The garlic knots were a success. The kids wanted to make them again the following week. This time, my daughter insisted we make them into “croissants.” What you do is you get the dough split into several pieces. Then, you rub them into long “snakes.” As you twist the long, thin pieces, you bring them together into a circle. They look really good.
Our daughter shaping the dough into “croissants”
I wanted to at least provide a variation on the same theme. Therefore, I proposed we use bread flour instead of all-purpose flour. They came out delicious.
The crust got a bit more crunchy, but the inside was still fluffy. That’s a nice contrast to have in a pastry, of course.
Our garlic “croissants”
This time, I chopped the garlic instead of crushing it. It made it easier to spread over the croissants.
I read that you can freeze the dough or the finished product. Here’s the thing: we eat this whole recipe in one sitting. What has leftovers to freeze? Maybe I should triple the recipe and then just freeze the dough. But we are not that kind of family. We make it, we eat it, no leftovers.
We made garlic knots today. It reminded me that I have completely neglected this baking project for the last few weeks. You see, our November was super busy. It was one of those months that goes by in a flash.
These garlic knots are super easy to make. I got the recipe from Chef Ani. She is quickly becoming my favorite online chef. Continue reading »
This week, we used the sourdough starter to make sourdough bread. When you have a bread machine, you skip all the kneading. It only took ten minutes to measure ingredients into the machine and push start. Three hours later, we had this amazing bread loaf which everybody loved. I tried a little piece to see if I will react to the gluten. Since I did not, the next day I had a bigger piece. So far, so good.
The kids and I made this sourdough bread.
Next time I make it, I will use bread flour, just to see the difference. This first time, I used all-purpose flour. The recipe allows for either, or. Continue reading »
We had zeppoli at Olive Garden a few weeks ago. I told the kids we can replicate it at home. They said, “Probably not, but we can try it.” Thanks for your confidence, kids! I looked for a recipe online.
Zeppole – Italian doughnuts
It turns out, the real name is “zeppole,” not “zeppoli.” Now I realize that Italian doughnuts do not exactly a loaf of bread represent. Hey, it’s dough raised with yeast. That counts for something. Continue reading »
The kids cannot get enough of focaccia bread, so they decided to make another one this week. However, we had run out of all-purpose flour. What to do? We still had whole wheat flour and bread flour, both organic. I suggested they make it using the two flours, half and half.
Focaccia with marinara
This is a great exercise in “real life” for the kids. Many times the pantry can miss an item and, as a parent, you have to improvise to put food on the table. Plus I wanted them to see the difference in texture when using different types of flours. Last but not least, whole wheat flour gives you extra nutrition. Continue reading »
This week, my son became the baker in the family by himself. My daughter came to watch and inspect. To clarify, that counts, too. We decided to make another easy bread recipe, Dutch-oven bread. Some people call it no-knead bread. I have blogged about this recipe before here: Dutch-oven bread.
Mixing the wet and dry ingredients
My son loved mixing the dough and expressed regret that he was not supposed to knead the bread. I suppose we are gearing up for full-on kneading bread recipes. At least he seems to be eager and ready to do it. Continue reading »