Saturday, May 3, 2008

Grip It and Rip It!

Yes, today was a day of baking. My not that much younger brother may be king of his grill but I am queen of my oven. I don't enjoy day to day cooking all that much but I do love baking. Every month dad gets a box of cookies in the mail. I have been doing that for a few years now and I don't think I have repeated a recipe yet. Along the way I have found some good recipes and some not so good ones but it is always fun to try something new every month.

Today's experiment was bread, Gruyere Cheese Bread to be exact. I found this recipe on the King Arthur website not too long ago and have been waiting for the right time to try it. Today was the day. It has been cloudy and rainy all day so it was the perfect day to stay in and bake some bread.

Because this bread requires a starter I began yesterday.

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And today I finished and baked it.

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This bread is best eaten warm out of the oven. In fact, just grip it and rip it. I thought it was good. I think I will give it four spatulas out of five. My starter and dough never looked like the pictures. I'm not sure why. I am wondering if my flour is old. I think the next time I am going to get King Arthur's bread flour and see if that doesn't make a difference.

If interested the recipe can be found here (with pictures!).

http://www.kingarthurflour.com/blog/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/

Next up, cinnamon bread. Yum!

6 comments....porters always have something to say!:

megawatt miler said...

those look really good, you need to make it when im there

curlz said...

excellent pictures. if the bread tastes half as good as it looks -- wow!

Jock said...

Did you have to doctor up the pictures to get them to look that good?

carriegel said...

just a little!

PJH said...

Carrie, I don't think it's the flour - quite sure it's the yeast. RapidRise yeast is designed to work fast and then poop out; it can't take an overnight treatment, like it has in the starter. Next time, see if you can get some SAF instant yeast - or use Fleischmann's regular active dry, which works well overnight. Nevertheless - they're lookin' good! - PJ Hamel, King Arthur Flour

carriegel said...

Thanks! Next time I make them I will remember to use regular old yeast. And there will be a next time, despite the dough not being quite right they still tasted pretty good.

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