Skip to content

Posts tagged ‘bread’

Jun 27

Pane Toscano & Bread Baking: Taking it with a Grain of Salt (Or Not)

Bread is fussy and variable. Some days it needs more liquid, others more flour, some times a longer rise. And the only way to really learn is by doing, trial-and-error. I’d like to tell you I whip out loaves of bread like this every day of the week, no problem whatsoever, but I’d be lying. LY–ING. In last week’s chickpea and farro salad post, I only briefly mentioned the bread. The first loaf was ok, except for big hollow tear in the middle. And I had no one to blame for it but myself.
Read more

Aug 12

Pao Doce and a Pow in the Eye

I’m not known to be bread baker, probably because I am known to be impatient. Bread is Wolf’s department. But I had an urge and a big bag of all purpose flour and nothing better to do on a Sunday. So here’s my Pao Doce using Pao Doce recipe #2 in the Buddhist Church cookbook. With 1 c. of sugar in recipe w/ about 4 1/2 c. of flour, it’s nowhere near as sweet (or tender) as King’s Hawaiian bread. Closer to the bread we had from Punalu’u Bake Shop on the Big Island.

Pao Doce interior – dig that dense crumb!

I couldn’t document the whole process because this happened in the midst of mixing the dough. Needless to say, mixing the dough is the easy part. It’s the two rises that make it time consuming. So what happened to Winston? I think he had a yellow jacket join him for breakfast. Luckily our vet is open on Sundays and advised getting him some Benadryl, which worked like a charm. We didn’t even have to go in for a shot.

Mar 3

Saturday morning baguette