sun-dried tomato

All posts tagged sun-dried tomato

April baking

Published May 3, 2015 by Storm

Having failed to try a new recipe or bake any bread in March I was delighted that April turned into reasonable month of baking.

I started the month with┬áParsnip and Nutmeg bread, a recipe from The Cook’s Encyclopedia of Bread Machine Baking. The smell of this baking had The Railway Modeller thinking I was making some comforting pudding, I think he was disappointed to learn the truth. To be honest I wasn’t quite sure what to eat this bread with, it was tasty but didn’t lend itself easily to sandwiches or toast; eventually I found it’s perfect partner, a hearty root vegetable soup. Slicing was also a challenge, it was just too soft and springy. I’m glad I tried it but to be honest it’s not a loaf I’m likely to bake again.

My next loaf was more experimental. I read through a few different recipes for loaves using the Italian bread setting on my machine but nothing jumped out at me saying “bake me next”. So I took the ratios of basic ingredients, added some extras of my own choosing and baked a sun-dried tomato and garden herb loaf. As well as chopped sun-dried tomatoes I included two generous teaspoons of sun-dried tomato cream giving me a richly orange loaf which was as beautiful as it was tasty.

Loaf three of the month was just a quick white loaf, as I’d forgotten to buy sandwich bread for The Railway Modeller. This didn’t quite scupper my plan of making a different loaf every time I bake this year, as I hadn’t baked this since late last year, but it came close.

We’ve hit the time of year when the yoghurt I like for my breakfast becomes temporarily unavailable, so loaf four was baked with toast in mind. Half strong white flour and half wholemeal spelt, this was a three seed loaf with sesame, pumpkin and sunflower. I borrowed the seed quantities from a recipe in the bread machine’s handbook for a seeded wholemeal loaf, I should have used more. This was a loaf which started to stale quite quickly, but being destined for toast that didn’t matter too much.

IMG_1460

The wickedly indulgent creation in the photograph was my last bit of April baking. Perhaps not the most neatly presented Black Forest Gateaux, I discovered my spatula had a split in it so did my best to spread cream with the back of a spoon and a butter knife (I also discovered that grating chocolate makes more mess than I could have ever imagined), but lovingly made as a birthday cake for someone who once told me that their two favourite puddings are Lemon Meringue Pie and Black Forest Gateaux. This was my ‘new’ recipe for the month but I did deviate a little from the recipe as written. I only made two of the three cake layers and used half the recommended cream as I felt that it would be a lot of cake for two of us to eat quickly enough if I made it full sized, even my small version was generous for two people to eat in four days. I also used frozen cherries instead of tinned, simply because they taste fresher.

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