March 1st Bread Braid with HBin5

March 1st Bread Braid with HBin5

Assignment: 1 full recipe of 100% Whole Wheat bread with Olive Oil, pgs 81-82,  1 loaf

1 loaf Aloo Paratha, pgs 225-226,

1 loaf Southwestern Focaccia w/Roasted Corn & Goat Cheese

We can make substitutions, but share what and how we substituted with the group in our blogs.

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100% WW Bread with Olive Oil

Substitutions:

4 c AP, 3 c white whole wheat for whole wheat

Added ¼ c chopped fresh rosemary; 1 tsp minced dried garlic,

¼ chopped pitted green and kalamati olives

SPECIAL NOTE:  Due to being ill for a week, I did not make the second recipe.  Also because I wasn’t up to going to the grocery store for other ingredients, I made an Italian version of the Aloo Paratha. When I started the dough I wasn’t into a full blown viral infection thank goodness or else I would have no bread to blog about at all.   I had the dough sitting in the refrigerator for a week before I could utilize it.

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Despite the snow my wonderful rosemary bush (now 4 yrs old) is still a great source for fresh leaves!  So as I was making my WW with Olive Oil dough I decided it needed the fresh rosemary, garlic and olives.  I put this combination in my semolina bread and it’s one that I thought would be good in this recipe.   

Once I was well enough to work with it, I decided to just work with some fresh mozzarella that needed to be used up and some roasted chicken.   I thought it would make a good combination in the “Aloo Paratha” format and I didn’t have to go to the grocery store for anything.  I softened more of the minced dried garlic by soaking it in water and then sprinkling on top with some kosher salt and parmesan cheese. 

Ken dipping Italian version of Aloo Paratha in pasta sauce.  

That's my homemade New Zealand Merlot that he drank with it.  

That turned out to be a good idea since it made a nice dinner for Ken.  But even though he liked it, he still complained about the whole wheat…and no, he wasn’t even sure it had whole wheat in it…he is just punchy about whole wheat at this point.  LOL.  To appease him, at the time I was writing this there were plain hamburger buns and hot dog buns in the oven baking for him from the master recipe in ABin5! 

I also decided to make some ciabatta squares.  I rolled out the dough flat, and cut into 4” wide strips.  Then I let that rise on the cookie sheets.  Just before baking I poked it all over with my fingertips, brushed on olive oil, and sprinkled with kosher salt.  Finally I used my dough scraper to score the ciabatta into squares for easy splitting. 

  

Great open-faced breakfast sandwich, fresh tomatoes and aged white cheddar cheese on ciabatta square.

I had enough dough left for two more loaves!  I wrapped the last of the fresh mozzarella into dough that I shaped into a log.  Just before baking I brushed it with a beaten egg, sprinkled with kosher salt, and then slashed deep enough to expose the cheese inside.  While it looked very good when it came out of the oven, a lot of the cheese had escaped.  Sigh.  Oh well!  It is still very good for toast and sandwiches. 

 

Mozarella rolled into WWW with Oil dough (L) and Italian style Aloo Paratha (R)

 Lastly I decided to practice again with the wheat leaf pattern. 

Considering how sick I have been this week, I am quite happy with what I was finally able to produce!