I’ve been putting this BBA bread off for awhile just because the picture in the book bored me. From the picture you can’t tell that it’s baked as boules or that you get to mark it with a pretty design. Now if the picture had shown me that instead of boring looking slices next to some grapes, I probably would’ve gotten to this one a lot sooner.

Like most breads in The Bread Baker’s Apprentice, it wasn’t difficult but it did take 2 days. Day 1 was mixing up a biga and after fermenting for a couple hours, it’s refrigerated overnight. Day 2 involved a little mixing, a little folding, and a whole lot of waiting.

This bread isn’t kneaded at all. It’s stirred vigorously and, like I mentioned, folded a few times. The only issue I had with that is that when I went to shape them into boules I degassed them way too much which gave me a fairly tight crumb instead of big, beautiful holes.

Right after these came out of the oven (and I sliced into one to make sure it was edible), I took a loaf over to my grandparents house because I know my grandfather is a huge fan of bread. He told me that the bread was terrible as he sliced his second piece. ;)

When the loaves first came out of the oven the crust was very crispy and delicious but overnight it definitely softened up and is more chewy than crispy. The book mentioned this would happen but I’m still a little disappointed.

The Pugliese is on page 222 in The Bread Baker’s Apprentice and is definitely worth checking out. Make sure you visit the BBA blogroll to see how the other bakers are doing.

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Sometimes I feel silly for posting simple things like guacamole because everyone seems to make their guac a little different. I know I like mine heavy on the avocado, light on everything else but my husband is the exact opposite. This is the recipe I use when I’m making it for people other than myself because it seems to be a good combination of everything. It’s delicious, quick, and it’s perfect on chips, tacos, salads, just about anything.

Guacamole
Ingredients
  • 3 ripe avocados
  • 1 large tomato seeded and diced
  • 1/3 cup red onion finely diced
  • 1 jalapeno minced
  • juice of half a lime
  • 2 tablespoons cilantro minced
  • salt and pepper
Instructions
  1. Cut avocados in half, remove seed, and scoop avocado from peel; put in medium size bowl. Mash with a fork until it’s almost smooth (or as chunky as you prefer). Add in tomato, jalapeno, lime juice, and cilantro and stir to combine. Season with salt and pepper to taste. Serve with tortilla chips.


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Once every few months I’ll see a recipe and won’t be able to get it out of my mind. I try to fight it because normally it involves an obscene amount of heavy cream but I never win. Like this one – I saw it and couldn’t stop thinking about it. Then just when I had started to move on with my life, Katie from goodLife{eats} started Tweeting about it. That was it. It had to be made.

If you’ve been reading for awhile you’re probably aware of my love affair with anything rolled. Cinnamon rolls, sticky buns, random creations inspired by Christmas candy, I love them all so this was an obvious winner from the start.

They were everything I hoped they would be. Sweet and tart all at once. I was actually shocked at how much I liked them since I’m not found of fruit and yeast bread together.

These would be perfect for a weekend breakfast. Just mix the dough and shape them into rolls, retard in the fridge overnight, and bake off in the morning! I guarantee whoever you’re baking for will be so excited to see these on the table!

Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Ingredients
For the lemon roll dough:
  • 1 envelope 0.25 ounces, or 2 1/2 teaspoons yeast
  • 3/4 cup milk warmed to about 100°F or warm but not hot on your wrist
  • 1/2 cup 1 stick unsalted butter, very soft
  • 1/4 cup white sugar
  • 2 teaspoons vanilla extract
  • 4 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 lemons zested
  • 2 eggs
For the sticky lemon filling:
  • 1 cup sugar
  • 1/4 teaspoon freshly-ground nutmeg
  • 1/2 teaspoon powdered ginger
  • 2 lemons zested and juiced
  • 3 tablespoons unsalted butter very soft
For the lemon cream cheese glaze:
  • 4 ounces cream cheese softened
  • Juice of 1 lemon
  • 1 cup powdered sugar
  • 1 lemon zested
Instructions
  1. In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
  2. Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.
  3. (If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)
  4. Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled – about an hour.
  5. In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon. (Reserve the juice of the second lemon for the glaze.)
  6. Lightly grease a 13×9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10×15 inches. Spread evenly with the softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.
  7. Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
  8. Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.

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We really, and I mean really, love granola around here. But of course, it’s just not that great for you. All the oil that usually goes into a batch of granola makes it a pretty high calorie snack and let’s face it, no one can stop after just a handful of the tasty stuff.

I’ve made granola with applesauce instead of oil in the past but this is by far my favorite version. It’s loaded with nuts (I used walnuts and pecans) and sunflower seeds which makes it not only yummy but also filling. It’s sweet but not too sweet and you can adjust the dried fruit amount to make it even sweeter if it suits you.

Applesauce Granola
Ingredients
  • 2 1/2 cups old fashioned oats
  • 1 cup nuts pecans, walnuts, almonds
  • 1/2 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 1/3 cup raisins
Instructions
  1. Preheat oven to 300F.
  2. In a large bowl, mix together oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon, and salt. Set aside.
  3. In a small saucepan, warm the applesauce with the honey and oil over low heat.
  4. Mix the applesauce mixture into the oat mixture and stir to coat everything. Spread the mixture onto a 9 x 13 baking pan.
  5. Bake for 45 – 50 minutes, stirring every 10 minutes, until the granola is a deep brown. Remove from oven and stir in raisins. Cool completely before enjoying.

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My apologies if the words “broccoli salad” bring back bad memories of the school cafeteria. I know all the cold veggie salads do that to me but I’ve been thinking about this salad for a few weeks now. I finally had a good reason to make it on Easter when I realized we were seriously lacking in the veggie department (yes, veggies coated in mayo are still veggies). I really thought I would be the only one eating this with, you know, people taking a little too be polite. No such thing. The men especially tore. it. up. There wasn’t a sunflower seed left when dinner was over. Talk about being shocked!

This recipe is apparently one that everyone has. I asked my mom if she had it and she managed to find it in 3 different places within about 2 minutes so you’ve probably got it in a cookbook somewhere, but I’m posting it anyway. Don’t be scared to try it, it’s pretty much a coleslaw with broccoli. The raisins add just the right amount of sweetness and this is coming from someone who thinks raisins taste like a tire. I truly love everything about this salad.

Broccoli Salad
Ingredients
  • 10 slices bacon
  • 1 head fresh broccoli cut into bite size pieces
  • 1/4 cup red onion chopped
  • 1/2 cup raisins
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons white sugar
  • 1 cup mayonnaise
  • 1 cup sunflower seeds
Instructions
  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
  3. Before serving, toss salad with crumbled bacon and sunflower seeds.

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