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.
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.
this bread is one
I'd gladly pay for in a restaurant.
Definitely on the 
make again list.

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
Even so, the crust has a great crackle.
one to make again and again.
Rose Levy Beranbaum