Sunday, January 23, 2011

Breadmaking Day

    We are melting! The snow here has almost all melted.  That's just fine though because all the water we can get is appreciated. It was a really dry year last year and so we are still having to play catch up.  I know that I'm not the only one who has been paying attention to the strange weather we have been having for at least the last couple of years.Along with the blights and bugs we have had severe droughts, record-breaking winters and hotter than normal summers.All seem to be becoming the new "normal".  All this combines to make a real nightmare for the growing of foods around the country. 
    OK, with that being said, there is still no excuse not to be thinking about what you are going to be growing come spring.  Have you got your list started?  Got your garden space figured out yet?  Have you got the seeds you will need yet?   Get busy folks!  

    Yesterday Mrs M and myself got in the kitchen and whipped up some bread. We were just a few slices away from being out.

We used the old standby recipe for the Rustic Italian Bread.  I absolutely love this recipe because it is so versatile. I am constantly amazed at all the different types of breads we can make from it.  Just a change in the liquid and the "fat" used (butter/lard etc) and the possibilities seem to be endless.  This time we made the basic recipe and then split the dough into two loaves. 
The first one we just let rise and followed the directions.
With the other half of the dough we made foccia (sp) bread.  What you do is lightly grease your pan.  We used the cooking sheet.Then press out the dough to cover the entire pan. 

Make some "dents" in the bread.
    Drizzle olive oil over the top.   Sprinkle some kosher salt over the top.  Let the dough rise again. 
 Pop it in the oven and wait..... Here is what you come out with!!  

Mrs M made a smallish pot of her delicious Vegetable Beef Soup and served it up with the foccia bread.  For dessert,  Pineapple Upside Down Cake fresh out of the oven.

  It came out really well.  Too bad we didn't have cherries to put in the pineapple holes.  To be honest though I would have hated opening a jar of cherries for the 7-8 needed to "pretty it up".  Honestly though it really didn't matter!  As I write this there is one piece left.  A testament to the goodness!

                    ~~~ Hey ... I'm Just Sayin' ... ~~~


  1. Because I won't use maraschino cherries, the dyes, etc., I use dates or prunes or chopped nuts, esp pecans to 'dress up' pineapple upside down cake. Yours looks delicious.

  2. Just reading this made me want bread and pineapple upside down cake. I don't think I have had that cake in about 3-5 years. I need to ask my wife to make it again. Great Post, Thanks!!!

  3. Ummmm, Ummmm, it all looks delicous. I love how the house smells after we bake our bread every week. People just don't realize how good homemade bread tastes, let alone not having all the preservatives and dyes.

    Mike likes the more traditionally shaped loaf, while it doesn't matter to me, it all tastes great!

    May your new week be blessed and productive,