There are few virtues a man can possess more erotic than culinary skill.
Aphrodite: A Memoir of the Senses
by Isabel Allende


Starting in November of 2009 Michelle at the Big Black Dog formed a group to bake its way through Healthy Bread in Five Minutes a Day by Zoë François and Jeff Hertzberg. I loved Artisan Bread in Five Minutes a Day, so I signed up with the group. Michelle first had us do a couple of warm-up assignments, which were my first attempt at blogging. The first "Official" post was on January 15, 2010, and it was followed by 41 more, on the 1st and 15th of each month. When I signed on I said I would bake the whole book, and like Horton (the elephant) I meant what I said and I said what I meant. I finished baking the book on October 1, 2011. Having completed that challenge, now I am just going to do some stuff, and post about it. As part of that stuff Michelle is posing a new, and different, challenge for us each month.

But
I am still baking bread, mostly the Five Minutes a Day kind, and if you would like to try the Five Minutes a Day bread method there are some links, with recipes, in the right hand column to get you started. Please give it a try.

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This day be bread and peace my lot.
Alexander Pope

How can a nation be great if its bread tastes like Kleenex?

Julia Child

Everyone is kneaded out of the same dough but not baked in the same oven.
Yiddish proverb
(And some are only half baked.)

There is no love sincerer than the love of food.
George Bernard Shaw, via Sharon

Of all smells, bread; of all tastes, salt.
George Herbert

Monday, February 1, 2010

HB in 5 Soft Whole Wheat Sandwich Bread (2 of 42)


Our mission this fortnight, should we choose to accept it, was to use the Soft Whole Wheat Sandwich Bread to make a sandwich loaf in a bread pan, some buns (hot dog or hamburger) and an Apple Strudel Bread.  I used egg substitute and canola oil to make my dough, and since this dough will only keep for 5 days I used my Bread Weight Converter Spreadsheet  to make half a recipe to start. 


First, I pulled off two four ounce pieces of dough to make 2 hamburger buns.  I formed them, let them rise.





Then I brushed them with egg wash  and topped them with a Kummelweck topping (equal parts salt and caraway seeds).  Then I baked them.





Once cool I sliced them and used them for blue cheese burgers.

 
I have made buns before with various AB in 5 dough in the past, but they were always a bit dense to my taste for a good hamburger bun.  These buns, however, were spectacular!  And Whole Wheat, too.
So, I made another batch of buns a couple of days later! 


I made these larger, and hence thinner, to accommodate my filling.  I suppose I could have used more dough per bun, but I wanted to stay within the quarter pound of dough range.    


I made blackened salmon fillets, based on Guy Fieri’s “Not Lackin' on the Blackenin' Catfish” recipe.  I blackened the fillets 2-3 minutes per side in a pretty hot cast iron skillet, then transferred the skillet to a 225 degree oven for 8-10 minutes to let the residual pan heat and carryover heat finish the cooking.  I topped the salmon with some guacamole, sliced red onion and  home grown sprouts and served it with green beans and green rice (brown basmati cooked in my rice cooker with some chopped cilantro and sautéed onion). 
My sandwich loaf baked in the loaf pan also turned out very well. 
 
My best-seller, however, was the Apple Strudel Bread. 
First, a word about hardware.  To grind the nuts I used “THE UNIFORM NUT MEAT GRINDER” that once belonged to my mother-in-law, Betty.  To core and slice the apples before chopping, I used the adjustable apple corer/slicer my daughter Katie gave me for Christmas. 









So, I used one of my oldest and one of my newest kitchen gadgets to make this bread.  


I spread the nuts and apples, along with the raw sugar, cinnamon and raisins on top of the rolled out dough (which, in the interest of full disclosure, was Whole Wheat Brioche rather than Soft Sandwich because I had Brioche dough that I needed to use).


I rolled it up, plopped it in a loaf pan,


and after rising and baking—voila!  It was wonderful. 


And that completes the second of the labors set for us in our pilgrimage through HB in 5.

15 comments:

  1. Love your post, as usual. From your buns to your dinner it all looks so tasty! And what fun gadgets you have. The apple filling looks so delicious, and the topping looks wonderful!

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  2. LOVE the nut grinder! I have a similar nut grinder although mine is not vintage, but I use it all the time. It's so convenient to grind a small amount of nuts!

    Your buns turned out great! Great idea to shape them to the meal du jour!

    Your loaf of bread and the apple bread turned out wonderfully and so nicely shaped too!

    Great job!

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  3. Both your burger and fish sandwich look wonderful on the rolls you made! We loved the sandwich loaf and strudel bread here too. How nice you have the gadgets to make things easier!

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  4. What great gadgets. Everything looks wonderful.

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  5. I love your longer "buns"....I bet they were fantastic! Those are some pretty cool gadgets you have there. Would love a nut grinder like that. I had to use a plastic bag and the flat side of a meat pounder haha

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  6. I can see how the apple strudel would be great with the brioche dough. I might try it again after all with the brioche and using Michelles idea of the pocket.

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  7. Everything looks so good! I loved the apple strudel as well, and of course those buns look delicious!

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  8. I love that you formed the dough into something like a sub roll for the salmon sandwich. Isn't that the great part of having fresh dough at your fingertips? You can make whatever size and shape you want! Everything looks delicious!

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  9. Beautiful breads! Love all of the gadgets!

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  10. All your breads look spectacular, if you ask me. I used the WW from ABin5 (it doesn't have the egg) and thought it was pretty good, but looks like this one's even better.

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  11. Those sandwich buns that you used to make blue cheese burgers look fantastic. It seems like something that your daughters might like to try when they come home for a visit :)

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  12. I love the idea of shaping the buns into different sizes and they were beautiful too.

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  13. Love your breads! Thanks for the tips on Kummelweck topping and using brioche dough for the strudel bread. I'll have to try them both.

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  14. Mmm...the blue cheese burgers look great! And so does your yummy meal.
    ~Jenny~

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  15. This is great, inspiring me to get back to bread making. Everything looks wonderful, I can almost smell the aromas!And the smell of baking bread is one they will never be able to "bottle", or worse yet, pass off as a candle scent. I can't wait til your next post.

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