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Dutch Oven Bread

Sliced Dutch Oven bread

Artisan bread in minutes

“The oakwood fire roared up past an open damper to heat the oven for the bread, which lay white and rising in the pans.”

East of Eden, John Steinbeck

Inspiration

I am taking classes in Baking and Pastry Arts at Monterey Peninsula College. It is so exciting to spend time learning more about baking in a classroom setting. I am ecstatic! Baking is our homework; can’t get any better than that! One of the first recipes we made in the yeasted bread class was Dutch Oven Bread. Our instructor, Chef Andre Adams, said his wife had gotten the recipe from a friend. Searching the web for the attribution for the recipe I can see I have most definitely missed out! This recipe has been circulating in the blogosphere for years, but I had not seen it. If you haven’t heard of this bread making technique, I highly recommend it. Jim Lahey of Sullivan Street Bakery was giving bread baking classes in New York City in 2006. Mark Bittman wrote an article for the New York Times about his method of easily making artisan bread using a Dutch oven to maintain heat and humidity in the home oven, mimicking a commercial bread oven. This recipe is the easiest bread recipe I have used. The resulting bread is nothing short of amazing—rustic with great taste and a lovely deep brown crust! Jim Lahey has a new book, My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home, available March 20. Spectacular, yes, I’m sure! READ MORE . . .

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Kamut Crackers

Kamut button crackers

A very satisfying cracker

“That year the rains had come so gently that the Salinas River did not overflow. A slender stream twisted back and forth in its broad bed of gray sand, and the water was not milky with silt but clear and pleasant.”

East of Eden, John Steinbeck

Inspiration

Desserts may be the mania and excitement of a sparkling amusement park ride but whole grains are the fuel for after the glitter fades and still shimmering, we make our trek home. I have a whole grain recipe to share with you. It holds your attention with a natural sweetness and a bit of crunch. It is worthy of being your snack during that long car ride home from the amusement park. READ MORE . . .

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Cinnamon Rolls and Max

Freshly-baked cinnamon rolls

Simply Irresistible

“I thought I heard someone on the stoop. Probably a cat.”

East of Eden, John Steinbeck

Inspiration

Warm cinnamon rolls always bring a smile at our house. Best when warm and always decadent, yet comforting. But there is no sweet that can compete with our other warm smile maker Max, our cat. When we adopted him, I hadn’t had a cat for over twenty years. Max had been a stray and was at his second post rescue home which wasn’t working out for him. He was living with five other cats and was a big bully, standing guard at the food dishes and eating the other cats’ food. At the time this boldness seemed highly unlikely. When we met Max he hid under a chair and would not come out. I found him irresistible. When his family drove him to our house; he yowled the entire drive of forty minutes. They were so worried about him they offered to take him back if he wasn’t a good fit. As soon as they left, he darted into the fireplace, brushing the screen aside and hid in the ashes with his back to us. When I tried to get him out, he dashed past me with ashes flying everywhere. Max stayed under the bed, in our bedroom, for well over two weeks before he felt safe enough to venture out. Much later, we rejoiced when he stopped slinking about and began to walk with his lovely tail pointed up in the air. When he finally hopped up in our laps we were flattered he liked us. In the beginning, Max would sit on our laps with his back to us and purr. There were signs of abuse. Turning a page in the newspaper or any loud noise startled him and sent him into hiding. Slowly, ever so slowly, he began to trust us. Max has been with us for five years and still does not like to be picked up. He will tolerate it for a very, very short time. He still is easy to startle. Max will always have food issues. He is always hungry. He has many nicknames; Colonel Momo or just Momo are used regularly. But Max has become part of our family. He greets everyone when they come home, bringing a smile at the end of a busy day. Most nights he sleeps on our bed and looks for a warm lap after his breakfast and his dinner. Max may be a bit quirky, but he is perfect just as he is. READ MORE . . .

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Kamut Pumpkin Bread

Kamut Pumpkin Bread

What is Kamut?

“Time interval is a strange and contradictory matter in the mind. It would be reasonable to suppose that a routine time or an eventless time would seem interminable. It should be so, but it is not. It is the dull eventless times that have no duration whatever. A time slashed with interest, wounded in tragedy, crevassed with joy– that’s the time that seems long in the memory.”

East of Eden, John Steinbeck

Inspiration

What is Kamut? I had never heard of Kamut until my brother Nick made the introduction. Kamut is a high protein grain with a sweet, nutty, rich buttery taste. Nick grinds all his own whole grain flour in a burr grinder, by hand: Kamut, spelt, soft wheat and red wheat. Even more surprising is that I was unaware he has been grinding his own flour for almost twenty years! Where has the time gone? I was actually shocked. Clearly, I need to spend more time with my brother. When we both lived in Salinas, we used to bake together from The Tassajara Bread Book, by Edward Espe Brown. We both have kept our original copies, which are well worn from lots of baking. The years have flown by. We married, had families, worked and didn’t really stay in touch. When we visited, our conversations were never centered around food. Recently, when we talked about cooking and my blog, he shared his passion for whole grains as a source of protein and its importance in our diet. Nick and his wife Nancye make fresh yeast rolls for their breakfast from a mix of freshly ground flours. When he sent me samples of his marvelous flours, it was Kamut that that I found inspiring. Kamut is the trademarked name for an ancient grain, Khorasan wheat. It’s history and current production is described in this video. If Kamut flour is not available to you locally, the web site has a list of sources. You won’t be disappointed! READ MORE . . .