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Breads, Breakfast/Brunch, Lunch, Sandwiches/Paninis

Unholy Bagels

Unholy (adjective)
Definition #1: sinful. wicked. godless. blasphemous. sacrilegious. profane. heathen. irreligious. nontheistic.
Definition #2: lacking in holes

We’re going to go with definition number 2, please. These bagels are unholy. They have no holes.

You see, a few weeks ago, a friend of mine was making Pretzel Rolls (Laugenbrötchen, for you Germans). Similar to making bagels, you place the rolls in boiling water for a minute or two before baking, only with pretzels or pretzel rolls, you are supposed to put food lye or baking soda in the boiling water, which gives it that dark brown exterior. Well, she forgot the baking soda, and thus ended up making bagel rolls much like these. She posted a photo to her FB page and I spontaneously just said “Unholy bagels!” which I found somehow very funny. Apparently it doesn’t take much to amuse me during lockdown. So there you have it. Unholy bagels, aka Dinner Rolls. They are really damn (ha ha) yummy, even if they started out as accident.
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24. April 2020
Breads, Sandwiches/Paninis

Malt & Rye Artisan Bread

So, I got a little bit of an early start for “Break Week” for the bake-a-long and made up a dough after class last night, whipped up a loaf of Malt & Rye Artisan Bread this morning. Full disclosure: I actually had a craving for a pastrami on rye type sandwich last week already so I made a Turkey on Malted Rye with Asian Slaw and Russian Dressing. Not prefect but it’s wat I had in the house. The bread was great though. It could have been a little lighter, but whole wheat and rye aren’t exactly light to start out with.The additionl of the beer gave it a nice, malty boost.
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21. April 2020
Breads, Breakfast/Brunch, Dinner, Lunch, Sandwiches/Paninis, Sides

Cheddar Chive Buttermilk Biscuits

I thought that I would post one more “Savory Bake” for the Bake-a-Long Topic of the week (we’ll switch to the last topic tomorrow), so here is a photo of my breakfast. The actual baking part of this post are the spectacular Cheddar Chive Buttermilk Biscuits. I have been trying and trying to make the perfect biscuit for a long time — flakey, light and most importantly, easy to make. Turns out, these fit the bill and could be great as a dinner roll with soup, as the basis for a sandwich or in my case the absolute perfect thing for a bacon-egg-and-cheddar muffin for breakfast. These are definitely going to be my go-to from now on. You could also swap out the chives for finely minced scallions or parsley and cheddar can be with gouda. Aaaand, while I’m talking substitutions … don’t have buttermilk? Add a teaspoon of lemon juice or white vinegar to regular milk and let sit for 10 minutes … voila, buttermilk!
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19. April 2020
Breads, Sandwiches/Paninis, Sides

Rustic Rosemary Olive Loaf

So, if you’re noticing a tread in the last couple of weeks, yes, I am indeed really getting into this “bread baking in a dutch oven” thing. In fact, so much so that I bought a second — smaller — enameled cast iron pot. I really wanted the Le Creuset one, but the 3 1/2 quart one there was $290 so I bought a “knock off” which was only $50. My standard 6-quart dutch oven makes amazing loaves, but I am a single person and I would die of carb overload if I ate that much bread. So I am making smaller loaves, for now, by cutting the recipes in half. You can do the math to get it back to “normal sized”.
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27. March 2019