Poppyseed roll using a stamp- it looks fancier than it tastes!

I have been making lots of bread since the new year started.  And playing around with recipes and methods- because I want the bread to be to my liking.  I don’t really care too much about how it looks- I want it to taste and feel right in my mouth.  I’m looking for a slightly yeasty, stretchy dough similar to those I remember from my youth when we would get a loaf of Vienna bread from the bakery in Akron on the way home from church on Sunday.   That loaf never made it home.  We ripped off pieces and ate them in the car- oblivious to the crumbs on our Sunday dresses- passing the loaf from hand to hand and tearing off a chunk of crust and delectable crumb that stretched as we pulled it off.

I’ve been making bread since I was 18 years old and have only now come close to that

bread.

This looks right- but the texture isn’t quite stretchy- although the flavor is wonderful!

I love the bread I make- especially the sourdough- but like I said- the texture isn’t quite right.  And I don’t think it is about the recipe, either-  flour,yeast, salt olive oil and water- in varying amounts is what I’m using- usually with a cup or less of sourdough starter mixed in.

Poppy seeds and slashes make this loaf appealing.
The crumb is acceptable and great for sandwiches and toast.

So if the recipe is good- then it is about the method.  And I’ve been playing about with using old dough ( which is adding a piece of yeasted dough that has been saved in the refrigerator from a previous bread session- this adds to the leavening process and brings a flavor akin to sourdough ) and adding to the raising times.  I’ve been doing two raises- punching the dough down and letting it raise twice before shaping and allowing the final raise before baking and those two have added up to being very close to what I’m looking for in texture.

Knotty Italian rolls- twice raised and twisted into shape.

Finally the stretchy crumb I’ve been looking for!

 

 

 

I’ve been making these for years, but the addition of the old dough has made a significant difference in the crumb!

When pulling them apart there is that stretchy quality and that extra give upon biting into the roll.

Here is the recipe for the Italian rolls-  http://www.heidiannie.com/baking-day/   – you have to scroll down a bit to get to the recipe- I was rather chatty the day I posted this!  🙂

And I also found another recipe I had forgotten about-  I really like these bread sticks- but I had misplaced the recipe and hadn’t made them for a while.  I’m going to post it here so I can find it later even if I misplace the card again!!!

These also have a very nice stretchy quality to them-they are delicious by themselves- great with a dip or pate` and freeze beautifully!

Salted breadsticks!
Topped with sesame seeds, Parmesan cheese, and black salt and poppyseed.

Ingredients:

4 1/2 cups flour

2 1/2 sticks butter

2 egg yolks

1 cup sour cream

2-3 tsp salt ( I like salt- you might want to use the smaller measurement)

2 tsp. dry yeast proofed in 1/2 cup warm water.

Method:

Bring all ingredients to room temperature, then mix all together in large bowl.  Depending on the flour and the type of day, you may need to use a little extra water- you are looking for a fairly sticky dough- but still dry enough that you can shape into a ball.  When you have a ball with all the ingredients well mixed, place on floured counter and cover with the bowl and let sit for 30 minutes.

Lightly whip egg whites until they are just frothy and set aside.

Roll out dough 1/2 inch thick, brush on half of the egg whites, fold dough and let sit for an additional 30 minutes.

Roll dough out to 1/2 inch thick again and brush on egg white, add salt, cheese or seeds on top.  Cut into sticks , twist and place on baking sheet.Bake at 350 degrees F until golden- about 15 minutes.

Sesame seed breadsticks- so good!

I’ve been so sick- I haven’t been out of the house in over a week.

I had a flu shot- but those germs really don’t care- if they are out to get

you- then they do!

Any way- I was home- feeling quite sorry for myself and also just feeling

really bad.  Headache, muscle aches, coughing, congested- miserable.

And I started thinking about chicken soup.

I was able to make it to my computer and keep up with reading my emails and

blog posts- and my friend, Jane put up a recipe for Chicken bread soup on her newsletter,

See Jane Cook.   She put up a recipe from Joyce Goldstein that I had to try – so I made it

for myself

Soo good- it was bread pudding with chicken soup.  Velvetty and delicious- every bite

a comfort.  I almost felt well for the 20 minutes I took to eat a portion.

Here’s the recipe and a few pictures if you’d like to try it.

CHICKEN AND BREAD SOUP

• 4 tbsp. unsalted butter

• 2 tbsp. olive oil

• 1/2 cup sliced mushrooms (optional)

• 1 medium onion, cut into small dice

• 2 ribs celery, cut into small dice

• 2 small carrots, peeled and diced

• 2 boneless, skinless chicken breasts (about 12 to 16 oz. total), cubed

• 1/3 cup dry white wine

• 4 cups chicken broth

• Salt, pepper

• 1/8 tsp. ground cinnamon

• 4 or 5 thick (1-inch) slices of sturdy bread

• 1/2 cup grated Parmesan cheese or half Parmesan and half Fontina

In a wide saucepan melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Cook mushrooms  until the edges begin to brown.

Add 1 tablespoon butter and remaining 1 tablespoon oil and reduce heat to medium. Add onion, celery and carrots and cook until softened, about 10 minutes. Add chicken and stir fry until golden, about 5 minutes. Add wine and boil until it evaporates. Add chicken stock, salt and pepper to taste and the cinnamon. Cover and simmer gently until the chicken is tender, 20 to 30 minutes.

Meanwhile, melt remaining 2 tablespoons butter in a large skillet. Toast bread slices on both sides, adding more butter if necessary, until golden.

In a 6-quart, deep-sided casserole such as a souffle dish, arrange 2 to 2 1/2 slices of the bread in a single layer.  Sprinkle some of the cheese on top, then the chicken and vegetables. Top with remaining bread slices. Soup may be made and refrigerated up to 8 hours at this point.

Ladle broth over the top and sprinkle with the remaining cheese. Cover loosely with foil. Place on a baking sheet and bake at 300 degrees for 45 to 60 minutes, depending on the depth of the casserole. The bread on the top should be chewy and the bread on the bottom, custardy. Makes 3 to 4 servings.

I left out the mushrooms- didn’t have any- and substituted 1 tablespoon of brandy for the wine.

I used my spelt bread because it is very sturdy and I had half a loaf sitting out.

This is the highlight of my week.

I’m making this one again- but when I feel well so that I can savor it and taste all the flavors.

This soup make have saved my life this week.

Or maybe just made it worthwhile to keep on living!