Sunday, March 29, 2009

I loaf life

So, I'm still on this baking kick. Or, rather, this I-don't-have-time-to-make-real-food kick. But hey, I can't say I'm bored! And now you won't be either. Onward ho!

First, zee bread:

Italian Olive Bread (adapted from the Natural Gourmet School cookbook)
Yield: 1 LARGE loaf

- 2 cups warm water
- 1 teaspoon warm maple syrup
- 1 tablespoon + 1 teaspoon dry yeast
- 1/3 cup olive oil
- 1/2 cup pitted and chopped olives
- 2 tablespoons chopped fresh rosemary
- 1/3 cup walnuts, toasted and chopped

- zest of 1 lemon
- 1 tablespoon sea salt
- 3 cups whole wheat bread flour
- 3 cups whole wheat pastry flour

1. In small bowl, combine water, maple syrup, and yeast. Allow to sit about 10 minutes until mixture is foamy.

2. Add oil, olives, rosemary, walnuts, lemon zest, salt, and just enough flour to create dough that pulls away from sides of bowl.

3. Knead dough on floured surface about 10-15 minutes or until firm, smooth dough has been created.

4. Place dough in large, clean, lightly oiled bowl and cover with plastic wrap. Let rise in a warm place for 45-60 minutes or until dough has doubled.

5. While dough is proofing, prepare loaf pan by lightly oiling.

6. Gently punch down dough (about 10-15 strokes) and return to bowl and loosely cover with plastic wrap. Allow to double in size for another 40 minutes.

7. Preheat oven to 375 degrees.

8. Punch down dough again and form into a smooth ball. Place in loaf pan and cover with a damp cloth. Set aside to double in size once more (third proofing) before baking for approximate 30 minutes or until dough is golden and firm to touch.

9. Allow bread to cool completely on racks (out of loaf pan) before serving. Cutting into warm bread will ruin the crumb.


Carrot Oatmeal Granola (adapted from
Yield:about 2 and 1/2 cups

- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 cup rolled oats
- 2/3 cup chopped walnuts
- 1 cup shredded carrots
- 1/2 cup shredded coconut
- 1/3 cup raisins
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil, warmed till just melted

1. Preheat oven to 400 degrees and lightly coat a glass baking dish with oil.

2. In a large bowl, whisk together all ingredients except maple syrup and coconut oil. In a separate smaller bowl, combine maple syrup and coconut oil. Add this to the dry mixture and stir until combined.

3. Spread the mixture out along the bottom of baking dish and bake in on top shelf of oven for about 20 minutes, stirring once or twice throughout to ensure even baking.

4. Lay granola out on a large baking sheet to cool and dry overnight. Serve with plain yogurt and berries.

Tuesday, March 17, 2009

Pie on the sly

Bet ya didn't know I made pie! Well, I don't make a habit of it, but I did make a cranberry-pear tart for class this past Saturday, and it actually came out quite nicely. The recipe isn't really worth sharing, but the pictures are.

Thank you for admiring my pie! Now, if you'll please excuse my abruptness, it's past my bedtime, I met Savion Glover tonight, and I'm declaring this day officially DONE...ZZzzzzz