Friday, July 11, 2008

This one's for Judy!

Judy is the adventurous soul that sent my sister the information about artisan bread and the Artisan Bread in Five Minutes a Day cookbook. My sister sent the information to me, hoping I would figure it all out and show her the technique. Nothing easier – really!! Anyway, my sister, sister-in-law and I had a great time playing with bread (and all of us enjoyed eating it) and we almost always got a photo before the bread of the day was consumed. Almost… So, this one is for Judy, to give her some idea of what she started. I have shared this technique (and copies of the book) with the above mentioned sister and sister-in-law, along with two good friends who are off and baking. I have told co-workers about the technique and seen them hop on the bread wagon, too. It’s just too much fun not to share!!





Roasted red pepper pizza with mushrooms, herbs, and three kinds of cheese made with the basic dough.





Grissini (bread sticks) and peasant bread, made with a whole wheat enhanced version of the basic recipe.




This is the tapenade bread -- the photo is a bit blurry, but it was such a delicious bread I had to include it!! One note of caution, though. If you want any tapenade that goes into this dough left over to spread on anything, make a double batch of it.





Sun-dried tomato and Parmesan bread, made with olive oil dough.





Classic challah with poppy seeds (foreground) and dried tart cherry and toasted almond bread (background) made with the challah dough.





Roasted red pepper fougasse made with olive oil dough.





Calamata olive bread made with the basic dough.




Pan d'epi served with grilled wild trout (caught by my brother) and grilled wild asparagus (gathered by my sister and brother-in-law). Yum!





Pecan rolls made with challah dough are wonderful. These have a light honey topping in lieu of the sugary topping in the book with cinnamon and sugar swirled inside. It's a less sweet version of the classic sticky bun.

So, see what you started, Judy? Isn't it grand?

8 comments:

wassamatta_u said...

Ok, I just went all over Stampeaz, looking for the page where I can order some of that incredible looking bread! Apparently, it is ALL only available in "Grade A"...
-wassamatta_u

ser7632 said...

this really sounds like a book I need. I love to make challah but all the recipies I have are just a pain.


-just4bees on AQ

six stars said...

argh! I love bread and have been off the stuff on the "South Beach' diet for several months! No huge amounts of pounds shed- either...maybe I should just give it all up and go back to the bread?
six stars

jhertz10 said...

Thanks Webfoot, your pictures are great! I'm Jeff Hertzberg, one of the co-authors of Artisan Bread in Five Minutes a Day. I'm so glad our recipes are working well for you. Come visit us anytime at http://www.artisanbreadinfive.com, where you can post questions into any "Comments" field, or into the "Bread Questions" gateway on the left side of the homepage.

Jeff Hertzberg
www.artisanbreadinfive.com

Yiker said...

That's cool you got a note from Hertzberg! Your post makes me very HUNGRY! Thanks for sharing. - Yiker/Angela

ipsquibibble said...

" I love to make challah but all the recipies I have are just a pain"

just4bees- I think it's only a pain when you're making french bread. (ba-dump-bump)

Beautiful bread, Webfoot! If you ever need a challah stick roll taster, please don't hesitate to call. ;) Poodle Dudes

Sally-O said...

:-)~~~~
MMMMMMMMMM!
All those delicious bread is making me drool!
I can even smell them! They look so GOOD!
Where is this bread recipe????

Sally-O

shiloh said...

Thanks for the info. Bought the book....making the bread.

I learned while trying to make a sourdough starter that you really need to weigh your flour to be consistant.I'm sure the bread will turn out anyway but try weighing some cups that you've measured and see how much different they are.