, Bake, Gourmet Tags: #baketogether, boule, Bread, homemade bread, peasant boule
There is something simply wonderful about the smell of homemade bread baking in the oven…. then the breaking of the bread… and finally slathering butter all over… its pure heaven. If you haven’t done this, well, then you must!
Peasant Boule and Orzo Soup
I grew up eating homemade bread, like this “Rustic Village Bread“. So when I read that Abby’s #baketogether challenge for January was a Peasant Boule I immediately gathered the ingredients and began making this delicious – oh’ so tasty bread.
I followed Abby’s “Peasant Boule” recipe step by step since this was my first attempt at this bread and I’m happy I did.
Here’s what you need…
Makes one 8-inch round loaf or two 4-inch round loaves
3 – 1/3 cups all purpose flour
1 – 1/4 ounce package instant yeast
2 tablespoons sugar
1 – 1/2 teaspoons salt
1 – 1/2 teaspoons baking powder
1 – 1/3 cups very warm water, should register on a thermometer between 115 and 125 degrees
3 tablespoons unsalted butter, melted
1 tablespoon toasted onion, dry herb mix
Making dough for Peasant Boule
In a large bowl whisk the flour, yeast, sugar, salt and baking powder. Clip the bowl into the mixer stand and fit the mixer with the dough hook.
Check that the water temperature registers about 120 degrees on an instant-read thermometer.
With mixer on medium-low speed, slowly pour the water into the flour and mix until the flour is completely incorporated. Increase the speed to medium and beat until the dough is smooth and pulls away from the bottom and sides of the bowl, about 6 minutes.
Scoop up the dough and shape it into a ball. Lightly grease using some of the melted butter the bottom and sides of the mixing bowl and pop the dough back into the bowl. Cover the top securely with plastic wrap. Let the covered dough rise in a warm spot until doubled in size, about 45 minutes. I use a blanket or towel to cover the entire bowl to keep warm.
Using some of the melted butter, generously butter an 8-inch round cake pan. Turn the dough out onto a clean work surface, there’s no need to flour—the dough is soft but not sticky, and press to deflate it. Shape the dough into a 7-inch-wide round and place it, like Abby’s recipe with smooth side up, in the center of the prepared pan. Generously brush the top and sides with some of the melted butter.
I made two small 4-inch-wide round loaves, placing them on a buttered baking sheet. Using a knife make 3 diagonal lines across the top of loaves, these will spread open, letting you know when the dough has risen.
Allow the dough to rise, there’s no need to cover it, keeping in a warm spot until doubled in size for about 25 minutes. If using a 8-inch pan, it will fill the pan. If using the baking sheet the slits you made atop of loaves will spread open.
I brushed one loaf lightly with the melted butter. The second loaf I added some dry toasted onion sprinkled on top and brushed remaining butter generously all over.
Peasant Boule with Onions and Butter
About 15 minutes before the dough is ready to bake, position a rack in the middle of the oven and the oven to 375 degrees. When the dough has risen to about 2 inches above the edge of the pan, bake until the boule is well browned and sounds hollow when tapped about 40 minutes. Transfer the pan to a rack and tip the baked bread onto a rack and remove the pan. Set it right side up and let cool completely.
Soup & Bread
I served this with a Orzo Soup and Jeff and I ate one entire loaf for dinner.
Spiced Apple Muffins with Vanilla Bean Brown Sugar Apple Topping
24 Oct 2011 17 Comments
in #baketogether, Bake, Dessert, Gourmet, Sweet Tags: #baketogether, apple muffins, spice cake, vanilla bean
I feel fortunate to have met the lovely Abby Dodge at a recent foodie event and equally grateful to have joined in on #baketogether, a community where all foodies (bakers, bloggers and chefs alike) get together and share their spin on a particular recipe. This months assignment “R’ock-tober #baketogether ~ Classic Spiced Sour Cream Coffee Cake YOUR way”.
Spiced Apple Muffins Vanilla Brown Sugar Topping
Since I just joined #baketogether this past weekend and with much of the month behind us, my imagination went to work. I’m making apple muffins with a brown sugar apple topping, similar to a Greek recipe called Revani that my mother made when I was a child.
The reason I’m grateful I’ve joined #baketogether is because I get to learn incredible new recipes from some pretty incredible bakers, and make some new friends.
Apple Spice Muffins
Preheat oven 350 degrees
Spiced Apple Muffins:
2 cups all purpose flour
1 cup apples, chopped into 1 inch cubes
1 1/4 teaspoons baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon table salt
1 stick of unsalted butter, softened (8 tablespoons)
1 1/4 cups light brown sugar, packed firmly
1 teaspoon pure vanilla extract
2 large eggs, room temperature
1 cup Greek yogurt
Vanilla Bean Brown Sugar Apple Topping:
3 apples, sliced into wedges
1/2 cup water
1 tablespoon vanilla bean paste
1/2 cup light brown sugar
2 tablespoons butter
Muffin Pan
Muffins:
In a bowl, combine the flour, baking soda, cinnamon, nutmeg and salt, mixing all ingredients until incorporated, set aside.
In a bowl, add butter, sugar and vanilla mix on medium speed for 3 minutes. Add eggs, one at a time, beating well after each addition. Incorporate half of the flour mixture mixing at a low speed just until blended. Add the Greek yogurt mixing well until blended. Add the remaining flour and fold into mixture with a spatula until all ingredients are incorporated. Add sliced apples and mix well.
Grease muffin pan with butter or shorting, sprinkle lightly with flour to prevent sticking or you can use baking cup liners. Fill 3/4 from the top.
Bake until a golden brown. Cook for 20 to 25 minutes. Let muffins cool in the pan on a wire rack.
Topping:
While the muffins are baking, begin preparing the vanilla bean brown sugar apple topping. Setting your stove top to medium high heat, place water, brown sugar, butter and vanilla bean paste in a saucepan, heating until sugar has melted and the mixture begins to boil. Reduce heat, add the sliced apple wedges and simmer, stirring for 15 minutes minutes, until apples are caramelized, set aside until ready to use.
Once the muffins have cooled, using a pairing knife, gently loosen each muffin from the pan and place on serving dish. Generously spoon vanilla bean brown sugar sauce atop of muffins, allowing to soak into top layer, place apple slices atop by arrange in layers.
I thought these muffins would be great for breakfast, an afternoon snack or dessert. And then I thought, I have been baking way to much, so I’m sending these to work with the lovely Jeff.
#baketogether
