For the second May recipe for Tuesdays with Dorie, I made the Mochaccino Muffins.These seem to be a cross between a muffin and a cupcake, chocolate with a hint of coffee. They are just perfect for either dessert, a breakfast treat, or a late afternoon snack.
Cathy of Bread Experience was our Kitchen of the Month, and her choice was Pan Gallego, or Galician Rye Bread. Galician breads are known for the distinctive top-knot. While Cathy’s recipe was sourdough-based, I searched for a yeast version, and found one in The Foods and Wines of Spain, by Penelope Casas. (At the moment, I don’t have an active starter, and, to be honest, I probably won’t for awhile, since I’ve cut back on breadbaking and the waste (for me) involved with maintaining a viable starter.)
The recipe I used still required a three-day preparation, so you have to plan in advance. It is also a lower hydration, stiffer dough. It is a blend of bread flour, rye flour, and cornmeal, and, even though the crumb is finer than its sourdough cousin, it is still a delicious bread, especially when toasted with butter and homemade strawberry jam on top.
You can find Cathy’s adaptation of Pan Gallego on her blog, and you can visit the other Babe’s websites to see how their versions turned out.
Check out the other Bread Baking Babes:
For the first May recipe for Tuesdays with Dorie, I made the Asparagus Lemon Quiche. I added fresh asparagus to my weekly veggie delivery box, so it made this an effortless bake. Each bite had a refreshing pop of lemon from the minced lemon slice that was scattered on the bottom of the quiche shell before the filling was poured in. This quiche is equally delicious warm or cold, and leftovers made for quick meals on busy days.
