invasion of the SAF yeast

Just in case anyone is curious, I only use SAF instant yeast when I make my doughs. And I’ve been making a lot of doughs lately. Sorry I couldn’t come up with a wittier title.

Anyway!

So, challah #2 wasn’t all that special to me. Challah #1 was courtesy of Beth Hensperger’s book “Bread Made Easy” while challah #2 was from http://steamykitchen.com/blog/2008/01/13/challah/, and if you get the chance to look at the ingredients, they aren’t all that different. It was, if I recall, a difference in the amounts of fat being used. The No-Knead Challah was mild in comparison to Ms. Hensperger’s, and Asano-mama and I agreed that challah #1 was tastier. And honestly, I don’t mind a little kneading.

There’s only one photo of challah #2… mostly because it looked uglier than challah #1. Also, I realized after the fact that I think I braid my breads backwards from the traditional braid. haha!

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At that same time, I had another yeast experiment going. I decided to make Chef John’s No Knead Pizza dough ( see http://foodwishes.blogspot.com/2008/12/no-knead-mania-makes-previously-posted.html). It’s a solid recipe, and I think my permanent way of acquiring pizza dough. Yeah, it only costs maybe a dollar at my market, but I feel more accomplished if I make it on my own (plus, I’ve been hearing that slow fermentation has better nutritional qualities, but I haven’t researched that yet). It does require a whole day to rise, especially in my cold New England kitchen, but it’s not that hard to think “Geez, I want pizza for dinner tomorrow – Let me make a batch of pizza dough.”

If you follow Chef John’s instructions, you end up with four individual pizza crust servings. He means thin crust. I prefer to think of it as two servings to make a thicker crust. At that point, I’m not sure if I could eat a whole pizza on my own (that’s a bit of dough!), but your mileage may vary.

pizza dough

pizza dough

As for toppings on the first pizza that I’ve ever made from scratch, I used tomato sauce, mozzarella cheese, jack cheese, and slices of red bell pepper. It was beautiful, it was perfect, and I devoured it all in twenty minutes.

red pepper pizza

red pepper pizza

But that wasn’t the end to my madness. Baking means a warm kitchen during the winter, so I baked some more.

This time, I went back to my trusty “Bread Made Easy” book, and picked out a recipe for a holiday sweet bread. The recipe makes two loaves, one of which I left plain and the other I put in dried figs. I had also replaced the orange extract with almond extract, which I couldn’t tell in the end because it was too subtle compared to the flavor of butter.

plain on the left, figs on the right

plain on the left, figs on the right

The plain loaf was a gift for a co-worker, so I only have pictures of the fig loaf sliced.

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Sel de la Terre has an amazing fig loaf, but it’s not so sweet and they use fresh figs. While my fig loaf was good, I really wanted the Sel de la Terre version. I guess it’s something I need to further work on.

The last bread I made was an experimental red pepper hummus bread. Again, my recipe was courtesy of the Foodwishes video blog (http://foodwishes.blogspot.com/2008/11/holiday-pumpkin-bread-you-want-it-but.html). All I did was replace the amount of pumpkin with an equal amount of red pepper hummus. There was a little bit of kneading involved because I was having trouble getting the dough to come together with just a mixing spoon. I also doubled the yeast so that I could make it all in one day.

Overall, I’d say it was pretty successful… except the part where I seemed to have burnt half of my bread. That was embarrassing! After five loaves of bread, I finally messed up. And this bread was meant for a party too. I probably would have presented my slightly burnt loaf if it weren’t for the fact that the party was for a dear friend of mine, nickname “oh cake”, who is currently a culinary student. There was no way that I could place my ugly loaf next to her lovely food presentations! 😄

(“oh cake” is currently blogging about her time in culinary school if anyone is interested –> http://oh-cake.livejournal.com/)

Despite my red pepper hummus bread being ugly, it photographed rather well.

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So, that’s been the bread adventure so far. I think I am experimenting with mahleb in my bread tomorrow. Tonight, the plan is to make some roasted veggie soup.

If anyone wants either the challah or the holiday bread recipe for Beth Hensperger, please comment. I’d post it now, but my book is on the other side of the room from me and I’m currently hiding in a sleeping bag for warmth.

~ Mikan

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