Monday, October 31, 2011

Saturday, October 29, 2011

Saturday baking

I'm in the process of making the Parmesan Oregano bread again with WHole Wheat flour...right after that I'll make some Onion Bread and then a pizza crust for dinner....look at me go !


Friday, October 28, 2011

Butcher Blocks

I've now started making butcher block cutting boards. This one is American Cherry end grain (end grain will be way stronger). This one is roughly 15" x 24". I'd be selling these starting around 45$ depending on size. Leave a comment if you're interested.

Sunday, October 23, 2011

Parmesan Oregano Bread

I took my first crack at making bread today. I decided to make Parmesan Oregano Bread. I found a simple recipe and went with it.

2 cups warm water (110 degrees F/45 degrees C) 2 tablespoons butter, softened
1 1/2 tablespoons dried oregano
2 tablespoons white sugar
4 1/2 teaspoons active dry yeast
1/2 cup grated Parmesan cheese
4 1/2 cups all-purpose flour
2 teaspoons salt
1 tablespoon grated Parmesan cheese

Directions1.Sprinkle yeast over water in large bowl. Let stand a few minutes, then stir and dissolve yeast. Add sugar and let the mixture get nice and foamy. Then add salt, butter, 1/2 cup Parmesan cheese, oregano and 3 cups of the flour. Beat at slow speed for 2 minutes. Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel. Let rise in a warm place 45 minutes, or until doubled in volume.
2.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one round, 2-quart casserole. Set aside.
3.Stir batter down for 1/2 a minute. Turn dough into casserole. Sprinkle with the remaining 1 tablespoon Parmesan cheese.
4.Bake at 350 degrees F (175 degrees C) for 55 minutes.

It worked out quite nice. I'll give this a try again once gone then try a more healthy bread with whole wheat flour.