Saturday, September 9, 2017

Carrot Bread


I was not expecting Rose's 
Carrot Bread
to be a tea loaf.
I had visions of a fluffy, yeasty,
kneaded bread.
It couldn't have been easier to make.
In fact the entire batter can be mixed
in a bowl with a spoon if one is so inclined.

I was not.


I hemmed and hawed making this 
easy peasy bread
because I dreaded shredding carrots.
My Cuisinart had gone back home with Elle
as the thing terrified me.
It was a super deluxe Christmas present
from her and I never overcame my fear.
The blades looked like lethal weapons in a Ninja warrior movie.
 I bought the simplest one I could find
and shredded these carrots!


The raisins soaked in rum
for a week.  This is destined
for my brother who doesn't like raisins.
As long as they are golden
and soaked in rum
he doesn't mind.


Flour, sugar, eggs, oil, baking powder, baking soda,
salt and cinnamon
with the carrots and raisins.
I wish I had noticed there was no vanilla
and poured some in.
I love vanilla,
expensive though it may be these days.

top
I made a foil tent for the top.
It needed a few extra minutes baking
in my cranky oven.

side

The kitchen smelled amazing
and letting this thing cool, 
then wrapped for overnight
was too much.
I sliced off the end 
for a taste.
It's good now
so can only imagine
how it will be tomorrow.
I have visions of slathering
a slice with apricot jam.
It's a denser tea bread
with nice texture 
which I like.
~
by
Rose Levy Beranbaum





Monday, July 3, 2017

Perfect Pizza Dough


Making this pizza dough could not 
have been simpler.
Such minimal effort for
a delicious crust.


Flour, water, salt, yeast, sugar
stirred together
then coated in olive oil.
Rose gives the option of a cool overnight
rise in the refrigerator
to develop the flavor further.


The dough is warmed up to room 
temperature for one hour
then pressed into a pan.
She uses a great step of first baking the dough
plain before adding the toppings.

As per usual, I missed this bit
and piled on the toppings.


For the marinara,
I drained San Marzano canned tomatoes,
added minced garlic, pinch of sugar 
and then pulverized with an immersion blender.
The result was a less watery sauce.
Covered in mozzarella, basil and parmesan,
it baked in about twenty minutes.


I've wrestled with pizza dough before
but this was easy to work with.
The aroma in the kitchen was amazing.


Next time it will be with pesto topping.
What a fun recipe!
~
by
Rose Levy Beranbaum




Monday, May 1, 2017

Walnut Fougasse


Making Rose's Walnut Fougasse
was certainly a learning experience.
I had no idea what this should be.


After reading the instructions 
a few times,
I played it safe and made a list.

Dough after the first rise

There are so few ingredients;
unbleached flour, yeast, salt,
milk, walnuts and walnut oil.

The texture of the dough is very stiff
compared to other breads we have made.

After each rising, and there are three with
additional rest times,
the dough becomes fluffier.
It was a bit tricky kneading in the walnuts.
They kept wanting to pop out.

Didn't open the slits wide enough

With so much oil added in between risings,
I had difficulty getting the bread to knead
back together.
I would really like to see a video of
Rose making this bread.


I did tent the bread with foil
for the last few minutes
until the internal temperature was reached.


When I pulled it out,
all I could think of was 
the Disney song from Peter Pan
"Never smile at a crocodile"

I will say this is an amazingly
textured bread.
It reminds me of our family's
very favorite pizza crust
from an authentic Italian pizzeria,
minus the walnuts.

This bread peaked my curiosity
and I've spent a fair amount of 
time watching different bakers
making it on youtube.
I'll definitely have another go at Fougasse.
Oh, and the house smells wonderful!
~
by
Rose Levy Beranbaum









Monday, April 10, 2017

Flaxseed Bread


This is wonderful bread toasted,
just like Rose says in her recipe
for Flaxseed Bread.
A truly simple bread to make
with very few risings,
it came together quickly 
and easily.
So easily,
in fact,
this little lady 
made it entirely on her own!


She's ten years old now and loves 
baking and cooking; it's at the top of her list
of fun things to do.
  This is the first start
to finish loaf of bread she's made.
My only interference was 
wrestling the dough into the 
too small loaf pan.
I stood with her as she weighed
out the ingredients and promised
the craggy dough would magically
turn into lovely dough with those 
two little teaspoons of yeast.

The dough was a little too dry
so more water was added.
Not sure if it was because we used
ground flaxseed or due to an
unexpected cold snap that
left us with very dry air.
I kept telling her that my fellow
bakers always say bread dough
is very forgiving.

Dough coming out from the microwave proofing sauna

Definitely need to invest in a slightly bigger bread pan.
My other one was way too large for this recipe.


The poor child was in agony waiting the recommended 
two hours for the bread to cool.
Wrapped up she took it home where it was 
very much enjoyed toasted with Irish butter
and Irish cheddar cheese.


So this is the second generation of 
Rose's bakers.
I'm happy to have gotten over my yeast phobia
through The Bread Bible baking group
and very happy to be passing on the love 
of baking bread to my granddaughter.
~
by
Rose Levy Beranbaum 





Tuesday, February 21, 2017

Olive Bread


Rose's Olive Bread 
is a nice easy recipe.
It turned out to be one of those
breads that puts me in 
a good mood to make;
not too much fiddling,
straight forward with minimal rising times
resulting in a great bread
for minimal effort.


The biga is simply mixed
in a bowl with a spoon.
Set over night to bubble away,
mine was left in the frig for 
another twenty four hours.


This was the first time I proofed a bread
in a towel lined strainer.
The dough is lighter than air.
Flipping it over onto the pan
took a gentle hand so as not to deflate.


The baking temperature is decreased
by increments.
I made a foil tent for the last few minutes.
Honestly,
this bread is one
I'd gladly pay for in a restaurant.
Definitely on the 
make again list.
~

by
Rose Levy Beranbaum







Monday, January 30, 2017

"Levy's" Real Jewish Rye Bread


This bread is a fantastic surprise!
It is better than any rye bread
I have ever tried.
The caraway seeds
give it a wonderfully delicate flavor.
It was an easy bread to make, too.


My oven must be running hot
because I baked it less than the times
indicated.
Even so, the crust has a great crackle.
Definitely 
one to make again and again.
~
by
Rose Levy Beranbaum


Monday, December 26, 2016

Triple Lemon Velvet Bundt Cake


This is a new unpublished
recipe from
Rose and Woody's
upcoming book


The name says it all.


The crumb is incredibly delicate
when fresh baked.
Rose advises flavor is better
the next day, which does
seem to be deeper and fuller.
The crumb feels heavier
but is still tender.

The only difficulty I had
was it baked too dark even
taking it out of the oven
earlier than the least amount
of recommended time
and 
turning down the oven twenty five degrees
for the last ten minutes.
Not sure if cake strips would have helped.
Next time I'll start checking for doneness
way earlier, when the kitchen is wafting
with delicious lemon scent.
~