I have made so many loaves it has been hard to stay motivated and update the site that often. I have to keep my life documented, so now it’s time to post them.
I made my Mom an organic Vegetarian Lasagna for Mother’s Day. So of course she needed a nice loaf to mop up all the sauce left on the plate. This has been my favorite recipe as of late which is why it’s what I made for her.
Ingredients for Today’s Bread
- 1 1/2 cup Organic Whole Wheat Flour
- 1 cups Organic Unbleached White Flour
- 1/2 cup Organic Bread Flour
- 1 1/2 cup Reverse Osmosis Water
- 3/4 tsp Organic Dry Active Yeast
- 1 tsp Organic Unbleached White Sugar
- 1 tbs Kosher Salt
- 12 Organic Whole Wheat Lasagna Noodles (boiled for 4 minutes)
- 8 oz Mozzarella Cheese
- 16oz Ricotta Cheese
- 1/2 cup Fine Grated Parmesan Cheese
- 1 Egg
- 24 oz Crushed Tomatoes with Basil
- 12 oz Diced Tomatoes
- 3 tbs Dried Basil
- 1 1/2 tbs Dried Thyme
- 1 tbs Dried Oregano
- 2 tsp Sugar (to balance the acidity in the tomatoes)
- 2 tbs Kosher Salt
- 2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 cup Onion (minced)
- 3 cloves of Garlic (minced or garlic press)
- 2 small Zucchini (diced)
- 1 large Crookneck Yellow Squash (diced)
- tsp Butter
- I read the back of the noodle pack for assembly instructions :)
BEST PURCHASE EVER!
This is my first loaf on the bread stone. It has risen more than some of my previous loaves after only six minutes of baking! The bread stone was $50 which is pretty expensive, but it should last me for life. I save over $2 on every loaf that I bake so I think it was worth it. If I bake 25 loaves I get my money back!
The loaf on the left is 1 1/2 cup whole wheat and 1 1/2 cup bread flour. The loaf on the right is 1 cup bread flour, 1 cup unbleached white flour and 1 cup whole wheat. I added 1 tbs of basil and 1 tsp of garlic powder to both loaves for some fun flavor.
The bread stone makes the bottom crust perfectly crunchy, it doesn’t burn in the slightest, and the rise is better than ever! Heck yeah bread stone!
How I use it:
Pre-heat oven to 500° with the bread stone in the oven. An hour after my last rise I form my loaf on the counter and then plop it on the bread stone and make my cuts on the stone. It seemed easier to do it that way but it was freakin’ hot.
I have been experimenting with the ingredients to try and find a simple yet complex tasting loaf. I have been adding cheese and herbs to increase the flavor in my breads. I know the next step is to make a starter who I will care for and love once it is living, but I’m not sure I have the motivation to take care of another *thing* right now. So, more cheese bread!
Using my extremely tasty recipe I made a garlic and basil loaf. This was a simple loaf with 24 hours of total rise time and a triple rise.
I decided to make another garlic cheddar loaf because they are freaking delicious. It was mostly because Diana had made some awesome spinach dip that we needed to dispose of! It is gone. Didn’t last 24 hours.
I have decided that I shall cook a loaf of bread each day for the month of February. They shall consist of challenging recipes which require swift progression in the skill of baking. By the end of the month I expect to have mastered gluten development and have moved on to breads like panettone, croissants, danishes, and the humble yet challenging baguette. If you would like me to make you a loaf, leave a comment. I don’t expect to receive a comment since nobody knows about this project of mine, but it’s a nice thought.
This was my first attempt at creating a delicious garlic cheddar boat! It is fairly simple as long as you have the few ingredients necessary and don’t mind waiting overnight. This is a no-kneed recipe!
- 1-1/2 cup Filtered Water
- 3/8 tsp Dry Baking Yeast
- 1/8 tsp Sugar
- 3 cup Flour (I use 1 cup whole wheat and 2 cup unbleached white flour)
- 2 tsp Salt
- 5-6 whole Pealed Garlic Cloves
- 1/2 cup Aged Cheddar
- 2 tsp Dried Basil (Optional)
Let us start by activating the dry yeast. To activate dry yeast you need water between 100-110º. If your water is too hot you can kill the yeast, if too cold the yeast will not wake up. It takes 30 seconds in my microwave for 1-1/2 cup of water to become warm to the touch for me. Once you’ve warmed the water add the sugar and 1/4 tsp of the yeast. Stir and cover. Let it sit while we mix the other ingredients.
In a large glass mixing bowl add flour, salt and 1/8 tsp yeast. Stir until properly mixed. Now add the water, yeast and sugar mixture. Stir with a stiff wooden spoon (I’ve broken a few spoons doing this lol) until it forms a silky yet stringy consistency that you can form into a ball in the bottom bowl. It will ooze out of formation after you’ve made the ball, but you should still be able to make one for a moment. Cover and let it sit overnight.
Once your starter has sat overnight it will look like the image on the left above this. The image to the right is what you will be doing next. Lay out a sheet of parchment paper and flour it generously. Scrape out the dough onto the floured paper and use your floured fingers spread it out to about 10″ x 10″. Lightly grade cheese and sprinkle 3 cloves of pressed or minced garlic over the dough, also and optional Basil if you choose to use some! Now fold all the sides to the center, left and right first, followed by the close and away sides. Pinch together to seal the seem. Flip and lightly cover with the parchment paper to let rise for another two hours.
Loosely wrap the dough in the parchment paper and cover with a towel. Let it sit somewhere warm for two hours. Now that we have waited for the second rise put your bread pan in the oven and preheat to 500º. Take the hot bread pan out of the oven and lightly butter it. Open the paper and transfer the dough to the hot bread pan, the dough may stick a little and that is ok, just scrape it all into the bread pan. Slice down the center of the dough and put loosely grated cheese and garlic in the cut. Pinch the cut closed, cover loosely with foil and put in the oven for 30 minutes. Remove the foil once the timer goes off let it cook for another 15 minutes with no foil. Remove from the oven, turn the pan upside down over a cutting board and give it a slight tap, it should fall right out, let it sit for 20 minutes and enjoy!
Bonus: Sprinkle basil or thyme on top to add some color. If you love garlic as much as I do, stick whole garlic cloves right in the dough.
And for the finished product!