A little everyday chit chat around the table...like we all used to do around my Grandmothers' tables when I was growing up. A little of this...a little of that...nothing too special...but as the years pass, all of it seems so. Come, sit at the Table, contribute, enjoy, stay as long as you want, leave when you need to, and return often!
Some of my favorite fellow Tuesdays with Dorie bakers found a new bake along blog just starting up with the intention of baking through The Bread Baker's Apprentice cookbook by Peter Reinhart with the idea that they would begin at page 1 and proceed page by page until the end, making every recipe in the book (I think there are 42-43). The recipes are alphabetical, not beginning with ease and increasing in difficulty as the book progresses, so I may very well be in beyond my capabilities very shortly. The enrollment was limited to 200 bakers, and the posting requirements were minimal...there are two groups, one baking/posting each week, and a sub-group of us who are baking/posting every other week, on Mondays. (I figure this slower pace gives me a chance to make, and possibly remake if I don't get it exactly right.) It didn't take me long to agree to join them, so that is how I arrived at yet another bake/cook along blog...it is rather fun to bake/cook along with others.
The first assignment was Anadama Bread which has molasses in it, giving it a nice caramel color and taste. I made two loaves first and that was gone in the blink of an eye...I had one slice. So, I made it again so that I could try it with making rolls instead of loaves and that went over just as well. (As you can see from the photo, one must act quickly with the camera around here as Nancyhad said she was eager to see my photos of the rolls, which I had forgotten to take, so I hurried into the kitchen, arriving just in time as one roll was being whisked away and before any more of them disappeared!)
The guys really liked the bread...toasting it, making sandwiches, and just eating it out of hand. Mark wanted to pack it for lunch, so I fashioned him one with cheddar, turkey, cranberry chutney, thin slices of Granny Smith apple, and a swipe of stone ground mustard (thank you Catherine at White Apple for the suggestion).
The bread was good with soup, BLT sandwiches, toasted with jelly and/or peanut butter...they were eating it in all sorts of combinations.
We aren't posting the recipes, so buy the book and bake along with us! Next assignment: Artos (Greek Celebration Bread)