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Slipped this into my schedule yesterday, in between work, yard work, and a dog walk. My daughter has been out of town for a few days, so I only made half a recipe in the hopes I could save two for her upon her return Monday evening. And if I didn't, well, better four than eight.
I found the caramel flavor to be on the mild side and the texture more grainy than I would like. However, making the caramel was easy, melting the sugar one tablespoon at a time, so it's likely I will try it again.
This week's hostess was Peggy of Peggy the Baker.
I not sure how many people were able to make this dessert this week, but if you stop by the Tuesdays with Dorie blog, you can read their stories.
One of my favorite times of the month is when the theme for Bread Baking Day is announced. The next favorite time is when I find an appropriate recipe and make it happen.
I found just the right recipe for this challenge -- a bread made with cottage cheese (curds) and dill. While the original recipe called for dill seed, I used dill weed. It gave the bread a mild dill flavor, pleasant but not too crazy. The cottage cheese provided a lovely moistness and texture.
Here's the dough, resting before shaping. (Notice the bits of dill weed?)
Ready for the final rise. I put the loaf in the oven when it was about 3/4 inch above the top of the pan. I solemnly swear it was still symmetrical at that point.
However, that's not how it came out of the oven. Just what in the heck happened in there while the bread was baking? The oven fairies were out in force.
No matter. It may have looked funny, but it tasted delicious. I'm certain that I will make this again, only I will form it into rolls instead of a loaf. The dough just calls out for that kind of shape.
This month is the 40th Bread Baking Day, and it is being hosted by the beautiful and gracious founder, Zorra. This truly is one of my most favorite baking/bread events, so be sure to stop by Zorra's blog in several days to see the BBD40 Roundup.
Thanks, Zorra!
Dill Bread
1 cup cream-style cottage cheese
1/4 cup water
1 egg
2 tablespoons butter, cut into small pieces
3 cups bread flour
2 teaspoons sugar
2 teaspoons dill seed (I substituted dill weed)
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon active dry yeast
Place all the ingredients into a bread machine according to the manufacturer's directions. Select the manual cycle, then push the button.
When the dough is ready, remove from the bread machine, shape as desired, and let rise for about 45 to 60 minutes, depending on how cool the room is.
Bake at 375 degrees F. for 40 minutes, or until the internal temperature is about 190 degrees F. Cool before slicing or eating.
(adapted from the Better Homes and Gardens Best Bread Machine Recipes)
Finally, I've made it to the current week. For May 27, we shared our experiences with Cardamom Rice Pilaf.
Well, we love rice and cardamom, but neither of us really cared for this recipe. The cardamom was overpowering. One pod would probably be fine, so sometime in the future I might try this again. Perhaps after my daughter leaves for university in late summer.
I suspect the other cooks at French Fridays with Dorie had different opinions.
Another winner here!
Asparagus, cooked in a bit of water until tender.
Bacon, which I baked in the oven. Less splatter, flatter strips, the only way to cook it.
Eggs, which I poached instead of boiled. (It was an option.) We like runny yolks, so by poaching them, I could monitor how firm the eggs were and remove them at just the right moment.
Combine with a mustard vinaigrette, some young greens, and a sprinkle of toasted walnut bits, and there you have it, a most delicious salad. We had ours for a light dinner, but it would work well for lunch, too.
Once again, head over to French Fridays with Dorie for more eggy goodness.
We're up to May 13 with this post. This is a delicious spinach bacon quiche. It's just perfect for this family, because we love quiche, we love spinach, and we love bacon.
The liquid to filling ratio is good, too -- lots of filling, minimal liquid.
The quiche makes a delightful meal, whether it's breakfast, lunch, dinner, or leftover snack.
At French Fridays with Dorie, you can read more about it.
May's challenge from the Bread Baking Babes was Stromboli. This was an easy, delicious, and versatile challenge. Although I used the standard filling (for speediness), I can imagine other ingredients that would work perfectly.
The dough was a dream, silky and fragrant. My filling ingredients were Swiss cheese, prosciutto, pepperoni, basil, and chopped garlic.
All of that was rolled up, sprinkled with sea salt, pepper, and fresh rosemary, chopped finely.
I even remembered to poke holes in the loaf prior to baking. It came out looking like this.
And, when it was sliced open, it looked like this.
Can we say Yum?
There was enough for three dinners, and one lunch. My daughter took two slices for her train trip up north, so transportability is fine. Potlucks, picnics, road or train trips, a perfect companion.
This month's hostess was Elle from Feeding My Enthusiasms, who was inspired by Heather from girlichef. You can get the recipe from either website, so there is no excuse not to make this!
Slipped this into my schedule yesterday, in between work, yard work, and a dog walk. My daughter has been out of town for a few days, so I only made half a recipe in the hopes I could save two for her upon her return Monday evening. And if I didn't, well, better four than eight.
