Stromboli

I have no idea why it is called that.  Just a minute. Must check it out ... I'll go ask Professor Google and see if it is a regular name for this type of bread.

Oh, sorry...just ran off to check it out and Wiki says this about it. ....  And, as usual... the Americans are claiming they invented it.  Okay then.....

I found the recipe in one of my bread books.... and, added a few things they didn't ...subtracted a bit of the cheese... and now wish I had mixed it more like they suggested.   Next time.

I may have added a bit more flour than they asked for or mixed it a bit too much...either way.... I didn't like the firmness of the crust, although, the interior is lovely and soft.  And, in retrospect, wish it had more cheese and less olives.... again, next time.  The photo in my book looks softer and it seemed flatter ...

There are lots of recipes online if you would like to give it a try.  I won't be adding my own recipe here til I have attempted it a second time and appreciate the crust a bit more.   But, how about this? ... Why doesn't somebody else give a Stromboli a try and let me know if their recipe is better or ..much the same....  ??

What I made yesterday...

Chef John's no knead Ciabatta bread.  

I have no idea why everybody wants to do this type of bread...but, it seems a big thing...so, of course,  I'm doing it too.  After all....it's bread!  I'm having fun testing various recipes.  This guy is kind of fun to listen to on his video...and let's you know how simple this is to do... no big deal when he doesn't quite flip the soft dough onto the sheet pan properly, etc.... just fix it up and carry on.  Let's us all know we can do it too....it's not rocket science as they say...

I think I still prefer the first one I tried a few years back, called Tuscan bread...which is done on the same day...with no kneading either by the way and got it from 29 Black Street blog.  The rest of them all seem to call for leaving the dough mix for 18 to 24 hours and then shaping and letting it rise again for 2 hours and then baking.  Either way...it's not a big deal...but, I prefer the flavour of the Tuscan (
not that it has much either, ...they are meant to be eaten with spicy soups or tangy cheeses I think ) ...this one and others I've tried have not very much flavour at all.  Surprisingly, this one has the teeniest amount of yeast so far..... only 1/4 teaspoon...yep....you read it correctly.  How such oven spring is possible with that tiny amount is beyond me ....but, spring it does!  Big time.

Strangely,it does not smell like you are baking bread at all.  Probably due to the small amount of yeast. And, if you flour the sheet generously....try to keep it under the bread only...  Any extra flour on the sheet does tend to get pretty brown to the point of almost burned as you can see...and that does tend to stink...

But, look....what fun to see this in my oven....

A great big Italian slipper.... what the word ciabatta supposedly means...

A lovely large loaf, with firm crunchy crust and moist and soft airy crumb. (hole-y is exactly what we are looking for in a loaf like this.)

....I had to cut into it immediately after taking it out of the oven....

What could possibly be any better than fresh, home made bread...slathered with lovely butter.

Nothing....that's what.  Absolutely nothing.













We had it for supper with a tangy and very spicy sweet potato/carrot soup...... yum!

Banana Chocolate Chip Muffins

I've posted the recipe for these before ....but, muffin making is a regular occurrence around here ...and as I was putting together the batter today I thought I'd just let you know a little trick I invented.  Well, maybe I didn't actually invent it... I'm sure others have figure this one out, but it's helpful to me and I like to share tips and tricks to make life in the kitchen easier and therefore, more fun.

Little jam jars make perfect containers for already toasted and chopped nuts.  I like to chop them as soon as I toast them because it is so much easier to chop nuts when they are warm.

Almonds, walnuts, sunflower seeds..and .... dried cranberries.  Staples for me.  I keep the jars where I can see them in the 'fridge.... let's me know when I need to toss a handful on a sheet and lightly toast them before baking something ...usually do them while preheating the oven...and if I forget them at that point, there is always plenty of heat left after taking out muffins and turning off the oven.

Here they are: ..... so cute too..... hahhah..... like that counts....

Small and extra small jam jars... a one cup or half cup measure of nuts at the ready.

I like to add flour when the wet ingredients are nicely mixed.... and gently just fold in so as not to over mix.  It maintains a lovely rustic texture which I prefer for muffins... not a fine cupcake appearance or texture.

I usually add a dollop of yogurt instead of milk if the batter appears a bit too dry.... ...

Yes....those are my Christmas oven mitts.  The only pair I have that fit my hands the way I like oven mitts to fit.  So I can easily handle hot things with ease.  Maybe some day I will actually make myself a pair that fit my hands.  Some day...... or ...maybe somebody will find me a pair that are small enough for my hands ...

There.  See?  Rustic, man size muffins. Lovely.

I love biscotti

Bake it often.  It's not fattening and lasts ages...

Here is my second batch of the new year.  Biscotti Toscani.. a fairly simple recipe with great taste.  Well, I love it anyway.  Chopped toasted almonds...some orange zest...   simple, but effective.

I still chop nuts by hand... can't manage to get them the nice rough chop I want in a processor.  It's either too big...or nut butter.... no in between for me it seems.  Chop them when warm from the oven to prevent them flying all over the place when the knife hits them.  You still get a few bits...but, nothing like when cold.

 On this batch I tried a wash of some egg whites mixed with a bit of water.

 I've discovered that if I carefully get the serrated blade into the top of the logs... and almost rock it gently instead of sawing .... I get lovely slices.  Only a few end up with broken ends... my nemesis.  I hate broken ends...and used to use a hacksaw to get them really smooth.  This way I get the old fashioned rustic Italian look...and quite like it.