The OFFICIAL Unofficial Achewood Message Board
Trivial Pursuits => Sports & Leisure => Topic started by: jay-ell on November 25, 2009, 09:06:45 pm
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So I've been baking quick breads - AKA "Friendship Bread (http://www.mamablogga.com/not-so-amish-friendship-bread-instructions/)" - for a little while now and I'm experimenting with different ways to make it. It seems that you really can do no wrong with this bread. Just about anything seems to work, and work well.
For Thanksgiving, I've made a reduced-fat apple-cinnamon double-sized loaf, and also an orange spice loaf (with orange extract, cinnamon, and nutmeg). The recipe also makes great blueberry muffins, but I ran out of frozen blueberries.
Anybody else every played with quick breads? More importantly, would anyone like to? I understand that sourdough starters can be mailed, and I have plenty.
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the missus bakes a bread from this recipe (http://www.nytimes.com/2007/11/21/dining/211brex.html?_r=1) (i gave her the book for ...her birthday maybe? she asked for it). it's damn tasty, and really easy, no starter needed.
an aunt of mine had a little side-business baking the same bread you're baking, and said it's even better if it's frozen and thawed after baking.
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the missus bakes a bread from this recipe (http://www.nytimes.com/2007/11/21/dining/211brex.html?_r=1) (i gave her the book for ...her birthday maybe? she asked for it). it's damn tasty, and really easy, no starter needed.
an aunt of mine had a little side-business baking the same bread you're baking, and said it's even better if it's frozen and thawed after baking.
Yeah, I've found it's fabulous if you leave it uncovered overnight.
I'm not down with registering with the NY times to get to the recipe. But I kind of prefer baking from a starter. I don't know why, maybe it's because I find the Science behind it really cool. Plus, it compels me to actually bake now and then, which I otherwise just sit around intending to do.
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Recipe: Simple Crusty Bread
Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)
Time: About 45 minutes plus about 3 hours’ resting and rising
1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough
Cornmeal.
1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.
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Neat. I assume that makes something analogous to regular white bread? Have you ever tried it with whole-wheat flour?
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it's like a crusty white batard, light and fluffy on the inside with a great rind-like crust. haven't tried with whole-wheat, but i'd bet it could handle the change without too much adjustment.
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i have been fighting with some dough since sunday, trying to make some injera. The problem with teff is that it has next to no gluten (hence the spongy texture of injera), which means I dont know how to work it right. As a result, I get delicious teff pancakes but not injera.
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these words you speak, they have no meaning for us
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speaking of baking:
im going to start baking cookies soon.
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I had ethiopian food for the first time recently, and I really didn't like it. I couldn't figure out what it was, but there was this one taste going on in the food that I just HATED. Maybe it was the injera? It was kind of like... sour.
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I had ethiopian food
Really dude? Morocco is as far Africa as good food gets. The rest is just variations on Kabobs and rice.
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I had ethiopian food for the first time recently, and I really didn't like it. I couldn't figure out what it was, but there was this one taste going on in the food that I just HATED. Maybe it was the injera? It was kind of like... sour.
Injera is no more sour than your average sourdough. The two most prevalant flavors that are unfamiliar to the Western tongue are fenugreek seed and something they call "black cardamom" but isnt related to cardamom AFAIK. One of those two is causing your reaction likely.
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I don't really like sourdough bread, either, so it is still possible that that was it.
it wasn't intensely sour, just sour in a way that wasn't to my taste.
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I had ethiopian food for the first time recently
This reminds me of the first time I had Ethiopian food, which was in the company of Cort, Wombat, and the Technical Staff.
Good times.
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I've been wanting to try Ethiopian food.
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I have never heard a good thing about Ethiopian food.
Perhaps, though, all my friends who have tried it are wusses and/or the Ethiopian in LA (like in that Ethiopian area south of the Grove) is bad.
Still. I'm a wuss too.
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Really dude? Morocco is as far Africa as good food gets. The rest is just variations on Kabobs and rice.
This does not sound like an accurate description of the Ethiopian food I have eaten.
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This does not sound like an accurate description of the Ethiopian food I have eaten.
All Ethiopian food I have eaten has been roasted goat and spaghetti with meat sauce. I guess the Italian occupation made a strong impression on their cuisine.
