Tuesday, July 30, 2013
Baking bread is often thought of as a time-consuming exercise, best tackled after one is retired. Not so with this technique. You can mix together enough for 4 loaves of bread on the weekend, store the dough in your fridge and bake the loaves through the week.
The recipe suggests making a single round loaf with a grapefruit-sized piece of dough. That is a small loaf, but cut into six wedges, is enough to serve our family of five as a side with dinner. You could take a slightly larger piece of dough and form a short baquette shape, as pictured above. The beauty of baking small loaves is that there are no leftovers. Bake a new loaf tomorrow!
There are many other delightful possibilites for using this dough--pizza crust, flatbread, rolls, sweet breads, buns. For more variations check out the posts at http://www.artisanbreadinfive.com.
Monday, July 29, 2013
These apricot oat bars are great additions to camp or school lunches. I love the oaty taste and texture paired with apricots. If you don't like apricots, you could use another kind of jam and fruit, like cherry or plum. When I make these, I usually freeze half the batch for later in the week.
Sunday, July 7, 2013
These gluten-free crepes are easy to make and taste so good that no one needs to know that they are g-free. Try them for dinner filled with ham and cheese and a dijon mustard sauce. Have them for breakfast with a slather of butter and cinnamon sugar. Or spread one with nutella for a snack. For a simple dessert, you could serve these with butter, confectioners sugar and a small squeeze of lemon.
I like to make the full recipe and store the extra stacked crepes on a plate in the fridge. Alternatively, the extra batter will keep refrigerated in a tupperware for a couple of days.