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This reminds me of the first time I had Ethiopian food, which was in the company of Cort, Wombat, and the Technical Staff.
Good times.
Ditto. I'm also not a fan of the bread. I don't like the sponginess I think. Give me some naan or roti
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Ethiopian is amazing, also absolutely nothing like what bluemoon described.
I am a vegetarian though, maybe their meat sucks?
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Nah, their meat doesn't suck. Their is an amazing ethiopian place right around the corner from me and I love to go there with friends. Mostly because eating with your hands is a great thing to do with people and also I love the bread and spicy food. It makes be jealous of west philly because I swear they have one ethiopian cafe per capita.
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Really dude? Morocco is as far Africa as good food gets. The rest is just variations on Kabobs and rice.
Don't you live in DC? Wtf.
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I had ethiopian food for the first time recently, and I really didn't like it. I couldn't figure out what it was, but there was this one taste going on in the food that I just HATED. Maybe it was the injera? It was kind of like... sour.
Just curious--where did you dine?
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Had Ethiopian for the first (and so far last) time about a year ago. Just your basic wat and injera spread. Really not bad at all. Not exactly my thing, but I'd definitely go again if adventurous friends were in town or whatever. The only thing that was kind of a hangup for me as I was eating was that the actual task of wiping the wat with the injera kind of reminded me a little too much of ass wiping. Stupid, I know. But once my mind went there I couldn't shake it.
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And there you go. From bread recipes to ass wiping!
TOUAMB!!!
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And there you go. From bread recipes to ass wiping!
TOUAMB!!!
arent a lot of IRL convos like that, in theory?
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Ethiopian cuisine is what I would eat in a perfect world on the days I'm not eating pizza.
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Ethiopian cuisine is what I would eat in a perfect world on the days I'm not eating pizza.
Ethiopian pizza! Am I wrong?
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You are now charged with opening a theme restaurant featuring Italian/Ethiopian fusion cuisine. Bonus points for successful franchises that displace P.F.Chang's.
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I have nothing to add about bread or Ethiopian food. I would like to say on an unrelated note that Wombat edited the news box and the new entries are very amusing to read.
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My favorite restaurant is an Ethiopian place, fwiw. I don't think they have rice or kebabs or pasta.
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My favorite restaurant is an Ethiopian place, fwiw. I don't think they have rice or kebabs or pasta.
I have never seen kebabs at an Ethiopian place. Rice is more of an Eritrean thing, I think. Pasta is pretty big, actually. Thanks, Mussolini. Though noodles tossed in awaze is pretty rad.
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I have never seen kebabs at an Ethiopian place. Rice is more of an Eritrean thing, I think. Pasta is pretty big, actually. Thanks, Mussolini. Though noodles tossed in awaze is pretty rad.
I always found it strange that near me there's an Ethiopian place across the street from an Eritrean place. Any friends I've asked about Eritrean have said, "it's like Ethiopian so you wouldn't like it."
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Is there a Djiboutian place around the corner?
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I have never seen kebabs at an Ethiopian place. Rice is more of an Eritrean thing, I think. Pasta is pretty big, actually. Thanks, Mussolini. Though noodles tossed in awaze is pretty rad.
Yeah, neither have I. I was responding to A-CAP's silly comment earlier in the thread.
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I always found it strange that near me there's an Ethiopian place across the street from an Eritrean place. Any friends I've asked about Eritrean have said, "it's like Ethiopian so you wouldn't like it."
I wish we had this much variety in African cuisine. In my neighborhood there is an Ethiopian place down the block from an Ethiopian place around the corner from an Ethiopian place, which doesn't even include the other two Ethiopian places.
I have never seen an Eritrean restaurant. If it is like Ethiopian but with rice, this sounds like a good thing.
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womb@, have you gone to the Visionary Art Museum in Baltimore? I went there a year ago with my really good friend who lives there, and it was awesome.
I think I am visiting her over holiday break, I am really excited. She works at the Baltimore NPR station.
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I used to live about a block and a half from the WYPR station. Also in a 3 block radius: 4 methadone clinics, an underground gay leather bar, a korean restaurant that will sometimes let you smoke inside and will serve you booze at 4am, and the usual handful of Baltimore tranny hookers.
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I have been meaning to go to the visionary art museum for, like, years now.
For several months I drove to Baltimore five days a week to go to work, you'd think I could get there on a weekend once every few years or so to see a museum, but apparently not.
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I used to live about a block and a half from the WYPR station. Also in a 3 block radius: 4 methadone clinics, an underground gay leather bar, a korean restaurant that will sometimes let you smoke inside and will serve you booze at 4am, and the usual handful of Baltimore tranny hookers.
Now that's a neighborhood.
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I bet it was really nice before Mr. Trout moved in.
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I bet it was really nice before Mr. Trout moved in.
totes. all his rowdy friends, etc...
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the missus bakes a bread from this recipe (http://www.nytimes.com/2007/11/21/dining/211brex.html?_r=1) (i gave her the book for ...her birthday maybe? she asked for it). it's damn tasty, and really easy, no starter needed.
So I made this today. Really tasty.
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
This part, though. At this point the dough had risen a ton and, as it says earlier in the recipe, was quite loose. It was so thin/soupy that I wondered if I had messed up the flour/water ratio. I punched it down to try to make it a little thicker. There wasn't going to be any cutting with a knife--I should've just poured some dough into a pan (I didn't have a stone so I was using the alternate baking method) to avoid getting my (floured) hands covered in wet gunk. Why so runny, bread bakers? What am I doing wrong?
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used to live about a block and a half from the WYPR station.
Whoa, she lives like that far from the station, too. i was in your old neighborhood.
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This is the only place on the internet where Ethiopian food can be discussed sincerely and with a straight face. I'm proud of everyone here for not making that joke.
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SAND!
/Kinnison
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jorge, it's supposed to be goopy, the missus just tears off a piece in her hands or bakes the whole batch in a single big loaf. if it's runny, however, i don't know what you did wrong.
you can make an easy, cheap stone with regular old solid bricks.
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The end result was perfectly tasty so...one of life's mysteries I guess.
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Whoa, she lives like that far from the station, too. i was in your old neighborhood.
Nice! I should have insisted you go to that Korean Place at 22nd and Maryland. They have really great Dolsot Bibimbop.
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instead we went to this place that has both diner food and thai food. and some italian food.
we saw a penis while we were there. And it confirmed my suspicion that seeing a penis anywhere other than my own house makes me say "huh, a penis." I did not gibber and scream.
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can'd for 'gibber'
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it took me a long time to figure out the word for the noise I was making. It is not a noise I knew I could make.
I also screamed something like OHFUCKOHFUCKIT'SGOINGINTOMYfuck*ngROOM, OHMYGODOHMYGOD. Not my most masculine moment.
My roommate, on the other hand, just kept yelling "YOU BASTARD! THIS ISN'T YOUR HOUSE, YOU BASTARD! I'M GOING TO KILL YOU! BASTARD!"
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Tell your roommate I'm giving him a can.
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how can you be afraid of something that has farts that you cant hear?
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Tell me you know this through experience. penis sniffer.
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YOU TRIED TO MILK HIM DIDN'T YOU, YOU SICK FUCK
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Tell me you know this through experience. penis sniffer.
oooof. i fixed my typo.
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Obviously a Freudian slip.
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I am typically open to try anything food-wise, and I like almost everything. So I ordered the vegetarian injera at the local Ethiopian restaurant at the high recommendation of many friends (vegetarian and non-vegetarian alike, at a time when I was vegetarian). It came and it looked and smelled like the sort of stuff I would like. I definitely like community eating, dipping things, and flavoured dipping stuffs and I always like a variety. I love herbs and spices and like everything from mild to spicy. So this looked pretty fine to me when it got served up. I took a taste of each of the different selections of wat and tibs. There was at least half a dozen, probably more. I strongly disliked all of them. To me it tasted like spiced baby food with sour pancake. Bleh. That is the first time where I didn't like a single option of many foods placed before me. I hate wasting food and I had told the owner/server that this was my first time trying it, so she stood there watching expectantly. I tried to force myself to eat, but it was so damn gross I retched in my mouth. The lady was all "is it too spicy?" and I'm all "no... I'm just not... hungry." I felt terrible. She clearly knew I was trying not to vomit. I paid and made a hasty exit, trying to avoid both the table full of food and the gaze of the owner.